• 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.

• Imaging Science in Dentistry
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• 제48권2호
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• pp.131-137
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• 2018

Cemento-osseous dysplasia (COD) is a benign fibro-osseous lesion of bone, in which normal bone is replaced by fibrous tissue, followed by calcification with osseous and cementum-like tissue. COD is classified into 3 categories according to its location: periapical, focal, and florid COD (FCOD). On radiography, FCOD appears radiolucent in its early stages. As it matures, radiopacities appear within the lesion, causing them to show a mixed appearance of radiolucency and radiopacity. Because FCOD is usually asymptomatic and grows in a self-limited manner, it does not require treatment. Secondary infection is the most frequent cause of symptomatic cases. We report a case of FCOD with symptoms that appeared after a dental restoration procedure and persisted after repeated operations. The purpose of this report is to emphasize the importance of thorough radiological evaluations of patients with FCOD before treatment.

• 한국식품조리과학회지
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• 제12권4호
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• 한국작물학회지
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• 제68권4호
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• pp.262-275
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• 2023

본 연구는 국내에서 육성된 자포니카 3품종, 인디카 2품종, 통일형 1품종에 대한 아프리카인, 아메리카인, 아시아인의 선호도를 평가하기 위해 한국인의 선호도와 비교하여 수행되었다. 쌀 외관품위 선호도에서 한국인을 제외한 대부분의 패널이 쌀이 길고 가는 '한열', '향열', '아미쌀'을 선호하는 것으로 나타났다. 한국인은 쌀 너비가 긴 '신동진', '드래향' 등을 선호하였다. 해외 패널들은 쌀 외관품위 선호도가 높은 쌀을 식미관능평가에서도 선호하는 경향이 있었다. 특히, 해외 패널과 한국인 모두 장립종 품종 '한열'의 외관품위와 식미에 대한 선호도가 높았다. 반면에 국내 육성 품종 중 '아미쌀'과 '신동진'은 해외 패널들 사이에서 외관 선호도는 높았지만, 식미관능평가에서는 '한열'보다 모양, 찰기, 맛 등에서 선호도가 낮은 것으로 평가되었다. 이러한 결과는 국내 육성 쌀을 해외로 수출할 때 식미 특성에 대한 고려가 필요하다는 것을 시사한다. 식미선호도 및 미질형질 간 연관분석하여 도출된 패널들이 선호하는 식미 특성을 정리하면, 아프리카인은 질감은 부드럽고, 찰기가 없는 장립종 세장형 쌀을 선호하였다. 아메리카인은 질감이 약간 단단하며, 약간 찰기가 있고 노화가 늦게 되는 쌀을 선호하였다. 아시아인은 질감은 부드럽고, 찰기가 약간 낮은 장립종 세장형 쌀을 선호하였다. 한국인은 윤기가 있고, 질감은 약간 단단하고 노화가 늦고 찰기가 있는 쌀을 선호하였다. 본 연구 결과는 해외 진출 및 수출용 품종 개발을 위한 중요한 자료로 제공될 수 있으며, 국내육성 벼 품종의 해외시장에서의 경쟁력 확보에 기여할 것으로 기대한다.

• 한국의류학회지
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• 제34권5호
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• pp.740-753
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• 2010

This study analyzes the motives of Korean women for choosing breast augmentation in a cultural and relational context; in addition, it investigates their evaluations after surgery. Data was collected through in-depth interviews with 10 Korean women in their 20s and 30s who have received cosmetic breast augmentation. Enlarged and made-up breasts are a form of clothing that symbolizes the socio-economic status of women. In the vertical and individualized Korean society, the desire of women for a fashionable body invigorated the appearance management market. Fashion consumers have passively internalized the ideal body trends as the concept of the ideal body-image, which has been constructed by the social structure, markets, and the media. The analysis was rooted in post-modern feminist perspectives on the female body. The ideal body-image internalization process through the social interactions of participants was the main cultural factor to choose breast surgery. The self-image and conformity/individuality of participant were categorized as relational factors for the motivation to undergo breast surgery. The result showed that after surgery the participants achieved positive feedback from their social relationships. They expressed or hid their socio-economic statuses through their purchased fashion bodies. They also showed higher self-esteem and feelings of satisfaction by pursuing individuality and conformity as a member of society. Moreover, they achieved wider fashion options and greater controls over their public/private/secret clothing choices for certain occasions. Cosmetic breast surgery positively empowered individual women while reinforcing the socially manipulated body ideals that oppress women at the same time. Participants internalized socially constructed values and justified their surgery choices.

• 한국식품영양학회지
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• 제26권4호
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 한국콘텐츠학회논문지
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• 제12권8호
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• pp.388-398
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• 2012

본 연구에서는 도시 하수관거시스템의 침수위험순위 평가를 위하여 엔트로피(Entropy) 기법 및 다기준 의사결정기법의 하나인 프로메티(Preference Ranking Organization METHod for Enrichment Evaluations, PROMETHEE)를 적용하였다. 엔트로피와 프로메티를 이용한 침수위험순위 산정에 있어서 평가 대상이 되는 항목들은 두 가지의 접근방식으로 선정되었다. 먼저 침수발생 및 피해 규모에 영향을 미치는 인자로 지형 환경적 요인으로써 유역의 평균고도, 평균경사, 유역폭, 인구수 및 관밀도를 선정하였다. 또한 각 시스템별 침수가 가장 크게 발생하는 초과강우사상을 선정 및 적용하여 시스템내 월류발생량 및 발생지점 두 가지를 이용한 치수안전성 지수를 추가적으로 고려하였다. 본 논문에서 적용된 엔트로피기법과 프로메티에 의한 도시 하수관거시스템 침수위험순위 평가는 추후 하수관거 정비사업의 계획 및 추진에 있어서 각 시스템별 위험도에 따른 개량우선순위 결정 및 평가지표로서 활용될 수 있을 것이다.

• 한국식품과학회지
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• 제44권1호
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• pp.28-33
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• 2012

자색 고구마 뻥튀기의 실험결과는 색도 중 $L^*$ 값이 팽화시간이 증가할수록 $L^*$값이 감소하는 유의적인 차이를 나타내었으나 수분함량이나 팽화온도에 따른 차이는 나타내지 않았다. $a^*$값은 팽화시간, 팽화온도가 증가함에 따라 함께 증가하는 유의적 차이를 나타냈으며, $b^*$값은 몇몇 시험구에서 팽화시간과 팽화온도가 증가할수록 $b^*$값도 증가하였다. 비체적은 수분함량과 팽화온도가 높아질수록 증가하였고, 수분함량 11%, 팽화온도 $246^{\circ}C$, 팽화시간 4초에서 제조한 시험구가 가장 높은 값을 나타내었다. 또한 자색 고구마 뻥튀기의 파괴력은 팽화온도와 팽화시간이 증가함에 따라 함께 증가하며 수분함량이 낮을수록 높은 파괴력을 나타내는 유의적인 차이를 보였다. 관능평가에서 7% 수분함량, 팽화온도 $246^{\circ}C$, 팽화시간 5초에서 제조한 뻥튀기가 패널들에게 높은 점수를 얻었다.

• 한국식품위생안전성학회지
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• 제22권1호
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• pp.57-62
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• 2007

본 연구는 $4^{\circ}C$ 냉장 동안 potassium sorbate로 침지한 돼지고기 안심의 미생물, pH 및 관능평가를 실시하였다. $0.5{\sim}2.0%(w/w)$ potassium sorbate로 10분 동안 침지한 돼지고기 안심의 호기성 미생물과 그람음성 미생물은 대조군과 비교하여 $4^{\circ}C$ 냉장 9일 동안 유의적 감소(P < 0.05)를 보였다. 본 연구의 결과 $4^{\circ}C$ 냉장 동안 potassium sorbate의 농도가 증가하므로 서 모든 처리군에서 돼지고기 안심의 호기성 미생물과 그람음성 미생물에 대한 항 미생물 효과를 보였다. $4^{\circ}C$ 냉장 6일 동안 potassium sorbate로 침지한 돼지고기 안심의 pH가는 증가함을 보였다. $0.5{\sim}1.0%(w/w)$ potassium sorbate로 침지한 돼지고기 안심의 관능평가 결과는 신선한 대조군과 비교하여 냄새와 외관의 점수가 매우 유사함을 보였다. 본 연구의 결과 1.0% (v/w) potassium sorbate로 10분 침지한 돼지고기 안심은 관능평가 저하에 영향을 미치지 않고 $4^{\circ}C$ 냉장 동안 미생물학적 저장 안정성을 확장할 수 있다는 것을 입증하였다.

• 복식
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• 제57권6호
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• pp.1-16
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• 2007

The study aimed to develop the nightgown considering the construction and design features of the Shimui and the Cheolik. The analysis on the construction features of the Korean traditional costume and the physiological and motional attributes while sleeping resulted into the construction factors of the nightgown developed in the study. Consequently, the nightgown having these traditional Korean costume features were made for the evaluation. 4 different types of nightgowns were designed to be constructed. 20 professional clothing staff evaluated these 4 nightgowns developed and the existing nightgown used in the hotel industry. The results from the wearing test evaluation were: (1) to consider the stable closure of the gowns while wearing, the scores of the gowns developed were higher than the existing one. (2) the evaluations of the wearing comfort of the standing posture for the gowns developed and the existed were more or less similar but considering the lying down posture, the scores of the developed ones were significantly higher. (3) the gowns developed to have the wide-ham lines were considered more appropriate to the leg movement compared to the existing gown. The results from the fit and appearance test evaluation were: (1) throughout the all hight levels, the means of the gowns developed were higher than the existing gown's means in the most of the evaluation questions. (2) in the evaluation of the Korean traditional features, the gowns developed were more appropriate than the existing one. Consequently, the gowns developed were considered better to compare to the existing one in the context of postures, movements, comfort, appearance, fit, and design features.