• Journal of the Korea Institute of Building Construction
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• v.21 no.5
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• pp.433-443
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• 2021

Value Engineering(VE) is an organized effort to create the most value through a functional analysis and creation of alternatives. Depending on the VE job plan, a VE Workshop must be performed in a certain place within a certain period of time. A VE Workshop, which is an organized activity that aims to create the best value through functional analysis and creation of alternatives, should be held in a certain place and at a scheduled time according to the VE job plan. In the Pre-Study, VE Study and Post-Study phases of VE, functional assessments, performance evaluations and idea evaluations are driven by variable management techniques and analysis methods, respectively. Generally, VE is executed for about 3 to 5 days in a particular place to create value. However, there are many problems associated with limiting all VE processes to a specific place and schedule. Moreover, in Korea, VE teams are required to finish all VE processes in a limited time because of the short duration of VE workshops, the necessity of which has been overlooked. Therefore, an efficient VE support system is required to resolve the problem of time and space limitations. In this study, a VE support system based on the Mobile environment was developed to support the VE Workshop process. This VE support system enables participants to review design documents, drawing sheets and all VE-related documents using mobile devices. After the Workshop, participants can conveniently rearrange the result(evaluation of function and ideas) at the workshop. Not only can the members of VE team can review the design documents, drawing sheet and all VE-related documents in the step before the workshop, but also the result(evaluation of function and ideas) of the workshop can be easily rearranged in the phase after the workshop under the developed supporting system using mobile devices.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.51
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• pp.213-239
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• 2011

This article examines two important issues of the demand for payment by the beneficiary and the payment by the guarantor to the beneficiary under the revised Uniform Rules for Demand Guarantee (URDG) published by ICC, which are called URDG 758 and effected on July 1, 2010. Here, after first briefly defining the concept and nature of the demand for payment, this article discusses various issues surrounding the demand: By whom, where and how the demand has to be made; which documents are required in demanding the payment; how much amount can be demanded and paid; when and where the payment has to be made and which currency has to be used for the payment. The demand for payment has to be made by the beneficiary to the guarantor on or before expiry of the guarantee at the place of issuance of the guarantee unless any other place is specified in the guarantee. The demand has to be made in paper form unless the guarantee requires an electronic form. Unless otherwise expressly stipulated in the guarantee, the demand must be supported by a statement by the beneficiary indicating the applicant is in breach of the underlying contract. Also the demand must identify the guarantee under which it is made, and the time for examination by the guarantor starts on the date of identification. The demand cannot be for more than the amount available under the guarantee. When the demand is complying the guarantor must pay the amount demanded. The payment has to be made at the branch or office of the guarantor that issued the guarantee unless any other place is indicated in the guarantee. The payment has to be made in the currency specified in the guarantee, unless the guarantor is unable to make payment in that currency due to an impediment beyond its control or any illegality under the law of the place for payment. In case of "extend or pay" or "pay or extend" demands, the demand is deemed to be withdrawn if the extension is granted. But if not, the demand has to be paid without any further demand by the beneficiary.

• 한국방재학회:학술대회논문집
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• 2007.02a
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• pp.279-282
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• 2007

When ground disturbance takes place due to vertical drain construction through mandrel penetration, that affects excess pore water pressure dissipation time because of soft clay coefficient of permeability decreasing. Eventually, consolidation time is influenced. In this research, we measure process of excess pore water pressure dissipation before and after each other different shape's mandrel penetration through model test, and calculates range of smear zone, coefficient of permeability and horizontal coefficient of consolidation after model test. Using of test result, we grasp a degree of drainage ability drop resulting from vertical drain construction.

• Proceedings of the IEEK Conference
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• 2002.06e
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• pp.173-176
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• 2002

DAS(Data Acquisition System) as a ground support equipment has played a critical role in proving the status of ready-to-fire of a rocket system before launch. But it is hard to implement and place a real-time measuring system in a control room at a long distance from the vehicle. In this paper DAS is introduced by being located at the LEC(Launch Equipment Container)[1], 50 meters away from the rocket and connected to remote monitoring system via fiber optics with TCP/IP protocol by means of client/server algorithm. Therefore real-time data acquisition and storage are guaranteed and a convenient and useful MMI (Man-Machine Interface) can be developed.

• Journal of Physiology & Pathology in Korean Medicine
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• v.16 no.5
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• pp.1075-1078
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• 2002

Objective: The management for the stroke should ,given as soon as possible to be effect. But Patients with stroke symptoms commonly delay many hours before seeking medical attention. We evaluated the factors which are related to the time of hospital arrival after acute stroke. Method: Data were obtained from 317 patients admitted to our hospital within 72 hours of stroke onset. We assessed demographic variables, stoke subtype. referral routes. history of previous stroke, level of consciousness, distance from the place where stroke occurred to hospital, and the time interval between onset of stroke and arrival at the hospital. Results: Mean patient age was 65.99±9.57 years. The mean time interval between onset of stroke and hospital arrival was 17.26±18.69 hours and 128 (40.38%) patients arrived within 6 hours. The patients whoes stoke subtype was infarction, who arrived our hospital by way of other hospital, who had no suffered from previous stroke and who showed no impairement of consciousness was arrived at the hospital late(p<0.05). Conclusion: The majority of patients arrive at the hospital after prolonged delays for multiple reasons, and patients with milder symptoms, for whom treatment might be more effective, were less likely to arrive in time for therapy. Our study suggest that effective education about stroke to the patients and public would be highly necessary.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.10 no.3
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• pp.326-334
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• 2003

Purpose: The purpose of this study was to identify characteristics associated with fractures in elderly people in order to provide basic data for fracture preventive programs for the elderly people. Method: The participants were 84 patients over age of 65, who were admitted to the orthopedic department in a hospital in Chungnam province. Data were collected from Sep. 1, 2002 to Aug, 30, 2003 through personal interviews using a structured questionnaire. The data were analyzed using SPSSPC program. Result: Physical characteristics before the fracture included weakness or paralysis in the extremities (29.8%), need of assistance or appliances (13.1%), difficulty on balance (28.6%), visual disturbances (26.2%), hearing impairment (17.9%), speech disturbances (2.4%), urinary dysfunction (21.4%), and sleep disturbances (54.8%). The fractures occurred most frequently in winter (32.1%), between 1 pm and 6 pm (48.8%), on weekends (41.6%), in the road (58.3%) while wearing snickers (27.4%) or shoes (27.4%). The region of fractures occurred most frequently was lower extremities (57.1%), and the causes of fractures were loss of balance (31.0%) and car accident (25.0 %). A significance difference was found for type of accident, footwear at the time of the accident, place of the accident according to gender and age. Also a significance difference was found for type of accident and place of accident according to season(p<.05). Conclusion: Therefore, these results should be considered when a fracture preventive program for elderly people is designed.

• Journal of Community Nutrition
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• v.5 no.4
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• pp.246-253
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• 2003

With globalization taking place at a rapid speed, more and more people move from one place to another and more people with diverse cultural backgrounds are now living together than ever before. As a result, more people go through the process of acculturation. Dietary acculturation, a part of overall acculturation, is a series of changes that occur in food and nutrient consumption and dietary behaviors. This paper examined dietary acculturation in Korean Americans through a critical literature review. The current diet quality of Korean Americans is fair, and the areas in need of improvement include sodium, calcium, and fiber intakes. Korean Americans had different diet profiles by acculturation status； however, whether dietary acculturation leads to a lower diet quality is not conclusive at this time. This paper also suggests areas that warrant consideration in future research： 1) acculturation measures, 2) dietary measures, 3) possible factors affecting dietary acculturation, 4) health consequences of dietary acculturation, and 5) study design issues. Studying dietary acculturation among immigrants and their offspring is important because it will provide useful insights for designing health and nutrition interventions in both original and new countries. Quality research in dietary acculturation requires collaborations among researchers from different nations because it deals with diverse cultures.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.977-980
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• 2008

Recently, the study on the application of SCC(Self-Compacting Concrete) is actively underway, in order to solve the lack of flowability and the poor compacting which is one of the chronic problems of tunnel lining concrete. The aim of this study is that to verify the validity of the application of SCLC(Self-Compacting Lining Concrete) for tunnel lining concrete and to examine the characteristic of flowing and mechanics of SCLC in term of comparing before and after casting SCLC was developed by Packing Factor mix method and casted in field mix-design according to the condition of site and the characteristic of aggregate. Before casting, the tests of the capability of flowability and durability was performed by slump flow, air void and so on. Additionally, the slump flow loss is measured to evaluated the possibility of cast-in-place. Furthermore, considering on the first time SCLC casting applied to the tunnel lining in Korea, it is provided that the careful items and the correct way for construction when applied the SCLC on site.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.1-6
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• 2005

To evaluate the microbiological quality of pork carcasses at different slaughtering process in large and small scale slaughtering houses, swabbing method was used to analyze microorganisms on the surface of pork belly in each process of before evisceration, after evisceration, before final wash, after final wash and in chilling. In autumn time, large scale slaughterhouse showed lower incidence of aerobic microorganisms (10²∼10³ CFU/㎠) than those of small scale slaughterhouse (10⁴∼10/sup 5/ CFU/㎠) during all processing lines. Samples from cold room of large scale slaughterhouse showed lower incidence of aerobic cells (10² CFU/㎠) than small scale slaughterhouse (10⁴ CFU/㎠). In winter and spring time, large scale slaughterhouse showed lower incidence of aerobic microorganisms than those of small scale slaughterhouse during the slaughtering process of before evisceration, after evisceration and before final wash, except spring samples from before final wash and chilling at cold room storage in spring time. After final wash, different sampling place of carcass such as belly, ham, jowl showed the different washing effect depending on the small and large scale slaughterhouse. After final wash, ham and belly had lower aerobic cell counts, but jowl had higher aerobic cell counts than each site before final wash.