• Proceedings of the Korea Society for Industrial Systems Conference
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• 2002.11a
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• pp.3-13
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• 2002

고석하 등(2002)은 인터넷 소매상이 상품 품목의 명목 가격과 배송료를 이용해서 고객의 일회 총 구매 비용을 조절한다는 것을 밝혔다. 고석하 등(2002)은 같은 내용의 상품 조합을 인터넷 시장에서 구매하기 위한 비용과 전통 시장에서 구매하기 위한 비용을 비교하였다. 분석 결과, 그 교호작용과 함께, 상품 종류와 일회 구매액/가격의 크기의 두 요소가 인터넷 시장의 전통 시장에 대한 총 구매비용 할인율의 변동의 약 60%내지 80%를 설명할 수 있다는 것을 보여주었다. 한편, 구매액/가격은 인터넷 시장에서의 해당 산포도(전통 시장의 그것에 대비한)에는 거의 영향을 미치지 못하며, 상품의 종류도 산포도에는 할인율에서와 같이 큰 영향을 미치지 않았다. 인터넷 시장의 가격이나 구매비용 산포도는 상품 특성이나 구매액 크기 이외의 다른 요인에 의해서 주로 영향을 받는 것으로 나타났다. 따라서, 본 논문에서는 가격 요인 이외의 경제적 경쟁요인에 관한 실증연구로서, 2002년 6월 17일부터 20일까지, 소프트웨어, PC와 주변기기, 휴대폰, 가전제품, CD, 화장품, 그리고 책의 7가지 산업 전문 쇼핑몰과 종합 쇼핑몰을 대상으로, 인터넷 시장에서 수행되고 있는 경제적인 비 가격 경쟁요인에 관한 실증 조사를 실시하였다. 조사 결과, 인터넷 시장에서 수행되고 있는 경제적인 비 가격 경쟁요인은 매우 다양하며, 상품별로도 다른 특성을 보이고 있는 것으로 밝혀졌다. 인터넷 소매상의 경제적인 비 가격 경쟁요인은 크게 배송료 면제와 배송료 외 인센티브 제도로 구분된다 본 논문에서는 경제적인 비 가격 경쟁요인의 모든 경우의 수를 고려할 수 있도록, 코드표를 작성하여 정리하고 분석하였다.전체 분석정보의 공유가 필수적으로 발생하게 됨으로, 유전체 정보와 임상정보의 통합은 미래 의료환경에 필수기능이 될 것이다. 3) 각 생명공학 연구소에서 사용하는 첨단 분석 장비와 생명공학 정보시스템의 자동 연계가 필요하다. 현재 국내에는 전국적인 초고속정보망이 가동되어 웹을 기반으로 하는 생명정보의 공유는 기술적으로 문제가 될 수 없으나 임상정보의 유전체연구에 그리고 유전체연구정보의 임상활용은 다양한 문제를 내포하고 있다. 이에 영상을 포함한 환자정보의 유전체연구센터와 병원정보시스템과의 효율적인 연계통합 운영을 위해 국내에서는 초기 도입단계에 있는 국제적인 보건의료정보의 표준인 Health Level 7 (textural information 공유), DICOM (image 및 wave 공유), 관련 ISO표준, WHO의 ICD9/10 (질병분류), LOINC (검사 및 관련용어), SNOMED International (의학용어) 등을 활용하여야 한다.matrix. The prediction system gives about 50% of sensitivity and 98% of specificity, Based on the PID matrix, we develop a system providing several interaction information-finding services in the Internet. The system, named PreDIN (Prediction-oriented Database of Interaction Network) provides interacting domain finding services and interacting protein

• Food Science and Preservation
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• v.20 no.5
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• pp.712-719
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• 2013

This study was conducted to investigate the antibacterial activity of lactic acid bacteria isolated from traditional fermented foods and to develop a new starter for fermented milk. The isolates were identified using 16S rDNA sequencing and named Lactobacillus plantarum A, Leuconostoc lactis B and L. acidophilus C. The activity of these strains to inhibit the growth of food-borne human pathogens (Escherichia coli NCTC 12923, Salmonella Typhimurium NCTC 12023, Listeria monocytogenes NCTC 11994) was measured using the paper disc method. All these strains showed strong antibacterial activity against Li. monocytogenes NCTC 11994. The experiment groups were the fermented milks with these strains, and the control group was the fermented milk with the commercial starter (ABT 5). The change of pH, acidity and viable cell counts were measured during their aging time. All the experiment groups showed a significant difference in their aging times compared to the control group. However, the sensory test showed that the experiment groups can be used as useful starters for fermented milk. This result suggests that L. plantarum A, Leu. lactis B and L. acidophilus C have the potential to be developed as new starters for fermented milk.

• Food Science and Preservation
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• v.22 no.6
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• pp.817-822
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• 2015

This study investigated the physical, textural, and sensory properties of strawberry jam with different amounts (0%, 14%, and 21%) of added rice mash. The soluble solids, pH, and total acidity values of the samples were found to be in the range of $53.00{\sim}65.33^{\circ}Brix$, 4.11~4.20 and 0.66~0.80%, respectively. Soluble solids and total acidity decreased significantly as the amount of rice mash was increased. The L-value, a-value, and b-value increased on increasing the amount of rice mash (p<0.05). The glucose contents of the samples ranged from 3.86 g to 4.13 g. The fructose, sucrose, and maltose contents significantly decreased (p<0.05). The organic acid content was measured and it was found that, oxalic acid was not in the control sample (0% rice mash). As the rice mash content was increased, the succinic acid content also increased (p<0.05), but the citric acid content decreased significantly (p<0.05). In the sensory evaluation, strawberry jam with rice mash showed superior spreading property than that of the control sample. Strawberry jam with 0% rice mash had the highest color and taste score. For the overall acceptability, strawberry jams with 0% and, 14% of rice mash were preferable to that with 21%.

• Journal of Life Science
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• v.22 no.11
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• pp.1463-1469
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• 2012

To add functional specialty in a traditional fermentation product, Gochujang, and improve the taste and preference, an optimum fermentation condition of Gochujang supplemented with tomato puree was established in the conditions of GCJ 14, -16, -18, and -20. Varying the salinity concentration and the manufactured fermentation products, Gochujang was analyzed by the chemical nature, change in bacterial characteristics and contents of a functional chemical, lycopene, and sensory taste. As a result, the pH change of Gochujang containing tomato puree with grain syrup was diminished during the fermentation process. Its sugar contents were repeated by the increase and decrease. In addition, the water contents, salinity, and chromaticity of the Gochujang showed no significant change. Regarding the change in bacterial characteristics, total bacterial number and lactic acid bacteria number increased, with the rate of increase depending on the fermentation process. The ratio of lactic acid bacteria number against total bacterial number was confirmed to be significantly high at the conditions of GCJ 18 and -20. No significant change in the contents of lycopene was observed during the fermentation process. Notably, the change in crude proteins, crude fat, crude ash, and carbohydrates in addition to a sensory examination including taste and preference of the manufactured Gochujang suggest that the optimal fermentation product is produced in the condition of GCJ 20. Therefore, functional Gochujang satisfying a modern preference can be produced by using tomato puree with grain syrup.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.522-530
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• 2013

The ability of probiotics to adhere to the intestinal epithelium likely plays an important role in their colonization of the gastrointestinal tract. Here, we performed high-throughput screening (HTS) for suitable characteristics of potential probiotic bacteria using attachment and colonization ability through a C. elegans surrogate in vivo model. A total of 100 strains of lactic acid bacteria (LAB) isolated from infant feces were subjected to the colonization assay using C. elegans intestine. Based on colonization ability, we showed that nine isolates have a high attachment ability during whole experimental periods (up to 168 h), compared to Lactobacillus rhamnosus strain GG as a control. Also, through the use of an in vitro cell attachment model, nine isolates revealed highly binding activity to the mucus layer. Next, the selected 9 isolates were assayed for their survival ability when exposed to acidic and bile conditions as well as cholesterol reduction and the utilization of prebiotic substrates. As a result, the isolated nine strains were determined to be highly resistant to acid and bile conditions. In addition, they have significant activity for the reduction of cholesterol and utilization of several prebiotic substrates as a carbon source. Finally, the selected nine strains were identified by either L. rhamnosus or L. plantarum (4 strains for L. rhamnosus and 5 strains for L. plantarum, respectively). Taken together, we propose that the direct colonization of probiotics using C. elegans may be applicable to the rapid screening of valuable probiotic strains in vivo.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.293-304
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• 2012

This study was conducted to improve the sensory acceptability of modified Kochujang added with Tofu powder(25%, 50%, 75%, 100%) instead of Meju powder. These Kochujang samples were fermented for 45 days and examined in physicochemical properties and sensory characteristics. The result was as follows. Moisture content of the control was higher than that of the other Tofu powder Kochujang samples, which lasted for 30 days of storage. Moisture contents of all samples were increased by storage time. The pH of Kochujang added with Tofu powder was higher than that of the control. In general, pH values were decreased by storage time. Acidity decreased with Tofu powder increased while it generally increased with more storage time. In the lightness(L value), redness(a value) and yellowness(b value), control Kochujang was the lowest. There were no significant differences in the reducing sugar contents except 45 days. In sensory evaluation, color of Kochujang was evaluated light and off-flavor got weaker with Tofu powder increased. In the sensory attributes of odor, taste, overall acceptability, Tofu powder added Kochujang had high scores than the control, and especially 100% TP Kochujang had the best score.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.73-86
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• 2013

This study produced hot-air-dried perilla leaf to add Korea's popular perilla leaf to fresh noodles to examine their value as food and get the best fresh noodle recipe by adding 0%, 3%. 6%, 9%, and 12% of perilla leaf to flour. The moisture content of the dough was highest at 34.41% for the control group with 0% perilla leaf, whereas the pH was lowest at 5.59 for the dough with 12% perilla leaf. As a result of WRC analysis of the dough, moisture absorption increased with greater perilla leaf content. The moisture content of fresh noodles was lowest for the control group with 0% perilla leaf, whereas the pH was highest for the control group. The L, a, and b values of the dough were highest for the group with 0% perilla leaf powder. Hardness and cohesiveness were lowest for the 0% group and springiness tended to decrease with increased amounts of hot air-dried perilla leaf. The number of microorganisms decreased significantly with greater perilla leaf content on the third and fourth days. As a result of the sensory test, the 6% dough showed the highest scores for all items including appearance, flavor, color, taste, and texture. Overall acceptability was also highest at 7.20 for the 6% dough and lowest at 3.27 for the 12% dough. Based on the above results, when producing fresh noodles by adding hot-air-dried perilla leaf powder, inhibition of microorganisms improved with greater perilla leaf content for longer storage, but the sensory properties were best when 6% perilla leaf content was added.

• Bulletin of the Society of Naval Architects of Korea
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• v.32 no.4
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• pp.64-67
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• 1995

우리나라 조선산업이 21세기에 명실상부한 선진 조선국으로 발돋움하기 위해서는 단기적으로는 가격경쟁력의 강화가 요구되나 장기적으로는 기술자립화를 통해 과거 가격위주의 경쟁체제에서 기술위주의 경쟁체제로 전환함으로써 질적인 성장을 추구해야 할 것이다. 또한 우리나라의 조 선산업은 세계조선시장을 리드하는 선도국으로서 세계선박수급구조의 안정화에 노력하고 지구 해양환경보호를 위한 국제적인 프로그램에 적극 참여하는 한편, 후발조선국에 대한 기술협력, 기술지도 등 국제협력도 강화하여 명실상부한 선진조선국의 면모를 갖추어야 할 것이다. 이를 효과적으로 추진하기 위해서는 다음과 같은 과제를 해결해야 할 것이다. 첫째, 효율적 기술개발을 통한 건조기술의 재고가 그 무엇보다도 중요하다. 즉 단기적으로는 주요 대체수요 선박이면서 국내 주력건조선박인 탱커, 벌크케리어 등 재래단순형 선박에 대해 성에 너지화, 성인력화 및 표준선형화하고, 선박 생산공정의 개선, 생산성 향상을 통해 가격경쟁력을 지속적으로 확보해야할 것이다. 그러나 중장기적으로는 가스운반선,카페리선, 초고속선 등의 부가가치선박에 대한 건 조기술의 자립화로 이들 선종을 주력선종화하여 해외 수주 경쟁력을 재고시켜야 한다. 이와함께 심해탐사장비, 해양구조부유물 등의 해양개발장비의 개발로 사업영역을 확대해야할 것이다. 상 기의 각종 기술재발을 효율적으로 추진하기 위해서는 범국가적인 연구체제의 구성을 통한 산학연 공동연구형태로 추진하는 것이 바람직하다. 둘째, 핵심 조선기자재의 국산화와 품질 향상이 필 요하다. 향후 조선기자재의 국산화추진은 과거 개발 품목의 확대에서 벗어나 핵심적이고 부가 가치가 높은 품목 위주의 질적 국산화로 전환되어야 할 것이며, 이때 국산화이후 조선소의 적 극적인 구매가 전제되어야 할 것이다. 또한 기자재의 품질, 성능검사기능의 강화와 다수요 품목을 중심으로한 표준화, 규격화의 확대 추진으로 지속적인 품질향상과 원가절감을 도모해야한다. 특히 조선기자재업체의 영세상을 감안하여 조선소 인근지역에 단지화함으로써 생산설비의 현 대화, 자재의 공동구매, 물류비용의 절감 등을 기해 가격경쟁력을 강화해야 할 것이다. 또한 업계 공동의 해외판매망, A/S망의 직수출을 늘려야 할 것이다. 셋째, 국제협력 강화로 통상환경에 적극 대응해야 한다. 다자간조선협정 발효에 따른 제소 가능성에 대비하여 관민차원의 국제협 력을 강화하는 한편, 회계 기준의 통일, 제소사례의 연구 등을 업계 공동으로 추진하는 것이 바 람직하다. 또한 향후 2010년이후에 중국을 비롯한 후발조선국에 대해 조선협정에의 참여를 유도, 세계조선시장의 수급안정화에 노력해야할 것이다. 그외에 국제적으로 추진되는 지구그린화에 주도적 역할을 수행해야 할 것이다. 넷째, 선박금융제도의 개선과 신금융상품의 개발이 요구된다. 내수 수요인 계획조선의 지원조건을 개선하고 연불수출자금을 BBC자금으로 활용토록하여 국내 선주들의 신조를 유도해야 할 것이다. 그 외에 향후 금융개방화에 맞추어 해외자금을 활용한 리스금융, 상사금융 등의 민간신용제도를 더욱 활성화하고 선진국의 선박금융기법에 대한 연구 및 도입 등 선주들에게 다양한 선박건조자금을 제공하여 내수기반 확충에도 노력해야 할 것 이다.

• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.

• KEPCO Journal on Electric Power and Energy
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• v.2 no.1
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• pp.133-141
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• 2016

Although construction of any new nuclear power projects had not been launched since mid-1970s until recently in the USA, many new nuclear power plants have been constructed in many countries with the support of their governments mainly as part of their national energy security and electric source diversification policies. For many reasons, the nuclear power industry seemed to reclaim their renaissance from the beginning of this century and the investment in the nuclear power projects draw positive concern from the private financial sector. But the global financial crisis in 2008 and subsequent economic slow-down together with tighter bank credit regulations caused commercial banks, the main source of financing, to lose appetite for investing in new nuclear power projects. But the nuclear power economics shows that the nuclear power is viable in terms of the environmental benefit and long-term average cost compared to other power generation sources. Also doubt about nuclear power safety was much mitigated due to technology development and reinforced safety-related tests and monitoring. Therefore, the prospect for nuclear power market expansion remains positive although there are comparatively big differences among different scenarios. After Korea Electric Power Corp. won the UAE nuclear power project in December of 2009, the competition in nuclear power markets is undergoing huge changes. Competitors backed by the support of their own governments are now entering the market with many aggressive and innovative financing packages to win bids of new nuclear power projects. This report analyzed the nuclear power market prospects, competitive edges of nuclear power, risk management measures, and financing challenges and recommends alternative solutions to promote competitive edges in winning bids of new nuclear power projects.