• Archives of design research
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• v.18 no.1 s.59
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• pp.167-174
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• 2005

This study is to objectively support the emotional and intuitional decision making of the designer by means of developing the supporting models and tools of color coordination. Based on the color grouping system and representative vocabularies suggested in the precedent 'Study on the Grouping System of Fabric Color,' this study suggested the manufacture of the supporting model of color coordination that could be used practically through the design of coloring group. The results of this study can be summarized as below. Firstly, 687 colors in total have been collected from the four world famous collections, the street fashion of 2002 F/W 2003 S/S Season and the representative brands in each group for five years from 1999 to 2003 in order to single out the basic colors for the purpose of composing the color groups. Secondly, 687 collected colors have been grouped into 144 colors in total through the three-step process for the extraction of coloring groups. Thirdly, the final extracted colors have been divided into , , , group by the grouping system specified in the precedent study and the said four large groups have been again subdivided into 12 small groups. Fourthly, the suggested colors in each group have established a color coordination system by introducing the concept of the crossover coordination that could be matched with other groups as well as the coordination within the group. Fifthly, we have dyed 144 colors in total that have consisted of the coloring system of four representative groups (twelve subgroups) in each methodical tone as in the above in cotton yarn, one of the representative materials in fabric fashion design industry. Besides, we have specified the symbol of the Pantone Color Book and CMYK values in each color that has consisted of the system considering the industrial characteristics of fashion as a global business and the compatibility with the related design industry. Sixthly, we have packed the completed yam made of fabrics in the designed container for the easy use of cross-coordination and have completed a color coordination system that could be easily utilized for the fashion-related working-level staffs.

• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.571-580
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• 2011

The purpose of this study was to evaluate the effects of secondary task such as sending text message (STM) and searching navigation (SN) using the variable indicating control of vehicle ((Medial-Lateral Coefficient of Variation, MLCV), (Anterior-Posterior Coefficient of Variation, APCV)) and motion signal (Jerk-Cost function, JC). Participants included 50s taxi drivers; 14 males and 14 females. Participants were instructed to keep a certain distance (30m) from the car ahead with constant speed (80km/hr or 100km/hr). Experiement consisted of driving alone for 1minute and driving with secondary task for 1minute. Both MLCV and APCV were significantly increased during Driving + Sending Text Message(STM) and Driving + Searching Navigation(SN) than Driving only. Also, JC was increased during Driving + STM and Driving + SN than Driving only. In this study, we found that even in the experts group who are taxi driver and have 25 years driving experience, the smoothness of motion is decreased and the control of vehicle is disturbed when they were performing secondary tasks like sending text message or searching navigation.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.194-201
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• 2012

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.

• 대한공업교육학회지
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• v.42 no.2
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• pp.67-88
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• 2017

The purpose of this research was educational needs of experts for revitalizing youth entrepreneurship education and creating effective conditions for such education. The subjects of the survey were chosen 100 teachers who had participated in entrepreneurship-related professional training for teachers were selected and surveyed. A total of 100 questionnaires were collected, of which 92 (92.00%) were used for the analysis. Eight were excluded as they were not properly answered. As for the used survey tool, a total of 8 areas and 30 items were derived from the review of the literature, and the validity of the contents was examined through expert meetings. The data were analyzed using the SPSS (ver. 20.0) statistical program. The analysis was conducted in terms of the required competency level, perceived competency level and educational needs. As for the used analytical methods, first, the averages of the required competency level and perceived competency level were calculated and the education needs were calculated using Borich's formula, and then the averages were compared through paired t-test. The results turned out to be statistically significant (p<.000). The details are as follows: As a result of the calculation of the educational needs the educational needs in all areas turned out to be very high with the average being 4.94 points, which indicates that the teachers strongly feel the need for educational strengthening in relation to entrepreneurship. These results show that all the educational conditions such as entrepreneurship-related curriculum, teacher professionalism, educational environment, educational support and the perception among school community members are insufficient in the current school settings. For the improvement of the current status, the education conditions in the following areas should be improved: the cooperation from school community members including principals, teacher support such as an exclusive responsibility teacher system, the development of an entrepreneurship curriculum, the securing of teacher professionalism through the implementation of the curriculum, teacher training support for the enhancement of their professionalism and the provision of educational environment and facilities. For enhancing the perception of parents and society regarding entrepreneurship, it is necessary to establish the precise concept of entrepreneurship and promote it based on such work.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.79-86
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• 2014

In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.673-679
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• 2015

In vitro antioxidant activities and neuronal cell protective effects of the ethyl acetate fraction of a new green extract (Brassica oleracea var. botytis aut italiana) against $H_2O_2$-induced oxidative stress were investigated, and its industrial feasibility was evaluated. The extract showed the highest contents of total phenolic compounds among other extracts as well as a 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and malondialdehyde (MDA) inhibitory effect. This extract not only decreased the intracellular reactive oxygen (ROS) level but also protected the neuronal cells against $H_2O_2$-induced oxidative stress. On analysis using gas chromatograph-mass spectrometry, the following phenolic compounds were identified: quinic acid, ferulic acid, and caffeic acid. Collectively, these results suggest that this new green extract could contain functional substances that would help prevent the risk of neurodegenerative disease.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.207-213
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• 1998

On the basis of the previous study[1], miscibility were investigated and intermolecular interaction strength for the miscibility were relatively compared for the blends poly{2,2-(m-phenylene)-5,5'-bibenzimidazole}(PBI) with two aromatic polyimides (PIs) synthesized by another dianhydride. Aromatic PAAs were prepared by the reaction of condensation of two diamines, 4,4'-methylene dianiline(4,4'-MDA) and 4,4'-oxydianiline(4,4'-ODA) with 3,3',4,4'-diphenylsulfone tetracarboxylic dianhydride(DSDA) using DMAc, and then converted into PIs after curing. PBI/PAA blends were prepared by solution blending. Cast films or precipitated powders of the PBI/PAA blends were cared at a high temperature to transform into PBI/PIs blends. Miscibility and specific intermolecular interaction for miscibility in the blends were investigated, and compared with previous polyimide structures of PBI/PIs blends [1]. Two blends, PBI/DSDA+4,4'-MDA(Blend-V) and PBI/DSDA+4,4'-ODA(Blend-VI), were found miscible : the evidences were optically clear films, synergistic single composition dependent $T_g{\prime}s$, and frequency shifts of N-H stretching band as much as $39{\sim}40cm^{-1}$, and of C=O stretching band near 1730 and $1780cm^{-1}$, 5~6 and $3{\sim}4cm^{-1}$, respectively. The specific intermolecular interactions existing between PBI and PIs were relatively analyzed with the area(A) formed between the $T_g{\prime}s$ of the measured and that of the calculated by the Fox equation at all compositions, the ${\kappa}$ values in Gordon-Taylor equation obtained from the measured $T_g{\prime}s$, and differences of the frequency shifts in the functional N-H and carbonyl stretching band. From the results, the area(A) and the ${\kappa}$ values for Blend-V and VI were smaller than those for Blend-III and IV used in previous study[1]. Differences of the frequency shifts in the functional groups(N-H and C=O) also showed similar tendency. Thus, specific intermolecular interaction strength in terms of hydrogen bonding of PBI/PI blends is dependent upon chemical structures of PIs, that is, PIs it seems that $SO_2$ group in dianhydride(DSDA) has weaker hydrogen bond strength than those of C=O in BTDA. In other words, it implies that the former occupied bulk space than the latter due to the sterric effect.

• Cartoon and Animation Studies
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• s.51
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• pp.361-390
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• 2018

Users of KakaoTalk emoticons use Kakao Talk emoticons as means of communicating their emotions in virtual space. Emotional state is represented by design element (auxiliary, color, form, motion) and storytelling element contained in emoticons. The purpose of this study is to investigate the factors of the storytelling and design elements of kakaoTalk emoticons and how they prefer the kakaoTalk emoticons as emotional expression means. In terms of storytelling, crocodiles, peaches, dogs, ducks, lions, moles, and rabbits were made up of ordinary fruits and animals. Most of the emoticons are composed of stories with unique personality, and each story has a complex one by one, which makes it easy for users to approach and use them. In terms of design, I used various auxiliary elements (flame, sweat, tears, runny nose, angry eyes, etc.) to express angry, sincere, nervous, begging, joy, and sadness. The color elements consisted of most of the warm color series with the unique colors (green, red, yellow, pink, white, black, brown, etc.) of emoticon characters regardless of feelings of joy, anger, sadness, pleasure. The form factor is composed of a round shape when expressing factors such as joy and sadness. On the other hand, when FRODO and NEO express sadness and anger, they represent the shape of a rectangle. The motion elements are horizontal, vertical, and oblique expressions of APPEACH, NEO, TUBE, and JAY-G, expressing emotional expressions of sadness, anger, and pleasure. APEACH, TUBE, MUZI & / Shows the dynamic impression of the oblique and the radiation / back / forward / rotation. The anger of TUBE and FRODO shows horizontal / vertical / diagonal and radial motion. As a result of this study, storytelling is structured in accordance with each emoticon character. In terms of design, auxiliary elements such as flame, sweat, and tears are represented by images. The color elements used the unique colors of the character series regardless of the difference of emotion. The form factor represented various movements for each emotion expression. These findings will contribute to the development of communication, emotional design and industrial aspects. Despite the significance of the above paper, I would like to point out that the analysis framework of the storytelling and the semiotic analysis of the supplementary elements are not considered as limitations of the study.

• Microbiology and Biotechnology Letters
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• v.46 no.3
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• pp.253-260
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• 2018

Beneficial microorganisms are widely used in the forestry, livestock, and, in particular, agricultural sectors to control soilborne diseases and promote plant growth. However, the industrial utilization of these microorganisms is very limited, mainly due to uncertainty concerning their ability to colonize and persist in soil. In this study, the survival of beneficial microorganisms in field soil microcosms was investigated for 13 days using quantitative PCR with B. subtilis group-specific primers. Bacterial community dynamics of the treated soils were analyzed using 16S ribosomal RNA (rRNA) gene amplicon sequencing on the Illumina MiSeq platform. The average 16S rRNA gene copy number per g dry soil of Bacillus spp. was $4.37{\times}10^6$ after treatment, which was 1,000 times higher than that of the control. The gene copy number was generally maintained for a week and was reduced thereafter, but remained 100 times higher than that of the control. Bacterial community analysis indicated that Acidobacteria ($26.3{\pm}0.9%$), Proteobacteria ($24.2{\pm}0.5%$), Chloroflexi ($11.1{\pm}0.4%$), and Actinobacteria ($9.7{\pm}2.5%$) were abundant phyla in both treated and non-treated soils. In the treated soils, the relative abundance of Actinobacteria was lower, whereas those of Bacteroidetes and Firmicutes were higher compared to the control. Differences in total relative abundances of operational taxonomic units belonging to several genera were observed between the treated and non-treated soils, suggesting that inoculation of soil with the Bacillus strains influenced the relative abundances of certain groups of bacteria and, therefore, the dynamics of resident bacterial communities. These changes in resident soil bacterial communities in response to inoculation of soil with beneficial Bacillus spp. provide important information for the use of beneficial microorganisms in soil for sustainable agriculture.

• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.205-211
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• 2009

This study was carried out to acquire basic data for industrial production of Korean traditional kanjang (soy sauce). Five types of meju, $23{\times}11{\times}12$ ($L{\times}W{\times}H$, cm), $23{\times}11{\times}7$, $15{\times}11{\times}7$, $11{\times}11{\times}6$, $11{\times}11{\times}6$ (made a hole $\varphi$ 1.5 cm) were prepared. The temperature and humidity of meju preparation were $15{\sim}20^{\circ}C$ and 40~50% respectively. The smaller size of meju, the lower free amino acid and non-volatile organic acid content of that. And, two types of meju, conventional method (CM-meju, the temperature and humidity were prepared at $15{\sim}20^{\circ}C$ and 40~50% of relative humidity) and improved method(IM-meju, the temperature and humidity were prepared at $25{\sim}30^{\circ}C$ and 80~90% of relative humidity) for kanjang production were prepared. There was no difference of total nitrogen content and soluble nitrogen content in the size of meju. In total free amino acid content and total free sugar content, IM-meju was the higher than CM-meju. So, the quality of IM-meju was better than that of CM-meju.