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A Comparative Analysis of Demonstratives: based on Korean, English, Spanish and Russian text (지시사 대조연구)

김명자;채숙희;조은영
- Korean Journal of Cognitive Science
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- v.15 no.1
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- pp.13-24
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- 2004
This paper deals with the anaphoric usage of demonstratives when they refer to what are already mentioned in the context. We examine syntactic, semantic and pragmatic factors that contribute to the choice of demonstratives. As for anaphoric usage, English and Spanish show the even distribution between proximal and distal demonstratives with the meaning of their deictic counterparts. Korean and Russian, however, show the uneven distribution of the more prevalent form (unmarked on) and the lesser one (market one). This study aims at a typological explanation for the anaphoric usage of demonstratives through comparison and contrast with such factors as the distance to the antecedent, cognitive status, psychological distance and the center of attention.
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Estimation of Development Valuation at Marine Tourism complex (해양레저관광단지의 개발가치 추정)

Jang, Woon-Jae;Keum, Jong-Soo
- Proceedings of KOSOMES biannual meeting
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- 2008.05a
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- pp.69-74
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- 2008
The aim of this paper is to calculation benefit cost for development of Hwawon leisure & tourism complex. To calculation benefit cost, this paper propose a advanced travel cost method(ATCM) which is to consider Improved travel cost method(ITCM) and variable traffic units with confidence degree cf decision-maker. At the result of calculation, total benefit costs are 292805 million won at 52% of confidence degrees and 10% discount rates.. Also total benefit cost is 304517 million won at 4% of GDP growth rate is 4%.
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Studies on the quantitative changes of thiamin during Takju brewing (탁주 양조중 Thiamin의 소장에 관한 연구)

Kim, Chan-Jo;Choi, Woo-Young
- Applied Biological Chemistry
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- v.13 no.1
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- pp.105-109
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- 1970
Thiamin in the various materials which used for Takja braving was determined and its quantitative changes in the Takju mashes which were mashed with polished rice and wheat flour respectively using Nuruk only for the enzyme source, and with wheat flour and corn powder respectively using Nuruk and Koji, were checked at 24 hours intervals during the whole brewing period. The results obtained were as follows. a) The thiamin contents in 100 grams of each materials were: Polished rice 107.8${\gamma}$ Wheat Pour 185.0${\gamma}$ Corn powder 410.2${\gamma}$ Nuruk 347.4${\gamma}$ Koji of wheat flour 170.1${\gamma}$ Koji of corn powder 257.3${\gamma}$ b) About 40 to 50 percent of thiamin in the polished rice, wheat flour and, corn powder were losed by steaming at 10 wounds for 50 minutes. c) The quantitative changes of thiamin in the Takju meshes showed a similar tendency. Thiamin contents were decreased markedly during 2 days after mashing but thereafter, almost unchanged till the mashes were ripened. Its decreasing rates in tile two plots uses Nuruk and Koji wereless thaw those in the two plots used Nuruk only. d) Approximately 6${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the rice plot and 7.5${\gamma}$ in tire whet flour plot in the case of using Nuruk only. 12.4${\gamma}$ of thiamin was determined in 100 ml. of the ripened mash of the wheat flour plot and 15.4${\gamma}$in the corn powder plot in the case of using Nuruk and Koji. e) It was assumed that 2.4 to 3.5${\gamma}$ of thiamin were contained in 100 ml. of finished Takju of the two plots used Nuruk only and 5 to 7${\gamma}$ in the two plots used Nuruk and Koji. f) About 43.7${\gamma}$ of thiamin were determined in 100 grams of Takju cake of the rice plot and 56.1${\gamma}$ in the wheat flour plat used Nuruk only, and 81.4${\gamma}$ in the corn powder plot and 57.7${\gamma}$ in the wheat flour plot used Nuruk and Koji.
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