• 비교문화연구
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• 제21권
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• pp.255-270
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• 2010

Chinese phonology is called 'juexue(絶學)' in Chinese linguistics field. For this, students of in Chinese universities as well as college students in Korea is unwilling to learn it. Chinese character phonetic is a very valuable resource in Sino-China comparative study as well as the Chinese phonology area. This study was attempt to develop the content model on education of Chinese phonology, such as Middle Chinese, Old Chinese, using close the data of Chinese character phonetic for students of Korea. In addition, I also make it known that contents of this paper is not a new discovery or analysis but recycling research of existing.

• 아동학회지
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• 제27권2호
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• pp.181-194
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• 2006

The influence of peer relationships and teacher's support on the development of self-concept was assessed in Chinese immigrant, Korean-Chinese, and Korean middle and high school students. Subjects were 205 Chinese immigrants in Seoul, Korea, 256 Korean-Chinese in Shenyang, China, and 368 Korean adolescents in Seoul and Ulsan, Korea. Data were analyzed by ANOVA, factor analysis, and multiple regression. Results showed that the self-concept score of Korean-Chinese was highest followed by Chinese immigrants in Korea, and Korean adolescents, in that order. The self-concept of Chinese immigrant adolescents was influenced by peer relationships, of Korean-Chinese by teacher's support, of Korean adolescents by both peer relationships and teacher's support.

• 한국멀티미디어학회논문지
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• 제23권4호
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• pp.549-557
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• 2020

Chinese is the most spoken language in the world. However, because Chinese is a hieroglyphic language, using Chinese in a digital environment is very inconvenient. Chinese users are using Pinyin for Chinese input, but the phonetic representation of the Latin alphabet is not good. Hunminjeongeum has an excellent phonetic representation which can improve Chinese usage in digital environment. Therefore, it is possible to improve the use of Chinese by Chinese users in digital environment and to help Korean users who are learning Chinese. Therefore, this paper proposes a Chinese input method using Hunminjeongeum. In addition, we develop an input software using this input method and verify its effectiveness by evaluating usability.

• International Journal of Advanced Culture Technology
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• 제11권1호
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• pp.204-211
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• 2023

Chinese figure painting is the earliest type of painting to be mature in the history of Chinese painting. After its peak in the Jin and Tang dynasties, Chinese figure painting turned into a low tide in the Ming and Qing dynasties. Under the influence of the May Fourth New Culture Movement's concept of "introducing the Western culture into China", realistic ink wash figure painting emerged, which was different from traditional painting. Realistic ink wash figure painting is a new kind of painting that combines traditional Chinese painting methods with concepts of Western scientific painting. With the mutual reconciliation of realistic modeling and traditional Chinese painting, it makes up for the shortcomings of traditional Chinese figure painting in reproducing life, thus forming the diversified development of Chinese figure painting. Through an in-depth interpretation of the fusion of Chinese realistic ink figure painting with Chinese and Western, this paper accurately grasps the characteristics of the painting language, which is an important guide to the creation of Chinese realistic ink painting today.

• Journal of Ginseng Research
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• 제43권1호
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• pp.116-124
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• 2019

Background: Ginsenosides are known as the principal pharmacological active constituents in Panax medicinal plants such as Asian ginseng, American ginseng, and Notoginseng. Some ginsenosides, especially the 20(R) isomers, are found in trace amounts in natural sources and are difficult to chemically synthesize. The present study provides an approach to produce such trace ginsenosides applying biotransformation through Escherichia coli modified with relevant genes. Methods: Seven uridine diphosphate glycosyltransferase (UGT) genes originating from Panax notoginseng, Medicago sativa, and Bacillus subtilis were synthesized or cloned and constructed into pETM6, an ePathBrick vector, which were then introduced into E. coli BL21star (DE3) separately. 20(R)-Protopanaxadiol (PPD), 20(R)-protopanaxatriol (PPT), and 20(R)-type ginsenosides were used as substrates for biotransformation with recombinant E. coli modified with those UGT genes. Results: E. coli engineered with $GT95^{syn}$ selectively transfers a glucose moiety to the C20 hydroxyl of 20(R)-PPD and 20(R)-PPT to produce 20(R)-CK and 20(R)-F1, respectively. GTK1- and GTC1-modified E. coli glycosylated the C3-OH of 20(R)-PPD to form 20(R)-Rh2. Moreover, E. coli containing $p2GT95^{syn}K1$, a recreated two-step glycosylation pathway via the ePathBrich, implemented the successive glycosylation at C20-OH and C3-OH of 20(R)-PPD and yielded 20(R)-F2 in the biotransformation broth. Conclusion: This study demonstrates that rare 20(R)-ginsenosides can be produced through E. coli engineered with UTG genes.

• 복식
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• 제63권2호
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• pp.125-143
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• 2013

This study aims to clarify the identity of contemporary Chinese fashion design by examining how the characteristics of Chinese tradition are accepted and presented in fashion under the influences of western cultures. This study performed a literature survey on related works. Also this study performed demonstrative analysis of Chinese daily newspapers (People's Daily and Xinmin Evening News, 2007-2010) and fashion collections by Chinese and Chinese descent designers(2007-2011). The results are as follows: First, China is trying to express Chinese traditional ideas and factors in the design areas, and also trying to achieve an universal generalization. Second, the Chinese designers emphasized traditional ideas and culture in their designs. The Chinese descent designers were affected more by western culture. The common aesthetic consciousness were the beauties of sophisticated and splendorous decoration, vastness and elegance. Also the compromised images, neutral images and antique images were common in both groups. Third, the Chinese designers presented fashion designs on formalized and imitation stage. Also they tried to make a metaphorical stage. The Chinese descent designers showed designs on a metaphorical stage. In conclusion, the contemporary Chinese fashion design should find the way to globalize and identity of the traditional culture code simultaneously.

• 복식
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• 제65권7호
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• pp.1-18
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• 2015

The purpose of this paper is to compare the body types of Korean-Chinese and Han-Chinese women in their 60's dwelling in Yanbian Korean Autonomous Prefecture. In addition, a survey was conducted to analyze the social and environmental factors that would decide the body types of these two groups of individuals. 1) The comparison of 74 items in physical measurements between the Korean-chinese and Han-chinese showed differences in 36 items. 2) As for the body measurements of women, difference was found between the Han-Chinese and Korean-Chinese in all height items except bust height, circumference, depth, length, and weight. The values of Korean-Chinese were lower than those of Han-Chinese. 3) Cluster analysis shows that Korean- Chinese women appear thinner in regards to common weight, while Han-Chinese women appear to be thicker in regards to with common thinness. 4) Korean-Chinese women dwelling in Yanbian Korean Autonomous Prefecture maintained unique traditional customs and eating habits of Korea and were in constant contact with Korean cultures, which seems to make them care more about body management for health and beauty.

• Korean Journal of Health Education and Promotion
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• 제3권1호
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• pp.71-81
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• 2001

This study was administered to analyze important needs for the health education among Chinese, Korean-Chinese adolescents in Gilin, China and Korean adolescents in Seoul, Korea. The data were collected from 400 chinese and 200 Korean-Chinese boys and girls of 3 high schools in Gilin, China and 396 boys and girls of 3 high schools in Seoul, Korea. The results were as follow: 1. The prevalence of smoking and drinking in Korean students was quite high among three groups. More than one third of Korean students had behaviors of smoking and drinking. Forty two point five percent of Korean students were sick during the past 4 weeks, but only 10.8% of Korean-Chinese students and 11.5% of Chinese students were sick during the past 4 weeks. More than 70% of Chinese and Korean-Chinese students had health concern, but only 22.7% of Korean students were interested in health status and education. 2. Korean-Chinese and Chinese students had higher health education needs than the Korean students. They were not interested in sex education. On the other hand, Korean students were interested in mental health and health habits. 3. Korean-Chinese students had more health education needs than Chinese or Korean adolescents and the difference was statistically significant (p<0.05). 4. For the Chinese and Korean-Chinese students, the higher prevalence of drinking behavior, the higher needs of health education, and the difference was statistically significant (p<0.05). 5. The Chinese students tended to need health education after their illness experience, but the Korean students, the higher the self- rating health status, the higher health education need scores were(p<0.05).

• 비교문화연구
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• 제23권
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• pp.351-382
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• 2011

This paper aims to compare systems and questions between Chinese I in the Korea National Scholastic Aptitude Test(abbreviated by KNSAT) and Chinese with Listening in the SAT. In the beginning, we compared KNSAT and SAT, and then focused our attention on Chinese I in KNSAT and Chinese with Listening in SAT in terms of assessment purposes, sections, ranges, questions. Through the research, the following results were obtained: Firstly, compared KNSAT with SAT, it is found that Chinese I is less important in KNSAT than Chinese with Listening in SAT. Chinese I belongs to one of the second foreign languages section, and it is placed under common rule of its section. However, Chinese with Listening is similar to Chinese I in that it also belongs to one of the languages section, but it keeps under its control, so it has its own system e.g. purpose, range etc.. Next, compared Chinese I with Chinese with Listening, in the matter of purposes of them, Chinese I is less explicit and less concrete to explain it than Chinese with Listening, and in respect of sections of them, the sections of Chinese I are leaning more toward language materials contrary to Chinese with Listening leaning more toward language functions. And in terms of ranges of them, Chinese I is limited to Basic vocabulary and Examples of communicative function in curriculum of Chinese I, but Chinese with Listening has not any limit on the ranges of questions. Lastly, with regard to questions of them, Chinese I has more tendency toward assessing knowledge of Chinese, on the contrary, Chinese with Listening has more tendency toward assessing performance of it.

• 한국식생활문화학회지
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• 제31권4호
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• pp.261-268
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• 2016

The purpose of this study was to survey the perception and preference for Korean food among Chinese students residing in Korea (Chinese foreign students, N=69) and China (Chinese-locals, N=98). A total of 76.8% of Chinese foreign students and 70.4% of Chinese-locals had ever eaten Korean food in China before visiting Korea, and motivation to try Korean food at first was 'easy access to Korean food restaurants' (Chinese foreign students 38.6%, Chinese-locals 44.9%). The most important factors in selecting Korean food were 'taste' and 'price' (Chinese foreign students 72.7% and 18.2%, Chinese-locals 59.1% and 22.7%, respectively), and needed improvements for Korean food were 'spicy and salty taste' and 'nutritional aspect' (Chinese foreign students 54.5% and 25.8%, Chinese-locals 33.3% and 36.4%, p<0.05). The scores for perception of Korean food were significantly lower in Chinese-locals (2.99) than in Chinese foreign students (3.31)(p<0.001). Chinese foreign students preferred Bulgogi (20.5%), Neobiani (20.1%), and Galbijjim (17.9%), whereas Chinese-locals preferred Bulgogi (16.1%), Gimbap (16.1%), and Samgyetang (15.2%) (p<0.001). The most preferred condiment was 'Garlic' (18.0%) in Chinese foreign students, and 'Red pepper powder' (16.4%) in Chinese-locals. The results of the study can be used as a foundation to prepare a globalization strategy for Korean Food.