• Journal of Integrative Natural Science
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• v.12 no.2
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• pp.29-34
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• 2019

In dental resin cement studies, viscosity is also an important factor in the adhesion of tooth defects and implants. This study used BisGMA and HPMA as the main ingredients, triethylene glycol dimethacrylate (TEGDMA) as a diluent, and benzoyl peroxide (BPO) as a photoinitiator. The physical properties of graphene oxide used as an additive for functionality were evaluated, and its use as a dental resin cement material was investigated.The rupture strength has the tendency to increase along with the increase of the ratio of graphene oxide that was added, which seemed to reflect the effect of the high strength property of graphene oxide. The flexural strength also has the tendency to increase when about 0.5% of graphene oxide was added the same as the increase of rupture strength.When graphene oxide was added, according to viscosity use, the utilization as high-quality dental resin cements will increase.

• Elastomers and Composites
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• v.50 no.2
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• pp.132-137
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• 2015

A self actuated photocatalyst $Weltouch^{(R)}$ used to the remove the odor gases generated in the foaming process of shoes insole was prepared by sol-gel method and studied its property. Specially, with mixing $Weltouch^{(R)}$ in the foaming process of shoes insole, the physical functionality such as specific gravity, hardness, elongation, compression set was studied. The physical functionality of shoes insole was no variation by added $Weltouch^{(R)}$. The odor gases generated in the foaming process of shoes insole was detected to be reduced to 60~80% by self actuated photocataylst $Weltouch^{(R)}$ even in the dark conditions, which was observed for both anatase and rutile phase.

• KSBB Journal
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• v.16 no.2
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• pp.153-157
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• 2001

Alcohol fermentation conditions for the production of plum wine were investigated and further, sensory evaluation and physiological functionalities of the plum wines were also determined and compared with those of plum liquors made by soaking plums in a mixture of commercial soju and 10% sugar for 15, 30, 60 and 120 days. Ethanol was produced maximally when 5% Saccharomyces cerevisiae was added to red plum juices and fermented at 25$^{\circ}C$ for 5 days. Angiotensin-converting enzyme inhibitory activity and fibrinolytic activity of the red plum wine were better than those of the plum liquors. However, the antioxidant activity, the SOD-like activity and the tyrosinase inhibitory activity of the plum liquors were better than those of the red plum wine. On comparing the red plum wine and the various kinds of plum liquors, the red plum wine was shown to be more acceptable by sensory evaluation.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.123-127
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• 2013

In this study the physiochemical characteristics and antioxidant activity of soybean curd were prepared with saltwort (Salicornia herbacea L.). The moisture and protein of the saltwort soybean curd showed no difference among the samples. Ash and lipid were found to be the highest in the soybean curd to which 20% saltwort was added. The contents of mineral(Fe, K, Mg, Zn) were highest in the soybean curd to which 20% saltwort was added, and Ca content was high in the soybean curd to which 16% and 20% saltwort was added. DPPH (1,1-dipheny1-2-picryl-hydrazyl) radical scavenging activity is a method of measuring the antioxidant power of food; this was high in the soybean curd to which 20% saltwort was added. Adding more saltwort led to higher scavenging activity. From the above results, it could be seen that the soybean curd, which is made by adding saltwort, contributed to enhancing the functionality of antioxidant activation and product quality.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.958-966
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• 2009

In this study, Bokbunja (Rubus coreanus), which has various medical applications and excellent functionality, was used together with Teriyaki sauce to compare and analyze the effect of different amounts of Bokbunja (0, 3, 6, 9, 12%) on the physico-chemical quality of a Teriyaki sauce. The sensual quality of Bokbunja Teriyaki sauce and a roasted eel spread with Bokbunja Teriyaki sauce was analyzed to detemine the merchandising potential of this sauce. The moisture content of the Teriyaki sauce decreased as the amount of added Bokbunja increased, and the 3% group showed the highest decrease, which was 73.1%. As the amount of added Bokbunja increased the pH was showen to decreased, and the sweetness of the Teriyaki sauce increased. The sauce containing 12% Bokbunja had the highest increase of $36.9^{\circ}Brix$. The amount reducing sugar was significantly different between each sample. In terms of the L (lightness) value, highter amounts of added Bokbunja resulted in an increase in the L (lightness) of the sauce and significant differences were obsered between sample groups. In regards to the texture, no significant changes were shown for hardness even though the amount of Bokbunja added was different. There was a significant difference between samples for gumminess, a highter concentration of Bokbunja resulted in a higher gumminess of the sauce. As for adhesiveness, there was a significant difference between samples; as more Bokbunja was added, the sauce became betwkier. In regards to the preference of roasted eel containing this sauce, the 6% Bokbunja sauce was the most preferred with a score 7.98 points, and as for flavor, there was significant difference between sauces containing 3, 6 and 9% Bokbunja. In addition there wasn't any significant difference between each sample for sweetness. For softness, the 6% Bokbunja sauce was the most preferred with a score of 9.36 points. The overall-acceptability was in this order: 6>9>3>0>12%, Thus, from the physico-chemical and sensual perspective, the 6% Bokbunja sauce is highly recommended for potential commercial use. In conclusion, we examined the effect of combining Bokbunja, which has medicinal applications and excellent functionality, with Teriyaki sauce and the results of this study indicate that Bokbunja combined Teriyaki sauce produce a high quality food that holds promise for commercialization.

• Fashion & Textile Research Journal
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• v.22 no.3
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• pp.357-367
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• 2020

This study collected the basic data required to develop a slim-fit jeans pattern for upper grade elementary school girls. First, a fit evaluation was made by selecting five slim-fit jeans of ready-to-wear brands. Subjects were four girls aged 11-12 with an average body size that evaluated the appearance and motion functionality of five brands of jeans. Five experts also evaluated their appearance. Second, pattern sizes were analyzed and compared with the average size of upper grade elementary school girls by measuring the pattern sizes of five brands jeans. As a result, Brand A received a high score in appearance and motion functionality. Brand E scored high with Brand A in appearance, while Brand E had the lowest score in motion functionality. For most of the five brand jeans, (+) ease was added to include a wide range of body sizes for upper grade elementary school girls, but the hip circumference, thigh circumference, and knee circumference of Brand E jeans were smaller than the average size of girls. The (-) ease was applied to make the figure look slim, which resulted in a high appearance score. However, since Brand E received a low score in the motion functionality, it could be seen that the (-) ease was not suitable for subjects although the material was stretchable. The result of this study will be used to develop a slim-fit jeans pattern suitable for upper grade elementary school girls.

• Journal of the Korean Society of Costume
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• v.53 no.4
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• pp.49-69
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• 2003

The purpose of the study is to develop the competitive swimming suit design with Korean traditional images. which excels in dimension of functionality, aesthetics, and symbolism. To accomplish this study, first. a theoretical examination about Korean image was added, on the basis of the practical research about professional swimmers' preferences as well as the theoretical research about the history of swimming suits and the qualifications of competitive swimming suits in the prior study. Next, practical designing was performed to achieve the creative designs according to Lamb & Kallal's design process. and the superiority of the newly designed swimming suits was evaluated by using Grant's alpha-beta model. The results of this study can be summarized as follows : First. in the problem apprehension stage. the need for swimming suit designs with Korean traditional images for professional swimmers was acknowledged, and three major criteria. which are functionality, aesthetics. and symbolism has been verified. Second. in the preliminary brainstorming stage, considerable amounts of data for the design concept considering the criteria above have been gathered. The athletic one-piece for women and the brief for men in style and nylon/lycra in fabric were used in the aspect of functionality. And the S Korean traditional colors in color and Tae-guk motive and others in pattern were selected to apply Korean traditional images in the aspects of aesthetics and symbolism. Finally, the 13 series of creative designs with 4 themes( l17pieces in total) have been suggested. Third, in the design improvement stage. after the preference to each design was surveyed, reformation of the designs was arranged on the basis of the results. Fourth, in the prototyping stage. the 17 actual prototypes, including 13 pieces for women and 4 pieces for men were produced. Fifth. in the evaluation stage. the evaluation procedure using Grant's alpha-beta model was performed. As a result, the newly designed swimming suits were rated above other existing ones in all three aspects of functionality, aesthetics, and symbolism.

• Textile Coloration and Finishing
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• v.7 no.1
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• pp.23-31
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• 1995

Changes of the properties of waterproof and moisture-permeable nylon fabric were investigated when softener, anti-static agents, anti-biosis agents were added to the polyurethane resin solution, and when they were applied after resin coating. The adding method of finishing agents into polyurethane layer resulted in an increase in water permeability but a severe decrease in peeling strength. It was found that the desired functionality such as softness, anti-staticity, anti-biosis were successfully introduced into waterproof and moisture-permeable nylon fabric by after-treatment of finishing agents.