• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.05a
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• pp.709-710
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• 2010

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.5
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• pp.714-723
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• 2000

The purpose of this study is to develop functional and sensible brassiere for middle-aged women. As a methodology, engineering design process, especially, QFD(Quality Function Deployment) was adopted to translate consumer's needs into product design parameters. Wearing tests of commercial brassiere were performed for the development o subjective measurement scale. The environmental condition was controlled at 28$\pm$1$^{\circ}C$, 65$\pm$3%RH. As results, subjective measurement scale and dimension for the evaluation of sensible brassiere were extracted from factor analysis. Four factors were fitting, aesthetic property, pressure sensation, displacement of brassiere due to movement. Regression equations with the subjective evaluation descriptors were developed for the prediction of wearing comfort of brassiere. (R2=.82) The most critical design parameter was wire-related property and second one was stretchability of main material of brassiere. Also, wearing comfort of brassiere was affected by the interaction of initial stretchability of wing and support of strap.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.363.2-363.2
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• 2016

Stretchable strain sensors are becoming essential in diverse future applications, such as human motion detection, soft robotics, and various biomedical devices. One of the well-known approaches for fabricating stretchable strain sensors is to embed conductive nanomaterials such as metal nanowires/nanoparticles, graphene, conducting polymer and carbon nanotubes (CNTs) within an elastomeric substrate. Among various conducting nanomaterials, CNTs have been considered as important and promising candidate materials for stretchable strain sensors owing to their high electrical conductivity and excellent mechanical properties. In the past decades, CNT-based strain sensors with high stretchability or sensitivity have been developed. However, CNT-based strain sensors which show both high stretchability and sensitivity have not been reported. Herein, highly stretchable and sensitive strain sensors were fabricated by integrating single-walled carbon nanotubes (SWNTs) and nylon textiles via vacuum-assisted spray-layer-by-layer process. Our strain sensors had high sensitivity with 100 % tensile strain (gauge factor ~ 100). Cyclic tests confirmed that our strain sensors showed very robust and reliable characteristic. Moreover, our SWNTs-based strain sensors were easily and successfully integrated on human finger and knee to detect bending and walking motion. Our approach presented here might be route to preparing highly stretchable and sensitive strain sensors with providing new opportunity to realize practical wearable devices.

• Journal of the Microelectronics and Packaging Society
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• v.25 no.4
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• pp.25-34
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• 2018

In this paper, we review the latest technical progress and commercialization of stretchable interconnectors, stretchable strain sensors, and stretchable substrates for stretchable electronics. The development of stretchable electronics can pave a way for new applications such as wearable devices, bio-integrated devices, healthcare and monitoring, and soft robotics. The essential components of stretchable electronic devices are stretchable interconnector and stretchable substrate. Stretchable interconnector should have high stretchability and high electrical conductivity as well as stability under severe mechanical deformation. Therefore several nanocomposite-based materials using CNT, graphene, nanowire, and metal flake have been developed. Geometric engineering such as wavy, serpentine, buckled and mesh structure has been well developed. Stretchable substrate should also pose high stretchability and compatibility with stretchable sensing or interconnecting material. We summarize the recent research results of new materials for stretchable interconnector and substrate as well as strain sensors. The Important challenges in development of the stretchable interconnector and substrate are also briefly discussed.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2002.11a
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• pp.83-98
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• 2002

The old testament of the Bible has written the milk and curd. God said, I will ive you to how the milk and honey. The present study was designed to examine the effects of different homogenization pressure, homogenization temperature and $\beta$-cyclodextrin concentration on cholesterol removal rate of cheese, and to optimize the factors of cheese manufacture Process. In addition, the characteristics from cholesterol removed cheese and control are compared in the rheological and ensory analysis. The optimized process condition for cholesterol removal was for homogenization pressure, 74$^{\circ}C$ for homogenization temperature and 2% for $\beta$-cyclodextrin concentration, it showed 875% of the highest cholesterol removal rate in milk. Therefore, manufacture conditions of cholesterol removed cheese were chosen 74$^{\circ}C$ for homogenization temperature, for homogenization pressure, and I or 2% for $\beta$-cyclodextrin concentration. Cholesterol removed cheese and control were compared with yield, cholesterol removal, meltability, stretchability, textural properties and sensory analysis. Cholesterol content of control cheese containing 23.8% milk fat was cheese made from milk treated with 2% $\beta$-cyclodextrin and homogenization pressure was cholesterol removal. Yield of cholesterol removed cheese. As the homogenization pressure increased, oiling off reduced with showed better surface appearance. Stretchability of cholesterol removed cheese was lower 5~10cm than over 30cm of control. Meltability of cholesterol removed cheese also was lower than control. The hardness, gumminess, chewiness reduced to respectively. In the result of sensory analysis, treatment of homogenization for cholesterol removed cheese improved appearance and flavor, however texture fell. In addition, the resent result of the study indicated that about 75% of cholesterol in cheese could be removed, and the possibility of development of cholesterol removed cheese was observed. We have hope to research manufacture cheese global wide.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.177-186
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• 2007

The purposes of this study were to investigate consumer's needs for golf wear and to suggest a direction of product development and planning, based on the analysis of golfer's needs. The subjects used for the research were 150 male and female golfers who were in golf practice fields. The data were analyzed by frequency analysis, factor analysis, ANOVA, t-test and Duncan test. In summary, the results of this study were as followers; Dimensions of consumer's needs for golf wear were extracted from factor analysis as following properties; fashion/design property, textile property, hygiene property, body-shaped property. The most important consumer's need for golf wear was "wearing comfort" and second one was "moisture absorbency" Respondents evaluated that wearing comfort, stretchability, tactile, size of golf wear were very important but price, pilling, shrinkage or color-fading after laundry of golf wear were relatively less important. The evaluation of consumer's needs for golf wear according to demographic information had significant difference. The female golfers were found to consider that fiber characteristics, easy-to-laundry, wrinkle resistance, stretchability, sewing quality were relatively more important, when compared with the male golfers. Also, There were significant differences on the evaluation of consumer's needs for golf wear on fiber characteristics, stretchability, brand name between age groups.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.907-913
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• 2011

Low-fat and full-fat Mozzarella cheeses were manufactured using ultraflterated-concentrated cow milk with a bacterial cell count of 100, 000 CFU/mL to study the properties of browning, oiling-off, stretchability, and meltability of the cheeses during 3 mon of refrigerated storage. The properties of browning, oiling-off, and stretchability of UF-Mozzarella cheese were affected by fat content, addition of starter and rennet (add 50, 65, and 80% compared with the control, respectively), and baking temperature (280, 300, and $320^{\circ}C$) (p<0.05). The browning and oiling-off scores increased with an increase in baking temperature and lengthen of storage time, but some undesirable results also occurred. The stretchability score improved with an increase in baking temperature, but the gradient decreased with the length of storage time (p<0.05). The meltability score was affected by fat content, concentration factor, and storage period (p<0.05). The result of this study demonstrated the applicability of UF-milk in making Mozzarella cheese with high quality and good palatability.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 1994.06a
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• pp.11-23
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• 1994

Formability of sheet metals can be evaluated using tensile testing. Easily measured tensile properties such as yield strength, tensile strength, elongation, strain hardening exponent, strain rate sensitivity and plastic strain ratio are important parameters to evaluated the sheet formability. This paper briefly explains how these properties are related to deep drawability and stretchability. The plastic anisotropy of sheet metals is usually attributed to the crystallographic texture. However dislocation distribution may influence the anisotropy.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2011.06a
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• pp.161-162
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• 2011

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.587-592
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• 2004

This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.