• International Journal of Contents
• /
• v.2 no.2
• /
• pp.10-16
• /
• 2006

In this paper, we propose a predictive resource metric region (RMR) based radio resource metric estimation (RRME) mechanism, which utilizes a resource metric mapping function (RMMF), both of which permit efficient inter-working between the physical layer and higher layers for envisaging multimedia service applications over a CDMA communication system platform. The RMR can provide the acceptable resource region where QoS and acceptable link quality can be guaranteed with an achievable resource margin to be utilized in terms of capacity margin, the degree of confidence (DCL) of user, second-order statistics of Eb/Io. With predicted capacity margin and variance, DCL can deliver decision parameters with which an adaptive QoS based admission control can perform well taking capacity and resource availability into account in a dynamic and predictive manner. Combined with advanced techniques such as adaptive modulation or rate control and power control, the proposed mechanism can adjust the conventional stringent link quality information efficiently, and deliver accurate information of the resource availability. Thus, these can guarantee the maximization of resource utilization of multimedia service applications.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.23 no.2
• /
• pp.97-101
• /
• 2017

Fruits are subjected to a variety of vibration stress during the transportation from a production area to markets. Vibration inputs are transmitted from the transporting vehicle through the packaged fruit. And the steady state vibration input may cause serious internal damage of fruit. Product quality of fruits declines by various factors while they are stored right after harvesting and among the substance in charge of post ripening action, ethylene ($C_2H_4$) biosynthesis increases fruits' respiration process after harvesting and decreases storage expectancy. Ethylene production of apples rapidly increases while storage duration becomes longer. This tendency is much clearer for the apples with vibration stress at input acceleration level. When there was no vibration stress, change in ethylene production level of apples are not very large during storage. Ethylene production rates inside the gas collecting container increased significantly ($p{\leq}0.05$) after 24 hours storage, particularly for apples with vibration stress ($0.7{\mu}l/kg{\cdot}hr$ (1st stack), $0.78{\mu}l/kg{\cdot}hr$ (2nd stack), $0.96{\mu}l/kg{\cdot}hr$ (3rd stack)); whereas less ethylene was produced in control apples ($0.18{\mu}l/kg{\cdot}hr$ during storage. Also ethylene production rates of apples according to the stack position were significantly different ($p{\leq}0.05$). The vibration stress clearly accelerated the degradation of apple quality during storage, resulting in increased ethylene production.

• Korean journal of food and cookery science
• /
• v.25 no.3
• /
• pp.387-394
• /
• 2009

This study was performed to determine the quality characteristics of Jeungpyun with the addition of soy yogurt (0%,3%, 6%, 9%, 12%). The proximate composition analysis showed that moisture contents of Jeungpyun were 49.87${\sim}$51.60%, and crush protein, lipid and ash contents were 2.58%, 0.21${\sim}$0.33% and 0.58${\sim}$1.05%, respectively. The pH ofJeungpyun was higher as the additive increased. Volume and symmetry index were higher as the additive increased, but uniformity index was no significant difference. L value and a value were the lowest in control group and increased with soy yogurt addition, while b value was decreased as amount of soy yogurt. Hardness, cohesiveness, gumminess were the highest in 9% group, springiness was the lowest in 9% group. In surface structure of Jeungpyun observed by SEM, cell size was the smallest and the cell uniformity was most regular in 12% group. According to sensory evaluation, appearance, taste and overall acceptance were highest in Jeungpyun with 9% soy yogurt. Therefore, Jeungpyun containing 9% soy yogurt was most preferable.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.4
• /
• pp.485-491
• /
• 2008

This study investigated the quality characteristics of the white pan breads with garlic powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the breads. The contents of moisture and crude fat of the breads added with garlic powder were lower than that of control group. However, ash content was not significantly different among groups. The pH increased with increasing garlic powder concentration. The weight of breads increased with increasing garlic powder concentration, while the volume and baking loss rate of breads decreased. In color values, with increase of garlic powder concentration, L value decreased, but a and b values increased. The water activity in the breads decreased by increasing garlic powder concentration was the highest in the control group. In the texture analyzer measurement, hardness of the breads increased with increases of garlic powder concentration, but springiness decreased. In the results of sensory evaluation, the quality of the 1% garlic powder breads showed the highest in taste, flavor and overall acceptability. The color, appearance, mouth feel and texture of the breads decreased with the increasing garlic powder content. From the results of this study, the white breads with 2% garlic powder content was shown to have the best quality.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 2022.10a
• /
• pp.61-61
• /
• 2022

For high quality bread wheat production in Korea, it is necessary to develop optimal nitrogen (N) fertilizer methods. For optimal N fertilizer, we evaluated the alteration of growth, yield, yield components and end-use qualities according to the treatment of N fertilizer amounts and timings at heading stages. Growth, yield, yield components, and end-use quality weren't altered by various timings of N fertilizer treatment conditions whereas, 1,000 grain weight and lodging degree was increased by increasing amounts of N fertilizer treatment conditions at 7 days after heading (7 DAH). Especially, lodging degree was significantly increased by 6kg/10a of N fertilizer treatment conditions at 7 DAH. The flour protein contents increased by various amounts of N fertilizer treatment conditions. However, SDS-sedimentation and bread loaf volumes were decreased by exceeding 6kg/10a of N fertilizer treatment conditions at 7 DAH. When considering the quality of bread, 6kg/10a N fertilizer treatment is best, but 3kg/10a N fertilizer treatment is more suitable for both quality and lodging at 7 DAH. Therefore, it is preferable to fertilize 3kg/10a of nitrogen at 7 DAH in addition to standard fertilizer when cultivate bread wheat.

• International Journal of Internet, Broadcasting and Communication
• /
• v.16 no.1
• /
• pp.226-232
• /
• 2024

This study attempted to demonstrate the role of perceived value and trust in the relationship between mobile banking service quality and use satisfaction. A survey was conducted on customers of Mongolian banks, and an analysis was conducted based on the collected data With the development of the fintech industry, the Internet-based mobile banking market is striving to provide convenient services to consumers. The result led to the introduction of an online-oriented Internet bank that can operate 24 hours a day regardless of time and space. The characteristic of operating only with the Internet has a positive aspect of providing services quickly and conveniently, but at the same time, including concerns about security and personal information leakage. This can make you hesitate to use the service. Therefore, we attempted to find out how the quality of mobile banking service affects the perceived value and satisfaction of using trust. A survey was conducted to verify the contents of the research model and hypothesis. This is to secure data to be used for empirical analysis of research hypotheses. The survey was conducted with 124 consumers in Ulaanbaatar, the capital of Mongolia. Based on the analysis results, we understood the satisfaction of consumers using mobile banking and suggested ways for consumers to improve their actual satisfaction using mobile banking. Specifically, service quality sensitivity, security, convenience, and design had a positive effect on perceived value or trust, ultimately leading to consumer satisfaction.

• Korean Journal of Organic Agriculture
• /
• v.18 no.3
• /
• pp.315-329
• /
• 2010

This study focused on analysis of the satisfaction level of specialty shops for environment-friendly agricultural products (EFAP). To analyze the satisfaction level of EF AP, a series of household surveys were conducted. Questionnaire was prepared on the basis of the SERVQUAL model and the structural equation modeling was made on the basis of the contents surveyed. The main results of this study are summarized as follows. Firstly, tangibles structured with store clearance, neat uniform, information and others is the factor of service quality satisfaction. Secondly, reliability structured with service practice, problem solving, and service in accurate time is the factor of service quality satisfaction. Thirdly, assurance structured with the reliability of employees, sufficient knowledge of employees, courteous and good manner is the factor of service quality satisfaction. Fourthly, responsiveness structured with prompt service, voluntary help, customer response service and the like is the factor of service quality satisfaction. Fifthly, the sympathy structured in interest for each customer, provision of service in time convenient to use, encountering the customers with genuine feeling are the factors of service quality satisfaction. And sixthly, the service satisfaction factors would influence on the consumer behavior factors.

• Journal of Power Electronics
• /
• v.8 no.2
• /
• pp.171-180
• /
• 2008

One of the major problems in electric power quality is the harmonic contents. There are several methods of indicating the quantity of harmonic contents. The most widely used measure is the total harmonic distortion (THD). Various switching techniques have been used in static converters to reduce the output harmonic content. This paper presents and compares the two harmonic optimization techniques, known as optimal minimization of the total harmonic distortion (OMTHD) technique and optimized harmonic stepped-waveform (OHSW) technique used in multi-level inverters with unequal dc sources. Both techniques are very effective and efficient for improving the quality of the inverter output voltage. First, we describe briefly the cascaded H-bridge multi-level inverter structure. Then, we present the switching algorithm for the inverter based on OHSW and OMTHD techniques. Finally, the results obtained for the two techniques are analyzed and compared. The results verify the effectiveness of the both techniques in multi-level voltage-source inverter with non-equal dc sources, clarifying the advantages of each technique.

• Journal of Environmental Science International
• /
• v.4 no.4
• /
• pp.21-21
• /
• 1995

The effects of plant hormones (NAA, $GA_3$ and BA) and light qualities (white, red, green and blue light) on the changes of reducing sugar contents and invertase isozyme activities in leaves of maize (Zea mars L.) and mung bean (Phseolw radiatus L.) seedlings were investigated. NAA accelerated the increase of reducing sugar contents and invertase isozyme activities, on the contrary, $GA_3$ had little effect in the accumulation of reducing sugar and in the increase of enzyme activities from the leaves of maize and mung bean seedlings. On the other hand, BA accelerated an increase in the activities of the invertase isozyme from the leaves of mung bean seedlings whereas it had little effect in the increase of the enzyme activities from those of maize seedlings. The accumulation of reducing sugar in leaves of both seedlings was promoted by red light irradiation compared to white light irradiation, while the activities of the enzyme were little affected by various light Qualities. In the simultaneous applications of plant hormone and light quality, NAA with white light was very effective in the increase of reducing sugar contents and the enzyme activities from the leaves of mung bean seedlings, whereas NAA application with blue light showed a prominent enhancement in the reducing sugar contents and the enzyme activities from those of maize seedlings. These results suggest that plant hormone, particularly NAA, may be a more important factor than various light Qualities in the stimulation of invertase activity.

• Journal of Environmental Science International
• /
• v.4 no.4
• /
• pp.323-333
• /
• 1995

The effects of plant hormones (NAA, $GA_3$ and BA) and light qualities (white, red, green and blue light) on the changes of reducing sugar contents and invertase isozyme activities in leaves of maize (Zea mars L.) and mung bean (Phseolw radiatus L.) seedlings were investigated. NAA accelerated the increase of reducing sugar contents and invertase isozyme activities, on the contrary, $GA_3$ had little effect in the accumulation of reducing sugar and in the increase of enzyme activities from the leaves of maize and mung bean seedlings. On the other hand, BA accelerated an increase in the activities of the invertase isozyme from the leaves of mung bean seedlings whereas it had little effect in the increase of the enzyme activities from those of maize seedlings. The accumulation of reducing sugar in leaves of both seedlings was promoted by red light irradiation compared to white light irradiation, while the activities of the enzyme were little affected by various light Qualities. In the simultaneous applications of plant hormone and light quality, NAA with white light was very effective in the increase of reducing sugar contents and the enzyme activities from the leaves of mung bean seedlings, whereas NAA application with blue light showed a prominent enhancement in the reducing sugar contents and the enzyme activities from those of maize seedlings. These results suggest that plant hormone, particularly NAA, may be a more important factor than various light Qualities in the stimulation of invertase activity.