광해조의 (光海朝) 천도론과 (遷都論) 경내 (京內) 양궐창건에 (兩闕創建) 대하여 - 도참사상의 (圖讖思想) 영향 -

이병도 ( Pyong Do Yi ) 진단학회 1972 진단학보 Vol.- No.33

동서양 춤의 형질인류학적 비교 -국춤의 형질적 특징을 중심으로-

이병옥 ( Yi Pyong Ok ) 무용역사기록학회 2004 한국무용사학 Vol.2 No.-

In the Korean skeletal system, the cranial bone is flatter and higher than the Western people. The Korean face shape is wider and shorter, and the zygomatic bone is protruded. The eyes are shallow and narrow, and the eyeballs are protruded more than those of the westerns. The nose is a little high but has the spread furrows. The mandible is widened out toward the sides. The face is generally wider and shorter than that of the western, and has a smooth outline, which makes it difficult to grasp the face expression and emotion. The followings are relatively compared in the characteristics between Oriental dance and Western Dance. First of all, the patterns of the dance shown by the differences of the Oriental and Western styles in the physical anthropology are as follows. “c In the Oriental dance, the space structure has developed for the short-distance dance and adjacent performance that can be expressed more closely to the audience with overcoming the Oriental short height and extremities and smooth face. On the other hand, the Westerns have developed the far-distance dance and the grand theaters. Therefore, the performance of the Oriental traditional dance requires other creative traditional theaters different from the western ons. “e The Oriental people have the bending positions in their knees and walking position throughout the glacial epoch while the Western people have the stretching positions owing to the warm weather. “e The chest form is also different between the Orientals to dance with the crouched chest and the Westerns to dance with the straightened chest, according to the whether. “e The Orientals generally hide the bodies with clothes not to expose the short extremities, and accordingly, develop the dance with the hidden bodies. However, the western dance is normalized to well expose the slimy extremities. “e The Oriental dance has been developed with diverse swinging movements through the short upper extremities in expressing the emotion, however, the Western dance includes a variety of stretching positions through the long upper extremities. In addition, the swinging movements of the Oriental dance are usually harmonized with Hansam (Japanese hop), Jangsam(a Buddhist monks robe) or towel, to show the sweeping movements with some properties whereas the Western dance commonly expresses the extending arms without and property. “i While the westerns exhibit the leaping steps using long legs in walking and the running steps with the tall height caused by lots of movements in a plain, the Orientals develop the hopping steps with short legs and the dangling walking due to the long settled life that does not require the people running. The sitting position is differently generalized as extending form for the westerns and as bending form for the Orientals. “i The Oriental dance has been developed as a round-shaped body dance with long and chubby waist lines derived from the long small intestines caused by the grain and vegetable diet and the body fat increased to endure glacial coldness. However, the Western dance has been transformed as a slender waist dance with slim waist lines originated from the short small intestines induced by the high-caloric meat diet.

국내 차(茶)문헌에 나타난 샘물의 물맛평가에 관한 연구

이병인(Pyong in Yi),권정환(Jung hwan Kwon),이영경(Young kyoung Yi) 한국차학회 2017 한국차학회지 Vol.23 No.4

차(茶)문헌 등에서 찻물로 사용되는 유명 샘물을 기준으로 물맛평가를 수행한 결과 다음과 같은 결론을 얻었다. 첫째, 맛과 냄새 등에 영향을 주는 심미적 영향물질 분석결과, 경도는 6.00∼136.00 mg/L (평균 43.12 mg/L), 과망간산칼륨소비량이 불검출(1곳)∼5.00 mg/L (평균 0.99mg/L), 수소이온농도는 pH 6.81∼8.50 (평균 pH 7.72), 용존산소는 2.76∼15.82 mg/L (평균 9.54 mg/L), 전기전도도는 10.00∼434.00 us/cm (평균 112.80 us/cm), 온도는 7.20∼20.65℃ (평균 15.76℃), 총고형물은 15.00∼290.00 mg/L(평균 74.03 mg/L)로 나타났으며, 먹는물 수질기준(샘물)에 적합한 것으로 나타났다. 경도는 전반적으로 연수이며, 찻물로의 사용에 적합한 것으로 나타났다. 둘째, 물맛영향인자 분석결과 나트륨은 불검출(5곳)∼14.700 mg/L (평균 2.274 mg/L), 칼슘은 1.200∼49.400 mg/L(평균 11.377 mg/L), 마그네슘은 불검출(1곳)∼10.700mg/L (평균 2.228 mg/L), 칼륨은 0.100∼8.000 mg/L (평균 0.928 mg/L), 이산화규소는 2.780∼34.650 mg/L (평균 19.266 mg/L), 황산이온은 불검출(1곳)∼79.000 mg/L (평균 7.718 mg/L), 아연은 불검출(16곳)∼0.096 mg/L (평균 0.010 mg/L), 철은 불검출(33곳)∼0.730 mg/L (평균 0.028mg/L) 염소이온은 불검출(1곳)∼12.000 mg/L (평균 4.274mg/L)의 범위가 나타났으며, 먹는물 수질기준(샘물)에 적합한 것으로 나타났고, 물맛을 좋게 하는 인자 중 함유량의 크기별로 나열하면, SiO2 (19.266) > Ca (11.377) > K (0.928)의 크기로 나타났으며, 물맛을 흐리게 하는 인자 중 SO₄²⁻(7.718) > Mg (2.228)의 순서로 함유된 것으로 나타났다. 셋째, 물맛평가지표 분석결과, O-index는 0.77∼18.30(평균 5.26), K-index는 -3.99∼49.40 (평균 9.40)로 나타났으며, 조사대상지별로 맛있는 물 15곳, 건강한 물 2곳, 맛있고 건강한 물 17곳, 일반 물 5곳으로 나타났으며, 전반적으로 맛있고 건강한 물로 나타났다. 종합적으로 조사대상지의 샘물은 전체적으로 연수의 성질과 약알칼리성으로 나타났으며, 물맛평가 또한 맛있고 건강한 물로 나타나 찻물의 활용이 매우 좋을 것으로 판단된다. The purpose of this study is to provide information on the water quality and water taste evaluation of some spring waters described in the tea literature. 1. Aesthetic materials analysis result: The overall hardness of the water is soft, its pH range was from 6.81-8.50 (Average pH 7.72) and it was therefore mostly alkaline. It is suitable for use as drinking water (spring water). 2. Analysis of factors influencing the water taste: Its water quality was of a suitable standard (spring water). The contents of the ingredients good for the flavor were SiO₂ (19.266) > Ca (11.377) > K (0.928) and the contents of the ingredients bad for the flavor were SO₄²⁻(7.718) > Mg (2.228). 3. The results of the evaluation of the taste and healthiness: The O-Index was 0.77-18.30 (Average 5.26) and the K-Index was -3.99-49.40 (Average 9.40). It was appear the total of 39 items, including tasty waters 15, healthy waters 2, tasty and healthy waters 17, general water 5, and most of waters were good taste and healthiness. In conclusion, the collected spring water is considered to be soft, weakly alkaline, tasty and healthy water which can be used as tea water.

북한 공연예술의 현황과 전망 1990 년대 이후 우리식 북한무용의 현황과 전망

이병옥(Pyong Ok Yi) 한국음악사학회 2002 한국음악사학보 Vol.28 No.-

N/A

북한산 (北漢山) 문수사 (文殊寺) 내의 석굴

이병도 ( Pyong Do Yi ) 진단학회 1986 진단학보 Vol.- No.61

백제칠지도고 (百濟七支刀考)

이병도 ( Pyong Do Yi ) 진단학회 1974 진단학보 Vol.- No.38

洪景來亂과 定州城圖

李丙燾(Yi Pyong-do) 백산학회 1967 白山學報 Vol.- No.3

On December 18, 1811, in the eleventh year of King Sunjo(純祖), Hong Kyŏng-Re rose in rebellion, discontented mainly with political corruption wrought by the Kim(金) family of Andong(安東) then in power and with discriminative treatment given to people of the Pyong’an(平安) Province for generations. In several days, the rebellion spread rapidly in the neighboring localities as many of the officials and government slaves in each Up(邑) (town) joined up. But Hong’s army was fatally defeated in the battle of Songrim-ri(松林里), Bakch’ŏn(博川), which was its first contact with the government army, during a river-crossing operation. Beaten in this battle, Hong’s army attempted to inspirit itself anew with base at the Chŏng-ju Castle, which was an important fortress north of the Ch’ŏngch’ŏn(淸州) River. Completely besieged by the government army and isolated, Hong’s army held on for four months in the castle, which was its last base, thanks largely to its terrain. Only about 13 ri(里) in circumference, the Chŏng-ju Castle was so impregnable as to neutralize the repeated offensives launched by the government and volunteer forces, which were far superior to Hong’s army in men and equipment. The castle was covered by high mountains to the north, and below its east and west walls on mountain ridges flowed two big rivers, one from the northeast and the other from the northwest, that joined in the southeast of the castle. From the castle, furthermore, a wide road led to Kusŏng(龜城) and Tech’ŏn(泰川) in the northeast, another to Unhŭngkwan(雲興館) in Kwaksan(郭山) in the northwest, another to the Up of Kwaksan in the southwest, and a broad road to Seoul in the southeast. The government army, supported by volunteers, could bring about the fall of the castle by mere siege of it in view of limited provisions and arms in the castle, but prestige compelled them to bring Hong to immediate surrender. Finally, the government army captured the castle successfully on April 19, 1812, by employing the tactics of digging a tunnel under the northeast wall of the castle and blowing it up with explosive. Thus, the Chŏngju Castle reminds us of Hong’s Rebellion, and vice versa. A few years ago, by the way, an antique map of the Chongju Castle came into the writer’s possession. Finding that the map was of Hong’s Rebellion, the writer was overjoyed indeed. As a map of siege or troop disposition apparently used by the government army, which laid siege to the castle on all corners, it is considered a valuable material for study of Hong’s Rebellion. A relatively detailed map in bird’s eye view, made with rice paper, it is ninety centimeters long and seventy-seven centimeters wide. With the Chongju Castle in a scalene triangle, showing gates, lookouts, castle walls, sluice gates, and so on in the center, the map depicts the surrounding mountain terrain, currents (in dotted lines), roads, bridges, fields and paddies, villages, official houses, etc. outside the castle, including the fences installed by the government army and the disposition of soldiers at the headquarters and camps with their numbers. The date and drawer of the map is unknown, but its antiquity is proof that it was either drawn at the operations center then or copied immediately thereafter. As for the date, Bang U-chŏng’s(方禹鼎) Chinjung-Ilki(陣中日記) (Diary at the Front) gives a clue: The passage for March 21, 1812 in the diary records the total number of troops as 8,355 men, which coincides with that written on the map. At any rate, it is beyond question that the map is an invaluable reference material for study of Hong’s Rebellion. Its only flaw regrettably is that it has no representation of the activities of Hong’s Army.

한재 이목(寒齋 李穆)의 다부연구(茶賦硏究) : 다부의 내용 및 특성분석

이병인(Pyong-In Yi) 한국차학회 2010 한국차학회지 Vol.16 No.3

Dabu/Chabu (Rhapsody to Tea: 茶賦) written by Han-Jae, Yi Mok (寒齋 李穆: 1471-1498) is one of the most representative tea classics in Korea. The purpose of this study was to analyze the contents and characteristics of Dabu. The results are as follows. 1. The oldest Dabu in existence is Yipyeongsajip 2nd ed.(李評事集 重刊本), published in 1631, the 9th year of Injo of Joseon, which was transmitted as the family book of the Hanjae family. In 1981, Yipyeongsajip was translated into Korean by the Hanjae family commission and published as the Collection of Hanjae (寒齋文集). The Collection of Hanjae has been studied by many scholars in Korea since. 2. Dabu was translated by many scholars in the past such as Ryuseogyeong (1981), Ven. Yongun (1986), Yoonkyeonghyouk (1999), Kimmyeongbae (1999), Kimgilja (2001), Choiyeongseong (2003), Yipyongin and Yiyoungkyoung (2005), and Ryugeonjib (2009). The scholars translated Dabu based on their unique perspectives and added explanations and annotations to the book. 3. Dabu is composed of a title and main contents. The title is Dabu, followed by the subtitle (幷序). The main contents are composed of 1,328 words divided into the introduction (166 words), main subject (1,056 words), and conclusion (106 words). 4. The characteristics of tea analyzed in Dabu are1) the intrinsic value of tea, 2) the three grades of tea (茶三品), 3) the seven effects of tea (茶七效能), 4) the five merits of tea (茶五功), 5) the six virtues of tea (茶六德), and 6) the tea of my heart (吾心之茶). 5. The direct references in Dabu are: Lu Yu's The Classic of Tea (茶經), Xi Kang's "Song of Guqin (琴賦)" and "Yangsheng lun (Theory of Nurturing Health: 養生論)". The indirect references are: the poems of Li Po, Song of liquor, Tao Yuanming's Song of chrysanthemum, Lu Tong's Seven Bowl Tea Song, and Analects. 6. The personnel described in Dabu numbr 34, including saints (Confucius, Laotzu, Mencius), poets, and scholars (Li Bai, Tao Yuanming Han Yu). Among these, Boui was mentioned three times and Confucius, Lu Yu, Xi Kang were each described two times. 7. The kinds of tea explained in Dabu number 36, which are divided into 31 caked teas and 5 loose teas. 8. It has been concluded more study is required on Dabu, Hanjae, and Yi Mok. Therefore, it was suggested that more comprehensive research is needed in the future in order to understand the value of Dabu.

차(茶)문헌에 나타난 약수의 수질특성에 관한 연구

이병인(Pyong-In Yi),권정환(Jung-hwan Kwon),고소희(So-hui Ko),홍성철(Sung-chul Hong),이용재(Yong-jae Lee),이영경(Young-kyoung) 한국차학회 2017 한국차학회지 Vol.23 No.2

In this study, mineral water was selected based on the tea literatures. The results of the analysis of the water quality of the selected mineral water are as follows. 1. As a result of the field survey, the pH, ORP, DO, conductivity, salinity and temperature satisfied Korean water quality standards (spring water). 2. In the inorganic and organic substances analysis, no hazardous inorganic substances were detected. Some harmful organic substances were detected, but the mineral water satisfied the Korean water quality standards (spring water) and can be used as tea water. 3. In terms of its aesthetic impact, the material analysis suggested that the mineral water generally satisfied the Korean drinking water quality standards (spring water). The level of iron was high in some areas and, consequently, the frequency of use of the water was low. The level of iron had no influence on health, but it did influence the taste of the tea. 4. Overall, the water described in the tea literatures is judged to satisfy Korean drinking water quality standards (spring water), but it is necessary to clean it to make it less for turbid.

찻물의 이화학적 수질특성에 관한 연구

이병인(Pyong-in Yi),이영경(Young-kyoung Yi),권정환(Jung-hwan Kwon),고소희(So-hui Ko),서창동(Chang-dong Seo),박제성(Je-sung Park),서정민(Jeong-min Suh),장성호(Seong-ho Jang),홍성철(Sung-chul Hong) 한국차학회 2015 한국차학회지 Vol.21 No.2

The purpose of this study was to provide basic information through field research and physiochemical water analysis for tea water based on an old literature research. A survey of the site was conducted from June 2013 to December 2014. The results are as follows. The onsite water quality characteristics of tea water, such as pH, ORP, DO, conductivity, salinity, and temperature, were measured and found to be suitable for drinking water based on the quality standards of Korea. Microorganisms were detected in most cases, which might be due to mammals in the mountains. The long-term management of microorganisms was deemed necessary. The health impacts of hazardous organic and inorganic materials were either not detected or detected only small amount. This might be due to the influence of geological stratum, which suggests that health is not a major problem. The overall analysis showed that the investigated waters were clean. On the other hand, some unused divisor was unsuitable for drinking water because of the congestion caused by the precipitated material.