• KIPS Transactions on Computer and Communication Systems
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• v.7 no.6
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• pp.155-164
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• 2018

Many malicious programs have been compressed or encrypted using various commercial packers to prevent reverse engineering, So malicious code analysts must decompress or decrypt them first. The OEP (Original Entry Point) is the address of the first instruction executed after returning the encrypted or compressed executable file back to the original binary state. Several unpackers, including PinDemonium, execute the packed file and keep tracks of the addresses until the OEP appears and find the OEP among the addresses. However, instead of finding exact one OEP, unpackers provide a relatively large set of OEP candidates and sometimes OEP is missing among candidates. In other words, existing unpackers have difficulty in finding the correct OEP. We have developed new tool which provides fewer OEP candidate sets by adding two methods based on the property of the OEP. In this paper, we propose two methods to provide fewer OEP candidate sets by using the property that the function call sequence and parameters are same between packed program and original program. First way is based on a function call. Programs written in the C/C++ language are compiled to translate languages into binary code. Compiler-specific system functions are added to the compiled program. After examining these functions, we have added a method that we suggest to PinDemonium to detect the unpacking work by matching the patterns of system functions that are called in packed programs and unpacked programs. Second way is based on parameters. The parameters include not only the user-entered inputs, but also the system inputs. We have added a method that we suggest to PinDemonium to find the OEP using the system parameters of a particular function in stack memory. OEP detection experiments were performed on sample programs packed by 16 commercial packers. We can reduce the OEP candidate by more than 40% on average compared to PinDemonium except 2 commercial packers which are can not be executed due to the anti-debugging technique.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.185-189
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• 2007

Animals must be inspected prior to and after slaughter to make certain they are free of diseases and unacceptable defects. Since meats are potentially hazardous foods, they should not be accept if there are any signs of contamination, temperature abuse, or spoilage. This survey was aimed to monitor the current situation of country-of-origin labels and sanitation for the meat markets in Seoul, Korea. The markets were divided into groups as to 25 territories in Seoul and the size of markets (large size, medium size, and small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beer in Seoul, most butcher shops showed good evaluation. However, labels indicating the grade, storage and cooking instruction for unpacked beef were not properly posted on the products. The results of monitoring sanitation conditions for butcher shops in Seoul showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothings, caps, and shoes. The problem with food safety is so complicated that producers, consumers, merchandisers, the press, the government and the scholar should try to solve the problems altogether. Also, it is important to educate and provide them with correct understanding and information for food hygiene and safety.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.47 no.5
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• pp.25-33
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• 2010

Multi-media service has been changed into user based audio services, which service supports actively user's preference and interaction with the users. In the market, multi-media products which can support the highest audio-quality by using lossless audio technology have been released and object audio music which user can select the objects has been serviced. In this paper, we design user's preference information based object audio file format and audio scene description for storage and transmission media. The designed file format is designed based on MPEG-4 file format because high-quality audio codecs in MPEG-4 audio can be easily used and the track of file format can be flexibly controlled depend on the number of the instrument in music. The encoded audio data of each objects and encoded audio scene description by binary encoding that has independent track are packed in a file. The scene description for storage media is consist of full and object scene description, the scene description for transmission media has an essential description for object audio operation and a specific description for real audio sound. The designed file format based simulator is developed and it generates an object audio file with several scene descriptions. Also, the real audio sound is serviced by the interaction with user and the unpacked scene description.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Food Science of Animal Resources
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• v.27 no.1
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• pp.122-126
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• 2007

Expenditure on meat and meat products has been increased in Korea due to the increase of income and the change of diet. From raising farm animals to eating the meat, various hazardous elements can make their ways into the meat and meat products. Recently the issues on food safety and hygiene are drawing a lot of attention, and the current system for managing the safety of foods is still needed to be improved. This survey was aimed to monitor the current situation of country-of-origin labels and hygiene for the meat markets at 4 regions Korea. The survey was performed by collecting samples from whole- sale and retail stores in the nation, which were selling beef. The markets were divided into groups as to territory and the size of the market (Large size, Medium size, and Small size). In terms of size distribution, small butcher shops occupied the highest percentage. On the itemized suitability test of unpacked and packed beef, all the market of 4 regions showed good agreements. However, such labels indicating the methods of cooking and storage were not properly posted on the products. Especially for Ho-nam region, corrections are needed. The results of monitoring sanitation conditions for the butcher shops at 4 regions in Korea showed relatively low suitability. Especially, there were serious lack of knowledge about wearing the sanitation clothing, caps, and shoes. The problem with food safety is so complicated that producer, consumer, food manufacturer, the press, the government, and scholar should solve altogether. It is necessary to educate farmers, food handlers, consumers, etc. and provide them with an accurate information and knowledge.