Licensing of MSCs and Expletive There

김학연(Hakyeon Kim) 한국영미어문학회 2004 영미어문학 Vol.- No.72

In Agr-less model, Exp and Subj are Specs of T with Tomax as head, Uninterpretable [D] feature of Exp in tbe outer Spec of T is deleted by adjoining [N] of the associate NP through free riding when FF(A) adjoins to matrix Tomax to cbeck Case and φof T. If the uninterpretable strong [nominal] feature of T is cbecked but not erased acrorrung to parametric property of T, then Exp with PF effect is inserted in the outer Spec of T from the numeration, obtaining MSCs. The typical example is Icelandic with two Specs when one time of [-erase] is selected. In other words, MSC with [+strong T] tolerates single unforced violation of Procrastinate. In Agree theory, discarding Tomax adjuoction, Exp(there) is taken to be XO(Probe) rather than [D]. The only [person] feature on Exp in normal expletive construction or MSCs is checked through Agree or multiple Agree.

동명사의 국면단위 격점검

김학연(Hak Yeon Kim) 언어과학회 2008 언어과학연구 Vol.46 No.-

The purpose of this paper is to propose that the Case licensing by TP analysis on Clausal Gerund(CG) is more powerful than that of CP analysis. In TP analysis, if the T in CG checks the remnant [F] on v/T in the matrix clause, the T in CG can check its own uCase as well as that of CG`s subject. But this approach has some defects. First, this analysis is limited to only English. Second, -ingGER feature in Romanian language raises to C, thus CG should be considered as CP. Third, it is against the general principle of minimalist program that the analysis considers the Φ-role as a feature. Since a lexical subject can occur in non-finite clauses in some languages, it is a phasal head not tense or Φ-feature that licenses Case. In such languages Case valuation is determined by feature specification in a phase, and null expletive as a probe plays an important role in Case valuation of non-finite clauses. Applying this approach to English CG, a null D head (including affixial and uCase feature) selects non-verbal C because of sharing requirement condition on merged heads. The non-finite C will transfer its uD feature to the proxy T. This feature probes for a DP, ensuring that the subject enters an A-chain with the results of an Accusative or Nominative value. Clause-typing is satisfied by Merge of the GER/PART feature in C and the C-T relationship is guaranteed by the affixial nature of -ing which surfaces on the lexical verbs. However, there remains some problems to be solved.

Scrambling as A`-movement

김학연(Hak Yeon Kim) 언어과학회 2006 언어과학연구 Vol.38 No.-

하이브리드 섬유보강 콘크리트의 휨성능 평가

김학연(Kim, Hag Youn.),김남호(Kim, Nam Ho.),박춘근(Park, Choon Gun.) 한국콘크리트학회 2005 한국콘크리트학회 학술대회 논문집 Vol.2005 No.5

국면영역과 PRO의 격

김학연(Hak-Yeon Kim) 신영어영문학회 2010 신영어영문학 Vol.45 No.-

This paper is to survey the Case checking in terms of Alboiu's(2004, 2006, 2007) revised PRO raising analysis by phase domain, and to apply it to Korean as well as English. The results obtained are; first, Alboiu's (2004) analysis on Rumanian backward control subjunctive presupposes that the control complement must be TP, but the complement in Korean is not TP but CP. Thus the subject DP cannot undergo multiple Agree with higher probes. Second, T in Korean seems to be identical to the [iT,__] feature in Alboiu's(2006) four types of T, but accepting Markman's(2009) idea on Japanese, only C just marks Case because Korean v and T does not bear Ø feature. Third, Alboiu(2007) evidenced that PRO is Case marked in several European languages. However, PRO and lexical DP are in complementary distribution in some English control structures. Therefore, I conclude that in PRO raising analysis, the Case of controller and PRO should be identical, and the other Cases on PRO may be called Default Case depending on various factors. However, there remain a lot of unsolved problems.

닭발 젤라틴 첨가가 재구성 닭고기 육포의 이화학적 및 관능특성에 미치는 영향

김학연(Hack-Youn Kim),이종완(Jong-Wan Lee),김지혁(Ji-Hyuk Kim),김계웅(Gye-Woong Kim) 한국가금학회 2015 韓國家禽學會誌 Vol.42 No.4

본 연구는 닭발 젤라틴 첨가에 따른 재구성 닭고기 육포의 이화학적 및 관능특성 변화에 대하여 조사하였다. 처리 구별로 재구성 닭고기 육포 제조 시 젤라틴을 0%(control), 1%, 2%, 3%를 첨가하여 제조하였다. 일반성분 측정결과, 닭발 젤라틴의 첨가량이 증가할수록 닭고기 육포의 수분과 단백질 함량은 유의적으로 증가하였고(P<0.05), 지방과 회분 함량은 닭발 젤라틴의 첨가량이 증가할수록 감소하는 경향을 보였다. 닭발 젤라틴의 함량이 증가함에 따라 재구성 육포의 pH는 감소하였으며, 수분활성도는 대조구와 처리구 모두 0.83∼0.84의 범위에서 유의적 차이를 보이지 않았다. 메트마이오글로빈은 닭발 젤라틴의 함량이 증가함에 따라 감소하였고, 재수화율과 총균수는 대조구와 처리구 간의 유의적 차이를 보이지 않았다. 닭발 젤라틴의 첨가량이 증가함에 따라 건조수율은 증가하였으며, 전단력은 감소하는 경향을 보였다. 색도는 3% 닭발 젤라틴을 첨가한 재구성 닭고기 육포의 색도가 가장 낮은 값을 나타내었으며(P<0.05), 연도, 풍미, 다즙성, 전체적인 맛에 대한 항목에서 유의적 차이를 보이지 않았다. 이러한 결과로 볼 때, 재구성 닭고기 육포에 닭발 젤라틴을 첨가하여 조직감을 증진시킬 수 있으며, 닭발 젤라틴은 향후 부드러운 재구성 닭고기 육포 제조시 기능성 소재로 활용할 가능성이 있을 것으로 사료된다. This study aimed to investigate the effect of chicken feet gelatin on physicochemical and sensory properties of restructured chicken jerky. Chicken feet swollen with hydrochloric solution (0.1 N HCl) were neutralized with flowing tap water, and gelatin was extracted with hot water at 75℃. The obtained chicken feet gelatin was dehydrated via freeze-drying. Restructured chicken jerky samples were prepared by adding the following amount of chicken feet gelatin 0%, 1%, 2%, 3%. The moisture and protein content of samples increased with an increased chicken feet gelatin. In addition, the drying yield of the samples increased with an increase in chicken feet gelatin. However, the shear force of samples significantly decreased with the increasing chicken feet gelatin content and the shear force of the control samples was the highest (P<0.05). No significant differences, except for color, were observed in the sensory analysis among the treatments. Therefore, usages of chicken feet gelatin can provide improved quality characteristics of restructured chicken jerky.

돼지 등지방 대체로서 닭과 오리 껍질 지방을 첨가한 닭가슴살 유화형 소시지의 대체 효과 분석

김한솔(Han-Sol Kim),이솔희(Sol-Hee Lee),김학연(Hack-Youn Kim) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.2

전기장 과냉각 시스템을 이용한 건조숙성 닭가슴살의 이화학적 특성

김한솔(Han-Sol Kim),이솔희(Sol-Hee Lee),김학연(Hack-Youn Kim) 한국식품영양과학회 2020 한국식품영양과학회지 Vol.49 No.9

본 연구에서는 전기장 과냉각(Electric Field Refrigeration, EFR) 상태와 일반냉장(Commercial Refrigeration, CR) 상태에서 건조숙성 기간에 따른 닭가슴살 숙성육의 이화학적 및 미생물학적 품질특성을 조사하였다. EFR 건조숙성육의 숙성감량과 트리밍감량은 CR 건조숙성육보다 유의적으로 더 낮은 값을 나타내었다(P<0.05). EFR 건조숙성육의 보수력은 3주차부터 유의적으로 증가하였다(P<0.05). EFR과 CR 건조숙성육 모두 숙성 기간이 증가함에 따라 가열감량이 감소하였다(P<0.05). EFR 건조숙성육의 전단력은 숙성 3주차 건조숙성육의 전단력이 0, 1, 2주차 건조숙성육보다 유의적으로 낮은 값을 나타내었다(P<0.05). 숙성 1, 2주차에서 EFR 건조숙성육이 CR 건조숙성육보다 유의적으로 낮은 전단력을 나타내었다(P<0.05). EFR 건조숙성육과 CR건조숙성육의 총균수는 숙성 기간이 증가함에 따라 총균수가 증가하는 경향을 보였으며, EFR 건조숙성육은 CR 건조숙성육보다 지방산패도가 안정적으로 진행되었다. 본 연구결과를 요약하면 EFR 시스템을 적용하여 닭가슴살 건조숙성육 제조 시 이화학적 및 미생물학적 특성이 안정적으로 건조숙성이 진행되며, 3주가 적정 건조숙성 기간이라고 판단된다. This study investigated the physicochemical and microbial characteristics of chicken breast applied with electric field refrigeration (EFR) versus commercial refrigeration (CR). The aging loss and trimming loss of the EFR treatments were significantly higher than those of the CR treatment (P<0.05). The water holding capacity (WHC) of the EFR treatments increased significantly from three weeks (P<0.05). Cooking loss of both EFR and CR treatments decreased significantly with increasing number of dry-aging weeks (P<0.05). The shear force of the EFR treatments was the lowest (P<0.05). The shear force of the EFR treatments was significantly lower than that of CR from one to two weeks (P<0.05). The total plate count of both EFR and CR treatments tended to increase with increasing dry-aging period, thiobarbituric acid reactive substances of the EFR treatments was more stable than that of the CR treatments. The results showed that the application of the EFR system improves the physicochemical and microbial characteristics of chicken breast. Furthermore, chicken breast dry-aging meat was suitable for the dry-aging period until three weeks.

주술관계와 국면확장

김학연(Hak-Yeon Kim) 한국영미어문학회 2011 영미어문학 Vol.- No.101

The aim of this paper is to show that Phase Extension suggested by den Dikken (2006, 2007) is the effective theory to explain not only Locative PP inversion structure but also existential structure. In PP inversion, if head R is empty in small clause, null dative preposition Pø can be raised and incorporated to head R to be licensed. Since the features on predicate head(P) are transferred to RP as a result of raising, the predicate can be visible to the outside F, and the predicate cam be attracted to [Spec, F]. If R is filled, on the other hand, by a lexical element that can not serve as an incorporator, Pø(R) will raise up to F to make predicate visible to F, and thus RP is extended up to FP phase. If there in existential construction is assumed to be base generated in the position of the predicate in small clause RP dominated by DP, the DP inherits phasehood from the RP after the movement of the R to the D. The u[specific] feature on there triggers the expletive move to [Spec, D], since head D bearing [+specific] feature attracts R. There bearing u[Case] to become a probe, raises to the closest [Spec, T] c-commanding T. So raising there to [Spec, D) and [Spec, T] can be ensured without resort to the EPP. In predicate inversion, extending the phase through predicate head-to-R raising or R-to-F raising, the predicate moves across the small clause subject to get its features checked.

응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향

김한솔(Han-Sol Kim),박세림(Se-Rim Park),김정민(Jeong-Min Kim),박신영(Sin-Young Park),김학연(Hack-Youn Kim) 한국축산식품학회 2020 Food and Life Vol.2020 No.2

This study aim to investigate the quality characteristics and antioxidant activity of Ricotta cheese added with Citrus mircocarpa concentrated solution (CCS) as coagulation agent replacement (C2: citric acid 3%, CCS 2%; C3: citric acid 2%, CCS 3%). The quality characteristics include the moisture content, protein content, color, pH, water holding capacity (WHC), viscosity and sensory evaluation. The antioxidant activity experiments include the DPPH scavenging activity and ferric reducing antioxidant power assay (FRAP). The moisture content of C2 and C3 treatment were significantly lower than the control (p <0.05). The protein content of Ricotta cheese was significantly increased with an increasing CCS (p<0.05). The pH of C3 treatment was significantly lower than the other treatments (p<0.05), whereas the viscosity was higher than the other treatments. The DPPH scavenging activity of CCS treated samples were significantly higher than the control (p<0.05). The FRAP of C3 treatment was significantly higher than the other treatments (p <0.05). Among the sensory properties of color, flavor, off-flavor, and overall acceptability traits of C3 was significantly the highest value (p<0.05). These results showed that the citric acid 2% and CCS 3% (C3) treatment was improved the quality characteristics and antioxidant activity of Ricotta cheese. Therefore, citric acid 2% and CCS 3% were suitable as coagulation agent replacement for Ricotta cheese.