• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.34-35
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• 2003

Before making of tea, the number of leaf, plant height and node length in young shoot were 5.2, 14.9cm and 1,9cm respectively. These contents caused problems in leaf rolling and uniformity. No significant difference in quality and comoposition of roasted and steamed were observed, external shape and internal quality, however, were good from 1st to 3rd leaf. Chemical nutrition consists of leaf position, Total nitrogen content of terminal leaf was 4.88%, total free amino acid 21.12%, and caffein 3%. Vitamin C content was increased with increasing of leaf age. Making of roasted tea was required long time because camellia leaf was very hard and smoothly. Products had lower water color, perfume and taste. Internal quality of steamed tea was good in water color and taste. The contents of total nitrogen, total free amino acid, catechin, caffeine and vitamin C were 4.24%, 1.01, 17.7%, 2.6% and 75.7mg/ml.(중략)

• Journal of radiological science and technology
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• v.8 no.2
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• pp.15-19
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• 1985

The seattered-ray have a bad effect to the image of x-ray film. Therefore, to obtain the better x-ray image, the most important point is to eliminate the scattered-ray, come from the patient, and the easiest method to eliminate the scattered-ray is to use a proper grid for tube voltages. Authors made an experiment on the scattered-ray contents and the image quality in skull radiography, and obtained the results as follows; 1. The scattered-ray content in skull radiography was 83%, but it could be reduced to 35%-50% by using grid. 2. The image contrast was most increased when the using grid ratio was 8:1. 3. The image quality was not influenced by the scattered-ray contents between 32% and 45%.

• Korean Journal of Community Nutrition
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• v.13 no.3
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• pp.359-366
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• 2008

This study has two section, one is design and development of website, the other is evaluation of website quality. The website was designed to have three web contents, Nutrition education for women's health, Food information for women, and Menus for women's health. In nutrition education for women's health, women were divided by healthy women, pregnant and nursing women, and patients. In Food information for women, I offer food information for the purpose of inducing women to have food intake for healthy lives. In Menus for women's health, 299 menus were selected by preference evaluation and menu evaluation. The website was developed through this study. The main menu consists of 3 web contents of nutrition education for women's health, food information for women, menus for women's health and this site also contain Q & A. In the quality valuation process by a group of experts, all respondents highly esteemed the quality of the website used inthis study reward grading in higher than 3 points (in general).

• The Journal of Korean Academic Society of Nursing Education
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• v.5 no.1
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• pp.133-141
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• 1999

Recently there are increasing concerns on quality improvement activities related to difficult economic situations, more competitive environment, health professional's emphasis on quality, and customer's needs in health care. The purpose of this study was to identify educational needs in the quality improvement for staff nurses. Study setting was an acute care hospital having more than 1000 bed in Seoul, Korea. The subjects were 40 staff nurses who participated in the first Quality Assurance(QA) inservice education. Data were collected by self-administered questionnaire which consisted of four parts : QA knowledge and attitude(ten items, by five Likert scale), contents of QA education(ten items, by setting the priority), evaluation of the program(structure, time allocation, place, educational method), and general characteristics of respondents (age, duration to work for hospitals etc.) The response rate was 85%(34/40), Most had positive perspective and attitude about QI/QA activities, but 9% had negative impression and knowledge about this activities. Also they'd like to know the plan of hospital-level QI/QA activities, QI/QA current practice, general hospital system, the role of QA specialist and so on. Consequently, for building the quality improvement activities that is customer-focused, coordinated, outcome-oriented, resource-efficient, collaborative in Korea, at first the education about philosophy, theory, and implementation process of QI/QA should be conducted, and then that on QI/QA terminology, quality indicators development, the analysis and presentation of quality-related data and so forth be followed.

• Science of Emotion and Sensibility
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• v.10 no.3
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• pp.481-489
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• 2007

The purpose of this study was to investigate whether there were differences in sound quality among telecommunication service providers(SPs). To avoid the influence of brand of SPs and mobile phone manufacturer, a series of structured experiments was planed. Possible source of sound difference were tested such as specific genres of music, contents providers, mp3 players for PC, and mobile phone manufacturers. The results show there are differences of sound quality among telecommunication service providers(SPs). But the difference comes from contents, mobile phone, and MP3 player for PC. The same model of mobile phone from the manufacturer sounded differently depending on telecommunication service providers(SPs). The genre of music did not show consistent difference in sound quality.

• Journal of Fashion Business
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• v.18 no.3
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• pp.45-58
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• 2014

The purpose of this study is to identify how to improve the quality of department store's sales associates for customer loyalty. This study examines the importance of sales associates' education, skills, and customer service towards customer loyalty. The questionnaire survey was conducted to collect data from 220 clothing sales associates working in department stores. This survey was paper-based. The participants were asked about the questionnaires; sales associates' education, sales associates' ability, customer service, and customer loyalty. General demographic characteristic of participants in the study are as follows; females (72.27%) participated the survey more than males (27.73%). With the age ranging from early 20s to over 40s, most people who took the survey ranged from early 30's to mid 30's with 33.64%. The result indicated that sales associates' education, and customer service skills were significantly corelated to each other. Sales associates' education had no co relation to customer loyalty. In applying the research findings, department stores can design their training contents to offer better training quality. Education of sales associates can be focused by providing various training contents, exercise, effective options, along with the opportunity to improve the qualities of training.

• Journal of KIISE:Computing Practices and Letters
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• v.9 no.3
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• pp.278-288
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• 2003

Quality of the software is affected by quality of data required for operating the actual software. Especially, it is important that assure the quality of data in a knowledge-engineering system that extracts the meaningful knowledge from stored data. In this paper, we developed DAQUM tool that can measure quality of data. This paper shows: 1) main contents for implement of DAQUM tool; 2) detection of dirty data via DAQUM tool through case study and measurement of data quality which is quantifiable from end-user's point of view. DAQUM tool will greatly contribute to improving quality of software product that processes mainly the data through control and measurement of data quality.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.139-150
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• 2013

This study aims to determine the sensory acceptability of Gochujang added with persimmon syrup concentrate. To achieve this, Gochujang was blended with different concentrations of persimmon syrup concentrate (0%, 10%, 20%, 30%, 40%). Moisture contents and salinity decreased, whereas L, a, b values, pH level, and sugar contents and viscosity increased as the concentrations increased. As a result of an attribute difference test, glossiness and sweetness significantly increased with more concentrations. The acceptance test showed that 30% concentrate was the most preferable for taste, texture, and overall quality. In conclusion, the results indicate that addition of 30% persimmon syrup concentrate to Gochujang is optimal, providing good properties as well as reasonably high overall acceptability.

• Proceedings of the Korea Contents Association Conference
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• 2006.05a
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• pp.99-102
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• 2006

We recognize call centers as a interface frequently interacting with clients, and as the first portal of enterprises promoting customer satisfaction and increasing the rate of customer maintenance. The importance of service quality in call centers is gradually enlarged, as criteria for competitive power of enterprises, and the first-line interface of communications with customers in operating method and business management. Also, Enhancing service quality is the first task of both the management and telemarketers in order to adapt to the customer's requirement level. The curriculum for telemarketer education is not established or standardized within the country yet. We must therefore study on it as soon as possible, though it has a short history and insufficient theoretics. In this paper, we descirbe the development of a formal telemarketer education program in call centers included the result that analyze existing educational programs, and the opinion of call centers.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.489-497
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• 2004

The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.