• 한국경영과학회지
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• 제32권3호
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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.

• 동아시아식생활학회지
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• 제13권4호
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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.

• 정보관리연구
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• 제29권1호
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• pp.40-53
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• 1998

인터넷은 도서관정보서비스에 가장 큰 영향을 미치고 있다. 본고는 인터넷의 개요과 인터넷정보자원을 활용하여 부가가치정보서비스를 개발한 사례를 살펴보았다. 전자메일을 통한 신착 정보서비스의 사례로서 미국워싱턴대학의 Zephyr, 독일 베링거맨하임사의 BM-SwetScan, 한국과학기술원의 Jcontents를, 웹기반 통합시스템으로서 미국의 HarperSource, Ei Village, IPL, 그리고 한국전자통신연구원의 ETLARS를 소개하였다. 인터넷정보자원을 탐색하여 평가하고 조직적으로 체계화하는 것이 큰 과제이다.

• 한국항공운항학회지
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• 제14권3호
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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.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 춘계학술대회 논문집
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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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• 제32권12호
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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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• 제27권4호
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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.

• 한국인터넷방송통신학회논문지
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• 제21권2호
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• pp.187-193
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• 2021

2020년 2월, 경기도는 지역화폐를 이용하여 데이터를 생산한 경기도 지역 주민 사용자에게 데이터 배당을 세계 최초로 지급하였다. 현재, 데이터 배당은 데이터를 생산한 소비자에게 지급이 되고 있으나, 본 논문은 부가가치 창출 기여도에 따른 데이터 배당 자격 확대에 대한 연구를 하였다. 첫째, 데이터 배당 수급 대상자가 데이터를 생산한 소비자만이 가지는 것이 옳은 것인가에 대해 문제 제기를 하였다. 둘째, 부가가치 창출에 영향을 미친 데이터 가치화 기준 4요소를 분석하여 부가가치 창출에 영향을 주는 객체를 파악하였다. 4요소는 생산성, 유효성, 구체성, 활용성으로 구분하였고 각 요소에 해당하는 객체를 분석하였다. 그에 따라, 플랫폼 노동자의 부가가치 창출 기여 여부를 파악하였다. 결론적으로, 데이터 배당의 수급 대상자는 최초 데이터 생산 주체인 소비자뿐만이 아닌, 부가가치 창출을 위한 데이터 가치화의 구체성에 기여를 한 플랫폼 노동자도 자격을 가질 수 있음을 확인하였다. 본 논문은 해당 객체들 중 플랫폼 노동자를 중심으로 한 데이터 배당의 필요성에 대해 연구의 중심을 두었기에, 플랫폼 노동자 이외에 부가가치에 영향을 미친 객체들의 타당성에 대해서는 제외한다.

• 한국문헌정보학회지
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• 제37권4호
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• pp.53-68
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• 2003

본 연구는 최근 정보업무의 실제영역에서 정보의 부가가치와 정보서비스의 경제성 문제가 점점 중요한 문제로 부각되고 있는 현상을 그 배경으로 한다. 본 연구의 목적은 정보의 가치와 정보의 효율성 측정에 관한 논의를 통해 정보의 경제성 문제를 정보학적 관점에서 재조명하기 위한 것이다. 분석 결과 정보의 부가가치에 관한 논의는 수량화가 어려운 효과적 측면과 관련되며, 효율성 측면에서 바라볼 경우 정보의 경제성 분석은 비용편익 분석과 거의 동일한 개념임을 보여주고 있다. 본 연구는 또한 국립디지털도서관 DLP에 대한사례연구를 통해 정보학의 실제 분야에 적용할 수 있는 경제성 분석의 실험적 모형을 제시하였다.

• 한국식품영양학회지
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• 제27권6호
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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.