• 한국의상디자인학회지
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• 제15권3호
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• pp.109-118
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• 2013

Fashion icons of 21st century are not only the fashion leaders that show fashion trend but also the typical fashion signs or symbols that show visually changes in sensibility trends. The purpose of this study was to analyze the framework of 21st century fashion by the public to recognize through these changes. In this study, the background of the occurrence of various 21st century fashion icons and their characteristics were investigated and the changes of revealed features and symbolic meanings were examined compared with them of 20th century. The 24 celebrities which have been called as the bests of fashion icons since year 2000 were selected by searching the most popular search engines such as daum, yahoo and google, and 13 of them were picked as the highest in preference and awareness by surveying 50 students majoring in fashion. And then their fashion styles, backgrounds, and influence on the public fashion were studied. As a result, the 21st century fashion icons reflecting the cultural characteristics such as convergence and exaggeration and the sensitivities of fusion, collaboration, hybrid sensibility in art were powerful enough to create innovative styles destroying the era and the standard. Their styles have constantly created new looks. The exposed new individual sensitivities on media-fusion of two or more sensibility and coordination techniques without being tied to the existing anchorage system-were as influential as high fashion and leaded the imitation and reproduction by dazzling the public. As the media become more powerful, the influence of fashion icons interacted more closely with the public and has been evolved through the sensitivity of the reversal, cultural, economic, visual, or temporal fusions. To sum up, it is shown that the outstanding fashion styles suggested by the leading fashion designers have approach to the public more closely by the fashion icons.

• 한국식품조리과학회지
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• 제26권6호
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• pp.831-839
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• 2010

The results of wet noodles added with 0, 1, 3, 5, and 7% freeze-dried maesangi powder demonstrate that the addition of maesangi powder up to 5% was desirable formation of noodles. The moisture contents of wet noodle 35.48~36.42%. As the added amount of maesangi powder increased, weight, volume, water absorption, and turbidity the wet noodle soup after cooking increased. Measurement of color changes between before and after cooking the wet noodles found that as the added amount of maesangi powder increased, the lightness and yellowness increased. Measurement of texture after boiling found that, hardness, chewiness and gumminess tended to increase as the amount of added maesangi powder increased whereas, springiness and cohesiveness were significantly different between the different samples. The results of the sensory evaluation showed that the 3%-added group was the best for color, flavor, and taste while the control groups had the best texture. For overall acceptability, the 3%-added group showed found the highest preference level. Measurement of the changes in total viable cells during storage at $5^{\circ}C$ for 18 days found that 6-days was the optimal storage period for the noodles from the control groups and added groups. As the storing period increased, the maesangi powder added groups showed slower propagation speed for viable cells compared to the control groups.

• 동아시아식생활학회지
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• 제22권2호
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• pp.315-321
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• 2012

In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

• 한국조리학회지
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• 제22권2호
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• pp.125-135
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• 2016

본 연구는 개다래 분말을 0, 1, 3, 5, 7%를 첨가하여 머핀을 제조하고, 그 품질특성을 조사하였다. 머핀의 부피와 높이 및 비용적은 대조구가 개다래 첨가 머핀에 비해 더 높았으며, 중량은 시료간 유의한 차이가 없었다. 머핀의 pH는 개다래 분말 첨가량이 많아질수록 감소하였으며, 수분함량은 26.83~30.86% 범위로 개다래 분말 첨가량이 증가할수록 유의적으로 감소하였다(p<.001). 머핀의 색도는 개다래 분말 첨가량이 증가함에 따라 명도(L값)와 황색도(b값)는 감소하였으며, 적색도(a값은)는 증가하였다. Texture는 개다래 분말을 첨가할수록 경도, 탄력성, 씹힘성, 부서짐성이 증가하였으며, DPPH radical 소거능은 개다래 분말 7%가 가장 높게 나타나 개다래 분말 첨가량이 많아질수록 대조군에 비해 유의적으로 증가하는 경향을 보였다(p<0.001). 관능검사 결과, 삼킨 후 느낌, 외관, 향, 질감 맛과 전반적인 기호도에서 개다래 분말 3% 첨가군이 6.20으로 가장 높게 평가되어 개다래의 다양한 생리활성과 항산화 활성과 같은 기능성은 식품 소재로 활용가치가 있으며, 이를 활용한 머핀의 개발도 가능할 것으로 판단된다.

• 한국식품조리과학회지
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• 제20권6호
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• pp.568-574
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• 2004

In order to seek the possibility of using rice flour and potato as thickening agent instead of roux, sensory evaluations of cream soups manufactured from 3 different thickening agents were conducted. The viscosity, moisture and lipid contents, and the color affecting the quality of the soup were investigated. The results were as follows: 1. As thickening agents for 200g of the cream soups, rice flour and potatoes at 20.5 and 20g, respectively, were needed in order to make soup with a similar concentration to that manufactured using 20g of roux. 2. In the sensory tests, the soup made with rice flour had the most preferred overall acceptability, with a significantly preferable taste. The soup made with rice flour had the strongest whiteness and savory taste, but that made with roux had the strongest viscosity and smooth feeling in the mouth feel. There was no difference between the samples with regard to nutty flavor. The whiteness, palatability, viscosity and smooth feel sensory properties were positively correlated with the overall acceptability. Among these properties, the palatability showed the highest correlation (r=0.538) with overall preference. 3. The cream soup made using potatoes as the thickening agent had a $76.20\%$ water content, whereas those made with rice flour and roux had 73.00 and $64.00\%$ respectively The fat content of the cream soup made with roux was $10.24\%$, which was twice as high as those of the rice flour and potato soups. 4. Among the 3 kinds of cream soup, the one made with rice flour had the whitest color.

• 한국의류학회지
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• 제34권9호
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• pp.1470-1478
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• 2010

This study investigates the suitability of outdoor wear among female trekkers in their twenties or thirties and provides data for developing outdoor wear more suitable for young females. Recently climbing has gained popularity as a leisure activity to enjoy the beauty of nature that increases physical and mental stamina. A survey was conducted on 304 female consumers in their twenties and thirties who enjoyed climbing in order to investigate the suitability of outdoor wear among young female consumers. The questionnaire covered the subjects' demographic information, duration and goal of climbing, purchase and suitability of outdoor wear, and preferred design for outdoor wear. As for the yearly situations, when they utilized outdoor wear, the biggest number of respondents chose "autumn" as the season for climbing. Most of the respondents were non-professional trekkers who enjoyed climbing as a hobby or for health. As for the size, the upper garment was 90 and 85 in the order, and the lower garment was 70 and 67 in the order. The pants were the most common item they owned, followed by round T-shirts, windbreaker jackets, zipup T-shirts, and waterproof jackets. They mentioned moisture absorption and dry fabric breathability as the basic functions required of outdoor wear. The subjects displayed a preference for partial details under the design category. They most preferred the hood-type jacket with a detachable stand collar, the sleeve hem with a partial rubber band and velcro strap, a T-shirt with a stand color and zipper, the waist fit with proper room, pants with a partial rubber band waist, and straight silhouette pants.

• 한국식품저장유통학회지
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• 제17권6호
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• pp.800-806
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• 2010

천일염을 사용한 김치를 소재로 한 음료의 레시피를 개발하고자 하였다. 천일염으로 만든 김치를 첨가하여 제조한 음료에 대하여 감미료의 선호도는 올리고당 > 벌꿀 > 슈가파우더 > 설탕 > 아스파탐 > 배즙 순으로 나타났다. 관능검사로는 김치첨가음료의 색, 냄새 및 종합적 기호도의 3가지 항목으로 평가하였다. 종합적인 기호도 (Overall acceptance)측면에서 동치미 음료가 6.24점, 백김치음료가 6.00점, 배추김치음료가 5.76점 순으로 나타나 동치미음료가 백김치나 배추김치음료보다 더 좋은 관능검사 점수를 나타내었다. 천일염 김치 첨가량은 10%가 대조구와 차이가 없는 것으로 나타났으며 동치미 음료, 백김치음료, 배추김치음료 세 가지 모두에서 공통적으로 가장 적절한 것으로 조사되었다. 제조 후 상온에서 저장했을 경우 저장 시간의 경과에 따라 백김치나 동치미 음료, 배추김치음료 모두 각 관능검사 항목에 대한 관능평점은 저하되었다.

• 한국정보통신학회논문지
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• 제24권2호
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• pp.238-243
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• 2020

학습자(Student)는 질문을 통해 본인이 궁금증을 좀 더 명확히 하여 학습 효과를 극대화할 수 있는데도 불구하고, 수업 및 강의 시간에 학습자가 교수자(Lecturer)에게 질문을 하지 못하는 다양한 이유가 있다(예. 학습자의 질문에 대한 부끄러움). 특히, 다수의 학습자가 참여하는 강의의 경우 더 크게 이러한 상황이 발생하게 된다. 최근, 이를 극복하고자 학습자에게 질문 혹은 커멘트를 좀 더 쉽고 편안하게 할 수 있는 교수자-학습자 소통 프로그램(Audience Presentation System, APS)이 활성화 되어 강의 시간에 널리 사용되고 있다. 이러한 APS 프로그램은 실제로 얼마만큼의 효과가 있는지에 대해 아직까지 명확히 드러난 연구 사례를 없는 상황이다. 본 논문에서는 설문 조사를 기반으로 APS 시스템에 대한 효과성 분석을 수행하였다. 본 연구 논문의 결과에 따르면, APS 시스템을 사용한 경우 사용성, 흥미도, 참여도, 필요성, 활용도 등 전반적으로 모든 학습자들이 만족한다는 것을 알 수 있었다.

• 복식
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• 제57권3호
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• pp.90-107
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• 2007

Modernization movement has affected classical operas. Today, classical operas are often re-interpreted from the modern perspective and played differently only with the storyline maintained. Also, operas are increasingly performed outside traditional theaters as the boundaries between stage and audience become less obvious. Accordingly, stage costumes are being differently designed than before. New attempts are being made to look costumes in a harmony with increasingly streamlined stage machinery. This helps increase public attention on operas, consequently promoting the opera industry. This study examines modernization of opera costumes. For this study, the author worked as one of costume design staff for "Faust," which was played in Sungnam Art Center from November 24, 2005 to November 27, 2005 in commemoration of the opening of the center. The following outcomes of the crowd are drawn from this study. A variety of splendid pink dresses, ribbons, dolls, hand mirror, and hair bands were used to express haughty girls with "Princess Syndrome." Fashion models, the envy of all woman, wore fashionable clothes including luxury dresses, fur-coats, high heels, purses, and hats, Models also had big shopping bags and gift boxes to symbolize shopping lovers in a modern society. Gay men wore tight leather trousers and vest and sleeves shirts with deeply cut neckline to express their preference for feminie style. their clothes were splendid colors that normally women liked such as gold, purple, light green, scarlet, and silver. Soldiers were in combat uniform representing their participation in the war. In particular, clothes stained with dirt, iron helmet, crutches, and canteens were used to vividly express soldiers coming back home from the war. Modern opera costumes now help reduce the time and space between stage and audience, improve economic efficiency, and meet the audience's needs for various style.

• 디자인학연구
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• 제14권2호
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• pp.27-36
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• 2001

본 논문은 전통문화의 현대화, 대중화 차원에서 담양지역의 죽세공예 및 죽세산업에 대해서 소비자 및 생산업체를 대상으로 설문조사 하였으며, 특정 죽세품인 대발을 가지고 다양한 소재, 기법, 디자인을 적용하여 샘플실험 및 작품을 제작하였다. 소비자 대상의 설문조사는 새로운 디자인 개발에 의한 다양한 용도의 제품개발에 대한 매우 높은 선호도 및 구매의사를 보여 향후 신제품 개발 및 디자인 개선의 필요성을 시사하고 있다. 생산업체 또한 새로운 디자인 적용에 의한 신제품개발에 관심이 높으며 전문기관의 디자인 지원을 가장 바라고있었다. 대발개발을 위한 실험조사 결과는 새로운 섬유재료, 천연염색, 현대적 디자인의 조합을 통해 오늘날의 소비자에 소구할 수 있는 제품개발 가능성을 발견하였다. 본 연구는 전통문화의 재창조를 위한 하나의 좋은 사례가 될 것으로 생각되며, 전문기관과 생산업체 간의 산학협동을 통해 전통문화의 제품화·상용화를 기할 수 있다는 점을 제안했다.