• Cross-Cultural Studies
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• v.35
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• pp.293-314
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• 2014

This paper aims to contrast phonology of Korean and Thai in terms of language universality. Considering consonants, both languages having 21 typologically most plausible consonants display high universality in the number of consonants. However, Thai shows higher universality in regards to their substance, i.e. it differs from Korean when it comes to the structure of plosives and fricatives. Both Korean and Thai show similarities regarding the plosives due to the fact that both languages possess three contrastive consonants. However, the Thai plosives consist of plain voiced, plain voiceless and aspirated voiceless sounds that have higher universality than the Korean plosives which are plain voiced, plain voiceless and aspirated voiceless. In case of vowels, both Korean with its 10 vowels and Thai with its 9 vowels show lower universality when it comes to the total number of vowels. However, all of those vowels belong to the list of most plausible vowels which makes their universality higher in substance. In respect of syllable structure, Korean with its CVC type shows a moderately complex structure while Thai with its CCVC type has a complex structure. The coda may consist of only one consonant in each language but onset is composed of one consonant in Korean, and two consonants in Thai. The contrastive study of similarities and differences between Korean and Thai in terms of phonology will help not only understand the two languages but also provide useful information for increasing the efficacy of Korean language education for Thai learners of Korean whose number is rapidly increasing.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.122-130
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• 2006

This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.

• Clinical and Experimental Vaccine Research
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• v.13 no.3
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• pp.259-262
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• 2024

There have been many studies on the adverse effects of coronavirus disease 2019 (COVID-19) vaccines but the urinary incontinence after COVID-19 vaccination is rare. Here, we report an 8-year-old boy presented to outpatient department, Thai Binh University of Medicine Hospital, Thai Binh, Vietnam with complaints of urinary incontinence for the past 2 weeks, following the first dose of the messenger RNA vaccine. He had no other abnormalities in clinical and laboratory exams. This clinical situation suggested vaccine side effects. No specific treatment was administered upon diagnosis without toilet and bladder training. Subsequent monitoring revealed a gradual reduction in symptoms over 2 months, with complete recovery achieved at the 14th week from the onset of symptoms, without necessitating any medical intervention. This case highlights the need for thorough evaluation and assessment of potential adverse effects following vaccination, including uncommon presentations.

• Journal of Korean language education
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• v.29 no.4
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• pp.225-254
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• 2018

The purpose of this study is to contrast the patterns of realization and understanding of refusal speech acts between Korean and Thai learners. This study intends to answer the following questions: (1) Do Koreans and Thai learners perform refusal speech acts differently? (2) Do Koreans and Thai learners understand refusal speech acts differently? A DCT and a follow-up interview were conducted to collect data of two groups of 30 native Korean speakers and 30 native Thai speakers. For research question 1, we analyzed the refusal strategy and provided reasons given by Koreans and Thai learners depending on the context. For research question 2, we ran a chi-squared test on the elements of the follow-up interviews, such as the weight of burden of refusing, and whether the participant would actually refuse or not. The differences between the refusal strategies of the two groups could be categorized by the preceding inducing speech act. In refusing a request, the difference was prominent in the apologizing strategy, whereas in refusing a suggestion, the difference was mainly in the direct refusal strategy. When refusing an invitation, the most evident difference was the number of refusal strategies employed. When providing an explanation of refusal to people with high social status, Koreans gave more specific reasons for refusals, whereas Thai learners tended to use more vague reasons. Moreover, when refusing an invitation, Koreans primarily mentioned the relationship, and Thai learners showed the spirit of Greng Jai. When asked the weight of burden of refusing, Koreans felt pressured to refuse a request from people with high social status, and a suggestion or invitation from people with high level of intimacy while Thai learners found it highly difficult to make a refusal in all cases. In answering whether they would actually refuse or not, Koreans tried not to make a refusal to people with high level of intimacy, and such a trend was not evident among the Thai. This study can help us better understand the learner's pragmatic failure, and serve as a basis in establishing a curriculum for teaching speech acts.

• Korean Institute of Interior Design Journal
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• v.20 no.6
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• pp.200-207
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• 2011

This study aims to understand the unique housing culture and decoration style in traditional Thai houses. Literature review and site visit were applied for the research method. A steep gable roof, a lifted floor structure on the pillars, a semi-enclosed central flatform(charn) and a outdoor staircase are important plastic elements of exterior decoration in Thai traditional houses. 'Panlom(windbreak on gable)' and 'fa loog fak(wall panel)' are the most unique elements which determine Thai traditional style. In Thai traditional style decoration, the beautifully carved wooden panels and decorations are also the most important factors. The decorations can be analyzed in the aspect of following perspectives. ; The characteristics of Thai traditional house decorations have been developed and evolved as result of influences from regional climate and local material. And also the social-cultural factors such as religion, social and family relationship and life style controlled the forms and culture of traditional housing form and culture. As a result, this study summarises and defines the outstanding and unique meaning and definition of the decoration in Thai traditional houses focused on central region in Thailand.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.548-555
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• 2002

This study was carried out to investigate the quality characteristics of Baiksulgis made of imported rice(Thai and Chinese rice, harvested in 1998) and domestic rice(Chuchung byeo, harvested in 1998 and 1997). Moisture content, color value, yields of reducing sugar by $\beta$-amylase reaction, texture and sensory properties of Baiksulgis were measured. Moisture contents of rice flour and Baiksulgi made of Korean rice harvested in 1997 were highest and those of Thai rice were lowest among the samples. This tends were also seen during storage. Lightness and redness of Baiksulgi made of Thai rice were lowest and yellowness of Baiksulgis made of Korean rice harvested in 1997 and Chinese rice were higher than those made of other rices. Yield of reducing sugar by $\beta$-amylase reaction was highest in Baiksulgi made of Korean rice harvested in 1998 and lowest in Baiksulgi made of Thai rice. And the value decreased less than half of initial value after 24 hour storage. Adhesiveness of Baiksulgi made of Thai rice was zero and cohesiveness, chewiness and gumminess of that were very low. This results showed that Baiksulgi made of Thai rice was lack of chewy texture and this trend was more apparent as the storage time increased. In sensory tests, Baiksulgi made of Chinese rice had most yellowish color and that made of imported rice such as Chinese and Thai rice had more coarse texture than that made of domestic rices. off odor was lowest in Baiksulgi made or Korean rice harvested in 1997 and sweet taste was lowest in that made or Thai rice. Hardness adhesiveness, moistness and chewiness of Baiksulgi made of domestic rices were much higher than those made of impoted rices, and these results showed that Baiksulgi made of domestic rices had acceptable texture. Baiksulgi made of Thai rice showed the lowest acceptability due to lack of above textural characteristics and it was needed to add the material to modify the texture of that.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2011.04a
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• pp.103-108
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• 2011

This study aims to understand the unique housing culture and decoration style in traditional Thai houses. Literature review and site visit were applied for the research method. A steep gable roof, a lifted floor structure on the pillars, a semi-enclosed central flatform(charn) and a outdoor staircase are important plastic elements of exterior decoration in Thai traditional houses. 'Panlom(windbreak on gable)' and 'fa loog fak(wall panel)' are the most unique elements which determine Thai traditional style. In Thai traditional style decoration, the beautifully carved wooden panels and decorations are also the most important factors. The decorations can be analyzed in the aspect of following perspectives. ; The characteristics of Thai traditional house decorations have been developed and evolved as result of influences from regional climate and local material. And also the social-cultural factors such as religion, social and family relationship and life style controlled the forms and culture of traditional housing form and culture. As a result, this study summarises and defines the outstanding and unique meaning and definition of the decoration in Thai traditional houses focused on central region in Thailand.

• International Journal of Costume and Fashion
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• v.13 no.1
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• pp.49-59
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• 2013

This research study investigates the cultural significance and meaning of Thai Mudmee, their historical content, and the variety of the Thai Mudmee techniques, including patterns, symbol and colours. The aim has been to develop the traditional pattern and designs of the Thai Mudmee and produce contemporary textile pieces more appropriate for modern lifestyle tastes both in Thailand and Internationally. By reviving the Thai weaving tradition it is also hoped to encourage and maintain the continuous survival of tradition Mudmee, providing new sales opportunities and markets both in Thailand and abroad. Studying various attempts to redevelop traditional crafts in different countries brought to me the idea of how to develop folk crafts, the problems that occur in this area have encouraged me to express how folk crafts could be benefit from the design process. In this thesis I also express my recommendations for other researchers and the Thai government, as well as other people who interested in Mudmee design. The thesis concludes with the possibilities of how to improve the design of the Mudmee fabric and further areas of research.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.237-246
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• 2021

The taste-active and nutritional components of Thai native, broilers, black-boned, and spent hen chickens were analyzed. The amounts of tasty amino acids especially glutamic acid were the highest in Thai native chicken. The black-boned chicken had the highest arginine content, related to the least amount of consumer satisfaction. Concerning nutritional quality, choline, and taurine were deemed important for brain function. The black-boned chicken showed the highest choline and taurine contents, unlike that of the spent hens. In contrast, broilers presented the highest betaine content, which might be attributed to their lipid metabolism. L-carnitine content was abundant in black-boned and Thai native chickens. Moreover, the amounts of essential amino acids were high in Thai native chicken. In conclusion, black-boned chicken proved to be an excellent nutritional source for health-conscience consumers, whereas the Thai native chickens were flavourful and delicious.

• The Journal of Fisheries Business Administration
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• v.48 no.3
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• pp.1-14
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• 2017

The aim of this study is to examine profiles of consumers in Thai seaweed market segments. A total of 321 consumers were surveyed in bangkok, thailand. The multiple regression analysis performed indicates that consumer preference toward seaweed snack is significantly influenced by seaweed consumption frequency. The cluster analysis performed indicates that there are three segments based on consumer purchasing attributes toward seaweed snack : leading type, pursuing type, beginner type. The results show that there are consumer segment with different purchasing attributes level and seaweed preference. in this study Thai seaweed market's biggest consumer is leading type consumer(n=40.8%) that have high level of purchasing attributes toward seaweed snack when compared to other segments. pursuing type segment(n=27.4%) consists of consumers who have low level of purchasing attributes but have high consumption frequency. beginner type segment(n=31.8%) consists of consumers who rarely eat seaweed snack and have high price sensitivity. This study can inform Thai seaweed consumer's behavior and effective segment market strategies and target consumer based on purchasing behavior toward seaweed snack.