• Journal of the Korean Home Economics Association
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• v.41 no.7
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• pp.185-200
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• 2003

The purpose of this study was to investigate the fitness using the draft method to develop moderate-stretch knit block pattern for young women in Korea. The subjects were three women within the range of the ages from 18 to 24 showing the average body figures. In this study, 4 different patterns were drafted for the moderate stretch knitted fabrics, that were categorised into two different types. The first type of these was made up for kilted fabrics and the other was initially drafted for woven fabrics and altered for knitted materials afterward. The major findings derived from this investigation were as follows; 1. According to each sensory evaluation for the appearance test on fitness, knit block patterns A and D were the better than the rest of them. 2. Knit block patterns A and D with higher evaluation scores were drafted with body size measurements except the waist line, whereas patterns B and C with relatively lower scores were produced including the smaller ease amounts than the woven block pattern. 3. To see the results of the functional test based on the designed ten motions for this experiment, knit block patterns A and B were concluded as better than the rest of them. In addition, concerning the arm liking motions, pattern B was scored as the best among the developed patterns.

• Proceedings of the KIEE Conference
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• 2003.07c
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• pp.1935-1937
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• 2003

최근 콜레스테롤 센서는 전극 상에 효소를 고정화 하는 방식을 이용하여 센서의 집적도를 높이는 시도가 이루어지고 있다. 이러한 전극 상의 효소고정화 방식으로 entrapment, cross liking, covalently binding 등이 있다. 본 논문에서는 이러한 효소 고정화 방식-전도성 고분자인 P3MT를 사용하여 entrap시키는 방법과 silanization을 이용한 covalent bonding 시키는 방법-에 따른 전기화학 센서의 감도 특성에 관한 연구를 수행하였다. 전도성 고분자를 사용한 고정화 방법은 cyclic voltammograms으로 scan rate 10 mA/s, potential 0.5-1.3V의 조건하에서 P3MT를 Polymerization하고, 효소 고정화를 위해 chromoampermeter로 potential 0.6V에서 900초 동안 수행하였다. silanization을 이용한 covalent bonding 시키는 방법은 nitric acid로 Pt 전극표면을 산화시키고, APTER로 silanization 공정을 시행하였다. 효소 고정화를 위해 전해질로는 0.1M Phosphate buffer solution을 사용하여 cyclic voltammograms으로 scan rate 50 mA/s 전위 0.0-0.7V의 조건 하에서 수행하였다. 이 결과 전도성 고분자를 이용한 고정화 방법에서의 senstivity가 0.89 ${\mu}A/mM{\cdot}cm^2$이고, silanization을 이용한 효소 고정화 방법에서는 1.51 ${\mu}A/mM{\cdot}cm^2$였다. 이처럼 후자의 방법에서 더 좋은 감도 특성이 나타났다. 따라서, silanization을 이용한 고정화 방법이 센서 제작 방식으로 더 적합하다고 사료된다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.10a
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• pp.617-620
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• 2009

Mechanic animation's popularity is going on steadily in the world. In Korea, produced various mechanic animation since produced 'Robot Taekwon V'. However, Animation wasn't recognized one of culture genre in Korea, therefore many restrictions were happened, so animation's quality wasn't satisfied with the masses's liking. And Korean animation was turned away then making animation was decreased. This paper show history of Korean animation and this condition, then compare with Korean animation and Japanese animation 'Gundam', And this will indicate possibility of Korean animation development.

• Food Science and Industry
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• v.52 no.1
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• pp.52-59
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• 2019

The present article covers a brief introduction on how repeated exposure design can be utilized for developing new food products. A generic consumer taste test which measures consumer acceptance in one trial may have limitation in predicting long-term acceptability of a product. The article describes the changes in food preference and choice during the course of life from infants to elderly. Then, several possible theories that proposes to delineate the underlying mechanisms for acquiring the liking for food is introduced. The article also discusses general experimental design, case studies which adopted repeated exposure design, the limitations and rapid test methods to predict long-term acceptance.

• Journal of the Semiconductor & Display Technology
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• v.20 no.3
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• pp.97-102
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• 2021

In this study, we developed the service that can efficiently making friends among college students in metaverse world. Metaverse technology has recently emerged as an important topic across the industry.' The development of virtual and augmented reality technologies, which have emerged as a new paradigm to drive the next generation of the Internet, is bringing us closer to the metaverse world. Metaverse is spreading around the gaming, entertainment, music, and content industries[1]. In particular, as non-face-to-face transitions have accelerated since the COVID-19 outbreak, lifestyles and industrial sites are rapidly changing beyond untacting to metaverseization, a three-dimensional virtual space. After discovering the needs of users through surveys and interviews, the research method added functions to the service that matched those needs. Users were pleased that they could make friends who matched their preferences and tastes, play like a game in a virtual world called metaverse, and customize their avatars to their liking. It was also very fresh to customize the goods so that they could be gifted and kept by themselves.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.1-14
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• 2021

This study evaluated the antioxidant activity and quality characteristics of rice cookie with added butterbur powder in a ratio of 0, 5, 10, 15, and 20% to confirm the possibility of butterbur as a functional food. The moisture content, spread factor, leavening rate, and hardness of rice cookies increased with an increase in the amount of butterbur powder; whereas a decrease in the pH and baking loss rate was observed. The L and b values decreased as the amount of butterbur powder increased, but the value was the lowest when 5% of butterbur powder was added. The sensory liking score showed the highest preference for 10% butterbur powder regarding appearance, flavor, taste, texture, and overall preference. In the principal component analysis (PCA), the addition of 10% butterbur powder positively affected the measure of food acceptance in terms of organoleptic properties of butterbur. Besides, as the amount of added butterbur powder increased, the antioxidant activity of rice cookies increased. Based on these results, it appears that the addition of butterbur powder to rice cookies in a 10% ratio can produce rice cookies with excellent antioxidant activity, overall quality, and high preference.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

• Journal of Distribution Science
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• v.21 no.7
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• pp.1-9
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• 2023

Purpose: This study aims to understand if heterogeneous news is evenly consumed and distributed on portals as it examines people's news use and engagement behaviors and news credibility. Focusing on the four behaviors of news use, i.e., viewing news by keyword search, viewing news from subscribed sources, viewing news from the list of most-viewed news, and reading comments, and the three behaviors of news engagement, i.e., sharing news, 'liking' or 'recommending' news, and posting comments, this study investigates the relation between each of the behaviors and portal news credibility. Research design, data and methodology: From 2022 News Audience Survey in Korea, this study conducts a regression analysis to investigate the relations between each behavior and news credibility. Results: The results show a positive relation for the former two news use behaviors and the latter two news engagement behaviors, and a negative relation for the latter two news use behaviors. Conclusions: The positive relations between active news use and engagement behaviors and portal news credibility indicate that news consumers are more likely to use and engage in attitude-consistent news rather than attitude-challenging news, implying that heterogeneous news is less likely to be consumed and distributed evenly on portals across all news users.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.17-30
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• 2006

This survey was conducted to find out the familiarity and preference of Chinese residing in Korea on Korean food. They were composed of Chinese students studying in Korea and Chinese staffs working at the Chinese Embassy in Seoul. About 65.60% of the respondents liked Korean food while 28.00% disliked it. The reason for liking Korean food was its taste. The frequency of having Korean food a week was 46.80%, which meant Chinese had Korean food quite often. Their interest in Korean food was derived from their own personal taste and food programs of mass communication media. The most familiar food was kimchi (90.40%), followed by bulgogi (89.60%), samketang, chicken stew with ginseng (75.60%) and bibimbap, rice with vegetables (74.80%). The the most favored dish was bulgogi (64.40%), which showed that bulgogi was the most representative dish to them among Korean dishes. The area where Korean food needed innovation, Chinese pointed out, was some changes in cooking. That is, traditional Korean food needs, although maintaining its original tastes, to change its preparation of spices catering to foreigners' taste.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.572-582
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• 2008

The purpose of this study was to evaluate the perception and preference of Kimchi among the elementary school children. The survey was conducted via questionnaire to 439 elementary school children(224 males and 215 females) who lived in Seongnam. 77.2% of the surveyed children had an affirmative opinion of Kimchi intake. Children regarded Kimchi as traditional, nutritious, healthy, fermented and delicious food. It also revealed that the higher grade($4{\sim}6$ grade) students were more awareness in Korean traditional fermented healthy food as for Kimchi than the lower grade($1{\sim}3$ grade) students. They should eat Kimchi mainly because Kimchi is good for health(82.9%), nutritious food(62.9%), our traditional food(58.3%), and delicious food(41.5%). 73.9% of the children responded that the parents influenced on their consumption of Kimchi, but 16.5% of the children answered that their parents did not meddle. 67.3% of the children liked Kimchi, whereas 5.3% of them disliked it. The preference of Kimchi was significantly higher for lower grade students than for higher grade students. The main reason liking Kimchi was hot taste(60.8%) of Kimchi, and then texture of chewing(59.0%), taste of freshness (29.2%), cool taste(28.7%), and peculiar taste(26.9%) of Kimchi in order. The majority reasons for dislike the Kimchi were salty taste, hot taste, not eat oftenly, smell, appearance of Kimchi in order. The hot taste of Kimchi was the number one reason of their diskike of Kimchi, especially for lower grade students and female students, and it was the most important reason for those also like Kimchi. The children preferred the a little hot taste of Kimchi, properly fermented Kimchi, medium amount of seasoning in Kimchi, and any parts of Baechu in Kimchi.