• The Korean Journal of Food And Nutrition
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• v.11 no.5
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• pp.556-560
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• 1998

Effects of laminaria powder(0.1%, 0.5% and 1.0%) on self-life and texture of bread were investigated. Added laminaris inhibited the growth of bacteria and the decrease the moisture content and pH value, and the more laminaria was add, the higher degree of inhibition of those was observed. Results of texture analysis showed that there was no significant differ each treatment and control(no added laminaria powder).

• Coupled systems mechanics
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• v.7 no.4
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• pp.407-420
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• 2018

In solid-liquid two phase flow, the knowledge of how descending solid particles affected by the presence of downstream wall is important. This work studies at what interstitial distance the velocity of a vertically descending sphere is affected by a downstream wall as a consequence of wall-modified hydrodynamic forces through a validated dynamic model. This interstitial distance-the hydrodynamic coupling distance ${\delta}_c-is$ found to decay monotonically with the approach Stokes number St which compares the particle inertia to viscous drag characterized by the quasi-steady Stokes' drag. The scaling relation ${\delta}_c-St-1$ decays monotonically as literature below the value of St equal to 10. However, the faster diminishing rate is found above the threshold value from St=10-40. Furthermore, an empirical relation of ${\delta}_c-St$ shows dependence on the drop height which clearly indicates the non-negligible effect of unsteady hydrodynamic force components, namely the added mass force and the history force. Finally, we attempt a fitting relation which embedded the particle acceleration effect in the dependence of fitting constants on the diameter-scaled drop height.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.7
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• pp.231-237
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• 2022

Intellectual Capital, a valuable intangible organizational asset, is primarily linked to a company's financial performance and is divided into three categories: human, structural, and relational capital. This paper investigates the impact of intellectual capital on the financial performance of selected Pakistani companies in the Information and Communication sector, as this sector is heavily reliant on intellectual capital. The data for 11 firms was gathered from the State Bank's Financial Statements Analysis of Companies Listed on the Pakistan Stock Exchange from 2015 to 2020. Pulić's (2004) Value Added Intellectual Coefficient (VAICTM) has been used to assess a company's IC efficiency. VAIC^TM and its components, the efficiency of intellectual capital, and the efficiency of capital employed are calculated. Financial performance is measured through return on assets, return on capital employed, and asset turnover ratio. Multiple regression, fixed-effect, and random-effect Panel Data estimation are used in the empirical study. The findings suggest that intellectual capital efficiency has a large impact on major profitability metrics, but little effect on company productivity. It can be inferred from the results that the companies must invest in advanced technology, the latest machinery, and well-equipped offices to improve financial performance and productivity and gain a competitive advantage.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.541-549
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• 2006

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Sea tangle powder(STP). The cookies were at $30^{\circ}C$ for 45 days. The 3% STP had higher pH value compared to the other groups and control. As more STP was added, the L-value and b-value decreased, and the a-value increased for the color values. The results of sensory evaluation and acceptance test showed that the cookies with 3% STP was significantly more preferable in overall acceptability than the others. The acid value, peroxide value, and thiobarbituric acid value were lower in cookies with 3% and 6% STP than in those cookies made 9% STP and the control cookies.

• Journal of Ocean Engineering and Technology
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• v.29 no.1
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• pp.1-8
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• 2015

An analytical model of liquid sloshing is developed to consider the energy-loss effect through a partially submerged porous baffle in a horizontally oscillating rectangular tank. The nonlinear boundary condition at the porous baffle is derived to accurately capture both the added inertia effects and the energy-loss effects from an equivalent non-linear drag law. Using the eigenfunction expansion method, the horizontal hydrodynamic force (added mass, damping coefficient) on both the wall and baffle induced by the fluid motion is assessed for various combinations of porosity, submergence depth, and the tank's motion amplitude. It is found that a negative value for the added mass and a sharp peak in the damping curve occur near the resonant frequencies. In particular, the hydrodynamic force and free surface amplitude can be largely reduced by installing the proper porous baffle in a tank. The optimal porosity of a porous baffle is near P=0.1.

• Health Policy and Management
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• v.30 no.4
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• pp.438-443
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• 2020

The digital treatment technology industry is one of the core fostering industries of the Moon Jae-in government along with the global trend. The purpose of this study is to compare and analyze the investment and economic ripple effect on the related industries. To this end, we used the industry-related table, which is the actual measurement data for 2015 that the Bank of Korea actually measured and released every 5 years in 2019. The digital treatment technology industry was not clearly classified within Korea's industrial classification system, so the contents of the industry-related survey were analyzed, and the digital treatment technology industry was reclassified and then analyzed. As a result of the analysis, it was analyzed that the production induction effect of the digital treatment technology-related industry in 2015 was 1.770, the value-added induction effect was 0.875, and the employment induction effect was 19.128, which was higher than that of other industries in Korea. As a result of the analysis of the economic ripple effect (scenario 1), the production inducing effect was about 370 billion won, the added value inducing effect was about 185 billion won, and the employment inducing effect was 4,044 people. The results of this study are expected to play a large role in economic revitalization as the effect of inducing production, increasing employment, and creating added value through fostering the digital treatment technology industry is expected to play a large role in activating the economy. It is expected to play a large role in providing central medical services. Therefore, it is expected that policy support for revitalizing the digital treatment technology industry through active investment support and tax benefits from the government to foster the digital treatment technology industry is necessary.

• Journal of the Korean Professional Engineers Association
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• v.31 no.5
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• pp.110-120
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• 1998

The effect of heat treatment and the order of antioxidants treatment toward the thermally oxidized palm oil which has been stored at 60 $^{\circ}C$ was studied. The summerized results of this study are as follows; 1. In the accelerated autoxidation condition, tocopherol showed no distinct effect on the changes of peroxide of value between added tocopherol samples pre-and post treatment by heating. But, rosemary extract showed opposite result. It was supposed that rosemary extract had lower thermostability then tocopherol, because rosemary extract lost it's antioxidative activity during heating process. 2. The changes of acid value and anisidine value were more affected by heat treatment than the order of antioxidant treatment. 3. The oxidative stability measured by OSI showed same tendency as peroxide value. That is, the antioxidative activity of tocopherol in palm oil was more dependent on addition of antioxidants than heat treatment, but the rosemary extract had opposite character for antioxidative action in palm oil.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.228-234
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• 2008

In this study, Astragalus membranaceus powder was added (3, 6, 9%) during yeast bread preparation and its effect on product quality was examined. The results showed that the dough pH increased as the Astragalus membranaceus powder content increased. However, dough volume during fermentation did not differ significantly among the samples. Bread volume decreased (p<0.001) with an increasing amount of Astragalus membranaceus powder. Also, as the Astragalus membranaceus powder content increased, the Hunter’s color ‘L’ value of the crust decreased and the ‘a’ value increased, and for the crumb, the ‘L’ value decreased and the ‘a’ value increased. Textural property analysis indicated that hardness increased with an increasing amount of Astragalus membranaceus powder. However, up to the 6% level, there were no sensory attribute differences among the samples.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.807-818
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• 2016

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period ${\times}$ treatment' interaction on sucuk's pH, lactic acid contents, $a_w$ values and moisture contents were statistically significant (p<0.01). The pH, moisture and $a_w$ decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at $28^{th}$ d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period ${\times}$ treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.

• Journal of Information Technology and Architecture
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• v.11 no.1
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• pp.81-88
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• 2014

This study is about the suggestion of reduction method for social insurance cost of startup SMEs Based on the study abroad and the current status of Korea we suggest several methods such as direct and indirect support, exemption, deferment/loan. For the economic effect analysis, we derived benefits and costs. Employment, value added, and revenue increasing effects are considered as benefits. Costs are analyzed by each method. In case of exemption, the analysis is impossible. Analysis results show that direct and deferment/loan case have an effect of 563,469 jobs creation, added value of 26.82 trillion wons, and increase in tax revenues about 82.4 billion wons. In case of exemption, There are 105,368 jobs creation, 5.02 trillion wons of added value, and 15.4 billion wons of increase in tax revenues. And for each case, there are costs 9.58 trillion won, 5.42 trillion won, 1.79 trillion won.