• The Research Journal of the Costume Culture
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• v.19 no.3
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• pp.556-564
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• 2011

The purpose of this study was to analyze the effect of the structural properties, the color characteristics and the texture of sight and touch on the tactile preferences for the black fabrics. Male and female university students were asked to evaluate the texture of sight and touch and tactile preference to the nine different black fabrics which were selected on the basis of the previous research results. Data were analyzed by using frequency analysis, mean, factor analysis, t-test, F-test, correlation and regression analysis. The texture of sight and touch for black fabrics was classified into four factors: smoothness, bulkiness, extensibility, firmness. This texture of sight and touch factors showed a significant correlative relationship to the structural properties and color characteristics of the black fabrics. There were significant differences according to black fabrics on the point of texture of sight and touch. The velvet was evaluated the most smooth fabric, while the velvet and fake leather were evaluated the most bulky fabrics. Also, the jersey and lace fabrics were evaluated the most extensible fabrics, while the melton was evaluated as the most firm fabrics. There were significant correlative relationships not only between the structural properties and the texture of sight and touch but also between the color characteristics and the texture for black fabrics. Also, among the structural properties, the color characteristics and the texture of sight and touch of black fabrics, major variable factor of influencing on the tactile preference was turned out to be the texture of sight and touch.

• Science of Emotion and Sensibility
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• v.11 no.1
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• pp.113-122
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• 2008

This study surveyed the physical properties of the domestic and foreign worsted fabrics which are used for men's garments. For this purpose, forty specimens which were divided into 1st fourteen specimens and 2nd twenty six ones were prepared and the physical property assessment by Blind field test was carried out by test committee. The subjective test items by Blind field test were chosen as handle(softness, flexibility), color(brightness, deepness), appearance(cleanness, natural lustre) and comparison priority.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.05a
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• pp.298-303
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• 2001

화장품은 그 어떤 제품보다도 소비자가 사용 시 느끼는 관능특성 및 그에 대한 만족도가 중요한 제품이다. 자연스러우면서도 가벼운 메이컵이 유행함에 따라 페이스 파우더를 사용하는 소비자의 비중이 높아지고 그에 따라 다양한 관능특성을 가진 페이스 파우더들이 개발되고 있다. 사전 조사에 따르면 페이스 파우더 사용자들의 사용이유는 자연스러운 화장 및 가벼운 화장, 화사해 보임(블루밍 효과) 등이 주를 이루며 페이스 파우더 사용 시에 주요하게 느끼는 관능특성으로는 파우더 입자에 관한 사항과 화장상태에 관한 사항이 동시에 고려되는 것으로 나타났다. 이에 평상시에 페이스파우더를 주로 사용하는 여성들을 대상으로 다양한 페이스파우더들을 실제 화장단계에 따라 사용하면서 인지되는 페이스 파우더의 관능특성들을 도출하게 한 결과 중 19가지 관능특성 평가 용어가 도출되었으며 이 용어들은 다시 입자 및 도포 요인/촉촉함 및 매트함 요인/색상 및 블루밍 요인의 세가지 요인으로 분류되었다. 이러한 페이스파우더의 주요 관능특징요인과 소비자들이 중요하게 생각하는 관능특성을 적절히 조합하여 각각의 소비자군들이 선호하는 관능속성의 제품을 설계하고 평가할 수 있는 평가방법을 개발하였고 주후 제품개발에 활용하고자 한다.

• Science of Emotion and Sensibility
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• v.11 no.2
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• pp.173-180
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• 2008

In this research, experiments were performed to focus on haptical factors among the emotional way of expression in design, and, find out what factors of preference influenced by haptic elements as surface material, grip senses and shape that considering clues when consumer has purchase intention. The questionnaire survey of beverage bottles in experiment extract to haptic elements were estimated in various surface of bottles and consumer preference through practical touch by managed objects themselves. The experimental groups for this survey, one is using sight and sense of touch both, the other groups are use sense of touch only without sense of sight. Therefore, to find out effective factors for design and functional matter as the kind of treating surface and properties derived from comparing two experimental groups have recognition in level of priority for each element related with haptical design sources. Finally, considering practical use schema with emotional approach based on haptical property to adopting design process.

• Science of Emotion and Sensibility
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• v.13 no.2
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• pp.327-336
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• 2010

The purposes of this study are to evaluate mechanical properties and sensibility of tencel jacquard fabrics treated with ginkgo biloba extract and silicon softener, and to contribute to the research and development of the bedclothes made of the tencel jacquard fabrics. Mechanical properties and objective fabric hand evaluation were measured by using KES-FB system. Subjective sensibilities such as sensory, touch, and purchasing preference were estimated by using blind field test. The tensile properties such as EM, WT, and RT of tencel jacquard fabrics treated with ginkgo biloba extract and silicon softener showed increase. Bending properties and shear properties were decreased, but compression properties were increased compared to untreated fabric. With ginkgo biloba extract and silicon softener treatment, thickness and weight were increased. Therefore, tencel jacquard fabrics became more stretchable, softer, and bulkier than untreated fabrics. Consequently, THV of tencel jacquard fabrics treated with ginkgo biloba extract and silicon softener were increased. When fabrics were treated sequentially with ginkgo biloba extract and silicon softener, fabrics were estimated softer, more flexible, and bulkier than untreated fabrics. Also, tencel jacquard fabrics treated with ginkgo biloba extract and silicon softener were estimated to have good touch and preference.

• Food Industry And Nutrition
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• v.7 no.3
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• pp.35-38
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• 2002

본 연구에서는 과실을 이용한 기능성 음료를 제조하기 위해 여러 가지 과즙을 이용하여 kefir 음료를 제조해 보았다. pH는 발효동안 감소하여 pH $4.0\sim4.2$를 나타내었으며, 숙성 후 pH $3.8\sim4.2$로 나타났다. 총산은 발효와 숙성과정 동안 지속적으로 증가였고 시유와 전지유에 startar를 5% 접종했을 때 총산은 0.8, 1.1로 나타났으며, 6% 접종구간은 1.5, 1.3으로 각각 나타났다. 발효초기 당도는 $11.7\sim11.2Brix$에서 발효 12시간 후에 $6\sim7Brix$를 떨어졌으나 숙성 동안에는 거의 변화가 없었다. 알콜함량은 $0.10\sim0.14%$로 미량이 생성되는 것을 알 수 있었다. 점도는 숙성 후 점도는 $2395\sim2488cP$로 시판요구르트 보다 낮은 점도를 나타내었는데 이것은 젖산발효에 관여하는 균주 차이로 생각된다. 관능검사 결과 사과농축액 35% 첨가구간은 향, 입안촉감, 전반적인 기호도에 높은 수치를 나타내어 선호도가 더 놓은 것으로 생각된다 따라서 kefir 발효액은 시판 요구르트와 품질이 비슷하여 음료제조에 적합한 것으로 생각되며, 과실을 이용하여 kefir 음료를 제조할 수 있는 것으로 생각된다.

• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.45-50
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• 2011

In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.79-84
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• 2002

In this study, cell cracker method as a non-collision method was evaluated for the possibility in manufacturing red ginseng powder. In color value of red ginseng powder, the L values indicating brightness were 68.18 for hammer mill (group A) and 72.08 for cell cracker (group B). The a values (redness) and b values (yellowness) were 4.21 26.56 for group A and 5.73, 28.36 for group B, respectively. As an extraction time increased, the absorbances at 420 nm of water extract of both groups were increased. In the loose bulk density, tapped bulk density and volume reduction radio indication the of powder in group A were less than those in group B. In both groups, the angles of side of red ginseng powder were shown less value than the angles of side of the powder. These two angles in group A were lets than those in group B. In sensory evaluation, the touchness between both groups was, not observed significant difference. In the contrary, the color and flavor, main factors affecting the overall quality of red ginseng powder product of group B were shown superior to those of group A. The overall preference of group B was shown higher than that of group A.

• Archives of design research
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• v.19 no.1 s.63
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• pp.293-302
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• 2006

clay cups with handles made in studios in Korea and the United States were selected and analyzed. The shape of cup were fixed to ensure proper comparison between handle size of the cup and position. The variable factors were the thickness of the handle, the number of fingers required to hold the cup, the relationship between the handle's shape and the position of its attachment to the cup, the effect of the handle's setter, the change in shape of the handle's thickness, and the relationship between the cup's weight center and handle. Preference test were designed and tested to the users, and the results were analyzed. The results showed that to make a comfortable handle, it is important to incorporate the shape of the resting hand in the design of the handle. Specifically, the design should be such that the cup can be held comfortably. This is possible if the weight of the cup is spread evenly when several fingers are inside the handle's curve and if such factors as the hand size, the curve of the fingers, and the position that best controls the cup's weight center are carefully considered. At this time, if there is a setter for the thumb, a cup of the same weight can be lifted more lightly. In the design of such a cup, the oval line is drawn by extending the cup's handle toward the direction of the cup's body. If the cup's weight center is located on the oval line, the cup's handle may be said to be effective. In such a case, the nearer the handle is to the cup's body weight center, the less power is needed to lift the cup efficiently. Our test results can be applied as a powerful tools in design and manufacturing cups with handle in terms of artistry and functionality.