• 대한가정학회지
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• 제38권12호
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• pp.101-110
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• 2000

The purpose of this study were to investigate the influences of fashion leadership on consumers'evaluation of domestic and imported perfume product, and perfume purchasing behaviors and to find out the demographics and consumer value on fashion leadership. The data were collected from 369 female college students using questionnaire. The results were as follows: First, there were significant differences on consumers'evaluation of domestic and imported perfume product between the groups on fashion leadership. The higher the fashion leadership, the much positive consumers'evaluation of imported perfume product. Second, Fashion leaders'the frequency of perfume usage and the pieces of perfume product were higher than fashion followers. The most important perfume attribute of all groups was scent, and fashion leader took the much significant view of brand name than fashion followers. Third, Fashion leaders'economical level and pleasure oriented value was higher than fashion followers.

• 한국식품조리과학회지
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• 제19권2호
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• pp.181-187
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• 2003

The objective of this study was to investigate by a sensory evaluation and mechanical examination the sensory and quality characteristics of wageobyune containing different ratios of ingredients such as lettuce (50%, 60% and 70%), sugar and water. The results of the sensory evaluation showed that wageobyung containing 50% lettuce had higher scores in the overall acceptability, color, flavor and chewiness preference. In the textural analysis of wageobyung, the springiness, cohesiveness and hardness were the highest and the chewiness, gumminess and adhesiveness were the highest in the 70% added samples. Increasing the lettuce content decreased the hunter's color L-value of wageobyung. The redness and yellowness of wageobyung were increased as more lettuce was added. The moisture content of wageobyung was higher in the samples containing 70% lettuce than those containing 50%.

• 한국임상수의학회지
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• 제39권3호
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• pp.114-120
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• 2022

The purpose of this study is to examine the status of quality control using multipurpose phantom of ultrasound equipment used in hospital of veterinary college in South Korea by using ATS-539 multipurpose phantom so as to examine quantitative and objective new image evaluation method. Specialists discussed and analyzed multipurpose phantom images acquired by using convex transducer of 10 ultrasound imaging devices, currently used in 9 veterinary colleges, at 4.0-6.0 MHz. Total 8 items that can be measured with ATS-539 multipurpose phantom including dead zone, vertical and horizontal measurement, axial/lateral resolution, sensitivity, focal zone, functional resolution and gray scale/dynamic range were evaluated. For qualitative evaluation, valid decisions were made based on dead zone, axial/lateral resolution, and gray scale/dynamic range which are resolution index, and coefficient of variation (COV) and blind referenceless image spatial quality evaluator (BRISQUE) were found to increase objectivity. As a result of experiment, all the targeted ultrasonic devices were found appropriate from qualitative evaluation items of dead zone, axial/lateral resolution, and gray scale/dynamic range. In other evaluation items, they were found to be appropriate from focal zone and vertical measurement of quantitative evaluation while inappropriate from horizontal measurement, sensitivity, and functional resolution. COV value was 0.12 ± 0.04, and BRISQUE value was 47.77 ± 2.77, both analysis results show that the noise level of all ultrasonic devices was located within tolerance range. Upon image examination using ATS-539 multipurpose phantom, they were 100% appropriate with inspection standards of dead zone, axial/lateral resolution, and gray scale/dynamic range, and besides, focal zone and functional resolution can be used as evaluation items. In the field of veterinary medicine, 8 standard items using ATS-539 multipurpose phantom and image evaluation items using COV and BRISQUE can be used as standards for quality control of ultrasonography machine.

• 한국정보통신학회논문지
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• 제17권5호
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• pp.1233-1238
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• 2013

대부분의 대학에서 실시되고 있는 강의평가는 교과목의 특성에 따라 많은 차이가 있음에도 불구하고 강의평가의 절대점수를 활용하여 교수평가를 하고 있다. 강의평가의 신뢰성 확보는 교육의 질 향상을 위해 학생들의 의견을 교수에게 피드백한다는 점에서 매우 중요하다. 본 논문에서는 신뢰성 있는 강의평가 결과를 얻기 위해 고려해야할 여러 요소 가운데 학생들의 출석률과 강의평가의 관계를 살펴보고자 한다.

• 농촌계획
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• 제18권4호
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• pp.13-26
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• 2012

The purpose of this study is to select the study area, which will be formed into Daegu Science Park as an national industrial complex, and to assess the landscape value based on biotop classification with different polygon forms, and to develop and computerize Biotop Value Assessment Tool (B-VAT) based on GIS. The result is as follows. First, according to the result of biotop classification based on an advanced analysis on preliminary data, a field study, and a literature review, total 13 biotop groups such as forrest biotop groups and total 63 biotop types were classified. Second, based on the advanced research on landscape value assessment model of biotop, we development biotop value assessment tool by using visual basic programming language on the ArcGIS. The first application result with B-VAT showed that the first grade was classified into 19 types including riverside forest(BE), the second grade 12 types including artificial plantation(ED), and the third class, the fourth grade, and the fifth grade 12 types, 2 types, and 18 types respectively. Also, according to the second evaluation result with above results, we divided a total number of 31 areas and 34 areas, which had special meaning for landscape conservation(1a, 1b) and which had meaning for landscape conservation(2a, 2b, 2c). As such, biotop type classification and an landscape value evaluation, both of which were suggested from the result of the study, will help to scientifically understand a landscape value for a target land before undertaking reckless development. And it will serve to provide important preliminary data aimed to overcome damaged landscape due to developed and to manage a landscape planning in the future. In particular, we expect that B-VAT based on GIS will help overcome the limitations of applicability for of current value evaluation models, which are based on complicated algorithms, and will be a great contribution to an increase in convenience and popularity. In addition, this will save time and improve the accuracy for hand-counting. However, this study limited to aesthetic-visual part in biotop assessment. Therefore, it is certain that in the future research comprehensive assessment should be conducted with conservation and recreation view.

• Journal of Animal Science and Technology
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• 제47권1호
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• 대한방사선기술학회지:방사선기술과학
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• 제44권5호
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• pp.443-449
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• 2021

In this study, the purpose is to present the foot inclination angle for realizing an image similar to that of the existing examination method and to present the clinical usefulness of the new examination method through comparison between the existing examination method and the newly designed standing foot oblique projection. A foot phantom was used, and the magnification of the image according to the angle was quantitatively evaluated by attaching a nut to the position of the cuboid of the phantom. The internal oblique image acquired using a 30° wedge was set as the standard image. And that image was compared with the images acquired by changing the angle of the foot from 20° to 65° at intervals of 5°. Image evaluation was performed by 3 radiological technologists, and qualitative evaluation using a Likert 5-point scale for evaluation items of true oblique view and quantitative evaluation of the value obtained by measuring the diameter of a nut in each image were performed as image evaluation. For data analysis, reliability analysis between the measure and comparative analysis of the average value for each angle were performed. The qualitative evaluation score for each image was 4.5 to 5 points for most questions in the case of the standard image. And 4 points or less for most questions in the images with a foot angle of 45° or less, and an evaluation score close to the standard image was obtained in the image of 50° or more. And in the quantitative evaluation, the diameter of the nut was measured to be 9.28~9.56 mm. The qualitative evaluation showed a reliability of 0.95~1.0 and the quantitative evaluation was 0.62. As a result of comparing and analyzing the average of the quantitative and qualitative average values for each angle image, the group with the average value most similar to the standard image was images obtained at 55° and 60°, and in the post-analysis, the images of both groups were the same group as the standard image(p<0.01). As a result of this study, it was found that the angle of inclination of the foot for realizing the image most similar to the existing image in the standing foot oblique projection is 55°~60°. In addition, if this test method is applied to the clinic, it is believed that it will help prevent safety accidents such as falls during the test and improve test efficiency by minimizing the movement of patients for the test.

• 국제학술발표논문집
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• The 3th International Conference on Construction Engineering and Project Management
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• pp.1294-1299
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• 2009

Best value in value engineering has relation to cost and performance. But a severe problem in VE study of a project is to reduce value due to loss of performance, caused by focusing on cost reduction. Also a lack of understanding performance concept, no trial VE workshop as well as cost saving-based policy have not satisfied customer needs. A efficient and practical methodology for accomplishing best value in construction projects is proposed. This study developed a more objective approach for performance measurement approach of mega projects and suggested a systematic process of performance quantitative analysis verifying value improvement. The proposed performance measurement method would be very useful for better communication and consensus between stakeholders and VE team especially through value engineering.

• 패션비즈니스
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• 제17권6호
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• pp.98-110
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• 2013

This research is to study the functional color arrangement of work clothes based on the color chroma value arrangement, which could affect the safety of workers at the site of the mechanical industry. For the study, 5PB hue, indicating a high satisfaction level with proper colors at the site of the mechanical industry, were selected from previous research for 6 types of CAD simulation on a 2-color chroma value arrangement. To analyze the color data of each color arrangement after applying the color chroma value arrangement as well as to figure out the level of recognition on the color arrangement, an analytical result, which was based on the NCS color system, was evaluated. Furthermore, the survey study on items regarding the safety of the relevant work site for the simulated result was executed. As a result of the evaluation, the color arrangements which include high color chroma value indicated a high satisfactory level in all items under the visibility criteria for the safety of workers, propriety as a color arrangement of work clothes, and safety from the perspective of work site management. In particular, the color arrangement mixture between high color chroma obtained the highest satisfactory evaluation, indicating that the color arrangement of high color chroma is essential in the color arrangement of work clothes for the establishment of safety by adjusting the color chroma value. Yet, in order to figure out the independent function of the color chroma value, other factors are restricted in this study. Thus, it is not proper to apply the result of this study only at the actual work site. Therefore, a follow-up research centered on the tones of all three types is proposed, from which we can expect, a suggestion of the applicable color guideline for the industrial site.

• 동아시아식생활학회지
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• 제17권1호
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• pp.81-88
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• 2007

The purpose of this study was to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Austria and New Zealand. The beef jerky qualities were evaluated by sensory evaluation, measurement of crude lipid, fatty acid composition of lipid, and acid value and peroxide value, and of surface observation with a microscope. According to the preference test, whereas beef jerky made with Korean beef meat showed the highest score in color, glaze, palatability, and softness, while that of made with New Zealand beef meat did received the lowest score. The crude lipid content of jerky made with Korean and Austrian beef meat was higher than that of made with Korean cattle and New Zealand beef meat. Surface of jerky made with Korean and Austrian beef meat was gappier than that of made with Korean cattle and New Zealand beef meat, and the. The acid value of jerky made with Korean and Austrian beef meat was lower than that of made with Korean cattle and New Zealand beef meat. The peroxide value of jerky made with Korean cattle meat showed higher peroxide values from the initial storage time. However, the peroxide value whereas that of jerky made with Austrian beef meat was the lowest at initial storage time, it increased remarkably with storage time and showed the highest value after the 15th day of storage. We found that the change in quality of jerky made with Korean and Austrian beef meat was less than that those made of Korean cattle and New zealand beef meat. And it could be suggested that Korean cattle and New Zealand beef meat are not suitable in making jerky.