• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.295-296
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• 2021

본 연구는 신한복 저고리에 대한 선호도 조사를 통해 추출된 신한복 저고리 디자인을 기본으로 하여 신한복 저고리 원형을 개발하고자 한다. 이를 통해 신한복 저고리 생산에 기본이 되는 패턴에 관한 정보를 제공하고자 한다. 연구에 사용된 프로그램은 CLO 3D와 DC Suite 5.1 프로그램이며, 분석에는 SPSS 26.0을 활용하였다. 1차 외관평가를 통해 낮게 평가된 부분을 수정하여 어깨폭, 소매길이, 소매통, 앞단의 겹침 분량에 대한 수정이 이루어졌다. 2차 외관평가결과 저고리길이, 소매길이, 밑단둘레에 대한 수정이 요구되었다. 최종 신한복 저고리 패턴은 앞면, 뒷면, 옆면의 모든 항목에서 4.60이상으로 높은 평가를 받았다. 개발된 신한복 저고리 패턴은 20대 전반 여성의 체형에 맞추어져 있고 소재에 대한 고려 없이 3D 시뮬레이션 상에서의 일반적인 Physical parameter값에 맞추어 제작되었다. 따라서 향후 발전된 연구에서는 소재별, 저고리의 길이별, 연령별 신한복 저고리 패턴에 대한 연구가 이루어져야 할 것으로 생각된다.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.18-23
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• 1979

To prepare the objective quality control index of red pepper powder, the relationships among the color appearance, capsanthin red pigment and the contamination of coliform bacteria were studied and summarized as followings; 1. Visual method by human eyes was inadequate to grade the quality of red pepper powder, because of the different personal color evaluation. 2. Grading upon capsanthin contents are well agreed with the color appearance of the red pepper powder. Therefore, color appearance can be correlated with the capsanthin content. 3. Color appearance of the red pepper can be numerically expressed with Hunter-value a/b; Capsanthin $content(mg/g-red pepper)=0.257{\times}10^{0.703}(a/b)$ and it can be used as an index of the quality control of red pepper powder. 4. There was no distinct correlation between the comtamination of coliform bacteria and the color value.

• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.218-222
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• 2006

Microbiological and sensory evaluations of bio soybean paste prepared by sesame leaf and immobilized cells of Bifidobacterium animalis DY 64 were assessed. Bio soybean paste treated with 3.0-5.0% (w/w) of sesame leaf combined with 10% (w/w) immobilized cells increased a consumer acceptance due to enhancing odor and flavor. Aerobic microorganisms in bio soybean paste were significantly (P < 0.05) increased during 15 days of storage and then decreased slightly (P < 0.05) after 30 days of storage at room temperature. Food pathogens of Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in bio soybean paste during storage. It is concluded that preparation of bio soybean paste using sesame leaf, and immobilized cells of Bifidobacterium animalis DY 64 could be used to industrial application for enhancing consumer acceptance.

• Food Science and Preservation
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• v.12 no.3
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• pp.252-256
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• 2005

For increasing shelf-life, melons with different washing and packaging were evaluated during storage at room temperature. Hardness and weight of melon was decreased during storage period and, after 12 days, severe rotten or decay appeared on melons except melon with ozone-water. Organoleptic test on color, appearance, taste and texture showed maximum values on melons eith ozone-water washing. Particularly, spots have been shown on all packaged melons in the later storage, except melons washed with ozone-water. According to these results, ozone-water washing was effective for keeping the high quality of melons.

• Journal of Fashion Business
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• v.24 no.4
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• pp.48-62
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• 2020

Originating in South Korea, Taekwondo has been globally popular among individuals who desire to improve their health in a unique fashion. The Taekwondo uniform, one of the essential factors within the sport, needs to possess both functionality and size suitability to support dynamic movements within Taekwondo. This study investigated the development of patterns in Taekwondo uniforms by suggesting patterns that reflect physical suitability derived from appearance tests and movement functionality tests of the uniforms. More specifically, we selected a sample uniform and conducted a dressing test, which considered both the aesthetics and the functionality of the garment. Then, we considered size suitability, which allowed us to design practical Taekwondo uniform patterns that encompassed more variation in body sizes of both men and women. The result of the dressing test was that women's uniforms typically required more factors compared to men's uniforms due to women's relatively smaller physiques. Based on this result, we revised the pattern to also encompass the minor differences in uniforms between men and women. In the end, the Taekwondo uniforms for women required more modifications than those for men.

• Journal of the Korea Society of Computer and Information
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• v.25 no.6
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• pp.183-191
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• 2020

In this study, in order to obtain basic data on the development of a new hanbok skirt pattern for developing a customizing system, a new hanbok brand skirt pattern was compared and analyzed. After analyzing the patterns of six new hanbok brands, virtual simulation was performed to evaluate the appearance, clothing pressure, and airgap. As a result of analyzing the waist skirt patterns of commercial new hanbok brands A, B, C, D, E, and F, it was found that they were produced in different dimensions despite the free size skirt of the same design. The pattern of new hanbok waist skirt was composed of a flat pattern like the traditional hanbok. As a result of appearance evaluation, it was evaluated that there were significant differences between the patterns of the six brands in all the evaluation items on the front, side, and back. In the appearance evaluation, it was evaluated that the waist skirt of the B brand was excellent. As a result of examining the color distribution and airgap, it was evaluated that the airgap was large in most parts due to the characteristics of the waist skirt worn around the waist, and the garment pressure was low. In this paper, we propose a basic data for standardizing dimensions and patterns according to activation New Hanbok. It is thought that a unified pattern development based on the B brand pattern should be made.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1996.10a
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• pp.121-124
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• 1996

본 연구에서는 개선된 계층적 분석과정(AHP)을 사용하여 국산 신형 중형차의 우선 순위를 평가한다. AHP 모형은 외관, 성능, 안전성, 경제성, 영업사원, 사후정비의 주 기준과 39개 세부기준으로 구성된다. 구현의 특징을 (1) 샘플 크기가 작은 그룹의사결정 문제로 한정할 때, 한 의사결정자의 전체 쌍비교 행렬보다는 일관성비율이 한계치 이하의 행렬 만을 고려하였고, (2) 중요도 도출 과정에서 평가기준은 쌍비교 방식을, 대안은 레이팅 기법을 결합하였으며, (3) 그룹 중요도는 일관성 비율의 역수를 사용하였다. 사례 연구로 국내 자동차 판매 영업대표와 운전자를 대상으로 각각 평가기준에 대한 중요도와 레이팅 값을 도출, 3대 경쟁 차조의 우선순위를 비교 분석한다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.2
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• pp.746-752
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• 2011

To evaluate the degree of obesity based on differential combinations of BMI and body fat ratio, and thereby to obtain the comprehensive determination of coronary heart disease risk factors. The present study was conducted among 3,731 individuals(male; 2,312, female; 1,419) who underwent general health checkup in the general health promotion center in a university hospital during 2-year period from Jan. 2008 to Dec. 2009. Based on the obesity categories from combinations of BMI and body fat ratio, 30.2% were "normal", 8.9% were "seemingly obese", 31.2% were "occult obese", and 29.8% were "obese". By sexual comparison, the proportion of "normal" and "seeming obese" individuals were higher in men than women, while "occult obese" and "obesity" individuals were preponderant in women compared to men. By age, the proportion of "obesity" individuals were higher in the 40' and 50's than in 30's and 60's. Based on the association between obesity categories and each of CRF, SBP, DBP, TC, HDL-C, LDL-C and TG was significantly higher in "seeming obese" and "obesity" group than in "normal" group, but SBP, TC and LDL-C was significantly higher in "occult obese" and "obesity" group than in "normal" group. For odds ratios of each of CRF for obesity categories, it was higher in "obesity" group, "seeming obese" group, "occult obese" group than in "normal" group in that order.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.205-208
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• 1984

In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.