• Environmental and Resource Economics Review
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• v.22 no.4
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• pp.817-841
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• 2013

The purpose of this study is to examine feasibility of the 'Master Plan of 2013 Slow Food Expo(2013 AsiO Gusto), Korea' and to analyze the following economic effect. To this end, we used existing data and statistics, and estimated the demand by means of survey for people's traveling and questionnaires for ordinary Koreans. For examining financial feasibility for hosting the Expo, BC ratio (Benefit-Cost Ratio) and NPV (Net Present Value) was applied. For estimating the economic effect following the Expo, the effect on all over the country and the Gyeong-gi province was analyzed, using the MRIO (Model of Regional Input-Output). Specifically, with the net effect of Expo, the economic feasibility test shows 1.04~2.15 BC ratio with 10% free admission, and 1.02~2.27 BC ratio in Finance analysis. Furthermore, the Expo feeds through Gyeong-gi (including Nam-yang-ku) regional economies with production induction effect, value-added induction effect, and employment induction effect. The amounts of regional effects are 373.6~738.7 billion won, 166.2~327.4 billion won, and 1,971~2,009 persons, respectively. Also, the "2013 Slow Food Expo, Korea" was analyzed profitable in general. Residents in Nam-yang-ju expects the Expo to bring vitalities into their hometown. The Expo is highly related to the positive economic effectiveness of Nam-yang-ju.

• Korean Chemical Engineering Research
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• v.45 no.4
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• pp.410-413
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• 2007

The effect of internal donor(ID) in the heterogeneous Ziegler-Natta catalyst on the ethylene-1-butene copolymerization and the molecular structure of the resulting copolymer was investigated. $SiO_2$-supported $TiCl_4$ catalysts having ID/Ti molar ratio of 0.5 were prepared with ethyaluminium dichloride, magnesium alkyl, 2-ethyl-1-hexanol and $TiCl_4$. Three different IDs were employed such as ethylbenzoate(EB), diisobuylphthalate(DIBP) and dioctylphthalate(DOP). ID-added catalyst showed a larger fraction of Ti(+3) compared to that of no ID-added catalyst. The EB-added catalyst showed the highest activity in copolymerization. Xylene soluble value decreased by more than 50 % with ID-added catalysts compared to that of no ID-added catalyst. Crystaf analysis showed the chemical compositional distribution of PE copolymer was improved in the case of DIBP-added catalyst significantly. It could be explained that the presence of ID could make more even active sites and block the non-stereospecific active sites.

• Polymer(Korea)
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• v.26 no.1
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• pp.71-79
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• 2002

RPP(maleic-anhydride grafted PP)and OPS(oxazoline grafted PS) do not react to each other, and thus show immiscibility. In this study, Nylons was added to RPP/OPS blend systems, as a reactive compatibilizer for enhancing the miscibility of the blends. When Nylon6 was added to the blends of RPP and OPS, RPP/Nylon6/OPS was produced. The effects of the molar ratio of Nylon6 on the RPP-Nylon6-OPS reaction were studied. Torque test and FT-IR analysis have been carried out to investigate the reaction of RPP/Nylon6/OPS system. The reaction torgue ratio and reaction efficiency show the maximum values at 1 : 0.66 : 1 and 1 : 1 : 1 (in moles) for RPP/Nylon6/OPS. In the RPP/Nylon6/OPS blends, their mechanical properties were changed with the molar ratio of Nylon6 and showed the highest value at molar ratio of 1.5. Physical properties and compatibility of RPP/Nylon6/OPS were compared with those of PP/Nylon6/OPS. Consequently, RPP/Nylon6/OPS plays a proper role as a reactive compatibilizer to the PP/PS blend system.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1319-1331
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• 2017

The quality properties of bread with Lentinula edodes powder were investigated to find the most adequate ratio of the Lentinula edodes powder. The protein and crude fat were increased in proportion to the added quantity of Lentinula edodes powder. The amount of ash was found the most in the bread with 1% Lentinula edodes powder. It was confirmed that the volume of bread with Lentinula edodes powder decreased as the amount of the Lentinula edodes powder increased. The brightness was the highest in the control and was inversely proportional to the added amount of Lentinula edodes powder. The yellowness and redness of the dough were proportional to the added amount of Lentinula edodes powder. Total amino acids and free amino acids were found. The dough with 3% Lentinula edodes powder contained the highest amounts of both, followed by 2%, and 1%. When evaluating the length of storage, the bread's springiness and cohesiveness decreased. Regarding the taste, preference was given to the bread with 2% Lentinula edodes powder, which had the lowest value of bad odors and odd texture in the sensory test.

• Food Science and Preservation
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• v.15 no.2
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• pp.197-202
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• 2008

The effects of flour dough by addition of Poria Cocos Wolf powder were investigated in dough added with $0{\sim}5%$ powder by evaluation of dough. Rheological properties of dough by mixograph, farinograph, alveograph and extensograph, and scanning electron microscope. The water absorption rate and resistance were increased by Increase of Poria Cocos Wolf powder. Mixograph for dough stability and v/v point dough were increased in dough added $1{\sim}2$ percent of Poria Cocos Wolf powder. In water absorption, stability and valorimeter value of the dough increased in weakness of the dough, as revealed through farinogram, extensiblity, resistance to extension, and energy increased in R/E ratio, as revealed through extensogram. Scanning electron microscope of bread wasn't changed by Poria Cocos Wolf powder.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.557-564
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• 2015

This study was performed to investigate the effect of Gastrodia elata extract on the quality characteristics of Non-glutinous rice porridge Jochung, saccharide by barley malt. Non-glutionous Rice Porridge Jochung with 0% (NGR1), 5% (NGR2), 10% (NGR3), 15% (NGR4) and 20% (NGR5) Gastrodia elata extract were produced. Moisture content and Solids content the interaction of two factors, the pH decreased with increasing Gastrodia elata extract concentration. Reducing sugar was significantly higher in groups containing Non-glutinous Rice Porridge Jochung (NGR) with Gastrodia elata extract added than the control group, especially the 15% NGR4 addition group with $1.22{\pm}0.02g/L$. Free acidity contents were 27.27 meq/kg control and 29.67~41.03 meq/kg among the samples with p<0.001. There were significant levels of total phenolics and TEAC found for the antioxidant activity of the Jochung samples with Gastrodia elata extract added. Increasing the ratio of Gastrodia elata Extract in Jochung tended to decrease color value. The results showed that Jochung containng less than 15% Gastrodia elata Extract gave the highest scores in quality characteristics and sensory evaluation.

• Human Ecology Research
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• v.53 no.1
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5810-5818
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• 2015

The dissertation presents the portfolio construction method using the score sheet so that general investors can utilize it easily. This study draws the significant variables to contribute the enterprise value and suggests the combined models by applying the single methodology, which private investors can easily utilize. The results of the research can be classified into 2 areas. Firstly, the significantly affecting variables were selected for analyzing the enterprise value. The variables and the method for the enterprise value analysis were studied from the existing researches to choose the optimal variables. The variables were identified by using AHP method and the structure equation method from the investigation of the previous researches. And the critical variables were added extracted from the common denominator of variables which the 3 grue investors used for their investment. The final variables identified are dividend yield, PER, PBR, PCR, EV/EBITDA, ROE, net income, sales growth rate, net current asset, debt ratio, current ratio, rate of operating profits, ratio of operating profit to net sales, ratio of net income to net sales, net profit to total assets, EPS growth rate, inventory turnover ratio, and receivables turnover. Second, the new methodologies for forecasting enterprise value modifying the existing methods were developed. The result of the Logistic regression analysis for forecasting showed that the equation could not be suitable as the accuracy with 91.98%.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.94-102
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• 2005

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder(LFP). The cookies were stored at $50^{\circ}C$ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at $5\%$ into the cookies, the spread ratio was higher than for the control, the $10\%$ and the $20\%$ LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for the color values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gumminess were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with $5\%$ LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18: 1) and stearic acid (C18:0). The acid value, peroxide value, and thiobarbituric acid value were lower in cookies made with $5\%$ and $10\%$ LFP than in those cookies made with $20\%$ LFP and the control cookies.