• International Area Studies Review
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• v.21 no.2
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• pp.143-169
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• 2017

This paper empirically examines how capital structure inertia varies across industries and there is different in industries, and whether this fact is explained by product market competition using non-financial firms listed in KOSP market over periods of 1981 to 2015. In empirical test, I find that firms with more competition environment tend to have inertia behavior in making decision of capital structure. This implies that it is explained by debt discipline effect and it is substitution for product market competitions. Also I find that manager tends to take action actively making decision of capital structure when product market competition is low. Also I show that they use debt to constraint the free cash flow. As a result, I conclude that Korean non-financial firms do not have more strong inertia behavior in capital structure rather than U.S. firms. Second, using OLS estimation, inertia effect disappears while there is strong inertia effect in relationship between inertia and product market competition. This result suggests that transaction cost is not key factor in explaining inertia behavior of capital structure.

• Journal of Animal Science and Technology
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• v.65 no.5
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• pp.895-911
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• 2023

Processed meat products play a vital role in our daily dietary intake due to their rich protein content and the inherent convenience they offer. However, they often contain synthetic additives and ingredients that may pose health risks when taken excessively. This review explores strategies to improve meat product quality, focusing on three key approaches: substituting synthetic additives, reducing the ingredients potentially harmful when overconsumed like salt and animal fat, and boosting nutritional value. To replace synthetic additives, natural sources like celery and beet powders, as well as atmospheric cold plasma treatment, have been considered. However, for phosphates, the use of organic alternatives is limited due to the low phosphate content in natural substances. Thus, dietary fiber has been used to replicate phosphate functions by enhancing water retention and emulsion stability in meat products. Reducing the excessive salt and animal fat has garnered attention. Plant polysaccharides interact with water, fat, and proteins, improving gel formation and water retention, and enabling the development of low-salt and low-fat products. Replacing saturated fats with vegetable oils is also an option, but it requires techniques like Pickering emulsion or encapsulation to maintain product quality. These strategies aim to reduce or replace synthetic additives and ingredients that can potentially harm health. Dietary fiber offers numerous health benefits, including gut health improvement, calorie reduction, and blood glucose and lipid level regulation. Natural plant extracts not only enhance oxidative stability but also reduce potential carcinogens as antioxidants. Controlling protein and lipid bioavailability is also considered, especially for specific consumer groups like infants, the elderly, and individuals engaged in physical training with dietary management. Future research should explore the full potential of dietary fiber, encompassing synthetic additive substitution, salt and animal fat reduction, and nutritional enhancement. Additionally, optimal sources and dosages of polysaccharides should be determined, considering their distinct properties in interactions with water, proteins, and fats. This holistic approach holds promise for improving meat product quality with minimal processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.109-116
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• 2007

2-Chlorobenzoyl hydrazine refluxed with benzoyl isothiocyanate and phenyl isothiocyanate in ethanol for 3 hours to give benzamide derivative (1) and anilinederivative (2) on yield of 71%and 95%, respectively. Benzamide derivative (1) reacted with ethanolic sodium hydroxide on reflux to afford cyclization product (3), followed by general substitution reaction of two steps to give acetamide (5), and derivatived acetamides 7a-7k, while aniline derivative (2) reacted with ethanolic sodium hydroxide on reflux to afford another cyclization product (4). Thiol (4) reacted with N-phenyl chloroacetamide in the presence of potassim carbonate to give acetamide derivative (6). Compounds 1-7kwere evaluated for their growth inhibition against five cancer cell lines, including human lung carcinoma (A-549), human prostate cancer (DU145), human colon adenocarcinoma (HT-29), human malignant melanoma (SK-MEL-2) and human ovary malignant ascites (SK-OV-3) with sulforhodamine B (SRB) assay. All compounds (1-7k) showed low inhibition activities under 50% on 100M concentration.

• Journal of the Korean Ceramic Society
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• v.31 no.10
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• pp.1231-1239
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• 1994

In this study, gel powder which had relatively high hydration reactivity in CaO and P2O5 rich composition of CaO-P2O5-SiO2-H2O system was prepared by sol-gel process and its hydrated specimen was manufactured. The it was investigated to appropriate calcination temperature in sol-gel process which hydrated specimen of gel powder have proven to strength and the effect of factors influenced strength in hydration process. The major product of before and after hydration reaction was hydroxyapatite, and crystalline phase of C-S-H was already formed during gelation process. After hydration reaction of pressed specimen, crystalline phase of C-S-P-H was formed. It was hydrated product of silicocarnotite (5CaO.P2O5.SiO2). Gel phases of C-S-H and C-S-P-H occured as a result of partial substitution of amorphous silica by P2O5 was formed. The strength of hydrated hardened body is developed by strong bonding and bridging between the gel phases of C-S-H or C-S-P-H and the crystalline products such as hydroxyapatite, Ca(OH)2 C-S-H and C-S-P-H. In addition, the ultrafine gel powder have an great effect on increase of hydration reaction.

• Journal of the Korea Concrete Institute
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• v.13 no.4
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• pp.346-353
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• 2001

This research investigates the mixture proportioning of waste newsprint paper fiber for thin-cement product. Waste newsprint paper fibers obtained through shredded mechanically by a dry process. Waste newsprint paper fiber reinforced cement composites was manufacted by slurry-dewatering method. The waste newsprint paper fiber reinforcement conditions (fiber mass fraction, level of substitution of virgin fibers, level of fiber beating) and processing variables (pressed, unpressed) are optimized through experimental studies and statistical analyses based on factorial design of experiments and analyses of variance. The optimized recycled waste newsprint paper fiber reinforced cement composites were technically evaluated. The results are shown to possess acceptable properties and strong potentials of the recycling of waste newsprint paper of the reinforcement of thin-cement products.

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.8 no.5
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• pp.83-89
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• 1999

A seat frame structure in automotive vehicles made of polymer matrix composite to achieve weight reduction at low cost was developed. In order to design and manufacture the actual product studies on material selection and structural analysis were performed. Structural analysis was performed with a finite element method. The analysis was done for several cases suggested in various safety regulations. Each results was utilized to modify the actual shape to obtain a lighter, safer and more stable design. The final design was used to produce a sample bottom plate of the seat structure with reinforced by X-shape frame. Substitution of the material resulted in a weight reduction effect with equivalent strength fatigue and impact characteristics.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.485-488
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• 2007

Plentiful amount of spent yeast has been produced as a by-product from breweries. ${\beta}-Glucan$ was prepared from the spent brewer's yeast in a crude form with hot water extraction and subsequent enzymatic treatment. The crude ${\beta}-glucan$ preparation consisted of mainly glucan (53% of total wt), containing approximately 35% ${\beta}-glucan$ content of total weight. The effects of crude ${\beta}-glucan$ substitution (1-9%) on pasting properties of wheat flour and starch were determined using a Rapid Visco-Analyzer (RVA). Incorporation of yeast ${\beta}-glucan$ into wheat flour and starch significantly decreased peak and [mal viscosities, but slightly increased setback viscosity. The setback viscosity was considerably higher in starch/${\beta}-glucan$ suspension than in flour/${\beta}-glucan$ suspension. It was suggested that preparation of yeast ${\beta}-glucan$ into aqueous dispersion might affect pasting behaviors of wheat flour and starch.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.588-591
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• 2004

Generally, $TiO_2$ powders absorb ultraviolet rays and make oxidation/reduction reactions on its surface. Hydroxide radical(OH), a product of photocatalyst reactions, has so strong oxidation/reduction electric potential that it can oxidize noxious gas like VOCs(Volatile Organic Compounds) and NOx. In this study, $TiO_2$ was substituted for exposed concrete to investigate the purifying degree of VOCs(Benzene, Toluene) and NOx. Anatase types of $TiO_2$ were used as photocatalyst. The sun rays and the ultraviolet were used as a light source. Anatase type $TiO_2$ was better than rutile type in purifying performance. The sunray showed the best purifying performance among the light sources. $3\%$ substitution of $TiO_2$ with the sunray was enough to purify VOCs(Benzene, Toluene) and NOx efficiently.