ANSI/ASQ Z1.4, Sampling Procedures and Tables for Inspection By Attributes, has recently been published by American Society for Quality is based upon the MIL-STD-105E. This paper discusses the features of the ANSI/ASQ Z1.4 - 2003 and Dodge - Romig Sampling.

색각 검사법은 색의 혼합 및 보색 대비 둥 여러 가지 원리를 이용한 가성 동색표， 명도와 채도가 동일한 여러 가지 Munsell 색으로 구성된 Farnsworth Munsell 검사 법과 Anomaloscope 등이 있다. 본 연구에서는 13세에서 35세 사이의 색각 검사를 원하는 또8명(남자 464명， 여자 94명)을 대상으로 가성 동색표로 구성된 한식 색각 검사표， 이시하라 색각 검사표 및 CVTME(Color Vision Testing Made Eas/R))와， Farnsworth MunseJl 검 사법 의 일 종 인 한식 이중 15색상 배열 검사법의 4가지 색각 검사법을 실시하여， 색각 이상자에서 색각 이상의 분류와 정도에 따른 차이 및 정상인에서 시표 해석의 오류를 분석하였 다. 가성 동색표의 숫자 시표 검사시간은 3초， 곡선은 10초 이내로， 한식 이중 15색상 배열 검사법의 검사시간은 1-3분으로 하였으며， 낮에 밝은 실내에서 직사광선을 피 하여 검사자와 피검사자만이 있는 공간에서 실시하였다. 검사 결과 558명 중 19명이 색각 이상자로 분류되었으며， 검사방법에 따라 색각이상 의 분류와 정도에 차이가 있었으며， 정상으로 분류된 경우에서도 시표가 잘못 해석될 수 있는 경우가 있었다. 가성동색표플 사용한 3가지 검사방법 가운데 CVTME( Color Vision Testing Made Easy@) 검사에서 정상인 사람의 시표 해석에 대한 오류가 적었다.

본 연구에서는 무요소법의 일종인 element-free Galerkin 방법(EFGM)을 이용한 새로운 적응적 해석법을 제안하였다. 이 방법의 핵심은 Delaunay 삼각화에 기초를 둔 적분 격자를 기초로 수치적분과 적응적인 절점의 추가 및 소거를 수행하는 것이다. 이러한 적응적 해석법은 적분격자의 분할이나 이를 위한 추가적인 정보에 대한 관리가 필요 없이 간편하게 적응적 해석을 수행할 수 있다. 또한 균열의 진전과 같은 다단계 적응적 해석에 있어서도 매 해석단계별로 평가된 오차에 기초를 둔 최적 해석모델이 Delaunay 삼각화에 의해 구성되도록 하였다. 이러한 특성은 요소의 구성으로부터 자유로운 무요소법의 장점을 최대한 활용하여 해석모델의 구축을 보다 원활하게 수행할 수 있다. 적응적 해석에 기초가 되는 해석 후 오차평가는 계산된 응력과 투영응력과의 차이를 오차로 추정하는 투영응력법을 이용하였다. 균열진전을 포함하는 2차원예제의 해석을 수행한 결과 제안된 해석법의 타당성과 적용성을 입증할 수 있었다.

The levels of sanitary management procedures in university and industry foodservices, in pusan, were investigated. The questionnaires were administed to ninety three dietitians who managed university (n=21) and industry (n=72) foodservices and then the data were statistically analyzed. When sanitary management procedures were evaluated by 5 scales method of Likert, total mean scores of time-temperature management in the process of meal production, personal hygiene, equipments and facilities hygiene in university and industry foodservice operations were 3.48, 3.76 and 3.27, respectively. In time-temperature management, the scores for storage, purchasing and receiving, pre-preparation, cooking, assembly and service, and hot or cold holding were 3.77, 3.74, 3.55, 3.54, 3.28, 3.05, respectively, in descending order. The management levels for personal hygiene, equipments and facilities hygiene of foodservices had biger serving scale(over 901) were significantly higher than those of lower scaled foodservices(below 900). The scores of foodservices managed by higher aged dietitian(over 31 years) were significantly higher than those of foodservices conducted by lower aged group(below 25 years) in the management procedures of time-temperature, personal hygiene, equipments and facilities hygiene(p$lt;0.05). The dietitian group had the regular sanitary education showed significantly higher scores than irregularly educated group in the management of time-temperature and personal hygiene. The schedule table for clean and sanitation was used in fifty foodservices. Those foodservices revealed significantly higher ratings than the group without the schedule table in the management procedure for equipments and facilities hygiene(p$lt;0.01). The sanitation management level of fifty nine foodservices used daily sanitation ckecklist showed higher score on personnel hygiene, equipments and facilities hygiene than those of unused foodservices group(p$lt;0.05).

이 연구의 목적은 Motor-Free Visual Perception Test (MVPT)와 Mariannene Frostig Developmental Test of Visual Perception (DTVP)을 사용하여 뇌성마비 아동과 정상아동의 시 지각 능력의 차이를 알아보고, 뇌성마비의 사지마비군과 양하지마비군, 그리고 정상아동군에서 두 평가도구의 결과에서 제시한 시 지각능력의 차이를 비교하기 위한 것이다. 뇌성마비 아동 21명(사지마비 11명,

본 연구에서는 유한요소법에 의한 판부재의 탄소성대변형 거동해석시의 불평형력에 대한 수렴기법의 효율성에 대해 고찰해 보았다. 대상 수렴기법으로는 단순증분법(SI법), Newton-Raphson(NR)법과 수정 Newton-Raphson(mNR)법을 선정하였다. 이들 결과를 바탕으로, 큰 처짐이 발생하는 판에 대해서는 불평형력에 대한 수렴계산을 수행하여야 하며, 이 경우 mR법과 NR법은 같은 정도를 유지하면서도 계산시간은 mNR버과 NR법에 비해 약 1/2정도 절감되며, 큰 초기처짐이 존재하거나 두꺼운 판의 경우에는 불평형력이 상대적으로 크지 않기 때문에 SI법을 사용하는 것이 훨씬 유용하다는 것을 확인하였다.

The effects of procedures for preparation of fatty acid methyl esters for gas chromatography were investigated. A quantitative comparison of four procedures for the preparation of the fatty acid methyl esters from Korean sesame seed lipids which can be representative of fatty acid ranges of Korean vegetable oils has been made. The procedures employed were BF3-methanol, HCI-methanol, sodium methoxide-methanol, and tetramethylammonium hydroxide-methanol. Twelve fatty acids ranged from 14:0 to 24:0 were identified in the lipids from Korean white and black sesame seeds. All four procedures gave similar results for the fatty acids, 16:0, 18:0, 18:1, 18:2, and 18:3 present in the range of 1~44% but only in the HCI-methanol procedure, the fatty acids, 16:1, 20:0, 22:0, 24:0 present in the range of 0.02~1% showed the lowest values. When using tetramethylammonium hydroxide-methanol procedure for determination of total fatty acid composition from white and black sesame seed lipids, unsaponifiable matters including sesamol, sesamolin and sesamin present in the seed lipids are not removed from the resulting reaction mixture. Thus the transesterification mixture is used without further treatment for injection into the gas chromatography. However, the gas chromatographic analysis of the transesterification mixture showed that the unsaponifiable matters had no effect on the fatty acid composition of the seed lipids. From the results, it appears that the BF3-methanol, sodium methoxide-methanol and tetramethylammonium hydroxide-methanol procedures can be used to prepare fatty acid methyl esters from Korean vegetable oils. Among the methods, the tetramethylammonium hydroxide-methanol procedure, which give total fatty acid composition, glyceride fatty acid composition and composition of free fatty acids present, appears to be a simple, convenient and quantitative procedure and applicable to samples containing broad ranges of fatty acids.

Purpose - This study provides appropriate procedures for EFA to help researchers conduct empirical studies by using PLS-SEM. Research design, data, and methodology - This study addresses the absolute and relative sample size criteria, sampling adequacy, factor extraction models, factor rotation methods, the criterion for the number of factors to retain, interpretation of results, and reporting information. Results - The factor analysis procedure for PLS-SEM consists of the following five stages. First, it is important to look at whether both the Bartlett test of sphericity and the KMO MSA meet the qualitative criteria. Second, PAF is a better choice of methodology. Third, an oblique technique is a suitable method for PLS-SEM. Fourth, a combined approach is strongly recommended to factor retention. PA should be used at the onset. Next, it is recommended using the K1 criterion. In addition, it is necessary to extract factors that increase the total variance explanatory power through the PVA-FS. Finally, it is appropriate to select an item with a factor loading into 0.5 or higher and a communality of 0.5. Conclusions - It is expected that the accurate factor analysis processed for PLS-SEM as previously presented will help us extract more precise factors of the structural model.

In this study, the physicochemical properties of aromatic rice prepared using different milling recoveries and roasting procedures were investigated. As a result, we found that the L value of different milling recoveries of aromatic rice (BA-1, BA-2, BA-4, and BA-6) increased as the aromatic rice (BA-0) decreased, while the a and b values decreased as the different milling recoveries increased. The major contributors to the different milling recoveries of aromatic rice were total polyphenol (28.11-33.84 mg/100 g), amylose (24.97-31.06 mg/100 g), total starch (68.27-73.04%) content. In addition, three different roasting methods were applied; the aromatic rice was roasted at 250℃ for 0 min (BAR-0M), 15 min (BAR-15M), or 30 min (BAR-30M). As a result, the color in terms of the L value decreased, whereas the a and b values increased. Also, the total phenolic and flavonoid contents in BAR-30M (41.65 mg/100 g and 22.30 mg/100 g, respectively) were higher than those in BAR-0M (33.00 mg/100 g and 20.78 mg/100 g, respectively). Similarly, the amylose and total starch contents in BAR-30M (26.10 g/100 g and 81.81%, respectively) were higher than those in BAR-0M (22.10 g/100 g and 74.26%, respectively). Furthermore, the DPPH, superoxide radical scavenging activity, and ferric reducing antioxidant potential of BAR-0M at 5,000 μg/mL were found to be 67.78%, 52.90%, and 0.79 mM, respectively. Based on these results, we can conclude that in order to provide the best physicochemical characteristics of aromatic rice, it should be manufactured in the following conditions: 20% milling recovery of the aromatic rice and roasting at 250℃ for 30 min.