• Title/Summary/Keyword: ESL Standards

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ESL Standards: Goal of English education for the integration of language and academic area (ESL Standards: 언어와 학문영역의 통합을 위한 영어교육 목표)

  • Lee, Jong-Bok
    • English Language & Literature Teaching
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    • v.9 no.2
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    • pp.243-261
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    • 2003
  • The purpose of this study is to introduce Korean teachers and researchers ESL standards for TESOL students developed by TESOL association in 1997. The standards were designed to be useful for teachers and other educators who want to incorporate them in their educational programs for ESOL students in mainly the USA. These standards are important because they articulate the English language development needs of ESL learners and provide directions to educators on how to fulfill the needs of ESL students. Also. they emphasize the major role of language in the attainment of other content area standards. In this paper the author introduced not only the theoretical backgrounds. construct. meaning of the standards, and the ways of implementation but also their lessons to our Korean situation.

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Uncertainty Quantification of Thermophysical Property Measurement in Space and on Earth: A Study of Liquid Platinum Using Electrostatic Levitation

  • Jannatun Nawer;Takehiko Ishikawa;Hirohisa Oda;Chihiro Koyama;Douglas M. Matson
    • Journal of Astronomy and Space Sciences
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    • v.40 no.3
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    • pp.93-100
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    • 2023
  • A study of uncertainty analysis was conducted on four key thermophysical properties of molten Platinum using a noncontacting levitation technique. More specifically, this work demonstrates a detailed reporting of the uncertainties associated with the density, volumetric thermal expansion coefficient, surface tension and viscosity measurements at higher temperatures for a widely used refractory metal, Platinum using electrostatic levitation (ESL). The microgravity experiments were conducted using JAXA's Electrostatic Levitation Furnace (ELF) facility on the International Space Station and the terrestrial experiments were conducted using NASA's Marshal Space Flight Center's ESL facility. The performance of these two facilities were then quantified based on the measurement precision and accuracy using the metrological International Standards Organization's Guide to the Expression of Uncertainty Measurement (GUM) principles.

Suggestions for Improvement for KSL Screening Tests: From an Analysis of WIDA Tests (WIDA 평가 고찰을 통한 한국어(KSL) 교육과정 진단평가 개선 방안 탐색)

  • Lee, Inhye
    • Journal of Korean language education
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    • v.29 no.1
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    • pp.163-197
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    • 2018
  • The present study suggests ways to improve the Korean proficiency screening test through an analysis of WIDA tests. A review of WIDA Screener, WIDA MODEL, and W-APT reveals that each of these three tests consists of four or five tests, corresponding to grade-level clusters. In addition, the WIDA screening tests assess both English for social communication and academic English, according to WIDA's five English Language Development (ELD) standards. Thematic folders of the ELD standards have different ranges of item difficulty, and the WIDA screening tests are adaptive tests. Lastly, the writing tests consist of performance-based tasks, and the rubric is holistic. As suggestions for improvement for Korean screening tests of the KSL curriculum, this study proposes (a) to devise items to assess academic Korean, so as to evaluate students' overall proficiency more accurately, (b) to utilize an adaptive method to screen students' proficiency more efficiently, and (c) to revise the writing tasks and rubric of the current KSL screening tests.

Heat Treatments Used in the Dairy Industry (유제품에 이용되는 주요 열처리 조건)

  • Oh, Sejong
    • Journal of Dairy Science and Biotechnology
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    • v.38 no.4
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    • pp.230-236
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    • 2020
  • Heat treatment is a fundamental processing technology in the dairy industry. The main purpose of heat treatment is to destroy pathogenic and spoilage promoting microorganisms to ensure milk safety and shelf life. Despite the development of alternative technologies, such as high-pressure processing and pulse field technology for microbial destruction, heat treatment is widely used in the dairy industry and in other food processes to destroy microorganisms. Heat treatment has contributed greatly to the success of food preservation since Pasteur's early discovery that heat treatment of wine and beer could prevent their deterioration, and since the introduction of milk pasteurization in the 1890s. In Korea, food labeling standards do not stratify heat treatments into low temperature, high temperature, and ultra-high temperature methods. Most milk is produced in Korea by pasteurization, with extended shelf life (ESL : 125--140℃ / 1-10 s). Classification based on temperature (i.e. low, high, and ultra-high), is meaningless.