• Journal of the Chungcheong Mathematical Society
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• v.11 no.1
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• pp.73-85
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• 1998

This paper deals with the topological stability of continuous maps. First, the notion of local expansion is given and we show that local expansions of compact metric spaces have the shadowing property. Also, we prove that if a continuous surjective map f is a local homeomorphism and local expansion, then f is topologically stable in the class of continuous surjective maps. Finally, we find homeomorphisms which are not topologically stable.

• Journal of the Korean Society for Railway
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• v.4 no.3
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• pp.87-93
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• 2001

Characteristics of the local vibration modes of an aluminium extruded panel are investigated by the finite element analysis and modal testing. Practical methods to increase the damping of the local resonances are proposed. Effects by filling urethan foam in the core cavity and by coating tar on the panel surface are compared by experiments. Modified panel structures to shift the local resonance frequency band are proposed. The results of the study are utilized to predict the severe local resonances in the aluminium extruded panels and prevent their undesirable effect on the sound insulation.

• Proceedings of the Korean Society For Composite Materials Conference
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• 2000.11a
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• pp.5-8
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• 2000

This paper presents the analytical investigation pertaining to the local buckling behavior of orthotropic open section thin-walled compression members with asymmetric edge stiffeners. In the analysis, 3 different cases of the second moment of inertia are considered to find the asymmetric edge stiffener effect on the local buckling strength. The analytical study results are presented in the graphical form so that the edge stiffener effects on the local buckling strength can be easily found.

• Bulletin of the Korean Mathematical Society
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• v.36 no.2
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• pp.247-257
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• 1999

In this article, we give an example of local derivation, that is not derivation, on the algebra F(x1,…, xn) of rational functions in x1, …, xn over an infinite field F, and show that if X is a set of symbols and {x1,…, xn} is a finite subset of X, n$\geq$1, then each local derivation of F[x1,…, xn] into F[X] is a F-derivation and each local derivation of F[X] into itself is also a F-derivation.

• Journal of the Korea Society of Computer and Information
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• v.10 no.6 s.38
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• pp.287-298
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• 2005

In this local self-government era, in order to achieve real local decentralization, it is guaranteed to establish self-finances of certain administration level. Nowadays Local equalization scheme is carried out for insuring regional equal development and efficiency and effectiveness of administration and for solving vertical horizontal problem of unequal finance in local government. Local equalization scheme is the system to guarantee the financial source so that all local self-governing organizations can obtain national minimum standard while correcting the unbalance of finance and maldistribution of tax revenue source between regions. This paper presents the directions of improvement so that national subsidy and local tax can contribute to the finance balance of local self-governing organization in the uncertainties of future finance with weak financial ability. Consequently, it is required to operate the system according to balance principle by adjusting the operation form and distribution type such as national subsidy and local tax.

• Journal of environmental and Sanitary engineering
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• v.20 no.4 s.58
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• pp.31-37
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• 2005

The objective of this study is to analyze and suggest the policy on devolution of environmental administrative function between central and local government in Korea. This study also research to make the prospect of power from central government to local government's officers by analyzing the characteristics and contents, standards of local devolution and the attitudes of central and local governments on its process from September 2001 to April 2003. The date collected from the more than 675 questionnairs of government officers included as the Ministry of Environment and local government. The date also collected from interview and field survey. The questionnaire had collected in two times between 2001 and 2003. The environmental administrative function has reallocated from central government to local government since 2001. The devolution focused on simple implemental services and institutional delegated services might result in the lack of initiative and locality of local governments. Therefore, devolution should be proceed towards reinforcing the decision-making capacity and financial and manpower of local government. This paper also showed the weakness on speciality and experience on local bureaucratic in Korean society. This study announced that local government's officer has appeared the negative impact on environmental regulation and the conflict between central and local government.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.316-326
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• 2009

Recently, local foods have drawn significant attention due to their intrinsic merits. Such foods not only have commercial potential, but also cultural value. Therefore, local foods must be well-maintained and fostered, and a comprehensive plan to develop them must be devised. In this aspect, various factors such as dietary attitudes, perceptions and concerns affecting their development should be considered. The present study was designed to investigate via survey the dietary attitudes, perceptions and concerns towards local foods among married women in Jeollabuk-do. The number of subjects was 434. According to the results, the highest frequency for consuming local foods was '1~3 times/month' for all ages. For the number of local foods subjects had ever tried, '7~8' was the highest overall with 36.8%, followed by '5~6', '3~4', '9~10', and '0~2' with 27.4%, 17.9%, 10.3% and 7.6%, respectively. However, there was a statistically significant difference according to age. The higher the person’s age, the higher the number of local foods they had tried. A similar pattern was shown in the number of local foods subjects had ever cooked. For those in their 20s and 30s, the highest number was '0~2', with 70.8% and 53.0%, respectively, while for those in their 40s the highest number was '3~4' with 38.5%, and for those above 50s it was '5~6' with 31.4%. Most of the subjects realized the need to advance the development of local foods. There were differences among the subjects for certain aspects concerning progression and development, opinions on the major drawbacks of local food development items served more often at home, and different views by age on taste modifications according to modern concepts. From this study, it can be concluded that the utilization of local foods increases with age, and the view that local food development should be based on the recovery and/or maintenance of original tastes becomes more prevalent with age.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.137-145
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• 2009

The purpose of this study is to present the scheme that can enhance the value of native local foods by analyzing the case into which storytelling is incorporated in order to revitalize native local foods. Towards this end, the cases of native local foods throughout the country were recommended through professional survey and one region among them was finally selected through the field study. The survey on the native local foods was conducted through qualitative study. The four stages of storytelling: the findings of storytelling, the production of storytelling, the experience of storytelling, and sharing of storytelling were analyzed by stage and the contents of the survey by stage were developed. In the findings of story, the origins and background of the main family's foods and food-related stories were derived. The production of stories deals with how to convey the stories of surveyed native local foods to consumers and it presented the stories about the place and food menu. In the experience of storytelling, the physical environment and non-physical environment, in which people visit native local eating houses and experience native local foods were analyzed. Finally, in the sharing of story, how the tourists who have experienced the native local foods make stories and disseminate and share them was analyzed. The significance of this study is that through the storytelling technique it presented the findings, production, experience and sharing of native local foods in the level that can apply to practical business. Although the research is in the stage of inquiry, this study is meaningful in that it presented the basic methodology that can induce the revitalization of the native local food industry through examining the tradition and significance of native local foods that can be found in all the regions of the country.

• Communications for Statistical Applications and Methods
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• v.10 no.2
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• pp.525-534
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• 2003

If a restriction is imposed only to a (proper) subset of parameters of interest, we call it a local restriction. Statistical inference under a local restriction in multinomial setting is studied. The maximum likelihood estimation under a local restriction and likelihood ratio tests for and against a local restriction are discussed. A real data is analyzed for illustrative purpose.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.