• KOREAN POULTRY JOURNAL
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• v.40 no.8
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• pp.90-93
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• 2008

• 월간낙농육우
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• s.171
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• pp.104-111
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• 1996

• Journal of Technology Innovation
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• v.20 no.3
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• pp.181-198
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• 2012

Gyeonggi-Do launched the 'Achievement Royalty System(ARS)' in 2011 to promote the refund of excess profits from those firms to local system. The purpose of this study aims to analyze the effect of new royalty system in the public R&D program. From the analysis, commercially successful firms appear to have maintained the same level of innovation incentives even after introduction of ARS. It can be explained that they have given a priority in taking part in the next R&D projects as well as a benefit of systematic supports in technology commercialization and marketing. It is, therefore, fully expected that the policy makers can make ARS an additional funding source in the period of decreasing S&T budget, and have a better chance to gather evidences of successful policy practices to the firms. However, the institutional improvements are required to develop the ARS, which include the incentives of ARS payment and the lower total royalty expectation through the reduction of fix-payment ratio and the exemption of ARS.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.162-166
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• 2009

In an effort to determine the effect of ingredients on the sensory characteristics of dongchimi, 10 different samples of dongchimi were prepared in various combinations of 4 ingredients most notably red pepper, garlic, ginger, and green onion and their physicochemical, microbiological, and sensory characteristics were assessed. Each ingredient utilized for the preparation of dongchimi did not affect changes in pH and titratable acidity, but exerted significant effects on sensory scores of overall acceptability, acid odor, salty, and hot taste. In cluster analysis using the 'Ward' method, dongchimi samples were classified into three groups. The first group was the samples prepared with a variety of ingredients including garlic, and the second group included samples prepared with the sole ingredient, except for red pepper. The third group had features similar to those of the sample prepared without other ingredients. It was determined that garlic played a crucial role in the sensory properties of dongchimi, and the addition of various ingredients enhanced hot taste and reduced acid odor, sourness, moldy odor, and carbonated taste by their interaction.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1181-1190
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• 2010

When an insurer develops an insurance product, it is very critical to determine reasonable premiums, which is directly related to insurer's profits. There are three methods to determine premiums. Frist, the insurer utilizes premiums paid to the similar cases to the current one. Second, the insurer calculates premiums based on policyholder's past records. The last method is to combine the first with the second one. Based on the three methods, there are two major theories determining premiums, Limited Fluctuation Credibility Theory not based on statistical models and Greatest Accuracy Credibility Theory based on statistical models. There are well-known methods derived from Greatest Accuracy Credibility Theory, such as, Buhlmann model and Buhlmann-Straub model. In this paper, we extend the Buhlmann-Straub model to accommodate the fact that variability grows according to the number of data in practice and suggest a new non-parametric method to estimate the premiums. The suggested estimation method is also applied to the data gained from simulation and compared with the existing estimation method.

• Journal of Korea Port Economic Association
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• v.26 no.4
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• pp.310-328
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• 2010

The purpose of this study is to contribute to reducing distribution costs, enhancing export price competitiveness, and improving distribution system in LCL cargo, by pursuing the present status of warehouse storage fee, a cause & problem about excessive hike, and a plan for stabilizing warehouse storage fee, as for LCL Cargo, which is imported by sea. The plans for rationalizing warehouse storage fee in LCL cargo were suggested the adoption of the ceiling system for warehouse storage fee rate, the obligation of offering information on warehouse storage fee rate, the eradication of illegal rebate, the improvement in distribution system of the imported LCL cargo, a scheme for the importer to designate a bonded warehouse and forwarder, the introduction of the tentatively named 'LORAS(Lowest Rate Service),' and formation of the dispute coordinating committee for warehouse storage fee.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1089-1093
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• 1997

The physicochemical properties of erythritol were examined by measuring water absorption, solubility, water activity, heat stability, and viscosity compared to those of sucrose, xylitol, sorbitol and fructo-oligosaccharide. Erythritol showed the lowest water absorption and the highest water activity reducing capacity. In the solubility test of sweeteners, the saturation concentration of erythritol at $20^{\circ}C$ was 35.8%, which was the lowest solubility. Caramelization test and Maillard reaction test showed that erythritol was stabler than sucrose in heat treatment, while fructo-oligosaccharide showed the strongest reaction. The viscosity of erythritol was similar to that of other sweeteners at the same concentration (10%, 30% w/w). The viscosity of sweeteners increased exponentially with increasing concentration but decreased with increasing temperature following Arrhenius equation. The activation energy for flow of 30% erythritol solution was estimated to be 10.8 kcal/g mol.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.202-207
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• 1993

Ginseng-whey beverages were prepared with rennet whey, ginseng extract, sweetener, honey and Japanese apricot, inoculated with different strains of lactic acid bacteria and unfermented partly. The samples were stored at 4$^{\circ}C$ or 30$\pm$1$^{\circ}C$ and the sensory evaluations were carried out at 1st, 3rd and 5th week. As a result of sensory test, unfermented ginseng-whey beverage (A) with sweetener and honey (storage at cold temp.) in overall eating quality obtained the best score (8.64~8.86) due to stronger sweetness and weaker sourness, bitterness, astringent taste and aftertaste. The fermented ginseng-whey beverage (C) which was stored at 4$^{\circ}C$ with inoculation of Lac. acidophilus and Lac. delbrueckii sub-sp. bulgaricus and the unfermented samples stored at room temperature with sweetener, honey and Japanese apricot received a good evaluation. But, the fermented beverages (E, F) stored at room temperature obtained the lowest score (2.92~3.58).

• Journal of Convergence for Information Technology
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• v.12 no.2
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• pp.184-191
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• 2022

This study aims to provide basic information necessary to find an efficient management plan for patients using auto insurance. The analysis was conducted on the five-year auto insurance medical expenses review data registered in the health care bigdata Hub from 2016 to 2020. As a result of the analysis, the number one composition ratio of auto insurance inpatient treatment expenses was treatment and surgery fees for Certified tertiary hospitals, hospitalization fees for general hospitals, hospitals and clinics, and treatment and surgery fees for oriental medical institutions and dental hospitals. outpatient treatment expenses was doctor's fee for medical institution, treatment and surgery fees for oriental medical institutions and dental hospitals. The ratio of medication, anesthesia, and special equipment significantly affected the cost of inpatient. And the ratio of physical therapy significantly affected the cost of outpatient.

• 정보화사회
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• s.130
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• pp.36-41
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• 1999

선진국의 요금규제는 이미 자유화 내지 신축적인 규제로 탈바꿈한 지 오래다. 그리고 이러한 추세는 접속료 규제에까지 파급되어 현재 다양한 형태의 신축적 규제가 시행 또는 검토되고 있다. 대부분의 해외 전문가들은 앞으로 접속료가 원가주의의 직접 규제에서부터 신축적 규제를 통해 효율적 접속료로 이행될 것으로 전망하고 있다.