• Journal of the Korean Society of Costume
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• v.61 no.6
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• pp.113-130
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• 2011

Post-Modern Multiculturalism is spreading in many ways and other cultural interest has led to the Latin American culture, which has steadily appeared as the main fashion concept of the international collection. Frida Kahlo(1907-1954), a representative of Latin American culture and a Mexican female surrealistic painter, who gives us some inspiration for contemporary fashion design. The purpose of this study is to have a correct understanding of and research on Latin American culture and to expand the expression of fashion design. In the process, this article examines the costume of Mexico belong to the Indio culture which had been regarded as the Other for a long time and understands Frida Kahlo's fashion style: Tehuanas costume and her masculine style. The Tehuanas costume is a traditional style of the city, Tehuantepec, located in the southeast of Mexico, which is characterized by colorful floral patterns and a long skirt. Three fashion concepts were derived from her fashion style: tradition & modern, love & farewell, and masculine & feminine. The scope of this study investigates the Haute Couture and the Pret-a-porter women's wear collections and photos from 1998 to 2010 in Europe, USA and South America. From classifying the collected photos into each concept, three styles such as ethnic, romantic and androgynous style were derived. These fashion styles were analyzed through the formative elements of dress, color, silhouette, pattern, material and clothing construction in order to figure out how costumes of other cultures influenced on contemporary fashion. As a design inspiration, Frida Kahlo extends her influence into innerwear, accessories and hairstyles, as well as women's wear. These inspirations emerge steadily from the past and far into the future as an expression of a fashion design concept.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.246.1-246.1
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• 2014

Over the past several years, colloidal core/shell type quantum dots lighting-emitting diodes (QDLEDs) have been extensively studied and developed for the future of optoelectronic applications. In the work, we fabricate an inverted CdSe/ZnS quantum dot (QD) based light-emitting diodes (QDLED). In order to reduce work function of indium tin oxide (ITO) electrode for inverted structure, a very thin (<10 nm) polyethylenimine ethoxylated (PEIE) is used as surface modifier[1] instead of conventional metal oxide electron injection layer. The PEIE layer substantially reduces the work function of ITO electrodes which is estimated to be 3.08 eV by ultraviolet photoemission spectroscopy (UPS). From transmission electron microscopy (TEM) study, CdSe/ZnS QDs are uniformly distributed and formed by a monolayer on PEIE layer. In this inverted QDLEDs, blend of poly (9,9-di-n-octyl-fluorene-alt-benzothiadiazolo) and poly(N,N'-bis(4-butylphenyl)-N,N'-bis(phenyl)benzidine] are used as hole transporting layer (HTL) to improve hole transporting property. At the operating voltage of 8 V, the QDLED device emitted spectrally orange color lights with high luminance up to 2450 cd/m2, and showed current efficacy of 0.6 cd/A, respectively.

• KSBB Journal
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• v.31 no.3
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• pp.171-177
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• 2016

The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.47-54
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• 2013

For the office work environmental design, the importance of the design management is increased to improve operation efficiency as well as the aesthetic environmental implementation of the function today. Lighting is a required element ineffective operation environment. It has become more important for the aesthetic, economic, and practical reasons, to consider the luminous environment and the lighting of visual tasks separately. When the brightness is insufficient, productivity deteriorates, and the layout of the lighting located by mistake causes the fatigue of eyes. Productivity rises to office in a large number of studies so as satisfaction is low in general in the dark office, and to be bright. Therefore the purpose of this research is to suggest the right direction of lighting design of office building area. 11newly renovated office buildings are selected for this luminous environment research. We could conclusions as following through this research. First, it was planned brighter than the recommended lighting level in the most space. It shows that the accurate lighting design criteria is needed in order to achieve proper lighting environment. Second, the application of the LED lighting fixtures is continuously increased in the recent office lighting environment. It is explained that it is applied for reasons of the electrical energy reduction and the maintenance efficiency with the long life time. Third, the consideration of the lighting plan for the difference of working types is not enough. with various communication configuration through an independent plan, and the effective lighting plan that appropriateness preparation design and energy saving area vailable must be applied. Fourth, the lighting environment of the lobby needs a specialized lighting plan as are presentative space of the building.

• Journal of Surface Science and Engineering
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• v.47 no.4
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• pp.192-197
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• 2014

Red-emitting nitride phosphors recently attracted considerable attention because of their high thermal stability and high color rendering index properties. For excellent phosphor of white light-emitting-diode, ternary nitride phosphor of $Sr/SmSi_5N_8:Eu^{2+}$ with different $Eu^{2+}$ ion concentration were synthesized by solid state reaction method. In this work, red-emitting nitride $Sr/SmSi_5N_8:Eu^{2+}$ phosphor was successfully synthesized by using multi-step high frequency induction heat treatment. The effects of molar ratio of component and experimental conditions on luminescence property of prepared phosphors have been investigated. The structure and luminescence properties of prepared $Sr/SmSi_5N_8:Eu^{2+}$ phosphors were investigated by XRD and photoluminescence spectroscopy. The excitation spectra of $Sr/SmSi_5N_8:Eu^{2+}$ phosphors indicated broad excitation wavelength range of 300 - 550 nm, namely from UV to visible area with distinct enhanced emission peaks. With an increase of $Eu^{2+}$ ion concentration, the peak position of emission in spectra was red-shifted from 613 to 671 nm. After via multi-step heat treatment, prepared phosphor showed excellent luminescence properties, such as high emission intensity and low thermal quenching, better than commercial phosphor of $Y_3Al_5O_{12}:Ce^{3+}$. Using $Eu_2O_3$ as a raw material for $Eu^{2+}$ dopant with nitrogen gas flowing instead of using commercial EuN chemical for $Sr/SmSi_5N_8:Eu^{2+}$ synthesis is one of characteristic of this work.

• Plant Biotechnology Reports
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• v.4 no.4
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• pp.269-280
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• 2010

Lilium ${\times}$ formolongi was genetically engineered by Agrobacterium-mediated transformation with the plasmid pCrtZW-N8idi-crtEBIY, which contains seven enzyme genes under the regulation of the CaMV 35S promoter. In the transformants, ketocarotenoids were detected in both calli and leaves, which showed a strong orange color. In transgenic calli, the total amount of carotenoids [133.3 ${\mu}g/g$ fresh weight (FW)] was 26.1-fold higher than in wild-type calli. The chlorophyll content and photosynthetic efficiency in transgenic orange plantlets were significantly lowered; however, after several months of subculture, they had turned into plantlets with green leaves that showed significant increases in chlorophyll and photosynthetic efficiency. The total carotenoid contents in leaves of transgenic orange and green plantlets were quantified at 102.9 and 135.2 ${\mu}g/g$ FW, respectively, corresponding to 5.6- and 7.4-fold increases over the levels in the wild-type. Ketocarotenoids such as echinenone, canthaxanthin, 3'-hydroxyechinenone, 3-hydroxyechinenone, and astaxanthin were detected in both transgenic calli and orange leaves. A significant change in the type and composition of ketocarotenoids was observed during the transition from orange transgenic plantlets to green plantlets. Although 3'-hydroxyechinenone, 3-hydroxyechinenone, astaxanthin, and adonirubin were absent, and echinenone and canthaxanthin were present at lower levels, interestingly, the upregulation of carotenoid biosynthesis led to an increase in the total carotenoid concentration (+31.4%) in leaves of the transgenic green plantlets.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.515-529
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• 2018

The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment (exp.1), Longissimus lumborum (LL) muscle samples were injected with solutions containing 50 mM $CaCl_2$ or 50 mM $ZnCl_2$ and 154 mM NaCl respectively, and aged for 7 d at $4^{\circ}C$. In the second experiment (exp.2), the ground LL muscle was incubated with the aforementioned solutions containing cathepsin inhibitor. The injection with $CaCl_2$ solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler shear force (p<0.05). The pH, meat color and cooking loss did not differ (p>0.05) between the treatment groups. A total of 51 volatile compounds were identified using the solid phase microextraction with gas chromatography (SPME-GC). Results on volatile analyses from the both experiments showed that the injection with calcium ions led to significant increase (p<0.05) concentrations of pyrazines and sulfuric compounds. These results coincide with a higher rate of protein degradation due to the $CaCl_2$ injection as compared to the control group. Significantly (p<0.05) higher levels of lipid oxidation derived-aldehydes were found in the samples with $ZnCl_2$. The exp.1 showed that cathepsin inhibitors had no effect on the formation of volatile flavor components after 7 d of aging. These results imply that the proteolytic activity of the calpain system is associated with generation of volatile compounds of chiller-aged beef, while the role of cathepsins is likely very limited.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.208-218
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• 2016

This study investigated the effects of the working mechanisms of proteins, mordants, and dyes, as well as the mordanting order, on dye uptake by silk fabric pre-treated with proteins and dyed with freeze-dried sappan wood water extract. Soybean protein and sodium caseinate were used as the proteins. 1. When Al mordants were not used, the dyeability of the fabrics increased upon protein pre-treatment as compared to the case without treatment. 2. Dyeing with protein pre-treatment, followed by mordanting, led to the highest dye uptake, and the optimal protein concentration was 5%. 3. The K/S values slightly decreased with an increase in the dyeing temperature, and the fabric turned dark red in color when dyeing was carried out at increasing temperature. Fabrics showed the highest dye uptake at $40^{\circ}C$. 4. Regarding the effect of time, the K/S values of the fabrics with and without protein treatment showed almost no increase after the initial dyeing time of 10min; further, there was hardly any difference in the cases with and without protein pre-treatment. 5. In case of protein pre-treatment fabrics, the washing fastness was level 2. The dry cleaning fastness showed very excellent result with level 4-5. The rubbing fastness was better in dry rubbing than in wet rubbing of the fabrics. For the light fastness, all dyed fabrics showed low fastness.

• Journal of the Korean Ceramic Society
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• v.54 no.2
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• pp.108-113
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• 2017

The use of aluminum-based coagulants in water pretreatment is being carefully considered because aluminum exposure is a risk factor for the onset of Alzheimer's disease. Lightly burned-dolomite kiln dust (LB-DKD) was evaluated as an alternative coagulant because it contains high levels of the healthful minerals calcium and magnesium. An organic pore forming agent (OPFA) was incorporated to prepare porous granules after OPFA removal through a thermal decomposition process. A spray drying method was used to produce uniform and reproducible spherical granules with low density, since fine dolomite particles have irregular agglomeration behavior in the hydration reaction. The use of fine dolomite powder and different porosity granules led to a visible color change in raw algae (RA) containing water, from dark green to transparent colorlessness. Also, dolomite powders and granules exhibited a mean removal efficiency of 48.3% in total nitrogen (T-N), a gradual increase in the removal efficiency of total phosphorus (T-P) as granule porosity increased. We demonstrate that porous dolomite granules can improve the settling time and water quality in summer seasons for the emergent treatment of excessive algal blooms in eutrophic water.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.1-8
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• 2017

Purpose: The aim of this study was to evaluate the quality characteristics of rice nutritional bars prepared by adding Chinese artichoke (CA) powder to the rice powder. Methods: CA rice nutritional bars were prepared with various levels of CA powder (0%, 5%, 10%, 15%, and 20%) and designated as CA0 (without CA powder), CA5, CA10, CA15, and CA20, respectively. The total phenolic content, DPPH free radical scavenging activity, moisture content, pH, baking loss rate, leavening rate, volume, color, texture analysis, and sensory evaluations of rice nutritional bars were performed. Results: The total phenolic content and DPPH free radical scavenging activity exhibited an increase with increase in the substitute amount of CA powder. The results showed that the pH of rice nutritional bars decreased in all sample groups as the content of CA powder increased. The volume of the sample group with CA powder was higher than that of CA0. As the content of CA powder increased, lightness of the rice nutritional bars crumbs decreased while redness and yellowness increased. The texture analysis of rice nutritional bars showed that hardness, gumminess, and chewiness were the highest in CA0 while springiness and cohesiveness were the lowest in CA0. With respect to characteristic intensity rating, the taste, flavor, and softness of rice nutritional bars increased with increasing amounts of CA powder. In terms of consumer acceptability, CA15 and CA20 received the highest scores with respect to texture. Conclusion: Therefore, the results of this study indicate that replacing 15% of the rice powder with CA led to an efficient enhancement in the antioxidant and nutritional values of rice nutritional bars as well as the sensory quality.