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김학연 현대문법학회 2013 현대문법연구 Vol.73 No.-
The primary purpose of this paper is to show the syntactic structure of reduplicative copula is is constructions found in recent speeches. Perhaps it should be regarded as a pleonasm, a kind of repetition. But the advantage of analyzing it from the perspective of syntax becomes clear when we derive the structure based on recent syntactic assumptions. The non-standard structure of pseudo-cleft structure, whP is is that ... can be interpreted as being the product of unpacking the topic phrase in C-domain, while leaving the focus phrase in vP domain. The linking of the two phrases is manifested by the reduplication of BE, the first one being the Case marker, the second one being the focus marker inserted late.
The Low Origin Hypothesis for "There" Constructions
김학연 대한언어학회 2007 언어학 Vol.15 No.1
The primary goal of this paper is to show the proper syntactic position for the generation of the expletive there. We advocate the "low origin" hypothesis in which it is argued that the expletive there is merged in the specifier position of v and agree locally with its associate NP. We employ the strict successive cyclicity to explain the peculiar behaviors of the expletive constructions. We also argue that the expletive there has Case and its associate NP bears partitive Case, providing a way to dispense with the EPP or Inverse Case Filter.
김학연,정종연,최지훈,최윤상,한두정,이미애,이장현,백현동,김천제,Kim, Hack-Youn,Jeong, Jong-Youn,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Lee, Mi-Ai,Lee, Jang-Hyun,Paik, Hyun-Dong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.3
The objective of this study was to determine the effects of 0.6% vitamin C (VC), 5% ethanol extract of B. polyfermenticus SCD (EB), and a mixture of 0.3% vitamin C and 2.5% B. polyfermenticus SCD ethanol extract (CB) on the physicochemical properties of cooked ground pork during storage. The changes in pH of VC, EB, and CB were smaller than was observed with the control (CON, no added antioxidant). VC, EB, and CB exhibited significantly lower TBARS values than CON during storage (p<0.05). Longer storage periods resulted in higher TBARS values (p<0.05). VBN values for VC, EB, and CB were significantly lower than CON (p<0.05). The L values of CON and VC were higher than EB and CB (p<0.05). The a value of VC was significantly lower than CON, EB, and CB during storage (p<0.05). The b values of all samples significantly increased during storage (p<0.05). The addition of vitamin C and B. polyfermenticus SCD to cooked ground pork did not significantly affect sensory evaluations during the storage period (p>0.05). Further studies are needed to develop other meat products containing B. polyfermenticus SCD with acceptable physicochemical properties.
김학연,김건중,이종완,김계웅,최주희,김현욱,윤요한,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1
The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.
EPP and Derivational Interpretation of Scrambling Chain
김학연 한국영미어문학회 2003 영미어문학 Vol.- No.69
EPP and Derivational Interpretation of Scrambling Chain
Pure EPP and Scrambling Revisited
김학연 한국영미어문학회 2005 영미어문학 Vol.- No.77
In scrambling, the properties of focus-feature, the A'-movement after D- stranding, and {P}-feature seem to be very similar to that of the pure EPP-feature. Thus, pure EPP analysis can explain various kinds of scrambling which have been main issues. However, for anaphor binding in pure EPP-driven scrambling, I propose the principle (30). (27) a. When an element scrambles out of its original CP, it loses its ɸ-feature, but an anaphor can lose it even in CIS. b. A scrambled element can not bind its anaphor if it has no ɸ-feature'. But there remains a problem waiting for further study. That is doubly scrambled adjunct which leaves a trace in the scrambled CP. To solve the problem, Saito (2003) suggested revised PBC, and Kim (2005) employed Boeckx' (2004) idea in which all adjuncts except 'why' can not be applied to chain splitting because they don't have ɸ-feature.