• The Research Journal of the Costume Culture
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• v.20 no.3
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• pp.403-415
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• 2012

This study did a comparative analysis on the patterns of several male bodice slopers, followed by evaluating the appearance through a virtual garment simulation, which used a three-dimensional virtual garment system. Through this process, this study attempted to comparatively analyze the suitability of the garment or each sloper according to body parts. The analysis of the drawing formulas of bodices slopers had the following results. With a standard chest size, all six slopers had a 1:4 ratio for a front and back chest size; 1:5 or 1:6 for a front and back breast size 1:5 or 1:4 for a neck base circumference; and 1:20 or 1:12 for the chest size. When comparing the anthropometric figures and the actual measurements of each body part for the bodice slopers, the actual measurements secured extra amounts in the drawing process. The evaluation results for appearance of the six men's bodice slopers showed that the slopers used by companies (E and F) had top scores followed by the slopers made for (C and D), while the sloper for education (A) received the lowest scores. Regarding the results of the variance analysis verifying the significant difference between the slopers, twenty-five items had significant differences with the exception of four items on the front side and one item on the backside.

• Journal of the Korea Society of Computer and Information
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• v.23 no.11
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• pp.111-122
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• 2018

The purpose of this study was to investigate the bodice prototype method suitable for the upper body shape of old-old aged women using the 3D anthropometric data. And it was to provide the basic data for the upper body garments of old-old aged women. In the overall appearance evaluation, the B pattern was rated as 4.00, and it was evaluated as the most suitable for the bodice prototype of the old-old aged woman. The E pattern was rated lower than normal, and the L pattern and the S pattern were found to be inadequate for older female bodice prototypes. As a result of the measurement of the waist and bust air gap of bodice prototype, the air gap of the bust was not significantly different between the patterns. But the waist air gap showed the largest difference between the L pattern and the S pattern. As a result of evaluating the appearance, the amount of space in the state of 3D simulation, and the air gap, the pattern B appeared to be the most appropriate prototype for the old-old aged women's body shape. However, there is a tendency that the shoulder end point is biased toward the back, so it is necessary to set the inclination of the back shoulder line to be more gentle. Conversely, the front shoulder should be more inclined. In the case of the 3D simulation, the B pattern showed that the other parts generally fit well. In the case of the 3D simulation program used in this study, it was evaluated that it is suitable only for the normal body shape because it is impossible to set the isometric angle which is one of the characteristics of the older female body shape. A study on the bodice prototype suitable for the bent body shape should be carried out through experiments on the actual body shape of various elderly women. In order to cope with the increase of elderly people who are familiar with digital, I think it is necessary to develop an avatar that reflects the old female body shape.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.691-700
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• 2011

This study's objective is to determine the optimum mixing ratio of yam (Dioscorea japonica THUMB) powder and egg for the preparation of pasta. Response surface methodology revealed 10 experimental points, including two replicates for yam powder and egg. Yam pasta formulation was optimized using rheology. Yellowness(p<0.05) and redness displayed a linear model pattern, while lightness was represented by a quadratic model. The texture(p<0.05), including flavor(p<0.05) and overall quality(p<0.05) was measured as a sensory evaluation. In addition, mechanical properties displayed significant values in adhesiveness(p<0.05). These results showed that yam powder affects flavor and appearance, and egg affects adhesiveness and overall quality. The optimum formulations processed by numerical and graphical optimization were determined at 19.50 g of yam powder and 28.07 g of egg.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

• Nuclear Engineering and Technology
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• v.32 no.5
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• pp.465-476
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• 2000

In a nuclear power plant, steam generator tubes cover a major portion of the primary pressure-retaining boundary. Thus very conservative approaches have been taken in the light of steam generator tube integrity According to the present criteria, tubes wall-thinned in excess of 40% should be plugged whatever causes are. However, many analytical and experimental results have shown that no safety problems exist even with thickness reductions greater than 40%. The present criterion was developed about twenty years ago when wear and pitting were dominant causes for steam generator tube degradation. And it is based on tubes with single cracks regardless of the fact that the appearance of multiple cracks is more common in general. The objective of this study is to review the conservatism of the present plugging criteria of steam generator tubes and to propose a new coalescence model for two adjacent through-wall cracks existing in steam generator tubes. Using the existing failure models and experimental results, we reviewed the conservatism of the present plugging criteria. In order to verify the usefulness of the proposed new coalescence model, we performed finite element analysis and some parametric studies. Then, we developed a coalescence evaluation diagram.

• The Research Journal of the Costume Culture
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• v.30 no.2
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• pp.226-242
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• 2022

For clothing items that combine the top with the bottom, such as a jumper suit, it is necessary to design original forms to develop clothes in various styles that can satisfy aesthetic and functional needs. Therefore, to determine the original forms of women's jumper suits, this study aimed to analyze the patterns of women's jumper suits being sold in the market comparatively and evaluate their fitness. For the study method, this researcher obtained five types of women's jumper suits from local brands and compared the patterns' measured sizes, then conducted exterior evaluation on the surplus according to five different movements and analyzed the values of distortion of clothing pressure comparatively. According to the results, in the basic posture, brands A and C received favorable results, while in the other movements, brand B, which had the biggest surplus on the bottom, was evaluated favorably. In conclusion, in the patterns of women's jumper suits, a bigger surplus is added to either the crotch length or crotch girth rather than the top length, and the top and the bottom tend to have a different surplus according to the design. In addition, based on the values of body surface lengths according to the range of movements, this study suggests that an additional surplus be added to the length.

• Korean Management Science Review
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• v.27 no.1
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• pp.1-16
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• 2010

According to appearance of a new competitive factor, as 'Green', Green Logistics becomes the important evaluation factor for many firms in emerging competitive environment. Despite this importance, the recognition level of Korean firms on Green Logistics lags behind that of leading companies in developed countries. In addition, the literature studies and practical strategies for systematic management control plans are very insufficient. In this paper, we establish decision making framework of Green Logistics by using ANP(analytic network process). Specifically, we suggest at first the overall concepts and issues of Green Logistics through literature studies. Next, we derive 6 clusters and 21 components forming the strategic green logistics, and then we conduct surveys for pairwise comparison of experts on Green Logistics and compute relative weights of the clusters, components and altanatives considering the feedback structure. We expect that the results of this study will be very helpful for managers to make strategic decisions.

• Korean Journal of Community Nutrition
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• v.4 no.3
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• pp.421-430
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• 1999

A neural network system was applied in order to analyze the nutritional and other factors influencing chronic diseases. Five different nutrition evaluation methods including SD Score, %RDA, NAR INQ and %RDA-SD Score were utilized to facilitate nutrient data for the system. Observing top three chronic disease prediction ratio, WHR using SD Score was the most frequently quoted factor revealing the highest predication rate as 62.0%. Other high prediction rates using other data processing methods are as follows. Prediction rate with %RDA, NAR, INQ and %RDA-SD Score were 58.5%(diabetes), 53.5%(hyperlipidemia), 51.6%(diabetes), and 58.0%(diabetes)respectively. Higher prediction rate was observed using either NAR or INQ for obesity as 51.7% and 50.9% compared to the previous result using SD Score. After reviewing appearance rate for all chronic disease and for various data processing method used, it was found that iron and vitamin C were the most frequently cited factors resulting in high prediction rate.

• Journal of the Korea Safety Management & Science
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• v.4 no.4
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• pp.97-108
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• 2002

This study deals with the application of knowledge-based engineering and a methodology for the assessment & measurement of reliability, availability, maintainability, and safety of industrial systems using fault-tree representation. A fuzzy methodology for fault-tree evaluation seems to be an alternative solution to overcome the drawbacks of the conventional approach. To improve the quality of results, the membership functions must be approximated based on heuristic considerations. Conventionally, it is not always easy to obtain a system reliability for components with different individual failure probability density functions(p.d.f.), We utilize fuzzy set theory to solve the adequacy of the conventional probability in accounting and processing of built-in uncertainties in the probabilistic data. The purpose of this study is to propose the framework of knowledge-based engineering through integrating the various sources of knowledge involved in a FTA.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.340-347
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• 2010

To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.