• The Research Journal of the Costume Culture
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• v.25 no.6
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• pp.913-927
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• 2017

This study is based on the results of the $7^{th}$ Korea Human Size Survey (Size Korea). The standard body shapes of Korean women between 25 and 34 years old were analyzed and used to develop a prototype princess line for wedding dresses. or this purpose I conducted a literature review and a survey of the actual situation of domestic ligaments. In order to select suitable ligaments for the standard body type of 25~34 year-old Korean women, I collected the most representative ligaments from around the world: Stock man from France, Superior from the USA, KIIYA from Japan, and Pig and Nonno from Korea. They were then compared and analyzed. In the form of a formal wedding dress, a prototype princess line was developed by a draping technique in order to finely implement the human body fitting. To develop the prototype of the princess line, I made test garments with muslin. 25 to 34 years old Korean female standard body type Three human subjects close to the average measurement value were selected as subjects. An exterior appearance evaluation questionnaire was created with 28 questions focusing on the main parts of the prototype princess line. The clothes were evaluated three times. In this study, aesthetic and functional elements were considered for the development of princess line prototypes for wedding dresses. In addition, the amount of spare area was given differently. This study is significant in the achievement of a dress line closest that closely matches the human body line of the standard Korean female body type.

• Journal of Veterinary Clinics
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• v.35 no.3
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• pp.103-106
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• 2018

A 12-year-old castrated male Shih Tzu presented with suspected hearing loss. The patient had no history of head trauma or exposure to ototoxic drugs. The results of neurologic and physical examinations were normal. An otoscopic examination showed that both the tympanic membranes and the external ear canals had a normal appearance. However, the results of brainstem auditory evoked response tests confirmed sensorineural deafness in the right ear and indicated conduction disturbances and brainstem abnormalities in the left ear. Magnetic resonance imaging was performed to confirm the causes of the conduction disturbances and brainstem abnormalities. Inflammatory changes in the left middle ear were highly suspected to be responsible for the findings in the left ear. The results of these examinations confirmed complete hearing loss in the right ear and indicated otitis media in the left ear, which could have been the cause of the conduction disturbances.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.739-746
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• 2009

The quality characteristics and antioxidant activities of Yanggeng prepared with different amounts of fermented and aged garlic paste(0, 10, 20 or 30%) were determined. The pH of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste, whereas the acidity increased. In addition, the lightness of fermented and aged garlic Yanggeng decreased according to the amount of added fermented and aged garlic paste. In the texture analysis, hardness, cohesiveness and springiness of fermented and aged garlic Yanggeng were lower than those of the control. Total phenol content was highest in 30 % fermented and aged garlic Yanggeng. The antioxidant activities of fermented and aged garlic Yanggeng increased according to the amount of added fermented and aged garlic paste. The IC50 value of 30% fermented and aged garlic Yanggeng was 45.1 mg/g for DPPH and 29.6 mg/g for hydroxyl radical. The results of the sensory test showed that Yanggeng with 20% fermented and aged garlic paste had the highest score in appearance, overall preference and texture. Based on these results, it was suggested that the addition of 20% fermented and aged garlic to Yanggeng was appropriate for good food qualities both in terms of the physicochemical and antioxidative activities.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.76-83
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• 2008

The aim of this study was to use arrowroot powder to develop a recipe for a nutritional cookie having the optimal composition of ingredients and texture to elict a strong preference response in all age groups. Wheat flour was partially substituted with arrowroot powder to reduce the wheat flour content of the cookie. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 2 replicates for arrowroot powder, yellow sugar and butter. The compositional and functional properties of the test were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The result of sensory evaluation showed very significant values for color (p<0.01), appearance (p<0.001), texture (p<0.05), overall quality (p<0.05), and flavor (p<0.05). Instrumental analysis showed significant values for lightness (p<0.001), redness (p<0.01), yellowness (p<0.01) and spread ratio (p<0.001). The optimal sensory ratios were determined to be 15g for the arrowroot powder, 70 g for sugar and 80 g for butter.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.515-518
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• 1992

In order to find a critical temperature for keeping the quality of Chang-pyung yeot (one of the Korean traditional taffy-like rice foods), a sensory evaluation and a puncture test were done, and the changes in the appearance of cross section and the surface color were investigated for 10 day's storage. There was no change of quality at storage temperature below $10^{\circ}C$, but at storage temperature above $15^{\circ}C$, the quality of Chang-pyung yeot deteriorated with storage time. After storage for 1 week at temperature above $15^{\circ}C$, they sticked each other as results of structure deformation and melting, and sticked to teeth In mouth resulting in an offensive feeling. The estimated critical storage temperature of Chang-pyung yeot was $12{\sim}13^{\circ}C$.

• Journal of Pharmaceutical Investigation
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• v.40 no.6
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• pp.367-372
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• 2010

Rabeprazole sodium (RPN) is known to be very unstable at acidic condition or some acidic pharmaceutical excipients such as acrylic acid polymer (carbomer 934) with carboxylic acids. Thus, degradation mechanism of binary blends of rabeprazole with pharmaceutical excipients in a solid state without using solvents at three different ratios (3:1, 1:1 and 1:3) was investigated using Fourier transform infrad (FTIR) spectroscopy. Alkalizer (MgO), neutral hydroxypropymethylcellulose (HPMC 4000) were also tested for comparison. The binary blends were stored under accelerated conditions ($40^{\circ}C$/75% relative humidity) for two weeks. The concentration of thioether rabeprazole from the binary blends with acidic carbomer 934 increased as the rabeprazole concentration decreased. In addition, the degradation half-life of rabeprazole as well as the relative peak area ratios obtained from FTIR spectra of S=O stretching at $1094.1\;cm^{-1}$ decreased consistently as the fraction of carbomer 934 increased due to its sensitivity between the basic benzimidazole nitrogen and carboxylic acid group of carbomer 934. The physical appearance also turned into strong brown color in the presence of carbomer 934. In contrast, there were no significant changes in the degradation kinetics of rabeprazole with MgO and HPMC 4000 in a solid state. This present study demonstrated that the solid-state compatibility test with the aid of HPLC chromatographic and FTIR spectral analyses could offer a valuable methodology to select suitable pharmaceutical excipients and to elucidate the degradation mechanism of RPN for drug formulations at the early formulation stages.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.387-398
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• 2017

We attempted to develop a seafood menu by applying the most preferred recipes to the most disliked seafood menus in order to improve elementary schoolers' seafood menu preferences and consumption levels. A survey was conducted on the attitudes of 106 fifth graders about nine cooking methods and 37 school seafood menus served in the past 2 years. The deep-frying method was the most preferred by both boys and girls. The next preferred methods by boys were grilling and batter-frying while those by girls were stir-frying and batter-frying. The most disliked menus were cold jellyfish salad, mussel soup, dried-pollack soup, and sea-snail salad in that order. Mussel soup, dried-pollack soup, and seasnails salad ranked as the least preferred menu as well. Finally, standardized recipes for mussel croquette, dried-pollack Gangjeong, and batter-fried seasnails were developed. Consumption ratios of mussel croquette (85.94%), dried-pollack Gangjeong (79.55%), and batter-fried seasnails (75.5%) were significantly improved compared to the original menu (p<0.001). For mussel croquette, satisfaction scores for serving size, appearance, flavor, texture, and taste were significantly higher, and intakes of protein, phosphorus, iron, potassium, vitamin A, vitamin B1, vitamin B2, niacin, and vitamin C were significantly improved, as compared with mussel soup (p<0.001). Dried-pollack Gangjeong, texture and taste scores were significantly improved compared to dried-pollack soup. For batter-fried seasnails, protein, phosphorus, and iron intake levels and taste score were significantly improved compared to seasnail salad. Findings of the study suggest that a combination of disliked seafood ingredients and preferred recipes may be helpful in improving elementary school foodservice by increasing menu preference and consumption ratio.

• The Research Journal of the Costume Culture
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• v.14 no.3 s.62
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• pp.404-417
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• 2006

The purpose of this thesis, therefore, is to examine the shaping methods and the knitting drafts of sleeve cap in the knitwears which are currently used by the manufacturers; to study the curve forms of sleeves in knitwears by analyzing synthetically the results of investigating the problems of knit wear sleeves; to present the most suitable sleeve cap for the knitwears. As the studying methods, I collected the basic data from the working-level persons of knit wear manufacturers, examined the knitting draft in the knitwears, and from that, made three kinds of comparative experimental garments and one kind of research experimental one as 10G and 16G. In doing so, I showed the sleeve cap suitable for the knitwears with plain stitch after operating sensual evaluation with Liker's 5-point rating measure. The analysis of data was handled with statistics by using SPSS Ver. 12.0; the method of statistics was executed by Frequency Analysis, Trust Analysis, one-way ANOVA, and Duncan test according to each topic of the research. As the result of the sensual evaluation of the experimental garments produced from the study, the research experimental garment looks better than the comparative experimental one in both 10G and l6G; has less extra folds around the front part of sleeve cap; looks more natural in sleeve caps of the body part and of a sleeve. From this, I am able to figure out that the research experimental garment looks better than the comparative experimental one produced by knit wear manufacturers. In addition, I can come to know that the different knitting of the front line and the back one of armhole in the knitwears has a favorable impact on improving the appearance of a sleeve.