• The International Journal of Costume Culture
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• 제6권2호
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• pp.105-116
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• 2003

The purposes of this study were to examine the fashion adopted by young women in the United States in the 1970s and to explore how the dynamic shifts toward feminist values influenced those fashion trends. Fifteen American women who were college students in the 1970s were interviewed for the study. Throughout the decade, casual and comfortable styles became more prevalent; for example, pants became widely accepted for formal occasions as well as informal occasions due to an overall emphasis on practicality. The feminist and civil rights movements along with more liberal attitudes toward religion were among the more dominant cultural values that influenced the respondents' choices in clothing styles. Feminist presentation was diverse extreme or eclectic - and constantly renegotiating itself. This study helped us better understand the dynamics involved between fashion and value changes as well as the influence of feminism on the 1970s fashion in the United States.

• 복식문화연구
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• 제22권3호
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• pp.361-370
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• 2014

The fabric, 100% Silk, was dyed with Atractylodes japonica extract solution. The effects of concentration of extracts (colorant), temperature of dyeing, time of dyeing and pH of dye bath were studied. As the concentration of extracts increased, color strength (K/S value) increased progressively. The K/S values increased with raising temperature, time and proper conditions were $80^{\circ}C$ and 80 minutes. Maximum K/S value was obtained at pH 3. The K/S values of mordanted fabrics were increased with increasing mordant concentration up to specific values. Surface color of dyed and mordanted fabrics were yellowish. Light color fastness of fabric with mordanting was fairly good 3/4 rating. The mordanted silk fabrics showed excellent antibacterial activity. The silk fabric dyed with Atractylodes japonica extract showed a superior UV protective property.

• 한국식생활문화학회지
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• 제15권3호
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• pp.195-199
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• 2000

Varied levels of mannitol at 0%, 3%, 6% and 9% were added to the commercial orange juice and physicochemical and sensory characteristics of the juice were investigated. Refractive index of control had $11.3^{\circ}Bx$ and the index was significantly increased to that of the $18.4^{\circ}Bx$ as the addition was increased to the 9% level(p<0.05). The values of pH and the acidity did not show significant differences among varied levels of mannitol added samples. However, sensory characteristics of aroma and sweet flavor were significantly increased as the addition levels were increased showing the values of aroma, from 7.5 to 11.3, and those of sweet flavor from 5.0 to 11.9, respectively (p<0.05). The 9% added level sample had significantly the lowest sour and astringent flavor values of 4.0 and 2.3, respectively.

• 한국식생활문화학회지
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• 제18권4호
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• 한국식생활문화학회지
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• 제25권4호
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• pp.473-479
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• 2010

The purpose of this study was to investigate the quality characteristics of Maejakgwas prepared with various concentrations of Enteromorpha intenstinalis powder (0, 1, 2, 3, 4%) substituted for flour. The pH of the Maejakgwas dough decreased significantly in response to all levels of Enteromorpha intenstinalis powder (EIP). However, there were no significant differences in dough values among the test groups. Furthermore, when the spread factor values were compared among the groups, they were found to be inversely proportional to the EIP concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of EIP increased. Moreover, the addition of 2~4% EIP resulted in increased hardness, cohesiveness, springiness and brittleness compared to those of control. Finally, the results of an acceptance test showed that Maejakgwas containing 3% EIP had the highest scores.

• 한국식생활문화학회지
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• 제23권6호
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• pp.771-778
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• 2008

This study was conducted to investigate the quality characteristics of cookies prepared using skate powder (0, 1, 3, 5, 7%) as a substitute for flour. The pH of the cookie dough decreased significantly in response to the addition of all levels of skate powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the skate powder concentration. In addition, the Hunter's color L, a and b values decreased significantly as the level of skate powder increased. Moreover, the addition of 1-7% skate powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of the sensory evaluation and acceptance test showed that the cookies containing 3% skate powder had the highest scores.

• 한국식생활문화학회지
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• 제23권4호
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• pp.462-468
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• 2008

In this study, we assessed college students' consumption values with regard to a seaweed functional food, and compared differences between the respondents' purchasing intentions and their educational levels. A self-administered questionnaire was designed and distributed to college students in Daegu/Kyungbook province. A total of 288 questionnaires were collected, and the total response rate was 96.0%. The results demonstrated that purchasing intention influenced all five consumption values. The high purchasing intention (HPI) group evidenced greater functional value, social value, emotional value, conditional value, and epistemic value than was observed in the low purchasing intention (LPI) group. However, individuals' educational levels, as related to food, influenced only the functional value and epistemic value. These results demonstrate that college students' consumption value in terms of seaweed functional foods is affected by purchasing intentions and educational experience.

• 비교문화연구
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• 제20권
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• pp.203-210
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• 2010

Tolerance education must be based on the fact that tolerance like democracy cannot be achieved once and for all. Students must learn to constantly watch political and cultural processes for negative developments. Tolerance for others' values and behaviour can be learnt by studying previous historiographical views. The basic attitude to be learnt is repect for other cultures - within one's own culture as well as foreign cultures.

• 한국철도학회:학술대회논문집
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• 한국철도학회 2011년도 정기총회 및 추계학술대회 논문집
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• pp.2548-2556
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• 2011

The safety culture of an organization is the product of individual and group values, attitudes, perceptions, competencies, and patterns of behaviour that determine the commitment to, and the style and proficiency of, an organization's health and safety management. A good safety culture includes effective, appropriate safety management systems; strong safety leadership & commitment from management; participation and involvement of the workforce; and organizational learning and continuous improvement. This paper will introduce the safety culture inspection standards and process in Korea Railway. The main purpose is to get a better understanding of safety culture and to develop measuring tool. First of all we developed the composition factor of safety culture and the question set. And we prepared the base of computerization of safety culture measurement by developing of evaluation standards and weighted value.

• 한국실내디자인학회논문집
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• 제23권3호
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• pp.100-107
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• 2014

Traditional architectural space, which is a historical cultural heritage must be connected mutually as a organic flow of various elements such as the environment of the time, political background and values, rather than approaching with fragmentary point of view. The Silhak Philosophy, the basis of late Chosun society developed equity thoughts on the basis of ideology of humanism, and it asserted the promotion of technology and industry as a measure to realize the pursuit of truth which is practically useful. Thus, we could verify the possibility of convergent interpretation of cultural technology of Hwaseong architectural space through the humanistic viewpoint of pioneer spirit of Silhak Philosophy which regards human as a main agent of desire of life, and the pursuit of truth which is useful for reality, and the realization of ethical value by aesthetic practicalism. Based on this, the ontological meaning and value of Suwon Hwaseong by the viewpoint of convergence of culture and technology have been drawn as the construction of planned new town by the practice of filial duty, the plan of city space based on rational values, the realization of a metropolis where self-sufficient economic activities are possible, the introduction of thorough construction management system, the introduction of advanced culture and its creative application, and the application of scientifical knowledges and cutting-edge technology.