• 융합보안논문지
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• 제7권3호
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• pp.25-30
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• 2007

보안제품에 대한 평가기준은 CC 버전 3의 등장과 더불어 단일 제품평가에서 합성형 제품의 평가로 그 평가 범위가 넓어지고 있다. 이에 합성형 제품을 평가하기 위한 기준에 연구와 그 도입방안에 대한 연구가 필요시 된다. 본 논문에서는 이러한 합성형 TOE을 위한 개발 가이드에 대해 연구함으로써 CC 버전 3의 평가 기준에 적합한 한국형 합성형 제품 평가 방안을 제시하고자 한다. 구체적인 방안으로 유럽의 ITSEM 컴포넌트 지침과 TOE를 분석함으로써 합성형 제품의 평가 가이드 방안을 제시한다.

• KIEAE Journal
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• 제10권5호
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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.

• 상하수도학회지
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• 제29권5호
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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.

• 분석과학
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• 제27권1호
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• pp.66-77
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• 2014

본 연구는 국내외에서 생산되는 다양한 식용유지에 대한 탄소 안정동위원소 비율 및 지방산 조성을 분석하고, 국내 유통 식용유지의 순수 여부 등 과학적 관리 방안을 위한 기초자료를 마련하고자 수행되었다. 본 연구에 수집된 식용유지의 탄소 안정동위원소 비율은 참기름 등 $C_3$ 식물군, $C_4$ 식물군인 옥수수유, 유의적인 차이가 인정되는 미강유 등 총 3개 그룹으로 구분이 가능하였다. 수거된 식용유지의 지방산 조성은 각각의 지방산 마다 식용유지별로 유의성을 나타내었다. 또한, 탄소 안정동위원소 비율만으로 구분이 어려웠던 $C_3$ 식물 기원의 식용유지는 지방산을 동시 활용한 산점도 분포 분석을 통해 대표적인 저가 식용유지인 콩기름과 고가 식용유지인 참기름의 구분이 가능하였다. 따라서 탄소 안정동위원소 비율과 지방산 조성을 동시 활용하여 식용유지의 판별이 부분적으로 가능하였으며, 이는 추후 식용유지류 관리 방안으로 검토할 예정이다.

• Preventive Nutrition and Food Science
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• 제9권2호
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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.

• 한국환경복원기술학회지
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• 제23권6호
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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.

• 한국조리학회지
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• 제7권1호
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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.

• 한국수소및신에너지학회논문집
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• 제26권6호
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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.

• 한국전기전자재료학회논문지
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• 제30권7호
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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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• 제15권4호
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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.