• 패션비즈니스
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• 제9권6호
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• pp.86-100
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• 2005

This paper has examined how ugliness has aesthetically been portrayed in modern make-up. In the past, ugliness was regarded as an antonym of beauty, but it recently plays a role on part of beauty, as independent portion of art. It was Schegel who initially maintained the view. According to his theory, ugliness represents interesting things including suffering reality, shock, attention, humor, surprises brought by distort and deformation. Hegel had a different view on it. As for him, he had the notion that ugliness was the opposite to beauty and that it had to be dependent in art, he argued that art was subordinate to philosophy, and that it was just nostalgia for the past, not representing reality, therefore, it could not be a foothold in contemporary art. In this context, some images of ugliness can be classified accordingly to Schegel's view deteste, decadence and androgynous can be fallen into a category describing reality; fetish, kitsch and grotesque can be included in interesting things. There is no fine line between the two. There are sometimes things they have in common. They mutually draw attentions by distancing themselves from general images of beauty, or making many changes and distorts in its part, using unique materials, unprecedented attempts of colors which result in creative and shocking images. Attempts made in ugly images in modern art are widening its concept to depicting reality on the body of human beings, also creating its new definition, playing a major role in independent part of modern art, not in the past way like wearing make-up on the face to make it look better.

• 한국식품과학회지
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• 제17권6호
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• pp.437-441
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• 1985

우리나라 전통적인 수산발효식품의 풍미성분을 밝힐 목적으로 밴댕이젓 및 주둥치젓이 냄새성분을 분석하고 각 성분들이 냄새에 미치는 기여도를 검토하였다. 휘발성 지방산과 휘발성 아민은 수증기증류법으로 포집하여 분석하고, 휘발성 카르보닐은 $90^{\circ}C$에서 4시간 처리하여 포집하여 GLC로 분석동정하였다. 휘발성 지방산은 밴댕이젓 및 주둥치젓 모두 n-부티르산이 $90.4{\sim}90.5%$로 대부분을 차지하였고, 휘발성아민은 트리메틸아민이 대부분을 차지하였다. 휘발성카르보닐은 밴댕이젓은 2-메틸프로판알 36.2%, 메탄알 28.5%, 프로판알 16.2%로 이 세 성분이 80.9%를 차지하였고, 주둥치젓은 에탄올 44.7%, 2-메틸프로판알 24.1%, 프로판알 14.4%로 82.2%를 차지하였다. 관능검사결과 밴댕이젓. 주둥치젓 모두 휘발성지방산, 휘발성카르보닐, 휘발성아민 순으로 중요한 구실을 하는 성분이라는 것을 알았다.