• Asia-Pacific Journal of Business
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• v.13 no.1
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• pp.153-166
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• 2022

Purpose - ESG(Environmental, Social and Governance) rating is an indicator to predict the sustainable development and long-term value creation of enterprises, which is becoming more and more important. This study divided the ESG rating into each sector(E, S and G) to identify which ESG elements are effective in enhancing enterprise value according to the characteristics of the enterprise, which is different from previous studies. Design/methodology/approach - In this study, Bloomberg ESG Disclosure Score was used to empirically analyze the relationship between ESG ratings and corporate value by taking the listed companies of China's Shanghai Composite Index from 2017 to 2020 as the object. Findings - First, the relationship between ESG ratings and enterprise value shows a statistically significant positive correlation, which supports the results of previous studies. Second, the analysis results from the classification of ownership structure of enterprises (state-owned enterprises and non-state-owned enterprises) show that compared with state-owned enterprises, the ESG ratings of non-state-owned enterprises is more closely related to enterprise value. Third, the analysis of various industries (manufacturing and non-manufacturing) shows that compared with manufacturing, ESG scores of non-manufacturing has a more positive effect on enterprise value. Lastly, the analysis by industry type (heavy-contaminated companies, non-contaminated companies) confirmed that ESG scores of non-contaminated companies has a positive effect on corporate value than heavy-contaminated companies. Research implications or Originality - This study classified ESG evaluation grades(E, S and G) for listed companies in China and analyzed in detail how they affect corporate value according to corporate characteristics, drawing implications for what ESG indicators should be focused on to increase corporate value.

• The Journal of Society for e-Business Studies
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• v.22 no.1
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• pp.123-146
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• 2017

The information that consumers share in the SNS (Social Networking Service) has a great influence on the purchase of consumers. Therefore, it is necessary to pay attention to new research methodology and advertising strategy using Social Big Data. In this context, the purpose of this study is to quantitatively analyze customer value through Social Big Data. In this study, we analyzed the value structure of consumers for the three smartphone brands through text mining and positive/negative image analysis. Analysis result, it was possible to distinguish the emotional aspects (sensitivity) and rational aspects (rationality) for customer value per brand. In the case of the Galaxy S7 and iPhone 6S, emotional aspects were important before the launch, but the rational aspects was important after release date. On the other hand, in the case of the LG G5, emotional aspects were important before and after launch. We can propose two core advertising strategies based on analyzed consumer value. When developing advertising strategy in the case of the Galaxy S7, there is a need to emphasize the rational aspects of product attributes and differentiated functions. In the case of the LG G5, it is necessary to consider the emotional aspects of happiness, excitement, pleasure, and fun that are felt by using products in advertising strategy. As a result, this study will provide a good standard for actual advertising strategy through consumer value analysis. Advertising strategies are primarily driven by intuition or experience. Therefore, it is important to develop advertising strategies by analyzing consumer value through social big data analysis.

• Journal of Conservation Science
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• v.18 s.18
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• pp.51-62
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• 2006

This study, in order to do a nondestructive research on the mural walls kept in the protective house in Muwisa Temple, Kangjin, took four examinations; particle size analysis, XRD analysis, ultrasonic investigation, and thermo-infrared investigation. Component ratio of mural wall varied; clay of wall bodies consisted of gravel of 1.78 g, sand of 5.39 g, silt of 4.91 g and clay of 6.26 g. Ultrasonic velocity and one-axis compression strength tests done with eight mural-painted walls yield results as follows; the value of ultrasonic velocity ranged between 71.63 and 3610.11 m/s with the average of 417.44 m/s and on-axis compression strength ranged between 70.34 and $533.28kg/cm^2$ with the average of $83.23kg/cm^2$. The value increased in the order of Bosaldo(No.6)

• Journal of Life Science
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• v.26 no.9
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• pp.1049-1055
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• 2016

This study aimed to investigate an effective method of purifying oil from hydrolysates of mackerel by-products. A hydrolyzed sample was separated into lipids and other material. After degumming of crude lipids with 6% citric acid solution, the phosphorous content (45 mg/kg) decreased to 5.8 mg/kg, and the acid value (18.03 mg /g) decreased to 1.19 mg KOH/g. Following the addition of 8% sodium hydroxide solution, the peroxide value (30.25 meq/kg) dropped to 3.18 meq/kg, and the chromaticity decreased from 0.488 nm to 0.057 nm. Bleaching was performed by adding 5% activated charcoal for 60℃ for 20 min under vacuum conditions. After bleaching, the acid value was 0.17 mg KOH/g, and the peroxide value was 1.21 meq/kg, but the chromaticity was not changed remarkably (0.062 nm). Crystallization was conducted to increase the amount of unsaturated fatty acids. After crystallization, the total amount of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) was 228.83 mg/g. The results suggest that the product can be used as an omega-3 fatty acid resource for functional food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1484-1490
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• 2006

This study was carried out to prepare spaghetti sauce with adductor muscle of pearl oyster (SSAM) and to compare with commercial spaghetti sauce (CSS). From the results of organic acid, pH, hunter color value and sensory evaluation, the optimal addition ratio of adductor muscle of pearl oyster was 11% based for preparing SSAM and reasonable $F_0$ value was about 4 min for keeping storage of SSAM. The proximate composition of SSAM was 69.8% for moisture, 3.7% for protein, 4.2% for crude lipid and 3.4% for crude ash. SSAM was superior in sensory flavor and texture to CSS. There was, however, no significant difference (p<0.05) in sensory color between CSS and SSAM. The total amino acid content (3,033.4 mg/100 g) of SSAM was higher than that (2,305.7 mg/100 g) of CSS and the major amino acids were aspartic acid, glutamic acid, leucine and lysine. Calcium and phosphorus contents in SSAM were 48.5 mg/100 g and 27.1 mg/100 g, respectively. Calcium level based on phosphorous was 1.78, which was a good ratio for absorbing calcium. The free amino acid content and taste value of SSAM were 989.4 mg/100 g and 141.04 mg/100 g, respectively These results suggested that the major taste active compounds among free amino acid were glutamic acid and aspartic acid.

• Journal of Naturopathy
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• v.8 no.1
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• pp.21-28
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• 2019

Purpose: The purpose of this study was to examine the impact of 12 Lactobacillus strains and four yeast mixed fermentation broth on the blood characteristics of subjects who consumed for eight weeks. Methods: Blood samples taken from the subjects and clinicopathologic blood components examined. Results: In the white blood cell count the mean pre-test value of the experimental group consumed Zen fermentation broth was 5.73×10³ cells/µl, and the mean after-treatment was 5.37×10³ cells/µl, but the difference was not significant. The control group was not significant. In the hemoglobin content, the mean value before the intake of the Zen-test group was 13.58 g/dl, and the consumption after the consumption was 14.77 g/dl, which significantly increased. Albumin content was 4.33 g/dl before intake and 4.36 g/dl after ingestion in the Zen-test group, but it increased without significance. Triglyceride content was 109.8 mg/dl in the Zen-test group and 99.83 mg/dl in the post-test group, but it was not significant. In the LDL-content the mean of the premeasured value was 109 mg/dl in the Zen-test group, and that of the post-test was 97.87 mg/dl, and the difference significantly decreased to 11.13 mg/dl. In the HDL content, the mean value of the pre-test was 51.4 mg/dl in the Zen-test group and 56.87 mg/dl in the post-test. Conclusion: After intake of Zen fermentation broth, mean values of leukocyte, albumin, and triglyceride were not significantly different in the experimental group, but hemoglobin, LDL and HDL were significantly different.

• Journal of Korean Society of Forest Science
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• v.67 no.1
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• pp.42-49
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• 1984

The elderberry was known to the ancients for its medicinal properties, and in Europe the inner back was formerly administered as a cathartic. The flowers contain a voletile oil, and serve for the distilation of elder-lower water, used in confectionery, perfumes and lotions. The leaves are employed to impart a green colour to fat and oil, and the leaves and bark emit a sickly odour, believed to be repugnant to insect. With its unique flavor and natural food colour, commercial processing companies used the fruit mainly in the making for jam, jelly, pies, juice, and wines. Its vitamin-C content is reported by Andross (1941) as 25-30mg/100g. Harvesting and processing have been mechanized to some extent. However, the cotains with nutritional value has not been reported yet. In the present study the various contains with nutritional value in the fresh elderberry juice is reported by the quantitative analysis. In this study results obtained can be summarized as follows. 1) The fresh elderberry juice contained following mineral elements; calcium 0.012%, magnesium 0.023%, potassium 0.10%, sodium 0.0019%, iron 0.0009%, cobalt 0.0002%, zinc 0.0004%, copper 0.0001%, phosphorus 0.036%, manganese 0.0006%, iodide $1{\mu}g/g$. 2) Five kinds of vitamines were also found ; vitamin-$B_1$ $0.1{\mu}g/g$, vitamin-$B_2$ $0.5{\mu}g/g$, vitamin-C 0.3mg/g, niacin $14{\mu}g/g$, choline chloride 0.3mg/g. 3) Fresh elderberry juice also contains crude protein 1.10%, fat 0.26%, carbohydrate 6.9%, pectin 0.76%, tannin 0.89%, ash 0.80%, water 90.9% and 34.3 cal/100g. 4) The absorption spectrum of the purplishblack color of fresh elderberry juice has a peak between 523-530mm.

• Kyungpook Mathematical Journal
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• v.16 no.2
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• pp.189-197
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• 1976

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.477-484
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• 2008

The Pacific saury, Cololabis saira Kwamaegi, is a traditional local food of the Eastern sea area, centered around Pohang. It is well-recognized as being both tasty and nutritious. Nevertheless, bacterial contamination, excessive dryness, and compositional changes render this fish edible only during the winter months. Thus, to improve its storage capabilities, this study assessed the effects of storage material, type, temperature, and duration on compositional changes in Kwamaegi. The assessed samples were Kwamaegi which had been naturally dried for 15 days. The storage materials included an A-film, a self- developed multi-film made of polyethylene, polyamide, EVOH, and polyethylene, and a B-film made of polyethylene, nylon, polyethylene, nylon, and polyethylene. The B films were utilized after pressing and lamination. The storage types included one whole fish(1G), or 2 divided fish(2G), to increase eating convenience. The 2G type was the muscle portion divided vertically after discarding the jowl, skin, and internal organs. The storage temperatures were 0, -15 and $-30^{\circ}C$, and the storage durations were 2, 4, and 6 months. Among the lipid rancidities, acid value and peroxide value showed the highest level of initial rancidity at a storage temperature of $0^{\circ}C$ for 2 months. We noted no significant differences between storage materials. The lower the storage temperatures, the less acid and peroxide were generated. Between the storage types, 1G evidenced lower less acid values than 2G. The TBA values revealed a dramatic increase at a storage temperature of $0^{\circ}C$ for 2 months, whereas this rapid progress was not observed at storage temperatures of -15 and $-30^{\circ}C$. Along with the acid value and peroxide value, the samples stored at 0, -15 and $-30^{\circ}C$ evidenced significantly lower TBA values. The B-film evidenced a slightly lower TBA value than was observed in the A-film, but no significant differences were observed.

• Journal of Preventive Medicine and Public Health
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• v.19 no.2 s.20
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• pp.167-176
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• 1986

For the purpose of determinating the normal values of some parameters relevant to lead exposure, a study was carried out from April 1 to June 30, 1986 on 258 healthy Korean adults who have had no apparant lead exposure. The lead indices subjected to this study were as follows; blood lead (PbB), hemoglobin (Hb), zinc protoporphyrin in blood (ZPP), delta-aminolevulinic acid dehydratase (ALAD) activity in blood, coproporphyrin in urine (CPU), delta-aminolevulinic acid in urine (ALAU). 1) The mean value of PbB was $17.17{\pm}7.87{\mu}g/100ml$, and there was no statistically significant difference by age & sex. The distribution of PbB fitted to the log-normal distribution ($x^2=7.38$, p>0.1). 2) The mean value of Hb in male ($15.17{\pm}1.56g/100ml$) was higher than in female ($13.22{\pm}1.51g/100ml$)(p<0.01). The distribution of Hb fitted to the normal distribution ($x^2=9.40$, p>0.1). 3) The mean value of ZPP was $32.61{\pm}8.78{\mu}g/100ml$, and there was no statistically significant difference by age & sex. The distribution of ZPP fitted to the normal distribution ($x^2=13.93$, p>0.05). The correlation of ZPP & ALAD (r=-0.229), CPU (r=0.183) was statistically significant respectively. 4) The mean value of ALAD was $30.20{\pm}10.96{\mu}mol$ ALA/min/L of R.B.C., and there was no statistically significant difference by age & sex. The distribution of ALAD activity did not fit to the normal distribution. The correlation between ALAD & PbB (r=-0.219) was statistically significant 5) The mean value of CPU was $36.10{\pm}24.54{\mu}g/L$, and there was no statistically significant difference by age & sex. The distribution of CPU did not fit to the normal distribution. The correlation between CPU & PbB (r=0.185), ZPP (r=0.183) was statistically signinificant respectively. 6) The mean value of ALAU was $1.94{\pm}0.96mg/L$, and there was no statistically significant difference by age & sex. The distribution of ALAU fitted to the normal distribution ($x^2=9.76$, p>0.1).