• Journal of Technology Innovation
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• v.21 no.1
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• pp.59-83
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• 2013

Recently, the importance of the health care industry is increasing due to the rapid changes in the population structure caused by decreasing in fertility rate and aging population. Therefore expansion of government investment in R&D of the health care industry is needed as the demand of health care is increasing. This study attempts to examine the economic impacts of national research and development for the health care industry using an inter-industry analysis. Specifically, the study investigates production-inducing effect, value added inducing effect, and employment-inducing effect of the health care industry based on demand-driven model. These analyses pay particular and close attention to the health care industry by taking it as exogenous rather than endogenous. Here we present results. First, the production-inducing effect and value added inducing effect was high in common real estate and business services and finance and insurance sector. Second, employment-inducing effect of the health care industry showed the highest levels in wholesale and retail sector, followed by the real estate and business services, agriculture sector. Third, the actual 2009 health care industry-related national R&D investment embracing on the production-inducing effect and value added inducing effect. The health care industry R&D induces the production of 4,932 billion won and the value added of 2163 billion won.

• Food Science and Preservation
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• v.8 no.4
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• pp.393-398
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• 2001

Changes in physicochemical and microbiological properties of seafood bun containing kimchi were investgated during storage at 20$^{\circ}C$. pH of seafood bun tended to decrease and titratable acidity tended to increase during storage, as the kimrhi added more the pH was higher and titratable was lower. Acidity of seafood bun tended to increase during storage, the acidity was lower in seafood added kimchi than in control. Peroxide value of seafood bun added kimchi was lower than that of control, the value decreased with kimchi content. VBN and TBA values increased during storage, as the kimchi added more the value was lower. Viable colony and E. coli count significantly increased during 2 days of storage and tended to slightly increase afterward. The seafood bun added 20% kimchi obtained higher scores than other samples.

• Journal of the Korean Society for Library and Information Science
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• v.37 no.4
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• pp.53-68
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• 2003

This study is an attempt to re-examination of information value and it´s economic efficiency from the viewpoint of information science. This study focuses on the analysis of the considerable discussions about added value of information and cost-benefit analysis of information. This study shows that the researches of information value or value-added information have dealt with the effect of information use and the measuring information efficiency concerns cost-benefit analysis of information services. A case study on ‘the national digital library program’ is also demonstrated as a pilot model for the cost-benefit analysis of information services.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.103-112
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• 2005

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.772-779
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• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• Journal of Climate Change Research
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• v.7 no.1
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• pp.59-68
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• 2016

The world's major countries have focused on the renewable energy industry as the solution to climate change and the energy crisis. Nevertheless, there are no studies on the economic effects of the renewable energy industry. This study analyzed the economic effects of Korea's renewable energy industry by using the 2010 Input-Output Table. It is estimated that Korea's renewable energy industry made a production-induced effect of 2.0262 won, and a value-added-induced effect of 0.6138 won through an increase in output growth of 1 won, and an employment-induced effect of 2.3046 labors through an increase in output growth of 1 billion won. Both the effect ratio and the response ratio were greater than 1, which means the renewable energy industry is an intermediate manufacturing industry whose forward linkage effect and backward linkage effects are large. These results show differences with previous studies that classified electricity sector and renewable energy industry into final primary production industries. It is expected that the economic effects of the renewable energy industry will become greater in the future. Therefore, research on statistics related to the renewable energy industry is needed for more precise analysis.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.608-613
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• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• Journal of Information Technology Services
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• v.17 no.3
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• pp.37-51
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• 2018

Recently, cloud computing market is growing geometrically in both private and public area, and many global companies in various domains have developed and provided cloud computing services. In such situation, Korean government made multiple plans for domestic cloud computing industry. However, most research institutes have focused on market size and status information, which makes actual effectiveness of cloud computing service hard to recognize. In this study, we define cloud computing Industry by rearranging Input-Output table published by the Bank of Korea to use Input-Output Analysis. The Input-Output Analysis was devised in 1963 by Leontief and it is used in many fields of study until now. It produces various coefficients that are able to identify production-inducing effect, value-added effect, labor-inducing effect, front and rear chain effect. The analysis results show that production-inducing effect, front and rear chain effect of cloud computing industry is low compared to other industries. However, cloud computing Industry possesses relatively high value-added effect and labor-inducing effect. It is because industry magnitude of cloud computing is smaller than other industries such as manufacturing, chemical industries. The economic effects of the cloud computing industry are not remarkable, but this result is significant to emerging markets and industries and presents the fresh way of analyzing cloud computing research field.

• The Journal of Information Systems
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• v.20 no.3
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• pp.187-207
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• 2011

As the IT labor captures an increasing proportion of the total labor, it is important to analyze the contribution of IT labor to national economy. Although there has been abundant research about the effect of IT investments, it is difficult to find a research about IT labor's economic contribution. Most prior studies on the effect of IT investment have focused on the effect of IT capital investment. This paper empirically explores whether and how IT labor makes contribution to Korean economy. And also this paper examines the economic contribution of IT experts and semi-experts in Korean industries over the 2000 to 2007 period, using production function framework and panel data set for 24 industries constructed from 'Input-Output table' and 'Research on Wage Structure Survey'. Based on the full sample of 120 observations, this study finds that a 1% increase in IT labor wage is associated with 0.042190% increase in added value. In the case of non-manufacturing industries on the sample of 50 observations, this study finds that a 1% increase in IT labor wage is associated with 0.074908% increase in added value. And in the case of IT experts (separated from IT semi-experts), this study finds that a 1% increase in IT expert's labor wage is associated with 0.013957% increase in added value of all industry. This study provides implication for policy makers and managers. The results suggests that non-manufacturing industries can capture further benefits by increasing investment in IT labor. Building on this study, future research should examine the impact of IT labor at a more detailed industry level and the firm level.