• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.2
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• pp.277-285
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• 2000

The purpose of this study was to quantify the relationship between the sense of touch and mechanical properties of man-made leather. The first was to develop the five conversion equations which convert mechanical properties of man-made leather into five factor scores, which express five factors of the sense of touch(surface property, stretchiness, thickness & weight, thermal property(warmth & coolness), and moisture property(sticky & clingy)). The second was to develop the conversion equation which converts five factor scores into score of the sense of touch. Five factor scores were predicted by the following mechanical properties; surface property factor by log2HB and (log2HB)2, stretchiness factor by logEM, thickness & weight factor by logT, log2HB, logW, thermal property factor by logT, logHB, logSMd, and moisture property factor by logMMD, RC, RC2, (logEM)2, RT2. Subsequently, these five factor scores were converted into score of the sense of touch. The predictive abilities of the developed equations were satisfied.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.03a
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• pp.219-219
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• 1999

마직물은 통기성, 흡수성, 투습성이 좋고 건조가 빠른 편이므로 여름철 직물로 많이 사용되어 왔다. 마직물은 또한 뻣뻣하며 몸에 감기지 않고 촉감이 깔깔하여 시원한 느낌을 주며 다른 직물에 비해 강직하고 표면이 거칠고 드레이프성이 떨어지는 등의 독특한 태를 가지고 있다. KES-F 시험기에 의해 여러 물성량들을 종합적으로 계측할 수 있게 됨에 따라 의복의 착용감에 만족을 주는 소재의 성능에 대한 연구가 종래의 주관적평가에서 KES-F 시스템을 이용하여 객관적으로 태를 예측하는 방법으로 진행되고 있다. 그러나 태를 평가하는 객관적 방법에서는 일반적으로 Kawabata와 Niwa에 의해 만들어진 평가식들이 주로 사용되나 이런 식들은 주로 모직물이나 합성섬유직물들을 평가하기에는 적합하지만 마직물의 독특한 태를 평가하기에는 부족하다고 생각된다. 마직물의 태가 기존의 객관적 평가방법만으로는 규명되지 않기 때문에 주관적 태평가방법을 아울러 실시해야 할 필요가 있다고 생각된다. 따라서 본 연구에서는 마직물의 태를 평가하는 방법의 하나로 주관적 평가척도를 개발하고 이 척도를 사용하여 마직물의 주관적인 태 특성을 살펴보았다. 그리고 KES-FB 시스템을 사용한 객관적인 태를 측정하여 주관적 평가치와 객관적 측정치로부터 태 평가의 산출식을 유도하였다. 실험에 사용된 직물은 혼방률, 밀도, 두께 등이 다양한 암, 저마 그리고 마혼방직물과 한산모시, 중국마, 신합섬 직물 등 총 54종을 사용하였다. 마직물의 주관적 태 평가를 위해 26문항의 형용사쌍으로 구성된 9점의 의미미분척도를 개발하였으며 이 척도를 사용해 주관적 평가를 실시하였다. 또 객관적 평가를 위해 KES-FB 시스템을 통해 역학적 특성치를 구하였다. 주관적 평가를 실시한 결과 마직물의 태에 영향을 미치는 7개의 요인이 추출되었다. 이 요인들은 표면성질, 신축성/드레이프성, 중량감, 강연성, 회복성, 수분특성, 밀도감이었으며, 요인들로 설명되는 누적분산값은 67.18%였다.주관적 평가의 결과와 객관적 평가 결과를 이용해 마직물의 태를 평가하는 산출식을 제시하였다. 태 평가치의 경우 16가지 특성치를 모두 넣는 방법과 stepwise 방법, 또 Kawabatark 사용한 순차적 군 회귀법의 세가지 방법의 회귀식 중 16가지 특성치를 모두 넣는 방법의 결정계수가 가장 높았다.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2001.05a
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• pp.82-87
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• 2001

본 연구에서는 PET 직물의 물성개선과 품질의 향상을 위해 직물 제조 공정 중 제직준비공정인 1TY, P/W, 2-FOR-1공정에서 여러 가지 공정인자의 변화를 주어 염색·가공 공정을 거친 최종 11가지 직물의 역학적 특성치 및 각 공정별 시료의 물성을 측정하여 의류의 감성특성은 Handle, 의복성능 및 봉제성을 평가하여 직물 제조 공정특성이 의류 감성에 미치는 영향에 대해 분석하였다. 그 결과 1TY, P/W, 2-for-1공정에서 균일하고, 안정된 장력으로 제조한 직물은 신축성 및 drape성이 장력이 과다하게 주어진 직물보다 우수하고, 의류봉제시 신장성이 양호한 봉제 범위를 가져 의복 착용시 감성면에서 부드럽고 쾌적한 성능을 가진다. 그리고 공정에서 고장력, 고속의 spindle 회전은 사물성 및 직물의 물성변화를 야기시키고 교략강도의 불안정성으로 최종 직물에서 유연성과 탄력성 및 volume감이 떨어지는 의류촉감을 가지며 또 stiff한 의류 감성을 나타냄으로서 의류용 소재로는 부적당함을 확인하였다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.21-22
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• 2006

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• Science of Emotion and Sensibility
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• v.11 no.1
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• pp.123-129
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• 2008

The purpose of this study is to analyse the effect of weaving preparatory process characteristics on the PET fabric sensibility through assessment of handle, garment formability and sewability for the enhancement of the physical property of the PET fabrics. For this purpose, eleven fabric specimens processed on the interlacing, pirn winder, 2-for-1 twister, weaving and dyeing and finishing processes were prepared and processing tension and interlacing intensity after each process were measured with various processing conditions.

• Archives of design research
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• v.16 no.3
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• pp.59-70
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• 2003

The consumer's feelings toward products is each evaluated and appears in different way that is to say there are various types of motives for deciding a purchase for example, there might be an interesting function and emotional reaction. How is the product image that induces motives like this metaphorized and evaluated to be existing in the mental image. This study inquired into, it by presenting problems conscious of both sides indicated above, the major points associated with image of the product, characteristic positions of product elements and evaluation of the product. To draw out a clear conclusion, first three hypotheses were established and case a study was performed as part of conclusive research for verification of this. The collected data was made, by simple tabulation to represent the overall flow, and based on this, concrete analysis was conducted on the three reserch items. The analysis method weighted on quantitative analysis with consideration to consumer's psychological aspect. As the result, three important conclusions could be drawn out or ratiocination for evaluation of mental image formation.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.122-128
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• 2009

In this paper, we present a design and an evaluation of a hand-held ball based haptic interface, named "TouchBall." Using a trackball mechanism, the device provides flexibility in terms of directional degrees of freedom. It also has an advantage of a direct transfer of force feedback through frictional touch (with high sensitivity), thus requiring only relatively small amount of inertia. This leads to a compact hand-held design appropriate for mobile and 3D interactive applications. The device is evaluated for the detection thresholds for directions of the force feedback and the perceived amount of directional force. The refined directionality information should combine with other modalities with less sensory conflict, enriching the user experience for a given application.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.177-186
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• 2007

The purposes of this study were to investigate consumer's needs for golf wear and to suggest a direction of product development and planning, based on the analysis of golfer's needs. The subjects used for the research were 150 male and female golfers who were in golf practice fields. The data were analyzed by frequency analysis, factor analysis, ANOVA, t-test and Duncan test. In summary, the results of this study were as followers; Dimensions of consumer's needs for golf wear were extracted from factor analysis as following properties; fashion/design property, textile property, hygiene property, body-shaped property. The most important consumer's need for golf wear was "wearing comfort" and second one was "moisture absorbency" Respondents evaluated that wearing comfort, stretchability, tactile, size of golf wear were very important but price, pilling, shrinkage or color-fading after laundry of golf wear were relatively less important. The evaluation of consumer's needs for golf wear according to demographic information had significant difference. The female golfers were found to consider that fiber characteristics, easy-to-laundry, wrinkle resistance, stretchability, sewing quality were relatively more important, when compared with the male golfers. Also, There were significant differences on the evaluation of consumer's needs for golf wear on fiber characteristics, stretchability, brand name between age groups.