• Strategy21
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• s.31
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• pp.190-219
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• 2013

Since Korea and Japan established diplomatic relationship, Relationship between Korea and Japan has not been easygoing. There are two most explosive, and noticeable ones among topics which have affected the relationship ; Dokdo and Historical Distortion. Without these issues, relationship between two countries will take a turn for the better. However, unfortunately, it seems that it is almost never going to happen. There is the Japanese conservative right-wing who has an influence on those two issues. The right-wing takes regard getting negative view or finding out dark past as an action from Self-torture view of history, and tries to dilute the Japanese sense of guilt on past invasions to neighbor countries. Moreover, to become a "normal country", they are trying to revise Constitution of the Japan so that Japan can possess the military and re-arm, dispatch troops abroad, and get the right to break the war. In other words, they expect Japan to become a powerful nation with great influence on Asia and world, as the period in which Japan conquered Korean peninsula, China, and South-Eastern nations. Japan still harbours secret romanticism for bygone days of imperialist glory. That is why neighbors want to never make the painful history happen again. In order to deal with this effort, most of all, it is required to assert better argument with a careful, thorough analysis on Japanese opinion about Dokdo. There might be a hidden card which can be accepted in the international society considering Japanese persistent effort to make Dokdo disputed area, and that is why we have to know that it is. In addition, it is needed to secure a high-quality professional manpower because the issues of Dokdo and Historical Distortion are primarily the matter of logic and references. The professional manpower should have open-minded to break down walls of their own majors. We have to introduce our achievements and stances to the international society vigorously. As a definite way to solve these problems, we have to develop national power. We have to possess naval forces and coast guard to protect our territory and Koreans overseas. There are not many options Korea can do to Japan, except protesting denunciation, and pressing a joint efforts. Most of the suggestions stated before are what have to be conducted domestically. It is a miserable condition, because two problems are Japanese domestic issues, but they become international issues and we have to seek a solution for ourselves.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.1
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• pp.99-106
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• 1982

Vacuum-packed and seasoned-dried products of filefish, Navodon modestus, caught in large quantities in the coasts of Japan and Korea, were prepared tentatively and stored at $35^{\circ}C$ for $3\sim4$ months to test their keeping quality. Headed, eviscerated, ana skinned filefish were purchased from Tokyo central wholesale market and filleted. The fillets were seasoned with the seasoning powder prepared from sugar, sorbitol, salt, glutamate, 5'-ribonucleotide, and either beef flavor (Flava-Beef, Kyowa Hakko Kogyo Co. Ltd.), red pepper, or smoke flavor (Smok-EZ, Alpha Foods Co. Ltd.). After seasoning, the fillets were dried at $39\sim41^{\circ}C$ for several hours, vacuum-packed in the bag of plastic film, and cooked in water of $80^{\circ}C$ for 40 min. Two kinds of products different in moisture level were prepared : one containing moisture of $26\sim29\%$ and the other $40\sim46\%$. The moisture level, water activity, color value (L,a, and b values), texture, and viable counts of bacteria of these products were determined during storage at $35^{\circ}C$. From the results obtained, it became clear that the products could be preserved in good condition for $3\sim4$ months at $35^{\circ}C$, though they slightly decreased in the softness with decrease of moisture content and developed a pale brown during storage. Judging from organoleptic evaluation on the flavor, the products containing beef flavor as a seasoning was most desirable.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.43 no.1 s.307
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• pp.55-66
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• 2006

We propose a progressive image retrieval method based on an efficient combination of multiresolution color and torture features in wavelet transform domain. As a color feature, color autocorrelogram of the hue and saturation components is chosen. As texture features, BDIP and BVLC moments of the value component are chosen. For the selected features, we obtain multiresolution feature vectors which are extracted from all decomposition levels in wavelet domain. The multiresolution feature vectors of the color and texture features are efficiently combined by the normalization depending on their dimensions and standard deviation vector, respectively, vector components of the features are efficiently quantized in consideration of their storage space, and computational complexity in similarity computation is reduced by using progressive retrieval strategy. Experimental results show that the proposed method yields average $15\%$ better performance in precision vs. recall and average 0.2 in ANMRR than the methods using color histogram color autocorrelogram SCD, CSD, wavelet moments, EHD, BDIP and BVLC moments, and combination of color histogram and wavelet moments, respectively. Specially, the proposed method shows an excellent performance over the other methods in image DBs contained images of various resolutions.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.10a
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• pp.524-527
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• 2008

Recently, digital and the Internet are widespread out of the world, and multimedia processing technology and the development of information and communication technology in education using the Internet as the demand is rapidly increasing. Also, we tan easily use informations with less restrictions of time and space. however, several kinds of audio, media to integrate multimedia data, such as the proliferation of demands for representation. Therefore, in 1998, W3C presented an international standard, SMIL in order to solve multimedia object representation and synchronization problems. By using SMIL, various multimedia elements can be integrated as a multimedia document with proper view in a spate and time. Using this SMIL document, we can create new internet radio broadcasting service that delivers not noly audio data but also various text, image and video. In this paper, with the system, teachers can easily create multimedia courseware and living broadcast their torture on network, students can receive audio-video information of the teacher, screen displays of the teachers computer. Moreover students can communicate with teacher simultaneously by text editor windows. Students can also order courseware after class.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.440-446
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• 2005

To determine the shelf-life of low salted Myungran-jeot (low salted and fermented Alaska pollack roe), various chemical, microbiological and sensory analyses were carried out with Myungran-jeot stored at 10 days. The lactic acid content was slowly increased in the early stage of storage but then was rapidly increased with lengthening storage period, while pH was decreased during storage. The $NH_2-N$ content was steady at 10 days and peaked at 17 days. The production of VBN was increased to over $30mg\%$ at 19 days. In microbiological tests, the viable cell count and halotolerant bacteria were $1.5\times10^3\;and\;5.5\times10^3CFU/g$, respectively, at the initial state, but they slowly increased to $10^7 CFU/g$ at 17 days. Yeast or fungi did not appear on the surface of Myungran-jeot. Sensory evaluation showed that the original torture of Myungran-jeot in the mouth was a very important indicator for acceptability. Sensory characters and acceptability of Myungran-jeot at 17 days were not significantly different from those of the initial state. From these results, the estimated shelf-life of Myungran-jeot whom sealed with aluminum coated paper, was about 18 days in this study.

• Archives of design research
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• v.15 no.1
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• pp.247-256
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• 2002

'gender' means sex in a social sense and 'sex'is more close to the concept of that discussed in biological light. 'Gender is more adequate word in expressing gender equality of both sexes than 'sex'that gives us discriminating impression and implies tout we should actualize equality between both sexes in all field of social activities. Though more and more women have been advanced into the job that was once regarded as a men only-area and the concrete list of iou for men and women has been changed in the process of job structure transition, women stiff take full charge of all kind of houseworks so they're still under the double torture of housework and their job. Most of the job in which men used to engaged in the past is now mechanized. and we can't deny that modern technology triggered women's participation in public affairs by helping them to lead comfortable family life without any assistant or trustee for housework. Under these trend of our times, we made an attempt to look into design mainly from the standpoint of women by raising the issue of correlation between women's labor in society and houseworks in the hope that current design and changes into one that can rejects women's position and allows them independent choice in the field involved with our real life.

• The Korean Journal of Air & Space Law and Policy
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• v.1
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• pp.87-123
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• 1989

The purpose of this thesis is to do a research on suppression of peacetime international terrorism and penal system of terrorists by political and economic means. International terrorism means wanton killing, hostage taking, hijacking, extortion or torture committed or threatened to be comitted against the innocent civilian in peacetime for political motives or purposes provided that international element is involved therein. This research is limited to international terrorism of political purposes in peacetime, especially, hijacking of civil aircraft. Hijacking of civil aircraft include most of international terrorism element in its criminal act and is considered to be typical of international terrorism in view of multinationality of its crews, passengers and transnational borders involved in aircraft hijacking. Civil air transportation of today is a indispensable part of international substructure, as it help connect continuously social cultural and economic network of world community by dealing with massive and swift transportation of passengers and all kinds of goods. Current frequent hijacking of civil aircraft downgrade the safety and trust of air travel by mass slaughter of passengers and massdestruction of goods and endanger indispensable substructure of world community. Considering these facts, aircraft hijacking of today poses the most serious threat and impact on world community. Therefore, among other thing, legal, political, diplomatic and economic sanctions should be imposed on aircraft hijacking. To pursue an effective research on this thesis aircraft hijacking by six Chineses on 5th May, 1983, from mainland China to Seoul, Korea, is chosen as main theme and the Republic of Korea's legal, political and diplomatic dealing and settlement of this hijacking incident along with six hijackers is reviewed to find out legal, political diplomatic means of suppression and solution of international terrorism. Research is focused on Chinese aircraft hijacking, Korea-China diplomatic negotiation, Korea's legal diplomatic handling and settlement of Tak Chang In, mastermind of aircraft hijacking and responses and position of three countries, Korea, China and Taiwan to this case is thoroughly analyzed through reviewing such materials as news reportings and comments of local and international mass media, Korea-China Memorandum, statements of governments of Korea, China and Taiwan, verdicts of courts of Korea, prosecution papers and oral argument by the defendants and lawyers and three antiaircraft hijacking conventions of Hague, Tokyo and Montreal and all the other instruments of international treaties necessary for the research. By using above-mentioned first-hand meterials as yardsticks, legal and political character of Chinese aircraft hijacking is analyzed and reviewed and close cooperation among sovereign states based on spirit of solidarity and strict observance of international treaties such as Hague, Tokyo and Montreal Conventions is suggested as a solution and suppressive means of international terrorism. The most important and indispensable factor in combating terrorism is, not to speak, the decisive and constant resolution and all-out effort of every country and close cooperation among sovereign states based on "international law of cooperation."

• Journal of Broadcast Engineering
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• v.13 no.2
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• pp.188-199
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• 2008

In conventional video coding, encoder complexity is much higher than that of decoder. However, investigations for lightweight encoder to eliminate motion prediction/compensation claiming most complexity in encoder have recently become an important issue. The Wyner-Ziv coding is one of the representative schemes for the problem and, in this scheme, since encoder generates only parity bits of a current frame without performing any type of processes extracting correlation information between frames, it has an extremely simple structure compared to conventional coding techniques. However, in Wyner-Ziv coding, channel decoding errors occur when noisy side information is used in channel decoding process. These channel decoding errors appear more frequently, especially, when there is not enough correlation between frames to generate accurate side information and, as a result, those errors look like Salt & Pepper type noise in the reconstructed frame. Since this noise severely deteriorates subjective video quality even though such noise rarely occurs, previously we proposed a computationally extremely light encoding method based on selective median filter that corrects such noise using spatial correlation of a frame. However, in the previous method, there is a problem that loss of texture from filtering may exceed gain from error correction by the filter for video sequences having complex torture. Therefore, in this paper, we propose an improved lightweight encoding method that minimizes loss of texture detail from filtering by allowing information of texture and that of noise in side information to be utilized by the selective median filter. Our experiments have verified average PSNR gain of up to 0.84dB compared to the previous method.

• Korean Journal of Culture and Social Issue
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• v.23 no.4
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• pp.451-473
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• 2017

This study explores the aftermath of state violence and the meaning of its healing by analyzing testimony therapy designed to deal with trauma of the victims of May 18 democratization movement("May 18"). In order to have a point of view that May 18 had catastrophic impacts on many individuals and communities and to observe the after-effects of such event to individuals' lives, this study analyzed the contents of testimony therapy sessions of four people who were tortured, arrested and detained after their participating in May 18 in 1980. The experiences of those participants with their testimony therapy and the interactions they had with the audience during the sessions made sure what are the key factors to healing the trauma from state violence. Nineteen topics were drawn from analyzing the statements made in the therapy process, and out of them, seven subjects below were chosen as the most significant; 'repetitive pain', 'social and economic damage', 'isolation and disconnection', 'transition of suffering to other generations', and 'Safety', 'healing through connections', 'obligation as a survivor'. Based on its findings, this study also examined the characteristics of trauma caused by state violence and made suggestions for healing such trauma.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.