• Journal of the Korean Society of Costume
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• v.64 no.8
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• pp.164-178
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• 2014

Historically, white clothes have been passed down through the generations as the symbol of the Korean people. This study was motivated after coming across a text written by Lee Ok(李鈺, 1760~1815), a writer during the Joseon dynasty. Lee wrote that "Koreans mostly wear blue clothes." This raised questions regarding the wearing practice of the white clothes at the time of King Jeongjo's reign(1776~1800), and led to further studies on the matter. The results show that discussions were held about changing the color of the government official's changui(氅衣) from white to blue. An order was also given replacing white boots with black boots. Therefore, it is supposed that blue clothes phenomenon was influenced from the blue changui policy. However, this change was temporary as later generations wore preferred white with the exception being women's skirts. Women preferred blue skirts to white skirts for a long period. Detailed analysis of the white changui showed that people were burdened by high dyeing costs, and this was a big factor as studies indicated a large gap in wealth disparity. In a society that put funeral and ancestral rites as one of its priorities, the white clothes could have been favored due to its multi-functional use. Also, the noblemen who set importance on Gija(箕子) Joseon connected white clothes custom to Gija. This connotes that the reason for wearing white clothes differed depending on the class. And as white clothes were widely worn, people developed different ways of wearing the clothes for aesthetic purposes.

• Mycobiology
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• v.43 no.3
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• pp.354-359
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• 2015

Blossom blight in strawberry was first observed in a green house in Nonsan, Damyang, and Geochang areas of Korea, between early January to April of 2012. Disease symptoms started as a grey fungus formed on the stigma, which led to the blossom blight and eventually to black rot and necrosis of the entire flower. We isolated the fungi purely from the infected pistils and maintained them on potato dextrose agar (PDA) slants. To test Koch's postulates, we inoculated the fungi and found that all of the isolates caused disease symptoms in the flower of strawberry cultivars (Seolhyang, Maehyang, and Kumhyang). The isolates on PDA had a velvet-like appearance, and their color ranged between olivaceous-brown and smoky-grey to olive and almost black. The intercalary conidia of the isolates were elliptical to limoniform, with sizes ranging from $5.0{\sim}10.5{\times}2.5{\sim}3.0{\mu}m$ to $4.0{\sim}7.5{\times}2.0{\sim}3.0{\mu}m$, respectively. The secondary ramoconidia of these isolates were 0- or 1-septate, with sizes ranging betweem $10.0{\sim}15.0{\times}2.5{\sim}3.7{\mu}m$ and $8.7{\sim}11.2{\times}2.5{\sim}3.2{\mu}m$, respectively. A combined sequence analysis of the internal transcribed spacer regions, partial actin (ACT), and translation elongation factor 1-alpha (TEF) genes revealed that the strawberry isolates belonged to two groups of authentic strains, Cladosporium cladosporioides and C. tenuissimum. Based on these results, we identified the pathogens causing blossom blight in strawberries in Korea as being C. cladosporioides and C. tenuissimum.

• The Korean Journal of Mycology
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• v.41 no.3
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• pp.197-199
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• 2013

The sclerotium rot of corn (Zea mays L.) occurred sporadically at the experimental field of Gyeongsangnam-do Agricultural Research and Extension Services in July 2011. The infected stems were water-soaked, wilted, and finally led to the death of the whole plants. White mycelial mats were spread over lesions, and then sclerotia were formed on stem and near soil line. The sclerotia were globoid in shape, white to brown in color and 1-3 mm in size. The hyphal width was $4-8{\mu}m$. The optimum temperature for mycelial growth and sclerotia formation on PDA was 30 on PDA. The typical clamp connections were observed in the hyphae of the fungus grown on PDA. On the basis of mycological characteristics and pathogenicity to host plants, this fungus was identified as Sclerotium rolfsii Saccardo. This is the first report of sclerotium rot on corn caused by S. rolfsii in Korea.

• The Korean Journal of Physiology and Pharmacology
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• v.16 no.3
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• pp.205-209
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• 2012

The objective of the present study was to establish the method of measurement of hydrogen peroxide and to estimate the anti-oxidative effect of genistein in the skin. UVB induced skin oxidation and anti-oxidative effect of genistein formulations were evaluated by determining levels of hydrogen peroxide. The mechanism involved in the determination of hydrogen peroxide is based on a color reaction between ferric ion ($Fe^{3+}$) and xylenol orange, often called FOX assay and subsequent monitoring of absorbance values of the reactant at 540 nm. The reaction was to some extent pH-dependent and detection sensitivity was greatest at pH 1.75. Genistein liposomal gel demonstrated better anti-oxidative effect with regard to lowering hydrogen peroxide levels elevated by UVB irradiation compared to genistein-suspended gel. A linear relationship has been observed between anti-oxidative effect of genistein and drug deposition in the skin tissue. Genistein liposomal gel resulting in the localization of the drug in the deeper skin led to improved anti-oxidative effect compared to genistein gel. The suggested method for evaluation of oxidation of the skin can be used as a tool to screen effective anti-oxidative agents and their delivery systems acting on the skin.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.53-57
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• 2009

The Oriental flower arrangements have the beauty of a strict triangle in a symmetrical three-dimensional effect as the form of flower tribute to gods in ancient times and used frogs to fix flowers to a basin easily. Flower arrangements of a conical shape made by repeatedly piled flowers in ancient Egypt shows the origin of the present vertical form of the Western flower arrangements. Flower arrangements in ancient Greece formed in a smooth S shape, while Roman flower arrangements were rich and gorgeous in a lowering and thin shape horizontally. Persians were showing triangular forms similar to the Oriental three-dimensional effect. The basic form of flower arrangements in the age of Renaissance was also created upon the ancient one, descending to Art Nouveau when flower arrangements were widely expressed from mass to space aesthetics led by America in the 20th century influenced by mild color, simplicity and realistic description of the Oriental art in the late 19th century. The Western flower arrangements are focused on formation, same as the Oriental ones, yet they disregard naturality and based on practicality.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1031-1037
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• 2018

The formation of a complex between PVP or HPC and iodine was indicated by a red shift in the tri-iode band while PVA-iodine complex showed its characterized band around 500 nm in pure aqueous media. Addition of surfactant SDS resulted in a disapperance of the characteristic blue color of the PVA-iodine complex indicating that the complex is not formed in aqueous surfactant media. However in case of PVP or HPC, presence of the monomers of SDS favored the complex formation but in higher concentration, the micelles of SDS decreased the complex. Complexation was found to increase with increasing content of n-propanol in the system since n-propanol inhibits the formation of gels or microgels in the polymer solution. But in case of PVA-iodine complex, addition of n-propanol led to conversion of bigger polyiodides into smaller ones, which is indicative of increased intermolecular hydrogen bond interaction between propanol and PVA effecting a decrease in the PVA aggregate space.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.7
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• pp.771-778
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• 2019

The traditional illuminance intensity detection method using a single sensor has a problem that uniformity of illuminance detection is deteriorated depending on the measurement position due to the narrow FOV characteristic. In order to overcome this problem, a method of detecting an average illuminance value through a plurality of illuminance sensors is used, but the complexity and detection error are increased. In this paper, we propose a illuminance intensity detection method based on a single image sensor with wide FOV. The proposed method can solve the problems such as system complexity and error increase of existing illuminance sensor. The test results show that the difference of average value is 12% using a illuminance sensor, 10.7% using five illuminance sensors, and 6.2% using an image sensor compared with the reference value using the color difference illuminometer. It is confirmed that the proposed method can easily and accurately detect the space illuminance with improved uniformity.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.663-675
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• 2019

During the last decade, the dominant design of display has been LCD, and it has been led by Korean manufacturers. However, their leading positions has been recently threatened by Chinese manufacturers, Korean manufacturers are endeavoring to move toward next generation display technologies. They embarked on standards battle to win dominant design especially in the next generation display market for TVs by launching new technologies such as Quantum-dot display and OLED. While there are a number of factors of dominant design, it is expected that the technical attributes of the technology itself may be the most significant factor. For this reason, this research scrutinizes consumer preferences for technical attributes, and attempts to provide implications for standards battle in the display (for the TVs) sector. For this purpose, we employed a conjoint analysis for the preferences of potential consumers. The results show that potential consumers prefer displays with higher resolution, natural color, and durabillity.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.