基于知识本体的中韩味觉词研究
发布时间：2018-11-02 07:56
【摘要】：本研究以中-韩味觉词及其相关词汇为研究对象，对于中-韩味觉词的引申义做出一些意义、用法上的对比。本论文不仅给出大量信息的量化描述，并且深入探索两国味觉词的意义产生与扩展过程。我们主要采取认知语言学的理论框架，力图描述味觉词的基本义扩展成表示人类喜怒哀乐的机制。 本文运用概念整合理论（Conceptual Blending Theory）等多种隐喻理论的结合下提出中-韩味觉词的引申义产生模式，而且将它以OWL（Web OntologyLanguage）表达式体现在知识本体（ontology）上，以便计算机能推理中-韩味觉词所含有的引申义及其异同。 本文基于符合人类直观的隐喻模式，构建了一种初步的味觉词知识本体（ontology）。此知识本体将向使用者展现中韩两国语言内涵中的异同，有助于韩国学生掌握汉语味觉词引申义的细微差别，而且，，还可用以连接于现有的其他词汇知识库，如HowNet。因此，本研究成果有利于比较语言学、对外汉语教学和计算语言学等方面的应用。
[Abstract]:In this study, Chinese-Korean taste words and their related words as the research object, for the Chinese-Korean taste words to make some meanings, usage comparison. This paper not only gives a quantitative description of a large amount of information, but also explores the process of meaning generation and expansion of taste words in both countries. We mainly adopt the theoretical framework of cognitive linguistics, trying to describe the basic meaning of taste words to express the mechanism of human happiness, anger and sadness. This paper uses the conceptual integration theory, (Conceptual Blending Theory) and other metaphorical theories to put forward the model of Chinese and Korean taste words, which is embodied in the knowledge ontology (ontology) by OWL (Web OntologyLanguage) expression. So that the computer can infer the Chinese-Korean sense of taste words contained in the meaning and similarities and differences. Based on the metaphorical model that conforms to human intuitionistic, this paper constructs a preliminary knowledge ontology (ontology). Of taste words. This knowledge ontology will show users the similarities and differences between Chinese and Korean language connotations, help Korean students to grasp the subtle differences in the meaning of Chinese taste words, and can also be used to connect to existing knowledge bases of other words, such as HowNet.. Therefore, the research results are beneficial to the application of comparative linguistics, teaching Chinese as a foreign language and computational linguistics.
【学位授予单位】：清华大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：H136;H55
本文编号：2305408
[Abstract]:In this study, Chinese-Korean taste words and their related words as the research object, for the Chinese-Korean taste words to make some meanings, usage comparison. This paper not only gives a quantitative description of a large amount of information, but also explores the process of meaning generation and expansion of taste words in both countries. We mainly adopt the theoretical framework of cognitive linguistics, trying to describe the basic meaning of taste words to express the mechanism of human happiness, anger and sadness. This paper uses the conceptual integration theory, (Conceptual Blending Theory) and other metaphorical theories to put forward the model of Chinese and Korean taste words, which is embodied in the knowledge ontology (ontology) by OWL (Web OntologyLanguage) expression. So that the computer can infer the Chinese-Korean sense of taste words contained in the meaning and similarities and differences. Based on the metaphorical model that conforms to human intuitionistic, this paper constructs a preliminary knowledge ontology (ontology). Of taste words. This knowledge ontology will show users the similarities and differences between Chinese and Korean language connotations, help Korean students to grasp the subtle differences in the meaning of Chinese taste words, and can also be used to connect to existing knowledge bases of other words, such as HowNet.. Therefore, the research results are beneficial to the application of comparative linguistics, teaching Chinese as a foreign language and computational linguistics.
【学位授予单位】：清华大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：H136;H55
【参考文献】
相关期刊论文 前10条
1 邓志鸿,唐世渭,张铭,杨冬青,陈捷;Ontology研究综述[J];北京大学学报(自然科学版);2002年05期
2 张韶岩;日汉语基本味觉词引申义之比较[J];解放军外国语学院学报;1999年06期
3 蒋绍愚;;五味之名及其引申义[J];江苏大学学报(社会科学版);2008年03期
4 袁毓林;;语义角色的精细等级及其在信息处理中的应用[J];中文信息学报;2007年04期
5 刘正光;Fauconnier的概念合成理论:阐释与质疑[J];外语与外语教学;2002年10期
6 刘一双;;中韩味觉词对比研究[J];西南民族大学学报(人文社会科学版);2011年S2期
7 刘扬,俞士汶,于江生;CCD语义知识库的构造研究[J];小型微型计算机系统;2005年08期
8 伍铁平;不同语言的味觉词和温度词对客观现实的不同切分——语言类型学研究[J];语言教学与研究;1989年01期
9 王惠;詹卫东;俞士汶;;“现代汉语语义词典”的结构及应用[J];语言文字应用;2006年01期
10 袁毓林;词类范畴的家族相似性[J];中国社会科学;1995年01期
本文编号：2305408
本文链接：https://www.wllwen.com/wenyilunwen/yuyanxuelw/2305408.html
