• The Journal of the Korea Contents Association
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• v.21 no.5
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• pp.707-715
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• 2021

This study attempts to investigate what systematic support is needed for foreign national students studying in South Korea by analyzing the relationship between foreign national students' life satisfaction and experiences of discrimination. The study utilized neo-racism as a theoretical framework and assumed that foreign national students' experiences of discrimination may lower life satisfaction while disrupting related policies to be effective. Cluster sampling was used to collect surveys, and a total number of 322 cases were analyzed. The study result reveals that experiences of discrimination resulting from students' nationality and Korean language pronunciation led to low life satisfaction in general. Based on the findings, the authors suggest ways to promote awareness around (un)intentional discriminatory actions both at institutional and political levels.

• The Journal of the Convergence on Culture Technology
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• v.10 no.2
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• pp.141-148
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• 2024

The purpose of this study is to examine the definition of racism, prejudice, discrimination, and neo-racism, and to find solutions to racial discrimination. Specifically, we looked for cases of banal racism that appeared in the global era and looked at the racism that is prevalent in everyday life. The American film 《Hidden Figures》 is based on a true story and depicts the racism experienced by black women, and this racism is prevalent around the world as it appears in everyday life. In particular, racial discrimination has increased during the COVID-19 pandemic. Racial discrimination continues even after the pandemic. Therefore, a solution to overcome everyday racism was suggested. The results of this study will serve as an opportunity to realize that habitual and unconscious racism can be physical and mental violence for people suffering from racial discrimination.

• Microbiology and Biotechnology Letters
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• v.48 no.3
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• pp.316-321
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• 2020

Changes in flavor compounds in pine mushroom (Tricholoma matsutake) liquor added with pine tree chips were analyzed using gas chromatography/mass spectrometry. While three flavor compounds were detected in the control, fifteen were detected in the pine mushroom liquor added with pine tree chips. After eight-weeks of aging, the relative concentrations of β-fenchyl alcohol, 2-octanol, and methyl cinnamate, which are distinctive flavor characteristics of the pine mushroom, increased by 67.57%, 2.14%, and 0.94%, respectively, when pine tree chips were added (5%). Principal component analysis revealed that although flavor characteristics of the pine mushroom liquor were affected by the increased production of β-fenchyl alcohol due to the addition of pine tree chips, the aging time exerted a greater influence on flavor.