• Environmental and Resource Economics Review
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• v.12 no.3
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• pp.427-452
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• 2003

Demand analyses often assume perfect substitution and some level of aggregation before analysis and data collection. Earlier works on this subject are carried out in the context of ordinary demand systems. However, perfect substitution is a degenerate special case in the systems and it is much more easily handled in a system of marginal value functions and no previous analysis has used the marginal value functions to test for perfect substitution and make possible aggregation with prior restrictions. In this article, we present the empirical results on a system of marginal value functions in fisheries and pose testable results of perfect substitution and aggregation. The contribution of this article is new establishment of a set of restrictions implying perfect substitutability among all commodities and the application to the problem of commodity aggregate. A system of marginal value functions is estimated in fisheries and its implication of perfect substitution is reasonably drawn.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• Korean Journal of Childcare and Education
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• v.9 no.6
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• pp.417-438
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• 2013

This study studies the effect of student teacher's sense of humor, psychological well-being and ego-resilience by general characteristics and by examining the correlation with each other and influences. A sample of 323 student teachers was obtained from a college and a university in the Busan area. This study made use of an research instrument which was a questionnaire for sense of humor(Woo, 2008), psychological well-being(Lee, 2006) and ego-resilience(Park, 1997). For the data analysis connection analysis and regression analysis, SPSS version 18.0 was used. The results of study are as follows. First, student teachers have scores which are above average scores of sense of humor, psychological well-being and ego-resilience. Second, there was a positive correlation between the sense of humor and ego-resilience and a low grade variable of ego-resilience of student teachers and their sense of humor and psychological well-being and between their psychological well-being and ego-resilience. Third, When a multilinear regression analysis was made to confirm which variable would affect ego-resilience, sense of humor and a low grade variable of their was found to exert a statistically significant impact by 5%, and psychological well-being and a low grade variable of their was found to exert a statistically significant impact by 26%. Based on the results, the education training or programs for student teacher to use the sense of humor and psychological well-being should be developed according to the ego-resilience.

• The Journal of Korean Medicine
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• v.17 no.2 s.32
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• pp.34-47
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• 1996

We have seen a sharp increase in the utilization rate of medical services since the launch of Nation Health Insurance system in 1989. However, the market share of oriental medicine in the Korean health sector has been gradually diminished mainly due to low insurance coverage and high price. Especially high price as an entry barrier to oriental medical services has played a major role in decreasing market share. This paper investigated the effects of price discount on the financial condition and market share of oriental medical institutions. Microeconomic theory and multiple regression analysis were used as a methodology in testing the alternative hypothesis: price discount of enveloped herb drug will result in increases in both the revenue and market share of oriental medical institutions. Data was collected from the statistical yearbook and sample survey. The price elasticity of demand for enveloped herb drug was estimated at 5.8 during 1987-1995 period, which means that a 1% decrease in price will bring about a 5.8% increase in the utilization of oriental medical services. The empirical result shows that a drastic price discount for the enveloped herb drug will eventually improve the financial status of the oriental medical institutions and enlarge the market share of oriental medicine in the Korean health care sector.

• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.283-297
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• 2019

The purpose of this study was to investigate the relationship between university life satisfaction and resilience to happiness and university life satisfaction. The subjects of this study were 249 pre-service early childhood teachers in Seoul and Gyeonggi province. The statistical analysis of this study was analyzed using the SPSS V. 22.0 program. The results of the study are summarized as follows. First, pre-service early childhood teachers' perceived resilience, happiness, and University life satisfaction were generally considered to be 'normal'. Second, the relationship between the resilience and happiness of pre-service early childhood teachers showed that the higher the resilience, the higher the level of happiness. Also, resilience showed statistically significant effect on happiness and 69% of happiness. Third, the relationship between resilience of pre-service early childhood teachers and university life satisfaction showed that the higher the resilience of resilience, the higher the satisfaction of University life. Also, resilience showed a significant effect on university life satisfaction and 68% of happiness. This study is meaningful in that the resilience of pre-service early childhood teachers proves to be an important factor in the happiness and the University life satisfaction, which are related to quality of life of pre-service early childhood teachers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.738-742
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• 2002

To develop sweet persimmon bread, the proper ratio of the sweet persimmon powder substituted for strong flour was decided. When 5%,10%,15% and 20% of sweet persimmon powder was substituted as much amount of strong How, the ratio of moisture absorption and loaf volume decreased while its weight increased. The contents of vitamin A,9-carotene and vitamin C increased as the substitute ratio of sweet persimmon powder increased. In color values, as sweet persimmon powder was added more, L and b values decreased and a value increased in the crust while in the crumb bread L value decreased and a, b values increased. In the sensory evaluation, the bread added with 10% persimmon powder was preferred to control in flavor, texture and overall acceptability but not in appearance.

• Journal of Korean Society of Forest Science
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• v.81 no.2
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• pp.124-138
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• 1992

This study was carried out to estimate long-term demand functions, and to project consumption of roundwood to the year 2030, using time series data for the period 1970-1990. Especially, the unique features of this study are in the estimation of demand functions for roundwood by species group and by end-use with help of dummy variables. It also, attempts to show how dummy variables can be utilized for improving the estimation result. The result of this study reveals that hardwood roundwood consumption is being substituted by softwood roundwood due to the rapid increase in the relative price of softwood, and this trend is expected to continue in the near future. The consumption of roundwood by mining industry is projected to fall as the coal :mining is expected to decline. The parametric estimates of timber demand function by species group and by end-use indicate that the demand for timber in Korea is more responsive to the performance of domestic economy as a whole, represented by GDP in this study, than to other variables such as own and substitute prices. The effects of population growth and substitute prices could not be determined.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.47-52
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• 2007

The investigation of the textural characteristics of sponge cake with addition of polymannuronate(obtained from the polysaccharide, component of brown seaweed), were studied in order to assess the potential of polymannuronate as a dietary fiber and fat substitute. Hardness, gumminess, and chewiness of sponge cake were tended to progressively decrease in the response to the addition of polymannuronate. Low-butter treatment with constant level of polymannuronate increased hardness, gumminess, and chewiness while brittleness and springiness decreased. Sensory evaluation of sponge cake indicated that addition of polymannuronate(optimally at 3 and 5 w/w%), enhanced springiness, cohesiveness, and overall acceptability. The overall acceptability decreased P5C, P3C and P1C, P5B and control in the order. These results highlight the potential of polymannuronate as promising dietary fiber and fat substitute in sponge cake without compromising the textural characteristics.

• Environmental and Resource Economics Review
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• v.30 no.2
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• pp.325-345
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• 2021

In this paper, we empirically evaluate the potential performance of energy conversion policy and analyze its effects on power generation sector. We first examine the degree of substitutability between energy inputs by measuring the price elasticities of energy demands and then estimate the changes in CO₂ generation when the proportions of nuclear power plants and renewable power generation are increased. The shadow prices of nuclear power and renewable energy are calculated to compare the potential costs of power generation between the two energy sources. We analyze the impacts of the expansion of nuclear power plants and renewable power generation on power supply price. Nuclear and renewable energy were measured to be complementary to each other. The expansion of nuclear power plants has been more effective in reducing CO₂ emissions than increasing renewable power generation. In most years over 2002 to 2016, the impact of nuclear power expansion on the power supply price was generally higher than that of renewable power generation, with relatively large range of fluctuations.

• Journal of Labour Economics
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• v.27 no.1
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• pp.165-179
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• 2004

While they compare the growth rate of wage with that of average labor productivity, we compare it with the growth rate of marginal labor productivity. After estimating the elasticity of substitution and technology level, we estimate the marginal labor productivity. Wages and marginal labor productivities are similar over 1963-2000. However, while wages come short of marginal labor productivities over 1963-1986, they exceed marginal labor productivities over 1987-2000. Although the growth rate of wage is not so different from that of marginal labor productivity, it can be disparate from that of average labor productivity. Therefore the former exceeding the latter does not mean the excessive wage growth off the labor demand curve.