We report the effect of plastic deformation on the thermoelectric properties of n-type Bi2Te2.5Se0.5 compounds. N-type Bi2Te2.5Se0.5 powders are synthesized by an oxide-reduction process and consolidated via sparkplasma sintering. To explore the effect of plastic deformation on the thermoelectric properties, the sintered bodies are subjected to uniaxial pressure to induce a controlled amount of compressive strains (-0.2, -0.3, and -0.4). The shaping temperature is set using a thermochemical analyzer, and the plastic deformation effect is assessed without altering the material composition through differential scanning calorimetry. This strategy is crucial because the conventional hotforging process can often lead to alterations in material composition due to the high volatility of chalcogen elements. With increasing compressive strain, the (00l) planes become aligned in the direction perpendicular to the pressure axis. Furthermore, an increase in the carrier concentration is observed upon compressive plastic deformation, i.e., the donorlike effect of the plastic deformation in n-type Bi2Te2.5Se0.5 compounds. Owing to the increased electrical conductivity through the preferred orientation and the donor-like effect, an improved ZT is achieved in n-type Bi2Te2.5Se0.5 through the compressive-forming process.

본고에서는 유형론 연구에 기반하여 가장 전형적인 ‘능격-절대격’ 언어에서 능격동 사가 어떻게 실현되는지 살펴보았고 한·중 능격동사의 판단기준, 유형, 특징을 알아 보았다. 아울러 능격동사와 비슷한 개념인 절대격동사, 비능격동사, 비대격동사들의 정의와 하위분류들을 살펴보고 능격동사와의 차이점을 제시하였다. 그리고 한·중 능 격구문의 실현양상을 제시하고 그 통사적 특징을 분석하였으며 능격구문과 관련된 중간구문, 사동구문, 피동구문의 실현양상, 판단기준, 발전과정을 살펴보았다.

본고에서는 ‘-더-’와 ‘来着’가 쓰인 용례를 통하여 양자의 범주 소속, 화용적 기능, 통사적 특징, 양태성 등 측면에서 공통점과 차이점을 살펴보았고 또한 하나의 문법 표지가 여러 범주에 걸쳐 나타나는 이유를 문법화의 각도에서 해석하였다. 결론적으 로 ‘-더-’와 ‘来着’는 완료상 표지로써 상이한 서술어와의 결합을 통해 사용 문맥이 확대되고 주관화, 재분석 등 기제로 인하여 인식양태, 증거양태로 문법화 되었다.

This paper reports the pH effect of reduced graphene oxide (RGO) colloids on formation of three dimensional (3D) graphene network in nucleate boiling condition, so called boiling method. When nucleated bubbles grow on the hot surface, thin liquid film beneath the bubble is supposed to be dried, in which RGO flakes become close to each other and form a structure. Accordingly, what happened when they are in high particle density would be a key issue for the formation of 3D graphene network. Here, we changed pH and oxidation level of RGO colloids so that their effect was observed on extent of 3D graphene network after boiling method. As pH was lower, i.e. being acid, the RGO colloids become unstable, resulting in 3D structure rather than 2D structure. Similarly, As oxidation level was lower, i.e. being more reduced, it showed a tendency to form 3D structure.

본 연구는 한국인 학습자에게 적절한 중국어교육문법체계를 설계하기 위한 중간 단계로 중국에서 외국인 학습자를 위해 제정한 『国际大纲(语法:2014)』과 『新HSK大纲(语法:2015)』을 비교분석하여 나타나는 문제점을 찾고, 활용 방안을 모색하여 한국인 학습자를 위한 중국어교육문법체계 설계의 토대 마련에 목적이 있다. 두 요목의 비교분석을 통해서 유사한 문법체계로 상호연계성을 가지고 일부 문법항목의 등급배열, 문법항목의 용어와 기술에서 몇 가지 문제점이 있음을 알 수 있었다. 첫째, 『国际大纲(语法:2014)』과 『新HSK大纲(语法:2015)』의 원칙과 구성 체계는 모두 6등급으로 동일한 문법체계로 연계성을 지녔지만 『新HSK大纲(语法:2015)』이 『国际大纲(语法:2014)』보다 난이도가 높다. 둘째, 한국인 학습자의 특징을 반영하고 등급을 고려하여 비교문, 겸어문, 把자문, 被자문등 누적식순서배열로 배열해야 할 것이다. 셋째, 문법항목의 용어와 기술에서 조동사-능원동사, 존재문-존현문, 被자문-피동문 등 혼용되고, 사용예문도 명확하지 않았다. 이런 문법항목들은 통용성을 지닌 문법항목 용어와 개념이 정확하게 기술할 수 있도록 연구되어야 할 것이다. 이상 『国际大纲(语法:2014)』과 『新HSK大纲(语法:2015)』의 비교분석을 통해 살펴본 문제점과 활용방안을 토대로 한국인 학습자의 중국어교육과 평가가 유기적인 관계를 지닌 교육문법체계가 설계되고 나아가 한국인 학습자를 위한 통용성을 지닌 교육문법요목이 마련되길 기대해 본다.

This study focuses on the fabrication of a WC/Co composite powder from the oxide of WC/Co hardmetal scrap using solid carbon in a hydrogen gas atmosphere for the recycling of WC/Co hardmetal. Mixed powders are manufactured by mechanically milling the oxide powder of WC-13 wt% Co hardmetal scrap and carbon black with varying powder/ball weight ratios. The oxide powder of WC-13 wt% Co hardmetal scrap consists of WO3 and CoWO4. The mixed powder mechanically milled at a lower powder/ball weight ratio (high mechanical milling energy) has a more rapid carbothermal reduction reaction in the formation of WC and Co phases compared with that mechanically milled at a higher powder/ball weight ratio (lower mechanical milling energy). The WC/Co composite powder is fabricated at 900℃ for 6 h from the oxide of WC/Co hardmetal scrap using solid carbon in a hydrogen gas atmosphere. The fabricated WC/Co composite powder has a particle size of approximately 0.25-0.5 μm.

This study explores the space and society of Seorin-bang(瑞麟坊), using the Hanseong-bu family registry from the Gwangmu period to demonstrate the urban organizational units used during the late J oseon dynasty known as Seo(署)-Bang(坊)-Gye(契)-Dong(洞)-Tong(統)-Ho(戶). It seeks to examine how Seorin-bang's space and society changed with time. First, the study offers approximate demarcation for Gye and Dong through spatial verification of Bang-Gye-Dong-Tong-Ho of Seorin-bang in late J oseon Dynasty, whose precise locations were formerly undetermined. Second, it explores the relationships between Bang-Gye-Dong-Tong-Ho which has been widely understood to be hierarchical by previous studies, and classifies the relationship dynamics between Gye and Dong into four types. Third, the study finds that Seorin-bang retained much of its urban structure including roads, plots, and streams and maintained stable population distribution under the Japanese colonial rule, and continuously served as place of residency for many throughout the Gwangmu period. This study has major implications in that it illustrates space and society of Seorin-bang by converting the family registry from the late J oseon Dynasty into spatial data, and observes its changes subsequent to the Japanese colonial rule.

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in ‘balanced diet’. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted ‘balance between eastern and western foods’ and ‘new dishes’ for the menu of school meals. For the distribution of meals, ‘various kinds of side dishes’ and ‘warmth of dishes’ were mainly required. The main problems of the current environment of school meals were ‘long waiting time’ and ‘noise of the cafeteria’. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs’ cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs’ kindness'. In the preference of foods, students preferred ‘white rice’; whereas they did not like ‘bean rice’; and ‘fried rice' was preferred. In side dishes with meat and fish, most of the meats including ‘Tangsuyuk’ and ‘Bulgogi’ were preferred. For fish, ‘fried hairtail’ was preferred; whereas, ‘fried Spanish mackerel’ was not. In case of kimchi, ‘Chinese cabbage kimchi’ and ‘cubed radish kimchi’ were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students’ preferences to be reflected in the menu is also needed