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영화 <박쥐>, <마더>의 색채 이미지 연구 - 의상과 배경을 중심으로 -
양정희,박혜원 한국패션비즈니스학회 2011 패션 비즈니스 Vol.15 No.5
This study investigated the colors of the costumes and backgrounds of characters in the films “Thirst” and “Mother” from an integrated perspective. As a study method, ten scenes per film, which contained the characters and backgrounds from the start to the end of the DVDs of “Thirst” and “Mother” were examined. For integrated color analysis of the costumes and backgrounds, the colors of the captured scenes were simplified to extract representative colors, and then color palettes were presented according to the ratio of area. The colors of costumes were analyzed by recognition through the eyes based on the I.R.I. Hue and Tone 120. Furthermore, the color images of the two films were analyzed using the I.R.I. adjective image scales and the I.R.I. color image scales. The colors of the film “Thirst” were generally low in brightness and high in chroma. They are characterized by dark, gloomy toned-down background in the first half, highly chromatic vivid background in the second half, and the contrast of purple blue colors and red colors. The colors of the film “Mother” are characterized by complementary colors between background and costume colors, and various tones of blue and green colors. From the aspect of color tones, they were relatively high in brightness compared to the film “Thirst” but low in chroma. On the I.R.I. adjective image scale, contrasting adjectives were extracted simultaneously from the film “Thirst” as the adjectives were evenly distributed at hard, dynamic and static, whereas the adjectives extracted from the film “Mother” were distributed at hard and statistic. On the I.R.I. color image scale, both films were located at hard, but the film “Thirst” was located at dynamic whereas the film “Mother” was located at static.
양정희,조경순 이화여자대학교 건강교육학과 1972 건강교육 Vol.- No.5-6
김치내에 인위적으로 첨가된 병원성장내세균의 소장관계를 추구하여 본 결과 다음과 같은 결론을 얻었다. 1) 김치를 담근직후 접종하여 4℃에 방치된 군을 보면 Salmonella paratyphi A, Salmonella paratyphi B, Salmonella thompson C, Salmonella typhi D, Shigella dysenteriae, Shigella flexneri, E. coli, Vibrio parahemolyticus등은 20일 이상 생존함을 볼 수 있었다. 2) 김치를 담근직후 접종하여 실온에 방치 된 군을 보면 Salmonella paratyphi B, Salmonella typhi D, Shigella flexneri Vibrio cholerae, Vibrio, parahemolytucus, E. coli 등은 3日이내에, Salmonella paratyphi A는 4일이내에, Shigella dysenteriaesms 3日이내에 모두 사멸하였다. 3) 김치를 익힌후 접종하여 4℃에 방치된 군을 보면 Salmonella paratyphi A, Salmonella paratyphi B, Shigella dysenteriae, Shigella flexneri, Vibria parahemolyticus등은 24시간이내에 Salmonella thompson C, Salmonella typhi D는 6시간 이내에, Vivrio cholerae는 57시간이내에 E. coli는 84시간이내에 사멸하였다. 4) 김치를 익힌 수 접종하여 실온에 방치된군을 보면 Salmonella paratyphi A, Salmonella paratyphi B, Salmonella thompson C, Salmonella typhi D, Shigella dysenteriae, Shigella flexneri등은 10시간 이내에, E. coli Vibrio cholerae는 24시간 이내에 사멸하였고 Vibrio parahemolyticus는 16日까지 생존함을 볼 수 있었으나, 본 사실들은 좀더 추시하여 보아야 될줄로 생각된다.