• Journal of Information Technology Services
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• v.20 no.2
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• pp.1-11
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• 2021

As a key of access to public participation and information, e-government is taking the active role of public service by relevant laws and policy measures for universal use of e-government websites. To improve the accessibility of web contents, the level of deriving the results for each detailed evaluation item according to the Korean web contents accessibility guideline is carried out, which is an important factor according to the detailed evaluation items for each website property and requires data-based management. In this paper, detailed indicators are analyzed based on the quality control level diagnosis results of existing domestic e-government websites, and the results are classified according to high and low to propose new improvement directions and induce detailed improvement. Depending on the necessity of management according to the detailed indicators for each website attribute, not only results but also level diagnosis to strengthen web service quality suggests directions for future improvement through accurate detailed analysis and research for policy feedback. This study ultimately makes it possible to expect government system management based on predicted data through deduction history management based on evaluation score data on public websites. And it provides several theoretical and practical implications through correlation and synergy. The characteristics of each score for the quality management of public sector websites were identified, and the accuracy of evaluation, the possibility of sophisticated analysis, such as analysis of characteristics of each institution, were expanded. With creating an environment for improving the quality of public websites and it is expected that the possibility of evaluation accuracy and elaborate analysis can be expanded in the e-government performance and the post-introduction stage of government website service.

• Journal of the Korean Society for Library and Information Science
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• v.41 no.2
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• pp.135-159
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• 2007

The purpose of this study is to analyze the casual relationships of the service qualify, the satisfaction of the users, and the loyalty of the users on the academic libraries. The study develops a model and a hypothesis based on the previous researches, and testifies through multiple regressions and path analysis using questionnaires from 266 academic library users(undergraduate students and graduate students) in the C University. The result of this study is summarized as the following: the service qualifies of e-service, contents, and librarians significantly influences the satisfaction of the users-undergraduate students on the qualifies of library space/environment and contents, and graduate students on the qualities of e-service and librarian. The satisfaction of the users and the quality of e-service are the variables that influence the loyalty of the users. The quality of e-service is an important variable that influence both the satisfaction and the loyalty of the users in academic libraries.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.433-437
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• 1997

The jujube alcoholic beverage, one of Korean traditional wine was manufactured by varying the additional levels of jujube fruits from 1.89 to 7.57% on the basis of raw material and the quality of wine was anaylzed by physical, chemical and sensory evaluation. Fermentation temperature of wines Increased to the highest value of $24{\sim}26^{\circ}C$ in the 2nd day of fermentation. Jujube fruits effected the increase in total acid contents. Both reducing and total sugar contents were on the peak values of $13{\sim}53%$ and $43{\sim}51%$ after the 2nd brewing stage$(1{\sim}1.5day) and continuously decreased afterwards. Ethyl alcohol concentrations were rapidly increased In $1{\sim}3days$ of fermentation and their increasing rates were affected with the added amount of jujube. Amylase activity was on the highest value in $2{\sim}2.5{\;}days$ and decreased afterwards. According to the sensory evaluation of the overall quality Dacchusul could be classified into 2 groups. The superior group was composed of E, C, B, D and the inferior group included A and F. However the highest sensory quality was observed from E which was added at the level of 7.57% jujube fruit.

• Journal of Digital Contents Society
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• v.16 no.4
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• pp.645-650
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• 2015

In this paper, we propose the method for creating a stable stereoscopic 3D contents with the production guidelines by removing the excessive depth value and scene changes for high quality. We have developed a three-dimensional depth analysis tool for detecting the scene changes out of the production guidelines and the depth value changes excessively. The Scenes detected by depth analysis tool can be modified at the post production and it helps to make a stable stereoscopic 3D contents.

• Korean journal of food and cookery science
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• v.31 no.1
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• pp.26-32
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• 2015

The purpose of this research is to evaluate the quality characteristics and antioxidant activities of Makjang, Korean traditional fermented soybean paste, which has recently been disappearing, for its preservation. Six kinds of commercial Makjang from three different regions (Kang-won-do, Choong-chung-do, and Kyung-sang-do) were analysed for approximate composition, salinity, pH, total phenol contents, and DPPH and hydroxyl radical scavenging activities. Moisture content of samples was 48.30-58.93% while, crude protein was 9.42-13.67%. Crude fat was 2.45-6.50%, crude fiber was 2.08-6.45%, and ash was 6.59-14.64%. Salinity content ranged from 5.63-12.68%, and pH ranged from 4.36-5.67. Soluble solid content and reducing sugar content of samples ranged from 38.3-54.5 Brix and 22.38-31.61% respectively. The lightness, redness, and yellowness of the Hunter color system of samples were 16.58-28.19, 7.8-16.51, and 8.35-14.21, respectively. Total polyphenol contents were 0.20-0.45 mg/ml. Antioxidant activities determined by DPPH radical scavenging activity and hydroxyl radical scavenging activity ($IC_{50}$ value) ranged from 45.07 mg/ml to 95.93 mg/ml and 69.81 mg/ml to 309.40 mg/ml, respectively. From these results, it was suggested that the manufacturing process of Makjang is needed to standardize for quality control, and for mass production.

• Journal of the Korean Wood Science and Technology
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• v.38 no.1
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• pp.49-55
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• 2010

morphologically different Larix Kaemferi Carr sawdust. The pellet characteristics included moisture contents satisfied the first grade (less than 10%) of quality standard of wood pellets announced by Korea Forest Research Institute. Densities were also adequate for the first grade (640kg/$m^3$) on the quality standard and there was no large difference in other characteristics of pellets, however, pellets manufactured with planer shavings had the highest density. Ash contents also passed the first grade (less than 0.7) of quality standard. But bark pellet exceeded the second grade (1.5%) in ash content. Lower absorption ratio of bark pellet showed the effect on hygroscpicity. The heating value of the manufactured wood pellets in this study exceeded the first grade of quality standard(more than 4,300 kcal/kg).

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.624-631
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• 2019

The purpose of this study was to observe the influence of adhesive force of lifter on powdered fingermark. First, an experiment was conducted to measure the adhesive force of five kinds of lifters. Second, each fingermark deposited on slide glass was developed using four kinds of powders. Then, these were transferred to lifter, and the quality of the transferred fingermark was observed. As a result of measuring the adhesive force of the lifter using the ASTM D3121-17 rolling ball tack method, the difference in adhesion between the lifters except the gelatin lifter was small. Also, it was confirmed that the quality of the transferred fingermark was not significantly related to the adhesive force of the lifter. However, if the quality of the transferred fingermark is not good when transferring to a gelatin lifter which is a lifter having a weak adhesive force, additional transfer is possible.

• The Journal of the Korea Contents Association
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• v.22 no.6
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• pp.329-341
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• 2022

The purpose of this study is to examine the influence of Share house quality, trust and commitment to reuse intention of share houses, which are used residences of the college students of South Korea, with a view to confirming whether such share houses can function as an alternative form of residence for college students and young generation. With this, it is intended to enhance the understanding of the current share house market and find implications in the reasonable supply of share houses in the near future and the improvement of the living environment. Literature reviews and empirical studies were conducted in this paper. The findings of this study can be summarized as follows; Regression analysis was conducted to see how tangibility, safety, empathy, reliability, and responsiveness of Share house quality affect trust, commitment, and reuse intension.

• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.360-374
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• 2022

This study aims to provide basic information on how to secure competitiveness of companies from a practical point of view by examining how information sharing for companies' infection prevention and service quality improvement affects revisit intentions. In order to achieve the purpose of this study, 341 visitors over the age of 19 who visited offline stores located in Busan and Gyeongnam were selected as study subjects. As a result of this study, it was found that consumers' perceived health beliefs, perceived disease infection probability, and perceived disease infection severity had a significant effect on revisit intention. In addition, it was found that the company's infection prevention information sharing and infection prevention customer management had a significant mediating effect on the relationship between perceived health beliefs and revisit intention. Based on these research results, the conclusion suggested that a company needs a series of management activities that can contribute to the sharing of information on infection prevention and customer management among members of the organization and achievement of business performance.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.400-412
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• 2016

Purpose: This study was conducted to develop easy-made ssamjang products with differentiated materials and methods to meet the needs for a healthy and easy- lifestyle trend with lowered manufacturing expenses. Methods: Ssamjang was made with cheonggukjang and different kinds of jocheong as glutinous (GRSS), sweet potato (SPTSS), sweet pumpkin (SPKSS), bellflower root (BRSS) and ginger (GSS) and stored at $4^{\circ}C$ for 16 weeks. Quality characteristics and consumer acceptability were measured. Results: Titratable acidity was higher in SPTSS and rapidly increased (p<0.05) after 9 weeks in all groups during storage. Amino-type nitrogen contents of SPTSS and SPKSS were the highest and rapidly increased (p<0.05) after 5 weeks. Total free sugar content was higher in GRSS and did not change during storage. Glutamic acid and total free amino acid contents were higher in SPTSS, SPKSS and continuously increased up to 9 weeks. Yeast counts rapidly increased (p<0.05) after 9 weeks reaching 4.0 Log CFU/g in all groups except for SPTSS. Consumer acceptability did not change during storage in all groups and GSS was least preferable. Conclusion: The optimal quality maintenance period of ssamjang with cheonggukjang and jocheong was determined to 7-9 weeks of storage at $4^{\circ}C$ and ginger jocheong was the least preferable materials. We conclude that it is possible to develop easy-made ssamjang products with cheonggukjang and non-fermented materials also skipping aging period.