• Journal of the Korea Society of Computer and Information
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• v.18 no.9
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• pp.139-152
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• 2013

Although a series of studies shows the fact that a company's reputation could affect its sales rate and stock price, due to the increased use of SNS, the research related to the online measurement method for the corporate reputation has been relatively insufficient. This study explores a design for a method to quantify the corporate reputation value by reconstructing the discussions in literature review. Concretely, this study divides the corporate reputation value into the corporate identity information and the corporate awareness information, which includes the following five sub-categories: (1) the quality of product and service; (2) the employment environment; (3) the corporate vision; (4) the social responsibility; and (5) the business achievement. Additionally, for the corporate identity assessment, this study considers the following six factors: (1) Agreeableness (Goodness), (2)Capability (Ability), (3)Enterprise (Rise), (4)Chic (Class), (5) Ruthlessness (Authority), and (6)Informality. Based on these categories and factors, this study develops a technique quantifying the corporate reputation value by selecting 'word items' for the reputation search, and after conducting a frequency analysis in a survey. Also, to verify the result, this study exemplifies the reputation of three SI companies in Korea which could be utilized by using the commercialized reputation service. This study firstly attempts the corporate reputation measurement by classifying the identity and the awareness (corporate image and communication) upon a company in detail and enables its real applicabilities by proposing a formula to measure the reputation scores which can be utilized by verified word items from a frequency analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.635-641
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• 2000

In order to utilize the protein source from a fish proessing by-product, cod was hydrolyzed with various enzymes such as tuna pyloric caeca crude enzyme (TPCCE), a-chymotrypsin, trypsin, papain and pronase E. The TPCCE hydrolysate acquired the highest sensory properties on taste, odor and color. The resultant cod rfame protein hydrolysate (CFPH) which was hydrolyzed with TPCCE, was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWCO) of 30, 10, 5 and 1 kDa, and four types of permeates in cluding 30 K (permeate from 30 kDa membrane), 10 K (permeate from 10 kDa membrane), 5 K (permeate from 5 kDa membrane) and 1 K (permeate from 1 kDa membrane) were obtained. The natural sauces were prepared with 30 K, 10 K, 5 K and 1 K hydrolysate, and the sauce prepared with 1 K hydrolysate was the best score in sensory evaluations. In addition the mixed sauce prepared with 1 K hydrolysate and commercial soy sauce was similar to commercial sauce in sensory properties. These results suggest that the mixed sauce would be utilized as the substitute of acid-hydrolysis sauce.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.333-340
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• 2015

This study is designed to analyze the effect of skincare using cosmetic containing ginseng extract, on improving quality of life (QOL) of healthy women, with blind testing. QOL is a concept that represents how one's disease or health condition can physically, psychologically, and socially influence his or her daily life. The study was conducted to assess the effect of a ginseng cosmetic preparation on quality of life (QOL) using the Skindex-16 score, stratified by blind versus non-blinded option. 45 healthy women aged between 30 and 49 years with no skin disease were recruited for this study. Volunteers were divided into two groups. Group A (n = 22) received anti-aging cream with ginseng extract in the original packaging, which included the brand name and logo. Group B (n = 23) received the same cream in a plain white jar without any package decoration or logo. Both groups used the cream for 8 weeks. For the skin-related QOL assessment, Skindex-16 was used at baseline, forth, and eighth week. All volunteers except two dropouts in Group A completed the dermatology-specific QOL measure, Skindex-16, at baseline, after 4 weeks, and after 8 weeks of treatment with the provided samples. As a result, the mean score of 43 participants at baseline was $22.70{\pm}4.82$. There was a significant difference between the baseline score and the score after 8 weeks in both groups: The scores changed from $23.30{\pm}5.14$ to $20.20{\pm}4.83$ in Group A, from $22.17{\pm}4.58$ to $20.52{\pm}3.60$ in Group B. The "Symptom" subscale of Skindex-16 improved after 4 weeks and the "Emotion" subscale improved after 8 weeks in Group A. The "Function" subscale did not show improvement in either groups. Both groups showed no interaction effect between follow up time and groups in Skindex-16 and subscale. This research opens up the possibility of skincare using ginseng cream having a positive effect on QOL in healthy women. Moreover, one can predict that skincare ritual itself may have greater impact on the improvement of QOL, compared to the product packaging.

• Journal of Korean Society of Transportation
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• v.21 no.4
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• pp.91-101
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• 2003

This study modeled 4-lane highway in three-dimensional virtual reality in order to overcome difficulties of field experiment. and the research subject was placed in a driving simulator. We survey the driver's cognitive characteristics to the alignment changes in the three-dimensional virtual reality highway. Especially, maximizing the identity of driving movements and virtual scenery on the basis of the data obtained by dynamic analysis module. we minimized simulator sickness for the graphic module of driving simulator. And we carried out cognitive evaluation on the basis of adjective words extracted by dictionary and the opinion of specialist. In this study LISREL model was used to detect the causal relation between geometry and safety in cognitive side, and found that geometric change affects the safety of drivers by static and dynamic road safety model in three-dimensional combined alignments. As the result, for constructing safety road. we consider drivers' cognitive characteristics as human factors in road design, and we think that they are very important factors to improve road safety.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.21 no.6
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• pp.250-265
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• 2022

Positive effects such as significantly reducing traffic accidents caused by human error can be expected by the introduction of Automated vehicles (AV). However, as new traffic safety issues are expected to occur in the future due to errors in H/W or S/W of autonomous vehicles and lack of its function, it is necessary to establish a scenario to evaluate the driving safety of AV. Therefore, in this study, functional scenario was developed to evaluate the driving safety of AV based on traffic accident data of the National Police Agency. Using the GIS program, QGIS, traffic accident data that occurred in the toll gate and ramp sections of expressway were extracted and accident summary items were checked to classify the types of accident. In addition, based on the results of accident type classification, functional scenario were developed that contains various dangerous situations in the tollgate and ramp sections.

• Journal of the Korean Data and Information Science Society
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• v.20 no.6
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• pp.1155-1167
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• 2009

We made a new sample design for life and consciousness survey of Kyungpook people in 2007. We used the 10% sample survey data of 2005 population and housing census as a survey population. After stratification, we allocate proportionally samples within strata after examining various characteristics in previous survey, which includes economic activity state, an income level per year, and housing possession. And we calculated weight in a new sample design and derived estimators and a formula of standard error using the weights.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.68-72
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• 1999

Dried plantain (Plantago asiatica L.) was evaluated as a natural food preservative. The methanol extract of dried plantain at tie concentration of 2,000$\mu\textrm{g}$/ml completely inhibited the growth of B. subtilis, L. monocytogenes and V. parahaemolyticus. When the extract was added to noodles and rice cakes at the concentration of 1, 3 or 5%, less microbial growth was observed compared with the control group. While the noodles with 1% plautain extract were evaluated favorable in terms of color, chewiness and overall guality, 3% addition of the extract gave the best score for rice cakes.

• Journal of Korea Technology Innovation Society
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• v.15 no.3
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• pp.700-721
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• 2012

This paper deals with methods for determining the reasonable royalty rates in the valuation of patents. To calculate the reliable reasonable royalty rate of a patent, we review pros and cons of the 25% rule royalty calculating method and the recent trend of this method. We also review the game theory of Nash Bargaining equation and review the Investment of Rate of Return Method according to the financial analysis. Next, we refer to the reasonable royalty damage cases among the recent patent infringement cases in USA and analyze the corresponding patents. We extract the patent indicators from the patent bibliographic information. Finally, we obtain a regression model for calculating a reasonable royalty rate using the patent indicators and the reasonable royalty rates in the recent patent infringement cases.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.617-624
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• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.