• Annual Conference on Human and Language Technology
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• 1989.10a
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• pp.81-84
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• 1989

국어의 구어는 격식적으로도 사용되고 비격식적으로도 쓰인다. 회의, 토론, 강의, 뉴스 방 송 등에서는 주로 격식적 국어가, 그리고 가족 사이나 친구 사이의 대화, 소설 및 희곡의 대화 등에서는 주로 비격식적 구어가 쓰인다. 국어의 문어도 구어와 마찬가지로 격식적으로도 사용되고 비격식적으로도 쓰인다. 학술 논문, 논설문, 보고서, 신문 기사 등에서는 주로 격식적 문어가, 그리고 편지, 일기, 동화 등에서는 주로 비격식적 문어가 쓰인다. 이 논문의 목적은 주로 비 격식적 구어와 격식적 문어를 대상으로 하여 국어의 구어와 문어의 문법적 특성, 돋 의미적, 통사적, 음운적 특성을 밝히는 데에 있다. 그러나 여기에서는 국어의 비격식적 구어와 격식적 문어의 의미적 특성만을 살펴보기로 한다.

• Journal of the Korean Society of Marine Environment & Safety
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• v.12 no.3 s.26
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• pp.179-183
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• 2006

$CO_2$ impacts on marine ecosystems must be elucidated before implementation of $CO_2$ ocean sequestration. This study was performed for the purpose of applying the use of a cephalopod, Octopus vulgaris to the evaluation of $CO_2$ impacts on marine organisms. 1) 5.25% $MgCl_2\;6H_2O$ is an effective anaesthetic for octopus. 2) Cannula implantation into the abdominal aorta is effective for octopus. 3) A restraint chamber made out of the plastic net is suitable to permit the exit of cannula from the body.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.2004-2011
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• 2013

This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at $4^{\circ}C$ for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.

• Annual Conference on Human and Language Technology
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• 2010.10a
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• pp.136-140
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• 2010

본 논문은 지식경제부의 지원 하에 한국전자통신연구원 언어처리연구팀에서 2010년에 개발하고 있는 패턴기반 영한 메신저 대화체 문장 번역 시스템에 관한 것이다. 본 논문의 목표는 문어체 문장 위주의 패턴기반 영한 웹문서 자동번역 시스템을 대화체 문장 위주의 패턴기반 영한 메신저 자동번역 시스템으로 전환하고자 할 때, 특화하는 방법 및 모듈에 관해 기술하는 것이다. 영어권 Native speaker로부터 수집한 메신저 대화체 문장을 대상으로 번역률을 평가한 결과, 문어체 위주의 영한 웹 자동번역 시스템은 71.83%인 반면, 대화체 위주의 영한 메신저 자동번역 시스템은 76.88%였다. 대화체 문장을 대상으로 번역률을 5.05% 향상시킬 수 있었던 이유는 본 논문에서 제시한 특화 방법을 따른 결과라고 할 수 있다.

• Food Science and Preservation
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• v.23 no.7
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• pp.1050-1057
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• 2016

This study was carried out to investigate the effectiveness of Leuconostoc mesenteroides isolated from octopus baechu kimchi as a potential starter for seafood kimchi. L. mesenteroides is lactic acid bacterium currently used as a starter for kimchi production. We selected the most effective L. mesenteroides strain from the 7 strains isolated from octopus baechu kimchi and, based on biochemical properties and 16S rRNA sequencing, identified the selected strain as L. mesenteroides SK-1. The SK-1 strain exhibited acid-tolerance, good survival capacity, and excellent dextran productivity. We investigated the effects the SK-1 of starter on seafood kimchi fermentation. Octopus baechu kimchi was fermented with L. mesenteroides SK-1 at $4^{\circ}C$ for 35 d. The decrease in pH and increase in acidity in octopus baechu kimchi fermented with the SK-1 starter occurred more quickly than that in the control kimchi indicating that. Octopus baechu kimchi with SK-1 starter has a relatively slow rate of increase in lactic acid production. As a result, octopus baechu kimchi prepared with L. mesenteroides SK-1 can be maintained at a suitable ripening degree over an extended period of time compared to that of the control kimchi, Moreover, the octopus baechu kimchi started with L. mesenteroides SK-1 has excellent sensory properties, including a refreshing taste, and a weak sour odor.

• Journal of the Korean Society of Marine Environment & Safety
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• v.15 no.1
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• pp.11-15
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• 2009

The proposal of the $CO_2$ ocean sequestration necessitates a thorough understanding of its consequences to aquatic organisms. This paper describes acute toxic responses to high $CO_2$ environment of a cephalopod, Octopus vulgaris. O. vulgaris was chronically cannulated in the abdominal aorta and recovered in a restrained chamber. Acid base variables as well as ion concentrations were estimated in samples of the blood collected from recovered O. vulgaris. 100% mortality occurred within 72h during exposure to 3%-$CO_2$ environment. Hemolymph pH significantly decreased after 30 min during exposure to 1%-$CO_2$ environment without any compensation thereafter. $[HCO_3^-]$ significantly increased from 2.2 mM at 0h to 7.8 mM at 8h, but gradually decreased thereafter. Hemolymph ions $([Cl^-],\;[Na^+],\;[K^+])$ showed no significant changes. O. vulgaris may be more sensitive than teleost, yellowtail, flounder and dogfish.

• Food Science and Preservation
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• v.21 no.3
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• pp.381-387
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• 2014

Food irradiation is one of the successful modern techniques used to preserve food. However, it needs very careful control. Detection of irradiated food is of prime importance to facilitate global trade and consumer assurance, choice, and protection. This study was performed to evaluate the radiation-induced hydrocarbon content of dried squid and octopus by e-beam irradiation. The samples were collected from supermarkets all over South Korea and irradiated with an e-beam at 0, 1, 3, 5, 7, and 10 kGy doses. Lipids were extracted with soxhelt, and the hydrocarbons induced with irradiation were separated via solid phase extraction (SPE) and identified via gas chromatography mass spectrometry (GC/MS). The major induced hydrocarbons in the irradiated dried squid and octopus were 1-tetradecene and pentadecane derived from palmitic acid and 1-hexadecene and heptadecane from stearic acid. The concentration of hydrocarbons differed from the composition of the fatty acid at the same radiation and increased according to the level of the radiation dose. The hydrocarbons induced by e-beam irradiation, including 1-tetradecene, 1-hexadecene, and heptadecane, were confirmed to have been the irradiation marker compounds. Therefore, they can be used to distinguish the e-beam-irradiated dried squid and octopus from the non-irradiated ones.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.121-124
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• 2009

This study was conducted to investigate the reason for the increase in the antioxidant activity of cooking drip from Enteroctopus dofleini by gamma and electron-beam irradiation. To define the effect of irradiation on the antioxidant activity of polyphenol in cooking drip, polyphenol excluded cooking drip extracts were prepared with polyclar$^{TM}$. But, the antioxidant activity of the cooking drip extracts without polyphenol was still increased by both irradiations. Instead, the effect on the proteins in the cooking drips prepared by ammonium sulfate precipitation showed great increase in antioxidative activity by irradiation. From these results, it was concluded that the increase in the antioxidative activity in cooking drips by the irradiation was caused by the structural modification of proteins in the cooking drips.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1612-1616
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• 2007

Physiological activities of the 70% ethanol extract from boiled-water of Enteroctopus dofleini (BE) upon a gamma irradiation were determined to examine the possible use of the food processing by-product as a functional material for food or cosmetic composition. Electron donating ability and the content of total phenolic compounds increased from 65% to 72% and from 406 ppm to 476 ppm, respectively, by 10 kGy gamma irradiation. A Salmonella mutagenicity assay indicated that the gamma-irradiated BE did not show any mutagenicity. Tyrosinase inhibition activity of the irradiated BE also increased from 57% to 86% with irradiation doses. These results show that irradiation can be used to increase the physiological activities of BE for its potential use as food or cosmetic materials.

• Smart Media Journal
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• v.9 no.4
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• pp.144-151
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• 2020

In a mobile environment, communication takes place via SMS text messages. Vocabularies used in SMS texts can be expected to use vocabularies of different classes from those used in general Korean literary style sentence. For example, in the case of a typical literary style, the sentence is correctly initiated or terminated and the sentence is well constructed, while SMS text corpus often replaces the component with an omission and a brief representation. To analyze these vocabulary usage characteristics, the existing colloquial style corpus and the literary style corpus are used. The experiment compares and analyzes the vocabulary use characteristics of the colloquial corpus SMS text corpus and the Naver Sentiment Movie Corpus, and the written Korean written corpus. For the comparison and analysis of vocabulary for each corpus, the part of speech tag adjective (VA) was used as a standard, and a distinctive collexeme analysis method was used to measure collostructural strength. As a result, it was confirmed that adjectives related to emotional expression such as'good-','sorry-', and'joy-' were preferred in the SMS text corpus, while adjectives related to evaluation expressions were preferred in the Naver Sentiment Movie Corpus. The word embedding was used to automatically construct a sentiment lexicon based on the extracted adjectives with high collostructural strength, and a total of 343,603 sentiment representations were automatically built.