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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.
임상연구 : Sevoflurane 마취하에 편도절제술을 받는 소아에서 발관 전 Lidocaine의 일회 정주는 각성 흥분과 발관 후 기침을 감소시킨다
이지연 ( Ji Yeon Lee ),김종훈 ( Chong Hoon Kim ),김수환 ( Soo Hwan Kim ),김준식 ( Joon Sik Kim ),이기영 ( Ki Young Lee ) 대한마취과학회 2007 Korean Journal of Anesthesiology Vol.53 No.4
Background: Sevoflurane is widely used to ambulatory pediatric anesthesia. But, sevoflurane is associated with a high incidence of emergence agitation in children. In this study, we examined the effect of single intravenous lidocaine prior to extubation on emergence agitation and cough in children undergoing adenotonsillectomy. Methods: All patients received a standardized anesthetic regimen with 2-3% sevoflurane in 50% O2/N2O after anesthetic induction with intravenous glycopyrrolate 0.004 mg/kg, thiopental 5 mg/kg and vecuronium 0.1 mg/kg. In a double-blinded trial, 120 children (3-9 years) were randomly assigned to receive normal saline 0.1 ml/kg (Group C), 1% lidocaine 1 mg/kg (Group L1) or 2% lidocaine 2 mg/kg (Group L2), at 1 min after beginning of spontaneous respiration. After extubation, the sedation score and the incidence of agitation and cough were recorded. Results: The incidence of agitation and cough in Group L1 and L2 were significantly less than Group C (P<0.05). At 5 min after arrival at postanesthetic care unit (PACU), more patients in Group L1 and L2 were in deeper sedation (the sedation score ≥ 2) than Group C. More patients in Group L1 were in deeper sedation than Group L2 and C at 10 min after arrival at PACU. Conclusions: We conclude that intravenous lidocaine prior to extubation reduces emergence agitation and cough after sevoflurane anesthesia in children undergoing adenotonsillectomy. (Korean J Anesthesiol 2007; 53: 458~62)
화침요법(火針療法)에 관(關)한 문헌적(文獻的) 고찰(考察)
신용승,우수진,임수일,임재용,김종훈,김덕호,Shin, Young-seung,Woo, Su-jin,Lim, Su-il,Lim, Jae-yong,Kim, Chong-hoon,Kim, Dok-ho 대한침구의학회 2003 대한침구의학회지 Vol.20 No.4
Burning acupuncture is one of the methods of curing and preventing many kinds of diseases by inserting and taking out of the needle into particular points of the body so called acupuncture points, using a heated Dae-Chim which is one of the nine kinds of needles used in ancient times or by inserting a thick needle after its been heated to certain temperature. Nowadays in China, Burning Acupuncture is used thoroughly from musculoskeletal diseases to, internal medicine, gynecology and many other clinical departments. But in Korea, this method of cure is practiced by only a few clinicians, therefore by studying historical documents, our object is to recognize the importance of the Burning acupuncture and to offer the basis for the scientific researches and clinical application.