• Health Policy and Management
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• 제10권1호
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• pp.126-147
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• 2000

This paper empirically explores the nature of the medical service industry and its various propagation effects on the economy in the input-output model, as revealed by a comparative analysis between Korea and Japan. The main findings of the paper are as follows; First, the growth of medical industry induces above-average effect on employment. Second, the industry is of the characteristics of weak both backward and forward linkage effects implying a 'final demand dependency industry'. When compared with public service sectors, however, the medical services industry shows stronger backward linkage effect than those sectors. Furthermore, it has strong repercussion effects on the goods industries. Third, in order to produce per unit of services, the medical services industry of Korea uses relatively more drugs and medical devices than that of Japan. In general, it has been shown that production structure of medical service industry in Korea is 'hardware-oriented' one; on the other hand, 'software-oriented' in Japan which means that, as intermediate inputs, outsourcing and informatization has been used than those of Korea. From the findings of the paper it could be emphasized that the medical organizations in Korea should put more efforts on shifting the current hardware-oriented production structure to strengthen core competence by enhancing productivity and by outsourcing to improve efficiency of production process. However, the medical organizations in Korea would not have enough incentives for high value-added production structure because they enjoy high operating surplus. Therefore, it would be necessary that government policy should be taken into account of these environments.

• IEMEK Journal of Embedded Systems and Applications
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• 제3권4호
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• pp.198-206
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• 2008

Internet protocol television (IPTV), one of the most emerging services, offers multimedia streaming services with security, reliability, and relevant quality of service (QoS)/quality of experience (QoE). It provides added values to all the involving players and also brings technical and business challenges to them. For IPTV services, we expect to adopt the next generation network (NGN) environment for high quality and the Web technologies for personalization to meet the customer's necessity. Web can provide an open, flexible, and agile platform. Therefore, in this paper, we propose personalized IPTV services based on Web-based open platform in NGN environment and present functional architecture for Web-based personalized IPTV services. Technical issues for deploying the proposed IPTV services using Web are also provided. The objective of this paper is to analyze the critical architectural issues for developing viable and feasible networking platform models for personalized IPTV services.

• Food Science and Preservation
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• 제12권5호
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• pp.432-435
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• 2005

In order to assess the possibility in utilizing the rice soybean paste (rice doenjang) powder as food processing materials, the quality of cookies added with 0, 1, 3, 5, and 7% of rice soybean paste powder was investigated. Lightness decreased from 74.14 to 62.83, while redness increased from 6.30 to 11.14 with increasing rice soybean paste powder contents. Hardness value of the cookies was increased from 426.29 g to 829.29 g as increasing soybean paste powder amounts from 0% to 7%. In sensory evaluation, the cookie added with 5% soybean paste powder showed the highest acceptable scores. Approximate composition of cookies containing rice soybean powder was composed with 2.4~2.7% of moisture, 6.8~7.5% of crude protein, 22.6~27.3% of crude fat, 0.8～5.5% of crude fiber and 0.5~1.1% of crude ash.

• The Korean Journal of Food And Nutrition
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• 제33권3호
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• pp.299-308
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• 2020

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 ㎍/g to 696.09 ㎍/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 ㎍/g to 387.8 ㎍/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.

• The Korean Journal of Food And Nutrition
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• 제31권6호
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• pp.883-889
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• 2018

This study was carried out to investigate the quality characteristics of yanggaeng added with jujube extracts. The jujube extracts were incorporated into yanggaeng at different levels (containing 25%, 50%, 75%, and 100% jujube extracts) based on the total weight of water. To analyze the quality characteristics in the manufacture of yanggaengs, pH, moisture content, density of dough, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test were determined. As the content of jujube powder increased, the pH of yanggaengs decreased but the acidity increased. There was no significant difference in the moisture content depending on the addition of jujube extracts. The color, lightness and redness of yanggaengs decreased as the concentration of the extract increased, whereas the yellowish color increased. As the jujube extracts content increased, total polyphenol content, antioxidant activity, reducing sugar and total tannins significantly increased. The yanggaeng contains jujube extract with acceptable sensory properties, such as color, sweet taste, and overall acceptability, which could be integrated into yanggaengs to meet the taste and functional needs of the consumers.

• Korean Journal of Environmental Agriculture
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• 제20권1호
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• pp.28-33
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• 2001

Lettuces were grown hydroponically in three different nutrient solutions, normal and 30 or 50 mM $KNO_3-added$ nutrient solutions, and the electrical conductivities of the nutrient solutions were 1.0, 4.5, and 6.5 dS/m, respectively. Lettuces grown in the $KNO_3-added$ nutrient solutions showed a decrease in the germination ratio and the lower indices of growth, such as plant height, stem diameter, leaf length, and leaf width. Microsomes were prepared from the roots of lettuce and characteristics of microsomal ATPases were investigated. The activities of microsomal ATPases grown in the 30 mM and 50 mM $KNO_3-added$ nutrient solutions were higher than that grown in the normal nutrient solution. The highest activities of microsomal ATPases were observed at pH 7.0 in all culture conditions. The activities of microsomal ATPases were increased in a reaction buffer solution containing high concentration of $K^+$, whereas they were decreased in a reaction buffer containing $Na^+$. The stimulating effect of $K^+$ in the reaction buffer was greater on the microsomal ATPases of lettuces grown in the $KNO_3-added$ nutrient solutions than that grown in the normal nutrient solution. These results imply that the activities of microsomal ATPases in the root tissue are increased as increasing the $KNO_3$ concentration in the hydroponical nutrient solution.

• The Bulletin of The Korean Astronomical Society
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• 제40권2호
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• pp.60.1-60.1
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• 2015

We present the current operation status of StarDB web services by showing its user access statistics. The StarDB web services started its operation in late November, allowing world-wide users to access results of new variability analysis for Northern Sky Variability Survey light curves. New analysis results of various time-series data have been added to the StarDB services. Importantly, our services have supported a simple cone search, which is an internationally well-defined catalog search interface in the international Virtual Observatory systems. We have collected user access statistics such as how users find our analysis data since its operation in later November. We expect our analysis of the StarDB operation to help Korean community members who plan and operate their own web services preparing for a future era of big survey data.

• 한국정보통신설비학회:학술대회논문집
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• 한국정보통신설비학회 2007년도 학술대회
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• pp.100-103
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• 2007

For several ten years, the Internet and IT services have been greatly developed in PC area and with this, new BM and services with terminals like Post-PC and Non-PC types will come into the spotlight in few years. In various fields of service, terminals exclusive to individual service come into the market already, the hardware and the contents used in the terminals are circulating. The communication service providers are very enthusiastic about developing and providing various services in order to overcome the growth limit of existing network connection service. And they think that providing the Non-PC type Information Appliance services will make added values and be sources of making profits in next generation. Hereupon we are going to observe the Non-PC type Information Appliance services, the structure of the service platform that make that services possible, and their prospect.

• The Korean Journal of Food And Nutrition
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• 제34권6호
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• pp.641-649
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• 2021

The objective of this study was to evaluate the quality characteristics of mozzarella cheese added wine concentrate. Mozzarella cheese was produced with different additives of wine concentrate which were 0~5%. The pH and the total acidity of the Cheese were analyzed. We also examined the radical scavenging activities for the antioxidant effect of samples and evaluated for their total polyphenol, and total flavonoid contents. The pH of Meoru wine cheese (6.28~6.37) was significantly higher and total acidity tended to decrease compared to that of the control. L^* (lightness) of the wine cheese decreased with increasing amounts of wine concentrates whereas a^* (redness) tended to increase. In the texture profile analysis, Meoru wine cheese showed higher values of hardness, gumminess, and chewiness. The ABTS radical scavenging activity of Meoru wine cheese showed the highest value when wine concentrate amounts were 2%. The DPPH radical scavenging activity was significantly increased in cheese added with wine concentrate. Total polyphenol contents and total flavonoid contents of Meoru wine cheese tended to increase with increasing amounts of wine concentrate. This research result highlights the positive influence of wine concentrate addition in cheese. Also, these results are expected to impact the experience programs in farm wineries.

• Journal of Information Technology Services
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• 제16권4호
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• pp.1-13
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• 2017

This study examines how specific technology from Information and Communications Technology (ICT)-which plays a critical role in increasing productivity by promoting a spread of technology across the society though the use of big data, mobile or wearable devices-impacts of the productivity of society and productivity of added values, respectively. The impact of technology was studied from the perspective of efficiency levels of input. In order to provide an analysis, we have categorized ICT into 16 specific technologies and have set the number of companies and number of employees each as an input factor while setting the respective output and the output of added values as an output factor. Afterwards, we have applied data envelopment analysis (DEA) which is a form of nonparametric frontier analysis and measured the productivity and efficiency of added values for each technology. According to the analysis results, there were 2 technologies by the CRS standards, and 3 technologies by the VRS standards that showed relative efficiency levels. We have also presented some efficiency improvement strategies for specific technologies that revealed relative inefficiency and offered a reference set and projection point. In addition, we provide an analysis on scale efficiencies (SE), diminishing returns to scale (DRS), and increasing returns to scale (IRS) of each ICT.