• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.6
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• pp.147-154
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• 2021

Recently, it has been observed that as the level of Science and Technology in Korea is improving, the demand for technology transfer from overseas buyers is also increasing. A technical value is an important factor for the technology transfer process and the valuation of technology should be performed reasonably. Specifically, a non-economical value has to be examined thoroughly when conducting the valuation for a technology that depends on public values. Since public technology has public benefit as its purpose when compared to technology from the private sector, its discount rate should be appropriately assessed and reflected in its valuation process. In this context, this study presents the methodology of valuation of public technology particularly relating to the transfer of technology from the national defense industries. To be specific, both an application method of the discount rate according to the characteristics and the purpose of the target technology and a qualitative and quantitative evaluation method to reflect the public values are presented. The proposed method for the valuation of defense technology could be used practically both in strengthening bargaining capability based on the reasonably derived technical values for transfer of national defense technology abroad and in the compilation of budgets for technology development in the future.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.1
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• pp.1-12
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• 2016

In Korea, small and medium sized domestic enterprises(SMEs) play an pivotal role in the national economy, accounting for 99.9% of all enterprises, 87.5% of total employment, and 47.6% of production. and SMEs was driving a real force of the development of national economy in many respects such as job creation, innovation, balanced regional development, industrial diversity. The government has strengthened a variety of policy support to support SMEs. However, due to the mismatch between the difficulties of SMEs and benefits of government's policy, the policy implementation has not come out effectively. In order to effectively support SMEs, government must be a priority to know about the factors that experiencing difficulties in the technology commercialization process. The purpose of this study is thus to identify the major evaluation criteria through 3 level AHP analysis. First, 12 Critical elements are extracted from previous studies and professional interview and these elements are tied into 3 factors; technological factor, inner-organizational factor and Outer-organizational factor. The results of AHP analysis show that inner-organizational factor is more important and 'Market environment' in the inner-organizational factor is the most important element. The results of this research will be useful for public R&D institutions policy makers when establishing technology commercialization support policies and strategic planning of small and medium sized domestic enterprises.

• Journal of the Korea Convergence Society
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• v.2 no.4
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• pp.29-37
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• 2011

Dispersed generation (DG) such as wind power (WP) and Photovoltaic systems (PV) that has been promoted at the national level recently is mainly being introduced into distribution systems adjacent to consumers because it is generation on a small scale when compared to current generation. Due to its characteristics, DG can be operated by interconnection with distribution systems to present security of more stable power and efficient use of power facilities and resources. Problems on protection coordination of distribution systems by reverse flow of DG can roughly be divided into three possibilities: excess in rated breaking capacity (12.5KA) of protective devices by a fault in DG current supply, failure to operate protective devices by an apparent effect that can occur by reduction in impedance parallel circuit fault current due to interconnection of DG, and malfunction of protective devices by interconnection transformer connection type. The purpose of this study is to analyze problems in protection coordination that can occur when DG is operated by interconnection with distribution systems by conducting modeling and simulations by using theoretical symmetrical components and MATLAB/SIMULINK to present methods to improve such problems.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.150-157
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• 1980

In an attempt to evaluate the quality of food by sensory testing, the difference testing for commercial milk was conducted by selected members of a sensory panel. The results were summarized as follows: 1. Sensory panel of 40 persons were selected by the general basis of selection of panel members, by sensitivity test for primary taste, and by discriminatory ability test and trained to have normal abilities on the sensory testing for the quality of milk. 2. As a result of sensitivity test for 4 primary tastes by panel members, the solution concentration of salt, sour, bitter and sweet for which average recognition threshold was located were 0.0128 M sodium chloride, 0.0008 M citric acid, 0.0016 M caffeine and 0.0256 M sucrose, respectively. 3. As results of difference test of single stimuli, paired comparison test, duo-trio test and triangle test, a significant difference was recognized at higher level than the 1% among the samples of commercial milk produced by 5 companies.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.158-164
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• 1980

The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at $0^{\circ}C$ to $5^{\circ}C$ and $10^{\circ}C$ for one day at $20^{\circ}C$ and $30^{\circ}C$. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.213-219
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• 2002

This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1477-1483
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• 1999

In order to retain or remove the flavor components of onions, this study was performed to investigate the effect of seaweeds and adsorbents on volatile flavor components of onion juice by testing a sensory evaluation, measuring the amount of pyruvate and thiosulfinate, and investigating the changes of volatile components by SPME/GC. The main flavor compounds in raw onion juice were dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide. Volatile flavor compounds in onion juice treated with tangleweed, brown-seaweed, laver and celite showed a relatively decreasing tendency compared to untreated onion juice, but most of volatile flavor compounds in onion juice treated with activated charcoal and ${\beta}-cyclodextrin$ were removed. The result of the sensory evaluation with various materials for masking onion flavor showed a significant difference at the p<0.05 level. The amount of pyruvate and thiosulfinate treated with tangleweed, brown-seaweed, laver and celite showed little difference compared to untreated onion juice, but the amount of pyruvate and thiosulfinate treated with activated charcoal and ${\beta}-cyclodextrin$ decreased largely compared to untreated onion juice. As a result of the study, onion juice treated with tangleweed, brown-seaweed, laver and celite showed the effect of preserving the pungent taste and masking the onion flavor. Activated charcoal and ${\beta}-cyclodextrin$added to onion juice might have a role in removing the onion flavor by adsorbing volatile flavor compounds in onion.

• Phonetics and Speech Sciences
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• v.16 no.1
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• pp.67-76
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• 2024

Recent advances in text-to-speech (TTS) technology have significantly improved the quality of synthesized speech, reaching a level where it can closely imitate natural human speech. Especially, TTS models offering various voice characteristics and personalized speech, are widely utilized in fields such as artificial intelligence (AI) tutors, advertising, and video dubbing. Accordingly, in this paper, we propose a one-shot multi-speaker TTS system that can ensure acoustic diversity and synthesize personalized voice by generating speech using unseen target speakers' utterances. The proposed model integrates a speaker encoder into a TTS model consisting of the FastSpeech2 acoustic model and the HiFi-GAN vocoder. The speaker encoder, based on the pre-trained RawNet3, extracts speaker-specific voice features. Furthermore, the proposed approach not only includes an English one-shot multi-speaker TTS but also introduces a Korean one-shot multi-speaker TTS. We evaluate naturalness and speaker similarity of the generated speech using objective and subjective metrics. In the subjective evaluation, the proposed Korean one-shot multi-speaker TTS obtained naturalness mean opinion score (NMOS) of 3.36 and similarity MOS (SMOS) of 3.16. The objective evaluation of the proposed English and Korean one-shot multi-speaker TTS showed a prediction MOS (P-MOS) of 2.54 and 3.74, respectively. These results indicate that the performance of our proposed model is improved over the baseline models in terms of both naturalness and speaker similarity.

• Journal of Food Hygiene and Safety
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• v.24 no.3
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• pp.189-193
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• 2009

The purpose of this study was to investigate the antimicrobial activities of natural antimicrobials (10 formulas, $F1{\sim}F10$) against yeasts in functional beverages. The growth rates of yeasts were different with the ten different natural antimicrobial formulas tested. Yeasts grew for 14 days and the antimicrobial effect was observed between 14 and 18 days. Levels of S. cerevisiae, Z. bailii, and P. membranaefaciens were reduced to the limit of detection (ND) < 10 CFU/mL) after 28 days. Resistance against the antimicrobial effect was greatest for P. membranaefaciens, which grew to a level of $0.12{\sim}1.48\;\log_{10}\;CFU$/mL after 14 days and was reduced to a level of $1.61{\sim}3.55\;\log_{10}\;CFU$/mL after 28 days. The resistance of C. albicans was also high with a growth level of $0.13{\sim}1.28\;\log_{10}\;CFU$/mL after 14 days and reduction to $1.51{\sim}5.30\;\log_{10}\;CFU$/mL after 28 days. The antimicrobial effect of F10 was strongest for P. membranaefaciens. Every treatment reduced the microbial levels to $2.68{\sim}5.62\;\log_{10}\;CFU$/mL after 6 months. F2, F4, F5, F6, and F10 reduced the C. albicans level to ND after 28 days while F1, F3, F8, and F9 reduced yeasts to the ND level after 6 months. The antimicrobial activities observed here will be useful for development of natural antimicrobials.

• Journal of Korean Home Economics Education Association
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• v.32 no.1
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• pp.15-34
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• 2020

The purpose of this study was to examine the secondary school technology and home economics teachers' perception of the school curriculum organization and high school credit system. For this purpose, the questionnaire data of 345 secondary technology and home economics teachers nationwide were analyzed through descriptive statistics, t-test, and F-test with SPSS 24. The research results were as follows. First, technology and home economics teachers recognized that current schools lacked the time to organize technology and home economics curriculum (61.1%) and the number of teachers (53%). Most of them have participated (62.0%) and were very willing to participate in the school curriculum organization (4.47, 89.9%). Second, technology and home economics teachers were aware of the high school credit system more than the average (3.34), and more negative (52.8%) than positive (37.7%). As a positive influence, students recognized career choices (3.88) and deepened professional content in their major fields (3.81). On the other hand, the negative impact was the decrease in choice due to non-entry subjects (3.90) and the difficulty in moving teachers to school (3.57). Third, in order to stably respond to the introduction of high school credit system, technology and home economics teachers recognized the importance of coordinating career elective courses (4.51), developing and disseminating teaching and learning materials for elective courses (4.46), separating technology and home economics (4.45), and providing training on evaluation methods and applications (4.44). This study would be useful to provide the basic information and data for the future development of technology and home economics curriculum at the national level based on high school credit system.