• 품질경영학회지
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• 제38권3호
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• pp.449-462
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• 2010

In this Paper, We analyzed influence Factor to TPM Performance in medium and small enterprises by empirically. By Literature survey, We hypothesize education training and 5S influence to individual improvement, independence maintenance, planning and foresight, which also influence to flexibility, total equipment performance, quality, which finally influence to lower cost, delivery date. To analyze empirically, we survey questionnaire in medium and small enterprises being below 300 people. From statistical analysis, 7 hypotheses are rejected, which is different existing research. This is analyzed that reflect actuality that medium and small enterprises is different from large enterprises. We expect that result of this treatise does concentration effort in important factor to get TPM performance in medium and small enterprises.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2000년도 제32회 추계학술대회 정기총회
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• pp.280-288
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• 2000

In this study, flow factors are evaluated in terms of kurtosis using random rough surface generated numerically. As h/$\sigma$become large øx, øy, øfp approach to 1 and øs, øfs to 0 asymptotically regardless of kurtosis. øx, øy, øfp increase with increasing kurtosis in the mixed lubrication regime. øs, øfs is associated with an additional flow transport due to the combined effect of sliding and roughness. As h/$\sigma$ decreases øs, øfs increase up to a certain point, and then decrease toward zero. This behavior can be attributed to the increasing number of contacts in the mixed lubrication regime. øx in the presence of elastic deformation on the surface is larger than øx in the absence of it because local film thickness( h$\_$T/) increases by elastic deformation.

• The Plant Pathology Journal
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• 제29권3호
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• pp.323-329
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• 2013

The stationary-phase sigma factor, RpoS, influences the expression of factors important in survival of Pseudomonas chlororaphis O6 in the rhizosphere. A partial proteomic profile of a rpoS mutant in P. chlororaphis O6 was conducted to identify proteins under RpoS regulation. Five of 14 differentially regulated proteins had unknown roles. Changes in levels of proteins in P. chlororaphis O6 rpoS mutant were associated with iron metabolism, and protection against oxidative stress. The P. chlororaphis O6 rpoS mutant showed increased production of a pyoverdine-like siderophore, indole acetic acid, and altered isozyme patterns for peroxidase, catalase and superoxide dismutase. Consequently, sensitivity to hydrogen peroxide exposure increased in the P. chlororaphis O6 rpoS mutant, compared with the wild type. Taken together, RpoS exerted regulatory control over factors important for the habitat of P. chlororaphis O6 in soil and on root surfaces. The properties of several of the proteins in the RpoS regulon are currently unknown.

• 디지털융복합연구
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• 제10권11호
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• pp.467-475
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• 2012

본 연구는 병원간호사의 항암화학요법 제제의 투약안전 체계를 분석하여 투약안전 문제점을 개선하기 위한 6시그마 기법을 적용한 방법론적 연구이다. 연구 결과 함암화학요법 제제 투약의 문제점은 과정, 간호사, 환경 관련의 3가지 요인으로 분석되었으며 임상 현장에서 개선 가능성과 효과가 가장 높은 '약물에 대한 지식과 수행능력의 부족'과 '간호사 대상의 약물 교육 부족' 에 대한 개선 활동을 진행하였다. 개선안으로 제시된 간호사의 항암화학요법 제제 투약안전 교육의 효과 검증을 위한 교육 전 후의 지식과 수행 정도는 통계적으로 모두 유의한 차이를 나타냈다. 간호사의 항암화학요법 제제 투약안전 교육 후 개선 사항을 유지하기 위해 관리 지표, 관리 방법 등에 대한 관리계획서 작성으로 개선 활동을 종료하였으며, 5단계 연구 진행은 투약안전을 목표로 한 간호실무 개선에 의의가 있다.

• 한국식품조리과학회지
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• 제24권6호
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• pp.818-828
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• 2008

A recurrent theme within the literature on the 6 Sigma program is the study of its effect on organizational performance. Therefore, the aim of this study was to investigate the effect of 6 Sigma on culinary quality performance, work commitment, and customer loyalty in the culinary division of hotels and family restaurants. The samples of this study included the employees of the culinary division of hotels and family restaurants that implemented or were about to implement the 6 Sigma program. A total of 248 questionnaires were analyzed with statistical methods of factor analysis, reliability test, and regression analysis. The findings of this study showed that the 6 Sigma program affected the culinary quality performance and work commitment of culinary division employees. Also, the 6 Sigma program, culinary quality performance and work commitment affected customer loyalty. Furthermore, work commitment affected culinary quality performance. Based on these research findings, it is required that the culinary division of hotels and family restaurants should incorporate the 6 Sigma program. For this purpose, good quality data should be collected with sufficient preparation procedures, and task force team should be made. Moreover, experts in this field should be cultivated, with the training of employees in mind. It is also crucial that the current quality of product and services be measured and that all the employees of the culinary division participate in the implementation of the 6 Sigma program. The intervention and heavy participation of the top management and head of the culinary division is expected for the successful implementation of 6 Sigma program.

• Journal of Microbiology and Biotechnology
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• 제8권3호
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• pp.280-283
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• 1998

We have cloned the RNA polymerase sigma-like factors from a wide range of actinomycetes by using specific primers with the polymerase chain reaction (PCR). The specific oligonucleotide primers were designed on the basis of amino acid sequences of conserved regions from HrdA, B, D of Streptomyces griseus as well as from the rpoD box of many eubacteria. The consensus sequences were from the rpoD box and helix-turn-helix motif involved in -35 recognition. The designed primers were successfully applied to amplify the DNA fragments of the hrd homolog genes from 8 different strains of actinomycetes which produce a wide variety of important antibiotics. The 480 bp of the DNA fragment was amplified from all 8 strains, and it was identified as a part of hrdA and hrdB as we designed. The deduced amino acid sequence of PCR-amplified DNA fragments were highly homologous to those of other known RNA polymerase sigma factors of S. griseus and Streptomyces aureofaciens. Therefore, this study with specifically designed primers will support rapid cloning of the RNA polymerase sigma factors which recognize different classes of promoters from actinomycetes, and it will also be helpful in understanding the relationship of promoters and sigma factors leading to heterogeneity of RNA polymerases in actinomycetes.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2008년도 하계종합학술대회
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• pp.609-610
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• 2008

In this paper, a 110 dB, 1.024 MHz fourth-order single-loop Delta-Sigma sigma modulator has been presented with an over-sampling ratio of 128 and an overload factor of -6 dB for a bandwidth of 4 kHz. In particular, this ${\Sigma}-{\Delta}$ modulator is well suited for high accuracy measure systems. The whole modulator consumes only 3-mW from a single 3.3V supply in a $0.35-{\mu}m$ CMOS technology.

• 응용통계연구
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• 제1권1호
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• pp.39-44
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• 1987

다변량 정규모집단에서 공분산행렬의 m.l.e.를 유도하기 위하여 m.l.e.의 불변성에 기초를 둔 Anderson의 방법은 그 절차의 단순성이라는 측면에서 일반적으로 선호되고 있다. 본고는 공통요인분석모형이나 Simplex 구조모형과 같은 다변량구조모형에서 이 접근방법을 적용하여 요구되는 m.l.e.를 구하는 과정을 보이고 있다.

• 한국산업융합학회 논문집
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• 제13권2호
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• pp.107-112
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• 2010

The automation and Cell-Line of manufacturing process are going to be new trend in the industry spot. But workers bodily burden by manual labour is still doing repeatedly at many processes. It is appearing to workers bodily burden (Shoulder, waist, hand, wrist, leg) with repeating works at assembly line which is from the static working space. The analysis with 6 Sigma Tool at specific standard assembly line improve the point at issue for unsuitable items and analyzed objects. Physical pain of worker is solved by the improvement action for the factor of 7 items with the result of analysis. It was known to be improved by solving of workers burden related to the change of 6 Sigma level from 2.16 to 4.1 at assembly line.

• 한국식생활문화학회지
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• 제24권5호
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• pp.506-517
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• 2009

This study was conducted to investigate the effects of 6 Sigma on menu management, work commitment and quality in the culinary division of hotels and family restaurants. In addition, this study sought to identify the effects of menu management, work commitment and quality performance on customer satisfaction. Furthermore the relationship between menu management and culinary quality was evaluated here. The subjects evaluated in this study were employees of culinary division of hotels and family restaurants that implemented or were about to adopt the 6 Sigma program. A total of 385 questionnaires were analyzed using factor analysis, a reliability test, and covariance structural analysis. The results revealed that the 6 Sigma program influenced menu management, work commitment and culinary quality. Moreover, menu management, work commitment and culinary quality performance were found to impact customer satisfaction and culinary quality performance. Based on these findings, culinary divisions of hotels and family restaurants should incorporate the 6 Sigma program as soon as possible. To implement this program, faultless data for the 6 Sigma program should be collected using sufficient preparation procedures. After the data were collected, a task force team should be developed, experts should be cultivated and employees should be trained as necessary. Finally, the current level of product and services should be measured and reported to all employees in the culinary division and a challenge spirit should be brought with understanding for the reason for implementation of the 6 Sigma program. In implementing the 6 Sigma program, the leadership of the top manager and the head of the culinary division is very important.