• Journal of Fashion Business
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• v.19 no.6
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• pp.28-41
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• 2015

Properties of textile fabrics influence the appearance, aesthetics, and performance of garment. Drape and related properties of fabrics affect profoundly the static and dynamic appearance during wearer's movement. The three dimensional shape of the folded structure often deforms with time or with subtle vibration around the fabric specimen during the drape measurement. Due to the uneven and complex nature of fabrics, the overall shape of the fabric specimen on the drape tester often becomes unstable. There is a need to understand the fundamental mechanisms of how draping may generate pleasing forms. Two drape test methods, conventional Cusick drape test, and in-built drape tester, based on a depth camera, are compared. Fabric specimens including cotton, linen, silk, wool, polyester, and rayon are investigated for the fabric drape and other physical/mechanical parameters. Drape coefficient values of fabric specimens are compared based on the final drape images, together with the intermediate 3D drape images of the specimens during elevation process of the drape tester equipped with a stepper motor system. The correlation coefficient between the data based on the two methods is reasonably high. Another advantage from the depth camera system is that it allows further analysis of three-dimensional information regarding the fabric drape shape, including the shape of nodes or crest and trough.

• The Korean Journal of Nuclear Medicine
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• v.1 no.2
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• pp.75-84
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• 1967

$^{131}I$-labeled-O-iodohippurate renograms in 15 cases of epidemic hemorrhagic fever(E.H. fever)during oliguric, diuretic and convalescent phase were analysed quantitatively and qualitatively, namely by its configuration, Tmax T 1/2 and renal index of Hirakawa. The results were as following: 1) Changes on the renograms in E.H. fever showed simultaneous bilateral renal impairment. 2) The characteristic configurations of renogram in the oliguric phase were: (1) Moderately decreased absolute amplitude of initial spike. (2) Continous rising second slope. (3) No appearance of terminal descent. Those were mast likely to those of renograms in acute ureteral obstruction or acute dehydration state. 3) During the diuretic phase, the renogram showed the point of maximal amplitude, but the steepness of 2nd slope was markedly decreased. The appearance of terminal descents was observed with unusually high amplitude despite of the tremendously large amount of urinary output during this phase. 4) In convalescence, the renograms were essentially normal in configuration, but the renal index of Hirakawa was not recovered until this phase. 5) Renograms in E.H. fever showed the characteristic patterns in each phase of its clinical course. 6) $^{131}I$-OIH-Renogram might be an useful method for the evaluation of renal function in E.H. fever during its course.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.233-240
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• 2015

We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.615-625
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• 2007

The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE; $85{\mu}m$ thick, vacuum; PE+LLDP+nylon; $50{\mu}m$ thick), and storage temperatures($3^{\circ}C,\;10^{\circ}C\;and\;25^{\circ}C$) and length of storage(1, 2, 4, 6 day) on the different types of processed potatoes(washed, peeled, or cut). Microbiological quality decreased gradually and significantly throughout the storage period in all cases. The processed potatoes stored at $3^{\circ}C$ with vacuum packing after immersion in chlorine water showed the lowest microbiological growth and had higher scores for the sensory quality factors(appearance, flavor and texture). The processed potatoes stored at $10^{\circ}C$ were rated wily better appearance, but they showed unacceptable microbiological quality at up to 4 days of storage. Overall, a temperature of $3^{\circ}C$ is recommended to maintain acceptable of microbiological and sensory quality in processed potatoes used in foodservice operations.

• Fashion & Textile Research Journal
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• v.11 no.1
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• pp.121-129
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• 2009

Nowadays, global interest is being placed on research and development of smart clothing which is expected to create a high added-value industry in the future. The purpose of this research is to develop smart pants with vibrating massage functions that have excellent outer appearances and provide comfort to wearers and assess outer appearance, comfort, and massaging effects of smart pants. As the results of this research, smart pants where vibrating devices which are mainly composed of vibrating motor, controller, and switch are attached were completed. Vibrating motors were fixed on a thin and light non-woven fabric material, covered with a mesh material, and attached by snaps to the experiment pants. Switch was attached to the inside of a pocket, and batteries were positioned inside of pockets. Ten subjects marked their satisfaction of wearing smart pants on a 5-point scale. Noticeable changes in outer appearance when vibrating motors operate turned out to be low. Wearer's comfort in back waist and front thigh parts where vibrating motors were attached turned out to be high-satisfied. Massaging effects of smart pants turned out to be high. Attaching and detaching vibrating devices turned out to be convenient. Lining materials used for smart paints were effective in blocking electromagnetic waves generated from vibrating devices.

• Journal of Korean Neurosurgical Society
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• v.66 no.2
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• pp.199-204
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• 2023

It is critical to identify the ruptured cerebral arteriovenous malformations (AVMs) for secondary prevention. However, there are rare cases unidentified on the radiological evaluation. We report on a patient with the delayed appearance of radiologically occult AVM as a probable cause of the previous intracerebral hemorrhage (ICH). An 18-year-old male patient presented with a right temporal ICH. The preoperative radiological examination did not reveal any causative lesions. Because of the intraoperative findings suggesting an AVM, however, only hematoma was evacuated. Disappointedly, there were no abnormal findings on postoperative and follow-up radiographic examinations. Eleven years later, the patient presented with an epileptic seizure, and an AVM was identified in the right temporal lobe where ICH had occurred before. The patient underwent partial glue embolization followed by total surgical resection of the AVM and anterior temporal lobe. Based on the literature review published in the era of magnetic resonance imaging, common clinical presentation of radiologically occult AVMs included headache and seizure. Most of them were confirmed by pathologic examination after surgery. In cases of the ICH of unknown etiology in young patients, long-term follow-up should be considered.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.776-780
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• 1994

Fuzzy reasoning was applied to sensory evaluation of cooked rice. A sensory attribute diagnostics was done in terms of tour kinds of attributes-texture, taste, odor and appearance which determine overall palatability. First, rating for the contribution level of each attribute to the overall palatability was asked as one of five scales-very important, important, moderate, slight and very slight. Secondly, the preference level of each attribute for a cooked rice sample was asked as one of five hedonic scales-excellent, good, fair, poor and very poor. Thirdly, the results of the scales were converted into fuzzy values and operated by fuzzy reasoning. Finally, the contribution and preference levels of the attributes were composed to infer the overall palatability of cooked rice sample.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.186-199
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• 2016

The purpose of this study was to determine the optimal composite recipe of rice muffins with 3 concentrations of Spergularia marina L. Griseb, sugar and grape seed oil, using central composite design. In addition, the mixing condition of rice muffins was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). In regard to its antioxidant effects, Spergularia marina L. Griseb had a total phenol and flavonoid contents and DPPH free radical scavenging activity of 17.03 mg/g, 5.13 mg/g and 17.21%, respectively. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, springiness, chewiness, gumminess, cohesiveness, height, volume, weight, specific volume, loss rate, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As results, optimal sensory ratio was found to be 6.69 g of Spergularia marina L. Griseb, 41.89 g of sugar and 30.48 g of grape seed oil.

• Journal of the Korean Dietetic Association
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• v.23 no.1
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• pp.14-26
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• 2017

The purpose of this study was to determine the optimal recipe of rice cookies with two different amounts of Stevia rebaudiana leaf and grape seed oil, using a central composite design (CCD). In addition, mixing conditions of rice cookies were optimized by sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). RSM was used to obtain 10 experimental points (including two replicates of Stevia rebaudiana leaf and Grape seed oil), and the formulation of Stevia rebaudiana leaf added rice cookies was optimized using rheology. The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, sweetness, moisture, pH, and density (P<0.001), results of the sensory evaluation showed significant values for color, flavor, taste, texture, appearance, and overall quality (P<0.05). As a results, optimal sensory ratio was found to be 1.98 g of Stevia rebaudiana leaf and 37.94 g of Grape seed oil.