• Archives of design research
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• v.2 no.1
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• pp.63-97
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• 1989

There is nothing more important than the form and function in design, because every design product can be done on the basis of them. Form and Function are already existed before the word of design has been appeared and all the natural and man-made things' basic organization is based on their organic relations. The organic relations is the source of vitality which identifies the subsistance of all the objects and the evolution of living creatures has been changed their appearances by the natural law and order. Design is no exception. Design is a man-made organic thing which is developed its own way according to the purposed aim and given situations. If so, what is the ultimate goal of design. It is without saying that the goal is to make every effort to contribute to the -human beings most desirable life by the designer who is devoting himself to their convenience and well-being. Therefore, the designer can be called the man of rich life practitioner. This word implies a lot of meanings since the essence of design is improving the guality of life by the man-made things which are created by the designer. Also, the things are existed through the relations between form and function, and the things can keep their value when they are answered to the right purpose. In design, thus, it is to be a main concern how to create valuable things and to use them in the right way, and the subject of study is focused on the designer's outlook of value and uk relations between form and function. Christopher Alexander mentioned the importance of form as follows. The ultimate object of design is form. Every design problem begins with an effort to achieve fittness between the form and its context. The form is the solution to the problem: the context defmes the problem. In other words, when we speak of design, the real object of discussion is not form alone, but the ensemble comprising the form and its context. Good fit is a desirable property of this ensemble which relates to some particular division of the ensemble into form and context. Max Bill mainatined how important form is in design. Form represents a self-contained concept, and its embodiment in an object results in that object becoming a work of art. Futhermore, this explains why we use form so freguently in a comparative sense for determining whether one thing is less or more beautiful than another, and why the ideal of absolute beauty is always the standard by which we appraise form, and through form, art itself. Hence form has became synonymous with beauty. On the other hand, Laszlo Moholy-Nagy stated the importance of function as follows. Function means the task an object is designed to fulfill the task instrument is shaping the form. Unfortunately, this principle was not appreciated at the same time but through the endeavors of Frank Lloyd Wright and of the Bauhaus group and its many collegues in Europe, the idea of functionalism became the keynote of the twenites. Functionalism soon became a cheap slogan, however, and its original meaning blurred. It is neccessary to reexamine it in the light of present circumstances. Charles William Eliot expressed his idea on the relations between function and beauty. Beauty often results chiefly from fittness: indeed it is easy to manitain that nothing is fair except what is fit its uses or functions. If the function of the product of a machine be useful and valuable, an the machine be eminently fit for its function, it conspicuously has the beauty of fittness. A locomotive or a steamship has the same sort of beauty, derived from the supreme fittness for its function. As functions vary, so will those beauty..vary. However, it is impossible to study form and function in separate beings. Function can't be existed without form, and without function, form is nothing. In other words, form is a function's container, and function is content in form. It can be said that, therefore, the form and function are indispensable and commensal individuals which have coetemal relations. From the different point of view, sometimes, one is more emphasized than the other, but in this case, the logic is only accepted on the assumption of recognizing the importance of the other's entity. The fact can be proved what Frank Hoyd wright said that form and function are one. In spite of that, the form and function should be considered as independent indivisuals, because they are too important to be treated just as the simple single one. Form and function have flexible properties to the context. In other words, the context plays a role as the barometer to define the form and function, also which implies every meaning of surroun'||'&'||'not;dings. Thus, design is formed under the influence of situations. Situations are dynamic, like the design process itself, in which fixed focus can be cripping. Moreover, situations control over making the good design. Judging from the respect, I defined the good design in my thesis An Analytic Research on Desigh Ethic, "good design is to solve the problem by the most proper way in the situations." Situations are changeable, and so is design. There is no progress without change, but change is not neccessarily progress. It is highly desirable that there changes be beneficial to mankind. Our main problem is to be able to discriminate between that which should be discarded and that which should be kept, built upon, and improved. Form and Function are no exception. The practical function gives birth to the inevitable form and the $$\mu$ti-classified function is delivered to the varieties of form. All of these are depended upon changeable situations. That is precisely the situations of "situation de'||'&'||'not;sign", the concept of moving from the design of things to the design of the circumstances in which things are used. From this point of view, the core of form and function is depended upon how the designer can manage it efficiently in given situations. That is to say that the creativity designer plays an important role to fulfill the purpose. Generally speaking, creativity is the organization of a concept in response to a human need-a solution that is both satisfying and innovative. In order to meet human needs, creative design activities require a special intuitive insight which is set into motion by purposeful imagination. Therefore, creativity is the most essential quality of every designer. In addition, designers share with other creative people a compulsive ingenuity and a passion for imaginative solutions which will meet their criteria for excellence. Ultimately, it is said that the form and function is the matter which belongs to the desire of creative designers who constantly try to bring new thing into being to create new things. In accordance with that the main puppose of this thesis is to catch every meaning of the form and function and to close analyze their relations for the promotion of understanding and devising practical application to gradual progression in design. The thesis is composed of four parts: Introduction, Form, Function and Conclusion. Introduction, the purpose and background of the research are presented. In Chapter I, orgin of form, perception of form, and classification of form are studied. In Chapter II, generation of function, development of function, and diversification of function are considered. Conclusion, some concluding words are mentioned.ioned.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.521-525
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• 2006

Korean ginseng was heat treated at various temperatures (110, 120, 130, 140 and $150^{\circ}C$) and times (1, 2, 3, 4, and 5 hr). The heat treated ginseng extract was analyzed for the total polyphenol content, total flavonoid content, DPPH free-radical scavenging, 5-HMF and ginsenoside. The total phenolics and flavonoid content increased with increasing treatment temperature and time. The highest total phenolics content was 29.46 mg/g (d.b) in $150^{\circ}C$ for 1hr (control: 2.68 mg/g). The highest total flavonoid content was 4.75mg/g (d.b) in $150^{\circ}C$ for 2hr (control: 0.39 mg/g). The antioxidant activity increased until $140^{\circ}C$ for 3 hours. An extension of the treatment time did not have any effect, and the antioxidant activity decreased at temperatures higher than $150^{\circ}C$ for more than 2 hours. The content of ginsenoside $Rg_1$, Re, $Rb_2$ and Rb3 rapidly decreased with increasing treatment temperature and time. Ginsenoside $Rg_3$ and $Rh_2$ were newly produced, or their contents increased with increasing treatment temperature and time.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.703-710
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• 2014

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be.

• Toxicological Research
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• v.33 no.1
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• pp.55-62
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• 2017

We evaluated the antioxidant activity and anti-melanogenic effects of Oenothera laciniata methanol extract (OLME) in vitro by using melan-a cells. The total polyphenol and flavonoid content of OLME was 66.3 and 19.0 mg/g, respectively. The electron-donating ability, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity, and superoxide dismutase (SOD)-like activity of OLME ($500{\mu}g/mL$) were 94.5%, 95.6%, and 63.6%, respectively. OLME and arbutin treatment at $50{\mu}g/mL$ significantly decreased melanin content by 35.5% and 14.2%, respectively, compared to control (p < 0.05). OLME and arbutin treatment at $50{\mu}g/mL$ significantly inhibited intra-cellular tyrosinase activity by 22.6% and 12.6%, respectively, compared to control (p < 0.05). OLME ($50{\mu}g/mL$) significantly decreased tyrosinase, tyrosinase-related protein-1 (TRP-1), TRP-2, and microphthalmia-associated transcription factor-M (MITF-M) mRNA expression by 57.1%, 67.3%, 99.0%, and 77.0%, respectively, compared to control (p < 0.05). Arbutin ($50{\mu}g/mL$) significantly decreased tyrosinase, TRP-1, and TRP-2 mRNA expression by 24.2%, 42.9%, and 48.5%, respectively, compared to control (p < 0.05). However, arbutin ($50{\mu}g/mL$) did not affect MITF-M mRNA expression. Taken together, OLME showed a good antioxidant activity and anti-melanogenic effect in melan-a cells that was superior to that of arbutin, a well-known skin-whitening agent. The potential mechanism underlying the anti-melanogenic effect of OLME was inhibition of tyrosinase activity and down-regulation of tyrosinase, TRP-1, TRP-2, and MITF-M mRNA expression.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1133-1139
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• 2017

This study was conducted to investigate the antioxidant activities of extracts from various parts of the pine tree, which is known as a good source of functional food material. While ethanol extraction yields of pine bud and cone were higher than water extraction yields of pine bud and cone, water extraction yield of pine needle was higher than ethanol extraction yield of the pine needle. The content of polyphenols in the pine cone ethanol extract was 5 times higher than that in the pine bud and needle. Further, the content of flavonoids in the pine cone ethanol extract was 8 times higher than that in the pine bud and needle. DPPH radical scavenging effect of the pine cone ethanol extract was 3~5 times higher that of the pine bud and needle extract. Regardless of the extraction solvents, trolox equivalent antioxidant capacity (TEAC) and ferric reducing antioxidant power (FRAP) of the pine cone were stronger than those of the other parts of the pine tree. Taken together, it can be expected that the pine cone can be practically used as an antioxidant substance in food and beauty industries.

• Journal of the Korean Applied Science and Technology
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• v.34 no.3
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• pp.602-612
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• 2017

This study was performed to verify various effects of 70% ethanol extract and distilled water extract of pine leaf such as antioxidant, anti-inflammatory, skin-lightening effects analysis in cells. The result of antioxidant experiment showed that polyphenol content increased concentration dependently in polyphenol and flavonoid effects. The total content of polyphenols and flavonoids was much higher in ethanol extract than water extract. In all the cells of B16F10, RAW264.7 cytotoxicity at each concentration level didn't appear. The result of measuring NO production inhibition showed that it inhibited NO production led to LPS effectively, so anti-inflammatory activity was confirmed. The result of measuring melanin biosynthesis inhibition showed that there was considerably reduction effect, but it performed western blot, and as a result of MITF, Tyrosinase protein revelation, the inhibition of MITF, Tyrosinase revelation was confirmed concentration dependently, Therefore, in this study pine leaf extract was expected to be used as a cosmetic ingredient.

• The Journal of the Korea Contents Association
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• v.20 no.7
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• pp.594-601
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• 2020

This study focuses on the changes in the national innovation system between Korea and China since the 1990s, and studies how to benchmark the limitations of the current national innovation system in Korea from successful national innovation systems in China and apply it to Korean cultural contents. As a result of the review, the current cultural content of Korea is a time when it is necessary to drive sustainable growth in a rapidly changing era, and as a result of applying it from the successful cases of China's national innovation system, it is necessary to change the production of Korean cultural content of the Push strategy into a Pull strategy. In other words, it is necessary to produce cultural contents that fit the paradigm of market change. In addition, the existing technology should lead to the creation of new added value from each element composed of Korean cultural contents, K-pop, K-beauty, Korean food, and above all, it is necessary to institutional innovation of the country in distribution abroad.

• Journal of the Korean Applied Science and Technology
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• v.29 no.2
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• pp.257-267
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• 2012

The present studies were undertaken to compared application as cosmetic ingredients of carrot glycoprotein(CG) manufactured by carrot and it's application for raw material of beauty ingredient with those of scale collagen peptide(SCP). CG and SCP apply functionality of each cream did not have fading, smell change, creaming effect and cohesion, that means the CG's properties turned out to be very stable in $5^{\circ}C$, $25^{\circ}C$. Trans epidermal water loss content was significantly lower in CG and amount of water contained in skin was significantly higher in CG. These results suggest that cream containing CG turned to be very effective in improving wrinkles excellent humid-protection as well as SCP to skin.

• Journal of Microbiology and Biotechnology
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• v.20 no.9
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• pp.1322-1330
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• 2010

Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The variable region of 18S or 16S rDNA amplified with genomic DNA extracted directly from nuruk-, makgeolli-, and vinegar-making cultures was analyzed via temperature gradient gel electrophoresis (TGGE). The sequence of the 18S rDNA variable region extracted from the TGGE gel for nuruk was 99% homologous with Aspergillus sp. and that for the makgeolli-making culture was 99% homologous with Saccharomyces sp. and Saccharomycodes sp. The sequence of the 16S rDNA variable region extracted from TGGE gel for the vinegar-making culture was 98% homologous, primarily with the Acetobacter sp. The eukaryotic and prokaryotic diversities in the nuruk-, makgeolli-, and vinegar-making cultures was not significantly altered by the addition of glasswort. Prokaryotic diversity was higher than eukaryotic diversity in the nuruk, but eukaryotic diversity was higher than prokaryotic diversity in the makgeolli-making culture, on the basis of the TGGE patterns. No 18S rDNA was amplified from the DNA extracted from the vinegar-making culture. The diversity of the microbial community in the process from nuruk to vinegar was slightly affected by the type of raw material utilized for nuruk-making. The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as a result of the addition of glasswort. In conclusion, the glasswort may be not simply an activator for the growth of microorganisms during the fermentation of nuruk, makgeolli, or vinegar, but also a nutritional supplement that improves the quality of vinegar.

• Fashion & Textile Research Journal
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• v.18 no.6
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• pp.858-868
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• 2016

This study aims to examine the formative characteristics of seniors' fashion in overseas social media, and look into the psychological characteristics of seniors by analyzing the emotions and the characteristics of psychological mechanism in seniors' fashion. The study methods include statistical analysis and content analysis for literary study and data analysis. For data analysis, statistical and content analyses were conducted to analyze 992 data collected from Advanced style, Facebook, and Instagram for 4 years from 2013 to 2016. In formative features shown at overseas social media, circle and square silhouette, achromatic color and warm color, showy tone color, soft material, horizontal details, plain and natural patterns, cap and sunglasses production, and sophisticated elegance styles appeared high. The emotional characteristics in senior's fashion had a silhouette that expressed stability, color that expressed passion, love, happiness, joy, hope and comfort. Materials were expressed by the emotions of dependence and attachment, details were expressed by stable, maternal, calm, comfortable and harmonious emotions. Patterns were expressed by the images of beauty, love, fruit and psychological stability. Accessories were expressed by young and characterful images. Style expressed the emotions of trust, pride, longing, intoxication and ecstasy. The characteristics of psychological mechanism used such shapes and patterns as flower, heart and lips to symbolize the emotions of love, humor, and fun. Young and trendy fashion were expressed in compensation for aging. Kitsch and kidult style was expressed by regression. Elegance fashion was expressed by the sublimation of pride, trust and intoxication.