Moll Flanders의 Characterization

李幸洙 제주대학교 1984 논문집 Vol.22 No.2

In Moll Flanders, Defoe showed the career of a clever woman, from her birth in Newgate prison to her successful end as a plantation owner in America Defoe does not illustrate the biographical episodes simply chronologically, but creates a character who tries to apply herself to materialistic society. Moll is miserable when she is without somebody to lean upon for help and advice. She is forced to struggle single-handedly against great difficulties. The thought of being without a friend in the whole world makes Moll long for material stability alternating with her uneasiness. In discussing characterization of Moll Flanders, Defoe can be regarded as the supreme psychologist who is able to achieve some remarkable effects to characterize the heroine through the psycho-analytic process. Although many critics are unconvinced of Defoe's claim to be considered a major novelist, Defoe's Moll Flanders can be surely taken as representative of what Defoe could achieve in the way of the novel proper. Moll Flanders is certainly, as E. M. Forster says, a novel of character.

『리어왕』의 탈중심적 가치

이행수 대전대학교 인문과학연구소 2002 人文科學論文集 Vol.33 No.-

Lear and Cordelia of the main plot and Glocester and Edgar of the sub plot in King Lear are regarded as tragic figures who are sacrificed by evil forces. Lear and Glocester are deceived and suffered by evil daughters and illegitimate son. In one sense, Lear and Glocester died due to the result of their own iniquities, but they ultimately accomplish self-realization through their sufferings. Cordelia and Edgar, however, are the innocent figures who are sacrificed without their own cause, which made some criticisms that the drama does not show the aethetic, moral vision. Those criticisms are focused on the fixed conception of good and evil and on the idea that an absolute patriarchism sacrifices the innocent figures. The view point of this essay is focused on the words of Edgar, "Ripeness is all" and discusses a reversal of absolute values about good and evil. If the Edgar's words that ripeness is all in human life is acceptable, in order to accomplish ripeness, evil forces are inevitable to let people suffer and endure some impediments. As the light can reveal it's whole meaning only when there is darkness beside it, ripeness needs suffering which can be caused by evil forces. Therefore those evil forces are poison but at the same time it can be medicine, evil but divine forces. As in the theory of Jacque Derrida there is no fixed absolute values but the value changes its location between center and marginal and the value can be reversed. Patriarchism seems to oppress the feminism but the end of this drama shows that the real sacrifices of Patriarchism are male figures and female figures are not the meaningless sacrifices but the life forces of mothers which operates the positive roles to help male figures to accomplish their self-realization. Shakespeare's dramas have sometimes been evaluated as the works for revealing the vision of the patriarchism. In fact, Shakespeare did not seem to have fixed values of patriarchism or fixed conception of good and evil. He shows us through his works there is neither absolute goodness nor absolute evil but everything has relative values and sometimes seemingly evil. forces are divine ones which help people accomplish their own ripeness.

학생골프선수가 지각하는 스트레스와 만족도의 관계

이수행,이창섭 忠南大學校體育科學硏究所 2008 體育科學硏究誌 Vol.26 No.1

The purpose of this study was to analyze the relationship between the perceived stress and life-satisfaction of student golf-player. For the study, the researcher collected the opinions of 219 conveniently random sampled secondary school student golf-players, using questionnaires. The SPSS 12.0 and AMOS 4.0 programs were used to analyze the data. Based on the above research methods and procedures, the researcher produced the following results; First, 18 and older age group experienced the more anxiety and sleep-trouble stresses than 17 and younger age groups. High school students experienced more sleep-trouble stress than middle school students. Second, the student golf-players showed that the higher emotion-satisfaction in female group, the higher life-satisfaction in 15 and younger age group, and the higher experience-satisfaction in female, high school, 48 and less months' exercising group, and official parent-job groups. Third, the emotion-satisfaction of student golf-players was positively influenced by anxiety-stress factor, but negatively influenced by stable-stress factor. Fourth, the experience-satisfaction of student golf-players was positively influenced by anxiety-stress and sleep-trouble-stress factors, but negatively influenced by stable-stress factor. Fifth, the life-satisfaction of student golf-players was positively influenced by stable-stress factor, but negatively influenced by anxiety-stress factor. In conclusion, the student golf-players experienced the higher stresses in the older age and the longer exercising groups, but the higher satisfactions in the younger age and the shorter exercising groups. Therefore, the results of this study showed that the effective stress management was the most important to increase the satisfaction of student golf-players.

임상진료에서 인터넷 활용

李行,金秀泳 대한의사협회 1999 대한의사협회지 Vol.42 No.1

국산 및 수입대두의 발효품질의 변화에 관한 연구

허윤행,윤정의,채수규,이수한 서울보건대학 1995 서울보건대학 부설 한국보건과학연구소 논문집 Vol.2 No.1

우수균주로 제조한 코지를 이용하여 대두의 발효에 따른 품질의 특성을 연구하기 위하여 6개 지역에서 수집한 대두와 수입의 것을 시료로 하여 발효경과에 따른 이화학적 분석의 결과는 다음과 같다. 1. 시료(국산) 대두의 화학적 조성에서 조단백질은 40.6∼41.8%(시료1∼3,5,6)이고 조지방은 19.7∼21.3%(시료 1∼3, 5, 6)으로, 시료7(수입대두)의 39%와 19%보다 높았다. 2. 발효 60일의 amino-N는 0.85∼1.19%(시료 1∼3,5,6)와 0.75%(시료 7)으로, 환원당은 16.41∼17.95%(시료 1∼3,5,6)와 16.54%(시료7)로 나타났다. 발효성의 증가는 시료 1∼3, 5, 6 이 시료 7보다 높았고, 시료4(0.71%-15.92%)가 가장 낮았다. 3. 발효 60일에서 국산대두의 아미노산의 함량은 16.51∼20.84g/100g(시료 1∼3, 5, 6)이 16.19g/100g(수입대두의 시료 7)보다 높았고, 시료 4(14.88g/100g)가 가장 낮았다. 4. 60일 발효에서 필수아미노산 함량은 5.76∼4.47g/100g(시료 1∼3, 5, 6)이 4.36g/100g(시료 7)에 비해서 높았고, 시료 4(3.72g/100g), 시료 5(4.34g/100g)이 낮은 수치를 나타냈다. In order to study on the fermentable quality during soybean fermentation with koji made by each three excellent strains which collected from KCCM(Korean Culture Center of Microorganisms) KCTC(Korean Collection For Type Cultures) and Korean soybean and other from imported. The obtained physicochemical result during fermentation with 7 samples for 60days were summerized as follows; 1. For the chemical composition of raw soybean sample the content of crude protein 40.6~41.8%(sample 1∼3, 5, 6) crude fat 19.7~21.3%(sample 1∼3, 5, 6) were higer amount than each other content of 39% and 19% in sample 7, imported. 2. When the fermentation proceeded for 60 days period, the content of amino-N 0.85∼1.19%(S-1∼3, 5, 6) and that is 0.75%(S-7 imported) while reducing sugar content 16.41∼17.95% (S-1∼3, 5. 6) and 16.54%(S-7) amount were higher than that in case of sample 7 and that of sample 4 content(each other 0.71% and 15.92%) was lowest. 3. The content of amino acid for fermentation 60days period, 16.51∼20.84g/100g(S-1∼3. 5, 6) was higher than that 16.19g/100g(S-7) amount and in case of sample 4 (14.88g/100g) was lowest. 4. The content of essential amino acid 5.76∼4.47g/100g(S-1∼3, 6) was higher than 4.36g/100g(S-7) and sample 4(3.72g/100g) and sample 5(4.34g/100g) was lower ammount.

GIS의 활용을 위한 가로수 DB 모형 개발의 개념적 설계방안

곽행구,조영환,김용수 木浦大學校 沿岸環境硏究所 1998 沿岸環境硏究 Vol.15 No.1

Various idea of conceptional design of GIS database of street tree of Gum Nam Ro in Kwangju emphasizing location information which is significant for tree manager were compared and analyzed for efficient open space management. The results obtained were as follows. First, the information of location is essential for tree manager based on the findings of the comparative analysis of 3 conceptional design of street tree database. Second, elements of street database except tree location were path, landmark, node, direction, block, district and building. Tree managers differently recognized these elements according to the direction and interrelation of location. Third, ranking of these elements were based on the comparative analysis of 3 conceptional designs. The distance between a targeted tree, a street node and perpendicular line of streets were very important for finding out the location of a targeted tree. Thus, the database which can discover effectively the direction, distance and location of street trees can help to improve the efficiency of timely tree management.

Cr(Ⅲ)과 Ρ-Dimethylaminoazobenzene과의 착물형성에 관한 연구

김은수,유수창,이국행 群山大學校基礎科學硏究所 1996 基礎科學硏究 Vol.11 No.-

아세토니트릴, 메탄올 그리고 아세토니트릴-메탄올 혼합용매에서 Cr(Ⅲ)과 p-Dimethylaminoazobenzene(DMAB)을 반응시켜 착물을 얻었다. 15-35℃의 온도범위에 걸쳐 UV-Vis 분광기를 이용하여 다양한 열역학적 성질들을 얻었다. 분광학적 결과들은 반응성과 반응속도가 △H와 △S에 의해 조절된다는 것을 보여주었다. 이온종들의 거동은 전기전도도법으로 연구하였으며, 착물 대 리간드의 비는 1:1과 1:2를 이루는 것으로 나타났다. 착물의 구조는 특징적인 라만밴드들의 변화를 관찰함으로써 예상하였다. The complex of Cr(Ⅲ) with p-Dimethylaminoazobenzene(DMAB) was studied in acetonitrile, methanol and acetonitrile-methanol mixture solvents. Various thermodynamic properties were obtained using UV-Vis spectroscopy at temperature range 15-35℃. The spectroscopic results showed that the reactivity and the reaction rate were controlled by △H, △S. The behavior of the ionic species was studied by a conductometric method, and the ratio of the metal to ligand was found to be 1:1 and 1:2. The structure of the complex was predicted observing the changes in characterisitic Raman bands.

버나드 쇼오의 Man and Superman과 셰익스피어의 All's Well that Ends Well의 비교연구

이행수 대전대학교 인문과학연구소 1999 人文科學論文集 Vol.27 No.-

이상 2~3세기의 차이를 두고 발표된 셰익스피어의 All's Well that Ends Well과 쇼오의 Man and Superman이 유사한 구조와 구성을 이루고 있으며 유사한 주제를 다루고 있음을 살펴보았다. 이들 두 천재적인 작가들은 그들 특유의 통찰력으로 범인이 감지할 수 없는 범 우주적 생명력을 포착할 수 있었으며 그 생명력을 인간 개개인이 의식하여 자기 개인의 자유를 포기하고 보다 큰 뜻에 승복한다면 인간은 향상할 수 있으리라는 이상적 비전을 제시했다고 본다. 이러한 중대한 우주적 과업을 여성의 역할로 대치함으로써 여성의 중요성을 부각시켰던 두 작가는 시대를 초월한 페미니스트들이라고 할 수 있겠다.

컴퓨터 시뮬레이션에 의한 혼합공정의 Neuro-PID 적응제어에 대한 연구

박수행 三陟大學校 2002 論文集 Vol.35 No.-

The neuro PID controller has been developed and applied for the control of concentration of continuous stirrer tank mixer(CSTM) with various characteristic equations of system. The parameters of the PID controller is obtained as the outputs of the neural networks using system jacobian calculated from neural identifier. In, simulation results, the neural Auto-tuning PID controller has shown the good response characteristics with small overshoots. The response control system toward significant disturbance system has shown robust control response by simulation.

저염 오징어젓갈의 숙성에 미치는 향신성분의 영향

채수규,허윤행,양철영,유희중 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

저염젓갈의 숙성에 미치는 향신성분의 영향을 조사하기 위하여 저염 오정어 젓갈로부터 숙성에 관여하는 주요세균을 분리하여 마늘, 고추, 생강 등의 향신성분의 항균성을 조사하고, 또한 7.5% 식염향유 저염 오징어 젓갈에 마늘즙 또는 고추가루 등을 가한 것과 가하지 않은 시제품을 제조하여 20℃에서 숙성시키면서 생균수와 이화학 성분의 경시적 변화를 비교 조사하여 다음과 같은 결과를 얻었다. 1. 저염 오징어젓갈의 숙성에 관여하는 주요 세균을 분리하여 형태학적 및 생리학적 특성을 조사한 결과 Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella, Flavobacterium으로 屬레벨에서 동정되었다. 2. 마늘즙, 고추가루 추출물 및 생강 추출물 등의 향신성분을 이용하여 젓갈로부터 분리한 세균에 대해 발육 저지 상태를 조사한 결과 마늘즙의 경우는 마늘즙의 농도 20%로부터 그 이상의 농도에 의해 강한 항균작용을 나타내었으나 고추가루 추출물은 Bacillus균주만이 약간 저해작용을 나타내었고 생강 추출물의 경우는 젓갈 분리 세균에 대해 거의 저해작용이 관찰되지 않았다. 3. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 생균수는 10^(5)/g 이었으며, 20℃에서 숙성시켰을 때 숙성 4일째에 이미 10^(7)/g에 달하였고 숙성 10일째에 10^(8)/g에 달해 부패하기 시작하였다. 3%로 마늘즙을 첨가한 저염 젓갈의 경우는 숙성 4일째에 10^(5)/g 정도였으며 숙성 10일째에도 10^(7)/g 정도로 control에 비하여 10^(1) 정도 낮은 수준이었으며 숙성 21일째에 이르러도 부패되지 않았다. 4. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 pH는 6.50 정도이었으며 숙성 7일째까지는 pH 6.45 정도로 미미한 감소추세를 나타내다가 그 이후부터는 다시 증가되어 숙성 15일째부터는 pH 7 이상으로 부패되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 10일째까지는 pH 6.37 정도로 서서히 감소추세를 나타내다가 그 이후부터 다시 서서히 증가되어 숙성 21일째에 pH 6.85 정도를 나타내었다. 5. 7.5% 식염 함유 젓갈의 경우 제조 직후의 아미노태 질소 함량 208㎎%이었으나 20℃에서 숙성시켰을 때 숙성 7일째 364㎎%, 숙성 14일째 597㎎%로 증가하였다. 3%로 마늘즙을 첨가한 경우는 숙성 7일째에 327㎎%, 숙성 14일째에 515㎎%로 증가하여 두 시료간의 아미노태 질소 함량의 차이는 숙성 7일째에 37㎎/100g, 숙성 14일째에 82㎎/100g으로 나타났다. 6. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 VBN함량은 21.2㎎%이었으며, 20℃에서 숙성시켰을 때 숙성 10일째에 116.5㎎%, 숙성 14일째에 180.0㎎%를 나타내었고 TMA-N은 숙성 14일째에 41.3㎎%를 나타내어 부패가 진행되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 14일째에 84.2㎎%, 숙성 21일째에 116.3㎎%를 나타내었고, TMA-N은 숙성 21일째에도 검출되지 않아 부패되지 않고 적정 숙성상태를 유지하고 있었다. To study on the effects of spice ingredients on the aging of low salted squid with 7.5% salt the garlic juice or the red pepper powder was added in the low salted squid. The changes in the chemical composition and viable cell counts of the low salted squid were investigated, individually, during the ripening process at 20℃. The major bacteria were isolated from the salted squid during the aging period and the physiological and biochemical properties of the isolates were investigated. The strains were identified at genus level as the Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella and Flavobacterium, respectively. By the spice ingredients of garlic juice, red pepper extracts and ginger extracts, the inhibition of bacterial growth were investigated. Antimicrobial action was strong in the concentration of over 20% garlic juice. But only the strain of Bacillus was inhibited weakly by red pepper water extracts. The inhibition of bacterial growth by the ginger water extracts was not detected in the salted squid. Just after the preparation of the low salted squid with 7.5% salt, the viable bacterial cells occurred at a level of 10^(5)/g. The bacterial counts were increased to 10^(7)/g by the 4th day of ripening and increased to 10^(8)/g by the 10th day of ripening at 20℃ and then the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the bacterial counts were increased to 10^(5)/g by the 4th day of ripening and increased to 10^(7)/g by the 10th day of ripening at 20℃. The salted squid with 3% garlic juice was lower about 101 level than control in viable bacterial counts and it was not spoiled by the 21th day ripening at 20℃. Just after the preparation of the low salted squid with 7.5% salt, the pH value was 6.50. The pH value was decreased gradually to 6.45 by the 7th day of ripening at 20℃ and then the pH value was increased again to 7.0 by the 15th day of ripening and the salted squid was spoiled. In the low salted squid with 7.5% salt and 3% garlic juice the pH value was decreased gradually to 6.37 by the 10th day of was increased again to 6.85 by the 21th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the content of amino type nitrogen was 208mg%. The content of amino type nitrogen was increased to 364mg% by the 7th day of ripening and increased to 597mg% by the 14th day of ripening at 20℃. In the low salted squid with 7.5% salt and 3% garlic juice, the content of amino type nitrogen was increased to 327mg% by the 7th day of ripening and increased to 515mg% by the 14th day of ripening at 20℃. Therefore, the difference in amino type nitrogen content was 37mg/100g by the 7th day of ripening and 82mg/100g by the 14th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the contents of VBN was 21.2mg%. The content of VBN was increased to 116.4mg% by the 10th day of ripening and increased to 180.0mg% by the 14th day of ripening at 20℃. The content of TMA-N was 41.3mg% by the 14th day of ripening and the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the content of VBN was increased to 84.2mg% by the 14th day of ripening and increased to 116.3mg% by the 21th day of ripening at 20℃. The content of TMA-N was not detected by the 21th day of ripening. The salted squid was maintained on the proper ripening condition.