• 한국식품조리과학회지
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• 제25권4호
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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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• 제5권2호
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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.

• 디지털융복합연구
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• 제11권12호
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• pp.1-10
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• 2013

부가통신서비스산업은 통신서비스 산업과 국가 경제 발전에 중요성이 증대되고 있다. 따라서 본 연구는 산업연관분석을 이용하여 2000년, 2005년 2009년 세 개년도 동안 부가통신서비스 산업의 역할에 대해 조사하였다. 분석을 위해 수요유도모형에 따른 생산유발효과, 부가가치유발효과 그리고 취업유발효과, 공급유도모형과 레온티에프 가격 모형에 따른 공급지장효과, 물가파급효과 그리고 전후방연쇄효과에 대해 알아보았다. 분석 결과 생산유발효과는 2000년 0.5253원, 2009년 1.31314원, 부가가치유발효과는 0.25112원에서 0.5337원으로 취업유발효과는 0.09749명에서 0.21025명으로 성장하였고, 공급지장효과는 1.29003원에서 2.12048원, 레온티에프 가격모형에 의한 물가파급효과는 0.0022%에서 0.00258%로 상승하였다. 마지막으로 산업연쇄효과에 따르면 최종 수요적 원시산업형의 특징을 가지는 것으로 나타났다.

• 벤처창업연구
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• 제1권2호
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• pp.135-155
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• 2006

본 연구는 현행 부가가치세제에 대한 개인사업자와 법인사업자간의 인식의 차이를 설문 조사하여 분석하는데 있다. 조사결과를 요약하면 다음과 같다. 첫째, 현행 부가가치세법상 세율이 높은 것으로 인식하고 있는 것으로 나타났다. 그러나 개인과 법인기업체 간의 인식차이는 보이지 않았다. 둘째, 부가가치세의 정확한 신고시 경영에 미칠 영향에 관해 개인은 영향이 어느 정도 있는 것으로 인식한 반면, 법인의 경우 대체로 영향이 없는 것으로 인식하여 차이를 보였다. 셋째, 현행 세금계산서 작성 및 교부시기의 경직성에 대해 대체로 현행 세금계산서 작성 및 교부시기의 경직성이 어느 정도 있는 것으로 나타났으며, 개인과 법인기업체 간의 의미 있는 인식차이는 보이지 않았다. 넷째, 간이과세자의 매입세금계산서 등에 대해 개인의 경우 간이과세자의 매입세금계산서 등에 대한 세액공제 유지가 대체로 바람직한 것으로 인식한 반면, 법인의 경우 보통정도로 인식하고 있는 것으로 나타났다.

• 한국식생활문화학회지
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• 제27권2호
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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.

• 한국정보과학회논문지:정보통신
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• 제29권4호
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• pp.368-374
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• 2002

UMTS와 같은 제 3세대 이동 통신 시스템에서의 value-added 서비스를 위한 중요한 점은 이동 사용자로부터의 지불을 받을 수 있는 지의 여부를 검사하는 것이다. 기존의 value-added 서비스를 위한 인증 및 지불 프로토콜은 사용자의 인증 기관의 역할을 해주는 온-라인(on-line) TTP에 의존하고 있다. 그러나 3 세대 이동 통신 시스템에서의 수많은 서비스 제공자들, 다양한 종류의 서비스들, 그리고 넓은 사용자 계층 등을 고려할 때 온-라인 TTP에 기반한 인증과 지불 기법은 실용적이지 못하다. 본 논문에서는 3 세대 이동 통신 시스템에서의 value-added 서비스를 위하여 티켓(ticket)을 이용하여 인증 및 지불 프로토콜을 제안한다. 제안한 티켓 기반 인증 및 지불 프로토콜은 온-라인 TTP와의 통신 없이 사용자의 비용 지불 여부를 확인할 수 있는 효율적인 방법을 제공한다. 또한 티켓에 기반한 제안된 프로토콜은 이동 사용자의 서비스 사용에 대한 익명성을 보장 할 수 있다.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2011년도 춘계학술대회 논문집
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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.

• 한국항만경제학회지
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• 제36권2호
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• pp.87-108
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• 2020

우리나라 물류산업은 산업의 발전과 함께 성장하였으며, 물류산업의 발전은 기업비용을 절감하고, 물가 상승을 억제하여 지역민 삶의 질을 향상시켰다. 이러한 물류산업은 국가와 지역 경제성장에 중요한 역할을 하며, 정부에서는 물류산업 육성을 위한 정책적인 노력을 이어오고 있다. 본 연구에서는 지역물류산업의 경쟁력을 분석하고, 물류산업의 지역경제 부가가치 기여도를 분석하여 지역 물류산업 육성을 위한 시사점을 제공하고자 한다. 입지계수를 분석하여 지역별 육상운송, 수상운송, 항공운송, 창고 및 운송관련 서비스업의 특화도를 분석하고, 지역산업연관표에서 부가가치율, 지역내총생산(GRDP) 기여도, 부가가치유발계수, 부가가치 순이입을 분석하여 지역 물류산업이 지역경제 부가가치에 미치는 영향을 알아보고자 한다. 분석결과 우리나라 물류산업은 산업별로 일부 지역에서 부가가치 순이입이 있고, 경쟁력을 가지고 있는 것으로 분석되었다. 지역 물류산업의 입지계수와 부가가치 기여도 사이에는 일정한 관계가 존재하지는 않았다. 우리나라 물류산업은 산업별로 서울, 인천, 경기, 부산, 제주 등을 중심으로 지역에 따라 다른 산업이 경쟁력을 가지고 있는 것으로 분석되었으며, 물류 인프라가 잘 발전된 지역과 육성이 필요한 지역을 구분하여 확인할 수 있었다. 물류산업이 발전한 지역은 고부가가치화를 위한 정책이 필요하며, 육성이 미비한 지역은 지역 수요에 맞는 인력과 자본을 투입하여 물류산업 육성을 위한 지원이 필요하다.

• 복식
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• 제66권5호
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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.

• 한국지역사회생활과학회지
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• 제17권3호
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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.