• 한국식품조리과학회지
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• 제14권3호
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• 복식문화연구
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• 제25권2호
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• pp.224-236
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• 2017

Kimono sleeves have continuously appeared in modern fashion as a design motif and this trend has become increasingly prevalent recently. However for research in the area of clothing composition for kimono sleeves in Korea, there has been a lack of development of master patterns based on basic data from the analysis of the standard body type of Korean people and finalized designs based on comparative experiments and analysis of pre-existing research Thus, there is no ideal master kimono sleeve pattern development research based on the examination of the results of the analysis of the standard body type of Korean people. Therefore by recognizing the importance of developing a master kimono sleeve pattern, this research aims to present a practical master kimono sleeve pattern for the standard body type of someone in their 30s. First, the four master patterns were collected and a dressing evaluation was conducted, and by selecting and improving one of these master designs, a final research master pattern was developed after a second dressing evaluation. Through this research, it was possible to design a master kimono sleeve pattern appropriate both externally and functionally for the standard body type of someone in their 30s, which has not been a consideration in previous research.

• 대한가정학회지
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• 제31권4호
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• pp.183-191
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• 1993

This study was investigated the personal rating reason for preference, and opinion for improvement on the Korean traditional foods. Questionnaire were answered by male and female university students at 8 universities in Seoul and the results are summarized as follows. 1) General trend of subjects showed preference for traditional food in order of nutrition, appearance, taste, economics, and cooking method. While the value of food itself such as nutrition, appearance, taste was rated high, practical side such as economics, and cooking method was not so agreed. Especially female students set as lower value on cooking method. 2) As a reason for rating it low, male and female students answered without distinction that traditional food are laborious and much time is needed for cooking. 3) For the idea of improving traditional food, all students had same opinion that standardized cooking method should be developed for convenient use at home, and secondly, special salestore of traditional food should be promoted. Particularly more male students had the opinion that traditional cooking method should be succeeded to at home than female students. Summarizing some significant findings from the analysis of data, all students prefer traditional food itself relatiovely. But generally they rate it low because traditional food is difficult to cook and there are not so many chances of eating. Therefore, it is regarded that standardized cooking method and promoted special salestore for more chance of eating will activated the interest of young generation, and hence contribute to succession of tradition.

• 한국컴퓨터정보학회논문지
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• 제25권5호
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• pp.107-116
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• 2020

본 연구에서는 교육용 2개와 산업체용 2개의 남성 바지 패턴을 비교하여 중년남성의 체형에 가장 적합한 패턴제도법을 분석함으로써 맞음새가 우수한 중년남성 의복제작에 필요한 기초자료를 제공하고자 하였다. 가상착의에 대한 외관평가 결과, J패턴이 대부분의 항목에서 가장 우수한 것으로 평가되었으며, H패턴이 가장 부적합한 것으로 분석되었다. 공극량을 측정한 결과, 허리둘레 부분은 4개 패턴 모두 공극량이 매우 작은 것으로 평가되었고, 바지통은 J패턴이 가장 공극량이 작은 것으로 나타났다. 가상착의 외관평가, 색분포도, 단면도, 공극률 등을 종합한 결과, 중년남성의 체형에 J패턴이 가장 맞는 패턴이었다. 그러나 J패턴의 경우에도 바지길이에 대한 수정이 필요할 것으로 분석되었다. 본 연구는 교육용 2개와 산업체용 2개의 패턴만을 비교 분석하였으므로 J패턴을 중심으로 하여 실제 착의실험을 통한 중년남성용 바지 원형 개발이 필요할 것으로 생각된다.

• 복식문화연구
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• 제18권6호
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• pp.1242-1253
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• 2010

The purpose of this study is to suggest a designing method with excellent body suitability by analyzing clothingwearing porosity, comparing and analyzing patterns, and evaluating outer appearances by designing a prototype of study applied with design measurements for categories that have influence on the outer appearance of clothing through diverse research methods, by comparing and analyzing bunka and new bunka style basic pattern, which are proportional basic patterns most frequently used in schools for educational use to design bodice pattern for elderly women in their late 60s. As for the process of this study, the first stage selected study subjects, measured bodies. The second stage compared patterns of bunka and new bunka style basic pattern and evaluated outer appearances that deduced important pattern designing categories to design upper-torso bodice pattern of elderly women. The results of this study are as following ; As a result of comparing and analyzing bunka and new bunka style basic pattern, overall evaluation of outer appearance was excellent for new bunka style basic pattern, and bunka basic pattern received better reviews for the width and depth of front neck. In terms of waist circumference, waist front length, bust point location and bust point-bust point, bunka and new bunka style basic patterns showed a significant difference. new bunka style basic pattern had 4.5cm larger front armhole depth than bunka basic pattern, so it was evaluated to have more appropriate front armhole length, bust point location, and bust point-bust point. Through observation for primary excellent categories and precedent studies, 7 categories of front neck width, front neck depth, front interscye, back neck width, back neck depth, back interscye, and back armhole depth were deduced to have relations to the extra room around arm holes and waist that affect pattern designing method and porosity and evaluations of outer appearance.

• 한국의류산업학회지
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• 제8권5호
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• pp.585-590
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• 2006

In the variation of physical properties of adhesive fabrics, the objective of this study is to analyze fitness of fusible interlining to four sorts of fabrics for men's suit with various structural parameters. Four fusible interlinings are used for adhering to fabrics for men's suit. Mechanical properties of these 16 adhesive fabrics fused with these interlinings are measured by KES-FB system for analysing appearance and wearing properties of garments and for examining the fitness of fusible interlining to the fabrics for men's suit. The variation of bending property for adhesive fabrics are found to be higher in the order of interlining 1(Cotton30/Rayon70, plain), interlining 2(Polyester30/Rayon70, warp knit), interlining 4(Polyester, shingosen fabrics with drawing textured yarn) and interlining 3(Polyester, double dot coating interlining). The variation of adhesive effect shows the same results with bending property and shows negative relation with extensibility in weft direction per extensibility in warp direction(EM2/EM1). The variation of peel strength of adhesive fabrics, woolen fabrics in the case of face fabrics and interlining 3 in the case of interlining shows the largest value respectively.

• 생약학회지
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• 제8권1호
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• pp.1-15
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• 1977

In an attempt to deduce which plants might have been used for their anticancer activities in traditional oriental herb medicine, 127 prescriptions were selected from 'Dong-Eui-Bo-Gam', the Classic Handbook of Korean Traditional Medicine, written by $H_{UH}$ Jun and published in 1613. These are the prescriptions indicated for the systemic treatment of various tumors and some conditions resembling tumors, e.g. inflammatory masses and indurations, and they include 150 natural products of plant origin. The frequency of appearance of each medicinal plant in these selected prescriptions was compared with the frequency of its appearance in all prescriptions listed in 'Bang-Yak-Hap-Pyon', another popular Oriental Medicine Formulary in Korea, written by $H_{WANG}\;Pil-Su$ in 1885. From the latter book, $H_{ONG}$ has recently enumerated frequencies of 235 medicinal plants included in a total of 467 prescriptions. Chi-square tests revealed that 11 plant remedies appear with significantly higher frequency in the prescriptions for "tumors", and 10 for "inflammations". The plants with potential antitumor activities, in decreasing order of statistical significance, are Scirpus maritimus, Curcuma zedoaria, Prunus persica, Rheum coreanum, Foeniculum vulgare, Rhus vernifera, Daphne pseudogenkwa, Galarhaeus sieboldiana, Croton tiglium, Raphanus sativus and Galarhaeus pekinensis. The drugs for potential antibacterial or anti-inflammatory activities are Olibanum(Frankincense), Forsythia coreana, Lonicera japonica, Gleditchia officinalis, $M_{YRRH}$, Trichosanhes kirilowii, Astragalus membranaceus, Rheum coreanum, Platycodon grandiflorum and Fritillaria verticillata. Despite the uncertainties involved in the terminology of various diseases used in pre-modern medicine, and the reservations about the efficacy of remedies used for those diseases, it would be worthwhile to investigate these few selected plants for anticancer, antibacterial, anti-inflammatory or antifungal effects, employing modern scientific methodology.

• 한국생활과학회지
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• 제23권6호
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• pp.1191-1204
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• 2014

Even though a Han-bok, or traditional Korean costume, should be inherited since it is invaluable part of our culture, research on Han-bok is scarce. Since the development of a Jeogori pattern, the upper garment of Korean traditional clothes, is done mostly based on the chest size, the design does not completely consider on wearer's body shape. Moreover, unless made by an expert, trial and error is almost always necessary to improve the fit of the clothes. In this research, a Jeogori pattern was suggested that improves the fit based on the shape of the upper back(straight or bent) of a female in her late 20s who often wears a Han-bok and is comfortable when moving. Using a 3D virtual clothing system, the optimum pattern was selected based on the body shape. The final selection was made, and each subjects tried the garment on to evaluate the comfort when moving, along with its appearance, based on a seven point Likert scale. As a result, for a straight body shape, the optimum ease for the front bust width was 2.5cm, and that for the back bust width was 2.0cm. The optimum center back dart was 1.0cm. The optimum Geodae width was 7.6cm, and the optimum back Geodae point was 2.0cm. For the bent body shape, the optimum ease for the front and back bust was 2.0cm. The optimum Geodae width was 8.4cm, and the optimum back Geodae point was 1.5cm. Furthermore, if the Hwajang slope was set at half of the vertical distance between the laterals of the neck and shoulder, a fitted silhouette appeared, which is preferred nowadays. In the appearance evaluation, the final pattern designed in this research received higher scores than the original design(straight; p<.001, bent; p<.05). The results of the evaluation of the comfort when moving also showed higher scores for the final pattern that was designed.

• 복식문화연구
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• 제8권4호
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• pp.577-586
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• 2000

The objectives of this study were to develope slacks basic block to be used for improving the attactive silhouette and bodily fitness in ready-to-wear and educational patterns. The subjects were from 20 to 24 years old and twenty six body measurements were taken on the National Anthropometric Survey of Korea in 1977. The women in 20's think ideal body shapes are high stature, long legs, slander waist, hip, abdomen, thigh, ankle and light weight. And so it needs to be studied to studied to make slacks pattern which show slander girth and long length. The study was carried out by the following procedures. 1. Through the comparative investigation on the conventional slacks patterns of System M. Muller & Sohn, Secolli, 文化's in Japan, and Won-ja Rim's and the clothing experiment, the characteristics of every four patterns were found. 2. According to the center back slant, reflecting the change of waist circumference, thigh circumference, back crotch length, and the new suitable slacks pattern was achieved. 3. The sensory evaluation for appearance and comfort was applied to evaluate the new slacks pattern by comparing with the conventional slacks pattern. From the result of the sensory evaluation, it was found that the new slacks pattern was more suitable for appearance. 4. The new slacks pattern for women in their 20's were developed as follows ; The waist line came down 2 ㎝, the waist circumference was plus 2㎝ than originally, and the back hip circumference was larger 1 ㎝ than the front hip, the slacks length was created stature/8×4.9, the knee length was stature/8×2.7. The center back crotch length was interspaced 1∼1.5㎝ at the center front, and was at right angle the point which was raised 5㎝ at the side front. This size is not the absolute size but it helps to make the surplus on any other ready-made slacks for women.

• 한국축산식품학회지
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• 제37권4호
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• pp.494-501
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• 2017

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.