• Proceedings of the Korea Society for Industrial Systems Conference
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• 2002.06a
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• pp.433-445
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• 2002

This study is to consider the current status of e-payment of local tax, one of the e-business models between Government and Customers(G2C) which is designed for the implementation of e-Government, and to present the activated policy for e-payment of local tax. For the survey, the complete enumeration is conducted through the questionnaire survey with those people who have used the e-payment tax system in C county and interview with those officials who are in charge of tax affairs in 232 local autonomies in Korea. As the system introduction status is viewed, the e-payment of local tax system is operated in 196 cities and counties in nation-wide but it has shown big differency in the extent of utilization according to regions. And the way of system operation is varied and the age bracket of those users is mainly comprised of 30's. In sum, a severe gap among taxpayer's age group, regional difference, and the lag of information in the system infra is appeared. But users consider this system to be settled as a new tax-payment system, and the good prospect is anticipated. As an activating policy for the e-payment of local-tax, some measures-providing incentives to those users of e-payment of tax system, improving the operating system, and enhancing the information education for taxpayer's-are needed to be taken. Hereafter, in-depth study on the e-payment tax system which is planned for the realization of e-Government is expected through a more systematic and scientific approach to this field.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.477-484
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• 2008

For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at $115^{\circ}C$ for various times, the reasonable $F_0$ value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.

• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.965-969
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• 2012

도시의 개발을 통한 발전방향은 지역별 기술력을 바탕으로 시대의 흐름과 문화, 경제, 도시정책 등에 따라 다양하다. 특히, 워터프론트는 도시와 가장 근접한 친수공간으로 단어자체에 도시'라는 개념이 포함되어 있다. 즉 도시가 큰 강이나 바다, 호수 등과 접하고 있는 공간을 말한다. 우리나라는 도시계획차원에서 도시 수변공간(urban waterfront)으로 설정하고, 레크레이션, 공원, 경관형성, 환경오염 저감, 정서함양, 생산 등의 다양한 기능을 갖고 있는 매우 공공성이 높은 도시지역의 주요 공간지역으로 의미를 부여하고 있다. 그러나 워터프론트를 개발계획을 수립하는 과정에서 교통계획, 홍수 등의 재해시설, 환경 등에 대한 평가가 제대로 이루어지지 않고 있으며(한국일보, 2011), 개발 계획 추진은 주민 공감대 형성, 사업타당성 검토 없는 '밀어부치기식' 개발 지상주의로 전락하고 있다. 따라서 본 연구는 국내 워터프론트 개발사업 계획을 추진하고 있는 지역으로 인천 송도지역과 부산의 수산시장으로 유명한 자갈치시장 일대의 개발계획, 마산 도시재생지구의 항만 재개발계획 사례를 분석하여 개발계획의 문제점과 언론상에 비춰지는 개발의 현 실태, 지역개발의 효과 등에 대한 시사점을 도출하였다. 사례지역을 비롯한 대부분의 기존 워터프론트 개발은 경제성을 위해 규모가 큰 상업시설 위주로 개발이 이루어지고 있으며, 주거시설이나 문화시설을 비롯한 다양한 시설의 구성이 부족한 특수성을 갖추어 가고 있다. 또한, 기존의 유휴공간을 재개발하면서 도시와의 관계를 제대로 설정하지 못하여 도시와 분리된 폐쇄공간으로 개발이 이루어지고 있으며, 도시구조에 통합되지 못하고 있는 실정이다. 무엇보다 워터프론트 개발사업에 관계된 여러 집단들, 즉 중앙정부, 지방자치단체, 개발주체, 시민 등 이들 사이에 합의 도출의 어려움이 많아 좋은 계획안이 무산되거나 사업이 지체 혹은 중단되는 사례가 많았다. 워터프론트 개발에 대한 지역민사회의 충분한 공감대가 결코 형성되지 않았음에도 오히려 요식적 여론수렴 절차를 강조하고 있으며, 친환경적 도시개발이라는 사업의 목적과 맞지 않는 계획이 많았다. 특히, 관련 사업 중 항만재개발사업에는 막대한 초기 투자비가 소요되어 재개발사업을 위한 자금의 확보가 어려운 경우가 많이 있었으며, 도시의 장기발전계획과 통합된 장기적인 개발전략이 필요한데 이를 소홀히 하는 경우가 있었다. 본 연구를 통해 기존 워터프론트 개발계획의 문제점과 향후 정비계획이 추구해야 하는 친수구역의 관리방법, 주민참여 방안의 대안제시가 이루어 질 수 있었으며, 이를 바탕으로 국내 친수공간 정비계획을 재 고찰 할 수 있는 기회가 되었으면 한다.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.408-414
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• 2008

Low-fat sausages (LFS) containing various levels (0, 0.3, and 0.6%) of activated lactoferrin (ALF) which was prepared by dialysis to chelate irons of native lactoferrin, were manufactured and measured the physicochemical and textural properties, and shelf-life effect during refrigerated storage ($8^{\circ}C$). LFSs contained 72-16% moisture, 1-2% fat, 12-14% protein and a pH range of 6.04-6.08. No differences in physico-chemical and textural properties were observed with the increased ALF (p>0.05). Microbial growth of Listeria monocytogenes (LM), which inoculated at the levels of $10^4$ CFU/g, was increased with increased storage time. ALF at the amount of 0.6% slightly inhibited the microbial growth on the LFS (p<0.05), as compared to those of LFSs without ALF, however it had lower antimicrobial activity than those of 3.3% sodium lactate. These results indicated that the addition of ALF at the level of 0.6% affected the antibacterial activity of LFSs, resulting in the suppression of microbial growth in LFSs without quality defects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.

• Journal of the Korean Society of Hazard Mitigation
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• v.11 no.2
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• pp.163-170
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• 2011

Natural stream disasters due to a localized torrential and flash flood has occurring in a small stream especially un-implemented small stream. The survey results during ten years from 2001 to 2010 show that the small stream implementation projects (SSIPs) expenses is increasing with the damages is generally decreasing with variableness in which SSIPs is contributing to disaster prevention in a small stream. This study develop guideline for the selection of SSIPs to support high risk stream at first and save the small streams located on the mountainous area, prevention area and agricultural area which streams have no implementation effects. Developed sub items in guideline are evaluated by stream data collected from 212 small streams where it is proved that sub distance of each item are well arranged by normal distribution. This SSIPs is useful for selecting high risk small stream at first to maximize disaster risk reduction with minimum SSIPs expenses. Also, this SSIPs is used for leading to save small stream on the upstream to minimize flood damages on the down stream with selection a SSIP purchasing agricultural land for preparing flood plane.

• Korean Journal of Breeding Science
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• v.40 no.4
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• pp.466-469
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• 2008

A new kidney bean cultivar, "Hwanghyeob 1" was developed at the National Institute of Crop Science in 2005. "Hwanghyeob 1" was selected from a cross between KLG50064 and KLG50073. It has determinate growth habit, white flower, yellow pod color, oval shape of crossed section of pod at the harvesting time for edible pod, white seed coat and middle seed size (21.7 grams per 100 seeds). The average yield of edible pod of "Hwanghyeob 1" was 23.55 M/T per hectare in the yield trials which was carried out at the green house in spring and autumn in 2005. This yield level was 4 percent higher than that of the check cultivar "Kangnangkong 1".

• Journal of the Korean Association of Geographic Information Studies
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• v.22 no.1
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• pp.19-27
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• 2019

This study is to measure the length of the Demilitarized Zone and the Military Demarcation Line(MDL) on the Korean Peninsular. For this purpose, maps of the Armistice Agreement Volume II were used. These maps are nine sheets. In order to extract the MDL shown on the map, coordinates were assigned to the scanned image maps using the georeferencing module of ArcGIS based on the sheet line coordinates. The accuracy of the extracted vectors was checked by overlaying them on the maps of the Armistice Agreement Volume II. And I tried to validate these vectors through comparative analysis with vectors extracted from Kim(2007). Vectors extracted from Kim(2007) had errors in the curvilinear parts of the MDL, but the vectors extracted from this study exactly matched the MDL in the Armistice Agreement Volume II. The measured length is 239.42km(148.77miles). This means that the expression '155mile MDL' or '248km DMZ' in papers, reports or mass media has so far been inappropriate. I think this study will be able to provide information on the exact length of the DMZ in studies related with DMZ or in policy decisions by the national and local government. However, it is deemed necessary to verify this result by national organizations such as the NGII(National Geographic Information Institute). After these verification procedures, I hope that the national government will inform the people of the exact length of DMZ and MDL.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.6
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• pp.39-48
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• 2018

Despite the fact that Daejeon has excellent technology infrastructures such as government-funded research institutes, Daedeok Innopolis, and KAIST, the infrastructure for initial investment and growth support for technological start-ups is not sufficient. In particular, the amount of venture capital supply in Daejeon is relatively low compared to other innovation infrastructures. The purpose of this study is to suggest the implications of the venture capital ecosystem in Daejeon area through the analysis of what evolution process has been undergoing and what improvements and complementary points are needed in the future. First, the role of public finance system should be strengthened in order to stimulate angel investment and private capital inflows to start-up companies. Second, in order to cultivate investment professionals in the region, it is necessary to grant local funds to local institutions, and to run investment expert training courses in universities. Third, cooperation between related agencies is needed to add accelerator functions to existing incubators and to foster new accelerators. Fourth, in order to expand the role of local governments, it is necessary to establish funds, to open innovation mindset of public officials, and to communicate effectively with the central government. Fifth, basic venture ecosystem infrastructures such as inflow of excellent manpower, prevention of technology deception, improvement of rechallenge environment should be expanded. Sixth, it is necessary to reorganize the step-by-step start-up financing policy of 'Establishment - Growth - Exit - Rechallenge'. This study is meaningful in that it has grasped the current status of venture start-up financial ecosystem in Daejeon, which is changing rapidly. In particular, it is different in that it identifies financial difficulties venture companies in Daejeon and finds ways to utilize existing financial ecosystem efficiently.

• Food Engineering Progress
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• v.21 no.2
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• pp.116-125
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• 2017

This study aims to make extruded rice snack with high quality in texture and nutrition by adding mealworm. Addition of the mealworm has the merit to fill in high-quality protein and unsaturated fatty acids which are insufficient in rice. Thus, the physicochemical properties were investigated through the process of extrusion cooking. As the extrusion process varied, the die temperatures were set to $120^{\circ}C$ and $130^{\circ}C$. Also, the moisture contents were adjusted to 30% and 35%. The specific length, the expansion ratio, and the water absorption index increased as the added content of mealworm became higher. On the contrary, the density, the breaking strength, the apparent elastic modulus, and the water solubility index decreased. As mealworm and moisture content increased, DPPH radical scavenging activity significantly increased but the rancidity decreased. As a result, the addition of mealworm to the extruded rice snack was effective in improving texture, nutrition, and antioxidation.