The purpose of this study was to investigate patterns of English learning motivation that changed in high school students from their elementary to junior high and senior high schools from a retrospective perspective. It further examined factors affecting motivation, demotivation, and remotivation. Participants charted progressions and regressions of their English learning motivation. They then took part in semi-structured interviews. Results of the study revealed that the students had the highest motivation in their elementary school years. They showed gradual declines as learning time progressed, showing the lowest motivation in their high school years. Motivation factors included teaching methods, curiosity and interest in English classes, and incentives and praise for learning achievements, while textbooks, curriculum, learning failure experiences, and pressure on grades were demotivating factors. Improvements in test scores and English study skills, experiences of success in English learning, and awareness of the importance of learning English remotivated these students. Identified motivation, demotivation, and remotivation factors differed depending on students’ English proficiency.

The purpose of this study was to explore how motivational factors affect Korean EFL secondary students’ motivated learning behavior using structural equation modeling (SEM). It further examined differences in the internal structure of L2 motivation over time. A total of 489 secondary school students participated in the study. Data were collected at two time points during an academic semester: in the beginning and at the end of the semester. Results of the SEM showed that students’ ideal L2 self was the strongest determinant of their motivated learning behavior at both time points for middle school students, whereas for high school students, ought-to L2 self had the strongest direct and significant impact on their motivated behavior in learning English throughout the semester. It was also found that both middle and high school students’ perceptions about the international posture of English and their parents’ involvement in English learning made indirect effects on their motivated behavior. Pedagogical implications and research suggestions are discussed.

유전자변형생물체(Genetically Modified Organisms, GMOs)는 식량, 환경, 에너지부족 등 인류가 직면하고 있는 각종 문제점을 해결하기 위한 대안으로 그 개발 및 이용이 가속화되고 있다. 특히 몇몇 국내 개발 GM 작물은 안전성평가 단계에있어서 조만간 실용화될 것으로 전망되고 있다. GMO에 대한일반인들의 인식조사 연구는 대부분 소비자를 대상으로 진행되어왔으며 실제 GM 작물이 상업화되었을 때 이를 재배할 경작자에 대한 인식조사 연구는 부족한 실정이다. 본 연구에서는 농업인의 GMO에 대한 인식 파악 및 재배의도를 알아보기위해 설문조사와 표적집단면접(FGI)를 병행하였다. 설문조사는 논산, 김천, 충주, 상주 지역의 농민 747명을 대상으로 실시하였으며, FGI는 농업분야에 종사하고 있는 남녀 농업인 5명을 대상으로 수행하였다. 조사 결과 GM 작물에 대한 인지수준과 지식수준은 각각 85.5%, 65%로 일반인과 크게 다르지않았다. GM 작물에 대한 정보 실태로써 ‘알고 있거나 들어본적이 있는 GM작물 종류’에 대해 ‘수량증진’에 대한 응답이가장 높았으며, ‘병저항성’, ‘해충저항성’ 순으로 조사되었다.GM 작물에 대한 인식은 ‘긍정적’과 ‘부정적’ 응답이 비슷한 분포를 나타냈으나, GMO에 대한 섭취 및 재배 의향은 전반적으로 부정적인 것으로 조사되었다. 특히 GMO의 재배보다는섭취에 더 부정적인 것으로 나타났다. GM 작물 형질에 대한선호도로는 ‘병 저항성’ 형질이 가장 높았으나 ‘맛’, ‘수량’,‘건강개선’ 등의 형질에 대해서도 고른 응답을 보였다.

This paper reports the effect of sintering processes and additives on the microstructures and mechanical properties of -SiC composite ceramics. We fabricated sintered bodies of -20 vol.% SiC with or without sintering additive, such as C or , densified by spark plasma sintering as well as hot pressing. While almost full densification was achieved regardless of sintering processes or sintering additives, significant grain growth was observed in the case of spark plasma sintering, especially with . With sintered bodies, mechanical properties, such as flexural strength and Vickers hardness, were also examined.

Magnesium hydroxide sulfate hydrate whiskers (, abbreviated 513 MHSH) were prepared using hydrothermal reaction with magnesium oxide (MgO) and magnesium sulfate () as the starting materials. The effects of the molar ratio of /MgO and amount of were studied. As a result, 513 MHSH whiskers co-existed with hexagonal plate at low concentration of . The molar ratio of /MgO was 7:1, uniform 513 MHSH whiskers were formed without impurity such as . Appropriate amount of has affected to formation of high quality MHSH. Their morphologies and structures were determined by powder X-ray diffraction (XRD) scanning electron microscopy (SEM) and thermo-gravimetric analyzer (TGA).

Homogenous silica-coated samples with controlled silica thickness were synthesized by the reverse microemulsion method. First, 7 nm size cobalt ferrite nanoparticles were prepared by thermal decomposition methods. Hydrophobic cobalt ferrites were coated with controlled using polyoxyethylene(5)nonylphenylether (Igepal) as a surfactant, and tetraethyl orthosilicate (TEOS). The well controlled thickness of the silica shell was found to depend on the reaction time and the amount of surfactant used during production. Thick shell was prepared by increasing reaction time and small amount of surfactant.

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

Various inorganic fillers improve the thermal conductivity and physical properties of organic products. Alumina has been used a representative filler in the heat radiation sheet for the heat radiation of electric device. The high filling rate of alumina increases the thermal conductivity and properties of products. We successfully developed the spherical alumina by flame fusion process using the oxygen burner with LPG fuel. In the high temperature flame (25003000) of oxygen burner, sprayed powders were melting and then rotated by carrier gas. This surface melting and rotation process made spherical alumina. Especially effects of chemical composition and particle size of stating materials on the melting behavior of starting materials in the flame and spheroidization ratio were investigated. As a result, spheroidization ratio of boehmite and aluminum hydroxide with endothermic reaction of dehydration process was lower than that of the sintered alumina without dehydration reaction.

Tantalum nitrides () have been developed to substitute the Cd based pigments for non-toxic red pigment. Various doping elements were doped to reduce the amount of high price Tantalum element used and preserve the red color tonality. Doping elements were added in the synthesizing process of precursor of amorphous tantalum oxides and then Tantalum nitrides doped with various elements were obtained by ammonolysis process. The average particle size of final nitrides with secondary phases was larger than the nitride without the secondary phases. Also secondary phases reduced the red color tonality of final products. On the other hand, final nitrides without secondary phase had orthorhombic crystal system and presented good red color. In other words, in the case of nitrides without secondary phases, doping elements made a solid solution of tantalum nitride. In this context, doping process controlled the ionic state of nitrides and the amount of oxygen/nitrogen in final nitrides affected the color tonality.

The majority of studies on L2 writing strategies to date has relied heavily on case study as a research methodology employing think-aloud protocols and texts written by the participants. Since the studies dealt with a small number of participants, the findings are inconclusive and sometimes contradictory, and little research on the writing strategies has been conducted in EFL contexts. The present study investigated EFL learners" writing strategies and compared the more-proficient writers" strategies to those of the less-proficient peers. It furthermore examined an assumption of a connection between writing strategy use and writing proficiency. The study was conducted with two writing classes that consisted of 26 more-proficient and 23 less-proficient writers. Two different proficiency groups were divided in proportion to students" scores on the diagnostic composition test. Strategies were measured by means of the modified questionnaire originally developed by Petri？ and Cz？rl (2003). The strategy items were stated in three different phases of the writing process (planning, while-writing, and revising). The results indicated that (1) the more-proficient writers used significantly more planning and while-writing strategies and (2) planning and revising strategies correlated significantly with students" composition scores.

Learning style instruments continue to enjoy widespread use despite the questionable reliability and validity. The study examined whether reliability and validity of Reid’s (1984) Perceptual Learning Style Preference Questionnaire (PLSPQ) hold true across Korean EFL college students. The PLSPQ was administered to 309 students from eight major areas. The Cronbach’s alpha coefficients, ranging from .65 to .81, yielded good reliability with the exception of the Auditory scale. Exploratory factor analysis indicating the dimensionality of the PLSPQ, however, produced that certain items did not clearly group into the six learning styles as Reid hypothesized. Thus, seven-factor solution in the present study was not conceptually consistent with Reid’s learning style model. Subsequently, a four-factor solution as an alternative would provide a more orthogonal and conceptually acceptable learning style framework for the students sampled. The study further identified the students’ preferred English learning styles and explored whether their gender and major fields of study affect the learning styles in terms of the four-factor solution. Due to the mixed evidence for the reliability and validity of the instrument, the study suggested more replication studies of the factor structure that shows distinct characteristics of Korean EFL students.

This study was designed to examine Korean EFL college students’ expectations about their native-speaking English teachers’ roles and to compare them to those of their instructors. It has also sought gender effect on students’ expectations. Data were collected using a modified version of the Survey of Educational Expectations, developed by McCargar (1993), from 346 students and 34 instructors. The questionnaire included 47 items in 11 domains of English teacher roles: instructional strategies, cultural sensitivity, subject knowledge, warmth, classroom management behaviors, questioning strategies, response to students’ errors, educational approach, teacher-student relationship, organization skills, and teaching methods. Results indicated overall similarities between students’ and teachers’ role expectations, while analyses of individual items showed much greater differences. A clear difference was found in teacher response to student errors. Students expected their native-speaking English teachers to correct their errors, while the teachers clearly disagreed with this expectation of students. The results also showed the gender differences in students’ responses. The findings of the study suggested educational implications to reduce classroom tension and dissatisfaction when there appear student-teacher mismatches in L2 teacher roles.

This qualitative study was designed to understand a role of culture on the experiences of Korean study abroad graduate students who tried to adjust to the U.S. academic and social life. Data was collected by semi-structured interviews and analyzed by the inductive process to identify analytical categories that emerged from the data. Three participants decided to go to a U.S. college in order to have an efficient learning environment, financial support, and career after schooling. They were satisfied with the factors that motivated them to study abroad as well as the American’s attitudes and observance of the rules. However, they experienced frustrations and difficulties in classrooms and in social settings due to limited English proficiency, the lack of familiarity with the American learning environment, and certain American’s unfair treatment. They developed strategies to cope with the difficulties and succeed at the university. The present study also revealed that the participants’experiential backgrounds played a crucial role in their perceptions of their own experiences in the U.S. The students acknowledged that there are cultural differences between two countries that were grounded in all findings of the research and those differences affected their attitudes and behaviors throughout the study and their stay in the U.S.

The purpose of the present study was to examine the effectiveness of an English program called Global English. The fall, 2003, program at a 4-year university in southwest Korea, was designed for students to attain ability and confidence in both oral and written reports in English necessary to participate actively in everyday and business situations. The study described the educational principles and curriculum in detail and provided an overall evaluation of the program. Students' communicative competence was measured by the computer-based TOEIC both prior to and in the middle of the Global English instruction. Questionnaires were administered to 2,791 students and to 18 native English-speaking teachers to identify their satisfaction with the program. The results from the paired-samples t test indicated that the Global English program significantly affected students' English achievement scores. The students demonstrated satisfaction with the program in the analyses of the questionnaires: The students' motivation, interest, and attitudes towards learning English improved, and their anxiety in speaking English with native speakers was lowered; their confidence increased. On the basis of the findings, educational suggestions were made for improving the Global English program.

본 연구는 우리의 전통혼례음식을 발전시키기 위한 기초자료 수집의 일환으로서 부산, 경남지역 주부들의 혼례음식에 대한 관행 및 견해를 조사한 것이다. 응답한 525부의 설문지를 분석한 결과는 다음과 같다. 1. 조사대상자는 부산지역 주부들이 77.9%, 경남지역 주부들이 22.1%이었으며, 30대가 34.5%, 40대가 31.8%를 차지하였고, 전업주부가 43.5%, 직장인이 34.7%, 고졸이 49.3%, 수입정도는 100만원대가 44.2%, 핵가족의 구성이 66.9%로 가장 많은 비율을 차지하였다. 2. 이바지음식, 폐백음식, 예단음식의 필요성은 이바지음식의 필요성이 가장 점수가 높았고(3.36±0.93), 연령이 높을수록 높은 점수를 보여 유의적인 차이를 보였으며, 학력이 낮을수록 폐백음식(p〈0.01), 예단음식(p〈0.01)의 필요성에 높은 점수를 나타내어 유의적인 차이를 보였다. 또한 수입정도가 높을수록(p〈0.01), 핵가족 및 기타의 가족구성(p〈0.05)이 이바지음식의 필요성에 높은 점수를 나타내었다. 3. 봉치떡, 신부큰상, 시부모큰상, 함, 혼서지 등의 필요성은 시부모큰상이 3.19±0.97로 가장 높은 점수이며, 연령이 높을수록 봉치떡, 함, 혼서지에 유의적(p〈0.001)으로 높은 점수를 보였고, 신부큰상, 시부모큰상에도 유의적인 차이(p(0.01)를 나타냈다. 학력이 낮을수록 봉치떡(p〈0.01), 함(p〈0.05), 혼서지(p〈0.05)의 필요성에 대체로 높은 점수를 보였다. 4. 혼례음식의 종류 중 가장 선호하는 것은 떡(58.4%), 생선류(27.3%), 과일류(17.0%), 한과류(16.1%), 산적류(14.1%)의 순으로 나타났다. 5. 현행 혼례음식에 대한 견해는 좀더 간소화하여야 한다가 64.4%, 생략되어야 한다가 17.8%로 나타났으며 연령별(p〈0.001), 직업별(p〈0.01), 가족구성별(p〈0.05)로 유의적인 차이를 보였다. 6. 현행 혼례음식의 상차림의 실천에 대한 견해는 간소화 한다 57.5%, 양가가 의논해서 23.4%로 나타났으며 직업별(p〈0.05)로 유의적인 차이를 나타내었다. 7. 자녀를 결혼시킬 때 혼례음식을 장만하는 방법에 대한 견해는 손수 장만하겠다는 비율이 30.1%, 주문하겠다 28.7%로 나타났으며 연령별(p〈0.01) 직업별(p〈0.05)로 유의적인 차이를 나타내었다. 8. 주부들 자신이 혼주가 되었을 때 음식차림의 정도에 대한 견해는 양가 상의 하에 간소화하겠다가 51.0%, 보통이면 만족하겠다 19.8%, 기본적인 것만 해도 좋다 1%로 나타났다. 이는 연령별(p〈0.05), 직업별(p〈0.05), 학력별(p〈0.05), 가족구성별(p〈0.05)로 유의적인 차이를 나타내었다. 9. 혼례음식의 전수와 보존에 대한 견해는 조금씩 사라질 것이다가 52.1%, 유지될 것이다 21.8%로 나타나 연령별(p〈0.001), 직업별(p〈0.01)로 유의적인 차이를 보여 연령이 높을수록 전통을 유지하려는 것을 알 수 있었다. 10. 혼례음식과 예식절차와의 관계에 대한 견해는 시대에 따라 변해야 된다 57.5%, 너무 겉치레이다 17.9%로 나타났다. 연령별(p〈0.001), 학력별(p〈0.05)로 유의적인 차이를 보였다. 이상의 결과에서 1997년 이후 일부 계층의 부의 과시처럼 혼례음식을 준비하는 경향이 이루어져 극도로 사치화 하는 혼례음식에 대해 부정적인 견해를 나타내었지만 1999년 1월 6일자로 "가정의례의 정착 및 지원 에 관한 법률"이 제정되므로 인해 전면 허용됨에 따라 우리의 혼례음식 또한 그와 더불어 더욱 고급화, 허례허식화 된 것에 그 원인이 있는 것으로 판단된다. 따라서 신식혼례에 혼례음식은 전통을 고수18)한다는 명목하에 일부 부유층에서는 다시 혼례의 사치화가 일어나고 있는 것은 사실이나 최근 세계화는 곧 우리의 전통문화를 알리는 것이라는 목소리에 주부들이 전통음식에 대한 관심이 높아졌고 이는 학습으로 연결되어 많은 주부들이 혼례음식을 배우고 있기 때문에 혼례음식의 인지도가 높아진 것으로 사료된다. 하지만 아직도 현시대에 맞는 적합한 모델이 제시되지 않은 상태이고 혼례음식 또한 혼례풍습과 함께 이어져 나갈 것은 확연한 사실이므로 이에 우리는 현시대에 맞는 적합한 모델을 찾아야 할 것이다. 즉 혼례음식이 가지는 기복의 의미를 되살리고 혼례음식을 준비하는 우리의 주부들의 사회, 경제적 부담을 줄이면서 전통계승을 살릴 수 있는 모델의 제시가 필요한 것으로 사료된다.

To investigate the effect of sourdough on the characteristics of quality of barley bread, sourdough starter with Lactobacillus plantarum, Lactobacillus sanfrancisco and Enterococcus sp. were added to baking after 48 hours incubation at 37℃. 1. The pH of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In bread, moisture contents of control were 38%. It was decreased during 6 days. The moisture contents of bread using Lactobacillus sanfrancisco starter were the highest among tested starters, followed by Enterococcus sp.. 3. Oneset temperature(To), peak temperature(Tp) and enthalphy (δH) were increased during storage of 6 days. The enthalphy of bread using Lactobacillus sanfrancisco starter was the lowest among tested starters, followed by Enterococcus sp..

A Lactic acid bacterium for barley bread was isolated from barley powder and was identified as Enterococcus sp. It was used as a starter for barley bread and quality of bread was compared with the bread prepared by conventional starter 1. The pH of bread making process using Lactobacillus sanfrancisco starter was the lowest among tested starters. while the titratable acidity(TTA) of the strain was the highest, followed by Enterococcus sp.. 2. In valorimeter value(v/v), control was 70, but dough using all starter was 60. The peak time and stability of dough using Lactobacillus sanfrancisco were the highest among tested starters. 3. Extensibility of dough using Enterococcus sp. was the highest among tested starters, followed by Lactobacillus sanfrancisco. Proper extensibility and maximum resistance were observed in Lactobacillus sanfrancisco.