• The Journal of the Korea institute of electronic communication sciences
• /
• v.9 no.4
• /
• pp.491-498
• /
• 2014

As internet services are being provided through a wireless access, the importance of quality of experience (QoE) is stressed that is defined as the quality that indicates user's actual feeling when a service is provided. Unlike quality of service (QoS) that can be expressed as a numerical value, it is difficult to represent QoE in an objective way. If an internet service is serviced over a wireless channel, its QoE can be affected by a number of factors such as fading, mobility and so on. This paper, therefore, attempts to specify the relationship between QoE and QoS by conducting practical measurements for the voice service through 3G high speed packet access (HSPA) access network. Analysing the measured results, it has been shown that received signal strength indicator (RSSI) has a great influence on mean opinion score (MOS) through transmission delay.

• Journal of Environmental Science International
• /
• v.15 no.11
• /
• pp.1017-1025
• /
• 2006

This study was conducted to evaluate characteristic of water duality in coastal sea of Incheon using a multivariate analysis. The analysis data in coastal sea of Incheon was aquired by the NFRDI data which was surveyed from March 1997 to November 2003. Eleven water quality parameters were determined on each survey The results were summarized as follow : Water quality in Incheon coastal sea could be explained up to 64.62% by three factors which were included in loading of fresh water and nutrients by the land(36.98%), seasonal variation(16.19%), and internal metabolism (11.24%). The results of time series analysis by factor score, in case of factor 1, station 1 influenced by Han river was shown to high factor score and station 3 located by outer sea was shown to low factor score. In case of factor 2, station 1 was appeared to high variation and station 3 was appeared to low variation. The result of cluster analysis by station was classified into three group that has different water quality characteristics. Especially, station 1 which affected by Han river and station 4 which affected by sewage treatment plant was appeared to considerable water quality characteristics against other station. In yearly cluster analysis, three group was classified and water quality in 2003 years due to high precipitation was different to another year. It could be suggested from these results that it is important to control discharge of fresh water by Han rivet and sewage treatment plant for water quality management of coastal sea of Incheon.

• Preventive Nutrition and Food Science
• /
• v.11 no.2
• /
• pp.160-165
• /
• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

• KSII Transactions on Internet and Information Systems (TIIS)
• /
• v.13 no.6
• /
• pp.3074-3091
• /
• 2019

With the widespread use of the Internet, services for providing large-capacity multimedia data such as video-on-demand (VOD) services and video uploading sites have greatly increased. VOD service providers want to be able to provide users with high-quality keyframes of high quality videos within a few minutes after the broadcast ends. However, existing keyframe extraction tends to select keyframes whose quality as a keyframe is insufficiently considered, and it takes a long computation time because it does not consider an HD class image. In this paper, we propose a keyframe selection method that flexibly applies multiple keyframe quality metrics and improves the computation time. The main procedure is as follows. After shot boundary detection is performed, the first frames are extracted as initial keyframes. The user sets evaluation metrics and priorities by considering the genre and attributes of the video. According to the evaluation metrics and the priority, the low-quality keyframe is selected as a replacement target. The replacement target keyframe is replaced with a high-quality frame in the shot. The proposed method was subjectively evaluated by 23 votes. Approximately 45% of the replaced keyframes were improved and about 18% of the replaced keyframes were adversely affected. Also, it took about 10 minutes to complete the summary of one hour video, which resulted in a reduction of more than 44.5% of the execution time.

• Journal of The Korean Society of Integrative Medicine
• /
• v.11 no.1
• /
• pp.1-12
• /
• 2023

Purpose : This study examined the relationship between oral health management behavior and subjective health perception by using a tool that measures health-related quality of life named EQ-5D. The findings are expected to provide fundamental data for developing diverse programs, including health- and oral-health-related educational media, to ultimately enhance people's health-related quality of life. Methods : Adults over the age of 20 were extracted from the raw materials of the 8th national health and nutrition examination survey conducted in 2019. Among them, 4034 were finally chosen as the study subjects after checking the response distribution of relevant questions and excluding inadequate samples. Variables included general characteristics, health management behavior, oral health management behavior, subjective health perception, and EQ-5D level. Cross-tabulation test, independent t-test, one-way analysis of variance, and linear regression analysis were conducted using SPSS 25.0. Results : EQ-5D, which measures the level of health-related quality of life, was high when the subjects had a medical check-up experience, no experience of unsatisfactory medical service, and did not get an influenza vaccination (p<.001). The quality of life was higher when the subjects received dental inspections, did not require treatment, and used oral care goods (p<.005). Health-related quality of life was also higher when the subjective health level and subjective oral health level were high. Conclusion : Results indicate that subjective health, oral health perception level, and quality of life together were high when people had a regular check-up, did not neglect treatment, and used oral care goods. Considering the findings of this study, check-up programs that are customized for each age group are necessary. Health-related quality of life could be enhanced through the provision of diverse medical services and active efforts to prevent any medical blind spot.

• Korea Journal of Hospital Management
• /
• v.10 no.4
• /
• pp.1-22
• /
• 2005

Quality of care and patient safety have become today's agenda for healthcare industry in worldwide. This paper describes experiences to improve quality of care and patient safety in USA and identifies some future tasks for better implementation of quality improvement efforts. The paper concludes with a discussion of the implications for Korean healthcare system.

• Journal of Food Hygiene and Safety
• /
• v.9 no.3
• /
• pp.151-161
• /
• 1994

Gamma irradiation was applied to red ginseng for improving its quality. Irradiation at 5~7 kGy was effective for sterilizing all contaminated microorganisms of red ginseng. At the dose levels, no significant shanges in physicochemical properties (color, saponin, lipid rancidity and fatty acids etc.) were observed even after 6 months storage. Gamma irradiation was also effective for the improving hygienic quality of packed red ginseng with high moisture content (up to 20%), without any quality deterioration.

• Korean Management Science Review
• /
• v.21 no.3
• /
• pp.1-12
• /
• 2004

The paper demonstrates that versioning of digital products occurs more frequently than that of physical products because of low marginal cost. The versioning occurs no matter what a customer knows his/her reservation price. Low-quality version will not be produced when the difference between reservation prices is very large. The paper also shows that a firm tries to lower the quality of low-quality product to prevent customers with high reservation prices from purchasing low-quality product.

• Journal of the East Asian Society of Dietary Life
• /
• v.5 no.2
• /
• pp.73-77
• /
• 1995

This study attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, texture, after swallowing and overall quality, 10% Mugworts Ssooksulgis was preferable than those of other Ssooksulgis added 25% glutinous rice flour. Moisture contents was not different another reports. l-value on the control group which was not added mugworts was high, 86.78, 84.42 respectively.

• Journal of the East Asian Society of Dietary Life
• /
• v.3 no.2
• /
• pp.175-180
• /
• 1993

This study was attempted to examine the sensory quality, color and moisture content of Ssooksulgis added with Mugworts. In sensory quality, Ssooksulgis made by 100% rice flour added with 20% Mugworts showed the most favorite characteristics. In view of color, flavor, afterswallowing and overall quality, 10% Ssooksulgis was more preferable than those of other Ssooksulgis added 50% glutionus rice flour. Moisture contents was not different from other reports. L-value on the control group was high showing 86.78 and 85.81, respectively.