한양대학교 우리춤연구소

한양대학교 우리춤연구소 한양대학교 우리춤연구소 2010 우리춤과 과학기술 Vol.6 No.3

무의촌 봉사 활동 이대로 좋은가?

한양대학교 의과대학 학생회 한양대학교 의과대학 학생회 1981 杏堂醫烽 Vol.- No.2

한국영화 7선 : 2014년 한국영화를 말하다

한양대학교현대영화연구소 한양대학교 현대영화연구소 2015 현대영화연구 Vol.11 No.1

“IMF 이후 한국영화의 산업과 제도”

한양대학교현대영화연구소 한양대학교 현대영화연구소 2014 현대영화연구 Vol.10 No.3

[소개] 한양대학교 LNVC의 소개

한양대학교(Hanyang Univ.) 한국자동차공학회 1995 오토저널 Vol.17 No.3

「悩む·苦しむ」 に前接する格助詞の用例分析 - 名詞句と格助詞 「ニ·デ·ヲ」との関係を中心に -

한양대학교 일본학국제비교연구소 한양대학교 일본학국제비교연구소 2017 비교일본학 Vol.39 No.-

본고에서는 동사 “悩む(Nayau)”와 “苦しむ(Kurushiu)” 앞에 격조사 “ニ(ni), デ(de), ヲ (wo)”가 접속하는 용례를 코퍼스에서 수집해 분석을 실시했다.그 결과 ①조사 앞에 오는 명사구가 감정을 나타내는 경우 “ニ(ni)”, 감정을 나타내지 않는 경우 “デ(de)”, 직접적으로 감정을 나타내지 않으나 숨어 있는 감정을 읽어낼 수 있는 경우 “ニ(ni), デ(de)”가 접속한다. ②용법 면에서 보면 “목적, 상대”의 용법인 경우 “ニ(ni)”, “내용”의 용법인 경우 “デ(de)”가 접속한다. ③문장 구조상, “고민, 고생”하는 주체와 그 원인이 되는 대상의 주체가 동일한 경우 “ニ(ni)”, 동일하지 않은 경우 “デ(de)”가 접속한다. ④문장 구조상, 조사의 중복을 피하기 위해 “デ(de)”와 “ニ(ni)”를 선택적으로 사용하는 경우도 있다. ⑤“ヲ(wo)”는 일반적으로 “ニ (ni), デ(de)”가 접속하는 문장에서 “높은 주체성(의지, 적극성)”을 나타내기 위해 사용한다. The purpose of this study is to derive the proper usage through the examination and analysis of particles connected before the verb “Nayamu, Kurushimu”. Examples obtained from “BCCWJ : Balanced Corpus of Contemporary Written Japanese”. “sortKWIC” and “BNAnalyzer” are used for analysis of examples. The results of the analysis are as follows. Firstly, particle “ni” is used for words expressing emotions. Particle “de” is used for the words expressing causes. Secondly, for purpose and opponent usage, use “ni”. For contents usage, use “de”. Third, if the subject is the same, use “ni”. If the subject is different, use “de”. Fourth, when representing a strong will, use particle “wo” rather than “ni, de”. Fifth, if both “ni” and “de” can be used, one particle is optionally used in order to avoid duplication of particle.

우리나라 傳統的인 生活樣式의 硏究 : 운문사 여승의 의ㆍ식ㆍ주 생활을 중심으로

漢陽大學校 韓國生活科學硏究所 漢陽大學校 韓國生活科學硏究所 1987 韓國 生活 科學 硏究 Vol.- No.5

In this rapid changing period, study about traditional life is necessary to preserve our culture. Unmoonsa(Buddhist temple) was chosen to study because temple would be the last place to be affected by modern western culture. Life style study was performed in three parts: Clothing and Textile, Food and & Nutrition and Housing & Management. (1) Result from Clothing & Textile was as follow: a) Priest's robes are worn by Buddhist monks when they worship, chant the sutra, and appear in public. The color is gray, and the material they are made of is ramie in summer, and synthetic fabrics in the other seasons. b) Monks wear Dongbangyuis with trousers as ordinary dress, but in winter, cotton-padded Dongbangyuis or quilted Dongbangyuis with trousers, instead. c) The Chuksam is called the Nambok. Koyuis are gray, cotton trousers worn with underpants and leggins which are wound the leg from ankle to knee. d) A Changsam is worn over a Chuksam when monks go out, and Mus are attached under the armpits of a Changsam. e) A Vest is gray cotton garment worn over a Chukori as a substitute for a Dongbangyuis. It is similar to a Baeja. f) There are two kinds of Vests; Vests with strings (Vest I) and Vests with buttons (Vest II). It sems that Vest I was used eariler than Vest II. All of the seams in Vest II are double-stitched, except for the pockets which have double top stitching on the sides. g) Monks wear rubber shoes which are white or black. h) The rosary and pouch which monks use are made of either Pearl-barley or linden tree. There are two kinds of rosaries, long and short. i) Barusugun is necessary in Barugongyang for cleaning bowls. j) Yunryugbok is a clerical grab composed of a Chukori and trousers for working. The color is gray, beige, brown, etc. k) A leggings is not wrapped on trousers with Yunryugbok. (2) Results from Food and Nutrition was as follow: a) Anthropometric measurements showed that mean height was 157.0 cm, mean body weight was 56.1 kg, mean tricep skinfold thickness was 18.7 mm. b) Energy expenditure calculated from daily life schedule was 2351 kcal. c) Energy intake calculated from menu and food intake was 1912 kcal. d) Energy ratio from carbohydrate : protein : fat was 70 : 15 : 15. e) meat and meat product, egg, garlic, green onion were not used due to religious reason. (3) Results from Housing & Management was as follow: a) Tamale Un-moon was located at an ideal place to be able to avoid hot summer and cold winter and the damage of the rainy spell. b) Almost all the building of the Temple faced south but it was not satisfactorily dispersed for considering the distance to move. c) The students of Un-moon-monk-academy worked very long hours (include practure), and got only one and half hours for leisure. d) The students was allowed to bath and to clean the clothes freely but they did not do it frequently e) The leisure facilities for the students were fairly good, but only suitable fur passive activities. f) The students had very limitted space for personal care but almost all of them were satisfied with their small space. Because they did not have much personal care. g) The life space of the students were also restricted. Because there is no distinction between private room and public room. They enjoyed their private life within the communal life. h) Their main life style was still sitting in the floor and it would be very difficult to be changed.

한양대학교 고분자 관련 학과 및 교수

한양대학교 한국고분자학회 2001 고분자 과학과 기술 Vol.12 No.1

일본어 잔재의 사용실태에 대한 사회언어학적 연구

한양대학교 일본학국제비교연구소 한양대학교 일본학국제비교연구소 2017 비교일본학 Vol.39 No.-

대구광역시에 거주하는 425명을 세대별(청년층, 중년층, 노년층)로 나누어 식품 명칭 6개, 생활도구 명칭 6개, 기타(색깔 및 복장) 3개 등, 15개 일본어 잔재에 대한 사용빈도를 유형별로 분류하면 다음과 같다. (1) 소멸형(모든 연령층에서 사용비율이 30% 이하이면서 연령이 낮을수록 사용빈도가 감소하는 일본어 잔재)-다쿠앙, 다마네기, 쓰메키리, 와리바시, 마호병, 자부동, 구루마, 소라색. (2) 정착형(연령에 관계없이 일본어 잔재의 사용비율이 60%가 넘는 잔재 일본어)-와사비, 오뎅, 곤색. (3) 확산형(청년층의 사용비율이 60%를 넘고 연령이 낮을수록 사용 빈도가 높아지는 일본어 잔재)-스시, 소데나시. (4) 공존형(중년층, 노년층의 사용빈도가 30%넘거나 세대(연령층) 간 사용률의 차이가 3% 이하인 잔재 일본어)-사시미, 요지. 즉 ‘요지’를 제외한 5개의 생활도구 명칭과 ‘다꾸앙’ ‘다마네기’와 같은 식품 명칭은 앞으로 점차 소멸해 갈 것으로 예상되지만, 나머지 10개의 잔재 일본어는 앞으로도 소멸하지 않고 한국어와 함께 공존해 갈 것으로 예상된다. The 425 people living in Metropolitan City of Daegu are divided into households(young, middle-aged and older group), and the results of survey on the usage status of 15 Japanese residues including 6 food names, 6 household tools names, and 2 others(colors and costume) are classified by type as follows; (1) Extinction type-Japanese residues whose usage rate decreases as the lower aged group in all ages with less than 30% of the usage ratio: Takuang(pickled radish), ‘Tamanegi(onion)’, Tsumekiri(nail clipper), Waribashi(wooden chopsticks), Maho Byung(thermos bottle), Jabudong (sitting mat), Kuruma(cart). Haneulsaek(sky blue). (2) Settled type-Japanese residues with over 60% of the usage ratio regardless of any age group: Wasabi, Oden(fish cake), Konsaek(navy blue color). (3) Diffused type-Japanese residues whose usage ratio of young group is higher than 60%, and usage ratio is decreased as the lower age group: Sushi, Sodenashi(sleeveless clothes). (4) Coexisted type – Japanese residues whose usage ratio of middle-aged and older age group with over 30% or Japanese residues with a difference of 3% or less between generations: Sashimi, Yohji(toothpick). In other words, it is expected that the name of 5 living tools excluding ‘Yohji’ and the names of foods such as ‘Dakuang’ and ‘Damanegi(onion)’ will gradually disappear, but the remaining 10 Japanese residues are expected to coexist with Korean language in the future.

中韩敬语表现对比研究

한양대학교 한국학연구소 한양대학교 한국학연구소 2007 韓國學論集 Vol.41 No.-