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김종훈(Kim, Chong Hoon) 미래영어영문학회 2017 영어영문학 Vol.22 No.1
This study aims to investigate general pronunciation learning strategies of 69 learners as pre-service English teachers, examine differences in the pronunciation learning strategy use between two groups of learners taking or not taking English phonetics or English phonology, and discuss gender differences in strategy use. The findings indicated that participants use cognitive strategies more frequently, followed by metacognitive and then socioaffective strategies. The most preferred metacognitive strategy was making a decision to memorize phonetic symbols. One of the most frequently used cognitive strategies was pronouncing difficult words repeatedly. The most often used socioaffective strategy was encouraging themselves to improve pronunciation. Statistically significant differences were found in 4 strategies between learners and non-learners of English phonetics or English phonology. There were also statistically significant differences in 4 strategies between genders, with female students showing the greater use of strategies than male students.
김종훈(Chong Hoon Kim) 언어과학회 2013 언어과학연구 Vol.0 No.65
This study aims to examine pre-service English teachers` cognition in teaching English pronunciation, the relationship between their cognition and classroom practices in teaching pronunciation, and the impact of prior experiences as learners of English or English phonetics on teaching pronunciation as in-service teachers in the future. Thirty-five pre-service English teachers at A university participated in the study, and the data were gathered through questionnaire, classroom observation, and interview. The results of the study showed that the majority of respondents (94.3%) believed that the goal of English pronunciation teaching and learning is comfortable intelligibility for effective communication rather than native-like pronunciation. Most of them (82.9%) thought that communicative techniques within the framework of communicative language teaching, such as games, song, and role play were more effective in teaching English pronunciation than traditional drilling with minimal pairs, and listen and repeat technique, and 91.4% of the respondents thought it desirable to focus on communicative fluency of stress and intonation, not on the accurate production of consonants and vowels within isolated words. Pre-service teachers` cognition was generally translated into their practices in the classroom, but there were some gaps between their cognition in teaching pronunciation and their practices. It was shown that many of them (91.4%) felt that an English phonetics course taken in college would provide them with principles and practices in pronunciation teaching in the future.
김종태 ( Chong-tai Kim ),맹진수 ( Jin-soo Maeng ),신원선 ( Weon-son Shin ),심인철 ( In-cheol Shim ),오승일 ( Seung-il Oh ),조영희 ( Young-hee Jo ),김종훈 ( Jong-hoon Kim ),김철진 ( Chul-jin Kim ) 한국산업식품공학회 2017 산업 식품공학 Vol.21 No.1
Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.
증례보고 : 에피네프린 국소 침윤 후 발생한 급성 고혈압 시베타 차단제 투여 후에 발생한 급성 심부전
이지연 ( Ji Yeon Lee ),김종훈 ( Chong Hoon Kim ),이성진 ( Sung Jin Lee ),전나형 ( Na Hyung Jun ),박윤곤 ( Wyun Kon Park ) 대한마취과학회 2007 Korean Journal of Anesthesiology Vol.52 No.5
Topical epinephrine can cause severe hypertension, ventricular tachycardia, myocardial ischemia, cardiac arrest or pulmonary edema. The increased blood pressure and left ventricular afterload, as well as decreased left ventricular compliance caused by epinephrine may also decrease the cardiac output. If a beta blocker is used in these situations, the resulting decreased contractility and inability to increase the heart rate may further compromise the cardiopulmonary function. A 26 year-old man developed tachycardia and hypertension following the local infiltration of epinephrine 2 ml (1:10,000) around the nasal mucosa and an intramucosal injection of epinephrine 7.2 ml (1:100,000). He was treated with intravenous esmolol 10 mg. He showed a decreasing heart rate and blood pressure, depressed ST segments and inverted T waves. At the same time, the pulsation of the femoral arteries was not palpable. Cardiac massage was started. He was treated with intravenous atropine 0.5 mg and epinephrine 5μg. He recovered from circulatory failure after this treatment and his ECG showed a normal sinus rhythm. (Korean J Anesthesiol 2007; 52: 591~5)