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L2 Learning Motivation in Technology Enhanced Instruction: A Survey from Three Perspectives
한경선,Han, Kyung-Sun The English Teachers Association in Korea 2005 영어어문교육 Vol.11 No.1
The purpose of this study is to examine the ways in which CALL apply to enhance the motivational aspects of second language learning. Theories relevant to social, cognitive, and affective foundations of motivation are first reviewed to demonstrate the important role of motivational influences in improving learners' affect and achievements. Then, implications arising from such theories in strengthening the motivational aspects of CALL are explicated in the second part. With the spread of computer technology in language classrooms, the innovative role of CALL in the development and maintenance of intrinsic motivation can be illustrated. Specifically, CALL may provide cognitively supportive instruction geared towards improving students' performance. Also, it has been reported from the affective perspective that CALL can captivate learners' attention, promote their feelings and expectations of success, improve perceptions of control, and increase positive attributions to effort and ability. Finally, from a social learning perspective, CALL may enhance learners' self-efficacy and foster their achievement and positive affect through social interactions, proximal goal-setting, and attributional feedback. In the framework of CALL, students seem to be benefited by the immediacy and authenticity of contact with target languages and cultures made at their choices and decisions.
혼합추출 및 개별추출 방식의 삼정환의 항산화 및 항비만효과
한경선 ( Kyung Sun Han ),왕경화 ( Jing Hwa Wang ),임동우 ( Dong Woo Lim ),진영원 ( Young Won Chin ),최영희 ( Young Hee Choi ),최한석 ( Han Seok Choi ),이명종 ( Myeong Jong Lee ),김호준 ( Ho Jun Kim ) 한방비만학회 2014 한방비만학회지 Vol.14 No.2
Objectives: This study is to confirm the effect of combined extract and individual extract of Samjunghwan (SJH) in anti-oxidative and anti-obesity effect. Methods: Combined ethanol extract of readily made SJH and individual ethanol extract of Atractylodes japonica, Cortex lycii radicis, and Morus alba Linne was combined after the extraction. To evaluate the anti-oxidative effect of SJH, total phenol compound and2,2-Diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging ability were conducted. Real-time quantitative-polymerase chain reaction analysis of transcription factor peroxisomeproliferator-activated receptror γ (PPARγ), adenosine monophosphate-activated protein kinase(AMPK)-α1, tumor necrosis factor-α (TNFα) and 3-hydroxy-3-methylglutaryl CoA reducatase(HMG-CoA reductase) were done with 3T3-L1 cells to investigate the ant-obesity effect. Also,cell viability analysis were done to see to toxicity of SJH.Results: Individual extract of SJH showed significant decrease in TNFα and AMPK transcription while PPARγ showed significant increase. Combined extract and individual extract of SJH both showed decrease in HMG-CoA reductase. DPPH free radical scavenging ability and total phenolcompound was analogous between two groups. Conclusions: Individual extract of SJH appears to be more effective in anti-oxidation andanti-obesity effect compared to combined extract of SJH.
백출 및 발효백출의 장점막 투과성 개선 효과 및 항염증효과
한경선 ( Kyung Sun Han ),김기철 ( Ki Cheol Kim ),왕경화 ( Jing Hua Wang ),김호준 ( Ho Jun Kim ) 한방비만학회 2013 한방비만학회지 Vol.13 No.1
The aim of this study is to investigate anti-imflammatory and protective effect for intestinal epithelial cells with Atractylodes macrocephae (AM), a traditional Korean Herbal medicine and fermented Atractylodes macrocephae (FAM) with Lactobacillus plantarum. Methods: HCT-116 and Raw 264.7 cells were used in this study. Using NO assay, we measured lipopolysaccharide (LPS)-induced anti-inflammatory effect. We measured permeability of intestinal epithelial cells with transepithelial electrical resistance and horseradish peroxide flux assay. Water soluble tetrazolium salt assay was used to see cell proliferation. All the results were presented in mean and standard deviation. We used Student`s t-test for analyzing significance of results. Results: In Raw 264.7 cells NO production decreased 22.4% with pre-treatment of AM and FAM, especially with FAM in high concentration. In HCT-116 cells LPS-induced intestinal permeability had a protective effect with both AM and FAM, which was also tend to be proportional to the concentration. Cell viability increased up to 135.52% after treatment of high concentration of FAM in HCT-116, while there was no significant change in Raw 264.7 cells with herb treatments. Conclusions: These results show evidence that AM, especially fermented ones, significantly reduced intestinal membrane permeability. They also had a protective effect as well as an anti-inflammation effect for HCT-116 and Raw 264.7 cells. This suggest that FAM may be a therapeutic agent for Leaky gut syndrome by reducing intestinal permeability.
원주의 향토 음식 발굴 및 인지도에 관한 연구 : 원주시민과 조리인을 대상으로 Comparison between Residents and Cooks
한경선,송병춘 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.4
The purpose of this research was to have a proper understanding, to have a concern about native local foods and to discover unknown them in Wonju. The data was obtained by use of questionaries to residents(1977 persons) and cook(172 persons) in Wonju and statistical analysis was performed . Frequency and percentage were acquired using SPSS program. To turn out the signisicant difference between general conditions and each groups t-test and F-test were used. The results of this survey had briefly summarized as follows 1. The results were total 99 kinds of food revealed as a native local foods and 9 kinds of the special products of Wonju. 2. The main materials were potato, com, buckwheal, acom, pheasant, mushroom, arrowroot, and wild edible greens. 3. The local foods in Wonju were were formed with it's own natural material and cooked by original cooking method. 4. The highest perceptional score items were the hot Tang(Hwangtaehaejangguk, chueotang, Oritang, Gamjatang, Minmulmaeuntang, Tojongdakbaeksuk, Hwanggibaeksuk, Eomnamusamgyetang), and the Bap(Bibimbap, Ssambap, Sanchae-jeongsik) and the noodles(Potato sujebi, Dongchimimakhukso, Olchaengiguksu, Jangsujebi, arrowroot noodle,Gamjaongsimi)
한국음식 종목의 총람보고 I : 밥 , 죽 , 미음 , 국수 , 떡국 , 수제비
김미경,윤서석,한경선 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1
It is quite natural that the preference of food should be changed by the effect of the social environments and economic conditions of each period, however, the Korean traditional food has been enrooted firmly as one of the fundamental elements in our life which has been formed in harmony with the natural surroundings and the human life patterns in Korea. As a result of my study on Korean food through various documents and papers which were published in the part from Yi Dynasty till now, about 4,000 items were collected. This paper is prepared to report some of those items with a brief summary.