• Korean Institute of Interior Design Journal
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• v.24 no.3
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• pp.137-145
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• 2015

Ubiquitous technology is currently being introduced to libraries at the fastest speed as compared to other spaces. However, the introduction of ubiquitous technology to the existing analog space is causing problems despite such intelligence of libraries as the design standards for ubiquitous spaces have not been arranged yet. This researcher analyzed and evaluated the characteristics of design from the ubiquitous aspect of the ubiquitous environment-oriented libraries that are still at their initial stage. The subjects for this study were the National Library of Korea, Myongji University Bangmok Library, and Yonsei University Library. The definition and characteristics of the ubiquitous environment libraries were examined through literature review and the standards for design analysis were derived by analyzing previous studies. Case analyses were conducted to evaluate the design elements in the ubiquitous environment libraries based on the field observation, photographing, and interviews with managers. As a result, functionality, safety, cognition and convenience were derived based on the investigation and analysis of previous studies; informativeness, playfulness, security, and simplicity which are the design characteristics were found. As a result of the case studies, while functionality and safety are met in most of the standards for design analysis, universality was very low. Care for minorities is need in a library as it is a space used by many unspecified individuals.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• Fashion & Textile Research Journal
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• v.15 no.3
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• pp.364-370
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• 2013

This research helps secure the safety of snow boarders in an activity that is currently recognized as a minor specific hobby. The research goal is to develop a new board wear product with intensified safety and activity through the development of a safe and convenient snowboard wear that is wearable in ordinary life. The participants consisted of 31 snowboard club members evaluated from January 12 to January 19 at Eden-valley Ski Resort and Phoenix-park Resort in Korea. The result are as follows. First, what domestic snowboard wear consumers consider design difference and brand recognition a significant priority in choosing snowboard wear versus the functionality or safety of clothes. Second, concerning the evaluation of the developed product, they recognize the necessity of safety gear; however, they demand the convenient use of a safety gear with a fixation that can be attached and detached. A unity-type board wear was developed that enables an attachment and detachment that reflects the evaluation results. In conclusion, this research showed various market possibility of board wear into sports casual wear to be able to make it a fashion product through different design and demand of mixing it with general wear rather than functionality or activity, though board wear is a professional sports wear.

• The Journal of Korean Obstetrics and Gynecology
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• v.20 no.2
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• pp.188-195
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• 2007

Purpose: The purpose of this study was to analyze current status of the web-sites dealing with oriental obstetrics & gynecology in the internet, and to evaluate their quality and confidence of health information. Methods: It was selected 54 local sites by searching for such key words as menstrual pain. The evaluation tool consisted of six major classification (Content, Authorship, Purpose, Functionality, Feedback and Privacy). Results: In the evaluation of web-sites, the lowest and the highest scores were 7 and 19 out of 26, and the average score was 13.94. The scores of Purpose, Content, Feedback were higher than the average, but the scores of Authorship, Functionality, Privacy were lower than the average. Conclusion: There is a need to develop a high-quality information about latest, confidence, authorship of documents, and to prevent a exposure of privacy.

• Journal of Fashion Business
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• v.9 no.4
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• pp.145-160
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• 2005

On the subjects of the female adults in their 20s who love to wear jeans, the wearing reality of basic jean pants and engineered jean pants was examined while pattern comparison and the evaluation of appearance and functions were made to reach the following conclusions: 1. Wearing reality of engineered jean pants Among the examined subjects, 74.8% were found out to favor engineered jean pants. Those who have engineered jean pants turned out to pursue well-known brands more than practicality. 2. Pattern comparison analysis of basic jean pants and engineered jean pants Though similar sizes existed in pants tips and belt width, engineered jean pants showed bigger values in waist circumference, crotch circumference, hip circumference, knee circumference, thigh circumference and so on. There were no big differences in the front part except for the items like crotch circumference and crotch length, but engineered jean pants had bigger sizes in the rear part. Engineered jeans in the rear contained the outward curved silhouette of the legs, curved tips, and a dart design instead of a back yoke. 3. Evaluation of appearance and functions In the scores of appearance, basic jean pants were higher at 3.65 in the order of front > side > back. On the contrary, engineered jean pants were excellent in the order of side > back > front. In the items of functions, engineered jean pants were higher at 4.23 in the order of hips > thighs> waist > abdomen > knee > crotch. On the other hand, basic jean pants showed the order of knee > crotch & thighs > abdomen > hips > waist. In every movement, engineered jean pants revealed higher functionality. In particular, the bigger physical movement led to the greater functional differences between the two kinds of jean pants.

• Proceedings of the Korea Information Assurance Society Conference
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• 2004.05a
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• pp.141-144
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• 2004

The Common Criteria (CC) philosophy is to provide assurance based upon an evaluation of the IT product or system that is to be trusted. Evaluation has been the traditional means of providing assurance. It is essential that not only the customer' srequirements for software functionality should be satisfied but also the security requirements imposed on the software development should be effectively analyzed and implemented in contributing to the security objectives of customer's requirements. Unless suitable requirements are established at the start of the software development process, the resulting end product, however well engineered, may not meet the objectives of its anticipated consumers. By the security evaluation, customer can sure about the quality of the products or systems they will buy and operate. In this paper, we propose a selection guide for If products by showing relationship between security engineering and security evaluation and make help user and customer select appropriate products or system.

• International Journal of Computer Science & Network Security
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• v.21 no.1
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• pp.55-63
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• 2021

The design functionality put forward by mapping the interactiveness of information. The presentation of such information with the user interface model indicates that the guidelines, concepts, and workflows form the deliverables and milestones for achieving a visualized design, therefore forming the right trend is significant to ensure compliance in terms of changing consideration and applying evaluation in the early stages. It is evidenced that prototype design is guided by improvement specifications, includes modes, and variables that increase improvements. The study presents five user interface testing methods. The testing methods are heuristic evaluation, perspective-based user interface testing, cognitive walkthrough, pluralistic walkthrough, and formal usability inspection. It appears that the five testing methods can be combined and matched to produce reasonable results. At last, the study presents different mobile application designs for student projects besides the evaluation of mobile application designs to consider the user needs and usability.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.841-846
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• 2015

This study was investigated to determine the effect of microbial transglutaminase (MTG) with or without red bean protein isolate (RBPI) on the porcine myofibrillar protein (MP) gel functionality at different pH values (pH 5.75-6.5). Cooking yield (CY, %), gel strength (GS, gf), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM) were determined to measure gel characteristics. Since no differences were observed the interaction between 1% RBPI and pH, data were pooled. CY increased with the addition of 1% RBPI, while it was not affected by pH values. GS increased with increased pH and increased when 1% RBPI was added, regardless of pH. There were distinctive endothermic protein peaks, at 56.55 and 75.02℃ at pH 5.75, and 56.47 and 72.43℃ at pH 6.5 in DSC results, which revealed decreased temperature of the first peak with the addition of 1% RBPI and increased pH. In SEM, a more compact structure with fewer voids was shown with the addition of 1% RBPI and increased pH from 5.75 to 6.5. In addition, the three-dimensional structure was highly dense and hard at pH 6.5 when RBPI was added. These results indicated that the addition of 1% RBPI at pH 6.5 in MTG-mediated MP represent the optimum condition to attain maximum gel-formation and protein gel functionality.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.80-91
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• 2014

The aim of this study was to establish the superiority of ohmic heating over conventional heating for the sterilization of mulberry juice. Heat treatment of fresh juice significantly reduced the concentration of soluble solids, lowered the pH, and lowered the reducing sugar content (p<0.01). Color measurements showed decreases in the L and a values and increases in the b, H and C values after heat treatment, although the total color differences were smaller after ohmic heating than after conventional heating of fresh juice. The antioxidant capacities, such as reducing power, FRAP, and DPPH, decreased in the order of fresh juice, ohmically heated juice and conventionally heated juice. Furthermore, the anthocyanin, flovonoid, and total antioxidant capacities of the juices significantly decreased in the same order. Sensory evaluations showed no difference between fresh and ohmically heated mulberry fruit juice excluding off-flavor, whereas conventionally heated juice received significantly lower evaluations. The microbial counts were zero in the juice after either heat treatment. Thus, ohmic heat treatment can be effectively used to sterilize fresh mulberry juice to obtain good shelf life with minimal physicochemical, color, antioxidant and sensory deterioration.