• Journal of the korean academy of Pediatric Dentistry
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• v.23 no.2
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• pp.477-488
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• 1996

The purposes of this study were to measure the solubility of the stannous fluoride experimentally, to find a method for improving the solubility of the stannous fluoride, and to observe the effect of longterm storage on the variation of the concentration of fluoride in the stannous fluoride solutions. By adding such materials as antiseptics, dye, flavor, and tastes to solution, the variation of the fluoride concentration was also observed. Ten groups of 0.4% stannous fluoride solutions to which glycerine, sodium chloride, chlorhexidine, dye, flavor, xylitol, and sorbitol were added were prepared. The measurements were carried out by direct calibration. The obtained results were as follows. 1. Effect of adding glycerine as solvent. : The solubility of stannous fluoride increased in the case of adding glycerine. By increasing the glycerine concentration, the fluoride level in stannous fluoride solution also increased. 2. Effect of adding sodium chloride and chlorhexidine. : Comparing to the case of pure water, low fluoride level was measured in case of adding sodium chloride and high fluoride level was measured in case of adding chlorhexidine. 3. Effect of adding erythrosin as dye and banna essence as flavor. : Adding erythrosin and banna essence didn't affect fluoride level. 4. Effect of adding xylitol and sorbitol. : The effects of xylitol and sorbitol were nearly the same as the effect of adding erythrosin and banna essence.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.88-88
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• 2018

Coffee is one of the most popular drinks in the world. Roasting process of coffee bean is one of major steps to make coffee, however, there are few studies which analyzed chemical compounds in intermediate state of roasting coffee beans due to technical limitations to get coffee beans with the same roasting condition. We utilized Stronghold S7 pro roasting machine which guarantees the saming roasting conditions repletively with the aid of precise computer to control heat sources to get 20 steps (every 30 seconds) of roasted coffee beans during roasting process (10 min in total). Along with roasting process, phenolic compounds were decreased, which can be explained that roasting process cause phenolic compounds degradation. Caffeine is almost constant during roasting, reflecting that caffeine is not affected in roasting process. These samples presents that organic acids significantly increase along with the roasting process by HPLC analysis. With additional analysis of coffee beans, such as moisture contents, pH, as well as coffee tastes, our analysis will show detailed process of chemical compounds of coffee beans during roasting process.

• Journal of Digital Convergence
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• v.18 no.3
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• pp.333-339
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• 2020

The lifestyle of the new consumer class of people with diversified social structures and tastes is affecting society as a whole. As of now, emerging lots of complex cultural space with unique sensibility and individuality, this paper is about proposing the branding of a complex cultural space. I selected Sounds Hannam as a cultural complex and conducted in-depth interviews about brand experience and Ethnography. The study found that Sounds Hannam needs sense of hearing and smell because the sensory factors of the Sounds Hannam are concentrated in the visual field, and also, there is a need to create an appropriate communication channel through SNS. The Sounds Hannam had the characteristic factors of sensibility, relaxation and content based on a diversity different from the existing one. Throughout research, it was derived that planning space as a place to inspire people through spatial composition that triggers behavior and creative thinking is the goal of a complex cultural space and at the same time, an effective way to reflect the lifestyle of those in 20s.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.421-431
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• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.420-430
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• 2017

This study investigated the status of Korean food consumption and the need for home meal replacement of Korean food for Chinese and Japanese in order to export Korean food to China and Japan. In total, 78.2% of Chinese and 33.0% of Japanese showed significant differences in their experiences of visiting Korea. The most common place to consume Korean food was a Korean restaurant for Chinese (55.8%), whereas Japanese (44.9%) consumed Korean food at Korean restaurants in Japan. In the purchasing experience of Korean home meal replacement, 59.2% of Chinese and 40.5% of Japanese responded that they had 'purchase experience', and the reason for purchasing was 'delicious' (32.5%) for Chinese and 'convenience' (34.8 %) for Japanese. The place to purchase Korean home meal replacement was large marts in both countries. Most Chinese (92.2%) and Japanese (62.1%) respondents said they were willing to buy Korean home meal replacement. Both Chinese (54.8 %) and Japanese (48.0%) said that 'taste' was the most important factor to consider when developing Korean home meal replacement. The favorite tastes were 'spicy' (35.3%) for Chinese and 'savory' (38.8%) for Japanese. For the taste of Korean home meal replacement, Chinese answered that the product should be developed by maintaining 'Korean traditional taste as it is' (57.7%), whereas Japanese responded 'change according to the taste of Japanese' (65.2%). For the preferred packaging form of home meal replacement, Chinese preferred 'vacuum' package while the Japanese preferred 'frozen'. The results of this study can be used as basic data for domestic food companies to establish marketing strategies to enter the Chinese and Japanese home meal replacement markets.

• The Research Journal of the Costume Culture
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• v.21 no.2
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• pp.195-205
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• 2013

Eco T-shirts have become a part of environmental campaigns following social trends toward eco-friendly designs. With the demand for such designs expected to grow, there has arisen a need for higher product variety. In the past, eco T-shirts were designed to convey messages about the protection of nature through the use of environmentally friendly text or images. However, in order to respond to the preferences and emotional needs of Koreans, designs should cater to their characteristics and tastes. To this end, this study used a Whan-ki Kim-inspired motif to develop an eco-friendly design tailored to Korean perspectives. It is believed that this process can not only result in a distinctive eco T-shirt design, but also make it globally competitive. With regard to research methodology, a total of 41 paintings of Whan-ki Kim were analyzed and classified into four major themes or key values expressed in modern eco-friendly fashion designs: naturalness, indigenousness, harmony between nature and man, and harmony between natural and artificial beauty. Employing a wide range of CAD techniques and varying forms, the themes were developed into 28 T-shirt designs after their forms, tones, and textures were fully explored. This study demonstrates the possibility of designing creative, aesthetic, and high value-added eco T-shirts through motif development. In addition, it successfully integrates Korean paintings in the development of T-shirt designs aimed at communicating environmentally friendly messages.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.167-173
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• 2017

This study suggests the possibility of a product integration of cookware and eco-friendly food culture as a new product, not merely a product for exhibition purpose. In order to, in addition to that, reflect the design produced in this project to be commercialized, it can be considered to make prototype products through a separate production processes including 3D rendering, 3D mock up. After that, various product expansions can be considered through consultation with manufacturers. This study offers the cookware product design, such as steak fans, which can be applied both domestic and international markets; everyone can cook food or grill meats to suit their tastes. It is well suited to the modern food culture with advance functions that can't be found in the existing grill fans, and it can lead the cookware product trends that seeks the originality and innovation with its design which can get across in aspects of emotion and appearance.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.4
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• pp.15-29
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• 2015

Apart from keeping the body pleasant and protecting it from the environment, the purpose of clothing is to express one's sensibility, sense of belonging, status, and aesthetic sense. In the past, hanbok was also used to express status and class with the colors and the types and according to the times, the forms of hanbok has changed. Nowadays, people choose and wear hanbok that suits their tastes or purposes and various types of hanbok that considered pros and cons of it are now disseminated. Given this reality, traditional shrouds that are worn by the dead should also be designed newly to fit the modern trend. This research aims to analyze how people's sensibility preferences change on the traditional shrouds and the modern shrouds that are designed to fit the current trend. To see the change, this research analyzes sensibility preferences by using Semantic Differential Method on 4 modern shrouds that are used in preceding research and 1 traditional shroud. The survey was answered by total of 130 ordinary people in groups of 26 people in 5 groups who reside in Seoul and Kyungkhi province. As the result of the analysis, firstly, people preferred "high quality", "elegant", and "Korean" sensibility words for modern shrouds 1, 2, 3, and 4. Secondly, on traditional shroud, "uncomfortable", "neutral-elegant", "neutral-Korean", and "neutral-quality" that is closer to low quality sensibility words are preferred. Thirdly, "modest" and "extravagant" did not show any statistically significant difference. I hope this research can provide basic data that can be used to understand and comprehend on people's sensibility preference about shroud designs.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.4
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• pp.145-160
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• 2015

The purpose of this study is to develop cultural tourism products of Jeju Free International City, utilizing the images of its blessed natural environment listed on the UNESCO World (Natural) Heritage Site. To do this, the concept of cultural tourism products is defined, and the current situation and features of Jeju cultural tourism products are closely researched and examined, and then through survey study, responded by Jeju residents and tourists, purchasing behaviors, consumer preferences of Jeju tourists, and improvement plans for tourism products are examined in detail. According to the survey, the important elements for cultural tourism products of Jeju are extracted and employed in the development of tourism T-shirts, and the developing process of souvenir shirt designs using the unique images of Jeju are presented. Five textile pattern designs, based on the nature images of Jeju 'gotjawal' forests, are created and employed in 5 souvenir shirt designs, and this led to the development of 10 styles of tourism souvenir shirts. With their trendy design embodying unique images of Jeju, practicality, and functionality, these shirts are not just for tourists visiting Jeju but also for everybody, any age, and anywhere. The suitability and validity of the designs as the cultural tourism products representing Jeju are evaluated by consumer preference survey. Through this study, the infinite possibility of developing cultural tourism products utilizing unique natural environments of Jeju are confirmed. Development of tourism souvenir shirts reflecting the current fashion trends and tourists' tastes can be led to the construction of positive images of Jeju, the success in attracting tourists, and, eventually, market extension for cultural tourism products.

• Journal of the Korean Electrochemical Society
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• v.7 no.4
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• pp.206-210
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• 2004

All array of carbon paste-based electrodes was prepared by screen printing the carbon paste modified with metal oxides $(TiO_2,\;RuO_2,\;PbO_2,\;Ni(OH)_2)$ and Prussian blue (PB). An electronic tongue system was assembled with the carbon-paste electrode array, and applied to discriminate the tastes of various commercial beverages and foods by measuring the chronoamperometric responses to the samples diluted in 0.1M carbonate buffer (pH 9.6). The results were analyzed with principal component analysis(PCA) method and plotted on two dimensional PCA coordinate; it was apparent that the amperometric electronic tongue system could discriminate the types of various foods and beverages.