• The Research Journal of the Costume Culture
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• v.17 no.5
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• pp.866-877
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• 2009

The purpose of this study was to develop the dimension of hand pattern-making for Korean glove. The glove pattern-making has difficult problem in combination of anthropometric and engineering aspects. In addition, existing dimension data are not enough for glove pattern-making. Therefore, to develop the dimension for glove this study comprehensive list of candidate hand data was reviewed and the manufacturers(career over the 15 years) were interviewed on the method of glove. The result of comparing between the structures in hand and existing glove pattern, there draw deduction from follows. Pattern-making for glove need size of hand length, thumb length, index finger length, middle finger length, ring finger length, hand circumference, thumb-ring finger circumference and maximum hand thickness.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.5
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• pp.622-629
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• 2019

VR(Virtual Reality), which provides realistic services in virtual reality, provides a similar experience using a Head Mounted Display(HMD) device. When the HMD device is worn, it can not recognize the surrounding environment and it is easy to analyze the input pattern of the user with the Shoulder Surfing Attack(SSA) when entering the Personal Identification Number(PIN). In this paper, we propose a method to safeguard the user's password even if the hacker analyzes the input pattern while maintaining the user's convenience. For the first time, we implemented a new type of virtual keypad that deviates from the existing rectangle shape according to the VR characteristics and implemented the lock object for intuitive interaction with the user. In addition, a smart glove using the same sensor as the existing input devices of the VR and a PIN input method suitable for the rotary type are implemented and the safety of the SSA is verified through experiments.

• Journal of Ginseng Research
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• v.23 no.2 s.54
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• pp.88-92
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• 1999

Hydrolysis properties of ginseng saponins in processing of extraction with vacuum impulse system extraction method were compared with multi-stage extraction methods. Crude saponin content of the extract produced by vacuum impulse system extraction method was $11.5\%,$ compared with multi-stage extraction method (about $8.13\%).$ Also the yield of the extract increased about $6.7\%.$ The flavor and aroma of ginseng extract with vacuum impulse system extraction method are stronger than multi-stage extraction methods and people have a tendency to like more. The color was similar to existing extraction items and the liquidity ratio was high. Vacuum impulse system extraction method could save human resources because of short extraction time and automatic operation of processing. With HPLC pattern, We could ascertain the truth that hydrolysis properties of ginseng saponin was restrained in the extraction processing, vacuum impulse system extraction method.

• Journal of Mushroom
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• v.11 no.2
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• pp.63-68
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• 2013

The fruiting body of honey mushroom, Armillaria gallica, was collected from Gastrodia elata cultivated fields. Pure cultures were isolated from fruiting body tissue of the mushrooms, and cultured on MCM (mushroom complete medium) or PDA (potato dextrose agar) medium. Then, 12 different types of mycelial growth characteristics such as growth rate, colony morphology and rhizomorph formation were obtained. The vitality of the mycelial growth and rhizomorph formation of the fruiting body culture isolates were better on MCM than PDA, suggesting that the optimal culture medium for A. gallica mycelia was MCM. To observe the feature of colony morphology, the subculture of isolates were incubated on MCM. Consequently, we could find the segregated or differentiated colony morphology from isolate type 11 that was similar morphology to isolate type 12. For phylogenetic analysis of the 12 isolates, RAPD (Random Amplified Polymorphic DNA) were performed. The isolate type 12 was not only shown different band patterns of RAPD variation in other 11 isolates, but also commercial strain known as Chunmagyun No. 1. Among the tissue culture isolates of fruiting, strains with better mycelial growth characteristics than Chunmagyun No. 1 were selected. We expect that the new strain can be substituted to commercial strain Chunmagyun No. 1.