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도시 콘텍스트에 잠재된 역사적 의미의 재현에 관한 연구
박미주(Park, Mi Ju),구영민(Koo, Young-Min) 대한건축학회 2014 대한건축학회 학술발표대회 논문집 Vol.34 No.2
This study is proposal to reactivate the isolated space as a social and cultural in the city. A city context is perceived as a collective memory experienced in place and formed by the space structure, namely, structural shape of a city. Accordingly, this research will relate it to the time like one spanned from the past through the function of modern city. This research will realize the unique nature of a place by reforming the historic context in the formation of a land, combining with the experiences and memory of the residents who hold in common and connecting it to the surrounding circumstances.
박미주 ( Mi Joo Park ),조만복 ( Man Bok Cho ) 한국노인의료복지학회 2010 노인의료복지연구 Vol.1 No.1
This study recruited the elderly aged over 65 years living in Daegu Metropolitan City who had experienced one or more falls to determine effects of physical and psychological health condition on fall accidents. It collected data from April 1 2008 to April 30 2008 and analyzed them. The results were as follows. Knowledge on fall according to general characteristics was declined when they had higher educational background and lived in apartments and the knowledge according to health characteristics was reduced when they slept well and were healthy. Attitude on fall according to general characteristics was reported to be higher with older age and the attitude according to health characteristics was increased when subjects did not smoke, exercised, took meals regularly, slept well, were healthy and received health examination. Fall prevention activity according to general characteristics grew when subjects were older and lived in apartments and the activity according to health characteristics was increased when they exercised, took meals and received health examination. Fall accidents according to general characteristics happened more frequently when subjects were male, lived in multi-family living houses and had no job and the accidents according to health characteristics happened more frequently when they took meals irregularly, were not healthy and did not received health examination. Factors having a significant influence on fall accidents were employment status(b=-0.452), habits of taking meals(b=-0.367), health condition(b=-0.327), degree of physical function(b=0.235), instrumental performance of daily life activities(b=0.214), vision disorder(b=0.480), hearing disorder(b=0.162), gait disorder(b=0.240), balance disorder(b=0.258), going outside alone(b=O.444), using bathroom(b=0.255), sitting on a chair or standing(b=0.220), knowledge on fall(b=-0.521), attitude on fall(b=-0.298) and fall prevention activity(b=-0.688).
두유 첨가량에 따른 Soy Cottage Cheese의 품질특성
박미주 ( Mi Ju Park ),윤혜현 ( Hye Hyun Yoon ) 한국식품조리과학회(구 한국조리과학회) 2021 한국식품조리과학회지 Vol.37 No.3
Purpose: This study was undertaken to provide basic data for the possibility of developing vegetarian cheese with soy milk, and to determine the quality characteristics of cottage cheese made from soy milk. Methods: Varying concentrations of soy milk(0, 20, 30, 50, 70, and 100%) were used for preparing the cottage cheese samples; the resultant products were designated as CON, SMC20, SMC30, SMC50, SMC70, and SMC100, respectively. Moisture content, pH, salinity, yield, Hunter’s color values, texture profile, sensory attribute differences, and consumer acceptance of soy cottage cheese were subsequently evaluated. Results: As soy milk(p<0.001) replacement increased, salinity decreased while pH, moisture content, and yield increased. Also, as soy milk(p<0.001) replacement increased, the L-value and a-value decreased, whereas b-value increased. As the result of TPA, CON(p<0.001) was the highest. Based on the sensory attribute difference test, gloss and particle uniformity were highest in CON(p<0.001), while darkness(p<0.001) and particle size(p<0.01) were highest in SMC100. With increased soy milk replacement, beany odor and grass odor increased(p<0.001), whereas butter odor(p<0.001), cheese odor(p<0.001), and sour odor(p<0.01) decreased. Grass odor was highest in SMC100(p<0.001), while CON, SMC20, SCM30, SMC50 had no significant difference between the samples. Cheese flavor was highest in CON, and beany flavor was highest in SMC100(p<0.001). Nutty flavor had no significant difference between the samples. Salty taste(p<0.01) and acidity taste(p<0.05) were highest in CON. Bitter taste and Umami did not differ between the samples. Adhesiveness decreased as soy milk replacement increased. The oily mouthfeel was highest in CON(p<0.001), while hardness and chewiness had no significant difference among samples. CON(p<0.001) showed highest consumer acceptance. Only odor showed no difference between the samples. Conclusion: Results of this study confirm the possibility of producing soy milk cheese. Samples obtained from 20% soy milk(SMC20) were determined to produce the most acceptable product.
현대 패션사진에 나타난 비실재적 특성 -넬슨 굿맨의 "세계제작 방식"을 근거로-
박미주 ( Mi Joo Park ),양숙희 ( Sook Hi Yang ) 복식문화학회 2011 服飾文化硏究 Vol.19 No.4
The modern fashion photograph is interpreted as diverse versions via individual perspectives and thus induces meaning as individuals compose diverse worlds. The researcher perceived the act of reading the significance of the modern fashion photograph from the aspect of the diverse worlds that the receivers comprise, and the researcher sought to highlight this with the ways of worldmaking, as in Nelson Goodman`s concept of irrealism. This study sought the transitional structure of the significance of fashion photographs through the irrealism of Goodman and theoretically considered the way in which the worldmaking was organized. The study collected fashion photos shown in fashion magazines and fashion brand catalogs from 2005 to 2010 for a study of the precedent theories and a survey of photographic materials to select characteristics based on Goodman`s Ways of Worldmaking. Goodman suggested the five ways of composition and decomposition, deformation, weighting, deletion and supplementation, and ordering as the ways of worldmaking. The composition and decomposition way leads to habit and perpetuation due to existing concepts or intimateness. It can also be considered that the composition and the decomposition way occur coincidentally with other ways due to the previous worlds in which users connote during the process through which the fashion photos were composed and decomposed, deformed, weighted, and ordered. Therefore, this study researched the four ways of composition and decomposition, deformation, weighting, and ordering by integrating them into fashion photos based on the five types of ways reviewed through a theoretical consideration.