• Journal of Korea Association of Health Promotion
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• v.4 no.1
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• pp.60-67
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• 2006

Purpose : Asian Quality Assurance Survey program(AQuAS) is and activity of Asian Network for Clinical Laboratory Standardization and Harmonization(ANCLS) which had begun her first colloquium in 1999 in Jakarta, Indonesia by laboratory physicians led by Professors Noriyuki Tatsumi and Yoshinori Funahara with themes of standardization and harmonization of clinical laboratories in Asia. Methods : AQuAS had begun its first survey in July. 2001 and done November and March, three times per year in the fields of Chemistry, Hematology. Coagulation and Urinalysis. As of June 2006 the 15th survey have been completed. Korean Association of Health Promotion(KAHP) had participated in it since July, 2004 in the fields of chemistry, hematology and urinalysis.ゝ⨀

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.485-490
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• 2009

The present study has been conducted to accomplish the investment and analysis, to make the construction manuals, to draw the standards, and to build quality and standards informations of the plumbing/drainage facilities materials. The application plan and the anticipation effect of this results include as follows. (1) The investment and analysis of the plumbing/drainage facilities materials is able to suggest the technology trends and the trends analysis in the construction materials. (2) The quality and standards informations of the plumbing/drainage facilities materials are possible to be the construction faculty and the cost/energy reduction in the construction materials. (3) The standards methods of the plumbing/drainage facilities materials are useful for the reliability guarantee and quality escalation in the construction materials. (4) The standard manuals of the plumbing/drainage facilities materials are applied to the specifications in the construction materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.640-647
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• 2012

Squid Sikhae is a traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. The optimal fermentation temperature, sun-dried sea salt concentration, and fermentation period for manufacturing squid Sikhae products of the aceeptable quality were $10^{\circ}C$, 4%, and 6 days. In addition, optimal concentrations of the additional ingredients of red pepper powder and crushed garlic for acceptable quality squid Sikhae were both 6%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.627-634
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• 2012

Squid Sikhae is traditional salt-fermented food in Korea. We evaluated the standardization of optimal processing conditions for desirable quality-controlled squid Sikhae using analyses of physiochemical properties, microbiological species, and organoleptic tests. Among several squid Sikhae preparation processes, the optimal fermentation temperature sun-dried sea salt concentration, and fermentation period for squid Sikhae of acceptable quality were $10^{\circ}C$, 4%, and 6 days, respectively. Amino-N and volatile basic nitrogen (VBN) contents of the acceptable quality squid Sikhae were 162.51 mg/100 g and 15.25 mg/100 g, respectively.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• Journal of Korea Technology Innovation Society
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• v.2 no.1
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• pp.74-89
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• 1999

The purpose of this study is to identify in two aspects the relationship between standardization activities and technological development at the firm level. The first aspect is to analyze the relationship between the current Korean industrial standards system and the firm's technological development vis-a-vis quality standards. The analysis reveals that even if Korean firms recognize the importance of standards, the level of product quality of the KS mark is still lower compared to the average world level. The survey also reveals that the reasons for acquiring ISO and KS marks are mainly aimed at enforcing company image and increasing quality management mind, rather than to foster technological innovation. The second aspect explores how much Korean industrial standards (KS marks) affect the firm's technological development in the Process of standards acquisition activities. The survey results show that standardization activities have a less positive impact on technological innovation than on the maintenance of consistent production works.

• Journal of the Korean Graphic Arts Communication Society
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• v.18 no.2
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• pp.55-68
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• 2000

Joint photographic experts group (JPEG) is a standard still-image compression technique, established by the international organization for standardization (ISO) and international telecommunication standardization sector (ITUT). The standard is intended to be utilized in the various kinds of color still imaging systems as a standard color image coding format. Because JPEG is a lossy compression, the decompressed image pixel values are not the same as the value before compression. Various distortions of JPEG compression and JPEG recompression has been reported in various papers. The Image compressed by JPEG is often recompressed by same type compression method in JPEG. In general, JPEG is a lossy compression and the quality of compressed image is predicted that is varied in according to recompression Q-factor. In this paper, four difference color samples(photo image, gradient image, gradient image, vector drawing image, text image) were compressed in according to various Q-factor, and then the compressed images were recompressed according to various Q-factor once again. As the result, this paper evaluate the variation of image quality and file size in JPEG recompression and recommed the optimum recompression factor.

• Proceedings of the Korean Printing Society Conference
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• 2000.04a
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• pp.17-24
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• 2000

The Joint Photographic Experts Group (JPEG) is a standara still-image compression technique, established by the International for Standardization (ISO) and International Telecommunication Standardization Sector (ITUT). The standard is intended to be utilized in the various kinds of color still imaging systems as a standard color image coding format. Because JPEG is a lossy compression, the decompressed image pixel values are nto the same as values before compression. Image of JPEG compression is often made to JPEG recompression at saving to apply JPEG compression of color image. In general, JPEG is a lossy compression and compression image is predicted to be varied image quality according to recompressed Q-factor. Various distortions of JPEG compression and JPEG recompression has been reported in previous paper. In this paper, we compress four difference color samples (photo image, gradient image, vector drawing image, text image) according to various Q-factor, and then compressed images are recompressed according to various Q-factor once again. As the results, we inspect variation of quality and file size of recompressed color image, and ensure the optimum recompression factor.

• Journal of Korean Society for Quality Management
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• v.35 no.3
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• pp.37-46
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• 2007

Our society is increasingly dependent on the Internet, and this trend will be accelerating in the ear of All-IP convergence. As the core infrastructure of the All-IP convergence, the next generation Internet should enable end-to-end Quality of Service(e2e QoS). For that purpose, major international standardization institutes such as ITU(International Telecommunication Union) and IETF(Internet Engineering Task Force) are building the concept and architecture of the Next Generation Network(NGN). However, these institutes focus only on technical issues, and leave many business/policy-oriented challenges unresolved. For example, the standards raised by ITU assume that the entire service delivery process for e2e QoS services is perfectly working. But required is a standardized business interface and process for seamless inter-operations across many stakeholders including ISPs(Internet Service Providers), CPs(Content Providers), so on. On the other hand, TMF(TeleManagement Forum) and QuEST(Quality Excellence for Suppliers of Telecommunication) Forum, global consortiums of telecom operators and vendors, present sets of interface rules and process which playa crucial role as de facto standards: for example, NGOSS/eTOM and TL9000 authorization system. However, these standards focus on telephone services, and provide little principle for the next generation Internet. Our study seeks a way to combine these two strains for a successful implementation of NGN. In particular, we find a missing link in the NGN architecture and the elements that could be complemented with the help of NGOSS/eTOM and TL9000. Finally, presented is a strategic direction that our standardization policy should purse in order to reinforce our global leadership for the next generation Internet.

• Journal of the Semiconductor & Display Technology
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• v.21 no.2
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• pp.133-137
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• 2022

In the smart industry where data plays an important role, cloud computing is being used in a complex and advanced way as a convergence technology because it has and fits well with its strengths. Accordingly, in order to utilize artificial intelligence rather than human beings for quality management of cloud computing services, a consistent standardization method of data collected from various nodes in various areas is required. Therefore, this study analyzed technologies and cases for incorporating artificial intelligence into specific services through previous studies, suggested a plan to use artificial intelligence to comprehensively standardize data in quality management of cloud computing services, and then verified it through case studies. It can also be applied to the artificial intelligence learning model that analyzes the risks arising from the data formalization method presented in this study and predicts the quality risks that are likely to occur. However, there is also a limitation that separate policy development for service quality management needs to be supplemented.