발달장애 자녀를 둔 어머니의 자녀교육에 관한 현상학적 연구

서은옥(Eun-Ok Seo),오민석(Min-Suk O) 학습자중심교과교육학회 2021 학습자중심교과교육연구 Vol.21 No.12

목적 발달 장애 자녀를 둔 어머니의 자녀교육 과정에서 겪는 어려움은 무엇인가를 탐색하고 다양한 상황 속에서의 어려움에 어떻게 대처하는지와 자녀의 성장을 위한 효과적인 교육관은 무엇인지 탐색해보고자 한다. 방법 Giorgi(1997)의 현상학적 방법을 사용하여 발달장애 자녀를 둔 어머니 3명을 대상으로 참여적 관찰과 심층 면담, 전화, 내러티브 기술지 등 다양한 질적 자료를 수집, 분석하였다 결과 첫째 발달 장애 자녀를 둔 어머니의 자녀교육 과정에서는 여전히 사회적인 편견과 친척들로부터의 냉소적인 반응, 교육과 제도적인 문제점, 경제적인 문제 등으로 인해 어려움을 겪고 있다. 둘째, 자녀들의 재능을 발굴하여 진로를 결정하고 자립하여 전문적인 직업을 갖도록 하기 위해 어머니들도 자녀를 위한 학습을 놓치지 않았고 자녀가 성장의 정도는 더디지만 꾸준함 속에서 자녀를 성장시켰음을 볼 수 있었다. 셋째, 발달장애 자녀 어머니들은 자녀교육을 통해 주변 사람들은 물론 어머니 본인의 내적 성장까지 이루어 낼 수 있었다. 결론 자녀들 스스로 자신을 성장하게 하고, 어머니 또한 확장된 관계 형성 속에서 삶의 질 향상을 제공하였다. 나아가 어머니들의 긍정적인 수용성과 자녀교육에 대한 확고한 가치관은 또 다른 장애 자녀들의 부모에게도 이어지길 바란다. 배움이 있는 곳에 성장이 일어난다는 것이 확인되었다. Objectives To explore the essential implications of the education of children of mothers with children with developmental disabilities. Methods Using the phenomenological method of Giorgi (1997), a variety of qualitative data such as participatory observation, in-depth interviews, telephone calls, and narrative journals were collected and analyzed for three mothers with children with developmental disabilities. Results First, the mother s child education process still showed social prejudice, cynical reactions from relatives, educational system problems, and economic problems in child education. Second, in order to discover the talents of their children, decide their career paths, become self-reliant, and have professional careers, it was found that mothers did not miss learning and endured slow but steady growth. Third, the education of one s children was able to see the growth of the mother as well as the people around him. Conclusions The essential meaning of lifelong education is to improve the quality of life, and I think we should have more expertise in addition to parents. In the end, they made themselves grow and provided an improvement in the quality of life in the formation of extended relationships. Furthermore, I hope that the positive acceptance of mothers and a firm sense of values for their children s education will be passed on to the parents of other children with disabilities.

라이밀의 에탄올 생산 후 발효 부산물을 이용한 머핀의 품질 특성

서은옥(Eun-Ok Seo),고승혜(Seong-Hye Ko),이내택(Nae-Taek Lee),김광오(Kwang-Oh Kim),최기욱(Gi-Wook Choi),오경철(Kyung-Chul Oh) 동아시아식생활학회 2010 동아시아식생활학회지 Vol.20 No.3

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high β-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

국내산 미나리 가루 첨가량에 따른 머핀의 품질 특성

서은옥(Eun-Ok Seo),김광오(Kwang-Oh Kim),고승혜(Seong-Hye Ko) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.3

In this study, muffins were produced using dropwort powder and to the quality characteristics such as volume, height and moisture content. The results showed that the height of the muffin was 5 cm and there were no significant differences across samples (p<0.05). The volume of the muffin increased as the amount of dropwort powder increased. With respect to the moisture content, a comparison group showed a moisture content of 26%, and the 3%-added and the 6%-added groups did not show any significant difference. The 9%-added group, however, did show a significant difference (p<0.05). The results of texture measurements showed that hardness increased as the amount of added dropwort powder increased. There were also significant differences in adhesiveness and springing across samples (p<0.05). With respect to cohesiveness, gumminess and chewiness, these characteristics tended to increase as the amount of added dropwort powder increased, and there were significant differences across samples (p<0.05). Sensory test results of added showed that the 3%-added group scored the highest for color, flavor and taste. For texture, the 6%-added group showed a value of 6.2, which was the highest texture. In terms of the overall acceptability, the 3% dropwort powder group showed a score of 7.2, which was the highest acceptability. These results suggest that the 3%-added group was the most desirable and appropriate.

에탄올 첨가가 연근 식빵의 특성에 미치는 영향

서은옥(Eun-Ok Seo),최은오(Eun-Oh Choi),윤영상(Yeoung-Sang Yun),정봉우(Bong-Woo Chung) 동아시아식생활학회 2008 동아시아식생활학회지 Vol.18 No.1

White bread containing lotus root powder was previously reported as unsatisfactory with respect to appearance and chewiness. In this research, white bread samples were prepared using ethanol(2 wt.%) and lotus root powder(3, 6, or 9 wt. %), and compared to those prepared without ethanol (reference breads). The volumes and heights of the reference breads increased with increasing lotus root powder content. The moisture contents of the breads prepared with ethanol were higher than those of the corresponding reference breads. The hardness and fracturability of the breads made with ethanol were lower than those of the reference breads; however, springiness, cohesiveness, adhesiveness and chewiness were enhanced. In terms of appearance and sensory qualities, optimum results were obtained when the ethanol was added along with 6 wt. % lotus root powder. Overall, the results indicate that adding ethanol can improve the quality of white breads that contain lotus root powder.

비트 가루 첨가량에 따른 머핀의 품질특성

서은옥(Eun Ok Seo),고승혜(Seng Hye Ko) 한국조리학회 2014 한국조리학회지 Vol.20 No.1

This study examines the quality characteristics of the muffins made by adding 3%, 6%, and 9% of beet powder, comparing with the reference group. The result showed that there has been no significant difference in the ash content from the groups added with 3% and 9% of beet powder. The height of muffins appeared to be 4.7∼∼5.0 cm, which didn`t show any significant difference among the samples. The volume of beet muffins has shown significant difference among the samples (p<0.001). From the measurement result by scanning electron microscope (SEM), the samples had thick cellular walls and coarse pores because there was less gluten content with increased beet powder. From the chromaticity measurement result, L value and b-value decreased, while a-value increased with increased beet powder. From the texture measurement result, hardness increased with increased beet powder. Adhesiveness appeared to be getting lower with increased beet powder. Also, there was significant difference among the samples for cohesiveness (p<0.001). Gumminess got higher in the samples added with 3% and 6% of beet powder, and the highest chewiness was shown in the sample group added with 3% of beet powder. From the sensory evaluation result, overall acceptance has appeared in order of 6% > 9% > 3% > 0%.

청국장 가루를 첨가한 머핀의 품질 특성

서은옥(Eun-Ok Seo),고승혜(Seong-Hye Ko),김광오(Kwang-Oh Kim) 동아시아식생활학회 2009 동아시아식생활학회지 Vol.19 No.4

In this study, muffins were made with the addition of 0%, 3%, 6% and 9% of Chungkukjang powder and, the quality characteristics, such as volume, height, appearance, chromaticity and moisture contents, were measured using SEM (Scanning Electronic Microscope) measurement, texture tests and sensory tests. In the regards to volume, as the added amount of added Chungkukjang increased, the volume also increased. There was no significant difference in the height and moisture content of the muffins at the different Chungkukjang powder concentrations. Using SEM, it was shown that as the amount of added Chungkukjang increased, the gluten content decreased, which in turn caused the formation of thick cell membranes and rough pores and reduced gluten composition capacity. Luminosity L value in Chungkukjang muffin decreased as the amount of added Chungkukjang powder increased. There was significant difference in the red chromaticity a value and yellow chromaticity b value among the samples (p<0.05). The results of the texture test showed that the hardness of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. In addition, as the amount of added Chungkukjang increased, the adhesiveness decreased. There was no significant difference in springing, chewiness and gumminess among the samples. There was a significant difference in the cohesiveness among all other samples in cohesiveness (p<0.05). The results of the sensory test showed that the wave form of the Chungkukjang muffin decreased as the amount of added Chungkukjang increased. The pore of the muffin increased as the amount of added Chungkukjang increased. The color quality of the muffin decreased as the amount of added Chungkukjang increased. In terms of overall acceptability, 6% Chungkukjang was shown to result in the highest preference level.

영어 단어형성에 관한 연구

서은옥(Seo, Eun Ok) 미래영어영문학회 2016 영어영문학 Vol.21 No.1

In order to account for the word formation cases that are beyond the rules of word formation, this study introduces Sperber and Wilson’s (1986) relevance theory. In terms of this theory, we can accept largely unacceptable phenomena if we can obtain maximum effects with minimum efforts. Yet, the exceptional cases occur since we can get larger effects creating them. The effects can be described in three aspects. First, it obeys the principle of language change. Second, it is parallel with the principle of similarity. Third, it is within the grammar in terms of the universality principle. In a word, the so-called exceptional cases to word formation rules might violate specific constraints but are possible since they can obey larger principles operating in natural languages. For these effects, we can violate some rules of word formation and create new words. Thus, the relevance theory can explain word formation cases that can be regarded as exceptional in a strict sense.

매생이가루 첨가량에 따른 머핀의 품질특성

서은옥(Eun-Ok Seo),김광오(Kwang-Oh Kim),고승혜(Seong-Hye Ko),박진희(Jin-Hee Park),한은주(Eun-Ju Han),차경옥(Kyung-Ok Cha),고은희(Eun Hee Ko) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.3

Moisture content of muffin tended to increased as increasing mixing rate of maesangi. For crude protein, sample group of 9% replaced by maesangi powder was the highest. For crude fat and crude ash, there was no significant difference among sample groups. The average height of muffin was 4.7 cm, but was no significant difference among sample groups. Volume of muffin has been gradually increased as increasing mixing rate of maesangi powder, but was no significant difference among sample groups. From the SEM (scanning electron microscope) result, thick cell wall and rough blowholes were appeared. L-, a and b-values of muffin was declined as per increase of mixing rate of maesangi powder. Hardness was inclined as per increase of mixing rate of maesangi powder. There were significant differences between sample groups and reference group for adhesiveness, springiness and cohesiveness, but was no significant difference among sample groups. For gumminess, sample group of 9% replaced by maesangi powder was the highest, but there were no significant difference from sample groups of 3% and 6% replaced by maesangi powder. Chewiness was inclined as per increase of mixing rate of maesangi powder, and sample group of 9% replaced by maesangi powder was the highest. From sensory test result, sample group of 9% replaced by maesangi powder was the highest for color, and there were significant differences among sample groups. Sample group of 6% replaced by maesangi powder was the highest for flavor and taste, and there were significant differences among sample groups. Sample groups of 6% and 9% replaced by maesangi powder were the highest for texture. Sample group of 9% replaced by maesangi powder was the highest for overall preference. From all these results, the most suitable one would be the sample group of 9% replaced by maesangi powder.

홍삼분말 첨가량에 따른 스펀지케이크의 품질특성

서은옥(Eun-Ok Seo),고승혜(Seng-Hye Ko),정현철(Hyun-Chul Jeong) 한국조리학회 2015 한국조리학회지 Vol.21 No.2

Schizandrin함량이 높은 음료개발을 위한 오미자 (Schizandra chinensis Baillon)의 추출조건

최은오(Eun-Oh Choi),이봉수(Bong-Soo Lee),박용수(Yong-Su Park),서은옥(Eun-Ok Seo),정봉우(Bong-Woo Chung) 한국생물공학회 2008 KSBB Journal Vol.23 No.3