• Journal of the Korean Society of Environmental Restoration Technology
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• v.20 no.6
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• pp.51-66
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• 2017

This study was conducted to develop detailed evaluation indicator as a way for evaluating sustainable urban ecosystem health focused on ecological urban elements from an eco-cultural point of view after the appearance of Eco-cultural City to meet various needs. And this study was also conducted to search for ways to utilize the detailed evaluation indicator like institutionalization. Eco-cultural City was defined as a city where ecological environment and cultural environment coexist and was aimed to derive applicable planning indicators in Korea. For this, FGI was executed, planning indicators were derived, and suitability was examined. The weights were calculated based on the selected indicators through AHP expert survey. After getting the result of FGI, experts reviewed the adequacy of definition from Eco-cultural City and its necessity, and the applicability of planning indicators was examined with evaluation of suitability. As a result of evaluating suitability, it was judged that 41 indicators based on an overall average of 4 areas were relatively high on suitability and also important among sectors. As for the analysis result, the priority order in multistage classification was as followed : harmony between human and environment(B) 0.349, environmental resources(A) 0.266, city environment and quality of culture(C) 0.208, and role division and citizen participation(D) 0.177. In the second level of relative importance, environment protection and infra in the role and citizen participation section was the highest, 0.449, harmonization policy and system in calculating weights was the highest.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.164-172
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• 2006

The purpose of this study was to find the optimal mixing condition of three different amounts of pine leaf powder, butter and sugar for preparation of pine leaf cookies. The optimum mixing condition for pine leaf cookies was optimized by response surface methodology The optimum mixing rates of pine leaf powder, butter and sugar were 8.6 g, 252.8 g and 154.1 g for color, 8.4 g, 240.7 g and 149.8 g for appearance, 8.8 g, 246.5 g and 154.7 g for flavor and 10.9 g, 277.1 g and 134.6 g for texture respectively. The optimum mixture ratio which fulfilled all items was pine leaf powder 9.4 g, butter 270.5 g and sugar 141 g.

• Journal of Fashion Business
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• v.14 no.6
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• pp.23-38
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• 2010

The purpose of this study was to develop and evaluate working clothes for shipbuilding workers who work in one of the poorest work environments among national strategic industries that are playing pivotal roles for the Korean economy. For the study method, requirements collected through interviews and field surveys were incorporated to directly weave the fabrics for working clothes. The colors were then selected and the woven fabrics were dyed with the selected colors. Using these, the designs of working clothes were planned from the construction and design aspects and four winter clothes and four spring and fall clothes were produced. Afterwards, the workers dressed in these clothes and workers and managers evaluated them in terms of appearance, color satisfaction, design satisfaction, and safety mind harmony on a five point scale. This study found that the new working clothes offered better functionality, design, and safety compared to existing working clothes.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.356-363
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• 1997

Soybean Da-sik was prepared with various soybean powder processing methods (roasting, steaming, and steaming followed by roasting) and sugar types (honey, oligo-sugar), and their sensory and physical characteristics were evaluated to determine the optimum preparation method. The results were as follows: 1. For Sample 1 (roasting soybeans for 30 min at 150$^{\circ}C$ and grinding), the best appearance of Da-sik was obtained when the content of honey was adjusted to 35 g, and the color with 30 g of oligo-sugar by sensory evaluation. The optimum texture was obtained with 40 g of honey, and the optimum chewiness with 30 g of honey Overall, the optimum quality was obtained with 35 g of honey, and oligo-sugar seemed to have less influence on the quality. In case of Sample 2 (four rounds of steaming and drying for 35 min), 40 g of oligo-sugar was found to exhibit the best quality, and honey was less effective. For Sample 3 (three rounds of drying followed by 15 min roasting at 150$^{\circ}C$), the best appearance and color were obtained with 35 g and 40 g of honey, respectively. The texture was most favorable with 40 g of honey, while the chewiness was best with 30 g of honey, suggesting 35 g of honey was the optimum level for Sample 3 soybean powder than oligo-sugar. 2. The springiness, gumminess, hardness and chewiness measured by a texture analyser were highest with Sample 1 containing 30 g of honey, and the cohesiveness with 40 g of honey. 3. For color, the best brightness and yellowness were obtained with Sample 1 with 30 g of honey. The redness was highest with Sample 3 with 40 g of honey. Overall, the desirable recipe for soybean Da-sik was 35 g of honey for Sample 1 and Sample 3, and 40 g of oligo-sugar for Sample 2.

• Fashion & Textile Research Journal
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• v.8 no.5
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• pp.591-596
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• 2006

In order to analyze the tailorbility of different fabrics for men's suit, FAST system has been used for measuring the distribution of mechanical properties in this study. As results, cashmere mixed woolen fabrics showed the minimum degree in relaxation shrinkage, formability, and shear rigidity than any other fabrics, and also showed more than 6% as maximum level of extensibility. Thus, cashmere mixed woolen fabrics requires careful tailoring in lay-out, marking, and cutting. It is necessary to establish new tailoring criteria for automatic sewing with cashmere mixed woolen fabrics than any other fabrics, because they show more failure rate of tailorbility. There have been noticeably more variation of shrinkage and extension for woolen fabrics with cashmere mixed than 100% woolen fabrics by evaluating the formability of the suits when these are completed to suits through cutting and tailoring from fabrics. Especially nylon mixed woolen fabrics showed shrinkage overall, but polyester mixed woolen fabrics showed extension at waist area. Thus, it is necessary to adjust the appropriate overfeed rate considering the amount of shrinkage and extension while tailoring.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.38-49
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• 1987

This study was designed for the standard formulation of SULNONGTANG cooking method, I have performed a sensory evaluation and physical properties of conventional SULNONGTANG and Market SULNONGTANG. The results were as follows : 1. In case of conventional method, in term of the addition of ingredients, to maintain optimal nutrition and to achieve good appearance and taste from sliced meat (Pyoun Yuk) of the beef's head, brisket, tongue ana breast, the followings are recommended cooking methods 1) For beef's leg bones, lead, knee bones and tripe, it is reasonable to addition from the beginning and to boil them for 12~18 hours. 2) Sliced meat from the head should be prepared after 4 hours boiling. 3) Brisket, tongue and breast should be added 2 hours before cooking is finished. 2. In Market SULNONGTANG, taste was poorer than that of conventional SULNONGTANG. When the head is added to Market SULNONGTANG, taste was more desirable than those added hooves or knee bones.

• Korean Institute of Interior Design Journal
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• v.16 no.5
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• pp.115-125
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• 2007

As a part of "The method of suitable design for resident," the purpose of this study is to figure out the resident aptitude of client through "Saju-Myungrihak" more effectively and precisely. That is, the study is to find out the relations between individual character and environmental interior tendency through experimentingss to make Images based on one's individual inherent aptitude and character. For all these reasons, we proudly launch to develop the interior design program based on emotional inherent-aptitude technology for our clients with applying Nakamitch Mizuo's emotional technology thesis "the Expert System." However, a critical implication made by Nakamitch Mizuo's emotional technology, elucidates the fact that there was a problem for understanding the system of client's inherent aptitude. 1. Appearance of The inherent-aptitude in Saju-Myungrihak 2. MBTI (Myers Briggs Type Indicator) Form K 3. To strengthen and develop the tools of visual images through understanding clients' character and tendency by the result of his or her DNA (ACE, DRD4, DRD2, G-protein) test.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.25 no.7
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• pp.1064-1072
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• 2001

It is very important to evaluate material degradation like temper and carbide embrittlements to secure the reliable and efficient operational conditions and to prevent brittle failure in service. The extent of material deterioration can be accurately evaluated by mechanical test such as impact test or creep test. But it is almost impossible to sample a large specimen from in-service plants. Thus, the material degradation evaluation by a non-destructive method is earnestly required. Recently the non-destructive test technique which uses the grain boundary etching characteristics owing to the variation of material structures has been proposed. However the program for material degradation evaluation using the grain boundary etching method(GEM) in Windows 98 domain doesnt be developed now. The aims of this paper are to develop the program and to complete the new master curve equations for the evaluation of material degradation on in-serviced high temperature components.

• Fashion & Textile Research Journal
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• v.14 no.4
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• pp.588-596
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• 2012

This research was intended to design an experimental girdle with thermal insulation function for adult women in their 20s. The design of the experimental girdle was based on the pattern of commercially available girdle. The final pattern of the experimental girdle was established according to the drawing equations determined based on the result of appearance evaluation. The equations were (waist circumference${\times}0.88$)/2 for waist circumference, (hip circumference${\times}0.77$)/2 for hip circumference, and (thigh circumference${\times}0.85$) for thigh circumference. In order to develop a heating device, the most effective fabric heater was adopted based on the experiments about the number of caron fibers, heater size and attachment site. Three heaters-one with a size of $14.5{\times}9.5$ cm, and the other two with the size of $8.0{\times}15.0$ cm-were attached to the areas corresponding to the lower abdomen and the hip, 5 cm below the waist. A heater was developed by connecting these heaters to a controller, 2 batteries (7.4 V 2000 mAh lithium polymer batteries) and a switch (for mode conversion between high/medium/low temperatures). The heater was integrated into the inside of the girdle, so that attachment and detachment were possible without the change of appearance. The tentative configuration plan was proposed for the development of a functional smart girdle with an excellent thermal insulation effect.