• Magazine of the Korean Society of Agricultural Engineers
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• v.42 no.5
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• pp.84-93
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• 2000

To provide the basic information for the water improvement and control of water resource in Boryung fresh water reservoir watershed, the characteristics of stream sediments and water quality of the watershed were investigated through 16 times totally, form November in 1998 to March in 2000. The COD values of stream water quality of the Boryung fresh-water reservoir watershed ranged from 0.75 to 6.38. Total -N concentration affected by the livestock wastes and agricultural activity ranged from 0.45 to 21.80mg/L and which was almost over the quality standard of agricultural water(1.0mg/L). Total-P concentration ranged from 0~0.176 mg/L and average value 0.031 mg/L . The contents of heavy metals from 138.4 to 3,457.3mg/kg and total-P were from 210.0 to 468.3 mg/kg. These were very high according to the influence by the livestock waste and sewage water partly.

• Food Science and Preservation
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• v.1 no.1
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• pp.45-53
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• 1994

Circulation state and changes in quality during ripening of strawberry were investigated. Tissue damage of the fruit happened when it was harvested and selected. Strawberry has been harvested without considering of fruit temperature in the farm. It takes 25 hours from Goreung which is main production area of strawberry to retailer, and seasonal variation in the price was severe. Shelf-life of strawberry from Feb to Mar was 5-6 days, and was 24-30 hours from May to June. Desirable ripening stage was 28-30th day after blooming and 40th day and after this was over ripening stage when the degree of ripening estimated by color "a" value and color saturation. Overall eating quality and vitamin C contents and sugar content were more higher in the fruit of the desirable ripening stage than that of unripening and over ripening stage. The dark redness degree was high in the over ripening stage.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1266-1270
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• 2000

Quality properties of soy bean pastes made with Aspergillus oryzae and 5 Bacillus strains isolated from traditional soy bean pastes were examined. The pH decreased gradually and contents of amino-type nitrogen increased during fermentation. There were small differences in moisture and crude-protein contents, whereas big difference was observed in reducing sugar, isoflavones and organic acid contents. Isoflavones in the samples made with Bacillus licheniformis F2358 and Bacillus subtilis F2362 were high. Samples made with Bacillus licheniformis F2382 had high contents of organic acid and good score for taste and overall acceptability in sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.322-328
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• 2001

To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.

• Proceedings of the Korean Society for Quality Management Conference
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• 2007.04a
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• pp.83-88
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• 2007

The demand for mobile content has been increased dramatically upon proliferation of usages of mobile devices and the development of various contents. In addition, mobile services to satisfy various desires of these users spread rapidly into our daily lives. So, companies need to grasp what values the users think most important among the mobile content services in order to develop successful goods and services. Therefore, this paper will analyze what decision factors the service quality of mobile content of theses mobile communication services has and how they influence to customer satisfaction, and it will give suggestions for improving content qualities

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.837-842
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• 2000

Commercially distributed salted and fermented anchovy sauces in Korea were purchased from six different companies. Microbiological, chemical, rheological and sensory analyses were carried out to evaluate the quality and safety and to provide basic information of the products. The salinity of every product was lower than of regulatory standard. All samples tested had acceptable in moisture content and pH. However, wide range of amino nitrogen (AN), volatile basic nitrogen(AN), volatile basic nitrogen (VBN), and trimethylamine (TMA) contents were observed. One product among tested had lower level of AN than regulatory standard. Pathogenic microorganisms were also detected from the samples, therefore sanitation procedure will be needed to ensure safety. From the results, AN, VBN, and viscosity were highly correlated to sensory scores, suggesting that these values can utilized as a standard method to evaluate quality of the salted and fermented anchovy sauce.

• Journal of Korean Public Health Nursing
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• v.31 no.1
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• pp.19-33
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• 2017

Purpose: This study was conducted to explore the meaning and contents of high-quality aged care facilities and provide basic data for evaluation of service quality in such facilities. Methods: The focus group interviews and participants consisted of two user groups, for a total of 16 family caregivers of the elderly living in facilities and four service provider groups, for a total of 26 chief managers and caregivers working in aged care facilities. All interviews were recorded and transcribed as they occurred. Content analysis was used and debriefing notes were referred to in order to analyze the data. Results: Four themes of a high-quality aged care facility emerged from the analysis; 1) a place to rest for comfortable later years; 2) systematic value-based management; 3) providing professional care; 4) comprehensive service provision in response to diverse needs. Conclusion: The findings of the study showed the importance of client centered care and ethical mindset of providers, which had not been included in the existing quality evaluation programs. Based on these results, medical treatments, end-of-life care and more comprehensive and extended services including family care need to be provided in facilities to ensure good quality aged care.

• Journal of the Korean Society of Costume
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• v.58 no.9
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• pp.99-113
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• 2008

This paper provides the foundation to settle the new paradigm in the beauty industry service quality by confirming the beauty industry service quality influence on customer satisfaction and loyalty through the actual verification. The scale of this study for measurement of beauty industry service quality is confirmed through the certification of reliability and feasibility with questionnaire investigation after confirmation of contents and preliminary feasibility. The dimensions and items for measurement of beauty industry service quality are selected with service ability(6), tangible(4), responsiveness(3), reliability(2), conveniency(2). And it is confirmed that the level of service quality is changing unlike a beauty-shop facility or cost recognized traditionally as a key factor to occupy the higher position in competition of beauty-shops. This thesis presents the important point of current issue about kinds of strategy which beauty industry should establish in providing the beauty industry service for occupying higher position in keen competition.

• Journal of the Korea Convergence Society
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• v.11 no.7
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• pp.309-317
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• 2020

The purpose of this study was conducted in two stages for university students at K and Y universities in Gyeongsangbuk-do to examine the factors affecting their use intention to use YouTube learning contents due to any of the factors of YouTube learning contents characteristics. Based on the results of the first survey, the measurement items were organized and based on this, second survey was conducted on the use intention of YouTube learning content learners. As a result, it was found that content diversity, content simplicity, content quality, interactivity, and ease of use influenced use intention. Among them, content diversity was found to have the most influence on use intention than others. This study is expected to be used as a basic research data necessary to activate e-learning in the current university and to enhance the learning effect by researching YouTube which is a new learning trend of university students.

• Journal of the Korean Operations Research and Management Science Society
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• v.31 no.3
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• pp.127-143
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• 2006

While e-learners' satisfaction would be determined by qualify of e-learning environment including learning management systems, learning contents and interactions, the influence of quality on satisfaction can be changed by e-learners' self-regulated efficacy The objective of this study is to show difference of the relationship between qualify and satisfaction In e-learning by self-regulated efficacy. For this purpose, we propose a research model which consists of five quality factors in e-learning as explaining variables, satisfaction as a result variable and self-regulated efficacy as a control variable. For empirical test of this model, the sample is collected from e-learning classes in a college and divided into two groups by self-regulated efficacy in order to analyze the effects of control variable. By multi-group analysis, we show two groups are different from each other in the relationship between quality and satisfaction of e-learning environment.