• The Research Journal of the Costume Culture
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• v.19 no.5
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• pp.889-902
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• 2011

The purposes of this study were to identify point makeup purchasing and using behavior according to the personal color awareness. Most women considered their favorite color first when purchasing lipsticks and skin color when purchasing cheek powder or foundation. They considered makeup concept first when applying lipsticks, eye shadows, and cheek powder but skin color applying foundations and manicures. Factors of personal color awareness were preferences & utilization awareness, other's advice, and direct awareness, and were segmented into PC intermediate group, high PC group, and PC retard group. PC intermediate group were in the late 20's and the early 30's, average incomes with high education, and patronized discount stores for point makeups, used fashion color as a criterion when selecting lipsticks, foundations, and manicures, apparel color when applying eye shadows, skin color when applying cheek creams, and preferred imported lipsticks and manicures. High PC group were among unmarried women in the early 20's, university students, high income households with medium level of pocket money, spent more for point makeup, and patronized department stores and internet shopping mall, used skin color or fashion color as criteria when selecting point makeup, referenced makeup concept when applying point makeup, preferred imported point makeup. PC retard group were among married women in the late 30's with low education and low income, spent less for point makeup and pocket money, and selected domestic point makeup, used their favorite color as a criterion when selecting point makeups and apparel color when applying lipsticks and cheek creams.

• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.186-186
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• 2012

새만금에서 농업용수의 안정적인 확보를 위해서는 새만금호의 수질관리가 절대적으로 필요하며 농업비점오염 부하량이 총인기준으로 52~72%를 차지하는 것을 고려할 때 농업비점오염 관리는 중요하다. 이에 "새만금유역농업비점오염 저감기법 개발 연구"를 통해 논과 밭 등의 농업비점 오염원별 최적관리기법 개발을 목적으로 모니터링 연구가 수행되었다. 유역규모 물수지 및 물질수지 분석에 있어서 논은 전체 농업용수의 60%를 차지하고 있다. 특히 농업비점오염 중에서 논은 물고 및 담수심의 관리에 따라서 기타 토지이용과 상이한 유출특성을 보인다. 따라서 유역규모에서 논으로부터 발생되는 비점오염의 시공간적인 부하량의 변화를 예측하기 위해서는 반드시 논에서의 물관리와 시비관리에 따른 수량과 수질의 유출특성에 대한 분석이 선행되어야 한다. 물관리 및 시비관리 방법에 따라 논으로부터 발생되는 오염부하량이 수질에 미치는 영향을 분석하기 위해서는 논에서의 물수지 및 물질수지 모니터링 기법이 활용될 수 있다. 하지만 모니터링 접근 방식은 오랜 시간과 많은 비용을 필요로 하는 단점을 가지고 있다. 따라서 고려되어 지고 있는 여러 저감기법들 중에서 농업비점오염물질의 유출에 미치는 영향을 파악하여 가장 적합한 저감기법 (Best Managment Practices, BMPs)을 선정하기 위해서 다양한 수학적인 모형들이 사용되어 왔다. 비점오염 관리는 오염물질이 오염원에서 발생되는 양 자체를 줄이거나 또는 오염원으로부터 수체에 이르기까지의 과정에서 운송을 차단시키는 방법들을 활용하고 있다. 따라서 논에서의 비점오염 모델링 또한 논에서의 유출 특성 및 질소와 인과 같은 영양물질과 관련된 기작을 고려한 모형들이 선택 및 적용되어야 한다. 논에서의 물관리 및 시비관리를 고려할 수 있는 모형들로는 CREAMS-PADDY, GLEAMS-PADDY, PADDYMOD, APEX와 같은 모형들이 개발되어 사용되어 왔다. 따라서 본 연구에서 논으로부터의 비점오염 부하량 예측을 위해 사용되어 온 모형들의 장단점을 비교 분석하고 적합한 모형들을 동일한 시험포장에 적용하여 논 비점오염관련 모형들의 국내 적용성을 제시하였다.

• Journal of Dental Anesthesia and Pain Medicine
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• v.16 no.4
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• pp.237-244
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• 2016

Topical anesthetics act on the peripheral nerves and reduce the sensation of pain at the site of application. In dentistry, they are used to control local pain caused by needling, placement of orthodontic bands, the vomiting reflex, oral mucositis, and rubber-dam clamp placement. Traditional topical anesthetics contain lidocaine or benzocaine as active ingredients and are used in the form of solutions, creams, gels, and sprays. Eutectic mixtures of local anesthesia cream, a mixture of various topical anesthetics, has been reported to be more potent than other anesthetics. Recently, new products with modified ingredients and application methods have been introduced into the market. These products may be used for mild pain during periodontal treatment, such as scaling. Dentists should be aware that topical anesthetics, although rare, might induce allergic reactions or side effects as a result of an overdose. Topical anesthetics are useful aids during dental treatment, as they reduce dental phobia, especially in children, by mitigating discomfort and pain.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.5-12
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• 2010

The objective of this research was to examine the relationship between food preferences and personality of university students. The questionnaires were distributed to 198 university students in 2009. The data showed high correlation between personality and food preferences. According to the result of food preferences exams the most favorite food of university students was coffee, refreshing drinks, eggs, ice creams, bananas, porks, apples, chickens, weeds, grapes and food they dislike were sea cucumbers, livers, mung bean sprout, crown daisy, flat fishes, bean curd, green lavers, lotus roots, turban shells, egg plant etc. The correlation coefficient between food preferences and personality showed that male students had more dominance and sociability, and female students had more sociability and validity. On the other hand, a good diet group had higher responsibility and a poor diet group had higher sociability. Consequently, good food habits is essentially needed for the formation of desirable personality of students.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.75-95
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• 1999

A colloid refers to dispersed particles of a solid or liquid having the diameter of about $10^{-5}-10^{-7}cm$. Such colloidal silver is produced by electrolysis. In this paper, colloidal silvers of various concentrations according to charge amount and time are produced, and their anti-microbial activities are measured. And optimum conditions for emulsion are measured by varying the concentration of colloidal silvers. Further, stability of the emulsion is measured with a Zeta potential, chrome meter by applying colloidal silvers to creams (W/Si, O/W, MLV).

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.1
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• pp.48-73
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• 1998

Colloid refers to dispersed particles of solid or liquid having diameters of $10^{-5}$ to $10^{-7}$cm, among which colloidal silver is produced by electrolysis. Colloidal silver of various concentrations according to charge and time were formed, antimicrobial activity of colloidal silver was measured. And, the optimum conditions for emulsion were determined by changing the concentration of coloidal silver. Also, the stability of the emulsion was measured by zeta potential and chroma meter by applying colloidal silver to creams(W/S, O/W, MLV)

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.75-95
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• 1999

A colloid refers to dispersed particles of a solid or liquid having the diameter of about $10^{-5}$ - $10^{-7}$. Such colloidal silver is produced by electrolysis. In this paper. colloidal silvers of various concentrations according to charge amount and time are produced, and their anti-microbial activities are measured. And optimum conditions for emulsion are measured by varying the concentration of colloidal silvers. Further, stability of the emulsion is measured with a Zeta potential. chrome meter by applying colloidal silvers to creams (W/Si. O/W, MLV).

• International journal of advanced smart convergence
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• v.11 no.1
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• pp.70-75
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• 2022

The purpose of this study was to develop hand creams among the types of cosmetics based on domestic pumpkins grown in Yangju. Pumpkins are mostly used for cooking, but because they contain a large amount of vitamin A, they can also be used as raw materials for cosmetics to prevent skin aging. The final design was researched and developed through a graphic expression of pumpkin characteristics, a design process, and a survey on preference for differentiated packaging design. The survey targets women in their 20s and 30s who directly purchase cosmetics, and an analysis of consumers' preference for brand product decisions showed that simple and modern designs suitable for cosmetics images topped the list. In addition, it showed a positive image of cosmetics development using local agricultural products and high brand value. We present the possibility that domestic pumpkin raw materials can be applied to cosmetics and aim to develop excellent cosmetics brands through consumer preference surveys.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.212-219
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• 2004

In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.4
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• pp.373-381
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• 2016

To investigate the influence of hand cream of domestic and foreign brands on the purchase tendency, a survey was conducted on hand cream application, purchase tendency, and perception of 105 women in a metropolitan area. Market research was then conducted to compare the hand cream cost, quantity, and total substance, and the hand creams were sorted according to high-price and low-price, and foreign brand and domestic brand, and a clinical demonstration was conducted by back-hand application on 17 recipients to analyze the moisture and skin oil differences and the moisture endurance. As a result, the percentage of subjects who perceived that the price and brand of hand cream affects the quality was higher than those who did not, and the hand cream prize per 1mg (g) varied as much as fourfold among the high-price and low-price, and among foreign and domestic brands. The result of the total substance comparison, glycerin the moisturizer and cetearyl alcohol the skin conditioner were included in all hand creams. As a result of the clinical demonstration, the difference in moisture and skin oil difference and moisture endurance between the high-price and low-price and foreign brand did not show a statistically significant difference. These results show that there are no relationships between skin moisture and sebeum of the brand. Therefore, considering that hand cream is a highly consumptive product that is used multiple times on a daily basis, these results might provide fundamental data that could contribute to the increase in hand cream product quality by determining the consumers' needs.