This paper considers a job shop environment where machines are shared by several sub-production systems. The local objective of a sub-production system is the minimization of total completion time. In a centralized environment, a single decision maker has complete information of processing time, job routing and local objectives. In this case, the problem is a traditional job shop scheduling problem to minimize the total completion time which is well-known NP-hard problem. Meanwhile, it is assumed that no sub-production system has a complete view of the entire system in a distributed environment. This paper proposes a distributed scheduling methodology that maintains autonomy of each sub-production system while pursuing system-wide performance in job shop environment. The proposed method is compared to the performance of centralized solutions.

There are very large differences on the standards of gross weight and single axle weight for commercial motor vehicles between international and Korean standards. Short Wheelbase Truck are produced and run only in Korea. It has very serious effects on the durabilities of bridges and roads and makes logistic competitive power fall back and overconsuming energy. This paper deals with a comparative study of the international standards with Korean, grasps the drawbacks and makes up the suggestions to strengthen the logistic competitive power of Korea and reduce the maintenance cost for the roads and the consumption of energy.

There are very large differences on the standards of gross weight and single axle weight for commercial motor vehicles between international and Korean standards. Short Wheelbase Truck are produced and run only in Korea. It has very serious effects on the durabilities of bridges and roads and makes logistic competitive power fall back and overconsuming energy. This paper deals with a comparative study of the international standards with Korean, grasps the drawbacks and makes up the suggestions to strengthen the logistic competitive power of Korea and reduce the maintenance cost for the roads and the consumption of energy.

This paper deals with a batch processor model in which the batch processing times depend on the jobs assigned to the batch. Each job has a distinct processing time which is determined as not the exact value but the range from the lower limit to the upper,

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was 1.08~1.89% and Omija extracts was 2.77~7.24%. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was 2261.52~2894.14mg%. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with 27.40~34.40mg% among 9 essential amino acids contents. Glutamic acid was the highest contents with 123.18~158.42mg%. Compared to control's(0.41mg%), Omija added group was 20.63~27.82mg% and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with 1,737.22~2,205.80mg%. Compared to control group(15.63mg%), proline was 57.01~78.90mg% Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P〈.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

Orcharduass 및 white clover의 단파 및 혼파재배조건에서 미량요소 Fe, Mn, Cu, Zn, Mo 및 B의 조합시비가 목초의 생육, 개화, 수양, 양분함량 및 식생구성비율 등에 미치는 영향을 구명하였다. 다양요소 양분을 동일량 시비한 조건에서 7 수준의 미량요소 조합시비는 ; 대조구, ; Fe, : Fe+Mn, ; Fe+Mn+Cu, ; Fe+Mn+Cu+Zn, : Fe+Mn+Cu+Zn+Mo 및 ; Fe + Mn +Cu+Zn+Mo + B

The sequence which minimizes overall utility work in car assembly lines reduces the cycle time, the number of utility workers, and the risk of conveyor stopping. This study suggests mathematical formulation of the sequencing problem to minimize overall utility work, and present a genetic algorithm which can provide a near optimal solution in real time. To apply a genetic algorithm to the sequencing problem in car assembly lines, the representation, selection methods, and genetic parameters are studied. Experiments are carried out to compare selection methods such as roullette wheel selection, tournament selection and ranking selection. Experimental results show that ranking selection method outperforms the others in solution quality, whereas tournament selection provides the best performance in computation time.

The actual overall migration data obtained from plastic food packaging materials into food simulants under high temperature testing conditions as described in the regulations of European Union, USA, and Korea or Japan were compared. Overall migration values(OMVs) with non-fatty food simulants under high temperature conditions were observed to be generally below 2.5 mg/dm^2 except polyamides(CPA and PA 6,6) which were tested at 121 for 2 hrs. As for the fatty food simulants, the OMVs with soybean oil were higher than other simulants. Among the films tested, PVC wrap showed higher OMVs ranging betwn 23.9 and 54.6 mg/dm^2 than others. The OMVs were measured at higher level with the elevation of contact temperature and the extension of contact time, and in fatty food simulants rather than in non-fatty simulants. Under similar testing temperature and time conditions. the OMVs tended to be increased in polar films like PA with polar simulants, and contrarily in non-polar films like PO with non-polar simulants. It is noteworthy that a discrepancy with regard to the result of OMVs was observed for some films as a result of different migration testing methods and conditions of each country areas.

The contents of total flavonoids, total antioxidant status and superoxide scavenger activity of edible plants were measured. Among twenty one samples of leafy vegetables and teas, mugwort (Artemesia capillaris) and green teas gave high total flavonoids contents, 48.2 mg/g sample and 44.7 mg/g sample, respectively. The highest concentration of total flavonoids among eighty nine samples analyzed was 52.1 mg/g sample from propolis. When samples were tested for total antioxidant status, a kind of groundsel showed the highest Total Antioxidant Status(TAS) value, 13.4 mM among leafy vegetables and teas and green tea gave high TAS value, 11.84 mM. On the other hand, purslane gave the lowest TAS value, 0.01 mM. The superoxide scavenge activity was measured from the extracts of all edible plants. The superoxide scavenge activity of polygonatum(81.1%) and chrysantemum (78.5%) were the highest among leafy vegetables, teas and medicinalplants. On the other hand, ginseng, poria, cassiae semen and dioscoreae rhizoma showed no superoxide scavenge activities.

본 연구는 옥수수→ 연맥 작부조합에서 소액상분뇨의 시용수준을 달리하여 계속 시용구와 잔여효과구로 나누었을 때 작물의 생육특성, 총 건물 수량, N 회수율 및 토양특성 변화를 구명하고자 수행하였다. 수확당시 추파용 연맥의 평균초장은 계속시용구가 70.2cm인데 비해 잔여효과구는 61.4cm였으며, 계속시용구가 잔여효과구보다 CP 함량 1.0%, ADF 함량 1.6%, NDF 함량이 3.1% 높았다(P＜0.05).(중략)

Bentgrass의 형질전환식물 생산을 위하여 유전자총 (Gene-gun) 및 Agrobacterium기법을 이용하여 형질전환을 시도한 결과를 요약하면 다음과 같다. 1. 캘러스의 유도 및 증식 : Bentgrass (Agrostis palustris)의 종자를 MS-5 배지 (MS 기본배지, 2,4-D 5mg/L, casein hydrolysate 2g 포함)에 치상하여 캘러스를 유도하였다. 유도된 캘러스는 증식을 위하여 MS-3 배지 (MS기본배지,

한우육을 비롯한 육류 4종, 육가공식품으로서 다시 다류 4종, 라면수프류 5종, 컵라면수프류 2종, 그리고 햄류 3종과 소시지류 3종에 있어서의 크레아티닌 함량을 조사하여 다음의 결과를 얻었다. 한우육에 있어서의 크레아티닌 함량은 시료 100g당 252.0㎎으로서 수입우육의 경우보다 높았으며, 계육<돈육<수입우육<한우육의 순으로 함량이 높게 나타났다. 다시다류와 라면수프, 컵라면수프류에서의 크레아티닌 함량은 2.0㎎에서 67.4㎎까지의 분포를 나타내었으므로 이들의 조성성분중에 모두 육류성분이 존재하는 것으로 나타났다. 다시다류와 컵라면수프류중의 한가지 시료는 다른 3종의 다시다류나 1종의 컵라면수프류의 크레아티닌 함량보다 매우 높았다. 햄류와 소지지류의 경우 크레아티닌 함량이 고른 분포를 보였으며, 햄류의 크레아티닌 함량이 소시지류보다 22∼37% 정도 높았다.