• Science of Emotion and Sensibility
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• v.9 no.2
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• pp.133-140
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• 2006

In order to investigate the sensation of the fabric sound simulating the real wear-condition, the fabric sound simulator using reciprocating friction was developed. Fabric sounds from 5 specimen were generated by the fabric sound simulator and recorded using high performance microphone. Physical sound parameters of fabrics including level pressure of total sound (LPT), level range (${\Delta}L$), and frequency differences (${\Delta}f$) were calculated. For psychological evaluation, seven adjectives for sound (softness, loudness, sharpness, clearness, roughness, highness, and pleasantness) were used as the semantic differential scale. Fabric sounds by reciprocating friction of nylon taffeta and polyester leno had the highest value of LPT and evaluated as loud, sharp, rough, and unpleasant while polyester ultra suede and silk crepe de chine haying the lower LPT and ${\Delta}f$ were perceived as soft and quite. Comparing with fabric sound by one-way friction, fabric sound by reciprocation friction was perceived as more sharp, loud, and rough. LPT was also the most important factor affecting the sensation of the fabric sound by reciprocating friction.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.135-142
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• 2014

Physicochemical, pasting, and digestion properties of sweet potato starches from 11 Korean cultivars were investigated. Starch granules were variably oval, round, polygonal, spherical, and bell-shaped, and of 10.2-15.3 ${\mu}m$ in mean particle diameter. Amylose contents varied from 12.3 to 17.4%. A similar chain length distribution of amylopectin was found in each of the cultivars. The portion of $B_3$ correlated with the degree of amylose leaching. Thermal properties determined by differential scanning calorimetry showed high values of gelatinization temperatures in Shinyulmi and Jeungmi starches, but a relatively low value in Daeyumi starch. All starches exhibited a Ca-type diffraction pattern. Differing patterns were observed in swelling factors, depending on temperature. The contents of rapidly digestible starch, slowly digestible starch, and resistant starch ranged from 9.6-17.4, 31.4-45.6, and 35.7-62.8%, respectively. In Rapid Visco Analyser profiles, differences were observed in pasting parameters such as pasting temperature, peak viscosity, final viscosity, and breakdown.

• Archives of design research
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• v.11 no.1
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• pp.291-302
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• 1998

This paper covers the development process of multimedia evaluation system, especially focused on customer satisfactory factors while customers navigating net-based Interactive multimedia system. Customers usually experience new level of interaction cased by newly developed web-based technology In ordinary multimedia system. However, if it gives customers satisfactory experience is a matter of question. To find out the relationship between customer satisfaction and interactivity factors exposed by multimedia system, a model has been developed which describes the structure of web-based multimedia system and its relation to customer satisfactory factors. Five different experiments, including 'semantic differential', 'focus group interview', and 'expert review', has been conducted and four customer satisfactory factors were identified. Those are 'customery value', 'structural perfectness', 'visual perfectness', and 'contemporaneity'. With these factors and newly delveoped evaluation system, 7 different web-site has been evaluated and analyzed at the end of this report.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.696-701
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• 2011

To evaluate the processing adaptability of taro flours, the physicochemical properties of taro flour with different drying, roasting and steaming conditions were investigated. The moisture content and total dietary fiber were decreased as temperature increased with hot-air drying. Freeze-dried taro flours showed the highest vitamin C contents. Taro flours made by freeze-drying and hot-air drying showed significantly higher total dietary fiber content than those with roasting and steaming process. Steamed taro flours had the highest water absorption index, while hot-air dried and freeze dried taro flours had the highest water solubility index. No differences were displayed in the differential scanning calorimetry (DSC) thermal characteristics among hot-air dried and freeze dried taro flours. Roasted taro displayed decreased onset temperature and peak temperature as roasting temperature increased. Using a rapid visco-analyzer, the peak viscosity, through viscosity, and final viscosity of dried and steamed taro flours were higher than roasted taro flours, whereas the set back value, which is a prediction of retrogradation, decreased with steaming processing. From those results, it could be concluded that hotair dried taro flours, which have high gelatinization viscosity, are beneficial in imparting viscosity to dough products and hot-air drying after steaming taro flours, which retard retrogradation, is good for porridge and flake base products.

• Journal of The Korean Association For Science Education
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• v.25 no.2
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• pp.122-132
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• 2005

Graphing abilities are critical to understand and convey information in science. And then, to what extent are secondary students in science courses able to understand line graphs? To find clues about the students' interpretation processes of the information in science-related line graphs, this study has the following research question: Is there a difference between the levels of complexity of good and poor readers as they use the thinking aloud method for studying cognitive processes? The present study was designed to provide evidence for the hypothesis that good line graph readers use a specific graph interpretation process when reading and interpreting line graphs. With the aid of the thinking aloud method we gained deeper insight into the interpretation processes of good and poor graph readers while verifying verbal statements with respect to line graphs. The high performing students tend to read much more information and more trend-related information than the low performing students. We support the assumption of differential line graph schema existing in the high performing students in conjunction with general graph schema. Also, high performing students tend to think aloud much more metacognitively than low performing students. High performing students think aloud a larger quantity of information from line graphs than low performing students, and more trend-related sentences than value-related sentences from line graphs. The differences of interpretation processes revealed between good and poor graph readers while reading and interpreting line graphs have implications for instructional practice as well as for test development and validation. Teaching students to read and interpret graphs flexibly and skillfully is a particular challenge to anyone seriously concerned with good education for students who live in an technological society.

• Elastomers and Composites
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• v.44 no.2
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• pp.164-174
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• 2009

PA66/EPDM/PP-g-MA and PA66/EPDM-g-MA/PP-g-MA composites were manufactured by a modular intermeshing twin screw extruder for enhanced low temperature impact resistance with different content of PP-g-MA. The results showed that composite containing 90 wt% of PA66, 8 wt% of EPDM-g-MA, and 2 wt% of PP-g-MA has a optimum value in the thermal and mechanical properties. The characteristics of the composites were analyzed by TGA, DSC, and SEM. From above results, we established that the low interfacial strength and the impact resistance at low temperature shown in a pre-existing PP/EPDM composite were enhanced by grafting with compatibilizer such as maleic anhydride. These results show the possibility of local manufacturing process and cost down with optimum screw configuration for best mixing quality in the twin screw extruder.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.573-579
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• 1996

Crosslinked potato starches (XP), from 2,400 to 1,900 anhydroglucose units per crosslinked (AGU/CL), were prepared by reacting with epichlorohydrin. Some of the physicochemical properties of the XPs were then compared with those of native potato and cowpea starches. Crosslinking decreased moisture, protein and ash contents but had no effect on phosphorus content. Water binding capacities of the XPs increased as the degree of crosslinking increased, and that of the XP with 2,100 AGU/CL approached the value of cowpea starch. The absorption maxima of the starch-iodine complex shifted from 594 to 580 nm. Granule size increased slightly and surface appearance of the granule became rough when crosslinked. Both native and crosslinked potato starches showed B type X-ray diffraction pattern, and the relative crystallinity was not affected by crosslinking. Gelatinization temperature and the heat of gelatinization, measured by differential scanning calorimeter (DSC), did not change within the range of crosslinking tested. From X-ray and DSC data, it was concluded that the crosslinking ocurred in the amorphous region of the starch granule.

• Journal of the Ergonomics Society of Korea
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• v.35 no.6
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• pp.535-550
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• 2016

Objective: To enhance user experience of the product by using "wow" materials and parts, a framework for participatory emotional design and evaluation was proposed and validated through a case study in this paper. Background: Customers in recent days value a product which provides new feeling and images they want to get while interacting with it beyond its function, quality, and usability. Since the product consists of various parts and materials, "wow" materials and parts which can affect the customer's feeling and emotions are the essential components for changing the user experience. Method: A framework for participatory and human sensibility ergonomic design was considered and applied on developing the aesthetically and emotionally affecting glass panels of changing colors. Design experts defined a target market for this multicolor glass panels and modified the existing designing goal. Constraints for this design modification were identified by market trend research and consulting with the company which owns the technology for checking out its feasibility. The company developed and provided prototype samples as well as their competing materials. Quantitative and qualitative evaluation of the emotional quality was conducted to validate whether the design goal was achieved successfully. Results: The target market for the developing materials was defined as finishing for the buildings. The designing goal was set as to feed new visual sensation of clean and colorful images. The emotional quality of two different types of multicolor glass panels and an ordinary unicolor panel were evaluated quantitatively with semantic differential method. Results showed that the emotion of the subjects for the multicolor glass panels can be abstracted into two dimensions; named 'colorfulness' and 'harmony'. It was found that the developed samples got higher scores in emotional quality for both dimensions compared to the ordinary one. Age was found to be a significant factor for evaluating the emotional quality of colorfulness. Conclusion and Applications: The proposed framework is a valid approach for enhancing the user experience of the product by participatory design of emotional materials and parts. This framework can be applied easily on the emotional design and evaluation of different materials and components.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.42 no.6
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• pp.67-76
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• 2005

This paper proposes a compact-sized surface myoelectric sensor for the myoelectric hand prosthesis. To fit the surface myoelectric sensor in the socket for the myoelectric hand prosthesis, the sensor should be a compact size. The surface myoelectric sensor is. composed of a skin interface and a single processing circuit that are mounted on a single package. The skin interface has one reference and two input electrodes, and the reference electrode is located in the center of two input electrodes. In this paper we propose two types of sensors with the circle- and bar-shaped reference electrode, but all input electrodes are the bar-shaped. The metal material of the electrodes is the stainless steel (SUS440) that endures sweat and wet conditions. Considering the conduction velocity and the median frequency of the myoelectric signal, we select the inter-electrode distance (IED) between two input electrodes as 18mm, 20mm, and 22 mm. The signal processing circuit consists of a differential amplifier with a band pass filter, a band rejection filter for rejecting 60Hz power-line noise, amplifiers, and a mean absolute value circuit. We evaluate the proposed sensor from the output characteristics according to the IED and the shape of the reference electrode. From the experimental results we show the surface myoelectric sensor with the 18mm IED and the bar-shaped reference electrode is suitable for the myoelectric hand prosthesis.

• Food Science and Preservation
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• v.12 no.2
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• pp.101-106
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• 2005

This study was carried rut to investigate the quality properties of two cocked germinated-brown rices(A- and B-product). Color value of A- and B-product were L=68.46, a=0.92, b=9.49 and L=69.32, a=-1.10, b=9.77, respectively. Moisture content of those was $64.5\%$. The free sugar contents of A-product were $0.2\%$ glucose, $0.15\%$ sucrose, $0.18\%$ maltose, and those of B-product were $0.14\%$ glurose, $0.50\%$ sucrose, $0.17\%$ maltose, respectively. Vitamin E content in A-product was $30.7\;{\mu}g\;100\;g$ and $46.9\;{\mu}g\;100\;g$ in B-product. Total dietary fiber contents were $2.8\%$, and $2.2\%$, respectively. The DSC(differential scanning calorimetry) characteristics of two cooked germinated-brown rices showed similar pattern. Onset temperature and gelatinization enthalpy of peak 1 were $56.5^{\circ}C$, 5.46 J/g in A-product and $56.2^{\circ}C$, 5.56 J/g in B-product, respectively. Onset temperature and melting enthalpy of peak 2 were $109.5^{\circ}C$, 0.33 J/g in A-product and $108.9^{\circ}C$, 0.37 J/g in B-product, respective1y. Sensory properties of cocked germinated-brown rices were affected by appearance, taste and texture. Palatability score of B-product was higher than that of A-product.