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 NEW
“What makes New Generation Korean 1 outstanding is that it will serve

NEW GENERATION KOREAN

both teachers and students well. Each conversation is presented with new
vocabulary and a concise description of grammar points and practices with Beginner Level
a clear layout for easy navigation. Students will benefit from quick access
to target grammar for self-study while there is still room for further teacher AUDIO file available
instruction. The four skill practices at the end of each chapter are manageable (mp3)
in terms of length and difficulty for class or self-study exercises. The vocab-
ulary lists, conjugation table, and answer keys at the end of the book will serve
as useful resources for more self-study.”
Soyoung Kang, Carleton University

“Appropriate for the first and second semester of Elementary Korean as a Foreign Language (KFL)

GENERATION
classes in the North American college setting, this user-friendly book is a timely and welcome
addition to the field of KFL education.”
Andrew Sangpil Byon, University at Albany, SUNY

KOREAN
“The world of Korean language learning for anglophones has always been dominated by authors and
content from Korea and/or the United States, so teachers and learners in Canada (where Korean is
increasingly popular) will be delighted by this colourful and engaging new textbook, its Canadian
orientation, and its streamlined presentation.”
Ross King, University of British Columbia

New Generation Korean is an immersive and visually appealing resource specifically designed
for secondary and post-secondary Korean language learners, as well as independent self-study SECOND EDITION
enthusiasts. Meticulously crafted by experienced instructors with a deep understanding of the Korean
language, this revised second edition presents targeted learning objectives and best-practice lessons
across eight comprehensive chapters.
With a focus on practicality and effectiveness, New Generation Korean guides students on a path
toward attaining Korean language proficiency while fostering a genuine appreciation for Korean
culture. To further enhance the learning experience, audio files are included, complementing the
content with authentic auditory material. Convenient QR codes are provided throughout,
facilitating quick access to audio clips, and promoting effective listening practice.
MIHYON JEON is an associate professor in the Department of Languages, Literatures,

Beginner Level
and Linguistics at York University.
KYOUNGROK KO is an associate professor in the Department of East Asian Studies at the
University of Toronto.
DAEHEE KIM is a professor in the Department of Korean Language Education at Mihyon Jeon
Wonkwang University.
YUJEONG CHOI is an assistant professor in the Department of East Asian Studies at the
Kyoungrok Ko
University of Toronto. Daehee Kim

W SECOND EDITION
AHRONG LEE is an assistant professor in the Department of Languages, Yujeong Choi
Literatures, and Linguistics at York University.

E
Ahrong Lee

O N

N EA
I
N E RA
T
N
ISBN 978-1-4875-5707-2

G E
O R
K
9 781487 557072
 NEW
Beginner Level

GENERATION
KOREAN
SECOND EDITION

Mihyon Jeon
Kyoungrok Ko
Daehee Kim
Yujeong Choi
Ahrong Lee

UNIVERSITY OF TORONTO PRESS

Toronto Buffalo London
© University of Toronto Press 2023
Toronto Buffalo London
utorontopress.com
Printed in the U.S.A.

ISBN 978-1-4875-5707-2 (paper) ISBN 978-1-4875-5708-9 (PDF)

All rights reserved. The use of any part of this publication reproduced, transmitted
in any form or by any means, electronic, mechanical, photocopying, recording,
or otherwise, or stored in a retrieval system, without prior written consent of the
publisher – or in the case of photocopying, a licence from Access Copyright, the
Canadian Copyright Licensing Agency – is an infringement of the copyright law.

We welcome comments and suggestions regarding any aspect of our publications –

please feel free to contact us at news@utorontopress.com or visit us at utorontopress.
com.

Publication cataloguing information is available from Library and Archives Canada.

Cover design: John Beadle

This work was supported by Core University Program for Korean Studies through
the Ministry of Education of the Republic of Korea and Korean Studies Promotion
Service of the Academy of Korean Studies (AKS-2018-OLU-2250001).

We wish to acknowledge the land on which the University of Toronto Press

operates. This land is the traditional territory of the Wendat, the Anishnaabeg, the
Haudenosaunee, the Métis, and the Mississaugas of the Credit First Nation.

University of Toronto Press acknowledges the financial support of the Government of

Canada, the Canada Council for the Arts, and the Ontario Arts Council, an agency of
the Government of Ontario, for its publishing activities.
 Contents

Preface 7 Lesson 6 어제 어디에 갔어요? 87

Components 8 대화1 89
Characters 10 대화2 95
Lesson Table 11
Lesson 7 지금 공부하고 있어요. 103
대화1 105
대화2 111
Lesson 1 
한글 13
Lesson 8 스케이트 탈 수 있어요? 119
Lesson 2 
안녕하세요? 29
대화1 121
대화1 31
대화2 127
대화2 37

Lesson 3 다운타운에 살아요. 43

대화1 45 Appendices
대화2 51 Vocabulary List 1: by lesson 136
Lesson 4 비빔밥 먹으러 가요. 57 Vocabulary List 2:
in alphabetical order 150
대화1 59
Answer Key 164
대화2 65
Listening Script 169
Lesson 5 전화번호가 뭐예요? 73 English Translation 175
대화1 75 Conjugation Table 182
대화2 81
 Preface

NEW GENERATION KOREAN 1 is designed for Korean language learners at the

secondary and post-secondary education levels and for independent self-study
adult learners. It is available in both paper and digital formats. The soft-cover
book version is for users who prefer the traditional printed page, while the
digital version accommodates the needs of tech-savvy learners and offers the
benefits of a lower price, easy portability and convenient access. In addition,
the digital form includes automatic grading, integrated multimedia and diverse
online resources.

NEW GENERATION KOREAN 1 presents learning goals and best practices

lessons developed by professors with extensive KSL/KFL teaching experience
in Canadian and Korean universities. The collaborative authors brought their
expertise from the fields of Korean Education as a Second Language (KSL),
Korean Education as a Foreign Language (KFL), and Educational Linguistics to
the development of lessons that reflect a realistic use of the language relevant
to both high school students and adults.

The classroom-tested lessons in NEW GENERATION KOREAN 1 will guide

students to effective and efficient learning of the Korean language and an
appreciation of the Korean culture. The book is presently available in Canada
and North America. We hope that NEW GENERATION KOREAN 1 will be widely
used to support the teaching and learning of the Korean language in a fun and
effective way.

7
 Components

NEW GENERATION KOREAN 1 is comprised of eight lessons. It is recommended

that 8-10 hours be devoted to each lesson for a total of approximately 64-
80 hours. Lesson 1 introduces the fundamentals of the Korean alphabet. The
remaining lessons contain the following components:

Introduction
Conversation 1
Grammar Points
Listening and Speaking 1
Reading and Writing 1
Conversation 2
Grammar Points
Listening and Speaking 2
Reading and Writing 2
Korean Culture
Just for Fun

•  Introduction Each lesson begins with an introductory illustration, warm-up

activities, and learning objectives.

•  Conversation Each lesson includes two sets of conversations in real-life

settings. Each conversation provides a variety of expressions, vocabulary,
and grammar that are necessary to communicate successfully in Korean.
The accompanying practice section allows learners to practice exchanging
experiences and ideas. Audio files are available to help learners practice
listening, speaking, and pronunciation.

•  Grammar Points Each lesson covers five to six grammar points divided into
two sections. Each grammar point includes concise explanations followed by

8 NEW GENERATION KOREAN 1

 two sets of practice questions. In the paper version, answer keys are provided
at the end of the book. In the e-book version, learners can check the answer
keys each time they answer a question.

•  Listening and Speaking Each lesson contains two sets of listening and
speaking sections. Each section presents one to three listening passages
followed by comprehension questions. The subsequent speaking section offers
learners an opportunity to apply their listening and speaking skills to a variety
of communicative settings.

•  Reading and Writing Each lesson contains two sets of reading and writing
sections. Each section has a reading passage through which learners develop
skills to comprehend the passage and discover how the new vocabulary,
expression and grammar points previously learned are used in the context.
Each reading text is accompanied by comprehension questions. This section
also includes a task to help learners develop writing skills.

•  Korean Culture At the end of each lesson, students are provided with the
opportunity to learn about Korean culture and to make a comparison to their
own culture. Topics are relevant to each lesson so that learners can expand
their cultural knowledge in relation to what they learn during class.

•  Just for Fun introduces fun activities related to Korean language and culture.

New words are introduced on each page when they first appear. Circled letters are
attached to indicate irregular verbs and adjectives (e.g., 두껍다 ㉥). The vocabulary
lists in the appendices indicate irregular verbs and adjects by presenting
conjugated forms in the parentheses as in the example of 두껍다 (두꺼워요).

9
 Characters

김지영 저스틴 아담스 비비안 첸

(Jiyeong Kim) (Justin Adams) (Vivian Chen)
Korean teacher, Korean 1st year in university, Canadian 2nd year in university, Chinese

제니퍼 김 모하메드 나세리 이민호

(Jennifer Kim) (Mohammed Naseri) (Minho Lee)
2nd year in university,
3rd year in university, Iranian 3rd year in university, Korean
Korean-American

다니엘 슈미트 마리아 산토스 토니 로빈스

(Daniel Schmidt) (Maria Santos) (Tony Robbins)
4th year student, German Grade 11, Filipino Grade 12, Australian

10 NEW GENERATION KOREAN 1

 Lesson Table

Lesson Topic Function Vocabulary Grammar Culture

•R
 eading Korean vowels and
•K
 orean vowel sounds and letters
consonants accurately
Korean •K
 orean consonant sounds and letters Essential
1 한글 •B
 uilding Korean syllables in
alphabet •S
 yllable block building expressions
accurate order
•B
 asic pronunciation rules
•R
 eading Korean words

•N  1은/는 N2이에요/예요: N1=N2

•G
 reeting Country, • Y es/No question Greetings in
2 안녕하세요?
•S
 elf-introduction occupation •N  1은/는 N2이/가 아니에요: N1≠N2 Korea
• - 도 vs. -은/는: Markers for comparison

• - 어요/아요: Informal polite ending

•M
 aking basic sentences in
•V  owel contractions in polite forms
다운타운에 informal settings Activities, Use of 우리 in
3 • [ Place]에/에서: Location markers
살아요. •E
 xpressing location of an location Korean
• [ Place]에 있어요: Expressing location
entity
• - 이/가: Subject marker

• - 고 싶다: Expressing desire

• -(으)러 가다: Go/come in order to
•O
 rdering food (do something)
비빔밥 먹으러 Korean Dining
4 •M
 aking polite commands Food, place • - 지요?: Seeking agreement
가요. Etiquette
•M
 aking negative statements •안  /못: Negation
• - 을/를: Object makers
• - (으)세요: Polite request/command

•N  umeric system I: Sino-Korean numbers

•C
 ounting numbers
전화번호가 Numbers, days • [ time]에: Time marker
5 •M
 aking an appointment Korean Age
뭐예요? of the week •N  umeric system Ⅱ: Native Korean numbers
•B
 uying goods
•C  ounting units

• - 었어요/았어요: Past events

• - 하고: With/and
Ethnic
어제 어디에 •E
 xpressing past events Transportation, • - (으)로: By means of
6 neighborhoods
갔어요? •T
 alking about transportation seasons • - 보다 (더) and 제일: Comparatives and
in Seoul
superlatives
•A  에서 B까지: from [place A] to [place B]

• - (으)세요: Honorific expression

•D
 escribing progressive • - 고 있다: Action in progress
How to address
지금 공부하고 events Family, • - 지만: But/although
7 people in
있어요. •U
 sing honorific forms weekend plan • - (으)ㄹ 거예요: Future events
Korean
•D
 escribing cause and effect • - 어서/아서: Because
• - 고: And

• - (으)ㄹ 수 있다/없다: Can/cannot

• - 어/아 주다: To do something for someone
•A sking hobbies
• - 네요: Surprise or admiration Popular
스케이트 •E xpressing ability
8 Hobbies • - (으)ㄹ 줄 알다/모르다: To know/not know how hobbies in
탈 수 있어요? • E
 xpressing obligation and
to do Korea
necessity
• - (으)ㄹ까요?: Asking someone’s opinion
• - 어야/아야 되다: Obligation/necessity

11
1
Lesson

한글
 Have you ever learned other languages before? Why do
you want to learn Korean? Discuss what you know about
들어가기
the Korean language.

Learning Objectives
Reading Korean vowels and consonants
Building Korean syllables in the correct order
Reading Korean words

Vocabulary Korean alphabet

Grammar Korean vowel sounds and letters
Korean consonant sounds and letters
Syllable block building
Basic pronunciation rules
Korean Culture Essential Expressions

14 NEW GENERATION KOREAN 1

Vowels
1 Simple Vowels
Hangǔl is the name of the Korean alphabet. It was created in 1443 by King Sejong
and his royal scholars. Like the English alphabet, Hangǔl consists of letters that
represent vowel sounds and consonant sounds.
A vowel is a necessary part of the Korean syllable structure. There are eight simple
vowels and thirteen diphthongs. The pronunciation, similar sound in English, and
graphical representation in Hangǔl of the eight simple vowels are shown in the table
below. When a syllable begins with a vowel, the silent consonant letter ㅇ is written
before the vowel.

Similar Sound 
Sound* Hangǔl Letter With silent ㅇ
in English

ɑ arm ㅏ 아

ŏ saw ㅓ 어

o mow ㅗ 오

u moon ㅜ 우

ǔ put ㅡ 으

i bee ㅣ 이

ɑe apple ㅐ 애

e every ㅔ 에

* Using the McCune-Reischauer Romanization System

Lesson 1 한글 15
 연습

❖ Practice reading and writing simple vowels while keeping the basic stroke
order: left to right and top to bottom.

Vowel Vowel Stroke

Writing Practice
Sound Letter Order

ɑ ㅏ
①

ㅏ ②

ㅓ
②

ŏ ㅓ ①

o ㅗ
①

② ㅗ
u ㅜ ①
②
ㅜ
ǔ ㅡ
①
ㅡ
ㅣ
①

i ㅣ

ㅐ
① ③

ɑe
②

ㅔ
②③

e ㅔ ①

16 NEW GENERATION KOREAN 1

 2 Diphthongs
By combining a simple vowel with a semivowel that has a y or w sound,
diphthongs can be made. There are a total of 13 diphthongs in Korean. Six of the
eight simple vowels can be combined with the semivowel y to create six diphthongs.
The diphthong letters are graphically created by adding one additional short stroke to
the simple vowels ㅏ, ㅓ, ㅗ, ㅜ, ㅐ, and ㅔ.

Semivowel y + Simple Vowels

ㅏ ɑ ㅑ yɑ
ㅓ ŏ ㅕ yŏ
ㅗ o ㅛ yo
y + →
ㅜ u ㅠ yu
ㅐ ɑe ㅒ yɑe
ㅔ e ㅖ ye

Five of the eight simple vowels can be combined with the semivowel w to
create six diphthongs. The diphthong letters are graphically created by combining
the semivowel w with the simple vowels ㅏ, ㅓ, ㅣ, ㅐ, and ㅔ. The semivowel w
sound is represented as ㅗ when it is combined with the bright vowels ㅏ and ㅐ. It
is represented as ㅜ when it is combined with the dark vowels ㅓ and ㅔ. When the
semivowel w sound is combined with the neutral vowel ㅣ, two different diphthongs
can be created using each of the semivowel w graphic representations, ㅗ or ㅜ.

Semivowel w + Simple Vowels

ㅏ ɑ ㅗ + ㅏ = ㅘ wɑ
ㅓ ŏ ㅜ + ㅓ = ㅝ wŏ
w + ㅣ i → ㅗ/ㅜ + ㅣ = ㅚ/ㅟ we/wi
ㅐ ɑe ㅗ + ㅐ = ㅙ wɑe
ㅔ e ㅜ + ㅔ = ㅞ we

One more combination of vowels creates the final diphthong. Combining

the simple vowel ㅡ with the simple vowel ㅣ creates the diphthong ㅢ, which is
pronounced as ǔi.

Lesson 1 한글 17
 연습

1 Practice reading and writing diphthongs while keeping the basic stroke
order: left to right and top to bottom.

Vowel Vowel Stroke

Writing Practice
Sound Letter Order

ㅑ
①

yɑ
②

ㅑ
③

ㅕ
③

yŏ ㅕ
①

yo ㅛ
①

③
②

ㅛ
yu ㅠ ②
①
③
ㅠ
ㅒ
① ④

yɑe
②

ㅒ
③

ㅖ
③ ④

ye ㅖ
①
②

ㅘ
③

wɑ ㅘ
①

② ④

ㅝ
④

wŏ ㅝ ①

②
③

18 NEW GENERATION KOREAN 1

 Vowel Vowel Stroke
Writing Practice
Sound Letter Order

ㅚ
③

we ㅚ ①

ㅟ
③

wi ㅟ ①

ㅙ
③ ⑤

wɑe
④

ㅙ ①

ㅞ
④ ⑤

we ㅞ ①
②
③

ㅢ
②

ǔi ㅢ ①

2 Choose the vowel that you hear.

1) □ ㅏ □ㅓ 2) □ ㅗ □ㅜ

3) □ ㅡ □ㅣ 4) □ ㅑ □ㅕ

5) □ ㅛ □ㅠ 6) □ ㅏ □ㅗ

7) □ ㅓ □ㅜ 8) □ ㅜ □ㅡ

9) □ ㅏ □ㅑ 10) □ ㅓ □ㅕ

11) □ ㅗ □ㅛ 12) □ ㅜ □ㅠ

13) □ ㅗ □ㅓ

Lesson 1 한글 19
Consonants
! Consonants
When King Sejong and his royal scholars designed the consonant letters, they
considered the shape of the speech organs, that is, the tongue, gum-ridge, lips, tooth,
and throat. These are represented as the basic consonants ㄱ, ㄴ, ㅁ, ㅅ, and ㅇ, from
which the remaining fourteen consonants are derived by adding extra strokes. As
demonstrated in the table below, each letter is designed according to the speech organ
involved in articulation of the sound of the letter.

14 derived consonant
5 Basic Consonants
Speech letters and sounds
Organs Pictures of
Sound Letter Plain Aspirated Tensed
Speech Organs
Back of the
tongue / k ㄱ ㄱ ㅋ (k’) ㄲ (kk)
soft palate

Tongue tip / ㄷ (t) ㅌ (t’) ㄸ (tt)

n ㄴ
gum-ridge ㄹ (r, l)
ㄴ

Lips m ㅁ ㅂ (p) ㅍ (p’) ㅃ (pp)

ㅆ (ss)
Teeth s ㅅ
ㅈ (ch) ㅊ (ch’) ㅉ (tch)
ㅅ

Throat ng ㅇ ㅎ (h)
ㅇ

The names of the consonant letters contain two syllables. The first one consists
of the consonant plus the vowel ㅣ (e.g., 티) and the second syllable the vowel ㅡ
followed by the consonant (e.g., 읕). Putting the two syllables together forms the name
of the letter ㅌ (티읕). Since the second syllable does not begin with a consonant, it is
necessary to insert the silent ㅇ before the vowel ㅡ. While the names of ‘ㄱ,’ ‘ㄷ,’ and
‘ㅅ’ in Korean do not follow the regular pattern (기역, 디귿, and 시옷), the regularized
names of the letters can alternatively be used (기윽, 디읃, 시읏).

20 NEW GENERATION KOREAN 1

 연습

1 Practice reading and writing consonants while keeping the basic stroke
order: left to right and top to bottom.

Stroke
Sound Letter Name Writing Practice
Order

k
기역
ㄱ
①

ㄱ 기윽

n ㄴ 니은
ㄴ
①

t
디귿
ㄷ
①

ㄷ 디읃
②

r, l
ㄹ
①

ㄹ 리을 ③ ②

m
ㅁ
②

ㅁ 미음
①

p ㅂ 비읍
ㅂ
①
③
④
②

s ㅅ
시옷
시읏 ㅅ ① ②

ø, ng
ㅇ
①

ㅇ 이응

ch
ㅈ
①

ㅈ 지읒 ②

ㅊ
①

ch’
②

ㅊ 치읓 ③

Lesson 1 한글 21
 Stroke
Sound Letter Name Writing Practice
Order

k’
ㅋ
①

ㅋ 키읔 ②

t’
ㅌ
①

ㅌ 티읕 ③
②

p’
ㅍ
①

ㅍ 피읖 ②

④
③

ㅎ
①

h
②

ㅎ 히읗 ③

kk
쌍기역
ㄲ
① ②

ㄲ 쌍기윽

tt
쌍디귿
ㄸ
① ③

ㄸ 쌍디읃
② ④

pp ㅃ 쌍비읍
ㅃ
①
③②⑦

④
⑤ ⑥

ss ㅆ
쌍시옷
쌍시읏 ㅆ ①

②
③

tch
ㅉ
① ③

ㅉ 쌍지읒 ② ④

2 Choose the syllable that you hear.

1) □ 나 □다 □라 2) □ 라 □아 □차
3) □ 가 □카 □까 4) □ 달 □탈 □딸
5) □ 발 □팔 □빨 6) □ 살 □쌀 □잘
7) □ 자 □차 □짜 8) □ 불 □풀 □뿔

22 NEW GENERATION KOREAN 1

Syllable Blocks
! Syllable Block Building
When writing in Korean, letters form a syllable block. There are two types of
syllable block structures in Korean writing. The first is the combination of an initial
consonant and a vowel (e.g., 나). The other is the combination of an initial consonant,
a vowel, and a final consonant (e.g., 날). The position of the initial consonant depends
on the shape of the vowel in the syllable.

If the vowel contains a long vertical line such as ㅏ, ㅑ, ㅓ,

ㅕ, ㅣ, and ㅐ, the consonant is located at the left side of C V
the vowel (e.g., 파).

If the vowel contains a long horizontal line such as ㅗ, ㅛ,

C
ㅜ, and ㅠ, the consonant is placed on top of the vowel
(e.g., 포).
V

If the vowel is a diphthong with both a long vertical and

C
long horizontal lines such as 와, 워, 외, and 왜, the consonant V
is placed at the upper left corner of the syllable (e.g., 과). V

In the second type of structure, the position of the final consonant is below the
initial consonant and the vowel (e.g., 달, 국, 흰).

C V C C
V
V V
C C C

In either type of structure, if the syllable does not have an initial consonant, the
letter ㅇ becomes the initial letter. But the letter ㅇ in that position is silent. It is a place
holder for consistency of syllable structure (e.g., 안).

Lesson 1 한글 23
 연습

1 Fill in each box with a syllable consisting of a consonant and a vowel.

모음
자음
ㅏ ㅑ ㅓ ㅕ ㅗ ㅛ ㅜ ㅠ ㅡ ㅣ

ㄱ 가 갸 거 겨 고 교 구 규 그 기
ㄴ

24 NEW GENERATION KOREAN 1

2 Write down the following words in Hang l.

k’o 코

mu

kae

mo.cha 모자

p’o.to

ra.myŏn

sŏn.saeng.nim

Lesson 1 한글 25
Pronunciation rules
1 Resyllabification
When a syllable with a final consonant is followed by a syllable that begins with
a vowel, such as 단어, the sound of the final consonant becomes the initial consonant
sound of the following syllable. Therefore, 단어 would be pronounced as 다 followed by 너.
E.g., 앉으세요[안즈세요], 일어나세요[이러나세요], 이름이[이르미]

2 Syllable final closure

When a syllable with a final consonant is at the end of a word or is followed by a
syllable that begins with a consonant, such as 옷 or 책상, the speech organs should be
closed to make the sound for the final consonant. Only the consonants ㄱ, ㄴ, ㄷ, ㄹ, ㅁ, ㅂ,
and ㅇ have closed sounds, so the pronunciation of the other consonants is changed to
one of the following closed sounds.

Syllable final consonant Pronunciation

ㅋㄲ [ㄱ]
ㅍ [ㅂ]
ㅌㅅㅆㅈㅊㅎ [ㄷ]

E.g., 옷[옫], 부엌[부억], 낚시[낙씨], 옆[엽], 빛[빋], 빗[빋]

3 Double consonant reduction

Consonant clusters, such as “fr” or “str” in English, do not exist in Korean speech.
So in a syllable where two consonant letters appear together in the final consonant
position, such as 닭, one of the two is not pronounced. Due to the complexity
of standard pronunciation rules, it is recommended to be familiarized with the
pronunciation of individual words.
E.g., 닭[닥], 여덟[여덜], 앉다[안따], 없다[업따], 읽다[익따]

4 Aspiration
When a plain consonant (ㄱ, ㄷ, ㅂ, ㅈ) comes before or after the consonant ㅎ, they
combine and form a consonant that has a sound made by an exhaling breath (ㅋ, ㅌ, ㅍ, ㅊ).
E.g., 좋다[조타], 많다[만타], 어떻게[어떠케], 백화점[배콰점]

26 NEW GENERATION KOREAN 1

 연습

1 Choose the correct pronunciation.

1) 밥이 ① [밥이] ② [바비]

2) 책을 ① [채글] ② [책을]

3) 낮에 ① [낟에] ② [나제]

4) 들으세요 ① [드르세요] ② [들으세요]

5) 꽃이 ① [꼬치] ② [꼬시]

6) 부엌 ① [부억] ② [부엌]

7) 잎을 ① [이블] ② [이플]

8) 앞 ① [압] ② [앞]

9) 티읕 ① [티읏] ② [티읃]

10) 갔어요 ① [갇어요] ② [가써요]

2 Choose the correct pronunciation.

1) 앉으세요 ① [안즈세요] ② [안느세요]

2) 닭 ① [닥] ② [달]

3) 읽다 ① [일따] ② [익따]

4) 여덟 ① [여덜] ② [여덥]

5) 넓어요 ① [넙어요] ② [널버요]

6) 없어요 ① [업써요] ② [업어요]

7) 백화점 ① [백하점] ② [배콰점]

8) 좋지요 ① [좋죠] ② [조치요]

9) 대답하세요 ① [대다파세요] ② [대답파세요]

10) 어떻게 ① [어떡해] ② [어떠케]

Lesson 1 한글 27
 Essential Expressions

Greetings & Courtesies

✓ 안녕하세요. Hello.
✓ 안녕히 계세요. Good-bye. (to the person who is staying)
✓ 안녕히 가세요. Good-bye. (to the person who is leaving)
✓ 실례합니다. Excuse me.
✓ 감사합니다. / 고맙습니다. Thank you.
✓ 미안합니다. / 죄송합니다. I am sorry.
✓ 늦어서 죄송합니다. I am sorry for being late.

Classroom Expressions
✓ 잘했어요. Good job!
✓ 앉으세요. Please sit down.
✓ 일어나세요. Please stand up.
✓ 읽어 보세요. Please read.
✓ 따라 하세요. Repeat after me.
✓ 잘 들으세요. Listen carefully.
✓ 해 보세요. Please try it.
✓ 다시 해 보세요. Please try it again.
✓ 나오세요. Please come out here.
✓ 들어가세요. Please go back to your seat.

28 NEW GENERATION KOREAN 1

 2
Lesson

안녕하세요?
 “Good morning!”, “Good afternoon!”, and “Good evening!”
English speakers have different expressions for greeting
들어가기
people depending on the time of the day. Do you know how
Korean people greet each other?

Learning Objectives
Greeting
Self-introduction

Vocabulary Country, occupation

Grammar N1은/는 N2이에요/예요: N1=N2
Yes/No question
N1은/는 N2이/가 아니에요: N1≠N2
-도 vs. -은/는: Markers for comparison
Korean Culture Greetings in Korea

30 NEW GENERATION KOREAN 1

대화 1
저는 캐나다 저는 한국
사람이에요. 사람이에요.

저스틴 안녕하세요. 저는 저스틴입니다. 이름이 뭐예요?

민 호 안녕하세요. 저는 이민호입니다.

저스틴 민호 씨는 중국 사람이에요?

민 호 아니요, 저는 한국 사람이에요.

저스틴 저는 캐나다 사람이에요. 반갑습니다.

민 호 반갑습니다.

새로운 단어와 표현

□ 저/나 I □ 이름이 뭐예요? What is your name?

□ 씨 Mr., Ms. □ 중국 China
□ 사람 person □ 한국 Korea
□ 캐나다 Canada □ 반갑다 ㉥ to be glad [to meet]
□ 필리핀 the Philippines □ 이란 Iran

❖ Practice the dialogue with the cue words. ⓐ: 마리아 ⓑ: 필리핀

안녕하세요. 저는 ⓐ 입니다. 저는 ⓑ 사람이에요. 모하메드 이란

Lesson 2 안녕하세요? 31
 문법 1 N1은/는 N2이에요/예요: N1=N2

• 저는 소피아예요.
• 저스틴은 캐나다 사람이에요.
□ 호주 Australia
• 마리아 씨는 필리핀 사람이에요. □ 홍콩 Hong Kong
□ 학생 student

■  he equational expression, where two nouns are involved, is

T
the most basic sentence structure in Korean. The first noun
is followed by a topic marker -은/는 and the second noun is
followed by the copula -이에요/예요. The topic marker -은/는
indicates that the preceding noun is the topic of the sentence.
■ -은 is attached to a consonant-ending noun and -는 to a vowel-ending noun.
■  he copula -이에요/예요 is equivalent to English ‘to be’ (am, are, and is). -이에요 is
T
attached to a consonant-ending noun and -예요 is attached to a vowel-ending noun.

연습

1 Choose the correct answer.

1) 저( 은 / 는 ) 호주 사람이에요.

2) 모하메드( 은 / 는 ) 이란 사람이에요.

3) 저스틴( 은 / 는 ) 캐나다 사람이에요.

4) 김 선생님( 은 / 는 ) 한국 사람이에요.

2 Choose the correct answer.

1) 샌드라 씨는 홍콩 사람( 이에요 / 예요 ).

2) 저는 비비안( 이에요 / 예요 ).

3) 저는 제니퍼( 이에요 / 예요 ).

4) 저는 학생( 이에요 / 예요 ).

32 NEW GENERATION KOREAN 1

 문법 2 Yes / No question

• 저스틴 씨는 캐나다 사람이에요.

 저스틴 씨는 캐나다 사람이에요? □ 대학생
university student
• 민호 씨는 대학생이에요.
□ 미국 the United States
 민호 씨는 대학생이에요? □ 일본 Japan
□ 러시아 Russia
■  statement ending with a period is pronounced with a falling
A □ 고등학생

intonation.
high school student

■  dding a question mark makes a statement a yes/no question.

A
Yes/no questions end in a rising intonation.
■  o answer a yes/no question, if the statement is true, say 네/예.
T
If not, say 아니요.

연습

1 Match the questions in the left column with the answers in the right.

1) 저스틴은 미국 사람이에요? • • 네, 중국 사람이에요.

2) 비비안은 중국 사람이에요? • • 아니요, 캐나다 사람이에요.

3) 수진 씨는 대학생이에요? • • 예, 수진 씨는 대학생이에요.

2 Talk with your classmates using the cues.

유키 (일본)
예 A: 유키 씨는 일본 사람이에요?
B: 네, 유키 씨는 일본 사람이에요.

1) 알렉산더 (러시아)

2) 철수 (고등학생)

Lesson 2 안녕하세요? 33
듣기·말하기 1
1 Listen to the narration and choose the correct answer.

1) 민호는 한국 사람이에요? □ 인도 India

□ 독일 Germany
① 네, 인도 사람이에요. □ 프랑스 France
② 네, 한국 사람이에요. □ 베트남 Vietnam
□ 태국 Thailand
③ 네, 독일 사람이에요. □ 영국 England

2) 모하메드는 미국 사람이에요?

① 아니요, 이란 사람이에요.
② 아니요, 프랑스 사람이에요.
③ 아니요, 베트남 사람이에요.

3) 비비안은 중국 사람이에요?

① 네, 태국 사람이에요.
② 아니요, 영국 사람이에요.
③ 예, 중국 사람이에요.

2 Ask your classmates their names (이름이 뭐예요?) and nationalities using a yes/
no question (e.g., 캐나다 사람이에요?).

이름 (name) 국적 (nationality)

34 NEW GENERATION KOREAN 1

읽기·쓰기 1
1 Read the following text and connect each person with
the corresponding national flag.
□ 한국어
the Korean language
□ 선생님 teacher
안녕하세요? 저는 저스틴이에요. 캐나다 사람이에요. 한국어
□ 우리 my/our/we
선생님은 김지영 선생님이에요. 비비안은 중국 사람이에요. □ 아버지 father
모하메드는 이란 사람이에요. 민호는 한국 사람이에요. □ 말레이시아 Malaysia
□ 어머니 mother

1) 저스틴 • •

2) 비비안 • •

3) 모하메드 • •

4) 민호 • •

2 Write sentences about which country your parents are from.

우리 아버지는 말레이시아 사람이에요.

예
우리 어머니는 호주 사람이에요.

Lesson 2 안녕하세요? 35
 쉼터

The picture below is a famous painting from Korea. Have an open

discussion about the painting, the figures, their costumes, the time and
place it is set in. The title of the painting is “The Seodang,” which is the
term for a traditional Korean village school.

Kim, Hong-do, <The Seodang>, 1745.

36 NEW GENERATION KOREAN 1

대화 2
한국어 비비안이에요.
선생님이에요. 2학년이에요.

김지영 안녕하세요? 저는 김지영이에요. 한국어 선생님이에요. 이름이 뭐예요?

비비안 저는 비비안이에요. 만나서 반갑습니다.

김지영 비비안 씨는 1학년이에요?

비비안 아니요, 저는 1학년이 아니에요. 2학년이에요.

새로운 단어와 표현

□ 만나서 반갑습니다. I’m glad to meet you.

□ 1학년 first-year (student) □ 2학년 second-year (student)
□ 3학년 third-year (student) □ 4학년 fourth-year (student)

❖ Practice the dialogue with the cue words. ⓐ: 모하메드 ⓑ: 3학년

ⓐ 는 ⓑ 이에요. 제니퍼 2학년

Lesson 2 안녕하세요? 37
 문법 3 N1은/는 N2이/가 아니에요: N1≠N2

• 김지영 씨는 학생이 아니에요.

• 마이클은 의사가 아니에요. □ 의사 doctor
□ 중학생
- 이/가 아니에요 is used for a negative equational expression,
middle school student
■

which means ‘not to be.’

■ -이 is attached to a consonant-ending noun and -가 to a vowel-
ending noun.

연습

1 Choose the correct answer.

1) 제니퍼는 중국 사람( 이 / 가 ) 아니에요.

2) 마리아는 선생님( 이 / 가) 아니에요.

3) 저스틴은 의사( 이 / 가 ) 아니에요.

2 Choose the most appropriate sentence.

아니요, 중학생이 아니에요 아니요, 3학년이 아니에요 아니요, 한국 사람이 아니에요

1) A: 마리아는 3학년이에요?

B: . 2학년이에요.

2) A: 지나는 한국 사람이에요?

B: . 캐나다 사람이에요.

3) A: 사라는 중학생이에요?

B: . 고등학생이에요.

38 NEW GENERATION KOREAN 1

 문법 4 -도 vs. -은/는: Markers for comparison

• A: 저는 한국 사람이에요.
B: 저도 한국 사람이에요.
C: 저는 중국 사람이에요.

■ -도 means ‘too/also/as well.’ It may replace the topic markers.

■ The topic marker -은/는 can be used for contrast or comparison.

연습

1 Choose the correct answer.

1) A: 저는 일본 사람이에요.

B: ( 저는 / 저도 ) 일본 사람이에요.

2) A: 저는 대학생이에요.

B: ( 저는 / 저도 ) 대학생이 아니에요.

3) A: 모하메드는 3학년이에요.

B: 민호도 ( 3학년 / 4학년 )이에요.

2 Talk with your classmates using ‘저도’ when finding something in common or
‘저는’ when in contrast.

A: 저는 캐나다 사람이에요. A: 저는 1학년이에요.

예
B: 저도 캐나다 사람이에요. B: 저는 2학년이에요.

Lesson 2 안녕하세요? 39
듣기·말하기 2
1 Listen to the narration and choose True or False.

1) 김지영 선생님은 일본어 선생님이에요. ( T / F ) □ 일본어 the Japanese

language
□ 여자 female

2) 김지영 씨는 여자예요. ( T / F )

3) 모하메드는 대학생이에요. ( T / F )

4) 모하메드는 2학년이에요. ( T / F )

2 Introduce yourself to the class.

안녕하세요. 저는 name 예요/이에요. 저는 occupation 예요/이에요.

예
저는 grade 학년이에요. 저는 nationality 사람이에요.

40 NEW GENERATION KOREAN 1

읽기·쓰기 2
1 Read the following text and answer the questions.

안녕하세요. 저는 비비안이에요. 저는 중국 사람이에요. 저는 학생이에요. 대학교

2학년이에요. 만나서 반갑습니다.

1) 비비안은 사람이에요.

① 캐나다 ② 한국 ③ 중국

2) 비비안은 선생님이에요?

① 예, 비비안은 선생님이에요.
② 아니요, 비비안은 선생님이에요.
③ 예, 비비안은 선생님이 아니에요.
④ 아니요, 비비안은 선생님이 아니에요.

2 Rearrange the words to make a complete sentence.

1) 학생이 아니에요 저는

2) 캐나다 저는 사람이에요

3) 3학년이 아니에요 저도

Lesson 2 안녕하세요? 41
 한국 문화

Greetings in Korea

When people meet for the first time in Canada, they introduce
themselves by giving their names and sometimes shaking hands.
Handshaking happens in Korea as well. Usually a senior person or a
person in a higher position initiates a handshake. Handshakes are done
using the right hand. Grasping the other person’s right hand with the left
hand while shaking hands is considered respectful. A younger person or
a person in a lower position tends to bend his/her upper body slightly
during the handshake to be respectful.
In Korea, bowing is common, although the degree of the bow varies
from 45 degrees for the highest level of politeness to 15 degrees with
the face down for common courtesy. Koreans rarely wave their hands to
greet older people, while hand-waving is common among friends.
When Korean people meet for the first time, they introduce their
names first then commonly ask each other’s age and occupation.
Knowing such information is important to communicate politely in
the Korean language. The Korean language reflects the importance of
hierarchy in Korean society with several honorific speech levels, which
are used according to age, status or situation.

42 NEW GENERATION KOREAN 1

 3
Lesson

다운타운에 살아요.
 Where do you live? Where do you go grocery shopping?
Have you ever been to a Korean supermarket in Korea or
들어가기 in your country? What can you buy there? Let’s talk about
your most interesting experiences at a Korean supermarket.

Learning Objectives
Making basic sentences in informal settings
Expressing the location of an entity

Vocabulary Activities, locations

Grammar -어요/아요: Informal polite ending
Vowel contractions in polite forms
[Place]에/에서: Location markers
[Place]에 있어요: Expressing location
-이/가: Subject marker
Korean Culture Use of 우리 in Korean

44 NEW GENERATION KOREAN 1

대화 1
다운타운에
어디 살아요?
살아요.

비비안 민호 씨, 어디에 살아요?

민 호 저는 토론토 다운타운에 살아요.

비비안 어디에서 장 봐요?

민 호 한국 마트에 가요. 저는 주로 한국 음식 먹어요.

비비안 토론토에 한국 마트 있어요?

민 호 네, 있어요.

새로운 단어와 표현

□ 어디에 where □ 살다 ㉣ to live □ 다운타운 downtown

□ 장 보다 to do grocery shopping □ 마트 supermarket □ 가다 to go
□ 주로 usually □ 음식 food □ 먹다 to eat
□ 토론토 Toronto □ 있다 to exist □ 한인 타운 Koreatown
□ 밴쿠버 Vancouver □ 몬트리올 Montreal □ 오타와 Ottawa

❖ Practice the dialogue with the cue words.

A: 어디(에) 살아요? ⓐ: 밴쿠버 ⓑ: 중국 마트
B: 저는 ⓐ 에 살아요. 몬트리올 일본 마트
A: 어디(에)서 장 봐요? 오타와 한국 마트
B: 주로 ⓑ 에 가요.

Lesson 3 다운타운에 살아요. 45

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 EXTERIOR VIEW OF SWEATER

PARTIAL DRYING

purging crystals from the syrup

Returning to the sugar left in the centrifugals, the force developed

in a machine forty inches in diameter, spinning at the rate of eleven
hundred revolutions per minute, is so great that it quickly dispels all
the liquor surrounding the crystals, leaving them nearly dry, in a
solid, vertical wall. Water, filtered to insure its purity and cleanliness,
is then sprayed on this spinning wall of sugar, only to be immediately
thrown off through the sugar by the centrifugal motion. In passing
through the sugar it washes the last of the syrup from the grains
and leaves them perfectly white. Cold water, rather than hot, is used
for this purpose, as it dissolves less sugar.
 In former years a small quantity of bluing was added to the
spraying water in order to enhance the whiteness of the sugar, just
as bluing is employed in washing fine linen fabrics. Since the pure-
food laws became effective, however, the practice has been
discontinued in all cane-sugar refineries.
After the sugar is thoroughly washed, the centrifugal machine is
stopped, a large valve in the bottom opened and the mechanical
discharger rapidly ejects the sugar (now containing only about 1.2
per cent moisture) from the machine into a storage bin beneath.

FINAL DRYING OF CRYSTALS

For some reason not well understood, the next step in refining is
called “granulation.” Actual granulation, or crystallization, takes place
in the pans, and the process about to be described should properly
be called drying. The manufacturing term, however, is as given.
Drying is effected in an apparatus consisting of two large
cylindrical drums of wrought iron. These drums are about six feet in
diameter, thirty feet long and have a slight downward pitch from the
receiving to the discharging end. The first drum rests on the floor,
directly below the storage bin, and is called the sweater. It turns
slowly on revolving wheels, by means of circular tracks bolted to it.
The power that moves it is delivered from an electric motor, through
a pulley, shaft and pinion, the latter working in a gear bolted to the
outside circumference of the drum. Fastened to the inner surface of
this drum is a series of short, narrow shelves with saw-tooth edges
that serve to carry the sugar to the top of the revolving cylinder,
whence it falls to the lower side, causing a continual shower of sugar
throughout the entire length and breadth of the drum. The sugar is
delivered through a pipe at the upper end of the sweater, and the
revolving motion together with the incline of the cylinder gradually
works it down to the lower end. Here it drops through a chute to the
granulator on the floor below, where the process of drying is
completed.
 A strong current of hot air is drawn through the sweater by a
powerful fan connected to the upper end by a very large pipe. The
air introduced in this way is brought to a high temperature by
passing around a number of coils of pipe charged with steam, which
are placed directly in front of the sweater. The hot air sweeping
through the drum absorbs nearly all of the moisture in the sugar,
which carries 1.2 per cent of water when it enters the drum and
about 0.1 per cent as it leaves it.
The granulator, or lower drum, is the same size as the sweater
and is constructed in very much the same manner, having shelves
for carrying the sugar to the top and dropping it at the proper point,
and being equipped with a large fan to draw off the hot, moist air.
Instead of having steam coils in front, however, it has in its center a
steam-heated drum about twenty-four inches in diameter that
revolves with it. The sugar crystals, as they fall in a shower from the
shelves, come in contact with the hot inner drum on their way
through the granulator, and in this manner become thoroughly dried.
The moisture in the sugar, as it emerges from the granulator, is less
than four-hundredths of one per cent, an amount too slight to
determine except with the most delicate apparatus.
FRONT VIEW OF SWEATER—SHOWING STEAM COILS FOR HEATING THE AIR
 INTERIOR VIEW OF SWEATER

To insure perfect drying, the damp sugar must be fed to the upper
drum or sweater with unfailing regularity. This is accomplished by
the use of revolving screws located under the storage bins. By
turning a certain number of revolutions per minute, they deliver an
even and steady supply of sugar.
From the granulators the sugar is dropped on thin cotton belts
that, passing around highly magnetized pulleys, carry it to the dry
storage bins. The sugar is cooled to normal temperature before
being packed in containers, thus preventing subsequent absorption
of moisture and consequent caking.
Magnetic pulleys are used to extract any particles of iron scale or
rust that may drop into the sugar after the liquor leaves the char
filters. Rust sometimes forms in the pans, mixers, conveyors,
elevators, sweaters or granulators, and should it get into the sugar
the magnetic pulleys will surely remove it.
Storage bins and storage tanks are prominent accessories of all
sugar refineries, for if a breakdown should occur at any point, there
must always be a supply of material on hand to keep the refining
operations going while the trouble is being remedied.

SCREENING

separating crystals into various sizes

The now thoroughly cold, dry and free-running granulated sugar is

drawn from the storage bins through galvanized metal pipes and
taken to the separators by screw conveyors, which deliver it at an
even, steady feed—a most essential feature. The sugar as it comes
from the pans is made up of crystals of various sizes. It also contains
a number of small lumps formed in the centrifugal machines, or in
some part of the process after it leaves the pans. It is necessary to
separate the crystals according to size and to screen out the lumps,
for the following reason:
In some parts of the country, people have been educated to use a
coarse-grained sugar; in other sections, they are accustomed to
sugar of a fine grain. For example, on the Pacific coast, the demand
is for the fine-grained article; the consumers of the Mississippi river
valley like a fairly large grain; while the Atlantic coast trade calls for
a still coarser product. There is a difference, too, as to containers. In
the East the preference is for the barrel package, while the Western
buyer wants his sugar put up in bags.
There are many different types of separators commonly in use,
but in all of them the governing principle is the same. It is the
elimination of lumps and dust from the final product and the
separation of the sugar crystals according to size. The separator
here specifically referred to will explain the principle as well as any
other type, and a glance at the accompanying illustration will give
the reader a good idea of its construction. It is made up of a number
of wire screens of various sizes, fixed at a sharp incline, one above
the other, and all enclosed in a tight, dust-proof steel case. At the
top of the case is a steel screw conveyor by which the sugar is fed
evenly and steadily across the entire width of the top screen.
On the outside face of the case are a number of shafts to which
hammers are attached. As the shafts revolve, the hammers tap the
various screens below, lightly and at rapid intervals, thus causing
them to vibrate.

SEPARATOR—CLOSED, READY FOR OPERATION

 SEPARATORS, ONE OF WHICH IS OPEN—SHOWING THREE SCREENS FOR
SEPARATING THE SUGAR GRAINS

The upper screen, called the scalper, is quite coarse and allows all
the sugar to fall through except the lumps, which run down the face
of the screen into a pipe that carries them to the melt, where they
begin the refining process over again. These lumps, however,
represent a very small proportion of the whole.
The second screen is finer than the scalper. It permits part of the
sugar to pass through, but retains a certain amount which falls down
on the face of the screen, whence it is led through a pipe to a
special bin. Sugar of this size is known as coarse granulated.
The next screen lets the finer grains drop through, but catches the
standard granulated, which in turn is drawn off to its special bin. The
last screen, an extremely fine one, retains the extra fine granulated,
and this in turn is delivered to its appointed bin. The sugar passing
through the last screen is so fine as to be classed as “dust,” which,
not being marketable, is usually remelted.
The amount of any one grade of sugar obtained from the
separator may be changed, within certain limits, by the boiling in the
vacuum pans. If a large proportion of fine-grained sugar is required,
the sugar boilers are instructed accordingly. It is impossible,
however, to boil all the grains in each strike a uniform size, or to boil
any two strikes exactly alike, so the separators are necessary,
especially for removing the lumps and dust. The dust is caused by
the constant falling of the dry sugar crystals against each other in
the driers and granulators, and by the grinding action upon the
sugar crystals in the screw conveyors.

PACKING

filling various kinds and sizes of containers

When putting up his goods, a sugar refiner—like every other

manufacturer—must needs cater to the wishes and tastes of the
consuming buyer. The modern tendency in containers is in favor of
sealed air-tight and dust-proof packages. Some refiners spend great
sums of money every year in advertising the merits of special sugars
packed in dust-proof cartons. Their rivals generally follow suit, as
competition in the marketing of sugar is probably far keener than in
any other line of business.
The plain truth is that all refined granulated cane sugar offered for
sale in the markets of this country today is almost identical,
irrespective of the manner in which it may be packed. The poorest
quality of refined sugar made has, in all likelihood, a purity not lower
than 99.5 per cent, while the highest grade cannot possibly exceed
99.9 per cent, a difference of only four-tenths of one per cent, hence
it is evident that all refined sugars are practically pure, the fancy
package simply meaning a fancy price.
The methods of transporting and handling the sugar after it leaves
the refinery may justify the additional expense, but this is subject to
argument. However, it makes but little difference to the
manufacturer, as the cost of the package as well as the extra
handling is always included in the selling price.
A few years ago all sugar went out in barrels or bags, while today
a modern refinery turns out about twenty different styles of
container, and twenty-four kinds of sugar. It is obvious, therefore,
that the packing room of a refinery is an interesting place, covering
as it does a large area and including a great amount of special,
intricate machinery for filling, weighing and sewing or sealing
packages.
In the bottom of the bins into which the sugar is delivered from
the separators is a series of galvanized iron pipes, through which the
sugar runs to the various filling devices, the latter being usually
arranged in long rows. Under the end of each pipe is an automatic
weighing machine. In packing bags, a workman hangs a bag on the
weighing machine and presses a lever, thus allowing the sugar to
run into the bag. As soon as the exact amount required is reached,
the flow is automatically cut off. These weighing machines are so
accurate that they gauge the amount to within a fraction of an
ounce. The operative removes the full bag, places it on a conveyor
that runs in and level with the floor and quickly adjusts an empty
one on the weighing machine. These men become so expert that a
single operative will fill two hundred and fifty one-hundred-pound
bags per hour. The weighing machines are designed to fill and weigh
four hundred and eighty one-hundred-pound bags per hour, but the
operative cannot handle them at this rate.
FILLING, WEIGHING AND SEWING 100-POUND SACKS
 FILLING, WEIGHING AND SEWING 25-POUND SACKS

Four sewing machines, specially designed for sewing the filled

bags, are located immediately over the conveyor and in direct line
with it. As the bag passes along on the conveyor, the operative at
the first machine picks up the end of the inner cotton sack and
passes it through his machine, stitching it securely. The bag then
passes along to the third machine, where the operative takes hold of
the outer burlap bag and sews it in the same manner. Each operative
has a spare machine ready for instant use in case the one he is
running gets out of order. Continuing its journey to the end of the
conveyor, the bag is deposited on the main belt conveyor, which
takes it without manual aid to the shipping floor or the storage
warehouse. A sewing-machine operative will sew as many as
seventeen bags per minute, but it is trying work and the men relieve
each other at intervals during the day. Both the one-hundred- and
the forty-eight-pound sacks are handled in this manner. Formerly the
half sacks weighed fifty pounds, but since the Parcel Post law went
into effect they have been changed to forty-eight pounds to permit
of their shipment by mail. Those containing twenty-five, ten, five and
two pounds are weighed and sewed in much the same way, by the
aid of specially designed, rapid-handling machinery. The small
package machines will accurately weigh and fill five-pound bags at
the rate of twenty-five packages per minute, the others in
proportion.
The paper boxes, or cartons as they are called, are weighed and
filled by special machinery. This machinery seems to possess an
intelligence almost human. One girl feeds the cartons (the tops and
bottoms of which are open) into the machine at the rate of thirty-
two per minute. The machine glues the bottom, weighs the sugar to
within one thirty-second of an ounce, fills the carton, glues the top,
seals it and passes it on to a conveyor which delivers the finished
package to a table, from which it is packed into a box for shipment.
Women are usually employed in putting up the lighter packages.
A short distance from the bag-weighing machines, and running
parallel with them, is a line of pipes or spouts for filling barrels. On
the floor under each spout is a barrel shaker. This is a heavy cast-
iron plate that is lifted about one inch, first on one side, then on the
other, by the action of two cams or arms attached to a revolving
shaft underneath. The shaker drops back violently on the supporting
frame after each lift, causing the sugar to settle compactly in the
barrel as it is filled to an average weight of three hundred and fifty
pounds. Naturally, the greater the amount of sugar packed in a
barrel, the less the container costs per unit of output, and as the
average cost of a sugar barrel in the United States is fifty cents, the
container cost per one hundred pounds of sugar is 14.3 cents.
Without the shaker, not more than three hundred and thirty
pounds of sugar could be put in a barrel, which would increase the
cost per one hundred pounds to 15.1 cents. This difference on a
single day’s output of two million pounds represents one hundred
and sixty dollars, an eloquent argument in favor of the shaker.
FILLING BARRELS
 METHOD OF HANDLING BARRELS

In packing barrels, the operative first lines the barrel with heavy
paper to prevent the sugar from coming in contact with the rough
wooden sides and to keep it from sifting out between the staves.
The barrel, thus lined, is placed on the shaker, a valve on the spout
opened and the shaking barrel filled to the top. The barrel is then
removed and turned over to the cooper, who heads it up and rolls it
on the scale for weighing.
Before an empty barrel reaches the packing room, it is weighed
and the weight (generally from nineteen to twenty-five pounds) is
stamped on its side. The gross weight of the filled barrel is
determined by the packing-room scales. The weight of the empty
barrel is deducted and the net weight of the sugar stenciled on the
head. The full barrel is then sent down a chute to the waiting freight
car or to the dock for steamer shipment, or to a conveyor that
automatically delivers it to the storage warehouse.
 In addition to the bags, barrels, half barrels, cartons and boxes,
tins of various sizes are used for the different sugars. All of these are
filled and weighed automatically, and taken from the packing room
by conveyors. Some of the boxes are lined with paper and some
with cotton cloth; some are nailed up in the ordinary way, and
others are strapped with iron at each end. As a rule, the individual
tins are cased with wood, but sometimes there are a number of tins
in a case. Cartons contain two pounds, three pounds or five pounds
of sugar. They are packed in fiber cases holding thirty twos, twenty
threes or twelve fives and also in wooden cases which hold sixty
twos, forty threes or twenty-four fives each. The style of package
depends upon the demand of the trade catered to.
At this point a word or two about some of the specialties, such as
cube, powdered and bar sugars, as well as yellow or soft sugars,
may be of interest.

CUBE SUGAR

The sugar from which the cubes are made is of a rather fine grain,
boiled in special pans from liquor that has been filtered over the char
at least twice. From the centrifugals under the pan it falls into a
hopper in which there is a revolving screw. Directly over the screw is
a tank containing a warm, white sugar liquor, very sticky and viscous
by reason of its density. A pipe leads from the bottom of this tank to
a point over the screw, and the liquor, which is controlled by a valve,
is allowed to drip upon the sugar. The action of the screw causes the
sugar and the liquor to become thoroughly mixed and feeds the
damp mass thus formed into a spout leading to the cube press, the
machine in which cube sugar is made.
At the top of this machine is another hopper, into which the damp
sugar drops from the spout overhead, and revolving in the last-
mentioned hopper are a number of small shafts with brass pegs
inserted at certain intervals along the length of the shafts, like
spokes in the hub of a wheel. These pegs are like human fingers in
their action and they press the sugar down into the pockets of a
large revolving drum placed directly under the hopper. Each pocket
is the size of a cube or half cube. Working in these pockets are
plungers, which fall back as the revolving drum reaches the highest
point directly under the mechanical fingers in the hopper. The fingers
fill the open pockets and, as the drum turns, the plungers, at a
certain point in its circumference where a heavy bronze bar is placed
across its face, slowly enter the pockets and in so doing compress
the sugar into cube form.
Two belts run through the machine under the cylinder, carrying
galvanized iron plates about twenty-four inches wide, or the same
width as the cylinder, and thirty inches long. As the line of pockets
into which the sugar has been pressed reaches the lowest point on
the circumference of the drum, the plungers drop down, forcing the
pressed cubes out of the pockets onto the galvanized iron plates
which the moving belt carries along out of the way of the next lot
coming from the cylinder. Each plate, as it leaves the cube press,
contains five hundred and four cubes and one hundred and sixty-
eight half cubes, and the time required to fill a plate is between six
and seven seconds.
CUBE-SUGAR MACHINE
 CARTON MACHINE

The belts carry the plates to a series of ovens, or driers, so placed

that a large number of plates with their contents may be inserted
through a door on the belt side. When the ovens are filled with
plates holding the soft, moist cubes, a current of hot air is turned on
at the top of the ovens, passing out at the bottom. The hot air
circulating in this manner dries the cubes and carries off the
moisture. Eight hours in the ovens suffice to render the cubes
thoroughly dry and hard. They are then removed through doors
opposite to those through which they were put in. This arrangement
prevents the men who are putting the cubes into the ovens from
interfering with those taking them out, for the process is a
continuous one and cubes are placed in and removed from the
ovens at the same time. As the cubes are taken out of the ovens,
they are deposited on a belt conveyor which delivers them into bins
in the packing room, ready to be put into boxes, bags, barrels and
other containers.

POWDERED AND BAR SUGAR

Powdered and bar sugars are made by grinding coarse granulated

sugar into fine particles and then separating these particles by
screening them through fine silk cloth. The bolting of flour is a
similar process. Powdered sugar has a decided tendency to cake and
become hard, and the coarse sugar from which it is ground should
be particularly free from moisture. After being crushed or ground
between corrugated rolls turning at high speed, the ground sugar
passes into a screening or sifting device, of which there are many
kinds in use, the most common being the horizontal, revolving
centrifugal screen. The crushed sugar goes in at the head end, and,
as it enters, a number of revolving arms throw it against a silk
screen on a circular frame, revolving in an opposite direction, that
permits the finest, or powdered, sugar to pass through a silk cloth
having over sixteen thousand openings per square inch.
The powdered sugar extracted, the remainder drops into another
screen where a similar sifting action takes place, the silk of the
second screen being coarser than that of the first, and bar sugar is
the result. Such grains as are too large to pass through the bar
screen are carried back to the rolls and reground. The bar screen
has about five thousand openings per square inch.
Bar sugar, as the name implies, is generally used in preparing
beverages. It dissolves almost instantly when dropped in water.
Singularly enough, the average housewife is not aware of the
advantages attending the use of this grade of sugar. It does not
become caked as readily as powdered sugar does, and is the ideal
sweetening for berries and cereals served at the breakfast meal. It is
far more desirable than powdered sugar for most of the purposes for
which the latter is commonly used.
 It is believed by many that all powdered sugar is adulterated with
chalk, starch, white corn meal or similar substances. Such is not the
case, and it is safe to assume that no mixing whatever is done by
any refiner in America. Powdered sugar has a strong tendency to
cake or become hard, and some manufacturers who buy coarse
granulated sugar from the refiners for grinding purposes use starch
to the extent of from two to three per cent. Chalk is never used, nor
are other non-edible or deleterious substances. Starch is not
introduced for the purpose of making a greater profit, but to prevent
the powdered sugar from caking. The adding of starch, in all
probability, increases the cost of making powdered sugar, as starch
costs almost as much as sugar, and the expense of handling it and
feeding it into the grinding machinery is quite an item.
 FILLING, WEIGHING AND SEWING 2-POUND, 5-POUND AND 10-POUND BAGS

YELLOW SUGARS

Yellow sugars, or “softs” as they are usually called, comprise

fifteen grades, ranging in color from a creamy white to a dark
brown. These sugars are used chiefly by bakers in making
gingerbread, pies and cakes, although a small quantity finds its way
directly into households for ordinary domestic consumption.
The characteristics of yellow sugars are that they have a small
grain and contain a sufficient amount of molasses to make them
moist to the touch, properties brought about by a radically different
method of boiling from that applied to white sugars. They also
contain a certain amount of invert sugar which preserves the
softness of grain and prevents subsequent caking or hardening.
To properly explain how yellow sugars are boiled, reference must
be made to the method of boiling white sugars, which may be briefly
summarized as follows:
The object to be attained in boiling white sugars is the separation
of the crystallizable sucrose contained in a given solution from the
impurities, moisture and non-crystallizable content of that solution.
The formation of sugar crystals is a natural result of the evaporation
of the moisture from the liquor or solution. In order to obtain pure
white crystals, it is vitally essential that, as far as possible, all
impurities and non-sugars, except water, be removed from the liquor
before the boiling takes place, for if the coloring matter is not
thoroughly taken out, obviously the crystals will be colored. The
purifying and decolorizing operation is accomplished in the char
filters. After the grain is once formed in definite crystals, these
crystals attract and appropriate the sucrose in solution in the process
of building up their structure, while repelling or excluding the
impurities, so that in consequence the latter remain in solution.
Irrespective, however, of whether crystallization of sucrose takes
place in solutions of high or low purity, it will only partially remove
the sucrose from the solution in one operation, the limit being fixed
by the amount and nature of impurities present. In order to bring
about further crystallization of sucrose the solution or mother liquor
surrounding the crystals must be separated from them and be again
diluted, filtered and concentrated.
 Briefly, the procedure in boiling white sugar in a vacuum pan is to
take liquors of the highest purity for the first boiling. After the first
crystals have been removed from the mother liquor in the centrifugal
machines, the liquor is again diluted, decolorized by bone-char and
boiled to grain. This operation is continued a number of times, the
purity of the liquor decreasing each time. Finally, when the purity of
the liquor falls to a certain point, the boiling is discontinued, for at
this point conditions do not admit of further formation of pure
sucrose crystals, and, if the process were pursued further, the
resulting sugar would not be white. Therefore, when this state is
reached, these low-grade liquors are boiled into a semi-refined
sugar, commonly called “refinery raw,” which corresponds fairly
closely in test with the original raw sugar, or they are used for
making soft yellow sugars as explained later on. This refinery raw is
then washed, melted and put through the whole process all over
again. The liquor, from which the crystals formed in repeated
boilings have been removed as made, at length becomes so charged
with impurities that further crystallization of sucrose is impossible
and this residue, or final waste, is known as blackstrap molasses.
This manner of boiling white sugar has been called the “out and
out” method, in contradistinction to the “in and in” method
employed in boiling soft yellow sugars, of which a few words of
explanation now follow.
In boiling soft yellow sugars, the aim is to produce a large number
of small sucrose crystals having the property of attracting and
combining with the molasses content of the liquor and that will
retain some of the molasses after they are purged of mother liquor
in the centrifugal machines. This process gives a sugar that may be
described as a mechanical mixture of sucrose, invert sugar and the
non-sugars in the molasses.
In the case of yellow sugars, the lighter the color the better price
they bring. The greatest profit, therefore, is derived from the
manufacture of sugars of the lightest color and carrying a reduced
percentage of sucrose. In boiling such sugars, low-purity liquors
from which the coloring matter has been removed as far as
practicable by bone-char filtration are required. For the purpose, it is
generally found most advantageous to use the liquors taken from
white sugar massecuite at the point when, owing to repeated
boilings, its purity has fallen so low that further extraction of pure
white sucrose crystals is impossible.
As a result of the numerous filtrations through bone-char
preparatory to reboiling in the manufacture of white sugar, these
liquors are usually lighter in color than any of corresponding purity
obtained in the refining process. Nevertheless, they are not
necessarily the only liquors suitable for the purpose, and this
particularly applies to the making of the lower grades of yellow
sugars. It is, however, beyond the scope of this book to elaborate
upon that phase of sugar refining. The object sought here is to give
a general idea of how yellow sugars are boiled, without going into all
the details.
As is the case with white sugars, yellow sugars are made by a
succession of boilings in vacuum pans, the liquor used for each
boiling or strike being that obtained from the massecuite of the
previous strike. The operation is continued until the liquor becomes
too low in purity and dark in color. Each successive strike boiled is
lower in test than the preceding one, due to the fact that the
sucrose crystals represent the purest part of the massecuite, and,
consequently, each time they are removed the quality of the liquor is
lowered. This accounts for the various grades of yellow sugar that
are made, fifteen in all, starting with a creamy white and ending
with a dark brown. The sucrose content of the best is about 92 per
cent and that of the poorest about 80 per cent.
In making white sugars, the aim is to produce from liquors of high
purity sucrose crystals that are pure white, hard and absolutely free
from molasses.
In making yellow sugars, the object is to boil from low-purity
liquors soft sucrose crystals that possess the property of attracting
and retaining the molasses and to make this combination of crystals
and molasses as complete as possible.
The essential difference between the two methods, as well as the
appropriateness of the descriptive terms “out and out” and “in and
in,” will be readily apparent.
The impurities in yellow sugars are natural and consist of invert
sugar, glucose, organic non-sugars and salts, all of which were
originally present in the raws or were formed in the process of
refining.
It is not unusual to hear it said that yellow sugars are sweeter
than granulated. To the average palate this is apparently so, but, as
has been shown, granulated sugar contains 99.8 per cent of sucrose
or sweetening matter, while the highest grade of yellow carries only
92 per cent. Soft sugars dissolve more readily on the tongue than
granulated, and the syrup or molasses in them accentuates their
sweet taste.
There are several other grades of sugar prepared for the
consuming market, but lack of space precludes a description of them
or the methods by which they are produced.

MECHANICAL DEPARTMENT

It is needless to say that the conveying, melting, filtering, boiling,

drying, screening, weighing and packing of one thousand tons of
sugar in twenty-four hours necessitates a great amount of steam
and a multiplicity of machinery.
The boilers generate steam to drive huge pumps that deliver cold
salt water to the condensers throughout the refinery, to drive
vacuum pumps that make boiling and evaporation in vacuo possible,
and to drive large turbine or reciprocating engines that supply the
electric power. The exhaust steam as it leaves the cylinders has a
pressure of about fifteen pounds per square inch. It is conducted
through pipes to the evaporators, pans, driers and tanks, where it is
again used for concentrating the liquors, boiling in the pans, drying
the sugar and keeping the liquors hot throughout the process. It
leaves the various heating coils and tubes as hot water and is
returned to the boilers for the generation of more steam.
Live steam, that is to say, steam just as it comes from the boilers,
is used extensively in the vacuum pans for boiling the liquor to grain.
A refinery melting one thousand tons of raw sugar each day
requires about 5500 boiler horse power. On the Atlantic coast coal is
the fuel used, while on the Pacific coast oil is burned. The amount of
fuel consumed in different refineries varies to some extent, but a fair
average per ton of raw sugar melted is one and one-third barrels of
oil, or one-third of a ton of coal.
In modern plants all the moving machinery, except the pumps and
main engines, is usually driven by electric motors. This does away
with many dangerous belts, as well as expensive transmission
machinery. The motor drive is simple and efficient and therefore
used extensively.
The mechanical department is under the general supervision of
the superintendent, but in direct charge of a mechanical-electrical
engineer. This man is known as the chief engineer, and he is directly
responsible, not only for the operation of all the machinery in the
plant together with its upkeep and repair, but he has also to cope
with engineering problems that are constantly arising. Under his
direction, a corps of draughtsmen is always busily engaged in
planning and designing improvements and additions. He also
maintains a force of mechanics, watching, operating and repairing
the machinery. These men represent almost every trade, including
machinists, blacksmiths, coppersmiths, tinsmiths, millwrights,
boilermakers, riggers, masons, painters and many others.
The diversity of the mechanical work around a refinery is
remarkable, and the engineer in charge must be a man of
exceptional mechanical ability, as his duties include not only steam,
electrical and civil engineering, but construction engineering of an
advanced character. As refineries are always built on sites bordering
on deep water, harbor engineering problems are also constantly
before him.
In connection with every refinery there are many shops, where
mechanical work incidental to repairs and construction is carried on.
These shops are equipped with the necessary tools and implements
for quick repairs and are under the supervision of the chief engineer.
In addition, there is the cooper shop where many thousands of
barrels are turned out daily, and the bag factory where twenty
cotton bags and twenty burlap bags must be made for each and
every ton of output packed in that manner.
The mechanical department of a modern refinery is as important
as it is extensive, for failure in any one of its branches means costly
delays. The machinery is run twenty-four hours each day, except
Sundays, during about eleven months in the year. The plant is closed
down the remaining thirty days for annual cleaning and repairs.
Intelligence and ability, tempered with good judgment, bring
about the esprit de corps that gives the necessary results. The
mechanical is almost as important as the chemical department and,
as before stated, it is subject to the general supervision of the
chemical engineer.
LABORATORY
 OIL-BURNING BOILER PLANT

LABORATORY

The chemical laboratory is really the heart of the institution, for

upon it depends the success of every manufacturing operation. The
superintendent of a refinery must possess a thorough knowledge of
chemical engineering, for the process of sugar refining is largely
chemical from beginning to end.
Competent chemical engineers, as distinguished from chemists,
are rare, and yet their calling offers more promising prospects to
young men than most other professions do today. It is clear to the
intelligent observer that in these times of intensely keen
competition, the manufacturer will, sooner or later, inevitably be
driven to seek a considerable percentage of his profits in the
utilization of by-products that now go to waste or bring but little