• Korean journal of food and cookery science
• /
• v.15 no.2
• /
• pp.163-170
• /
• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• Korean Journal of Materials Research
• /
• v.25 no.12
• /
• pp.678-682
• /
• 2015

The electrical property of polymer matrix composites with added carbon powder is studied based on the temperature dependency of the conduction mechanism. The temperature coefficient of the resistance of the polymer matrix composites below the percolation threshold (x) changed from negative to positive at 0.20 < x < 0.21; this trend decreased with increasing of the percolation threshold. The temperature dependence of the electrical property(resistivity) of the polymer matrix composites below the percolation threshold can be explained by using a tunneling conduction model that incorporates the effect of the thermal expansion of the polymer matrix composites into the tunneling gap. The temperature coefficient of the resistance of the polymer matrix composites above the percolation threshold has a positive value; its absolute value increased with increasing volume fraction of carbon powder. By assuming that the electrical conduction through the percolating paths is a thermally activated process and by incorporating the effect of thermal expansion into the volume fraction of the carbon power, the temperature dependency of the resistivity above the percolation threshold can be well explained without violating the universal law of conductivity.

• Journal of Information Technology Services
• /
• v.11 no.sup
• /
• pp.153-164
• /
• 2012

There is a belief that timely and precise data are important to decisions and the better decisions are related to better firm performance. However, empirical research investigating the effect of data quality on firm financial performance is still scarce up to recently. Current study empirically explores such an effect of data quality on firm accounting performance in the Korean manufacturing industry during 2008~2010 with secondary data. The results show that better data quality does not impact on sales and operating profit, but positively and significantly impacts on EVA(Economic Value Added). Raising the level of data quality management maturity by one level can increase EVA by about 34% in manufacturing firms.

• KDI Journal of Economic Policy
• /
• v.40 no.4
• /
• pp.47-63
• /
• 2018

Government R&D grants for SMEs have risen to three trillion Korean won a year, placing Korea second among OECD nations. Indeed, analysis results have revealed that government support has not only expanded corporate R&D investment and the registration of intellectual property rights but has also increased investment in tangible and human assets and marketing. However, value added, sales and operating profit have lacked improvement owing to an ineffective recipient selection system that relies solely on qualitative assessments by technology experts. Nevertheless, if a predictive model is properly applied to the system, the causal effect on value added could increase by more than two fold. Accordingly, it is important to focus on economic performance rather than technical achievements to develop such a model.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.6
• /
• pp.1316-1320
• /
• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• Journal of Information Management
• /
• v.42 no.3
• /
• pp.55-69
• /
• 2011

In the modern scientific R&D, the efficient acquisition, curation, analysis and visualization are core elements of the science development. The value of scientific data is very important in data intensive research. An output of scientific data is drastically increasing. However we have only each individual system of scientific data in now. Therefore We feel a lack of efficiency of scientific data. In this paper, We analyze an economic ripple effects in terms of production inducement effect, added value inducement effect, labor inducement effect and forward backward linkage effect of national scientific data center construction using an input-out analysis of the bank of Korea(2009). We also examine an economic propriety of national scientific data center construction.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.5
• /
• pp.444-450
• /
• 2018

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.1
• /
• pp.93-99
• /
• 1999

The purpose of this study was to investigate the antioxidant and synergistic effects upon different concentrations(0.02, 0.1, l%) of histidine and alanine in soybean oil during incubation at 6$0^{\circ}C$. Acid value(AV), peroxide value (POV) and thiobarbituric acid(TBA) value of each oil was monitored. Histidine and alanine showed antioxidative effects in all concentrations. In the case of the incubating antioxidative effect of histidine was lower than that of TBHQ. That of alanine was considerably higher than that of $\alpha$-tocopherol, but was lower than that of histidine. Synergistic effects among histidine, alanine and some food antioxidants were shown to exist available in all substrates and the best effect was shown in substrate added compound of histidine and $\alpha$-tocopherol.

• Journal of Korea Port Economic Association
• /
• v.24 no.2
• /
• pp.265-287
• /
• 2008

This paper studies the economic effects of port-liquid freight by focusing on Ulsan port and its regional economic effects. The direct industrial effects of port-liquid freight are analysed to be an increase in about 1billion dollars' worth of production of the regional port-logistic industry, an increase in about 0.22billion dollars' worth of value-added of the industry, and the creation of about 2,600 employment in the industry. Including the indirect effects, the total effects on Ulsan regional economy are estimated to be an increase in about 1.9billion dollars worth of production, an increase in about 0.51billion dollars' worth of value-added and an increase in about 6,442 employment.

• Korean journal of food and cookery science
• /
• v.24 no.5
• /
• pp.645-651
• /
• 2008

The antioxidant activity of shared fresh, steamed, and black garlic on soybean oil was assessed at levels of 0, 5, 10, 20, 0 g/100 g, respectively, and these samples were stored for 28 days at $60^{\circ}C$. The color of the oil was increased during torage. The anisidine value was increased dramatically at 14 days of storage, after which it continually increased. The cid values of the samples to which fresh and steamed garlic were added did not differ significantly, but were increased n proportion to the sample concentration after 14 days of storage in the samples to which black garlic was added. The peroxide value was lower in the samples to which shred garlic was added, as compared to the samples to which ${\alpha}$ -tocopherol and BHT were added. Garlic had an inhibitory effect on peroxides when the sample volume was larger. The TBA value was increased during storage and was inhibited with larger volumes of added shred garlic. After 28 days of storage, the TBA volumes of all samples were lower than those of the controls (335.63), with the exception of the sample to which 5 g/100 g of steamed garlic was added, particular, the shred garlics evidenced more profound antioxidant activity in the 40 g/100 g added samples than in the sample to which 0.02% BHT was added.