• Journal of the Korean Society of Costume
• /
• v.54 no.5
• /
• pp.95-107
• /
• 2004

Elegance in dress has existed as one of the important archetypes of aesthetic consciousness through the times. Nevertheless, there has generally been Ignored the Idea of analyzing it. The purpose of this study is to provide a framework for a better understanding of the beauty of dress by constructing the concept of elegance in dress as both one of aesthetic categories in dress and refined taste in the sociocultural contexts. For the purpose, the documentary study in sociocultural and aesthetic contexts has been executed. Considering from the holistic viewpoint, elegance in dress is based upon the idea of aristocratic taste cultivated by good breeding. It is expressed visually through not only the carefully contrived dress hut also a sort of aura of dressed body - a combination of appearance, behavior, attitude, manner etc.- with skillful ease. The aesthetic values of elegance consist of luxury, nobility, refinement, femininity, harmony Luxury means rarity and opulence of materials, craftsmanship for excellent qualities, genuineness. Nobility, related to the lady and the gentleman, can be explained as neatness. decency. modesty. and appropriateness for formal occasions. Refinement involves artifice, sophistication, maturity, and subtleness. Femininity reflects the characteristic of feminine attractiveness such as the dainty, the florid, the sweet. Harmony means organic unity. matching with body, moderation in opposition to exaggeration. These values has rather interactivity than exclusion. It is refinement and harmony that are centered on of all values.

• Maxillofacial Plastic and Reconstructive Surgery
• /
• v.39
• /
• pp.10.1-10.5
• /
• 2017

Background: Because of changing surgical procedures in the fields of oral and maxillofacial surgery, new methods for surgical education are needed and could include recent advances in digital technology. Many doctors have attempted to use digital technology as educational tools for surgical training, and movies have played an important role in these attempts. We have been using a 3D full high-definition (full-HD) camcorder to record movies of intraoral surgeries. Method: The subjects were medical students and doctors receiving surgical training who did not have actual surgical experience (n = 67). Participants watched an 8-min, 2D movie of orthognathic surgery and subsequently watched the 3D version. After watching the 3D movie, participants were asked to complete a questionnaire. Result: A lot of participants (84%) felt a 3D movie excellent or good and answered that the advantages of a 3D movie were their appearance of solidity or realism. Almost all participants (99%) answered that 3D movies were quite useful or useful for medical practice. Conclusions: Three-dimensional full-HD movies have the potential to improve the quality of medical education and clinical practice in oral and maxillofacial surgery.

• Transactions of the Korean Society of Mechanical Engineers A
• /
• v.30 no.9 s.252
• /
• pp.1124-1133
• /
• 2006

This paper addresses the localization and navigation problem using invisible two dimensional barcodes on the floor. Compared with other methods using natural/artificial landmark, the proposed localization method has great advantages in cost and appearance, since the location of the robot is perfectly known using the barcode information after the mapping is finished. We also propose a navigation algorithm which uses the topological structure. For the topological information, we define nodes and edges which are suitable for indoor navigation, especially for large area having multiple rooms, many walls and many static obstacles. The proposed algorithm also has an advantage that errors occurred in each node are mutually independent and can be compensated exactly after some navigation using barcode. Simulation and experimental results. were performed to verify the algorithm in the barcode environment, and the result showed an excellent performance. After mapping, it is also possible to solve the kidnapped case and generate paths using topological information.

• Journal of the Korean Geosynthetics Society
• /
• v.2 no.3
• /
• pp.3-9
• /
• 2003

Geosynthetics as a reinforcing material for earth structures have ever increased due to their excellent economy, fine external appearance, and easy construction. Geogrids are high-strength, orientated-polymer grid structures used to reinforce soil. This paper deals with the construction and sire monitoring for a 5.1m high-reinforcd slope with $75^{\circ}$ steep. The purpose of site monitoring is to evaluate the applicability of reforced slope with geogrid. Full scale field performance during and after construction was monitored by incorporating instrumentation including strain gauges on the geogrid, and horizontal and vertical movements.

• Journal of the Korean Professional Engineers Association
• /
• v.33 no.3
• /
• pp.71-79
• /
• 2000

The effects of alkali salts adding on the cooking quality improving in dried noodles were investigated in the good texture maintaining for preventing solid soluble losses ,through chemical analysis and actual manufacturing practice ,the following results were obtained. Experiments were took a special flour of ASW:DNS=70:30, thickening agent(TA) composed of K2CO3 58%, Na2CO3 36% and Na4P2076%, and emulsified oil(EO) mixing of corn oil 44%, polysorbate 23%, emulsifier(ester of glycerin and fatty acids) 21%, soy lecithin 12%. When the mixing ratio of TA and EO to flour, is 0.03 and 1.5%(w/w) or morel than, satisfied the good quality. The water soluble solid matters content of the lowest 3.2% in the treating group that TA and EO is 0.03 and 1.5%(w/w) respectively, comparing to the 7.3% in the control group provides a excellent cooking quality. The research achieves the similar effects at specific gravity, water absorption ratio, weight increasing rate and volume expansion ratio. According to appearance test the more treating of TA turn the noodle into deeper yellow-green color. Turning to the deeper yellow color according to the increasing of EO provides better

• Corrosion Science and Technology
• /
• v.20 no.5
• /
• pp.256-265
• /
• 2021

Titanium is applied in various industries due to its valuable properties and abundant reserves. Generally, if a highly uniform oxide structure and a high-density oxide film is formed on the surface through anodization treatment, the utility value such as color appearance and corrosion inhibition efficiency is further increased. The objective of this study was to determine improvement of water-repellent property by controlling titanium oxide parameters such as pore size and inter-pore distance to improve corrosion resistance. Oxide film structures of different shapes were prepared by controlling the anodization processing time and voltage. These oxide structures were then analyzed using a Field Emission Scanning Electron Microscope (FE-SEM). Afterwards, a Self-Assembled Monolayer (SAM) coating was performed for the oxide structure. The contact angle was measured to determine the relationship between the shape of the oxide film and the water-repellency. The smaller the solid fraction of the surface, the higher the water-repellent effect. The surface with excellent hydrophobic properties showed improved corrosion resistance. Such water-repellent surface has various applications. It is not only useful for corrosion prevention, but also useful for self-cleaning. In addition, a hydrophobic titanium may open up a new world of biomaterials to remove bacteria from the surface.

• The korean journal of orthodontics
• /
• v.49 no.5
• /
• pp.338-346
• /
• 2019

In this report, we describe the successful use of alternate rapid maxillary expansions and constrictions with a hybrid hyrax-mandibular miniplate combination and simultaneous orthodontic treatment for the management of severe Class III malocclusion due to maxillary hypoplasia in an 11-year-old girl. The devices were removed after 20 months of treatment, and the family was instructed about a careful control and retention program that should be followed in accordance with the patient's growth. The final result included the correction of Class III malocclusion with adequate function and excellent facial esthetics, which restored the patient's self-esteem and provided personal motivation. The outcomes showed good stability after 24 months of retention. The decrease in the duration of active treatment is the most important finding from the present case. Considering that facial esthetics in adolescence is a determining factor for the development of a personality and interpersonal relationships, we recommend the use of this protocol for growing patients, who will exhibit not only an improved physical appearance but also a better quality of life.

• Advances in concrete construction
• /
• v.7 no.4
• /
• pp.219-229
• /
• 2019

This paper presents an experimental study on the structural performance of an innovative ultra-high performance fiber reinforced concrete (UHPFRC) deck with coarse aggregate of composite bridge under shear force. Test parameters included curing method and shear span-to-height ratio. Test results indicated that more short fine cracks developed beside the existing cracks due to the randomly dispersed fibers, resulting in re-distributing and homogenizing of the concrete stress beside cracks and allowing for the occurrence of more cracks with small spacing compared to normal strength concrete beams. Curing methods, incorporating steam curing and natural curing, did not have obvious effect on the nominal bending cracking strength and the ultimate strength of the test specimens. Shear reinforcement need not be provided for UHPFRC decks with a fiber volume fraction of 2%. UHPFRC decks showed superior load resistance ability after the appearance of cracks and excellent post-cracking deformability. Lastly, the current shear provisions were evaluated by the test results.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.1
• /
• pp.1-14
• /
• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• The Korean Journal of Food And Nutrition
• /
• v.34 no.3
• /
• pp.272-288
• /
• 2021

Mealworm is the most widely used edible insect in Korean traditional food. In this study, the quality characteristics and antioxidant activity of Garaedduk containing different proportions of powdered mealworm (0%, 3%, 6%, 9%, and 12%) were evaluated in order to enhance the utilization of mealworm. The results revealed that moisture content decreased while pH and starch elution increased, with increasing amount of mealworm. Furthermore, the amount of total amino acids, essential amino acids, and non-essential amino acids increased with increasing amount of mealworm. Regarding chromaticity, the L value decreased while the a and b values increased as the amount of mealworm increased. The addition of 6% mealworm showed slight differences in the pore size and surface smoothness as compared to plain Garaedduk. Texture, hardness, chewiness, and gumminess increased, but cohesiveness decreased with increasing amount of mealworm. The preference test evaluating the appearance, flavor, taste, texture, and overall preference showed that 6% mealworm additive group had the highest preference. In addition, antioxidant activity of the newly developed Garaedduk increased with increasing amount of mealworm. In conclusion, Garaedduk enriched with 6% mealworm showed promising results for developing rice cake with improved nutrition and antioxidant activity and excellent overall preference and quality.