• MALSORI
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• no.33_34
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• pp.57-69
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• 1997

In this paper, 1 will try to examine the aspects of formants, based on the LPC analysis. In this analysis, five Japanese vowels (a, i, u, e, o) will experience two kinds of experiments: vowels in isolated forms, and vowels in carrier sentences. The analysis results of Japanese vowels of the Japanese natives show a peculiar feature that Japanese vowels form respective vowel groups. Each Japanese vowel makes a statistically significant difference. In the Fl analysis of the vowels grouped by the informant's sex, Japanese vowel (a) shows the greatest standard deviation without regard to the informant's sex. In the F2 analysis of Japanese vowels, each vowel has a statistically significant difference. The fact that the male's [u] shows great standard deviation means that there is a great difference of the frontness of the tongue among the Japanese males in articulating [u]. Isolated vowels and carried vowels show statistically little significance between Fl and F2 frequency values. In another contrastive analysis between the isolated vowel group and the carried vowel group, whether a vowel is articulated in isolation or in a sentence appears to have little effect on its formant frequency.

• Fashion & Textile Research Journal
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• v.4 no.1
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• pp.11-18
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• 2002

The purpose of this study was to investigate the characteristic and composition factor of Japanese costume design. The stimulus were 25 contemporary costume design which represented the traditional image of Japanese. The main survey of questionary consisted of their evaluation of the Japanese costume image by 26 semantic differential bipolar scales and the subjects were 99 female students majoring in clothing and textiles. The data were analyzed by Factor analysis, Multidimensional Scaling Method and Regression Analysis. The major findings were as follows. As a result of design analysis, contemporary Japanese costume design which represented the traditional image had traditional form, color, texture, pattern, etc. Through factor analysis about Japanese costume image 7 factors were identified; Attractiveness, Attention, Cool and warm, Neatness, Activeness, Maturity, Classics. According to image positioning, Japanese costume design was classified by simple-decorative, soft-hard. As the result of regression analysis, The preference of Japanese costume image was related to attractive factor.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.135-144
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• 2004

A total of 40 Korean and Japanese rice varieties were evaluated for their main chemical components, physical properties, cooking quality, pasting properties, and instrumental measurements. Based on their quality evaluations, it was concluded that Korean and Japanese rice varieties were not significantly different in the basic components of NIR (Near Infra Red) data and the chemical analysis from the uncooked brown and milled rices. Korean rice had a little bit higher protein and amylose contents but much lower fat acidity than those of Japanese rice from the chemical analysis. From all the data of three different kinds of NIR methods, Korean and Japanese milled rice were very similar except the taste score. Japanese rice showed a slightly higher taste score, a little bit higher lightness and whiteness, but lower yellowness and redness than Korean one. From all those data of NIR and the chemical analysis, Korean and Japanese rices had very similar components except the fat content.

• Fisheries and Aquatic Sciences
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• v.7 no.3
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• pp.130-135
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• 2004

The marine dinoflagellate genus Alexandrium, which produces PSP toxins, has a global distribution. As human-assisted dispersal of the species has been suggested, it is important to develop molecular tools to trace the dispersal pathway. To screen population-specific DNA sequences that differentiate Korean and Japanese A. catenella, we targeted the area downstream of the chloroplast psbA gene using PCR with population-specific DNA primers followed by RFLP (restriction fragment length polymorphism) analysis and sequencing. The RFLP patterns of the PCR products divided Korean and Japanese A. catenella regional isolates into three types: Korean, Japanese, and type CMC3, isolated from Korea. We sequenced the PCR products, but found no similar gene in a homology search. The molecular phylogeny inferred from the sequences separated the Korean and Japanese A. catenella strains, as did the RFLP patterns. However, the Japanese isolates included two slightly different sequences (types J and K), while the Korean sequence was the same as the Japanese K type. In addition, a unique sequence was found in the Korean strains CMC2 and CMC3. Population-specific PCR amplification with Japanese A. catenella type-specific PCR primers designed from the type J sequence yielded PCR products for Japanese strains only, showing that the unknown gene can be used for a population analysis of Korean and Japanese A. catenella.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.74-83
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• 2012

This study is an historical consideration about the modern discourse of Japanese spacial tradition driven from cultural background. The purpose of this study is to establish a cartographic map of historical progress, and to shed light on the forming of identity in Japanese traditional space design on the schizo-analytical aspect. It adopts F. Guattari's psychoanalytic theory to the structural analysis of Japanese traditional space design. The process of this study is illustrated as follows: At first, it mentions Guattari's theory of Mechanical Unconscious, Schizo-analysis, Cartography, and Abstract machine as theoretical background. And, it considers the identity of Japanese traditional space constructed by various cultural sign over a long period of time as the statement of apriority. Secondly, it clarifies semiologic generation of Japanese traditional space design based on the analysis of spacial morphemes about each design stemmed from modernization process of Japan. Thirdly, it ascertains semiologic topography the representamens draw, i.e. schizo-analytic cartography from synchronic and diachronic point of view. Fourthly, it analyses traditional discourse structure in terms of generative schizo-analysis and transformational schizo-analysis with four categories- object, style, concept, strategy. Through this process, it studies the reproduction of Japanese tradition in terms of the 'social organization', and explores the way vitalized on the space-time coordinate system by the schizo-analysis of the mechanical unconscious. In conclusion, it clarifies Generative-schizo is accomplished in the level of formulating representamen, and Transformational-Schizo involves experimental mind that induce implantation of the heteromorphic elements and avant-garde experiments of abstract mechanical operation in the schizo-analysis of Japanese traditional space design. The significance of this study is to arrange an opportunity of introspection on Korean-ness seriously from inspecting logic of Japan-ness closely in traditional space design.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2004.11a
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• pp.102-107
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• 2004

In order to understand the characteristics of the Japanese conception of space, we examined the characteristics of Japanese human geography, schools of thought, and aesthetics through the examinations on relevant documents. In addition, we reorganized such cultural backgrounds in relation to the Japanese perception of space, extracting the fundamental principles and elements of Japanese space composition and examining their significance. We propose a structural framework for understanding and analyzing Japanese space based on the reciprocal relationship and meaning among the various elements of Japanese space. Using this analytical framework, we studied the representative works of Japanese interior space, concluding in an analysis of the expressive characteristics of the Japanese notion of space.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.144-156
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• 2006

In the survey of Korean and Japanese female students at the age of $20{\sim}22$, the conceptions of Japanese, Korean, Chinese and Western daily foods were recorded by SD and factor analysis and their perceptions about cuisine of their own countries and other countries in the diets of young people were figured out on the basis of their conceptions. The results are given below. The trends of perceptions about cuisine of their own countries and about Chinese and Western cuisine were coincided in both the Korean and the Japanese. The perceptions of their own countries‘ cuisine might seem to be traditional, familiar, cheap, and delicious. About Western cuisine, they felt that it seemed to be elegant and expensive but not familiar or delicious. Furthermore, the Korean had stronger perceptions about it than the Japanese had. For Chinese cuisine, the Korean felt the same as they did toward the Japanese foods just as the Japanese felt that the Korean cuisine was similar to the Chinese cuisine. The Japanese have thought that the Korean food-style was similar to that of their own country and Kimchi and Bulgogi have emerged in popular Japanese cooking. Also, they felt that the Korean cold noodle dish and Bibimbab were very familiar. On the other side, the Korean have become familiar with sushi, grilled meat, and Japanese noodles, but they were not familiar with other foods.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Journal of the Korean Institute of Telematics and Electronics B
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• v.32B no.1
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• pp.136-146
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• 1995

In this paper, a Japanese morphological analyzer for Japanese to Korean Machine Translation System is designed. The analyzer reconstructs the Japanese input sentence into word phrases that include grammatical and dictionary informations. Thus we propose the algorithm to separate morphemes and then connect them by reference to a corresponding Korean word phrases. And we define the connector to control Japanese word phrases It is used in controlling the start and the end point of the word phrase in the Japanese sentence which is without a space. The proposed analyzer uses the analysis dictionary to perform more efficient analysis than the existing analyzer. And we can decrease the number of its dictionary searches. Since the analyzer, proposed in this paper, for Japanese to Korean Machine Translation System processes each word phrase in consideration of the corresponding Korean word phrase, it can generate more accurate Korean expressions than the existing one which places great importance on the generation of the entire sentence structure.