초등 국어 교과 ｢쓰기｣교육을 서예로 대체해야 할 필요성과 그 방안

장미옥(Jang, Mi Ok),이은혁(Lee, Eun-hyuk) 한국서예학회 2009 서예학연구 Vol.0 No.15

공교육의 시발점인 초등교육에서 국어 교과는 순수한 언어의 활용을 초월하여 정체성 및 주체성의 확립에도 큰 역할을 한다. 말하고, 듣고, 읽고, 쓰는 가운데 스스로 자신의 생각을 표현함으로써 존재의 가치를 확인한다. 언어생활에서 말하고,듣고, 읽는 행위는 영속성을 갖지 못하지만, 쓰기는 그 행위가 비록 다른 것에 비해 더디지만 시간적 영속성 즉 역사성을 지니는 매우 중요한 활동이다. 그러므로그 내용의 여하를 떠나 쓰는 행위 자체에 역사성이 부여되는 쓰기(글씨쓰기) 교육을 국어교육에서 도외시하는 것은 비역사적인 처사이다.본고는 초등학교 국어 교과서의 구성과 쓰기 교육의 실태를 분석하고, 이를토대로 쓰기 교과에서 행해지고 있는 ‘글씨쓰기’ 교육을 서예로 대체하기 위한방안을 논한 것이다. 이를 위하여 현행 국어 교과서에서 사용하는 ‘쓰기’의 개념에대하여 검토하고, 종래에 행해졌던 글씨쓰기와 서예 교육의 관계에 대해서도 살펴보았다. 본론에서는 현행 국어 교과에서 글씨쓰기 교육의 필요성을 피력한 뒤, 서 예 대체 방안을 제안함으로써 현행 교육과정의 개정필요성을 제기하였다.인성의 형성에 큰 영향을 미치는 초등교육에서 쓰기(글씨쓰기) 교육은 의미 이상의 가치를 지닌다. 글씨쓰기는 그 도구에 따라 다양한 형태로 나타나지만, 그 중에서도 전통적으로 가장 중시된 것은 붓(모필)을 이용한 글씨쓰기 교육이었다. 어떤 내용을 글로 적는 단순한 행위가 아니라 바르고 정확한 글씨로 표현하는 능력을 기르고, 더 나아가 보는 이로 하여금 아름다움을 느낄 수 있도록 쓰게 하였다.그러한 과정에서 잘못된 마음과 몸자세를 바로잡고, 나아가 글자의 구조 원리와 미의식을 터득할 수 있기 때문이다. 따라서 국어 교과의 ‘쓰기’ 교육을 붓(모필)을 이용하여 실행한다면, 아름다운 언어생활을 도모하고 아울러 인성을 함양하며 역사에동참하는 기회를 동시에 부여받을 수 있다. 이에 시험적으로 교과과정에 의한 글씨쓰기 교육을 강화하기 위한 몇 가지 방안을 제시하였다. Education is directly related to human life. Through education, humans have pursued all kinds of principles and explored the goals and values of life via endless reflections and cultivations in the large sense and mastered the fundamental knowledge and methods required to lead a life in the small sense. Education reflects times and regions. Regardless times and regions, education has always been given. Regardless of East and West and ancient and modern times, education has always been provided for the sake of better life. Each time period and region has its own values, which are reperceived, systemized, practiced, completed and reflected into life once again through education. Therefore, it's safe to argue that education proper for times and regions make a huge contribution to realistic life. Closely related to "writing" in the Korean subject, calligraphy education was traditionally given in the field of humanities. With the segmentation and specialization of the subjects following the modernization of education, however, it was transferred to the art subject. Today it takes up a small part in the art subject. Boasting the longest history and heritage along with alphabets, calligraphy has increasingly been neglected and losing its ground in modern education, which is an unfortunate reality. There is a strong emphasis on the activation of writing and calligraphy education in order to Make Korean a part of daily life, promote the modernization of Korean, cultivate the devastated personality, and heighten the Korean people's pride and aesthetic consciousness. This study conducted an analysis of the composition of the elementary "Korean" subject and the current state of writing education and discussed the plans to the replace current "writing" education of the "writing" subject with calligraphy. After reviewing the concept of "writing" used in the current Korean textbooks, the investigator examined the relations between the old writing and calligraphy education. A need for writing education in the current Korean subject was maintained, and then plans to introduce calligraphy were suggested to raise a need to revise the current curriculum. The Term "writing" seems to be more rational than "calligraphy" in implementing the plans in the elementary Korean subject. One of the reasons is that "writing" is a more universal and comprehensive term, and the other is that it doesn't overlap with "calligraphy" used in the unit learning of the current art subject.

Polycarbonate/Poly(butylene adipate-co-terephthalate) 블렌드의 상용성 및 결정성에 관한 연구

장미옥 ( Mi Ok Jang ),남병욱 ( Byeong Uk Nam ),김승범 ( Seung Beom Kim ),배진우 ( Jin Woo Bae ) 한국공업화학회 2011 응용화학 Vol.15 No.1

Polycarbonate (PC) and poly(butylene adipate-co-therephthalate)(PBAT) were melt blended using twin screw extruder. The phase morphology of PC/PBAT blends indicated a homogeneous structure by scanning electronic microscopy (SEM). Dynamic mechanical analysis revealed that there is shift of two tano toward each other. Especially, the both tanopeaks closely approach each other in case of PC/PBAT (75/25). It is thought that this is attributed to transesterification occurred during the melt mixing. WAXD results showed that the intensity of crystalline diffraction peaks of PBAT decreased with an increase of PC contents in the blends.

요양병원 간호사의 표준주의지침 수행도에 미치는 영향요인

장미옥(Mi Ok Jang),이진희(Jin Hee Lee) 한국응용과학기술학회 (구.한국유화학회) 2021 한국응용과학기술학회지 Vol.38 No.3

본 연구는 요양병원에서 근무하는 간호사를 대상으로 표준주의지침 수행도에 미치는 영향 요인을 파악하기 위해 실시되었다. 분석결과 표준주의지침 인식 8.50, 건강신념 3.76점(하위영역- 지각된 민감성 4.03점, 지각된 심각성 4.04점, 지각된 유익성 3.91점, 지각된 장애성 3.54점, 행동계기 2.92 점), 표준주의지침 수행도 37.90점이었다. 표준주의지침 수행도는 표준주의지침 인식(r=0.419, p<.001), 건강신념(r=0.443, p<.001), 건강신념 하위영역인 지각된 민감성(r=0.169, p=.044), 지각된 유익성 (r=0.207, p=.013), 지각된 장애성(r=0.486, p<.001), 행동계기(r=0.204, p=.014)와 양의 상관관계가 있었다. 표준주의지침 수행도에 미치는 영향요인은 지각된 장애성(β=0.373, p<.001), 행동계기(β=0.271, p<.001), 표준주의지침 인식(β=0.245, p=.004) 이었고 설명력은 32.5%이었다. This study was conducted to identify the factors affecting the compliance of standard precautions for nurses working in long term care hospitals. As a result of the analysis, 8.50 points in perception of the standard precautions, 3.76 points in health beliefs(subcategories- 4.03 points in perceived sensitivity, 4.04 points in perceived seriousness, 3.91 points in perceived benefits, 3.54 points in perceived barrier, 2.92 points in cues to action), 37.90 points in compliance status of the standard precautions. The performance of the standard precautions was positively correlated with perception of the standard precautions(r=0.419, p=.001) and health beliefs (r=0.443, p<.001), perceived sensitivity (r=0.169, p=.044), perceived barrier(r=0.486, p<.001), perceived benefits (r=0.207, p=.013), cues to action (r=0.204, p=.014). The compliance status of the standard precautions was influenced by the perceived barrier(β=0.373, p<.001), cues to action (β=0.271, p<.001), perception of the standard precautions(β=0.245, p=.004)explanatory power was 32.5%.

감태 첨가가 배추김치의 숙성 중 품질에 미치는 영향

이현아(Hyun-Ah Lee),송영옥(Yeong-Ok Song),장미순(Mi-Soon Jang),한지숙(Ji-Sook Han) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.1

감태의 첨가량을 달리하여 김치를 제조한 후 5℃에서 28일 동안 숙성시키면서, pH와 산도, 젖산균수 변화, 환원당 함량, 색도의 변화 및 관능성을 측정하였다. pH 및 산도는 담근 초기에는 감태 첨가량이 많을수록 pH는 낮아지고 산도는 높았다. 그러나 감태 첨가량이 많을수록 pH가 완만하게 감소되어 감태 첨가 김치의 발효숙성이 더디어짐을 알 수 있었다. Leuconostoc sp.와 Lactobacillus sp. 등의 젖산균수는 담금 초기에는 감태 첨가에 따라 큰 차이를 나타내지 않았지만 발효 숙성이 진행됨에 따라 Leuconostoc sp.의 경우 배추김치는 숙성 16일째, 감태 첨가 김치에서는 숙성 20일째까지 그 수가 증가하다가 그 이후에는 완만하게 감소하였다. 환원당 함량에서는 감태의 첨가량이 많을수록 환원당의 함량도 높았으며, 발효가 진행됨에 따라 모든 군에서의 환원당 함량이 감소되었다. 감태 첨가 김치는 발효가 진행될수록 명도가 감소하였고, 감태김치의 적색도는 적숙기까지는 증가하다 감소하는 경향을 나타내었다. 또한, 생김치일 때 관능적 특성을 보면 전체적인 선호도는 감태를 첨가한 것이 첨가하지 않은 배추김치보다 높았고, 감태 첨가량에 따른 선호도는 15%가 가장 높았다. 적숙기 상태의 김치에서도 생김치일때와 동일하게 감태 15% 첨가 김치의 평가가 가장 좋았다. To improve kimchi qualities, Ecklonia (E.) cava of 5%, 15% or 25% were added and the qualities investigated by measuring changes in physicochemical, microbiological, and sensory characteristics during fermentation at 5℃. The pH of kimchi with E. cava added decreased and acidity increased. The number of Leuconostoc sp. in kimchi reached its maximum at the optimum fermenting stage, the 16<SUP>th</SUP> day in control kimchi and the 20<SUP>th</SUP> day in the kimchi added E. cava. The optimum fermenting stage of the kimchi was retarded due to adding the E. cava. The reducing sugar contents was highest in kimchi with 25% E. cava during the early stage of fermentation. According to Hunter"s color values, the lightness of the kimchi with E. cava added decreased during fermentation, while the redness increased as fermentation proceeded. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi with 15% E. cava.

초등학교 특별활동의 운영실태 및 개선방안에 관한 연구

유광찬 ( Kwang Chan You ),장미옥 ( Mi Ok Jang ) 한국초등교육학회 2003 초등교육연구 Vol.16 No.1

The purpose of this study was analyze how extra curriculum activities of the 7th national curricula are operated in elementary schools and to seek ways to improve extra curriculum activities are highly recognized. However, because of shortage of leadership, time, and facility the extent of interest and attitude about extra curriculum activities are below that of recognition. For an efficient operation of extra curriculum activities, it is necessary to provide various leadership training program and sufficient equipments. The results showed that teachers mostly made a plan to operate extra curriculum activities. In general, the level of application of parents and local people is very limited. Teachers regarded shortage of facility and equipments as the most direct factors to unsuccessful operation of extra curriculum activities. Large number of respondents thought time for extra curriculum activities is sufficient. In conclusion, for human resources, the effort of a school and a local community is to the preceded. Besides, money, facility, and equipments need to be supported and efficiently distributed. In the five activity fields of extra curriculum activities, teachers laid emphasis on a development activity and students also concentrated their attention on that. The level of reflection of learners` request was low. This means that a teacher has a more influence than a student has in the program and operation of extra curriculum activities.

감태 첨가가 배추김치의 숙성 중 품질에 미치는 영향

이현아 ( Hyun Ah Lee ),송영옥 ( Yeong Ok Song ),장미순 ( Mi Soon Jang ),한지숙 ( Ji Sook Han ) 부산대학교 김치연구소 2013 김치의 과학과 기술 Vol.16 No.-

To improve kimchi qualities, Ecklonia (E.) cava of 5%, 15% or 25% were added and the qualities investigated by measuring changes in physicochemical, microbiological, and sensory characteristics during fermentation at 5oC. The pH of kimchi with E. cava added decreased and acidity increased. The number of Leuconostoc sp. in kimchi reached its maximum at the optimum fermenting stage, the 16th day in control kimchi and the 20th day in the kimchi added E. cava. The optimum fermenting stage of the kimchi was retarded due to adding the E. cava. The reducing sugar contents was highest in kimchi with 25% E. cava during the early stage of fermentation. According to Hunter`s color values, the lightness of the kimchi with E. cava added decreased during fermentation, while the redness increased as fermentation proceeded. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi with 15% E. cava.

재량활동의 운영실태 및 개선방안에 관한 연구

유광찬 ( Kwang Chan You ),장미옥 ( Mi Ok Jang ) 한국초등교육학회 2002 초등교육연구 Vol.15 No.2

This research`s object is primary school, This research investigated and analyzed the actual conditions of organization and operation, found the problem of it, and then searched the improvement plan of creative discretional activities for education focused on consumers about lower grades curriculum applied seventh curriculum These are summary of these research. 1. Teachers understood the discretional activities well. also they were interested in it but they attended the discretional activities formally for short skill of instruction and time. 2. Teacher plan the discretional activities without character of parents` of students, students` communities. Teacher`s association like society for curriculum, committee for discretional activities organization were not established or, if any, were not run by. But teachers` association at same grades were activated. Factors influenced discretional activities learning environments like materials, faculties, expenses. And factors which increase learning effect related to development of texts. Almost teacher satisfied with not only operation of discretional activities but also 68 hours assigned curriculum. Most of schools assigned with hours for a week to discretional activities Teacher thought such organization and operations on times are enough. But they thought they were operated formally. 3. Teachers focus on creative discretional activities than text-related discretional activities. There are many text activities related to general subjects on their contents. Korean and Mathematics classes are true of intensifying-supplemented learning. Text-activities related to general subject education of human nature, instuction about basic life habit, environmental education, and education of citizens. Among these they chose and instruct two to six scopes. And subject investigation learning like chinese letters, computer, English etc are true of self-study activities. Students` requests were reflected a little on discretional activities contents. But grades level were considered discretional activities construction. In view of teachers, students are the most interested in experience activities contrary to intensifying-supplemented learning.

용액 블렌딩법에 의한 PPC(Polypropylene carbonate)와 PLLA 및 PC와의 상용성

정동석 ( Dong Seok Jeong ),남병욱 ( Byeong Uk Nam ),김난수 ( Nan Soo Kim ),장미옥 ( Mi Ok Jang ) 한국공업화학회 2009 응용화학 Vol.13 No.2

감염 ; 파상풍 환자의 합병증 빈도와 원내 폐렴발생의 위험인자 분석

이성지 ( Sung Ji Lee ),강승지 ( Seung Ji Kang ),장미옥 ( Mi Ok Jang ),정숙인 ( Sook In Jung ),박경화 ( Kyung Hwa Park ) 대한내과학회 2009 대한내과학회지 Vol.77 No.1

Background/Aims: Tetanus is a fatal disease and various complications affect its prognosis. In Korea, tetanus cases have been reported, but no studies, thus far, have examined its complications. We investigated the complications of tetanus and analyzed the risk factors for nosocomial pneumonia, one of most common complications of tetanus. Methods: We retrospectively reviewed the clinical features, treatment, and complications of 42 patients diagnosed with tetanus at Chonnam National University Hospital from January 1999 through June 2008. The severity of tetanus was assessed using the APACHE II and Ablett scores. We compared two groups, one with nosocomial pneumonia and the other without it, and analyzed the risk factors for nosocomial pneumonia. Results: Forty-two patients (13 men, 29 women) were enrolled. Only three of them had received a primary tetanus vaccination; the others had not received primary or booster vaccinations. Twenty-one patients needed mechanical ventilation. The most common infectious complication was pneumonia (47.4%), followed by blood stream (15.8%) and urinary tract (13.2%) infections. Regarding noninfectious complications, dysautonomia was also common, including fluctuating blood pressure (31.6%), arrhythmias (26.3%), and cardiac arrest (7.9%). Nosocomial pneumonia was associated with autonomic disturbance (OR=32.0, 95% CI 1.9-524.2; p=0.005) and length of stay in the intensive care unit (OR=1.145, 95% CI 1.02-1.29; p=0.024) in the multivariate analysis. Conclusions: Careful monitoring and treatment of complications are essential in managing tetanus, along with specific therapy for tetanus itself. Education and tetanus immunization are important for preventing the disease, especially in high-risk areas. (Korean J Med 77:84-90, 2009)

수산물 첨가 김치의 이화학적 특성 변화 및 관능성

우민지 ( Min Ji Woo ),최정란 ( Jung Ran Choi ),김미정 ( Mi Jeong Kim ),장미순 ( Mi Soon Jang ),조은주 ( Eun Ju Cho ),송영옥 ( Yeong Ok Song ) 부산대학교 김치연구소 2012 김치의 과학과 기술 Vol.15 No.-

This study was conducted to investigate the physicochemical characteristics of seafood added kimchi (SAK) during fermentation and its sensory properties. Korean cabbage kimchi (KCK) and four different SAKs were prepared and stored at 5℃ for eight weeks. The SAKs contained pre-treated octopus, squid, abalone, and webfoot octopus added at 12% (w/w) to the brined Korean cabbage. The fermentation patterns of SAKs were similar to those of KCK, indicating that the SAKs followed a typical fermentation process. Comparison of the physicochemical characteristics of SAKs with KCK revealed that the pH and acidity of SAKs was higher. The maximum concentrations of Lactobacillus spp. and Leuconostoc spp. for SAKs ranged from 8.31~8.85 and 7.60~8.14 log CFU/mL, respectively, which were higher than those for KCK. Therefore, the production of organic acids by microorganisms was greater in SAKs, which explained the higher acidities of the SAKs. Nitrogenous compounds hydrolyzed during fermentation, as well as reducing sugars and other nutritious compounds in SAKs might provide a good medium for lactic acid bacterial growth. Sensory evaluation was carried out using optimally ripened kimchi (pH 4.3±0.1, acidity 0.7±0.1), and the scores for sour taste, sour smell, and carbonated taste were significantly lower for SAKs than KCK. In the preference test, texture and overall acceptability were significantly higher for SAKs than KCK. Significant differences were not observed among SAKs upon subjective and preference evaluations. In conclusion, the fermentation patterns of SAKs were normal, regardless of seafood sources, and their sensory characteristics were comparable to or superior than those of KCK due to free amino acids, nitrogenous compounds produced during the fermentation, and reducing sugar present in the seafood.