• 한국재료학회지
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• 제25권12호
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• pp.678-682
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• 2015

The electrical property of polymer matrix composites with added carbon powder is studied based on the temperature dependency of the conduction mechanism. The temperature coefficient of the resistance of the polymer matrix composites below the percolation threshold (x) changed from negative to positive at 0.20 < x < 0.21; this trend decreased with increasing of the percolation threshold. The temperature dependence of the electrical property(resistivity) of the polymer matrix composites below the percolation threshold can be explained by using a tunneling conduction model that incorporates the effect of the thermal expansion of the polymer matrix composites into the tunneling gap. The temperature coefficient of the resistance of the polymer matrix composites above the percolation threshold has a positive value; its absolute value increased with increasing volume fraction of carbon powder. By assuming that the electrical conduction through the percolating paths is a thermally activated process and by incorporating the effect of thermal expansion into the volume fraction of the carbon power, the temperature dependency of the resistivity above the percolation threshold can be well explained without violating the universal law of conductivity.

• 한국IT서비스학회지
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• 제11권sup호
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• pp.153-164
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• 2012

There is a belief that timely and precise data are important to decisions and the better decisions are related to better firm performance. However, empirical research investigating the effect of data quality on firm financial performance is still scarce up to recently. Current study empirically explores such an effect of data quality on firm accounting performance in the Korean manufacturing industry during 2008~2010 with secondary data. The results show that better data quality does not impact on sales and operating profit, but positively and significantly impacts on EVA(Economic Value Added). Raising the level of data quality management maturity by one level can increase EVA by about 34% in manufacturing firms.

• KDI Journal of Economic Policy
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• 제40권4호
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• pp.47-63
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• 2018

Government R&D grants for SMEs have risen to three trillion Korean won a year, placing Korea second among OECD nations. Indeed, analysis results have revealed that government support has not only expanded corporate R&D investment and the registration of intellectual property rights but has also increased investment in tangible and human assets and marketing. However, value added, sales and operating profit have lacked improvement owing to an ineffective recipient selection system that relies solely on qualitative assessments by technology experts. Nevertheless, if a predictive model is properly applied to the system, the causal effect on value added could increase by more than two fold. Accordingly, it is important to focus on economic performance rather than technical achievements to develop such a model.

• 한국식품영양과학회지
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• 제28권6호
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• pp.1316-1320
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• 1999

Antioxidative effect of ethanolic extracts of various tea materials(Camellia sinensis, Cassia tora, Lyc ium chinense, Polygonatum odoratum, Schizandrae chinensis) on red pepper seed oil was investigated. Ethanolic extracts were added to red pepper seed oil at a concentration of 0.05%(w/v). Two experimental conditions were employed : 50$\pm$0.1oC for 45 days and 150$\pm$3oC for 24 hours. Oxidation of red pepper seed oil was determined by measuring peroxide value and acid value. Electron donating ability(EDA) and total phenolic contents of each extract were also determined. The result showed that the extracts possess an antioxidative activities. The effectiveness of them was in the following order: C. sinensis>C. tora>P. odoratum>S. chinensis >L. chinense. Ethanolic extracts of C. sinensis showed substantially higher EDA value and total phenol contents than other tea materials. These results indicate that the antioxidative effect was strongly related with EDA and total phenol contents.

• 정보관리연구
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• 제42권3호
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• pp.55-69
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• 2011

현대 과학기술연구개발에서 데이터의 수집, 큐레이션, 분석, 시각화의 효율화는 과학기술발전의 중요한 요소이다. 데이터 집중연구에서 이러한 과학데이터의 가치는 절대적으로 필요하다고 할 수 있다. 과학데이터의 생산량은 기하급수적으로 증가했지만 데이터를 수집하고 배포할 수 있는 수단을 마련하는 측면에서 보면, 현재 분야별로 과학데이터의 개별적인 활용 체제만 운영되고 있어 걸음마 단계이다. 이에 본 논문에서는 국가차원의 국가 과학데이터센터 구축의 경제적 파급효과를 한국은행(2009)의 산업 연관분석을 이용하여 생산유발효과, 부가가치유발효과, 취업자유발효과 및 전 후방연쇄효과로 나누어 분석하여 국가 과학데이터센터 구축에 대한 경제적 타당성을 검증하고자 한다.

• 한국식생활문화학회지
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• 제33권5호
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• pp.444-450
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• 2018

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

• 동아시아식생활학회지
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• 제9권1호
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• pp.93-99
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• 1999

The purpose of this study was to investigate the antioxidant and synergistic effects upon different concentrations(0.02, 0.1, l%) of histidine and alanine in soybean oil during incubation at 6$0^{\circ}C$. Acid value(AV), peroxide value (POV) and thiobarbituric acid(TBA) value of each oil was monitored. Histidine and alanine showed antioxidative effects in all concentrations. In the case of the incubating antioxidative effect of histidine was lower than that of TBHQ. That of alanine was considerably higher than that of $\alpha$-tocopherol, but was lower than that of histidine. Synergistic effects among histidine, alanine and some food antioxidants were shown to exist available in all substrates and the best effect was shown in substrate added compound of histidine and $\alpha$-tocopherol.

• 한국항만경제학회지
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• 제24권2호
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• pp.265-287
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• 2008

본 논문은 액체화물 처리의 경제적 파급효과를 울산항을 중심으로 분석한다. 이를 위해 액체화물의 항만처리단계별 항만물류부문 직접 생산액을 실태조사를 통해 추정 도출한다. 또한 항만물류산업의 생산활동에 의한 지역경제적 파급효과 계측을 위해 항만물류부문을 외생화한 31부문 울산지역 산업연관분석을 실시한다. 주요 결과로 2006년 기준으로 울산항 액체화물 항만처리단계 중 하역/보관/배송단계의 항만물류생산액이 가장 크며, 선박 입출항/접안/정박 단계의 생산액이 가장 적은 것으로 나타났다. 액체화물 처리로 울산지역경제에서 직 간접적으로 약 1조 8,167억원의 생산, 약 4,891억원의 부가가치와 약 6,4412명의 취업이 울산항의 액체화물 처리에 의해서 유발되는 것으로 추정되어 울산지역 항만물류산업 생산에 의한 지역경제적 파급효과의 약 70%가 액체화물의 처리에 의해 발생되는 것으로 나타났다.

• 한국식품조리과학회지
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• 제24권5호
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• pp.645-651
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• 2008

전처리 방법을 달리한 마늘의 항산화 활성을 비교하고자 대두유에 생마늘, 찐마늘 및 흑마늘 분쇄물을 농도별로 가하여 $60^{\circ}C$에 저장하면서 유지의 산패 정도를 비교분석하였다. 저장기간이 경과할수록 유지의 색도가 높아졌으며, anisidine value는 저장 14일에 급격히 증가하여 저장 28일까지 지속적으로 증가하였다. 산가는 생마늘과 찐마늘 첨가구에서는 시료의 첨가 농도 따른 유의적인 차이가 없었으며, 흑마늘의 경우는 저장 14일 이후부터는 시료의 첨가 농도가 증가할수록 산가가 증가하는 경향이었다. 과산화물가는 ${\alpha}$-tocopherol이나 BHT 첨가군에 비하여 마늘 분쇄물 첨가군에서 더 낮아 마늘 분쇄물이 과산화물의 생성을 효과적으로 억제함을 확인할 수 있었다. TBA 값은 저장기간이 경과할수록 증가하였으며, 시료의 첨가 농도가 높을수록 생성억제 효과가 더 컸는데 저장 28일에 대조군(335.63)에 비해 찐마늘 5 g/100 g 농도(336.97)를 제외한 모든 시료의 TBA 값이 더 낮아 TBA 생성억제 효과를 확인할 수 있었으며, 40 g/100 g의 농도에서는 BHT보다 더 효과적으로 산패를 억제함을 확인할 수 있었다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권1호
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• pp.106-110
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• 2002

The purpose of this study was to examine the effect of different levels of crude pig plasma transglutaminase (TGase) on the quality of milk curd. Different levels (0, 0.1, 0.2, 0.4, 0.8 and 1.0%) of crude pig plasma TGase was added to fresh milk, individually, and then incubated at $35^{\circ}C$. The time of milk curdling was recorded. Simultaneously, rheological properties, L value and microstructure of the samples were measured and observed. The results showed that the time of milk curdling decreased and the curd strength of milk curd increased with increasing of TGase (p<0.05). The softness of milk curd had the highest value when 0.8% TGase was added (p<0.05). However, L value of milk curds was not significantly different among all treatments. The microstructure of milk curd observed by scanning electron microscopy (SEM) became more dense with TGase level increased.