• Journal of the Korean Society of Clothing and Textiles
• /
• v.34 no.3
• /
• pp.437-447
• /
• 2010

This study compares by gender the preference about ideal female height and body parts. Data was collected through a survey of 203 males and 236 females. The results are as follows: Males and females prefer 161~165cm as the ideal female height and 176~180cm as the ideal male height. In regards to the ideal height difference between couples, both males and females prefer males to be taller, with the head of the female at the same height as the neck of the male. Males and females prefer the shorter height than the ideal height of a fashion model and Miss Korea who got the prize from the korean beauty contest. In the case of Miss Korea, there has been a demand for tall women to participate in world beauty contests. However, this study shows that young people prefer a shorter height than the society expects. Males and females think the shoulder width is ideal when it is 2 times wider than the width of a face in regards to the preference of the ideal female body parts. There is a difference between males and females in the ideal breast size. Males prefer C-cup size while females prefer B-cup size. The ideal size of waist preferred is between 60~65cm to both males and females. The ideal shape of legs preferred to both males and females is a slightly muscular shape.

• Journal of Fashion Business
• /
• v.5 no.4
• /
• pp.144-157
• /
• 2001

The purpose of this study was to research on breast shape and size to suggest a brassiere sizing chart for elderly women. For this purpose 90 elderly women aged between 55 and 69 were sampled at random to review their breast types by age group, and thereby, suggest the basic measurements and production ratio of each brassiere size in reference to KS K 0070: 1999. The collected measurement data were processed statistically using the SPSS PC/WIN program for technical statistical analysis. The results of this study can be summarized as follows; 1. Analysis of Breast Measurements To find out difference among age groups, the 90 subjects were grouped into three(Group 1 ; aged 55 to 59, Group 2 ; aged 60 to 64, Group 3 ; aged 65 to 69). The results of the comparative analysis of anthropometric data from three groups show that getting older;- Various length measurements related to the drooping degree of breast were increased. It was found that the older group in their 65-69's had more drooping breasts than their 55-59's or 60-64's counterparts. Such findings suggests that older women's drooping can be corrected by a brassiere which serves to support the breasts. 2. Suggestions on a Brassiere Sizing For the basic measurements of brassiere parts for the elderly women, the correlation between underchest circumferences and cup sizes were analyzed. 3% or higher occurrences among the whole sample elderly women were included in the brassiere sizes. thus, the under-chest measurements were set at four intervals from 75 to 95, while the cup measurements were determined also at four intervals from "AAA" to "B" sizes. The resultant 6 sizes excluding the least frequent occurrences covered 73.2% of the sample elderly women actual breast sizes. As a consequence of reviewing the production ratio of each brassiere size for the women, it was found that the brassiere size of highest production ratio was "85A" (17.4%), followed by 80A (14.5%), 85AA 90A (10.1%) and 75A (8.7%) in their order.

• Korean Journal of Food Science and Technology
• /
• v.4 no.1
• /
• pp.6-12
• /
• 1972

Fay Elberta freestone peaches were harvested at four maturity levels as judged by skin color and firmness. They were ripened at $68^{\circ}F$ under 80 percent relative humidity for 4, 6, 8 and 10 days respectively prior to canning. Results indicate that both harvest maturity and ripening conditions are important factors influencing quality, flavor and composition of canned freestone peaches. Peaches harvested at $18{\sim}24$ pounds on a Magness-Taylor pressure tester with a 7/16' plunger(M1) failed to ripen satisfactorily. Fruits harvested at $13{\sim}17$ pounds (M2) pressure test ripened successfully at $68^{\circ}F$ within 6 to 8 days; and those harvested at 6 to 12 pounds (M3) needed 4 days for ripening at $68^{\circ}F$. Tree-ripened fruits (M4) were undesirable for canning because of the high percentage of bruised fruits. The optimum firmness for canning appears to be in the range of 1.5 to 3.0 pounds. The titratable acidity of peaches decreased during maturation and ripening. The tannin content of peaches at M1 maturity decreased with ripening at $68^{\circ}F$. But no appreciable change was observed in the M2 and M3 series which were ripened at $68^{\circ}F$ for 4 to 10 days. The volatile reducing substances (V.R.S.) increased as the peaches developed on the tree and also during post-harvest ripening. The effect of harvest maturity and post-harvest ripening on color grade of the canned peaches is presented. Little difference was found in the flavor and composition of peaches peeled by the cup-down lye peeling and the steam-peeling methods. The cup-down lye-peeling method might be most advantageous because of its higher peeling efficiency.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1285-1291
• /
• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Transactions of the Korean Society of Mechanical Engineers B
• /
• v.24 no.4
• /
• pp.526-532
• /
• 2000

Recent studies have been directed toward obtaining a better understanding of the application of electrostatic precipitators to collect fly ash particles produced in a coal-fired power plant. Electrical resistivity can be described as the resistance of the collected dust layer to the flow of electrical current and is an important property for the collection efficiency in the electrostatic precipitator. In this paper, fly ash resistivity as a function of temperature up to $450^{\circ}C$ has been experimentally investigated using the resistivity meter consisted of the movable electrode, dust cup, and furnace. Resistivity was found to increase with increased temperature up to $200^{\circ}C$ due to the reduction of water concentration and then gradually decrease with increased temperature due to the activation of electrons. As the resistivity of fly ash in the flue gas temperature of $150^{\circ}C$ was measured >$10^{10}$ ohm cm, the efficiency of fly ash removal in the electrostatic precipitator might be expected to be low due to back-corona phenomenon. Flue gas conditioning in the electrostatic precipitator to reduce the resistivity of fly ash as required.

• Current Optics and Photonics
• /
• v.1 no.2
• /
• pp.118-124
• /
• 2017

Color rendering index (CRI) and luminous efficacy (LE) are two key performance factors of white LEDs (WLED). While most recent works in optics focus on methodology to improve these factors, little attention has been dedicated to chemical composition of materials. This paper studies the effect of $Sr_{2.4}1F_{2.59}B_{20.03}O_{74.8}:Eu_{0.12},Sm_{0.048}$ phosphor (SrSm), in terms of concentration and particle size on CRI and LE of 8500 K - WLEDs. Importantly, the molar mass of the componential ions in SrSm are calculated to shed light on the connection between the chemical composition of the material of interest and the performance of WLEDs. Results show that CRI can be improved to a value of around 86 by boosting red-light components in WLEDs, for all 3 major configurations: conformal, in-cup, and remote phosphor. CRI value tends to decrease with larger size of particles, while LE value goes in the reverse direction. On the other hand, both CRI and LE appear to be reduced at higher concentration of SrSm. This light attenuation is analyzed by using the Lambert-Beer law and Mie-scattering theory.

• Honam Mathematical Journal
• /
• v.41 no.3
• /
• pp.569-579
• /
• 2019

Cusp (parabolic) points in the extended modular group ${\bar{\Gamma}}$ are basically the images of infinity under the group elements. This implies that the cusp points of ${\bar{\Gamma}}$ are just rational numbers and the set of cusp points is $Q_{\infty}=Q{\cup}\{{\infty}\}$.The Farey graph F is the graph whose set of vertices is $Q_{\infty}$ and whose edges join each pair of Farey neighbours. Each rational number x has an integer continued fraction expansion (ICF) $x=[b_1,{\cdots},b_n]$. We get a path from ${\infty}$ to x in F as $<{\infty},C_1,{\cdots},C_n>$ for each ICF. In this study, we investigate relationships between Fibonacci numbers, Farey graph, extended modular group and ICF. Also, we give a computer program that computes the geodesics, block forms and matrix represantations.

• Transactions of Materials Processing
• /
• v.3 no.1
• /
• pp.38-50
• /
• 1994

Fundamental deformation mechanism and plastic behavior of AISI304 austenitic stainless steel were investigated to evaluate press formability. Local and uniform deformation capacity of AISI304 steel were compared to those of ferritic AISI430 steel and Al killed low carbon steel. Nine kinds of austenitic stainless steels having different austenite stabilities were made in laboratory scale to examine the transformation behavior in various deformation mode and variation of mechanical properties. Deformation path and strain distributions along edge corner of commercial sink die were illustrated and effect of austenite stability on press forming of sink die was clarified with experiments using square cup drawing tools.

• Transactions of Materials Processing
• /
• v.17 no.7
• /
• pp.517-522
• /
• 2008

A visco-plastic self-consistent (VPSC) polycrystal model has been applied to simulate texture simulation and anisotropic properties of DP steels during deep drawing process. In order to evaluate the strain path during deep drawing, a steady state was assumed in the flange part of deep drawn cup. The final stable orientations were strongly dependent on the initial location in the blank. The evolution of anisotropy of DP steel sheets has been demonstrated through comparison of plastic strain rate vector at the different plastic strain levels.

• Proceedings of the Korean Society for Agricultural Machinery Conference
• /
• 2003.02a
• /
• pp.151-157
• /
• 2003

우리의 축산업은 노동력의 감소와 노령화에 따른 일손 부족, WTO체제에 따른 시장 개방으로 어려움을 겪고 있으며, 앞으로도 계속될 전망이다. 이런 여건을 극복하기 위해서는 생산성 향상 및 생산비 절감과 품질 향상을 통한 국제경쟁력을 갖추어야 한다. 현재 낙농은 낙농가의 감소와 호당 사육두수가 크게 증가하고 있는 실정이다. 이로 인해 경영의 전업화가 가속되고 있으며, 노동력 부족이라는 문제를 앉고 있다 이를 해결하기 위해서는 기자제의 자동화와 기계화가 시급한 실정이다. (중략)