한,중,일 전통극 복식의 미적특성 비교

양정원(Joung Won Yang),이미숙(Mi Suk Lee) 한국디자인문화학회 2011 한국디자인문화학회지 Vol.17 No.3

본 연구의 목적은 비교문화적인 관점에서 중국의 경극과 일본의 가부키와 함께 한국의 가면극 복식에 초점을 맞추어 삼국의 전통공연복식의 외적 조형성과 복식에 내재된 가치를 종합적으로 분석함으로써 전통공연복식의 공통점과 차이점을 통해서 우리공연문화의 정체성을 확립하는데 있다. 연구 방법은 선행연구 및 관련 서적을 중심으로 한·중·일 전통극의 발전과 특징을 살펴본 후, 양유미, 이미숙에 의해서 연구된 한·중·일 삼국 전통극 복식의 미적특성을 토대로 삼국 전통극의 복식에 나타난 조형적 특성과 내재적 특성의 공통점과 차이점을 비교 분석하였다. 연구의 결과는 다음과 같다. 첫째, 한·중·일 전통극 복식의 조형성의 공통점은 카프탄의 비구축적인 형식, 중첩착장에 의한 부피감의 연출 등이다. 둘째, 조형적 특성의 차이점은 가면극은 H형 뿐 만아니라 A형의 실루엣도 나타났던 반면에 경극과 가부키는 복식의 형태는 전반적으로 H형 실루엣이었다. 착용방식에서는 삼국 모두 겹쳐 입는 방식을 취하지만 가부키의 중첩착용은 표의류를 여러 벌 중복 착용하여 습색의 미를 연출한다는 점에서 가면극, 경극의 경우와 차이를 보였다. 가면극 및 가부키 복식은 거의 대부분이 직령 우임으로 착장시 깃의 비대칭적 균형을 보이는데 반해 경극은 비대칭의 깃의 형태가 두드러지게 나타났다. 복색의 경우 가면극은 흑백의 대비배색, 소색(素色), 원색 사용이 많은 반면에 경극과 가부키 복색은 다양한 문양과 조우하여 다양한색 배색의 색채미가 돋보였다. 또한 가면극 복식이 무지(無地)가 지배적으로 사용되었던 반면에 경극, 가부키 복식은 옷의 전면에 다양한 문양이 표현되어 장식성이 강한 것으로 나타났다. 셋째, 한·중·일 전통극 복식의 조형적 특성의 가장 큰 차이점은 화장법에서 찾을 수 있다. 가면극은 가면이라는 도구표면에 분장을 한 반면에, 경극과 가부키는 얼굴 표면에 추상적인 형태의 도면화장을 하였다. 경극의 도면화장은 성격화장인 검보, 미화화장인 단 배역의 준반으로 구분되며, 가부키의 경우는 성격화장인 구마도리와 미화화장인 온나가타의 백색화장이 특징적이다. 넷째, 한·중·일 전통극 복식의 내재적 특성의 공통점은 감춤의 미와 비움의 미가 삼국의 전통극 복식에서 보편적인 가치로 나타났다. 다섯째, 한·중·일 전통극 복식의 내재적 특성의 차이점은 가면극의 벽사의 미와 경극·가부키의 상징의 미, 가면극의 해학적 관능미와 가부키의 은폐적 관능미, 경극의 위용적 과장미와 가부키의 숭고적 과장미, 가면극의 소박의 미와 경극·가부키의 장식의 미가 각각 대별된다. 한편 전통극에 나타난 독자적인 특성은 가면극의 해학의 미와 가부키의 습색의 미라고 할 수 있다. 본 연구는 동아시아 국가와의 문화비교를 통하여 객관적 시각에서 우리의 전통문화의 가치를 이해하고 자국문화의 정체성 제고에 기여하리라 기대한다. The purpose of this study is to establish the identity of Korean performing arts through the similarities and differences by analyzing the external plasticity of the three countries` traditional performing costumes and the immanent values focusing on the Korean mask drama along with Beijing Opera of China and Kabuki of Japan from a cross-cultural perspective. The method of this study was to examine the precedented studies and the related books around the development and the characteristics of Korean, Chinese and Japanese traditional plays at first and then did a comparative analysis on the similarities and differences of plastic characteristics and immanent properties represented on the three countries` traditional play costumes based upon the aesthetic characteristics of those countries`s traditional play costumes researched by Yang, You-mee and Lee, Mi-suk. The result of the study is as follows: First, the common grounds of the formativeness of Korean, Chinese and Japanese traditional play costumes are the unconstructive style of the kaftan and the creation of a sense of volume by overlapped wearing. Second, the difference of the plastic characteristics is whereas the mask dramas showed the H-line and the A-line silhouette, the costume styles of Beijing Opera and Kabuki were generally of H-line silhouette. The way of wearing is that all three countries took the means of wearing clothes in layers, but the overlapped wearing of Kabuki showed a difference from the cases of the Mask drama and Beijing Opera in terms of creating a beauty of ‘Seubsaek’ by overlapped wearing of several pieces of outer coats. Whereas most of the costumes of Mask drama and Kabuki were straight collars with the right gore to show asymmetrical balance of the collars when wearing, Beijing Opera prominently showed asymmetrical collars. In case of the colors of the costumes, while Mask drama used contrast colors of black and white, achromatized colors and primary colors, the costumes of Beijing Opera and Kabuki set off brilliancy of multi-colors and color scheme encountering various patterns. Whereas solid and plain fabrics were dominantly used for the costumes of Mask dance, a wide array of patterns were expressed on the front of the clothes of Beijing Opera and Kabuki to show strong decorative properties. Third, the greatest differentiation of the traditional play costumes of Korea, China and Japan can be found in the method of makeup. While they put on makeup on the surface of a tool, a mask, in the Mask dance, they put on abstractive makeup on the surface of a face in the Beijing Opera and Kabuki. The facial makeup of Beijing Opeara is classified into ‘Gumbo’, a character makeup and ‘Junban’, beautified makeup for a minor role, and in case of Kabuki, ‘Gumadori’ of a character makeup and ‘Onnagata’ of beautified makeup are the distinguishing features. Fourth, for the common ground of immanent nature of the traditional play costumes of Korea, China and Japan, the beauty of concealment and the beauty of void were shown as universal values in the three countries` traditional play costumes. Fifth, the differences shown in the comparison of the immanent properties of the three nations` traditional play costumes are generally classified into the beauty of exorcism of Mask drama and the beauty of symbolism of Beijing Opera and Kabuki, humoristic voluptuous beauty of Mask drama and a cover-up voluptuous beauty of Kabuki, splendid beauty of exaggeration of Beijng Opera and the sublime beauty of exaggeration, the beauty of simplicity of Mask drama and the decorative beauty of Beijing Opera and Kabuki while the independent nature shown in the traditional plays can be the beauty of satire of Mask drama and the beauty of ‘Seubsaek’ of Kabuki. This study is to understand the value of Korean traditional culture from an objective point of view through the comparison of cultures of Eastern Asian countries and anticipate to contribute to establishing the identity of its

Hydroxycitrate, Carnitine 및 Capsaicin을 함유한 식이 보조제(3D-Relax Diet)의 체중 감량 효과

정은영,정경희,김미자,배윤정,장은재 동덕여자대학교 2004 생활과학연구 Vol.9 No.-

The aim of this study was to evaluate the effects of 3D-Relax Diet; a proprietary formation containing hydroxycitrate(233mg/g), carnitine(150mg/g); and capsaicin (150mg/g); on body weight, % body fat, fat mass, lean body mass, Resting Metabolic Rate(RMR), body circumference, skinfold thickness, serum glucose and lipid level. Nineteen female college students participated in this 4 weeks weight control program. All subjects were randomly assigned to the Sang sik(S) group or Sang sik & 3D-Relax(3D) group. Mean energy intake of 3D group was l,523.1±300.2 ㎉(carbohydrate: 66.3%, protein: 18.7%, fat: 15.0%) and S group consumed 1,464.8±142.1 ㎉(carbohydrate: 65.1%, protein: 19.0%, fat: 15.9%) during program. The 3D group lost 3.1±1.3 kg of body weight, 2.5±l.4 kg of fat mass, 0.6±1.2 kg of lean body mass and 16.8±183.3 ㎉/d of RMR and the S group lost 1.8±1.0 kg of body weight, 1.1±1.1 kg of fat mass, 0.8±0.3 kg of lean body mass and 19.1±181.9 ㎉/d of RMR. There was no significant differences in the loss of lean body mass and RMR between two groups, however, the total body weight and the fat mass were significantly decreased in the 3D group compared to the S group(p<0.05). The 3D group experienced a significant reduced hip size, total-cholesterol and HDL-cholesterol, however, the change of these between groups were not significantly different. There were no differences in the change of body circumference, skinfold thickness, serum glucose and lipid. These results suggest that the intake of 3D-Relax Diet(hydroxycitrate, carnitine, and capsaicin) during the weight control program decreased energy intake, fat intake and total body weight especially fat mass and those effects are presumably linked to the prevention of RMR decline and the inhibitory effects on lipogenesis.

자원봉사활동의 적극성과 지속성에 영향을 미치는 인정보상 요인에 관한 연구

정진석,조미정,채현탁 한국지역사회복지학회 2009 한국지역사회복지학 Vol.0 No.28

본 연구는 자원봉사활동의 적극성과 지속성에 영향을 미치는 인정보상 요인을 살펴보기 위한 것이다. 이를 위하여 기존 연구결과를 토대로 인구사회학적 요인인 성별, 연령, 학력, 소득, 결혼유무, 직업, 지위, 동기 등의 변인과 인정보상 요인으로 사회적, 심리적, 경제적, 관리적 인정보상변인을 설정하여 대구광역시 달서구자원봉사센터 소속 자원봉사자 176명의 조사 자료를 바탕으로 자원봉사활동의 적극성과 지속성에 미치는 요인을 분석하였다. 다중회귀분석방법으로 분석한 결과, 자원봉사활동의 적극성에는 사회적, 관리적 인정보상변인이, 지속성에서도 사회적, 관리적 인정보상변인이 통계적으로 유의미한 영향을 미치는 것으로 밝혀졌다. This study is to investigate the recognition and reward factors on positiveness and durability of volunteer activities. Based on earlier studies, factors like gender, age, educational background, earning, marriage, job position and inducement of activities are put into the Social economic status factors while Recognition and reward factors include social, mental, economic, administrative factors. With the findings on investigation of 173 Volunteers in Dalsugo, Deagu, We analyzed the factors that affect the positiveness and durability of volunteer activities. By means of multiple regression, positiveness is proved to be affected by social factors and administrative factors. while durability is also linked to the social factors and administrative factors statistically. On the basis of this analysis, this study presents the pattern development and strategy to augment positiveness and durability of volunteer activities.

천식을 악화시킨 흉선 유암종 1예

임정묵,김미경 대한천식 및 알레르기학회 2004 천식 및 알레르기 Vol.24 No.1

Thymic carcinoid tumors are very rare and grow slowly with low grade of malignancy. It can manifest flushing, diarrhea, and bronchial constriction with secretion of serotonins, histamines or neuropeptides. We experienced a case of thymic carcinoid tumor, which aggravated asthma. A 59-year-old male had been in a well-controlled state, until he was admitted for status asthmaticus 2 years ago. Since then, he had suffered from frequent dyspnea and had severe asthma attack leading to ICU care twice in spite of full optimal anti-asthma therapy Nine months ago, anterior mediastinal tumor was found incidentally, which was diagnosed as carcinoid tumor. After resection, his asthmatic symptoms and signs were improved and controlled in a persistent mild state. Taken together, this case indicates that asthma might be aggravated by carcinoid syndrome caused by thymic carcinoid tumors. (J Asthma Allergy Clin Immunol 24 : 156-60, 2004)

一個病院 外來癩患者들을 對象으로한 不規則治療에 關한 實態調査

金英美,金貞順 大韓癩學會 1982 癩學 會誌 Vol.15 No.1

마요네즈에 사용되는 식초의 대체이용에 관한 연구 : 영귤, 미숙과, 레몬 즙액 첨가시 마요네즈의 유동특성과 기호도에 미치는 영향 Effects of citrus sudachi juice, prematurity citrus fruit juice, lemon juice addition on the preference and rheology of Mayonnaise

이미정,김우실,박영선 제주한라대학 2000 論文集 Vol.24 No.-

As one of the acids which is added to the production of Mayonnaise, each 15ml, 22ml, 30ml of vinegar, citrus Sudachi juice, lemon juice and prematurity citrus fruite juice is respectively added to the production process of the Mayonnaise. The noticeable difference between the Mayonnaise manufactured by the addition of the additives in the juice and the Mayonnaise in market can be briefly summarized to be more tasty in flavor and mouthcoating(velvety) and lesser greasy in flavor and oily smell at the use of prematurity citrus fruit juice respectively than other additives. As a results of the test, the Mayonnaise with the addition of 15ml, prematurity citrus fruit juice is tested to be better than others.

중성자 방사화 분석법을 이용한 대전공단지역의 미량금속의 특성

구부미,임종명,이진홍 忠南大學校 環境問題硏究所 2001 環境硏究 Vol.19 No.-

This study focused on the quantitative analysis of about 30 trce metals including toxic ones for Daejeon industrial complex area. Sampling period was about 10 months, and PM 10 was collected on Whatman 41 cellulose filter by a high-volume air sampler. Then, PM 10 samples were analyzed by NAA. The following results were summarized from this study: (1) the mean concentration of PM 10 was 86.3㎍/㎥, and the seasonal concentrations of PM 10 and metals were minimum in summer; (2) the concentrations of soul related and sea salt metals, that is, Cl, ,Fe, Al, K, Ca, and Mg were to be much higher; (3) the results of enrichment factor analysis indicated As, Br, I, Cl, Se and Sb to be enriched in PM 10 Samples of our study site; (4) the result of factor analysis by SPSS showed that 84% of total variance was well explained, and communality of almost every metal was greater than about 0.8.

관개수질을 고려한 시비가 벼의 생산성과 농업환경에 미치는 영향

엄미정,박현철,김갑철,류정,최정식 한국환경농학회 2004 한국환경농학회지 Vol.23 No.1

관개수 수질을 고려한 감비가 벼의 생산성과 농업환경에 미치는 영향을 분석한 결과는 다음 과 같다. 시험에 사용된 관개수의 질소, 인, 칼륨의 평균함량은 각각 6.16, 0.26, 9.37 ㎎/L 이 었고, 유입된 영양염류가 논을 통과하면서 농도가 감소되어 유출수의 성분은 유입된 관개수 보다는 낮은 농도를 보였으며, 논 표면수와 침출수의 농도는 시비량과 시비시기에 따라 변 화하였다. 토양검정 50% 시비구에서는 질소의 공급량과 소비량간의 차이가 0.14㎏/ha으로 나타나 양분수지면에서 균형을 이룬 반면, 농가관행시비구에서는 그 차이가 95.3㎏/ha로 나 타났다. 농가관행시비구에 비해 토양검정시비구와 토양검정50% 시비구는 등숙률, 천립중, 도정특성, 등이 우수하여 완전미수량에서 큰 차이를 보이지 않았으며, 시비량이 적을수록 단 백질 함량이 또한 적어 기계적인 식미치가 높게 나타나 품질에서 우수하였다. 시비효율에서 는 토양검정50% 처리에서 시비된 성분이 수량에 기여하는 비율이 높아서 시비이용과 효율 면에서 우수한 결과를 보였다. 이상과 같이, 관개수에 포함된 영양물질을 작물의 생육에 이 용함으로서, 농업용수의 수자원 이용효율을 높이는 동시에, 비료 절감효과와 생산량 증대의 가능성을 검토할 수 있었다. Table 11.Physicochemical properities and paratability of milled rice in the different fertilization ▷표삽입◁ (원문을 참조하세요) This study was conducted to investigate the effect on agricultural environment and crop productivity by different amount of applied fertilizer in consideration of irrigation water quality. N, P and K contents of irrigation water used in this eqdment were 6.16, 0.26 and 9.37 ㎎/L, reqecthly. N, P and K Concentrations of runoff water were lower than those of inflow water during rice cultivation. N, P and K Concentrations of ponded and percolated water were changed according to the amount and time of applied fertilization. During rice cultivation in paddy soil, nitrogen balance was closed to 0 in STF 50% (50% level of sail testing fertilizaton), 0.14 ㎏/ha, but it was 95.3 ㎏/ha in CF (conventional fertilization) treatment in STF 50% and STF (sail testing fertilization) treatment, yield of perfect rice was not greatly different as compared with CF treatment, due to the superiority of ripening rate, 1,000 grains weight and milling characteristics. Mechanical paratability of rice was excellent in NF (non fertilization) treatment, STF 50% treatment showed higher in nutrient availabiilty and fertilizers use efficiency than other treatments.

다체사영방법에 의한 자기 광 전이의 이론

김영미,강남룡,석정영,최상돈 慶北大學校 師範大學 科學敎育硏究所 1999 科學敎育硏究誌 Vol.23 No.-

Magneto-optical transition lineshape function is derived by using the many body projection technique. The function is shown to be quite different from the one obtained previously on the basis of the single electron formalism.

「부인필지」에 수록된 주식류와 침채류 조리법에 관한 문헌적 고찰

이미정,김기숙,신은하 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

"Puinpilji" was written in 1915. We compared the cooking methods of the kinds of staple food and Chimche in "Puinpilji" with those in other cooking books. Patbap, without adding boiled redbean itself, was cooked with the boiled redbean water. The sweetness and color of Yakbap came from honey and the boiled jujube water. Tarakjuk was cooked with the same amount of milk and water. When rice was half cooked, milk was added. Patjuk was made by boiling together with a large amount of jujube and redbean. On kneading Saeal, ginger-juice was added. Tongchimi-kukmul and Jidan was used in Myongwolkwan-Naengmyon. The characteristics of Ouyuk-kimchi was that the boiled water with meat and dried fish was added to Kimchi. And also, Myongwol-Saengchiche made by adding meat of pheasant to Tongchimi-kukmul and Chonbok-chimche made by adding various materials to Junbok soaked in water were introduced in the text.