To utilize textured vegetable protein (TVP) in food manufacturing, TVP was soaked in salt solutions of different concentrations. Physicochemical quality characteristics of TVP were then measured. When TVP was soaked in a salt solution, the pH tended to increase compared to the control. However, the pH decreased after 18 hours of soaking. The salinity of the control decreased slightly from the initial value depending on the soaking time. The group treated with salt solution showed higher salinity than the control. Water absorption capacity of the control increased as the soaking time increased. However, water absorption capacity of the group treated with salt solution decreased as the concentration of salt solution increased. Lightness of the group treated with salt solution showed less change than the control during soaking. The redness increased as the concentration of salt solution increased. The yellowness increased compared to the control during soaking. Hardness, gumminess, and chewiness of the control decreased during soaking in water. The group treated with salt solution showed significantly higher hardness, gumminess, and chewiness as the concentration of the salt solution increased. However, adhesiveness, elasticity, and cohesiveness generally did not show significant differences among samples.

This study compared quality characteristics of traditional wine made with white rice of Samkwang and pigmented rice of heugjinmi, joeunheugmi, and heugjinju cultivars. After 10 days fermentation period, the pH was in the range of 4.52~4.71. It was higher in pigmented rice than in white rice. Total acidity was 0.50~0.74%. It was also higher in pigmented rice than in white rice. Regarding sugar content, white rice samgkwang had the highest sugar content at 17.40 °Brix and pigmented rice had sugar contents in the range of 13.17~14.93 °Brix. Regarding reducing sugar, white rice samgkwang had the highest content while heugjinmi pigmented rice had the lowest content. Alcohol concentrations of traditional wine were in the range of 15.0~15.6%. White rice samgkwang and pigmented rice heugjinju cultivars had the highest alcohol concentrations. Traditional wine made from white rice and samgkwang had the highest lightness value at 53.40. For wine made from pigmented rice cultivars, lightness values ranged from 31.91 to 38.33. Pigment wine made from Heugjinmi had the highest redness value at 8.08 and the highest yellowness value at 6.39. Major aroma components produced in large amounts of fermented liquor were ethyl acetate, isobutyl alcohol, 2,6-dimethyl-4-heptanone, and isoamyl alcohol.

내시경역행담췌관조영술(endoscopic retrograde cholangiopancreatography, ERCP)은 풍부한 임상경험과 내시경 기술이 요구되는 시술로, 다양한 합병증이 발생할 수 있으며 일부는 생명과 연관된 심각한 합병증으로 진행할 수 있다. 시술 적응증 확대와 기술적 발전으로 ERCP는 널리 이용되고 있고 이러한 변화는 시술의 접근성을 증가시키는 장점이 있다. 그러나 적절한 질 관리 없이 시행되는 시술은 상당한 위험을 야기할 수 있다. ERCP의 질 관리는 안전하고 성공적인 시술을 보장하고 향상된 의료 경쟁력을 위한 사회적 요구를 충족 시키기 위해 필수적인 것이다. 이러한 관심에 대응하기 위해 대한췌장담도학회는 국내 의료 환경과 현실이 반영된 한국형 ERCP 질 지표를 개발하였다. 먼저, 외국에서 발표된 ERCP 질 지표 및 관련 문헌 검토를 기반으로 하여 다섯 가지의 시술 전 처치 항목, 세 가지의 시술 중 처치 항목 및 네 가지 시술 후 처치 항목에 대한 주요 질문을 작성하였다. 각 항목의 서술과 권고사항은 동료 평가를 통해 선택되었다. 개발된 한국형 ERCP 질 지표는 개발 당시 최신 발표된 논문을 기반으로 외부 전문가에 의해 검토되었다. 국내 현실에 맞춘 이 한국형 ERCP 질 지표는 우리나라의 ERCP 질 향상에 크게 기여할 것으로 기대된다.

본 연구는 원격수업 상황에서 대학생이 지각한 원격수업의 질, 학업적 자기효능감, 무형식 학습, 학습 성과 간의 구조적 관계는 어떠한지 검증하고자 하였다. 이를 위해 한 학기 이상 원격수업에 참여한 경험 이 있는 국내 대학생을 대상으로 온라인 설문을 시행하였고 총 313명의 자료를 최종 분석에 활용하였다. 주요 연구결과를 요약하면 다음과 같다. 첫째, 대학생의 원격수업 학습성과에 직접적인 영향을 주는 요인 은 원격수업의 질과 무형식 학습이었고, 학업적 자기효능감은 직접적인 영향을 미치지 않았다. 둘째, 원격 수업의 질은 학업적 자기효능감을 통해 무형식 학습에 영향을 미치고, 무형식 학습은 학습 성과에 영향을 미치는 경로에서 부분매개효과가 있었다. 마지막으로 원격수업의 질과 학습성과의 관계에서 학업적 자기 효능감과 무형식 학습의 이중매개효과를 확인하였다. 이 연구 결과는 원격수업 환경에서 대학생들의 학습 성과와 관련된 변수들의 구조적 관계를 분석하고, 학업적 자기효능감과 무형식 학습의 단순 및 이중 매개 효과를 검증하는 데 중요한 의의가 있다. 이를 바탕으로 향후 대학교육에 있어서 원격수업의 활용과 적용 에 대한 시사점 및 후속 연구 방향을 제안하고자 하였다.

인도네시아는 전 세계에서 여섯 번째로 많은 탄소 배출국으로, 2023년 기준 약 729 MtCO₂를 배출하며 아세안 국가 중 가장 높은 배출량을 기록하고 있다(Global Carbon Atlas). 이러한 탄소 배출은 주로 화석연료 사용과 산림 벌채로 인해 발생한다. 인도네시아 정부 는 파리기후협정에 따라 2030년까지 온실가스 배출을 29% 감축하는 목표를 설정했으며, 이를 달성하기 위해 다양한 저탄소 기술 도입 이 필수적이다. 특히, 도로 건설 분야에서는 탄소 저감과 시공 효율성을 동시에 향상시킬 수 있는 중온 아스팔트(Warm Mix Asphalt) 기술이 중요한 역할을 한다. 본 연구에서는 인도네시아에 적합한 중온 아스팔트 기술의 적용 가능성을 평가하기 위해, 국내 골재와 중온첨가제를 사용하여 인도 네시아 현지 바인더(IN 6070, 침입도 60-70)와 국내 아스팔트 바인더(PG64-22, 침입도 60-80)를 각각 비교 분석하였다. 인도네시아 시방 기준에 따라 배합설계를 수행하였으며, 합성입도는 인도네시아 시방기준과 유사한 입도(WC-2)를 적용하였다. 또한 현지 바인더와 국내 바인더를 비교하여 성능 차이를 분석하고, 중온첨가제를 사용한 경우와 그렇지 않은 경우의 혼합물 특성도 평가하였다. 아스팔트 바인더 시험 결과, 인도네시아 바인더는 국내 바인더와 유사하였으며, 중온첨가제를 적용한 경우 점도가 모두 낮아지는 경 향을 보였다. 혼합물 시험 결과(국내 골재 사용) 두 바인더 모두 유사한 성능을 나타냈으며, 중온첨가제를 사용한 경우 가열 아스팔트 대비 약 30℃ 낮은 온도에서도 공극률이 유사하였고, 품질 기준을 모두 만족하였다. 향후 인도네시아의 골재와 바인더에 국내 중온첨 가제를 적용한 시험 결과가 본 연구와 유사하게 나타난다면, 국내 중온첨가제를 인도네시아 도로 건설에 적용할 수 있을 것으로 판단 된다.

Due to climate change and the expansion of cultivation areas through the use of reclaimed land, changes in the selection of Italian ryegrass (Lolium multiflorum L.) varieties are anticipated. This study was conducted to compare the growth characteristics before overwintering, productivity, and feed value of eight Italian ryegrass varieties with different maturing stages under the same cultivation conditions. The variety ‘Lm4ho’, a medium-maturing type, showed superior growth characteristics before overwintering, including plant height, leaf length, and leaf width. The heading date was advanced in all varieties, with a greater degree of advancement observed in varieties with earlier heading dates. When harvested at the heading stage of the early-maturing types, the dry matter yield of the medium-maturing types was not significantly different from that of the early-maturing types. However, when harvested at the heading stage of the medium-maturing types, the dry matter yield was higher than that of the early-maturing types. Specifically, ‘Lm4ho’ produced 2,518 kg/ha more than ‘Kowinearly’. The late-maturing variety IR901 and the medium-maturing varieties ‘Lm4ho’ and ‘Kowinmaster’ showed statistically superior dry matter yields. In terms of forage value, including crude protein (CP), total digestible nutrients (TDN), and relative feed value (RFV), the medium- and late-maturing types outperformed the early-maturing types. Notably, ‘Lm4ho’, ‘IR 901’, and ‘Hwasan 104’ were evaluated as suitable varieties for high-quality forage production. These results suggest that medium-maturing varieties may be suitable for double cropping in the central regions due to climate change. We propose that future breeding of Italian ryegrass should expand from focusing on cold tolerance and early-maturing varieties to include mediumand late-maturing varieties that consider both productivity and quality.

The purpose of this study is to analyze the characteristic of quality attributes of smart hotels by using a SERVQUAL-IPA model, focusing on Chinese, which has the most proactive approach for the adoption of smart hotel system. Toward this goal, six quality factors—tangibles, reliability, assurance, responsiveness, empathy, and playfulness—were extracted through factor analysis, and IPA was used to appraise the degree of importance and satisfaction for each quality attribute. As a result of the SERVQUAL-IPA model, quality attributes were categorized into four groups of 'keep up the good work,' 'possible overkill,' 'low priority,' and 'concentrate here.'. Furthermore, it was concluded that there is a need to focus on the following elements: ‘smart devices can assist customers in emergency situations’, ‘when the room control system identifies customer needs, the staff can provide prompt service’, ‘development and improvement of mobile applications that enable customers to control room amenities’, ‘regular maintenance for smart devices’, and ‘providing data-driven personalized recommendations through customer activity data analysis’.

This study aims to develop a comprehensive predictive model for Digital Quality Management (DQM) and to analyze the impact of various quality activities on different levels of DQM. By employing the Classification And Regression Tree (CART) methodology, we are able to present predictive scenarios that elucidate how varying quantitative levels of quality activities influence the five major categories of DQM. The findings reveal that the operation level of quality circles and the promotion level of suggestion systems are pivotal in enhancing DQM levels. Furthermore, the study emphasizes that an effective reward system is crucial to maximizing the effectiveness of these quality activities. Through a quantitative approach, this study demonstrates that for ventures and small-medium enterprises, expanding suggestion systems and implementing robust reward mechanisms can significantly improve DQM levels, particularly when the operation of quality circles is challenging. The research provides valuable insights, indicating that even in the absence of fully operational quality circles, other mechanisms can still drive substantial improvements in DQM. These results are particularly relevant in the context of digital transformation, offering practical guidelines for enterprises to establish and refine their quality management strategies. By focusing on suggestion systems and rewards, businesses can effectively navigate the complexities of digital transformation and achieve higher levels of quality management.

최근 딥러닝은 자기공명영상 검사에서의 화질 개선을 위해 다양하게 활용되고 있다. 하지만 다양한 자기공명영상 검사에서 딥러닝이 적용된 기법과 상황에 대한 평가는 부족한 편이다. 이에 본 연구에서는 모션 ACR(American College of Radiology) 팬텀을 활용하여 일반적인 상황과 움직이는 상황에서 T2-PROPELLER(periodically, rotated overlapping parallel lines with enhanced reconstruction, PROPELLER)와 T2-FSE(fast spin echo, FSE) 기법의 화질을 비교 평가해 보고자 하였다. 연구 결과 움직이지 않는 상황에서의 딥러닝 프로세스를 적용하였을 때 유의미한 신호대잡음비와 대조대잡음비의 상승을 보였다. 하지만 팬텀에 움직임을 주는 동적인 상황 에서 딥러닝 프로세스를 적용하였을 때 유의미한 화질 개선을 보이지 않았다. 이러한 결과는 딥러닝 프로세스를 절대 적으로 사용하기보다 다양한 상황에 맞게 선택적으로 적용하는 것이 필요할 것으로 사료된다.

This study compared the climatic conditions and fruit quality of the ‘Shiranuhi’ mandarin. This variety is expanding to inland areas due to climate change and global warming. The main producing area of ‘Shiranuhi’ mandarin is Jeju Island. In the inland areas where ‘Shiranuhi’ mandarin is grown, the average temperature is 12.9-13.9℃, which is 3-4℃ lower than the temperature in Seogwipo (16.9℃) on Jeju Island. In these inland areas, there are frequent critical minimum temperatures (below –3℃) in January or February, making the open field temperatures unsuitable for growing ‘Shiranuhi’ mandarins. However, farmers in these areas have managed to mitigate this risk by maintaining an average temperature of 18.3℃ inside plastic houses, which are actively heated from December to March. The earliest full bloom of ‘Shiranuhi’ was recorded in Jindo, Jeollanam-do on April 10. The earliest harvest date was observed in Seogwipo, Jeju on January 9, which indicates the shortest maturity period of 272 days. The cumulative temperature inside the greenhouse was highest in Wanju, Jeollabuk-do at 5,755℃. Buan, Jeollabuk-do (5,517℃) and Seogwipo, Jeju (5,518℃) had nearly identical temperatures. Significant differences in fruit quality were observed between the inland areas and Jeju Island. These differences were observed in fruit length, summit length, firmness, and the CIE b* value of the peel. The climate differences seem to have a greater influence on the factors that determine the fruit shape among the fruit quality characteristics. The yield per tree was higher in Seogwipo, Jeju (38.3kg) compared to the inland areas (30 to 34kg). Inland areas predominantly featured medium to small fruits (251-300g), while Jeju Island had a higher proportion of larger fruits (over 350g).

In this paper, we aim to improve the output quality of a food 3D printer through optimized component design and implementation. Existing 3D printers produce customized outputs according to consumer needs, but have problems with output speed and poor quality. In this paper, we aim to solve this problem through optimized design of unit parts such as the extruder, nozzle, guide, and external case. Fusion 360 was used for element design, and in the performance evaluation of the implemented system, the average precision was 0.06mm, which is higher than the non-repeatable precision of ±0.1㎜ of other products, and the feed speed of the existing system was evaluated to be more than twice as fast, from 70mm/s to 140mm/s. In the future, we plan to continuously research output elements that can produce texture and color and device control methods for convenience.

In this study, two things were analyzed for Korean Standards certification factory review evaluation items. First, it was examined whether there is a difference between the Practice of factory review evaluation items and Post-Management according to the change in perception of the factory review evaluation items of Korean Standards certification personnel. Second, the moderating effect of the Korean Standards certification personnel's perception of the effect of the Practice of the factory review evaluation items of Korean Standards certification personnel on Post-Management was verified. Although there is a statistically significant difference between Practice and Post-Management according to changes in perception of Korean Standards personnel, there is no statistically significant difference in the impact (slope) of Practice on Post-Management according to changes in perception of Korean Standards certification personnel. As the perception of factory review evaluation items increases, the Practice and Post-Management of factory review evaluation items are increasing, but the impact of the Practice of factory review evaluation items on Post-Management does not affect it. In order to further advance Korean Standards certification, which plays an important role in maintaining the quality level of products produced by companies, efforts to raise the level of perception of Korean Standards certification personnel are considered necessary.

This study identifies the possibility of alignment discrepancies during mortar firing when using inactive fuzes, which make it impossible to visually observe impact points. To address this issue, we studied a quality assurance method for Sight Alignment after firing. To establish a baseline, we analyzed the pre-firing Sight Alignment and the impact group status during firing for 00 mortars and 000 shells. Based on this analysis, we derived the alignment position information range after firing for 36 mortars, distinguishing between 68% and 95% confidence interval. Finally, considering data characteristics, inspection time requirements, and non-conforming data, we selected the Sight Alignment range after firing based on the 95% confidence interval. This study is expected to contribute to the development of quality assurance methods for munitions by serving as an example of quality assurance in the mass production stage of mortars.

During the cultivation of wheat sprouts, antioxidant activity was measured during each cultivation period. Wheat sprouts from the cultivation period showing the highest antioxidant activity were added at different concentrations to make wheat sprout sulgidduk. Their physicochemical properties then were measured. As a result, when wheat sprouts were cultivated to about 14 cm, contents of ascorbic acid and polyphenol compounds were the highest. Their ABTS radical scavenging activities also showed high values. Thus, wheat sprouts grown about 14 cm were added at a concentration of 0 to 7% to prepare wheat sprout sulgidduk. The lightness (L) of the control was the highest. Redness (a) and yellowness (b) of wheat sprout sulgidduk increased as the amount of wheat sprout added increased. Contents of ascorbic acid and polyphenol compounds and ABTS radical scavenging activities of wheat sprout sulgidduk added with the highest wheat sprout content were significantly higher than those of others. Regarding the texture, the addition of wheat sprout resulted in slightly higher hardness, gumminess, and chewiness than the control. However, springiness and cohesiveness were not significantly different between treatment groups.

This study was conducted to present primary data for the development of functional beverages by measuring quality characteristics and antioxidant properties and preparing coffee with dried fruit powder. The pH, water content, and brownness were higher in the control group than in the fruit-added sample group. Total polyphenols were highest in the Prunus Fruit Coffee (PFC) at 2765.43±87.03 mg GAE/L. In terms of DPPH, the fruit addition group (consisting of dried apple, dried cherry, and dried plum) was higher than the control group, and the LFC was the highest at 70.04±2.01%. ABTS showed high antioxidant properties in all sample groups, and LFC showed the highest content at 83.01±1.06%. Caffeine was the highest in the control group, all sample groups showed lower content than the control group, and AFC showed the lowest content at 664.70±16.36. As a result, the fruit-added coffee groups are higher than the control groups in terms of quality characteristics and antioxidant properties, and it is considered that the fruit groups are suitable as functional food materials when developing coffee products.

To develop farm-made high effective vinegar, this study prepared apple vinegar using four kinds of acetic acid bacteria isolated from a natural fermentation liquid of ‘Cheongsoo’ grapes and analyzed vinegar samples fermented 93% apple juice and 7% alcohols at 30℃ for 20 days. To accomplish this, quality characteristics such as pH, total acidity, reducing sugar, organic acid, color, total polyphenol contents, and antioxidant activity contents were determined. The pH decreased while total acidity of all samples gradually increased during fermentation period. The vinegar with AP 21 strain tended to increase the total acidity quicker than other stains. Reduced sugar content remained high until the last fermentation day. Furthermore, reduced sugar contents of all vinegars increased as fermentation progressed by decomposing sucrose present in apples. When physiological activities were compared, apple vinegars fermented with AP 21 and 30 strains had higher total polyphenol and flavonoid contents than other samples. However, there was no significant difference in antioxidant activity between samples. These results indicate that strain 21 is the most suitable starter as acetic acid bacteria for producing farm-made vinegar.

In this study, chemical properties and functional ingredients of ginger and ginger pomace discarded after juice were analyzed. Ginger and ginger pomace were subjected to hot air drying, steaming, followed by hot air drying, soaking in vitamin C for 1 hour and 3 hours. When soaked in vitamin C for 3 hours, the moisture content was highest at 9.2% for ginger and 7.3% for ginger pomace. Among inorganic ingredients, the potassium (K) content was high at 2,633.6 mg% in hot air-dried ginger after steaming and at 1,584.3 mg% in ginger pomace. Total flavonoid content of ginger pomace was high at 67.3 mg/g when soaked in vitamin C for 3 hours. Gingerol content was the highest at 9.8 mg/g when ginger was dried with hot air. It was 10.5 mg/g in ginger pomace. After ginger pomace was steamed and dried with hot air, shogaol content was as high as 2.0 mg/g.

Rapeseed (Brassica napus L.) oil is mostly refined oil (RO). However, with increasing interest in health, the consumption of cold-pressed oil (CPO) without chemical refining is increasing in Korea. In this study, quality characteristics of CPO from rapeseed varieties ‘Jungmo7001’, ‘Jungmo7002’, ‘Jungmo7003’,and ‘Yuryeo’were evaluated and compared with RO, a commercial product. L-value and a-value were lower while b-value was significantly higher for CPO than those for RO. Analysis of fatty acid compositions of each oil revealed that CPO from ‘Yuryeo’contained the highest oleic acid at 74%. Analyses of contents of bioactive compounds in CPOs and RO revealed that contents of tocopherol, β-carotene, and canolol were the highest in CPOs from ‘Jungmo7003’, ‘Jungmo7002’, and ‘Jungmo7001’at 55.5, 0.3, and 0.2 mg/100 g, respectively. In addition, CPOs contained higher contents of bioactive compounds than RO, suggesting that CPO could provide health benefits. The induction period of CPOs measured using Rancimat were 9∼52% longer than that for RO, indicating that CPOs had a higher oxidative stability under given conditions. These results could be used to obtain basic data on quality of domestic rapeseed varieties.

본 시험은 마늘 절임에서 분리 동정된 Leuconostoc citreum SK2556 균주에 의한 마늘 발효 배양액 급여가 산란계의 계란 생산성, 계란 품질, 혈액 성상에 미치는 영향을 알아보고자 실시하였다. 시험 동물은 33주령 산란계(Hy-Line Brown) 180수를 공시하였고, 5주간 사양시험을 실시하였 다. 전체 사양기간동안 산란율은 대조구, FG (발효마늘) 0.3 및 FG 0.5 처리구는 78.02~78.53의 범위로 유의적인 차이가 없었으나, FG 0.1 처리구(75.37±3.22)는 다른 처리구들에 비교하여 감소하였다(P<0.05). 사료섭취량과 사료요구율에서는 유의한 차이가 관찰되지 않았다. 시험 전기간 Haugh unit에서는 마늘 발효액 FG 0.1이 대조구와 FG 0.5에 비해 유의하게 증가하였다(P<0.05). 혈액 내 Glucose는 모든 마늘 발효액 처리구가 대조구보다 유의하게 낮았다(P<0.01). 간 기능의 이상 여부를 나타내는 알칼리인산분해효소(alkaline phosphatase; ALP)는 FG 0.3 처리구가 대조구보다 유의하게 감소하였다(P<0.05). 본 연구 결과, 산란계 사료 내 마늘 발효 배양액 급여는 계란의 Haugh unit의 향상으로 계란의 신선도를 개선시켰을 뿐만 아니라, 건강 유지에 긍정적인 영향을 미쳐 사료첨가제로서의 이용가능성을 제시하고자 한다.

본 연구는 국내 육성 품종 ‘선플’과 ‘감황’ 과실 생산에 적합 한 수분수를 선발하기 위해 ‘SKK2’, ‘델리웅’, ‘보화’, ‘Chieftain’ 각각의 꽃가루로 인공수분하여 과실 품질과 종자의 발육을 조 사하였다. 착과율은 두 품종이 모든 처리구에서 96% 이상이 었다. ‘선플’은 ‘델리웅’ 처리에서 과중이 가장 높았고 2021년 은 ‘보화’ 처리에서 2022년은 ‘Chieftain’ 처리에서 가장 낮았 다. ‘감황’은 2021년에 ‘델리웅’ 처리에서 2022년은 ‘Chieftain’ 처리에서 과중이 가장 높아 연차 간 차이를 보였다. ‘선플’의 과실 품질 조사 결과, 2022년에 건물률은 ‘SKK2’처리에서 가장 높고 가용성 고형물 함량은 ‘Chieftain’에서 가장 높았으 며 2021년에는 처리 간 유의차가 없었다. ‘선플’의 총 종자 수 와 미숙 종자 수는 6배체 수분수 처리구에서 가장 많았고 천립 중은 4배체 수분수 처리구에서 무거웠다. ‘감황’의 과실 품질 조사 결과, 건물률과 산 함량은 2년 모두 ‘SKK2’ 처리에서 가 장 높았고 가용성 고형물 함량은 연차 간 차이를 나타냈다. ‘감 황’의 총 종자 수와 성숙 종자 수는 ‘델리웅’과 ‘Chieftain’ 처 리에서 가장 많았고 미숙 종자 수는 ‘SKK2’ 처리에서 가장 적 었다.