• Journal of Fashion Business
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• v.17 no.2
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• pp.33-45
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• 2013

A study using 3D virtual garment simulation is carried out for the evaluation and application on the pants fit for obese women in their age of 20s and 30s. The results are as follows; 5 obese women in their 20s and 30s were selected for the testing 3D body. They showed no significant differences in all items, comparing with the data of 5th Size Korea body dimensions. The average waist circumstance of the subjects' 3D body dimensions was 87.0cm, hip circumstance was 102.4cm, BMI was $27.1kg/m^2$, and their obese body types had similar mean values. Based on the detailed design of ready made pants and the study results of 20~30s obese women preference for pants design, pants of straight silhouette and semi-tight fit which have waist line lowered, no front dart and one back dart, were manufactured with 100% black cotton and cotton spandex mixed fabrics. When comparing the appearances between real garment and virtual garment, the average of the real garment with 100% cotton was 3.70 and the virtual garment was 4.05. The average of real garment with cotton spandex mixed fabrics was 3.75 and the virtual garment was 4.06. Therefore, the average of virtual garment was highly evaluated. When comparing the results of evaluating the appearance, there was no significant difference caused by materials between real garment and virtual garment. The expression for the ease of virtual garment and real garment was also similar for good evaluation. Thus, 3D virtual garment simulation did positively prove its reliability and effect.

• Fashion & Textile Research Journal
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• v.25 no.3
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• pp.315-323
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• 2023

In the diverse modern era, individuals are actively striving to develop and demonstrate their capabilities . As a means of cultivating interest in hanbok and differentiatedabilities , there exists a national qualification verification for hanbok technician. This study focuses on using Saekdong-jeogori pattern that is suitable for design and allows for accurate pattern production in a short time for beginners taking the practical test for hanbok technicians. We analyzed five experimental Saekdong-jeogori patterns, from which the final patterns for research were derived through appearance tests on the first table evaluation and the second outfit evaluation. The Saekdong-jeogori pattern-1 for research utilized the body values presented by beginners taking the hanbok technician qualification verification, while the rest were calculated or applied using equivalents. The godae point and armhole depth were calculated based on the chest circumference, and the armhole curve, sleeve shape, doryeon line, and sleeve-end were drawn, regardless of the changes in the figures, using equal parts. The Saekdong-jeogori pattern-2 provided activity by vertically lowering the side line from the end of the armhole, and the keotseop line was drawn by moving 1 cm from the width of the Kit to the armhole line. The seopko was raised 0.2 cm from the keotseop reference line and0.2cm , and was supplemented by its connection to a natural curve.

• Journal of the Korean Society for Nondestructive Testing
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• v.20 no.5
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• pp.424-430
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• 2000

In order to develop an ultrasonic evaluation method for properties degradation of high temperature materials, a number of Cr-Mo-V steel samples were heat-treated and their damage mechanism was examined. Ultrasonic parameters such as velocity, attenuation, and more recently developed nonlinear acoustic parameter were measured. The nonlinear acoustic parameter was found to be most sensitive to material degradation mainly attributed to the precipitation of impurities in grain boundaries. When compared to the electrical resistivity results, the nonlinear parameters showed similar behavior. There existed a relatively good correlation between the nonlinear parameter and the fracture appearance transition temperature (FATT) obtained by Charpy V-notch impact test. Based on the relationship between the FATT and the fracture toughness ($K_{IC}$), correlation between the nonlinear parameter and $K_{IC}$ was established.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.10
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• pp.6282-6288
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• 2014

$CO_2$ welding is used widely in the field. On the other hand, welding defects occur when welders cannot adjust the current and voltage needed for welding and have to stop working to adjust the current and voltage, causing sudden cooling down of the welding structure inside a vehicle or tank where the control panel is invisible or when work site is far. This study used three types of existing $CO_2$ welders. This also applied SS400 rolled steel for welding structural purposes for remote control torch welding, perform a welding test through v-groove butt welding with a remote control torch and existing $CO_2$ welding torch, conducted visual inspection on the appearance of a welded top bead. In addition, the appearance quality of the welding part was monitored mainly through penetrant testing and a bending test to evaluate the welding defect reduction and the effect on the performance and compatibility by replacing the existing welder.

• Food Science and Preservation
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• v.30 no.2
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• pp.205-223
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• 2023

Fresh mushrooms are vulnerable to browning and tissue changes after harvest. This study monitored the external appearance, physicochemical quality indicators, and nutritional and functional components of a white beech mushroom (Hypsizygus marmoreus) variety (EG2020) newly developed in Korea during cold storage for up to 42 days. Two existing varieties of white H. marmoreus, namely H6 from Korea and HKT from Japan, were used for comparison. The mechanical texture of EG2020 was superior to H6 and HKT due to the increasing hardness of the pileus with time. Browning, in terms of the total color difference during storage, was found to be the most severe in HKT. In terms of composition, EG2020 had the highest total free sugar content, a large amount of organic acids, and higher sugar content than H6 and HKT. EG2020 also contained the largest amount of 𝛽-glucan, and its amount increased during storage. In sensory evaluation, EG2020 received higher scores than HKT in flavor, taste, appearance, and texture. Therefore, the EG2020 variety is more stable than HKT during storage and distribution.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.188-193
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• 2016

The purposes of this study were to prolong the storage period and maintain quality of kimchi made from spring napa cabbage, which is used less frequently than winter napa cabbage. The results show that the firmness of kimchi from early July, the latest harvest period, was significantly higher than that of kimchi from mid-June. However, as maturation proceeded, no significant difference was observed following the harvest period when kimchi was stored for 8 weeks. Regarding pH and acidity, which are highly related to maturation of kimchi, pH generally decreased from the initial storage period while acidity increased. In the sensory evaluation, appearance was best in kimchi manufactured in late June according to manufacturing and maturation periods (p<0.05). After 4 and 8 weeks of storage, kimchi manufactured in early July had the highest scores with no significant difference. Texture and overall acceptability also showed no significant difference in each processing period.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.346-354
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• 2001

Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significant1y. A reduction in stability and an Increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extendibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread tilth onion powder had mode free amino acid. especially, Arginine. aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• The korean journal of orthodontics
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• v.45 no.6
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• pp.322-332
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• 2015

A 12-year-old girl was referred to our clinic for evaluation of an unaesthetic dental appearance. All permanent teeth were erupted, while the deciduous maxillary right canine was retained. Cone-beam computed tomography revealed a complete transposition of the maxillary left canine and first premolar involving both the crowns and the roots. Initial cephalometric analysis showed a skeletal Class III pattern, with a slight maxillary retrusion and a compensated proclination of the upper incisors. The patient's teeth were considered to be in the correct position; therefore, we decided to attempt treatment by correcting the transposition and using only orthodontic compensation of the skeletal Class III malocclusion. After 25 months of active orthodontic treatment, the patient had a Class I molar and canine relationship on both sides, with ideal overbite and overjet values. Her profile was improved, her lips were competent, and cephalometric evaluation showed acceptable maxillary and mandibular incisor inclinations. The final panoramic radiograph showed that good root parallelism was achieved. Two-year follow-up intraoral photography showed stable results.