• The Research Journal of the Costume Culture
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• v.17 no.4
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• pp.616-625
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• 2009

With suffering financial crisis in 1997, Korea's fashion market has grown in the direction that satisfies the reasonable price and diverse consumer's sensitivity and needs. The aim of this study is to examine whether the cutting portion in the waist line is surely necessary for designing the jacket pattern in men's wear, by closely examining the effects of the cutting portion in the waist line on the external appearance and functionality given designing the jacket pattern in men's wear for the standard body type in 20s. The results of the study are as follows. As a result of evaluating the external appearance, when having evaluated by dividing into 14 items such as the whole surface, the side, and the back side, the experimental clothing, which wasn't cut the waist line, obtained the highest mark in 13 items and, the significant difference was indicated in 10 items except 4 items. As a result of evaluating performance, the experimental clothing, which wasn't cut the waist line, obtained the highest mark in 13 items among 25 items in the total. Next, the cutting portion in the waist line obtained the highest mark in 10 items for the experimental clothing with opening in 1.0cm. The next was indicated to be in order of the experimental clothing with 1.5cm and the experimental clothing with 0.5cm. Given seeing the above result, the cutting portion in the waist line given designing the jacket pattern for the standard body type in 20s could be known that the experimental clothing with the most excellent mark in the evaluation of performance was all the experimental clothing with 0.0cm whose waist line wasn't cut.

• Journal of the Ergonomics Society of Korea
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• v.20 no.1
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• pp.15-29
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• 2001

This study was conducted to develop a prototype of adjustable desk and chair for students from elementary to high school. The development process started with identifying the problems of existing adjustable desks and chairs that are currently available in the market. The following fundamental design criteria were established and then applied to develop the prototype. The criterion of minimization of production cost yielding lower the market selling price was the most critically considered in view of the school furniture buyers' price-consciousness. Other design criteria used in this development were designing for stable and solid structure, requiring few motions and no tools to adjust, requiring the use of only one hand to adjust, unrestricting the adjustable interval, providing extra space for foot and knee area, reducing weight to move easily, and requiring not to move around for cleaning up floor. To evaluate the performance of the prototype, the adjustability of prototype was specifically compared with both dimensions suggested by KS G 2010(Korean Standards for desks and chairs for students) and current anthropometric dimension in terms of the flexible range of accommodation. Results of this study illustrate that the prototype developed in this study could be accommodated for the both dimensions. As a concluding mark, appropriate adjustable range for various grades and age groups were presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.62-66
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• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• The Journal of the Korea Contents Association
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• v.13 no.9
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• pp.344-354
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• 2013

The objective of this study is to investigate the effects of FRB's policy rate adjustments on the 10 years Korea Treasury Bond (KTB) market. Our results are summarized as follows. First, it is found that the FRB's policy rate adjustments are statistically significant positive impact on the 10 years KTB yield. Based on projection, the 10bp increases in FRB's policy rate generates 7bp higher in 10 years KTB yield. Second, the result from after the Lehman bankruptcy in '08 is found to be statistically significant, while that of before financial crisis is not. Third, the variable, in which consistent with yield difference between the 10 years UTB(US Treasury Bond) and the 10 years KTB, is found that is statistically significant positive impact in 1% significance level. And also given that Brunner(2000) exhibited that the Federal Fund Rate innovations are found to impact on other economic variables through the impulse response, the 10 years KTB yield is found to respond to innovation in the Federal Fund Rate up to about 12 months.