• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.45-49
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• 2017

The anti-obesity effects of yeast hydrolysate (YH) supplementation (1.0 g/d) have already been demonstrated. We investigated whether a low dose of YH (0.5 g/d, YH-500) also has the anti-obesity effects. Thirty obese women were randomly assigned to the control or YH-500 groups. After 8 weeks, weight and body mass index were significantly reduced by the YH treatment (0.5 g/d) (P<0.05). The YH-500 group lost a significant amount of body fat after the 8-week treatment: fat mass 25.9 kg (baseline) versus 23.8 kg (8th week), P<0.01; fat mass ratio 38.8% (baseline) versus 36.5% (8th week), P<0.05. The YH-500 group showed a significant reduction in calorie intake during the 8-week treatment (P<0.001). The control group wanted to eat much more food (P<0.05) and sometimes thought about eating more often compared with the YH-500 group (P<0.05). Whereas the control group showed a slightly increased sweet preference, the YH-500 group showed a significant reduction in sweet preference (P<0.05). In conclusion, low dose YH supplementation (0.5 g/d) may induce a reductions in weight and body fat in obese women via the reduction of calorie intake.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.3
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• pp.233-238
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• 2014

Creativity is crucial in designing and producing attractive accessaries and daily supplies as well as art works. Generative design can be a paradigm to be used to obtain novel ideas or motifs for creative design works. This paper introduces a generative design method which comes up with unique ring models using genetic algorithm. It presents how the genetic algorithm works in terms of candidate solution coding, operators, and fitness evaluation function. The proposed method allows the customers to express their personal preference and later the preference to be reflected in fitness evaluation. In the final stage of the proposed method, several ring models are suggested for customers to choose on their own. The chosen ring models can be put into physical rings with the help of a 3D printer because the models are expressed in 3D geometric structures.

• Food Science of Animal Resources
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• v.31 no.2
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• pp.304-310
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• 2011

In this study, new dduk-galbi was developed by adding ripened Korean cabbage kimchi made with solar salt. Dduck-galbi was selected by pre-estimation for main dish to add the ripened Korean cabbage kimchi. To solve the bad smell of ripened Korean cabbage kimchi and enhance the function of the food, herb was added. The preference of the herb to kimchi was determined by sensory evaluation. The preference was in the order of rosemary > lemon balm > thyme. Sensory evaluation was adopted to determine optimal contents of ripened Korean cabage kimchi. The result showed that 10 % was best for beef dduck-galbi and 20 % for pork dduck-galbi.

• Food Science and Preservation
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• v.19 no.2
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• pp.209-215
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• 2012

A new recipe for $mandu$ was developed by adding ripened Korean cabbage $kimchi$. To counter the bad smell of ripened $kimchi$ and to enhance the function of the food, rosemary was added to it. The preference for the herb over $kimchi$ was determined via a sensory evaluation. The preference was in the following order from highest to lowest: rosemary, lemon balm, and thyme. Ripened Korean cabbage $kimchi$ was added to beef or pork stuffing for $mandu$. Sensory evaluation was used to determine the optimal contents of ripened Korean cabbage $kimchi$. The result showed that 75% of the $kimchi$ content was best for beef $mandu$ and 100% for pork $mandu$.

• Archives of design research
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• v.13 no.4
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• pp.155-162
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• 2000

Is golden proportion, which has been classical beauty among aesthetic rules and orders, avaiable in the present \ulcorner or Does ${\surd}$rectangle proportion replace the classical proportion \ulcorner It is a main theme in this thesis to answer the above questions. This study is basically about favorite proportion in the field of fine art, architecture and design. For this study, 2oo students participate in the answering to the questionnaire. The conclusions which result from the above surveys are as follows ; The results of the first survey is the preference of ${\surd}$2 rectangle to other ${\surd}$rectangles. The second result is the preference of golden proportion as 1 : 1.618 to ${\surd}$2 rectangle as 1 : 1.414. This survey proves that ${\surd}$rectangle proportion as modern proportion does not substitute the golden proportion with the classic proportion.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.473-480
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• 2016

The objectives of this study were to investigate the quality characteristics of Jeungpyun added with goji berry powder (0, 2, 4, 6%) and to develop functional Jeungpyun as snack for the elderly. The volume of batter without goji berry powder increased 2.9 times after 4 hrs of fermentation, whereas those with 2, 4, and 6% goji berry powder increased 1.8~1.9 times. The pH and brix of the batter increased by increasing the concentration of goji berry powder. The expansion volume of Jeungpyun decreased by increasing the concentration of goji berry powder. The pH of Jeungpyun was higher than that of Jeungpyun batter in all groups. However, the brix of Jeungpyun was lower than that of Jeungpyun batter in all groups. The L value of Jeungpyun decreased, whereas a and b values increased by increasing the concentration of goji berry powder. The consumer acceptability score was higher in the elderly than in university students. Jeungpyun with 4% goji berry powder had best ratings in taste and overall preference. The DPPH free radical scavenging antioxidant activity of Jeungpyun significantly increased with increasing concentration of goji berry powder. Therefore, goji berry Jeungpyun is available as a snack for the elderly and can be added to goji berry powder up to 4%.

• Journal of the Korea Fashion and Costume Design Association
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• v.14 no.1
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• pp.31-42
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• 2012

This study focuses on the establishment of the medical practitioners' brand image through uniforms design developments and the need for recognition, which follows the globalization and evolution of the medical industry. It also embodies public healthcare management services, as well as works to develop a unified design for nurse uniforms at the Gyeonggi provincial medical center in order to place it as a foothold hospital in the region. The results of the study are as follows: First, the symbols of nurse uniforms were divided into external and internal definitions. However, when comparing the uniforms of university hospitals and Gyeonggi provincial medical center, the nurses of the Gyeonggi provincial medical center preferred a uniform that had a strong symbolic meaning. Second, the functionality of nurse uniforms included management of uniforms, sewing, and measurements as important elements. Also, it was found that medical center nurses prefer materials with high functionality. Third, the aesthetics of nurse uniforms and decoration, which includes the external shape and popular influences, were displayed. Also, medical center nurses have a higher preference in external aesthetics than university hospital employees. The results of this study were used as the basis for the development of the design for the Gyeonggi provincial medical center nurse uniforms, which are as follows. First, in terms of symbolism, active application of the Gyeonggi provincial medical center's brand image and medical practitioners such as the Gyeonggi provincial medical center's logo were applied to establish a unified image. Second, in terms of functionality, consideration of the special working conditions and activities were taken into place through the use of functional materials and details to create superior application and efficient work performance. Third, in terms of beauty, bright and neat colors as well as pleasantries were emphasized to create a professional image that will reel in confidence from the patients.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.822-828
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• 2008

Optimal Chinese-noodle product in the aspect of preference and quality that added functionality, the focus was put on developing the stable high value-added product in a farm household. Experimental results showed that the value for infrared water-content analysis of moisture was $85.74{\pm}0.12%$, crude protein was $1.31{\pm}0.01%$, the crude fat $3.91{\pm}0.08%$, the ash $1.83{\pm}0.01%$, carbohydrate $1.08{\pm}0.03%$, and crude fiber $6.12{\pm}0.10%$. For all experiments with Chinese noodles, the grape peels were frozen and dried, powdered, and filtered with a 150-mesh strainer. The grape-peel powder, was added to the composite flour in a proportion of 0%, 1%, 3%, 5%, and 7%. The color of the cooked noodle appeared brown, demonstrating that the L-value decreased as the amount of grape-peel powder increased. The value of a, which corresponds to the level of redness, increased and the cooked noodle appeared brown as the amount of grape-peel powder added increased. The yellowness of the cooked noodle tended to decrease as the value of b, which corresponds to the level of yellowness, gradually (p<0.05). In the texture analysis, hardness was highest in the 7% grape-peel powder group, while the 5% groups showed the highest springness values. The 1% groups showed the highest cohesivness while the 7% groups were the chewiest. The 7% groups had the lowest stickiness values (p<0.05). It terms of sensory quality, the overall surface color, texture and taste were perceived as superior for the 3% grape-peel powder-added groups and lowest for the 7% group (p<0.001). The 3% treatment showed the best overall quality.

• Journal of environmental and Sanitary engineering
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• v.18 no.2
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• pp.75-86
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• 2003

This study was designed to identify the relationship between general characteristics and personalities of college students majoring in beauty art. For this, 286 female students from two colleges in Kwangju were interviewed using a questionnaire pertaining to their general characteristics, hair-style and personality from September 20 through 30, 2001. A $x^2{\;}-{\;}test$ was implemented to identify the relationship between hair-style, personality and other variables. The results are summarized as follows: 1 To define characteristics in relation with hair-style, how students decide their hair-style was examined and, as a result, it was reported that 80.8% of targeted students decided by themselves and 19.2% decided by others' suggestions. 2. It is reported that there was no statistically significant relationship among socio-demographic characteristics such as the length of hair, grades, allowances, religion, satisfaction of campus life, and characteristics relating to hair-style such as accessories, mood, shape of face, decision of hair-style, and texture of hair. 3. Their preference of perm type had a statistically significant relationship with their allowance, religion and accessories, but not with their grades, satisfaction of campus life, mood, shape of face, hair-style, and texture of hair. 4. Dye and bleach had a statistically significant relationship with the texture of hair, but not with socio-demographic characteristics and accessories, mood, shape of face and decision of hair-style. 5. Personality of tenacity, extroversion and introversion, emotion and falsehood had no statistically significant relationship with hair-style. Finally, it was proven that strength, extroversion and introversion, emotion and falsehood had no statistically significant relationship with hair-style. More studies to identify personal tendencies that may affect hair-style are necessary.

• FLOWER RESEARCH JOURNAL
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• v.18 no.4
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• pp.308-314
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• 2010

Importance of color in floral design has been emphasized for long time, but it is difficult to find out standardization of color for floral design and for educational system. Wedding bouquet is major and important part of floral design and it shows same problem. The research is concentrated on color image analysis of wedding bouquet designs which have been submitted for 'Interflora World Cup Competition' with the intention to utilize the study result as the basic information of floral design. Colors of wedding bouquets from 20 different countries were analyzed. All of designers chose high brightness and saturation more for designing the bouquets. Warm colors and cold colors have been taken in similar portion. Blue color has been rarely used and it is probably because of the rarity of blue flowers. This study shows each continent has different color preference. European designers used wide variety of colors while Asian designers preferred red color. From this study, we found that color image scales of wedding bouquets represent 8 images out of 12 representative images. Four exceptions are 'clean', 'elegant', 'gentle' and 'modern' images.