• Title/Summary/Keyword: Han-Bok

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Design for Children's Han Bok Product with Variegated Natural Dyeing, Using Mixture Extract of Chrysanthemum indicum Linne and Onion Shell (감국과 양파껍질 추출물을 이용한 홀치기 천연염색 아동 패션한복 디자인)

  • Jang, Hyun-Joo
    • Fashion & Textile Research Journal
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    • v.22 no.5
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    • pp.561-569
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    • 2020

  • In this study, the dyeing of Chrysanthemum indicum Linne alone and the combined dyeing of Chrysanthemum indicum Linne and onion shell were first performed to compare dyeing properties. A combination extract of Chrysanthemum indicum Linne and onion shell can be expected to improve coloration. A Hanbok design for children used a natural dyeing fashion dyeing method to make the Chrysanthemum pattern. Chrysanthemum indicum Linne is a type of wild chrysanthemum with various medicinal effects for headache and stress relief, skin diseases, insomnia and depression. Widely used onion shells have medicinal properties that help prevent and treat various adult diseases. The colors of silk dyed exclusively by Chrysanthemum indicum Linne, and the colors of silk dyed by Chrysanthemum indicum Linne and onion shell extract are yellow; in addition, silk dyed by Chrysanthemum indicum Linne and onion shell extracts were almost all unchanged. Four hanboks, which are comfortable for children to wear and use, were produced using Chrysanthemum indicum Linne and onion shell extracts. If children wear hanbok fashion products with auspicious patterns, they can provide a chance to simultaneously experience the traditional symbolism of Korean patterns and culture. In addition, it is expected to develop pride in traditional dress culture.

  • https://doi.org/10.5805/SFTI.2020.22.5.561 인용 PDF KSCI

A study on the name of Dan-Ryong in China (중국 단령명칭에 관한 연구)

  • Moon Koang-Hi
    • Journal of the Korean Society of Clothing and Textiles
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    • v.11 no.1
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    • pp.87-96
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    • 1987

  • Dan-Ryong is the traditional clothing that was worn the entire of oriental nations, and it was spreaded from Sun-Bi tribe to China about A.D. 4C. The first, the name of Dan-Ryong was translated with 25-Sa and Ancient-History Book. Among the name of Dan-Ryong, the follows were different between the name and shape. Jang-Bok was the colored Dan-Ryong, So-Bok was the unfigured black Dan-Ryong and removed Hyung-Bae, Ea-Mun-Pho was the Dan-Ryong of embroidered figure poetry, and Ja-Sam was the real short and tight Dan-Ryong. The second, some problems were given by translated Dan-Ryong's name. The results of the problems were as follows; 1. Dan-Ryong was oriented from Won-Wi. 2. At Su-Dynasty, there was going to the persuit of Han-Dynasty Courtesy, but they liked useful custom. Therefore Dan-Ryong was worn in daily life among the population. 3. At Dang-Dynasty, Ho-Bok was devided with three meanings. The first was Go-Sub, the second was Dan-Ryong of Buk-Jo about A.D. 3$\~$5 C and the last meaning was the clothing of Uighur, Turkey, Persia and etc. about A.D. 7 C. 4. The name of neck-line shape was started at Song and the majority arised about A.D. 12 C. and Dan-Ryong was only arised at Myong-Dynasty. 5. Gok-Ryong, except Song-Sa and Sam-Je-He-Bo, was different from Dan-Ryong and it was shape of neck-line inside of Jik-Ryong.

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Changes in Physicochemical Characteristics of Bokbunja (Rubus coreanus Miq.) Wine during Fermentation (복분자주 발효과정 중 이화학적 특성의 변화)

  • Choi, Han-Seok;Kim, Myung-Kon;Park, Hyo-Suk;Shin, Dong-Hwa
    • Korean Journal of Food Science and Technology
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    • v.37 no.4
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    • pp.574-578
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    • 2005

  • Effects of different yeast strains on physicochemical characteristics of Bokbunja (Rubus coreanus Miq.) fruits alcohol fermentation were investigated. Bokbusnja fruit must was inoculated with Saccharomyces cerevisiae KCCM 12224 (Sc-24), wild-type Bokbunja yeast (Bok-3), Saccharomyces coreanus (Yak-7), and Sc-24+Yak-7. Ethanol contents of Sc-24, Bok-3, Yak-7, and Sc-24+Yak-7 were 11.08, 10.62, 10.18, and 10.26%, respectively after 10 days fermentation. Addition of pectinase (500 ppm) increased ethanol content by 0.1-1.5%. Organic acids of Bokbunja wine were citric, malic, shikimic, formic, and oxalic acids. Citric and malic acid contents remarkably decreased, whereas that of acid increased by fermentation. Total acidity of Bokbunja wine was dependent on citric acid content. Sc-24, Yak-7, and Bok-3+ pectinase were more efficient for improvement of wine-color, although color values of Bokbunja wine significantly decreased during early stage of fermentation. Sc-24 and Bok-3+500 ppm of pectinase, and 8-10 days of fermentation could enhance quality of Bokbunja wine.

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Avoidance-Based Cache Consistency Technique Using an Asynchronous Write Intension Declaration (비동기적 갱신 선언을 이용한 회피-기반 캐쉬 일관성 유지 기법)

  • Jang, Chang-Bok;Cho, Sung-Hoon;Kang, Woo-Suck;Kim, Dong-Hyuk;Lee, Chan-Seob;Park, Yong-Moon;Choi, Eui-In
    • Proceedings of the Korea Information Processing Society Conference
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    • 2002.04a
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    • pp.23-26
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    • 2002

  • 클라이언트/서버 데이타베이스 시스템 환경이 대중화됨에 따라 클라이언트 캐쉬 데이터의 일관성을 유지하기 위한 기법들이 많이 제안되고 있다. 기존의 회피-기반 기법들은 갱신의도(write intuition) 선언을 동기적(synchronous)으로 수행하는 CB(Callback) 기법과 지연(defereed)하는 O2PL(Optimistic 2-Phase Locking) 기법을 기반으로 연구가 이루어졌다. 본 논문에서는 회피-기반(avoidance-based)에서 서버에게 갱신의도 선언을 비동기적으로 수행하는 캐쉬 일관성 유지 기법을 제안한다. 본 논문에서 제안한 기법은 갱신의도 선언을 비동기적으로 수행함으로 서버의 응답을 기다리지 않고 트랜잭션 처리를 수행함으로써 좋은 성능을 보이고, 트랜잭션 철회(abort)율이 낮다는 장점을 갖는다.

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