본고는 사마천이 ｢淮陰侯列傳｣에서 전형화한 韓信이라는 역사적 인물의 심리 변화 양상을 고찰하되 그 핵심은 문학적 서사구조에서 찾았다. 특히 ｢淮陰侯列傳｣의 서사별 문장과 문체의 특성을 ‘전술-전략의 서사’, ‘수사적 특징과 문학적 변론’, ‘韓信의 심리 변화의 서사구조’라는 항목으로 분류하여 사마천이 다각도로 재구성한 문학적 서사구조 및 생동하는 묘사와 대화문, 比喩와 引喩 등 다양한 수사법을 중점적으로 다루었다. 특히 사마천이 ‘韓信-漢王’, ‘韓信-蒯通’의 대화 장면을 통해 해학적 요소와 문학적 서정을 가미하고 韓信의 모습을 형상화하여 독특한 서술 시각을 드러냈다는 점에도 유의하여 분석하였다. 필자는 司馬遷이 ‘韓信-漢王’의 권력적 역학관계의 묘사에 드러낸 미묘한 감정의 변화에 주목하면서, 사마천이 이러한 장치를 ‘漢王-蕭何’의 관계 에도 설정하고 있음을 고찰함으로써 ｢淮陰侯列傳｣이 명편으로 각인된 이유를 찾아보고자 하였다. 이러한 사마천의 서술방식은 蒯通이 韓信을 설득하는 대목에서 절정을 이루는데, 다양한 수사법 등 문학적 장치를 동원한 사마천의 문학적 필치에 주목하여 분석하였다. 사마천이 韓信의 업적에 중점을 두면서도 특히 모반 등의 대사를 중심축에 두고 등장인물 간의 심리적 갈등이 증폭되는 지점에서 사마천의 필력이 돋보 인다는 점도 밝혀냈다. 요컨대, 본고를 통해 ｢淮陰侯列傳｣에서 보여준 사마천의 서술방식은 문체의 내적 형식인 서정성 그리고 풍자와 유머 등과 객관성이 기본 골격을 이루되 韓信이라는 인물에게는 결여된 ‘謙讓’과 과도한 욕망이 모든 일을 그르치고 있음을 다양한 시각으로 드러나고 있다는 점이다.

In recent, modern people has been suffering from their hair loss. According to the definition, hair loss refers to the status in which hairs on certain regions are lost, due to multiple causes albeit they are supposed to be present under normal conditions. Compared to the normal hair growth cycle, numbers of hair loss outnumber the newly growing hairs and there is excessive amount of hairs in the resting phase, thereby resulting the reduction of total numbers of hairs. In the present study therefore, we designed and developed the scalp management system to pursue more efficient management of hair loss. In the suggested system, scalp types were classified as follow: Plain Scalp, Dry Scalp, Oily Scalp, Compound Scalp, Sensitive Scalp, Seborrhea Scalp, Pressure alopecia Scalp, Tinea capitis Scalp, Aging Scalp, Inflame Scalp, Psoriasis Scalp, Steroid side effect Scalp, alopecia scalp and so on. It was designed that each individual can perform the scalp imaging analysis using the system so that relevant experts review diagnosis history of existing databases and diagnose various statuses of scalps. Utilizing the system herein, we are looking forward to improving competitiveness of relevant industries.

The objective of this study was to investigate the quality characteristics of Baeksulgi (BS) and Sulgidduk added with Makgeolli (MS, BS+ Makgeolli) during storage at 20±2 for 3 days. Moisture contents of MS were significantly higher than those of BS during storage. Reducing sugar contents (%) were higher in MS. The pH values were 6.23 and 5.93, for BS and MS, respectively. The pH of MS was lower and thus indicated higher in acidity. The Hunter color L (lightness) and a (redness) values were higher for BS, whereas b (yellowness) value of MS was lower. In the texture analysis, hardness and chewiness of MS were found to be lower, whereas springiness, gumminess, and resilience were higher than those of MS. According to DSC (Differential scanning calorimeter) analysis, enthalpy of MS appeared to be lower than that of BS during storage, which suggests retrogradation of MS was delayed. The total phenol content was higher in MS. The IC50 value of DPPH and hydroxyl radical scavenging activity was lower in MS, which means antioxidant activity increased in MS. Results of the preference test showed that appearance, flavor, taste, and overall acceptability of MS scored higher than those of BS. From these results, high quality of MS was derived from Makgeolli addition.

The objective of this study was to develop high quality Riceyeotgangjung (RYG) with high antioxidant activity and a longer shelf-life. Spirulina (1, 2, and 3%) with added RYG was prepared, and antioxidant activities were examined under storage at 60℃ for 15 days. The total phenol content remaining in the spirulina with added RYG at 15 days of storage was much higher than that of fresh RYG without spirulina. The IC50 values for DPPH and hydroxyl radical scavenging activities decreased with increasing amounts of spirulina, whereas these values increased with storage time. TBA and peroxide values decreased with increasing amounts of spirulina. From these results, adding spirulina to RYG delayed lipid rancidity and prolonged shelf-life. Adding spirulina powder to RYG, which is a healthy functional food material, improved antioxidant activity and delayed deterioration during storage.