• Journal of Distribution Science
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• v.12 no.6
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• pp.81-88
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• 2014

Purpose - Entrepreneurship promotion is emerging as an important economic growth agenda. However, in Korea, entrepreneurship has weakened because of the collapse of the venture bubbles of the 2000s and the global economic recession in 2008, which have induced the business community to choose stability over risk. The Korean government has been implementing several support projects to inspire and promote youth entrepreneurship through various means including financial assistance; however, the perpetuation rate of young entrepreneurship is still low as compared to advanced economies such as the US and EU. This case study focuses on the Youth Start-Up Business Support Program of the Small & Medium Business Corporation, and explores practical alternatives. Further, it aims to suggest managerial factors and a conceptual model for change management factors affecting the business performance creation of a startup company, based on the Small and medium Business Corporation's young venture startup fund. Research design, data, and methodology - Many studies examine the current progress and issues of startup firms, for example, a lack of systematic cultivation of entrepreneurship and startup business training, lack of commercialization funding for youth startup businesses, lack of mentoring, and inadequate infrastructure. From prior research, we address four factors, namely, personal managerial capabilities, innovative business model, sufficient cash flow, and social network, affecting startup companies' business performance. This study involved a sample survey of 200 young entrepreneurs to investigate casual relations between the four factors and business performance. A regression analysis was used to verify the hypotheses. Results - First, in relation to differences in the founder's personal characteristics, age, sales amount, and number of employees significantly impact business performance. Second, regarding the causal relation between the four factors for creating business performance, an innovative business model and social networking have supported the hypotheses, revealing that the more that a start-up founder has an innovative business model and social networking, the more the start-up firms are likely to have better performance (e.g., sales volume, employment, ROE, ROI, etc.). Although the founder's competency and sufficient cash flow have no significant relationship with business performance, the mean value was higher performance for high founder's competency and sufficient cash flow. Conclusions - This study provides basic data on policy support strategies of the Small and Medium Business Corporation, to help young entrepreneurs achieve their start-up business goals. It shows that young entrepreneurship startup firms should strive to explore ideas to satisfy customers' needs, and that changes in customer value and the continuous innovation of business model differentiation are required to actively respond to change management. Moreover, at the infant startup stage, they should activate social network programs to share information, thereby offsetting resource scarcity and managing business risk. Further, the establishment of a long-term vision and the implementation of training programs in related specific fields should be supported to strengthen founders' personal capabilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1278-1284
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• 2003

This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1050-1057
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• 2015

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

• Journal of the Ergonomics Society of Korea
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• v.32 no.6
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• pp.517-528
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• 2013

Objective: The objective of this study was to suggest a multi-modal controller type for Smart TV Control. Background: Recently, many issues regarding the Smart TV are arising due to the rising complexity of features in a Smart TV. One of the specific issues involves what type of controller must be utilized in order to perform regulated tasks. This study examines the ongoing trend of the controller. Method: The selected participants had experiences with the Smart TV and were 20 to 30 years of age. A pre-survey determined the first independent variable of five tasks(Live TV, Record, Share, Web, App Store). The second independent variable was the type of controllers(Conventional, Mouse, Voice-Based Remote Controllers). The dependent variables were preference, task completion time, and error rate. The experiment consist a series of three experiments. The first experiment utilized a uni-modal Controller for tasks; the second experiment utilized a dual-modal Controller, while the third experiment utilized a triple-modal Controller. Results: The first experiment revealed that the uni-modal Controller (Conventional, Voice Controller) showed the best results for the Live TV task. The second experiment revealed that the dual-modal Controller(Conventional-Voice, Conventional-Mouse combinations) showed the best results for the Share, Web, App Store tasks. The third experiment revealed that the triple-modal Controller among all the level had not effective compared with dual-modal Controller. Conclusion: In order to control simple tasks in a smart TV, our results showed that a uni-modal Controller was more effective than a dual-modal controller. However, the control of complex tasks was better suited to the dual-modal Controller. User preference for a controller differs according the Smart TV functions. For instance, there was a high user preference for the uni-Controller for simple functions while high user preference appeared for Dual-Controllers when the task was complex. Additionally, in accordance with task characteristics, there was a high user preference for the Voice Controller for channel and volume adjustment. Furthermore, there was a high user preference for the Conventional Controller for menu selection. In situations where the user had to input text, the Voice Controller had the highest preference among users while the Mouse Type, Voice Controller had the highest user preference for performing a search or selecting items on the menu. Application: The results of this study may be utilized in the design of a controller which can effectively carry out the various tasks of the Smart TV.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1896-1905
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• 2014

The purpose of this study was to manufacture white bread by substituting bakery yeast with natural starter. The general composition of wild grape, was 81.22% moisture, 0.81% ash, 0.74% crude fat, 1.58% crude protein, and 15.65% carbohydrate contents. Fermented wild grape extract was made by culturing for 4 days at $25^{\circ}C$. Flour was added three times to fermented wild grape extract and incubated for 36 hours at $20^{\circ}C$ to manufacture sourdough. We investigated the quality characteristics of white bread with different amounts of fermented wild grape sourdough. The pH of dough decreased with increasing amounts of sourdough, whereas total titratable acidity of dough significantly increased. Fermentation power of dough expansion significantly increased with increasing incubation time, and control showed the highest value of 126.67%. White bread specific volume was highest in, 50% sourdough at 4.76 mL/g. Water content increased with increasing amounts of sourdough, whereas water activity was not significantly different between the samples. For texture, hardness of 50% sourdough was lowest at 19.23 g. In the sensory evaluation, color, flavor, softness and overall acceptability decreased with increasing amounts of sourdough. As a result, 50% sourdough can be considered as a baker's yeast substitute for making natural fermented bread.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.

• Journal of the Korean Geographical Society
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• v.39 no.6 s.105
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• pp.922-932
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• 2004

This paper uses the diary entitled Kieo, which was kept by Ryu Hyeong-eop for 38 years, to analyze the active space of small-scale Yangban landlords. Ryu lived during the period spanning from the end of the Taehan Empire through the colonial era. The researcher classified the contents of Kieo into different sections which were divided according to different stages of the writer's life, his objectives, destinations, and periods, and based on the writer's life-cycle, strived to recreate his spatial activities. As a result, researcher was able to ascertain that Ryu's spatial activities gradually increased, and that his active space also continuously expanded. Ryu's active space during his youth was narrow and centered around certain specific places. However, this active space gradually increased as time went by. It was during the middle stages of his life that the volume of his spatial activities was the heaviest. In addition, the objectives of his outings also became more diversified over time. This change was originated in the larger changes in his roles within the family and community, as well as by the changes in the periodic situation. Moreover, the regional sphere of Ryu's outings, including his day and over nights trips, allowed the researcher to form a better understanding of the daily living area of the Yangban.

• Korean Chemical Engineering Research
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• v.43 no.2
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• pp.187-201
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• 2005

Bioprocessing technologies utilizing 'biorecognition' between a solid matrix and a protein is being widely experimented as a means to replacing the conventional, solution-based technology. Frequently the matrices are chromatographic resins with specific functional groups exposed outside. Since the reactions of and interactions with the proteins occur as they are attached to the solid matrix, this 'solid-phase' processing has distinct advantages over the solution-phase technology. Solid-phase refolding of inclusion body proteins uses ion exchange resins to adsorb denaturant-dissolved inclusion body. As the denaturant is slowly removed from the micromoiety around the protein, it is refolded into a native, three-dimensional structure. Once the refolding is complete, the folded protein can be eluted by a conventional elution technique such as the salt-gradient. This concept was successfully extended to 'EBA (expanded bed adsorption)-mediated refolding,' in which the denaturant-dissolved inclusion body in whole cell homogenate is adsorbed to a Streamline resin while cell debris and other impurity proteins are removed by the EBA action. The adsorbed protein follows the same refolding steps. This solid-phase refolding process shows the potential to improve the refolding yield, reduce the number of processing steps and the processing volume and time, and thus improve the overall process economics significantly. In this paper, the experimental results of the solid-phase refolding technology applied to several biopharmaceutical proteins of various types are presented.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.