• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.11a
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• pp.79-92
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• 2004

• Korean Journal of Applied Biomechanics
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• v.19 no.3
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• pp.581-592
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• 2009

The purpose of this study is to examine the effect of the functional shoes through the kinetic comparison of normal-design running shoes and spring-loaded running shoes. For this, 12 healthy females from the age from 30 to 40 years participated in the EMG and ground reaction force experiment with testing kinetic variables. 12 subjects walked at the velocity of 1.7m/s. After analyzing variables in the spring-loaded running shoes and normal-design running shoes, the following conclusions were obtained; For the ground reaction force, spring-loaded running shoes have larger antero-posterior GRF than normal-design running shoes in the first and second apexes of antero-posterior ground reaction force. For the analysis of EMG, spring-loaded running shoes showed the higher muscle activation of rectus femoris muscle than norma-design running shoes. So the spring-loaded running shoes help improvement muscle strength of knee extensor.

• Rubber Technology
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• v.10 no.2
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• pp.115-121
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• 2009

• The Journal of the Korea Contents Association
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• v.6 no.11
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• pp.182-189
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• 2006

Consumers can choose suitable shoes for their feet in off-line shopping. However, in on-line shopping, because they can not wear shoes, compare to the off-line shopping, there are many problems in internet shopping. And the solution of user-oriented internet shopping is development of new type of prototype which is accessible to user and to offer visual information through 3D-virtual reality. We made this Prototype that the consumer can measure their own shoes size. And the consumer can print out their foot size in the internet database and measure their own foot size and type. And we maximized the visual experience though it is indirect and then we wanted to overcome a emotional experience in the real world. we visualized first, 'the softness' of shoes meterial, second 'the drainage' in the realtion of shoes meterial and water, third 'the close adhesion' in the realtion of shoes and consumer's their own foot and last 'the elasticity' in the relation of the shoes outer sole and surface. The result of this research can solve the problem in the existing on-line shoes' shop and it will become an alternative plan. And this prototype just will not become the localization at the on-line shoes' shop. In true sense, it will be an important example in the whole internet industry.

• Journal of Naturopathy
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• v.11 no.1
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• pp.39-50
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• 2022

Background: It is essential to investigate the functionality of the newly developed knobble shoe. Purpose: The purpose was to explore how the body shape and balance change when wearing knobble shoes. Methods: Nine subjects wearing knobble shoes after walking for a month were analyzed. Results: For knobble shoes, we created various small air pockets in the insole to stimulate the soles of the feet to induce body changes. In particular, it was to promote the arch part of the foot by making a large lump inside and outside the center of the foot's arch. After wearing knobble shoes and using them for 30 days, the average blood sugar decreased by 31.1 mg. The lowering range was 5 to 120 mg. In one patient, the result of the hemoglobin test decreased by 7.5% to 6.5%. In the shoulder tapping test for a body balance test, seven subjects leaned to the right in a barefoot state, and two people to the left. However, after wearing shoes, all of them maintained equilibrium. knobble shoes fit, and balance was all stable. There were two subjects with a short left and four subjects with a short right. Conclusions: Blood sugar decreased after wearing the knobble shoes. The deformed shape of the body was restored to its original state by the knobble supporting the foot arch area. The balance of the sole directly affects the overall posture.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.2
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• pp.239-249
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• 2015

This study was focused on how the various materials of footwear affect the preferences of functionality and the level of discomfort when wearing. Datas were collected using questionnaire, age of 20's to 50's of female and male. Results were analysed using SPSS WIN 2.0 through t-test and ANOVA test. Results are as follows: In the preferences of materials of footwear, datas showed the shoes are of genuine leather, the sneakers are of textiles, the sandals are of man-made leather and the boots are of genuine leather. The important factor to the preferences of the materials were the leathers in the durability, the man-made leathers in easy-care and maintenance, the rubber and the complex materials in comforts. The level of the discomforts of the footwear were highly ranked in genuine leather, the man-made leather and the complex material with man-made leather and textiles followed. Man-made leather and the textiles represented the discomfort in the ankle. Mostly discomforts of the footwear showed in the sole and the top side of the foot in all kinds of footwear. The preferences in functionality were collected by the female, also female preferred the comfort the first, male preferred the durability. And the texture and the durability were highly preferred in aged female and male.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.296-308
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• 2009

According to Lee In-ja's research into the cooks of Korea, there are more than 1.2 million culinary professionals in Korea. However, it is hard to find studies on their work environment. From this point, this study aims to examine the shoes worn by culinarians in their workplace and facilitate the improved environment to protect culinary professionals against potential dangers such as slips, occupational and industrial injuries and fatigue, on the basis of the shoes they wear. The research was conducted on a representative cross section of safety shoes currently worn by culinary professionals. The four factors to be tested and measured for the study were weight, slip resistance, internal tearing strength and splitting resistance. Findings on inquiry showed that the shoes tested were quite heavy, slippery and readily liable to splitting under low stress - when compared to standardized base figures. In accordance with the results of this experiment, guidelines for four factors of manufacture were suggested. First, chef's shoes should weigh not more than 1% of a wearers weight. Second, they should exhibit more than 0.50 $\mu$ slip resistance. Third, they should withstand at least 50.0 N/mm tearing strength. And finally, they should have upwards of 3.0 kg/cm splitting resistance.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.12 no.3
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• pp.89-95
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• 2013

This study focused on the development on functional shoe apparatus so that the appropriate impact can be applied to the feet in order to improve the density of mineral bone at lower limbs. The model with structure proposed in this study had an effective stress about 20 to 100% higher by comparing that of the model without it among most of 15 bone extraction points. Though there is a limitation that the finite element analysis data from the human body model are not the value of mineral bone densities by measuring directly but the effective bone stresses against impact, the proposed structure is designed to influence the increase of bone mass and improve the density of mineral bone by effecting the improvement of the density of mineral bone actually.

• Management & Information Systems Review
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• v.31 no.4
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• pp.559-592
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• 2012

In spite of the transitional changes in the shoe industry in Busan area, regular academic studies on the management plan to improve the practical competitiveness of footwear industry focused in the materials, bio-dynamics, components, and designs, etc. in the engineering viewpoint are very rare. Many reports of policies were published from late 190's to 2000's but they were limited to the identification of practical situations and the measures for strategic alternatives and were not developed to be the academic studies to improve the competitiveness in terms of management control. It is intended to seek for the measures to be reviewed as the alternatives to improve the self-competitiveness of footwear companies by approaching the problems limited to such specific area in the viewpoint of management control. The core of this study is to provide the alternative plans for expansion of the industrial foundation by seeking for the measures to improve competitiveness with application of knowledge management as an alternative for improvement of not transient but sustainable industrial competitiveness, in order to help the export of shoes from Busan area which has been rapidly increased since the Korea-USA FTA and Korea-EU FTA. In such viewpoint, in the study, a questionnaire survey was performed related with the issues of Busan's footwear industry and the plan to implement knowledge management was discussed for improvement of the competitiveness of footwear industry based on the result of such questionnaire survey. As most of studies and directions have been focused in functional shoes, designs, materials, and components, etc., which are related with the properties of human dynamics, as the alternatives for improvement of the footwear industry of Busan area and did not suggest the measures to make basic changes in the management of companies, the implementation of knowledge management was emphasized in order to seek for the direction of such plan. The purpose of this study is to suggest an alternative for construction of industrial eco-system for high added value by seeking for the probability of knowledge management for conversion of footwear industry into knowledge industry. In order to accomplish the effect of increased export as the result of FTA, current management method of footwear companies is limited and the effect of FTA should be maximized by improving the competitiveness with implementation of knowledge management methods. Settlement of such knowledge management will act as the momentum to improve the competitiveness of footwear companies and, in a long-term viewpoint, will be able to maximize the improvement of knowledge industry and creation of job opportunities.

• 산림경영
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• s.195
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• pp.20-25
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• 2010

오늘날 숯은 알게 모르게 우리 생활에 밀찰되어 많이 사용하고 있는데요. 가정에서 적당한 곳에 숯을 놓아두면 공기를 정화시켜주고, 밥을 지을 때 숯을 넣어두면 찰진밥이되고, 신발장이나 쓰레기통 같은 악취가 나는 곳에는 냄새를 제거해주기 때문에 가정 곳곳에 숯을 놓아두는 경우가 많습니다. 숯 그대로의 쓰임도 좋지만 요즘은 숯샴푸, 숯비누, 숯미용팩, 기능성 숯속옷, 숯베게, 숯장판, 숯벽지, 숯화장품 등 무궁무진하게 숯의 영역이 넓어지고 있답니다. 조상대대로 내려오는 숯의 조상 대대로 전해오는 숯의 다양한 효능을 알아보고, 우리 조상드르이 숯 활용 지혜와 기본적인 효능 그리고 다양한 숯의 쓰임새를 알아보고자 합니다.