• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.27-36
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• 2008

This study was conducted to investigate the recognition and uses of Codonopsis lanceolata. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The majority of respondents 60.7% males and 74.1% females indicated a preference for Korean food across all generational age classes. The specific preference for codonopsis lanceolata was indicated by the majority of males individuals in the forty to age group and by the teenage to thirty age bracket. The most popular reason provided for the preference of codonopsis lanceolata was good health benefits. People indicating a dislike for codonopsis lanceolata had little previous experience of eating this plant. Codonopsis lanceolata also appeared in 7.9% males and 9.0% females of small food transactions with 37.0% males and 36.6% females of respondents indicating supermarkets and traditional markets as their preferred shopping locations. In relation to cooking methods roasting was nominated by 36.0% males and 49.3% females of respondents. Codonopsis lanceolata was acknowledged as having the following characteristics "prevention of adult disease", "low calorie the diet food", and "high dietary fiber", but was not associated with "good flavor" and "established cooking method", "good health benefits from saponin", and "good for alexipharmic and expectorant". Recognition and eating experience was low for codonopsis lanceolata kimchi and Kimchi, rice bread, bread and sauce added with codonopsis lanceolata. However the opinion of taste appeared highly among respondents, especially in the twenties and teenage age groups.

• Korean Journal of Human Ecology
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• v.21 no.4
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• pp.791-803
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• 2012

This study intends to identify applicability of natural dye extracted from Aplysia kurodai, aiming to standardization of Aplysia kurodai natural dyeing through scientific validation by analyzing characteristics of pigment elements to review dyeability, colorfastness and antibacterial activity. Such material as silk fabrics that is animal fiber were used for this purpose, and derived following summarized results. UV/VIS spectrum analysis on the pigment of Aplysia kurodai that was extracted from purple gland showed that maximum absorbtion was near 540 nm. The silk fabric optimal dyeing can be achieved at a temperature of $55^{\circ}C$ with a colorant concentration of 5%. Dyed at $55^{\circ}C$ with interval of 10~90 minutes for identifying dye uptake over time to observed slow increase of dye uptake over time, and equilibrium occurred at 50 minutes. For dye uptake according to pH, while dye uptake was superior in acidity, it decreased rapidly in a base after pH 7. For color changes according to pH variation, it was reddish purple in acidity and was purplish red in a base. For color changes according to mordanting method, more clear color change had been obtained when process with aluminium pre-mordanting than non-mordanting and post-mordanting. The colorfastness to light, perspiration and washing was 1, 4~5, and 3~4 ratings respectively. The silk fabric dyed with Aplysia kurodai demonstrated excellent antimicrobial activity to Staphylococcus aureus and Klebsiella pneumoniae. The Aplysia kurodai can be used as a new colorant for the natural dyeing of silk.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.257-265
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• 2011

To find the optimum proportion of Hydrangea serrata Seringe(HSS) powder, rice cakes were prepared with different quantities of Hydrangea serrata Seringe powder instead of sugar. Technical and sensory examinations were then conducted. The proximate components of the HSS leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values of samples which replaced 25%, 50%, 75% and 100% of sugar with the HSS powder were significantly decreased(p<0.05). The groups with HSS powder showed a lower L value(lightness) and a value(redness) than that of the control group. The B value(yellowness) of the Sulgidduk containing the HSS powder was higher than that of the control group. The hardness of HS2 and HS3 was increased by the addition of the HSS powder. The adhesiveness of Sulgidduk groups with the HSS powder was higher than that of the control group. Springiness was not changed by adding the HSS powder. The cohesiveness of the Sulgidduk was significantly reduced by adding the HSS powder(p<0.001). The groups with no sugar showed the highest gumminess and chewiness. The added HSS powder caused both a darker color and a stronger odor, but the sweetness of the Sulgidduk which replaced the sugar with the HSS powder was decreased compared to the control group. The moisture content and the hardness was not affected by the addition of the HSS powder. The preference of color and taste was not changed by adding the HSS powder. The preference of flavor of the Sulgidduk with the HSS powder showed higher than that of the control. Overall acceptability of the Sulgidduk did not show any significant differences. As a result, Sulgidduk can be replaced 25% and 50% of sugar with the Hydrangea serrata Seringe powder.

• Journal of the Korean Society of Food Culture
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• v.29 no.2
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• pp.212-221
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• 2014

Korean style DASH (Dietary Approaches to Stop Hypertension) and a dietary education program for sodium reduction were developed. Reduced sodium diets (15 and 30% reductions) were developed from general diets for 3 consecutive weeks from Monday through Saturday. Subjects (19 total) were classified into two groups according to dietary education. Experimental period was from June 24 to July 23, 2012. Total sum of adaptation scores for low sodium diets significantly increased in the group that underwent dietary education compared to that without (p<0.05). After the experiment, both groups showed significantly increased values in terms of food group balance, sodium-related nutrition knowledge, attitude, and practice by paired t-test. Especially, group that underwent dietary education showed significantly higher values for attitudes by ANCOVA pre-test as a variation (p<0.01). For the results of the nutrient intake survey, group that underwent dietary education showed significantly increased values for dietary fiber (p<0.01), vitamin A (p<0.001), vitamin K (p<0.001), vitamin C (p<0.01), Folic acid (p<0.001), vitamin B12 (p<0.01), calcium (p<0.01), iron (p<0.05), and zinc (p<0.05) and significantly decreased values for sodium (p<0.05) and chloride (p<0.005). Subjects adapted to reduced sodium diets showed apparent improvements in sodium-related knowledge, attitude, practice and intake of nutrient, and these improvements were even higher in the group that underwent dietary education compared to that without. Thus, adaptation to low sodium diet combined with dietary education can improve dietary habits.

• Journal of Digital Convergence
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• v.16 no.12
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• pp.571-577
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• 2018

Bicycle riders complain of many inconveniences when wearing glasses, sunglasses and masks. The disposable fine dust mask has been developed to resolve such inconveniences of bicycle riders. The scope of research is limited to the fiber which generates one-time static electricity and the shape of the mask due to the characteristic of fine dust mask. The purpose is to design and make the fine dust mask with a simple production process. The new disposable fine dust mask has secured enough space of the mask in front of the mouth by longitudinal folding and minimized stuffiness by maintaining the shape of the folded part to prevent touching the mouth even by heavy breathing. The streamlined sponge is attached at the part of nose support and the area of the cheek has been expanded to be about 2.5cm wider than ordinary masks to improve tight seal at the side. In addition, a new disposable fine dust scarf mask has been developed to block ultraviolet rays for the face and neck while filtering fine dust with the tight fine dust mask.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.3 s.151
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• pp.447-457
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• 2006

The purpose of this study is to document and preserve an unidentified textile purchased at a flea market. This study object is important because it is one of the very rare silk insert series from 1930s which were created for commercial use(as inclusion in cigarette packages). The investigation was conducted by researching the limited publications that discuss silk inserts, visiting many sites on the internet that offer such inserts for sale or catering to the collectors of these silk inserts, and especially visiting the collection of silk inserts, named the J.R. Burdick Collection, at the Metropolitan Museum of Art, New York. Several pieces matched the patches used in the study piece. But Buidick's description on time frame(1912-1915) did not indicate the full range of production of silk inserts. After the identification of object, the conservation treatment was carefully done using adhesives. The results of this study can be summarized as follows; 1. The silk inserts of the study object were included as promotions by some company owned by the American Tobacco Company, probably at some time between 1934 and 1939. 2. The initial stage in the conservation treatment was mechanical surface cleaning using a vacuum cleaner. After vacuuming, humidification was conducted to reduce creases in the top of the object. The damaged areas were backed with stabiltax coated with a solution of Elvace 45675 since the fiber of this object was too deteriorated. 3. Adhesive treatments using Elvace showed satisfactory results: flexibility, strength, no damaging effects on the study object, removability without damaging the object.

• Food Science and Preservation
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• v.12 no.6
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• pp.546-551
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• 2005

The new developed production process and the coating equipment were used to prepare the alginate coated rice having functional property. Then, the quality characteristics such as proximate analysis, moisture sorption properties, influence on the retrogradation, sensory evaluation were investigated. The moisture content of the alginate coated rice was $16.5-18\%$ which is $1.5\%$ higher than the normal rice. About $0.3\%$ alginate was coated on the rice by the measurement of carbohydrate content after coating with $2\%$ alginate. The rice coated with higher alginate concentration showed the higher moisture absorption. The rice coated with $2\%$ alginate solution stored $30^{\circ}C$ and $85\%$ RH conditions for 6 weeks and it increased $1.8\%$ of the moisture content The alginate coated rice has delayed the retrogradation more than 6 hrs as well as got the higher scores for the appearance, stickiness, and taste. The alginate coated rice is a good source of the fiber in the nutritional aspect and it improves the quality and functionality of the rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1493-1500
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• 2011

We investigated the physicochemical properties and physiological activities of glasswort juice fermented naturally for different periods of time. Glasswort juice fermented for six years (LFGJ) showed higher crude fiber and lower NaCl content than glasswort juice fermented for two years (SFGJ). Fermented glasswort juice contained K, Mg, and Ca as the main minerals, and the mineral content in both SFGJ and LFGJ were similar. The main free amino acids of fermented glasswort juice were determined to be alanine, proline, aspartic acid, and lysine. The leucine and aspartic acid content in LFGJ was higher than that in SFGJ. SFGJ had higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS$^+$) radical-scavenging activities than LFGJ. Fermented glasswort juice showed high ACE inhibition and ${\alpha}$-glucosidase inhibition activities regardless of how long it was fermented. An oral glucose tolerance test was carried out in rats fed diets containing 4% NaCl (control) or 4% NaCl+2% LFGJ (LFGJ). The LFGJ group showed enhanced glucose tolerance compared to the control group.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.506-512
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• 2006

We investigated changes in the physicochemical characteristics and functional components of the Saengsik cereal grains-milled rice, brown rice, glutinous rice, and barley- by washing with electrolyzed water. There were no changes in the composition of all cereal grains that was dried with hot-air and freeze-dried after being washed with electrolyzed water. The L and a values were not affected by drying in milled rice, brown rice, glutinous rice, or barley, but the b value increased in milled rice and glutinous rice-this increase was greater with hot-air drying than with freeze-drying. The dietary fiber content of the all cereals increased with hot-air drying. The niacin content decreased in all cereals; the extent of this change was greater with hot-air drying than with freeze-drying. The ${\beta}-glucan$ content of barley was higher in samples that underwent freeze-drying than in those treated by hot-air drying, but was not affected by washing with electrolyzed water. Thus, other than a change in color for milled and glutinous rice, no changes in the physicochemical characteristics and functional components these products were observed with freeze-drying. Data indicate that the electrolyzed water washing could be effectively used as pasteurization step in the uncooked cereal grains.

• Journal of Fashion Business
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• v.15 no.5
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• pp.178-194
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• 2011

Due to the population growth of the old aged, Korea is also entering into an aging society. But a research on the pattern design to the old aged is much to be desired. The purpose of this research is to design skirt pattern fitted for each body type by categorizing the lower body type of the old aged woman. For the way of research, categorized the body type by using the female measuring size from the 65 years old to 99 years old which has been measured by the Korean body size research as an assay data, and base on this data, a suitable skirt pattern for each body type of the old aged woman was designed by practicing the exterior evaluation. The data analysis was done with the statistical treatment in SPSS 12.0, and the results are as follows. The lower body type of the old aged woman were divided into the type 1. The circumference article is the biggest compared to the height article regarding to the lower body type of the old aged woman. The type 2. The height article and the circumference and thickness articles are the poorest. The type 3. The height article is the biggest and the hip width and calf circumference are thicker than the waist width. The type 4. The height article is the lowest and the waist width is thicker instead the hip and leg are thinner. In type 1, The pattern was modified by increasing 1cm a length of the dart and raising up 1.2cm at the cross point between side line and waist line. In type 2, the basic pattern was used, and in type 3, using the outline of the basic pattern however, increased 1cm a length of the dart and modified the amounts of dart by handling the art in curve, and modified the waist line to be more three-dimensional curves by raising up 1 cm at the cross point between waist line and side line and falling down 0.5cm at the cross point between the back center line and the waist line. In type 4, modified the amounts of front and back dart to 1.25cm, and raised up 0.8cm at the cross point between side line and waist line, and modified the waist line and the side seam line in a gentle curve by reducing circumference of the skirt tail to 1cm from the side seam line.