• Journal of Technology Innovation
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• v.22 no.2
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• pp.1-30
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• 2014

Offset trade has been applied in Republic of Korea's defense acquisition programs since early 1980s and used for national economic development as well as enhancement of military capabilities. The accumulated offset trade value amounts to over 10 billion dollars by 2010. However, questions in regards to the effectiveness of offset trade have been constantly raised. As it is a quite difficult task to analyze and calculate the application performance of defense technologies acquired by offsets objectively, limited level of quantitative analysis of application performance have been conducted so far. Hence, in this paper, we came to understand the overall status of application of those technologies through in-depth performance analysis and suggested some specific policies for the further development of offset trade based on the analysis results. To begin with, we developed a questionnaire based on performance indicator deducted through literature review of relevant researches, and conducted survey of major offset recipients. Also, another survey of offset experts belonged to the army, government organization, research institute and companies was conducted to evaluate the performance and effectiveness of offsets qualitatively. And we analyzed the efficiency of application performance using DEA. The results of all surveys are showing that there is positive accomplishment in the technological aspect, but in economic aspect, it shows relatively inactive outcome. Based on these results, policy direction is considered to be changed from the emphasis on the acquisition of core technology to revitalization of domestic defense industry in line with new government's policy orientation.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.838-844
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• 1989

The physicochemical and organoleptic properties of Korean pickled cucumbers were studies for their changes during fermentation. The Korean pickled cucumbers were prepared by salting in 5-15% NaCl solution and fermented for 7-10 days. The results showed that the increase of salt concentration in cucumber had a linear relationship with logarithmic value of brining time. The higher NaCl concentration in salt solution resulted a rapid salt penetration into cucumber while the rate of changes in pH, the total acidity and turbidity were reduced. The color of cucumber surface were changed from green to yellow-green color as the fermentation progressed. The hardness of cucumber decreased repidly after one day of fermentation, followed by a little decreased until it reached to pH 3.2. A little increase in pH and decrease in total acidity were measured thereafter. The evaluation of sensory quality showed that the acidic and fresh cucumber-like-flayer decreased and yeast-moldy increased as the fermentation progressed. The sensory changes were more evident for lower salt concentration of NaCl solution. The softness of cucumber became to be significant from 4th day of fermentation in 5% salt solution.

• Korean Journal of Medicinal Crop Science
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• v.5 no.4
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• pp.255-259
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• 1997

The effects of slow-release fertilizer, C. D. U. (cyclo-di-urea), vinyl mulching and herbicides in different combinations were tested for weed control as well as the growth and yield of Cnidium officinale and economics were analyzed. Black vinyl mulching, ethalfluralin EC+white vinyl mulching, and ethalfluralin EC controlled weed completely till 60days after planting. When pendimethalin GR was sprayed more than 4.5kg/10a weed control value was $93.7{\sim}97.3%$, so significant difference was recognized with the recommended application rate (3.0kg/10a).

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.1-8
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• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• The Korean Journal of Financial Management
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• v.26 no.3
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• pp.139-169
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• 2009

This paper introduces the modified VaR which takes into account the asymmetry and fat-tails of financial asset distribution, and then compares its out-of-sample forecast performance with traditional VaR model such as historical simulation model and Riskmetrics. The empirical tests using stock indices of 6 countries showed that the modified VaR has the best forecast accuracy. At the test of independence, Riskmetrics and GARCH model showed best performances, but the independence was not rejected for the modified VaR. The Monte Carlo simulation using skew t distribution again proved the best forecast performance of the modified VaR. One of many advantages of the modified VaR is that it is appropriate for measuring VaR of the portfolio, because it can reflect not only the linear relationship but also the nonlinear relationship between individual assets of the portfolio through coskewness and cokurtosis. The empirical analysis about decomposing VaR of the portfolio of 6 stock indices confirmed that the component VaR is very useful for the re-allocation of component assets to achieve higher Sharpe ratio and the active risk management.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.2
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• pp.119-127
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• 1986

The rheological properties of mayonnaise were studied with cylindrindrical viscometer. It was observed that mayonnaise showed pseudoplastic behavior, yield stress and time dependent characteristics. In the initial period of shear time, the decay of viscosity of mayonnaise was followed by a second-order kinetic equation. The influence of temperature on viscosity could be described by Arrhenius equation. The apparent viscosity of mayonnaise markedly increased with an rise in the concentration of egg yolk; and the emulsion was most stable at the concentration of 12%. At the concentration of $65{\sim}75%$ oil, the apparent viscosity was increased; the maximum value was reached at 75% oil, and above 75% oil, the remarkable decreased was observed. The size of oil drops was decreased with an increase in oil concentration of 75% oil. The apparent viscosity of mayonnaise was increased with an rise in water contents, while being decreased with one in the concentration of vinegar.

• Korean Chemical Engineering Research
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• v.55 no.2
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• pp.141-155
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• 2017

In the present paper, we investigated the development status of precipitated calcium carbonate (PCC) production using steel slag, which is one of mineral carbonation (MC) technologies, from the standpoint of $CO_2$ utilization. Principle, feature, and global and domestic development status of the mineral carbonation technology were discussed together with the overview of the production method and market of PCC. Mineral carbonation is known as stable and environmentally-friendly technology enabling economical treatment of industrials wastes. Typically, PCC is produced by the reaction of $CO_2$ with supernatant solution after Ca extraction from steel slag followed by the separation of solid and liquid. The development status of MC using steel slag is at the pilot stage (Slag2PCC at Aalto University), and there remains the process economics improvement for commercialization. Key technologies for the further development are efficient extraction of Ca ions from steel slag including impurities removal, valorization of PCC via shape and size control, usage development and value-addition of residual slag, and optimization of reaction conditions for continuous process setup, etc.

• Management & Information Systems Review
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• v.35 no.2
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• pp.83-97
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• 2016

The purpose of this study is to evaluate our system and consider how the tax rules on corporate reorganization and asset adjustment account can be improved. The scope of this study includes the Korean tax rules on corporate reorganizations, as well as key tax benefits provided by the Special Tax Treatment Control Act. In case of Korea, The relevant regulations and system of taxation respecting the merger has been made the rapid progress in several respects in this situation, there are capable of improvement. This paper suggests improve some problems on tax avoidance abusing incomplete tax law. First, the asset adjustment account is the difficulty that it needs to follow-up during this period of time, as well as the complexity of the accounting and tax adjustments on the practice. If it is permitted to succeed asset-liability as market value, the complexity of asset adjustment account in corporate tax accounting also disappear. Second, in case that controlling shareholders possess more than 20% of merged entity, they could not get the tax deferral until after the time of two years has elapsed. It needs to further alleviate the merged entity ratio than the present level. Finally, after the merger it will be to strengthen the surveillance provisions of five years from the current two years. In addition, continuity of shareholder's requirements and business requirements, it is also necessary to strengthen the requirements of the follow-up provided by a separate regulation.

• Food Science and Preservation
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• v.13 no.5
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• pp.574-580
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• 2006

Different amounts of powder and concentrate (0.5% and 1.0%) of Prnus mume were added to doenjang and were examined during fermentation at $20^{\circ}C$. Moisture and amino nitrogen content were gradually increased, regardless of the amount of powder and concentrate of Prnus mume (PCP). A rapid increase in moisture and amino nitrogen was shown at initial 2 week of fermentation. Control showed a higher amino nitrogen content and microbial load (yeast and mold) than samples with PCP. Reducing sugar content was rapidly decreased after 2 weeks, but was plateaued after 4 weeks. Color (L, a and b) of doenjang had the highest value at 4 weeks, but was decreased thereafter. Weter extracts from samples with PCP were lower in radical scavenging activity than that of control, but methanol extracts and ethanol extracts were generally higher than that of control. Based on On sensory evaluation of doenjang after 6 weeks, control 1 was better than other treatments in color, aroma and taste. Significant difference was not observed among control 1, control 2 and samples with 0.5% PCP.

• Food Science and Preservation
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• v.14 no.4
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• pp.378-384
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• 2007

Powder, or a concentrate, of maesil (Prunus mume) were used in the making of kochujang, and were added to kochujang at 0.5 or 1.0% (w/w). Kochujang fermented with maesil powder lower moisture content than did samples fermented with maesil concentrate. Moisture content slowly increased during fermentation, and was $3{\sim}4%$ higher than the initial value after 8 weeks of fermentation. Kochujang fermented with maesil powder or maesil concentrate showed lower pH values and higher total acidities than did the control. The total microbial count was $3.6{\times}10^7\;5.4{\times}10^7\;cfu/g$, and yeast and mold levels were $2.0{\times}10^7{\sim}3.6{\times}10^7\;cfu/g$, as kochujang fermentation commenced. Microbial load reached a maximum by 4 weeks of fermentation, and decreased thereafter. L (lightness), a (redness) and b (yellowness) values of kochujang gradually decreased during fermentation. Compared to methanol extracts of kochujang, water extracts and ethanol extracts showed higher free radical scavenging abilities at the initial stage of fermentation. Control, and samples with 0.5% (w/w) maesil powder or maesil concentrate, attained higher scores in sensory evaluation tests than did samples with higher maesil levels, and were not significantly different at P>0.05 as determined by Duncan's multiple range test.