• The Journal of Asian Finance, Economics and Business
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• v.7 no.9
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• pp.791-800
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• 2020

This study aims to determine the technical aspects of organic food systems in rice agribusiness and analyze the pattern of economic and institutional structures of agribusiness in East Java of Indonesia. Also, this study investigates the feasibility of farming and understands the strategies of rice agribusiness development. This study was conducted in several places in East Java of Indonesia, covering the district of Blitar, Kediri, Bondowoso, Tulungagung, and Malang. The data were collected through a structured questionnaire and focus group discussion. Furthermore, the data were analyzed using efficiency analysis, revenues analysis, and SWOT analysis. The findings indicated that, technically, the district of Bondowoso, Malang, Kediri, and Tulungagung had implemented the organic systems, while the district of Blitar applied under semi-organic systems. The pattern of economic institutions of agribusiness commodity consists of the production facility, farming, post-harvest and product processing, marketing, and support services institutional. These results showed that the organic rice farming is economically viable, and the government support was provided in the form of the establishment of development centers, the facilitation of agricultural machines, integrated crop management field school, and the organic certification. These findings suggest that several places in East Java have prospective opportunities for production of rice agribusiness development.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1979.10a
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• pp.246.1-246
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• 1979

A glucose-limited “pH-stat” continuous culture study of Lactobacillus bulgaricus NLS-4 in an anaerobic condition showed the marked effects of environmental pH on end products, fermentation blances and bioenergetic aspects of the organism. Lactic acid was the major end product of fermentation with minor products, such as acetic acid, formic acid and ethanol throughout the pH range tested. In acidic conditions below pH 6.5, a typi-cal pattern of homofermentation was revealed whereas in alkaline conditions, the metabolic pattern was changed from homofermentation to heterofermentation and led to acquire much energy. This metabolic change was likely due to the pH-dependent lactate dehydrogenase activity. Molar growth yields (Yglc=35.5-44.4) and YATP, $18.5\pm2.5$ in average which was 80％ higher than the value ever postulated seemed to be accounted for less requirement of maintenance energy of the organism in the culture conditions.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2006.11a
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• pp.145-149
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• 2006

Building Information Modeling (BIM) is the process of integrating and re-using information generated and used throughout the lifecycle of a building. BIM may not be very different from other management methods in that it aims to minimize the economic loss and maximize the profit by designing, building, and maintaining a building better, faster, yet cheaper. The major difference between BIM and other methods is that BIM approaches the goal from a system point of view whereas other methods generally approaches the goal from a business management point of view. Since a project cannot succeed without considering both systematic and managerial aspects of a project, the line has been blurred these days. This paper explores a historical background of BIM and discusses the key technologies for successful implementation of BIM.

• Journal of Pharmaceutical Investigation
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• v.12 no.2
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• pp.37-44
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• 1982

In order to enhance water solubility, ketoprofen was made as lysine salt, such as acetylsalicylic acid lysine salt, ibuprofen lysine salt and amino acid salt of phenylbutazone. The purpose of this study was to make a comparison between ketoprofen lysine salt in aspects of analgesic, anti-inflammatory, and antipyretic effect. The experimental results were summerized as followings. 1. Ketoprofen lysinate was composed of one molecule of ketoprofen and one molecule of lysine. The product was water soluble and melting point was $92^{\circ}C{\sim}94^{\circ}C$. 2. Ketoprofen lysinate showed about 2 times stronger analgesic effect than that of ketoprofen while no difference in antipyretic effect was observed. 3. $LD_{50}$ of ketoprofen lysinate was higher than that of ketoprofen, suggesting ketoprofen lysinate as safer drug. 4. Blood concentration of ketoprofen lysinate was $156{\mu}g/ml$ while the concentration of ketoprofen was $116{\mu}g/ml$ in 30 min., suggesting long acting as well as high blood concentration.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.5
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• pp.279-290
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• 2020

This study examines how economic preparation for later life directly influences life after retirement. As people's life cycle is gradually getting longer, preparation for the later time with less economic activity after retirement is becoming more important. Thus, this study analyzes the factors influencing life after retirement. Data comes from the Korean Retirement and Income Study (KReIS) surveyed carried out by the National Pension Research Institute in 2015. The analysis includes Cronbach's alpha, Pearson Product Moment Correlation Coefficient and Sobel Test. This study confirms that voluntary retirement has a positive influence on life satisfaction. Results are in line with previous research about the relationship between voluntary retirement and retired life. When a person retires voluntarily, financial preparation can be made in advance for retirement. In case of involuntary retirement, people may experience a sense of loss in personal standing and financial difficulties due to the unexpected situation. Especially, early retirement from the main workplace leads to unstable later life. The study's policy recommendation, in particular, calls on government and businesses to agree on social responsibility for helping employees to retire in the predictable retirement time and, thus, enabling the retiree to decide all aspects of the path after retirement.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.1-8
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• 2008

New concepts and solutions for the Flexible Food Packaging Design have been demanded to meet the various customer's needs and to compete with other worldwide products. Future-oriented designs beyond the basic functions of preserving and protecting contents can only meet the demands on product's reliability and consumer's satisfaction, specially considering environmental issues. This study is to describe the spiritual values of Korean Flexible Food Packaging Design on the basis of comprehensive understanding and to identify the process of changes and developments. The thesis also forecasts the future of Flexible Food Packaging. Little progress in the Flexible Food Packaging has been made because of the slow response, only to meet the increasing demand without any statistical or theoretical study. On the contrary, Korean Flexible Food Packaging Design has been developed by imitating foreigners' and made mistake of not creating original design reflecting a native traditional culture. This study researches the roles of food-classified flexible packaging to predict the near future trend of packaging industry classifying those into functional, visual, environmental and industrial aspects.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2003.04a
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• pp.54-69
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• 2003

Print gloss is an important attribute of the final printed product. While past work has looked at the influence of key aspects of the coating structure on print gloss, a systematic study has not been reported. The coating roughness, porosity, and pore size are changed by using various combinations of coating materials and by calendering against rough plastic sheets. The print gloss is measured every tenths of a second right after printing, a few minutes after printing, and a few days afterwards. Roughness and porosity affect the print gloss for the first two seconds: this result shows that they influence the ink-film splitting event. Once ink film starts to level, roughness and pore size influences the level of print gloss within the first ten seconds after printing. Porosity modifies the evolution of print gloss for the next few minutes. The decrease in gloss at long times is found to correlate to surface roughness.

• Journal of Internet Computing and Services
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• v.17 no.3
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• pp.129-136
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• 2016

Crucial aspects to successfully realizing the re-emergence of a contemporary and sustainable supercomputing community in South Korea will involve the devoted efforts and support from key government and R&D organizations. We suggest various supplementation plans regarding the roles of support for the statutory plan. This includes the committee and the plans which are often missing necessary support systems that help competent ministries to plan properly according to the missions of the research center. This dissertation suggests that adjustment in the HPC trends will depend upon exposing and correcting problems in the law as well as overall improvement of the law. Also, the total development of a super computing market is necessary. The results of these guidelines will create a spread of demand for supercomputing for national IT resource sharing, and will foster the development of supercomputer specialists worldwide. Other major end results include significant increases in research productivity and increased rates of product development.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.249-266
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• 2015

The sauce and paste, which is collectively called as 'jang' in Korean is the staple seasoning of Korean cuisine. Although China shares some aspects of the Jang (醬), the exact types and forms are different. In this study, we explore the current Korean jang through the six culinary books- "Seongwonlog (醒園錄)", "Yangsolog (養小錄)", "Jojeongjip (調鼎集)", "Susiggeeumsigbo (隨息居飮食譜)", "Junggwerok (中饋錄)", and "Sosigseolyag (素食說略)" from the Qing Dynasty of China. The Jang of Qing Dynasty are further classified into the Chumjang (甛醬), Dusi (豆豆支), Chungjang (淸醬), and jangyou (醬油). To make these four types, the huangzi (黃子) has to be first made from the flour or beans, after which salt is added and sun-dried. Chumjang is the type of Chunjang used to make Zhajiangmian and is widely used in the Northern part of China. Like Chumjang, Dusi is made from flour and beans. Salt as well as various spices like Star anise, Chinese pepper and sesame are added. This type of paste is widely used in the Southern part of China. Chungjang is made when salt and water are added and sun-dried, after which it is filtered through an apparatus called Jangyou. The final product is sauce similar to today's soybean sauce.

• Agribusiness and Information Management
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• v.7 no.2
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• pp.19-26
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• 2015

Recently, food delivery apps are seeing rapid growth into a market worth 1 trillion won under a simple but unique business model of connecting nearby restaurants with consumers via smartphone. Though basic similarities with social commerce exists in aspects such as mail-order sales intermediaries, startups, types of services and market competition structure, food delivery apps resemble social commerce in many ways in that they use excessive marketing to secure market dominance, causing a spike in consumer complaints. If the excessive marketing and increase in customer complaints are not rectified, the food delivery app could also see rapid decline as it gradually grows distant from consumers, just like social commerce. Accordingly, this study will identify the factors consumers recognize as important for continuous use vis-a-vis social commerce and food delivery apps to perform an empirical analysis on what areas need improvement. After deriving the four upper factors of product, information system and service along with eight sub-factors by referring to existing literature, the areas with opportunity for improvement were derived through satisfaction level and relative importance evaluation. The results of this study present a strategic direction for maintaining customers of social commerce and food delivery apps.