• International Journal of Contents
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• v.18 no.1
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• pp.17-26
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• 2022

With the acceleration of urbanization and industrialization, air pollution has become increasingly serious, and the pollution control situation is not optimistic. Climate change has become a major global challenge faced by mankind. To actively respond to climate change, China has proposed carbon peak and carbon neutral goals. However, atmospheric pollutants and meteorological factors that affect air quality are complex and changeable, and the complex relationship and correlation between them must be further clarified. This paper uses China's 2013-2018 high-resolution air pollution reanalysis open data set, as well as statistical methods of the Pearson Correlation Coefficient (PCC) to calculate and visualize the design and analysis of environmental monitoring big data, which is intuitive and it quickly demonstrated the correlation between pollutants and meteorological factors in the temporal and spatial sequence, and provided convenience for environmental management departments to use air quality routine monitoring data to enable dynamic decision-making, and promote global climate governance. The experimental results show that, apart from ozone, which is negatively correlated, the other pollutants are positively correlated; meteorological factors have a greater impact on pollutants, temperature and pollutants are negatively correlated, air pressure is positively correlated, and the correlation between humidity is insignificant. The wind speed has a significant negative correlation with the six pollutants, which has a greater impact on the diffusion of pollutants.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.160-169
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• 2009

This study was performed to examine the quality characteristics of red ginseng wet noodles prepared with additions of carrageenan, xanthan gum, or guar gum. The quality characteristics of the samples were estimated in terms of their general composition, color differences, cooking characteristics, textural attributes, sensory qualities, and microbial growth during storage. The results were as follows. Protein content was significantly decreased in the guar gum added group and ash content was significantly increased in the carrageenan added group (p<0.05). Lipid, water, and Na contents were not significant different among the groups. However, water binding capacity was significantly increased in the group with added xanthan gum. Over 10 weeks of storage, water contents did not differ significantly between the xanthan gum and guar gum added groups. In all the added gum groups, L- and a- values were significantly increased whereas b- values decreased (p<0.05). In texture profile analyses, chewiness, cohesiveness, hardness, and springiness were significantly increased in the carrageenan and xanthan gum added groups (p<0.05). According to sensory evaluations, surface color, red ginseng flavor, red ginseng taste, softness, chewiness, and overall acceptability were considered very good in the xanthan gum and guar gum added groups (p<0.05). Therefore, the red ginseng noodles containing xanthan gum and guar gum were deemed most preferable and presented the safest shelf-life during 10 weeks at -$10^{\circ}C$.

• The Journal of the Korea Contents Association
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• v.9 no.10
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• pp.268-273
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• 2009

Recently, the cases of communications between the applications and interaction applications using the Web services in the implementation of the business logics among the enterprises are generalized. Therefore the needs for the more efficient business models are expanded. According to the vigorous usage of the Web services, the selection of the services which guarantee the optimum level of service quality among the various Web services is also important. Another trend of the industrial world is to apply the service sciences to the enterprise business together with the extension of the service industry. In this paper a business model which considers the quality aspect of the Web services is proposed. And the methods to apply the service sciences to this model are proposed.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.99-106
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• 2007

This study investigated the effect of UV-B irradiation on the quality of Pleurotus ostreatus. The changes of vitamin $D_2$ contents, color value and flavor pattern in mushrooms were analyzed by high-performance liquid chromatography (HPLC), chromameter and gas chromatography - surface acoustic wave (GC-SAW) electronic nose. By exposure to UV-B irradiation (0 kj/m$^2$, 10 kj/m$^2$, 20 kj/m$^2$), vitamin $D_2$ content increased from 0 (control) to 48.50 g/g (DM: dry matter, 10 kj/m$^2$) and 61.58 g/g (DM, 20 kj/m$^2$). Although there was no significant difference in L, a, b values among the three groups, flavor changes were detected by GC-SAW electronic nose. The number of peaks increased from 10 in the control group (0 kj/m$^2$), to 14 and 15 for the 10 kj/m$^2$ and 20 kj/m$^2$ groups, respectively. Nevertheless, the changes of flavor pattern were not detrimental to the mushroom quality. These results suggested that UV-B irradiation is an effective method to increase the vitamin $D_2$ content without degrading the quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• The Journal of the Korea Contents Association
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• v.9 no.4
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• pp.103-113
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• 2009

The Digital Right Management from illegal copy protects the various digital contents, the use self-admiration which is lawful does to make the contents use, payment leads about use and is a system which protects a copyright voluntary right and a profit the contents free reproduction permits, illegality use the fact that closes thoroughly is goal. Portability rating will lead and as the technique will be able to induce the quality increase of Digital Right Management S/W the strategic engineering development which accommodates an international standard there is a possibility which an objectivity and an application degree will raise. In order to evaluate Portability of Digital Right Management S/W from the research which sees proposed the tentative metric. Also, measured a quality and the result according to the standard which is appropriate accomplished presented clearly presented a research about the method which decides and an evaluation instance and a evaluation method.

• The Journal of the Korea Contents Association
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• v.21 no.8
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• pp.163-176
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• 2021

This study tries to examine the impact relationship between the organizational justice perceived by the employees and the information system quality on the decision quality through absorption capabilities in order to find the factors that influences the corporate decision making in the rapidly changing market environment. With regards to this, 239 copies of survey data were collected subjecting the employees of the SMEs, and the hypothesis of this study was verified using SPSS 22.0 and PLS 3.0. As the result of the study, the organizational justice and information system quality has individually shown a positive (+) effect on the absorption capability, and the absorption capability has shown positive (+) effect on the decision quality. Through this study, a theological foundation for the organizational justice and information system quality was prepared as a prerequisite for the absorption capacity, and this study targets to suggest a theological and practical implications which secures the competitiveness by increasing the decision quality of the SMEs through comprehensive analysis of the organizational justice and information system quality which motivates the human resource. Future study requires additional research regarding the information system quality and finds various studies on the performance part due to necesssary decision quality.

• Journal of the Korean Society of Tobacco Science
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• v.4 no.2
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• pp.41-50
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• 1982

To investigate tile effects of growth characteristics on the yield, price per Kg, chemical contents and physical properties in Burley tobacco, ten varieties including Burley 21 were tested in this study. The results obtained are summarized as follows. 1 Forty to fifty days after transplanting, CCR (Crop Growth Rate) was the highest. RCR (Relative Growth Rate) increased up to 40 days, but decreased 50 days when maturation began. High- yielding varieties showed high CCR and RCR till 60 days. 2. Total alkaloid content of cured leaf increased about three times than that of topping stage, but the increased rates were some what different among varieties. 3. Leaf area, stalk diameter, stalk height and days to flower showed positive correlations to yield, whereas leaf thickness and weight per unit leaf area showed negative. 4 Varieties which are high in cured leaf weight ratio and weight per unit leaf thickeners showed relatively poor quality. 5 Nitrogen content was high in leafy and larger stalk diameter variety. 6. There are positive correlation between weight per unit leaf thickness and filling power. The time of combustion was positively correlated to leaf thickness and weight Per unit leaf. 7. It can be concluded that many characteristics are related to the yield, but not quality. It is, there fore, easy to Predict tile yield, but difficult to forecast the qualiffy.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.312-320
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• 2011

The goal of this paper is to examine the effects of a CDSS(Clinical Decision Support System) for drug prescription on organizational performance in medical institutions using POC(Point Of Care) systems. For achieving this goal, evaluation factors for influencing performance of information system were identified by using the performance evaluation model for CDSS. In the results, there was significant causality between each evaluation domain except system quality domain. In addition, the system quality of CDSS for optimal drug prescription has no influence on user satisfaction. But information quality has positive influence on user satisfaction which has also a positive influence on organizational performance.

• International Journal of Contents
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• v.11 no.1
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• pp.31-40
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• 2015

This paper primarily intends to explore whether smartphones accelerate the customer education paradox. Smartphone usage is becoming a mainstream habit, and it is changing people's shopping experience and conventional practices, hence presenting new challenges to the market. A smartphone affects customers strongly when they are trying to choose a product/service among a variety of options, and making purchase decisions. With smartphones bringing such changes and challenges to the market, especially to the companies and stores, it is important to understand market trends in order to retain the loyalty of existing customers as well as to attract new buyers. Therefore, companies and stores should offer enhanced and better technical service quality, along with the use of tools such as QR codes. Further, mobile based websites would offer a suitable approach in assisting customers using smartphones to obtain better information of greater value. The results of this study imply that there is an opportunity for organizations to design various methods of imparting customer education by using smartphones, such as loading applications on a smartphone that lead to more information with good quality and present real benefits regarding the products/services.