• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2002년도 춘계학술대회 논문집
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• pp.46-51
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• 2002

A grinding technology is very essential to finish the surface of IT and BT industrial application parts such as wafer, optical connection part and lenses etc. However the finding machine has bead depended on imports. Especially, it is completely imported for machining high precision part relevant to domestic electric and communicational industries. The amount to import grinding machine is about $110milions. It takes about 35% of total import amount of all the machine tools. A domestic finder manufacturer is a very small-scaled bussinessman and research facilities is poor. Recently, it is increasing to demand high speed and precision grinding technology because it brings cost down and value added up. Its further study will be something related to inteligent grinding system fur value added and high precision part. It will make domestic grinding technology to its advanced country level.

• Journal of Korea Trade
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• 제23권6호
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• pp.1-13
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• 2019

Purpose - This study deals with a strategic plan for meeting the value added criteria effectively, which is one of the methods of determining origin used in preferential trade such as FTA. Automobile products, one of the major Korean export items, were selected to give a practical use against the FTA requirements. Design/methodology - This study is based on the value-added criteria of the Korea-US and Korea-EU FTAs that apply various value-added criteria. The Korea-US FTA adopts the RVC method based on the integration, deduction and net cost methods, while the MC method is employed in the Korea-EU FTA. The methodology used in this work is an extended literature review, analysis of the value-added criteria applied to automobile products under Korea-US and Korea-EU FTA with some secondary statistics. Findings - Based on in - depth analysis of the value - added criteria requirements for automobile products stipulated in the Korea - US FTA and the Korea - EU FTA, two strategic considerations are suggested. First is 'appropriate value-added strategy' and the second is 'strategy of changing production and trade structure'. The second strategy is a bit used in Korea but this is not considered best if the first strategy is ignored or forgotten. The second one is meaningful when this becomes inevitable. Research limitations/implications - This study is primarily designed to assist Korean auto mobile industry players exporting to EU and USA but this may help to auto part or material producers in FTA counter party territories being EU or USA as the preferential tariffs are applied on a inter region basis. A further research other than auto mobiles using other major FTAs might be followed later. Originality/value - There has been so far little research on strategic factors to meet the value-added origin requirements. This study, therefore, is expected to contribute facilitating the decision of FTA origin and to improve the utilization of FTA by allowing exporting companies using value added criterion to more smoothly meet origin requirements. This will also enable the tax authorities to utilize the value-added criterion to validate effectively the origin of imports where preferential tariffs are applied.

• 디지털산업정보학회논문지
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• 제10권1호
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• pp.55-60
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• 2014

Today, there is increasing the elderly population in rural community, and people of returning from the urban to the rural community are demand to be of high value-added agriculture. In this time, there are required to regularization, standardization, automation, for getting of production of high value crops. In this paper, we are study for automation cultivation control system design for produce high-value crops. this system were designed of two parts that one part is measure and control unit, another part is server part for database and server side control. the main controller for measurement and control is used MC9S08AW60, server for Database and server-side control was using MySQL with CentOS. The source code of control program was coding C and compile with GCC. the functions of measurement and control unit are digital input and output each 8channels and can be scan-able of 20 Bit with 2CH/Sec. Analog Output were designed that can be output of 4-20mA or 0-5V on 4channel. The Digital input and output part were designed 8-channel, and using the high speed photo coupler and relays. We showed that system is possible to measure a 20bit data width, 2Ch/sec as 8 channel analog signals.

• 동아시아경상학회지
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• 제5권1호
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• pp.10-26
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• 2017

This paper explains the concept of Economic Value Added (EVA) that is gaining popularity in India. We also examine whether EVA is a superior performance measure, both for corporate disclosure and for internal governance. Of late, companies in India have started focusing on shareholders wealth creation by adopting value-based models for measuring shareholder value that helps to align managerial decision-making with the firm preferences. In recent years, the EVA framework is gradually replacing the 'traditional' measures of financial performance on account of its robustness and its immunity from 'creative' accounting. Even though some leading Indian companies have already joined the band wagon of their American counterparts in adapting the EVA-based corporate performance systems, many other are hesitating as there is no strong evidence that the EVA system works in India. Till now, EVA disclosures are "not mandatory for the Indian companies." Also, we examine the value-creation strategies of selected Indian companies by analyzing whether EVA better represents the market-value of these companies in comparison to conventional performance measures. The study indicates that "there is no strong evidence to support Stern Stewart's claim that EVA is superior to the traditional performance measures in its association with MVA." As part of this study, we have also extensively surveyed the EVA disclosures in the Annual Reports made by the same sample group of 500 corporations from India.

• 한국경영과학회지
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• 제32권3호
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• pp.81-96
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• 2007

This paper analyses the Korean information and communication technology supply side across the economy using 1995, 2000 and 2003 input-output tables. Input-output analysis considers inter-industry relations in an economy, depicting how the output of one industry goes to another industry where it serves as an input, and thereby makes one industry dependent on another both as customer of output and as supplier of Inputs. It can be evaluated that the recent growth of Korean ICT sector has come from the development of communication service and equipment industry and software industry. Although the high performance and positive revealed comparative advantages in ICT manufacturing sector, the value added and employment in that sector are not satisfactory. It may reflect in part high portion of imported intermediate goods in ICT manufacturing. However, it is fortunate that ICT services, which accounted for relatively high value added, induce the development of ICT manufacturing and follow strong export performance. Moreover, it is expected that the software sector with high value added and employment will be a major driver of ICT growth.

• 한국의류학회지
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• 제21권6호
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• pp.970-976
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• 1997

Synthetic leather added collagen protein was coagulated in DMF solution. With increasing collagen concentration, thickness of synthetic leather increased. In addition, water vapor permeability and water vapor absoption increased with increasing collagen protein concentration. But MIU and SMD value of surface properties decreased with increasing collagen protein concentration. As a result, synthetic leather added collagen protein showed comfort and dry touch.

• 한국염색가공학회지
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• 제25권1호
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• pp.37-46
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• 2013

This paper surveys the ESD characteristics of the PANI added PU/MWNT film according to the manufacturing conditions such as variation of the loading contents of PANI and the mixture ratio of 2 dispersion solutions. For this purpose, PANI added PU/MWNT ground films were made with IPA/MWNT 3wt% dispersion solution and PANI/DMF dispersion solutions(5, 10, 15, 20, 25, and 30wt% contents of the PANI) by the mixture ratio of dispersion solution(10/50, 20/40, 30/30, 40/20, and 50/10part) in the PU (972DF) 100g, which was treated with 500rpm for 30min in the stirrer with condition of the dry temperature $120^{\circ}C$ for 2min. Totally, 36 kinds of PANI added PU/MWNT film specimens were prepared. The physical properties of the PANI added PU/MWNT films such as electrical resistivity, absorbancy by UV-Vis spectrometer, and triboelectricity were measured and discussed with surface characteristics of the PANI added PU/MWNT films by SEM. The dispersion property of PANI to the DMF showed best dispersion at the 25% of PANI content. The surface electrical resistivity of the PANI added PU/MWNT films was decreased with increasing the weight content of PANI/DMF dispersion solution, and it showed the lowest value $10^6{\Omega}$ at the mixing condition of PANI/DMF 20part and MWNT/IPA 40part with 30% PANI. Furthermore, it was shown that the electrical and physical properties of the PANI added PU/MWNT film such as electrical resistivity, and triboelectricity were better than those of PU/MWNT film prepared with no PANI, which was result obtained in previous paper.

• 한국콘텐츠학회논문지
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• 제21권1호
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• pp.203-209
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• 2021

메밀가루의 첨가량(0, 10, 20, 30, 40)을 다르게 제조한 옐로우 레이어 케이크의 품질 특성을 조사하였다. 반죽의 비중은 메밀가루 첨가량이 증가할수록 증가하였다. 케이크 단면의 색도는 메밀가루 첨가량이 증가함에 따라 L값과 b값(황색도)은 낮았으나, a값(적색도)은 증가하였다. 케이크 부피는 메밀가루 첨가량이 많을수록 부피가 작아지는 경향이었다. 케이크 대칭성 및 균일성지수는 대조구와 비교하여 유의적인 차이가 없었으나, 굽기손실률은 메밀가루 첨가 시 다소 낮게 나타났다. 경도는 대조구 보다 메밀가루 첨가량이 증가할수록 유의적으로 높게 나타났다. 관능검사에서 맛은 메밀가루 20% 첨가 시 높은 점수를 얻었으며, 조직감과 종합적기호는 메밀가루 20% 첨가 시까지는 대조구와 유의적 차이가 없었다. 따라서, 밀가루의 일부를 메밀가루로 대체하여 옐로우레이어케이크를 제조하는 경우에는 메밀가루 20% 수준 첨가 시 케이크의 품질이나 기호적 특성이 향상된 제품으로 제조 가능할 것으로 기대된다.

• 한국식품영양학회지
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• 제21권3호
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• pp.283-287
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• 2008

The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

• 한국식품조리과학회지
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• 제17권4호
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• pp.329-337
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• 2001

This study was carried out to observe the changes of Oiji quality during fermentation by preparing the samples with various functional ingredients (Chinese pepper(Sancho), onion, pine leaves) exerting antimicrobial effect. The pH values of all experiment groups decreased significantly in proportion to the ripening period(P＜0.05). Control and Chinese pepper-added groups showed a rapid decrease in pH after 5 days of ripening, and Onion- and Pine leaves-added groups after 3 days of ripening. All experimental groups showed the lowest pH value at the 20th day of ripening. Rapid permeation of salt solution occured in all groups at the 3rd day of ripening. But the increase rate of salt permeation decreased gradually after 3 days of ripening. Lightness and redness in color decreased gradually in all groups, but the redness of Pine leaves-added group increased at the 30th day of ripening. Yellowness of control group was higher than that of others after 10 days of ripening(P＜0.05), and the yellowness of pine leaves-added Oiji was the lowest among all after 5 days of ripening(P<0.05). The maximum cutting force of raw cucumber was observed at stem end followed by blossom end and middle part, and the Oiji samples also showed the same order at the early stage of ripening. In general, maximum cutting force of minor ingredient-added Oiji was higher than that of control and maximum cutting force was decreased at the 30th day of ripening. Onion-added group showed the highest value among all at the 40th day of ripening. Chinese pepper-added group was ranked low, but onion- and pine leaves-added groups were ranked high in sensory evaluation.