• 한국의류학회지
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• 제40권1호
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• pp.97-113
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• 2016

This study develops pant patterns using body shape, measurement and shell mesh data to decide optimal women's pants according to styles with excellent size, fit and shape for different individuals and silhouettes. Standard landmarks, lines, triangles and structures were set on a 3D scanned lower body shell to represent women in their twenties and flattened as a 2D pattern. Patterns were created and analyzed according to culotte, formal, slacks and tight type considering crotch shape, location of the crotch point, and adjusting waist darts. Flattened patterns were rotated to compare existing methods. The crease lines were then set through the hip protrusion point and compared. The main factor of the pant pattern were extracted, total rise, crotch depth, crotch width, angle of center line, shape of the center line curve, the thigh width, the amount of waist dart, and crease line position. With going tight style from the culotte, the fits are closer to the figure with minimized thigh circumference, the dart amount decreases, the crotch depth increases, the crotch extensions were shorter, and the angle of the center back increased. The total rise is U shape for culotte and is closer to V shape as the silhouette tightens. T-test of appearance evaluation of the developed pant pattern were conducted after analyzing measurements and shapes of each styles. The results of the developed patterns were superior to existing patterns in accordance to hip line between body and pants as well as appearance evaluation. We found systematic mechanisms among pattern factors that create various pant silhouettes. Evidence on classification of the silhouettes of traditional types of pants were explained objectively through the process of playing out 3D forms.

• 융합정보논문지
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• 제10권1호
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• pp.158-168
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• 2020

본 연구는 간호대학생의 신체이미지, 자아존중감 및 대인관계 정도와 상관관계를 파악하고 대인관계에 영향을 미치는 요인을 규명하기 위한 서술적 조사연구이다. 2019년 6월 한달간 A시와 Y군에 소재한 대학교의 간호학과 대학생 252명을 대상으로 구조화된 설문지를 이용하여 자료를 수집하였다. 수집된 자료는 SPSS 20.0을 사용하여 기술통계, t-test, ANOVA, Pearson 상관분석, 회귀분석으로 분석하였다. 연구대상자의 대인관계에 미치는 영향요인은 신체이미지의 외모평가, 건강지향, 건강평가로 설명력은 12%이었다. 대인관계에 영향을 미치는 주요한 요인은 건강평가이었으며, 건강지향, 외모평가 순이었다. 따라서 간호대학생의 대인관계 향상을 위해 자신의 건강과 외모에 대한 긍정적 평가와 건강을 지향하는 삶이 되도록 다각적인 중재 프로그램의 개발과 적용이 필요하다.

• Journal of Veterinary Science
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• 제21권6호
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• pp.81.1-81.10
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• 2020

Background: Although previous in vivo studies explored urinary microRNA (miRNA), there is no agreement on nephrotoxicity-specific miRNA biomarkers. Objectives: In this study, we assessed whether urinary miRNAs could be employed as biomarkers for nephrotoxicity. Methods: For this, literature-based candidate miRNAs were identified by reviewing the previous studies. Female Sprague-Dawley rats received subcutaneous injections of a single dose or repeated doses (3 consecutive days) of gentamicin (GEN; 137 or 412 mg/kg). The expression of miRNAs was analyzed by real-time reverse transcription-polymerase chain reaction in 16 h pooled urine from GEN-treated rats. Results: GEN-induced acute kidney injury was confirmed by the presence of tubular necrosis. We identified let-7g-5p, miR-21-3p, 26b-3p, 192-5p, and 378a-3p significantly upregulated in the urine of GEN-treated rats with the appearance of the necrosis in proximal tubules. Specifically, miR-26-3p, 192-5p, and 378a-3p with highly expressed levels in urine of rats with GEN-induced acute tubular injury were considered to have sensitivities comparable to clinical biomarkers, such as blood urea nitrogen, serum creatinine, and urinary kidney injury molecule protein. Conclusions: These results indicated the potential involvement of urinary miRNAs in chemical-induced nephrotoxicity, suggesting that certain miRNAs could serve as biomarkers for acute nephrotoxicity.

• 복식
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• 제52권8호
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• pp.29-39
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• 2002

It was increased leisure hours by automation and computerization of industry. Many people spend on hours in enjoying leisure sports, and then. nowadays, Many women tend to prefer casual wear to formal suits. The purpose of this research was to design of outdoor-wear that improve the functional and aesthetic effects for clothing comfort. Total 4 design prototype consisting of jumper and slacks were developed for this research. Outdoor-wear design forced on armhole type of jumper and ease of the back crotch length of slacks to improve the functional and aesthetic effects. And Outdoor-wear design focused on color harmony to aesthetic effects. Ease amount and materials of jumper and slacks were controlled. Design A: Jumper was designed as dropped shoulder with set-in steeve and band collar, A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of outside seam line of slacks Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 7% of total crotch length: Design B 4DM cut pattern were applied to the jumper and slacks pattern. A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of inside seam line of thigh. Color of jumper and slacks were grey and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design C : Jumper was designed as the set in sleeve and hood. and A break- away zipper to facilitate ventilation control were made the ares of the armhole and elbow. Color of jumper and slacks were ivory and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design D : Jumper was designed as raglan sleeve. Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Total six females, ages 20-45, served as subjects for this research. Subjects have standard body type, generally, wearing 66 size of ready-to-wear clothing. The performance of the newly designed outdoor-wear was evaluated for their effectiveness in several aspects such as conditions of skin temperature, sensory evaluation of comfort during body movements, appearance and color harmony and aesthetic collar design. Design 3 was appeared to be the most positive in aesthetic evaluation and functional effects of design 2 of 4DM cut pattern was appeared to be beter than other designs.

• 한국CDE학회논문집
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• 제15권3호
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• pp.222-233
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• 2010

Developed in this research is a TP (tangible prototyping) system, which consists of two modules; (1) a virtual reality model to evaluate the functions and appearance of the product, and (2) a haptic device to emulate tactile and kinesthetic properties of mechanical dial knobs. As an example, a washing machine is modeled using a commercial CAD system and transformed in VRML and X3D formats. Some dynamic behaviors and kinematic characteristics are programmed using X3D script and Java. Various haptic behaviors of the dial are generated by modulating torque profile according to the rotation angle. A torque profile measuring system is developed to evaluate the behaviors of the haptic dial physically. Haptic sensibility evaluations are accomplished using the TP by semantic differential method.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2002년도 춘계 학술대회지
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• pp.63-68
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• 2002

Quality of industrial crops is considered to have three categories : the nutritional value, functional value, shape and appearance. The frame of this article are composed of five section : major oil crops, sesame, perilla, peanut, rape seed, and medicinals. The authors are reviewed and discussed on the current status and prospects of the quality evaluation and researches in industrial crops to provide and refers the condensed informations on the their quality.

• 한국생활과학회지
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• 제22권6호
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• pp.723-736
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• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

• Corrosion Science and Technology
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• 제15권6호
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• pp.290-296
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• 2016

This study was conducted in order to examine the effect of burn damage and the resultant anti-corrosion performance. The breakdown and defect of the paint film caused by burn damage are considered to affect not only the macroscopic appearance but also the adhesive force and the anti-corrosion performance of the paint film. The material of the paint film was epoxy paint that is used most widely for heavy-duty coating, and in order to induce burn damage, heat treatment with a torch was applied to the other side of the paint film. Surface and chemical structure changes according to aging were analyzed using FE-SEM and infrared absorption spectroscopy, and variation in the anti-corrosion performance was analyzed through the AC impedance test.

• 한국식생활문화학회지
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• 제27권1호
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• pp.89-94
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• 2012

This study was conducted to evaluate the effects of sweet pumpkin (Cucurbita Maxima D.) powder on the quality characteristics of cookies. The cookies were made with various sweet pumpkin powder levels (10%, 20%, and 30%). The pH of the dough increased while the density of the dough decreased as the amount of sweet pumpkin powder increased. The width of cookies determined by water content in dough increased with increasing sweet pumpkin powder level. The L value of cookies was significantly the largest in the control group. The b value was the highest for the 30% substituted sample group. According to textural measurements, the hardness, cohesiveness, springiness, and brittleness of the cookies with sweet pumpkin powder were higher in concentration than those of the control group. According to the sensory evaluation, the appearance, color, flavor, and texture of cookies with 10-20% sweet pumpkin powder were higher compared to those of the control group. The overall most acceptable cookie group was that with 10% added sweet pumpkin powder.

• 동아시아식생활학회지
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• 제23권1호
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• pp.98-106
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• 2013

This study examined the quality characteristics of goami Mandupi. To determine the optimal amount of rice powder for baking and goami powder (100, 90:10, 80:20, 70:30, 60:40), the weight, volume, texture, moisture contents, color values and sensory evaluation were measured. The weight of Mandupi dough made with 100% wheat flour, was heavier, whereas the moisture content was highest in the dough made with 40% goami In addition L-values and b-values were highest with 40% goami, whereas the a-values were lowest in the dough made with 40% goami. The spinginess was highest in the dough made with 100% rice powder for baking. The gumminess and cohesiveness were highest with the dough containing goami. The cooked weight and volume of Mandupi were lightest when made dough containing goami. The Hardness and adhesiveness was highest in the dough containing 100% rice powder. In a sensory evaluation the appearance, flavor, taste, texture and overall preference were was the highest for goami.