• Journal of the Korean Society of Costume
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• v.56 no.5 s.104
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• pp.59-74
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• 2006

The purpose of this study is to investigate the skin type of $20{\sim}30’s$ women that use skin type test paper of cosmetic companies and usual using condition for the cosmetics. The result is as follows; The research target is $20{\sim}30’s$ woman in Seoul area, around capital city area and Geonra province, we surveyed the difference among the group, after dividing the groups with job, monthly income. As the result of research on the usual using cosmetics and cleansing products, $20{\sim}30’s$ woman mostly have toilet water, lotion and foam type cleansing product and use them. As the result of consciousness of skin type combination skin type is 46.1%, dry skin type is 23%, oily skin type is 15%, sensitive skin type is 9%, normal skin type is 7%. To compare results of skin type test paper of cosmetics companies with consciousness of skin type, result of skin type test paper of cosmetics companies was different consciousness of skin type. The result of skin type test paper of B company is same as consciousness of skin type is 31.2% and this result among cosmetics companies was appeared high ratio. Among the results from 3 companies, the rate that all result for 1 person's skin type are accord, is just 8%. 2 companies among them have matching rate of 42%. Most of all, each results of skin type test paper of cosmetics companies was appeared difference. This result show the problem of objectivity about skin type test paper of cosmetics companies that they using it.

• Journal of the Korean Society of Costume
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• v.25
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• pp.5-20
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• 1995

The fashion of late Yi dynasty had explored a possibility of new fashional beauty from its own experiences throughout the history of Korean fashion excluding any interference of foreign fashions, and brought out some characteristics ; first, the aesthetical value focused on the more human fashion resulted in the exposure of waist. This aesthetical change in the fashion of late Yi dynasty produced out results as follows ; the length and width of jacket became short and narrow maintaining the basic form, while the width of skirt became increased to be contrasted exceptionally with the upper coat. This mode of fashion reveals the transitional movement from the emphasis on balance to that on unbalance in the late period of Yi dynasty. But regarding the fact that the proportional change by the ways of putting on skirt became to be similar to the golden ratio, we can see many examples throughout the folk paintings by Shin Yun bok, we find that the fashional beauty of that age pursued ideal harmony and unity all the time being in spite of its tendency toward non-refinement. Second, we see another peculiarity in the mode of woman's fashion from the paintings by Shin Yun-bok who always depicted the hu-man nature frankly. For example, the jacket became shorter to emphasize lady's slim waist, and underwears began to be exposed after the upper part of skirt had been to expose lady's waist while the bottom line pulled up highter than before. Thus, as the function of robe had changed from a mere means of covering into an expression of beauty, the fashion of late Yi dynasty began to express a perfectly new beauty possessing an erotic mood and sensu-ality of a woman, which was its inner aesthetic need. Third, this emergence of new fashional beauty made the mental value of man and the aesthetic views of that time quite different from the previous ones, and finally there came various expressions of a new beauty. There-fore, the woman's fashion of late Yi dynasty is noted for the exposure and emphasis on the body line of a woman after the aesthetic view-point had changed of time toward pragmatism and humanism, while upholding the traditions of Korean clothes and pride for the nation. And our ancestors realized very Korean fashional beauty by pursuing the expressional ways of gentle, indirect emphasis upon the feminine and natural beauty to exclude and ar-tificial, direct and straightforward exposures and images.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.490-497
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• 1991

Kongjaban (a Korean-style seasoned black soybean) prepared under various conditions such as different soaking temperatures and time, cooking rate, and amounts of sugar and soy sauce was investigated with respect to its physical and sensory qualities. Soaking soybeans in water at $20^{\circ}C$ and $60^{\circ}C$ prior to heating decreased the hardness, degree of browning and saltiness of kongjaban, regardless of soaking temperature. As the cooking time after addition of sugar and soy sauce increased, the degree of browning, saltiness and hardness of kongjaban increased markedly. The amount of sugar and soy sauce did not make a distinct difference in its physical properties whereas its hardness increased slightly with increasing sugar amount. According to the sensory evaluation, the color, hardness and saltiness of kongjaban significantly increased with increasing cooking time. Color, hardness and sweetness increased as the amount of sugar increased whereas the amount of soy sauce did not affect the sensory characteristics except for saltiness.

• Journal of the Korean Statistical Society
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• v.20 no.2
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• pp.156-161
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• 1991

Exact $D_{s}$-efficient designs for the precise estimation of all the coefficients of the quadratic terms are studied in a quadratic response surface model. Efficient exact designs are constructed for 2 q 5 w.r.t. $D_{s}$-optimaity criterion based on Pesotchinsky's(1975) and approximate $D_{s}$-optimal design given in Lim & Studden(1988) . Moreover, they seem to have reasonably good D-efficiencies. Similar idea could apply to q$\geq$6 cases.

• Journal of the Korean Society of Costume
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• v.64 no.3
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• pp.62-76
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• 2014

The purpose of this study is to classify the facial images and analyze shape characteristics of Korean women in their 20s. Previous research and survey were used for the study, the surveys targeted 220 university students in their 20s. The subjects of the experiment were 20-24 year-old Korean women. SPSS 12.0 statistics program was used to analyze the results, and factor analysis, Cronbach's ${\alpha}$ reliability analysis, and multidimensional scaling(MDS) were executed. The results of the study are as follows: First, the facial image types of Korean women in their 20s were classified into 4 categories as 'Youthfulness', 'Classiness', 'Friendliness', and 'Activeness'. Second, the multi-dimensional scaling method was performed and two orthogonal dimensions for the facial image of the Korean women were suggested: strong - soft and classy-friendly. Third, by analyzing the basic statistics concerning the structural characteristics of facial image of Korean women, there were differences in structural characteristics that form the facial images. Especially, significant difference appeared in items related forehead, eyebrows, eyes and jaw.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.740-744
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• 1994

This study was undertaken to prove the suppressing effect of green tea on the intestinal absorption of heavy metals using in vitro membrane filtration system. From drinking water contaminated with 10 and 100 times level of water quality standard for heavy metals, the removal ratio of lead (Pb) was $50{\sim}70%$ by green and black teas, and $30{\sim}40%$ by roasted barley tea. The removal ratio of cadmium (Cd) was $30{\sim}40%$ by green tea and black teas, and $10{\sim}20%$ by roasted barley tea. The removal effect from drinking water contaminated with both lead and cadmium was lower than that from water contaminated singly with lead or cadmium. It appears that tea components and filter membrane compete toward the adsorption of two heavy metals. Among the extraction conditions of raw tea materials at $70^{\circ}C$, 2 minutes and $95^{\circ}C$ , 10 minutes, the removal ratios of heavy metals were similar.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.616-621
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• 1994

In order to provide food factors necessary for tolerance setting and risk assessment of hazardous substances in foods, dietary intake of farm produces by Korean population was optimized from national nutrition survey and food balance sheet during the period of $1986{\sim}90$. Total daily intake of agricultural and livestock produces was normalized to 1.0 kg on the average, which consisted of 422 g cereals, 29 g potatoes, 17 g legumes, 5 g nuts & seeds, 97 g fruits, 300 g vegetables, 49 g meats, 20 g eggs and 72 g milks.

• Journal of Nutrition and Health
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• v.38 no.8
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• pp.613-625
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• 2005

This study was designed to evaluate impact of kinds of dietary grain and dietary lipid level on the glucose metabolism and antithrombogenic capacity in obesity induced rats. Total of 80 Sprague-Dawley male rats were raised for one month with control diet containing $50\%$ (w/w) well-milled rice powder and $20\%$(w/w) of dietary lipids. The rats were blocked into 8 groups and raised for two months with diets containing well-milled rice, brown rice, black rice, or glutinous barley powder and 8 or $20\%$(w/w) of dietary lipids. The contents of total dietary fiber in experimental grains were in following order; glutinous barley > black rice > brown rice > well-milled rice. Weekly food intake were lower in glutinous barley group among all experimental groups. Body weight gain was high in high level of fat groups ($50\%$w/w) than medium level of fat groups ($8\%$ w/w). Plasma glucose concentration was not different significantly in each groups. But brown rice group was a little lower than others. Plasma insulin concentration was lower in black rice and glutinous barley group than rice group. Plasma glucagon concentration did not differ significantly among all experimental groups. Hexokinase activities in skeletal muscle are different significantly according to level of dietary fat and grain variety factors. Brown rice group was significantly highest among all experimental groups in hexokinase activity. Plasma $TXB_2$ concentrations in black rice and glutinous barley groups were lower as compared to rice and brown rice groups. Plasma 6-keto-$PGF_{1\alpha}$ concentrations in glutinous barley group was higher as compared to others. In conclusion brown rice has a little lowering effect glucose concentration. Black rice and glutinous barley intakes enhance antithromboenic capacity. It is suggested that the intakes of mixed gains are recommend.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.114-120
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• 1985

This study was carried out to investigate the storage stability of Yackwa (a Korean fried cake made from wheat flour, honey and 20% oil), with the variation in frying oils (soybean oil of fresh or heat-treated corn oil and rapeseed oil) and storage conditions (temperature, humidity and in dark or under fluorescent light) for 20 weeks period. In $5^{\circ}C$ storage, acid and peroxide values increased slowly, showing the peroxide value of 20 meq/kg after 13 weeks. In $40^{\circ}C$ storage, acid and peroxide values increased remarkably. The product became harder at storage humidity of 25% and softer by moistening at storage humidity of 80%. Acid and peroxide values of Yackwa from corn, rapeseed and soybean oils increased with storage period, to a different extent. The values of fluorescent groups, especially rapeseed oil group, were higher than those of control groups and the heat-treated oil groups were higher than those of fresh oil groups. Sensory scores for rancid flavor were gradually increased with the storage period in all groups. There was no significant difference with the kinds of frying oils, storage conditions and heat treatment. Correlation of sensory scores with acid values was positive throughout whole storage period, with low ${\gamma}-values$. Its correlation with peroxide values was positive up to 6th week but negative at 9th week of storage.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.375-378
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• 1989

The effect of lipid content and saline seasoning on the mutagenicity during the charcoal-broiling Process of beef, Pork and fish samples was examined by Ames test using Salmonella typhimurium TA98 and TA100 strains. Chloroform; methanol(1:1) extract of broiled samples showed a higher sensitive response toward TA98 strain than TA100 strain, indicating a frameshift mutation. The three samples of low lipid content demonstrated a slightly higher mutagenic activity, and the beef and pork samples treated with 20% saline solution showed a remarkable reduction in mutagenicity than the untreated samples.