• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.2
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• pp.169-181
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• 2009

The purpose of this study was to provide basic information for developing a smart taekwondo uniform with enhanced functionality for children by investigating the wearing condition and satisfaction of taekwondo uniform among taekwondo training children. The data were collected from 162 children living in Seoul and Daegu. For data analysis were performed descriptive statistics, ${\chi}2$ -test and t-test using SPSS Ver. 12. The results of the analysis are as follows. The results revealed that respondents wearing the general training uniform during their training period were the most. The dissatisfaction for the general training uniform was a high price, lack of symbolic, lack of functionality in textiles, lack of variety in design and unfittness of size in order. The developed uniform can adjust the length using a zipper type fastener, and can be used in all seasons as the lining is detachable. It also uses nano-silver material, and soil release finish. It enhances the functionality of movement by treating with raglan sleeve and sleeve hem velcro tape, and designs the upper garment in the draping. Safety is improved through attaching GPS, and elastic material is mixed in the neckline for putting on and off easily. Piece of cloth is added inside the closing of the upper garment. Rings are made for fixing the taekwondo uniform belt. Pocket is designed in the lower garment and colors are multiplied.

• Journal of Microbiology and Biotechnology
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• v.31 no.11
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• pp.1568-1575
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• 2021

Obesity and related metabolic diseases are major problems worldwide. Some probiotics are currently considered potential therapeutic strategies for obesity. We aimed to investigate the anti-obesity efficacy of Latilactobacillus sakei WIKIM31 in obese mice induced by a high fat diet. The administration of a high-fat diet with L. sakei WIKIM31 reduced body weight gain, epididymal fat mass, triglyceride and total cholesterol levels in the blood, and remarkably decreased the expression of lipogenesis-related genes in the epididymal adipose tissue and liver. Interestingly, intake of L. sakei WIKIM31 improved gut barrier function by increasing the gene expression of tight junction proteins and suppressing the inflammatory responses. Additionally, L. sakei WIKIM31 enhanced the production of short-chain fatty acids, such as butyrate and propionate, in the intestinal tract. These results showed that L. sakei WIKIM31 can be used as a potential therapeutic probiotic for obesity.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.2B
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• pp.144-156
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• 2003

Internet/Intranet has been continuously enhanced by new emerging IP technologies such as differentiate service(DiffServ), IPSec(IP Security) and MPLS(Multi-protocol Label Switching) traffic engineering. According to the increased demands of various real-time multimedia services, ISP(Internet Service Provider) should provide enhanced end-to-end QoS(quality of service) and security features. Therefore, Internet and Intranet need the management functionality of sophisticated traffic engineering functions. In this paper, we design and implement the performance management functionality for the guaranteed end-to-end QoS provisioning on MPLS-based VPLS(Virtual Private LAN Service). We propose VPLS OAM(Operation, Administration and Maintenance) for efficient performance management. We focus on a scheme of QoS management and measurement of QoS parameters(such as delay, jitter, loss, etc.) using VPLS OAM functions. The proposed performance management system also supports performance tuning to enhance the provided QoS by re-adjusting the bandwidth of LSPs for VPLS. We present the experimental results of performance monitoring and analysis using a network simulator.

• Microbiology and Biotechnology Letters
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• v.51 no.4
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• pp.353-373
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• 2023

Kimchi is a traditional Korean dish made with salted fermented vegetables and contains various nutrients and functional substances with potential health benefits. The fermentation process used to make kimchi creates chemical changes in the food, developing nutrients and functional substances that are more easily absorbed and enhanced by the body. Recent studies have shown that several lactic acid bacteria strains isolated from kimchi exhibit probiotic properties and have several health benefiting properties such as such as anticancer, anti-obesity, and anti-constipation; they also promote colon health and cholesterol reduction in in vitro and in vivo experiments, as well as in epidemiological cohort studies. Kimchi contains prebiotics, non-digestible fibers that nourish beneficial gut bacteria; therefore, its intake effectively provides both probiotics and prebiotics for improved gut health and a fortified gut-derived immune system. Furthermore, fermentation of kimchi produces a variety of metabolites that enhance its functionality. These metabolites include organic acids, enzymes, vitamins, bioactive compounds, bacteriocins, exopolysaccharides, and γ-aminobutyric acid. These diverse health-promoting metabolites are not readily obtainable from single food sources, positioning kimchi as a valuable dietary option for acquiring these essential components. In this review, the health functionalities of kimchi ingredients, lactic acid bacteria strains, and health-promoting metabolites from kimchi are discussed for their properties and roles in kimchi fermentation. In conclusion, consuming kimchi can be beneficial for health. We highlight the benefits of kimchi consumption and establish a rationale for including kimchi in a balanced, healthy diet.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.524-530
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• 2017

Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation. Methods: To investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer. Results: L. mesenteroides WiKim19 and Pediococcus pentosaceus WiKim20 converted ginsenoside Rb1 into the ginsenoside Rg3 approximately five times more than Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49. L mesenteroides WIKim19 showed positive correlation with b-glucosidase activity and higher transformation ability of ginsenoside Rb1 into Rg3 than the other strains whereas, P. pentosaceus WiKim20 showed an elevated production of Rb3 even with lack of b-glucosidase activity but have the highest acidity among the five lactic acid bacteria (LAB). Conclusion: Ginsenoside Rg5 concentration of five LABs have ranged from ${\sim}2.6{\mu}g/mL$ to $6.5{\mu}g/mL$ and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the Korea Society of Computer and Information
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• v.23 no.4
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• pp.81-88
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• 2018

In this paper, we present some problems with the Groupware Messenger functionality based on dot net 2.0 and implement a new design structure to solve them. They include memory leakage, slow processing, and client window memory crash. These problems resulted in the inconvenience of using instant messaging and the inefficient handling of office tasks. Therefore, in this paper, instant messaging functionality is implemented according to a new design architecture. The new system upgrades dot net 4.5 for clients and deploys the new features based on MQTT for the messenger server. We verify that the memory leak problem and client window memory crash issues have been eliminated on the system with the new messenger functionality. We measure the amount of time it takes to bind data to a set of messages and evaluate the performance, compared to a given system. Through this comparative evaluation, we can see that the new system is more reliable and performing.

• Fashion & Textile Research Journal
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• v.10 no.4
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• pp.464-472
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• 2008

Wearable computer focuses on functional aspects of fashion to respond to and satisfy needs for daily availability of ubiquitous environment owing to ever-developing digital technologies. The purpose of this study is to examine in possible developmental direction of wearable computer and thereby explore more promising directions of wearable computer to enhance its adaptability to future advanced ubiquitous environment and also satisfy both esthetical and functional needs. Now the wearable computer can be classified broadly into 3 types in the aspect of functionality, i.e. computer containing 'integratability', 'convertibility' and 'interactability'. Beyond simple portability concepts based on digital devices attached on body, it will be necessary that follow-up studies on wearable computer satisfy needs for enhanced digital functionality to comply with ubiquitous environment as well as emotional needs inherent in clothing. It is expected that possibility of future wearable computer will be extended via collaborative relationships between design and functionality, and should be implemented through possible points of contact among computer, telecommunication, design and fashion. Based on the findings of this study, it is expected that follow-up researches and developments for wearable computer to meet both functionality and esthetical values in the aspect of 'fashion design combined with electronic products' will help assure the variety of fashion designs for wearable computer contributing to better life quality of human in future ubiquitous environment.

• Proceedings of the Membrane Society of Korea Conference
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• 2004.03a
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• pp.37-59
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• 2004

Advantages : - Multi-functionality of inorganic surface ㆍMetal chelating ligand $\longrightarrow$ metal recovery .Alkylation $\longrightarrow$ hydrophobicity control - Enhanced stability ㆍThermal, mechanical and chemical stability ㆍSeparation in high temperature and pressure (omitted)

• Polymer(Korea)
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• v.30 no.5
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• pp.367-372
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• 2006

Electrochromic materials based on conducting polymers with pendant chromophores as well as their electrochromic properties are described. The conducting polymers described aye polypyrrole, polythiophene, poly(3,4-ethylenedioxythiophene), poly (cyclopentadithiophene), and poly (1,4-bis [2- (3,4-ethylenedioxy) thienyl] benzene). The chromophores described are viologen and perylenetetra-carboxylic diimide. When the wavelength ranges of absorption of the conducting polymer and the chromophore aye not overlapping, multiple electrochromism was achieved. When the wavelength ranges are largely overlapping, higher contrast was achieved. An easy method for prediction of the film thickness for maximum contrast of a given electrochromic material is also described.