• The Research Journal of the Costume Culture
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• v.14 no.5
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• pp.828-839
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• 2006

These days, by the accelerated developments of science and industries and the menaces of war and terror, humans have come to have instinct to recur and nostalgia to nature and thereby many art works and designs with natural objectives have begun to be produced. Also the design in 21st century requires creative products based on cultural speciality of the countries. As the examples, we may easily find the images of the countries from visual expressions or products when we get in touch with the products of so called advanced countries in design i. e. U.S.A. Japan, Germany, France, Italy, countries of Scandinavian peninsular. This study, in such stream of the times, was to express our culture's own originality on clothing design with butterfly that is one of natural thing as the material but limited the boundary to realistic butterflies in folk drawings of the times of Chosun. As for the technique of expression, used digital textile printing for best expression of the fine lines, realistic shapes and peculiar colors of the butterflies in Chosun folk drawings and used diverse materials as materials for printing for diversity of the designs. Thereby this thesis is purposed to grope the products with superior competitiveness in the world market by presenting the realistic butterflies in Chosun folk drawings as motives with cultural value native to Korea and applying them to clothing designs.

• Fashion & Textile Research Journal
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• v.14 no.6
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• pp.898-905
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• 2012

This paper develops fashion products that express the beauty of Baekje through an investigation of the unique characteristics of Baekje artifacts. This work can promote the Baekje region and provide cultural goods for local festivals to improve the economic competitiveness of the area. Artifacts from the Muryongwangreung in Gongju (the capital city of Baekje during the Woongjin period)were reinterpreted into a more modern form. Among the Muryongwangreung artifacts, the king and queen's gold coffin as well as chignon ornaments were used as design motifs. These artifacts were stylized into motifs and developed into patterns using Adobe Illustrator CS3 and Adobe Photoshop CS3. The patterns were subsequently applied to the designs of scarves and ties. The color was selected using the CMYK colorway from the Gongju city logo subsequently, a total of 12 designs (including 6 ties and 6 scarves) were developed. The design developed from this research can be applied to diverse products to promote the area. Using the research as a foundation, fashion product development based on the local culture can have a significant impact on the establishment of the Baekje cultural identity and the competitiveness of the region.

• BMB Reports
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• v.49 no.3
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• pp.149-158
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• 2016

Plants have evolved a vast chemical cornucopia to support their sessile lifestyles. Man has exploited this natural resource since Neolithic times and currently plant-derived chemicals are exploited for a myriad of applications. However, plant sources of most high-value natural products (NPs) are not domesticated and therefore their production cannot be undertaken on an agricultural scale. Further, these plant species are often slow growing, their populations limiting, the concentration of the target molecule highly variable and routinely present at extremely low concentrations. Plant cell and organ culture constitutes a sustainable, controllable and environmentally friendly tool for the industrial production of plant NPs. Further, advances in cell line selection, biotransformation, product secretion, cell permeabilisation, extraction and scale-up, among others, are driving increases in plant NP yields. However, there remain significant obstacles to the commercial synthesis of high-value chemicals from these sources. The relatively recent isolation, culturing and characterisation of cambial meristematic cells (CMCs), provides an emerging platform to circumvent many of these potential difficulties.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.90-100
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• 2020

Our overall society circulates in line with the economical situations characterized by production and consumption and companies play the role of providing products and services, thus taking very significant responsibilities for the socioeconomical and cultural aspects in society. Therefore, when designers attempt to think of a way to enable companies and society to share their values and propose specific concepts and visualize outcomes, it is very critical to be able to understand economical philosophy and management strategies that interconnect companies with society and seek out proper design approaches. Recently, the world's enterprise and management culture tend to connect products and services provided by companies through chains of social values. Based on the abovementioned shift in the management paradigm, the researcher investigates and analyzes actual cases of attempts by Samsung Electronics to achieve its social impacts and studies actual roles and approaches of in-house designers with creativity and insights of humanity with regard to these attempts. Each case is selected from various fields such as the company's products and service development, business systems, culture, and external strategies and the ultimate goal is to learn about actual insights and approaches of designers to make contributions to the company's management with social impacts. Especially, humanity and creative thinking of many designers working in the manufacturing industry can have significant contributions to achieving its management with social impacts and effects of sustainable management.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Bulletin of the Korean Chemical Society
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• v.32 no.10
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• pp.3650-3654
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• 2011

Two new unusual soyasaponins named 6"-O-methyldehydrosoyasaponin I(7) and desglucosylsoyasaponin $A_1$ (10) along with eight known saponins, dehydrosoyasaponin IV (1), dehydrosoyasaponin III (= impatienoside A) (2), soyasaponin III (3), dehydrosoyasaponin II (= soyasaponin Bg) (4), soyasaponin II (5), dehydrosoyasaponin I (= soyasaponin Be) (6), soyasaponin I (8), and kudzusaponin $SA_3$ (9), were isolated as their methyl esters and identified from the liquid culture of G. applanatum. Their structures were determined by chemical and spectroscopic analyses including 1D- and 2D-NMR as well as by comparison of their spectroscopic data with those of the reported in literatures. Although dehydrosoyasaponin IV was identified by LC-MS/MS method from soy protein isolate, this is the first report of the isolation of this compound. Dehydrosoyasaponin III (2) and kudzusaponin $SA_3$ (9) were also isolated for the first time from soybean. The presence of soyasaponins in Ganoderma species seems to be unusual feature. Thus, we presumed that compounds 1-10 might all be derived from the defatted soybean flour which was added to the culture medium as a nitrogen source.

• The Research Journal of the Costume Culture
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• v.25 no.6
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• pp.741-756
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• 2017

The natural resources of Jeju are recognized as the new regional image of that clean island. Reflecting these trends, this study is initiated to develop a textile design with the motive of persimmon, a natural resource of Jeju, and to apply it to infant's and children's clothes. Its purpose is to highlight the image of persimmon, a traditional dye, as a regional signature for Jeju. Product development procedure included, understanding the use of persimmon for fashion products, analyzing Infants' and Children's designer collections over the last three seasons (focused on 2014S/S, 2015S/S, and 2016S/S), and surveying the Children's Clothes market for persimmon dyeing in Jeju. The conclusion was that, the natural resources of Jeju are highly valuable, and should be applied to textile design and apparel products for children. Utilizing Jeju persimmon was actively studied, but, the market for the Jeju persimmon natural - dyeing products is extremely limited. Moreover, the apparel products for infants and children represent old-fashioned styles, despite their higher prices. Therefore, using the formative characteristics of persimmon for each theme was suggested for development of patterns for textile design. Pattern designs were expressed using textured textile screen-printing, embroidery and $appliqu{\acute{e}}$ for infants' and children's clothes. In this study, a total of 10 items were prepared as apparel products for infants and children. All items were designed considering mix-and-match, potential, with each other or with regular mass-market products. These results are expected to contribute to highlighting the unique image of Jeju and to help promote fashion culture products.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.149-160
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• 2016

This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.

• KSBB Journal
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• v.8 no.5
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• pp.446-451
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• 1993

In ethanol fermentation, by-products such as glycerol, acetic acid and lactic acid are produced along with ethanol. The effects of culture conditions on cell growth ethanol production and by-products biosynthesis were investigated in ethanol fermentation using S. cerevisiae. With increasing aeration rate or yeast extract concentration, ethanol and by-products biosynthesis decreased while final cell mass increased. With increasing glucose concentration or decreasing temperature, final cell mass, ethanol and by-products concentrations all increased. The optimal pH for the cell growth, ethanol and by-products productions was found to be pH 4.5. By-products biosynthesis was found, in general, to proceed with the ethanol biosynthesis. The results can be applied for the optimization of ethanol fermentation and for the recovery and purification of ethanol from the culture broth.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.