• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.206-212
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.178-187
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• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• Journal of the Korea Furniture Society
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• v.29 no.1
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• pp.24-30
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• 2018

George Nakashima (1905-1990) is a second-generation Japanese American who was one of the pioneers of the American Studio Furniture movement. Known for the use of natural timber shape of furniture design, Nakashima's furniture shows the aesthetic characteristics of Japan, which distinguishes it from the furniture of other American studio designers. But Nakashima has been regarded as simply a studio furniture designer, designing furniture that takes its natural form. Therefore, research is needed from a more diverse point of view, and the process of interpreting the cultural backgrounds of a designer becoming a design may be an important subject of study. Thus, this study attempts to interpret the hierarchy of design cultures belonging to a studio designer and to identify cultural characteristics that are not apparent. Therefore, through a process of studying from visible to invisible levels of cultural hierarchy, the study analyzed the aesthetic characteristics of the Nakashima's furniture, his personal experience of Japanese culture, and philosophical background.

• The Research Journal of the Costume Culture
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• v.8 no.3
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• pp.477-485
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• 2000

The purpose of this study is to identify the influential factors of clothing conspicous consumption, and the relationship between these consumer characteristics and clothing purchasing behaviors. The influential factors of clothing conspicous consumption are defined materialism, sensation seeking tendency and demographic characteristics. And clothing purchasing behavior can be defined such as fashion leadership, impulsive purchasing behaviors, bargain sale purchasing, and the price and total pieces of clothing. The data were collected from 320 female students of university using questionnaire, and were analysed with frequency, %, multiple regression, ANOVA and Duncan test. Reresults can be summerized as follows. First, clothing conspicous consumption was not influenced to sensation seeking tendency but materialism. Second, the sensation seeking tendency, materialism and clothing conspicous consumption was proven to be partially related to the clothing purchasing behaviors. Third, the demographic characteristics have influenced on the sensation seeking tendency, materialism, clothing conspicous consumption and clothing purchasing behaviors.

• The Research Journal of the Costume Culture
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• v.14 no.5
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• pp.755-765
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• 2006

This study is on the esthetic characteristics in the haute couture work of Chanel. It first reviews the lives and the fashion philosophy of Chanel, a senior designer and Lagerfeld as representatives of the maison, from the haute couture collection since 2000. The results of the study are the following. First, reinterpreting the tradition, Chanel reproduced historical dress items or silhouette with modern sense, or she created a new modern Chanel image through her original restructuring and dismantling. Second, Chanel expressed balanced beauty of compounded eclecticism by accord between simplicity and ornamentation, which meant her design showed impartial beauty with simple silhouette, decoration with colors, accessories, and ornaments. Third, Chanel did not divide the value between men and women, and instead expressed androgyny through dismantling each gender's characteristics by borrowing or mixing. As a result, she emphasized the female image or created a new style through expressing symbolic image embracing masculinity.

• The Research Journal of the Costume Culture
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• v.15 no.5
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• pp.852-862
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• 2007

This study was to investigate the physical properties and the external characteristics of denim fabrics(100% cotton non-spun denim, 98% cotton/2% polyurethane spun denim) such as tensile strength, thickness and weight, flex stiffness, surface color and shrinkage. The results of the study were as follows. After examining the change of external characteristics of before and after washing finishing for denim fabrics, denim with bio washing had increased pliability compared to denim without washing finishing but the pliability of the denim did not increase according to the intensity or frequency of washing. The luminance change according to washing finishing was high in the order of bio stone bleach washing, bio stone washing, bio washing and denim without washing finishing and the surface color became brighter in accordance with the increase of intensity and frequency of washing finishing.

• The Research Journal of the Costume Culture
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• v.3 no.2
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• pp.449-459
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• 1995

The purpose of this study was to classify the dimension of clothing involvement, to identify the relationship between clothing involvement and brand loyalty by demographical characteristics. The results of the study were as follow. 1. General clothing involvement consisted of one dimension. 2. Clothing involvement is positively related to brand loyalty. The higher clothing involvement group had the higher brand loyalty. 3. There were is significant relationships among clothing involvement, brand loyalty and customer buying behavior such as expense and frequency of purchase. The expense and frequency of purchase were positively related to the higher clothing involvement group and the higher brand loyalty. 4. There were significant relationship between demographic characteristics and clothing involvement, between demographic characteristics and brand loyalty.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.730-736
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• 2012

This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

• Mycobiology
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• v.38 no.3
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• pp.189-194
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• 2010

This study investigated the cultural characteristics of Shimizuomyces paradoxus in different nutritional and environmental conditions. The highest mycelial growth was observed in Schizophyllum (mushroom) genetics complete medium plus yeast extract agar medium, and the optimal temperature and pH were $25^{\circ}C$ and pH 8.0, respectively. The optimal carbon and nitrogen sources were 1% dextrose and 1% peptone in agar. However, in liquid culture the highest dry mycelium weight was found for the potato dextrose agar and potato sucrose agar broths. The optimum inoculum size was five mycelial discs (5 mm) per 100 mL of broth, and the optimum liquid culture period was 25 days. This is the first ever report of S. paradoxus cultural characteristics.

• Magazine of the Korean Society of Agricultural Engineers
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• v.39 no.4
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• pp.64-74
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• 1997

The purpose of this study is to analyze hydraulic characteristics of surface irrigation in a paddy field of direct seeding culture. Field experiment was performed in the paddy field of ridge direct dry seeding. Simulation by a numerical model was also accomplished with the data obtained from the field experiment. The model was developed by one dimensional zero-inertia equation and finite difference method. From the result of the field observation, the furrows of the experimental field were found to have various geometric characteristics. Advance distance and time were measured both in the field and by the model simulation for various furrow lengths and irrigation discharges. Roughness coefficients of each furrow were also estimated by the model.