• Journal of Fashion Business
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• v.16 no.3
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• pp.63-77
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• 2012

This study action drama TV drama 'Ya-ha'(夜叉) the actual work practices of the pre-consultation stage through the Writers, Producer, Art directors and in consultation with the opinion of the character set the record of the contents and character changes over time in accordance with characters makeup the design elements were analyzed. The methods of study was used local and abroad related books, studies, publications and cases and the subjects were limited to be four male make up characters in drama 'Ya-cha'. As a result, TV action drama 'Ya-cha' make up design elements and representation techniques were classified as description of skin tone, wound, the shape of eyebrows, hair type, shape of beard and materials and carried out an important role in the character representation. First, presentation techniques changed skin tones depending on character and position and described wound shape as expression technique and materials were analyzed. Second, the shape of eyebrows was based on the physiognomy of the form. And hair type changed volume, thickness, length and texture depending on character. Third, shape of beard is expressed different kinds of volume, thickness, length and texture depending on character. There fore, that systematization of the make-up design elements is useful to express stable characters and make drama for make up in various image genres.

• Journal of Digital Contents Society
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• v.9 no.4
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• pp.751-758
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• 2008

The purpose of this study is to implement 3D Face Model, which resembles a user, using 3D Graphic techniques. The implemented 3D Face model is used to further study and implement 3D Facial Aesthetic Surgery System, that can be used to increase the satisfaction rate of patient by comparing before and after facial aesthetic surgery. For designing and implementing 3D Facial Aesthetic Surgery System, 3D Modeling, Texture Mapping for skin, Database system for facial data are studied and implemented independently. The Detailed Adjustment System is, also, implemented for reflecting the minute description of face. The implemented 3D Facial Aesthetic Surgery System for this paper shows more accuacy, convenience, and satisfaction in compare with the existing system.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.124-134
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• 2002

The sweetpotato, Ipomoea batatas L. (Lam.), is one of the important summer upland crops in Korea and has been used as human food, industrial yaw material and vegetable. Sweetpotato has been consumed for human foods such as boiled, roasted, fried or salad etc. It should be developed for higher quality as a snack or health food, primarily through improving the eating and marketing qualities as well as nutritional value. Its quality after cooking or processing is a complex one combining the aroma, taste, texture and fiber content. The other important qualities for consumers are root shape, size, skin color, flesh color, insect and disease resistance, nutritional components and safety from phytoalexins(toxic stress metabolites) etc. Korean people generally prefer to red skin color, round or elliptic shape and dry texture, yellow flesh color of sweetpotato which is high in starch content including vitamins and nutrients. The almost factors of quality components of sweetpotato are genetically controlled by breeder, but postharvest handlings and marketing management for making high quality goods should be done thoroughly according to the quality evaluation criteria of sweetpotato from the moment of harvest until shipping them to the market by farmers and the other users. This paper describes current status and prospects of the quality evaluations and researches in sweetpotato roots in Korea.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Korean Journal of Poultry Science
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• v.43 no.2
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• pp.105-109
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• 2016

This study aimed to investigate the effect of chicken skin on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nugget. Chicken nugget samples were prepared by adding the following amount chicken skin 0% (control), 5%, 10% and 15%. The moisture and protein contents of the samples decreased with an increase chicken skin levels. And frying yield, redness, yellowness, Hardness, gumminess and chewiness of samples decreased with increasing chicken skin levels. On the other hand, the fat contents and lighteness of sample increased with an increase chicken skin levels. Futhermore, juiciness and overall acceptability increased with an increasing chicken skin levels. Therefore, usages of chicken skin 10% can improve quality properties of chicken nugget.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.742-748
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• 1988

The macro-and microstructure of Chinese cabbage used for Korean Kimchi preparation were examined and the texture characteristics of raw cabbage leaf and salted or blanched leaves were evaluated by cutting test. The length and thickness of leaf stalk increased with the order of pyllotaxis, but the thinning effect of outermost leaves was observed. The microstructure of cut-profile of stalk showed densely compacted vascular systems aligned in the center of stalk and the outer space was filled with large parenchima cells. Due to this structure, characteristic cutting curves were obtained by cutting test, composing three peaks of cutting for inner surface skin, center vascular system and outer surface skin. Salting and blanching increased the cutting force mainly due to the increase of Gutted cell wall number caused by the structure collapse.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.3
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• pp.247-254
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• 2017

Optical Coherence Tomography (OCT) is a non-invasive imaging method that utilizes the optical scattering and interference for visualizing the surface as well as cross-sectional structures of tissue. OCT has been used for diagnosing diseases in early stage in various medical fields, but an application in cosmetics is still at early stage. In this study, OCT was adopted to evaluate skin texture and wrinkle. Results showed similar patterns of evaluation with PRIMOS in the assessment using replica. In addition, OCT produced smaller errors at different angles compared to the PRIMOS in the assessment using 3-dimensional models of wrinkles. The resolution of the image was also high enough to differentiate the images of before and after the application of makeup products. Possible use of OCT in the evaluation of fine wrinkle assessment was studied in this research. Further development of methods is necessary to provide more evidences of the effectiveness.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.45-52
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• 2014

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.

• Journal of Biomedical Engineering Research
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• v.34 no.4
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• pp.170-176
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• 2013

Lymphedema is a phenomenon in which fluid is accumulated inside tissues due to the damaged lymphatic systems. Lymphedema can cause complications such as lymphangitis, infection, changes in skin texture, fibrosis, and lymphangiosarcoma. In this study, a lymphedema screening system based on the elasticity of the skin is proposed to easily quantify lymphedema. The developed probe consists of touch sensors, a load cell and hall-effect sensors to measure the indentation force on the skin and the return time of the skin. The developed system can be used to estimate the change in the elasticity of the skin to quantify lymphedema. The system was tested with a thyroid phantom and gelatin phantoms of different concentrations and the resulting force and the time were recorded. It was found that the increase in the elasticity leads to a higher indentation force and shorter return time. This shows that the developed system can monitor the change in the skin elasticity by measuring the return time and the indentation force. The feasibility of the system in clinical applications will be evaluated in the future study.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.370-378
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• 2003

MFD (Make up Film Deterioration) is a gradual deterioration of applied make up and is a common problem experienced by most foundation users. Our investigation revealed that for 64% of all make up users MFD is their greatest consern is using foundations. Known that the primary cause of MFD is sebum secretion. We observed that the length of time prior to onset of MFD in people who produce high level of sebum varies significantly from person to person. This suggests that other factors besides quantity of sebum production can affect MFD. Control over this factor would, we believe, be key to developing longer-lasting makeups. We studied the relationship between MFD and skin surface conditions. Our study revealed that furrows on the skin surface affect MFD significantly. Sebum reaches the skin surface from sebaceous glands and flows along furrow on the skin. If there are many deep furrows, it takes longer for sebum to overflow. But if the furrows are few or shallow, sebum quickly overflows and spreads over the skin surface where it can degrade the make up film. Therefore even when the volume of sebum produced is the same, the rate of MFD will be different depending on the number and shape of the furrows. A longer-lasting foundation could be produced by matching personal skin condition, but this would be very difficult because individual variations in texture are very large. Therefore we approached the problem by attempting to impose sebum resistance in under make up and foundation. We have developed two new materials and make up products based on our theory. A new fluoroalkyl acrylate-methacrylates copolymer designed for incorporation in under make up is extremely sebum resistant and sweat proof. Another new acrylate polymer designed for inclusion in foundation absorbs sebum and changes to a solid. Usage tests confirm it is possible to reduce MFD by using under make up and foundation which incorporate our new materials to cover where skin furrows are few or shallow