한국어 운율구조 기술 체계에 대한 연구 : K-ToBI 기술 체계를 중심으로 K-ToBI Labelling System

이숙향 대한언어학회 2002 언어학 Vol.10 No.2

Lee, Sook-hyang. 2002. A Study of the Description System of Korean Prosodic Structure: K-ToBI Labelling System. The Linguistic Association of Korea Journal, 10(2). 1-18. This paper Investigates what kinds of factors affect the realization of the tonal pattern of AP(Accentual Phrase) in the Seoul dialect of Korean. It also addresses important factors although it is not still clear what factors affect the whether o not all 14 different tonal patterns can be explained by them. The results demonstrated that duration of utterances, types of onset consonant of the first syllable of an AP, and speech rate are the most speakers' choice between La-type AP and Ha-type AP. This paper also examines the phonetic characteristics of an 'La' tone. Phrase final examined lengthening was not observed in an La-type AP as it w an He-type AP. The falling slope within an La-type AP was influenced by the duration of the AP: the longer it was, the shallower the slope. Furthermore, a rising slope at the beginning of the AP was steeper in an La-type AP then in an Ha-type AP.

한국어 연구개 연폐쇄음의 약화현상

이숙향 대한언어학회 1995 언어학 Vol.3 No.-

Lee, Sook-hyang (1995) Reduction of velar lenis stops in Korean. Linguistics vol. 3. There have been several studies on intervocalic voicing of the lenis stops in Korean (e.g., Kagaya, 1974) with its application domain being an accentual phrase (Jun, 1993). These stops are often reduced to sonorants in their closing gestures (Lee, Zhi, and Kim, 1993). This study observed different degrees of reduction, depending on the places of articulation of the lenis stops: intervocalically, velar lenis stops are more often reduced than the labials and coronals. It analyzes these differences in terms of gestural overlap within Articulatory Phonology framework: since the oral gesture for a velar stop is on the same vocal tract tier (tongue body tier) as the neighboring vowels, it should be more affected by overlap and blending with the vowel gestures than would closure gestures for stops which share only the jaw with the neighboring vowels. It also shows that there is no need to postulate any ad-hoc implementation rules to explain them.

Effect of High Carbohydrate Intakes on the Obesity Index, Blood Pressure, and Blood Lipid Levels in Patients with Cardiovascular Disease

Lee,Seung Min,Ahn,Hyang Sook,Lee,Lilha 韓國營養學會 1997 Journal of Nutrition and Health Vol.30 No.4

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

항암화학요법 관련 오심과 구토 완화를 위한 비약물요법에 관한 연구동향

소향숙,최자윤,조인숙,김영재,김지영,김애숙,김옥미,김춘심,김현오,설영애,안정옥,이애리,이영자 성인간호학회 2003 성인간호학회지 Vol.15 No.3

Purpose: Purposes of this study were to understand the current trends on complementary therapy in relieving chemotherapy-induced nausea and vomiting and to suggest the future research direction. Method: Subjects were selected on CINAHL, MEDLINE, Korean Academy Data Base from 1980 to 2001 which used nausea, vomiting, chemotherapy and complementary therapy as key words in experimental studies. Eight korean articles and twenty-one international articles were analyzed in terms of general characteristics, research methods, and types of complementary therapy. Data were analyzed by using descriptive statistical methods. Result: Since 2000, researchers have more actively used complementary therapy. In subject characteristics, mean age was 35.5 years old, 45% of the researchers were performed with high level of incidence of chemotherapy induced vomiting, 14% of them set limit of consecutive cycle during research, and 65% of them did not comment the selecting criteria of sample. About 60% of them were designed post-test only control group: 35% used INV by Rhodes, 31% used Likert scale, and 24% used VAS for dependent variable. Muscle relaxation therapy was mostly applied for relief of nausea and vomiting. Conclusion: Further studies will be needed to control extrinsic variables affecting nausea and vomiting in research design and to accumulate evidence with studies applying various complementary therapies.

차풀의 풍미성분

이미순,최향숙 德成女子大學校 1992 德成女大論文集 Vol.21 No.-

신선한 차풀의 휘발성 풍미성분은 총 67종이 확인되었고 palmitic acid의 함량이 가장 높았다. 자연건조 차풀에서는 총 74종이 확인되었고 phytol의 함량이 가장 높았다. 자연 건조 시료의 구수한 풍미는 furfural, iso-phytol,acetone 등에 의하는 것으로 보인다. 아미노산은 총 18종이 함유되어 있었으며, 이 중 proline이 16.66%, aspartic acid가 11.23%, glutamic acid가 9.85%를 차지하였고 함황 아미노산 및 tryptophan의 함량은 매우 낮았다. 유리 아미노산은 총 15종이었고 이 중 proline의 함량이 가장 높았다. 미각적 측면에서 볼 때 차풀에서는 단맛이 우세하였다. The studies on volatile flavor components and amino acid contents of Cassia mimosoides have been performed. Volatile flavor components were collected by simultaneous steam distillation-extraction(SDE) method. Essential oils were analyzed by gas chromatography(GC) and combined gas chromatography-mass spectrometry(GC-MS). Contents of amino acids in total and free forms were determined by automatic amino acid analyzer. Sixty seven volatile flavor components, including 12 hydrocarbons, 8 aldehydes, 11 ketones, 14 alcohols, 7 esters, 10 acids, 3 lactones and 2 miscellaneous ones were confirmed in fresh sample. Seventy four components, including 15 hydrocarbons, 7 aldehydes, 7 ketones, 18 alcohols, 12 esters, 5 acids, 4 lactones and 6 miscellaneous ones were confirmed in shady un-dried sample. Palmitic acid and phytol were regarded as the most abundant components respectively in fresh and shady sun-dried samples. Eighteen kinds of amino acids were identified and quantified, that is, aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine, arginine, cystine, methionine and tryptophan. Proline(2239.38mg%) was the richest among them and total amount of the essential amino acid, which was 41.63% of total amino acids, was 5597.78mg%, Fifteen kinds of free forms were identified and proline was the most abundant.

실제적이고 방법적인 인지운동치료

이성아,이향숙 한국장애인재활협회 2005 재활복지 Vol.9 No.2

인지운동 치료는 '운동기능 회복을 병적 상태에서 학습이라 간주하고, 학습이 인지과정의 발달을 근거로 하고 있는 것이라면 운동치료도 또한 인지과정의 발달을 근거로 해야 한다는 개념이다. 인지 운동의 치료에는 주의 집중, 눈을 감은 상태에서 작업이 일어나며, 물체와 관련성을 갖고, 근육 수축을 이용하지 않는다는 4가지의 특징적인 규범이 있다. 이 치료방법의 대상자는 뇌졸중에 의한 편마비, 뇌성마비, 실조증, 파킨스병 등의 신경질환과 각종 정형외과적 질환에도 적용할 수 있다. 인지운동 치료의 평가 방법은 환자에 대한 프로파일(profile)이며, 그 data의 종류로는 신체, 운동중의 신체, 각각의 신체 부위 운동부위, 특징적으로 cord화 시킨 운동, 외부세계와의 상호작용이다. 인지운동치료의 임상적 접근은 여러가지 훈련 기구를 이용하고, 과제를 달성하기 위해서 특이적 병리에 따라 다양하게 사용될 수 있다. 따라서 인지운동치료는 동작 훈련이 아니라 훈련하면 각종 동작이나 행위를 수행할 수 있게 된다는 중추신경시스템의 준비상태를 만들어 내기 위한 치료방법으로, 운동치료 파라다임의 전환이며, 작업치료 임상에서 사용할 수 있는 새 접근방법이 될 것이다. For the basic concept of cognitive exercise therapy, the recovery of motor functions is regarded as the learning derived from a morbid condition; if the learning is based upon development of cognitive process, exercise therapy should be also done so in the same manner. The special criterions in cognitive exercise therapy are; attention spam, taking place occupation during closed-eye, having relationship object, not using muscle contraction. This treatment method trails been used for hemiplegia due to CVA, cerebral palsy, ataxia, Parkinson's disease, and other neurological disease as well as some orthopedic diseases. The Evaluation tool in cognitive exercise therapy is the profiles of patient. A Body, the body of exercise, each body parts and exercise parts, exercise of special coding, co-activation of external environment are the types. For clinical application of cognitive exercise therapy, many types training kits were made that are variably used to the special disease conditions for achievement of tasks. Therefor, cognitive exercise therapy is not a training of movement, but a treatment method possihie that make preparatory condition of CNS system for various action or behavior. Cognitive exercise therapy will be a new sort of therapeutic approach in occupational therapy area.

콩 및 당의 종류의 달리한 매실 콩아이스크림의 품질특성

이숙영,김아영,유지영,이중기,이향섭 중앙대학교 생활과학연구소 2003 생활과학논집 Vol.17 No.-

The purpose of this experiment was to compare the quality characteristics of soy ice creams prepared with soy protein isolate(SPI) or Jinpum-soybean, and different kinds of sweeteners of maltitol and sucrose, xylitol+sucrose, or malitiol. The viscosity of the ice cream mix containing xylitol+sucrose appeared the highest, and that from Jinpum-soybean was higher than that from SPI. The overrun of soy ice creams containing xylitol+sucrose was the highest, and the next was the samples containing maltitol+sucrose. The overrun values of Jinpum-soybean samples appeared higher than those of SPI samples. As for the case of the SPI samples, the melt-down percent was the highest in the sample of maltitol addition, and the next were maltitol+sucrose addition, xylitol+sucrose addition in order. The melt-down percent of Jinpum-soybean was the highest in the sample of maltitol+sucrose addition, and the next were maltitol addition, xylitol+sucrose addition in order. The higher the viscosity of samples, the lower the melt-down percent. In sensory characteristics, the beany flavor, flavor, mouthfeel, overall quality of Jinpum-soybean samples were evaluated better than those of SPI in general. The samples containing xylitol+sucrose evaluated better in beany flavor, mouthfeel, icy feel, and overall quality. The quality characteristics of the samples prepared with Jinpum-soybeans and xylitol+sucrose were evaluated the best.

일부 장애인 복지관 전문직 종사자들의 직무 만족도에 영향을 미치는 요인

이태용,이향숙 충남대학교 의과대학 의학연구소 2002 충남의대잡지 Vol.29 No.2

This study was performed to increase the efficiency of running a rehabilitation center for the disabled and to maximize the job satisfaction of professional employees working at the center. The Price-Mueller Model was used to determine factors relating to the degree of employee satisfaction in the workplace. Factors were analyzed after classifying the degree of work and workplace satisfaction. A total of 121 people were included in the model. Comparisons were made of the degree of work satisfaction according to the characteristics of the population. Men. older workers with a 3∼6 year work duration. 3rd level employees. and married people scored higher in the degree of job satisfaction. Multiple regression analysis revealed that the explanatory variables having the greatest effect were promotional opportunity. compensation, variety of work. and workload. Psychological factors influencing job satisfaction were met expectations and positive affectivity. Demographic factors influencing job satisfaction were sex and marital status. Efforts to improve employee satisfaction in work performed, increase the variety of work. streamline job procedures. reduce workload. expand promotion opportunities, and improve compensation should be made in order to improve employee job performance.

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.