• Proceedings of the Korea Contents Association Conference
• /
• 2015.05a
• /
• pp.177-178
• /
• 2015

디지털방사선영상시스템의 영상 품질을 비교하기 위해 영상의 정량적인 분해능을 나타내는 변조전달함수(MTF), 노이즈 특성을 나타내는 잡음력 스펙트럼(NPS)을 이용하여 영상 품질평가를 하였다. IEC61267 선질을 사용하여 IEC62220-1에서 제시하는 기하학적인 조건과 실제 임상에서 사용되어지는 기하학적인 조건을 사용하여 그리드 및 부가필터, 임상선량을 이용하여 edge 팬텀을 사용하여 MTF, NPS값을 측정하였다. 그리드사용 유 무, 부가필터사용 유 무, kV, 임상선량(mAs), 영상검출기까지의 거리에 따른 MTF 결과는 임상조건 100cm, 180cm과 IEC62220-1 기하학적인 조건 150cm에서 MTF 공간주파수 측정값은 비슷하게 나타났으며, 오히려 임상조건 100cm에서 공간주파수가 높게 나타나는 경우도 있었다. NPS 결과는 선량(mAs)이 증가함에 따라 감소함을 나타내었다. IEC61267 선질을 이용한 영상품질평가에서는 IEC62220-1기하학적인 조건을 이용한 품질평가보다 임상조건 기하학적인 조건을 사용한 영상의 품질이 좋았다. 본 논문의 영상특성 평가 연구 결과들을 바탕으로 향후 IEC 표준의 영상평가에서 제시하는 평가방법보다는 임상 조건을 적용한 영상특성 평가방법을 적용한다면 실제 임상의 디지털방사선영상시스템의 영상품질을 적절하게 유지할 수 있을 것으로 사료된다.

• The Journal of the Korea Contents Association
• /
• v.5 no.2
• /
• pp.213-219
• /
• 2005

The specifications which are drawn up when developing a software cannot achieve continuous automation because of individual qualities of them, and many inconsistent elements can be discovered even from software audit. In this paper, we establish the standards for the classification of inconsistent items by analysing audit related data in order to maintain the consistency among specifications drawn up in the phases of analysis and design. We propose the specification inconsistent item detection method. This can reduce the error of the specification which is drawn up from analysis and design phase with it will be able to improve the quality of the software which is a last product. It can improve the quality of the software which is a last product, by reducing the error of the specification which is drawn up from analysis and design phase.

• YAKHAK HOEJI
• /
• v.41 no.4
• /
• pp.407-413
• /
• 1997

Magnolol and honokiol, the main components of Magnoliae Cortex, were isolated and used as the standard substances for the analysis. In order to determine the contents of magnolol and honokiol in Magnoliae Cortex originated from Korea, China and Japan, both HPLC and HPTLC methods are applied and compared with each other. The components were separated on C8 column with acetonitrile-water-acetic acid (50:50:1) in HPLC and detected at UV 294nm. The components separated on HPTLC precoated silica gel plate with chloroform-methanol (9:1) were detected directly on the plate at 254nm. The contents of magnolol and honokiol in Magnoliae Cortex were in the wide range of 0.01~2.8% and 0.005~0.8%, respectively, according to their purchase places. It is also applicable to the quality control of various preparation from Magnoliae Cortex.

• Food Science and Biotechnology
• /
• v.17 no.1
• /
• pp.66-71
• /
• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• Journal of Nutrition and Health
• /
• v.37 no.4
• /
• pp.310-315
• /
• 2004

The purposes of this study were to: a) develop the quality assessment tool of Web-based Instruction (WBI) for nutrition education, b) evaluate the operated WBI (NutriZone) by this tool, and c) do the feasibility study about quality assessment tool for WBI by establishing the instruction and operating strategies. The developed quality assessment tool of WBI for nutrition education was divided into three categories of instruction design, contents and support ＆ operation. And a total of forty items were measured by Likert 5 point scale, computed as one point per item, and amounted to forty points in all. As a result of evaluation, NutriZone got 21.79 out of 40 points and fulfillment rate of 54.5%. The IPA (Importance-Performance Analysis) was applied to establish the instruction and operating strategies, and nine items characterized as attractiveness, multimedia, and learner-initiative were in 'Doing Great, Keep It Up', and so it was regar-ded as program designed with concern in WBI's characteristics unlike the conventional face-to-face education. But twelve items such as 'Errors on switch to other screens are few.', 'Ready correction leads to be out of systemic error.', 'Highlight marks and moving pictures were used in sign of importance.' and etc. that got high importance and low performance needed to be focused in instructional strategy.

• The Journal of Natural Sciences
• /
• v.15 no.1
• /
• pp.69-78
• /
• 2005

To develop a new functional fruit wine, quality characteristics and physiological functionality of wild grape wine (WGW) were investigated and compared with that of foreign grape wine (FGW). Ethanol contents of WGW was 11.0%, similar to that of FGW(10.6%), but total acidity(0.67%) and total anthocyanin content($A_{520}$: 0.32) of WGW were higher than those of FGW(0.4%, 0.22). Antioxydant activity and SOD-like activity of WGW which is related in anti-aging functionality were 93.6% and 53.0%, respectively, higher than those of FGW(85.9%, 42.5%). from this results, we concluded domestic wild grape wine is very excellent functional fruit wine.

• Journal of the Korean Society of Tobacco Science
• /
• v.5 no.2
• /
• pp.3-7
• /
• 1983

Three levels of nitrogen, phosphate and potassium were applied to tobacco for the establishment of the optimum rate of the fertilizers for yield and quality. 1 . The rate increment of nitrogen and potassium increased tobacco growth, but phosphate were non - significant between rate. 2. The contents of total-nitrogen and total-alkaloid in the leaf were increased, with the increase of nitrogen rate while the effect of phosphate and potassium were negligible. 3. The yield and quality of the tobacco were increased with the increasing rate of nitrogen and potassium fertilizer but phosphate should little difference.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.1
• /
• pp.70-77
• /
• 2018

This study examined the quality characteristics of waffles made with coconut extract. Waffles were prepared with the substitution of 25, 50, 75, 100, and 125% of coconut extract. The viscosity of the batter tended to increase with increasing ratio of coconut extract, whereas the spreadability measures were not changed significantly. The baking loss rates tended to increase with increasing ratio of coconut extract while the moisture contents were not changed significantly. The L-value and b-value decreased but the a-value increased. TPA showed that the hardness, springiness, chewiness, cohesiveness, and gumminess tend to increase with increasing amount of coconut extract while the resilience was not changed significantly. The results of the sensory evaluation showed that waffles made with 100% coconut extract were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• Journal of the East Asian Society of Dietary Life
• /
• v.26 no.4
• /
• pp.380-388
• /
• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.5
• /
• pp.785-794
• /
• 2016

This research was conducted to evaluate quality changes in traditional Doenjang and manufactured Doenjang during a storage period of 8 weeks. Low-salt Doenjang and commercial Doenjang were purchased from different manufacturers and proximate analysis as well as changes in isoflavone, polyphenol, flavonoid contents of the samples were investigated using a mass spectrophotometer. The salinity of traditional Doenjang, low salt Doenjang, and commercial Doenjang were $13.2{\pm}1.15$, $7.17{\pm}2.74$, $10.67{\pm}0.35%$, respectively and the salt concentrations of the soybean pastes did not change during storage. After 8 weeks at $35^{\circ}C$, chromatic values of all the paste samples decreased somewhat, with traditional Doenjang exhibiting fewer changes as compared to manufactured Doenjang. Amino acid nitrogen, acidity, microbial population all tended to increase with time, although some samples showed fluctuations during the test period. Moreover, the total isoflavone contents of traditional Doenjang increased with storage time while that of manufactured Doenjang tended to decrease. The isoflavone aglycone was shown to be the highest in traditional Doenjang, while isoflavone glycoside was abundant in manufactured Doenjang. Total flavonoid contents showed similar trends regardless of samples; initial contents of total flavonoid was 0.6 mg/g which increased to more than twice to 1.4 mg/g at the end of storage period. Composition profile of Doenjang extracts was analyzed using UPLC-Q-ToF.