레오나르도 다빈치 작품의 사실적 표현이 르네상스시대의 휴먼이미지에 미쳤던 영향연구 : 1452년부터 1519년까지 작품을 중심으로

한영실(Han Yeong Sil) 휴먼이미지디자인학회 2020 한국휴먼이미지디자인 Vol.2 No.1

본 연구는 1452년부터 1519년 다 빈치의 삶 중 12 작품이 르네상스 시대 휴먼이미지에 미쳤던 영향을 밝히는데 본 연구의 목적이 있다. 12 작품은 다음과 같다. 1) 그리스도의 세례 작품<1472~1475년>, 2) 수태고지<1472~1475년>, 3) 풍경<1473년>, 4) 카네이션을 든 성모<1478~1481년>, 5) 베누아의 성모<1478~1480년>, 6) 암굴의 성모<1483~1486년>, 7) 흰 담비를 안은 여인<1483~1490년>, 8) 최후의 만찬<1495~1498년> 등이다. 이 작품들은 자연과 신, 그리고 인간의 정신을 표현하는 데 있어 수학적 구도와 원근법, 인체구조의 과학적 근거에 다 빈치의 색채와 명암법을 더한 작품으로 평가된다. 다 빈치의 해부 드로잉은 9) 여성 내장위치<1509년>, 10) 여성의 생식기와 자궁태아<1510~1512년> 등의 작품에서 사실에 입각한 표현에 큰 영향을 주었고, 11) 모나리자<1513~1517년>와 12) 세례요한<1513~1517년>에서는 인간의 감정을 근육, 빛의 묘사를 통해 표현했다. 이는 중세에 신 중심의 관점을 인간 중심의 관점으로 인지하도록 변화시켜 주었다. 본 연구결과는 사회적 분위기가 격변하였던 르네상스 시대(14~15C)에 레오나르도 다 빈치의 사실적 표현이 휴먼이미지에 영향을 준 것으로 분석되었다. 다 빈치 작품의 한계점은 당시에 종교 중심의 주제를 벗어나지 못했고, 과학적 탐구에는 한계가 있어 감정 이상의 정신표현은 불가하다는 한계점에 이른다. 위의 연구를 대상으로 다음과 같이 제안을 하고자 한다. 다 빈치의 연구는 휴먼이미지의 문화예술 및 사회활동 정신적 분야에 중요성을 인지하고, 보다 다양한 정신분석학적 프로그램 개발과 연구에 제안한다. This study attempted to unveil the influence of Leonardo da Vinci’s 12 works from 1454 to 1519 on human images during the Renaissance, and the twelve art pieces include 1) The Baptism of Christ (1472-1475), 2) Annunciation (1472-1475), 3) Landscape (1473), 4) Madonna of the Carnation (1478-1481), 5) Benois Madonna (1478-1480), 6) Virgin of the Rocks (1483-1486), 7) Lady with an Ermine (1483-1490) and 8) The Last Supper (1495-1498). In the said masterpieces, mathematical composition and perspective were adopted, and Leonardo da Vinci’s colors and light & shade were added based on the scientific grounds of the human body system in expressing nature, God and human spirit. In Leonardo da Vinci’s anatomical drawings, 9) Women’s Organs (1509) and 10) Female Genital Organs and Fetus in the Womb (1510-1512) had a significant impact on realistic expressions. In 11) Mona Lisa (1513-1517) and 12) John the Baptist (1513-1517), human emotions were expressed through muscles and light. These works brought a shift from the God-centered to human-centered perspective. The study results found that Leonardo da Vinci’s realistic expression had an influence on human images during the Renaissance (14-15th centuries). However, Leonardo da Vinci’s works weren’t able to express spirit exceeding human emotions because they were all religious and limited in scientific exploration. Based on the above results, this study proposes that to study Leonardo da Vinci’s works, it is needed to develop and analyze more diverse psycho-analytic programs in understanding of the importance of human images in art & culture and social activities.

가열조리가 복어 추출물 함질소화합물의 조성에 미치는 영향

양영,한영실,변재형,Yang, Yeong,Han, Yeong-Sil,Pyeun, Jae-Hyeung 한국식품조리과학회 1990 한국식품조리과학회지 Vol.6 No.2

Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. Tne content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.

참쑥의 영양성분에 관한 연구

심영자(Young-Ja Sim),한영실(Yeong-Sil Han),전희정(Hui-Jung Chun) 한국식품과학회 1992 한국식품과학회지 Vol.24 No.1

서울·경기 일부지역 대학생의 Take-out Food 이용실태

유성은,한영실,주나미 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

This study was designed to identify the teke-out food usage of university students in Seoul and Gyeonggi-do. Questionnaires were used to analyze these habits among 500 respondents. 1. The Frequency of Take-Out Food use: the greatest proportion of students useds take-out foods once or twice a week (33.8%). 2. The reasons for Take-Out Food use: fastness was the major reason (47.8%). 3. The day of the week for Take-Out Food use: the majority of the students used Take-Out foods regardless of the day (54.4%). 4. The time of day for Take-Out Food use: 6~8 p.m. for 31.6%. 5. The cost spent in each meal: 51.6% spent 3,000 to under 5,000 won. 6. The menus of Take-Out Food used: coffee was the most popular of all the take-out foods (43.6%). 7. Points considered when buying Take-Out Food: the majority of the college students thought tastes and quality of the foods were the most important considerations (51.0%). 8. The source of information about Take-Out Food: 43.4% of the students obtained information from their friends.

가열조리가 복어 추출물 함질소화합물의 조성에 미치는 영향

변재형,한영실,양영 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.2

수산동물조직 추출물중의 함질소화합물은 생체 중의 대사에 중요한 역할을 할 뿐만 아니라 맛을 좌우하는 성분으로도 잘 알려져 있다. 본 연구는 복어를 시료로 하여 냉동복어의 알맞은 해동조건을 검토하고 복어추출물중의 함질소화합물을 분석하므로서 그 독특한 정미효과와 관련있는 성분을 검색하기 위하여 몇 가지 조리방법별로 아미노산, 핵산관련 화합물 및 유기염기의 조성을 비교 분석하였기에 보고한다. 1) 해동방법별로 냉동복어의 일반성분, drip량, pH를 측정한 결과, 해동소요 시간이 가장 짧은 유수(15± 0.5℃) 해동이 가장 효과적이었다. 2) 생시료와 냉동시료의 추출물중외 총질소의 양은 거의 차이가 없었으며 가열함으로써 그 양은 증가하였다. 조리방법으로는 물을 가하여 가열한 것이 물을 가하지 않고 가열한 것보다 더 높은 질소의 양을 보였다. 3) 추출물중의 유리아미노산의 조성을 검토한 결과, taurine, lysine, glycine, alanine이 전체 아미노산 중 약 70%을 차지하였으며, 냉동시료가 생시료에 비하여 높았고, 가열 조리함으로서 추출물중의 유리아미노산의 함량은 증가하였다. 그리고 가열방법으로는 microwave에 의해 가열한 것에 비하여 직화가열한 것이 유리아미노산 함량이 더 많았다. 4) 추출물중에 함유되어 있는 핵사관련화합물중에는 IMP와 ADP의 함량이 높았고, 이 두 성분은 조리방법에 따라 가열함으로서 감소하는 경향을 나타내었다. 5) 총 creatinine의 함량은 총질소의 양에 대해 약50%를 차지하였으며, glycinebetaine, TMA, TMAO는 미량에 불과하였다. 6) 복어의 추출물중에 분포하는 함질소 화합물의 조성에 비추어, creatinine계 화합물, taurine과 lysine, glycine 및 alanine등의 유리아미노산 및 IMP등이 복어의 맛에 기여하는 중요한 성분임을 알았다. Globefish, Fugu xanthopterus, known to have a severe toxin, is one of the favorite food in Korea and Japan when the toxic part is removed. In this paper, the effect of cooking on the composition of nitrogenous components in the extractives from globefish cooked by various methods such as boiling, steaming and microwave oven cooking has been investigated and the changes of the taste compounds originated from the nitrogenous components in the extractives were discussed. When the sample fish was analysed for general composition, drip amount and pH by the different methods of thawing, the method effective method was the running water thawing. Total nitrogen content in raw globefish and the frozen globefish was not different, and the nitrogen content was increased with the heat treatment. It seemed that the nitrogen content was higher in the extract from the boiled globefish than that of the steamed globefish. Taurine, lysine, glycine and alanine were occupied about 70% of the total free amino acids. Total free amino acid content was higher in the extracts from the frozen sample than those from the raw sample. The amount of free amino acids was increased when the globefish soup cooked under the direct-heat cooking than in the microwave oven-heat cooking. Among nucleotides in the extracts from the thawed and cooked fishes, IMP and inosine contents were increased, and the both components were decreased with the heating time and by the heating method. The content of total creatinine-nitrogen were 50% of the total nitrogen content of the extracts, but the concentration of glycinebetaine, TMA and TMAO were only a few amounts. It could be concluded that total creatinine components, including free amino acids such as taurine, lysine, glycine and alanine, and IMP might be the important components contributing to the taste of the cooked globefish.