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느릅나무 추출액을 첨가한 식빠의 품질 특성 및 저장기간에 따른 미생물의 변화
전정례,김진 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.2
Evidence shows there are flavonoid and polyphenol compounds in Ulmus cortex which has excellent antioxidant, anticancer and antimicrobial properties. This study summarizes our findings on effects of Ulmus cortex extracts(UDE) on quality characteristics of bread and the changes of microbial counts during storage. Dough yield and specific loaf volume of bread decreased significantly because the amount of UDE increased. Lightness of bread surface, redness of crumb and yellowness of crust were significantly increased. Texture evaluation showed that hardness was the highest in the bread prepared with 30% UDE. Sensory evaluation showed that odor, taste, texture, and overall acceptability were the best in bread which was made with 10% UDE. At the beginning of the period of storage, there were not significant differences of microbial cell count as increasing UDE, but significant decreasing was observed after passing 6 days. A negative correlation was generally observed between the sensory and mechanical properties. The results of total microbial count show that adding UDE in processing bread extend bread's storage time.
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전정례 한말연구학회 2009 한말연구 Vol.- No.24
This article reviews about the relationship between language and culture in the point of the language universality and particularity. In the 20th century, Linguistics has been developed remarkably from the Structural Grammar through the Generative Grammar. In this period the focus of linguistic study was the langue and the linguistic competence compare to the parole and the linguistic performance. And there has been criticism about this point of view which made linguistic study so much difficulty and far from real language use. Viewing in the linguistic ability or competence, language universality could be observed a lot more than language particularity. But in language use, language particularity could be observed more often than in language ability. Culture could be defined ‘a way of people's life style’, and language use could be quite different depending on their life styles-ethnic, dialect, social status, official use, sex, etc. In conclusion, there are many language universalities basically in human languages and there are some particularities in language uses depending on their different culture.
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전정례,이지선,이추희,김종연,김순동,남두현 대한약학회 2006 Archives of Pharmacal Research Vol.29 No.5
In this study, a 40% ethanol extract of Chinese yam flour (Dioscoreae rhizoma), containing 177±58 µg/mL of dioscin, was tested in order to evaluate its pharmacological effects on the gastrointestinal tracts of Sprague-Dawley rats. Via the ingestion of the Chinese yam extract, the secretion of gastric acid was suppressed in the rats, and gastrointestinal motility increased by as much as 10%. The fecal quantity of rats fed on the Chinese yam extract also increased, by more than 40% as compared with that of the controls. The Chinese yam extract was found not to affect the growth of normal intestinal bacteria. However, a great deal of lactose-fermenting bacteria was observed in the fecal samples of rats fed for 6 weeks on 2% Chinese yam extract. This finding would appear to suggest that Chinese yam extract not only induces an improvement in digestive capability, but also affects the conversion of some intestinal flora to helpful bacteria. Our serochemical analyses indicated that serum glucose, neutral lipid, and total cholesterol levels were reduced to some degree by long-term feeding on Chinese yam extract. This finding bolsters the notion that Chinese yam extract may prove helpful as a digestion- aiding agent for patients suffering from hyperglycemia or hyperlipidemia.
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전정례 건국대학교 인문과학연구소 1998 인문과학논총 Vol.30 No.-
This article studied about 'hada' and 'suru, which are the most frequent verbs in two languages, in the view of grammaticalization and lexicalization. This study showed the same process of this change in two verbs, and the similarities and differencies also. Both of two verbs showed the process of diachronic change-verb (V1)> auxiliary(V2)> affix(V3), and these three grammatical forms exist in synchronic status of two languages. 1) In V1 form, the lexicalization becoms similarly except some differnet ones. 2) In V2 form, grammaticalization has been processed in two languages but 'hada' has more auxiliary forms, and we can say that 'hada' has been more grammaticalized than 'suru'. 3) The differencies can be seen morein V3 form as an affix, first of all, '-hada' is affixiated in [+ -action] predicate but '-suru' is done in [+action] predicate only and elsewhere '-hada' has been affixiated to other forms which '-suru' has not been. In conclusion, grammaticalization and lexicalization have been processed in 'hada' and 'suru' in same direction and almost same form but those speed has been different, and so we can hypothize very cautiously that grammatical change has been processing earlier in Korean than in Japanese. Of course, this hypothesis must be proved other many grammatical changes in two language.
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전정례 건국대학교 1992 學術誌 Vol.36 No.1
This paper trided to analyze the case frames in the verbs of sensation in Korean. This analysis tells the case roles required by the verbs of sensation are same in languages and they are largely divided by three types : (1) O- subject type- State, (-Os, E/E- del) (2) E- subject type- Process, (- E, Os) (3) A- subject type- Action, (- A, *E, O/A=E) Case grammar is a semantic valence system which represents the internal relations in a single clause. It descibes the number and kind of cases which is dependent upon the meaning of the verb in context, and it gives some clear explanation which can not be done by syntactic analysis alone. As language- specific phenomena, some characteristics of the sense verbs in Korean are these : 1.Resultative is occured in 'poita', 'tullita', and 'nuk' yecita. 2.Causative is occured in 'tayta'. 3.The sense verbs which they do not have in lexicon are nape with a sense noun and a general verb-'(naymsay) nata', '(mas)nata', '(naymsay) mathat', '(mas) pota' 4.There is no distinction between A- subject type and E- subject type in the verb form. It brings more serious ambiguity in Korean sense verbs.
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