고구려시대 무용고 : 호선무(胡旋舞)를 중심으로

박재희 대한무용학회 1992 대한무용학회논문집 Vol.14 No.-

The purpose of this study is to inquire into the stream of Koguryo dance in which a dance as art was relatively well harmonized with popularity in order to receive suggestions as to the relationship between both them in relation to the probelm of whether the dance as art can not be compatible with popularity In turn, this study aims at attempting to investigate how it is desirable to link the changes of the times and the peculiarity of our culture together and approach the problem by reillumianting Hosunmu, the representative dance of Kokyryo. The Koguryo dance took on an artless aspect of nature in a life at the turn of the 4th and 5th centuries and arrieed at a considerably high artistic level. That is why the people of Koguryo all had a liking for all musical and dance and so could take their roots in their living. It is thought that this aspect offers us the suggestions that popularity is not equal to artistry, but a high level of art can become feasible only when the art of not individual but national and ethnic dimensions is supported by popularity when it comes to popularity, one of the problem confronting our dance nowadays. It can be seen through "Hosunmu" that the Koguryo dance of the 6th and 7th centuries developed into the dance "for showing" and came to a new state approaching today's stage art. Koguryo accomodated Hosunmu, thought imported from the Western countries, and absorbed and developed it with its subjective capacity. As a consequence the Koguryo HoSUnmu was superior to the dance Hosunmu of the Western Countries and was included among Kubuki of Sui Dynasty and Sipbuki of Tang Dynasty in china. It is thought that this is full of suggestions in presenting the direction toward which the Korean dance should be oriented in the international exchange of cultures nowadays. This thiesis consists of four chapters, Chapter 1, as introduction presents the purpose, methodology arid limitation of this study. Chapter 2 affers an orieview of the Koguryo dance and makes inquiries into the Koguryo dance by periods as it elistinctly Varied in its picture from the period of the tribal state to the 4th and 5th Centuries and the 6th and 7th centuries. Chapter 3 reilluminates Hosunmu, the representative dance of Koguryo and inquires into its origin and development, and its form and characteristics. Chapter 4 as the conclusion of this study makes a suggestion as to the direction in which the Korean dance should advance, including performance appearing as the result of study.

부정소 ‘안’의 문법 단위 설정에 대한 소고- 접사적 성격을 지닌 의존형태소인 부정소 ‘안’ -

박재희 한민족어문학회 2014 韓民族語文學 Vol.0 No.68

The goal of this study enlightened the fact that the grammatical unit ofthe negation particle ‘an’ in Korean, which builds “short-form negationconstruction” is not an “independent morpheme” but a “dependent morpheme”. Up until now, previous studies including many grammar textbooks ordictionaries have define ‘an’ as a word and so it belongs to the part-of-speech“adverbs” in Korean. However, previous studies have not explain (i)themorphological and syntactic characteristics of ‘an’ and (ii)the reason whycertain verbs cannot combine with ‘an’ and cannot create short-form negationconstruction. Thus, this study pointed out the main reason why previousstudies cannot explain these two things is that they categorized ‘an’ as anindependent word and regarded it as an adverb in Korean. This study intendedto exhibit the characteristics of ‘an’ as a dependent morpheme. Firstly, inmodern Korean, ‘an’ behaves differently from an adverb ‘ani’ which isregarded as the original form of ‘an’. Secondly, some characteristics of ‘an’does not match with those of adverbs in Korean. Based on the fact that ‘an’is an independent morpheme in Korean, this study examined what was thebase of ‘an’ and finally found that the base of ‘an’ was “verbal root”. As thefact that ‘an’ is an independent morpheme and its base is a verbal root, thestudy can explain why many verbs cannot combine with ‘an’ and cannot buildthe short-form negation construction in Korean. 본 논문은 단형 부정문을 형성하는 부정소 ‘안’의 문법 단위가 자립 형태소인 단어가아니라 접사적 성격을 지닌 의존 형태소임을 밝히는 것을 목표로 하였다. 부정소 ‘안’이의존 형태소임을 밝혀 부정소 ‘안’을 부사로 설정함으로써 그 동안 설명되지 못했던 (i)부정소 ‘안’의 형태-통사적 특징들과 (ii)단형 부정문의 형성 과정에서 나타나는 제약을적극적으로 해명하고자 하였다. 선행 연구에서는 부정소 ‘안’을 부사 ‘아니’의 준말로서부사로 분류하고 부사인 ‘안’이 용언 앞에 통사적으로 위치하여 단형 부정문이 형성된다고 설명해 왔다. 그러나 본고에서는 (i)부사 ‘아니’와 부정소 ‘안’의 역할의 차이와 (ii)자립형태소와는 차별화되는 부정소 ‘안’의 형태-통사적 성격을 들어 부정소 ‘안’의 문법 단위를 자립 형태소인 단어가 아니라 접사적 성격을 지닌 의존 형태소로 분류하는 것이 타당하다는 사실을 밝혔다. 이와 함께 의존 형태소인 부정소 ‘안’과 결합하는 어기가 용언형어근이라는 사실도 확인하였다. 부정소 ‘안’이 용언형 어근인 어기와 결합하는 접사적성격이 강한 의존형태소라는 사실을 통해 선행 연구에서 해명하지 못했던 단형 부정문의 형성 제약을 논리적으로 설명할 수 있는 근거를 마련하였다.

인터넷 폰 보안 시스템의 설계 및 구현

박재희,김일민,Park, Jae-Hui,Kim, Il-Min 한국정보처리학회 2002 정보처리학회논문지 C : 정보통신,정보보안 Vol.9 No.2

본 연구에서는 DES 알고리즘과 EDE 알고리즘을 이용한 데이터 암호화와 전자서명 기술을 접목한 인터넷 폰 보안 시스템을 구현하였다. 비밀키 알고리즘의 키 분배 문제를 해결하기 위하여 Diffie-Hellman 알고리즘을 이용한 새로운 키 분배 방법을 제안하였다. 그리고 암호화에 따른 전송지연 시간을 감소시키기 위해 DES 알고리즘의 S-Box와 P-Box를 하나의 테이블로 조합하여 운영하였다. 제안된 인터넷 폰 보안 시스템은 자바로 구현하였으며, 실험결과 DES 알고리즘을 이용할 경우 1.46초, EDE 알고리즘을 이용할 경우 3.25초의 전송지연 시간을 보였다 제안된 시스템에서 사용된 기술들은 향후 음향제작물의 저작권 보호와 인터넷을 이용하는 데이터의 보호에 적용할 수 있을 것으로 생각된다. In this study, the secure Internet phone system using digital signature and data encryption with DES algorithm and EDE algorithm was implemented. And new key distribution algorithm was suggested utilizing the Diffie-bellman algorithm. For reducing processing time, a table combined with S-BOX and P-BOX of the DES was used. The proposed system was implemented with Java and the results showed the processing time using DES algorithm for encryption was 1.46 seconds and that of EDE algorithm was 3.25 seconds respectively. This system can be applied to Protect the copyright of sound products and data using internet.

사마천사상의 비판적 검토

박재희 한국유교학회 1998 유교사상문화연구 Vol.10 No.-

제73차 대한 결핵 및 호흡기학회 추계학술대회 : 일반연제 발표 ; 정상인 및 폐암환자에서 점막섬모 청소율의 비교

박재희,양재범,이신석,강유호,정익주,최인선,박경옥,범희승 대한결핵 및 호흡기학회 1991 Tuberculosis and Respiratory Diseases Vol.38 No.4

액티브 시니어를 위한 퀴노아 활용 단백질 밸런스 믹스볼의 제조

박재희 한국식품영양학회 2019 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2019 No.05

칡소 자손의 호반모 발현과 MC1R

박재희,이해이,마승혁,한득인,송주향,김종국 한국동물생명공학회(구 한국동물번식학회) 2015 발생공학 국제심포지엄 및 학술대회 Vol.2015 No.10

유아 기관지 확장증;수술치험 1례 보고

박재희 대한흉부심장혈관외과학회 1993 Journal of Chest Surgery (J Chest Surg) Vol.26 No.8

Bronchiectasis in infant is very rare. We have experienced an infant who underwent bilobectomy due to bronchiectasis. This patient had immunoglubulin A deficiency, cytomegalovirus infection and recurrent aspiration. We review literatures and present here.

원적외선 건조에 의한 군고구마 분말의 품질 특성

박재희 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.5

.

머랭을 이용하여 제조한 녹차증편의 품질특성

박재희,Park, Jae-Hee 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.1

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.