• Fashion & Textile Research Journal
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• v.6 no.2
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• pp.163-168
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• 2004

The domestic textile industry is currently making an active effort to present high value-added materials that can respond immediately to the wants and needs of consumers sensitive to the of originality of design and emotionally appealing fashion materials. This paper attempted to present the creative development of materials in the contemporary clothing culture in which consumers' needs are individualized and differentiated and the cycle of life in fashion materials is getting shorter. To be specific, the paper presented the texture of peculiar expression to diverse cotton materials using the Woolsmok technique in the processing of felt. The chosen Merino wool was felted to 8 kinds of cotton with different density and structure. The touch, texture, visibility and complex susceptibilities of new materials were presented as different materials of cotton and wool were transformed into one material. In felting cotton fiber through wool, the transformation of diverse textures was presented and compared in the method using the washing machine in an attempt to enhance the efficiency of the traditional craft technique and work. This study proposed the possibility of placing the new material made up of cotton and wool beyond the range of functionality of each simple material, activating it as the peculiar material and expanding it to the range of its use as fashion material in the clothing industry. It is expected that this material will become competitive material at home and abroad by being activated as the clothing material of artistry, workability and marketability that can satisfy the tastes of consumers who call for high quality and diversification.

• Korean Journal of Pharmacognosy
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• v.38 no.4
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• pp.403-408
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• 2007

xBrassicoraphanus is an intergenic breed crossed between Brassica campetris L. ssp. pekinensis and Raphanus sativus L. that have been daily consumed. xBrassicoraphanus was known to have good tastes and biological activities. Nevertheless, its constituetnts were not elucidated yet. Thus, in the present study, to indirectly evaluate the biological activity of xBrassicoraphanus, 12 compounds were isolated from leaves and roots of xBrassicoraphanus. On the basis of spectroscopic evidences, the structures of these compounds isolated from leaves of xBrassicoraphanus. were identified as ${\beta}-sitosterol$, indole-3-acetonitrile, ferulic acid, methyl ferulate, linolenic acid methyl ester, linolenic acid and coniferyl alcohol, while the chemical structures of compounds isolated from the roots of were xBrassicoraphanus were characterized as ${\beta}-sitosterol$, indole-3-acetonitrile, ferulic acid, methyl ferulate, linolenic acid methyl ester, 1-methoxyindole-3-acetonitrile, goitrin, 4-hydroxycinnamyl alcohol, coniferyl alcohol, palmitic acid and daucosterol. These can be classified as three steroids, two indole cyanides, two cinnamic acid derivatives, one cinnamyl alcohol derivative, three fatty acid derivatives one isothiocyanate. These results suggest that the compounds isolated from xBrassicoraphanus were almost identical with known components of Brassica campetris L. ssp pekinensis or Raphanus sativus L. However, it is necessary to investigate more about the difference of amounts of constituents according to harvest time and variant species amounts.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.28-32
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• 1979

Experiments were carried out for finding out a reasonable background of inferior processing quality of Korean citrus fruits of unshiu varieties. The results obtained were as follows. 1. It is considered that the essence of fruit tastes were sweetness and acidity. Their contents were $9.0-10.0^{\circ}Bx$ and 5.3-6.6% (as citric acid) respectively. These indicates that Korean native citrus fruits were inferior in quality. 2. The hesperidin contents were 58mg% in early ripe unshiu varieties, but were low comparatively as 45mg% in late varieties. 3. The portions of fruit peel were high as 25% in Im and Sukcheon unshiu. Therefore these varieties are favorable for long-time storage. The juice extraction rate were 50% on the average with not much difference between varieties. 4. Specific gravity of the extracted juice were 1.040. Vit. C and hesperidin contents of the juice were $25{\sim}30mg%$ on the average in all varieties.

• Journal of Dairy Science and Biotechnology
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• v.24 no.1
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• pp.53-63
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• 2006

Nano and micro capsulation (NM capsulation) involve the incorporation for nanofood materials, enzymes, cells or other materials in small capsules. Since Kim D. M. (2001) showed that a new type of food called firstly the name of nanofood, which means nanotechnology for food, and the encapsulated materials can be protected from moisture, heat or other extreme conditions, thus enhancing their stability and maintaining viability applications for this nanofood technique have increased in the food. NM capsules for nanofood is also utilized to mask odours or tastes. Various techniques are employed to form the capsules, including spray drying, spray chilling or spray cooling, extrusion coating, fluidized bed coating, liposome entrapment, coacervation, inclusion complexation, centrifugal extrusion and rotational suspension separation. Each of these techniques is discussed in this review. A wide variety of nanofood is NM capsulated - flavouring agents, acids, bases, artificial sweeteners, colourants, preservatives, leavening agents, antioxidants, agents with undesirable flavours, odours and nutrients, among others. The use of NM capsulation for sweeteners such as aspartame and flavors in chewing gum is well known. Fats, starches, dextrins, alginates, protein and lipid materials can be employed as encapsulating materials. Various methods exist to release the ingredients from the capsules. Release can be site-specific, stage-specific or signaled by changes in pH, temperature, irradiation or osmotic shock. NM capsulation for the nanofood, the most common method is by solvent-activated release. The addition of water to dry beverages or cake mixes is an example. Liposomes have been applied in cheese-making, and its use in the preparation of nanofood emulsions such as spreads, margarine and mayonnaise is a developing area. Most recent developments include the NM capsulation for nanofood in the areas of controlled release, carrier materials, preparation methods and sweetener immobilization. New markets are being developed and current research is underway to reduce the high production costs and lack of food-grade materials.

• Archives of design research
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• v.18 no.1 s.59
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• pp.195-204
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• 2005

Due to the of evolution of digital technology, trends are moving toward personalization and customization in design (art), media, science. Existing mass media has been broadcasting to the general public due to technical and economic limitation and art works also communicate one-sidedly with spectators in the gallery or stage. But nowaday, it is possible for spectators to participate directly. We can make different products depending on the tastes of individuals who demand media or art. The essence of technology which makes it possible is 'interactive technology'. A goal of this research is to find out the true nature of the interactive design in multimedia contents and find the course of interactive communication design research. In this paper, we pass through two stages to solve this kind of problem. At first, we studied the concept of multimedia contents from the aspect of information revolution. Next, we decided our research topic to be 'visual reacting with audio' and made audio-visual art work as graphic designers. Through this research we can find the possibility to promote 'communication' in a broad sense, with appropriate interactive design.

• Archives of design research
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• v.18 no.2 s.60
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• pp.123-132
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• 2005

In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of a product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Conclusively, this study aimed at providing materials for developing product design by presenting an esthetic guideline and to put these materials to practical use. The study also investigated other considered elements classified by manufactures and the importance of esthetic factors and its influence on consumer tastes.

• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.358-370
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• 2017

This thesis discusses the emerging system of value and structure of feeling in today's Chinese society through analyzing Chinese main theme TV series. The 2000s' Chinese main theme TV series represents Chinese's anger and nervousness into the structure of narrative, and they try to form a bond of sympathy with the audience by various characters which represent the common people. Main characters are no longer revolutionists who internalize ideas of socialism and collectivism, but they put emphasis on individuals' thoughts, tastes, and values, and freely express them. Individualism, which was negatively represented and excluded in main theme TV series before 2000s, are compromised and included in today's Chinese dramas. Even though dramas represent the superiority of communism, individuals' choice of various value and faith is positively and flexibly considered. There is a new phenomenon where female figures are no longer passive and dependent, but they are portrayed with given with unique roles and status. Although main theme TV series are directed under the state and government's supervision, they exist in the relation where market, state, drama text, and audience interact.

• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.116-124
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• 2013

This study aims to develop colored gemstone products based on the analysis of color preference. Colored gem stones were classified by their colors using Munsell's ten basic colors and the color preference of women consumers in their twenties was analyzed, in consideration of trend analysis and design image description analysis, which led to the direction of product development. The analysis of color preference seems to suggest that consumers preferred blue quartz, cahnite, spessartite garnet, the colors of which are rather less known to ordinary consumers, to the other more common kinds of gem stones. Through the analysis of the trends and adjectives to describe preferable design images, the current study has made it possible to explore the designs for the future development of colored jewelry products, which would satisfy the consumption value and individual tastes of the consumers. It is expected that the current study may contribute to the jewelry industries and designers as a basic data for developing colored gem stone products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.429-435
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• 2018

Space plays a very important role in the human residential environment. Space is where the direct experience of life and expansion of that experience are made out of simple residential space. In particular, kitchen space is where the importance of the living space is perceived and is becoming an everyday part of life through television programs. Thereby, kitchen space is where the culture of everyday life plays a role in communication based on the very important production and function of television culture. The kitchen is where various experiences emerge. It is a space where the phenomena of communicating through cooking, experiencing tastes, and communicating with family members is realized. The purpose of this study is to analyze the relationship between communication and production in the kitchen through analysis of "Yune Restaurant 1" on tvN channel. The results of this study show that the human kitchen space leads to expansion of various experiences in the process of various cultural discounts.

• Journal of the Korean Institute of Landscape Architecture
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• v.35 no.3
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• pp.1-12
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• 2007

This study aims to examine the existing conditions of elderly housing facilities and to understand the characteristics and types of outdoor living environments utilized by the elderly. To achieve this, this study relied on two methods: a descriptive method of researching publications and related scholastic writings, and an empirical study that included a survey of present conditions and interviews with the elderly and their nursing care providers. Additionally, evaluation of usage patterns and physical traces were carried out in twelve cases. First, the study showed that all of the facilities, which are fixed in particular areas, had difficulty providing spatial diversity that met the needs of residences. This means that these areas lack flexibility. Activity programs were, however, carried out in a lively manner in well-equipped spaces. Second, an evaluation of outdoor living environments showed that basic facilities were more than adequate, in general. Consideration of resident's physical strength and taste, however, was evaluated as low, indicating that facilities and spaces should be considered to reflect the ages, physical capacity, diverse tastes and hobbies of the elderly, as well. Third, examining the usage patterns of outdoor living activities of residents, the purposes of using outdoor spaces of elderly housing facilities were mainly 'to take a walk' and 'to engage in simple physical exercise' and the walkway, simple sports facilities, and building entrances were highly utilized. The importance of outdoor living environments values was a mean of 4.07 and satisfaction was 4.17. This indicates that residents thought that outdoor living environments are very important and currently satisfied with them.