• The KIPS Transactions:PartD
• /
• v.12D no.3 s.99
• /
• pp.417-428
• /
• 2005

Today, IT organizations perform projects with vision related to marketing and financial profit. The objective of realizing the vision is to improve the project performing ability in terms of QCD. Organizations have made a lot of efforts to achieve this objective through process improvement. Large companies such as IBM, Ford, and GE have made over $80\%$ of success through business process re-engineering using information technology instead of business improvement effect by computers. It is important to collect, analyze and manage the data on performed projects to achieve the objective, but quantitative measurement is difficult as software is invisible and the effect and efficiency caused by process change are not visibly identified. Therefore, it is not easy to extract the strategy of improvement. This paper measures and analyzes the project performance, focusing on organizations' external effectiveness and internal efficiency (Qualify, Delivery, Cycle time, and Waste). Based on the measured project performance scores, an OT (Opportunity Tree) model was designed for optimizing the project performance. The process of design is as follows. First, meta data are derived from projects and analyzed by quantitative GQM(Goal-Question-Metric) questionnaire. Then, the project performance model is designed with the data obtained from the quantitative GQM questionnaire and organization's performance score for each area is calculated. The value is revised by integrating the measured scores by area vision weights from all stakeholders (CEO, middle-class managers, developer, investor, and custom). Through this, routes for improvement are presented and an optimized improvement method is suggested. Existing methods to improve software process have been highly effective in division of processes' but somewhat unsatisfactory in structural function to develop and systemically manage strategies by applying the processes to Projects. The proposed OT model provides a solution to this problem. The OT model is useful to provide an optimal improvement method in line with organization's goals and can reduce risks which may occur in the course of improving process if it is applied with proposed methods. In addition, satisfaction about the improvement strategy can be improved by obtaining input about vision weight from all stakeholders through the qualitative questionnaire and by reflecting it to the calculation. The OT is also useful to optimize the expansion of market and financial performance by controlling the ability of Quality, Delivery, Cycle time, and Waste.

• Progress in Medical Physics
• /
• v.23 no.1
• /
• pp.62-69
• /
• 2012

The dose re-calculation process using Megavoltage cone-beam CT images is inevitable process to perform the Adaptive Radiation Therapy (ART). The purpose of this study is to improve dose re-calculation accuracy using MVCBCT images by applying intensity calibration method and three dimensional rigid body transform and filtering process. The three dimensional rigid body transform and Gaussian smoothing filtering process to MVCBCT Rando phantom images was applied to reduce image orientation error and the noise of the MVCBCT images. Then, to obtain the predefined modification level for intensity calibration, the cheese phantom images from kilo-voltage CT (kV CT), MVCBCT was acquired. From these cheese phantom images, the calibration table for MVCBCT images was defined from the relationship between Hounsfield Units (HUs) of kV CT and MVCBCT images at the same electron density plugs. The intensity of MVCBCT images from Rando phantom was calibrated using the predefined modification level as discussed above to have the intensity of the kV CT images to make the two images have the same intensity range as if they were obtained from the same modality. Finally, the dose calculation using kV CT, MVCBCT with/without intensity calibration was applied using radiation treatment planning system. As a result, the percentage difference of dose distributions between dose calculation based on kVCT and MVCBCT with intensity calibration was reduced comparing to the percentage difference of dose distribution between dose calculation based on kVCT and MVCBCT without intensity calibration. For head and neck, lung images, the percentage difference between kV CT and non-calibrated MVCBCT images was 1.08%, 2.44%, respectively. In summary, our method has quantitatively improved the accuracy of dose calculation and could be a useful solution to enhance the dose calculation accuracy using MVCBCT images.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.26 no.3
• /
• pp.221-229
• /
• 1993

In this study fermentation of fresh ascidian was attempted to widen the utility of ascidian. Fresh deshelled and sliced ascidians were fermented for 90days at $25^{\circ}C$ with different salt contents of 5, 10, 15 and $20\%$ (w/w) and at $5^{\circ}C$ with 5 and $10\%$ salt. Changes of such components during fermentation as free amino acids, nucleotides and the related compounds, volatile basic nitrogen(VBN), trimethyl amine(TMA), amino nitrogen and total creatinine were determined. VBN increased rapidly after 30days of fermentation at $25^{\circ}C$ while slowly in cases of fermentation at $5^{\circ}C$ and with high salt concentration. Amino nitrogen and the total creatinine also increased gradually until 45 days and 30days of fermentation, respectively, hereafter tended to decrease. ATP and ADP seemed to degrade rapidly in fresh ascidian post harvest and AMP, IMP and inosine also degraded down to hypoxanthine during fermentation. After 45days of fermentation, in the free amino acid composition of fermented ascidian were taurine, proline, glutamic acid, histidine, lysine, alanine and valine in order. The amino acids known as sweetner like prolline, lysine, alanine and glycine were in increased in fermented ascidian. The result of sensory evaluation of fermented ascidian pretreated with acid or sulfite solution showed that the peculiar taste and flavor of ascidian remained without browning for 45days fermentation at $5^{\circ}C$.

• Journal of Bio-Environment Control
• /
• v.23 no.2
• /
• pp.144-147
• /
• 2014

It was intended to closely examine an effect that a change in the concentration of culture medium had on the potato(Solanum tuberosum L.) plantlet growth in the microponic system so as to mass-produce the virus-free plant of new variety 'Saebong' for potato processing. The adjusted concentration of potato culture medium was 0.2, 0.6, 1.0, 1.4, 1.8, and $14.0dS{\cdot}m^{-1}$. And potato seedling was cut into pieces of 1.5 cm in length, which included 2 growth points and leaves. And each was explanted in glass vial of 50 mL. And experiments were carried out twice for 18 days or 21days. Culture medium of 2ml was put in the container respectively. And 1 mL was added after 10 days. And in terms of cultivation environment, the experiment was carried out at the day length of 16 hours at the temperature of $23{\pm}1^{\circ}C$ under the white LED light of $40{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$. The concentration of culture medium in the experiment I was EC 0.2, 1.0, $14dS{\cdot}m^{-1}$ and was adjusted to 0.6, 1.0, 1.4, $1.8dS{\cdot}m^{-1}$ in the experiment II. The results showed that the survival rate of plantlet was 90% at $0.2dS^2m^{-1}$, 100% at $0.6dS^2m^{-1}$, 100% at $1.0dS^2m^{-1}$. 0% at $1.4dS{\cdot}m^{-1}$, 0% at $1.8dS{\cdot}m^{-1}$. and 0% at $14.0dS{\cdot}m^{-1}$ after 7 days. With regard to the explanted potato seedling, in case of the treatment where the electrical conductivity of culture medium was adjusted to $1.0dS{\cdot}m^{-1}$, root developed 2 days after transplantation. And the plantlet vigorously grew into strong plant that had 7 leaves, length of 5cm, and fresh weight of 0.5 g after 18 days. In case of the treatment where the concentration of culture medium was adjusted to $0.6dS{\cdot}m^{-1}$, the root plantlets developed 4 days after transplantation. And those grew into plant that had 7 leaves and fresh weight of 0.2 g after 21 days. Therefore, we found that it is effective to control potato culture medium by adjusting its electrical conductivity to $0.6{\sim}1.0dS{\cdot}m^{-1}$ for the mass production of virus-free potato seedling in the microponic system.

• Journal of the Korean Chemical Society
• /
• v.45 no.6
• /
• pp.555-561
• /
• 2001

Vinyl acetate usually used in PVA resin preparation was converted to PVAc by bulk polymerization using AIBN as a initiator and PVA was synthesized by changing the concentration of NaOH added for saponification subsequently. As a result of estimating molecular weight using GPC, molecular weight increased as the NaOH concentration increased to 2.5 N, 5.0 N, 7.5 N and 10.0 N and polydispersity had similar values of 2.1~2.3, however, showed slightly decreasing tendency. In addition, PVA saponificated by 10.0 N-NaOH showed high syndiotacticity in observation of tacticity using NMR spectroscopy. From this fact, the degree of tacticity was predicted to be high and it was in good agreement with the tendency of polydispersity by GPC. Also, from the result of FT-IR spectroscopy, it might be known that hydrolysis was more promoted in the PVA with 10.0 N-NaOH than other NaOH concentration. Intrinsic viscosity measured using Ubbelohde viscometer, which increased as the concentration of NaOH added for saponification increased. The change of shear strength with the change of shear rate was investigated using Brookfield viscometer, in consequence, viscosity of PVA synthesized decreased as shear rate increased. PVA solution confirmed to show the shear thining behavior by Casson plot and PVA with 10.0 N-NaOH had the largest yield value. DSC measurement was performed to know the thermal properties of PVA. Tp had nearly constant value of 214$^{\circ}C$ in all cases except for adding 2.5 N-NaOH and $\Delta$H was increased as the concentration of NaOH increased. From this properties, it was concluded that the degree of hydrogen bonding was proportional to the added concentration of NaOH and the increase of the degree of hydrogen bonding and hydrophobic interaction could affect the rheological and thermal properties of title compound.

• Journal of the Speleological Society of Korea
• /
• no.63
• /
• pp.1-8
• /
• 2004

The non-magnetic materials with non-conductive showing high structure dispersity were developed on the base of natural quartz and lava-scoria which was collected from Je-ju island in Korea, and treated by methane-chemical technology those were obtained novel properties of magnetization through the analyzing. Depending on the processing conditions and subsequent applications the materials produced by strong methane-chemical reaction (MCR) in alcohol solution showed concurrently magnetic, dielectric and electrical properties. The obtained magnetic-electrical powders classified by aggregate complex of their features as segnetomagnetics, containing a dielectric material as a carrying nucleus, particularly the quartz on that surface one or more layers of different compounds were synthesized having thickness up to 10～50 nm and showing magnetic, electrical and other properties. It was confirmed in magnetizing process that powders of quartz and lava-scoria produced by MCR were better oil adsorbent as of oleophilic and floating matter on water surface although their specific gravities are comparably more than 1 in quartz or less than unity, as that of water, in lava-scoira. Therefore, it will be Possible and very useful to remove low density and light gravity oil spillage in difficult recovery from sea and inland water contamination spread on water surface, by marine accident and ship sinking accident occurring frequently in recent years, by way of magnetic adsorbent conveyer system in continuous, if it could be built up the mass Production system of water-floating magnetizable oleophilic adsorbent materials with use of iow cost and good Qualify lava-scoria spread on volcano district in Je-ju island. And, there will also be urgent advent of necessity with strong possibility to develop useful applications of various magnetic functional materials include oleophilic adsorbent for removal of sea oil-contaminants and maritime pollutants, and other kinds of various utilities in industrial applications and practical uses of novel functional materials in the fields of environments and health care applications with in deep expectation.

• Microbiology and Biotechnology Letters
• /
• v.13 no.4
• /
• pp.409-415
• /
• 1985

This study has been carried out in order to investigate the bacterial quality of fish meat paste products and the characteristics of isolated thermodurics from the products. Twenty samples of crab-flavored fish stick (Kematsal), 23 samples of plate fish meat paste (Panomuk, Kamaboko), 5 samples of fried fish meat paste (Tigimomuk), 2 samples of roasted fish meat paste (Puduromuk, Chikuwa), 20 samples of fish sausage were collected from processing plants and supermarkets in Pusan, Korea during the period from May to October in 1984. The results obtained are as follows. Amont the samples collected from supermarkets, roasted fish meat paste and fried fish meat paste marked hish counts in coliforms and fungi while very low in the samples of crab-flavored fish stick and plate fish meat paste. Salmonella was not detected in all the samples examined and Staphylococcus aureus was detected only in fried fish meat paste, Thermoduric bacteria were detected less than 10$^2$/g in the samples of crab-flavored fish stick and plate fish meat paste, which might come from subsidiary materials such as starch and seasonings. Among the isolated bacteria, distribution of the proteolytics were more than 87％ and the lipolytics were less than 20％. Gram positive bacteria was more than 70％ in crab-flavored fish stick and plate fish meat paste, 47.3％ in fried fish meat paste. And rod in shape was almost more than 90％ in all the samples. The most heat resistant bacterium isolated from the samples was identified as a Bacillus licheniformis(named B. licheniformis CR-11). The strain showed strong proteolytic activity and also grew well at above 2$0^{\circ}C$. The growth rate and generation time of CR-11 strain were 0.31 hr$^{-1}$ , 2.24 hr at 2$0^{\circ}C$, 0.64 hr$^{-1}$ , 1.09 hr at 3$0^{\circ}C$ and 0.78 hr$^{-1}$ , 0.89 hr at 35$^{\circ}C$. Heat resistance value of the spores of CR-11 strain suspended in phosphate buffer solution was D$_{85}$ $^{\circ}C$=41.9 min, D$_{90}$ $^{\circ}C$=27.9 min, D$_{95}$ $^{\circ}C$=10.2 min, D$_{100}$ $^{\circ}C$=4.3 min (Z=13.8$^{\circ}C$)

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.71-77
• /
• 1984

A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.

• Korean Journal of Food Science and Technology
• /
• v.14 no.1
• /
• pp.11-15
• /
• 1982

The growth rate and heat resistance of two types of Bacillus cereus isolated from cooked rice were observed. The FB-1 strain showed positive to haemolysis and negative to starch hydrolysis, but FB-2 strain positive to both reaction. The cell number of B. cereus FB-1 reached to more than $10^7\;cells/ml$ within 6 to 12 hours at $25{\sim}35^{\circ}C$ when cultured on the medium of cooked rice homogenate (cooked rice 30g-phosphate buffer solution 80 ml), but the numbers at its maximum growth were only $10^4{\sim}10^6\;cells/ml$ at $45{\sim}55^{\circ}C$. The specific growth rate of FB-1 strain were $0.82hr^{-1}\;at\;20^{\circ}C$, $1.76hr^{-1}\;at\;30^{\circ}C$, $2.21hr^{-1}\;at\;35^{\circ}C$ and $1.84hr^{-1}\;at\;40^{\circ}C$, respectively. D-values of FB-1 and FB-2 spores at $70{\sim}100^{\circ}C$ were in the range from 18 to 3.1 min and 23.5 to 3.7 min, respectively.

• Korean Journal of Agricultural Science
• /
• v.7 no.2
• /
• pp.182-189
• /
• 1980

This experiment was carried out to study on methods of processing the fruit base which is to be used for preparing the fruit yoghurts. Common fruits were compared and peach was chosen among them for this purpose by determing the rate of decrease in hardness during the process of cooking. The maturity, temperature of cooking and methods of peeling were tested to maintain the desirable hardness during the process, and the effects of metallic ion addition on the hardness of the flesh were also studied. The results obtained were as follows. 1. The peaches were keeping the most stable texture during cooking, among common fruits, however the hardness of apples were decreased markedly. Rate of decreases in the flesh hardness were high during the initial stages of cooking then slowered in all fruits tested. 2. Flesh hardness of the peaches were largely affected by the temperature of cooking. And the texture of freeze-stored fruits was severly damaged during thawing, so that could be used only for the limited purposes such as for stirred-type yoghurt. 3. Divalent matallic ions, especially calcium ion, were effective for supporting the flesh hardness of peaches during cooking. 4. The optimal concentration of calcium chloride addition was 0.3%, and this resulted in its final concentration in the product under the legal dosage without any subsquent changes in colour and flavor. 5. The effects of calcium chloride addition were greater in the froms of dices than in those of slices, and in overmature fleshs than in immature ones. 6. Treatment of calcium chloride by soaking the slices or dices of lye-peeled peaches in 0.3% solution was found to be adaptable for the practical process.