• The Journal of the Korea Contents Association
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• v.17 no.5
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• pp.174-181
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• 2017

Colors that stimulate human emotions in everyday life are one of the important factors in animation production. The research on color has been actively carried out in relation to the importance and nature mainly for animation production. However, researches that investigated different views for specific color by geographic characteristics are rare. Therefore, information was collected through questionnaire survey and empirical analysis was conducted using SPSS statistical package to analyze preference of Korean and Chinese people for the Chinese traditional colors. The analysis results showed that both Korean and Chinese groups preferred red color among Chinese traditional colors. This preference for red was statistically significant in both groups, indicating that the intensity of preference for red was different even though Korean and Chinese equally preferred red. Furthermore, among 10 red colors, the preferred red was different between Chinese and Korean. Based on these results, it is suggested that the color should be selected considering the characteristics of the intended market for Chinese animation production and the personality of the viewers who watch the animation products.

• Phonetics and Speech Sciences
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• v.2 no.3
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• pp.75-80
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• 2010

The present research investigated the characteristics of voice between genders and nationalities by measuring the acoustic parameter values of Korean and Chinese students. Sound Forge was used to collect voice samples and Praat was used to measure and analyze jitter, shimmer, NHR, $sF_0$, and pitch range. The results of this research are a follows. First, during prolongation of the vowels, there was no significant difference in $F_0$ between Korean and Chinese males and Korean and Chinese females. Korean males and females had higher $F_0$ values than Chinese males and females. Secondly, during sentence reading, there was no significant difference between Korean and Chinese males in $sF_0$. But between female groups, there was a significant difference in $sF_0$. Thirdly, during sentence reading, the pitch range in Korean males was found to be narrower compared to Korean and Chinese females who had wider pitch range, showing a significant difference. Fourthly, jitter in the five vowels /a, i, u, e, o/ was found to be higher in Chinese than Korean subjects. In the vowels /a, e, u/ females were higher than males showing a significant difference. Fifthly, shimmer in the vowels /a, e, u/ was found to be higher in Chinese than Korean subjects showing a significant difference. Finally, NHR in the vowels /a, u, o/ was found to be higher in Chinese than Korean subjects showing a significant difference.

• Journal of the Korean Vacuum Society
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• v.6 no.S1
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• pp.66-69
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• 1997

Porosity is one important characteristic feature and structural index of sprayed coatings. A method of measurement of porosity, EPMA-EDS image processing is developed in the paper. The characteristics of pores can be determined by processing of the image obtained from an electron microscope via VISTA, Not only the porosity can be presented but also the statistical result of pore size distribution. Finally it can be drawn from this paper that EPMA-EDS is a quite effective method to completely characterize the pores in plasma sprayed coatings.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.346-353
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• 2012

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

• Mycobiology
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• v.36 no.2
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• pp.139-141
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• 2008

Anthracnose symptoms were frequently observed on leaves, petioles, and stems of Chinese mallow grown in Namyangju, Korea, during a disease survey performed in November, 2007. The disease incidence was as high as 30% in the 12 greenhouses investigated. A total of 38 isolates of the Colletotrichum species were obtained from the anthracnose symptoms, and all the isolates were identified as Colletotrichum malvarum based on their morphological and culture characteristics. Three isolates of the fungus caused anthracnose symptoms on leaves and stems following artificial inoculation, which were similar to those observed during the greenhouse survey. In this study, mycological and pathological characteristics of C. malvarum identified as causing anthracnose of Chinese mallow were clarified.

• Journal of Korean Library and Information Science Society
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• v.11
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• pp.45-68
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• 1984

The purposes of this study are to understand: 1) the changing process of ancient Chinese Buddhist books catalog with comparison of catalog. 2) the characteristics of current chinese Buddhist books Catalog with analysis of their classification structure. The results of the study can be summarized as follows: 1) The origin of Chinese Buddhist books catalog is the Chongrijungkyongmokrok that was compiled by Doan, however this catalog can not be discovered. 2) The oldest Buddhist books catalog which is available is the Chulsamjangkigib by seungu 3) The Sujungkyongmokrok by Bubkyong, et al. is known as the most reasonable and systematic Buddhist books catalog. 4) The Kaewonsukkyorok which is compiled by Jiseung in Tang dynasty, is evaluated as the most perfect and useful catalog. This catalog had a great effect on the later catalogs. 5) The important current Buddhist books catalogs are the Bingajungsa catalog, the Wangmunsan catalog, the Yukukkyun Catalog, et al., each of them has an own characteristics.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.242-248
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• 1994

The purpose of this study was to investigate effect of the amounts of rice flour, glutinous-rice flour supplementation, Chinese radish, and the kinds and amount of sweetner on the sensory and objective characteristics of Moo-dduk which is korean traditional cake supplemented with jullienne Chinese radish. The advisable recipe for Moo-dduk was obtained through the various experiments. i) The Moo-dduk blended with rice flour. rice flour 300 g Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour) ii) The Moo-dduk blended with rice flour and glutinous-rice flour. rice flour 225 g, glutinous-rice flour 75 g(25% of rice flour), Chinese radish 210 g(70% of rice flour) sugar 30 g(10% of rice flour) salt 3 g(1% of rice flour)

• Journal of Korean Medical classics
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• v.22 no.4
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• pp.43-45
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• 2009

This thesis analyzed the research method of Janggaebin(張介賓), a Traditional Chinese Medical expert in Ming Dynasty who studied traditional Chinese medicine in the perspective of Yeokri(易理). In his research, he mainly uses Hado(河圖), Nakseo(洛書) and Eight Diagrams to study medicine issues, the theory of Taegeuk(太極) figures to research natural evolvement, the ancient astronomy and calendar to explain the difficult problems in the theory of Ungi(運氣). This thesis has great value in understanding Janggaebin's medical thoughts and can guide further research on investigating the common root between traditional Chinese medicine and Yeokri.

• Phonetics and Speech Sciences
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• v.9 no.2
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• pp.61-68
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• 2017

The aim of this study is to investigate the prosodic aspects of ambiguous sentences in Korean produced by Chinese Korean Learners (L1: Chinese, L2: Korean). In Korean, sentence ambiguity can be caused by homonym or syntactically ambiguous structure. In spoken language however all ambiguity can be resolved by different prosodic features according to the meaning that they transmit. In this study we examined whether Chinese Korean Leaners also distinguish, in production, ambiguous sentences on the basis of prosodic characteristics. For this study 4 Korean natives speakers and 10 advanced Chinese Korean learners participated in the production test. The material analysed constituted 10 Korean sentences in which 6 sentences are lexically ambiguous and 4 sentences contain structural ambiguity. The results show that Korean native speakers produced ambiguous sentences by different prosodic structure depending on their semantic and syntactic structure. Chinese speakers also show distinct prosodic structure for different ambiguous sentences in most cases. But in the phonetic realization, the internal pitch range was greater for Korean native speakers than Chinese learners.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.70
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• pp.109-133
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• 2016

As for Korea, China is very important because of an advantageous geological accessibility and high economic dependency. Therefore, the Korean government announced its plan to establish 5billion dollars' investment from Greater China (including Hong Kong and Singapore) and the government has put much effort into accommodating more Chinese investment by diversifying investment channels from Greater China. Under this major Chinese investment boom, it is crucial to conduct in-depth research on accommodation of Chinese investment and create a plan to establish Chinese capital investment that will benefit both the investing country and the countries receiving the investment. Hence, the present study analyzed current trends in Chinese investment for the Korean market, focusing on the stimulation methodology for establishing greater investment from China. To this end, this paper examined various investment characteristics of Chinese investors for the Korean market by researching investment development levels on different time lines and analyzing Chinese investment in Korea for a variety of industries. Through the research, the following study derived a more effective strategy to accommodate greater Chinese capital investment. There has been a worldwide increase in the number of letter of credit cases involving fraud recently. It may happen that the documents which are tendered to the banks under a documentary credit are forged, altered or fraudulent. Banks assume no liability or responsibility for the form, sufficiency, accuracy, genuineness or falsification of any documents.