• Korean journal of food and cookery science
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• v.17 no.6
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• pp.589-597
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• 2001

This study was conducted to develop a standardized Korean cold noodle stock recipe which can be used in food service establishments. The qualities of three kinds of stock made of beef rib only(B group), beef rib added with chicken(BC group), and beef rib added with chicken and vegetable(BCV group) were investigated by using sensory evaluation and instrumental analyses for free amino acids and nucleotides during heating (2, 3, 4, and 6 hr) at 90$\pm$ 5$\^{C}$ The highest amino acid contained in B, BCV, and BCV groups was arginine followed by alanine, glycine, and glutamic acid. B and BC groups was extracted to the best contents of amino acids by heating for 4 hours but BCV group for 3 hours. Nucleotides were extracted from B and BC group between 3 and 4 hours of heating but in BCV group between 2 and 3 hours. In sensory evaluation, BCV group obtained the highest score for overall preference. In the measurement of color difference, BCV group was the lowest in L value(lightness) but the highest in b value(yellowness).

• Journal of Information Technology Services
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• v.17 no.3
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• pp.37-51
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• 2018

Recently, cloud computing market is growing geometrically in both private and public area, and many global companies in various domains have developed and provided cloud computing services. In such situation, Korean government made multiple plans for domestic cloud computing industry. However, most research institutes have focused on market size and status information, which makes actual effectiveness of cloud computing service hard to recognize. In this study, we define cloud computing Industry by rearranging Input-Output table published by the Bank of Korea to use Input-Output Analysis. The Input-Output Analysis was devised in 1963 by Leontief and it is used in many fields of study until now. It produces various coefficients that are able to identify production-inducing effect, value-added effect, labor-inducing effect, front and rear chain effect. The analysis results show that production-inducing effect, front and rear chain effect of cloud computing industry is low compared to other industries. However, cloud computing Industry possesses relatively high value-added effect and labor-inducing effect. It is because industry magnitude of cloud computing is smaller than other industries such as manufacturing, chemical industries. The economic effects of the cloud computing industry are not remarkable, but this result is significant to emerging markets and industries and presents the fresh way of analyzing cloud computing research field.

• Journal of Distribution Science
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• v.15 no.7
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• pp.5-17
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• 2017

Purpose - This study analyzes an economic effect on the project that Korean government supported for the vitalization of traditional markets using an input-output model. From 2002 to 2013, the government provided 180.8 billion won for a Management Modernization Project and 2.851 trillion won for a Facility Modernization Project for vitalization of traditional markets. Research design, data, and methodology - The present study conducted inter-industry analysis by matching industries related to the Traditional Market Project for the measurement, and calculated the ripple effect of each project. Result - The results from the study showed that from 2002 to 2012, the Management Modernization Project and Facility Modernization Project showed a 296.1 billion won effect on production inducement, a 158.7 billion won value-added inducement effect, and a 3,135-person effect on employment inducement in total. From 2002 to 2013, the Facility Modernization Project showed a 6.948 trillion won effect on production inducement, a 2.1109 trillion won effect on value-added inducement, and 40,209-person of effect on employment inducement in total. Conclusions - This study provided an empirical demonstration of a clear effect of the governmental support to traditional markets on developing regional economies. In particular, this study empirically analyzed and presented that there were a considerable amount of an economic effect by region due to governmental policy support to traditional markets.

• Journal of Korean Society of Forest Science
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• v.103 no.4
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• pp.630-638
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• 2014

This paper explores the economic spillover effects of forest therapy projects of Korea Forest Service, using the 2011 Input-Output Tables of Bank of Korea. We consider total expenditures on the construction of 20 forest therapy bases and Baekdudaegan Forest Therapy Base, and operation of 3 forest therapy bases. During the 8 years of 2010-2017, we find that these forest therapy projects generate 698 billion wons of production, 456 billion wons of value-added, and 8,176 new jobs.

• Korea Journal of Hospital Management
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• v.22 no.3
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• pp.46-60
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• 2017

The purpose of this study is to analyze the difference of productivity according to environmental factors among 25 Regional base public hospitals. Also this study is to propose a method to improve the productivity of Regional base public hospitals in the future by improving the public performance and stable management performance by studying the productivity variables affecting profitability. The survey period was based on the last three years, and 25 Regional base public hospitals were selected for the survey. The dependent variable is the total capital medical marginal profitability and the medical profit marginal profitability which are the indicators of profitability. The independent variable, productivity, is classified into three indicators: capital productivity, labor productivity, and value added productivity. The ANOVA analysis method was used to analyze the productivity difference according to the frequency factor and the environmental factors of the Regional base public hospitals. Finally, we conducted a hierarchical regression analysis to examine the productivity variables affecting profitability. The results of this study showed that there were differences in productivity due to environmental factors such as hospital size, competition in the local medical market, and differences in management performance. The difference in productivity and profitability depending on the environmental factors suggests that it is difficult for Regional base public hospitals in each regional base to perform a balanced public service. In order to overcome this, it is necessary to provide balanced medical services such as government financial support expansion, regional medical demand forecasting and facility infrastructure construction.

• Journal of Information Technology Applications and Management
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• v.26 no.6
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• pp.65-78
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• 2019

This study describes the accounting approach of separating the value chain components that occur between the origin and destination of a country's total exports, and applied this analysis to the nation's information and communication industry. As a result of this study, the analysis results of ICT's global value chain for the United States and China, focusing on Korea, are as follows: First of all, the value added standard was relatively lower than the export amount standard for the information and communication industry. In particular, the gap was starkly visible in the information and communication manufacturing sector, where global vertical specialization was developed relatively. As a representative sector, the computer-related equipment sector exported to China became more specialized vertically than other information and communication industries. Next, the method of participating in vertical specialization of Korea's information and communication sector and its relative position in the global value chain came from domestic products (0.25/35.16) whose total exports, which were double calculated in the case of the U.S. market, returned home. On the other hand, about 32.68 percent returned to the Chinese market. Finally, in the global value chain level, the SW sector occupied a medium vertical culture location for the information and communication equipment sector and the information and communication service sector.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.646-653
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• 2014

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.239-245
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• 2012

Mulberry fruit powder was substituted for wheat flour in pound cake recipes in amounts of 0%(control), 5%, 10%, 15%, and 20%. We measured the specific gravity of the dough, specific loaf volume, dough yield, baking loss, moisture content, pH, color, identified the texture, and conducted a sensory evaluation for each pound cake. Moisture content increased according to the amount of mulberry fruit powder, but specific gravity, dough yield, and pH decreased. Specific loaf volume and baking loss increased as the amount of mulberry fruit powder increased, but not considerably. The chromatic 'L' and 'b' values were reduced as more mulberry fruit powder was added to more pound cake, While the chromatic 'a' value increased. Texture hardness, springiness, gumminess and chewiness decreased as the pound cake contained more mulberry fruit powder. Cohesiveness did not show any considerable differences beteeen the cakes. A sensory evaluation showed a high preference for the pound cake made with 10% mulberry fruit powder.

• Journal of Korea Port Economic Association
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• v.18 no.2
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• pp.91-108
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• 2002

The World has been rapidly changing into either technological aspects or perception of those who has utilised to the corresponding informational impact. Whatever areas we have actually been involved in are strongly connected with this evolution of informational technology in one way or another. Logistics is not a exception as well as trade. Two main routes in distribution channel such as commercial and physical flow of goods, have been operating in terms of I-business. In order to activate E-trade with E-commerce, E-logistics should be utilised and emphasized in more efficient and effective manner of doing job as a facilitator. So, in this paper, it studied the role of E-logistics to make E-trade better work as well as to look into present situations in E-commerce. Then, it was identified that some facilities as 3PL or shipping company have to adopt information in their business process with a view of valued add service providers. This means those who have implemented E-Logistics activities, should be more competitive in the market, only when they provide the value-added total logistics services.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1252-1259
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• 2017

The objective of this study was to examine the effects of rice (R) and brown rice (BR) flour on the quality characteristics of morning bread. The quality characteristics of morning bread were determined by measuring the pH of the dough, dough raising power, moisture content, baking loss rate, specific volume, height, color value, texture analysis and sensory evaluations. The pH of the bread dough was highest on R1:BR2 and R0:BR3. The dough raising power and moisture content steadily and significantly decreased as the amount of added brown rice flour increased. The baking loss rate was highest on R3:BR0. The specific volume and height of morning bread were highest on R3:BR0 and R2:BR1. In color value, the L value decreased significantly as the amount of added brown rice flour increased, while a value and b value increased. The hardness, gumminess and chewiness of morning bread increased with an increase in brown rice flour. In consumer acceptability, R3:BR0, R2:BR1 and R1:BR2 showed the highest scores in all parameters. Characteristic intensity rating of roasted taste was lowest on R3:BR0. These results indicate that R2:BR1 showed similar quality characteristics as compared to morning bread without brown rice flour, with the optimal results appreciated with a 2:1 ratio of rice flour to brown rice flour.