• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2007.11a
• /
• pp.49-53
• /
• 2007

Children's museum has roles of the characterized place for children as well as the museum for education. Therefore, specific color selection especially for children is one of the most important points to be considered. This study is the short investigation on various interior color systems of children's museums in Korea. In case of Children's Museum in National Museum of Korea, each exhibition area is apparently divided by adopting colors in accord with the subject of each space. Middle color in that museum generally gives stability, and clear color and accent color give better perception and vitality Children's folk Museum has adopted Korean traditional colors, O-Bang Colors, which have indicated Korean tradition for ages. All sections in Incheon Children's Museum are spatially divided, but similar colors of ceiling, wall, and floor give boring atmosphere. Since original colors of furniture in Science section distract attraction of children, proper color selection should be required for better reaction from children. Therefore, this research is aiming for detailed investigation in color system of children's museum and the proper interior color planning of the next children's museums with their main purpose for children in the future.

• Korean journal of food and cookery science
• /
• v.31 no.1
• /
• pp.9-17
• /
• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.

• Journal of the Korean Society of Costume
• /
• v.60 no.4
• /
• pp.146-161
• /
• 2010

The purpose of this study was to analyze the characteristics and images of costume colors in Korean Masque Drama. For this study, 242 color samples were selected by extracting digital color data by using the Eyedropper Tool of Photoshop 7.0. The RGB color data were transformed to HV/C and the attributes of color and tone were analyzed. Color images were analyzed with the IRI color image scale. As a result, neutral, red, purple blue, and yellow were found to be the most frequently used colors in the Korean Masque costumes. In the ton analysis, white tone showed high frequency and next orders were dp, s, v, b, sf. In the hue & tone, the most frequent color was white, followed by R(v), PB(dp), R(dp), YR(s), GY(s) and mGY. Color images were focused on dynamic, gorgeous, and natural images.

• Journal of the Korean Home Economics Association
• /
• v.33 no.4
• /
• pp.65-87
• /
• 1995

The purpose of this study was to investigate the consciousness, knowledge and food preferences for the Korean traditional foods, using a questionnaire survey for 560 high school students in seoul. The data were analyzed with simple frequency, percentage, t-test, chi-square test, dispersion analysis, Pearson's correlation and hierarchical multiple-regression analysis using the SPSS/PC+ Package system. The results of the survey are summarized as follows ; Girls showed a more interest in Korean traditional foods than boys. The motive of having interest in korean traditional foods were through mass communication or home education. Most of students were preffered korean traditional foods and were proud of native foods. The most preffered foods were Kim-chi and beverage. and they thought that color, appearance, foodstuff combination of Korean traditional foods were better than those of foreign foods. they showed a tendency to decrease the use Korean traditional foods because it is difficult to cook and they have little time to cook. They have taken more Korean traditional foods at home. Most students were responded that it is necessary to develope Korean traditional foods at home for the succeeding of korean dietary life culture. For the idea of improving Korean traditional foods, it is thought that simplified cooking method, new cooking method and fastfood is developed.

• Korean Journal of Oriental Medicine
• /
• v.8 no.2 s.9
• /
• pp.121-124
• /
• 2002

To obtain a specific pharmacological effect, herbal medicines are i)recessed based on the principle of traditional korean medicines. However, the problem in processing is the variety of methods, technics, and drug quality. In order to establish the base of standardization of processing methods, some herbal medicines were processed and studied the change of a color tone before and after processing.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.3
• /
• pp.313-320
• /
• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.23 no.7
• /
• pp.921-928
• /
• 1999

The purpose of this study were 1) to find out impression dimensions of the dress wearer with various motifs 2) to evaluate the impression effects of motifs in Korean traditional dress for women. The research method was a quasi-experimental with the between subjects design. The experimental materials developed for the study were a set of stimuli and response scale. The stimuli were consisted of 12 drawings with full factorial design of 3 independent variables : motif sorts (2:flower animal) motif types(2: realistic stylized) motif arrangements(3: all over the traditional to modern) The stimuli consisted of color photographs and color of clothing and motifs was controlled the blue. The response scales were consisted of 30 bi-polar adjectives. The subjects were 333 undergraduate college students of Taejon. The data was analyzed by factor analysis MANOVA and Duncan's multiple range test. Results were as follows: 1. The wearer's impression were consisted of the 3 different dimensions : attractiveness · dignity dimension. Interaction effect among motif sorts motif types and motif arrangements was significant on the same dimension. Interaction effect between motif sorts and motif arrangements was significant on the visibility dimension. 3. The motif arrangements were a significant variable on the attractiveness·dignity and the evaluation dimension. The traditional arrangement and the modern arrangement showed more faborable impression and the all over arrangement showed less favorable impression on the attractiveness·dignity dimension. The all over arrangement showed positive impression on the evaluation dimension and the traditional arrangement and the modern arrangement showed negative impression on the same dimension. There were no significant difference between flower sort and animal sort and also no significant difference between realistic type and stylized type in their impression effects.

• Journal of Conservation Science
• /
• v.29 no.3
• /
• pp.197-207
• /
• 2013

The gas acceleration test was conducted to identify the deterioration of Korean traditional textiles caused by $NO_2$. Total 20 specimens were prepared using 4 different materials (silk, cotton, ramie, hemp) after dyeing with 5 colors (undyed, red, yellow, blue, black). The specimens were exposed to 0.01, 0.1, 1, 10, 100, and 1000 ppm $NO_2$ gas in the test chamber at $20^{\circ}C$, 50% RH for 1 day. Optical, chemical, and physical evaluation was carried out after the exposure. In the case of Korean traditional textile, color difference increased at 1 ppm/day, $NO_3{^-}$ concentration, carbonyl and C-$NO_2$ functional group increased while pH decreased at 10 ppm/day and tensile strength weakened at 100 ppm/day. when it comes to undyed textile, alteration of color difference on silk and hemp cloth, $NO_3{^-}$ concentration and tensile strength on hemp cloth was remarkable. In addition, color difference on blue and yellow textile, $NO_3{^-}$ concentration increase of yellow textile and tensile strength decrease of hemp cloth & ramie cloth were significant. The results suggest that critical $NO_2$ concentration of optical, chemical, and physical damage on Korean traditional textiles are 1ppm/day, 10 ppm/day, 100 ppm/day respectively.

• The Research Journal of the Costume Culture
• /
• v.8 no.6
• /
• pp.915-929
• /
• 2000

As a result of research, the character of the general dress-costumes from the late 17th century to the early 18th century in Genre Paintings of DuSeo Yun and YoungSeok Cho is as follows. Firstly young women wore braided hair at the back of head and married women wore hair in the style of Unjeun-mori with Gache. The length of Jeogori (Korean traditional jacket) covered waistor shortened to waist length. The width of Jeongori was suitable, because side-seam line was straight or oblique as it comes into inner line. The width of Git was enough and Mokpan-git (shape of board) and Kal-kit (shape of knife) appeared, and sometimes used other color fabric. Sleeve was narrow and ostly folded up. Chima (Korean traditional skirt) used darker color fabric than Jeogori and the width of Chima was narrow and its length was short. Sokbaji (Korean traditional underpants) shown below were narrow and its end narrower. They were barefoot or they wore Hye (Korean traditional shoes) after putting on Beoseon (Korean traditional socks). Secondly general man's hair tie a topknot (sangtu) and put on headdres, 'Bang-lip', 'Mang-geon', hairband, 'Tang-geon' on head. The length of Jeogori became shorter from the line which covered hip to the line which covered waist. The width of Jeogori was suitable and sometimes it had a slit of side-seam line. The width of Git (neckand) was wide and the length of Git was long. 'Kal-git'appeared and it used other color fabric. The shape of sleeve was straight and narrow. They folded up their sleeves. They folded up their sleeves. They folded up their slack that look like 'Jam-bang-i'and the width of slacks was not suitable, and it was narrow. Baji (Korean traditional pants) were with or without knot, worn 'Hangjeon'(ankle band). They were barefoot and wore 'Hye'or 'Jipsin'(Korean traditional straw shoes). Thirdly a person of high birth or a low-ranked official put 'Yu-geon', 'Mang-geon', 'Gat', 'Tang-geon', 'Bok-du', 'Bok-geon', 'Whi-hang'on their head on a topknot. They wore 'Po (Shim-ui, Jick-ryeong'Jung-chi-mak, Do-po, etc)'on Baji and Jeogori. 'Po'was long and wide, it knot with 'Se-jo-dae'(string belt) or 'Po-baek-dae'(band belt). It had a slit of sideline and 'Mu'which had or had not or which were hard to confirm. The shape of sleeve was straight or very wide and its length was long. The width of Baji was wide and knotted with 'Hangjeon'and wore'Beoseon'and 'Hye'. Fourthly child's hair was short or knotted to the back of the head. The length of Jeogori reached waist line and its width was wide. It had a 'Jeogori'which had s slit of sideline. The shape of sleeve was 'Tong-su'(straight), and the length of sleeve was diverse. They put 'Baeja'on 'Jeogori'. The width of Baji was not wide. They wore them straight without or with knot, 'Hangjeon'. They were barefoot or put on 'Jipsin'.

• Journal of Fashion Business
• /
• v.23 no.3
• /
• pp.101-114
• /
• 2019

This study aims to analyze the color characteristics of Japanese cultural product shops and differences in business categories by analyzing the colors of the Gion Shopping Street in Kyoto, Japan. Through the study, the traditional colors are reflected not only in the domestic cultural products but also the interior colors of shops. That way, visitors can be influenced naturally and gain indirect cultural experience to form a good image of Korea, which can help to improve sales of cultural products. The analysis was conducted through the colors of Munsell to determine the overall, dominant, assort, and accent colors based on categories of goods to identify the characteristics of the traditional Japanese cultural product shop. Among the 85 shops that were surveyed, YR and W frequently appeared as chromatic and neutral colors. Dominant was W, and assort was YR. B, P and Y also showed up. In color combination analysis, 35.3% was contrasted. For the hue, 32.9% was dark. Based on goods categories, confectionary shops used YR mainly, while souvenir and fashion accessory shops used W the most. Restaurants mostly had W as thedominant and YR for assorting. Cafes and art shops used Bk the most. The interior colors of cultural products shops should maintain the atmosphere of tradition and convey images of the products well. Based on this research, Korea also needs to actively reflect the interior designs of cultural product shops using traditional colors.