• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.3
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• pp.410-419
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• 2009

The purpose of this study was to develop the functionally improved winter work clothing for the Korean railroad workers. Based on the questionnaires, sample clothing for the Korean railroad workers was produced. The design, materials, and patterns were modified to increase mobility and comfort for workers. Water-repellent treatment was added to the material in order to decrease the dirt and stains while working. Also, reflective strips were added to side seams and hems of the trousers in order to increase the visibility and safety of the workers. In terms of the design and pattern, a circumference of 4.5cm was added to the crotch area in order to minimize tightness on the hip and crotch areas, but no additional circumference was added to the hip area. And a 1cm width dart was inserted between the side seams and yoke in order to add activity. Also three 1.4cm width tucks were used at 2.5cm space on the knees to alleviate tightness at the knees. The prototype was evaluated objectively and subjectively to compare with the existing working uniform. The assessment group consisted of 5 subject groups and 11 expert groups to evaluate external appearance and adaptability of the movements. Subject and panels were asked to evaluate the prototype that followed an ergonomic design and pattern. According to the results, the prototype was evaluated better than the existing working uniform in appearance and adaptability. A field test was conducted to compare the prototype and the existing working uniform. The field tests were performed by 6 workers in the Korean railroad. According to the results, the prototype advanced in terms of adaptability and comfort.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.14 no.5
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• pp.127-136
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• 2011

This study was conducted on the field application for a method which is currently used. Although the method was performed with experimental knowledge, this study attempted to approach scientific ways through thirty sets of test-bed and three times monitoring limited by control variations for three months. The factors on previous studies are slope location, slope degree, type (roadfill vs. roadcut), aspect, vegetation cover, species, thickness, vertical length, horizontal length, soil type, elevation, erosion, soil-moisture, soil-hardness, pH, and so on. However, the factors of a suitable and significant level are slope degree, type, aspect, thickness, soil-moisture, vertical length and horizontal length in slope revegetation. the results were as follows : As a result of survey on soil types based on the status before construction, the rate of vegetation cover with non-mesh construction in soil areas was better than the rate of vegetation cover with fiber meshes and wire meshes. The rate of vegetation cover with fiber meshes in weathered rocks was better than using wire meshes. The rate of vegetation cover with the wire meshes in blasted rocks was better than using fiber meshes. Also, the factors affecting the rate of vegetation cover presented the number of appearance species, soil-moisture, thickness. this result presented the more appearance species as a positive role, and the lower soil-moisture and the thicker soil as a negative role.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.150-161
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• 2017

This study was conducted to identify sensory characteristics of soy-meat samples by trained panels and to observe the relationship between these sensory characteristics and consumer acceptability of the samples. Descriptive analysis was performed on eight samples; four types of patty style soy-meat samples (Soy-meat Patty; SP) made with a Ddukgalbi recipe (YSP, VSP, LSP, and SSP) and four types of Bulgogi style soy-meat samples (Soy-meat Bulgogi; SB) made with a Bulgogi recipe (YSB, VSB, LSB, and SSB). Seven panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. Forty attributes were generated by panelists, and 37 attributes were significantly different across products (p<0.05). The SB group was characterized by beef, leek, and garlic flavor as well a sweetness, denseness, slipperiness, chewiness, and pepper after taste. The SP group was characterized by roughness, particle size, rancid oil flavor, raw bean flavor, astringent, sourness, and adhesiveness. Consumer test (n=125) showed that the VSB sample had the highest scores for acceptability of appearance, flavor, texture, and overall liking. The PLSR results show that the attributes that were more positively associated with acceptance of soy-meat samples were beef taste, wetness, and chewiness, whereas the raw bean smell and rancid oil flavor attributes were negative.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.285-289
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• 1990

Scoring difference test was applied for determining the organoleptic characteristics of mushrooms which was ${\gamma}-irradiated$ in connection with the shelf-life extension. Irradiation at 1 to 3kGy caused a significant softening of mushroom tissue (p<0.05), but it showed no immediate influence on the overall appearance, flavor and taste of mushrooms. After 17 days of storage at $9{\pm}1^{\circ}C\;and\;80{\pm}7%$ RH, 2 to 3 kGy-irradiated mushrooms were significantly better than the nonirradiated control in the sensory properties such as appearance, texture, flavor and taste (p<0.01). Organoleptic scores have shown that the irradiated samples are acceptable more than 17 days, compared to 7 days in the nonirradiated control.

• Korean Journal of Materials Research
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• v.30 no.1
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• pp.8-13
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• 2020

Effect of heat treatment on microstructure and mechanical properties of an Fe-6.5Mn-0.08C medium-manganese steel is investigated in this study. Three kinds of medium-manganese steel specimens are fabricated by varying heat treatments of intermediate quenching (IQ), step quenching (SQ), and intercritical annealing (IA). Hardness and tensile tests are performed to examine the correlation of microstructure and mechanical properties for the Fe-6.5Mn-0.08C medium-manganese steel specimens. The IQ and SQ specimens have microstructures of martensite matrix with ferrite, whereas IA specimen exhibits microstructure of acicular ferrite matrix with martensite. The tensile test results show that the SQ specimen with martensite matrix has the highest yield strength and the lowest elongation. On the other hand, the SQ specimen has the highest hardness due to the relatively lower reduction of carbon content in martensite during intercritical annealing. According to the fractography of tensile tested specimens, the SQ specimen exhibits a dimple and quasi-cleavage fracture appearance while the IQ and IA specimens have fully ductile fracture appearance with fine-sized dimples caused by microvoid coalescence at ferrite and martensite interface.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.232-252
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• 2009

This study investigated dieting behavior, awareness of body shapes, and eating disorders in female adolescents according to age and BMI. The Eating Attitude Test for Korean Adolescents (EAT-26KA) and sociocultural standards were used to measure eating disorders and sociocultural attitudes related to appearance, respectively. In addition, the BDI (Beck Depression Inventory) scale was used to measure the correlation between disordered eating and depression. The data were collected from 390 female adolescents living in Seoul and were analyzed using SPSS15.0. The results indicated that subjects wanted to be thinner despite having a normal body weight (BMI 19.35${\pm}$2.73). They also thought of themselves as fat and with desires to be slimmer, and viewed "diet and exercise" as the best way to lose weight. About 67.4% of the respondents had tried a diet and had experienced dizziness, anorexia, and general exhaustion while dieting. Also, 5.1% of the subjects were classified as eating disorder and suffered from stress to be thin. In addition, 85.0% of the subjects with eating disorder had tried a diet due to "appearance". They thought that "being underweight" was an ideal body image and considered themselves fat, although their BMIs were in the normal range (19.94${\pm}$2.02). In terms of symptoms during dieting, many of the subjects dealing with an eating disorder felt dizzy, had low energy, and were depressed. In conclusion, we must educate young females about healthy eating and positive body image to prevent the development of adolescent eating disorders.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• The KIPS Transactions:PartB
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• v.18B no.1
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• pp.21-28
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• 2011

A 3D face shape derived from 2D images may be useful in many applications, such as face recognition, face synthesis and human computer interaction. To do this, we develop a fast 3D Active Appearance Model (3D-AAM) method using depth estimation. The training images include specific 3D face poses which are extremely different from one another. The landmark's depth information of landmarks is estimated from the training image sequence by using the approximated Jacobian matrix. It is added at the test phase to deal with the 3D pose variations of the input face. Our experimental results show that the proposed method can efficiently fit the face shape, including the variations of facial expressions and 3D pose variations, better than the typical AAM, and can estimate accurate 3D face shape from images.

• Nutrition Research and Practice
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• v.2 no.2
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• pp.85-92
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• 2008

The present study was conducted to develop a Multi-dimensional Body Image Scale for Malaysian female adolescents. Data were collected among 328 female adolescents from a secondary school in Kuantan district, state of Pahang, Malaysia by using a self-administered questionnaire and anthropometric measurements. The self-administered questionnaire comprised multiple measures of body image, Eating Attitude Test (EAT-26; Gamer & Garfinkel, 1979) and Rosenberg Self-esteem Inventory (Rosenberg, 1965). The 152 items from selected multiple measures of body image were examined through factor analysis and for internal consistency. Correlations between Multi-dimensional Body Image Scale and body mass index (BMI), risk of eating disorders and self-esteem were assessed for construct validity. A seven factor model of a 62-item Multi-dimensional Body Image Scale for Malaysian female adolescents with construct validity and good internal consistency was developed. The scale encompasses 1) preoccupation with thinness and dieting behavior, 2) appearance and body satisfaction, 3) body importance, 4) muscle increasing behavior, 5) extreme dieting behavior, 6) appearance importance, and 7) perception of size and shape dimensions. Besides, a multidimensional body image composite score was proposed to screen negative body image risk in female adolescents. The result found body image was correlated with BMI, risk of eating disorders and self-esteem in female adolescents. In short, the present study supports a multi-dimensional concept for body image and provides a new insight into its multi-dimensionality in Malaysian female adolescents with preliminary validity and reliability of the scale. The Multi-dimensional Body Image Scale can be used to identify female adolescents who are potentially at risk of developing body image disturbance through future intervention programs.