• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.16 no.1
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• pp.55-69
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• 2021

For the national economic development, the participation of women in the social and economic activities is crucial. The popularization of start-ups, digital transformation, and WEconomy trends have lowered the barriers to opportunities for women to start a business and provide an environment in which women can grow faster. This paper examines the significance and process of success of women entrepreneurs and the characteristics of innovation strategies and achievements by linking the recently changing business environment of a company, factors influencing the success of women entrepreneurship, and innovation activities. To this end, four companies' cases were analyzed in the fields of distribution/service and consumer products/services, which are areas of large investment among female startups. The result shows that women entrepreneurs recognize the meaning of success as creating and continuing to create a 'corporate value through establishing a trust relationship with customers' within the 'balance between personal life and work.' In terms of the business ecosystem, women entrepreneurs strive for 'business activities based on the win-win growth of consumers, producers and sellers' for success, and rather 'focus on the process with a problem-solving approach' rather than achieving performance-oriented goals. Also through excellent power of observation, flexibility, and execution power, women entrepreneurs conduct business by adapting to changing trends. In terms of innovation activities, the innovation strategy of women-led companies puts priority on 'creating the value customers want' and focuses on innovation in the 'customer-centric business model' rather than technological innovation. As such, women-led companies show several differentiated characteristics, which enable them to create corporate value and achieve sustainable growth. The barriers to challenges and opportunities for women to start a business have been lowered, and an ecosystem has been created for female startups to grow. But why are there still so few women entrepreneurs, and the answer to where we need to close these gaps is ultimately a close analysis and investigation of the field. We must present milestones for growth steps through the accumulation of case studies of women startups that have exited. In addition, women can stand as economic agents only when the policy targets are subdivided and specific approaches to child-rearing and childcare for women entrepreneurs must be taken. This paper expects to serve as basic data for follow-up studies and become the basis of research for women entrepreneurs to grow as economic agents.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.38B no.2
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• pp.140-145
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• 2013

This paper proposes the high speed LDPC decoder structure base on the DVB-S2. Firstly, We study the solution to avoid the memory conflict. For the high speed decoding process the decoder adapts the HSS(Horizontal Shuffle Scheduling) scheme. Secondly, for the high speed decoding algorithm normalized Min-Sum algorithm is adapted instead of Sum-Product algorithm. And the self corrected is a variant of the LDPC decoding that sets the reliability of a Mc${\rightarrow}$v message to 0 if there is an inconsistency between the signs of the current incoming messages Mv'${\rightarrow}$c and the sign of the previous incoming messages Moldv'${\rightarrow}$c This self-corrected algorithm avoids the propagation on unreliable information in the Tanner graph and thus, helps the convergence of the decoder.Start after striking space key 2 times. Lastly, and this paper propose the optimal hardware architecture supporting the high speed throughput.

• Journal of Aerospace System Engineering
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• v.14 no.5
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• pp.91-99
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• 2020

A liquid rocket engine goes through many tests to prove its performance before liftoff. It means the tests for setting ignition and start-up conditions or a test on design condition, which verifies the design performance. However, the development process requires verification of performance under off-design conditions through tests involving different operating conditions, which affects the duration of engine development. The off-design performance test is performed by altering the conditions of the propellant supplied to the engine in conjunction with the engine performance test that varies the opening of the control valves in the engine. This paper is based on the results of the engine tests performed at the KSLV-II engine test facilities in the Naro Space Center and describes the operations of the test facility for off-design condition test that changes the inlet conditions of the turbo-pump due to changes in the pressure and temperature of the propellant supplied to the test engines.

• Journal of Environmental Science International
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• v.1 no.2
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• pp.125-136
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• 1992

Digestion of a municipal wastewater sludge by the anaerobic sequencing batch reactor (ASBR) was investigated to evaluate the performance of the ASBR process at a critical condition of high-solids-content fined. The reactors were operated at an HRT of 10 days with an equivalent loading rate of 0.8-1.5 gVS/L/d at 35$^{\circ}C$ The main conclusions drawn from this study were as follows: 1. Digestion of a municipal wastewater sludge was possible using the ASBR in spite of high concentration of settleable solids in the sludge. The ASBRS with 3- and 4-day cycle period showed almost identical high digestion performances. 2. No adverse effect on digestion stability was observed In the ASBRS in spite of withdrawal and replenishment of 30% or 40% of liquid contents. A conventional anaerobic digester could be easily converted to the ASBR without any stability problem. 3. Flotation thickening occurred in thicken step of the ASBRS throughout steady state, and floating bed volume at the end of thicken period occupied about 70% of the working volume of the reactor Efficiency of flotation thickening in the ASBRS could be comparable to that of additional gravity thickening of a completely mixed digester. 4. Solids were accumulated rapidly in the ASBR during start-up period. Solids concentrations in the ASBRS were 2.6 times higher than that in the completely mixed control reactor at steady state. Dehydrogenase activity had a strong correlation with the solids concentration. Dehydrogenase activity of the digested flu형e in the ASBR was 2.9 times higher than that of the flu형e in the control reactor, and about 25 times higher than that of the subnatant in the ASBR. 5. Remarkable increase in equivalent gas production of 52% was observed at the ASBRS compared with the control reactor in spite of similar quality of clarified effluent from the ASBRS and control reactor. The increase in gas production from the ASBRS was believed to be combined results of accumulation of microorganisms, higher driving force applied, and additional long-term degradation of organics continuously accumulated.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.576-584
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• 2020

The effect of conducted using Q research method, which is one of qualitative analysis methods that can approach in-depth and essential meaning of Spanish restaurant's perception of dining out consumers. The purpose of this study is to classify Spanish restaurant's perceptions of catering consumers by type, to find out the characteristics among them, and to suggest future improvement directions. An exploratory study was conducted using Q-methodology to analyze the subjective perceptions of restaurant customers in Spanish restaurants. To this end, the Q-sort, which consists of a statement card, a P-sample, and a classification process, was analyzed through Q factor analysis using the PC QUANL program. The results were classified into two types. Type 1 (N=10): Spanish restaurant preference, Type 2 (N=7): The name of the factor was set as the type of professionalism in Spanish restaurants. Each type was found to have different characteristics. Each subjective perception detected through this analysis can be used as basic data for various studies.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.163-176
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• 2017

With the increasing importance of BPO for sustainable growth of small venture business, BPO theories have been developed over the past several decades. This study was designed to examine the contextual factors affecting the managerial attitudes towards the BPO of small venture business, as well as the intentions to increase its level. The findings suggest that cost saving was not the primary ingredient positively affecting the attitude towards BPO. However, both specialized resources and quality improvement had a positive relationship with the attitude towards BPO. Finally, this study identified that a positive attitude towards BPO positively affects the intention to increase the level of BPO. This study implies that the survival and success of small venture firms necessitates that they utilize BPO effectively and efficiently in today's highly globalized and severely competitive environments.

• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1207-1217
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• 2014

2011 Korean Economic Census is the first economic census in Korea, which contains text data on menus served by Korean-food restaurants as well as structured data on characteristics of restaurants including area, opening year and total sales. In this paper, we applied text mining to the text data and investigated statistical and technical issues and characteristics of Korean text mining. Pork belly roast was the most popular menu across provinces and/or restaurant types in year 2010, and the number of restaurants per 10000 people was especially high in Kangwon-do and Daejeon metropolitan city. Beef tartare and fried pork cutlet are popular menus in start-up restaurants while whole chicken soup and maeuntang (spicy fish stew) are in long-lived restaurants. These results can be used as a guideline for menu development to restaurant owners, and for government policy-making process that lead small restaurants to choose proper menus for successful business.

• Journal of Wetlands Research
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• v.9 no.1
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• pp.123-131
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• 2007

Effect of nitrogen-load condition on hydrogen ($H_2$) production and bacterial community in a continuous anaerobic hydrogen fermentation were investigated. The slight $H_2$ production on extremely low nitrogen-load condition (C/N ratio: 180) at the start-up period. The highest $H_2$ production was obtained when the C/N ratio was 36, the $H_2$ production yield ($mol-H_2/mol-glucose$) reached to 1.7, and it was indicated that Clostridium pasteurianum mainly contributed to the $H_2$ production. The $H_2$ production was decreased on both the lower (C/N: 72) and higher (C/N: 18) nitrogen-load conditions. The excess nitrogen-load was not always suitable for the hydrogen production. The fluctuation of $H_2$ production seemed to be caused by a change in the bacterial community according to the nitrogen-load condition, while a recovery of $H_2$ productivity was possible by a control of nitrogen-load condition through the bacterial community change. When the nitrogen-load condition was not suitable for hydrogen production, the lactic acid concentration was increased and also lactic acid bacteria were definitely detected, which suggested that the competition between hydrogen fermentator and lactic acid producer was occurred. These results demonstrated that the nitrogen-load condition affect on the $H_2$ productivity through the change of bacterial community in anaerobic hydrogen fermentation.

• The Research Journal of the Costume Culture
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• v.28 no.3
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• pp.376-388
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• 2020

The purpose of this study was to analyze the current status and contents of color-related education programs as lifelong education and to determine the necessity of color education and directions for future development. The findings of this study, first show that the general welfare center, which is striving to develop abilities and promote welfare, was opened mainly for professional education, rather than hobby-oriented education. Accordingly, pricing was set at a lower level than the three institutions and centers, but without a variety of programs or hobby-oriented courses. Second, as the purpose of the set-up is to be established, the general welfare center should be considered an area for hobbies along with expertise, and various courses should be opened. Although the department store's cultural center focused on programs for cultural and leisure use and promotion, it is necessary to extend the program to attempt to approach it in a short-term process rather than a one-time class. The lifelong education center established as a subsidiary of the university' was opened as an area for of painting such as oil painting and watercolor and drawing which have much in common school should learn and start basic theory and practice, so there was much difference. Third, if it is changed to a developed form of color-oriented education according to the purpose of each center and institution presented in the results of this research, a good response will be possible to further improve the quality of life and develop professionalism and creativity.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.463-469
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• 1988

The effects of moisture content and particle size of rice flour on the physical properties of the extrudate were examined by using a autogeneous single screw extruder. The moisture contents tested were in the range of 17-28% and the particle sizes were 18-60mesh and 60-120mesh. Samples were taken at different temperatures from the start-up period to the steady state operation. The expansion ratio increased and bulk density decreased as the moisture content and particle size of the flour decreased. The cutting force decreased and the air cell size became uniform as the moisture content and particle size of the flour decreased. As the moisture content increased, the yellowness of the extrudate powder decreased, while the lightness increased, the apparent viscosity increased and the water soluble index decreased. Gelatinization and partial dextrinization were apparent during the extrusion process, and the degree of dextrinization was appeared to be influenced by the levels of moisture content and particle size of rice flour.