• Culinary science and hospitality research
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• v.14 no.1
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• pp.161-169
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• 2008

This study was performed to find out the quality characteristics of rice noodles by addition of red ginseng(0, 2, 6, 10%). The quality characteristics of the sample were estimated in terms of general composition, growth of microorganism and sensory evaluation. The results from this study were as follows. The protein, lipid and ash contents did not show significant difference in any of the groups. In dry rice noodles, moisture content significantly decreased in red ginseng groups but, in half-cooked rice noodles, moisture content significantly increased in 6 % and 10% red ginseng added groups(p<0.05). The microbial count showed less growth in red ginseng added groups after 3 months(p<0.05). According to sensory evaluation, surface color proved very good in the 10% red ginseng added group among the training panel while very good in the 2% red ginseng added group among consumers. Flavor was good in red ginseng added groups(p<0.05). Taste was very good in the 3% red ginseng added group. Appearance and overall quality were highest in the 2% and 6% red ginseng added groups(p<0.05). Therefore, rice noodles containing 2% or 6% red ginseng were most preferable and safe during 5 months and 6 days in dry and half-cooked noodles respectively.

• Journal of Korean Society for Atmospheric Environment
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• v.27 no.4
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• pp.436-442
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• 2011

In this study, the Total Volatile Organic Compounds (TVOC) emitted from wood-based panels were compared by two analytical methods using the GC/FID and the GC/MS. Japanese Larch, Yellow Poplar, Particle Board (PB) and Medium Density Fiberboard (MDF) were selected as target materials. Major compounds emitted from the panels were Toluene, ${\alpha}$-pinene, ${\beta}$-pinene and limonene. In case of TVOC using GC/FID method, MDF E2 (1,497 ${\mu}g/m^3$) revealed the highest concentration among all wood-based panels, while Japanese Larch (1,772 ${\mu}g/m^3$) showed the highest value with respect to GC/MS method. Furthermore, it was found that the amount of VOC emitted from panels was different depending upon analytical methods. This significant difference was attributed to analytical sensitivities of GC/FID and GC/MS for various VOC. Besides, it was found that the composition ratios of main VOC compounds were not significantly different.

• Korean Institute of Interior Design Journal
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• v.15 no.1 s.54
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• pp.131-138
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• 2006

This paper compares presentation methods which are characteristic among museums of natural history in Korea. The different medium for exhibitions are divided into Specimen, Model or Panel Type Displays, Video Presentations, Sound, and Tactile Exhibits, and further classified as Fixed (A Type), Observable (B Type), or Performance Art (C Type) Displays. The museums we studied were the Seodaemun Museum of Natural History, Ewha Womans University Museum of Natural History, Seoul National Science Museum, Gyeryongsan Natural History Museum, the National Science Museum, Mokpo Natural History Museum, and the JejuDo Folklore and Natural History Museum. A study of these museums' approaches to display composition, and exhibition methods according to their exhibit types and contents, revealed the following results: The museums of natural history rely more on Fixed type displays to show information, with appropriate uses of the Observable and the Performance Art type exhibitions. Better utilization of appropriate medium is desired for display contents of Astronomy Space Earth, Minerals Rocks Geology, Animals, Plants, Insects, Prehistoric Organisms Environment, and Anthropology.

• Korean Journal of Materials Research
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• v.9 no.6
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• pp.547-550
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• 1999

Optical and electrical properties of MgO-CaO films as a protective layer for AC plasma display panel were studied. When the [(CaO/(MgO+CaO)] ratio of evaporation starting materials was optimum composition, 0.1, firing voltage and memory margin of the film were 176V and 0.5, respectively. When [CaO/(CaO+MgO)] was 0, 0.1 and 0.2, memory margin was 0.39, 0.5 and 0.41, respectively, and surface roughness of films was $27.7\AA$, $21.1\AA$ and $40.3\AA$, respectively. It was thought that memory margin had a reverse-relation with surface roughness. The density of film was calculated by measuring the refractive index of film. The density of MgO film was 3.21g/㎤ and the density of film, when [CaO/(CaO+MgO)] was 0.1, was 3.632g/㎤. The mixture of MgO-CaO films showed a good transmittance property in the visual range.

• Journal of Distribution Science
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• v.20 no.12
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• pp.13-22
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• 2022

Purpose: The paper contributes to the existing literature on Vietnamese corporate governance and firm performance with a focus on listed family firms and the use of a more suitable econometric framework to analyze firm performance. The study investigates how family firm performance is affected by corporate governance under the standpoint of stewardship theory in Vietnam. Research design, data and methodology: With the use of different measures for firm performance (Tobin's Q, ROA, and ROE), regression models were estimated using Generalized Least Square (GLS) method on a panel data of a total of 113 listed companies during the five-year period from 2015 to 2019. Results: We found that family ownership as the main characteristic of the stewardship theory affects family firms positively. In addition, several other characteristics in corporate governance as board composition (board independence, board audits, and board committees), CEO (age and tenure) and firm characteristics (size, age, expansion, and annual sales) showed significant impacts on firm performance. Our findings also suggest that family firm performance can be either positively or negatively affected based on the characteristics of corporate governance. The findings can help companies evaluate the significance of corporate governance through deciding board structure and the selection of CEOs to match family firm characteristics. It also gives insights for investors, rating agencies, and policymakers for relevant purposes.

• Earthquakes and Structures
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• v.23 no.6
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• pp.549-580
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• 2022

This paper assesses the influences of modeling assumptions and uncertainties on the performance of the non-linear finite element (FE) model updating procedure and model clustering method. The results of a shaking table test on a four-story steel moment-resisting frame are employed for both calibrations and clustering of the FE models. In the first part, simple to detailed non-linear FE models of the test frame is calibrated to minimize the difference between the various data features of the models and the structure. To investigate the effect of the specified data feature, four of which include the acceleration, displacement, hysteretic energy, and instantaneous features of responses, have been considered. In the last part of the work, a model-based clustering approach to group models of a four-story frame with similar behavior is introduced to detect abnormal ones. The approach is a composition of property derivation, outlier removal based on k-Nearest neighbors, and a K-means clustering approach using specified data features. The clustering results showed correlations among similar models. Moreover, it also helped to detect the best strategy for modeling different structural components.

• Korea Trade Review
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• v.46 no.2
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• pp.75-92
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• 2021

There is increasing awareness in the international alliance literature that the firm performance effects of the alliance portfolio go beyond the effects of the individual alliances. I enrich this nascent perspective by developing a alliance portfolio composition framework based on the alliance portfolio dimensions - underpinned by the simultaneity of quantitative and qualitative factors in international portfolio - that enhances firms' financial performance. This paper assesses the impact on firm performance of composing the alliance dimension within a firm's international alliance portfolio. In an unbalanced panel data analysis with fixed effects of the performance of 502 firms operating in the Korean manufacturing industry during 2011-2017, I test whether firm's three dimension of international alliance portfolio affect on firm financial performance. I find that the intensity of international alliance have significantly positive effect on the firm performance. And following the moderating analysis of three portfolio dimension-functional, relational, and attribute, all of each three international alliance portfolio has positive moderating effects on the relationship between the alliance intensity and firm performance. These results indicate that firms should consider and form simultaneous approaches to exploit the international alliance based on the alliance portfolio dimensions with intensity of alliance portfolio.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.213-222
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• 1992

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were $5.9{\sim}6.8%$ for moisture, $3.43{\sim}4.09%$ for crude protein, $22.35{\sim}27.65%$ for crude fat, $0.27{\sim}0.31%$ for ash, $15.6{\sim}18.4%$ for fructose, $10.6{\sim}13.7%$ for glucose, $0.34{\sim}1.0%$ for sucrose, and $0.79{\sim}2.37%$ for maltose, respectively. Fatty acid contents of Yackwa were $10.54{\sim}10.73%$ for palmitic acid, $4.12{\sim}4.18%$ for stearic acid, $25.8{\sim}26.9%$ for oleic acid, $51.6{\sim}52.1%$ for linoleic acid, and $0.27{\sim}0.34%$ for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

• Journal of Distribution Research
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• v.16 no.5
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• pp.193-209
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• 2011

The fast expansion of super supermarket(SSM) in Korean retail industries has attracted serious social attentions and some types of regulations to slow down its growth are prepared. However, the regulations are hardly justified because they attempt to establish entry barriers which are not recommendable economic policy. Accordingly, the regulations should be justified at least on the basis of social and political causes. The study interprets the social and political causes as the effects of entry of SSM on trading ares where SSM is located. The study is distinguished from the past studies which focused only on intertype and intratype competition between retailers Another goal of the study is to complement the weakness of past studies and provide additional information to settle the issues. More closely, the study investigates the relationships between the changes in sales of convenience stores, which may be a surrogate measure of the viability of a local economy, and the changes in the composition of business types within 500m radius of a SSM. Further, the study investigates the effects of the establishment of SSM and the retail sales index on the sales of convenience stores. The study analyzed the panel data and adopts Swamy's random coefficient models. The results show that the effects of the establishment of SSM on the sales of convenience stores are not statistically significant. The relationship between the change in the portion of restaurants among the local business and the change in the sales of convenience stores is positive. On the other hand the relationship between the change in the portion of retailers in the composition of local businesses and the change in the sales of convenience stores is negative. In conclusion, even though any negative effects of the establishments of SSM on local economies are expected, as long as other types business especially restaurant businesses fill the space left by retailers, the net effect on the local economy may not be signification or even positive.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.314-322
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• 2001

This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.