• Journal of Information Technology Services
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• v.17 no.2
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• pp.49-67
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• 2018

This study compares economic impact between Software and Medical industry through Input Output Table by Bank of Korea. We classify Software and Medical industry by The ninth Korea Standard Industry Classification and use linkage effects, value added inducement coefficient, and labor inducement coefficient to analyze economic impact. First, software and medical industry have different linkage effects between backward and forward. Second, They have higher value added inducement coefficient than average of all industry. Third, They not only have higher labor inducement coefficient than average of all industry but also simillar effect on labor induction. According to the result of this study, software and medical industry have high economic impact on Korea economy, and therefore are intensively fostered by policy support.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.678-683
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• 2014

This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

• Journal of the Korean Ceramic Society
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• v.35 no.6
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• pp.610-618
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• 1998

Alumina were added to ceria based ceramic powders upto 9.7 vol% and composite powders were sprayed by plasma spraying process in order to improve the mechanical properties such as hardness fracture tough-ness and thermal shock resistance. The ceria based coating sprayed without alumina has the typical colum-nar and lamellar structure. Alumina addition has lowered the amount of columnar and lamellar sturcture Added alumina was segreagated in the grain boundary and grain of ceria based crystal accompanied with pore. The maximum value of density and the minimum value of porosity were observed at the sprayed coating with 4.8 vol% alumina. The hardness fracture toughness and thermal shock resistance were increased with alumina addition. The improvement of mechanical properties of plasma sparyed ceria based coatings result-ed from the disapperance of the columnar and lamellar sturcture by addition of alumina.

• Textile Coloration and Finishing
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• v.12 no.5
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• pp.273-279
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• 2000

Interlace textured yarn was developed in order to increase weaving process efficiency. Today, interlace texturing is very useful method of manufacturing the high added value compound yarns for new synthetic fabrics. In this research, new silky type high added value compound yarns were. manufactured by interlace texturing technology and tested their properties. The object of this research is to investigate the relationship between interlace textured yarn properties and processing parameters that is air pressure, yarn tension and take-up speed. The original filament yarns used were TTD(Thick & Thin Semi-Dull) 110d/72f and SCD(Semi-Dull Cation Dyeable) 75d/36f. 27 specimens were manufactured and tested for their physical properties-nip density, tensile properties, multi-step shrinkage test and surface structure by SEM. The air pressure was main process condition to change properties of interlace textured yarns. And interlace textured process had influence on weaving preparation process, weaving, knitting and so on. It has some influence on shrinkage properties of dyeing and finishing processes.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.320-327
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• 2008

The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.650-654
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• 2009

The quality characteristics of soybean Dasik with Letinus edodes powder was studied as follows. In general compositions, the moisture content was increased with increase of the amount of the Letinus edodes powder added, The content of crude protein was significantly increased (p<0.05) with increase of the added poweder amount, while the crude fat content was decreased significantly (p<0.05). In textural properties, with increase of the amount of the Letinus edodes powder added, the hardness, the gumminess and the chewiness showed a tendency to be increased significantly, whereas the springiness and the cohesiveness were going to be significantly decreased (p<0.05). In chromacity, with increase of the amount of the Letinus edodes powder added, the value L of lightness was much decreased, showing a significant difference (p<0.05), while the value a of redness and the b of yellowness were significantly high (p<0.001). In sensory acceptability, the appearance, the texture and the softness showed the highest points at the samples with no Letinus edodes powder added, but the taste recorded the top point at the treatment with 40% of the Letinus edodes powder added. From the results said above, a good synergistic effect on health and taste could be expected in point of nutrition and sensory acceptability by using Letinus edodes as a food ingredient. In addition, the possibility to commercialize items like soybean Dasik with Letinus edodes powder was confirmed. Therefore, the research and development of new product using Letinus edodes should be more activated from now on.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.333-341
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• 1992

The physicochemical, rheological and sensory characteristics of 'BACKSULGIES', which was added with potato peel, guar gum or polydextrose, were investigated. The maximum acceptable addition ratio of dietary fiber to 'BACKSULGI' was 10%. And optimal addition ratio was 3% for all samples. The water binding capacity was affected by dietary fiber sources and incubation conditions (temperature and time). The Guar gum had me highest value of water binding capacity. The solubility was highly related with water binding capacity and me swelling power was increased with temperature increment. The degree of gelatinization was not significantly different with dietary fiber sources. But me values of gelatinization of 'BACKSULGIES' added with dietary fibers were significantly higher than mose of 'BACKSULGI' with no dietary fiber. Generally hardness and brittleness incresed along with storage time. But me hardness of 'BACKSULGIES' added with dietary fibers was significantly lower man those of 'BACKSULGI' with no dietary fiber. The retardation effect of dietary fibers for retrogradation of 'BACKSULGIES' was also proved by time constant determination of Avrami equation. Sernsory evaluation revealed that me addition of dietary fibers did not reduce the organoreptic quality. Therefore potato peel 3%, guar gum 3%, polydextrose 3% were optimum addition ratio which could be accepted as conventional 'BACKSULGI'. As me results of this study, it was proved mat the additions of dietary fibers to 'BACKSULGI' had the retardation effect of retrogradation.

• The Journal of Fisheries Business Administration
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• v.46 no.1
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• pp.109-119
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• 2015

This paper is to estimate the economic effect of benefits of the R&D and recreational fishing as well as input-output analysis in the Tae-an Trial Sea Farm Project(TTSFP). We use B/C model to indicate the effects of economic valuation. B/C analyses model consists of Benefit Cost Ratio(BCR), Net Present Value(NPV) and Internal Ration of Return(IRR). Using 5.5% discounting rates and the survey data, the sub-models show economically feasible in the all of analysis and analyzed the results as follows. NPV is 42,147 million won, BCR is 3.29 and IRR is 34.30%. This study attempts to apply input-output(I-O) analysis in connecting the economic effect of TTSFP. I-O model was constructed, focusing on three effects; the production-inducing effect, the value-added-inducing effect and employment-inducing effect. There are positive effects on economic value and job creation in Tae-an and Nation.

• Food Science and Preservation
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• v.9 no.3
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• pp.351-355
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• 2002

The purpose of this study was to investigate the nitrite scavenging, eletron donating activity and antioxidant activity of wood vinegar on soybean oil. Wood vinegar was added to soybean oil in the quantities of 0.5, 1 and 5%. Nitrite scavenging effect of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% at concentration above of 100 ㎕/mL. The electron donating activity was about 80% at concentration above of 50 ㎕/mL. Soybean oil without the addition of wood vinegar was used as a control. The oxidation of these samples was determined by measuring the peroxide value(POV), thiobarbituric acid(TBA) value and acid value(AV). When wood vinegar was added 1 and 5%, the peroxide value wag lower than both the control and 0.1% BHT. TBA value were in the 5% wood vinegar tallowed by 1% wood vinegar, 0.1% BHT, 0.5% wood vinegar and the control, respectively. The results showed that the acid values were lowest in 5% wood vinegar, followed by the 0.1% BHT, 1% wood vinegar, 0.5% wood vinegar and finally the control.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.8
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• pp.69-76
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• 2020

The study examines lagged economic effects of research and development (R&D) investment on the market value of manufacturing firms listed on the Shanghai Stock Exchange or the Shenzhen Stock Exchange in China. This study applies panel data analysis methods to address the following issues: 1) There might be an adjustment lag in the impact of R&D investment on corporate market value, and 2) Unobserved firm effects must be taken into account. The balanced panel data includes a total of 1,462 observations with 34 cross-sections of manufacturing firms listed on Chinese stock markets and with 27 time-specific quarterly periods from 2007 to 2017. The results indicate that the R&D investment of Chinese manufacturing firms tends to yield favorable market value of the firm with some adjustments to time. The results show that R&D investment exhibits a strong positive impact on their market value of manufacturing firms in Chinese stock markets. Moreover, R&D investment has a positive time-lag effect on the market value of the firm. Interestingly, the R&D investment of Chinese manufacturing firms generate a relatively constant positive effect on their market value, supporting the notion that the corresponding returns of R&D investment for such firms yield lagged but added market values.