• 기술혁신연구
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• 제21권1호
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• pp.59-83
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• 2013

최근 출산율의 감소와 고령화 추세에 따른 인구구조의 급격한 변화로 인하여 보건의료산업의 중요성이 높아지고 있다. 이미 많은 선진국들은 IT관련 산업에서 벗어나 전략산업으로 보건의료(HT: Health technology) 산업을 집중육성하고 있다. 한국도 경제성장을 통하여 소득수준이 향상되면서, 국민들은 건강에 대한 관심이 높아지고 이에따라 보건의료에 대한 국민적 수요가 증대됨으로 인하여 정부차원의 연구개발 투자의 확대가 필요하다. 이에 본 연구는 산업연관분석을 이용하여 보건의료산업에 대한 국가 연구개발(R&D: Research and Development) 투자가 국민경제에 미치는 효과를 수치화해보고자 한다. 위 분석은 국가 R&D 투자가 이루어지는 보건의료산업을 내생부분이 아닌 외생화시켜 타 산업분야에 대한 순수한 파급 효과를 분석하였다. 분석 결과, 보건의료산업의 생산 및 부가가치유발 효과는 공통적으로 부동산 및 사업서비스와 금융 및 보험부문이 높게 나왔다. 이러한 부문은 보건의료산업과 관련이 있는 세부분류를 포함하고 있음을 의미한다. 또한 보건의료산업의 취업유발효과는 도소매부문이 가장 높은 수치를 나타냈으며, 그 뒤를 부동산 및 사업서비스, 농림수산품 부문 순으로 나타났다. 보건의료산업의 전 후방 연쇄효과는 평균인 1보다 낮은 수준을 보이고 있는데 이는 보건의료산업이 최종수요적 원시산업의 형태를 가지고 있다는 것을 의미한다. 또한 실제 2009년 보건의료산업 관련 국가 R&D투자금액을 대입하여 보건의료관련 정부연구개발비가 경제에 미치는 생산 및 부가가치 금액을 도출해본 결과 전체산업에 생산유발은 약 4,932억원, 부가가치유발은 약 2,163억원의 경제적 파급효과를 미치는 것으로 분석되었다.

• 한국식품저장유통학회지
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• 제8권4호
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• pp.393-398
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• 2001

김치첨가에 따른 해물만두의 저장효과를 조사하고자 김치를 농도별로 첨가하여 제조한 해물만두를 2$0^{\circ}C$에서 저장하면서 저장성에 관련된 주요성분을 조사하였다. 저장 중 해물만두의 pH는 전체적으로 감소하는 경향이었으며, 김치 첨가 농도가 높을수록 높게 나타났고, 총산은 반대의 결과를 보였다. 산가는 저장중 전체적으로 증가하였는데, 김치첨가 해물만두가 대조군에 비하여 낮게 나타났고, 과산화물가의 경우도 김치첨가 해물만두가 대조군에 비하여 과산화물가가 적었으며, 김치첨가 농도에 반비례하였다. TBA가와 VBN 함량은 저장기간에 따라 증가하였고, 김치의 첨가량에 비례하여 낮았다. 생균수는 지장 2일째가지는 급격하게 증가하다가 3일 이후에는 조금씩 증가하는 경향이었는데, 김치 첨가량에 비례하여 생균수의 증가폭이 적게 나타났으며, 대장균의 경우도 생균수의 경우가 같은 경향이었다. 관능검사 결과 20% 김치첨가 해물만두가 가장 우수한 결과를 나타내었다.

• 한국문헌정보학회지
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• 제37권4호
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• pp.53-68
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• 2003

본 연구는 최근 정보업무의 실제영역에서 정보의 부가가치와 정보서비스의 경제성 문제가 점점 중요한 문제로 부각되고 있는 현상을 그 배경으로 한다. 본 연구의 목적은 정보의 가치와 정보의 효율성 측정에 관한 논의를 통해 정보의 경제성 문제를 정보학적 관점에서 재조명하기 위한 것이다. 분석 결과 정보의 부가가치에 관한 논의는 수량화가 어려운 효과적 측면과 관련되며, 효율성 측면에서 바라볼 경우 정보의 경제성 분석은 비용편익 분석과 거의 동일한 개념임을 보여주고 있다. 본 연구는 또한 국립디지털도서관 DLP에 대한사례연구를 통해 정보학의 실제 분야에 적용할 수 있는 경제성 분석의 실험적 모형을 제시하였다.

• 한국식생활문화학회지
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• 제20권1호
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• pp.103-112
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• 2005

The objective of this study was to clarify the effect of addition of green tea powder(0%, 2%, 4%, 6%, 8%) to Yackwa on quality and preservation. Addition of 4% green tea powder turned out to give positive effect on expansion. In test of physical characters, addition of green tea powder had a tendency to lower hardness, cohesiveness, springness and gumminess but to enhance brittleness. Considering the rancidity of oil within Yackwa, addition of green tea powder tended to show lower acid value and peroxide value than non-added treatment but its difference was slight. At the sensory test, surface color, bitterness and green tea flavor were strong but sweet and savory taste weak when green team powder was added(p<0.05). Overall quality appeared to have improved to 5.55 points which is compared to non-addition when the powder was added 4%(p<0.05). In conclusion, 4% addition of green tea powder would be the usefull method to enhance preference and quality of Yackwa.

• Food Science and Biotechnology
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• 제17권4호
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• pp.772-779
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• 2008

The antioxidative effect of doenjang (fermented soybean paste) and onion added in the seasoned pork, bulgogi was evaluated and the optimum mixture ratio of ingredients in seasoning sauce has been established using mixture experimental design (MED). When the seasoned pork, bulgogi was prepared with soy sauce 12% (control), doenjang 9% (in replacement of soy sauce 9%) added group (DG), and doenjang 9% and onion 33.4% (in replacement of water 33.4%) added group (DOG), and stored at $-25^{\circ}C$ for 6 months, the peroxide value (POV) and thiobarbituric acid (TBA) value of control, DO, and DOG were all lower than that of control from the initial stage of storage. The antioxidative effect of seasoned pork was found to increase with the replacement of doenjang in seasoning sauce for pork bulgogi. Moreover, antioxidative effects in DOG increased more synergistically. Therefore, the lipid oxidation stability of pork bulgogi was improved by the addition of doenjang and onion onto the seasoning sauce. The optimum mixture ratio of seasoning sauce for pork bulgogi followed up by the MED was found to be doenjang 7.10%, soy sauce 9.46%, onion 19.72%, and water 42.58% with excellent sensory quality.

• 한국기후변화학회지
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• 제7권1호
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• pp.59-68
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• 2016

The world's major countries have focused on the renewable energy industry as the solution to climate change and the energy crisis. Nevertheless, there are no studies on the economic effects of the renewable energy industry. This study analyzed the economic effects of Korea's renewable energy industry by using the 2010 Input-Output Table. It is estimated that Korea's renewable energy industry made a production-induced effect of 2.0262 won, and a value-added-induced effect of 0.6138 won through an increase in output growth of 1 won, and an employment-induced effect of 2.3046 labors through an increase in output growth of 1 billion won. Both the effect ratio and the response ratio were greater than 1, which means the renewable energy industry is an intermediate manufacturing industry whose forward linkage effect and backward linkage effects are large. These results show differences with previous studies that classified electricity sector and renewable energy industry into final primary production industries. It is expected that the economic effects of the renewable energy industry will become greater in the future. Therefore, research on statistics related to the renewable energy industry is needed for more precise analysis.

• 동아시아식생활학회지
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• 제24권3호
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• pp.383-391
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• 2014

This study was conducted to ascertain the antioxidant properties of Hamcho (Salicornia herbacea L.) and as well as manufacture pettitoes using Hamcho as a natural antioxidant material for diverse applications. The DPPH radical scavenging activities of 25, 50, 100 mg/mL in methanol extracts from Salicornia herbacea L. increased significantly (p<0.05) to 12.8%, 21.6% and 39.1%, respectively. The total phenolic content was $38.58{\pm}4.25{\mu}M$ as tannic acid equivalent for 100 mg/mL of methanol extracts from Hamcho. FRAP value was $448.58{\pm}14.01{\mu}M$ as ascorbic acid equivalent in reducing power. To apply Hamcho to food as a natural antioxidant, pettitoes were prepared with added Hamcho. To manufacture pettitoes added with Hamcho, general quality characteristics of pettitoes added with 0%, 2%, 4% and 6% based on 100 g of pettitoes were determined. In conclusion, mineral components increased according to the added amount of Salicornia herbacea L. Crude protein showed the highest value with 2% added Hamcho. Overall, the addition of Hamcho led to hardening of the meat texture. As a result of measuring color in terms of brightness, redness, and yellowness with chromaticity, the L value (brightness) increased with added amount of Hamcho. There was no significant difference in redness or yellowness. As a result of the sensory evaluation of pettitoes according to addition of Hamcho, the group with 4% added Hamcho showed enhanced overall preference with improved flavor, taste and textural properties.

• Food Science and Biotechnology
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• 제14권5호
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• pp.608-613
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• 2005

Effects of transglutaminase (TG) on physicochemical properties of dough prepared with 20% resistant starch (RS)-added wheat flour were investigated. RS levels of wheat flours added with native wheat starch (NS), Hi-maize (RS2), retrograded (RS3), and cross-linked (RS4) wheat starches were 2.97, 11.88, 5.79, and 9.09%, respectively. Peak viscosity of NS-added flour was higher, whereas setback was lower, than those added with other resistant starches. TG had no effect on pasting behaviors of RS-added flours. Water absorption ranged from 66.5 to 79.0%, and development time increased with RS addition. TG increased tensile strength of dough after fermentation and bread volume, due to well-developed gluten network resulting from cross-linking facilitated by TG Addition of TG decreased hardness of baguettes, with RS2-added baguette showing lowest value. These results indicate addition of TG enhanced eating quality of RS-added breads.

• 한국IT서비스학회지
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• 제17권3호
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• pp.37-51
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• 2018

Recently, cloud computing market is growing geometrically in both private and public area, and many global companies in various domains have developed and provided cloud computing services. In such situation, Korean government made multiple plans for domestic cloud computing industry. However, most research institutes have focused on market size and status information, which makes actual effectiveness of cloud computing service hard to recognize. In this study, we define cloud computing Industry by rearranging Input-Output table published by the Bank of Korea to use Input-Output Analysis. The Input-Output Analysis was devised in 1963 by Leontief and it is used in many fields of study until now. It produces various coefficients that are able to identify production-inducing effect, value-added effect, labor-inducing effect, front and rear chain effect. The analysis results show that production-inducing effect, front and rear chain effect of cloud computing industry is low compared to other industries. However, cloud computing Industry possesses relatively high value-added effect and labor-inducing effect. It is because industry magnitude of cloud computing is smaller than other industries such as manufacturing, chemical industries. The economic effects of the cloud computing industry are not remarkable, but this result is significant to emerging markets and industries and presents the fresh way of analyzing cloud computing research field.

• 한국정보시스템학회지:정보시스템연구
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• 제20권3호
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• pp.187-207
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• 2011

As the IT labor captures an increasing proportion of the total labor, it is important to analyze the contribution of IT labor to national economy. Although there has been abundant research about the effect of IT investments, it is difficult to find a research about IT labor's economic contribution. Most prior studies on the effect of IT investment have focused on the effect of IT capital investment. This paper empirically explores whether and how IT labor makes contribution to Korean economy. And also this paper examines the economic contribution of IT experts and semi-experts in Korean industries over the 2000 to 2007 period, using production function framework and panel data set for 24 industries constructed from 'Input-Output table' and 'Research on Wage Structure Survey'. Based on the full sample of 120 observations, this study finds that a 1% increase in IT labor wage is associated with 0.042190% increase in added value. In the case of non-manufacturing industries on the sample of 50 observations, this study finds that a 1% increase in IT labor wage is associated with 0.074908% increase in added value. And in the case of IT experts (separated from IT semi-experts), this study finds that a 1% increase in IT expert's labor wage is associated with 0.013957% increase in added value of all industry. This study provides implication for policy makers and managers. The results suggests that non-manufacturing industries can capture further benefits by increasing investment in IT labor. Building on this study, future research should examine the impact of IT labor at a more detailed industry level and the firm level.