이 연구는 <장안삼만리>에서 이백이 <장진주>를 낭송하는 장면을 통해 애 니메이션에서 시 텍스트가 시각화되는 과정과 분위기 이론과의 관계를 분석하 고, 전통 시의 분위기를 구체적인 시각적 이미지로 변화시키는 시각예술 도구 의 예술적 창작과 표현 기법을 탐구한다. 텍스트 분석을 통해 애니메이션에서 시각적 요소와 서사 구조, 분위기의 변용을 연구한다. 시 원문과 비교하여 애 니메이션과 시 원문 사이의 관계를 분석한다. <장안삼만리>의 시각 요소, 예 를 들어 색상과 구성은 서사의 매력을 강화할 뿐만 아니라 관객이 시구 뒤에 있는 감정과 철학을 더 직관적으로 느끼도록 돕는다. 서사 구조의 설계와 전 개는 정서 변환을 위한 조건을 성공적으로 창조하였으며, 애니메이션은 시구 의 깊은 의미를 표현할 뿐만 아니라 관객에게 깊은 예술적 및 감정적 체험을 제공한다. 이 연구의 결론은 학문적 연구와 실무적 적용에 중요한 시사점을 제공한다. 학술적 측면에서는 정서 이론이 현대 시각 예술에서의 응용 가치와 복잡한 예술 현상을 이해하는 데 있어서의 학제 간 연구의 중요성을 강조한 다. 실무적 측면에서는 이 연구가 애니메이션 제작 및 문화 전파에 대한 실질 적인 지침을 제공하며, 특히 전통문화 소재 처리 및 깊은 정서 창조에 중점을 둔다. 그러나 이 연구는 시각 요소에 주로 초점을 맞추고 있으며 음악, 성우 등 비시각적 요소의 영향을 충분히 고려하지 못한 일정한 한계가 있다. 향후 연구에서는 다양한 측면에서 탐구를 고려할 수 있으며, 예를 들어 다른 이론 및 방법을 결합하거나 다양한 유형의 애니메이션 작품을 분석하고 음악, 성우 등 비시각적 요소의 역할을 고려할 수 있다.

본 연구는 애니메이션 <만약...헬라가 텐 링즈를 발견한다면?>을 사례 로 의상 기호의 의미와 의복 문화의 이데올로기가 내러티브에 미치는 영 향을 분석함으로써 기호가 애니메이션 서사에 미치는 지도적 역할을 탐 구하고자 하였다. 연구는 다양한 문화적 환경에서 의상의 색상, 스타일, 소재가 갖는 부가적 의미와 의상 기호가 갖는 이데올로기를 롤랑 바르트 의 기호학을 통해 분석하고, 애니메이션에서 의상 기호의 서사적 역할과 애니메이션의 주제적 아이디어 전달에 대해 연구하였다. 연구 결과에서 는 애니메이션 작가들은 의상 기호를 활용하여 시각적 서사적 도움을 주 고 있으며, 기호의 통합을 통해 작가가 표현하고자 하는 주제적 아이디 어를 설명하고, 관객이 애니메이션 속 플롯의 전개와 등장인물의 감정 변화를 이해하고 느낄 수 있도록 돕고 있다. 이 연구의 결론은 기호학이 애니메이션 서사와 통문화적 기호 사용에 대한 이야기를 전달하는 데 도 움이 되는 아이디어를 제공하고, 더 나은 애니메이션 작품 창작에 학술 적 지원을 제공한다. 그러나 기호를 의상 층면에만 한정함으로써 애니메 이션 전체의 시각적 의미 전달에 대한 지침으로서 많은 한계가 있다.

중국 동북공정으로 촉발된 고구려 역사 귀속문제는 한중 양국 간의 역사문화 갈등 중 가장 대표적인 사례다. 그동안 중국에서는 통일다민족국가론에 입각하여 영토주 권론을 내세움으로써 고구려 역사를 민족, 강역 등 측면에서 자국의 ‘국사’로 규정해 왔다. 그러나 2010년 이후부터 학계에서 중국 국사 이론의 구축 및 민족, 강역 등과 관련된 개념에 대한 인식은 이전과 크게 달라지면서 과거 연구 이론 위에 구축된 고구려사 인식은 점차 이론적 근거를 잃게 되었다. 이 같은 현실적 배경을 바탕으로 본 논문은 현재 중국 국사 연구의 새로운 동향을 결합하여, 과거 중국 국사 서술에서의 이론적 구축 문제를 다시 돌아봄으로써 한중 고구려 역사 귀속 문제에 대한 중국학자들이 가진 몇 가지 인식 오류를 살펴보고자 한다.

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ΔE value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at 3.37 μg GAE/mg and the lowest in the control at 1.32 μg GAE/mg. The content of flavonoids was the highest in TF100 at 3.66 μg QE/mg and the lowest in controls at 0.45 μg QE/mg. The value of DPPH IC50 was the highest in the control at 3,723.00 μg/mL and the lowest in TF 100 at 405.27 μg/mL. The value of ABTS IC50 was the highest in the control at 1,822.32 μg/mL and the lowest in TF100 at 529.30 μg/mL. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

Chia (Salvia hispanica L.) seed, originated from Central America, is a nutritious food especially rich in dietary fiber and protein. In this study, we investigated the quality and sensory characteristics of Yanggang with chia seed powder (CSP). Red bean paste was replaced with CSP at 0% (Control), 1% (CSP1), 2% (CSP2), 3% (CSP3) and 4% (CSP4). The pH values of chia seed Yanggang tended to decrease from Control (6.84) to CSP4 (6.67); whereas, the moisture contents of Yanggang samples tended to increase. The soluble solid contents of CSP4 were the highest (3.33 ˚Bx), as compared to the Control which showed the lowest values (2.77 ˚Bx). In the CSP-added groups, the L-value (lightness), a-value (redness) and b-value (yellowness) were increased, while the ΔE (total color difference) was decreased, as compared to the control group. Hardness and springiness were both increased from control (49.77 g/cm2 and 464.80%, respectively) to CSP4 (72.21 g/cm2 and 532.43%, respectively). However, cohesiveness decreased from control (47.41%) to CSP4 (37.34%). Chewiness and adhesiveness showed no significant group-wise difference (p<0.05). Total polyphenol content ranged from 7.23 to 10.73 mg GAE/100 g, with a lower ABTS IC50 of the CSP-added groups than that of the control group. Samples from the CSP-added as well as Control groups showed no significant differences among all items on the sensory evaluation test, except flavor. The results indicated that CSP had significant effects on the soluble solid contents and texture of Yanggang. Thus, the addition of 2% of CSP is desirable for making Yanggang.

This study investigated the quality characteristics, antioxidant activities, and retarding retrogradation of sponge cakes made with 0%, 1%, 3%, 5% and 7% pumpkin (Cucurbita moschata Duch.) leaf powder. Specific capacity significantly increased with the addition (0.33~0.38), but baking loss and dough yield were not significantly different (p<0.05). In color, there was a decrease in the L-value, a-value and b-value, but △E increased in proportion to the amount of pumpkin leaf powder. Moisture content increased in the 0~3% additions, from 27.90~31.68%, but decreased in 5% and 7% (22.37% and 28.15%, respectively). pH tended to decrease significantly according to the amount of pumpkin leaf powder (p<0.05). Hardness increased with the addition of pumpkin leaf powder, and pumpkin leaf groups presented higher springiness and cohesiveness than the control. Chewiness was not significantly differ (p<0.05). In retarding retrogradation, Avrami exponent (n) showed that addition of 5% (0.1329) had more retarding retrogradation effect than the control (0.4319), whereas time constant (1/k) showed both 3% (100.00) and 5% (70.42) addition had more effect than control (18.45). Total phenols and flavonoids content increased proportionate to the addition levels. ABTS radical scavenging activity tended to increase according to the level of pumpkin leaf powder. In sensory properties, 5% addition showed maximum color, and 3% addition had the highest scores in flavor, moistness, sweetness, chewiness and overall acceptability. These results suggested that pumpkin leaf was a good addition to improve the quality characteristics, health and sensory preferences. The most appropriate proportion to have the effect of retarding retrogradation in sponge cake is 3%.

Black tomato (Lycopersicum esculentum) is known to have more β-carotene, lycopene, and vitamin C than general redcolored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from 107.77 g/cm2 in control to 170.50 g/cm2 in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.