• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1094-1099
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• 2012

This study investigated the effect of a long-term high-fat diet on energy metabolic substrate utilization in resting rats in order to revalue source fat energy efficiency during a high-fat diet and its effect on energy expenditure and body fat accumulation. Sprague-Dawley male rats at 4 weeks of age were bought from Orient Bio Con. The rats were divided into a control (CON) group and a high-fat diet (HF) group. Rats ate a high-fat diet (w/w 40%, kcal/kcal 64.9%) ad libitum for 5 weeks. Food intake and body weight were measured every day at 09:00 throughout the experimental period. Energy expenditure was measured using an animal energy metabolism chamber after 4 weeks. The final body weight did not change between the CON and HF groups, but caloric intake was significantly higher in the HF group than in the CON group (p<0.05). There was no difference between the groups in oxygen uptake, however carbon dioxide production was significantly higher in the HF group. Also, the respiratory exchange ratio was higher in the HF group. Carbohydrate oxidation was lower in the HF group than in the CON group, but fat oxidation in the HF group was greater. These results mean that energy substrate oxidation at rest is affected by diet composition, especially dietary fat content. Abdominal fat fad weights were significantly higher by 33% in the HF group than in the CON group even though the calorie intake in the HF group was higher by 6%. These results suggested that the dietary fat calorie value might have a higher Atwater value of 9 kcal/g, which mean that dietary fat calorie values could be reconsidered in body weight control scenarios such as which the obese or weight class athletes.

• Journal of Service Research and Studies
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• v.14 no.2
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• pp.82-100
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• 2024

Due to the intensifying global technological competition, the strategic and economic importance of intellectual property such as patents as intangible assets is increasing. The purpose of this study is to understand the current status of patent innovation in the service industry and to derive the characteristics and implications of patent innovation in the service industry. To this end, this study conducted an investigation and analysis to understand the characteristics of patent innovation in the service industry based on the data from the business activity survey. The proportion of patent companies in the service industry, characteristics of each service industry, proportion of each service industry, and the number of patent rights holdings were analyzed. In addition, the trend of patent changes in the service industry was investigated. The service industry was compared and analyzed with other industries based on the results of the analysis of patent innovation in the service industry. In particular, the service industry was divided into four types in terms of the rate of increase in the proportion of patent companies and the ratio of patent holing companies, and the types were derived. Based on the analysis results, the characteristics of patent innovation in the service industry were presented. As a result of the study, the proportion of patent holding companies in the service industry was lower than that of other industries, and the gap with other industries was widening, showing that the patent innovation of service companies is lower than that of other industries. The average number of patents held by service industry companies was lower than that of other industries, and the increase rate of the number of patent rights held was also lower than that of other industries, widening the gap. Patent innovation in the service industry can be divided into four quadrants in terms of the rate of increase in the proportion of patent holding companies and the proportion of patent holding companies, and it has been studied that the service industry needs policy support suitable for the characteristics of patent innovation in the quadrant to which the individual service industry belongs.