• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.9 no.1
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• pp.22-26
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• 1998

Uvulopalatopharyngoplasty(UPPP) is one of the most popular surgical procedure for the treatment of obstructive sleep apnea syndrome(OSAS) occurring at the level of oropharynx. However, voice changes after UPPP have been a challenging issue for the professional voice users, because even minor changes in voice quality or articulation may be critical to professional singers, teachers, and so on. Several acoustic changes after UPPP have been proposed. However, based on the authors understanding, there is no report about voice changes after UPPP in Korean. We measured the first, second and third formant frequencies of /a/, /i/, /u/ phonations in 20 adult male patients who had undergone UPPP surgery, and the nasalances of Rabbit, Baby, and Mama passages. These parameters were measured preoperatively, at 1 month and 3 months after the operation. Any subjective voice changes were asked to be reported at the posto-perative visits. The third formant(F3) of /u/ phonation was significantly reduced at postoperative 1 month measurement. The nasalance of Mama passage was singnificantly increased at postoperative 3 months measurement. No one complained of subjective changes in voice quality, timbre, articulation or speech. Even though there are no complaints about postoperative voice changes subjectively, significant changes in the formant characteristics of certain vowel and changes in the nasality after UPPP require the clinicians to be mort cautious and careful in deciding UPPP for the professional voice users.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.239-256
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• 2019

The quality of tomatoes drastically changes according to storage conditions, such as temperature, humidity, and air composition. High storage temperatures result in the degradation of the firmness and color of tomatoes and in decay by bacteria, whereas chilling injury and softening can be caused by storage at low temperatures. The gas composition in the storage and packaging are other parameters that influence the quality and shelf life of tomatoes by preventing excessive transpiration and respiration. In addition, tomato quality is dependent on the degree of maturity and harvest season. Because there are many quality parameters, it is necessary to systemically establish an optimal standard, and this approach requires collecting and reviewing various data on storage conditions. The aim of this review was to provide basic information by comparing and analyzing studies on the changes in tomato quality (firmness, color, lycopene content, and acidity of tomatoes) during storage and to describe a few models that can assess the quality parameters. Many studies have provided results from experiments on the effects of postharvest control (e.g., storage temperature, packaging film, and gas treatment, as reviewed above) on tomato quality including firmness, soluble solids content, and lycopene content. However, it is still necessary to conduct an overall analysis of the published conditions and to determine the best method for preserving the quality of tomatoes as well as other fruits.

• Proceedings of the Korean Society for Quality Management Conference
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• 1998.11a
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• pp.407-412
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• 1998

TQC, the features of Japanese QC (JQC), is forced to change now. There are many problems related to QC field, such as magnification of quality objects, social quality, thoroughness of CS, enforcement of PL law, applications of ISO standards concerning the QA system and the environmental management system, and still more recent American industrial tendency which attaches importance to TQM and so forth. Qn the occasion of JQC have passed for fifty years, since 1945. I would like to look back upon its QC history and discuss the meaning of the recent changes in QC concepts and the theoretical framework of its QC.

• Journal of Korean Society for Quality Management
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• v.38 no.1
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• pp.101-107
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• 2010

In 2008, a review was made to analyze the effect of the certification of ISO 9001 quality management system in the almost same methods used for a similar review in 2001. Based on the two reviews, this research is to compare and contrast the changes made in between. The results show that the overall satisfaction for the certification has increased over 7 years, along with other beneficial changes, such as decreased cost and increased productivity. However, there has been no significant change in the establishment of the quality management system and in the level of customer satisfaction. ISO 9001 quality management system construction appears which effects variously on the all enterprises management, therefore this is very important strategy for preparing the keen enterprises competition.

• Food Science and Biotechnology
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• v.17 no.3
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• pp.540-546
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• 2008

Sous vide and packaged cook-chilled soybean sprouts were evaluated for physicochemical quality changes and microbial safety during storage for the purposes of shelf-life extension and industrial application. The physicochemical changes assessed were color, texture, and ascorbic acid concentration. The quality of soybean sprouts became worse with increased periods of storage and better in storage temperature of $3^{\circ}C$ more than in $10^{\circ}C$. The concentration of aerobic bacteria decreased from $2.1{\times}10^8$ to $6.0{\times}10^2\;CFU/g$ after pasteurization, but increased during storage. These bacteria are the same shape as anaerobic and hsychrophilic bacteria, but none of these other organisms were detected after heat treatment. The physicochemical qualities of soybean sprouts and microbial safety were better for products stored at $3^{\circ}C$ than at $10^{\circ}C$. In the case of short storage periods, heat treatment at $70^{\circ}C$ for 2 min was most effective for quality and microbial safety.

• Journal of Environmental Impact Assessment
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• v.21 no.3
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• pp.445-460
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• 2012

In order to evaluate and predict the environmental impact of the low-trophic-level ecosystem to environmental changes in the Yellow Sea and the East China Sea, an ecological modelling study was undertaken. Simulation results of average distribution patterns and concentrations of water quality factors during the summer by the model were acceptable. Phytoplankton and remineralization rate of organic matter were very important parameters by a sensitivity analysis. Water quality factors showed high values in the estuary of the Yangtze River and in the West and South Sea of Korea and low values in the central area of the Yellow Sea. There is a plume of high values, especially nutrients, off the mouth of the Yangtze that expands or contracts with changes in the discharge strength. Characteristics of responses of water quality factors vary for different scenarios of environmental change, such as land-based pollution sources and atmospheric forcing. It is suggested that changes of light intensity, discharges of input sources, and wind play an important role in the marine ecosystem.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1064-1068
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• 1999

This study was quality changes of sulgiduk added green tea powder during storage. Sulgiduk prepared with various concentrations of green tea powder; 0%(control group), 0.5%(GT 0.5 group), 1%(GT 1.0 group), 1.5%(GT 1.5 group), 2%(GT 2.0 group), and the changes of its quality during 7 days of storage were investigated. Total microbe numbers, the acidity and pH in sulgiduk during storage were decreased with increasing the added amounts of a green tea powder, and especially those of GT 1.0 and GT 1.5 groups had relatively the lower than other groups. The "L" value(lightness) of the control group was the highest among five groups, and its value was decreased throughout storage, and especially GT 0.5 groups had the lowest brightness. The "a" value(reddness) of the control group was higher than other four groups, and increased GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups, in that order. The "b" value(yel lowness) was increased in the order; GT 2.0>GT 1.5>GT 1.0>GT 0.5 groups. These results indicated that GT 1.0 group showed the best quality than other groups of sulgiduk during storage. of sulgiduk during storage.

• The Korean Journal of Emergency Medical Services
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• v.16 no.3
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• pp.103-115
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• 2012

Purpose : Inadequate chest compression during cardiopulmonary resuscitation(CPR) may result in the insufficient blood flow to preserve critical organ function. The study evaluated changes of quality of cardiopulmonary resuscitation over time in 30:2 CPR by laypersons and analyzed rescuer factors affecting the quality of chest compressions over time. Methods : This study was designed to know quality of CPR changes during 5 minutes. 47 students completed CPR training courses. They were performed 30:2 CPR using a manikin with Skill-Reporter for 5 minutes continuously to get data of depth, rate of chest compression, volume and correct rate of ventilation. Results : Time dependent analysis showed significant ineffective compression depth in females and under weight rescuers. In case of female, we found effective compression depth has maintained up to 2 minutes, but it decreased significantly after 2 minutes. However, underweight rescuers maintained effective compression depth up to a minute but it decreased after 1 minute. Conclusion : Although compression rate maintained over time, chest compression quality declined significantly. It suggested switching compression at an interval of 2 minutes is reasonable for 30:2 CPR by layperson but underweight rescuers may provide effective chest compression by switching shift every one minute.

• Journal of Korean Society for Atmospheric Environment
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• v.24 no.1
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• pp.63-71
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• 2008

Local meteorological conditions exert a strong influence over day-to-day variations in air pollutant concentrations. Therefore, the meteorological fluctuations have to be removed in order for air quality planners and managers to examine underlying emissions-related trends and make better air quality management decisions for future. In this study, the meteorologically adjusted $PM_{10}$ trends in Seoul are investigated over the period $1999{\sim}2006$ using Kolmogorov-Zurbenco (KZ) filter. The result indicated that meteorologicaJ variability accounts for about 25% of $PM_{10}$ variability. Both the meteorologically adjusted and unadjusted Jong-term daily $PM_{10}$ concentrations had a significant downward trends and the difference between the meteorologically adjusted and unadjusted was small. So it was assumed that in long-term daily $PM_{10}$ changes, localized changes in emissions is more important than the changes caused by meteorological conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.218-223
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• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.