• 한국콘크리트학회:학술대회논문집
• /
• 한국콘크리트학회 2005년도 추계 학술발표회 제17권2호
• /
• pp.459-462
• /
• 2005

Recently, interest grew on the quality of aggregates following the diminution of primary resources from river and the growing construction demand which exhausted high-quality sand sources around large cities and incited the use of low grade aggregates like shore sand and sea sand that can be supplied in natural state. Moreover, the most sensitive aspect highlighted by the unstability of aggregate supply is the quality. The extreme insufficiency of quality criteria about the materials currently used as substitute aggregates and about concrete mixed with such materials is also critical. This study investigated influence of qualities of concrete which is using mixed crushed sand and natural sand

• 한국식품영양과학회지
• /
• 제28권6호
• /
• pp.1298-1303
• /
• 1999

For the purpose of improving the qualities of immatured soybean(Seoklyang), the effects of table height (0, 5, 10, 15mm) and time(60, 66, 72, 78 sec) for microwave blanching on physicochemical properties were investigated. Enzyme inactivities lipoxygenase and peroxidase for all there conditions were more de creased than for control and water blanching. Enzyme activity of each conditions was expressed as percentage on the enzyme activity of control. Lipoxygeanse activity and peroxidase activity of immatured soybeans were about 20% and 10% levels, respectively. Also the color showed the higher L(lightness), b(yellowness), chroma(brightness) values, but the lower a(redness) and hue angle. Vitamin C content was worse than for control, but was better than for water blanching. Hardness with a few exceptions showed the higher value for control.

• International Journal of Advanced Culture Technology
• /
• 제4권4호
• /
• pp.51-56
• /
• 2016

Although character education has been done for many years in Korea, it has not been sufficiently implemented in Korean schools. Recently it has become more important and consequently a law for it has been announced by government. But studies and discussions about character education have focused on the primary and secondary education rather than higher education including university. In this paper, a character development program in university is proposed. It is using 49 character qualities to develop character in university students. A liberal arts course has been implemented using the program in Chungwoon University.

• 한국식품조리과학회지
• /
• 제7권2호
• /
• pp.25-40
• /
• 1991

Five-brown-rice-variety, Akibare, Odaebyeo, Taebaegbyeo, Nonglim Na 1 and Hankangchalbyeo, was prepared and examinated the hydration kinetics and the cooking qualities. Before the hydration the L/W ratio of raw Taebaegbyeo was the biggest value among the five brown rices. The water uptake was directly proportional to the square root of soaking time. During the hydration water uptake of high yielding brown rices was bigger than those of traditional brown rices among the nonglutenious varieties but waxy brown rices were not. Generally volume increase constant was directly proportional to the water uptake constant, which were different a little with brown rices was hydrated which was inversed proportional to the water uptake degree. According to the instrumental result using the rheometer of cooked brown rice with increased soaking times that was decreased the hardness and was increased the adhesiveness. The sensory evaluation test indicated that the hardness and the stickiness value of cooked brown rices were proper after 15-hour-soaking time and it was identical result to the instrumental result using the rheometer.

• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.509-515
• /
• 2007

The purpose of this study was to determine the service quality satisfier and dissatisfier factors of family restaurants in Korea by using a qualitative research method, the critical incident technique(CIT). The CIT helps researchers find new factors or attributes by grouping key issues and categorizing common factors from the raw data, critical incidents which critically satisfied or dissatisfied customers. The respondents must describe the incidents in details. There are many previous studies on the attributes related to service qualities, selections, and revisiting intentions and the relationships between the attributes. These studies offer many insights for general trends and directions for managing service qualities, but not how to improve service quality practically. It is difficult to know specific service quality factors especially influencing Korean customers because the factors come from previous research and not from the respondents themselves. Therefore, this research categorized key satisfier and dissatisfier factors from 402 critical incidents described by 261 respondents into 5 groups and 33 subcategories. Real cases and examples are also explained that either critically satisfied for dissatisfied customers at family restaurants.

• 대한전자공학회논문지SP
• /
• 제48권4호
• /
• pp.38-48
• /
• 2011

Backlight Profile과 Image Pixel의 Homogeneity 분석을 통한 Block 단위 LCD Backlight Nonideality 및 Crosstalk Compensation 방안이 제안되었다. Image에 따라 Block Size 및 연산에서 제외되는 Block 범위 그리고 연산에 고려되는 Backlight 범위를 최적화하여, 화질을 유지하면서 연산량을 최소화시켰다. 실제 영상을 바탕으로 하는 Simulation을 통해 제안된 Compensation 연산량과 화질이 평가되었다.

• 대한안전경영과학회지
• /
• 제16권3호
• /
• pp.411-420
• /
• 2014

The purpose of this paper is to examine the effects of customer perception about service physical evidence and process quality by liquor wholesaler on customer satisfaction and maintaining business relationship. Also this paper tries to find out the moderating effect of relational duration on those service qualities and deal satisfaction. Based on the responses from 53 stores, the result of multiple regression analysis appears as follow that (1) the perception of intangible service quality is positively related to deal satisfaction, (2) deal satisfaction is positively related to maintaining business, and (3) the interaction of relational duration and each perception of service qualities is significant.

• 산업경영시스템학회지
• /
• 제15권26호
• /
• pp.49-58
• /
• 1992

It is the greatest task to prescribe accurately and concretely consumer's needs of qualities into the product standards in an enterprise manufacturing and sailing products, From this point of view, Quality Function Deployment system is introduced to inguire into the establishing method of product standards closely Above all, the decision of quality characteristic in the product standards and the estblishing method of product standard are introduced to satisty in this repord. Applying to the product standards in Qulity Function Deployment system, frst it is systematically brought quality function to consumer's needs of qualities into the products. Second the method is concerned with quality function assurance applied in induction of product quality. Also it is available to establish method of product quality level in almost every company.

• 한국의류학회지
• /
• 제34권12호
• /
• pp.1957-1967
• /
• 2010

This study analyses the qualities of digital architecture applying digital technologies by examining the qualities applied to the fashion designs of Husssein Chalayan. The aim of this study is to forecast in what ways the digital influence over fashion will evolve. This study was based on literature and case studies to examine the characteristics of digital architecture, and a case analysis of fashion design was conducted on the collections of Hussein Chalayan that draw heavily from technology. As a result, it was possible to classify the characteristics of digital architecture into five groups - immateriality, interactivity, nonlinearity, liquidity, and hypersurface; in addition, all of these characteristics were found in the works of Hussein Chalayan. The digital paradigm will continue to influence modern architecture and fashion in functional and/ or expressive terms that will continue to strengthen through the further advancement of digital technology.

• 한국식품과학회지
• /
• 제52권4호
• /
• pp.377-384
• /
• 2020

Paprika is a popular vegetable with high visual appeal and desirable flavor, the health benefits of which are increasingly attracting interest. In this study, the physical qualities, antioxidant content, and activities of six mini paprika cultivars were investigated. Both the edible part (flesh) and the by-products were studied. The average total phenolics and total antioxidant activities were higher in the flesh than in the by-products. The total flavonoids of the flesh and the byproducts were 16.41 and 37.80 mg/100 g FW, respectively. "YW glory" and "Raon yellow" flesh had the highest (245.52 mg/100 g FW) and lowest (179.96 mg/100 g FW) total phenolics among the six cultivars, respectively. However, the "RD glory" cultivar showed the highest total phenolic content (232.70 mg/100 g FW) among the by-product samples. The total phenolics in the flesh and by-products were highly correlated to the ABTS radical scavenging activity, with R=0.961 and 0.984, respectively.