• 한국어학
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• 제81권
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• pp.245-265
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• 2018

The purpose of this study is to prepare the basis for a more objective evaluation of oral fluency by analyzing Korean native speaker's utterance. Traditionally, fluency evaluation tended to rely on the evaluators' experience and subjective idea. Therefore, there has been a need of setting the evaluation standard in numeric form that is easily measurable. In this study, I will analyze Korean native speaker's utterance in focus of pause. Total number of 875 pauses were extracted from the 21st Century Sejong Korean spoken corpus, and the elements before and after the pauses were annotated. From the analysis results, the pauses were divided between fluent pauses and influent pauses. If the length of fluent pauses do not exceed reasonable length of pause for native Korean speakers, there was no point reduction. On the other hand, if the influent pauses are made more frequently than the native Korean speakers, then it is subject to point reduction.

• 음성과학
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• 제10권4호
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• pp.93-103
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• 2003

This study examines the high-low pitch range differences between Korean and native English speakers' utterances of 36 English sentences, and explores the role of the pitch fluctuation range in the pronunciation assessment. Findings are: i) Korean speakers implement half as much pitch fluctuation as the native speakers with the achievement rate of, on an average, 47%. Especially, pitch fluctuation range is below the average in the sentence types of exclamation, yes-no & wh-questions, ii) the reason why Korean speakers' pitch fluctuation range is only half the range of the native speakers is that Korean speakers do not raise the pitch at certain sentence positions so much as the native speakers, and iii) the range of pitch fluctuation plays an important role in distinguishing the utterances of the native speakers from those of Korean speakers, but does not in rating the English utterances among Korean speakers.

• 한국축산식품학회지
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• 제20권2호
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• pp.125-132
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• 2000

Lactoferrin was isolated from the colostrum of Korean native cow by using several purification steps such as batch extraction, ion exchange chromatography, gel filtration chromatography and affinity chromatography. Other whey protein components that having similar molecular weight and affinity to lactoferrin were gradually removed from crude Korean native cow's lactoferrin during the purification steps. The amount of lactoferrin collected from a liter of Korean native cow's colostrum was 65mg and the recovery rate was 29.4%. The molecular weight of the purified Korean native cow's lactoferrin was estimated approximately 81,000dalton.

• 한국축산식품학회지
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• 제18권4호
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• pp.316-321
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• 1998

In this study, we carried out to isolate lactoferrin from Korean native cattle and Holstein cow by batch extraction, ion exchange chromatography, gel filtration, and affinity chromatography. The purity of the isolated lactoferrin was higher than that of lactoferrin purchased from Sigma, when determined by SDS-PAGE and HPLC analysis. Antibacterial activity of E. coli O111 by Korean native cattle lactoferrin was lower than that of Holstein lactoferrin. A minimal inhibitory concentration(MIC) of Korean native cattle lactoferrin and Holstein lactoferrin was 2.75 mg/ ml and 1.5 mg/ml respectively. The lactoferrin hydrolyzate of Korean native cattle exhibited antimicrobial activity at 0.25 mg/ml, whereas that of Holstein cow exhibited antimicrobial activity at 0.12 mg/ml. The antibacterial potency of the hydrolyzate was at least tenfold greater than that of undigeated lactoferrin with strains tested. The effect of hydrolyzate was bactericidal as indicated by rapid loss of viability of E. coli O111.

• 한국가금학회지
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• 제43권2호
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• pp.63-76
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• 2016

The genetic diversity of Korean native chicken is important for conservation of native chicken breeds and developing economically valuable traits in Korea. In this review, various types of genetic markers using Korean native chickens were investigated, which are mtDNA variations, microsatellite markers, markers in Major Histocompatibility Complex (MHC), and single nucleotide polymorphisms (SNPs). These genetic markers are suitable for breed discrimination and diversity studies because of their high polymorphism status. Thus, the purpose of this study was to summarize the genetic markers developed in the Korean native chickens and diversity studies using these breeds. Ultimately, these markers can be used for the future studies for understanding of genetic characteristics.

• 한국환경복원기술학회지
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• 제8권1호
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• pp.10-16
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• 2005

This experiment was conducted to study on application of several Korean native plants by seed spray methods for cut slope revegetation, and possibility of replacement almost imported tall fescue seeds by native herbaceous plants. So, we investigated growth and covering rate after sowing native plants seeds at the artificial slope plots in Suwon and the rock exposed cut-slopes in Wonju city. Emergence rate after seed spray at artificial slopes were higher Elsholtzia splendens and Dianthus superbus var. longicalycinus, showing the highest in E. splendens. Also, E. splendens, D. superbus var. longicalycinus, and Agrostemma coronaria were possible to use for seed spray at the rock exposed cut-slopes. The plots of mixed native plants show more seasonal scenery than that of tall fescue. Soil surface run-off by Typhoon was less in plot sown native plants than those of lawn grass, resulting fresh weight of roots was heavier. Thus, we found that the mixed seed spray of several native herbaceous plants, E. splendens, D. superbus var. longicalycinus, and Agrostemma coronaria, were well covered the slopes as tall fescue.

• 한국식생활문화학회지
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• 제32권2호
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• pp.75-88
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• 2017

The purpose of this study was to systematically analyze relevant research and examine research trends through metaanalysis of 154 theses related to native local foods published in a representative food and nutrition journal. As subject regions, Gyeongsang-do was the most common (70), and especially, Andong had 19 theses. Regarding the research topic, until the early 2000s, most research focused on 'native local foods itself'. After 2005, there was a remarkable increase in research on people's 'perception/use' of native local foods as well as on 'development/application' based on native local foods since 2010. Among theses on native local foods, there was a lot of research on 'quality characteristics' mainly using the quantitative research method, and most research was on desserts. Among theses on perception/use, there were lots of theses on 'awareness, satisfaction, and preference' focusing on questionnaires targeting local residents. Among theses on development/application, the noticeable research trend of 'tourism commercialization of native local foods' was the active development of food and menus using storytelling.

• 한국식생활문화학회지
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• 제19권3호
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• pp.285-294
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• 2004

Rather than focusing on the general recognition of the area and extensive preference about its native cuisine, this study carried out more practical examination on the recognition of the native cuisine by presenting the more detailed introduction of the native cuisine in Hadong area. The findings of this study can be used as basic materials to devise measures for the instillation and advertisement of Hadong area's image, the development and maintenance of its native cuisine benefiting the activation of the local economy, and the reestablishment of Hadong area's native cuisine culture. First, the overall recognition of Hadong area's native cuisine was low and more consumption needs to be boosted by merchandising its foods through the strengthening of recognition. Second, correlation between this area's native cuisine was revealed and tables need to be set and menus need to be organized with this correlation in mind. Basic materials for suggestion sale were garnered. Third, given that most outside tourists visit Hadong by word mouth of all the information sources available, it is highly likely that positive word of mouth through satisfaction with native cuisine will raise the overall recognition of the area. Fourth, precise subdivision market and target market need to be specified. Though the factors like economic costs and the time required cannot be overlooked in strengthening recognition, consistent advertisement to the middle-aged people who are over 40 and live in Kyungsang-Do area will contribute to the fast rise in the recognition of Hadong area's native cuisine, leading to the possibility of economic development in the process.

• 한국식품조리과학회지
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• 제32권2호
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• 영어어문교육
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• 제17권4호
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• pp.157-175
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• 2011

The purpose of this study is to compare learners' view on Korean and native teachers of English with regard to competence of teaching skills. A total of 166 high school students attending the same high school in Korea participated in a questionnaire survey. The students were asked a series of questions about their five Korean teachers of English and three natives. The analysis of the results indicates that the learners believed Korean English teachers would be better in teaching vocabulary, grammar and reading than native English teachers. The learners answered native English teachers would be better in teaching speaking, listening, and writing. In the areas of the accuracy of classroom language, the level of teacher-centeredness, and the amount of cultural information given in a classroom, there were no significant differences in the learners' responses between Korea and native teacher of English. By recognizing the differences of the learners' views on two different types of ELT teachers, we suggest that it would be beneficial for learners if we would utilize their views in designing and administrating a team-teaching program.