• Journal of Agricultural Extension & Community Development
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• v.15 no.1
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• pp.23-47
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• 2008

The purpose of this study was to analyze intellectual property right status and brand origin of traditional liquor. The data were derived from the brand of 385 traditional liquor species in Korea. The major results of this study were as follows: 1) The management types of traditional liquor were classified into three categories, namely; individual 27(0.74)%, stock company 304(78%) and corporation or union 38(9.8%). 2) Among 385 traditional liquor species, 102(26%) got the trademark registrations and 129(34%) were in the process of trademark applications, while 154(40%) were unregistered brands. 3) The origin of 187(48.6%) brands used the material names such as fruits, rices, trees, roots and flowers, while 176(45.6%) brand used proper noun such as mountain, distinction, rivers etc.. 4) The designation certification status of traditional skill possessor according to national and local autonomous entity were; intangible cultural assets 42 people, master craftsman 28 persons, and provincial intellectual property 16 persons.

• Journal of Digital Convergence
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• v.11 no.8
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• pp.205-212
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• 2013

In this paper, we present a procedural modeling algorithms to create Korean traditional stone fence using the fractal subdivision. The main process of the algorithm is to get the next step mesh by subdividing each triangle in the previous step triangular mesh. This process is repeated recursively. Dividing each triangle into four sub-triangles after choosing a random point on each side of the triangle and moving each vertices in the normal direction with random perturbations make the bumpy appearance of stone fences. In each step we remove flat vertices which does not influence the shape of the stone. The discrete curvature determines the flatness of a vertex. New triangles whose vertices are the vertices around the removed vertex are added to make a triangular mesh.

• The Journal of the Convergence on Culture Technology
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• v.3 no.4
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• pp.153-158
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• 2017

The study aims to provide the potential for commercialization of traditional martial arts selection. First, we was reviewed by comparing the general purpose and major enterprise of the Koreataekkyon and the Korean Taekkyon Association. Second, analyzed the related results of the Business and the related papers published in the recently 3 years. Through this, I have following suggestions. A new departure from the emerging world should challenge the new paradigm beyond traditional culture and sports. To do so, one must first excavate the sports industry (startups). Second, there should be education about entrepreneurship and entrepreneurship. Third, we need to establish a dedicated organization that supports business.

• Journal of the Korean Society of Costume
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• v.53 no.1
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• pp.143-157
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• 2003

본 연구의 목적은 (1) 1970년대 서양복식에 존재하는 오리엔탈리즘의 반향에 대해 정의하고, (2) 서양 복식을 통해 표출된 오리엔탈리즘의 의미를 당시 정치, 사회, 문화적인 측면과 연결하여 탐구하는데 있다. 이론적 틀로는 문화인류학 이론에서 유래된 Hamilton의 Unifying Metatheory of Clothing and Textile(1987)이 적용되었다. 연구 방법으로는 1970년부터 1979년까지 미국에서 발행된 총 142권의 VOGUE 잡지 중 80권을 분석하여, 오리엔탈리즘이 보여지는 45장의 패션사진을 자료로 추출한 후, 연도, 디자이너의 소속 지역. metatheory에 따라 분석하였다. 각 연도별로 오리엔탈리즘이 표현되는 정도와 방법은 다양하였다. 서양디자이너들은 동양의 전통의상을 거의 그대로 모방하거나 하나 이상의 국가들의 전통의상 디자인 요소들을 하나의 복식에 혼합, 표현하는 방법을 주로 보여주는 반면, 동양 디자이너는 전통의상을 포함한 자국의 다양한 문화적 요소들을 서양복식에 도입하여 표현하였다. 또한, 본 연구에서는 복식에서 보여지는 시각적인 면의 분석과 더불어, 1970년대 당시 미국의 정치. 사회, 문화전반의 상황과 복식에 있어서 오리엔탈리즘의 도입과의 영향관계가 파악되었다. 따라서, 복식을 연구함에 있어서 문화인류학적 이론과 같은 다른 분야의 이론의 적용은 복식을 새로운 측면에서 이해하는 넓은 안목과 통합적인 틀을 제공한다는 측면에서 가치가 있다고 사료된다.

• Korean journal of communication and information
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• v.24
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• pp.37-67
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• 2004

본 연구는 인터넷 이용수준이 전통적 미디어의 이용수준에 미치는 영향과 수용지들의 미디어 소비 패턴에 대해 살펴보았다. 미디어 대체이론, 이용과 충족이론, 미디어 레퍼토리 연구를 바탕으로 인터넷 이용이 전통적 미디어의 이용에 미치는 영향을 중심으로 개인들의 정보와 오락 미디어 레퍼토리, 인터넷 레퍼토리에 영향을 미치는 사회적, 심리/태도적 변인과 인구통계학적 특징 등도 검토하였다. 이를 위해 전국에 있는 18세 이상 성인들을 대상으로 성별, 나이별, 지역별 층화표집방법을 이용해 표본을 추출하고 500개의 유효 서베이 설문지를 수집하였다. 데이터의 분석결과, 인터넷 이용정도가 다른 매체에 미치는 영향은 각 미디어별로 세 가지 다른 양상을-상호보완적 영향, 대체 치환의 영향, 그리고 영향을 받지 않음-보였으나 대체로 인터넷은 다른 미디어의 대체 미디어라기보다는 보완적인 매체로 현재 이용되고 있음이 나타났다. 또, 전반적인 미디어 이용시간 측면에서는 인터넷을 많이 이용하는 응답자일수록 오락과 정보 미디어 레퍼토리 크기가 더 컸던 것으로 나타나, 현재까지는 인터넷이 다른 미디어와 상호 보완하는 양상, 피들러(Fidler)의 미디어 변형이론 가운데 공존 공진화 현상을 보여주었다. 응답자들은 평균 2.01개와 2.25개의 오락과 정보 미디어 레퍼토리를 가졌으며 텔레비전, 신문, 인터넷을 두 미디어 레퍼토리의 3대 주요 미디어로 꼽았다. 또한 인터넷 레퍼토리와 사회적, 태도적 변인들간의 상관관계는 최근의 이용 충족이론과 미디어 레퍼토리 연구에서 나타났던 결과들과 일치해 사회적, 심리 태도적 요인들이(친밀도, 접근성, 유용성, 여가시간) 미디어 레퍼토리의 크기에도 영향을 미친다는 사실이 검증되었다.

• The KIPS Transactions:PartD
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• v.13D no.3 s.106
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• pp.369-376
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• 2006

This paper presents a new method of significantly improving conventional Bayesian statistical text classifier by incorporating accelerated EM(Expectation Maximization) algorithm. EM algorithm experiences a slow convergence and performance degrade in its iterative process, especially when real online-textual documents do not follow EM's assumptions. In this study, we propose a new accelerated EM algorithm with uncertainty-based selective sampling, which is simple yet has a fast convergence speed and allow to estimate a more accurate classification model on Naive Bayesian text classifier. Experiments using the popular Reuters-21578 document collection showed that the proposed algorithm effectively improves classification accuracy.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.353-360
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• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Applied Biological Chemistry
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• v.45 no.1
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• pp.11-17
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• 2002

Fermentation characteristics with/without nitrogen source and quality of the fruit distillate of Opuntia ficus-indica var. saboten were investigated during the manufacturing process of a Korean traditional liquor. As the fermentation period increased, acidity, brix degree, and alcohol concentration increased, whereas pH and contents of reducing sugar decreased. Acidity, pH, and brix degree were higher, whereas the content of reducing sugar lower, in the nitrogen source-added distillate than in the distillate without nitrogen source. The growth of yeast increased, while that of bacteria decreased; this trend was more prominent with the addition of a nitrogen source. Sojues, distilled from two types of mashes and diluted with $H_2O$ and tails of distillate into 22% alcohol concentration, showed pH $3.7{\sim}4.0$, acidity $0.02{\sim}0.10$, and $5.4{\sim}6.1$ $^{\circ}Brix$. Analysis through GC using direct injection methods revealed common volatile flavor compounds in sojues, including acetaldehyde, acetyl acetone, acetic acid ethyl ester, ethyl alcohol, 2-propyl alcohol, acetone, n-propyl alcohol, butanoic acid methyl ester, 2-phenyl ethanol, thymol, acetic acid phenyl ester, and vanillic aldehyde. As revealed through the sensory evaluation, no significant difference (p>0.05) in overall acceptability was shown among four experimental groups, while color and flavor showed significant differences(p<0.05).

• The Korean Journal of Mycology
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• v.30 no.1
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• pp.61-65
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• 2002

The objectives of this study were to find the nuruk fungal isolate for Korean traditional rice wine and to compare the tastes of rice wines made with its single inoculum. The fungal isolates including the species of Absidia, Mucor, Rhizopus and Aspergillus were used for Korean traditional rice-wine production. The four species were cultured and measured for productions of amylase under various water contents. The four different species tested were different in their growth under the rice cereals with different moisture contents; the species of Absidia and Rhizopus grew better compared to the other species under the lower moisture conditions. The tastes and alcohol concentrations of the rice-wines made with each different inoculum were compared with those of commercial rice wines made with traditional method. As a result, it was speculated that the traditional rice wines were made with nuruk, which is mainly composed of Zygomycetous fungi, such as Absidia, Mucor, and Rhzopus. Also, it was strongly suggested that the traditional nuruk might not be a source of amylase, but a source of fungal inoculum.

• Science of Emotion and Sensibility
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• v.8 no.4
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• pp.393-402
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• 2005

Subjective touch sensation for Korean traditional silk fabrics was evaluated, in order to compare tactile sensory aspects of Korean and American subjects and to determine mechanical properties of the fabrics affecting the sensation psychophysically. Eight aspects of touch sensation including hardness, smoothness, coarseness, coolness, pliability, crispness, heaviness, and thickness were rated by semantic deferential scale. The mechanical properties of fabrics were measured by Kawabata Evaluation System (KES). Both of Koreans and Americans showed fairly similarities to each other in subjective smoothness, coarseness, and crispness. On the contrary, as for coolness and pliability, Koreans were found as feeling the silk fabrics more sensitively than Americans were in that they rated some of modified leno fabrics as very cool and stiff in touch. Coolness and pliability by Koreans were affected mainly by surface and bending properties while those by Americans were determined mostly by compressional and tensile characteristics as well as sulfate properties