• 복식문화연구
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• 제26권3호
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• pp.360-376
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• 2018

The purpose of this study was to make a pants pattern suitable for women 70 to 85 years of age, then analyze that- pattern's shape, size, appearance, fit, allowance and air gap. Participants made the pattern using 3D simulation program DC Suite version 5.1. The results suggest a design method suitable for the lower-body shapes of elderly women. In external appearance, the A-type earned the highest evaluation in all items except the allowance of the back waist and back hip. The L type earned the highest evaluation in the allowance of back waist and hips. The A-type's, back waist appeared set at an angle that did not match the body shape of an old-old aged woman in the center-back-line setting. Therefore, the pattern method of A-type combined with L-type's method of center back, produces an excellent pants pattern. Evaluation of the air gaps among patterns revealed that; the A-type showed the largest air gap in waist and hip circumference and the smallest air gap in thigh circumference. The waists, abdomen, and hip circumferences of older women often become larger while their legs become slimmer. This study accounted for those factors in determining a pattern suitable for the lower-body shape of old-old aged women. However, participants only analyzed four patterns and compared them with women 70 to 85, years of age. Therefore, it is necessary to develop industrial patterns applicable to a wide age group.

• 패션비즈니스
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• 제12권1호
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• pp.93-108
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• 2008

This study held physical measurement for male subjects in their 20s living in Ningbo City, Zhejiang Province in China, showing the biggest market in men's clothes. Their representative lower body types with average shapes and sizes were chosen so as to develop men's slacks patterns with better dimension fitness. The following are the results of the analysis: 1. Slacks patterns were made based on the mean measurement values of 5 people, who were closest to the representative body types, from the index*absolute group of 47 people. The dimensions of application for slacks pattern-making were 77cm(omphalion waist circumference), 91cm(hip circumference), and 103cm(slacks length). 2. For the comparison of high-fitness and more-room pattern dimensions, 5 styles of slacks were made: Korean, Chinese, British, Japanese, and industrial. In the dressing fitness tests, industrial patterns had excellent appearance and Japanese ones had the best function. 3. Based on the analysis results of slacks pattern comparison, the target slacks were experimentally made and received superior evaluation points to the compared slacks patterns in two times of evaluation for appearance and function. 4. The final slacks pattern in this research had the following dimensions: front waist circumference: W(1-2cm with room included)/4-1cm, back waist circumference: W/4+1cm, front hip circumference: H(9$\sim$10cm with room included)/4-1cm, back hip circumference: H/4+1cm, crotch length: H/4-1.5cm, hip length: crotch length-H/12, front crotch extension: H/16-1.5cm, back crotch extension: H/8+3cm, knee line: 33cm below crotch line, front tuck amount: 4cm, back dart amount: 2.5cm(center) and 1.5cm(side), and back dart length: 10cm (center) and 6cm(side).

• 한국컴퓨터정보학회논문지
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• 제26권8호
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• pp.113-125
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• 2021

본 연구는 신한복 저고리에 대한 선호도 조사를 통해 추출된 신한복 저고리 디자인을 기본으로 하여 신한복 저고리 원형을 개발하고자 하였다. 본 연구는 선행연구에서 선정된 K패턴을 기본으로 하여 진행되었으며, 외관평가에 대한 분석은 SPSS 27.0 프로그램을 활용하였다. 1차 외관평가 및 의복압 평가 결과, 어깨부위의 수정이 요구되어 어깨끝점을 1cm 줄여 진동둘레를 다시 정리하였다. 소매길이와 둘레의 수정은 소매길이를 1.5cm 줄이고 소매둘레는 양쪽 끝에서 0.5cm씩 줄여 주었다. 2차 평가결과, 저고리길이와 밑단둘레, 소매길이에 대한 수정이 요구되어 앞뒤저고리길이와 소매길이를 1cm 줄여 주었다. 밑단둘레는 프린세스라인에서 각각 0.2cm씩 줄여 총 1.6cm를 줄여 최종 평가에서는 높은 평가를 받았다. 향후 연구에서는 소재별, 길이별, 연령별 패턴 연구를 실시하고 실제 착의실험을 통한 수정사항 도출이 이루어져야 할 것으로 생각된다.

• 한국식생활문화학회지
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• 제37권3호
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• 한국의류산업학회지
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• 제25권2호
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• pp.221-229
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• 2023

This study aims to develop knee protectors that provide high safety and fitness, while incorporating a motion-adaptable 3D-printed pad. These protectors were evaluated by individuals who experience knee discomfort or pain. The results are as follows. First, the 3Dprinted pad design of a hexagonal mesh structure, which is modeled for excellent appearance and knee movement. Each unit of the mesh has a outer layer of 2mm thick, a spacer layer of 1 mm in diameter, and is connected by a 1.5 mm bridge. The bridge was extended up to 1.2 cm. Second, the knee brace was designed in three types - cylinder, strap, and combination by Universal design. Impact protection measurements of the three knee protectors demonstrated roughly 80% reduction in impact. Third, based on usability evaluation, cylinder type protectors have the highest ratings in most areas, primarily because of their ease of use. The strap type protector received positive reviews in terms of appearance and care, and the combination type provided stable knee protection. This study demonstrated the potential industrial application of 3D printing technology by designing and evaluating protective products for the human body. The results of this study are expected to aid knee protector manufacturers in developing practical products and promoting the development of protective equipment for other body parts or purposes.

• Journal of Yeungnam Medical Science
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• 제5권1호
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• pp.61-67
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• 1988

1. 저자들은 1986년 11월부터 1988년 2월까지 경골간부 골절 8례를 나사못 맞물림법을 이용한 골수강내 금속정을 사용하여 치료하였다. 2. 술 후 방사선 소견상 골유합 기간은 평균 약 15주였다. 3. 환자의 입원기간은 평균 5.5주로서 비교적 짧은 입원기간을 보여주었으며 아울러 사회복귀 및 적응이 빨랐다. 4. 술 후 조기운동이 가능하였고 평균 4.3주 경과 후 목발보행을 시작하였다. 5. 술 후 관절강직, 근위축등의 합병증은 거의 없었다. Hamza등에 의한 술후 평가방법에 따르면 Excellent 7례, Good 1례로 결과는 만족스러웠다.

• 한국식품영양학회지
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• 제22권3호
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• 한국식품영양학회지
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• 제21권3호
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• pp.312-319
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• 2008

The principal objective of was to assess the effects of herb extracts on the antioxidant activity and quality characteristics of Maejakgwa. The total phenolic and flavonoid contents were found to be the highest by a significant degree in the rosemary, lavender, thyme, lemon balm and olive samples, in order. With regard to electron donating ability, increasing concentrations of added herbs resulted in a more significant rise in the DPPH radical scavenging effect in a range of concentrations of between $100{\sim}1000{\mu}g/m{\ell}$. In particular, the rosemary, lavender, and thyme samples were shown to be lower in antioxidant activity than ascorbic acid, but higher than a-tocopherol, thus the antioxidant activities detected in the rosemary, lavender, and thyme samples were considered to be excellent. With regard to reducing ability, increases in the concentration of added herb extract resulted in significant growth. However, the anti-oxidative activity detected in the rosemary extract was indicated to be superior even to that of $\alpha$-tocopherol when added to concentrations of $500{\sim}1,000{\mu}g/m{\ell}$. In our assessment of external appearance, color, flavor, texture, and overall quality, the highest preference was seen in the control group and in the group with 2% added rosemary extract. The lowest score was earned in the group with a 5% addition of rosemary. The functional ingredients and antioxidant activities of the samples were excellent. Our results appear to indicate that rosemary has some value as a natural antioxidant that can prevent oxidation in food.

• 복식문화연구
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• 제15권6호
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• pp.1038-1052
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• 2007

The purpose of this study is to analyze present the pattern making of the lining fabrics calculating the right ease and rising quantities of arm-hole when the pattern of the lining fabrics of stretchable jacket fabrics is produced. The outcomes of this study are as follows. The right ease of lining fabrics was not room of 0cm as patterns being same the right side of fabrics in the girth of the chest, waist, and the edge of a garment and gets the most excellent valuation, and then the girth of the chest, and waist was applied to 2cm and around the edge of a garment 0cm in regular lining fabrics. In addition to, although the ease of patterns of the lining fabrics was more, it was not necessarily to satisfy. The result of the valuation according to the quantities of rising arm-hole of the pattern of the lining fabrics showed that the making lining fabrics that the quantities of rising arm-hole was 0.8cm in the body and 1.2cm in the sleeve in the both the stretchable fabrics and regular lining fabrics was the most excellent thing, and then 0cm in the body and 2cm in the sleeve, and then 0cm in the body and 0cm in the sleeve. The valuation of external appearance on the quantities of rising arm-hole was recognized similarly because of being rarely significance level, but around the chest and waist was recognized as being significance level in wearing satisfaction.

• 대한소아치과학회지
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• 제25권1호
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• pp.134-143
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• 1998

Twin Blocks are simple bite-blocks that effectively modify the occlusal inclined plane to induce favorably directed occlusal forces by causing a functional mandibular displacement. These devices use upper and lower bite-blocks that engage on occlusal inclined planes. Twin Blocks use the forces of occlusion as the functional mechanism to correct the malocclusion. To get an excellent result in the treatment by using the Twin Block appliances, proper case selection must be needed. Twin Block treatment is performed in two stages. Twin Blocks are used in the active phase to correct the anteroposterior relationship and establish the correct vertical dimension. Once this phase is accomplished, the Twin Blocks are replaced with an upper Hawley type of appliance with an anterior inclined plane, which is then used to support the corrected position as the posterior teeth settle fully into occlusion. The Twin Block is the most comfortable, the most esthetic ane the most efficient of all the functional appliances. Twin Blocks have many advantages compared to other functional appliances. Patients can wear Twin Blocks 24 hours per day and can eat comfortably with the appliances in place. From the moment Twin Blocks are fitted, the appearance is noticeably improved. There is less interference with normal function. Integration with conventional fixed appliances is simpler than with any other functional appliance. Twin Blocks allow independent control of upper and lower arch width. Appliance design is easily modified for transverse and sigittal arch development. The authors treated Class II malocclusion with Twin Blocks. and the results as follows; 1. Rapid profile improvement was achieved in 2-3 months. 2. There was excellent patient cooperation. 3. Severe overjet and overbite were reduced. 4. Class II molar relationship was changed to Class I.