• Culinary science and hospitality research
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• v.18 no.2
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• pp.216-227
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• 2012

In this study, mulberry fruit juice was added with a salad dressing to compare and analyze the effect of different amounts of mulberry fruit juice(0, 10, 20, and 30%) and different breeds($Cheongilppong$ $and$ $Gwasang$ $2$) on the physicochemical qualities of salad dressing. As incresing of mulberry fruit juice added to, pH of the dressing decrease. Among the examined groups, $Gwasang$ $2$ were better than the others. Viscosity and sweetness of the dressing increased by the amount of mulberry fruit juice were added. DPPH radical scavenging activity of the control group was 15.60% while mulberry fruit juice salad dressing ranged from 19.73-50.83%. DPPH radical scavenging activity of $Gwasang$ $2$ group were higher than that of $Cheongilppong$ group. Color L and b value decreased as the amount of mulberry fruit juice added more, too value increase. The sensory property results showed that the salad dressing with 30% mulberry fruit juice was rated best. It was also preferred most. These results suggest 30% of mulberry fruit juice with $Gwasang$ $2$ are the best substitution ratio for salad dressing.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.330-335
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• 1995

The purpose of this study was to investigate the effects of onion on the physicochemical, microbiological and sensory properties of Dongchimi. Dongchimi with levels(0, 5, 10, 20%) of onion was fermented at twodifferent temperatures : Group A was fermented at 4$^{\circ}C$ and group B was fermented at 4$^{\circ}C$ after fermentation at room temperature(27$\pm$0.5$^{\circ}C$) for 24 hours. During the fermentation up to 45 days, total acidity increased while pH decreased gradually. Total acidity of group B was relatively higher than that of group A. The content of reducing sugar was reached the maximum value in 6 days of fermentation in the group A and on 3 days in the group B. Especially, the highest content of reducing sugar was shown on the Dongchimi added with 5% onion in the group A and 20% onion in the group B. Vitamin C was reduced in the early stage of fermentation, and increased gradually after 10 days. However, vitamin C of Dongchimi without onion increased rapidly in the early stage of fermentation and remarkably decreased thereafter. After 20 days, vitamin C was maintained in Dongchimi added with 10% onion of both two groups. The number of lactic acid bacteria was reached the maximum value on 1 day in the Dongchimi without onion and on 3 days in the Dongchimi added 5, 10 and 20% onion of group A, while gropu B was reached on 1 days and then decreased thereafter. As a result of the sensory evaluation, Dongchimi added 5% onion in the group A showed the highest scores in texture and overall acceptability. Whereas, in the group B, Dongchimi added 20% onion was the most preferable one.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.10
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• pp.72-76
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• 2020

The central government operates a Balanced National Development Special Account, and wants more regional development. Many local governments try various ways to establish a foothold for independent governments. Establishing a regional base center is one of the major plans for economic development, and Chungnam is proceeding with "establishing a platform for Chungnam high-tech metal materials." This paper analyzes the effects on the regional economy based on the expense that goes into a regional base center in Chungnam. For the analysis, an input/output table is used, and we present the effects of the annual input cost in detail. This study specifically analyzes the production-inducing effects, the value-added inducing effects, and employment-inducing effects using a demand-drive model. Furthermore, we suggest the effectiveness of this same business. The analyzed results give 32,230,000,000 in production-inducing effects, 13,820,000,000 in value-added inducing effects, and 101 in employment-inducing effects. These results can be used as reasonable evidence to promote the project, since the production-inducing effects and value-added inducing effects show high results, compared to input. The employment-inducing effects can also be used to create new jobs and figure out the number of people employed through this project.

• Journal of Technology Innovation
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• v.26 no.1
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• pp.85-105
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• 2018

This study analyzes the economic impacts of Korean R&D expenditure on the industrial structure by technological levels using 2010~2014 Input-Output table data. The industrial structure is reclassified into 4 manufacturing industries by OECD's Technology Intensity Definition. Then, we analyzes the production-inducing and value added-inducing of those industries. As the results of the analysis, it is found that the production-inducing effect by the R&D expenditure has been higher in the middle-high and middle-low technology manufacturing and that the value added-inducing effect has been higher in the middle-high technology manufacturing. On the other hand, the production and value added-inducing effects has been lower in the high-tech manufacturing which is highest in the R&D expenditure. The above results indicate that industrial structure has not been linked with the quality ladder that expresses the enhancement of tech level through R&D expenditure. Based on these results, the policy recommendation implies that R&D expenditure should be concentrated to improve the production- and value-added effects of the high technology manufacturing in order to advance the industrial structure. However, this study has the limitation that the analyses on the dynamic-inducing effects are not carried out due to the lack of fixed capital formation data.

• Journal of Distribution Science
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• v.13 no.12
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• pp.85-94
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• 2015

Purpose - The purpose of this paper is to provide a political registration point for analyzing the economic impacts on the national economy from the REITs distribution industry in our country. The REITs distribution industry was introduced in 2001 to accelerate the corporate restructuring process and advance the real estate market. During its establishment, the REITs distribution industry faced difficulties; however, the industry grew rapidly through interest from institutional investors, thus mitigating the establishment problems by 2006. In Korea, more than 108 REITs were operating as of the end of June 2015. REITs contribute significantly to the national economy. The economic impacts on the national economy of the REITs distribution industry was analyzed using input-output (I-O) analysis with respect to production, imports, value-added, and employment. Research design, data, and methodology - The research used an I-O analysis of the activities of the REITs distribution industry in the national economy. The I-O analysis methodology analyzes the economic effects that influence other industries with respect to one unit of external investment. The data for this analysis were the I-O table of 2013 as published by the Bank of Korea in 2014. Results - The findings of this study are as follows. First, if an external input to the REITs distribution industry is 1 won, the overall impact of the product is 1.3869 won, the import induction is 0.0002 won, and the value-added induction is 0.7656 won. A new investment of 659.9 billion won into the REITs industry was estimated to produce a gross effect of 915.2 billion won. Second, if an external input to the REITs distribution industry is 1 billion won, the employment-inducing effects are estimated at 19.6394 individuals. The employment-inducing coefficient of 19.6394 for the REITs distribution industry indicates that the industry created significant employment-more than other industries-because the coefficient was 2.2 times the 2013 industry average employment-inducing coefficient of 8.8. Third, the investment effects of the REITs distribution industry on production induction, value-added induction, and employment induction are assumed to be large in business support services, financing, communications and broadcasting, and professional, scientific, and technical services. Conclusions - The REITs distribution industry was analyzed as having a strong employment inducing, high value added effect. The REITs distribution industry is an excellent alternative for the government authority to create multilateral jobs. Because the REITs distribution industry has a significant positive impact on the national economy, it should be developed. However, the I-O methodology has restrictions with respect to the fixation and timing of the input coefficient. Follow-up research is expected to supplement the analysis method at a specific point in time.

• Journal of the Korean Society of Costume
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• v.58 no.6
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• pp.110-123
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• 2008

The objectives of this study are to define the fundamental notions of collaboration in design field. The results of this study are summarized as follows: Firstly, collaboration means a cooperative work which are cooperatively done by collabarator and collaboratee on the equal status within a certain period of time, based on core ability of each of them. This cooperative work is presented with a visual image based on the identity of participants, and it creates an added value. Collaboration is different from convergence and hybrid in the methodological aspects and from brand alliance and strategic alliance in the aspects of the subject of project. Secondly, collaboration has been developing through step of using the specific ability, step of sharing each core abilities, and step of fusing their identities, in a view of the sphere of cooperative work and the intimate relations in reciprocity. Thirdly, according to strategic purpose, collaboration can be classified into value ascending collaboration, image changing collaboration, business-field extension collaboration, and event collaboration. Fourthly, production methods of collaboration consist of limited edition method, premium line method, common line method, producing a collaborative product, and so on. Fifthly, differentiation effect, image upgrade effect, production of higher value-added products, sale increase, diversification of business, sharing the targets, and promotion effect are achievable through collaboration. Sixthly, to make progress in collaboration successfully, the compatibility of combination between collaborator and collaboratee, the superiority of collaboratee, definitude of collaboration, the fit method of collaboration, the novelty of collatoration, possibility of issuing of collaboration, and perfection of collabo-product must be the points which deserve our attention.

• Journal of Korea Foundry Society
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• v.7 no.4
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• pp.352-357
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• 1987

Recently there were many studies on the development of cast iron for increasing strength, thermal resistance and mechanical properties, etc. The effects on mechanical properties and variation of solidification structure of hypo-eutectic cast iron was investigated when Ni(Al) was added with a fixed quantity of Al(Ni) content. The conclusions are as follows. 1) Tensile strength was the maximum(over 41 kg/ $mm^2$) when Al is added about 0.72%. 2) Torsional strength and angle were increased with increasing Al content and represents maximum value, when Al and Ni content are 1.5 and 2.0%. 3) With increasing Ni content, tensile strength decreased because of the effect of graphite coarsening. But torsional strengths were increased with the appropriate addition of (Ni%+Al%) content because of the effect of strengthened matrix.

• Journal of Advanced Research in Ocean Engineering
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• v.2 no.1
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• pp.12-21
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• 2016

In this paper, the $2^{nd}$ order hydrodynamic force effect of heaving submerged circular cylinder is considered, with the linear potential theory. Boundary value problem (BVP) is expanded up to the $2^{nd}$ order by using of the perturbation method and the $2^{nd}$ order velocity potential is calculated by means of integral equation technique using the classical Green's function expressed in cylindrical coordinates. The method of solving BVP is based on eigenfunction expansions. With different cylinder heights and heaving frequencies, graphical results are presented. As a result of the study, the cause of oscillatory force pattern is analyzed with the occurrence of negative added mass when a top of the cylinder gets closer to the free surface.

• Korean journal of food and cookery science
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• v.9 no.2
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• pp.67-73
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• 1993

The effects of addition of brown rice flour on the Backsulgies were examined. We chose the addition ratio of brown rice flour as 0%, 50%, 100% along with the pilot study. The addition of brown rice flour did not make significant changes in water-binding capacity, swelling power and the degree of gelatinization. But the addition of brown rice flour had a delaying effect of retrogradation of Backsulgies by textural analysis. In sensory evaluation, the Backsulgi added brown rice flour 50% had the highest value in the overall quality of sensory characteristics. But there was no significant difference in the other sensory characteristics between the 50% and 0% added with. Therefore we concluded that the addition of brown rice flour on Backsulgies improve the sensory characteristics as well as delay the retrogradation and would be a good source of dietary fiber.