Do Unions Increase Training to Improve Firm Competitiveness?

Lee,Young Myon,Na,In-Gang 한국인적자원관리학회 2012 인적자원관리연구 Vol.19 No.2

노동조합은 임금수준, 직장안정, 그리고 근로조건뿐 아니라 근로자의 삶을 향상시키는데 중요한 역할을 수행하고 있다. 노동조합은 또한 노동비용을 증가시키고, 시장에서 기업의 경쟁력을 저해하는 역할을 수행할 수 있다. 높은 노동비용을 부담하는 유노조 기업이 시장에서 어떻게 생존할 수 있는지를 탐색하는 것이 본 연구의 목적이다. 경쟁이 심화되는 시장에서 경쟁우위를 유지하기 위하여서는 높은 수준의 인적자원 그리고 훈련 프로그램의 적극적 참여를 통한 기술과 지식의 지속적인 향상이 전제되어야 할 것이다. 노동조합에 의한 독려를 통한 근로자의 교육 및 개발에의 참여가 경쟁우위의 유지에 공헌할 것이다. 단순 통계 분석에서 유노조 기업이 근로자에게 더 높은 임금을 주며, 더 많은 교육을 제공하고 있다. 이러한 사실이 노동조합의 높은 임금요구에 따른 노동비용 상승 분을, 높은 생산성을 가져오는 교육으로 상쇄하고 있음을 반영하고 있다. 그러나 노동조합이 교육 및 개발비용에 미치는 효과는 다른 통제 변인들이 추가되었을 경우 사라지고 있다. 더욱이, 노동조합이 다양한 측정의 성과에 미치는 영향 역시 유의적이지 않았다. 반면에, 일인당 훈련비용은 다양한 측정의 성과에 유의적인 것으로 나타났다. 이러한 연구 결과를 바탕으로 시사점을 제시 하고 있다. Unions in Korea have had strong impact on improving the life of workers, including wage level, job security, and working conditions. This strong impact, however, also increased labor cost and may have actually hindered companies' competitiveness in the market, particularly in the global market. The question asked in this paper is how do unionized companies with higher labor costs survive in the market? To maintain competitive advantage in the highly competitive global market, highly qualified human resources and continuous upgrading in skills and knowledgethorough active participation in training program, are necessary conditions. The worker's participation, promoted by the union, in training and development may contribute to maintain the competitive advantage of the company. Simple statistics show that unionized companies pay workers more and train them more than nounionized companies do. This may lead to the explanation that unions get more from the company but compensate higher labor cost with more training which may lead to higher productivity. As shown in Korea Investors Service dataset, the absolute levels of per capita sales, ordinary revenue, and net revenue are higher in unionized companies with higher per capita labor cost. However, the effect of unions on training and development cost disappears when some other control variables are included in the model. Furthermore, the union variable was neither statistically significant in the random effect model for company performance on attitudinal measures such as job competency and workers’ motivation nor on financial measures such as per capita value-added, sales, and revenues. Meanwhile, the per capita training cost variable keeps its statistical significance in most of the models analyzed. To survive and prosper under the globalized competition, union may need to bargain not only wages and job security, but also company's competitiveness to help the company survive in the market. One simple but strong way of helping the company to be competitive in the market is upgrading skills and knowledge of union members.

메주종류를 달리하여 제조한 된장 숙성중의 관능적 품질특성 변화

이강권,이현덕,이철호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1

전통식 된장 및 Aspergillus oryzae koji와 Bacillus subtilis의 세균 koji를 이용한 된장을 제조하여 30℃에서 90일간 숙성하며, 숙성기간동안의 관능적 품질특성 차이를 측정하였다. 전통식 된장은 특히, 쓴맛이 타 된장에 비해 높은 값을 나타냈으며, 일본식 된장으 맛의 어우러짐 및 전반적인 맛의 품질에 있어, 타 된장에 비해 평가치가 높았다. 주성분 분석에 의하여 3종류의 된장의 특성을 구분할 수 있었는데, 전통식 된장은 관능적인 향기에서는 메주냄새의 특성이 강하게 발현되는 된장으로 구분 될 수 있었다. 일본식 된장은 관능적인 맛은 구수한맛, 단맛, 맛의 어우러짐, 전반적인 맛품질, 관능적인 향기에서는 전반적인 향품질의 특성이 강하게 발현되는 된장으로 나타났다. 그리고, 혼합식 된장은 관능적인 맛에서는 단맛, 구수한맛, 짠맛, 신맛, 외관에서는 갈색, 밝기, 관능적 향기에서는 구수한 냄새, 술냄새, 산패취, 짠냄새, 단냄새의 특성이 강하게 나타나는 된장의로 구분되어 질 수 있었다. 이 중 관능적인 맛의 특성은 일본식 된장과 혼합식 된장이 상관관계가 높게 나타났다. 따라서, 각기 다른 메주로 제조한 된장은 숙성에 따라 독특한 특성의 된장으로 진행되어 감을 알 수 있었다. Three types of Doenjang, using Korean menu (KM), Japanease koji (JK) and modified meju mix of A. oryzae meju and B. subtilis meju (MAB) were manufactured and salt aged for 90 days at 30℃. The changes of sensory characters of flavor components in Doenjang during 90 days were examined. All results were analyzed with statistics such as ANOVA and principal component analysis (PCA). In the PCA result of the three types of Doenjang, first two principal components could be explained by 90.73% of all taste and harmonized taste. MAB Doenjang was chiefly chiefly correlated with sweet taste, nutty taste, salty taste and sour taste and in odor compounds, first two principal components could be explained 86.58% of all components. JK Doenjang was highly correlated with odor acceptability and MAB Doenjang was correlated with sweet odor, nutty odor, alcoholic odor, racid odor and off odor. KM Doenjang was close related with meju odor.

술후 동통에 대한 케토프로펜 주사의 효능

황병연,박명식,이준모,송경진,이강욱,이승환 최신의학사 1993 最新醫學 Vol.36 No.2

Predicting postoperative total calcium requirements after parathyroidectomy in secondary hyperparathyroidism

( Byung Heon Kang ),( Soon Young Hwang ),( Jeong Yeop Kim ),( Yu Ah Hong ),( Mi Yeon Jung ),( Eun Ah Lee ),( Ji Eun Lee3 ),( Jae Bok Lee ),( Gang Jee Ko ),( Heui Jung Pyo ),( Young Joo Kwon ) 대한내과학회 2015 The Korean Journal of Internal Medicine Vol.30 No.6

Background/Aims: To prevent hypocalcemia after parathyroidectomy (PTX), parenteral calcium is required in addition to oral calcitriol and calcium. After switching to oral calcium, patients can be discharged from the hospital. The aim of this study was to analyze the clinical characteristics and outcomes of PTX performed at a single Korean center and to investigate the associated laboratory factors used to analyze the total amount of postoperative calcium required. Methods: We enrolled 91 hemodialysis patients undergoing PTX from November 2003 to December 2011. We collected clinical and laboratory data preoperatively, 12 and 48 hours postoperatively, at discharge, and 3 and 6 months postoperatively. Results: In total, 59 patients underwent PTX with autotransplantation (AT), 6 underwent total PTX without AT, 11 underwent subtotal PTX, and 15 underwent limited PTX. Total PTX without AT showed the lowest recurrence rate. At all postoperative time points, the mean levels of serum calcium, phosphorus, and intact parathyroid hormone (iPTH) decreased significantly, compared with preoperative levels; however, alkaline phosphatase (ALP) increased significantly from 48 hours postoperatively to discharge (p < 0.001). On multiple linear regression analysis, the total amount of injected calcium during hospitalization showed a significant correlation with preoperative ALP (p < 0.001), preoperative iPTH (p = 0.037), and Δphosphorus at 48 hours (p < 0.001). We developed an equation for estimating the total calcium requirement after PTX. Conclusions: Preoperative ALP, preoperative iPTH, and Δphosphorus at 48 hours may be significant factors in estimating the postoperative calcium requirement. The formula for postoperative calcium requirement after PTX may help to predict the duration of postoperative hospitalization.

인공신경망을 이용한 음소 인식에 관한 연구

이강성 光云大學校 1995 論文集 Vol.24 No.-

본 연구에서는 퍼셉트론과 FCTDNN(Full-connected Time Delay Neural Net) 모델을 이용하여 음소인식을 위하여 신경망을 구성한다. 음소 인식 신경망은 유성음/무성음, 유성 파열음. 모음/비음/유음의 3개군 분류를 하는 부분 신경망과 세부 음소를 결정하는 음소 분류 부분 신경망으로 구성된다. 입력된 음성은 군 분류 부분 신경망의 출력 결과가 음소 분류 부분 신경망의 출력을 제어하여 음소 인식 결과를 출력한다. 군 분류 부분 신경망은 각 군에 맞는 파라미터를 사용하여 정확한 군 분류가 되도록 하였고, 최종 출력 음소 인식 결고는 '승자가 모든 것을 갖는 원칙'이 아닌 각 음소가 갖는 가능성을 출력하도록 하였다. 25개의 음소를 인식한 결과는 각 군의 음소에 따라 77.5%부터 97.5%까지의 인식율을 보였다. This paper describes the neural network for phoneme recognition composed of perceptron and FCTDNN (Full-connected Time Delay Neural Net). Phoneme recognition net is divided into two subnets. One is group classification subnet which classifies three group phonemes-voiced/unvoiced, voiced plosive, vowel/nasal/liquid-and the other is phoneme classification subnet to determine exact phoneme in a given phoneme group. Two subnets are activated simultaneously and the output of phoneme classification subnet is controlled by the output of group classification subnet. Final outputs are gain controlled values from the phoneme classification subnet. Input parameters to group classification subnet are selected carefully to achieve high performance. The final output value is not the result of the rule 'winner takes all' but reflects the possibility of each phoneme. The result of phoneme recognition experiment yielded a rate of 77.5% to 97.5% according to phoneme groups.

안성군 이죽면 (二竹面) 당목리 ·두교리 ·칠장리의 땅이름 조사 연구

이강로 仁川敎育大學畿甸文化硏究所 1975 기전문화연구 Vol.6 No.-

등속성트레이닝이 투창선수의 경기력 향상에 미치는 효과

이덕재,이강우 안성산업대학교 1992 論文集 Vol.24 No.-

The purpose of this study was to investigate the performance effect of the Isokinetic training on shoulder strength javelin athletic one man case for this study was K.G.H, who is national team. The left and right shoulder muscle of the subject was trained for then weeks. Experimental measurement were conducted before training(pre), at the four weeks of training(mid) and ten weeks(past), respectively. The experiment factors investigated in this study were shoulder muscle strength, muscle power, angle of peak torque and degree ration to each angle. The follwing results were obtained from this study. 1) Right shoulder more improved the muscle strength extention 41 percent, flextion 24 percent, and left shoulder more improved extention 41 percent flextion 26 percent than befor training. 2) Right shoulder more improved the muscle extention power 32 percent, flextion power 32 percent, and left shoulder more improved extention power 24 percent, flextion power 43percent than befor training. 3) From the result of pre-test angels, peak-torque was exerted at 32 degree of the shoulder angle and about 34 percent of the maximum muscle strength decreased with unsmoothed pattern at 42 degree of the shoulder angle. The post-test after eight weeks training showed that the pear-torque occurred at 12 degree of the shoulder angle and the 50 percent of shoulder muscle strength decreased at the region of 156 degree.

괴사후성과 비괴사후성 간경변증에서 원인별 주석교질 (^99mTc-tin colloid) 간스캔의 차이

이헌영,허승식,이강욱,정현용,김삼용,신영태,김영건,노흥규 충남대학교 의과대학 지역사회의학연구소 1992 충남의대잡지 Vol.19 No.2

The differences of the liver scintigraphic features between postnecrotic and nonpostnecrotic liver cirrhosis were studied for 69 patients. Degrees of mottling and splenomegaly were no different between two groups but shrinked form was more frequent finding in postnecrotic type(23:10), and normal shape & enlarged left lobe with shrinked right lobe were relatively dominant in non-postnecrotic group(15:6, 10:2). Grade of extrahepatic uptake of ^99mTc-tin colloid was significantly higher in Child-Pugh B & C group than A group(p<0.05), but there was no difference between postnecrotic and non-postnecrotic groups. These will be important results on the dicision for the presence of cirrhosis according to the variable causes.

DMS 기법을 이용한 화자 독립 단독어 음성 인식

이강성 광운대학교 신기술연구소 1997 신기술연구소논문집 Vol.26 No.-

화자 독립 음성 인식을 위한 DMS방법을 제안한다. DMS (Dynamic Multisection Vector Quantization) 기법이 이미 제안되었으나 화자 종속에 대한 평가만이 이루어져 있다. 새 알고리즘은 여러 화자가 발성한 단어를 집단화 기법을 통해서 몇 개의 집단으로 분류하고, 그 집단 내에서 모델을 작성한다. 실험을 통해서 화자 독립 실험에서 98.0%의 인식율을 얻었다. 이 기법은 학습 횟수가 적은 화자 종속 인식에서부터 학습 횟수가 많은 화자 독립까지 함께 사용하는 방법이다. A new DMS(Dynamic Multisection Vector Quantization) method was proposed for speaker independent isolated-word speech recognition. Although DMS method has been proposed, evaluation for the algorithm was performed only for speaker dependent speech recognition. The proposed algorithm classifies all the words recorded into several clusters and then makes models from each cluster. 98% recognition rate was yielded through the speaker independent recognition experiments. This method can be used in both speaker dependent speech recognition systems which require few recordings for training, and in speaker independent speech recognition systems which require many recordings.

메주종류를 달리하여 제조한 된장 숙성중의 향미특성 변화

이강권,이철호 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.1

전통식 된장 및 Aspergillus oryzae koji와 Bacillus subtilis의 세균 koki를 이용한 된장을 제조하여 30℃에서 90일간 숙성하며, 숙성기간동안의 향미특성 차이를 측정하였다. 총 유리아미노산 량은 471.71~1708.47mg%로 숙성이 진행됨에 따라 증가하는 경향을 나타내었다. 일본식 된장은 arginine, proline, leucine 함량이 비교적 높아 타 된장과 다른 경향을 나타내었으나, 3종류 된장 시료 모두 glutamic acid, leucine이 공통적으로 많은 비율이 존재하였다. 유기산은 전통식 된장은 oxalic acid 와 citric acid가 검출되었고, 일본식 된장은 담금 직후부터 숙성 90일까지 oxalic acid, citric acid, malic acid가 검출되었는데, malic acid는 담금 직후 23.52mg%를 나타낸 후, 숙성 90일에는 202.18mg%로 약 10배정도 급격히 증가하였다. 혼합식 된장은 oxalic acid, mal 금초기 371.65~623.48 mg%에서 숙성 90일 이후 246.09~343.4 mg%로 감소하였으며, 모든 시료에서 glucose 와 galactose의 함량이 가장 높았다. 지방산 분석 결과 myristic, palmitic, stearic, oleic, linoleic, linolenic acid가 확인 되었다. 측정된 지방산 중 linoleic acid가 38.56~51.86%로서 가장 많은 비율을 나타내었고, oleic acid는 19.09~27.51%, palmitic acid는 7.37~10.89%, linolenic acid는 5.50~7.52~, myristic acid는 1% 미만이었다. 향기성분 분석 결과 alcohol류 10종, ester 류 19종, acid류 5종, aldehydes 류 9종, ketones류 5종, sulfur화합물 1종, hydrocarbon 류 16종, 기타 13종 등 총 78개의 화합물이 검출되었다. 전통식 된장에서 검출된 성분은 모두 60종이었으며, 일본식 된장은 61종, 혼합식 된장은 72종이었다. 3종류의 된장에서, 숙성 전기간 동안 검출된 성분은 ethanol, 2,3-butanedione, pentyl-acetate, 3-methyl-butanal, 2-methyl-1-butanol, 2-pentylfuran, 1-limonene, 2-metoxyphenol 등 8종이었다. Three types of Doenjang, using Korean menu (KM), Japanease koji(JK) and modified meju mix of A. oryzae meju and B. subtilis meju(MAB) were manufactured and salt aged for 90 days at 30℃. The major free amino acids of Doenjang were glutamic acid and leucine. Among the free amino acids in Doenjang, isoleucine was the most abundant component at the begiginning of aging period. Among the organic acids in JK Doenjang, malic acid increased remarkably during salt aging. It contained higher amounts of free sugars than the others. The total amount of free sugars in Doenjang decreased during salt aging. In fatty acid compositions of Doenjang, myristic, palmitic, stearic, oleic, linoleic, linolenic acid were analyzed, and the most abundant fatty acid was linoleic acid, 38.56∼51.86%. The volatile flavor compounds of Doenjang were analyzed and seventy eight compounds were identified. Ethanol was found to be one of the most abundant volatile flavor compound. In JK Doenjang, ethanol increased 400 times during fermentation. The number of volatile compounds detected immediately after salt aging of JK Doenjang were 28 and increased to 50 compounds after 60 days of salt aging. In MAB Doenjang, most of the volatile compounds were found after 30 days of salt aging. Eight volatile compounds such as ethanol, 2,3-butanedione, pentyl-acetate, 3-methyl-butanal, 2-methyl-1butanol, 2-pentylfuran, 1-limonene, 2-metoxyphenol were found in all samples with relatively abundant amount.