복건성 장주시 동산에 위치한 銅陵關帝廟는 중국 4대 관제묘 중 하나로 꼽힌다. 동산은 중원으로부터 한참 떨어진 곳이며, 관우 생전 그 어떤 접점도 없었다. 하지만 이곳은 중원문화, 민남문화, 해양문화가 서로 융합하여 다채롭고 독특한 새로운 관우 문화를 자랑한다. 본고는 福建省 漳州 東山에 관우문화가 유입되고 정착되는 과정 및 그 특징 등을 살펴보고자 한다. 이는 관우문화의 다양성을 도출하고 중국 동남 연해지역의 문화를 이해하는 단초를 제공할 수 있을 것이다.

This study aimed to investigate the effects of antioxidant and anti-inflammatory activities of heat-killed lactic acid bacteria (LAB) produced under different temperature conditions. Regarding probiotic properties, Limosilactobacillus fermentum SMF743 and Lactiplantibacillus plantarum SMF796 isolated from kimchi showed strong acid and bile salt resistance, adhesion activity onto HT-29 cells, and antimicrobial activity against pathogenic bacteria. Based on the results of thermal death time and temperature, heat-killed LAB cells (1 mg/mL) were prepared by heating at 70oC (180 min), 80oC (120 min), 100oC (30 min), and 121oC (15 min). The heat-killed SMF743 and SMF796 showed significantly higher DPPH and ABTS radical scavenging activities than live cells (p<0.05). The heat-killed SMF743 and SMF796 at 70oC or 121oC revealed stronger DPPH and ABTS radical scavenging activities and inhibition of nitric oxide production than those at 80oC or 100oC. Furthermore, heat-killed SMF743 and SMF796 at 121oC significantly reduced the gene expression levels of tumor necrosis factor-, inducible nitric oxide synthase, and cyclooxygenase- 2 up to 53.33%, 58.67%, and 83.67%, respectively, in lipopolysaccharide (LPS)-induced RAW264.7 cells (p<0.05). These results suggest that heat-killed L. fermentum SMF743 and L. plantarum SMF796 can be used as natural antioxidants and anti-inflammatory agents.

본고는 네이버(NAVER) 카페 ‘삼국지 도원결의’라는 온라인 커뮤니티의 담론을 분 석 대상으로 삼아, 국내 대중들의 ‘삼국연의 콘텐츠’의 수용과 재해석 양태를 살펴 보고 그 특징을 도출하였다. 현재 삼국연의 콘텐츠의 수용은 게임류로부터 시작되 기는 하나, 수용범위는 소설이나 사서 등 다양한 장르의 콘텐츠로 전이·확대되는 양 상을 보였다. 탈권위·탈위계를 추구하는 포스트모더니즘 시대를 살아가고 있는 이용 자들은 삼국 인물들의 영웅성에 주목하기보다는 유희의 대상으로 활용하기를 즐겼 고, 서열과 스펙을 중시하는 문화로 인하여 등수나 수치로써 인물 평가를 대신하는 경향을 보였다. 또 콘텐츠 수용자이자 생산자로서 삼국연의 의 시각적 재현에 높 은 관심을 보였다. 즉 담론을 통하여 살펴본 수용의 특징은 유희화, 계량화, 시각화 로 정리할 수 있다.

로스해의 Iselin Bank 인근에서 채취한 RS15-GC41코어로부터 규조를 분석한 결과 총 24속 35종의 규조를 감정하였으며, 규조 개체수 농도는 0.2-28.6×10 6 /g 범위에 해당하였다. 규조 군집 조성에 의해 4개의 규조 군집대를 설정 하였으며 규조 군집의 변화는 거의 10만년을 주기로 변화 하였다. Marine Isotope Stages 1-11 시기에 RS15-GC41이 퇴적되는 동안 간빙기(Interglacial)에는 open ocean을 지시하는 Rhizosolenia styliformis, Fragilariopsis kerguelensis와 Thalassionema nitzschioides등이 풍부하게 산출되며, 빙기(Glacial)에는 sea-ice종인 Actinocyclus actinocyclus의 산출이 풍부하게 나타난다. MIS 7, 9와 11의 간빙기 동안 MIS 1, 3과 5 시기보다 sea-ice의 분포가 더 넓고 지속 기간이 더 오래 계속되었음을 알 수 있다. Paralia sulcata는 이 시기(MIS 7, 9와 11) 동안 해류에 의한 ice-rafted debris의 유입과 함께 연안지역으로부터 재이동 되었음을 뒷받침 해준다.

본고는 『삼국연의』의 여성인물이 소설 속에서 어떻게 형상화 되었는지 살펴본 후, 여성 형상의 특징을 정리하였는데, 여성 등장인물은 자신만의 목소리나 감정을 발산하지 않고 개인적 욕망이 없는 것처럼 그려졌다. 『삼국연의』가 삭제해도 무방한 여성인물들을 ‘自我가 없는 존재’로 형상화한 것은 작가의 서사전략이다. 작가는 이들 여성인물들을 이용하여 중심인물들을 부각하고, 영웅을 판별하는 잣대로 이용했으며, ‘忠’이라는 이데올로기를 강화하기 위한 서사전략으로 활용하였다.

In the SW industry, the diversification of global markets and technology trends are changing due to the emergence of new services, and IT companies are in need of strategic change different from the previous one. In this study, SWOT analysis was performed by extracting the internal environmental factors and external environmental factors through the previous studies to improve the project performance competence of small IT companies, and the SWOT Matrix was reconstructed through the pairwise comparison. Based on this, the purpose of this research was to propose the project performance competency improvement plans for small IT companies based on importance and priority, and the following four strategies were derived from the result of SWOT-AHP analysis. SO strategy was drawn in direction to invest R & D in new SW industry to enhance technology competitiveness of SMEs in order to develop SMEs, and in order to secure competitiveness of SW industry, WO strategy is drawn the cultivation of professional technical manpower through SW policy. ST Strategy presented technical management through SW system improvement policy to improve SW environment, and WT Strategy presented awareness training on the construction and necessity of project management system construction. Using the strategies presented in this study, it is expected that the managers of small IT firms will be presented as references to measure the performance competence factors of current organizations and company organizations.

본 논문은 에드가 드가(Edgar Degas, 1834-1917)의 조각 작품 <14살의 어린 무희 Little Dancer Aged Fourteen>(1881)에 대한 연구이다. <14살의 어린 무희>는 그녀의 정체성을 매춘부로 드러냈으며, 이에 제6회 인상파전에서 발표되었을 당시 엄청난 찬사와 비난을 동시에 받았다. 드가가 <14살의 어린 무희>의 정체성을 매춘부로 드러내기 위해 적용했던 이론은 당시 유행했던 발레-팬터마임과 관상학이었으며, 이 두 이론을 적 용했던 이유는 둘 다 인간에 대한 본질을 파악하는 것에 중점을 두고 있었기 때문이었 다. <14살의 어린 무희>의 발레-팬터마임에서 차용된 오만함의 자세는 오페라를 찾은 부르주아 남성들과 은밀한 관계를 맺었던 어린 무용수의 부정적 이미지를 함축하여 암시했고, 관상학에서 범죄자나 매춘부들에게서 나타나는 것으로 정의한 악덕 관상을 어린 무희의 얼굴에 새김으로써 무용수라는 직업 이면의 매춘을 상상하도록 했다. 예술작품 안에서 다양한 형태의 무용수 묘사는 고대에서부터 지속되어 왔지만, 근대 하층 노동자 계급의 표상인 파리 무용수의 조각적 형태의 매우 사실적인 재현은 드가의 <14살의 어린 무희>가 처음이었다. 그리고 한발 더 나아가 <14살의 어린 무희>는 매춘부라는 주제를 당시의 사회 문화적 담론을 통해 드러냄으로써 전통적 미술의 기준에 도전했다. 결국 드가의 <14살의 어린 무희>는 근대 생활의 양상과 그 시대의 이슈를 드러냈던 것 이었다.

본고는 『삼국지』와 『삼국지평화』, 그리고 『삼국연의』에 이르기까지, 여포의 ‘義父殺害’ 고 사가 어떤 양상으로 變容되었는지 살펴보았다. 각각의 작품들은 여포와 정원·동탁과의 관계 및 그들이 여포의 손에 살해되는 과정 등을 相異하게 묘사하였기 때문에, 그 안에 내포되어 있는 여포의 배신 요인 역시 차이가 있다. 역사서 『삼국지』의 기록을 살펴보면, 여포는 “용맹하나 지모가 없는(勇而無計)” 인물로, 올 바른 정세 판단을 하거나 제대로 된 主君을 알아보지 못했다. 즉, 어리석음이 그를 배신자의 길로 이끌었다고 할 수 있겠다. 元代 『삼국지평화』는 여포의 배신에 허구를 더하여 새로운 이야기를 만들어 냈다. 이 작품 에서 정원과 동탁은 여포가 살해를 저지를 정도로 그를 극단으로 몰아붙였고, 때문에 여포의 살인은 배신이라고 하기에는 무리가 있다. 그러나 『삼국지평화』에서 여포는 反面人物이기 때 문에, 그의 살해 동기를 크게 부각시키지 않는다. 『삼국연의』의 여포는 과도한 자부심을 가진 인정욕구가 강한 인물로, 그의 판단과 행위의 준거가 되는 것은 나르시시즘(narcissism)의 만족 여부이다. 여포는 정원과 동탁으로 인해 나 르시시즘이 억압되자, 그들을 죽이는 배신을 저질렀다. 그는 나르시시즘에 빠져 자기중심적으 로 해석하고 판단했기 때문에 배신을 거듭하면서도 죄의식을 느끼지 않았다. 결국, 『삼국연의』의 유행과 영향으로 인해, 여포는 변명의 여지가 없는 ‘반성을 모르는 배 신자’로 영원히 남게 되었다.

PURPOSES: This study is to suggest tunnel length to spray curing compound, based on the field tests. METHODS : At first field test, length from the entrance of tunnel to wet wall was checked by visual survey. The second and third test, various sensors were installed in concrete or in tunnel, such as RH sensor, temperature sensor, portable weather station and etc.. And also, test for bleeding and retaining water of concrete were conducted to evaluate environmental effect on concrete pavement. RESULTS: The result of the field experiment for tunnel length to spray curing compound indicates that length changes depending on tunnel length, season, and location. Environmental condition of a short tunnel was not much different between location near entrance and at center of tunnel. However, in case of a medium and long tunnel, effect of outside environmental condition decreased, when location moved into tunnel center of it. CONCLUSIONS: From the testing results, it can be proposed that optimum tunnel length to spray curing compound is 60m for a medium and long tunnel, and whole length for a short tunnel.

PURPOSES: In this study the influence factors related to abrasion resistance of interlocking concrete block have been evaluated, and comparisons between various domestic and foreign abrasion test methods was also accomplished. METHODS: The modified rotational cutting method suggested in ASTM C 944 was applied. Surface materials with different types of fine aggregate such as crushed sand, sea sand, and mixture of crushed and sea sand were tested to compare the aggregate effect for abrasion resistance. RESULTS: The different surface mixtures with various W/C ratios, mortar and fly ash ratios have been investigated for functional and economical considerations. CONCLUSIONS: This study had obtained reliable results by changing diamond blade of rotating cutter. Therefore, in order to improve the abrasion resistance of interlocking concrete block for road, a new mix design was proposed.

국산 재배삼 4년근의 뿌리, 장뇌삼 4년근과 8년근의 잎과 뿌리에 대한 물 및 80% 에탄올 추출물에 대한 구성사포닌 및 항산화 활성을 분석하였다. 재배삼 80% 에탄올 추출물에 대한 조사포닌 함량은 3.85% (d.b) 이었으며, 4년근 장뇌삼 뿌리와 잎의 조사포닌 함량은 각각 6.75 및 8.57% (d.b)이었으며, 8년근 장뇌삼은 각각 6.53 및 7.54% (d.b)이었다. 재배삼의 구성사포닌은 ginsenoside-Rh1의 함량이 6.07 mg/g으로 가장 높았고, 4년근 장뇌삼뿌리는 -Rb1이 11.63 mg/g, 잎은 -Re가 24.35 mg/g으로 가장 높았고 8년근 장뇌삼 뿌리는 -Rh1이 19.77 mg/g, 잎은 -Re가 20.43 mg/g으로 가장 높았다. 항 산화활성 (IC50값)은 삼의 종류 및 연근별로 1.84~21.88 mg/mL의 범위이었고 8년근 장뇌삼 잎 80% 에 탄올 추출물에서 가장 높았다. 총 항산화력은 5.56~20.67 mg AA eq/g의 범위를 나타내었으며, 8년근 장뇌삼 잎 증류수 추출물에서 가장 높은 값을 나타내었다.

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and 'δE' differed significantly (p〈0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.

The development of soy cutlets containing textured soy protein (TSP) as a meat analog was studied. In order to decrease the beany flavor and to increase the texture, TSP was treated with 0.3% Flavourzyme or 0.1% Protamex for 10 or 20 min, respectively. The degree of hydrolysis for TSP treated with Protamex was higher than that treated with Flavourzyme. Hydrolysis was observed to increase as the reaction time was increased for both Flavourzyme and Protamex. The water holding capacity of TSP treated with Protamex for 10 min was the highest, and that treated with Flavourzyme for 20 min was similar to that of Protamex treatment for 20 min. The oil binding capacity of TSP treated with Protamex for 20 min was the highest. The hardness of the soy cutlets using TSP treated with Flavourzyme for 10 min was higher than that treated for 20 min, while that of Protamex treated for 20 min was higher than that treated for 10 min. The cohesiveness of the soy cutlets using TSP treated with Flavourzyme or Protamex for 10 min was higher than those treated for 20 min. The chewiness of the soy cutlets treated with Flavourzyme for 10 min was higher than for those treated for 20 min, while those treated with Protamex for 20 min was higher than those treated for 10 min. The springiness of TSP treated with Flavourzyme for 20 min was higher than those treated for 10 min, and higher than those treated with Protamex for 10 or 20 min. For sensory evaluation, the beany flavor of the soy cutlets treated with Protamex for 20 min was the weakest. The flavor and chewiness of both a pork cutlet and a soy cutlet treated with Protamex for 20 min were the best. In the overall quality, soy cutlets treated with Protamex for 20 min was the most desirable. In conclusion, soy cutlets treated with 0.1% Protamex for 20 min could be a reasonable substitute of pork cutlets.

Yackwa is used as one of foods prepared for traditional rituals and holidays and enjoyed as snacks. Since Yackwas are fried, they contain oil, which can cause rancidity and undermines the freshness of Yackwas during distribution to retailers, not to mention a high level of calories. The study aims to develop baked Yackwas and analyze the quality in terms of calorie levels and characteristics by baking Yackwas in oven. Calorie level was 4.65 kcal/g in fried Yackwa, 3.96 kcal/g in baked Yackwa, and 2.95 kcal/g in baked peanut Yackwa prior to dip coating of grain syrup. baked Yackwa showed hardness of 13476.33 g/cm2 before dipping in grain syrup, which was harder than 1912.56 g/cm2 of fried Yackwa. After grain syrup coating, hardness of baked Yackwa reduced more significantly, compared with that of fried Yackwa, as grain syrup permeated through texture of Yackwa. And less hardness makes baked Yackwa tastier. Sensory evaluation was measured in a 5-point scale. Scores for texture and taste of baked Yackwa outpaced those of fried Yackwa. Score for the overall quality was 3.65 in baked Yackwa and 3.25 in baked peanut Yackwa, compared to 2.85 of fried Yackwa, indicating a higher potential of commercializing(p〈0.05).