• Journal of the Korean Society of Costume
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• v.61 no.7
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• pp.110-124
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• 2011

As modern society leads to distinguished, sensuous, and diversity styles, a woman who enjoys putting on Garu makeup appeared on a popular TV talk show in winter 2010, which aroused public interest in the method of Garu makeup. However, as interest in Garu makeup and individuals who put on Garu makeup spread, some began to consider Garu makeup as the imitation of indiscreet Japanese culture or a vulgar culture. Thus the purposes of this study is to understand the characteristics of Garu makeup and its forms of expression by considering its type, origin and style. In turn, this study will provide basic data for the makeup trend and act as an aid to improve the image of Garu makeup through investigating its image and preference. To accomplish this purpose, this study reviewed relevant literatures and web resources, conducted a survey of students who study beauty art at two-year junior colleges in Seoul, and analyzed 195 answers by using SPSS 18.0. The results are as follows: It was proved that in the preliminary inspection of comprehension, 98.3% of college students majoring in beauty art had known Garu makeup, 53% understood somewhat the characteristic and concept of Garu makeup, 36.8% gave preference to Garu makeup. It was proved that in the investigation by the image of Garu makeup, as over 70% of students thought that Ogaru and Yamamba makeup were detestable, but other Garus were lovely and sexy, students perceived as a diversity of images by their own preferences and tastes, and 73% of respondents selected Onegaru as Garu makeup that they gave preference to and wanted to put on. The result of this study represents that mass consumers in the existing culture, who are college students majoring in beauty art and selected as a sample group in this study, reflect the stream of culture and trend, but also demassification, mass customization by their areas of interests and preferences and connective massification of individuals with similar interests.

• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.13-23
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• 2000

This study was carried out to investigate the wood properties for development the proper uses of lesser-known tree species. The tested species are Kebambang(Pentace sp.), Bawang-bawang(Dysoxylum alliaceum Bl .), Garu buaya( Gonystylus brunescens A. Shaw)grown in Indonesia. fundamental wood properties such as anatomical, physical, mechanical and chemical properties and characteristics related to wood processing were examined. The results are summarized as follows : The woods of these species are diffuse porous, coarse textured, and interlocked grained. The heartwood of Kebambang is distinguished clearly to the sapwood, but the heartwood of other species are not distinguished clearly to the softwood. The woods of Kebambang and Bawang-bawang have the moderate weight density and the low strength properties, but Garu buaya has the high weight density and the high strength properties. The woods of these species has high shrinkage. The sawing characteristics of Kebambang are excellent but the other species are moderate. The machining characteristics by planer and drying characteristics of these species are moderate. These woods has poor characteristics in bending processing and decay durability. The wood of Bawang-bawang has high content of the extractives and lignin.

• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.91-99
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• 2006

This study was conducted to determine the influence of postharvest dipping treatment with aminoethoxyvinylglycine (AVG) on ethylene production and composition of non-cellulosic neutral sugars in cell walls of 'Tsugaru' apple fruits during storage. Fruits were harvested on August 20, soaked in AVG 50 and 75 $mg L^{-1}$ solution for 5 minutes, and stored in cold storage chamber at $0{\pm}1^{\circ}C$ for 60 days. Fruit quality factor, ethylene productions, and cell wall component changes were investigated at 20 days interval. As a result, the fruit firmness and acid content were much higher in AVG treated fruits than those of untreated one during 60 days of cold storage. Ethylene production of AVG treated fruits was reduced to the level of 1/10 compared with untreated one. As to the change of non-cellulosic neutral sugars in the cell walls of 'Tsu- garu' fruits, the major sugar was arabinose and galactose in water, CDTA and $Na_2CO_3$ soluble fractions. The content of arabinose and galactose in untreated fruits increased as the softening of fruits was in progress, but the fruits treated with AVG showed a little change during storage, so it is predicted that these two cell wall compositional sugars were not solubilized by the treatment of AVG. Accordingly, the marketability of 'Tsu- garu' fruits could remarkably increase when soaking the fruits in AVG solution after harvest.