The water supply facilities of Korea have achieved a rapid growth, along with the other social infrastructures consisting a city, due to the phenomenon of urbanization according to economic development. Meanwhile, the level of water supply service demanded by consumer is also steadily getting higher in keeping with economic growth. However, as an adverse effect of rapid growth, the quantity of aged water supply pipes are increasing rapidly, Bursts caused by pipe aging brought about an enormous economic loss of about 6,161 billion won as of 2019. These problems are not only worsening water supply management, also increasing the regional gap in water supply services. The purpose of this study is to classify hazard evaluation indicators and to rank the water distribution network hazard by cluster using the TOPSIS method. In conclusion, in this study, the entropy-based multi-criteria decision-making methods was applied to rank the hazard management of the water distribution network, and the hazard management ranking for each cluster according to the water supply conditions of the county-level municipalities was determined according to the evaluation indicators of water outage, water leakage, and pipe aging. As such, the hazard ranking method proposed in this study can consider various factors that can impede the tap water supply service in the water distribution network from a macroscopic point of view, and it can be reflected in evaluating the degree of hazard management of the water distribution network from a preventive point of view. Also, it can be utilized in the implementation of the maintenance plan and water distribution network management project considering the equity of water supply service and the stability of service supply.

Recognition that R&D (Research and Development) project is important for national competitiveness and sustainable economic growth has been extended all over the world, and the government financial support for R&D projects has increased. Therefore, government needs to make a decision about whether it invests in any project or not, and this decision-making complies with evaluation of the relevant experts. In this study, we improve project selection methods and procedures based on outranking methods which have mainly focused on general project environmental analysis in order to apply to the government support R&D project selection, and suggest R&D project selection methods and procedures that meet the purpose of government support. Therefore, it demonstrates that improved methods organize more profitable project groups to the purpose of the selecting government support R&D project than existing methods. Also, it illustrates that it is possible for decision makers to analyze variously by changing composition of selecting project group with variation of α.

Cup arrangement ranking method (CARM) is a method for a rapid and small-sample sensory evaluation of cooked rice in rice breeding program. This study was compared to four different scale ranges (1~11, 1~9, 1~7 and 1~5) for improving the efficiency of CARM using sixteen Japonica and four Tongil-type cultivars. The wide scale ranges were higher of that than narrow scale range on determination coefficient between standard sensory evaluation method (SSEM) and CARM. However, the wide scale ranges were required more time and efforts than those of the narrow scale ranges for eating sensory evaluation of cooked rice. The wide scale ranges of 1~11 and 1~9 were difficult to distinguish the differences between the cultivars in the scale 3 and 4. On the other hand, the narrow scale ranges of 1~7 and 1~5 could distinguish the difference between cultivars in all scales. We suggest that two scale ranges for CARM were 1~7 (7 classes) in including Tongil type cultivars and 1~5 (5 classes) in Japonica cultivars.

Rice breeders or sensory evaluators are striving to develop the rapid and correct sensory evaluation method of the cooked rice with a small-sample. This study was conducted to develop a method of cooking condition and sensory evaluation of the cooked rice rapidly and correctly with a small-sample by introducing a concept of arrangement ranking to the conventional sensory evaluation method by cooking in the cup, which has been used only as a simple test. A method of simultaneous cooking of the five samples for one round of test was developed. And, an arrangement ranking method was developed just like stacking a tower by arranging the cups in the sensory evaluation. The proposed method was named as cup arrangement ranking method. The correlation analysis between the cup arrangement ranking method (CARM) and the standard sensory evaluation method (SSEM) showed a high significance of correlation (r=0.83**∼0.91**, ‘13∼’14). Further, when effectiveness of proposed method was compared with the standard sensory evaluation method, the sample quantity was a 30g level for one round of test, which is a tenth of SSEM. The time consumed for sensory evaluation was two minutes per one sample, which was a reduced value by half as compared with the time consumption by SSEM. Therefore, the cup arrangement ranking is expected to be an effective method in the selection of excellent rice line or variety having good taste by evaluating the cooking quality rapidly with a small-sample in early generation.