• The Research Journal of the Costume Culture
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• v.27 no.3
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• pp.222-238
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• 2019

This study is aimed at applying the philosophical concept of "$diff{\acute{e}}rance$" to contemporary men's fashion design, which could effectively show the shift in thinking. For the study method, the author examined the theoretical background of deconstruction and prepared the standard of analysis by organizing the concept of "$diff{\acute{e}}rance$," which exists at the center of philosophy. This study selected the three most popular brands: Maison Margiela, Comme des Garcons, and Yohji Yamamoto. The results are as follows. First, there is expression of perpetual reservation emphasizing time. This includes texture, patchworks, hems with ladder, and exposure of seam that expresses the trace of time flow and delayed delivery of immediate meaning, and the expression creates delay between major and minor and leads to consistent role exchange. Second, the trace of blank that emphasizes the space gives a visual sense of weight on spares with the intentionally granted space, as well as the space that is the trace of trace and creates a sense of depth through the direction of empty space. Third, the space created in the process of wearing cloth is visualized, the structure of clothing is deconstructed, and the movement from the process recomposes the shape of space and expands the definition that enables expansion of time and space. Fourth, the undetermined relationship expresses the border of time and space visually and deconstructs time and space. The approaches are mostly constructive, demonstrating an avant-garde form of clothes-wearing to show the non-form or imbalance condition.

• The Research Journal of the Costume Culture
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• v.30 no.1
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• pp.50-65
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• 2022

The aim of this study was to provide data to enable the development of skateboarding pants. From the Chinese skateboard club SNS, 126 skateboarders in their 20s and 30s were chosen to participate in a survey. Data was gathered using a questionnaire from May 14 to May 28, 2021, and then analyzed using SPSS 23. The results concerning production were as follows: clothing sizes are generally divided into six stages: XS, S, M, L, XL, and 2XL. The silhouette is wide, and most pants have e-bands and normal hems. The pants are made from cotton-blend fabric, which is mostly moisture-absorbing and quick-drying. Baggy pants are preferred by skateboarders, with cotton being the most common fabric. The crotch, knees, and buttocks of pants are the least satisfying for skateboarders. When they skateboard, their ankles sustain the most injuries, followed by their knees and wrists. In the survey of consumers' preferences for skateboarding pants, different styles were rated in the following order: straight pant silhouette, ribbed knit and string waistband design; full-rise waist height, string hemline design; and ankle-high pants length (fit), fabric and design. The hygroscopicity and ventilation of the fabric are crucial considerations when purchasing pants. In terms of color, chromatic and pastel colors are most popular. In addition, some people expect new fibers to be used and expect protective equipment and pants to be integrated.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.16 no.7 s.98
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• pp.753-759
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• 2005

In this paper, we have developed a new type of single balanced mixer with the RF MEMS $180^{\circ}$ hybrid coupler using surface micromachining technology. The $180^{\circ}$ hybrid coupler in this mixer is composed of the dielectric-supported air gapped microstriplines(DAMLs) which have signal line with $10{\mu}m$ height to reduce substrate dielectric loss and dielectric posts with size of $20{\mu}m{\times}20{\mu}m$ to elevate the signal line on air with stability At LO power of 7.2 dBm, the conversion loss was 15.5 dB f3r RF frequency or 57 GHz and RF power of -15 dBm. Also, we obtained the good RF to LO isolation of -40 dB at LO frequency of 58 GHz and LO power of 7.2 dBm. The main advantage of this type of mixer is that we are able to reduce the size of the chips due to integrating the MEMS passive components.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.12 no.3
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• pp.89-97
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• 2012

In recent years, efficient energy management technologies are required, as environmental problems have emerged worldwide. In response to this, smart home services focused on efficient energy management technology seems to be emerging. And the integration of technology of user-oriented real-time energy monitoring and control systems is required. In this paper, we present a location-based green home service using smart phones for efficient energy management in a house. We design a green home network system to apply the green home service, and implement an integrated gateway system which connects and controls each appliance in a house. We develop appliance control services and indoor location services on smart phones, and determine whether user's occupancy of each room by measuring the location according to the variation of signal strength. In order to evaluate the performance of the energy savings, we have set up the scenarios of energy usage pattern and have compared the energy variation resulting from the application of the indoor location services with smart meters. A comparison of energy usage demonstrated that the energy saving of a house with the proposed location-based green home service was down up to 30%.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.2
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• pp.86-96
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• 2003

This study was conducted to investigate use possibility of pharmaceutical byproducts(process sludge) and waste water sludges as raw materials of organic compost at Fertilizer Official Regulation of Fertilizer Management Law in 2002. All pharmaceutical byproducts were satisfied the standard levels of raw material regulated in organic compost, some waste water sludges were deficient in the level. The content of n-hexane extractable material(HEM) was in byproduct higher than in waste water sludge. This was presumed that the sludge with containing a lot of organic matter was high in HEM content. Of the whole microorganism flora, bacteria was mainly detected, and yeast and filamentous fungi took up less population which was fluctuated depending on the source of sludges. Most dominated bacteria were identified into Genus of Pseudomonas. Pseudomonas syringae and Rathayibacter bathayi was classified as plant pathogenic bacteria.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.3_4
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• pp.407-417
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• 2003

The purpose of this study is to develop designs and patterns of a functional brassiere. For this purpose, women who have protruding and drooping breasts with 75B for their brassiere size were sampled. The fitting test for the fitness and function of test brassiere and control brassiere were carried out twice and compared the results from the both in terms of front, rear and side looks. The results of this study can be summarized as follows; 1. The results from measuring the level of sag and spread, and volume and protrusion of breasts shows that there are some distinctive differences in the measurements before and after wearing the test brassiere and the test brassiere is proved to be very effective in correcting breasts' shapes. 2. Front look: Since the two front cutting lines of the test brassiere served to have the curved main part pressing against the breasts, it could support breasts to more than satisfactory level. In addition, upperline panel and side panels of the test brassiere were found to have the upperline of the upper cup pressed against the breasts and at the same time it pressed and gathered the flab around upper part of the breasts and armpits that helped to rearrange the shape of the breasts. It is also proved that the two-pieced test brassier was found to be more functional in supporting the lower cup of the breasts. 3. Rear look: The test brassier was made up of two wide U-shaped wings with 2.5cm tape on its lower sides. Each wing has 4 lines and 3 hems (5.5cm). For this reason, the test brassiere was tighter and better fitted on its back. 4. Side look and entire look: The wings of the test brassiere might look wider than that of the control brassier which has conventional straight-shaped wings, but it was analyzed that the test brassiere held the upper and lower sides of the wings more effectively to be more pressed against the breast. Therefore, the test brassiere scored higher in terms of adjusting to body movements, while the control brassiere looked better in overall terms. 5. The functional brassier fur protruding and drooping breasts developed from the experiments of this study is a full side stretch brassiere which covers the entire breasts satisfactorily. The pattern drafting methods are suggested in to .

• Food Science and Preservation
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• v.15 no.3
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• pp.367-376
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• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.