• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.532-538
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• 2006

Physicochemical and sensory characteristics of the jelly prepared with various levels of resistant starch were investigated in this study. Water content of RS10 sample group had significantly the highest value of 12.55% and that of the RS20 sample group had significantly the lowest value of all (p<0.05). RS20 sample group had significantly the highest value in sweetness. The value of pH were decreased with increased levels of the resistant starch in jelly preparation. The Hunter L values were not significantly different among the sample groups, but the RS20 sample group had the highest value of all. The hardness was increased as the addition levels of the resistant starch was increased. Results of sensory characteristics of RS20 sample group showed significantly the higher values in strawberry aroma, sweetness and after taste and significantly the lower value in stickiness than those in the other sample groups at p<0.05. Strawberry flavor, springiness and glossiness of RS5 sample group had significantly the largest values of all (p<0.05). The sensory properties of clarity and glossiness were negatively correlated with the mechanical properties of the color value and hardness at p<0.05. Sensory sweetness and after taste showed negative correlation with the values of pH in jelly preparation(p<0.05).

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.621-634
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• 1996

This study was conducted to investigate the eating patterns of Korean men by analyzing the relation among their socio-demographic characteristics, value toward food and nutrition, and eating behavior. Nine hundred twenty nine Korean men were selected by the stratified random sampling method. The socio-demographic characteristics of the subjects had a significant influence on their value toward food and nutrition. After in their sixties had meals for physiological needs rather than for nutrition or preference. Highly educated people, professional workers, office workers and people in the higher incomes, placed a higher value toward food and nutrition. In addition, rural inhabitants had a significantly lower value toward food and nutrition. They mainly ate to satisfy their hunger. The subjects' eating behavior had a significant difference according to their socio-demographic characteristics. The aged and the less educated valued breakfast the most, and showed a preference for rice as the staple food. The rate of skipping meals for this group was low. The higher their income, their eating behavior score was equally high, while the primary industrial workers and rural inhabitants had a low eating behavior score. Value toward food and nutrition had a significant influence on eating behavior. Those that placed a high value toward food and nutrition showed a marked tendency to choose bread or noodles rather than rice. In addition, those who placed a high value on food and nutrition skipped fewer meals and had a higher eating behavior score.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.342-349
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• 2019

This study was purposed to study on employment preference and employment perception and job value of dental hygiene department graduating students. The subjects of the study were 111 graduating students on 4-year-course K-University, dental hygiene department at W-city in Gangwon-do. The questionnaire consisted of 30 questions about general characteristics, employment characteristics and job value. The data were analyzed using the frequency analysis, Mann-Whitney U-test or Kruskal-Wallis test, and the Pearson's correlation between the level of job recognition with IBM SPSS Statistics ver. 20.0. The significance level was 0.05. There were significant difference between major satisfaction, grade, number of certificate and job value(p<0.05). Each questions of job value showed a significant correlation(p<0.01). Although there are limited sample qroups, this study identified employment characteristics and job value of dental hygiene department graduating students on 4-year-course and could be used for future career and job guidance.

• Asia-Pacific Journal of Business
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• v.14 no.1
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• pp.131-148
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• 2023

Purpose - Since the 2020s, the management philosophy of Chinese firms' ESG has been rapidly established under the leadership of the Chinese government. We empirically analyze the ESG characteristics and effects on corporate value of Chinese firms. Design/methodology/approach - Using OLS and random effect panel regression analysis, we identify ESG determinants. In analyzing the impact on corporate value, likewise a large number of literatures, we adopt a 2SLS methodology using instrumental variables in the reason of endogeneity between ESG and firm value. We analyze using the G2SLS methodology, which is improving the efficiency of the estimation coefficients along with 2SLS. Findings - We find that ESG ratings are high in state-owned and foreign capital invested companies, ESG ratings are low in companies with a high proportion of non-floating stocks which implies information asymmetry. However, there are no significance in the institutional investor's, the major 10 largest shareholders' and manager's ownership. Furthermore, we can support most of the hypotheses that ESG ratings will be high in companies with high management performance. ESG ratings are significantly higher in companies with high ROA, rich in cash asset, low debt ratio, and large size. we strongly support the hypothesis that the higher the ESG rating, the higher the firm value, and ESG has a moderating effect on state-owned companies, non-floating shares, the ownership of institutional investors, manager, and the 10 major shareholder. In particular, state-owned companies, the proportion of non-floating shares, and the ownership of the 10 major shareholders have a negative impact on firm value, however, ESG attenuates this negative effect. Research implications or Originality - This study looks forward to enhancing our understanding of ESG characteristics in East Asia.

• The Journal of Information Systems
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• v.32 no.1
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• pp.1-21
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• 2023

Purpose The purpose of this study is to investigate the intention of early application users in consideration of the characteristics of digital finance-based MyData service users. It is expected that user characteristics will affect the intention to use MyData service, which has not yet been advanced, and accordingly, it will examine how the characteristics of the initial users of MyData service and the intention to use it are connected. Design/methodology/approach The model used in this study is a value-based adoption model (VAM), and a lot of research has been conducted on information technology and online user acceptance and continuous use intention of online users. VAM has been proven useful through empirical analysis in many studies. The value-based acceptance model is a method of analyzing the intention to use Benefits and Sacrifices as the main elements of perceived value. It can be said to be a model that can analyze the benefits of use and the sacrifices to be made. Findings According to the analysis results of this study, it was found that usefulness, enjoyment, and reliability, which are the benefits of MyData service apps, had a positive effect on perceived value, which is partially consistent with existing research results. However, it was found that complexity, which is the sacrifice of MyData service apps, negatively affects perceived value and security has no negative impact. The results of security are considered to be complementary to financial institutions because MyData service deals with financial data based on personal information, and the research hypothesis is rejected because users' demands are relatively low. Therefore, MyData service apps should do more to increase benefits (usefulness, enjoyment, and reliability) than to reduce sacrifice (complexity) to users.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.1
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• pp.111-115
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• 2020

In this paper, I proposed an effective technique for accurately predicting pixel values using edge components. Adjacent pixel values are similar to each other. That is, generally, similarity exists between adjacent pixels in an image. In the proposed algorithm, edge components are detected using the surrounding pixels in the first step, and pixel values are estimated using the edge components in the second step. Therefore, the prediction accuracy of the pixel value is improved and the prediction error is reduced. Pixel value prediction is a necessary technique for various applications such as image magnification and confidential data concealment. Experimental results show that the proposed method has higher prediction accuracy and fewer prediction error. Therefore, the proposed technique can be effectively used for applications such as image magnification and confidential data concealment.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.1073-1077
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• 1997

In this paper, we have studied internal quality including chemical compositions, microscopic structure and nonmetalic inclusion of test materials. We have analyzed machining characteristics including tensile strength value, impact value, hardness value etcs. Test materials are usd martensitic heat resisting steel, STR11 and STS420J2. The obtined results are as follows : 1. In analyzing internal quality, STR11 and STR420J2 have typical martensite structure and a minute needle-shaped structure. 2. Tensile strength and reduction of area and hardness value are large STR11 than STS420J2. But elongation impact are smaller STR11 than STS420J2. 3. Fracture surface of tensile speciman is ductile in STR11 and STS420J2.

• Proceedings of the Earthquake Engineering Society of Korea Conference
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• 2001.09a
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• pp.52-56
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• 2001

In order to get information on more reliable S-wave attenuation characteristics in the Gyeongsang Basin, local earthquake data compiled during the period of years 1997~2000 are analyzed using spectral smoothing technique. Total 421 seismograms recorded at 12 local stations by 68 earthquakes of local magnitudes equal to or greater than 1.4 are examined. Among them, 155 records with good S/N ratio were analyzed. As results, statistically well constrained attenuation characteristics are fecund. Those are; (1) 0.000158362 < $x_{q}$-value (0.000196474) < 0.000234586, (2) 0.00657 < $x_{s}$-value (0.01061) < 0.01465, and (3) 1158 < Q-value (1383) < 1716, where the upper and low limits are values with 95% confidence level. We obtained remarkably well constrained $X_{s}$-value which has not been determined previously. The results can be used as input data far ground motion computations in earthquake engineering.ing.g.

• Journal of Ginseng Research
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• v.22 no.3
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• pp.193-199
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• 1998

The purpose of this study was to Investigate characteristics of the water soluble browning reaction products (WS-BRPs) from Korean red ginseng by heat treatment. Absorbance of WS- BRPs was increased with increases of heating temperature and time, but pH value were decreased In Muter color value L and b value were decreased, while a value was increased. and absorbance at 280 nm in spectrum of the WS-BRPs was increased according to the increase of heating temperature. When the WS-BRPs were applied on Bio-Gel P-30 column after heating and pH treatment, two majors browning products increased according to the progress on time. And pH 3.0 increased in quantity of high molecular fractions and pH 8.0 increased in quantity of low molecular fractions.