• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.05a
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• pp.223-226
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• 2009

최근 의생활에 있어서 가장 큰 변화는 쾌적성의 추구와 건강을 중심으로 한 기능성 소재에 대한 소비자들의 욕구가 증대된다는 것이다. 천연 섬유 중 모시는 통기성이 우수하고 감촉이 깔깔하여 고온 다습한 우리나라의 여름철 옷감으로 좋으므로 현대 의생활로의 도입이 요구되고 있다. 그동안 모시직물은 심미적인 욕구에도 잘 맞아 한국인의 정서에 좋은 이미지로 자리 잡고 있지만 수공예적 생산방식을 그대로 답습하고 있어 전통모시직물로는 많이 이용이 되어왔으나 현대 방적모시직물을 이용한 새로운 직물디자인 개발은 이루어지기 어려운 실정이었다. 그러나 최근 방적모시섬유에 대한 연구가 활발하게 진행되기 시작하면서 현대 방적모시직물의 생산이 가능하게 되었다. 따라서 본 연구에서는 원사의 특성과 제조공정 특성에 의해 미세한 감성촉감의 차이를 유발하기 좋은 폴리에스터를 경사로하고 방적모시와 라이오셀을 위사로 하여 현대 모시직물의 개발을 시도하였다. 모시의 소비를 증가시키고 현대인의 감성에 맞게 심미성을 향상시킬 수 있도록 직물문양을 디자인하였다. 직물의 복잡한 문양을 컴퓨터로 디자인하고 자동으로 제직이 가능하게 하는 시스템인 EAT 프로그램을 이용하여 자카드 직물 특유의 고급스러움을 살리며 공정과정에서의 실의 밀림 등을 고려하며 조직을 설계하였다. 설계된 직물은 제직 후 염색 가공하여 쿠션, 방석, 테이블 러너 등의 시제품으로 제작하여 고부가가치 모시제품의 개발가능성을 살펴보았다.

• Proceedings of the Costume Culture Conference
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• 2006.04a
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• pp.41-43
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• 2006

• Culinary science and hospitality research
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• v.19 no.5
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• pp.1-10
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• 2013

This study investigates the quality characteristics of soybean dasik made by mixing roasted beans with ramie leaf(Boehmeria nivea) extract powder. The results are as follows. For soybean dasik not including(0%) ramie leaf(Boehmeria nivea) extract powder, its moisture contents has appeared the lowest to $8.39{\pm}0.98%$, while soybean dasik with 10% ramie leaf extract powder the highest moisture contents to $14.71{\pm}0.02%$. As the content of ramie leaf(Boehmeria nivea) extract powder increased, the L-value, the a-value and b-value of soybean dasik with ramie leaf(Boehmeria nivea) extract powder significantly decreased(p<0.05). Among the texture measurement items of soybean dasik with ramie leaf(Boehmeria nivea) extract powder, the hardness, the gumminess, and the chewiness significantly increased as more amount of ramie leaf(Boehmeria nivea) extract powder added, whereas the adhesiveness and the cohesiveness significantly decreased(p<0.05%). The sensory evaluation, color and taste, softness and overall acceptability of soybean dasik with ramie leaf(Boehmeria nivea) extract powder showed that the one with 8% ramie leaf(Boehmeria nivea) extract powder were the most highly preferred, and there was no significant difference in the flavor. In conclusion, the soybean dasik added with 8% ramie leaf(Boehmeria nivea) extract powder is considered the most desirable in all of color, taste, flavor, and overall acceptability.

• Fiber Technology and Industry
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• v.9 no.2
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• pp.151-157
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• 2005

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.1
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• pp.239-246
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• 2013

The purpose of this study was to find out the potential of the Mosidae(Adenophora remtriflora) leaf, one of the natural ingredients, for the cosmetics by measuring their antioxidant functions and skin improving effects. The result of the phytonutrient of the Mosidae leaf test shows, that the heat extract of Mosidae leaf DPPH has 9% higher ability than Ethanol extract.(p<0.05), but significant a difference was not found between the hydroxyl Radical of Mosidae leaf heat extract (65.22%) and Ethanol extract(63.50%). Mosidae leaf heat extract(40.82mg/mL) has much lower polyphenol compound than Ethanol extract(47.90mg/mL)(p<0.05). A clinical test of Mosidae leaf powder pack was performed for a group of 16 middle aged women(age between 35-60) from October 20 to November 17, 2011. Control group was used on the right cheek, and test group was used on left cheek for comparison. The procedure was twice a week for 4 weeks to identify and grade level of moisture, roughness, pore size and spot. After 4 weeks of testing, there were significant improvements in moisture enhancement and spot(p<0.05), subtle change in roughness and the size of the pores. Therefore, we confirmed skin improvement effect of Mosidae leaf as new cosmetic material.

• The Research Journal of the Costume Culture
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• v.14 no.6
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• pp.1015-1026
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• 2006

The purpose of the study were to find out (1) the effect of motives on perceiver's image perception on ramie fabrics, and perceiver's trait, age and gender on sensory image evaluation of ramie fabrics. The research was a quasi experiment and experimental materials developed for the study were a set of material stimuli and semantic differential scales to measure sensory image of the stimuli, an aesthetic value scale. the independent design was motif design techniques(Plain Weave, burnt-out, embroidery, stripe, check). The subjects were 421 adults in Daejeon and Seachun. The results was as follows: The factor analysis of semantic differential scales for the ramie materials emerged 4 different image dimensions: attractiveness, hand, elegance, weight). The five design techniques showed significantly different image affects on some selective dimensions. The burn-out design gave the most attractive image, the embroidery design gave the softest image and plain weaved fabric presented the lightest hand image. Consumer's aesthetic values, gender and age tended to affect sensory image evaluation of ramie materials. On conclusion the result revealed that design strategy for the ramie material, design development though motives will be an essential process. and for material design pursued design image and target consumer's trait should be carefully considered.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2002.11a
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• pp.209-214
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• 2002

본 연구는 고부가가치의 섬유를 개발하기 위해서 얻어진 다양한 태 특성을 가진 직물의 적절한 용도를 감각적 감성평가를 통해 밝히려는 목적을 가지고, 첫번째 단계로 의마가공용 폴리우레탄 수지로 가공처리한 견직물의 선호감성에 영향을 미치는 직물의 개별감각특성을 알아보고자 하였다. 의마가공용 폴리우레탄 수지를 이용하여 다양한 강경성이 부여된 견직물에 대한 인간의 주관적인 감각을 평가하고 객관적인 특성과 연관지어 보았다. 강경성이 다르게 제작된 견직물과 시판모시로 구성된 9종류의 직물의 까실까실하다, 매끄럽다, 습하게 느껴진다, 뻣뻣하다, 차다, 하늘하늘하다의 6개의 개별감각과 촉감이 좋다와 여름철소재로 선호한다의 종합적 평가를 행하여 9종류의 직물의 위치도를 작성하여 여름철소재의 선호감성과 촉감, 직물개별감각과의 관계를 분석하였다. 분석결과 여름철소재의 선호감성에 영향을 주는 직물의 개별감각은 부드러워서 촉감은 좋지만 까실까실한 감각이 있어 다소 차게 느껴지는 감각임을 알 수 있었으며 의마가공된 견직물이 여름철 소재로 선호됨을 확인 할 수 있었다.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.5 s.142
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• pp.662-670
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• 2005

The purpose of this study was to find out the effect of color, tone, perceiver's gender on image perception of natural dyeing of cotton and mosi. The experimental materials developed for this study were a set of stimuli and response scale(The 7-point semantic). The stimuli was 20 fabrics manipulated with two kinds of fabrics(cotton, mosi), five colors(red, yellow, blue, green, purple) and two tone variations. The subjects were 412 adults in Daejeon and Kongju. The results were as follows: The perceived image of the stimulus material consisted of 4 dimensions (attractive, conspicuous, hand, weight) colors, tons, materials as well as perceiver's gender affected on some selected image dimensions color affected on the four image dimensions, tone affected on the conspicuous, hand and weight images, materials affected on the attractive and hand image and perceiver's gender affected on the weight image. Interaction effects existed among colors, tons and materials on the conspicuous image. In conclusion the results support gestalt theory in which the sum of the parts is bigger than the whole and design strategies for the Mosi fabrics should be developed on the basis of persuited design image as well as target consumers.

• The Research Journal of the Costume Culture
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• v.16 no.1
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• pp.130-144
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• 2008

A recent concern about Goguryeo era reflects the efforts to find out our spiritual roots, which have descended from the ancient times; Goguryeo clothing study leads to analysis of our national spirit in terms of form. This study aims to analyze formal property and intrinsic meaning of Goguryeo clothing for Korean ramie clothing design and draw traditional images to derive design elements applicable to ramie clothing. On the basis of technical books, newspaper article, internet and precedent studies, theoretical study on Goguryeo clothing and ramie property was followed up with positive study to analyze the clothing on the Goguryeo ancient tomb mural. The results are as follows: First, a progressive spirit is to progress and develop anything actively; This spirit represents Goguryeo people's ambition and racial characteristic as horse-riding people; The rigidity of ramie fabric is suitable for expressing straight silhouettes and detail in Goguryeo dress. Second, a fluidity means flowing property in opposition to fixation; in the case of clothing, it has a tendency to change form according to body motions; The extensibility and crease-resistance of ramie fabric is suitable to express pleated skirts and holds high design value for modern people who tend to regard clothing as important individuality expression. Third, a universal property to introduce and receive; as Goguryeo was a prosperous country established by conquering an open plain, the period formed a society that recognized diversity by introducing foreign cultures freely; a universality suggests the direction of modernization of traditional ramie clothing and stimulates us to discovert new design through compromise between various cultures rather than to stick to traditional style. Considering the fact that precedent studies on traditional clothing are concentrated upon the Joseon period and also limited to formal analysis, this study aims to derive design elements for actual clothing making. These results are expected to be used as basic material for study as well as reference for designers who wish to design modern Korean clothing.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.739-751
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• 2015

This study investigated the table settings used in Bul-chun-wi sacrificial rituals in Sangju, Gyeongpook Province. This study took place from May 2014 to April 2015 and incorporated field research and literature review. The subjects of the study were Sojae jongga (family head), Wolgan jongga, Ubook jongga and Ipjae jongga. There were four rows in the table setting of the Wolgan, whereas there were five rows in the other jonggas. In row 5, there were fruits, seeds and confections. In row 4, there were vegetables. In row 3, there was tang (stew); in row 2, juk (steamed meats or fishes) and pyun (rice cake); and in row 1, meh (boiled rice), geng (soup) and myun (noodles). The common food setting was arranged in the order of meh, geng, myun, ganjang (Korean soy sauce), poh (dried meat/fish), chimchae (water kimchi), dates, chestnuts, pears, persimmons, walnuts, bracken, bellflowers, croaker, pyun, and ssam (rice wrapped in lettuce leaves). Ubook jongga had the most number of stews at seven. Sojae and Ipjae jongga each had five stews, and Wolgan jongga had three. The smaller Wolgan jongga had gehjuk (boiled chicken), uhjuk (steamed fish) and yookjuk (boiled meat) arranged in a neat pile on one dish used for rituals, whereas Ubook jongga had gehjuk, uhjuk and yookjuk arranged separately. Sojae and Ipjae jongga had gehjuk arranged separately while yookjuk and uhjuk were arranged as dojuk (gehjuk, uhjuk, yookjuk). The uhjuk was arranged separately. In Wolgan jongga, po was arranged on the right while in the other jonggas, it was arranged to the left. For raw meat Ubook jongga, raw mackerel; Ipjae jongga, raw croaker, and Sojae jongga Yukhoe (beef tartare) were set. However, pork, chicken and croaker were cooked. Other ritual food were used in seasoning and boiling. In the geng Wolgan and Ipjae jongga used miyeokguk (seawood soup), whereas Sojae and Ubook jongga used tangguk (meat soup with vegetables). For the ritual food, most jongga ordered yoogwa, yakgwa and bonpyun as one part, rice cakes (steamed rice cake, glutinous rice cake, jeungpyun, gyungdan), and jehju (alcohol). The other ritual food was prepared on the day by jongga.