• Journal of Biosystems Engineering
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• 제24권3호
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• pp.225-234
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• 1999

This study was performed as a basic research for establishing an objective quality evaluation method on whole bulbs of garlic. The size of a whole bulb of garlic, the number and the uniformity of complete individual garlics, and the existence of bad individual garlics in the whole bulb of garlic were selected as quality grading factors. Quality discrimination algorithms with machine vision techniques were developed and verified for the four factors based on morphological and physical features of whole bulbs of garlic. Based on the results, the size discrimination by the projected area of a whole bulbs of garlic suggested four grading levels and the algorithm for predicting the number of complete individual garlics based on the peaks on its projected boundary showed ${\pm}$0.78 prediction error. In addition, the uniformity represented by coefficient of variation could be divided into four levels, but the algorithm for discriminating the existence of bad individual garlics in a whole bulb of garlic was not effective.

• 품질경영학회지
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• 제38권2호
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• pp.150-160
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• 2010

Statistics Korea has been diagnosis national statistics every year since 2006. They diagnosis over 200 kinds of national statistics. They have 7 quality dimension used for quality diagnosis. That is relevance, accuracy, Timeliness, Comparability, Coherence, Accessibility. Since we are interest in how well they produce national statistics, comparability has become the most important dimension recently. In this reason, Statistics Korea try to rating quality level and development comparability index for national statistics. This paper propose the practical method of grading the quality level and developing the comparability index of the national statistics.

• 한국작물학회지
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• 제33권s01호
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• pp.115-123
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• 1988

Ginseng has been used as a medicinal herb in the world for more than two thousand years. Inspection of the quality of ginseng was made since many hundred years ago. Ginseng quality has been graded by several methodes, based on saponin contents, number of ginsenosides, shape of root and tissue elaborateness. In present. ginseng products are usually evaluated by saponin contents and number of ginsenosides. On the other hand, fresh and manufactured ginseng roots such as red. white and semi-red ginseng, Taegeuk Sam, are mostly graded by root shape such as root development and skin (epidermis) color, and tissue elaborateness. which is a conventional grading method. However, the root shape grading method has a risk of overlooking real medicinal properties of ginseng. So. both the medicinal ingredients and the conventional grading method should be considered for the proper evaluation of ginseng quality. Therefore, for the establishment of better method in evaluating ginseng quality, the relationships of root shape and useful components are required to be studied.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2001년도 가을 학술발표회 논문집
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• pp.89-92
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• 2001

Because the grading of aggregate is major factor affecting on compressive strength and durability of concrete, the standard specification of concrete has proposed that the standard grading should be used to make ordinary concrete having good quality. But, it is not suitable for making product having low W/C because of difference between them in manufacturing processes and demanded efficiencies. This study investigated if the grading of the fine aggregate affects on tamping efficiency and compressive strength of concrete-based product. The results of this study showed that the suitable grading for making concrete-based product ranged from C type(FM:2.77) to D type(FM:3.38).

• 분석과학
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• 제33권2호
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• pp.108-114
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• 2020

Gloves are very important evidence at a crime scene; specifically, rubber gloves can be found easily at homes. Therefore, crime scene investigators attempt to develop fingerprints inside the rubber gloves that are discovered, for identifying unknown suspects. This study compared the effectiveness of three different methods that are used for developing latent prints on gloves with aging time. These were the powder, cyanoacrylate fuming, and multi-metal deposition I methods. The powder method achieved good results for 1-3 days of aged prints, and the cyanoacrylate fuming method worked well on 2-week-old prints. In comparison, multi-metal deposition I method developed good quality fingerprints for 6 weeks of aging time.

• 한국도로학회논문집
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• 제7권1호
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• pp.63-71
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• 2005

아스팔트바인더등급은 아스팔트바인더의 품질을 포장의 공용성과 관련하여 등급화한 것으로, 혼합물배합설계에 있어서 중요재료인 아스팔트를 적절히 선정하는 데 필수적인 정보를 제공한다. 이러한 목적을 위해 미국은 1990년대 중반에 PG-등급을 개발하여 현장에 적용하고 있다. 국내에서도 최근에 미국의 PG-등급을 들여와서 바인더규정으로 채택하고 있다. 그러나 일본, 중국을 비롯한 아시아 지 역이나 유럽의 대부분 나라들은 미국과는 달리 침입도나 점도등급을 고온등급으로 사용하고 있다. 본 연구의 목적은 미국의 PC-등급의 타당성을 분석하는 데 있다. 분석결과는 이등급에 심각한 오류가 있음을 말해주며 , 이를 해결하기 위한 대안으로 보다 정확한 바인더등급 이론식이 소개된다. 상기 식들을 이용하여 현장가속시험기나 실내 바퀴주행시험기에서 얻어진 문헌의 데이터를 예측함으로서 본 논문에서 주장하는 내용들을 입증한다.

• 한국가금학회지
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• 제28권3호
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• pp.283-288
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• 2001

소비자들이 닭고기 구입 시 고려사항은 백화점의 경우 1순위가 브랜드이었으나 슈퍼마켓에서는 가격을 우선시하였다. 통닭의 판매형태는 백화점은 냉장유통이 100%인 반면 슈퍼마켓에서는 75%수준에 머물렀다. 닭고기 품질에 대한불만사항은 백화점의 경우 드립 발생을 우선으로 꼽은 반면 슈퍼마켓에서는 신선도에 대한 불만이 높았다. 현재 닭고기의 판매 형태는 백화점, 식품체인점, 슈퍼마켓에서는 89% 이상이 닭고기의 중량별 무게 (호수)를 고려한 마리 당 판매를 실시하였다. 닭고기 구입 후 판매기간은 백화점이 3일, 슈퍼마켓은 4일 내에 전부 판매하는 것으로 조사되었다. 품질을 고려한 등급별 판매에 대한 만족 여부는 백화점의 경우는 대부분이 만족하는 경향이었으나 슈퍼마켓에서는 불만족하다고 응답한 곳이 50%를 나타냈다. 닭고기의 품질 등급을 제정한다면 몇 단계가 바람직한가에 대한 설문 결과는 백화점의 경우 주로 2단계로 구분한 것을 선호하였다. 부분육의 판매 비율은 백화점과 식품 전문점의 경우 북채와 봉이 가장 많이 판매되는 것으로 나타났다. 결론적으로 판매장 및 소비자가 원하는 닭고기는 품질적인 면에서 우수한 닭고기를 선호하고 닭고기에 대한 품질등급제를 실시할 경우 대부분이 만족하는 경향을 보여 소비자의 신뢰를 얻기 위해서는 보다 고품질의 닭고기의 생산과 위생적인 면에서도 안전한 닭고기의 처리가 무엇보다도 중요하다고 하겠다.

• KAPE누리
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• 통권136호
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• pp.6-7
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• 2007

한국농촌경제연구원이 지난 11월 25일 발표한 2008년 1/4분기 측산관측에 따르면 한육우는 전반적 하락, 젖소 사육두수 감소세 지속, 돼지는 21~22만원으로 전망했다. 산란계는 감소, 육계는 사육수수가 증가할 것으로 전망했다. 이에 본지는 축종별 전망요약을 게재한다.

• KAPE누리
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• 통권113호
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• pp.4-5
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• 2006

새해부터 달라지는 축산정책은 뭘까. 새해부터는 축산정책도 달라지는 부분이 적지 않다. 달라지는 정책의 주요내용은 축산인들이 축산활동을 더 경쟁력 있게 촉진시킬 수 있도록 하는데 있다. 이에 따라 본지는 새해부터 달라지는 축산정책 및 농업정책에 대해 살펴본다.

• 한국축산식품학회지
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• 제41권2호
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.