• Proceedings of the Fisheries Business Administration Society of Korea Conference
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• 2007.12a
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• pp.167-184
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• 2007

The objectives of this paper are to identify the causes of the corporate distress and to develop a distress prediction model with the financial information in fishery industry. In this study, the corporate distress is defined as economic failure and technical insolvency. Economic failure occurs by reduction, shut-down, or change of the business and technical insolvency results from failure to pay the financial debt of companies. The 33 distressed firms from 1991 to 2003 were composed by 14 economic failure companies, 15 technical insolvency companies. 4 companies applied to the both cases. The analysis of distress prediction of fishery companies were accomplished according to the distress definition. The analysis was carried out as two steps. The first step was the univariate analysis, which was used for checking the prediction power of individual financial variable. The t-test is used to identify the differences in financial variables between the distressed group and the non-distressed group. The second step was to develop distress prediction model with logistic regression. The variables showed the significant difference in univariate analysis were selected as the prediction variables. The financial ratios, used in the logistic regression model, were selected by backward elimination method. To test stability of the distress prediction model, the whole sample was divided as three sub-samples, period 1(1990$\sim$1993), period 2(1994$\sim$1997), period 3(1998$\sim$2002). The final model built from whole sample appled each three sub-samples. The results of the logistic analysis were as follows. the growth, profitability, stability ratios showed the significant effect on the distress. the some different result was found in the sub-sample (economic failure and technical insolvency). The growth and the profitability were important to predict the economic failure. The profitability and the activity were important to predict technical insolvency. It means that profitability is the really important factor to the fishery companies.

• The Journal of Fisheries Business Administration
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• v.39 no.2
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• pp.61-79
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• 2008

The objectives of this paper are to identify the causes of the corporate distress and to develop a distress prediction model with the financial information in fishery industry. In this study, the corporate distress is defined as economic failure and technical insolvency. Economic failure occurs by reduction, shut - down, or change of the business and technical insolvency results from failure to pay the financial debt of companies. The 33 distressed firms from 1991 to 2003 were composed by 14 economic failure companies, 15 technical insolvency companies. 4 companies applied to the both cases. The analysis of distress prediction of fishery companies were accomplished according to the distress definition. The analysis was carried out as two steps. The first step was the univariate analysis, which was used for checking the prediction power of individual financial variable. The t - test is used to identify the differences in financial variables between the distressed group and the non - distressed group. The second step was to develop distress prediction model with logistic regression. The variables showed the significant difference in univariate analysis were selected as the prediction variables. The financial ratios, used in the logistic regression model, were selected by backward elimination method. To test stability of the distress prediction model, the whole sample was divided as three sub-samples, period 1(1990 - 1993), period 2(1994 - 1997), period 3(1998 - 2002). The final model built from whole sample appled each three sub - samples. The results of the logistic analysis were as follows. the growth, profitability, stability ratios showed the significant effect on the distress. the some different result was found in the sub - sample (economic failure and technical insolvency). The growth and the profitability were important to predict the economic failure. The profitability and the activity were important to predict technical insolvency. It means that profitability is the really important factor to the fishery companies.

• Journal of Environmental Health Sciences
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• v.23 no.3
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• pp.130-135
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• 1997

A pilot study was undertaken to examine the possible health effects of electromagnetic fields (EMFs). An experimental study was performed for two weeks of preexposure, exposure, postexposure period of February-May 1997 to determine changes in melatonin levels in urine of five volunteers before or after exposure to electric mattress during their normal sleeping hours. An urine sample was collected at about 8 a.m. right after getting up from each volunteer. Average melatonin levels seemed to be 1.6 times lower during EMF exposure period for two weeks than the corresponding levels during preexposure period. Mean melatonin levels in postexposure period were lower than the corresponding levels in preexposure period. It suggested that melatonin levels were likely to take more two weeks for recovering the preexposure melatonin level. Further research is underway with regard to EMF exposure effects on melatonin levels between occupational and nonoccupational groups.

• Journal of muscle and joint health
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• v.25 no.2
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• pp.157-166
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• 2018

Purpose: This study aimed to identify the effect of the level of alcohol drinking and smoking period on the occurrence of lumbar and femoral neck osteoporosis in men aged 50 years and over. Methods: This study analyzed the data of 1,410 men based on results of a National Survey on Nutritional Health for the period 2010-2012. Complex sample multi-variate logistic regression analysis was conducted to determine whether alcohol drinking and smoking period were associated with osteoporosis in men aged 50 years older. Results: The risk of osteoporosis in the femoral neck was 3.43 times (95% confidence interval [CI]=1.15~10.29) higher in men who consumed less alcohol and smoked for a long time compared to men who smoked more than 40 years and consumed much alcohol at once. The risk of osteoporosis in the lumbar spine was 3.45 times (95% confidence interval [CI]=1.69~7.04) higher respectively. Men who consumed much alcohol at a time and smoked less than 40 years were 1.54 (1/0.65) times (95% confidence interval [CI]=0.45~0.93) more likely to be classified as normal than the men who consumed much alcohol and had a long smoking period. Conclusion: The interaction of excessive drinking and smoking has a more detrimental effect on bone mineral density.

• YAKHAK HOEJI
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• v.4 no.1
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• pp.53-55
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• 1959

In order to confirm on production of vitamin $B_{12}$ during the kimchi fermentation period, the variation of its content is studied in this paper As a sample of kimchi for this fermentation study due to the seasonal condition, nabakkimchi which is aseasonal one in early spring, is prepared by author. The content of vitamin $B_{12}$ is estimated by the microbiological assay method using lactobacillus leichmannii A Tee 7830. Details for assay are indicated in the original part. And the pseudo-vitamin $B_{12}$ substances as thymidine which is active to the growth of lactobacillus leichmannii, are eliminated by the alkali treatment method of sample solution, According to the results shown in table 2 and 3 and figures 1 to 4, the following conclusions are summerized; 1. Vitamin $B_{12}$ produced during the fermentation period of kimchi. And the content of this vitamin during its optimum fermentation period, is much higher content compared with the theoretically calculated amount from its materials, This has been confirmed at the repeated experiment. The trend of variation during its period is indicated at the figures. 2. The sterilized kimchi inhibited the fermentation by sterilization at the preparation, did not increased its content showing only its theoretically calculated amount.

• Current Research on Agriculture and Life Sciences
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• v.17
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• pp.31-38
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• 1999

Trend of some hydrologic features such as precipitation, runoff and reservoir storage rates in the five great river systems of Han, Nakdong, Keum, Yeongsan and Seomjin river watershed areas were surveyed and analysed. The sample period of Sept. 1994 to Aug. 1998 (four years) was chracterized by unusual climatic features such as El Nino, La Nina and areal terrible storms. And also average values of rainfall and runoff of the priod of 1961 to 1990 (30 years) were surveyed and analysed compared with the sample preiod events for the same river systems. In case of the monthly mean rainfall of the sample period (Sept. 1994 to Aug. 1998 : 48 months) in the five great river systems, 20 months, 19 months, 20 months, 21 months and 18 months in the Han, Nakdong, Keum, Yeongsan and Seomjin river system respectively were higher than monthly average rainfall records of the 30 year records. For the monthly runoff in the same river systems, 7 months, 9 months, 7 months, 11 months and 11 month in the Han, Nakdong, Keum, Yeongsan and Seomjin river systems respectively were higher than the monthly average runoff of the period of 30 years. For the storage rates, most of the dams in the Han river systems were highly stored through the year continuously and Paldang dam was specially higher than the other dams in the same river system. And most of the dams in the other river systems were stored irregularly but getting much better than early time during the 48 months. And special climatic features were not found during the sample period of 48 months, Sept. 1994 to Aug. 1998.

• Journal of Pharmaceutical Investigation
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• v.2 no.1
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• pp.5-13
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• 1972

There are some repels in which they studied on the change of acid-consuming capacity of aluminium hydroxide resulted from the passing of time. However, the relationship between grain sizes(particle sizes) and the acid-consuming capacity of dried aluminium hydroxide gel was not been studied. And studies on the grain sizes of aluminium hydroxide gel qualified by pharmacopoeia of Korea has not been reported. For the purpose of studying these two problems, the author prepared two-kinds of aluminium hydroxide gel as follows : $Na_2OAl_2O_3+CO_2------{\longrightarrow}Al(OH)_3{\cdots}{\cdots}{\cdots}$sample 1 $Al_2(SO_4)_318H_2O+6NaHCO_3{\longrightarrow}Al(OH)_3{\cdots}{\cdots}{\cdots}$sample 2 Both of sample 1 and 2 are found to be amorphous by X-ray diffraction methods, and their acid-consuming capacities were determined by the method of pharmacopeia of Korea. The grain size was measured by X-ray diffraction method, the particle sizes observed by electron microscopy, and the change of acid-consuming capacity with passing of time was determined by the method of pharmacopoeia of Korea. The results of these studies are summerized as follows: 1. The grain size was linearly enlarged as the time goes by. The aluminium hydroxide gel gradually crystallized in a certain period of time. 2. The acid-consuming capacity was in exponential function, decreased as the grain size of them enlarged. 3. One particle consists of tens of grains.4. Grinding the Sample obtained in any period of testing time in mortar did not change both their grain size and their acid-consuming capacity. 5. The grain size of dried aluminium hydroxide gel ought to be micronized less than $100{\AA}$ for maintaining the ability such as consumes 250m1 of 0. 1N-HC1 solution per Is of $Al(OH)_3$ described in pharmacopoeia of Korea.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• Electrical & Electronic Materials
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• v.10 no.6
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• pp.555-561
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• 1997

The passivation of n-GaAs(100) surface has investigated by photoreflectance(PR). The surface of the sample was treated with the 0.001 N solution Se/NH$_4$OH. After the surface treatment, the samples were annealed between 400 to $700^{\circ}C$ in a $N_2$atmosphere for 10 min. The intensity of PR signal and period of Franz-Deldysh oscillation(FKO) gradually decreased as the annealing temperature increased. The surface electric field(E$_{s}$) of the sample annealed at $600^{\circ}C$ is obtained 1.34$\times$10$^{5}$ V/cm. This value is 1.97 times less than that of unannealed sample. It has found that the passivation of surface occurred when the surface of the sample had been treated with Se/NH$_4$OH solution and annealed from 500 to $600^{\circ}C$. This result could be due to activation of elemental Se on the surface. It has also found that the elemental Se of the surface diffused about 100 $\AA$ into the bulk GaAs when Se-treated sample was annealed at $600^{\circ}C$.>.