• Journal of the Korea Furniture Society
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• v.16 no.1
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• pp.53-69
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• 2005

This research has a significant meaning to observe and understand the historical condition of a furniture industry and the characteristics of Korean home furniture's formation, ability, skill and materials from 1980s when there were an economic growth and a historical development of Korean home furniture occurred to present days. During 1980s, there was an automatic system available and has enforced and settled the standards on its quality and price in a furniture industry. Also, there was a big trend of black furniture as well as an entrance of corporation and high glossy furniture due to technical cooperation from Europe. In 1990s, there was an entrance of furniture which various techniques was applied due to a high development of the materials and skills, and also various sizes of height and weight and enlargement of acceptance function using highly-technological hardware. After 2000 and now, pro-environmental products is embossed in the Korean home furniture where they added a public issue which is the concept of well being, and A.I and sub material has been pro-environment. There also was a natural unity between nature and technology because of increased usage of trees with its natural patterns, metals, and glasses. For the future development of home furniture design, This problem should be promptly recognized that current home furniture designs are now on the verge of being lack of originality and are just following the market demand and recent trend as it is. Then, there should be a development of its specialized, detailed, unique design as well as a development of advanced materials, production management, distribution, and so on, and carrying out a diversified research continuously. There also should be a systematic education, which is necessary for training specialists to lead the Korean home furniture design industry as well as preparing a basic level for the future without a negligence.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.283-283
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• 2013

Because of beautiful glossy and color, the value of gold leverage is very high in Europe. To improve the quality of gold alloys, we performed heat treatment on 14 K white gold alloys by variously changing age-hardening conditions. Age-hardening behavior and the related phase transformation changes were studied to elucidate the hardening mechanism of 14 K white gold alloy. For solid solution treatment [ST], casted gold alloy specimens were treated at high temperature ($750^{\circ}C$) for 30 minutes, and the specimens dropped to water to quench them. For Age-hardening treatment [AT], the specimens were treated at various temperatures ($250{\sim}300^{\circ}C$). After the heat treatment, we observed the phenomenon to increase hardness from 126 Hv to 166 Hv by Vicker's hardness tester. Through electron probe micro-analysis (EPMA) mapping analysis, we investigated that irregular particles were changed uniformly. In the SEM and OM images, two phases of matrix and particle-likestructures were observed, and the precipitation of these elements from the matrix progressed during age-hardening. By transmission electron microscope and X-ray diffraction observation, it was revealed that the formation of the Au3Cu superstructure contributed to the age-hardening at $270^{\circ}C$ in the gold alloy. After the heat treatment, this analysis shows that casted gold alloys were to improve hardness and to moderate surface defects at specific temperatures and duration.

• Archives of design research
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• v.15 no.3
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• pp.63-72
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• 2002

I made the three main estimated head about the facility of mechanical pencil which we always use in normal days. The head are these, the first is apparent usability by experiment, the second is the feeling when grasping, the third is the feeling when writing. After making the head, 1 selected the head which give the effect to the facility and make sure the interaction between heads by the method of actual test with 36 samples. After this test, 1 can find that there is no high interaction between the facility and the intuitively feeling by experiment. It's because the expectation which was made by experiment for the facility is higher than the real. but there is high interaction between the feeling of wearing and the feeling of writing. The mechanical pencil which has good facility is that the total length is long(169mm), the thickness is big($\Phi$8.5mm), the weight is little bit heavy(21.4g), the intersection is not circle, the surface where is hold by fingers has across grooves, and the body is glossy.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.32-35
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• 2008

If human beings could make friends with nature, it would be a truly wellbeing. This project has selected the design concept under the supposition that human beings and the nature become friends. This residential house, which is consisted of one ground floor and two underground floors, is confronting the mountains that surround the residential complex. Residents can enjoy viewing the mountains from the living room. The garden is created by using this given environment in maximum. The walls are made up with rocks, and a small pond is formed with water from the mountain, presenting another attractive sight. Through the connection rather than the break between mountain and garden, living room and garden, and again garden and mountain, the dialogue with nature was attempted. The water of the pond in the garden flows down along the walls and creates another water space at the gate area of the house. Passing through the entrance, there are a living room, a kitchen, a bedroom for spouses, a common bathroom, and a library on the ground floor. On the second floor, there are two rooms, a bathroom, and a mini living room. The platform of living room on the 1st floor is lowered to produce the comfortable living room with the hearth. From the view of living room, the garden with full feeling of nature can give a good emotional rest for modem people who want the mental relaxation. The marble stones are used as its material to present rich texture and sophisticated image presentation. The hearth in the living room is harmonized with high-tech electronic home appliances and surrounding accessories. On the kitchen, the high-glossy materials are used to express the external appearance neatly and the depository function is more improved for housewives.

• Journal of the Korean Society of Costume
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• v.54 no.7
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• pp.63-78
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• 2004

The purpose of this study examines the characteristics of the Techno-Cyber fashion in modern fashion, and especially, how the make-up in the Techno-Cyber fashion is expressed artistically, and finally how much the make-up has its aesthetic value and significance. This study has its meaning in studying the relationship between the Techno-Cyber fashion and the make-up. Further more, the study has its significance in that it is possible to consider the interaction of the make-up by the fashion trend. The way of the study is to analyze its features that are shown in the documents of the inside and outside of the country. the study precedent, the technical journal, and the fashion picture. And also the study refers to the related contents in the searching for internet. The aesthetic characteristics of the expressed make-up is shown with the various aesthetic styles, as follows : First, the future-oriented characteristics is shown as the expression of the metallic make-up that emphasizes the glitter and glossy texture, and of the transparent make-up that emphasizes the simplicity of the body. Second, the surrealistic characteristics is expressed to the collage make-up that expresses the unexpected character with the introduction of the special materials and the position changing and the graphic make-up that destroys the standardized form. Third, the anti-cultural characteristics is expressed to the Cyber-Punk make-up that expresses the destructive and challenging image. Finally, the compromise characteristics is shown in the Ethno make-up combined the concept of the ethnic with the high technology and the Androgynous make-up which destroys the bounds of the sex.

• Fashion & Textile Research Journal
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• v.18 no.4
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• pp.399-411
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• 2016

This research reviewed the developmental process of domestic outdoor wear and later analyzed the images given out by men's outdoor wear. The research results are as follows. First, military supplies left by American soldiers were dyed or reformed and then worn, and daily wear were mainly worn in the 1960s. Wears made from light and waterproof materials were worn and equipments were used in the 1970s. High functioning materials which allowed simultaneous breathability, waterproof and thermal insulation functions were used for wears in the 1980s. For the jacket especially, functionality was enhanced sith zippers, snaps and velcro to prevent cold air penetration in the 1990s. Florescent piping decorations and logo decorations, and prints and colors which reflected the trend, were used to emphasize fashionity and decorativeness in the 2000s. Second, Sophisticated image emphasized urban feeling with toned-down windbreaker jackets without much detail, with down jacket and pants. Casual image expressed a relaxed feeling with windbreaker jacket, shirts, jumper, vest and pants made of cotton, mesh knit and denim. Active image emphasized functionality by brightly colored windbreaker jackets, down jacket and pants. Ethnic image expressed an exotic mood with windbreaker jackets with stylized prints, with jumper, down jacket and pants. Military image showed a strong masculine feeling with jackets adorned with epaulettes, khaki colors and camouflage prints, with jumper, T-shirts, vest, shorts and pants. Avantgarde image exuded an experimental and unique feeling with jackets made of various colors and materials, such as cotton, jersey and glossy materials, with down jacket and jersey pants.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.4
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• pp.840-847
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• 2005

This study was written in order to help understanding of visible diagnosis of energy and color(기색). Visible diagnosis of energy and color is a very important factor of diagnosis and a necessary step of visible diagnosis. As human's body is under the control of spirit(신) and spirit(신) is stored by five viscera(오장), so spirit expresses the change of five viscera and is reflected by energy and color(기색). Strictly speaking, energy and color(기색) is not divided into each other. But, we can say that glittering glossy part belongs to energy(기) and blue, red, yellow, white and black part belongs to color(색). Various changes of energy and color(기색) observe the rules of yin-yang(음양). If we consider the interior and exterior(내외), top and bottom(상하), right and left(좌우), rise and fall(부침), clearness and muddiness(청탁), weak and severe(미심), spread and gather(산박), gloss and dness(택요) etc. we can decide the yin and yang(음양), inside and outside(표리), coldness and heatness(한열), truth and false(허보), life and death(생사) and prognosis. One man's own color is determined by the five human type(오형인), There are very various points of changing colors. As divided into principal groups, there are three main groups, that is, sky(천), earth(지) and man(인). A season(사시), day and night(주야) and cloud and clear(음청) belong to the factor of sky(천), a direction and configuration of the ground(지형) belong 治 the factor of earth(지), and motion and rest(동정), seven emotions(칠정), age and youth(노소), poor and rich(빈부) and high and low(귀천) belong to the factor of man(인).

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.