• Title/Summary/Keyword: 일인 가구

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Structural Relations of Interpersonal Relationships, Life Satisfaction and Depression among People Living Alone (일인가구의 대인관계와 삶의 만족 및 우울의 구조적 관계)

  • Lee, Hyunmin;Kim, Wook-Jin
    • Korean Journal of Social Welfare Studies
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    • v.49 no.3
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    • pp.147-177
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    • 2018
  • To form a foundation of basic materials to contribute in improved mental health of one-person households, the purpose of this study is to investigate the association of interpersonal relationships and depression and to identify indirect effect of satisfaction with life. To this end, the study used structural equation modeling, employing data from the 2012 Korean General Social Survey(KGSS), a nationally representative survey and targeted 300 living alone people who is older than 20 years old. The findings are as follows: First, the quality of interpersonal relationships has a negative effect on depression and can relieve depression. It also revealed that one-person households are not isolated from relationships and they utilize not only kin relational resources but non-kin resources while forming a positive relationships. Second, the quality of interpersonal relationships effects one's life satisfaction which ultimately has an effect on depression. It verifies that, within interpersonal relationship and depression, there are indirect effect resulting from satisfaction with life. Based on the result of current study, practical intervention programs to improve life satisfaction and prevent depression were suggested.

A Study of 'Yokagura of Takachiho': A sacred Music and Dancing Performed in Takachiho, the Land of Japanese Myths (일본신화의 고장 다카치호(高千穗)의 요가구라(夜神樂))

  • Park, Weon-mo
    • Korean Journal of Heritage: History & Science
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    • v.38
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    • pp.43-107
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    • 2005
  • A ritual ceremony accompanied by a song and dance is called as Kagura in Japan. The word Kagura is originally derived from Kamukura, which means the place where spirits reside. However, later it came to refer to the whole process of the ritual ceremony itself. Through the field studies, this paper examines Takachiho-kagura, helded in Takachiho, known as the village of myths, located in northern Miyazaki-ken in Japan. Kagura takes place all night through in each and every village in Takachiho and it normally runs from the end of November when the harvest season ends until early February the next year. One ordinary house is especially chosen for this ceremony, in which Kagura performs 33 repertoires. Takachiho-kagura is sometimes called as Yokagura, since the performance takes place over-night. A song and dance is performed by ordinary village people called hoshyadong, who inherited Takachiho-kagura. Currently, the ceremony is held in more than 20 villages and designated by the government as "Important Intangible Folk Cultural Property" in Japan. Takachiho-kagura follows the example of rituals held in Sada shrine in Izumo, which is now eastern Hiroshima-ken. It is the dance using a bell, a sword, a fan, which signify Norimono and is usually combined with mask-play called as Shinno. From the shrine of village, itwelcomes the gods who defense their village, called Ujikami and other 8 million gods, called Yaoyorozunokami, in Kagurayado, where Kagura of 33 repertoires is played in order. Kagura starts from dances for attendance of the gods, Hikomai, Daidono, Kamioroshi, performs dances of Amanoiwato, the gate of heaven's cave in Japanese myths, Dazikara, Uzume, Dotori, and continues dances for the old ghosts Shibahiki, Yatsubachi mixed with acrobatics. Finally, this performance ends with dances to send off the gods, Hinomae, Gurioroshi, Gumooroshi, until the dawn the next morning. This paper explores Takachiho-kagura from the perspective of folk performance with ethnography. These days, ecstasy and oracle do not happen in Takachiho-kagura. However, it kept the old form of folk performance as Kagura held in ordinary house. Especially, in Takachiho, remarkable venue of the Japanese myths, Takachiho-kagura is developed artistically. The first field study was held in Gokamura, Iwato-zone and Ashakabe, Mitai-zone between December 6th and December 12th 1997. Afterwards, the second field study was conducted in the area of Shiba and Ashakabe from December 17th until December 19th 1997 and from December 1st until December 10th 2000.

Interview - Pursuing comfortable furniture design in the space, adding formative elements (인터뷰 - 조형적 요소 더한, 공간에 묻어나는 편안한 가구 디자인 추구)

  • Yuk, Hye-Min
    • Korean Architects
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    • s.640
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    • pp.26-29
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    • 2022
  • 목재를 주요 소재로 한 생활가구를 주력으로 하는 스탠다드에이는 OEM 가구가 아닌 디자인부터 재료 선정과 가공(제작), 마감까지 전 과정을 담당하는, 오리지널 가구와 비스포크(맞춤) 가구를 취급하는 디자인스튜디오라고 할 수 있다. 제작자의 노력과 고민이 제품의 수명과 직결된다는 신념 아래 소재와 기능에 대한 그동안의 경험치를 바탕으로 정직함이 묻어나는 가구를 추구하는 이들. 현재는 파주에 제작소를, 서울 합정역 인근에 쇼룸을 두고 있으며 다양한 개인 또는 기업의 의뢰를 받아 작업을 해오고 있다. 지난 7월 8일, 스탠다드에이의 쇼룸에서 두 명의 실장을 만났다.

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Changes on the Physical and Sensory Characteristics of Dongchimi Added with Ginseng and Pineneedle (인삼과 솔잎첨가에 따른 동치미의 물성 및 관능적 특성 변화)

  • 김일경;신승렬;이주백;김광수
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.4
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    • pp.575-581
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    • 1997
  • This study was examined in the physical and sensory characteristics of Dongchimi when ginseng and pineneedle added with 0.1 and 0.3% respectively Dongchimi was at room temperature for first day and at 4$^{\circ}C$ from End to 28th day. Titratable acidity of Dongchimi was increased during 29 days of fermentation, and pH was decreased gradually during fermentation. The viscosity and turbidity were slowly increased in all Dongchimi during fermentation. The Hunter's ‘L’values lowered gradually after 22th day of fermentation however ‘a’values decreased but ‘b’values increased after 15th day of fermentation. Dongchimi added with pineneedle and ginseng showed higher scores for carbonate flavor, sour taste, fresh-taste and color than those of non-treated Dongchimi. Dongchimi added with ginseng had lower sensory evaluation scores than those of others.

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Studies on the Brewing of Kochuzang (Red Pepper Paste) by the Addition of Yeasts (효모첨가(酵母添加)에 의(依)한 고추장의 양조(釀造)에 관(關)한 연구(硏究))

  • Lee, Taik-Soo
    • Applied Biological Chemistry
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    • v.22 no.2
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    • pp.65-90
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    • 1979
  • This study was conducted to establish the brewing method which would be useful for the production of Kochuzang. Kojis, which were made from various materials and microorganisms under a covered condition, were investigated and compared. Yeasts (Saccharomyces rouxii and Torulopsis versatilis) were added to Kochuzang, and the enzyme activity, microflora, chemical composition, nitrogen content, alcohol content and free sugars of Kochuzang were investigated and analysed. The results obtained are as follows: 1. Koji making (1) Glutinous rice-soybean group was superior to glutinous rice group in the saccharogenic and liquefying amylase activities of three day-Koji. (2) Protease activity (acid, neutral and alkaline) of glutinous rice-soybean Koji, which was inoculated with Aspergillus oryzae A, was increased till the 5th day, while other groups showed maximum activity after the 3rd day. (3) The maximum cellulose activity of Aspergillus oryzae B-Koji and A-Koji was observed after the 2nd day and the 3rd day, respectively. High cellulose activity of Aspergillus oryzae B-Koji and A-Koji was respectively shown in glutinous rice group and glutinous rice-soybean group at maximum. (4) Compared with glutinous rice Koji, glutinous rice-soybean Koji gave larger number of yeast and aerobic bacteria. 2. Kochuzang Fermentation (1) Each Kochuzang group shoved different liquefying and saccharogenic amylase activities. The highest activities were generally shown in 10 to 40 days after mashing and remarkably reduced in the last stage of aging. (2) Protease activities of each group were strong in order of acid, neutral and alkaline protease. Especially acid protease showed highest activity at the 40th to 50th day Kochuzang. (3) Each group showed maximum cellulase activity in the 40th and 50th day-Kochuzang and then decreased. (4) Osmophilic yeast of yeast-added Kochuzang after one-month aging was distinctively outnumbered compared with non-yeast-added Kochuzang, but two groups were similar after two months. (5) Yeast-added group and non-added group gave almost the same number of halophilic lactic acid bacteria in Kochuzang, but the non-added group gave slightly larger number of aerobic bacteria than the yeast-added group. (6) Amino nitrogen contents in all test group were increased rapidly till the 60th day of Kochuzang aged. After that the contents were increased slowly. (7) Ethyl alcohol contents of 20day-fermented Kochuzang were high in order of Saccharomyces rouxii-added group, Torulopsis versatilis-added group, Saccharomyces rouxii and Torulopsis versatilis mixed group and non-yeast-added group. But all test group showed about 2% in ethyl alcohol content after 40days of aging. (8) Alcohol content in the 7 month-aged Kochuzang of all test groups was high in order of ethyl alcohol, n-butyl alcohol, n-propyl alcohol and iso-propyl alcohol. Torulopsis versatilis-added group had the highest value of ethyl alcohol, n-propyl alcohol and n-butyl alcohol. (9) Reducing sugar in Kochuzang was increased after 20 days of aging compared with the 10days-ferment. The reducing sugar content in Saccharomyces rouxii-added group was distinctively small compared with that of other groups, decreasing after 30days of aging. (10) Rhamnose, fructose, glucose and maltose were isolated from the 10 day fermented Kochuzang. Raffinose was also found after 300 days-aged group, and fructose content was high in the 300days-aged Kochuzang. However, glucose content was smaller than that of 10days-fermented Kochuzang. (11) For the organoleptic tests of Kochuzang, taste, flavour and color of yeast-added group were superior to the non yeast-added group. Especially the complex yeast group among the yeast added groups were the best of all. Yeast-added group after 300 days of aging took higher paint in flavour test than that of non-added group. Therefore, brewing method like complex yeast added group seems to be advantageous for short time brewing Kochuzang.

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1999 생활시간조사의 군집분석

  • 최종후;안민영;김유진;김수택
    • Proceedings of the Korean Association for Survey Research Conference
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    • 2001.06a
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    • pp.83-92
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    • 2001
  • 통계청(2000)은 1999년 9월 2일부터 9월 14일까지 13일간에 걸쳐 전국 약 17,000만 가구, 10세 이상의 가구원 42,973명을 대상으로 하여 ‘1999년 생활시간조사’를 실시한 바 있다. 통계청(2000)에 의하면 향후 5년 주기로 동 조사를 실시할 예정으로 있다. 이 조사는 우리나라 국민이 하루 24시간을 어떤 행태로 보내고 있는지를 조사함으로써 오늘의 국민들의 평균적인 생활방식과 삶의 질을 파악하고, 시간자원의 효율적 활용에 필요한 기초자료를 제공하는데 그 의의를 두고 있다. (중략)

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주택건설촉진법시행령 개정(안)에 대하여

  • Korea Institute of Registered Architects
    • Korean Architects
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    • no.5 s.301
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    • pp.16-25
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    • 1994
  • 건설부에서 지난 1월 7일 주택건설촉진법을 개정, 공포함에 따라 이의 시행에 필요한 주택건설촉진법시행령개정(안)이 지난 3월 26일 입법예고 됐다. 이 안은 300가구 이상 공동주택 공사감리를 건설기술관리법에 의한 감리전문회사가 담당하고, 300가구 미만 공동주택 공사감리는 건축사법에 의한 감리자(건축사)가 해야 한다는 내용으로 최근 건축사협회는 이에 대한 의견을 관계당국에 제출하는 등 강력한 입장표명을 하고 있다. 이와 관련, 본지에서는 주택건설촉진법시행령(안)의 주요내용과 그에 따른 건축사협회 입장을 알아보고 아울러 건축관계전문가의 의견을 들어본다.

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A Study on Eco-systemic Factors that affect the independent will of the female single parent householder (여성 한부모가족 가구주의 자립의지에 영향을 미치는 생태체계적 요인에 관한 연구)

  • Lee, Eun-Hee;Choi, Gwang-Seon
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.13 no.7
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    • pp.2983-2990
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    • 2012
  • The purpose of this study is to examine the eco-systemic factors that affect the independent will of female single parent householder The subjects were 176 female single parent householder who reside in public facilities for single mother family. Collected date were analyzed through frequency, percentage, correlation and hierarchical regression analysis. The results are as follow. The factors that affect the female single parent householder's independent will are the age, duration of living in public facilities, levels of self-efficacy, the ability to cope with problem-solving, and the levels of support received from extended family. According to these findings, intervention strategies that focus on increasing the female single parent householder's independent will are suggested.