• Information Systems Review
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• v.13 no.1
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• pp.1-11
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• 2011

This study empirically investigated the effect of firm-level data quality on economic performance in the Korean financial industry during 2008~2009. The data quality was measured by data quality management process index and data quality criteria by Korea Database Agency, and financial firm performance data was acquired from Financial Statistics Information System of the Financial Supervisory Service. The result showed that the data quality has statistically significant impacts on financial firm performance such as sales, operating profit, and value added. If the data quality management process index increases by one, the value added can increase by 2.3 percent. Moreover, the data quality criteria increase by one, the value added can increase by 72.6 percent.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.188-197
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• 2010

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.279-292
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• 2012

This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

• Journal of Technology Innovation
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• v.8 no.1
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• pp.173-195
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• 2000

Activity-based costing(ABC) was developed in manufacturing companies. Recently, ABC has been also applied to cost analysis in service industries and government. In this paper, ABC is applied to research institutes, especially to cost management of government-supported research institutes. ABC is an effective tool in reengineering by removing non-value-added activities, costing R&D projects, managing indirect costs and evaluating performance in research institutes. A case of activity-based costing in a government-supported institutes is provided.

• Proceedings of the Korea Institutes of Information Security and Cryptology Conference
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• 2002.11a
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• pp.306-310
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• 2002

이동 통신의 급격한 발달로 다양한 부가가치서비스가 등장하고, 이러한 서비스를 좀더 편리하고 안전하게 사용하고 싶어하는 사용자와 부가가치서비스를 제공하는 VASP(Value -Added Service Provider) 사이의 보안이 필수적인 것이 되었다. 이를 위하여 이동 통신 환경의 한계인 제한된 자원과 제한된 계산력을 극복할 수 있도록 적은키 길이를 가지고 보다 안전한 서비스를 제공할 수 있는 타원곡선 암호시스템(ECC)를 기반으로 하여 부가가치서비스에 효율적인 인증 및 키 합의 프로토콜을 제안하고, 차세대 이동통신시스템에 적용해본다.

• Proceedings of the IEEK Conference
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• 2000.06c
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• pp.109-112
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• 2000

The EPRCA(Enhanced Proportional Rate Control Algorithm) is one of the explicit rate control algorithm recommended by the ATM forum. EPRCA algorithm is using only two threshold to buffer change is not considered for calculating ER value. In this paper to cover the shortage, two more variables are added for considering increase of buffer quantity. So calculating proper ER would avoid before getting into the congestion situation. To analysis the affect, EPRCA and proposed algorithm are compared through simulation by analysis of change of buffer length and ACR change

• Proceedings of the Korea Institutes of Information Security and Cryptology Conference
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• 2001.11a
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• pp.185-188
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• 2001

본 논문에서는 차세대 이동통신 환경에서 모바일 이용자가 자신의 단말기를 이용, 부가가치 서비스 제공자(VASP, Value Added Service Provider)에게 접근하여 서비스를 받을 경우에 대한 과금 문제를 다루고자 한다. 또한 이 과정에서 발생할 수 있는 모바일 이용자와 부가가치 서비스 제공자사이에 인증문제, 상호간에 분쟁이 발생했을 경우에 대한 해결, 모바일 사용자의 위치 정보에 대한 프라이버시 보호 그리고 모바일 사용자의 신분에 대한 익명성 보장문제 등을 암호학적인 프리미티브들을 이용하여 아울러 해결하고자 한다.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.16-23
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• 2015

This study was carried out to develop a fermented juice using persimmon (Diospyros kaki Thunb) and lactic acid bacteria isolated from kimchi, Lactobacillus buchneri BK-1, Pediococcus inopinatus BK-3 and Leuconostoc mesenteroides M-17. The total acidity value was 0.75% and viable cell number reached $1.9{\times}10^8CFU/mL$ when the persimmon and water solution was diluted by 1:3 (w/v) added with rice-syrup ($15^{\circ}Brix$) that was fermented by Lactobacillus buchneri BK-1 for 7 days. Additional levels of rice-syrup increased the total acidity of fermented juice, and the overall acceptability was the highest (4.1 point) for fermented persimmon juice added with rice-syrup $10^{\circ}Brix$. L. buchneri BK-1 and Pediococcus inopinatus BK-3 were selected to ferment the persimmon juice because there total acidity values were 0.83% and 0.80%, respectively, and the final cell concentrations, $5.1{\times}10^8$ and $2.7{\times}10^8CFU/mL$, were more than other treatment, respectively. The total acidity value of persimmon at day 3 of fermented broth were significantly higher than that of day 7 of fermented broth, and the number of viable cell declined from $8.2{\times}10^8$ to $4.3{\times}10^8CFU/mL$. In these results, the suitable period for fermentation was 4~5 days owing to the sourness being strong during fermentation.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.4 no.5
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• pp.73-83
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• 1981

The purpose of value analysis is to assist each to approach nearer enough to this goal to provide substantial competitive and profit advantages. It provides planned and disciplined thought and act ion which hel ps identify unnecessary cost throughout the product or process cycle. Value analysis is a precise, disciplined, one-purpose thinking process. Its one purpose is to retain all the performance and aesthetic factors which now exist In the product, process or services, which the customer wants and is willing to pay for : and through disciplined thinking procedures, to put together Practical alternatives which will accomplish them at still lower cost. Value in a product or service is the reward for appropriate performance and appropriate cost Value analysis must therefore employ techniques which will sensitize any "lacking" area so that the need can be identified and satisfied. As the business begins to see the benefit of the activity, additional value analysts consultants may be added. This will provide more penetration in the three identified areas, of top managers group, individual value analysis consultants and senior member who organizes value analysis work, and besides, additional abilities will be secured.e secured.

• IE interfaces
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• v.18 no.2
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• pp.117-125
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• 2005

One of the primary means of achieving global competitiveness is to reduce the COPQ in our business units. Although the COPQ is not known precisely, it is known to be very high. Also, it may be underestimated by the hidden costs due to non-value added activities, such as potential lost sales, costs of redesign due to quality reasons, and extra manufacturing costs due to defects, etc. In any manufacturing or service operation, all actions and resource expenditures of a company should be focused on creating value for customers. Any activity or resource of not creating the value for customers could be regarded as waste, which consequently causes the COPQ. In this paper, a management system is developed for evaluating and reporting the COPQ in our business units, based on the Six Sigma DMAIC (Define, Measure, Analyze, Improve, Control) roadmap.