• Korean journal of food and cookery science
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• v.25 no.4
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• pp.513-519
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• 2009

The principal objective of this study was to assess the effects of various concentrations of added mulberry fruit powder on the quality characteristics of Jeolpyon. The chemical composition as a whole was 10.23% moisture, 8.03% crude protein, 5.40% crude fat, 2.51% crude ash, and 6.98% crude fiber. The mulberry fruit powder was added to rice powder at ratios of 2, 4, 6 and 8%. The moisture contents of the mulberry fruit Jeolpyon samples ranged between $50.75{\sim}52.66%$. With regard to the color values the L-value decreased and the a-value and b-value increased with increasing amounts of added mulberry fruit powder. In the mechanical evaluation of the mulberry fruit Jeolpyon, the hardness, adhesiveness, cohesiveness, springiness and chewiness values were lower in the Jeolpyon samples with added mulberry fruit powder than in the samples with more than 0% mulberry fruit powder, respectively. In the sensory evaluation, the overall acceptability was deemed highest at a 4% level of added mulberry fruit powder. In conclusion, the Jeolpyon prepared with 4% mulberry fruit powder added to rice flour was assessed to as optimal formulation, in terms of its overall acceptability and textural qualities.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.100-104
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• 2000

The caloric contribution of diets supplemented with sucrose, corn oil, or tallow with or without additional calcium was examined using female CD1 weanling mice. Mice were limit-fed a semi-purified diet alone or with added isocaloric amounts from sucrose, corn oil, or tallow for 28 days. In addition, diets with suppelmental fat contained either 0.60% or 1.5% calcium. Fecal fat and fecal soap excretions were greater (p<0.06) for mice fed tallow than for those fed corn oil. Mean metabolizable energy values for sucrose, tallow, and corn oil averaged 4.01, 7.96, and 8.94 kcal, respectively. Retention of digested energy from sucrose, tallow and corn oil averaged 13%, 10% and 21%, respectively. Hence, per gram of added nutrient, retained energy from tallow averaged 1.60 and that from corn oil averaged 4.11 times that of added sucrose. Retained energy from added corn oil was greater (p<0.01) than from added tallow. On a retained energy basis, the relative value for corn oil was greater and the relative value for tallow was less than the metabolizable energy ratio of fat to carbohydrate proposed by Atwater of 2.25.Added calcium depressed(p<0.01) digestibilities of both dry matter and energy with a greater(p<0.01) effect on tallow than on corn oil. These findings imply that the source of fat and calcium in the diet influence the avail-ability energy in diets and should be considered in feed formulations.

• Journal of Digital Convergence
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• v.11 no.12
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• pp.1-10
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• 2013

The value added network service industry has played and important role in the telecommunication service industry and in the economic development of Korea. This study uses input-output analysis to investigate the role of value added network service sector in the Korean national economy for the period 2000, 2005, 2009, focusing on four topics in its application: production inducing effects, value-added inducing effect, employment-inducing effects by demand-driven model and supply shortage effect by supply-driven model, inflation impacts by the Leontief price model, finally analysing inter-industry linkage effects. The results of this study are as follows: production inducing effects analysis 2000 0.5253won to 2009 1.31314won, value-added inducing effects 0.25112won to 0.5337won employment inducing effects from 0.09749 to 0.21025 people grew, the supply shortage effect from 1.29003 to 2.12048won, price impact of Leontief price model was increased from 0.0022% to 0.00258%. Finally, inter-industry linkage effects, appeared to have the characteristics of final demand raw industrial.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.1 no.2
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• pp.135-155
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• 2006

The purpose of this paper IS to examine the differences of cognition between self-management and corporation in report and payment of Value Added Tax. And then We want to suggest the policy of improvements to reduce the resistance of tax-payer in V.A.T. Data was collected for 250 firms' samples from the self-employed and corporation in Daegu Seongseo Industry District. The main results of empirical study are as follows. First, Value Added Tax is not fair in all companies. But It couldn't find the differences between self-employed a d corporation in statistical meaning. Second, It was found the cooperatives generally think to pay the taxes in rule, but self-employed not do it in the report and payment of Value Added Tax. But we couldn't find the important differences between self-employed and corporation in statistical meaning. We propose to improve the polices of introduction of tax rates of multiples in the charging and to redesign the definition of a tax-payer of value added tax to reduce the resistance in report and payment.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.193-201
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• 2012

The purpose of this study was to investigate the effects of dill on the quality characteristics of tomato sauce during 60 days of storage. As storage time increased, the pH stays between 4.10-4.22 on all additives. The lowest pH appeared on a 0% dill added sample during the storage period, except at 45 or 60 days of storage. The more dill was added, the less sugar appeared, and this was generally consistent across other samples. As storage times increased, the sugar content showed a tendency to decrease in all additives. Salinity turned out to be between 0.90-1.48 among all of the additives. For the L-value, the more dill was added, the less the L-value decreased, and this was consistent across all the samples. As the storage period increased, the L-value showed a tendency to decrease in all samples. The more dill was added, the more the a-value showed a tendency to decrease. The b-value showed a tendency to decline the more dill was added. Also, as storage time increased, the b-value decreased in all samples. Viscosity showed a tendency to increase in all samples the more dill was added. The reducing sugar content was kept between 44.83-55.38. A sensory evaluation was performed by 15 professional panelists with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability. The tomato sauce with 2% dill showed the best score in the color, flavor, and overall acceptability. From the above results, the data suggests that an addition of 2% fresh dill to tomato sauce is recommended for commercial use.

• Journal of KIISE:Information Networking
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• v.29 no.4
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• pp.368-374
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• 2002

In the third generation mobile telecommunication systems such as UMTS, one of the important problems for value-added services is to check the recoverability of costs used by a mobile user. Previous authentication and payment schemes for value-added services by a mobile user across multiple service domains, rely on the concept of the on-line TTP, which serves as the users certification authority. In the third generation systems with many service providers, a wide range of services, and a diverse user population, authentication mechanisms with the on-line TTP provide a far from ideal solution. In this paper we present an efficient public-key protocol for mutual authentication and key exchange designed for value-added services in the third generation mobile telecommunications systems. The proposed ticket based authentication and payment protocol provides an efficient way for VASP to check the recoverability of costs without communication with the on-line TTP Furthermore, the proposed ticket based protocol can provide anonymous service usage for a mobile user.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2011.04a
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• pp.693-699
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• 2011

The outermost SG tubes have more structural problems than inside tubes. Many studies have used a uniform added mass coefficient for all of the SG tubes during the FIV analysis. The purpose of this study is to find out the added mass coefficients for each tube in a cylindrical shell. When a number of tubes are increased, added mass coefficients are also increased. And added mass coefficients at outermost tubes are less than those of inside tubes. According to gap changes between outermost tube and cylindrical shell, added mass coefficients are decreased with increasing the gap. When the gap has very large value, it shows that the added mass coefficient is asymptotically converged to the value of the tube array in a free fluid field.

• Journal of Korea Port Economic Association
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• v.36 no.2
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• pp.87-108
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• 2020

The Korean logistics industry has grown with the development of domestic industries. The industry plays an important role in national and regional economic growth, and the government has continued policy efforts to foster the industry. This study analyzes the competitiveness of the regional logistics industry and its contribution to the regional economy. Location coefficients are used to analyze local specialization in each logistics industry. The value-added rate, GDP contribution, value-added induction coefficient, and net value-added income of regional logistics industries are analyzed using a regional input-output table. As a result, the logistics industry is found to have net value-added income and competitiveness in some regions, and there is no relationship between the location coefficient and the value-added contribution of the regional logistics industry. Seoul, Incheon, Gyeonggi, Busan, and Jeju have the competitiveness of each logistics industry. In addition, we identified the regions where the logistics infrastructure is well developed and those in which it needs to be supported. The regions where the logistics industry has developed require policies for making high value-added by logistics activity, and regions with insufficient growth need to support the development of the logistics industry by investing human resources and capital that can meet the local demand.

• Journal of the Korean Society of Costume
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• v.66 no.5
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• pp.99-112
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• 2016

The purpose of this study is to examine the higher value-added characteristics of tailored jacket designs, which are major items of French luxury brands, in an effort to raise the competitiveness of domestic fashion designs. The characteristics of the jacket designs from the 1940s to the 1970s, the golden age of Haute Couture, were examined. Based on this, the characteristics of the higher value-added expressions of the luxury brands were established by analyzing the tailored jacket designs that appeared in the Paris collection after 2010. The results are as follows: the characteristics were categorized into 'traditional value expression,' 'conceptual value expression,' 'retro value expression,' and 'creative value expression.' Traditional value was expressed as the representation of the styles inherent to the golden age of the Haute Couture houses, and the status of the luxury brands with history was represented by equally arranging the size and characteristics of the elements of the designs related to jacket silhouette. Conceptual value was reestablished as contemporary identity into which the traditional ideology of the houses and the present designers' sentiments were grafted by developing the designs with the theme containing the identity of the past Haute Couture houses. Retro value was utilized as the strategy to differentiate the luxury brands with long history from contemporary products. Creative value was expressed as tailored jackets with new concepts of shape variation and usage conversion by combining creative sentiments with the high quality techniques of Haute Couture and appears to be able to create a new consumption market of luxury brands in the global fashion market.

• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.43-53
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• 2006

In order to improve on the stability during the storage of Han-gwa, this study measured peroxide value, AOM test of ginseng and antioxidants added to Han-gwa. 1.2% of ginseng added to Han-gwa consists of moisture (3.37%), protein(1.30%), lipids (11.54%), carbohydrate(82.45%) and ash (1.34%). The hardness of Han-gwa was 257.7 for 1.2% of ginseng added to Han-gwa and 269.8 for Han-gwa without ginseng. The expansion coefficient of Han-gwa including 1.2% of ginseng was 12.9 magnification to Bandegi, indicating that it was inversely proportioned to the amount of ginseng. The induction period of the AOM test according to the concentration of ginseng in Han-gwa was extended to $0.53{\sim}0.83$ of magnification than the test of Han-gwa without ginseng. According to changes in AOM, acid value, peroxide value and thiobarbituric acid value of Han-gwa with various packing materials, PP multilayer film packing was the most effective material for storage of Han-gwa at 30C. 1.2% of ginseng added to Han-gwa and rosemary extract in a panel test was the most effective, and using PP multilayer film packing for Han-gwa was found to be the most useful method.