• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.8
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• pp.1177-1186
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• 2000

The Study was consist of clothing shape(H-line, A-line, V-line, X-line, O-line) and color(Blace, Grey1, Grey2, White). The main purpose of this study is to analyze image differences due to shape variation, image differences due to observers characteristic differences. The main findings can be summarized as follow. First, image differences due to shape variation are statistically significant ar five factors - the maturity level, the degree of softness, attractiveness, the degree of recognition, and the activity. But the degree of recognition is found out to be the least significant factor. H-line is estimated the mature image, A·X-line is estimated young, feminine and active image. Second, image differences by observers characteristics are various depending on the shape of clothing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.229-232
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• 2006

This study was conducted to select the most suitable dye bath soil of mat rush for good quality. Dry stem weight ranged from 102.5 to 107.0 g, dry stem ratio ranged from 34 to 36%, color of stem ranged from soft gray to heavy gray, degree of softness ranged from high to low and degree of floating ranged from extremely high to low. All the good quality components, such as dry stem weight, dry stem ratio, color of stem, degree of softness and degree of floating showed large variations. Hadong white ceramic soil, the superior dye bath soil of mat rush, showed relatively superior values for all the good quality components with 102.5 g in light dry stem weight, 34% in high dry stem ratio, good color of soft gray in color stem, high in degree of softness and extremely high id degree of floating. The results indicate that dye bath soils shows different adaptabilities to a particular dye bath and Hadong white ceramic soil seems to be the most suitable dye bath soil of mat rush for good quality.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.203-212
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• 2015

This study developed eel teriyaki sauce and suggests conditions for its commercialization. Consumer preference tests were carried out with Korean (n=50) and Japanese (n=50) consumers. Grilled eel samples were made by teriyaki sauce with addition of Bokbunja juice, powder, concentrates. The preference tests were itemized for color, flavor, taste, salty taste, softness and overall-preference of grilled eel. Korean and Japanese consumers preferred flavor and taste, and the degree of overall preference was rated higher at 60% for Bokbunja juice, 20% for Bokbunja powder, and 40% for Bokbunja concentrate. Japanese consumers also preferred its color as well. The items of softness and overall-preference had good ratings.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.75-80
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• 1997

This research has been examined to measure the degree of the fiber damage of ozonenation high yield pulp in the beating process. Ozone treated the TMP(Thermomechanical Pulp) and CTMP(Chemithermomechanical Pulp) of spruce and the CTMP of birch has been beaten to be reached 200ml(freeness) of its content. It had been studied the forming of fiber distribution by treatment for long fiber, short fiber, fine with the above method. As ozone treatment time gets longer, the pulp has showed the tendency of increasing the fiber content of 28, 48mesh. Ozone treated fiber has been increased long fiber content by being added softness. By given longer ozone treatment time, the TMP and CTMP of spruce has showed the decreasing of fiber content. On the contrary, CTMP of birch has showed the increasing its fiber content. It had proved that the results of difference are rather closer to the species of tree than closer to the kinds of pulp. The fiber content of over 200mesh which has created in beating process demonstrates the decreasing of its fiber content by getting longer ozone treatment time. The softness of fiber can be extracted by the lignin of fiber surface that had been formed by ozone treatment. Thus we assume that the fiber in the process of beating obtains less physical damage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.3
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• pp.328-333
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• 1995

Leaf quality and fatty acid compositions of collected perilla related genus and species germplasms such as Perilla frutescens var. japonica Hara, Perilla frutescens var. acuta Kudo, Perilla frutescens var. crispa Decaisne, Perilla frutescens var. for viridis Makino, Mosla punctulata Nakai, Mosla japonica Maxim, Mosla dianthera Maxim were analysized. The number of leaves per tiller and leaf size of perilla germplasms were more and bigger than those of mosla germplasms. Aroma degree of mosla germplasms was higher than aroma degree of perilla germplasms. Mosla germplasms could be utilized in the breeding for high aroma perilla lines. Otherwise, the softness of perilla germplasms was higher than that of mosla germplasms. In case of oil and protein contents, perilla germplasms was higher than mosla germplasms, however compositions ratio of fatty acid, especially linolenic acid of mosla germplasms was higher than that of perilla germplasms, therefore mosla germplasms could be utilized as breeding materials with high linolenic acid for industrial oil. The linolenic acid with excellent quality and unsaturated fatty acid showed negative correlation with oil content, protein content and saturated fatty acids.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.227-233
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• 2013

The physicochemical, mechanical properties and sensory evaluation of sulgidduk using different ratio of makgeolli lees were investigated. The pH decreased as the amount of makgeolli lees increased, but acidity increased. The soluble solids increased as the amount of makgeolli lees increased but there were no significant difference. The L value decreased and value increased the amount of makgeolli lees. The degree of gelatinization of sulgidduk containing makgeolli lees was high at day then decreased time. As the lees increased, the degree of gelatinization decreased. In all treatments (except control) degree of retrogradation increased 2 days then decreased. As the amount of makgeolli lees, hardness increased but chewiness, adhesiveness, springiness, and cohesiveness significantly decreased. Sensory evaluation results, browness was high while sweetness, moistness, softness low as the amount of makgeolli lees. In overall acceptability, MLS6 was high (4.92). In conclusion, sulgidduk 6% makgeolli lees was found to excellent, when consider dietary fiber content and acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.840-845
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• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Journal of the Korean Society of Clothing and Textiles
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• v.12 no.2 s.27
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• pp.207-216
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• 1988

This study is to examine the cleaningproof by dry cleaning runs and parts(shoulder, belly, butt) of garment leathers tanned chrome. This study is composed of three methods of test; color difference test, surface view by scanning electron micrographs, mechanical properties measurement by KES-FB system. The results obtained were as follows: 1. In stiffening of parts of sample, the belly is the best degree in smoothness, fullness, softness. But that of the butt have been found to be the worst degree and to be thick. 2. In fading of parts, the shoulder is an extreme case, but the belly is the best among three parts. 3. In dry cleaning runs, the view after 3 runs has been found to be the best result. 4. The stiffening after dry cleaning 1 run have been low grade, for the sample absorb much solvent of dry cleaning. And, the fading and the decoloration are to be worse after 5 runs. Because the leather surface is affected by dry cleaning runs.

• Journal of the Korean Society of Clothing and Textiles
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• v.12 no.2 s.27
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• pp.217-223
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• 1988

This study is to examine the cleaningproof by dry cleaning runs and parts(shoulder, belly, butt) of garment leathers tanned chrome. This study is composed of three methods of test; color difference test, surface view by scanning electron micrographs, mechanical properties measurement by KES-FB system. The results obtained were as follows: 1. In stiffening of parts of sample, the belly is the best degree in smoothness, fullness, softness. But that of the butt have been found to be the worst degree and to be thick. 2. In fading of parts, the shoulder is an extreme case, but the belly is the best among three parts. 3. In dry cleaning runs, the view after 3 runs has been found to be the best result. 4. The stiffening after dry cleaning 1 run have been low grade, for the sample absorb much solvent of dry cleaning. And, the fading and the decoloration are to be worse after 5 runs. Because the leather surface is affected by dry cleaning runs.