• Archives of design research
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• v.19 no.1 s.63
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• pp.253-262
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• 2006

Research of color has been developed and also has raised consumer desire through changing from a tool to pursue curiosity or beauty to a tool creating effects in the 20th century. People have been interested in colors as a dynamic expression of results since the color TV appeared. The meaning of colors has been recently diversified as the roles of colors became important to the emotional aspects of design. While auto colors have developed along with such changes of the times, black led the color trend during the first half of the 20th century from 1900 to 1950, a transitional period of economic growth and world war. Since then, automobile production has increased apace with the rapid economic growth throughout the world and automobiles became the most expensive item out of the goods that people use. Accordingly, increasing production induced facility investment in mass production and a technology leveling was achieved. Auto manufacturing processes are very complicated, auto makers gradually recognized that software changes such as to colors or materials was an easier way for the improvement of brand identity as opposed to hardware changes such as the mechanical or design components of the body. Color planning and development systems were segmented in various aspects. In the segmentation issue, pigment technology and painting methods are important elements that have an influence on body colors and have a higher technical correlation with colors than in other industries. In other words, the advanced mixture of pigments is creating new body colors that have not existed previously. This diversifies the painting structure and methods and so maximizes the transparency and depth of body colors. Thus, body colors that are closely related to technical factors will increase in the future and research on color preferences by region have been systemized to cope with global competition due to the expansion and change of auto export regions.

• Journal of the Korean Society of Costume
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• v.39
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• pp.113-123
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• 1998

This study focuses on the effects of the clothes worn by kisaeng; courtesans trained in singing and dancing, on changes in female psychology as reflected in general women's fashions during the later years of the Chosun dynasty. During this period, the social order had broken down considerable, due in part to the introduction of Roman Catholicism, and in part to the actions of Sil-hak, who emphasized open-ness and practicality in the organization of social affairs. This freer social environment disrup-ted the established social hierarchies. The kisaeng were among the first to respond to the new social mores by adopting more colorful, sensual, and individualized fashions. Their social position allowed them to reflect the new aesthetics of the time right away. Those aesthetics seemed to lay great emphasis on the artistic effects of contrast. The kisaeng would adorn their heads with large Kache (an elaborate wig or hairdo typically reserved for use by women in full formal dress). In contrast to this conspicuous hairstyle, they typically wore very tight-fitting Jogori (short-cropped Korean traditional jackets for women) around their upper torsos. The long skirts emerging from beneath these short jackets would typically flare out dramatically, with the aid of petticoats. However, these skirts would be bound at the waist with a sash, increasing the sexual suggestiveness of the clothing by drawing at-tention to the hips, and by exposing the bottom frills of the petticoats, or the wide pantal-oons and other undergarments the kisaeng wore to add volume to their skirts. The relative freedom enjoyed by the kisaeng to experiment with new fashions was not widely shared by most women. This generated envy from women of the noble classes, who were more bound by convention, and restrained from adopting such a mode of dress. It also generated envy from women of the humble classes, who saw the kisaeng as working little for their wealth, and yet dressing every day in finery that the average women would only ever be able to afford on her wedding day. This envy directed at the relative freedom/wealth of the kisaeng by women who faced greater socioeconomic constraints was given cultural expression through the adoption of elements of the kisaeng's fashion in the fashions of both noblewomen and humble women in old korea. The luxurious Kache sported by the kisaeng had in fact been borrowed from the habitual attire of upper-class women. So to distinguish themeselves from the kisaeng, they began to abandon these elaborate hairstyles in favor of traditional ceremonial hoods (Nel-ul-a thin black women's hood) and coronets (Suegaechima). This supposed reaction to the abuse of the Kache by the kisaeng still remained influenced by the kisaeng still remained influence by the kisaeng, however, as these headdresses became adorned with many more jewels and decorations, in imitation of the kisaeng's adaptations of the coronet. At the same time, noblewomen began sporting the Jangwue ; a headdress previously worn only by kisaeng and lower class women, and lower class women were then permitted to wear the Kache at weddings. All women behan to wear shorter, tighter Jogori jackets, and to add volume to their skirts. They also attached frills to their under-garments in imitation of the kisaeng's exposed petticoats and pantaloons. The impact of kisaeng fashions was thus deep and widespread, and can be understood as an expression of women's longing for freedom from socioeconomic constraints in the late Chosun dynasty. This study adopts an interdisciplinary ap-proach to the understanding of historical changes in women's fashions. Such interdisciplinary work can greatly enrich the study of fashion, often narrowly focused on clothing morphology and broad generalizations about society. For this reason, specific dynamics of feminine psychology in the late Chosun dynasty were elaborated in this study, to provide a deeper under-standing of the changes in fashion underpinned by them. If more such detailed analyses are undertaken, a whole new understanding of changes in fashion can be generated, and perhaps a transformation of the field of fashion history can be ultimately achieved.

• Journal of The Korean Society of Grassland and Forage Science
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• v.35 no.2
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• pp.112-118
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• 2015

This study was carried out to offer basic information for the promotion of the goat industry and the improvement of mountainous-pasture management by investigating seasonal changes in forage and livestock productivity according to the grazing-pasture type. The forage productivity of rangeland was the highest (p < 0.05) in summer and decreased in autumn; but that of pasture was the largest (p < 0.05) in spring and had relatively stable productivity with minor seasonal differences, although it decreased slightly in autumn. The dry matter content was not seasonally different at pasture, but it was changeable from spring to autumn at rangeland. The crude protein content increased in autumn at pasture (p < 0.05), and decreased in summer and autumn compared with spring at rangeland. The crude fiber content was lower and the ether extract was higher at pasture compared with rangeland. The average daily gain of the goats was different depending on forage productivity and pasture type; consequently, the lowered forage productivity at rangeland compared with pasture means that rangeland needs to be changed or improved to a pasture type that provides a more effective grazing system for goats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Science of Emotion and Sensibility
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• v.11 no.3
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• pp.301-312
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• 2008

Satisfaction of consumer preferences is a key factor for the success of the products. Therefore, design mangers try to develop the profitable products through the intensive survey on the consumer preferences. Although the studies on the preferable product design and the design factors have long been carried out, most of these studies dealt only with the design factors preferable for individual product category ignoring the relationship of the product categories which are related to each other. For designers and design managers, in this study, we propose the guidelines of successful product development by finding preferred common and distinct design factors through analysis of the relations between the consumer preferences and design factors in various portable electric devices. To this end, we analyzed the preferred common and distinct design factors from portable electric devices including the electronic dictionaries, notebook computers, cellular phones, and MP3 players. We used hierarchical regression analysis for the effects of the design factors on the preferences among the product categories and regression analysis for the effects among each product category. The analysis on the preferred common design factors among the four product categories revealed that consumers did not care about the whole body type but preferred white color, metallic and glassy texture in the body. Also, the preferred design factors in the each product category are as follows; oval body shape and black color in electronic dictionaries, white color, metallic and glassy texture in notebook computers, plastic texture in cellular phones, rectangular body shape and plastic texture in MP3 players. In the case of notebook computers, the preferred common and distinct design factors were the same. We expect these results will be helpful for designers and design managers to identify the preferred design factors to consider when developing the various portable electric devices.

• Cartoon and Animation Studies
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• s.51
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• pp.361-390
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• 2018

Users of KakaoTalk emoticons use Kakao Talk emoticons as means of communicating their emotions in virtual space. Emotional state is represented by design element (auxiliary, color, form, motion) and storytelling element contained in emoticons. The purpose of this study is to investigate the factors of the storytelling and design elements of kakaoTalk emoticons and how they prefer the kakaoTalk emoticons as emotional expression means. In terms of storytelling, crocodiles, peaches, dogs, ducks, lions, moles, and rabbits were made up of ordinary fruits and animals. Most of the emoticons are composed of stories with unique personality, and each story has a complex one by one, which makes it easy for users to approach and use them. In terms of design, I used various auxiliary elements (flame, sweat, tears, runny nose, angry eyes, etc.) to express angry, sincere, nervous, begging, joy, and sadness. The color elements consisted of most of the warm color series with the unique colors (green, red, yellow, pink, white, black, brown, etc.) of emoticon characters regardless of feelings of joy, anger, sadness, pleasure. The form factor is composed of a round shape when expressing factors such as joy and sadness. On the other hand, when FRODO and NEO express sadness and anger, they represent the shape of a rectangle. The motion elements are horizontal, vertical, and oblique expressions of APPEACH, NEO, TUBE, and JAY-G, expressing emotional expressions of sadness, anger, and pleasure. APEACH, TUBE, MUZI & / Shows the dynamic impression of the oblique and the radiation / back / forward / rotation. The anger of TUBE and FRODO shows horizontal / vertical / diagonal and radial motion. As a result of this study, storytelling is structured in accordance with each emoticon character. In terms of design, auxiliary elements such as flame, sweat, and tears are represented by images. The color elements used the unique colors of the character series regardless of the difference of emotion. The form factor represented various movements for each emotion expression. These findings will contribute to the development of communication, emotional design and industrial aspects. Despite the significance of the above paper, I would like to point out that the analysis framework of the storytelling and the semiotic analysis of the supplementary elements are not considered as limitations of the study.

• Current Research on Agriculture and Life Sciences
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• v.17
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• pp.21-29
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• 1999

This study was carried out to determine the promising method for the production of mother bulbs using garlic bulbs at the experimental field of Ange high school, Eusung in Korea from 1996 to 1998. The bulbs and bulbils were taken from a local cultivar 'Eusung' garlic. The growth of bulbil and yield potential were compared with different harvesting times and cultivation methods of bulbil. The harvesting time of bulbils which were capable of producing the mother bulbs was ranged from 15 days to 30 days after the emergence of flower stalks. The best results based on the yield and number of bulbs were obtained from the bulbils sampled at the just before garlic harvesting, 30 days after flower-stalk emergence. The mulching with transparent polyethylene(PE) film in bulbil cultivation was more effective for the plant growth and bulb formation than that with black PE film. The PE mulching from 30 days after seeding of bulbils to 30 days (late-April) before bulb harvesting was the moot effective for the increase of bulb yield. In the cultivation of garlic bulbils, application of lime (150 kg/10a) and compost (3,000 kg/10a) without any chemical fertilizers produced more bulbs in comparison with the standard level of fertilizer (N - $P_2O_5$ - $K_2O$ - compost - lime = 24.8 - 8.0 - 19.2 - 3,000 - 150 kg/10a). It was determined that the involucre seeding and assemble seeding of bulbils was effective and labour-saving methods for the production of mother bulbs from garlic bulbils. Input of labour force for the involucre seeding was decreased up to 61% as compared with the conventional drill seeding of bulbils. Mean yield from the cultivation of bulbil-derived single cloves was remarkably increased up to 95% in comparison with that of the common cloves. The larger size of single clove produced more yields, and the optimum planting density of single clove was $20{\times}10cm$. The cloves differentiated directly from bulbil showed to have higher yield potential than that from common cloves.

• Journal of Applied Biological Chemistry
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• v.57 no.1
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• pp.65-72
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• 2014

Biochar (BC) from biomass pyrolysis is a carbonaceous material that has been used to remove various contaminants in the environment. The eliminatory action for burcucumber (Sicyos angulatus L.) as an invasive plant is being consistently carried out because of its harmfulness and ecosystem disturbance. In this study, burcucumber biomass was converted into BCs at different pyrolysis temperatures of 300 and $700^{\circ}C$ under a limited oxygen condition. Produced BCs were characterized and investigated to ensure its efficiency on antibiotics' removal in water. The adsorption experiment was performed using two different types of antibiotics, tetracycline (TC) and sulfamethazine (SMZ). For the BC pyrolyzed at a high temperature ($700^{\circ}C$), the values of pH, electrical conductivity, and the contents of ash and carbon increased whereas the yield, mobile matter, molar ratios of H/C and O/C, and functional groups decreased. Results showed that the efficiency of BCs on antibiotics' removal increased as pyrolysis temperature increased from 300 to $700^{\circ}C$ (38 to 99% for TC and 6 to 35% for SMZ). The reaction of ${\pi}-{\pi}$ EDA (electron-donor-acceptor) might be involved in antibiotics' adsorption to BCs. BC has potential to be a superior antibiotics' adsorbent with environmental benefit by recycling of waste/invasive biomass.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• Journal of Korean Society of Forest Science
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• v.82 no.1
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• pp.26-33
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• 1993

In vitro shoot proliferation and rooting were tested for 2-0 seedlings of half-sib families of 4 plus oaks trees. Nodal segments having axillary buds from 37 families(16 of Quercus acutissima, 10 of Q. variabilis, 7 of Q. serrata, and 4 of Q. mongolica) were cultured on WPM(Woody Plant Medium) supplemented with 0.5 mg/l BA (6-benzyladenine) and 0.01 mg/l NAA(${\alpha}$-naphthalene acetic acid) and subcultured at 2-3 weeks of intervals fur 6 months. In vitro rooting was carried out on GD(Gresshoff and Doy) medium supplemented with 0.5mg/l IBA(indole butyric acid). The capacity for shoot proliferation and rooting was highly varied with families. Generally, white oaks(Q. serrata and Q. mongolica) showed poor response than black oaks(Q. acutissima and Q, variabilis) in shoot proliferation and rooting. Among the total of 37 families, 7 of Q. acutissima, each 2 of Q. variabilis, Q. serrata, and Q. mongolica revealed abilities for continuous shoot proliferation, and the others failed to proliferate. Rooting of the selected oak trees also greatly varied among the families. In Q. acutissima, rooting ratio ranged from 10.0%(CB 25. KG 4) to 89.8%(CB 18). Although 26.7% of KG 16 in Q. variabilis, 3.3% of JN 15 in Q. serrata were rooted, Q. mongolica was not rooted at all in this experimental conditions. No relationship between shoot growth and the rooting ability was observed. Present results suggest the possibility of large-scale micropropagation, but further studies on family differences, shoot-tip necrosis, and callusing of rooting junction are still required to develop reliable micropropagation systems.