• Journal of the Korean Operations Research and Management Science Society
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• v.32 no.3
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• pp.81-96
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• 2007

This paper analyses the Korean information and communication technology supply side across the economy using 1995, 2000 and 2003 input-output tables. Input-output analysis considers inter-industry relations in an economy, depicting how the output of one industry goes to another industry where it serves as an input, and thereby makes one industry dependent on another both as customer of output and as supplier of Inputs. It can be evaluated that the recent growth of Korean ICT sector has come from the development of communication service and equipment industry and software industry. Although the high performance and positive revealed comparative advantages in ICT manufacturing sector, the value added and employment in that sector are not satisfactory. It may reflect in part high portion of imported intermediate goods in ICT manufacturing. However, it is fortunate that ICT services, which accounted for relatively high value added, induce the development of ICT manufacturing and follow strong export performance. Moreover, it is expected that the software sector with high value added and employment will be a major driver of ICT growth.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Journal of Information Management
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• v.29 no.1
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• pp.40-53
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• 1998

Internet is having the most significant impact on library and information services. This article describes introduction of Internet and the value-added information services using Internet resources. As a current awareness service using E-mail, Zephyr of the University of Washington, BM-SwetScan of the Boehringer Mannheim GmbH, and JContent of the KAIST are introduced. As a web-based integrated system, HarperSource, Ei Village, IPL, and ETLARS are introduced. Locating, filtering, evaluating, and organizing Internet information resources remains a main challenge.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.14 no.3
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• pp.30-39
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• 2006

The purpose of this study is to analyze how much Air Transportation Industry contribute to national economy by measuring economic spreading effects of Air Transportation Industry on national economy. To achieve the purpose of the study, the study uses an Air Transportation Input-Output Table of year 2000 of korea. The results shows that Air Transportation Industry induce 274,530.8 billion won of national production, import inducement 13,7073.7 billion won, value-added 110,994.9 billion won, especially Air Transportation Industry shows that production inducement coefficient is 1.36803, import inducement coefficient is 0.60581, value-added coefficient is 0.45189, income inducement coefficient is 0.18599 and employment inducement coefficient is 0.00841.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.05a
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• pp.46-51
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• 2002

A grinding technology is very essential to finish the surface of IT and BT industrial application parts such as wafer, optical connection part and lenses etc. However the finding machine has bead depended on imports. Especially, it is completely imported for machining high precision part relevant to domestic electric and communicational industries. The amount to import grinding machine is about $110milions. It takes about 35% of total import amount of all the machine tools. A domestic finder manufacturer is a very small-scaled bussinessman and research facilities is poor. Recently, it is increasing to demand high speed and precision grinding technology because it brings cost down and value added up. Its further study will be something related to inteligent grinding system fur value added and high precision part. It will make domestic grinding technology to its advanced country level.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1933-1941
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• 2019

Objective: This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods: Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine was changed by 4:0 (control), 3:1 (T1), 1:1 (T2), 1:3 (T3), 0:4 (T4), and pickled samples with 0.012% sodium nitrite (PC, positive control) and nitrite free brine (NC, negative control) were considered as the control. Results: The pH values of cured pork loins with FSC were decreased with increasing addition level of FSC. Cooking loss was not significantly different among all treatments. T4 had the lowest value in moisture content and lightness value and the highest value in curing efficiency. The redness value of T4 was not significantly different from that of PC in raw. After cooking, however, it was higher than that of PC. The yellowness value of cured pork loin added with FSC was increased with increasing level of FSC. Volatile basic nitrogen content of cured pork loin added with FSC was higher than PC and NC. Thiobarbituric acid reactive substance value of cured pork loin added with FSC was decreased with increasing FSC level. Residual nitrite level and shear force were increased with increasing FSC level. In the sensory evaluation, sensory score for flavor, off-flavor, chewiness, juiciness, and overall acceptability were not significantly different among all treatments. However, sensory score for color was increased when the concentration of FSC added to pork loin was increased. Conclusion: The FSC solution had a positive effect on redness and lipid oxidation. As shown by the results in protein deterioration and sensory, Swiss chard can replace sodium nitrite as natural curing agent.

• Journal of Korea Trade
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• v.27 no.4
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• pp.1-18
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• 2023

Purpose - The purpose of this paper is to study how flexibility and mutuality in determining trade terms impact logistics efficiency in the context of relational theory. Additionally, the effect of relational contracts on logistical efficiency relative to the value of the goods being traded is investigated. Design/methodology - According to the relational contract theory, we developed 17 factors utilizing a 7-point Likert scale to measure variables related to flexibility, mutuality, logistics efficiency, and the added value of goods. The survey occurred over four months, and was distributed directly, and via email, phone, and online Google surveys. A total of 403 surveys were collected out of 1,800 distributed, and 380 were analyzed. The principal respondents were import/export companies and members of the Korea International Trade Association and the Korea Small and Medium Business Export-Import Association. The collected data were analyzed using frequency analysis, exploratory factor analysis, and correlation analysis using SPSS ver. 26.0 statistical software, and hypothesis test results were derived using Process Macro ver. 3.5. Findings - This study provides evidence that negotiation flexibility for trade terms affects the efficiency of the logistics process, and the mutuality of such arrangements is shown to be associated with the flexibility and efficiency of logistics processes. Additionally, it has been established that companies whose trade goods possess a low degree of added value may experience increased efficiency in logistics operations if they agree to trade terms that are both flexible and mutually beneficial with their counterparts. Originality/value - This study suggests that in an environment of rapidly shifting global logistics and unpredictable related costs, trade companies may be able to improve logistics efficiency by establishing flexible, mutually beneficial trade terms when entering into contracts. Furthermore, it is suggested that companies dealing in low-value-added products may improve the logistical performance of approaching trade from a perspective of relational contracts.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.2
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• pp.187-193
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• 2021

In February 2020, Gyeonggi-do paid the world's first Data Dividend to local residents of Gyeonggi Province who produced data using local currency. Currently, Data Dividend is being paid to consumers who have produced data, but this paper studied the expansion of Data Dividend qualifications according to the contribution to creating added value. First, it raised the question of whether it is right for the recipient of Data Dividend to have only the consumers who produced the data. Second, by analyzing the four elements of data valuation criteria that influenced the creation of added value identified the objects that influence the creation of added value. The 4 factors were divided into productivity, effectiveness, concreteness, and usability, and the objects corresponding to each factor were analyzed. Accordingly, it was determined whether platform workers contributed to the creation of added value. In conclusion, it was confirmed that not only consumers, who were the first data producers, but also platform workers who contributed to the concreteness of data valuation to create added value can qualify for Data Dividend. Since this paper focuses on the necessity of data allocation centered on platform workers among the objects, the validity of objects that influence added value other than platform workers are excluded.

• Journal of the Korean Society for Library and Information Science
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• v.37 no.4
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• pp.53-68
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• 2003

This study is an attempt to re-examination of information value and it´s economic efficiency from the viewpoint of information science. This study focuses on the analysis of the considerable discussions about added value of information and cost-benefit analysis of information. This study shows that the researches of information value or value-added information have dealt with the effect of information use and the measuring information efficiency concerns cost-benefit analysis of information services. A case study on ‘the national digital library program’ is also demonstrated as a pilot model for the cost-benefit analysis of information services.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1006-1013
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• 2014

This study is aimed at examining the usefulness of mugwort as an alternative of western herb by making widely known tomato sauce with mugwort powder added, the ingredient that has a bio-active substance. The control group showed the highest percentage of water from tomato sauce, 89.24%. The sauce with mugwort added in by 2% showed the lowest pH, 4.55. The brightness L value for chromaticity got lower significantly (p>0.001) as the amount of added mugwort increased, and red a value and yellow b value were high in the control group for 18.06 and 16.84 respectively, and got reduced as the amount of added mugwort increased. The salinity was the highest in the sauce mugwort added in by 2% for 1.02. Sugar content and reducing sugar were the lowest in the sauce mugwort added in by 2% for 9.49 and 56.01. As measuring total count change, no microorganism was found until $10^{th}$ day of storage, and was 0% $1.7{\times}10^3CFU/mL$ on the $15^{th}$ day, and no microorganism was found in the 1.5% and 2% added groups. Lastly for 60 days of storage, the control group without mugwort showed the highest microorganism count for $3.1{\times}10^8CFU/mL$ In a sensory test, color was in the 1% added group was 5.28, higher than the control group which showed 4.78, but there was no significant difference. Taste was rated most highly in the 1.5% added group for 5.65. After taste was also rated most highly in the 1.5% added group for 5.8. Overall preference was the highest in the 1% added group for 5.79. From the results, tomato sauce with mugwort added in showed the high storage capacity and was rated highly in the preference test. The possibility of the alternative of western spice and the potential to use Korean spice for other western spice were observed again.