• Journal of the Korea Safety Management & Science
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• v.3 no.4
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• pp.135-144
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• 2001

The capital cost of the company is one that must be paid to the money owner as the price by using the money. The capital cost according to the source of money supply can be estimated by the expected profit rate undertaken by the use of the capital. But in the area of pre-existent economic evaluation, the evaluation of the company investment has been treated by the profit rate of the capital after considering the repayment conditions of the other's money or the interest. Thus in this study, in case the company makes an investment on various kinds of the capital at the same time, not make use of the capital as a one source, the economic evaluation of an investment should be handled by taking the weighted average cost of capital into consideration in proportion to the constitution of the capital cost by the sources of money supply, Especially, as the cost of the private money is very much connected with the profit rate through the stock market, the Capital Asset Pricing Model (CAPM) will be applied. This kind of economic evaluation method can be said to have much to do with the Economic Value Added : EVA) as well as to be highly thought as a standard to estimate the company' value recently To certify the usefulness of this approach, the case study of the output of the capital cost will be made for the purse of the economic evaluation of the alternative investment by using the financial statements of a motor company H.

• Journal of Biosystems Engineering
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• v.34 no.6
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• pp.446-453
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• 2009

This study was conducted to find condition of improving the quality of peach by using surfacing washing system. The rate of weight loss of A,B groups were showed slower decreasing trend than CT group and the value of soluble solid degree was not different significantly among all groups from the results of stored peach treat with surface washing system of peach in the first experiment. The colory value of surface were increased with increasing storage period in all treatments. Browning pace of A,B groups were slower than control. Emission of carbon dioxide was increased from the results of respiration rate, 6-10 mL/kg/hr $(10^{\circ}C)$ and 32-41 mL/kg/hr $(25^{\circ}C)$. In second experiment with surface washing system of peach, the value of soluble solid was showed with similar value from 10 $Brix^{\circ}$ to 13 $Brix^{\circ}$. The pace of soft rot of EW groups were lower than CT groups from the results of hardness during storage period. The results of colory value was not showed with significant difference in $15^{\circ}C$ and $20^{\circ}C$ storage temperature but changed to browning in EW groups. The moisture contents was from 85% to 90% in all groups. And the count of total microorganism of EW groups were lower than control. Also total coliform of EW groups were negative. In sensory evaluation, washing peach was showed higher value with significant difference in all acceptability.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.21 no.5
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• pp.39-60
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• 2018

National parks are designated for the purpose of maintenance, conservation and utilization of different habitats. Therefore, it is necessary to select habitats of a high value as a protected area in order to balance conservation and development. However, the existing national park boundary adjustment and new designation criteria only focused on the endangered species and protected area, without proper evaluation of the habitat value of actual species. Therefore, this study aims to quantitatively evaluate habitat function in terms of biodiversity and habitat value, so that it can be referred to for the designation and boundary adjustment of national parks. We assessed species diversity and habitat values for each of the habitat types, for mammals only, as they are able to choose preferred habitats. In order to evaluate biodiversity, we used Maxent to derive species richness map and used InVEST's Habitat quality model to evaluate habitat value. As a result of evaluation, species richness was high in the national park boundary area. Also, even if the same edge is adjacent to the development area depending on the land cover, the species richness is low. Compared with Wolaksan and Sobaeksan National Park, the species richness and habitat value of the northern area, which is connected with other forests, were higher than those of the southern area where roads were developed. Therefore, it is expected that the use of the result of this study for the national park boundary adjustment and management will enhance the function of the national park as a habitat.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.419-430
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• 2005

In this study, to prove the effect of soybeans's electron donating ability and its addition on eel gouem, storage and sensory characteristics were examined. During the storage period, pH values of all gouem samples were decreased with initial increase except the control. BSB $3\%$ sample had the lowest pH value and YSB $10\%$ sample was the highest 6.71 in pH value at first storage day. The electron donating ability of soybeans were increased with the amount of addition. The electron donating ability of SBSB 20g sample was the highest, which was 2 ${\~}$ 3 times higher than that of YSB sample. L values of all the gouem samples had a tendency to decrease according to the storage period and amount of addition. All samples' a values were increased throughout the storage period, while b values decreased except the control and GNG sample. TBA and VBN values of all the samples were up and down throughout the storage period SBSB $10\%$ sample had the lowest in TBA value. The electron donating ability of all soybean samples and TBA value of eel gouem samples showed a negative correlation. Total plate count of bacteria was increased rapidly for initial storage period, but all samples showed a tendency of slow growth after the 8th day of storage. During all storage days, SBSB, BSB samples had a similar tendency of low total plate count growth. GNG $10\%$ sample showed the lowest in total plate count of bacteria at sixteenth day of storage. Sensory scores of all samples decreased with storage. For all the items of the sensory evaluation, SBSB $5\%$ sample got the highest score among all eel gouem samples. GNGSB sample showed the lowest in TBA value and total plate count of bacteria. And in the sensory evaluation, GNGSB sample got the highest scores for several items.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.94-102
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• 2007

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

• Korean Journal of Human Ecology
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• v.8 no.4
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• pp.23-35
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• 2005

The purpose of this study was to analyze the chemical components of Perilla leaf(frutescens Britton var. scuta Kudo) according to the making process, and to examine Hunter's color value and sensory evaluation of Jasosuksu by extraction time. Perilla leaves were prepared in three types; fresh leaf, dried leaf in the shade and roasted leaf after being dried in the shade in order to make Jasosuksu. The results of the research were as follows: Free sugars(sucrose, glucose, fructose) and organic acids(citric acid, tartaric acid, malic acid, succinic acid) were present in the fresh leaf, dried leaf and roasted leaf. $15{\sim}16$ kinds of amino acid including aspartic acid were determined in the fresh leaf, dried leaf and roasted leaf, and the major free amino acids were serine, aspartic acid, and glutamic acid. The major total amino acids of tile fresh leaf, dried leaf and roasted leaf were glutamic acid, histinine, and glycine. The major fatty acids of Perilla leaves were palmitic acid, linolenic acid, and linolenic acid. The content ratio of linolenic acid in fresh leaves was the highest, but that of palmitic acid was lower than that of dried leaves and roasted leaves. L value, a value, and b value of Perilla leaf were the highest in the roasted leaves followed by the order of dried leaves and fresh leaves. L value and b value of Jasosuksu extracted from roasted leaves were higher than Jasosuksu extracted from dried leaves. The preference of color, flavor, sweetness of Jasosuksu extracted from dried leaves was the highest when extraction time was 10 min. at $70^{\circ}C$, but that of Jasosuksu extracted from roasted leaves was the highest when extraction time was 15 min. at $70^{\circ}C$. The preference of color, flavor, taste of Jasosuksu extracted from roasted leaves was higher than that of Jasosuksu extracted from dried leaves.

• Journal of Radiation Protection and Research
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• v.41 no.4
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• pp.339-343
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• 2016

Background: Evaluation of deoxyribonucleic acid (DNA)-strand break is important to elucidate the biological effect of ionizing radiations. The conventional methods for DNA-strand break evaluation have been achieved by Agarose gel electrophoresis and others using an electrical property of DNAs. Such kinds of DNA-strand break evaluation systems can estimate DNA-strand break, according to a molecular weight of DNAs. However, the conventional method needs pretreatment of the sample and a relatively long period for analysis. They do not have enough sensitivity to detect the strand break products in the low-dose region. Materials and Methods: The sample is water, methanol and plasmid DNA solution. The plasmid DNA pUC118 was multiplied by using Escherichia coli JM109 competent cells. The resonance frequency and Q-value were measured by means of microwave dielectric absorption spectroscopy. When a sample is located at a center of the electric field, resonance curve of the frequency that existed as a standing wave is disturbed. As a result, the perturbation effect to perform a resonance with different frequency is adopted. Results and Discussion: The resonance frequency shifted to higher frequency with an increase in a concentration of methanol as the model of the biological material, and the Q-value decreased. The absorption peak in microwave power spectrum of the double-strand break plasmid DNA shifted from the non-damaged plasmid DNA. Moreover, the sharpness of absorption peak changed resulting in change in Q-value. We confirmed that a resonance frequency shifted to higher frequency with an increase in concentration of the plasmid DNA. Conclusion: We developed a new technique for an evaluation of DNA damage. In this paper, we report the evaluation method of DNA damage using microwave dielectric absorption spectroscopy.

• Clinical Endoscopy
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• v.57 no.1
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• pp.89-95
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• 2024

Background/Aims: In stereomicroscopic sample isolation processing, the cutoff value (≥4 mm) of stereomicroscopically visible white cores indicates high diagnostic sensitivity. We aimed to evaluate endoscopic ultrasound-guided tissue acquisition (EUS-TA) using a simplified stereomicroscopic on-site evaluation of upper gastrointestinal subepithelial lesions (SELs). Methods: In this multicenter prospective trial, we performed EUS-TA using a 22-gauge Franseen needle in 34 participants with SELs derived from the upper gastrointestinal muscularis propria, requiring pathological diagnosis. The presence of stereomicroscopically visible white core (SVWC) in each specimen was assessed using stereomicroscopic on-site evaluation. The primary outcome was EUS-TA's diagnostic sensitivity with stereomicroscopic on-site evaluation based on the SVWC cutoff value (≥4 mm) for malignant upper gastrointestinal SELs. Results: The total number of punctures was 68; 61 specimens (89.7%) contained stereomicroscopically visible white cores ≥4 mm in size. The final diagnoses were gastrointestinal stromal tumor, leiomyoma, and schwannoma in 76.5%, 14.7%, and 8.8% of the cases, respectively. The sensitivity of EUS-TA with stereomicroscopic on-site evaluation based on the SVWC cutoff value for malignant SELs was 100%. The per-lesion accuracy of histological diagnosis reached the highest level (100%) at the second puncture. Conclusions: Stereomicroscopic on-site evaluation showed high diagnostic sensitivity and could be a new method for diagnosing upper gastrointestinal SELs using EUS-TA.

• Journal of Korean Society for Quality Management
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• v.19 no.2
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• pp.108-116
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• 1991

Value Engineering has been recognized by many companies as a powerful and innovative techniques approach for cost down and improvement in function of product and service. Functional evaluation is the most important progress in VE activities. But it is often difficult to evaluate the function of a certain subject because the evaluation of function is very vague. This paper presents a new functional evaluation method using fuzzy theory. The purpose of this proposed method is the improvement in the precision of functional evaluation.

• Proceedings of the ESK Conference
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• 1993.10a
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• pp.113-123
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• 1993

In a sensory evaluation, the data obtained by a result of evaluation have a wide dispersion and fuzziness because human sense organ is used as a means of measuring sensation instead of measuring instruments. These dispersion and fuzziness are caused by all kinds of time error and have a great influence on a sensory evaluation, but most of previous papers don't deal with these time errors. In this study, a comparative judgement capacity of an evaluator is discriminated by means of the eigen-structure analysis on the premise that evaluation value of sensory evaluators obtained by a paired-comparison become different by the order of sample presentation