• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1646-1654
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• 2005

The present study was carried out to develop cholesterol-reduced and gamma linolenic acid (GLA)-added butter and to examine the changes in chemical and sensory properties, and cholesterol lowering effect of GLA addition. The cholesterol removal rate reached 93.2% by $\beta$-cyclodextrin in butter before GLA addition. The thiobarbituric acid value of cholesterol-reduced and GLA-added butter increased slowly up to 4 week and plauteaued thereafter. TBA value was significantly increased with 2% GLA addition, compared with no GLA addition. The production of short-chain free fatty acids (FFA) increased with storage in all treatments. From 4 weeks storage, the amount of short-chain FFA in 2% GLA-added group was significantly higher than those in other groups. Among sensory characteristics, color, greasiness and overall acceptability were mostly affected by GLA addition, however, the rancidity value of 2% GLA addition was significantly different from those of control and GLA-unadded and cholesterol-reduced butter at 0, 6 and 8 week storage. Among groups, no difference was found in texture in all storage periods. The smallest increase of total blood cholesterol in rats was found in the group fed 2% GLA-added and cholesterol-reduced butter for 8 week, compared with that in controls. The present results showed the possibility of cholesterol-reduced and GLA-added butter development without much difference in chemical, rheological and sensory properties, and indicated a slow increase effect on blood total cholesterol in rats.

• Journal of Broadcast Engineering
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• v.26 no.5
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• pp.575-582
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• 2021

This study would analyze the economic impact of the new financial input to the National Assembly FM Radio. Recently, with the 4th industrial revolution and the change in the new media paradigm, there are changes into multi-media and multi-channels, such as mobile, Internet, and OTT, etc. Reflecting these changing internal and external conditions, National Assembly Television, too, should introduce FM radio broadcasting so that the viewers can use the public services without spatial and temporal constraints. Thus, this study would conduct an analysis, estimating the budget required for investing the new government funding in the National Assembly FM Radio. As for the main analysis results, the coefficient of production inducement was 1.661; that of added value, 1.141; and that of employment inducement, 7.1. In the capital district, the effect on production inducement was 6.928 billion won; that on added value inducement, 4.758 billion won; and that on employment inducement, 28.4 persons. In addition, in the whole country, the effect on production inducement was 13.257 billion won; that on added value inducement, 9.106 billion won; and that on employment inducement, 49.7 persons.

• Korea Trade Review
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• v.47 no.6
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• pp.377-393
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• 2022

This study aims to identify the effect of growth of the land transportation industry on economic growth and to provide implications for Korea's metropolitan region policy. The effect of each metropolitan region on the integrated region where each metropolitan region is integrated is as follows. First, The integrated region where each metropolitan region was integrated with the Southeast region and the Daegyeong region had the greatest economic growth effect due to the growth of the land transportation industry in terms of value added, but the effect of the integrated region with the Chungcheong region was the least. In the case of capital such as roads, the integrated metropolitan regions with the Chungcheong region showed the greatest economic effect. However, the impact of the integrated regions with Jeolla region and the Seoul metropolitan region is insignificant. These results suggest that the synergy effect of metropolitan regional integration by spillover effect such as networks should be considered in the land transportation industry policy.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.249-257
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• 2002

This study was conducted to investigate the effects of medicinal plants with additives on storage characteristics of sausage. The water activity of the sausage with the additives tended to decrease with the storage time: the highest value was shown in the Angelica added sausage samples, in both cases added with dried powder as well as with extracted powder. The Paeonia extract powder added sausage had the lowest pH value. The herbal plant added sausages showed the lowest cooking and storage losses among all. The values of TBA (thiobarbituric acid value) and VBN (volatile basic nitrogen) increased with storage time, but the values of the sample with the extract powder additive were lower than those of the freeze-dry powder additive. Total plate counts of bacteria increased with storage time fur all samples, but those for the samples with Pueraria, Platycodon, Angelica, Bupleurum and Paeonia additives exhibited lower values than the control. From the above results, the sausages with medicinal plant additives showed the superior storage safety and quality characteristics.

• Preventive Nutrition and Food Science
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• v.5 no.2
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• pp.100-104
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• 2000

The caloric contribution of diets supplemented with sucrose, corn oil, or tallow with or without additional calcium was examined using female CD1 weanling mice. Mice were limit-fed a semi-purified diet alone or with added isocaloric amounts from sucrose, corn oil, or tallow for 28 days. In addition, diets with suppelmental fat contained either 0.60% or 1.5% calcium. Fecal fat and fecal soap excretions were greater (p<0.06) for mice fed tallow than for those fed corn oil. Mean metabolizable energy values for sucrose, tallow, and corn oil averaged 4.01, 7.96, and 8.94 kcal, respectively. Retention of digested energy from sucrose, tallow and corn oil averaged 13%, 10% and 21%, respectively. Hence, per gram of added nutrient, retained energy from tallow averaged 1.60 and that from corn oil averaged 4.11 times that of added sucrose. Retained energy from added corn oil was greater (p<0.01) than from added tallow. On a retained energy basis, the relative value for corn oil was greater and the relative value for tallow was less than the metabolizable energy ratio of fat to carbohydrate proposed by Atwater of 2.25.Added calcium depressed(p<0.01) digestibilities of both dry matter and energy with a greater(p<0.01) effect on tallow than on corn oil. These findings imply that the source of fat and calcium in the diet influence the avail-ability energy in diets and should be considered in feed formulations.

• Information Systems Review
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• v.22 no.2
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• pp.121-135
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• 2020

Since many researchers were interested in measuring the performance of information technology investment, many studies have been conducted with various data sources and analysis methods, and most studies report that IT investment produces significant and positive results. Many of these studies have been conducted at the enterprise level, but different results may occur at the industry level. In the case of the electronics industry, if the performance of the IT highly increases, the sales of the IT produced in the electronics industry may decrease, and the added value of the electronics industry may also decrease. As a result of analysis, the increase in the IT capital of the US electronic industry did not increase the added value of the industry, but the increase in IT capital per worker in the industry had a positive effect on the increase in value added per worker (labor productivity) in the industry. In addition, the increase in IT capital in the US electronics industry has resulted in a decrease in the number of workers.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.511-520
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• 2000

To investigate the effect of sugar and drying method on quality and storage characteristics of beef jerky, storage, textural and sensory characteristics were examined. Water activity was decreased as storage time was prolonged and the honey and rice syrup-added natural dried samples(N-H, N-R) were recorded the lowest value, 0.71 at five weeks of storage. During the storage period, pH values of all the samples were decreased and honey-added and heated air dried beef jerky(H-H) had the lowest pH value, 5.22. L, a, b values had a tendency to decrease, during the storage period. During the storage period, TBA values of all samples showed increasing tendency. Sugarsyrup-added samples(N-S, H-S, S-S$\^$*/) had the lowest TBA value, and those of honey-added samples(N-H, H-H, S-H$\^$**/) were highest, regardless of drying method. Total plate counts of bacteria and the number of lactic acid bacteria were increased as storage time was prolonged. Sugar syrup-added and heated air dried beef jerky(H-S) had the lowest in total plate counts of bacteria and the number of lactic acid bacteria, at five weeks of storage. Textural properties value of all samples were increased as storage time was longer. Honey-added samples showed the higest springness and cohesiveness value and sugarsyrup-added and natural dried sample showed the highest value in chewiness, gummness and hardness. In the almost sensory score of natural dried beef jerky was decreased asstorage time was prolonged, regardless of packaging method. The sensory score of heated air dried samples were higher than those of natural dried samples, regardless of packaging method. $\^$*/S-S sucrose syrup added smoking dried sample, $\^$**/S-H honey added smoking dried sample

• Journal of Food Hygiene and Safety
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• v.24 no.1
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• pp.12-18
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• 2009

This experiment was conducted to investigate the effect of wa-song (Orostachys japonicus A. Berger) extracts on the oxidative stability of edible oil. Wa-song was dried from hot air (HWE) and freeze (FWE), and then they were extracted by hot water. The different levels (0.1, 0.5 and 1.0 g/100 mL) of HWE and FWE were added to soybean oil and lard. The chromaticity of edible oils was generally increased with prolonged heating time and HWE was higher than FWE. The anisidine value showed significant increase during heating for 48hrs. After heating for 48 hrs, it was lower than control, except for HWE added sample of 0.5 and 1.0 g/100 mL, FWE added sample of 1.0 g/100 mL. In lard, it was lower in sample added wa-song extract than control. The acid value was not significant by added amount of wa-song. Its value in HWE added sample was lower than FWE, after heating for 48 hrs. POV was lower HWE than FWE, also. After heating for 24 hrs, TBA values in soybean oil containing HWE and FWE added sample was lower than control. In lard, its value in HWE and FWE added sample was lower than control during heating for $12{sim}48\;hrs$. Therefore, those results suggested that HWE has higher antioxidant activity than FWE added sample, and then oxidative stability of HWE in edible oil was more potential for lard during its heating.

• Journal of Korea Technology Innovation Society
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• v.8 no.spc1
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• pp.499-524
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• 2005

The economic spillover effect from technology self-reliance of NSSS(nuclear steam supply system) by Korea Atomic Energy Research Institute was evaluated. Both production spillover effect and value added spillover effect were estimated by using Input-Output table. The production spillover effect from technology self-reliance of NSSS was estimated as 135 trillion Won during 1986-2015, while the value added spillover effect was 69 trillion Won during the same period. Besides, it was found that the technology self-reliance made great contribution to unquantifiable economic benefits such as enhancement of overall nuclear technology level, improvement of the role in international nuclear society, and improved potential to nuclear technology export.

• The Korean Journal of Health Service Management
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• v.11 no.2
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• pp.55-64
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• 2017

Objectives : Recently, concerns about the smart healthcare industry has increased worldwide. This study estimates the economic effects of the smart healthcare industry by employing input-output analysis. Methods : In this study, $29{\times}29$ sector statistics were also used as the major research method for the industry. The main analysis tools of this study, thus, included a comparison of backward and forward-linkage effects and the inducement effects of the own-industry and other industries, as well as inducement coefficients, including production, value-added, employee's pay, operating surplus, production tax, and employment. Results : The results of the analysis show that the industry has an immense economic impact, affecting major macroeconomic factors including value-added and forward - linkage effects. Additionally, the inducement effects of the smart healthcare industry are significant compared to other industries in terms of production, employee's pay, operating surplus, production tax, and employment. Conclusions : The smart healthcare industry is a growth engines for national development, because it is the industry of high value-added services. This paper offers alternatives for efficient industrial policies.