• Journal of Korean Society for Quality Management
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• v.34 no.1
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• pp.13-19
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• 2006

Data mining is a useful tool for analyzing data from different perspectives and for summarizing them into useful information. Recently, the data mining methods are applied to solving quality problems of the manufacturing processes. This paper discusses the problems of construction of a quality mining system, which is based on the various data mining methods. The quality mining system includes recipe optimization, significant difference test, finding critical processes, forecasting the yield. The contents and system of this paper are focused on the TFT-LCD manufacturing process. We also provide some illustrative field examples of the quality mining system.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.684-692
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• 2011

The quality attributes of thigh meat from a certified meat-type commercial Korean native chicken (WoorimatdagTM, WM) and a commercial broiler (Ross, CB) raised under the same environmental conditions, were compared. One-d-old, mixedsex WM (200), and 200 broilers (Ross, CB) each were randomly assigned to floor pens (20 chickens per pen). The production stages (I, II, and III) were selected based on similar live weight. The crude fat contents of WM thigh meat were lower than those of CB. WM thigh meat contained higher stearic and arachidonic acid contents but lower palmitoleic and oleic acid contents compared to those of CB. The thigh meat color CIE $L^*$- and CIE $b^*$-values of WM were lower, but inosine-5'-monophosphate content was higher in WM than CB in whole production stages. WM thigh meat showed higher collagen content, hardness, springiness, gumminess, and chewiness than CB. In sensory evaluation, odor, taste, and overall acceptance were higher while color was lower in WM. Based on these results, it can be concluded that even if commercial broilers are raised under the same environmental conditions as WM, the unique quality attributes of WM thigh meat are distinctively unique.

• Korean Journal of Agricultural Science
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• v.49 no.4
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• pp.979-988
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• 2022

The effects of seasonal differences and crating densities on the preslaughter losses, breast meat quality, and physiological indices of broilers were determined. A total of 600 broilers aged 35 days were divided into 10 treatment groups based on five crating densities (10.3, 11.5, 12.8, 14.1, 15.4 birds·m^-2) with two seasons (i.e., summer and winter) to give six replicates and were placed at various locations in the truck. The birds were transported in crates having dimensions of 1.0 m × 0.78 m × 0.26 m. The transportation distance was 20 km for 40 minutes (average 30 - 50 km·h^-1) during the early morning. The results revealed that broilers transported at densities of 14.1 and 15.4 birds·m^-2 recorded lower (p < 0.05) pH, water-holding capacity (WHC), and muscle redness compared to those at densities of 11.5 birds·m^-2. Furthermore, higher (p < 0.05) cooking loss was found in birds stocked at more than 14.1 birds·m^-2 compared to the other treatments. However, no effect (p > 0.05) with different crating densities on body weight loss, carcass traits, glucose, lactate, or muscle yellowness was observed. Crating density of 14.1 birds·m^-2 showed lower (p < 0.05) cortisol contents compared with birds at 10.3 and 15.4 birds·m^-2. Winter transportation had higher (p < 0.05) relative breast meat weight, cooking loss, muscle redness, and cortisol contents whereas summer transportation had higher (p < 0.05) glucose and lactate contents in the blood plasma of broilers. In conclusion, the stocking of 12.8 birds·m^-2 is recommended to minimize stress responses and undesirable changes that could negatively affect muscle quality.

• Journal of environmental and Sanitary engineering
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• v.16 no.4
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• pp.77-89
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• 2001

The research is intended to evaluate the soil pollution quality of Chungbuk province with Soil Network which is executed every year. The survey executed with Soil Network in 1999 represented that the soil quality of Chungbuk province was relatively good as the average concentrations of contaminants in soil were Cd: 0.146 mg/17g, Cu: 3.143 mgHg, As: 0.636 mg/kg, Hg: 0.012 mg/kg, Pb): 4.505 mg/kg, $Cr^{+6}$ not detected, and the average pH was 6.1. The reckoned soil Pollution score (SPS) of Chungbuk province has been shown much low SPS distribution in the range from 1.6 to 141.7, average 31.0. However, it has been represented relatively high SPS distribution at Chungju, Tanyang, and Chinchon, respectively, It also huts represented high SPS distribution not only at agricultural area and waste area for the Pollution sources but at a paddy field and dry field for land use. The classification of soil pollution class(SPC) based on soil pollution score(SPS) was SPC 1 under 100 of SPS at 212 areas which were 98.6% of total 215 areas and SPC 2 over 100 of SPS at only three area left. There was no area exceeding soil pollution value among the whole Soil Network areas investigated, and the whole average for each items was much lower level th퍼n soil Pollution value was. When the average concentration of heavy metals and the average pH in soil of Chungbuk province are compared with the natural contents of that in Korea, the research is concluded that the average concentration of heavy met is relatively similar to the natural contents of that and the average pH in soil of Chungbuk province is a little higher than the natural contents of that. From this method, soil quality of most of the Soil Network area was estimated to be healthy.

• Journal of the Korea Society of Computer and Information
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• v.25 no.9
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• pp.183-191
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• 2020

Many learners are encountering e-Learning contents with smart devices and contents provides are carefully observing learners' reuse intention and behavior. Therefore, this study investigated the effect of e-Learning content platform characteristics on reuse intention for 200 users with smartphone-based e-Learning experience. The results show that the characteristics affecting reuse intention are content quality, interactivity, and ubiquity. Moreover, for men, only interactivity affects reuse intention, and for women, ubiquity and content quality affect reuse intention. When using smartphone-based e-Learning for less than an hour a day, only content quality affects reuse intention. On the contrary, ubiquity, convenience, and interactivity influence reuse intention when learning for more than one hour. Our results suggest meaningful implications that how e-Learning companies change their smartphone-based platform business strategy and how they utilize its key factors.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.369-377
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• 2022

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

• The Journal of the Korea Contents Association
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• v.15 no.8
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• pp.598-610
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• 2015

The purpose of this study is to study a quality properties of design education program for enlightenment of creativity in young child. We studied preschool education professionals for perspective of design education quality properties in young child. So the study contents of our paper are design education for enlightenment of creativity in young child using a Importance-Performance Analysis. Results of T-test between importance and performance, we understand these facts: necessity for policy or/and financial support, thinking activities for production of ideas in problems or stimulus, delicate and detail attitude for search activities in environments and situations. In IPA, we realized that require the necessity of professional design educators, necessity for policy or/and financial support and change of mind at organizations related education. Our studies means a quality of design education program for enlightenment of creativity in young child. So, we expect our studies provide an useful data at a fields.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.441-448
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• 2015

Blanching beef for use in home meal replacements (HMR) is an important process that determines the final quality of the beef after the cooking process. Thermal pretreatment also minimizes the change in quality during the main cooking process or storage. In this study, beef samples were washed and sliced, then treated by immersion in boiling water (1-10 min), steaming (1-10 min), or pan-frying in oil (30-240 s). The color after each thermal treatment showed higher L* and b* values and lower a* values compared with the raw beef, except for the pan-frying thermal treatment. The total color difference (∆E) and pH value were significantly increased by panfrying (p<0.05). There was no significant difference in the shear force of the beef samples, except for the sample pan-fried for 210 s. The nutritional content of beef was measured as the moisture, protein, fat, and ash contents, which were 69.96, 16.64, 3.49, and 1.13%, respectively, in raw beef. After thermal treatment, the crude protein and fat contents were increased, whereas the moisture and ash contents decreased. The mineral content, including Na, Mg, Fe, and Ca was highest after pan-frying. The heat treatment decreased microorganisms in all the samples. The total bacteria count in raw beef was 4.5-4.7 Log CFU/g, whereas the bacteria count decreased to 2.2-2.8 Log CFU/g after blanching. Thermophilic bacteria, coliform, mold, and yeast not detected in any thermally treated sample.

• Archives of design research
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• v.16 no.3
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• pp.5-14
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• 2003

This study attempted to explore the guidelines for designing the contents of on-line learning in design field. The studies on the characteristics of design education and design major students as well as the guidelines for on-line learning were also reviewed. The guidelines for designing the contents of distance learning in design field were suggested through the synthesis and analysis of the former studies and the characteristics of design education and the learning style of Korean students. It could be concluded that the considerations were categorized into the following factors; quality of instruction, quality of presentation technique, quality of interaction, quality of evaluation and other surrounding factors. The finding can be used as a helpful guideline for the instructors of the design field who start on-line learning.

• Journal of Animal Environmental Science
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• v.14 no.3
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• pp.145-148
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• 2008

This study compared the water quality supplied to dairy cows using a conventional and a magnetized automatic water trough. A magnetized device was attached to water troughs and water quality characteristics (hardness, bacterial counts, mineral contents and water pH) were estimated before and after its usage and compared with conventional system. The bacterial counts were significantly reduced in water supplied through magnetized water trough compared to that supplied through conventional system. Iron contents in water were reduced with the usage of magnetized water trough. Hardness, pH, chlorine, fluorine and nitrite contents of water were not affected by magnetization of water.