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李京姬,李慶姬 부산대학교 가정대학 1993 家政大學硏究報告 Vol.19 No.-
The purpose of this study was to evaluate visual image as the varied texture in trimming. To analyze of visual image as the varied texture in trimming, factor analysis, t-test, analysis of variance were used in this study. The results obtained were as follows; 1. 10 pairs of descriptors of used for the visual evaluation of the varied texture in trimming were found to include three factors dimensions. Three factors were found; Decorativeness, Sophistication, Neatness. 2. There was significant difference among the varied texture in trimming image of frill, tape and tuck. Frill was evaluated by pretty, feminine, young, soft and decorative image. Tape and tuck were evaluated by hard, clear, neat and mature image. 3. There was significant difference between the varied texture in trimming image of length and width. Length was evaluated more elegant, clear, neater than width. 4. There was signficant difference between the varied texture in trimming image of 1cm and 2cm breadth. 2cm breadth was evaluated more clear, neater than 1cm breadth.
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李慶姬,李京姬 한국의류학회 1994 한국의류학회지 Vol.18 No.5
The purpose of this study was to investigate the difference of the visual evaluation about Clothing form and the surface image of detail. This study consists of pre-experiment for selecting the method of expression among detail which shows difference of the image and main experiment for identifying the clothing image as clothing form and the suface image of detial. Main experiment is made of factorial design for three variables-clothing form (H-line, A-line, V-line, X-line), detail (frill, tape), direction (width, length). Questionaire consists of 24 semantic differential scale expressing clothing form and detail. The subjects were 100 female students majoring in clothing and textile. The data were analyzed by Frequencey, Factor analysis, Anova, scheffe's test and MCA method. The major findings were; 1) The image of clothing form and the surface image of detail were composed of 5 factors; attractiveness, prettiness, attention, modern, young. 2) For the visual evaluation of clothing form as the surface image of detail, there were significant differences in prettiness and attention factors. For the pretty and attentive image, we should express by the image of frill. 3) For the visual evaluation of the image of detail as clothing forms variation, there were significant difference in prettiness by A-line and X-line. 4) For the effect of clothing form and the surface image of detail, main effect was significant in attractiveness, prettiness, attention, modern factor. For the pretty image of clothing, it will be expressed by the image of frill and A-line, X-line. For the attentive image of clothing, it will be expressed by the image of frill and V-line. For the modern image of clothing, it will be expressed by the image of tape and V-line.
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이경희 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.4
수입밀 (Sample A) 한 종류와 3종류의 국산밀(Sample B, C, D)로 파운드케익을 제조하여 품질을 관능검사, 색, 부피, 및 경도로 측정하여 국산밀의 파운드케익 가공적성을 비교 검토한 결과는 다음과 같다. 1. 관능검사 결과, 수입밀 파운드케익은 국산밀 제품보다 질감, 맛 등이 선호되어 종합적인 선호도가 더 높다. 이는 수입밀 제품이 국산밀 제품보다 더 부트럽고 촉촉하며 결이 곱기 때문인 것으로 나타났다. 2. 색도는 수입밀로 제조한 것이 L값은 81.09, a값은 -0.49, b값은 28.17로 나타났다. 국산 밀로 제조한 것은 이보다 L값은 낮게, a값은 높게, b값은 여러단계로 나타나, 대체로 수입밀 제품보다 명도가 낮고 붉은색을 띄는 누르스름한 것으로 나타났다. 3. 부피는 샘플 D가 833cc로 가장 컸고, B가 800cc, A가 755cc, C가 753cc로 D, B, A, C의 순으로 크게 나타나, 2종류의 국산밀 제품이 수입밀 제품보다 더 크게 팽화되었다. 4. 경도는 샘플 C가 22.60 dyne/㎠로 가장 크게 나타났으며, D가 16.50, A가 15.75, B가 13.83으로 나타났다. This study was conducted to investingate the difference in the characteristics of pound cakes baked from one imported and three korean wheat flours through sensory evaluation and physical measurement. From the result of sensory evaluation, it was shown that cakes baked from korean wheat flour were not preferred than cake baked from imported wheat flour in texture, taste and overall preference. L, a, b value of crumb color of pound cake baked from imported wheat flour was 81.09, - 0.49, 28.17. It means that crumb color of pound cake baked from imported wheat flour was brighter yellow than that of cakes baked from korean wheat flour. The volume of pound cakes baked from korean wheat flour(D, B) was larger than that of cake baked from imported wheat flour. It was 833 and 800 cc. There was no significant difference in hardness within cake samples.
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특집 - 저소득층의 주택문제 : 우리나라 주거수준의 실태분석
이경희 대한건축학회 1987 建築 Vol.31 No.4
본 글은 사용가능한 센서스(se-nsus)및 기타의 자료를 기초로 시계열 분석을 통하여 우리나라의 주거수준을 파악해 보고자 한다. 구체적으로는 주거공간 사용실태, 주거의 유형 및 시설설비수준정도, 그리고 주거환경을 지지하는 부수적인 생활환경에 대하여 검토하고자 한다. 본 글을 전개하며 기본적인 시각의 촛점은 총체적인 수준의 파악뿐 아니라 최근 20여년간의 변화내용, 그리고 이러한 변화는 과연 지역에 따라, 또한 계층에 따라 어떻게 이루어졌는가에 두고자 한다.
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근현대시대의 서양 춤과 한국 춤의 작품스타일 연구 -LMA 동작분석을 중심으로-
이경희 한국무용예술학회 2010 무용예술학연구 Vol.30 No.-
Rudolf Laban said that a person’s selection and preference about specific physical attitudes create styles and study of a person’s specific movement styles enable us not only to understand the person’s unique spirit but also to guess the surrounding relationship to it. The core of Laban’s Movement Analysis is ultimately to provide a clue to find mutual ‘relationship’ in the various aspects of psychology·society·culture. This study is to do comparative research by means of a micro-level analysis, a qualitative analysis of the Western modern dance styles and Choi, Seung Hee’s dance styles that were influenced by Isii Bakku (石井漠) and to understand their dance styles. The researcher intends to study how Choi, Seung Hee accepted Isii Bakku?’s new dance and to understand the difference from the Western modern dances as its basis from micro-level point of view. In this study, methods of analyzing mainly the images manufactured by the Arirang TV, video images and photographs are used. And the analysis is made on the basis of Laban’s Movement Analysis System, a qualitative analysis of movements, that is, on the basis of Body, Effort, Shape, and Space (BESS). As the 17 copies of photographs that have become data for movement image analysis, the most well-known representative photographs are selected in general. In addition, the researcher captured and analyzed the scenes indicating the overall work symbolically after analyzing works through videos.
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경남 방언의 경음화와 유성화 현상에 대한 음성학적 고찰―마찰음 /ㅅ/와 /ㅆ/를 대상으로―
이경희 한글학회 2002 한글 Vol.- No.255
Phonetic study on tensing and voicing of Gyung-Nam dialect―on Fricatives /ㅅ/ and /ㅆ/―
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