Why people fall for misinformation - Joseph Isaac

685,855 views ใƒป 2020-09-03

TED-Ed


์•„๋ž˜ ์˜๋ฌธ์ž๋ง‰์„ ๋”๋ธ”ํด๋ฆญํ•˜์‹œ๋ฉด ์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค.

๋ฒˆ์—ญ: ๊ฒ€ํ† : DK Kim
00:06
In 1901, David Hรคnig published a paper
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1901๋…„, ๋ฐ์ด๋น„๋“œ ํ•ด๋‹ˆ๊ทธ๋Š”
00:09
that forever changed our understanding of taste.
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๋ง›์— ๋Œ€ํ•œ ์šฐ๋ฆฌ์˜ ์ดํ•ด๋ฅผ ์˜์›ํžˆ ๋ฐ”๊ฟ€ ๋…ผ๋ฌธ์„ ๋ฐœํ‘œํ•ฉ๋‹ˆ๋‹ค.
00:13
His research led to what we know today as the taste map:
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๊ทธ ์—ฐ๊ตฌ์—๋Š” ์˜ค๋Š˜๋‚  ํ˜€์ง€๋„๋กœ ์•Œ๋ ค์ง„ ๊ทธ๋ฆผ์ด ์žˆ์—ˆ์Šต๋‹ˆ๋‹ค.
00:17
an illustration that divides the tongue into four separate areas.
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ํ˜€๋ฅผ ๋„ค ๋ถ€๋ถ„์œผ๋กœ ๋‚˜๋ˆˆ ๊ทธ๋ฆผ์ด์—ˆ์ฃ .
00:22
According to this map,
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์ด ์ง€๋„์— ๋”ฐ๋ฅด๋ฉด,
00:23
receptors at the tip of our tongues capture sweetness,
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ํ˜€์˜ ์•ž ๋ถ€๋ถ„์€ ๋‹จ๋ง›์„ ์ธ์ง€ํ•˜๊ณ 
00:27
bitterness is detected at the tongueโ€™s base,
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๋’ท ๋ถ€๋ถ„์€ ์“ด๋ง›,
00:29
and along the sides, receptors capture salty and sour sensations.
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์–‘ ์˜†์—์„œ๋Š” ์งœ๊ณ  ์‹ ๋ง›์„ ์ธ์ง€ํ•ฉ๋‹ˆ๋‹ค.
00:34
Since its invention, the taste map has been published
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์ด ๊ทธ๋ฆผ์ด ๋‚˜์˜จ ์ดํ›„์— ํ˜€์ง€๋„๋Š” ๊ต๊ณผ์„œ์™€ ์‹ ๋ฌธ์— ์‹ค๋ ธ์ฃ .
00:37
in textbooks and newspapers.
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00:40
The only problem with this map, is that itโ€™s wrong.
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๋‹ค๋งŒ ์ด ์ง€๋„์˜ ๋ฌธ์ œ์ ์€, ํ‹€๋ ธ๋‹ค๋Š” ๊ฒƒ์ž…๋‹ˆ๋‹ค.
00:43
In fact, itโ€™s not even an accurate representation
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์‚ฌ์‹ค ํ•ด๋‹ˆ๊ทธ๊ฐ€ ์›๋ž˜ ๋ฐœ๊ฒฌํ•œ ๊ฒƒ์„
00:46
of what Hรคnig originally discovered.
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์ •ํ™•ํ•˜๊ฒŒ ๋ฐ˜์˜ํ•œ ๊ฒƒ๋„ ์•„๋‹™๋‹ˆ๋‹ค.
00:49
The tongue map is a common misconceptionโ€”
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ํ˜€์ง€๋„๋Š” ์ผ๋ฐ˜์ ์ธ ์˜ค๊ฐœ๋…์ž…๋‹ˆ๋‹ค.
00:52
something widely believed but largely incorrect.
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๋„๋ฆฌ ์•Œ๋ ค์กŒ์ง€๋งŒ ๋Œ€์ฒด๋กœ ํ‹€๋ฆฐ ๊ฒƒ์ด์ฃ .
00:56
So where do misconceptions like this come from,
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๊ทธ๋ ‡๋‹ค๋ฉด ์ด๋Ÿฐ ์˜ค๊ฐœ๋…์€ ์–ด๋””์„œ ์‹œ์ž‘๋˜๊ณ 
00:59
and what makes a fake fact so easy to believe?
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์ž˜๋ชป๋œ ์‚ฌ์‹ค์„ ์™œ ๊ทธ๋ ‡๊ฒŒ ์‰ฝ๊ฒŒ ๋ฏฟ๊ฒŒ ๋˜๋Š” ๊ฑธ๊นŒ์š”?
01:03
Itโ€™s true that the tongue mapโ€™s journey begins with David Hรคnig.
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ํ˜€์ง€๋„๊ฐ€ ๋ฐ์ด๋น„๋“œ ํ•ด๋‹ˆ๊ทธ์—์„œ ์‹œ์ž‘๋œ ๊ฒƒ์€ ์‚ฌ์‹ค์ž…๋‹ˆ๋‹ค.
01:07
As part of his dissertation at Leipzig University,
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๋ผ์ดํ”„์น˜ํžˆ ๋Œ€ํ•™์—์„œ์˜ ์—ฐ๊ตฌ๋กœ
01:10
Hรคnig analyzed taste sensitivities across the tongue for the four basic flavors.
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ํ•ด๋‹ˆ๊ทธ๋Š” ํ˜€์—์„œ ๊ธฐ๋ณธ ๋ง› ๋„ค ๊ฐ€์ง€์˜
๋ง› ๋ฏผ๊ฐ๋„๋ฅผ ๋ถ„์„ํ–ˆ์Šต๋‹ˆ๋‹ค.
01:16
Using sucrose for sweet, quinine sulfate for bitter,
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๋‹จ๋ง›์„ ์œ„ํ•ด ์„คํƒ•, ์“ด๋ง›์„ ์œ„ํ•ด ํ™ฉ์‚ฐ ํ€ด๋‹Œ,
01:20
hydrochloric acid for sour, and salt for salty,
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์‹ ๋ง›์„ ์œ„ํ•ด ์—ผ์‚ฐ, ์ง ๋ง›์„ ์œ„ํ•ด ์†Œ๊ธˆ์„ ์‚ฌ์šฉํ–ˆ๊ณ ,
01:23
Hรคnig applied these stimuli to compare differences in taste thresholds
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ํ”ผ์‹คํ—˜์ž์˜ ํ˜€์— ๊ฐ๊ฐ์˜ ์ž๊ทน์„ ์ฃผ์–ด
01:28
across a subjectโ€™s tongue.
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์—ญ์น˜์˜ ์ฐจ์ด๋ฅผ ๋น„๊ตํ–ˆ์Šต๋‹ˆ๋‹ค.
01:31
He hoped to better understand the physiological mechanisms
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๊ทธ๋Š” ์ด ๋„ค ๊ฐ€์ง€ ๋ง›์ด ๋ฏธ์น˜๋Š” ์ƒ๋ฆฌ์  ์˜ํ–ฅ์„
01:34
that affected these four flavors,
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๋” ์ž˜ ์ดํ•ดํ•˜๊ธธ ์›ํ–ˆ๊ณ 
01:36
and his data suggested that sensitivity for each taste
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๊ทธ์˜ ์—ฐ๊ตฌ๋Š” ๊ฐ๊ฐ์˜ ๋ง›์ด ํ˜€ ๋ถ€์œ„์— ๋”ฐ๋ผ
01:39
did in fact vary across the tongue.
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์‹ค์ œ๋กœ ๋ฏผ๊ฐ๋„๊ฐ€ ๋‹ค๋ฆ„์„ ๋ฐํ˜€๋ƒˆ์ฃ .
01:42
The maximum sensation for sweet was located at the tongueโ€™s tip;
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๋‹จ๋ง›์€ ์ตœ๋Œ€ ๊ฐ๊ฐ์€ ํ˜€์˜ ์•ž๋ถ€๋ถ„์—์„œ ๋Š๊ปด์ง€๊ณ ,
01:47
bitter flavors were strongest at the back; salt was strongest in this area,
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์“ด๋ง›์€ ๋’ท๋ถ€๋ถ„์—์„œ, ์ง ๋ง›์€ ์ด ๋ถ€๋ถ„์—์„œ,
01:51
and sour at the middle of the tongueโ€™s sides.
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์‹ ๋ง›์€ ํ˜€์˜ ์–‘ ์˜†์—์„œ ๋Š๊ปด์ง‘๋‹ˆ๋‹ค.
01:54
But Hรคnig was careful to note that every sensation
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ํ•˜์ง€๋งŒ ํ•ด๋‹ˆ๊ทธ๋Š” ๋ชจ๋“  ๋ง›๋“ค์„
ํ˜€์˜ ๋‹ค๋ฅธ ๋ถ€๋ถ„์—์„œ๋„ ๋Š๋‚„ ์ˆ˜ ์žˆ๊ณ 
01:57
could also be tasted across the tongue,
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02:00
and that the areas he identified offered very small variations in intensity.
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๊ทธ๊ฐ€ ๊ตฌ๋ถ„ํ•œ ๋ถ€๋ถ„์€ ๊ฐ๋„๊ฐ€ ์•„์ฃผ ์•ฝ๊ฐ„ ๋‹ฌ๋ž์„ ๋ฟ์ด๋ผ๊ณ  ๋ถ„๋ช…ํžˆ ๋ช…์‹œํ–ˆ์ฃ .
02:06
Like so many misconceptions,
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๋‹ค๋ฅธ ๋งŽ์€ ์˜ค๊ฐœ๋…๋“ค์ฒ˜๋Ÿผ
02:08
the tongue map represents a distortion of its original source,
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ํ˜€์ง€๋„๋Š” ์›์ฒœ์„ ์™œ๊ณกํ•œ ์ž๋ฃŒ์ž…๋‹ˆ๋‹ค.
02:12
however the nature of that distortion can vary.
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๊ทธ๋Ÿฐ๋ฐ ์™œ๊ณก์˜ ํ˜•ํƒœ๋Š” ์—ฌ๋Ÿฌ ๊ฐ€์ง€์ž…๋‹ˆ๋‹ค.
02:15
Some misconceptions are comprised of disinformationโ€”
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์–ด๋–ค ์˜ค๊ฐœ๋…๋“ค์€ ํ—ˆ์œ„ ์ •๋ณด๋กœ ๊ตฌ์„ฑ๋˜์–ด ์žˆ์Šต๋‹ˆ๋‹ค.
02:19
false information intentionally designed to mislead people.
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์˜๋„์ ์œผ๋กœ ์†์ด๋ ค๊ณ  ๋งŒ๋“  ์ •๋ณด๋“ค์ด์š”.
02:23
But many misconceptions, including the tongue map,
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ํ•˜์ง€๋งŒ ํ˜€์ง€๋„ ๊ฐ™์€ ๋งŽ์€ ์˜ค๊ฐœ๋…๋“ค์€
02:26
center on misinformationโ€” false or misleading information
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์˜๋„ํ•˜์ง€ ์•Š์€ ๋ถ€์ •ํ™•์„ฑ์—์„œ ๋น„๋กฏ๋œ
์˜คํ•ด์˜ ์†Œ์ง€๊ฐ€ ์žˆ๋Š” ์ •๋ณด์— ์ดˆ์ ์„ ๋งž์ถ”๊ณ  ์žˆ์Šต๋‹ˆ๋‹ค.
02:30
that results from unintentional inaccuracy.
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02:34
Misinformation is most often shaped by mistakes and human error,
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์ž˜๋ชป๋œ ์ •๋ณด๋Š” ์ฃผ๋กœ ์ธ๊ฐ„์˜ ์‹ค์ˆ˜์—์„œ ๋น„๋กฏ๋˜์ง€๋งŒ
02:39
but the specific mistakes that lead to a misconception
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์˜ค๊ฐœ๋…์œผ๋กœ ์ด์–ด์ง€๋Š” ์‹ค์ˆ˜๋Š” ๋†€๋ผ์šธ ์ •๋„๋กœ ๋‹ค์–‘ํ•ฉ๋‹ˆ๋‹ค.
02:42
can be surprisingly varied.
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02:44
In the case of the tongue map,
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ํ˜€์ง€๋„ ๊ฐ™์€ ๊ฒฝ์šฐ์—,
02:46
Hรคnigโ€™s dissertation was written in German,
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ํ•ด๋‹ˆ๊ทธ์˜ ์—ฐ๊ตฌ๋Š” ๋…์ผ์–ด๋กœ ์“ฐ์—ฌ์กŒ๊ณ 
02:49
meaning the paper could only be understood by readers fluent in German
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๊ทธ ์—ฐ๊ตฌ๋Š” ๋…์ผ์–ด๋ฅผ ์ž˜ํ•˜๋ฉด์„œ
02:53
and well versed in Hanigโ€™s small corner of academia.
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ํ•ด๋‹ˆ๊ทธ์˜ ์—ฐ๊ตฌ ๋ถ„์•ผ๋ฅผ ์ž˜ ์•„๋Š” ์ผ๋ถ€ ์‚ฌ๋žŒ๋งŒ์ด ์ดํ•ดํ•  ์ˆ˜ ์žˆ์—ˆ์ฃ .
02:57
This kicked off a game of telephone that re-shaped Hรคingโ€™s research
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์ด๋•Œ๋ฌธ์— ์ „๋‹ฌ ๊ณผ์ •์— ๋ฌธ์ œ๊ฐ€ ์ƒ๊ฒผ๊ณ 
ํ•ด๋‹ˆ๊ทธ์˜ ์—ฐ๊ตฌ๋Š” ํผ์งˆ ๋•Œ๋งˆ๋‹ค ๋‹ฌ๋ผ์กŒ์Šต๋‹ˆ๋‹ค.
03:01
every time it was shared with outside parties.
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03:04
Less than a decade after his dissertation,
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๋ฐœํ‘œ ํ›„ 10๋…„๋„ ์ฑ„ ์ง€๋‚˜์ง€ ์•Š์•„
03:07
newspapers were falsely insisting that experiments
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์‹ ๋ฌธ์€ ๋‹จ๋ง›์ด ํ˜€์˜ ๋’ท๋ถ€๋ถ„์—์„œ๋Š”
03:10
could prove sweetness was imperceptible on the back of the tongue.
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๋Š๊ปด์ง€์ง€ ์•Š๋Š”๋‹ค๊ณ  ์ž˜๋ชป ๋ณด๋„ํ–ˆ์Šต๋‹ˆ๋‹ค.
03:15
The second culprit behind the tongue mapโ€™s spread
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ํ˜€์ง€๋„๋ฅผ ํผ๋œจ๋ฆฐ ๋‘ ๋ฒˆ์งธ ๋ฒ”์ธ์€
03:18
were the images that Hรคnigโ€™s work inspired.
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๊ทธ์˜ ์—ฐ๊ตฌ์—์„œ ์ฐฉ์•ˆํ•œ ๊ทธ๋ฆผ๋“ค์ด์—ˆ์Šต๋‹ˆ๋‹ค.
03:21
In 1912, a rough version of the map appeared in a newspaper article
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1912๋…„, ๊ฐ„๋žตํ•˜๊ฒŒ ํ‘œํ˜„ํ•œ ํ˜€์ง€๋„๊ฐ€
03:26
that cautiously described some of the mysteries
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๋ง›๊ณผ ๋ƒ„์ƒˆ์˜ ๋น„๋ฐ€์— ๊ด€ํ•ด
03:29
behind taste and smell research.
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์ง„์ง€ํ•˜๊ฒŒ ์„ค๋ช…ํ•œ ๊ธฐ์‚ฌ์— ๋‚˜์™”์Šต๋‹ˆ๋‹ค.
03:32
Featuring clear labels across the tongue, the articleโ€™s illustration
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ํ˜€์˜ ๊ณณ๊ณณ์— ํ‘œ์‹์„ ๋ถ™์ธ ์‹ ๋ฌธ์˜ ๊ทธ๋ฆผ์€
ํ•ด๋‹ˆ๊ทธ์˜ ๋” ๋ณต์žกํ–ˆ๋˜ ์›๋ณธ ๊ทธ๋ฆผ์„ ๊ฐ„๋žตํ™”ํ–ˆ์Šต๋‹ˆ๋‹ค.
03:36
simplified Hรคnigโ€™s more-complicated original diagrams.
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03:40
Variations of this approachable image became repeatedly cited,
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์ด ์•Œ๊ธฐ ์‰ฌ์šด ๊ทธ๋ฆผ์€ ์—ฌ๋Ÿฌ ํ˜•ํƒœ๋กœ ๋ฐ˜๋ณต์ ์œผ๋กœ ์‚ฌ์šฉ๋˜์—ˆ๋Š”๋ฐ
03:44
often without credit or nuanced consideration for Hรคnigโ€™s work.
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ํ•ด๋‹ˆ๊ทธ์˜ ์—ฐ๊ตฌ๋Š” ๊ฑฐ์˜ ์–ธ๊ธ‰๋˜์ง€ ์•Š์•˜์Šต๋‹ˆ๋‹ค.
03:49
Eventually this image spread to textbooks and classrooms
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์ž์—ฐ์Šค๋ ˆ ์ด ๊ทธ๋ฆผ์€ ๋ง›์„ ๋Š๋ผ๋Š” ์ •ํ™•ํ•œ ๋ฐฉ๋ฒ•์œผ๋กœ
03:53
as a purported truth of how we experience taste.
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๊ต๊ณผ์„œ์—๋„ ์‹ค๋ฆฌ๊ฒŒ ๋˜์—ˆ์Šต๋‹ˆ๋‹ค.
03:57
But perhaps the factor that most contributed to this misconception
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ํ•˜์ง€๋งŒ ์ด ๊ทธ๋ฆผ์ด ๋„๋ฆฌ ํผ์ง„ ๊ฐ€์žฅ ํฐ ์ด์œ ๋Š”
04:01
was its narrative simplicity.
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๋‹จ์ˆœ์„ฑ ๋•Œ๋ฌธ์ผ ๊ฒƒ์ž…๋‹ˆ๋‹ค.
04:03
In many ways,
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์—ฌ๋Ÿฌ ๋ฐฉ๋ฉด์—์„œ
04:04
the map complements our desire for clear stories about the world around usโ€”
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์ง€๋„๋Š” ๋ช…ํ™•ํ•จ์„ ์›ํ•˜๋Š” ์šฐ๋ฆฌ์˜ ์š•๊ตฌ๋ฅผ ์ถฉ์กฑํ•ด์ค๋‹ˆ๋‹ค.
04:10
a quality not always present in the sometimes-messy fields of science.
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๊ณผํ•™ ๋ถ„์•ผ์—์„œ๋Š” ํž˜๋“  ์ผ์ด์ฃ .
04:14
For example,
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04:15
even the number of tastes we have is more complicated than Hรคnigโ€™s work suggests.
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์˜ˆ๋ฅผ ๋“ค๋ฉด ์šฐ๋ฆฌ๊ฐ€ ๋Š๋ผ๋Š” ๋ง›์˜ ์ข…๋ฅ˜๋Š”
ํ•ด๋‹ˆ๊ทธ์˜ ๋ถ„๋ฅ˜๋ณด๋‹ค ๋” ๋งŽ์Šต๋‹ˆ๋‹ค.
04:21
Umamiโ€” also known as savoryโ€” is now considered the fifth basic taste,
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๊ณ ์†Œํ•œ ๋ง›์œผ๋กœ๋„ ์•Œ๋ ค์ง„ ๊ฐ์น ๋ง›์€ ์ด์ œ ๋‹ค์„ฏ ๋ฒˆ์งธ ๊ธฐ๋ณธ ๋ง›์œผ๋กœ ๋ณด๊ณ 
04:26
and many still debate the existence of tastes
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๋งŽ์€ ๋ง›๋“ค์ด ์‹ค์ œ๋กœ ์กด์žฌํ•˜๋Š”์ง€ ์•„์ง๋„ ๋…ผ์˜ ์ค‘์ž…๋‹ˆ๋‹ค.
04:29
like fatty, alkaline, metallic, and water-like.
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์ง€๋ฐฉ๋ง›, ์•Œ์นผ๋ฆฌ๋ง›, ๊ธˆ์†๋ง›, ๋ฌผ๋ง›.
04:34
Once we hear a good story,
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๊ทธ๋Ÿด๋“ฏํ•œ ์ด์•ผ๊ธฐ๋ฅผ ๋“ฃ๊ฒŒ ๋˜๋ฉด
04:36
it can be difficult to change how we see that information,
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๊ทธ ์ •๋ณด๋ฅผ ๋‹ฌ๋ฆฌ ํ•ด์„ํ•˜๊ธฐ๊ฐ€ ์–ด๋ ต์Šต๋‹ˆ๋‹ค.
04:39
even in the face of new evidence.
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์‹ฌ์ง€์–ด ์ƒˆ๋กœ์šด ์ฆ๊ฑฐ๊ฐ€ ๋‚˜์™€๋„์š”.
04:42
So, next time you see a convenient chart or read a surprising anecdote,
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๊ทธ๋Ÿฌ๋‹ˆ ๋‹ค์Œ์— ๊ฐ„๋‹จ๋ช…๋ฃŒํ•œ ํ‘œ๋‚˜ ๋†€๋ผ์šด ์ด์•ผ๊ธฐ๋ฅผ ๋ณด๊ฒŒ ๋˜๋ฉด
04:47
try to maintain a healthy skepticismโ€”
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๊ฑด์ „ํ•œ ํšŒ์˜์ฃผ์˜๋ฅผ ์ ์šฉํ•ด๋ณด์„ธ์š”.
04:49
because misconceptions can leave a bitter taste
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์™œ๋ƒํ•˜๋ฉด ์˜ค๊ฐœ๋…์€ ์“ด๋ง›๋งŒ ๋‚จ๊ธฐ๊ฑฐ๋“ ์š”.
04:52
on every part of your tongue.
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์ด ์›น์‚ฌ์ดํŠธ ์ •๋ณด

์ด ์‚ฌ์ดํŠธ๋Š” ์˜์–ด ํ•™์Šต์— ์œ ์šฉํ•œ YouTube ๋™์˜์ƒ์„ ์†Œ๊ฐœํ•ฉ๋‹ˆ๋‹ค. ์ „ ์„ธ๊ณ„ ์ตœ๊ณ ์˜ ์„ ์ƒ๋‹˜๋“ค์ด ๊ฐ€๋ฅด์น˜๋Š” ์˜์–ด ์ˆ˜์—…์„ ๋ณด๊ฒŒ ๋  ๊ฒƒ์ž…๋‹ˆ๋‹ค. ๊ฐ ๋™์˜์ƒ ํŽ˜์ด์ง€์— ํ‘œ์‹œ๋˜๋Š” ์˜์–ด ์ž๋ง‰์„ ๋”๋ธ” ํด๋ฆญํ•˜๋ฉด ๊ทธ๊ณณ์—์„œ ๋™์˜์ƒ์ด ์žฌ์ƒ๋ฉ๋‹ˆ๋‹ค. ๋น„๋””์˜ค ์žฌ์ƒ์— ๋งž์ถฐ ์ž๋ง‰์ด ์Šคํฌ๋กค๋ฉ๋‹ˆ๋‹ค. ์˜๊ฒฌ์ด๋‚˜ ์š”์ฒญ์ด ์žˆ๋Š” ๊ฒฝ์šฐ ์ด ๋ฌธ์˜ ์–‘์‹์„ ์‚ฌ์šฉํ•˜์—ฌ ๋ฌธ์˜ํ•˜์‹ญ์‹œ์˜ค.

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