• The Korea Journal of Herbology
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• v.21 no.2
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• pp.109-119
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• 2006

Objectives : This study was performed to approach of properties-flavours theory and the study of morphological standard in CORNI FRUCTUS. Methods : The properties-flavours theory were attempted with bibliographic method and various climate-information. The external-internal morphological standards were determined by using stereoscope and butanol series. Results and conclusion : 1. The significant analysis for the corni fructus as the properties-flavours theory, is a follow-up survey of the effect written in the official oriental medicine book. 2. The other analytic methods according to the gathering time, processing or storing system or especially nature or growth environment(altitude, temperature,. the mean moisture, and the agronomical survey) by way of the explanation of properties-flavours theory appears so many insufficiency at the many cases. 3. The external and internal characteristics according to the shape of original plant or herbal states, entirely correspond to all the literature on this subject. 4. According to the place of production, there are some different points. (l) In the external shapes, it is reasonable that if we make the basic standard of classification by the sharpness of color, the existence of gloss and the size of products. In the case of the Korean products, it shows bright and glossy color totally, but in the case of North Korea products, it shows black and lackluster. And in the case of the foreign products, it has softer body than Korea one and shows white color on the surface. (2) In the internal shapes, the Korea products has a thicker cuticle layer than the foreign one, and has fewer ca-oxalate in the parenchyma cell.

• Fashion & Textile Research Journal
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• v.18 no.6
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• pp.787-799
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• 2016

This study considers aesthetic characteristics by examining fashion style of fashion journalist Anna Wintour. Fashion journalists are specialists who work at fashion media. Especially, Anna Wintour is one of the most famous fashion journalist in the world and fashion icon, who has been editor-in chief of Vogue USA since 1988. For this study, Anna Witour's photograph was collected from 2010 to 2015 on web-sites. After collecting images, it analysed with 4criterions which were silhouette, color, fabric(pattern and texture) and hair style(and accessories) following advance researches analysis about fashion style. The conclusions of this study are as follows. First, symbolism revealed that could express her identity through utilizing steady items such as blond bob hair, Chanel bold sunglasses, short round neckless and Manolo Blahnik's low-heeled slingback nude sandals. Especially, she gave consistency to her fashion style with fixed hair style and accessories which are similar in shape. Second, femininity, that reveal as an internal characteristic such as sensitivity and as an external characteristic like fluidity. Anna Wintour expressed femininity with elegant curvy silhouette, various of color and flower pattern. Particularly, she emphasized nature women's body shape with princess silhouette, slim silhouette. Third, analysis result indicated characteristic of authority with oversize silhouette, wide lapel details and glamorous genuine fur items. Furthermore, some of her fur items looked overwhelming which dyed in artificial color or printed with leopard pattern. These powerful items contained immanent meanings that are power and position which could express a role as an editor-in chief of Vogue USA.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.2
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• pp.272-291
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• 2022

The purpose of this study is to analyze the external characteristics of the clothes formed from the culture and worldview of Goryeo women and to identify the aesthetic characteristics. This paper posits the following: First, that the practice of Buddhism contributed to gender equality between Goryeo women and men; second, that Goryeo had a worldview of unified as in with the East and Korea differentiating from the dichotomous thinking of the West; and third, that the aesthetic characteristics of Goryeo women's clothing included (a) color contrast and an emphasis on patterns based on Pure Land Buddhism and Esoteric Buddhism; (b) The beauty of unitary convergence is the beauty of freedom as an expression of various cultural exchanges and the free and open ways of thinking of Goryeo women; (c) an expression of rhythmical beauty, with the shape of line led to straight to curve line and the change of line through human body's movements; and (d) a perfect balance of proportion and symmetry based on Pure Land Buddhism.

• Korean Journal of Ichthyology
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• v.24 no.3
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• pp.167-176
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• 2012

In comparison of the body color of Zacco platypys from Korea, it was found that there were significant differences among geographical populations in the color of upper eye, snout tip and anterior margin of pectoral fin. In individuals with red upper eye the snout tip was red but in those with black upper eye red color did not appeared on the snout tip. There was no difference between male and female in this characteristic and it was expressed uniformly within the same population. So we divided Z. platypus into two types by the color of upper eye; R type with red upper eye and B type with black upper eye. Red band on anterior margin of pectoral fins appeared in all males of both R and B type populations but in females it appeared only in B type individuals. The two types shown different distribution pattern in Korean Peninsula. R type distributed in almost whole area but B type distributed only in southeastern part of the peninsula: Nakdong, Hyeongsan, Taehwa, Suyeong and Jinjeon River. In analysis of external morphology among two types of Z. platypus from Korea and Z. platypus from Japan, there were no significant differences. But they were relatively well separated in discriminant function analysis.

• The Research Journal of the Costume Culture
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• v.22 no.5
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• pp.688-701
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• 2014

This study examined the expression characteristics in pop art works of Jean-Charles de Castelbajac. The study here aimed at possibility to find a design development in building up the unique art world of creativity based on popularity, artistry, and originality without confinement to the trend only. For the research method, review of literature and analysis about Castelbajac's works reflecting the pop art feature in the collections from 2000S/S to 2012F/W were performed. The results of research are as follows. The external expression form of Castelbajac's works based on pop art was grouped roughly into use of mass culture image, appropriation of pop art expression technique, and parody of art works. First, his work appeared as application of the mass culture image such as symbolic thing in the modern consumer society, object in an ordinary life, character of well-known animation, national flag and famous star. Second, such appropriated pop art techniques showed as pop color in strong primary color and silk screen, photomontage, collage, assemblage, graffiti, and lettering. Third, a variety of images featured earlier in art works were shown in parody. These works are valuable in that they are expressed aesthetically through regeneration of popular culture's various images in view of fashion, they are described in the non-traditional value with frolic resistance and deviation out of existing fashion norm, and they are given the dynamic creativity integrated with art and fashion.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.165-177
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• 2004

This study was accomplished to examine possibilities to apply Korean medicine to breamaking. Extracts of Chungpesagan-tang prepared by the prescription of Korean medicine were used for baking, instead of water among ingredients of baking. Effects of addition of extracts of Chungpesagan-tang on various baking properties were analyzed during the process of baking. Changes in pH values and volumes of doughs during fermentation and pH values of bread showed no differences among samples. Loaf volumes and specific loaf volumes were increased somewhat on addition. The values of cohesiveness, springness, gumminess and brittleness of breads, which were measured by rheometer, were increased on addition while those of hardness were decreased a little. Lightness values of sections of loaves were decreased on addition, but their color differences were increased largely on color difference meter. There were nearly little differences among samples in all the values of parameters of external and internal characteristics and eating qualities of breads by sensory evaluation. Re-purchasing attitude of pullman bread added with Chungpesagan-tang had a high in the gender and age.

• Horticultural Science & Technology
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• v.32 no.4
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• pp.440-447
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• 2014

For this analysis, canopies of slender-spindle 'Hongro'/M9 apple trees were divided into 4 positions: upper, lower, exterior, and interior parts. The photosynthetic rate was highest in the external part of the upper canopy of the tree, where it was 4.5 times higher than in the internal part of the lower canopy. This difference was closely associated with differences in light penetration based on canopy position. Analysis of leaf growth characteristics showed that the leaves situated in the internal part of the canopy were larger and thinner than those in the external part of the canopy. The difference in leaf thickness was mainly due to thickness of the primary layer of palisade tissues (68.5 and $110.3{\mu}m$ for internal and external leaves, respectively). Fruit weight and quality were closely related to the extent of light penetration. Fruit weight, soluble solid content, and red skin color were higher in the fruits from the external part of the canopy. Thus, fruit maturity was delayed in the internal part of canopy. The fruit skin and wax layer were thicker in fruits from the internal canopy than in those from the external canopy. Therefore, our results indicate a need for improved light penetration in internal parts of the canopy and for split harvesting depending on maturity at different canopy positions.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.8
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• pp.981-991
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• 2003

The purpose of this study is to observe the cultural phenomenon in modern society from the point of view of pastiche, analyze the characteristics of pastiche, create a framework for studying modem fashion and body ornamentation, one of the facts of cultural phenomenon and, based on these aspects, will observe the pastiche phase, which occurred in body ornamentation of modem fashion in the late 1990's Collections. The characteristics of pastiche is that it transcends meaning, alters the usage of objects, raises the beauty of alienation and pursues temporariness. Observing pastiche, according to its definition and characteristics, as it appears in body ornamentation of modem fashion, the results were as follows: First of all, in terms of transcending meaning, body ornamentation of modern fashion is a mixture of all past styles. Secondly, use of objects in body ornamentation of fashion has shown the use of things which have never been used in accessorizing before, such as birdcages, bones of body, castle. Third, in terms of the raising of the beauty of alienation, accessories from countries, which were not high interest groups in the past, such as piercing, scar, corpulent, are being used as high-fashion accessories in body ornamentation of modern fashion. Fourth, in terms of the pursuit of temporariness, external ornamentation in body ornamentation of modern fashion is seen as permanent changes to the outer body, such as tattoos, piercings, hair color and the more temporary changes, such as coloring.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.1-13
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• 2008

The antioxidant activity and quality characteristics of bread made from waxy black rice flour(WBRF) and green tea powder were investigated. The bread was manufactured with 1% of green tea powder and 10, 20, 30 or 40% of WBRF(w/w). The group of 40% of WBRF and green tea powder significantly showed the highest bread weight and volume. Lightness(L value) and yellowness(b value) decreased, but redness(a value) increased with increasing WBRF contents in mixture. Hardness, gumminess and chewiness were the lowest in the control group, but springiness was the lowest in the group of 40% of WBRF and 1% of green tea powder. The sensory scores of appearance, external and crumb color, grainy in the group of 40% of WBRF and 1% of green tea powder were the significantly lowest. Overall acceptabilities of the groups of 10% and 30% of WBRF with 1% of green tea powder were not significantly different from the control group. The group of 40% of WBRF and 1% of green tea powder showed the highest DPPH radical scavenging effect and TEAC content. Thus, if the mixture of green tea powder and WBRF would be used, it might be proper to use 1% of green tea powder and 10% of WBRF mixture considering the quality and antioxidant activity of bread.