• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.2
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• pp.699-711
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• 2011

This study is to perform several major analyses to find any differences in the leverage between the pre- and post-period of the currency crisis. Moreover, another aspect is to investigate a financial aspect which has received relatively little attention to the firms and/or industries in the emerging capital markets in comparison to those in the advanced markets. The purpose of this empirical study is to confirm whether or not, it is myth or reality that Korean business conglomerate, chaebol, firms with subsidized financing from government-owned domestic financial institutions in the pre-financial turmoil, may still maintain their higher leverage, even after the crisis. It was found that firms belonging to the chaebol in Korea maintained higher average book-value and market-value based debt ratios, relative to their counterparts not belonging to the chaebol across all of the tested models. There were positive relationships of IND3(=the chemical industry) and Ind5(=the construction industry) to the book-value leverage. This study identified that there were no differences in the explanatory variables included, between the tested models (that is, without and with including the present value of an operating lease) related to each debt ratio. Since the Korean government continue to improve the corporate governance of the domestic firms in terms of accounting transparency and corporate ownership, it would be more efficient, if utilizing this "new" ratio considering an operating lease as an effective measurement of the level of leverage. In terms of the capital structure, it may also be possible for foreign firms to utilize and benefit from the results obtained in this study when operating their new businesses in Korea, given the economic circumstances such as the ongoing progress of the Korea-America FTA or the Korea-China FTA.

• Proceedings of the Korea Water Resources Association Conference
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• 2006.05a
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• pp.1385-1390
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• 2006

외국에서 ASM 모델의 BNR 적용 연구결과를 국내 하수에 적용하기에는 하수농도, 온도, 슬러지농도 등이 국내와는 달라 적용상 무리가 있다. 본 연구에서 BNR 시뮬레이션을 위한 입력 자료로 활용되는 인자들은 IAWPRC task group에서 제안하는 값들을 사용하되 국내 하수성상에서 필요로 하는 인자들은 직접 실험을 통하여 부분적으로 구해냄으로써 모델 시뮬레이션의 신뢰도를 높이고자 하였다. F/M비의 변화량과 1/SRT과의 관계로부터, 종속영양미생물 생산계수 $Y_H$값을 구한결과, 0.40mg VSS/mg COD였다. 이것을 ASM No.2d에 적용하기 위하여 mg cell COD formed/mg COD oxidized 단위로 환산한 결과 0.58을 나타냈다. H 하수처리장의 1차 침전지 하수를 이용하여 호기성상태에서 OUR Test를 통한 미생물에 의한 유기물 섭취시 산소섭취율 변화를 측정하였다. 호기성상태와 무산소상태에서 구한 쉽게 분해되는 용존성유기물(Ss)값을 비교해보면 각각 35.5mg/L와 39.9mg/L로 약간의 차이는 있으나 유사한 값을 보여주고 있다. 시뮬레이션을 위한 동력학적 계수 중 무산소 상태에서 종속영양미생물의 ${\mu}_{max,H}$는 $3.56d^{-1}$로 나타났고, 호기성상태에서는 구하면 ${\mu}_{max,H}$는 $4.2d^{-1}$로 산출되었다. 종속영양미생물의 사멸계수 $b_H$를 구하기 위한 실험에서 초기 OUR의 10%이내가 될 때까지 걸린 시간은 7일정도가 걸렸으며, 사멸률 $b_H$는 $0.043hr^{-1}$로 나타났다. 독립영양미생물의 최대비성장률 ${\mu}_{max,A}$는 최대암모니아 섭취률을 이용하여 구한 결과 $0.65d^{-1}$로 나타났다.EX>$60%{\sim}87%$가 수심 10m 이내에 분포하였고, 녹조강과 남조강이 우점하는 하절기에는 5m 이내에 주로 분포하였다. 취수탑 지점의 수심이 연중 $25{\sim}35m$를 유지하는 H호의 경우 간헐식 폭기장치를 가동하는 기간은 물론 그 외 기간에도 취수구의 심도를 표층 10m 이하로 유지 할 경우 전체 조류 유입량을 60% 이상 저감할 수 있을 것으로 조사되었다.심볼 및 색채 디자인 등의 작업이 수반되어야 하며, 이들을 고려한 인터넷용 GIS기본도를 신규 제작한다. 상습침수지구와 관련된 각종 GIS데이타와 각 기관이 보유하고 있는 공공정보 가운데 공간정보와 연계되어야 하는 자료를 인터넷 GIS를 이용하여 효율적으로 관리하기 위해서는 단계별 구축전략이 필요하다. 따라서 본 논문에서는 인터넷 GIS를 이용하여 상습침수구역관련 정보를 검색, 처리 및 분석할 수 있는 상습침수 구역 종합정보화 시스템을 구축토록 하였다.N, 항목에서 보 상류가 높게 나타났으나, 철거되지 않은 검전보나 안양대교보에 비해 그 차이가 크지 않은 것으로 나타났다.의 기상변화가 자발성 기흉 발생에 영향을 미친다고 추론할 수 있었다. 향후 본 연구에서 추론된 기상변화와 기흉 발생과의 인과관계를 확인하고 좀 더 구체화하기 위한 연구가 필요할 것이다.게 이루어질 수 있을 것으로 기대된다.는 초과수익률이 상승하지만, 이후로는 감소하므로, 반전거래전략을 활용하는 경우 주식투자기간은 24개월이하의 중단기가 적합함을 발견하였다. 이상의 행태적 측면과 투자성과측면의 실증결과를 통하여 한국주식시장에 있어서 시장수익률을 평균적으로 초과할 수 있는 거래전략은 존재하므로 이러한 전략을 개발 및 활용할 수 있으며, 특히, 한국주식시장에 적합한 거래전략은 반전거래전략이고, 이 전략의 유용성은 투자자가 설정한 투자기간보다 더욱 긴 분석기간의 주식가격정보에 의하여 최대한 발휘될 수 있음을 확인하였다.(M1), 무역적자의 폭, 산업의 생산

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.454-462
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• 2018

This study was conducted to examine SNS addiction proneness and interpersonal satisfaction among undergraduate students and the relationships between these two variables, as well as to establish baseline data for appropriate intervention of SNS addiction prevention. The participants of this study were 316 undergraduate students in D and K city, and data were collected between June 30 and July 30, 2017. Data were collected by a self-administered online survey and analyzed by descriptive statistics, t-tests, and Pearson's correlation coefficients using SPSS. The results showed that SNS addiction proneness and interpersonal satisfaction were negatively correlated (r=-0.57, p<0.01), indicating students with higher SNS addiction had lower interpersonal satisfaction. There were no significant differences in SNS addiction proneness and interpersonal satisfaction by gender (t=0.05, p=0.963), number of SNS networks (t=0.66, p=0.513), or number of SNS-only networks (t=-1.24, p=0.216). Students who used SNS for data collection showed significantly higher interpersonal satisfaction (t=3.02, p=0.030); however, there was no significant differences in SNS addiction proneness among purposes for using SNS (t=0.39, p=.759). The results of this study will be useful baseline data for developing an intervention to improve interpersonal satisfaction and prevent SNS addiction among undergraduate students.

• Horticultural Science & Technology
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• v.31 no.3
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• pp.282-288
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• 2013

This study was conducted to investigate the quality characteristics of eight everbearing strawberry cultivars and the effect of precooling treatment to maintain the quality during storage and shelf life of 'Charlotte'. Several quality parameters including firmness, soluble solids content (SSC), color, soluble sugars, and organic acids were evaluated. For Successful marketing everbearing strawberries required more than 1 N of firmness and $6^{\circ}Brix$ of SSC, respectively. 'Albion', 'Charlotte', and 'Goha' cultivars were higher in fruit SSC and 'Charlotte' cultivar was higher in fruit firmness among eight cultivars examined in this study. Fruit had more bright red color in 'Charlotte', 'Flamingo', 'GW-4', and 'San Andreas', which may reflect the consumer acceptance. Physicochemical characteristics of 'Charlotte' strawberry after with/without room precooling treatment were evaluated during storage at $4^{\circ}C$, $10^{\circ}C$, and $25^{\circ}C$ and additional 3 days at $25^{\circ}C$ for shelf-life. Weight loss increased about 8% in the fruits stored at $25^{\circ}C$ for 3 days, while in low temperature storage was about 2% for 7 days showing precooling was more effect on during shelf life periods rather than storage periods. Decay was not found during storage at $4^{\circ}C$ regardless of precooling treatment, but fungal growth was found in all the treatments after transferred to room temperature. Precooling treatment did not affect fruit color in shelf life period. For advanced marketing, everbearing strawberry should maintain in low temperature less than $4^{\circ}C$ to sustain quality, but the room precooling showed less significant effect to maintain quality on 'Charlotte' cultivar.

• Journal of The Korean Society of Grassland and Forage Science
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• v.44 no.1
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• pp.1-5
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• 2024

Understanding changes in fermentation characteristics and microbial populations of forage silage during ensiling is of interest for improving the nutrient value of the feed for ruminants. This study was conducted to investigate the changes in fermentation characteristics and bacterial communities of whole crop rice (WCR) silage during the ensiling period. The chemical compositions, pH, organic acids and bacterial communities were evaluated at 0, 3, 6, and 12 months after ensiling. The bacterial communities were classified at both the genus and species levels. The dry matter content of WCR silage decreased with the length of storage (p<0.05), but there was no significant difference in crude protein and NDF contents. Following fermentation, the pH level of WCR silage was lower than the initial level. The lactic acid content remained at high levels for 3 to 6 months after ensiling, followed by a sharp decline at 12 months (p<0.05). Before fermentation, the WCR was dominated by Weissella (30.8%) and Pantoea (20.2%). Growth of Lactiplantibacillus plantarum (31.4%) was observed at 3 months after ensiling. At 6 months, there was a decrease in Lactiplantibacillus plantarum (10.2%) and an increase in Levilactobacillus brevis (12.8%), resulting in increased bacteria diversity until that period. The WCR silage was dominated by Lentilactobacillus buchneri (71.2%) and Lacticaseibacillus casei (27.0%) with a sharp reduction in diversity at 12 months. Overall, the WCR silage maintained satisfactory fermentation quality over a 12-month ensiling period. Furthermore, the fermentation characteristics of silage were found to be correlated to bacterial microbiome.

• Food Science and Preservation
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• v.16 no.5
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• pp.629-635
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• 2009

We investigated the prolongation of freshness and quality during storage of muskmelons harvested at different times and treated with 1-MCP. The weight loss rate increased in all samples as the storage period was extended, although the weight loss of 1-MCP-treated samples was lower than that of controls, regardless of the degree of maturation. Additionally, the hardness of 1-MCP-treated samples was higher than that of controls, again independent of maturation stage. Specifically, 1-MCP treatment delayed softening of muskmelons, as 1-MCP- treated samples showed a high hardness value after 22 days of storage, whereas hardness of control samples decreased rapidly after 10 days. The soluble solid level in muskmelons harvested 92 days after planting was $14.3^{\circ}$ Brix, whereas that of fruit harvested after 90 days was $12.7^{\circ}$ Brix. There was no significant difference in the acidity of 1-MCP-treated samples and controls after 7 days of storage, although the acidity of 1-MCP-treated fruit was greater than that of controls after 13 days, regardless of the degree of maturation. The L-values (lightness) of 1-MCP treated samples were higher than those of controls for the first 10 days of storage, but the reverse was true after 13 days of storage. The b-values (yellowness) were high in control fruits during the initial period of storage, but greater in 1-MCP treated samples after 19 days of storage. The respiration rate of 1-MCP treated samples was lower than that of controls, regardless of the degree of maturation. Sensory evaluation revealed that the texture of control fruit decreased as storage time rose, whereas that of 1-MCP-treated samples did not fall until 28 or 34 days of storage (p<0.05). Overall acceptability based on a marketable score of 5 points showed that 1-MCP-treated muskmelons scored higher than controls, and remained fresher on storage.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.41 no.3
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• pp.209-217
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• 2021

Although forest fires are more often triggered by artificial causes than by natural causes, the combustion conditions that spread forest fire damage over a large area are affected by natural phenomena. Therefore, using partial least squares structural equation modeling (PLS-SEM), which can analyze the dependent and causal relationships between various factors, this study evaluated the causal relationships and relative influences between forest fire, weather, and drought, taking Gangwon Province as our sample region. The results indicated that the impact of drought on forest fires was 27 % and that of the weather was 38 %. In addition, forest fires in spring accounted for about 60 % of total forest fires. This indicatesthat along with meteorological factors, the autumn and winter droughts in the previous year affected forest fires. In assessing the risk of forest fires, if severe meteorological droughts occur in autumn and winter, the probability of forest fires may increase in the spring of the following year.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.3
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• pp.298-308
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• 1988

This study was carried out to get infirmation for the breeding varieties and developing the cultural methods with representative 32 cultivars which were diffused from 1900 to 1982 and two cultural methods which were old one i.e., low dressing and late planting and modern one i.e., medium dressing and early planting. Duration of transplanting between cultural practices were 15 days but the duration of heading date were 5days. Panicle projecting duration was 5-10 days in all cultivars, especially, it is 5 days in early maturing varieties, 6-7 days in medium maturing varieties and 7-10 days in late maturing varieties. Periods from transplanting date to effective ripening date were 99.8 days in low dressing and late planting method, 106.2 days in modern one but the periods from heading date to effective ripening date were 31.4 days in low dressing and late planting method, 30.2 days in modern one. Ripening speed was very active from 5 to 10 days after heading and the daily increase of 1000 grain weight was from 847.8mg to 1130mg in that time and it slightly increased from 5 to 35 days after heading in Japonica varieties but increased after heading and suddenly decreased at 30 days after heading in Indica/Japonica varieties. Meteorological factors (temperature and amount of solar radiation) were positively correlated with the ripening speed but negatively correlated with the period of physiological and effentive ripening.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.11 no.1
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• pp.1-10
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• 2006

Previous studies on zooplankton in Asan Bay were mostly based on samples collected seasonally with three months intervals. Present study was aimed to know the temporal variation of meso-zooplankton distribution using the data collected monthly. Relationships between zooplankton abundances and environmental factors such as seawater temperatures, salinities and chlorophyll-a contents were also studied. Seawater temperature showed typical pattern of seasonal variation found in temperate waters. The fluctuations of environmental factors ranged relatively wider In the inner part of the bay than those in outer part of the bay. Salinity was very low right after the summer rainy period due to the sporadic outflow of freshwater from the adjacent artificial lakes. Sudden changes in salinity seemed to have significant impact on zooplankton assemblages. Chlorophyll-a contents were increased in general when compared with previous reports probably due to the recent human exploitations in the coastal zone, which might enhance the nutrients level . The timing and duration of spring bloom showed geographical differences. In the inner part of the bay it began earlier (February) and last longer (three months) while in the outer part of the bay it began late (April) and last just one month. Zooplankton abundance, especially most abundant taxon Acartia hongi, showed weak but significant positive correlation with chlorophyll-a contents. The difference in temporal variation found with two different sampling intervals indicated the necessity of shorter time interval samplings.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.237-244
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• 1991

This study was undertaken to examine the effects of ginseng on the acceptability of kimchi for 9 days at $20^{\circ}C$. Kimchi was analyzed for the measurement of acidity, pH, saltiness, reducing sugar, hardness by Instron and organic acids by HPLC. Ten highly trained panelists were involved in the sensory evaluation. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods, kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron, and lower acidity than without ginseng. 2. Results from analysis of organic acids contained by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. It was also found that, as fermented progressed, the amounts of lactic acid and acetic acid increased, and those of tartaric acid and malic acid decreased while the concentration of oxalic acid did not change significantly. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity, thus increasing the period during which is eatable.