Perceptions and Functions of Korean Mianhada : Comparison with American English Sorry

Yu. Kyong-Ae 한국사회언어학회 2017 사회언어학 Vol.25 No.2

Yu, Kyong-Ae. 2017. “Perceptions and Functions of Korean Mianhada : Comparison with American English Sorry ”. The Sociolingusitc Journal of Korea 25(2), 197~224. Sociopragmatic and pragmalinguistic conventions for apology vary from culture to culture. While the illocutionary purpose of apologizing in English is “the speaker s sense of social obligation” (Wierzbicka 1987: 215~217) and Japanese sumimasen involves “social-self with a social alter” (Ide 1998: 524), this study argues that Korean mianhada is an apology from the speaker s moral perspective linked with collective-self. Employing Wierzbicka s (1987) Natural Semantic Metalanguage, this study discusses that sorry is a separate concept but mianhada is a nebulous concept mixed with other emotions, e.g., thank and love . In addition, presenting the examples from corpus-based dictionaries, COCA, and the Sejong 21 st Century Corpus, this study discusses that sorry is authentically used as indirect and ritualistic apologies while mianhada is used as direct, indirect, ritualistic and substantive apologies. Finally, distinguishing main functions of mianhada into a sincere apology, a pseudo-apology, gratitude, a request initiator, a preclosing signal, and a territory invasion signal to strangers, this study provides cultural and ethnographical explanations.

프락토올리고당을 사용한 집청액이 약과의 질에 미치는 영향

이경애 순천향대학교 기초과학연구소 2000 순천향자연과학연구 논문집 Vol.6 No.1

The dipping a syrups for Yackwa were prepared replacing sucrose with 0∼50% fuctooligosaccharides. Yackwa was evaluated for physical and sensory characteristics. Frucooligosaccharides increased dehydration rate, and decreased fat absorption and dipping syrup absorption rate. The sensory characteristics of a Yackwa were evaluated. Yackwa prepared fructooligosaccharides replacing with sucrose perceived more acceptable by panels. The acceptability significantly correlated with shinness(p<.01), moistness(p<.05) and roasted taste(p<.01). Therefore, fructooligosaccharide should be a good alternative for sucrose in dipping syrup-making because the fructooligosacchides made a Yackwa more acceptable.

綿織物이 韓國服飾에 미치는 影響

김경애,송유미 又石大學校 1988 論文集 Vol.10 No.-

This treatise is to be organized to examine how korean clothing and ornament has been influenced by cotton fabric which had been transmitted in 1362. (the 12th years government of king Kong-Min of Korea dynasty) This study focuses itself on the transition processing of the cotton fabric which was means of taxes and currency due to encouragement of government from early choson dynasty and on the relation between the cotton fabric with Korean clothing and ornament in the periods, classes, seasons, and care axpects 1) In the periods aspect, the cotton fabric developed fastly from the early term to the middle and latter term in choson dynasty because of much more harvest in a short period than hemp cloth, ramie cloth, and silk. 2) In the classes aspect, it was dressed popularly from servants and commoners to nobles according to softness and thickness of textures. 3) In the seasons aspect, it was used for four seasons as a one-ply on summer, double-ply on spring and fall, and putting the cotton wool between fabric. 4) In the care aspect, it was smoothed after washing with caustic soda and starching because it is stronger than hemp cloth. ramie cloth, and silk. Conclusively, it is recognized that Korean clothing and ornament is affeted by the cotton fabric greatly.

식품표시에 관한 소비자 교육의 효과

이경애,김향숙 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.5

The effect of consumer education on food label was investigated by conducting a survey. The questionnaire had been collected from university students in Choongnam and Chungbuk province, and total 462 answers were collected and analyzed. Awareness and understanding of food label appeared to be improved by consumer education. Especially, the respondents showed a good understanding on food additive labeling after consumer education. However, most respondents misrecognize ‘sell by date’as ‘expiration date’. The results suggested the necessity of consumer education on the shelf life of foods.

직장인의 여가활동 유형과 여가만족의 관계

최성애,김경식 한국스포츠리서치 2004 한국 스포츠 리서치 Vol.15 No.5

The primary purpose of this study was to analyse the relationship between type of leisure activities and leisure satisfaction among the employee. Namely, there was to examine the difference of psychological, educational, social, physiological, relaxational, environment satisfaction according to type of leisure acitivities. The subjects of this study were sampled from 250 peoples dwelling in Seoul. The data collected questionnaire designed for this study were consisted of responses to items constructed to represent each variable, The reliability of questionnaire is Cronbach' α= .917. For data analysis, reliability analysis, oneway ANOVA were used. The major findings obtained from this study were following. First, type of leisure acitivities influences on the psychological satisfaction, Sports activities are higher than others' activities in psychological satisfaction. Second, type of leisure acitivities influences on the educational satisfaction Social activities are higher than others' activities in educational satisfaction. Third, type of leisure acitivities influences on the social satisfaction. Social activities are higher than others' activities in social satisfaction. Fourth, type of leisure acitivities influences on the physiological satisfaction. Sports activities are higher than others' activities in physiological satisfaction. Fifth, type of leisure acitivities don't influence on the relaxational satisfaction. Sixth, type of leisure acitivities don't influence on the enviornmental satisfaction.

올리고당이 집청액 및 약과의 특성에 미치는 영향

이경애 순천향대학교 기초과학연구소 2001 순천향자연과학연구 논문집 Vol.7 No.1

Effects of oligosaccharides on the dipping syrups of Yackwa were investigated. Isomaltooligosaccharide and fructooligosaccharide were used as oligosaccharides. Physical characteristics including apparent viscosities and color values of dipping syrups, and textural characteristics of Yackwa were investigated. Addition of oligosaccharides to dipping syrups increased apparent viscosity and lightness, and increased yellowness. Springiness, gumminess and brittleness among textural characteristics of Yackwa were increased by replacing sucrose with oligosaccharides.

방사선 조사 달걀을 사용한 마요네즈의 특성

이경애 순천향대학교 기초과학연구소 2000 순천향자연과학연구 논문집 Vol.6 No.2

Effects of irradiated egg yolks on the mayonnaise preparation were investigated. Eggs were irradiated in their shells to 0∼2kGy. Irradiation increased viscosity, and decreased emusion stability of mayonnaise. Mayonnaise became lighter and less yellowish preparing with irradiated egg yolk. Mayonnaise with irradiated egg yolk was perceived lighter, more viscous by panels(p<0.05). Egg yolk irradiated at 1kGy made mayonnaise more acceptable than other mayonnaise(p<0.05). Viscosity was significantly correlated with color and spreadability(p<0.01).

Benzo(a)pyrene이 Escherichia coli의 성장에 미치는 영향

김애경,서혜령 曉星女子大學校 藥學大學 學生會 1992 曉星藥誌 Vol.6 No.-

This study was carried out to investigate the influence of benzo(a)pyrene-environmental toxicant-on intestinal bacterial growth. As the results are the growth of E.coli was inhibi-ted in proportion to concentration of benzy(a)pyrene and its effect was most remarkable at exponential phase.

학생식당의 이용실태 및 만족도

이경애 순천향대학교 학생생활연구소 2003 學生生活硏究 Vol.11 No.-

This study was to assess students' attitude and satisfaction of university foodservices, 'Cafeteria' and 'Hanwoori'. The purpose of this study was to provide recommendation on improving the quality of the university foodservices. Questionnaires were distributed to 400 Soonchunhyang university students. A total at 344 students responded with a usable response rate of 86.0%. The survey was conducted between May 19 to may 23, 2003. The results of this study were as follows : 1) Students visited university foodservices more ferquently for lunch than for breakfast or dinner. Most of the students had lunch once or twice a week at university cafeteria. 2) The students' first choice depended on taste in food selection. The main reasons for eating at university cafeteria were 'the low meal price' and 'saving time'. The first complaint factor on university foodservices was 'the taste of food'. 3) Students were more satisfied with the price than other factors. They answered 'the variety of menu' as the least satisfied factor in university foodservices. The satisfaction score for 'Cafeteria' in most of factors (taste. portion size. menu variety, nutrition, hygiene and atmosphere) was higher than for 'Hanwoori', suggesting more satisfied with 'Cafeteria' than 'Hanwoori'. 4) The matters like 'more delicious food' and 'more various meal' were pointed out to be improved. In conclusion, development of more tasty food and various menu items might be necessary for enhancing the quality of university foodservices.

김승옥 소설에서의 '자기세계' 양상

윤애경 고려대학교 한국학연구소 2000 한국학연구 Vol.12 No.-