• 수산해양교육연구
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• 제25권4호
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• pp.836-847
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• 2013

In contemporary society, shipping and fishery industry tend to use Japanese language or Japanese style terminology extravagantly. It becomes a reason of preventing the communications between crews who have been working for many years and the beginners in the ships. Also the crews cannot easily understand the contents of the manuals that is explained in only Korean language. For this reason, the foreign employee have to study Japanese style terminology before begin start their work. I strongly believe that this is one of the major national contempt. It is reasonable to expel Japanese style terminology from the vessel if possible to enable free communications to each other. I inspected and examined about purification of 125 Japanese style terminology that is already examined in the fishing vessels 11 years ago. So, I expect this paper is a research for the eradication of the Japanese style terminology in the Korean fishing vessels.

• 한국식생활문화학회지
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• 제3권1호
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• 동아시아식생활학회지
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• 제14권2호
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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.

• 대한음성학회:학술대회논문집
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• 대한음성학회 1996년도 10월 학술대회지
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• pp.168-168
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• 1996

In this paper I will examine some concrete examples of the obstacles faced by non-native speakers of Japanese when learning the language. I will go on to suggest ways in which these obstacles may be overcome. Nowadays there are numerous Japanese language books available for non-native speakers. However, most of these introductory Japanese language books focus on topics such as pronunciation, accent and intonation. Notable, these introductory textbooks provide insufficient emphasis on prosodic features of the Japanese language. The Japanese language has been considered by many teachers as relatively easy compared to other languages, due to its simple phonetic structure. This may be a partial explanation of the reason why the teaching of prosodic features has generally been given insufficient emphasis. To teach Japanese efficiently at a university level I have combined an emphasis on the teaching of prosodic features together with my experience of television announcing. This has entailed using television news programmes and contemporary reading materials in my class. Using taped material I intend to describe a case-study of teaching of Japanese articulation.

• 음성과학
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• 제11권3호
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• pp.83-93
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• 2004

The objectives of this study are to analyze Korean speakers' pronunciations of various Japanese /p/ patterns and to provide desirable pronunciation models. This is a part of an ongoing research that aims to propose a useful method of teaching Japanese pronunciation of /p/ to Koreans. The experimental data consist of /p/ phonemes in word initial, word medial, and 'yoon' positions. Yoon must be written in small size after a letter and it only makes a syllable with the preceding letter in Japanese. There were 22 different phoneme positions. They were pronounced by 48 Japanese majoring students (24 females and 24 males), who were in their twenties and were raised in Daejeon and vicinity. The individual pronunciations were collected and digitized into 528 files. The results show that Koreans pronounced the Japanese phoneme /p/ in a variety of ways, according to the auditory environments in which the phoneme was tested: as [ph] in word initial, [pp] or [ph] in word medial, and [ph] in 'yoon', unlike native speakers who pronounced Japanese /p/ as [ph] in word initial, [pp] in word medial and, and [pp] or [ph] in 'yoon'.

• 한국염색가공학회지
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• 제22권4호
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• pp.306-313
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• 2010

To achieve color diversification of natural dyeing, color mixture dyeing with Indigo and Japanese pagoda tree is applied to wool and silk fabrics. After dyeing with Japanese pagoda tree extract solution of 5~25%(o.w.f.), the indigo dyeing was carried out up to four times. Alternatively after repeat dyeing with indigo one to seven times, the dyeing with Japanese pagoda tree extract solution was applied in 5 steps(5~25%). In color mixture dyeing, the dye uptake of wool fabrics appears higher than that of silk. The sequence of Japanese pagoda tree extract dyeing after Indigo dyeing was generally higher dye uptake compared with that of Indigo dyeing after Japanese pagoda tree extract dyeing. For wool and silk fabric, the pre-dyeing with Japanese pagoda tree solution was more effective for color diversification but the pre-dyeing with Indigo was more effective for the exhibition of intermediate color shade.

• 대한예방한의학회지
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• 제18권1호
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• pp.103-111
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• 2014

Objective : Understanding the state of sanitation policy during the period of Japanese colonization of Korea. Method : Analyze 'Slang on hygiene practices' found in Korean medical journal "ChoSunEuiHakGye" that published in the period of Japanese colonization. And analyze articles that were same theme. Results : Japanese colonial policy regards the colony people's old adage of health as outrageous things. Japanese colonial police demands don't use old adage of health because it is obstruction to colonial hygiene policy. Conclusion : The Japanese occupation health administration led by the Japanese police considered Korean people as significant. And they regarded old adage of health as harmful habits. In addition, the knowledge derived from traditional Korean medicine was turned away outrageous things. Traditional Korean medicine knowledge lost the chance of renewal.

• 한국의류산업학회지
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• 제8권4호
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• pp.391-399
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• 2006

Modern Japan has been known as the country manufacturing Shin-gosen that denotes Japanese synthetic fiber. Japan has long traditon of weaving and dyeing of local traditional Textiles. Japanese traditional weaving and dyeing methods have been handed down through hundred years and various type of textiles have been fabricated in different regions. Japanese modern worldly famous fashion designers are recognized by using the Japanese traditional textiles. Traditional textiles of Japan are inherited in the present age and become the source of inspiration for modern Japanese fashion designers. This research investigated the originality and modernity of 10 kinds of main Japanese traditional textiles by design servey, 5kinds of weaving methods and 5kinds of dyeing methods. The 5kinds weaving methods include Kasuri, Shima, Cizimi, Zohu, Chumugi and 5kinds dyeing methods include Izome, Katazome, Tuzukaki, Uzen, Shibori dyeing.

• Genomics & Informatics
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• 제17권2호
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• pp.16.1-16.4
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• 2019

Medical Subject Headings (MeSH), a medical thesaurus created by the National Library of Medicine (NLM), is a useful resource for natural language processing (NLP). In this article, the current status of the Japanese version of Medical Subject Headings (MeSH) is reviewed. Online investigation found that Japanese-English dictionaries, which assign MeSH information to applicable terms, but use them for NLP, were found to be difficult to access, due to license restrictions. Here, we investigate an open-source Japanese-English glossary as an alternative method for assigning MeSH IDs to Japanese terms, to obtain preliminary data for NLP proof-of-concept.

• Journal of the Korean Wood Science and Technology
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• 제8권2호
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• pp.6-8
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• 1980

일본 잎갈나무, 삼나무, 편백의 로타리단판 절삭 적정 노스바압축도를 얻기 위해서 노스바압축도 5%, 10% 15%의 조건으로 절삭된 단판의 이활, 인장 강도를 시험하여 다음과 같은 결론을 얻었다. 1. 일본잎갈나무 2mm단판의 적정 노스바압축도는 15%이었고, 2. 삼나무 2mm 단판의 적정 노스바압축도는 5%이었으며, 3. 편백 2mm 단판의 적정 노스바압축도는 15%이었다.