Earticle

IP QoS는 인터넷 트래픽의 폭증을 수익으로 연결시키기 위해 기존의 Best Effort Service의 한계를 극복하는 것이 필수이 다. 차세대 통신망의 필수요건으로 IP QoS는 매우 중요하다. 그러나, IP망은 QoS 보다는 유연성과 확장성에 초점을 맞추어 발전해왔다. 따라서, IP망에 QoS를 적용하기 위해 기존 IP 기술에 여러가지 품질확보를 위한 조치가 필요하다. 접속품질과 전 송품질을 기반으로 한 IP QoS(Quality of Service) 품질 메트릭스를 정립 한다 면 통신품질 저해요인을 분석하여 객관적인 자료를 얻을 수 있다. 통신품질 수준을 파악하면 품질 취약지역 및 품질 저해요인을 분석할 수 있다. 효율적인 품질 메트릭스 정립은 문제점에 대한 품질개선으로 통화품질 향상을 통한 고객 만족도를 증진효과를 기대할 수 있다.

IP QoS is not required to overcome the limitations of the existing Best Effort Service to connect to the explosion of the Internet traffic revenue. To IP QoS requirements of next-generation communication network, Metric Sizing Methodology is very important. However, IP networks have been developed with a focus gender flexibility and scalability than the QoS. Therefore, it is necessary to secure the quality measures for different existing IP technology to apply QoS in IP networks. When establishing the connection quality and transmission quality, based on the IP QoS(Quality of Service) objective data quality metrics can be obtained by analyzing the communication quality hindrance. Understanding the communication quality level may evaluate quality sensitive area and quality hindrance. Establish effective quality metrics can be expected to promote effective and customer satisfaction through improved quality, improved call quality for this issue.

Recently, several approaches to recommendation systems have been studied. A recommender system aims to provide personalized recommendations to users for specific items. Most of these systems always provide the most relevant items of users or items. Traditionally, the evaluation of recommender system quality has focused on the various predictive accuracy metrics of these. However, recommender system must be not only accurate but also useful to users. User satisfaction with recommender systems as an evaluation criterion of recommender system is related not only to how accurately the system recommends but also to how much it supports the user’s decision making. In particular, highly serendipitous recommendation would help a user to find a surprising and interesting item. Serendipity in this study is defined as a measure of the extent to which the recommended items are both attractive and surprising to the users. Therefore, this paper proposes an application of serendipity measure to recommender systems to improve the performance of recommender systems. In this study we define relevant or attractive unexpectedness as serendipity measure for assessing recommendation systems. That is, serendipity measure is evaluated as the measure indicating how the recommender system can find unexpected and useful items for users. Our experimental results show that highly serendipitous recommendation has better performance than the other recommendations in terms of recommendation accuracy.

본 연구는 소프트웨어 개발과 성과에 대한 연구를 조사하였다. 소프트웨어의 생산성과 품질 성과 크게 두 측면으로 조사되었다. 소프트웨어에 대한 기존 연구를 통하여 많은 연구들이 진행되어 왔지만 생산성과 품질에 대한 전체적인 영향요인을 포괄적으로 다룬 연구는 매우 적은편이다. 본 연구는 20개국에서 13년 동안 수행된 프로젝트의 성과를 대상으로 영향요인을 조사하였다. 영향요인은 다음과 같다. 소프트웨어 개발 형태, 개발 플랫폼, 개발 기술, 개발 언어, DBMS, 방법론, 방법론 획득 방식, CASE 툴, 총 개발투입 시간, 인적자원 참여 수준, 최대 팀 사이즈가 조사되었다. 본 연구결과 펑션 포인트, 코드 라인 수, 소프트웨어 결함(치명적, 중요, 작은)각 품질과 생산성을 대표하는 변수로 측정되었고 제시된 영향요인과 관련이 있음이 조사되었다. 따라서 소프트웨어 개발에 있어 성과와 품질에 영향을 미치는 요인들이 각각 틀리며 이와 같은 이유 때문에 개발에 참여한 소프트웨어 개발자들은 두 가지 측면에 요인을 균형있게 고려해야 할 것이다.

Performance of software development is measured by two major criteria – roductivity and quality. Although the criteria is empirically tested in software engineering research, they often present with a limited way under consideration of a few factors or contexts for developers to focus on the either productivity facets or quality facets. Analyzing data on software development performance collected over a 13-year period from 20 countries, we investigated how major software development factors – development type, development platform, development technique, language type, DBMS, methodology, methodology acquisition, CASE,, summary of work effort, resource level, max team size, affect the performance of software development. The results suggest that productivity and quality of software development are affected by different factors and context: function points, line of code, extreme defects, major defects, or minor defects. This research provides the empirical evidence that the two performance criteria require for software developer to have careful attention to find the optimal balance between the two performance criteria.

Digital pathology incorporates the acquisition, management, sharing, and interpretation of pathological information, including slides and data, in a digital environment. Digital slides are created using a scanning de-vice to capture a high-resolution image on glass slides for analysis on a computer or a mobile device. Though digital pathology has drastically grown over the last 10 years and has created opportunities to support specialists, few have attempted to address its full-scale implementation in routine clinical practice. To incorporate new technologies in diagnos-tic processes, it is necessary to study their application, the value they provide to specialists, and their effects on improvements across the en-tire workflow, rather than studying a particular element. In this study, we aimed to identify what have the current digital pathology systems contributed to the pathological and diagnostic process. We retrieved articles published between 2010 and 2020 from the databases PubMed and Google Scholar. We explored how digital pathology systems can better utilize existing medical data and new technologies within the current diagnostic workflow. While the evidence concerning the effica-cy and effectiveness of digital pathology is mounting, high-quality evi-dence regarding its impact on resource allocation and value for diagno-sis is still needed to support clinical diagnosis and policy decision-mak-ing.

인터넷의 발전에 힘입어 다양한 형태의 웹서비스가 출현하고 있다. 특히, 대학에서 e-러닝 서비스는 시간적, 공간적 제약의 한계를 극복해 주고, 여러 가지 편리성과 유용성을 제공해 학생들에게 큰 인기를 얻고 있다. e-러닝 확산에 힘입어 e-러닝 수용 연구는 매우 활발하게 이루어졌다. 많은 연구들은 기술수용모델 연구를 응용해 e-러닝 확산방안을 제시하고 있다. 이러한 연구들의 e-러닝의 이용 용이성과 유용성에 중점을 맞추고 있다. 그렇기 때문에 e-러닝의 핵심이 되는 교육 컨텐츠 측면에서의 e-러닝 활성화를 위한 설명이 미약한 측면이 존재한다. 이에 본 연구에서는 e-러닝 수용에 있어 e-러닝 컨텐츠 품질과 e-러닝 신뢰 측면에서의 접근을 통해 e-러닝 수용 확산 방안을 제시하였다. 본 연구 결과는 대학 당국에 e-러닝 수용 확산에 있어 컨텐츠 측면에서의 전략 수립에 유용한 시사점을 제공해 줄 것이다.

A variety of Web Services are being existences based on the development of the Internet. Especially, e-Learning services in the Universities make the temporal and spatial constraints overcome, and e-Learning services have gained great popularity to the students who use because those provide various convenience and usefulness. e-Learning studies have been actively performed based on the spread of e-Learning in the various industries. A number of studies suggest the diffusion plan of e-Learning applying the Technology Acceptance Model studies. Those studies focused on the ease of use and usefulness of e-Learning. The explanation about educational contents perspectives, which is the key factor in e-Learning, is very weak. Therefore, this study suggested the strategy for spreading the e-Learning adoption through in terms of e-Learning educational contents and trust perspectives. This research results would provide the strategic implications to boost the e-Learning adoption in the various universities in terms of e-Learning educational contents and trust perspectives.

This study was carried out to provide standardization for mushroom production of high quality at farmhouse. The standardization does much to improve merchantable quality, distribution efficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standards is required to fit farmhouse situations. The standardization for production of Pleurotus eryngii of high quality follows like this. A grades were above 90 g at average weight, more 50 mm at stipe thick, 1.6~1.7 at stipe length/stipe thick rate and 1.1~1.2 at pileus diameter/stipe thick ratio. B grades were more 45 g at average weight, above 40 mm at stipe thick, 1.8~1.9 at stipe length/stipe thick ratio and 1.2~1.4 at pileus diameter/stipe thick ratio.

This study was carried out to improve standardization of agricultural products and investigate quality changes during storage at different treatments. The standardization does much to improve merchantable quality, distribution efficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standards is required to fit farmhouse situations. Average pileus diameter and thickness of A grades was 38.9 mm and 4.5 mm at shelf culture and 22.2 mm and 3.9 mm at bottle culture. Average stipe length of A grades was 49.6 mm at shelf culture and 66.7 mm at bottle culture, and stipes thick was the highest in A grades of shelf culture. The diameter of pileus of Pleurotus ostreatus stored for 14 days at 4oC and 10oC showed no significant difference. but the thickness of pileus decreased rapidly after 7 days. L-value and hardness of stipes and pileus were higher at shelf culture than bottle culture.

This study evaluated the quality characteristics of Flammulina velutipesduring storage using modified atmosphere films of different thicknesses (20, 40, and 60 μm). The films included high-density polyethylene (HDPE) and low-density polyethylene (LDPE). F. velutipeswere stored at 1°C for six weeks, and quality was assessed based on weight loss, respiration rate, firmness, color parameters, β-glucan content, total phenolic content (TPC), and antioxidant activities (2,2-diphenyl-1- picrylhydrazyl and 2,2'-azino-bis [3-ethylbenzothiazoline-6-sulfonic acid] radical scavenging activities). All HDPE and LDPE films were more effective than the conventional film (polypropylene) at maintaining mushroom quality, particularly in the later stages of storage. In particular, LDPE films with thicknesses of 20 and 40 μm showed superior performance at reducing respiration rates and weight loss, while mushrooms packaged with these films retained higher TPC and antioxidant activities. The β-glucan content also remained more stable in mushrooms stored using HDPE and LDPE films. Although we did not evaluate changes in sensory properties or nutritional components, such as vitamins, our results suggest that the type and thickness of packaging films significantly influence the preservation of the quality of F. velutipesduring storage. Additionally, LDPE films with thicknesses of 20 and 40 μm were found to be the most suitable packaging materials for the distribution and storage of F. velutipes. Furthermore, these findings are expected to provide valuable insights into the selection of optimal packaging materials to extend the shelf life and maintain freshness during the postharvest handlingof F. velutipes.

Effects of packaging methods for maintaining the shelf-life and postharvest quality of Korean chive (Allium tuberosum Rotter) usually called buchu in Korea was studied during fall season. Buchu, which has high moisture content and active metabolism after harvest, is characterized by the greater changes in quality during storage and distribution. It is usually packaged in paper box during distribution in domestic channel in Korea where the marketability ends within few days of harvest. In order to maintain the commercial quality of buchu, we tried to use inner film with or without absorbent paper in commercial paper box packaging. The ‘Greenbelt’ cultivar of buchu was harvested in october and packaged in corrugated paper box (A), in corrugated paper box with micro-perforated high density polyethylene (HDPE) film as inner material (B), a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (C) and a combination of HDPE film as inner material along with a layer of absorbent paper both at the bottom and top of buchu in corrugated paper box (D), and stored at 5oC for up to 21 days. Several quality parameters such as fresh weight loss, respiration rate, color, chlorophyll content and sensory qualities were monitored during storage. When buchu was packaged only in paper box, the appearance and quality deteriorated rapidly through decay development thereby sample became unmarketable within 12 days. On the other hand, buchu packaged with inner HDPE film maintained its quality, good visual appearance and exhibited a longer period of marketable life compared to the samples stored in other treatments. However, the use of absorbent paper did not have any significant effect in maintaining quality of buchu. The uses of inner HDPE film was effective in reducing weight loss that resulted better visual appearance of buchu. Results suggest that the use of inner HDPE film in bulk type corrugated paper box packaging and storing at 5oC could be the optimum condition for commercial storage of buchu. Further investigation on other quality parameters and packaging methods would be useful in maintaining the quality aspects of buchu at postharvest stages.

본 연구는 레토르트 삼계탕 제품 제조 시 포장을 탈기하는 방법이 저장 중 품질과 저장 수명에 어떠 한 영향을 미치는지 조사하기 위하여 수행되었다. 저장 기간 중 NGF와 RHS포장구는 헤드스페이스 내 산소농도비율과 육수 내 용 존산소량에서 저장 최초부터 말기까지 대조구(CON)에 비 하여 유의적으로 낮게 나타났다(p<0.05). 또한 NGF와 RHS 포장구는 CON포장구에 비하여 저장 중 VBN값과 산가가 서서히 증가하는 경향을 보였다. 삼계탕 내 죽의 퍼짐성은 포장구와 상관없이 저장기간 중 증가하고 점도는 저장 1개 월 후 급격히 감소하는 경향을 보였다. 삼계탕을 9개월간 저 장하며 관능검사를 실시한 결과, CON포장구의 가슴살 색과 죽의 조직감은 저장 후반으로 연장될수록 다른 두 포장구와 비교하여 다소 낮은 경향을 보였다. 이를 제외한 기호도 항 목에서는 각 처리구간에 특별한 경향을 보이지 않았으며 이 는 각 시료간의 물리화학적 품질변화 차이를 관능검사 요원 이 구별할 수준은 아니었던 것으로 판단된다. 그러나, 본 연 구에서 실험한 9개월보다 더 장기간 삼계탕을 저장할 경우 제품의 품질을 우수하게 보존하기 위해서는 최대한 포장 내 헤드스페이스의 용적을 줄이거나 더 바람직하게는 질소로 치환포장하는 방법을 도입하는 것이 추천된다.

This study investigated the quality changes of Samgyetang during storage, resulting from various degassing methods used at the packaging stage. Three different samples were prepared, one without any treatment (CON), a second with reduced head space volume by squeezing the pouch (RHS), and a third by flushing with nitrogen gas (NGF). These were retorted at 120oC for 65 min under the F-value of approx. 8.0, and stored at 25oC for 9 months. The oxygen ratio in the head space and the dissolved oxygen content of NGF samples tended to be lower than those of other samples over the storage period. Compared to the CON, the acid values of NGF and RHS samples were lower than the CON from month 3 and 6 (p<0.05). During storage, volatile basic nitrogen values of NGF and RHS samples increased slowly compared to the CON. To delay quality deterioration and extend the shelf-life of Samgyetang products, the reduction of oxygen content in the head space of the retort pouch (preferably by flushing with nitrogen gas) is recommended, even though no significant differences in sensory evaluation were observed among the samples during 9 months of storage (p>0.05).

본 연구는 레토르트 삼계탕 제품에서 육수의 충진 포장온 도가 저장 중 품질과 저장 수명에 미치는 영향을 조사하기 위하여 수행되었다. 공시 레토르트 삼계탕은 육수 충진 온 도를 50oC(T1)와 85oC(T2)로 달리하여 포장한 후 120oC 에서 65분간 F값 약 8.0의 조건으로 멸균하여 제조되었다. 시료들은 25oC에서 6개월간 저장하며 0, 1, 3과 6개월차에 pH, 육수 내 용존산소량, 포장의 헤드스페이스 내 산소농도 비율, 산가, VBN, 점도, 관능검사와 퍼짐성에 대하여 분석 되었다. 저장기간 중 T2는 T1에 비하여 VBN, 육수 내 용 존산소량과 산가가 서서히 증가하는 경향을 보였다. 즉, pH 와 육수 내 용존산소는 저장 초기부터, VBN값, 그리고 헤 드스페이스 산소농도 비율과 산가는 3개월 후부터 양 처리 구간 간에 유의적인 차이를 보였다(p<0.05). 반면, 저장기간 중 두 시료 간 점도, 퍼짐성과 관능검사 결과에서는 유의적 차이를 보이지 않았다(p>0.05). 본 연구결과, 레토르트 삼계 탕에서 육수의 충진온도 차이는 관능적 변화에 미치는 영 향은 6개월까지 저장하는 동안 통계학적으로 인정되지 않 는 수준이었다. 그러나 본 실험이 6개월간 비교적 단기간 이루어진 동안에도 T2에서 T1보다 산가와 VBN값의 증가 를 지연시키고 용존산소량을 낮추는 효과가 확인되었다 (p<0.05). 결론적으로 레토르트 삼계탕의 품질 변화 최소화 및 장기 저장을 위해서는 육수 충진 시 85oC 이상 높여 포 장하는 것이 바람직하겠다.

This study was conducted to investigate the effects of filling and packaging temperatures on the quality changes of retorted Samgyetang during storage. The samples were manufactured after filling the broth maintained either at 50oC (T1) or 85oC (T2) into pouch and followed by sterilizing them at 120oC for 65 min under the F value of approximately 8.0. The samples were stored at 25oC up until 6 months and various physic-chemical parameters including pH, oxygen ratio in the headspace of package, residual dissolved oxygen concentration in the broth, acid value, volatile basic nitrogen value (VBN), apparent viscosity, spreadability of porridge, and sensory attributes were analyzed periodically at month 0, 1, 3, and 6, respectively. During storage time, the dissolved oxygen concentration and acid values of T2 samples tended to increase slower than T1 (p<0.05). Between T1, and T2 samples, significant differences were observed for pH and dissolved oxygen concentration over the storage period while acid values and VBN values were significantly different from 3 months (p>0.05). Contrarily, no apparent differences were observed between two samples in the apparent viscosity, spreadability of porridge, and sensory attributes over the storage period (p>0.05).

포장재별로 처리한 딸기를 10oC에 저장하면서 품질변화 를 살펴보았다. 중량 감소율은 OPP필름에 비해 PLA 필름 이 더 높은 것으로 나타났으나 저장 6일까지 0.12% 이하 의 감소율로 처리구간에 큰 차이를 보이진 않았다. 경도의 경우 펀칭형 PLA3 포장구가 다른 처리구보다 가장 변화가 적은 것으로 나타났으며, 산도변화에서는 펀칭형 PLA2와 PLA3가 가장 적은 변화를 보였고, 색도의 경우는 포장구간 에 유의적인 차이가 없었다. 가용성고형분 함량과 비타민C 함량 변화에서는 PLA2 포장구가 변화율이 가장 적었으며, PLA 필름구가 OPP 포장구 보다 높게 유지되었다. 딸기 포장재로 PLA 필름중 PLA2와 PLA3 필름이 저장에 효과 적임을 알 수 있었다.

Effect of several PLA films on strawberry packaging was investigated. Three types of PLA film (non-perforated PLA1, perforated films of PLA2 and PLA3) were used for packing strawberry and the fruit quality was measured during 6 day storage at 10. For comparison, two types of OPP/PE film (non-perforated OPP1 and perforated OPP2) were used for strawberry packaging. Weight loss of all the treatments was below 0.12% after 6 day, seeming to be in tolerable range. PLA3 package showed the best retention in fruit firmness, PLA2 and PLA3 packages the least changes in acidity, and PLA2 package gave the least changes of soluble solid content and vitamin C content. There have been no differences in surface color among packages. Perforated PLA films could be effective for use as packaging of strawberry.

배경: 키위는 항산화성분 및 비타민이 풍부한 과일로, 이를 활용한 와인은 건강과 기능성을 겸비한 가공식품으 로서 주목받고 있다. 본 연구는 제주도산 그린키위와 레드키위를 사용하여 와인을 제조하고, 발효 과정 중 나타나는 특성과 항산화성, 성분 변화를 분석하고자 하였다. 목적: 제주도산 그린키위와 레드키위에 4종의 와인효모 (Montrachet, Zinfandel, WY30, PC)를 접종하여 단기 발효(1주) 및 중기 발효(4주)를 거친 와인의 와인 특성, 항산화성, 성분 변화를 비교 분석하고, 제주도산 키위 와인의 기능성과 가공식품으로서의 가능성을 평가한다. 방법: 발효 조건: 그린키위와 레드키위에 4종의 와인효모를 접종하여 1주간 단기 발효 및 4주간 중기 발효를 진행하였다. 분석항목은 발효 1주차와 4주차에서 pH, 산도, 도수 측정. 색차 분석(L값, 녹색도, 황색도). 항산화성 실험(DPPH, ABTS)과 성분 변화 측정(총 폴리페놀 함량, 비타민 C, 무기질)을 수행하였다. 결과: 발효 특성으로는 1주차 발효에 서는 레드키위가 그린키위보다 pH가 높고 산도가 낮았으며, 도수는 약 1~2도 높았다. 발효 4주차에는 도수가 약간 증가하며 안정적 발효가 이루어졌다. 색차 실험에서 레드키위는 발효 중 색소 변화가 뚜렷하여 L값과 황색도가 증가 하고 녹색도가 적색도로 변화하였다. 총 폴리페놀 함량은 레드키위가 그린키위보다 높았으며, Montrachet 효모를 사용한 레드키위 와인(B 실험구)에서 가장 높은 값(1.205 mg/ml)을 보였으며 DPPH 및 ABTS 항산화성 실험에서 그린키위 와인이 높은 항산화성을 나타내었다. 비타민 C 함량은 시판 키위 대비 약 절반 수준으로 감소했으나, 가공 품으로는 상당량 유지되었으며 칼슘 함량은 감소했으나, 칼륨 함량은 발효 후에도 유지되었다. 결론: 키위와인은 높은 항산화성과 비타민 및 무기질 함량을 통해 건강주로서의 가능성을 제시하였으며 특히, 레드키위는 색과 폴리페 놀 함량에서 우수한 결과를 보여 기능성 식품으로서 잠재력을 확인하였다.

Background: Kiwi, rich in antioxidants and vitamins, is a promising ingredient for functional foods. This study focused on producing wine from green and red kiwis from Jeju Island and analyzing fermentation characteristics, antioxidant activities, and compositional changes. Objective: To evaluate the characteristics, antioxidant properties, and compositional changes of kiwi wine fermented with four yeast strains (Montrachet, Zinfandel, WY30, PC) over short-term (1 week) and medium-term (4 weeks) periods. Methods: Green and red kiwis were fermented with different yeasts under controlled conditions. Analyses included pH, acidity, alcohol content, color (L-value, greenness, yellowness), antioxidant activity (DPPH, ABTS assays), and compositional changes (total polyphenols, vitamin C, minerals). Results: Red kiwi wine had higher pH, lower acidity, and 1–2% higher alcohol content after one week. By week four, fermentation stabilized with slight alcohol increases. Red kiwi wine exhibited significant pigment changes, with increased L-value and yellowness, and shifts from greenness to redness. It also showed higher polyphenol content, particularly with Montrachet yeast (1.205 mg/ml), and strong antioxidant activity. Vitamin C levels decreased but were well-maintained for processed food, while potassium levels remained stable despite calcium reduction. Conclusion: Kiwi wine, particularly red kiwi wine, demonstrated high antioxidant activity and nutrient retention, suggesting its potential as a health-promoting functional beverage and processed food ingredient.

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11oC, and 2nd grade, mushrooms held at 13~15oC prior to harvest. Using selected 1st and 2nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0oC storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1st and 2nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a* and b* values were the main factors indicating quality deterioration of king oyster mushrooms.

CR(computed radiography)시스템의 영상획득 과정에서 영상판의 외부 방사선 영향을 효과적으로 보완하고 임상적용시 효율적 활용을 목적으로 본 연구를 실시하였다. 이를 위하여 영상판의 보관 장소와 기간으로 분류하여 미소한 흑점 차이를 비교 분석하고 영상의 경계면에서 농도 분포를 평가하였다. 영상판의 보관 장소에 따른 명실과 암실에서 흑점 수를 비교 측정한 결과, 명실에 보관한 영상판에서 1일과 2일에서 미약하게 흑점 수가 증가하였으며, 4일, 6일, 8일, 10일로 보관 기간이 길어질수록 비례하여 증가하였다. 하지만 암실 보관의 경우 명실과 비교시 흑점 수가 현저하게 줄어들었다. 영상판의 위치에 따른 화질의 변화에서는 가장자리 보다 중앙에 관심영역을 위치시키는 것이 화질의 손상을 줄일 수 있었다. 피사체의 두께 변화에 따른 선예도 차이는 가능한 피사체 두께를 작게 하는 것이 산란선 발생을 줄이고 선예도를 향상시키는 것으로 나타났다. 따라서 우수한 화질의 의료영상을 얻기 위해서는 영상판의 효율적 정도관리가 필요하며 영상판을 암박스에 보관하여 외부 방사선에 장시간 방치하지 않도록 하는 것이 바람직하다.

Lab effectively supplemented the effects of outside radiation on image plates in the process of image acquisition of CR (computed radiography) systems and conducted for effective utilization in the case of clinical application. For this, Lab classified the storage places and time periods of image plates and compared and analyzed the differences between small dark spots. Lab also assessed the concentration distribution within the boundaries of images. Lab compared and measured the number of dark spots in a light room and a dark room depending on the storage places of image plates and found that dark spots slightly increased in an image plate when stored in a light room on the first and second days. Dark spots increased in proportion to the length of time stored. In the case of the image plate stored in a dark room, the number of dark spots remarkably decreased. With regard to picture quality as related to the location of image plates, the damage to picture quality could be reduced by locating regions of interest in the center. With regard to differences in sharpness following changes in the thickness of subjects, fewer scatter rays occurred and sharpness improved by reducing the thickness of subjects as much as possible. To get medical images of excellent quality, image plates should be managed effectively and it is desirable to keep images plates in dark iron plate boxes and not to expose them to outside radiation for a long time.

This paper is to propose various quality and reliability sampling inspection methods to perform the competitive global outsourcing strategy while purchasing and subcontracting. The study also represents implementation strategy which can be efficiently and effectively used in the enterprise. Quality sampling inspection schemes extend reliability inspection techniques with a little change.

Purpose : This study aimed to identify perceived fatigue and quality of sleep among nurses working in long-term care facilities. Methods : A descriptive cross-sectional design was used. Thd data were collected from 101 nurses in long-term care facilities through a self-administered questionnaire. Fatigue was measured using a standardized fatigue scale, and quality of sleep was assessed using selected items that were validated through a content validity test from the tool developed by Kwon (2009). The data were analyzed using descriptive statistics, t-tests, ANOVA, and Pearson’s correlation coefficients. Results : The mean perceived fatigue score among the nurses was 1.97 (±0.68), indicating a relatively low level of fatigue. Among the subdomains, physical symptoms were the highest at 2.03 (±0.54), followed by psychological symptoms at 1.92 (±0.57), and neurological/sensory symptoms at 1.81 (±0.58). The mean score for quality of sleep was 2.75 (±0.70). Significant differences in fatigue levels were observed depending on age (F=3.784, p=.013), marital status (F=7.301, p=.001), and education level (t=–2.562, p=.006). Quality of sleep also differed significantly by sex (t=1.667, p=.049) and average daily sleeping hours (t=2.847, p=.003). A significant correlation was found between fatigue and quality of sleep, indicating that higher fatigue was associated with poorer quality of sleep. Conclusion : The nurses working in long-term care facilities reported relatively low levels of fatigue, and their quality of sleep was at a moderate level. However, considering that these factors influence not only the individual nurses’ well-being but also the quality of patient care, institutional strategies—such as workload management, adequate breaktime, and interventions to improve sleep hygiene—are needed to support nurses health and enhance patient care quality.

AstheInternetpropagatestovirtuallyallpopulations,theculturelimitedtoaspecificfandomspreadstoall Internetusers,creatinganewera.Thisenvironmentchangesthetraditionalattitudeofthecelebrityindustry's goodsmarkettowardsfandom.Thismarketentersintothedemand-centeredstageinwhicheverythingis drivenbythecustomer'sdesires,andaltogethercompaniesaremovingtowardcustomerorientationtoprovide consumerswithmaximalvalueInthispaper,wedrawuponcustomerexperiencemanagementtheoryto derivecrucialantecedentsaffectingwidespreadacceptanceofcelebritygoods.Theresearchmodelisdeveloped firstlytoidentifywhataretheappropriatevariablessuitabletothecelebritygoodsmarket,andthen subsequentlyextracttheantecedentvariablesaffectingthesecustomerexperiencevariablesfromthequality perspective.Empiricaltestingisconductedwithatotalof282questionnairesgatheredthroughwebandoffline person-to-personcontact.TheresultsverifysignificantcausalityrelationshipsamongthevariablesincludingP2P qualityattributesandextractedexperiencevariablessuchaspeacefulnessandmomentoftruthimpact.The resultoffersusefulinsightintotherelativelynewfieldoffandomeconomyandthecelebritygoodsmarket.

Purpose: The purpose of this study was to compare the difference in compression quality and fatigue levels in a rescuer for three different hand techniques used in cardiopulmonary resuscitation (CPR). Methods: The participants were paramedic students at the basic life support provider level. The hands-only CPR was performed for 10 minutes for each of the three hand techniques without disruption, and the quality of chest compressions and fatigue levels were analyzed. Results: There was no difference between the sexes in the chest compression quality and the physiologic parameters before and after compression. Among the quality indexes of chest compression with each of the techniques performed for 10 minutes, the mean depth (p<.01) and mean accuracy (p=.000) of the compression were found to be higher in the five finger fulcrum technique, while the mean compression rate and relaxation accuracy showed no significant differences. Regarding fatigue levels, the five finger fulcrum technique caused lesser subjective fatigue as compared to other techniques (p<.05), although the heart rate and blood pressure revealed no difference. Conclusion: The five finger fulcrum technique was found to be better than the other techniques in terms of chest compression quality and subjective levels of fatigue, indicating that it should be used in CPR education.

In construction work, temporary materials and equipments mean temporary structure or facilities, removed after construction is completed. Temporary equipment must be installed in condition of confirming safety and quality according to the rules and guides. But many construction site use the materials and equipments under quality standards, fundamental measure for improvement is needed. So, this research analyzes the factors of low-quality materials about distribution systems and market conditions, and with these factors we interviewed focus group about measures and plans for improving these problems. : Consist of four fields 1) quality management problems 2) distribution systems and market conditions, 3) some petty company and uneven business of market, 4) communication with institutes and public sectors.