• Health Policy and Management
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• v.10 no.1
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• pp.126-147
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• 2000

This paper empirically explores the nature of the medical service industry and its various propagation effects on the economy in the input-output model, as revealed by a comparative analysis between Korea and Japan. The main findings of the paper are as follows; First, the growth of medical industry induces above-average effect on employment. Second, the industry is of the characteristics of weak both backward and forward linkage effects implying a 'final demand dependency industry'. When compared with public service sectors, however, the medical services industry shows stronger backward linkage effect than those sectors. Furthermore, it has strong repercussion effects on the goods industries. Third, in order to produce per unit of services, the medical services industry of Korea uses relatively more drugs and medical devices than that of Japan. In general, it has been shown that production structure of medical service industry in Korea is 'hardware-oriented' one; on the other hand, 'software-oriented' in Japan which means that, as intermediate inputs, outsourcing and informatization has been used than those of Korea. From the findings of the paper it could be emphasized that the medical organizations in Korea should put more efforts on shifting the current hardware-oriented production structure to strengthen core competence by enhancing productivity and by outsourcing to improve efficiency of production process. However, the medical organizations in Korea would not have enough incentives for high value-added production structure because they enjoy high operating surplus. Therefore, it would be necessary that government policy should be taken into account of these environments.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.759-768
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• 2010

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.13 no.1
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• pp.72-80
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• 2020

The information security industry is increasing in importance and market size due to the development of the fourth industry such as artificial intelligence, IoT and etc. This paper was analyzed the impact of the increasing information security industry on the domestic economy by using the Input-Output table. It was classified industrial sectors into information security products and information security services industries, and then reclassified the Input-Output table into 35 industries. And it was estimated the production inducement coefficient, the value-added inducement coefficient, employment inducement coefficient, and etc. The production inducement coefficients of the information security product and service industry are each 1.571, 1.802, and the value-added inducement coefficients of them are each 0.632, 0.997, and the employment inducement coefficients of them are each 2.494, 7.361. Only the value-added inducement coefficient of the information security service industry is slightly higher than the total industry, and the remaining inducement coefficients are all lower than the total industry. In addition, the information security product industry has no the forward and backward linkage effect, and the information security service industry has no the backward linkage effect. But it has the forward linkage effect. As a result of analyzing the economic ripple effect of the information security industry, the production inducement amounted to 359.9 trillion won, value-added inducement amounted to 164.8 trillion won, and employment inducement amounted to 803 thousand people.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.122-127
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• 2010

This study involved the making of sugar snap cookies with the addition of carrot powder at two to twelve percent which furnishes modern people with much lacking and needed dietary fiber. The review of the physiochemical properties, rheology and sensory evaluation of such contents resulted in the following findings: The sedimentation value and Pelshenke value all decreased in weak flour with the addition of more carrot powder, in comparison with the control group. The water retention capacity (WRC) and alkaline water retention capacity (AWRC) all increased in weak flour with the addition of more carrot powder in comparison with the control group. As for the gelatinization properties of the test samples measured by rapid visco-analysis, the addition of more carrot powder resulted in the initial pasting temperatures increasing in the case of weak flour, yet showing no significant difference between the control group and the carrot-added groups, as well as the maximum viscosity, minimum viscosity and final viscosity all showed the tendency of decreasing. The addition of more carrot powder led to the peak times in the mixographs for weak flour all exhibiting the tendency of decreasing, which might be interpreted as gradually weaker physical properties of the dough as well as less stability in the shape of the dough in turn.

• Journal of Korean Society for Quality Management
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• v.32 no.3
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• pp.153-165
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• 2004

Recently, financial service industry of Korea started to pay attention to private banking targeting to the rich. However, as the advanced foreign competitors have entered the market, strategic approaches are needed focusing on the general rich rather than the exceptional VIPs. In this paper, we use QFD to provide marketing strategies for Korean financial service providers. Our finding is that ‘intangible service provided by private banker’ and ‘off-line sales’ have marketing priority and ‘investment management’ and ‘value-added service’ follow.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.715-720
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• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.635-640
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• 2009

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

• Food Science and Preservation
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• v.24 no.1
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• pp.8-12
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• 2017

This study investigated the quality characteristics of cookies added with the powder of pomace powder, which was produced as a by-product in Korean rice wine (Takju). The quality of cookies was evaluated based on moisture content, color, hardness, and sensory evaluation. Cookies were prepared by addition of 0, 5, 10, and 15% Takju pomace powders to basic flour formulation. The pH values of dough added with Takju pomace powder were 3.04-6.52, which was lower than that of the control group. The moisture contents of cookies were 6.92-6.52% and were lowest in cookies added with 15% Takju pomace powder. The L value was reduced according to the increase in Takju pomace powder. On the contrary, a value increased. Especially, a value of the control was negative (-0.96) while those of cookies added with Takju pomace powder were positive. There were no significant differences in the b value of these cookies. For texture, hardness of cookies was lowest in 15% Takju pomace powder cookies. The results of the sensory evaluation compared to cookies with 10% powder Takju pomace were superior in appearance, taste and overall preference.

• 한국공간정보시스템학회:학술대회논문집
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• 2005.05a
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• pp.351-354
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• 2005

NASA's remote sensing market analysis and forecast projects 3.3 billion dollars in 2005. On the other hand, a market research firm expected that world commercial remote sensing imagery, GIS software, Data, and value-added services will generate 8.3 billion dollar in 2007. It has been widely believed that geo-spatial information and service market is growing rapidly and has a huge potential, but it is not clearly understood where it is now and will be heading in the future. Also, it could be a significant question to answer where the industry in Korea fits the best in the world business trends and where it should be strategically heading to take a large market share. Furthermore, if it could be worth being considered as a Korean strategic industry for the future. Instead of pursuing direct answers to the questions, the author will start reviewing general business practices, major business transactions such as merging and acquisitions (M&A's) and initial public offerings (IPO's), and research on market capitalization and revenue of major companies. Throughout the study, a list of common grounds in the market was uncovered and realized as follows: (1) value-added data matters in geo-spatial information and service market; (2) private sector grows faster; (3) characteristics of multi-national industry; and (4) Dependency on major industry. Based on the findings, the author presents a list of recommendations as conclusions.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.8
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• pp.1714-1725
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• 2003

In this paper we propose reliable billing schemes between users and contents providers where a user is provided value­added service for a paid contents using mobile terminals. Our schemes support various types of services such as short messages, bell sounds, images or music data transmissions, and games in mobile communication environments. Using hash chain method, we also reduced the computational overhead of mobile terminals and the volume of data transmitted between the user and the content provider. Content providers can save memory space because they don't need to store each user's usage evidence but still can charge.