• Journal of Fashion Business
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• v.21 no.5
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• pp.30-42
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• 2017

A comprehensive research must be conducted on manufacturing techniques such as patterns and sewing, with the understanding of material properties to satisfy consumers' emotions with a strong fashion trend orientation. Physical and emotional characteristics may change depending on the characteristics of the material, and the overall silhouette and feeling of the garment can change depending on how sewing is conducted.To examine the completeness of a finished garment depending on different kinds of clothing material, this study fabricated an actual garment and a 3D virtual garment as well using 3D CAD IMAGE SYSTEM (CLO 3D, DC Suite, etc.) for a comparative analysis. These two methods have their own advantages and disadvantages. This study selected five of the most representative clothing materials and conducted a comparative analysis on appearance differences between actual clothing and virtual clothing by material. Additionally, the study verified the similarity between actual clothing and virtual clothing by comparing their physical properties by material, and evaluated the objectivity and accuracy of the reproducibility of material properties of virtual clothing.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1404-1410
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• 2009

Chestnut flours (CFs) were produced from 3 chestnut samples (Aydin, Kutahya, and Bursa) by 2 different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD-CF). Functional properties and effects of CF addition (10, 20, and 30%) on the qualities of regular and low-fat cookie were investigated. The freeze drying significantly increased water solubility of CFs but decreased their water binding capacity. The emulsion capacity and stability of FD-CFs were higher than those of BOD-CFs. At pH 4, 6, 8, and 10 FD-CFs had better gelation properties. Spread ratio (SR) values of BOD-CF supplemented regular or low-fat cookies decreased with increasing CF levels. Hardness values of CF supplemented regular cookies were generally lower compared to control. SR and hardness values of FD-CF supplemented cookies were higher than those of BOD-CF supplemented ones. Surface colors of the cookies were darker with FD-CF addition as compared to BODCF addition. In low-fat cookies, the sample supplemented with 10% Kutahya FD-CF had the highest taste-flavor value. FDCF supplementation generally resulted in higher appearance and taste-flavor scores than BOD-CF supplementation in cookies.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1011-1018
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• 2015

The effects of mixing speed (3, 6 and 10 speed) and time (2, 5 and 10 min) on the dynamic viscoelasticity of dough and the baking properties of gluten-free rice bread were investigated. The specific gravity of the dough was not affected by the mixing speed and time before and after fermentation. The elasticity (G') and viscosity (G") of the dough increased and the tan ${\delta}$ (G"/G') decreased with higher mixing speeds and longer mixing times. The specific volume of the gluten-free rice bread was affected by the mixing time in response surface methodology (RSM). The hardness of the gluten-free rice bread showed a decreasing trend as the specific volume for the gluten-free rice bread increased. The appearance of the gluten-free rice bread was symmetrical at high mixing speeds and long mixing times. Overall results indicated that the quality of gluten-free rice bread could be improved by controlling the mixing speeds and mixing times for the dough.

• Korean Journal of Veterinary Research
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• v.31 no.1
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• pp.55-61
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• 1991

The correlation between in vitro Congo-red binding properties of E coli and in vivo invasiveness of the organisms in SPF chickens and mice was investigated. Congo-red positive E coli colonies were dark-red color with a typical colonial morphology of rough appearance when grown on Congo-red medium, while Congo-red negative colonies showed pale-pink color and smooth surfaced colonial morphology. Pathogenicity of 10 Congo-red positive E coli for mice was observed in 92.5% but that of 5 Congo-red negative E coli was 45%. Invasiveness of 10 Congo-red positive E coli for chickens was observed in 96% of the SPF chickens tested but that of 5 Congo-red negative E coli was 16% only. These results of pathogenicity studies with E coli isolates indicate a significant correlation between Congo-red binding ability and virulence in avian Escherichia coli.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.142-148
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• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

• Polymer(Korea)
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• v.38 no.3
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• pp.299-306
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• 2014

ZnO pillared saponite was synthesized via a microwave hydrolysis method. To enhance interfacial compatibility between zinc oxide (ZnO) pillared saponite and poly lactic acid (PLA), ZnO pillared organic saponite was prepared by intercalation modification of cetyltrimethylammonium bromide. Moreover, PLA/ZnO pillared organic saponite nanocomposites were prepared by melting processing. The microstructure analysis of PLA/ZnO pillared organic saponite nanocomposites showed that ZnO pillared organic saponite was exfoliated and homogeneouslydispersed in PLA matrix. The property results showed that ZnO pillared organic saponite improved the mechanical properties and thermal stabilities of PLA/ZnO pillared organic saponite nanocomposites. Differential scanning calorimetry (DSC) demonstrated that ZnO pillared organic saponite restrained the appearance of cold crystallization, lowered the glass transition temperature and melting temperature of PLA, and improved the crystallinity of PLA. The results demonstrated that ZnO pillared organic saponite had a good interfacial compatibility and heterogeneous nucleation effect in PLA matrix, and also played an active role in accelerating the crystallization process of PLA.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.311-315
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• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.11-20
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• 2008

To establish the optimum formular for processing bread with steam-dried Hizikia fusiformis flour(SHF), it was incorporated into wheat flour by the ratio of 0, 1, 3, 5 and 7% based on a flour weight. Evaluation was performed on the rheological and sensory profile of bread, such as specific loaf volume, water holding capacity(WHC) and height, appearance and Hunter's color value, mechanical texture properties, and sensory value. Increase in the addition of SHF led to the tendency that the expansive force of dough fermentation reduced, and an increase in the textural properties of bread. And cohesiveness, gumminess, and chewiness indicated the tendency of a little reduction as influenced by adding more dried Hizikia fusiformis powder. As for sensory properties and flavor components of the white bread, in case of color and flavor, more than 3% of increase in the addition of the dried Hizikia fusiformis powder led to a drop in preference, and more addition led to a fall in taste and softness. Overall, it was found that adding less than 3% of dried Hizikia fusiformis powder is proper for dough in breadmaking.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.95-98
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• 2006

This study investigates spalling properties of high performance concrete, 60MPa clan, made with the various types of coarse aggregate and adding ratio of polypropylene(PP) fiber. As experimental parameters, totally sixteen specimens of ${\phi}100{\times}200mm$ in size are prepared: one specimen for control without fiber, ten specimens with different coarse aggregate types, along with 0.05, 0.1, 0.15 percent of PP fiber in each. 1 hour fire test is conducted and then spalling appearance, spalling degree and residual compressive strength are examined. In addition, sit specimens made with two types of coarse aggregate site, along with same adding ratio of fiber are supplementally done, and only spalling properties is examined. Test results showed that control concrete and most specimens containing 0.05% of PP fiber exhibited 4 to 3 level of spalling degree, resulting severe explosive spalling, except for the specimen using basalt aggregate(Bc) showing 2 to 3 level of that. Especially, the Bc specimen containing 0.1% of the fiber exhibited that residual compressive strength value was 32%, which is 10% higher than other specimens using limestone or granite. Spalling resistance performance was also effective as aggregate size increase.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.39 no.1 s.119
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• pp.25-29
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• 2007

Print mottle is the spotty and cloudy appearance of the ink on the substrate. Print mottle is influenced significantly by the characteristics of the paper with regard to homogeneity of its structure and its coating. The print mottle can be counteracted, in particular by altering the absorption characteristics of the inks, by changing sequence in which the inks are printed, or by using a advanced coated paper. In this study, we investigated the effect of ink dispersion to the print mottle through trial printing test and also analyzed the correlation between properties of coated paper and subjective results by statistic method. The result of this study is expected to be applied the basic data to solve the problem of printing mottle.