• Economic Analysis
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• v.26 no.2
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• pp.1-42
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• 2020

This paper studies, from a quantity theory of money perspective, the reasons that North Korean inflation and exchange rates maintain stability while its economy is experiencing difficulties due to the international community's economic sanctions. In doing so, this paper uses both domestic and foreign currencies in an analytic model based on the quantity theory of money to cautiously reflect North Korea's dollarization as well as its management of its exchange rate. In particular, foreign currency holdings are divided into those for store-of-value purposes and those for transaction purposes. This paper shows that in the early stages, in which the amount of foreign currency holdings for store-of-value purposes is decreasing while the amount of foreign currency holdings for transaction purposes is intact, inflation and exchange rates both exhibit stable movements. In the middle stages, where the amount of foreign currency holdings for transaction purposes begins to fall, exchange rates show some increase and inflation decreases. In the final stages, when the amount of foreign currency holdings for transaction purposes significantly decreases, exchange rates and inflation both increase, and in some situations a crisis can happen. According to this paper's analysis, if the economic sanctions continue to the extent that the amount of North Korean foreign currency holdings for transaction purposes starts to fall, the exchange rate and inflation stability we see now are unlikely to be maintained.

• Korean Journal of Weed Science
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• v.14 no.2
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• pp.120-127
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• 1994

To establish an efficient herbicide screening method for purple nutsedge(Cyperus rotundus) control, its sprouting characteristics, tuber production and responses on several herbicides were investigated under greenhouse condition. The tubers stored at $4^{\circ}C$ after sterilization with the diluted prochloraz(Spotac) solution showed higher sprouting than the non-sterilized did. The harvested tubers were not dormant, and the sterilized tubers which stored at low temperature had a sprouting capability of about 80% after 6 months. If the fresh weight of purple nutsedge tubers was decreased to below 48%, they could not sprout. However, the tubers soaked in water and then stored at low temperature could sprout by 88% even 6 months later. Sprouting and initial growth of tuber were much better at $35^{\circ}C$-day/$25^{\circ}C$-night than at 30/$20^{\circ}C$ or 25/$15^{\circ}C$. The half-sected tubers, which were prepared by setting the intact tuber of above 1.2g latitudinally, were shown similar initial growth to the intact but those sected crucifically were not. These results suggest that the half-sected tuber itself can be used as a material on herbicide screening. About 1000 tubers could be harvested when 10 tubers planted in a pot($56{\times}35{\times}16cm$) filled with the artificial soil were cultivated in greenhouse of $35^{\circ}C$-day/$25^{\circ}C$-night for 3 months(April-July, 1993). Chlorimuron, Bentazon and Norflurazon were selected as the standards for the screening because of providing relatively effective control on purple nutsedge in both soil-surface and foliar spray treatment.

• Journal of Food Hygiene and Safety
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• v.38 no.6
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• pp.528-536
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• 2023

In Korea, from January 2023, the Act on Labeling and Advertising of Food was revised to reflect the use-by-date rather than the sell-by-date. Hence, the purpose of this study was to establish a system for calculating the safety factor and determining the recommended use-by-date for each food type, thereby providing a scientific basis for the recommended use-by-date labels. A safety factor calculation technique based on scientific principles was designed through literature review and simulation, and opinions were collected by conducting surveys and discussions including industry and academia, among others. The main considerations in this study were pH, Aw, sterilization, preservatives, packaging for storage improvement, storage temperature, and other external factors. A safety factor of 0.97 was exceptionally applied for frozen products and 1.0 for sterilized products. In addition, a between-sample error value of 0.08 was applied to factors related to product and experimental design. This study suggests that clearly providing a safe use-by-date will help reduce food waste and contribute to carbon neutrality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.355-362
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• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Food Science and Preservation
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• v.18 no.3
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• pp.294-301
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• 2011

The aim of this study was to investigate the changes in identification markers of irradiated foods after treatment of the full-overlapped gravitational field energy (FGFE). Wheat and soybean samples were irradiated at 0-5 kGy of Co-60 gamma energy, and analyzed for photostimulated and thermo luminescence characteristics (PSL and TL) and sprouting rate at 0 and 6th month after FGFE treatment. As a screening method for irradiated samples, PSL photon counts (PCs) for the non-irradiated samples appeared negative (<700 PCs), while irradiated samples gave positive (>5,000 PCs). But FGFE-treated irradiated samples appeared intermediate (700-5,000 PCs), showing decreased PCs during storage. The TL analysis on irradiated samples exhibited glow curve peaks in range of $150-200^{\circ}C$ and TL ratio ($TL_1/TL_2$) was also >0.1. Therefore, identification of irradiated samples was possible using thermoluminescence. But the glow curve range of FGFE-treated irradiated samples shifted from $150-200^{\circ}C$ to $180-230^{\circ}C$ and TL intensity was decreased 37-60% resulting from FGFE treatment. After 6 months of storage, all the samples showed a decrease in TL intensity, but identification was still possible. The sprouting rate of irradiated samples decreased by about 72%, whereas that of FGFE-treated irradiated samples showed by about 85%, as compared to non-irradiated samples. More detailed study is required to investigate sprouting phenomena for FGFE-treated samples.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.27 no.4
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• pp.961-970
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• 2017

The differential power analysis calculates the intermediate value related to sensitive information and substitute into the power model to obtain (hypothesized) power consumption. After analyzing the calculated power consumption and measuring power consumption, the secret information value can be obtained. Hamming weight and hamming distance models are most commonly used power consumption model, and the power consumption model is obtained through the modeling technique. If the power consumption model assumed by the actual equipment differs from the power consumption of the actual equipment, the side channel analysis performance is declined. In this paper, we propose a method that records measured power consumption and exploits as power consumption model. The proposed method uses the power consumption at the time when the information (plain text, cipher text, etc.) available in the encryption process. The proposed method does not need template in advance and uses the power consumption measured by the actual equipment, so it accurately reflects the power consumption model of the equipment.. Simulation and experiments show that by using our proposed method, side channel analysis is improved on the existing power modeling method.

• Journal of the Korean Institute of Telematics and Electronics C
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• v.35C no.12
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• pp.1-12
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• 1998

In this paper, a design and implementation of VHDL-to-C mapping in the VHDL compiler back-end is described. The analyzed data in an intermediate format(IF), produced by the compiler front-end, is transformed into a C-code model of VHDL semantics by the VHDL-to-C mapper. The C-code model for VHDL semantics is based on a functional template, including declaration, elaboration, initialization and execution parts. The mapping is carried out by utilizing C mapping templates of 129 types classified by mapping units and functional semantics, and iterative algorithms, which are combined with terminal information, to produce C codes. In order to generate the C program, the C codes are output to the functional template either directly or by combining the higher mapping result with intermediate mapping codes in the data queue. In experiments, it is shown that the VHDL-to-C mapper could completely deal with the VHDL analyzed programs from the compiler front-end, which deal with about 96% of major VHDL syntactic programs in the Validation Suite. As for the performance, it is found that the code size of VHDL-to-C is less than that of interpreter and worse than direct code compiler of which generated code is increased more rapidly with the size of VHDL design, and that the VHDL-to-C timing overhead is needed to be improved by the optimized implementation of mapping mechanism.

• Journal of KIISE:Computer Systems and Theory
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• v.36 no.5
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• pp.396-403
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• 2009

An anonymous asymmetric fingerprinting protocol combined with watermarking techniques, is one of the copyright protection technologies keeping both right of a seller and that of a buyer, where a seller and an anonymous buyer perform such a protocol that employs various cryptographic tools in order that the seller does not know the exact watermarked copy that the buyer receives, while inserting an invisible non-removable fingerprint i.e., each different unique watermark, into each copy of the digital content to be sold. In such a protocol innocent buyers are kept anonymous during transactions, however, the unlawful reseller is unambiguously identified with a real identity as a copyright violator. In 2007, Yong and Lee proposed an anonymous asymmetric fingerprinting scheme with trusted third party. In this paper we point out the weakness of their scheme such as: the buyer with intention can remove the fingerprint in the watermarked content, because he/she can decrypt the encrypted fingerprint with a symmetric key using man-in-the-middle-attack; a real identity of a buyer can be revealed to the seller through the identification process even though he/she is honest. Furthermore, we propose an improved secure and efficient anonymous asymmetric fingerprinting scheme which enables to reduce the number of communication between the participants.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.46 no.1
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• pp.40-47
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• 2009

This paper presents the method of measuring the feedback interference channel, which is developed between the transmit and receive antennas of a wireless repeater by receiving the transmit signal at the receive antenna of the identical repeater, and experiment results obtained by analyzing the measurements. This experiment uses 2 GHz WCDMA signal and is carried out near a highway. The high-speed mobiles on highways cause reflected signals with high Doppler frequencies and large energy. In order to characterize the feedback channel, the power delay profile and the scattering function are estimated by identifying the delay spread, the Doppler spread, the number of fingers, and the attenuation with delay. Since the feedback interference channel is constructed between the fixed TX and RX antennas, which is dependent upon the multipaths developed by moving or fixed objects around the antennas, the channel shows different properties comparing to the conventional channels between the base station and the mobile station. Therefore, the results presented in the paper are expected to provide guidelines for designing and evaluating wireless repeater systems.