• Fashion & Textile Research Journal
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• v.5 no.1
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• pp.17-24
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• 2003

Objet, which showed up with the art of 20C, is now an important element giving a creative idea to fashion designers in modern times. The purpose of the study is to review how the objet technique was paid attention and recreated in the fashion, through the analysis of works, and the formative features of each technique for fashion, in order to identify the connection of arts and fashion, and the position of fashion as art. The techniques using object appeared in the 20th century fashion are as follows: First, papier-colle, which is adding printed materials onto the surface, is such a technique that adds cut-feeling materials to impose a new texture, or arrange again the cloth-cuts to create a different clothing from the existing one, which went to the extension of materials in the fashion. Second, collage of daily materials expresses directly and emotionally through direct presentation of the objets. Especially, collage of patch-work is reproduced into a new fabric depending on the objet used, giving a standing over the form. Third, ready-made which presents the material meaning only of the objet expands the range of objets which could be used in the fashion by introducing the daily materials having a meaning itself as a fashion. Forth, an attempt to approach to the objets of popular image by designed techniques come out in modern fashion as a graffiti look or a typography look, making the clothing itself an objet to transmit a message directly to the masses. Introduction of various objets and development of expression technique brought out the diversification of materials, and enrichment and extension of expression sphere, which resultingly spreaded the freedom of expression and progressed into the art sphere, making a direct motif to solidify its standing as a formative art.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.1-8
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• 1995

This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kalbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kalbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5 kg, optimum service temperature was 70$^{\circ}C$, preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650 g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods, for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.

• Health Policy and Management
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• v.9 no.2
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• pp.55-76
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• 1999

In order to understand the local council members' attitudes to the health policy, we conducted mail surveys using self-administered questionaire for 2 months(February and March. 1995). The study subjects were 2.312 local council members in Korea, but only about 11% among whom. 257 persons, responded to 2 times mail survey. This response rate revealed that the local council members was not interested in health care fields. The main results were as follows; The respondents thought that the economic and income development was most important among 15 regional policy agendas and the health care was the 5th or 7th important agenda. They. who had more health needs of and poor access to health care, tended to think that the health care was more important. They considered lobbying to and persuading the civil servants as the best method to tackle the local health care policy agenda. The respondents, who had poor access to health care facilities. tended to set the highest priority for the expansion of public and private health care resources. They expected that the election of local governor would activate the public health program more than thought that the program was implemented more actively than other region. The main opinion of respondents was that the central government had to take over planning and financing for the public health program, and the basic local government had to implment the program and budgeting. The majority of respondents agreed the private dominant medical care delivery system and nation-wide uniformed financing mechanism. Over 60% of them suggested that they were ready to suffer environmental pollution inducing health hazards for the purpose of regional economic and income development. About 75% of them favour the campaign for antismoking regardless of reducing local government's revenue from sale tax.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.1
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• pp.26-30
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• 2006

The study was undertaken to investigate the validity of milk urea concentration as an index of the reproductive performances in crossbred Karan-Fries (Holstein Friesian${\times}$Tharparkar) cows under farm condition. Milk urea was analysed in noon milk samples (1200 to 1300 h) to interrelate with the interval from parturition to first service, number of insemination per conception, first service conception rate and service period. Milk progesterone (P4) was analysed in noon milk samples on the day 1, 10, 20 and 30 post insemination to study the effect of milk urea concentration on early embryonic mortality. The interval from parturition to first service was found significantly (p<0.01) higher ($77.2{\pm}5.5$ days) when milk urea concentration was ${\geq}63.4mg/dl$. The average milk urea concentrations (mg/dl) were found $42.1{\pm}2.5$, $47.9{\pm}1.5$ and $50.3{\pm}3.1$, respectively in cows that conceived at $1^{st}$, $2^{nd}$ and $3^{rd}$ insemination. However, the variation was not statistically significant. The first insemination conception rate was found significantly (p<0.05) higher (68.8%) when milk urea level was ${\leq}32.4mg/dl$. The service period was found significantly (p<0.05) higher ($125.4{\pm}8.8$ days) when milk urea concentration was ${\geq}45.1mg/dl$. The milk P4 level indicated that the cows, those were detected as non-pregnant on day 60 post insemination were initially pregnant but the pregnancy was terminated sometime during the day 30 to 60 post insemination. The study indicates that the milk urea values may be used as an index of reproductive performances in dairy herd when individual animals are not being monitored for nutritional status. The altered milk urea values may be utilised by the farmers as ready reference to rectify the protein and energy nutrition in cows to achieve the better reproductive performances in herd.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.45-54
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• 2009

Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures ($7^{\circ}C$, $35^{\circ}C$, $57^{\circ}C$) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to $35^{\circ}C$ showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at $7^{\circ}C$ and $57^{\circ}C$ over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2001.12a
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• pp.187-231
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• 2001

It is a recent observation that about 80 per cent of the body's immune system is localized in the gastrointestinal tract. This explains to a large extent why eating right is important for the modulation the immune response and prevention of disease. I addition it is increasingly recognized that the body has an important digestive system also in the lower gastrointestinal tract where numerous important substances are released by microbial enzymes and absorbed. Among these substances are short chain fatty acids, amino acids, various carbohydrates, polyamines, growth factors, coagulation factors, and many thousands of antioxidants, not only traditional vitamins but numerous flavonoids, carotenoids and similar plant- and vegetable produced antioxidants. Also consumption of health-promoting bacteria (probiotics) and vegetable fibres (prebiotics) from numerous sources are known to have strong health-promoting influence. It has been calculated that the intestine harbours about 300 000 genes, which is much more than the calculated about 60000 for the rest of the human body, indicating a till today totally unexpected metabolic activity in this part of the GI tract. There are seemingly several times more active enzymes in the intestine than in the rest of the body, ready to release hundred thousand or more of substances important for our health and well-being. In addition do the microbial cells produce signal molecules similar to cytokines but called bacteriokines and nitric oxide, with provide modulatory effects both on the mucosal cells, the mucosa-associated lymphoid system (MALT) and the rest of the immune system. Identification of various fermentation products, and often referred to as synbiotics, studies of their role in maintaining health and well-being should be a priority issue during the years to come.

• Journal of National Security and Military Science
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• s.5
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• pp.203-239
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• 2007

The current problems with the changing nature of the battlefield of the future point up the serious need for more and better research on the nature of effective military leadership. The purpose of this study was to examine effective leadership traits and behaviors of junior officers in combat situation. During times of peace, leader study battles and imagine themselves in all sorts of combat situations while at the same time, they must cope with numerous challenges and fill a variety of roles that they perceive are not battle related. This illustrates one of the fundamental paradoxes of the peacetime environment. Early studies, showing that combat leadership and noncombat leadership needed different talents, produced some clusters of traits which good combat leader were said to possess. Good combat leaders, for example, were described as possessing courage(e.g., bravery, fearlessness, daring, prowess, gallantry, guts, intrepidity, undaunted courage, fighting spirit, aggressive action), personal integrity(e.g., sincerity, flair, calmness, modesty), adaptability(e.g., flexibility, rapidity in action, speedy decision-making, clarity of thought) and so on. Behaviors found to be important in both combat and noncombat situations bore some relation to role requirements common to both situations. Behaviors important in one situation but not the other could be explained in terms of situational differences in role requirements for effective leadership. In order to achieve this purpose, a number of literature reviews were analysed. These results, though obtained in a somewhat rough and ready fashion, were useful not because they pointed to different leaders in war and in peace, but because they showed leaders the different things that were expected of them in different situations. It was also worth knowing how develop combat leadership. While these findings clearly suggest combat and noncombat differences, they do not necessarily confirm the complete study on effective leadership in combat situation. In conclusion, this study would be useful basis for further improvement on effective combat leadership and some further researches were recommended.

• Journal of Aquaculture
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• v.12 no.1
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• pp.39-45
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• 1999

In order to obtain the basic biological data for artificial seedling production of sea cucumber, Stichopus japonicus, the influence of water temperature and air dry for spawning induction, egg development and larvae rearing was investigated during the period from April, 1995 through September, 1995. Spawning induction rate by the water temperature was 6.0~17.5% and air dry was responsed 1.4~4.0%. Number of eggs spawned of Stichopus japonicus were $50~500\times10^4$ individuals, the fertilization and hatching rate were ranged 84.0~96.0%, 71.4~84.6% respectively. The fertilized egg of Stichopus japonicus appeared mean diameter of $154{\mu}m$. At a constant water temperature of $23^{circ)C$, it become 4 tell stage from fertilization after 2 hours 10 minutes, hatching larvae after 14 hours half, auricularia larvae after 3 days, doliolaria larvare after 11 days and pentactula larvae after 15 days ready for settlement. The suitable food in the larvae reared for 17 days after fertilization were shown the best growth and survival in the larvae food of Chaetoceros calcitrans. Optimum density for larvae rearing were maintained of the larval density lower than 2 individuals/ml.

• Journal of the Korean School Mathematics Society
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• v.10 no.4
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• pp.557-571
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• 2007

The purpose of this paper was to develope a model for enhancement of mathematics education using participatory mathematics. Traditionally, mathematics has been considered ready-made and students need to practice it without real applications of mathematics. The 6th grade students in the two classrooms participated in the 60 class hours and the researcher and observers investigated students' achievements and reactions. In this model, students actively apply mathematics to real-life problems and futhermore change our life, which is one of the unique elements. Thus, students can experience mathematical power while they do mathematics. Every student need to experience with this model several times in a semester so that he or she can be active a citizen to change society a better place.

• The Research Journal of the Costume Culture
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• v.19 no.4
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• pp.674-696
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• 2011

Recent change in consumption patterns, casual clothing market share is growing. Awareness about the quality of the product for a variety of consumer needs are becoming. Accordingly, stretch material items that satisfy modern production and consumption is increasing. Among them, circular knit and woven fabrics with different characteristics have. However, this requires a consideration of the pattern graphics, this study is not getting enough. The purpose of this study is to develop a T-shirt using circular knit pattern for women in early twenties. Through the research of literature and a survey on T-shirt patterns of ready-to-wear manufactures and training for the pattern 4 T-shirt patterns were selected. Eight women in early twenties who fit the bodily standard were selected for the test. Subjects who were tested by wearing a T-shirt made of 30's cotton circular knit. Drafting method of T-shirt pattern which were closed to the optimum value three, derived from the five point rating scale outfit test were selected and the differences between the values of the selected drafting methods and the optimum three were verified. Passed by the test of 2 times and the final research T-shirt pattern was developed through adjusting from the optimum value three. The form which is whole is a silhouette closely in the body and drafting method the elasticity and drapery considered the quality of the circular knit where the characteristic is excellent.