• 제목/요약/키워드: Japanese Technology

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일본인 학습자에 의한 한국어 음성의 난이도 조사결과;앙케이트 조사 및 청취와 발음 테스트의 결과 (The degrees of difficulty of Korean sounds by Japanese L2 learners;the results of questionnaire survey, listening test and pronunciation test)

  • 박서경;쓰보타 야스시;단쓰지 마사타케
    • 대한음성학회:학술대회논문집
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    • 대한음성학회 2007년도 한국음성과학회 공동학술대회 발표논문집
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    • pp.288-291
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    • 2007
  • The aim of this study is to clarify degrees of difficulty of the Japanese L2 (second language) learners for learning Korean sounds and phonological rules. 31 subjects took a questionnaire survey and an identification test using words. In addition, each subject's pronunciation was evaluated by 3 Korean native speakers. As for Korean sounds, the results show that Japanese L2 learners have a tendency perceiving that listening is more difficult than pronouncing, although the listening test's scores were greater than the pronunciation test's scores for a majority of the items. As for Korean phonological rules, 1) there were some difficult items for applying the phonological rules, although Japanese L2 learners had knowledge of them, and 2) there were also some items that Korean native speakers evaluated Japanese L2 learners' pronunciations as the phonological rules were applied, even though learners pronounced them without any knowledge.

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일식레스토랑 메뉴품질에 대한 중요도와 만족도에 관한 연구 (A Study on the Importance and Satisfaction for the Menu Quality of Japanese Restaurant)

  • 이연정;정우석;김현룡;최수근
    • 한국식생활문화학회지
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    • 제20권5호
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    • pp.621-626
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    • 2005
  • This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

일본 근세의 색채 문화 -에도(江戶) 시대를 중심으로- (Color Culture of Japanese Modern Age -Focussed on Edo Period-)

  • 이경희
    • 패션비즈니스
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    • 제20권4호
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    • pp.1-14
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    • 2016
  • Japan has several unique traditional colors. The traditional colors of Japan include a collection of colors used in traditional Japanese literature, textiles such as the kimono, and other Japanese arts. Japanese color system has a long history, leading to some consistencies in color and naming. During the Edo period(1603~1867), the unique color sense of 'iki' produced many color names that are often related to mouse(nezumi) and tea(cha), and fashion color originated as kabuki actors. As for colors named after animals, the most popular appears to be the mouse, which is used to express grey tones. Recently, many fashion companies in Japan have been working on reviving an interest in traditional Japanese colors. Ordinary people of Edo named even slightly different color tones, each with individual exquisite and mind valuing 'iki' senses. They translated these into their livelihood and culture. The colorimetry result of 49 restored dyed fabrics were as follows; Hue difference was 7.8, value difference was 2.9, chroma difference was 1.8 of prefix siro. Hue difference was 3.8, value difference was 1.6, chroma difference was 1.7 of prefix usu. Hue difference was 3.5, value difference was 1.5, chroma difference was 1.4 of prefix cha. Hue difference was 6.4, value difference was 1.1, chroma difference was 1.6 of prefix koi. Hue difference was 7.5, value difference was 0.8, chroma difference was 3.3 of prefix nezumi.

일제강점기 매약 처방집, 『동화약방처방철(同和藥方處方綴)』에 대한 연구 (A Study on the Dong-hwa Yakbang Cheobangcheol (同和藥房處方綴), a Formulary of Proprietary Medicines from the Japanese Colonial Period)

  • 金鍾鉉;辛相元
    • 대한한의학원전학회지
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    • 제36권4호
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    • pp.109-130
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    • 2023
  • Objectives : The Dong-hwa Yakbang Cheobangcheol, a formulary on proprietary medicines created by Dong-hwa Pharmacy in the early 20th century was analyzed with a focus on characteristics of the formulas that were made and sold at the time. Methods : First, external features such as bibliography, table of contents, and descriptive style were examined. In content, licensure of listed formulas, ingredients, dosage form, manufacturing process, effects, properties were medically and pharmacologically analyzed. In this process, the Japanese Pharmacopeial Convention, legislation related to medicinal pharmacology during Japanese Colonial Period, and the Donguibogam were referenced. Results : In terms of form, the Dong-hwa Yakbang Cheobangcheol faithfully follows medicinal related legislation established in the Japanese Colonial Period. However, in terms of content, we could see that most of the formulas were based on the Korean Medical tradition, while Western pharmaceutical technology and chemicals were selectively integrated when necessary. Conclusions : The Dong-hwa Yakbang Cheobangcheol comprehensively displays the situation and goal of Dong-hwa Pharmacy, one of the most representative pharmaceutical companies in proprietary medicine of the early 20th century, in which it was under pressure to adapt to power for survival, while it strived to help improve the health of the people of the time by adopting strengths of both Eastern and Western medicinals.

중심 주파수 200 kHz의 과학어군탐지기를 활용한 전갱이의 광대역 주파수 특성 (Ex situ combined in situ target strength of Japanese horse mackerel using a broadband echosounder)

  • 강명희;김한수;강동하;정지훈;Fredrich Simanungkalit;강돈혁
    • 수산해양기술연구
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    • 제60권2호
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    • pp.142-151
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    • 2024
  • Recently, domestic fishing production of Japanese horse mackerel has been continuously decreasing. To achieve sustainable fishing of this species, it is essential to acquire its target strength (TS) for accurate biomass estimation and to study its ecological characteristics. To date, there has been no TS research using a broadband echosounder targeting Japanese horse mackerel. In this study, for the first time, we synchronized an underwater camera with a broadband frequency (nominal center frequency of 200 kHz, range: 160-260 kHz) to measure the TS according to the body size (16.8-35.5 cm) and swimming angle of the species. The relationship between Japanese horse mackerel length and body weight showed a general tendency for body weight to increase as length increased. The pattern of the frequency spectra (average values) by body length exhibited a similar trend regardless of body length, with no significant fluctuations in frequency observed. The lowest TS value was observed at 243 kHz while the highest TS values were recorded at 180 and 257.5 kHz. The frequency spectra for the swimming angles appeared to be flat at angles of -5, 0, 30, 60, 75, and 80° while detecting more general trends of frequency spectra for swimming angle proved challenging. The results of this study can serve as fundamental data for Japanese horse mackerel biomass estimation and ecological research.

한일 기계변역에서 일본어 술부생성 (Japanese Predicate Generation in Korean-Japanese Machine Translation)

  • 곽종근;김은자;이종혁;이근배
    • 한국정보과학회 언어공학연구회:학술대회논문집(한글 및 한국어 정보처리)
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    • 한국정보과학회언어공학연구회 1994년도 제6회 한글 및 한국어정보처리 학술대회
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    • pp.173-176
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    • 1994
  • 서로 다른 언어를 사용하는 사람들 사이에 언어의 장벽을 넘기 위한 수단으로 컴퓨터를 이용한 기계번역이 각광 받고 있다. 본 논문에서는 한일 기계번역 시스템에서 한국어로부터 일본어를 생성하는 과정에서 고려해야 할 사항에 관해 다룬다. 일본어는 한국어와 문법적 특성이 거의 유사하여 기계번역의 방법 가운데 직접 번역 방식이 선호되고 있다. 그러나 일본어의 한 술부내의 문법형태소들은 한국어와 비교해 볼 때, 상이한 점이 많아서 다른 부분에 비해 자연스러운 생성이 어렵다. 본 논문에서는 한일 기계번역에서 일본어의 생성시 발생하는 문제점들을 해결할 수 있는 방안을 제시한다.

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제조업의 국제화가 국내고용에 미치는 영향에 관한 연구 : 일본제조업 사례를 중심으로 (Impact of Internationalization of Manufacturing Industries on the Domestic Labor Market: The Japanese Manufacturing Industry)

  • 요시모토 코지;배일현
    • 유통과학연구
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    • 제13권4호
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    • pp.35-43
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    • 2015
  • Purpose - This study aims to seek various plans to maintain the advancement of the overseas and domestic employment scenario through a case analysis of the Japanese industry, which maintains domestic employment while promoting the overseas advancement of companies despite having a similar industrial structure as Korea. The study further intends to derive insightful implications for Japanese manufacturing companies and government policies. Research design, data, and methodology - We selected four companies from the Japanese manufacturing industry. Being companies that were successful in increasing the domestic employment scenario while advancing in overseas markets. We utilized several secondary data sources including Japanese newspapers and report literature. Results - Previous studies have shown a negative relationship between Foreign Direct Investment (FDI) or offshoring and domestic employment. However, our results showed this relationship with respect to the Japanese manufacturing industry as follows: 1. FDI for developing overseas markets does not decrease domestic production. If Japanese companies change their strategy from exports to overseas production, there will be a consequent decrease in domestic employment of Multinational Enterprises (MNEs). However, the local production that plans the sales expansion of a foreign market does not substitute domestic production. 2. Several case studies illustrate that, as the production of final goods is expanded in foreign countries, there is a corresponding increase in the export of intermediary goods from Japan. In this case, if the production process of Japanese companies is promoted in foreign markets, the amount of exported material and parts from Japan will consequently increase. 3. It is difficult to consider that the establishment of subsidiary companies in foreign countries by manufacturing companies for wholesale, retail, and services decreases domestic employment. This is because the international development of these industries needs expatriates, expatriate training organizations, and research and development (R&D) activities. 4. When there is overseas demand, the growth of local management activities is expected to increase the work of the overseas business department in the head office in Japan, if competitiveness can be secured for better localization and management speed. 5. The conversion of the domestic manufacturing industry into high value-added production is necessary. The relocation of domestic production to foreign markets decreases domestic employment. To prevent this, the upgradation of domestic production bases, including high value-added production, and R&D capability need to be strengthened. Technology-based companies must develop new technology, patents, processes, and so forth, which require extensive human resources for R&D. Conclusions - Domestic medium-sized companies that are capable of consistently supplying high value-added products should be actively encouraged to deploy into and develop overseas markets. Further, this paper considers the necessity of a guidance policy that provides suggestions for overseas deployment, by the initiation of the government, to companies that cannot do so due to the lack of foreign experience or decisions by the CEO, despite having the relevant capability and technologies to supply high value-added products.

국내산 영귤을 이용한 일본 요리의 조리 적성 연구 (Cooking Potentiality for Japanese Dishes using Domestic Citrus sudachi)

  • 오혁수
    • 한국조리학회지
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    • 제15권4호
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    • pp.18-27
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    • 2009
  • 영귤을 일본 요리에 이용하는 연구를 위하여 영귤 착즙액과 영귤 초를 이용하여 소스 제조 및 구이 요리, 찜 요리, 냄비 요리, 튀김 요리 그리고, 초밥 생선회 등을 만들었다. 영귤즙의 일반 성분으로 수분, 지방, 단백질, 섬유질, 탄수화물 그리고 회분 등이 각각 91.5%, 0.21%, 0.62%, 0.23%, 5.32%, 0.25%로 나타났다. 산도는 5.09%, 당도는 7.4 $^{\circ}Brix$, pH는 3.02였다. 일본 요리에서 영귤즙을 이용한 요리와 영귤초를 이용한 야채드레싱, 그리고 생선요리의 폰즈, 와후 드레싱, 초밥초와 덴츠유 등에 적용시켜 가능성을 보았다. 영귤즙을 첨가한 13가지의 일본 요리 중에서 고등어구이, 바비큐, 도빙무시 등이 높은 관능 평가 점수를 받았다. 영귤 초간장에서는 가장 잘 어울리는 비율이 4(간장) : 3(영귤즙)이었다. 영귤즙은 거의 모든 일본 요리의 양념 재료로서의 이용이 가능하다. 현재 수입 레몬이나 라임 등의 대체품으로서 국내 제주산 영귤이 이용되어야 할 것이다.

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강원 영안 겨울 도루묵(Arctoscopus japonicus) 수컷의 자망에 대한 어획선택성 (Size Selectivity of Gill Net for Male Japanese Sandfish (Arctoscopus japonicus) off Gangwon in winter)

  • 정의철;박해훈;배봉성;장대수;김찬섭;최수하;차형기
    • 한국수산과학회지
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    • 제42권1호
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    • pp.78-82
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    • 2009
  • We describe a catch experiment and the size selectivity of gill nets for male Japanese sandfish (Arctoscopus japonicus) caught near Gosung, Korea. The experiment, which was conducted between October and December 2007, examined six different mesh sizes: 36.4, 39.4, 45.5, 51.5, 53.0, and 57.6 mm. The catch was mostly Japanese sandfish (91.3%) and some others (8.7%). More male Japanese sandfish were caught with smaller mesh sizes and more females with larger mesh sizes. Relationships between the weight and fork length of the male and female Japanese sandfish were obtained. The relationship between the catch (Y) and mesh size of the gill net (X) was $Y=0.1773X^3-5.3753X^2+40.042X+26.846$ ($R^2=0.99$). The selection curve for male Japanese sandfish caught in the experiment was fit, via Kitahara's method, to a polynomial equation, which was $s(R={\exp}\{(-2.1391\;R^3+24.294\;R^2-88.289\;R+105.5)-5.180\}$, where R=l/m, and l and m are the fork length and mesh size, respectively.

일본 아방가르드 패션의 미학 -몸의 평면화를 중심으로- (Aesthetics of Japanese Avant-garde Fashion -Focusing on Planarization of the Body-)

  • 임은혁
    • 복식
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    • 제57권1호
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    • pp.50-65
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    • 2007
  • Clothes and human body are inseparably related. Aesthetic consciousness of the body determines the form of clothing, reflecting the time and culture as well as the individual and society. Clothes can even reorganize the meaning of the body, while transcending their instrumental functions of protecting, expanding and deforming the body. Using 'body' to analyze the clothing form, my study develops a framework by which to classify the planarization of the body in Japanese avant-garde fashion. In order to inquire the formative style and aesthetic values expressed in Japanese avant-garde fashion, my study examines subjects from the discourse on the body to the fashion collections of the 20th and 21st century. The results of the study are as follows. Japanese avant-garde fashion focuses on a planarization of the body which questions the three dimensional construction of the body in more conventional clothing system. Un-structured, variable space posited between the body and clothes, participation of the wearer, attention to recent technology and material, and absence of gender identification characterizes the planarization of the body in Japanese avant-garde fashion. The absence of body in fashion stresses a will-to-form rather than mere bodily proportion and structure, which explores trans-extensity that goes beyond the boundary of the body Ultimately, planarization of the body betrays the correspondence between signifiant and signifie in sartorial convention. Aesthetic ideal of the body is visualized in the form of a dress. Some clothes prioritize the body, particularly the feminine bodily curves, while others focus on the clothing itself as abstract and sculptural forms. Fashion continues to explore forms and images that transcend the traditional representations of the clothed body. As a type of intimate architecture, fashion always mediates the dialogue between clothes and body, or fashion and figure. My study suggests a framework to analyze bodily representation in Japanese avant-garde fashion, focusing on the relationship between the clothes and body.