가평 전주이씨묘 출토복식 고찰

최연우,박윤미,김윤경,김지희,박양희,이선우,차서연,편나영,황혜남,Choi, Yeon Woo,Park, Yoon Mee,Kim, Yoon Gyung,Kim, Ji Hee,Park, Yang Hee,Lee, Seon U,Cha, Seo Yeon,Pyeon, Na Young,Hwang, Hye Nam 한국의류학회 2017 한국의류학회지 Vol.41 No.5

In 1995, the costumes were restored in an unknown woman's tomb at the Jeonju Lee's family cemetery in Gapyeong, Gyeonggi-Do, and there are currently nine items remaining. In this study, we first introduced these 9 relics to academia and analyzed the morphological characteristics of the costumes. We also estimated the time and person of burial compared with costumes unearthed from other burials. Jeogories (short jacket) are all four items. One of these items was unusual in shape, and the upper part of the seop (gusset) was wrinkled and shaped. This type of Jeogori appears only till the 1520s in other tombs. There are also two skirts, one of which is characterized by a superimposed pattern. The top and bottom / middle part of the skirt were rolled up, and the skirt, which was double-rolled up in this way, was first discovered. An analysis of the shape of Jeogori and skirt indicated that the person buried in the Jeonju Lee's family tomb was believed to have survived until the early 16th century. Based on these estimated periods, as a result of looking at the genealogy of Jeonju Lee's family, it was concluded that the tomb was probably a woman named Lee Geum Myeong (李金命) born in the mid-15C and died between the late 15C and the early 16C.

마늘설기의 재료 배합비에 따른 관능적,텍스쳐 특성

이효지,이은선,차경희 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

The purpose of this study is to determine the optimal mix ratio of Haircut-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The t cling after swallowing was best when the ratio of garlic juice was 7%. As a consequence of surveying the tastes of Maneul-Sulgi, it was foetid that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be 7% for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation 'Hardness of sensory examination and mechanical examination for adhesiveness.

2000학년도 충주대학교 편입생 실태에 관한 조사연구

이경원,홍용희 충주대학교 학생생활연구소 2000 學生生活硏究 Vol.7 No.-

法의 生活化 運動報告

李貞姬 梨花女子大學校 法政大學 1968 法政學報 Vol.12 No.-

찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적,텍스쳐 특성

이효지,정낙원,차경희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulgi were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

구기자가루 첨가량에 따른 인절미의 품질특성

이효지,차경희,박진희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

「 부인필지 」 의 조리과학적 고찰

이효지,차경희 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.3

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: ① The staple food are 2 kinds of Bab, Juk, and Guksoo. ② The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. ③ There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. ④ There are 14 different kinds of wine. ⑤ For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. ⑥ There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

아동이 지각한 어머니의 언어유형이 초등학생의 사회성 발달에 미치는 영향

양희경,이달석 조선대학교 사범대학 부설 교과교육연구소 2001 敎科敎育硏究 Vol.4 No.1

The purpose of this study was to explore that the relationship between mothers' language pattern in home and the children's social development, and to be sure mothers' language pattern us very inportant for children's social development, in order to actualized the purpose of this study, problems of this study were specified as follows: 1) In what shape do mothers' language pattern and children's sociality appear? 2) To what does mothers' language pattern and children's sociality relate? 3) To what does mothers' language pattern and mothers' academic career relate, and mothers' job or nonjob? 4) To what does mothers' language pattern according to mothers' academic career and children's sociality relate, and mothers' job or nonjob? Subjects of this study were sampled(216) elementary school children with stratified random in Gawang-Ju metrepolis. The instruments of this study were the mothers' language pattern inventory which mixed the mothers' language pattern made by Lee Hyen-Joo(1990) and Lee Young Wha(1998), and children's sociality inventory made Han In-Ja(1998). Data were treated with using Descriptive, F-test and χ^2-test of SPSS-PC^+ Major findings of this study were as follows: 1) The order of mothers' language pattern which mothers' use freely language pattern is personal control, order control, status control language pattern and the order of children's social development cretivity, responsibility, tooperationspirit, spirit of independence. 2) The order of effect on children's spirit of independence, responsibility, socialoity is the forst mothers' personal control, mothers' order control and mothers' status control language pattern. 3) There is no difference in mothers' language patterns among mothers'academic career and mothers' having job or not. 4) The mothers' having higher academic career encourage children for responsibility, planning, self-expression and the mothers' having job encourage children for spirit of independence, cooperation, sociality, self-requlation and palnning. According to the results of this study, the conclusion of this study is that mothers' language pattern, especially mothers' personal language pattern is very important for childrens socialdevelopment but this researcher assume that children's social development is influenced with the other variances. So it would be better to study the childrens social development with the multiple dumension.

기계, 공구, 생산경로 유연성을 고려한 FMS의 부품이동 최소화 모형

정병희,이경동 崇實大學校 2000 論文集 Vol.30 No.1

Machine, routing and tool flexibilities are the most important elements for performance improvement in flexible manufacturing systems. We deal with a generalized loading problem with an objective of the part movement minimization in an FMS with machine, tool and process flexibilities. This problem can be formulated as a 0-1 mixed integer programming model. The part movement minimization is achieved by assigning the maximum possible number of successive operations of a part type to the same machine subject to several system configuration and operational constraints

2000학년도 충주대학교 신입생 실태에 관한 조사연구

이경원,홍용희 충주대학교 학생생활연구소 2000 學生生活硏究 Vol.7 No.-