• Korean journal of applied entomology
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• v.12 no.2
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• pp.71-78
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• 1973

The study was performed to clear the effects of thiamine, biotin, nicotinic acid, pyridoxine, inositol, deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) on the mycelial growth and the sclerotial production of Sclerotium rolfsii Sacc. isolated from Magnolia kobus. The results are abstracted as follows: 1. Tested fungus was thiamine- deficient and required thiamine 20r/l for maximum growth of mycelia. At higher concentrations than thiamine 20r/l, however, mycelial growth was decreased with increasing the concentrations and was inhibited little less than that of thiamine-free control at 150r/l. 2. The effecfivenesses of the nitrogen sources on the mycelial growth under the thiamine presence were recognized in order of $NH_4NO_3>(NH_4)_2SO_4 >asparagine> KNO_3$, and on the sclerotial production were $KNO_3>NH_4NO_3>asparagine>(NH_4)_2SO_4$. The optimum concentrations of thiamine were about 12r/1 in $KNO_3$, about 16r/1 in asparagine on the growth of mycelia, and were about 8r/l in $KNO_3\;and\; NH_4NO_3,\; 16r/1$ in asparagine on the production of sclerotia. 3. After the organism began to grow, the pH value of cultral filtrate was rapidly dropped down to about 3.5. Hereafter it was slowly fallen down as the growth amount was increased, but was not depreciated below pH 2.2. 4. Nicotinic acid was not effective individually on the mycelial growth and the sclerotial formation of tested fungus without thiamine, but slight effect of it was recognized with thiamine 10r/l, even though maximum growth was shown at 7-10mg/1. Beyond that concentration, however, mycelial growth was rather depressed. 5. When ammonium sulphate or asparagine as the nitrogen sources was used, pyridoxine, biotin and inositol had not any effectivenesses on the mycelial growth and the sclerotial production of examined fungus. 6. In the concentrations of thiamine, biotin, pyridoxine and inositol, as long as thiamine was not added in those, their correlating effects on the growth of the organism were not observed at all. Equivalent or more effects on the mycelial growth were recognized in combinations of thiamin + pyridoxine, thiamine + inositol, thiamine + biotin + pyridoxine, and thiamine + biotin + pyridoxine + inositol compared with thiamino alone, and in combinations of thiamine + biotin and thiamine + biotin + inositol, mycelial growth was inhibited rather than that of thiamine alone. Sclerotial production of those combinations was increased more than that of thiamine alone in dry weight. 7, The little effects of DNA and RNA on the mycelial growth of the organism were recognized compared with the control(DNA-and RNA-free), and RNA was more effective than DNA. Maximum growth of mycelia was observed at RNA 2-6mg/1 and DNA 6mg/l. No effectivenesses on the sclerotial production were recognized in the RNA and DNA. 8. Mycelial growth of the organism was increased with increasing the concentrations of the RNA and the thiamine, that is, the effectiveness of RNA was revealed apparently under presence of thiamine, but was not shown in the sclerotial formation.

• KDI Journal of Economic Policy
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• v.12 no.4
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• pp.21-46
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• 1990

This paper, a sequel to Yoo and Lee (1990), attempts to investigate the interindustry determinants of technical efficiency in Korea's manufacturing industries, and also to conduct an exploratory analysis on the stability of technical efficiency over time. The hypotheses set forth in this paper are most found in the existing literature on technical efficiency. They are, however, revised and shed a new light upon, whenever possible, to accommodate any Korea-specific conditions. The set of regressors used in the cross-sectional analysis are chosen and the hypotheses are posed in such a way that our result can be made comparable to those of similar studies conducted for the U.S. and Japan by Caves and Barton (1990) and Uekusa and Torii (1987), respectively. It is interesting to observe a certain degree of similarity as well as differentiation between the cross-section evidence on Korea's manufacturing industries and that on the U.S. and Japanese industries. As for the similarities, we can find positive and significant effects on technical efficiency of relative size of production and the extent of specialization in production, and negative and significant effect of the variations in capital-labor ratio within industries. The curvature influence of concentration ratio on technical efficiency is also confirmed in the Korean case. There are differences, too. We cannot find any significant effects of capital vintage, R&D and foreign competition on technical efficiency, all of which were shown to be robust determinants of technical efficiency in the U.S. case. We note, however, that the variables measuring capital vintage effect, R&D and the degree of foreign competition in Korean markets are suspected to suffer from serious measurement errors incurred in data collection and/or conversion of industrial classification system into the KSIC (Korea Standard Industrial Classification) system. Thus, we are reluctant to accept the findings on the effects of these variables as definitive conclusions on Korea's industrial organization. Another finding that interests us is that the cross-industry evidence becomes consistently strong when we use the efficiency estimates based on gross output instead of value added, which provides us with an ex post empirical criterion to choose an output measure between the two in estimating the production frontier. We also conduct exploratory analyses on the stability of the estimates of technical efficiency in Korea's manufacturing industries. Though the method of testing stability employed in this paper is never a complete one, we cannot find strong evidence that our efficiency estimates are stable over time. The outcome is both surprising and disappointing. We can also show that the instability of technical efficiency over time is partly explained by the way we constructed our measures of technical efficiency. To the extent that our efficiency estimates depend on the shape of the empirical distribution of plants in the input-output space, any movements of the production frontier over time are not reflected in the estimates, and possibilities exist of associating a higher level of technical efficiency with a downward movement of the production frontier over time, and so on. Thus, we find that efficiency measures that take into account not only the distributional changes, but also the shifts of the production frontier over time, increase the extent of stability, and are more appropriate for use in a dynamic context. The remaining portion of the instability of technical efficiency over time is not explained satisfactorily in this paper, and future research should address this question.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.1071-1076
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• 2016

The feasibility of incorporating aronia powder (AP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. AP was incorporated into cookies at amounts of 0, 1, 2, 3, and 4% (w/w) based on total weight of wheat flour. The pH level of cookie dough decreased significantly with increasing levels of AP (P<0.05), whereas moisture content and density were not directly affected by levels of AP incorporation. The spread ratio increased significantly upon addition of AP; however, it was not significantly affected by level of AP incorporation. The loss rate of cookies decreased significantly with increasing levels of AP (P<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (P<0.05) with increasing levels of AP. Use of AP significantly decreased hardness of cookies (P<0.05), but no significant differences were found between control and 1% sample, 1% and 2% sample, 2% and 3% sample, and 3% and 4% sample (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly elevated by AP addition, and they increased significantly as AP concentration increased in the formulation (P<0.05). Correlation analysis indicated that acceptances of color and chewiness were negatively correlated well with the level of AP incorporation, density and moisture content of cookie dough, and cookie redness, whereas they were positively correlated with pH of cookie dough, loss rate, and hardness (P<0.01 or P<0.05). Finally, consumer acceptance test indicated that the highest levels of AP incorporation (4%) had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of AP (2%) are recommended based on overall scores to take advantage of the antioxidant properties of AP without sacrificing consumer acceptability.

• Journal of Korean Society of Forest Science
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• v.9 no.1
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• pp.61-74
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• 1969

Forest area in Korea ocupies as much as 68 percent of the total land area, but forest production figure in the statistics is rather trifling: that is about 2 percent of Gross National Production (G.N.P.), on the average. In view of the primary industrial sector, its production only weighs no more than 5 percent of this whole sector. Forest production written above refers only to direct forest income of the whole forest income. For the primary forest products they are in many cases used as raw materials for other interrelated industries. The added value there-from, which arises from round about production Process, in other word, indirect income is of most singnificance. Nevertheless, until nowadays forest production has been merely refered to timber production i, e, direct production but indirect income has never been looked upon. In this regard, calculated indirect forest income by means of input ratio method. The material used were Leontiefls tables of two 1963 and 1966 fiscal years, surveyed and analysed by The Bank of Korea. Indirect forest income calculated were 42,688,200,000 won in 1963 and 74,789,800,000 won in 1966 compared direct forest income of 14,361,000,000 won in 1963 and 17,709,000,000 won in 1966. So far as indirect forest income is considered total forest production indices composed of direct and indirect forest income amount to 8.23% in 1963 and 10.12% in 1966 of Gross National Production. Invisuable forest income which originates from, what we cal, indirect benefit of forestry such as land conservation, flood and drought control, soil run off control, scenic beauty and many others is naturall, not included in the calculation. As already mentioned, primary forest products are, for the most part, utilized as raw materials for other industries, therefore indirect forest income is rather appreciable than direct forest income, contributing for the growth and development of other connected industries. In these points of view, forestry must not be evaluated trifling in deciding industrial importances.

• Asia pacific journal of information systems
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• v.24 no.3
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• pp.325-344
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• 2014

Technical support of Window XP ended in March, 8, 2014, and it makes OS(Operating System) users fall in a state of confusion. Sudden decision making of OS upgrade and replacement is not a simple problem. Firms need to change the long term capacity plan in enterprise IS management, but they are pressed for time and cost to complete it. Individuals can not help selecting the second best plan, because the following OSs of Window XP are below expectations in performances, new PC sales as the opportunities of OS upgrade decrease, and the potential risk of OS technical support ending had not announced to OS users at the point of purchase. Microsoft as the OS vendors had not presented precaution or remedy for this confusion. Rather, Microsoft announced that the technical support of the other following OSs of Wndow XP such as Window 7 would ended in two years. This conflict between OS vendor and OS users could not happen in one time, but could recur in recent future. Although studies on the ways of OS user protection policy would be needed to escape from this conflict, few prior studies had conducted this issue. This study had challenge to cautiously investigate in such OS user's reactions as the confirmation with OS user's expectation in the point of purchase, three types of justice perception on the treatment of OS vendor, psychological contract violation, satisfaction and the other betrayal behavioral intention in the case of Window XP technical support ending. By adopting the justice perception on this research, and by empirically validating the impact on OS user's reactions, I could suggest the direction of establishing OS user protection policy of OS vendor. Based on the expectation-confirmation theory, the theory of justice, literatures about psychological contract violation, and studies about consumer betrayal behaviors in the perspective of Herzberg(1968)'s dual factor theory, I developed the research model and hypothesis. Expectation-confirmation theory explain that consumers had expectation on the performance of product in the point of sale, and they could satisfied with their purchase behaviors, when the expectation could have confirmed in the point of consumption. The theory of justice in social exchange argues that treatee could be willing to accept the treatment by treater when the three types of justice as distributive, procedural, and interactional justice could be established in treatment. Literatures about psychological contract violation in human behaviors explains that contracter in a side could have the implied contract (also called 'psychological contract') which the contracter in the other side would sincerely execute the contract, and that they are willing to do vengeance behaviors when their contract had unfairly been broken. When the psychological contract of consumers had been broken, consumers feel distrust with the vendors and are willing to decrease such beneficial attitude and behavior as satisfaction, loyalty and repurchase intention. At the same time, consumers feel betrayal and are willing to increase such retributive attitude and behavior as negative word-of-mouth, complain to the vendors, complain to the third parties for consumer protection. We conducted a scenario survey in order to validate our research model at March, 2013, when is the point of news released firstly and when is the point of one year before the acture Window XP technical support ending. We collected the valid data from 238 voluntary participants who are the OS users but had not yet exposed the news of Window OSs technical support ending schedule. The subject had been allocated into two groups and one of two groups had been exposed this news. The data had been analyzed by the MANOVA and PLS. MANOVA results indicate that the OSs technical support ending could significantly decrease all three types of justice perception. PLS results indicated that it could significantly increase psychological contract violation and that this increased psychological contract violation could significantly reduce the trust and increase the perceived betrayal. Then, it could significantly reduce satisfaction, loyalty, and repurchase intention, and it also could significantly increase negative word-of-month intention, complain to the vendor intention, and complain to the third party intention. All hypothesis had been significantly approved. Consequently, OS users feel that the OSs technical support ending is not natural value added service ending, but the violation of the core OS purchase contract, that it could be the posteriori prohibition of OS user's OS usage right, and that it could induce the psychological contract violation of OS users. This study would contributions to introduce the psychological contract violation of the OS users from the OSs technical support ending in IS field, to introduce three types of justice as the antecedents of psychological contract violation, and to empirically validate the impact of psychological contract violation both on the beneficial and retributive behavioral intentions of OS users. For practice, the results of this study could contribute to make more comprehensive OS user protection policy and consumer relationship management practices of OS vendor.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.90-95
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• 2008

It has become a big matter of concerns that the skill and measures against reduction of energy and cost for heating a protected horticultural greenhouse were prepared. But in these days necessity of cooling a protected horticultural greenhouse is on the rise from partial high value added farm products. In this study, therefore, a horizontal type geothermal heat pump system with 10 RT scale to heat and cool a protected horticultural greenhouse and be considered to be cheaper than a vertical type geothermal heat pump system was installed in greenhouse with area of $240\;m^2$. And cooling performances of this system were analysed. As condenser outlet temperature of heat transfer medium fluid rose from $40^{\circ}C$ to $58^{\circ}C$, power consumption of the heat pump was an upturn from 11.5 kW to 15 kW and high pressure rose from 1,617 kPa to 2,450 kPa. Cooling COP had the trend that the higher the ground temperature at 1.75 m went, the lower the COP went. The COP was 2.7 at ground temperature at 1.75 m depth of $25.5^{\circ}C$ and 2.0 at the temperature of $33.5^{\circ}C$ and the heat extraction rate from the greenhouse were 28.8 kW, 26.5 kW respectively at the same ground temperature range. 8 hours after the heat pump was operated, the temperature of ground at 60 cm and 150 cm depth buried a geothermal heat exchanger rose $14.3^{\circ}C$, $15.3^{\circ}C$ respectively, but the temperature of ground at the same depth not buried rose $2.4^{\circ}C$, $4.3^{\circ}C$ respectively. The temperature of heat transfer medium fluid fell $7.5^{\circ}C$ after the fluid passed through geothermal heat exchanger and the fluid rejected average 46 kW to the 1.5 m depth ground. It analyzed the geothermal heat exchanger rejected average 36.8 W/m of the geothermal heat exchanger. Fan coil units in the greenhouse extracted average 28.2 kW from the greenhouse air and the temperature of heat transfer medium fluid rose $4.2^{\circ}C$after the fluid passing through fan coil units. It was analyzed the accumulation energy of thermal storage thank was 321 MJ in 3 hours and the rejection energy of the tank was 313 MJ in 4 hours.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.677-684
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• 2005

This study investigated the changes in physicochemical characteristics after 120 days of aging Korean red pepper paste, 'Kochujang', made of minor cereals in substitution for glutinous rice which has been conventionally used as starch source. The cereals used were waxy job's tears, proso millet, sorghum, barley and foxtail millet, Glutinous rice with barley was used as controls. The items determined were water activity, pH, content of amino nitrogen, chromaticity and sensory test. 1. The water activities(Aw) of Kochujang samples were in range of $0.72{\sim}0.82$ at the beginning of fermentation, with Aw barley paste bing the lowest, and Aw of sorghum paste bing the highest. Then Aw were slowly decreased to the range of $0.49{\sim}0.50$ during 120 days of fermentation 2. The pH of the pastes was in range of $4.94{\sim}5.02$ at the initial time of fermentation, and decreased steadily to 4.32{\sim}4.73 at the end. 3. The content of amino nitrogen was in range of $330.9{\sim}340.7\;mg%$ at the early time of fermentation. The highest content, $351{\sim}381\;mg%$, was observed at the 90th day of aging of glutinous rice paste, 105th day of job's tears paste, 75th day each of barley and proso millet, and 60th day each of sorghum and foxtail millet. 4. The Hunter tristimulus values (L, a, b) of all pastes were gradually decreased during fermentation. The value of barley paste was lowest among the pastes. 5. The texture of barley paste in sensory test showed significant difference with other pastes, whereas there were no differences in color, odor, taste and sensory qualities.

• Korean journal of food and cookery science
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• v.25 no.5
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• pp.521-530
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• 2009

Perilla leaves powder was added to cookies to determine a practical use for the herb, which has been shown to have medical benefits and functionality. We examined the antioxidant activity and quality characteristics of cookies prepared with different amounts (as ratios of 0.5%, 1%, 3%, 5% to the total materials) of perilla leaves powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic compound content in perilla leaves powder and cookies. The quality characteristics of the perilla leaves cookie were estimated in terms of the bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. While the bulk density and pH of the dough as well as total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased, the spread factor, loss rate, leavening rate and L value of the cookies decreased with increasing perilla leaves powder content(p<.05). The consumer acceptability scores for the $1{\sim}3%$ perilla leaves cookie groups ranked significantly(p<.05) higher than those of the other groups in appearance, taste, flavor, texture, and overall preference. This study suggests that perilla leaves powder is a good ingredient to increase the consumer acceptability and the functionality of cookies.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.919-929
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• 2007

In this study, we applied a steam treatment to black sesame to determine the optimum treatment conditions, and also examined the antioxidant effects and quality characteristics. For black sesame gruels, roasting can be used in a variety of ways in cooking to enhance functionality and preference. We found that the solid content increased with the addition of 70% steamed black sesame in the glutinous rice-black sesame gruel samples, and for glutinous black rice-black sesame gruels, solid content was highest with the addition of 50% steamed black sesame. For the chromaticity, the L-value decreased as the addition of steamed black sesame increased in all the black sesame gruels made with the steamed black sesame. With regard to texture, the cohesiveness, springiness, gumminess, chewiness, and adhesiveness of the gruels made with steamed black sesame were highest when 60% steamed black sesame was added. The results of the sensory test showed that overall preference was highest for the glutinous rice-black sesame gruel made with 60% steamed black sesame, while the glutinous brown rice-black sesame gruels were preferred with 60% and 70% additions, and the glutinous black rice-black sesame gruel was deemed best with 60% steamed black sesame. The most appropriate ratios of steamed black sesame in the black sesame gruels, with regard to overall quality, are as follows: 60% steamed black sesame for the glutinous rice-black sesame gruel, 60% and 70% steamed black sesame for the glutinous brown rice-black sesame gruel, and 60% steamed black sesame for the glutinous black rice-black sesame gruel.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.35-46
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• 2015

Recently, much attention has been paid to the development of a value-added food category containing probiotics so as to improve human health and prevent diseases. Among various foods, the health benefits of milk and dairy products are known to humanity, and could be attributed to the bioactive components present in milk. In fermented milk products, the health benefits could be due to suitable modulation activities produced by the action of probiotic bacteria. Besides the modification of various milk components, probiotics might also act directly as preventive and therapeutic agents against some severe diseases. Probiotics promote health via their positive effects on the immune response, stimulation of natural immunity, and modulation of the production of antimicrobial peptides, cytokines, and so on. Whey proteins, a byproduct of cheese production could also have anticarcinogenic, immunostimulatory, antimicrobial, and health-promoting activities such as improving insulin sensitivity and reducing fat deposition. Therefore, milk and dairy products containing probiotics could provide various opportunities in the field of functional foods. Additionally, these functional foods may be important in the human diet and may help improve human health and prevent diseases.