• Journal of the Korean Regional Science Association
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• v.11 no.1
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• pp.79-91
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• 1995

As an exit to solve the economic depression of the development countries in the early twentieth century, the 'old international division of labor' developed. The economic crisis(i.e., under-consumption crisis) was due to the absence of the mode of regulation compatible with the extensive regime of accumulation(i.e., "Fordist" regime). The crisis was solved by the state intervention through the creation on institutions in order to increase the level of consumption. Until the late 1960s when "high Fordism" reached(i.e., a harmonious relation between the monopoly mode of regulation and the intensive accumulation of capital), the developed core countries enjoyed a remarkable economic growth. The external market was not a necessity for the economic growth because there were increases in labor productivity and proportional increases in real wages and thus increases in consumption level. In the 1970s, however, the core faced with economic crisis again. Due to the breakdown of the postwar "Fordist" regime of capital accumulation and the post 1973 world depression, the core needed the Third World as a solution for their internal and international economic crisis. Thus the 'new international division of labor'(NIDL) arose. The "Fordist" method of production(i.e., the divisions of production process) led to the territorial division of labor and to the detailed division of labor. The aim of the NIDL is to exploit reserve armies of labor on a world scale and thus to reduce production costs. According to the NIDL model, the Third World countries have been developing by the core countries' investment on mainly labor-intensive industries and thus have been playing an important role in the global economy. And the NIDL theorists argue that multinational corporations have increasingly invested in the Third World nations and contributed to the economic growth in those regions. Tables presented in the paper show that the global trend since the 1970s does not follow the argument exactly as the NIDL theorists predicted. On the contrary, the core countries focus on developing technology, adopting the automation of production process, and trading within the core countries rather than on investing in the periopheral countries. The continuing investment of multinational corporations into the periphery is not because of cheap labor force but because of the market potentials in the regions. Majority of corporations of the core tries to reduce production costs by investing in technological development more intensively and also by changing regional strategies (i.E., investment from metropolitan areas to medium - or small - size cities, focusing on agglomeration economy, boosting regional diversification, etc.) within their own countries. The main purpose of the paper is to review and to criticize the NIDL theory based on some empirical data.IDL theory based on some empirical data.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Journal of Navigation and Port Research
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• v.47 no.3
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• pp.128-133
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• 2023

In order for Aids to Navigation to provide sustainable services to users, it is possible when there is no Aids to Navigation accident. If an Aids to Navigation accident occurs, the manager should efficiently manage it to prevent the same accident. However, the current Aids to Navigation accident management only specifies the cause and type of the accident. There are no separate guidelines. Thus, the accident is recorded differently depending on the manager. Therefore, this study attempted to redefine Aids to Navigation accident. To this end, Aids to Navigation accidents that have occurred over the past 23 years (year 2000 to years 2022), IALA's Aids to Navigation information standard, S-201, and categories of accidents (traffic accidents and marine accidents) were analyzed. Causes of Aids to Navigation accidents were divided into internal and external causes. Accidents were divided into three types: Light tower accident, buoy accident, and equipment accident. By further subdividing primary items, the cause of accident was reestablished into 7 items such as mooring and bad weather and 11 items such as Light tower damage, buoy loss, and equipment breakdown. These research results can be used as basic data to provide future Aids to Navigation accident statistics.

• Journal of Bio-Environment Control
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• v.20 no.3
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• pp.233-240
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• 2011

We evaluated the changes of fruit quality factors and the incidence of physiological disorders during the periods of high temperature environment in 'Wonhwang' and 'Whasan' pears to determine appropriate harvest time for exportation. In 'Wonhwang' pears, the fruits harvested at 130 days after full bloom (DAFB) showed 31.3 and 17.6N of flesh firmness after 5 and 10 days after simulated marketing at $30^{\circ}C$, respectively, while those of the fruits harvested at 135 DAFB lowered to 16.7 or 6.9N, respectively. Whereas, 'Whasan' pear showed higher firmness during 14 days of high marketing condition than 'Wonhwang' pears which represented 30.4, 26.5 and 21.6N in the fruits harvested 145, 150 and 155 DAFB, respectively. Higher soluble solid contents and lower acidity values observed in the late harvested fruits in both cultivar along with increased marketing period at $30^{\circ}C$. Late harvested 'Wonhwang' pears showed higher respiration rate and ethylene production than early harvested ones, while those of 'Whasan' pears showed lower values regardless of fruit maturity which represented less than 50% of 'Wonhwang' pears. The incidence of physiological disorders such as internal browning, water soaking, flesh spot decay, core breakdown and pithiness appeared more severely in the fruits of 'Wonhwang' in accordance with the progress of high temperature marketing and fruit maturity. Whereas, those symptoms were occurred only after 14 days of prolonged marketing time in 'Whasan' pears. Consequently, it was needed to pay more attention to determine the ripeness when the fruits exported to the country with high temperature environment, especially in the fruits of 'Wonhwang' pears showing rapid quality loss and severe physiological disorders.

• The Journal of the Korea Contents Association
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• v.16 no.1
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• pp.24-41
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• 2016

Study is about Bit Coin that is electronic cash that is received attention globally in recent. It is increasing domestically that uses bit coin for convenience of micro payment, and also bit coin is possible to exchange each countries' currency. In this point, we searched understanding degree and acceptance of bit coin. Also we applied transformed TAM(Technology Acceptance Model) to search factors that have an effect on consumers' intention to use it. In advance, we analyze features of bit coin, and extract factors through preceding researches for existing electronic cash, because studies for intention to use bit coin are weak in internal and external. First of results is that 'economic efficiency' which is a characteristic variable of bit coin influences 'intention to use,' a dependent variable through 'perceived usefulness,' a parameter. It was investigated that monetary and mental costs that was costed when we use bit coin were less than using other cash. Secondly, 'payment convenience' that is a characteristic variable affects 'intention to use', a dependent variable through 'perceived usefulness,' a parameter. It was measured that problems of inconvenience that include transaction process, cash management time shortage and exchange changes will be solved by using bit coin. Thirdly, 'reliability' that is a perceived risk variable of bit coin has a direct effect on 'intention to use,' a dependent variable. It was investigated that we could achieve purpose of payment because we weren't influenced by breakdown on system by processing distributed database in some computers. Fourthly, 'perceived usefulness,' a parameter of bit coin directly affects 'intention to use,' a dependent variable. Then consumers who want to use bit coin are fascinated bit coin for various usability. Moreover, we want to provide implications to all of finance corporations, companies related electronic cash and bit coin users based on these results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1336-1342
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• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.