Since 1990's, many enterprises have constructed Integration Information System. Especially, they want to become an advanced company use ERP package. Already, ERP system come to high level which is stabilized and support independent business process of many industry sectors. Therefore, important success factors for ERP project are change management and organization activation. Although most companies had previous good plans, but those are not satisfied. Because of failed to change management and discontinued next activity for promotion. This paper studied success factors of project team and plan for organization activation. Also, it proposed next study subject about investigate the role of the member of task force team as a factor that makes the ERP system a success. The results of this study can be used for a successful construction of the ERP system as a solution about internal problems of Project team.

The phase stability of tetragonal phase in Y-TZP was investigated in terms of the distribution of grain sizes and heat-treating atmosphere. Y-TZP with various grain sizes were prepared using duration time at 1600℃ as experimental parameter. Accumulated grain size distributions were built from the SEM micrographs and the amount of tetragonal phase were measured using XRD. Both results were compared to determine the critical grain size before and after heat-treatment in vacuum. The critical grain size drastically decreased compared with the small increase of average grain size due to the autocatalytic effect which critically affects the tetragonal to monoclinic phase transformation. After heat-treatment in reductive atmosphere critical grain size relatively increased due to the stabilization of tetragonal phase. The formation of oxygen vacancies during heat-treatment was ascribed to the increase of stability.

To improve trunk stability, various exercise protocols were introduced into the clinical field. Trunk and lumbar stability exercises on unstable surfaces are especially recommended to improve lumbar stability. The purpose of this study was to compare abdominal oblique muscle activity during leg raising in hook-lying position among 3 different type of surface conditions (on floor (F), vestibular board (VB), and foam roll (FR)). Sixteen able-bodied volunteers, who had no medical history of lower extremity or lumbar spine disease, were recruited for this study. Surface electromyography (EMG) activity was recorded from the internal and external oblique muscles of both sides. The normalized EMG activity was compared using a one-way repeated ANOVA. The results showed that the EMG activities of the internal oblique and external oblique of the lifted leg side during straight leg raising significantly increased under the FR condition when compared to the F condition. There was no significant difference of the EMG activity in abdominal oblique muscles between the VB and the FR conditions. The EMG activity of the internal oblique of supported leg side during the straight leg raising was significantly greater under the FR condition than the VB and F conditions (p<.05). The composition ratio of EMG activity of internal oblique muscles during straight leg raising was significantly increased under the FR condition. Therefore, straight leg raising exercise on foam roll in hook lying position could be beneficial to improve trunk and lumbar stability.

In this study, the colloidal stability and sedimentation behavior of crystalline particles (300nm) in various organic solvents have been investigated by means of a backscattered light flux profile (Turbiscan). The backscattered light flux profiles revealed that the nanoparticles were readily sedimented in water, methyl alcohol, and ethyl alcohol due to a flocculation-induced particle growth, while a particle coalescence and a sedimentation of the nanoparticles were hardly observed in isopropyl alcohol. The migration velocities of the particle were measured as around 6.15/min, 12.53 m/min, 6.51m/min, and 0.18m/min for water, methyl alcohol, ethyl alcohol, and isopropyl alcohol, respectively, showing a remarkably slow migration of the particles in isopropyl alcohol

The accidents occurred by unstable material which is easily exploded or burnt up were caused by heat and collision under the condition of relatively low temperature without oxygen, have been reported frequently. However, the amount of the unstable material is getting higher by development of fine ceramic research area even though its dangerous characteristic is disregarded. This research studied a heat stability and measured boiling point of various carpet material. Carpet has been used in home as well as general indoor usage. Now a day, carpet material which is hardly burnt has been on commercial, but its detailed unstable conditions is not mentioned. This research reports the measurement of the initial temperature of generation heat and heat-radiation change on differential scanning calorimeter (DSC). The DSC data of nylon bulked continuous filament (N-BCF) yam 100%, nylon (NY), poly propylene (PP), and a new material named polytrimethylene terephthalate (PTT) are studied and researched about the effect of them using TGA, furnace, and direct-burning experiment.

본 연구에서는 교량을 통과하는 차량의 주행안정성확보를 위하여 기존의 강성방호책 상면에 부착 가능한 방풍펜스를 고안하여 풍동실험을 통하여 그 유효성을 검증하였다. 실험결과로서, 경사판을 경사도 1:0.5로 하향으로 설치한 방풍펜스 F3(-)가 1차로에서 가장 효과적이며 영각 0o 및 5o에서 50%이상의 횡력 및 전도모멘트의 감소효과가 있었으며 -5o에서는 20%내외의 감소효과가 있었다. 2차로에서는 경사도 1:0.5로 상향으로 설치한 F3(+)가 F3(-)에 비하여 풍력 저감효과가 더 크게 나타났으나, 차량에 작용하는 풍력은 풍하측으로 갈수록 그 크기가 감소하는 면에서 볼 때, 방풍펜스 F3(-)를 대안으로 제시 한다.

Seasoning oil(SO-1) was manufactured from soybean oil, with β-carotene, oleoresin paprika and 3 kinds of flavors. Color of it's SO-1 was red. Total content of trans fatty acid of SO-1 was low level 0.84%, compare to the butter's and margarine's 1.35%, 28.31%, respectively. Total volatile components of SO-1 was 201,313.11ppm, was higher than soybean oil's, butter's, margarine's and SO-2's(removed 3 kinds of flavors from SO-1), it's value of 63.54ppm, 481.24ppm, 168.95ppm and 205.73ppm, respectively. And smoke point(SP) of SO-1 was higher than others. SP of SO-1, after 6 months later at room temperature, was 240, in contrast with soybean oil's 228. This SO-1, added β-carotene and flavor components, had a masking effect of burnt flavor. From these results, SO-1 can be replaced of butter or margarine as a substituted oil.