The role of the teacher in the EFL context is a key to success for the improvement of learners' English abilities. Research has been conducted on how to improve English teacher education system in Korea to cultivate competent English teachers. However, few attempts were made to examine how the English teacher education system in general has changed in the last few decades. This study aims to revisit the English teacher education system in Korea on the basis of the teacher education models. For this, the pre- and in-service English teacher education research and programs are reviewed and analyzed. At least two new changes are recognized. The current pre-service program has become more English education oriented compared to past programs. In the in-service program, a new perspective of "teacher development" has been adopted to emphasize teachers' self-reflection. Several practical ideas were suggested for both pre- and in-service English teacher education programs so as to meet teachers' needs and the changes in the Korean EFL environment.

이 논문은 한개의 집중하증을 받는 단순지지 변화꼭선길이 보에 관한 연구이다. Bernoulli-Euler 보 이룬에 의하여 정확탄성곡션을 지배하는 미분방정식윤 유도하고 이를 수치해석하여 정확탄성꼭선의 거동값들을 예측 하였다， 미분방정식을 적분하기 위하여 Runge-Kutta method를 이용하고， 단부의 회전각을 산출하기 위하여 Regula-Falsi method플 이용하였다. 본 연구에서의 수치해석 결과들은 문헌값듬과 매우 잔 일치하여 본 연 구방법의 타당성을 입증하였다 수치해석의 결과로 정확탄성곡선익 거동값파 하증사이익 관계 및 한계거동값 과 하증위치변수 사이의 관계를 각각 그림에 나타내였다 수치해석의 결과를 분석하여 변화곡선길이 보에서 발생가능한 최대 단부회전각， 최대 처점 벚 최대 휩모벤프를 산정하였다.

Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. A New Six-rowed Naked Barley Cultivar “Dahan” was developed in 2012, have high winter hardness, lodging tolerance and good noodle property. It was crossed in 2001, and an elit line was selected in 2010 and designated as ‘Iksan 106’. It showed good agronomic performance in the regional yield trials (RYT) from 2010 to 2012. The average heading and maturing dates of “Dahan” were April 29 and June 3 in paddy field, which were two day earlier than those of the check cultivar ‘Saessalbori’ respectively. The new cultivar, “Dahan”, had 92cm of culm length and 3.9cm of spike length. It showed 625 spikes per m2, 54 grains per spike, 31.3 g of 1,000-grain weight, and 815 g of test weight. “Dahan” showed better resistance to BaYMV (Barley yellow mosaic virus) than those of the check cultivar. Its average yield of the pearled grain in the regional yield trial was 4.32 MT/ha in paddy field, which were 16% higher than those of the check cultivar. It showed higher breakdown and setback than those of the check cultivar. Texture properties of noodle was better in hardness, adhesiveness, chewiness. This cultivar would be suitable for the industrial application as noodle and bread.

Anthocyanins are the primary pigments in black, blue, and purple cereal grains. Recently, anthocyanins have been recognized as health-enhancing substances due to their antioxidant activity. Anthocyanin-pigmented barley grains can be a stable source of anthocyanins as well as β-glucan. Cloered barley as purple, blue and black barley consumptions are rapidlly growing presently due to their healthy functional food ingredients in Korea. Color barley cultivars accumulate purple pigments in the stem, awn, lemma, palea, and pericarp during seed maturation. The large consumption of barley in human foods is almost pearled products. Here we investigated composition of pearled barley and pearling by-products of korean colored barley varieties by degree of pearling. Barley grains from four hull-less colored barley varieties, Zasoojeongchal, Boseokchal Ganghochung and Huknarae were pearled to various degrees(5-50%). The composition (β -glucan, total phenol, proanthocyanidin and total anthocyanin) of pearled barley fractions flour and pearled barley grain was determined. β-glucan content was not changed seriously in pearled barley grain according to increasing pearling degree. Total phenol and proanthocyanidin content was decreased. β-glucan content was increased in pearling by-products according to increasing pearling degree and total phenol and proanthocyanidin content was decreased. Total anthocyanin content also was decreased in pearled barley fractions flour by the degree of pearling.