식품 기준·규격의 합리적 관리 ·운영에 관한 연구(Ⅰ) : 두부,식용유지, 전분의 분말상 원료에 관하여 Powdered marerials of Tofu, Edible oil, Starch

김희연,홍진환,박혜경,한상배,박종석,이은주,이정성,송경희,최은희,최영준,소경아,성영제,이주엽 식품의약품안전청 2000 식품의약품안전청 연보 Vol.4 No.-

본 연구는 분말상 원료(전분, 대두분)의 저장유통시 품질변화를 건전성과 안전성 측면에서 검토하여 식품의 기준 ·규격 설정f.」 합지적으로 반영하고자 하였다. 전분과 패두분의 이물을 검사하고, 2종 대두분(중국산, 미국산)을 ?0일간 IS'c와 30t에 저장하면서 성상, 수분, 산가, 과산화물가, 지방산 조성,아플라톡신 BB의 생성여부를 분석하였다. 중국산 대두분 30'』 저장군에서 50일 이후 곰팡이가 발생한 것 이외에 모든 시료에서 양호한 성상을 나타내었고, 전분과 대두닥 모든 시료에서 이물은 검출되지 않았다. 산가는 중국산과 미국산 시료간에 편차를 보여 증국산 30"C, 50일 저장시료에서 약 10배끙도 증가하였고, 과산화물가는 저장 90일후 15'E 저장군은 약 2.3배, 30'c 저장군은 3배정도 증가하였다. 대두분의 주요 지방산은 linoleic acidf18. 2), oleic acid(18 : 1), palmitic acid(16 : 0)이었으며, 3개월 저장에 따른 지방산 함량의 변화는 미미하였다. 아플라톡신 B₁은 모든 시료에서 검출되지 않았다. The objective of this study was to investigate auality changes of type raw materials(starch, soy flour) during various storage conditions. Starchflour(source of China, U.S.A) were slfred under two temperature(15'C, 30'c) forSensory evaluation, (o.reign material test, moisture content, acid value, peroxide ualue,composition, aflatorin Bi were analyzed. China soy flour(stor·ed 30'f) was contaminated by fungj on 50 days. Except for soy flour contardnated by fungi, sensory characteristics were not changed and foreign mater;als were notdetected. Acid value of China soy flour(stored at 30'C, 90 days) was about 10 times higherlevel before storage and acid value was more influenced by source(China, USA). Peroxide valuewas in proportion with the storage period slightly. The major fatty acid of soy flour waslinoleic acid(18 . 2), an(3 the change of fatty acid composition was not observed. Aflatoxlrl Blwas not detected.

소프트웨어 개발 프로젝트의 위험요인 도출에 대한 델파이 연구

정경수,강명희,김용 한국정보시스템학회 2004 情報시스템硏究 Vol.13 No.1

Most of the software development projects bear risks that need analysis and management. Risk management plays a critical role for the success of software project management. In this study, we have used delphi method to delineate critical risk factors. The study pulls out 20 project risk factors from 21 project managers. It is certainly clear that certain features are more risky than others. Our study shows that unrealistic cost estimation and changes in scope and objective are more risky than other features.

마늘의 休眠 打破에 관한 硏究

李庚熙 건국대학교 1968 學術誌 Vol.9 No.1

This experiment has been made to study the effects of the temperature on breaking dormancy of the garlic and the effects of size of the pieces of garlic on the growth of root and sprouting. ① The percentage of rotted seed piece of the garlic bedded in hot season (midsummer) was increased much higher than those bedded later. The garlic treated with low temperature showed much better sprouting than non-treated even it was hot season, and the percentage of rotted seed of garlic decreased compared to control (32.2%). Although they were bedded same time (August 4), they showed different result on sprouting (C4-65%, L3-93%). ② The germination percentage increased with the progress of dormancy of the garlic. ③ The effects of low temperature on sprouting forcing were effective by at least 40 days treatment at 3-5℃. By this treatment the sprouting forcing effect of the garlic was accelerated by 26 days compared to control. ④ Considering on the sprouting power, the plots treated with low temperature for 40 days was shown high sprouting and sprout forcing. ⑤ Comparing the large piece of garlic with small piece of garlic, the large piece of garlic was promoted more than small on the number of root and length of root and sprouting. ⑥ The effective treatment for fall cultivation was by low treatment at 3-5℃ for over 40 days, because the effective result for breaking dormancy and formation of bulb of garlic was obtained by the treatment of low temperature.

제3자 물류와 기업의 재무성과

이경주,서경희 제주대학교 관광과경영경제연구소 2003 産經論集 Vol.18 No.-

인천지역 초등학교 급식의 냉동가공식품 이용률 및 관리실태

박경숙,최은희,류경 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.2

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chiken, chikenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improve labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition( 17.6%). The management practices of frozen convenience foods through food assessed. Average performance rate was 84.1%. Dietitians should observe sanitary practices to enlarge the usage of frozen convenience foods in foodservice operations.

열전 반도체를 이용한 냉수기 개발에 관한 연구

이원희,정순원,구경완,이명섭 永同大學校 1997 硏究論叢 Vol.3 No.1

본 논문에서는 기존의 냉매 대신에 열전 소자를 사용하여 구성한 냉수기가 갖는 여러 가지 장점 및 냉수기의 중요 소자인 TEC 모듈(Thermo Electric Cooler Module)에 대한 최대 효율 구동 방법 등을 연구하였다. 또, 열교환기의 재질 및 모양, 방열판과 냉각팬의 크기 등을 변화시키면서 냉수기로서 최적의 효율을 가질 수 있도록 냉수기를 설계하였고, 그 설계를 바탕으로 실험을 하여 TEC 모듈(Thermo Electric Cooler Module)을 이용한 냉수기가 상품화 가능성이 있는지를 검토하였으며, 그 결과를 기술하였다. We developed a new cooling system which applies TEC module using peltier effect. Our cooling system has better effiency and make smaller pollution than conventional cooling system. We applies that cooling system to making cool water dispenser. We designed the cold water dispenser of optimum effiency varying material, shape, and size of heat sink and cooling fan. The possibility of a commodity on this designed cold water dispenser is investigated.

환자 문화에 대한 의료 종사자의 인식과 경험

김은경,강민아,김희정 대한간호행정학회 2007 간호행정학회지 Vol.13 No.3

Purpose: The objectives of this study were to understand and compare perception and experience between clinical staffs(nurses and pharmacists) and Quality Improvement managers. Method: A qualitative study was conducted with 14 clinical staffs and QI managers who are working at tertiary hospitals in Korea. Interviews were recorded and transcribed for systematic analyses of qualitative data. Results: Most critically, while QI managers acknowledged that establishment of the patient safety culture and reduction of medical errors are urgent tasks for QI effort, clinical staffs don't seem to share such perceptions. All participants agree that staff shortage and no compliance to safety procedures were major reasons for medical error occurrences. Many suggested that an organizational culture where errors were perceived as a systematic problems rather than individual failures or carelessness should be formed to promote voluntary reporting of medical errors. Conclusion: A more systematic effort and attention at the hospital leadership and public policy level should be promoted to constitute societal consensus on the urgence of promoting patient safety culture and more specific approaches to tackle the patient safety problems.

Wrapper 자동생성 에이전트를 이용한 XML 기반 데이터 통합 시스템 연구

주경희,김흥식,서재현 인제대학교 2001 仁濟論叢 Vol.16 No.1

인터넷 사용이 급격히 증가하면서, 인터넷상에 분산된 이질 정보자원들에 대해 사용자가 쉽게 접근하도록 하기 위해 몇몇 통합시스템들이 제안되고 있는데, 이들 통합시스템은 대개 mediator-wrapper 구조를 가지고 있으며, 이는 분산 이질 정보자원들 각각에 대해 wrapper를 필요로 한다. 하지만 개발자들이 일일이 wrapper를 직접 작성하는 것은 많은 시간과 비용을 요구하며 지금도 증가하고 있는 정보자원들을 고려해 보면 매우 비실용적이다. 그러므로 본 논문에서는 wrapper 작성시 소스에 한정되는 상세한 부분은 wrapper 개발자와 상호작용을 통해 작성되게 하고, 공통적으로 해당하는 부분은 명세를 통해 자동으로 생성되게 하는 wrapper 생성 에이전트를 이용한 XML 기반 데이터 통합 시스템을 제안한다. As internet usage rapidly increases, several integration systems have been proposed to make users' access easy and these usually have mediator-wrapper structure which needs a wrapper for each distributed heterogeneous information source. However, developers' hand-writing for each source requires much time and expense and, considering the increasing number of web information sources, it is rather impractical. Therefore, in this paper, I suggest an XML-based data integration system that makes source-specific details written through interaction with wrapper developers and common parts automatically written through specification using a wrapper generation agent.

韓國家族法上の主要爭點及び課題

李庚熙 대전대학교 법문화연구소 2002 새울法學 Vol.5 No.2

관상동맥질환자에서 경흉부 도플러 심초음파를 이용한 좌심실 확장기 기능의 평가 : 좌심실 확장기 장애 형태에 따른 분류

전희경,윤호중,유기동,박지원,전두수,정욱성,채장성,김재형,최규보,홍순조 대한순환기학회 1998 Korean Circulation Journal Vol.28 No.1