• Convergence Security Journal
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• v.7 no.3
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• pp.25-30
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• 2007

CC ver.3 is widening evaluation range extent about Security product. As a result, The security product evaluation research need more definite standard that serves to evaluate composition style product. The paper propose a development guide for composition style TOE. This research is suitable in evaluation basis of CC ver.3, and presents Korean-made composition style product estimation plan. This paper used European ITSEM component guide and TOE analysis to present estimation guide method of composition style product.

• KIEAE Journal
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• v.10 no.5
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• pp.43-55
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• 2010

This research investigated 162 residential unit plans which were located in Seoul and Gyonggi Province ranging from 58 to $118m^2$ unit net area recently. Through the investigation of unit plans, a matrix was developed based on the 5 criteria for space composition types. 5 criteria are building stock types, W/D ratio of units, unit net area, number of bay to the main orientation, and openness types. After review the matrix, 10 typical unit types were selected. At the same time, quantitative evaluation indicators were developed based on the 4 criteria such as efficiency, openness, flexibility, environmental sustainability. On each criterion, 3 indicators were developed, and measured on 162 residential unit plans. Firstly, correlation analysis were pursued on 5 criteria for space composition types and 12 quantitative evaluation indicators, and reviewed on each other. Finally, quantitative evaluation indicators of 10 typical unit types were displayed on radar charts in order to show the integrated evaluation on 4 criteria such as efficiency, openness, flexibility, environmental sustainability. From the reviews and radar chart analyses, advantages, disadvantages, and improvements on each typical unit type were presented as research results.

• Journal of Korean Society of Water and Wastewater
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• v.29 no.5
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• pp.583-590
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• 2015

Evaluation and comparison for the performance on the contracting-out became possible after the introduction of the performance indicators(PIs) in 2012 in Korea, And local governments and private companies are utilizing them as evaluation data to enhance the performance of the contracting-out. Several revisions on performance indicator were carried out by expert group on contents validity of PIs, But the review of the composition validity of PIs was not sufficient. In this study, the applicability, distinction ability and composition validity of PIs is evaluated by statistical method. From the results, Improvement of indicator is required in order to increase the interrelationship among indicators to enhance the compostion validity of indicators related with operation, sludge and water reuse.

• Analytical Science and Technology
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• v.27 no.1
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• pp.66-77
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• 2014

This study was carried out to examine the authenticity discrimination of circulated vegetable oils by using carbon isotope ratio (${\delta}^{13}C$) and fatty acid composition. This analysis was applied to vegetable oils which we can buy in Korean markets, and the analytical instrument was measured by using EA-IR/MS for ${\delta}^{13}C$ and GC/FID for fatty acid composition. ${\delta}^{13}C$ was separated into 3 groups as $C_3$ plant including sesame oil, $C_4$ plant including maize oil, and rice bran oil. Fatty acid composition was significantly different among vegetable oils. In addition, the interval of low and high price vegetable oils was classified through the scatter plot analysis showing the correlation of the ${\delta}^{13}C$ and fatty acid composition. Therefore, through a simultaneous determination of the ${\delta}^{13}C$ and fatty acid composition, we are able to determine the majority of vegetable oils. It help to ensure food safety in Korean market by exclusion of economically modified adulteration in food.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.190-193
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• 2004

This review was conducted to evaluate the 'Korean Food Composition Table' and establish it as an internationally accepted database by examining its contents and evolution over time. The food composition table has been published by National Rural Living Science Institute, every 5 years, listing the nutrient content for each food, as both the raw agricultural product and processed foods, since the 1$^{st}$ edition in 1979 by RDA (Rural Development Administration). This is the basic data applied to the evaluation of the nutritional value of foods in Korea. The data is used as a useful tool in many fields, not only for the establishment of the National Food Supply Plan but also for nutritional research, the draft of National Food Policy, and in clinical and epidemiological research. The database is also utilized by food service providers and food processors, etc. Consumers and the international society have been interested in the quality and safety of foods and raw agricultural products. As these data expand in volume, the type of foods included in the composition table is expanded to cover new additions for the convenience of users of the 'Nutrient Data Base' as judged by the publishers. The form of these reports varies, according to the current information, from a simple booklet to CD-ROM and to the Web service. We expect to continue to make improvements in the National Standard Table for food composition through expanding both the quantity and quality of data in an orderly manner. This effort can help food composition data to be comprehensively developed systematically and gradually at the national level.l.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.23 no.6
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• pp.57-73
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• 2020

A study was conducted to present the criteria for evaluating the revegetation method of the slope of the expressway. The results of comparative analysis between 2019-2020 field survey and existing research data (2015-2016) are as follows. Soil is a very important factor at the beginning of revegetation work. However, after the plant has settled, the importance of the soil composition diminishes. Among the plants used, the number of plants sown at the beginning gradually decreases. And it changes as it competes with invading plants. Among the plants used for sowing, it was found to affect the vegetation composition in the order of exotic grass > native herb and wildflower > native tree. Plant coverage is continuously evaluated as an important factor regardless of the time. The vegetation structure on the slope will change continuously over time. New items need to be evaluated in situations where a lot of time has elapsed since the application of revegetation work. It is desirable to use the current evaluation standard only to perform the evaluation within 1 to 2 years. In the long run, it is necessary to establish a new evaluation standard that adjusts the weights of each item.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.135-145
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• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• Transactions of the Korean hydrogen and new energy society
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• v.26 no.6
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• pp.567-580
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• 2015

In order to select an optimum gasifier for specific low rank coal, evaluation elements were studied by analyzing characteristics of low rank coal compared with those of high rank coal and the effects of each gasifier type in accordance with the characteristics. And syngas composition calculation model was made on the basis of thermochemical equilibrium to quantify some of the evaluation elements. And then the suitable gasifier was selected for a kind of Indonesian low rank coal through this syngas composition calculation model and the evaluation elements of selecting gasifier.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.30 no.7
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• pp.463-468
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• 2017

Eight types of LED packages were manufactured according to the type and composition ratio of phosphors by using commercially available white LED phosphors. CRI (Ra), a conventional color quality evaluation method was evaluated by using manufactured white LED; the Rf, Rg, color vector graphic, and color distortion graphic were evaluated with a new method, IES TM-30-15. The results of the evaluation confirmed that the new method compensated for the disadvantages of CRI, which was found to be inadequate when the color was saturated. The added evaluation index identified the chroma variation and color change. Furthermore, the study showed that the changes of Rf and Rg are small when controlling phosphors based on CRI, questioningthe necessity of identifyingchroma variation and color change.

• Food Science and Biotechnology
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• v.15 no.4
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• pp.606-611
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• 2006

The chemical composition of Smilax china leaves and the quality characteristics of seolgitteok (rice cake) prepared with a water extract of these leaves were evaluated. Sucrose, glucose, maltose, and fructose were found as free sugars in the leaves, while the main fatty acids were stearic and palmitic acids. Glutamic acid and potassium were found at the highest levels among the analyzed amino acids and minerals in the leaves, respectively. On a fresh weight basis, the content of total phenolics and condensed tannin was 1.26 and 0.74%, respectively. As the amount of S. china leaf extract increased, the lightness of seolgitteok significantly decreased (p<0.001) in the rice cake, while redness and yellowness of the cake increased. Texture evaluation showed that springiness, strength, and cohesiveness were higher in rice cakes prepared with 2% S. china leaf extract compared to rice cakes made with 1% extract. At the beginning of the storage period ($20^{\circ}C$), there were no significant differences in viable aerobic cell and mold counts among rice cakes, but after four days in storage, a significant reduction in microorganisms was observed in rice cakes prepared with increasing amounts of leaf extract. On sensory evaluation, rice cakes made with 1% water extract from S. china leaves scored the highest on flavor, taste, texture, and overall acceptability.