• Science of Emotion and Sensibility
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• v.6 no.1
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• pp.27-32
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• 2003

The objectives of this study the effects of fabric noise from active wear on electrodiagnosis(EMG), to examine the effects on subjective sensation, and to relate the EMG results and the subjective sensation.. Five nylon water repellent taffeta fabrics were rubbed each other and the fabric noise were recorded. EMG was done from 10 female university students and electrodes were attached on each participant's upper arm and lower am. The subjective sensation was measured by FMME(Free Modulus Magnitude Estimation). The EMG values from upper arm showed higher voltage than those from lower arm, and the differences between values with fabric sound and without were larger at upper arm than those at lower am. EMG decreased when fabric sound was evaluated soft and pleasant, however It increased in proportion as fabric sound was evaluated loud and sharp. The predicted models for subjective sensation using physical sound properties and EMG results were well explained except roughness. Pleasantness was well predicted by EMG at upper am and EMG at lower arm, as the result, it was explained that the lower the EMG, the more pleasant the participant.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2022.09a
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• pp.67-67
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• 2022

먹넌출은 국내에서 안면도에서만 자생하는 희귀식물로, 항산화, 미백, 항암 효능이 밝혀져 유용식물자원으로의 활용이 기대되나 IUCN(세계자연보전연맹) 기준 취약종(VU)으로 분류되어 생명자원의 현지 내, 현지외 보존 필요성이 크다. 따라서 본 연구는 먹넌출의 종자를 이용한 보존과 증식을 위해 기초자료를 확보하고자 하였다. 이를 위해 열매의 성숙도에 따른 형태적 특성과 활력 차이를 비교하고, 종자의 발아 조건 구명을 위해 휴면 종류와 발아 적온을 조사하였다. 먼저 열매 성숙도에 따른 형태적 특성과 활력 조사 결과, 열매가 부분적으로 성숙한 적색 단계는 완전히 성숙한 흑색 단계와 비교하여 종자 무게와 배길이에서 차이가 거의 나타나지 않았고 충실도가 80%, 충실 종자의 활력이 100%로 나타났다. 따라서 종자 채취 시 열매가 흑색으로 성숙하여 떨어지기 전인 적색 단계에서 채취하여도 종자를 이용한 증식에 문제가 없을 것으로 보인다. 또한 먹넌출 종자는 딱딱한 과피로 덮여있지만 수분 흡수를 가능하게 하는 조직을 가지고 있어 물리적 휴면에 해당하지 않았으나 생리적 휴면을 가지고 있었으며, 휴면 타파에는 GA3 1000ppm 처리가 가장 효과적이었다. 또한 발아 온도는 10℃ 12시간, 20℃ 12시간인 변온 조건에서 가장 높은 발아율을 보였다. 본 결과를 먹넌출 종자 수집과 증식에 참고 자료로 활용할 수 있을 것으로 기대한다.

• Asian Journal of Turfgrass Science
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• v.18 no.3
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• pp.149-163
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• 2004

Physical and chemical properties of root zone mixes and methods of green construction are important considerations for improving turf grass quality for putting greens. This study compared Penncross creeping bentgrass (Agrostis palustris Huds.) performance as affected by three root zone construction systems with three amendments (sand, peat, and zeolite). The objective of this study was to determine if an amended California construction system would improve green performance during establishment (1998-1999) and maturation (2000-2001). Three treatments were tested: California ($100\%$ sand), USGA($90\%$ sand and $10\%$ peat, v/v), and California-Z ($85\%$ sand and $15\%$ zeolite, v/v). Treatments were arranged in a randomized complete block with four replicates. Physical and chemical properties of the root zone and bentgrass performance were compared for the treatments. The California-Z treatment had the highest saturated hydraulic conductivity, field infiltration rate and the lowest bulk density. It also had the highest cation exchange capacity and plant available nutrient concentrations among the three treatments. The California-Z treatment produced bentgrass quality and color during green establishment and maturation that were equal to or higher than the California treatment, and consistently higher than the USGA treatment. The addition of an inorganic amendment to the California system improved physical and chemical properties of the root zone and improved quality and color of bentgrass during green establishment. During green maturation, creeping bentgrass in the California-Z treatment was equal (6 of 15 sampling dates) or $20\%$ higher (9 of 15 dates) in quality compared to the California system.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.14
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• pp.111-115
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• 1973

This experiment was carried out to study the effects of planting density and amount of fertilizer applied on the morphological, physiological and physical characteristics of barley culm. The results are summarized as follows: 1. Heavy application of fertilizer increased the diameter of the inside and outside thickness of culm, dry weight per unit culm, culm length, spike weight and number of per hill. 2. Thined planting density increased lodging resistance. But lodging resistance in sparse-planted plot of$20{\times}$ 20cm was almost the same as that in the plot of $15{\times}$ 15cm. 3. In the heavy fertilized plot weight of culm at breaking, bending moment of culm atbreaking, secondary moment of inertia and section modulus increased more than those in the standard fertilized one. As a result heavy application of fertilizer gave high lodging resistance. On the other hand thined planting density increased the above-mentioned physical characters of culm. 4. In the case of dense planting lodging index became higher in standard fertilized plot, but in the case of sparse planting over 10 x 10cm there were no significant differences in lodging index as affected by amount of fertilizer applied and planting density. 5. Grain yield was increased by heavy application of fertilizer and proper planting density was $5{\times}$ 5cm or $10{\times}$10cm for the safe maximum yield.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1117-1123
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• 2003

The effects of heat treatment on the physical and physical and physiological properties of wax gourd (Benincasa hispida) were examined. The applied heat treatments were autoclaved at $121^{\circ}C$ for 1 hr, boiled for 30 min, and microwaved at 680 W for 5 min. The water retention capacity (WRC) of the wax gourds was 9.43 g/g for the microwaved samples, 5.12 g/g for the boiled samples, 4.63 g/g for the raw samples, and 2.61 g/g for the autoclaved samples. Heat treatment caused to increase swelling by up to $4.4{\sim}7.8\;mL/g$. Calcium binding capacity of heat-treated wax gourd increased in the order of microwaved, boiled, raw, autoclaved samples. Scanning electron microscopy (SME) showed that autoclaving caused the most severe structural modifications, while microwave treatment produced the least modifications. The retarding effect on glucose and bile acid transport depended on the heat treatment. Only boiling showed the glucose retardation effect. Bile acid retardation effect increased in order of boiling (22.9%), autoclaving (17.1%), microwave treatment (14.3%), and raw wax gourd (8.6%). The cadmium retardation effect was significantly high in all samples.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.12 s.138
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• pp.1596-1604
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• 2004

Quality Function Deployment(QFD) is a product development tool which ensures that the voice of the customer needs is heard and translated into products. To develop a sensible brassiere for middle-aged women QFD was adopted. In this study the applicability and usefulness of QFD was examined through the engineering design process for a sensible brassiere for middle-aged women. The customer needs for the wear comfort of brassiere was made by one-on-one survey of 100 women who aged 30-40. The customer competitive assessment was generated by wearing tests of 10 commercial brassieres. The subjective assessment was conducted in the enviornmental chamber that was controlled at $28{\pm}1^{\circ}C,\;65{\pm}3\%RH.$ As a results, we developed twenty-one customer needs and corresponding HOWs for the wear comfort of brassiere. The Customer Competitive Assessment was generated by wearing tests of commercial brassiere. The subjective measurement scale and dimension for the evaluation of sensible brassiere were extracted from factor analysis. Four factors were fitting, aesthetic property, pressure sensation, displacement of brassiere due to movement. The most critical design parameter was wire-related property and second one was stretchability of main material of brassiere. Also, wearing comfort of brassiere was affected by the interaction of initial stretchability of wing and support of strap. Engineering design process, QFD was applicable to the development of technical and aesthetic brassieres.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of Korea Society of Industrial Information Systems
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• v.19 no.4
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• pp.9-16
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• 2014

Electrode contact resistance is a crucial factor in physiological measurements and can be an accuracy limiting factor to perform electrical impedance measurements. The electrical bio-impedance values can be calculated by the conductivity and permittivity of underlying tissue using implant electrode in human skin. In this study we focus on detecting physiological changes in the human skin layers such as the sebum layer, stratum corneum layer, epidermis layer, dermis layer, subcutaneous fat and muscle. The aim of this paper is to obtain optimal design for implantable electrode at subcutaneous fat layer through the simulation by finite element methods(FEM). This is achieved by evaluating FEM simulations geometrically for different electrodes in length(50 mm, 70 mm), in shape(rectangle, round square, sexangle column), in material(gold) and in depth(22.325 mm) based on the information coming from the subcutaneous fat layer. In bio-impedance measurement experiments, according to electrode shapes and applied voltage, we have ascertained that there was the highest difference of bio-impedance in subcutaneous fat layer. The methodology of simulation can be extended to account for different electrode designs as well as more physical phenomena that are relevant to electrical impedance measurements of skin and their interpretation.

• Applied Chemistry for Engineering
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• v.21 no.6
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• pp.593-602
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• 2010

Chitosan as a natural polymer has superior physicochemical properties such as biocompatibility, biodegradability and nontoxicity, but application of chitosan for therapy of cancer and gene related-disease has been limited by poor solubility in aqueous solution. Therefore, low molecular weight water-soluble chitosan (LMWSC) with high reactivity and strong positive charge can be applied as a delivery system having function to carry in the specific tissue the bioactive material like poor solubility drug, or therapeutic gene and developed as a therapeutic system having good therapeutic efficiency. The most important factor for therapy of various diseases is to reveal the antigen or receptor expressed in specific lesion tissue and the antibody and ligand which can bind with antigen is to introduce at the biomaterials for enhancement the therapeutic efficiency. The studies for cationic synthetic polymer as drug or gene delivery have been actively performed, but it has many problems such as toxicity in the body, therapeutic efficiency. From this point of view, this article demonstrated the introduction of functional groups to target the specific tissue and therapeutic strategy using the modification of LMWSC with free-amine group. The development of these delivery system will provide a positive vision for cancer therapy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.406-412
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• 2003

This study was intended to investigate physical characteristics of the bread with Laminaria powder. Three different powder concentration levels of 2.5%, 5% and 7.5% were added to flour to make the bread. The puffing rate, density, color, and texture were analyzed. Sensory evaluation was performed among female college students and housewives in their 50s. The volume of the dough during the fermentation and the final volume of the bread containing Laminaria powder was smaller than that of the dough without the powder. While adding the powder to the bread decreased the Hunter L (lightness) and a value (redness), it increased the b value (yellowness). In the texture analyzer measurement, hardness and fracturability of the bread were significantly increased by adding the powder and chewiness tended to increase. However, adhesiveness, springiness and cohesiveness were not significantly different among groups. As the result of the sensory evaluation, differences were observed between female college students and housewives in their 50s. In all indices of the sensory test, college students evaluated the bread with the powder lower than the bread without the powder, while the housewives preferred the bread with the powder. The bread containing 2.5% Laminaria powder obtained the most excellent scores. In conclusion, it is suggested that the bread with 2.5% Laminaria powder would be a highly acceptable bio-active product with proper physical characteristics.