• Knowledge Management Research
• /
• v.13 no.4
• /
• pp.31-54
• /
• 2012

This study examines whether employees' legitimacy perceptions of corporate social responsibility (CSR) affect their organizational citizenship behavior (OCB). It also investigates whether CEO's visionary leadership can moderate this causal relationship. CSR legitimacy is defined in the current study as employees' personal beliefs about the appropriateness of corporate CSR activities. In fact, employees evaluate the appropriateness of CSR activity based on its consistency with corporate philosophy (e.g. corporate mission, vision, and values) which functions as employees' referencial belief structure. If CSR activity is perceived as one of firm's effort to fulfill its mission, vision, and values, which means that espoused theory and theory-in-use of CSR activity are congruent, employees will consider firm's CSR activity as legitimate. If, however, employees think that CSR activity is not congruent with firm's mission, vision, and values, which means that espoused theory and theory-in-use of CSR activity are inconsistent, they will perceive that CSR activity of their firm is not legitimate. In the current study, we propose that employees who perceive that the CSR activity of their firm is legitimate are more likely to engage in OCB. In addition, we hypothesize that CEO's visionary leadership can strengthen the positive effect of employees' perception of CSR legitimacy on their OCB. We tested these hypotheses with the sample of 383 employees from 32 companies listed on DJSI (Dow Jones Sustainability Index) Korea 2009. We employed the HLM (hierarchical linear modeling) program to decompose the multi-level random effects. We found that CSR legitimacy perceptions of employees increase employees' OCB and that CEO's visionary leadership moderates this relationship. We discussed implications of these findings in more detail.

• Korean Journal of Food Science and Technology
• /
• v.16 no.1
• /
• pp.29-36
• /
• 1984

Flow behaviors of rice starch-water systems containing 3-9% (w/v) of native and gelatinized starch solutions were studied with the capillary tube rheometer in the temperature range of $30-80^{\circ}C$. Flow behaviors of rice starch-water systems showed non-Newtonion behavior which could be expressed as ${\gamma}{\;}=\;{\psi}(^{\tau}g_c-{\tau}_yg_c)^N$. Flow parameters ${\psi}$, N and $^{\tau}_y$ were determined for native and gelatinized solutions. These parameters indicated that native rice starch solution shows a dilatancy and the gelatinized solution ranges from pseudoplastic to mixed type flow behavior with increasing concentrations. The value of flow behavior index for gelatinized solutions was about 1.2 in all samples but for native solutions, the values were 0.87-0.90. The values of yield stress, which were negligible below 5%, were increased with the increase in concentration from 5 to 9%. The value of consistency index was exponentially dependent on concentration and temperature. The values of activation energy for native and gelatinized solutions were 0.13-2.71 and 5.39-9.57 kcal/g mole, respectively.

• Journal of the Korea Concrete Institute
• /
• v.22 no.6
• /
• pp.761-768
• /
• 2010

When cracks occur in reinforced concrete structures, a steel carries all tensile force at crack section, while the concrete between cracks carries a part of the tensile force due to bond, so that the steel is less elongated. This is called the tension-stiffening effect, that plays an important role in verification of a serviceability limit state. But it is a complicated work to use a complex strain distribution between cracks, therefore an average strain is used to calculate deflection and crack width. In Eurocode 2, tension-stiffening effect expressed in the first order form or the second order form is used in calculating an average curvature for deflection. In this study for a flexural member deflection and crack width are calculated using various models for the tension-stiffening effect and the results are compared with the values of Eurocode 2 and KCI provisions. As results, the predicted values using the second order form are appeared to be well agreed with the experimental values and it could secure more analytical consistency.

• Atmosphere
• /
• v.24 no.3
• /
• pp.445-456
• /
• 2014

A real-time quality control system for meteorological data (air temperature, air pressure, relative humidity, wind speed, wind direction, and precipitation) measured by an integrated meteorological sensor has been developed based on comparison of quality control procedures for meteorological data that were developed by the World Meteorological Organization and the Korea Meteorological Administration (KMA), using time series and statistical analysis of a 12-year meteorological data set observed from 2000 to 2011 at the Incheon site in Korea. The quality control system includes missing value, physical limit, step, internal consistency, persistence, and climate range tests. Flags indicating good, doubtful, erroneous, not checked, or missing values were added to the raw data after the quality control procedure. The climate range test was applied to the monthly data for air temperature and pressure, and its threshold values were modified from ${\pm}2{\sigma}$ and ${\pm}3{\sigma}$ to ${\pm}3{\sigma}$ and ${\pm}6{\sigma}$, respectively, in order to consider extreme phenomena such as heat waves and typhoons. In addition, the threshold values of the step test for air temperature, air pressure, relative humidity, and wind speed were modified to $0.7^{\circ}C$, 0.4 hPa, 5.9%, and $4.6m\;s^{-1}$, respectively, through standard deviation analysis of step difference according to their averaging period. The modified quality control system was applied to the meteorological data observed by the Weather Information Service Engine in March 2014 and exhibited improved performance compared to the KMA procedures.

• Analytical Science and Technology
• /
• v.28 no.1
• /
• pp.26-32
• /
• 2015

The consistency and homogeneity of repetitive printing of artificial fingerprint were evaluated using a visual minutiae comparison method and an Automated Fingerprint Identification System (AFIS). The standard latent fingerprint pattern was prepared by the printing of a master digital fingerprint pattern with an inkjet printer cartridge case filled with artificial sweat. The master digital fingerprint pattern was prepared with a scanning of an inked fingerprint pattern of a living subject. The intensities of the master digital fingerprint pattern were adjusted by changing the 'output level' values of the Adobe Photoshop CS 5 software. Number of standard latent fingerprint patterns were printed and then developed with conventional latent fingerprint developing methods; ninhydrin treatment method and 1,2-indandion(1,2-IND)/$ZnCl_2$ treatment method. The ridge details of the latent fingerprint patterns developed with the reagents were visually compared with the inked fingerprint pattern and could confirm that the minutiae of both patterns are visually identical. The ridge detail of the inked fingerprint and reagent developed standard latent fingerprint patterns were compared with an AFIS. The average number of minutiae searched by the AFIS was $52.4{\pm}2.4$ (range = 48~56) for 50 ninhydrin developed latent fingerprint patterns, and $50.2{\pm}1.9$ (range = 47~53) for 50 1,2-IND/$ZnCl_2$ developed latent fingerprint patterns. These low standard deviation values over 50 repetitive printing demonstrated that the 50 standard latent patterns were printed with consistent and homogeneous manner.

• Food Science and Preservation
• /
• v.18 no.4
• /
• pp.517-526
• /
• 2011

The physical properties of dough with different levels (2, 4, 6, and 8%) of bamboo leaf powder were inverstigated. The bamboo leaf powder had a moisture content of 5.15%, a crude protein content of 10.48%, a crude fat content of 5.21%, a crude fiber content of 22.74%, and a crude ash content of 17.63%. The following parameters showed significant differences with the increase in the amount of bamboo leaf powder added. The gelatinization degree measured by a rapid visco-analyzer increased with the increase in the powder amount added. In the values of the farinogram parameter for dough consistency, the elasticity of the dough increased with the increase in the powder amount added. The alveogram values showed a similar tendency as those of the farinogram in terms of elasticity, absorption rate, absorption time and stability. In the rheofermentometer analysis, the volume decreased with the increase in the powder amount added, but no significant difference was found at up to 4% powder amount addition, suggesting that the about 2% and up to 4% powder amount addition is moderate.

• Journal of Food Hygiene and Safety
• /
• v.12 no.1
• /
• pp.26-38
• /
• 1997

The quality changes of hams and sausages in refrigerated storage were investigated. Seven types of hams and six types of sausages produced in Korea were collected from markets and stored at 1$0^{\circ}C$ according to the Food Code of Korea, and then chemical, microbiological, textural and sensory characteristics were evaluated at 30, 40 and 50 days. The proximal analysis showed considerable variation in fat with less variation in moisture and protein. The pH values of hams and sausages slightly changed with no consistent difference. Water activity values of all samples except one type of sausage were consistent over time in refrigerated storage. No purge losses of hams were observed except two types of samples in the intial stage. Several types of sausages showed purge losses with no consistency and one type of sausage showed consistent purge losses (0.44~11.29%) during the storage. The volatile basic nitrogen (VBN) content of hams and sausages was still within 20 mg% (Standard and Specification of Korea) on the 50th day, although the VBN of all samples significantly increased over time (p<0.05). The thiobarbituric acid (TBA) values of hams and sausages were well below 1.0 during the storage, although the TBA values of all samples significantly increased (p<0.05). However it was noticed that one type of ham and two types of sausages showed TBA values of 0.945, 0.928 and 0.978, respectively. All the standard plate counts (SPCs) of hams during the storage period showed a level below 30 CFU/g except one type of sample with 103 CFU/g at 50 days. All the SPCs of sausages showed a level below 50 CFU/g except one type of sample with 102 CFU/g and two types of samples with 104 CFU/g on the 50th day. Coliform groups were not counted in all samples during the storage. Instrumental texture analysis showed that springiness, cohesiveness, chewiness, gumminess and adhesiveness slightly changed with no consistent difference. The hardness of the hams showed a decreasing tendency, and the hardness of the sausages an increasing tendency with no significant difference. Sensory evaluation for color, flavor, taste, texture and overall acceptability showed decreasing tendencies over time (p<0.05). The scores of the five sensory characteristics maintained the medium level of quality at the termination of the experiment. Although the results indicated that the ham and sausage samples were acceptable after the 50 days' storage at 1$0^{\circ}C$, the shelf-life of the samples should be determined considering the rapid growth of bacteria and the high TBA values at 50 days.

• Korean Journal of Clinical Laboratory Science
• /
• v.55 no.4
• /
• pp.269-275
• /
• 2023

Echocardiography is a non-invasive method that is useful for diagnosing pulmonary arterial hypertension. It is known that echocardiography depends on the experience, education, and knowledge level of the cardiac sonographer. This study aimed to compare the agreement values between cardiac sonographer with different practical experiences in the diagnosis of pulmonary arterial hypertension using echocardiography. Three readers re-evaluated the echocardiography images of 148 patients who were diagnosed with pulmonary arterial hypertension at the S Medical Center from January 1, 2020, to December 31, 2020. The echocardiography values measured by each reader were compared and analyzed. The results of the analysis of discrete variables revealed that the agreement values of the cardiac sonographers showed excellent consistency for both reader 3 and the cardiologist group, indicating that more experience leads to better predictive accuracy for diagnosis of the condition. Furthermore, in terms of continuous variables, all the cardiac sonographer demonstrated good agreement in the measured values of the right atrium, which was easier to assess and clearer than the structurally complex measurements of the right ventricle. This study represents the first analysis in Korea of the agreement values measured by medical technologists who are cardiac sonographers.

• Proceedings of the Technology Innovation Conference
• /
• 1992.12a
• /
• pp.119-155
• /
• 1992

Traditionally, the target of manufaturing technology strategy was derived in a efficiency, cost and productivity. So most activities of the manufacturing brought focus into the engineering technology, equipments and research and improvement of new products to maximize the efficiency. As a resell of this legacy, most of the activities of manufacturing has been executed on the method of quality improvement, development of new equipment to incense the efficiency and the research of materials for new products. Those trends, however overlook the operation management activities which is very important as a assets in competitive strategy. But the market enviornment of morden manufacturing companies faced to the uncertainty and complexity. So they need capability of competition which requires new concept of manufacturing technology strategy to grasp the competitive advantages. In this point of view, this paper deal with the empirical study in korean manufacturing technology strategy of the electic and electronic industry. For the empirical study, check list was made to survey the 98 manufacturing companies. The analysis procedures are as below. First, identify the manufacturing technology group an product structure group by each variable. Second manufacturing technology variables are segmented into product technology and vertical integration, suborder and infrastructure, to analyse the decision making pattern which derive the strategy groups. Third, by the fitness analysis between product structure group and manufacturing technology group, the economic results of a growth rate of sale and a profit rate of sale are tested. In this approach, fitness analysis between product structure group and manufacturing technology group show, as a whole, the no significant values in economic results of the company. But investigating the statistical values shows the trend that econmic result of the complany is somewhat higher when the degree of fitness of manufacturing technology strategy by product structure has high value. Concluding the remarks, the competitive advantages of company lies not in the efficiency of manufacturing systems but in the way of the structure and decision making pattern of the manufacturing system. And the cons i stoney between strategy target and manufacturing technology strategy, and the consistency of manufacturing technology strategy and product structure are the term of competitive advantages.

• Food Science of Animal Resources
• /
• v.39 no.1
• /
• pp.23-34
• /
• 2019

Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examined in this study. Reduced-fat white-brined cheese emulsions (RF) with different dry-matters (DM) (15%, 20%, and 25% excluding emulsifying salt) were produced using various MWP concentrations (0%-20% based on cheese DM of emulsion). Their key characteristics were compared to full-fat cheese emulsion (FF). MWP addition had no influence on prevention of the phase separation observed in the instable group (RF 15). The most notable effect of using MWP was a reduction in apparent viscosity of RF which significantly increased by fat reduction. Moreover, increasing the amount of MWP led to a decrease in the values of consistency index and an increase in the values of flow behavior index. On the other hand, using high amounts of MWP made the emulsion more liquid-like compared to full-fat counterpart. MWP utilization also resulted in similar lightness and yellowness parameters in RF as their full-fat counterparts. MWP in RF increased glossiness and flowability scores, while decreased mouth coating scores in sensory analyses. Fat reduction caused a more compact network, while a porous structure similar to FF was observed with MWP addition to RF. In conclusion, MWP showed a good potential for formulation of reduced-fat cheese emulsions with rheological and sensorial characteristics suitable to be used as the feeding liquid in the spray drying process.