• Proceedings of the KWS Conference
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• 2004.05a
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• pp.144-145
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• 2004

Submerged arc welding technique using metal powder as supplementary filler metal has been studied. Forward feeding was used, and the deposit rate was increased by 50%. Good bead appearance, soundness and mechanical properties were obtained with feed rate of 120g/min..

• The International Journal of Costume Culture
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• v.2 no.2
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• pp.80-96
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• 1999

This research focused on pattern adjustments of the stable knit garment for women. Fourteen different types of the knitted fabrics by 12 gauge, computerized flat bed machines were cut in as one half of the torso front, one half of the torso back, and one side of the sleeves for each of them. Guidelines such as the center front, the center back, the armhole, the bust-line, the waistline, the hip-line the hemline were basted on the torso patterns in the knitted fabrics. Also the grain-line, the elbow-line, and the hemline were basted on the one side of the sleeves in the same as above knitted fabrics. The torso patterns in the knitted fabrics were exhibited on the dress-forms on top of the torso patterns in Muslin, which also have the same guidelines drawn on. The distances between the guidelines on Muslin and those on the knitted fabrics for each set of the sample fabrics were measured every three days for two weeks. The fabric properties of the fourteen knitted fabrics such as fiber contents, stitch density both in the wale and course directions, weight, thickness, stretch & recovery, residual shrinkage, relaxation and drapability were laboratory tested for how these were related to finished appearance of 12 gauge, computerized flat knit garments and also in order to prove the fourteen knitted fabrics fall to a category of such as the stable knit. The results from the investigation revealed that six fabric properties such as stitch density, thickness, stretch recovery, residual shrinkage and relaxation were not so much significant factors as weight and drapability. In conclusion, fabric weight, and drapability of the fabric resulting from fiber contents were the cause of final appearance distortion of garment. When adapting patterns for stabilized, 12 gauge, computerized flat knitted fabrics, the fiber contents of the fabrics should be taken into consideration to reduce the production cost and produce better-fit garments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.

• Journal of Fashion Business
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• v.19 no.6
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• pp.28-41
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• 2015

Properties of textile fabrics influence the appearance, aesthetics, and performance of garment. Drape and related properties of fabrics affect profoundly the static and dynamic appearance during wearer's movement. The three dimensional shape of the folded structure often deforms with time or with subtle vibration around the fabric specimen during the drape measurement. Due to the uneven and complex nature of fabrics, the overall shape of the fabric specimen on the drape tester often becomes unstable. There is a need to understand the fundamental mechanisms of how draping may generate pleasing forms. Two drape test methods, conventional Cusick drape test, and in-built drape tester, based on a depth camera, are compared. Fabric specimens including cotton, linen, silk, wool, polyester, and rayon are investigated for the fabric drape and other physical/mechanical parameters. Drape coefficient values of fabric specimens are compared based on the final drape images, together with the intermediate 3D drape images of the specimens during elevation process of the drape tester equipped with a stepper motor system. The correlation coefficient between the data based on the two methods is reasonably high. Another advantage from the depth camera system is that it allows further analysis of three-dimensional information regarding the fabric drape shape, including the shape of nodes or crest and trough.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.275-280
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• 2007

The effect of using Korean wheat flour versus Australian wheat flour on noodle quality as a result of differing physical and chemical properties of the flours was investigated. The results provided appropriate technical information for selection of wheat varieties to produce high quality Korean salted noodles. Noodle quality was quantified based on measurement of the appearance and texture of noodles. When consumer preference tests were conducted, a firmer and more elastic texture was preferred for Korean white salted noodles, however, when appearance was included in the consumer tests, noodles made with Australian wheat were favored over Korean wheats. Korean flour was found to produce firmer and more elastic noodles, whereas Australian flour produced brighter, creamier colored noodles. In flour quality tests, Korean flours were found to have a higher setback viscosity and lower swelling power than Australian flour. Additionally, Korean flours had higher water absorption values. Protein content of flour was an important parameter affecting the firmness of Korean noodles, whereas setback viscosity and swelling power were the major determinants of elasticity. Overall, the important parameters for determination of the quality of Korean salted noodles were high setback viscosity, low swelling power, and high protein content.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.134-142
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• 2003

Performances of Taekwondo fabrics were evaluated in respect of fiber component. yarn count, weave structure and wearing comfort. As a beginning step, we investigated the present situation of Taekwondo wears by questionnaire from pro and amateur Taekwondo players. Samples employed in this study were cotton/nylon blend fabric that was newly woven for this study as well as fabrics of current Taekwondo wears for sale in the market. Their fundamental properties measured were such as air permeability, water vapor transport. wickability, absorption rate, Qmax values, thermal conductivity, durability, hand value, and etc. In addition, subjective wearing sensations were evaluated using Taekwondo wears made of those fabrics. From the results of the objective measurement and the subjective wearing test, we estimated the total fitness of fabrics as a Taekwondo wear. From the questionnaire we could see that pro players and amateurs wanted highly absorbing, quick drying, and soft-tough and complained abrasive surfaces and static elasticity of current fabrics. In view of the results so far achieved, nylon blended fabrics newly woven in this study, showed better comfort-related properties from both of the objective and subjective tests. It was also represented that finer yams enhanced water absorption and touch, and fabrics with rough surface such as honeycomb weave was superior in wearing comfort as well as aesthetic appearance.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.506-515
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• 2004

This study was carried on the quality characteristics of cake prepared with Co(com oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In tile cake prepared with MCT-CO containing $10{\sim}30%$ MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn ell) Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing $20{\sim}30%$ MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance. color and flavor of cake prepared with CO substituted by MCT up to 100% were better assessed and the taste was better in range of 30% MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.103-106
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• 2006

This study investigates spalling properties of 60MPa class, high performance concrete, made with the various influential parameters, such as, blaine of cement, mineral admixture and polypropylene(PP) fiber contents. Totally 21 parameters of ${\phi}100{\times}200mm$ in size was fabricated; three specimens for variance in blaine of cement, 4 specimens for combination of mineral admixture type, along with 0.05, 0.1, 0.15% of fiber adding ratio. After that, one hour unloading fire test was conducted, and then spalling appearance and spalling degree of specimens was examined. Test showed that a specimen made with high blaine of cement(H) improved early strength but exhibited similar value to a specimen made with low blaine(L) at the age of 28 days, thus indicating comparable spalling appearance. In conclusion, spalling easily occur in higher strength and smaller particle shape of cement and mineral admixture.

• Fashion & Textile Research Journal
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• v.22 no.4
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• pp.515-522
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• 2020

This study examined the effect of the blend ratio of wool and polyester fibers, yarn and fabric structural parameters to the appearance property and the formability of worsted fabrics. The mechanical properties of twenty types of manufactured worsted and PET/wool blend fabrics were measured using KES-FB and FAST systems. Garment formability increases with the thickness and cover factor as well as increases with wool content. The correlation between KES-FB and FAST system showed a relatively high correlation with an extensibility of 0.98, bending and shear rigidity 0.71; both were higher than polyester synthetic fiber. The correlation coefficient of garment formability between KES-FB and FAST systems was 0.93 and the correlation coefficient between formability and fabric extensibility was 0.8. These results were higher than those of bending and shear rigidity. This revealed that garment formability was influenced by wool content, cover factor and fabric thickness; however, wool content and fabric thickness were the most important factors for the seam pucker. The garment formability of the worsted fabrics can be predicted by fabric mechanical properties measured from KES-FB and FAST systems.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.2
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• pp.189-194
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• 2014

Drape property, one of the dynamic properties, is significant element of appearance and silhouette of garment. There are two methods of measuring drape property: objective method and subjective method. The purpose of this study is to search convenient method of measuring drape property which affects the appearance of garment. The method of this study was as below: First, the drape properties of ten various fabrics were measured within both of professional paper ring and visual handy measuring instrument. Second, Pearson's correlation coefficient was analyzed in order to analyze the correlation of two results of the experiments. This study used professional paper ring and visual handy measuring instrument on ten samples. Both of the results from the paper ring and visual handy measuring instrument were very similar in terms of drape property. Significant correlation between results of the professional paper ring and visual handy method indicates the efficiency of the visual handy measuring at school or work environment etc.