• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.347-357
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• 2010

This study was assessed the menu satisfaction and preferences of high school boarding students in Gyeongggido. Data collection was carried out through surveys given to 300 high school boarding students; a total of 274 were usable. Statistical analyses were done using the SAS package program (version 8.2 for Windows). The results of this study are summarized as follows: 54.0% of respondents were freshman and 46.0% were sophomores: and 52.9% of respondents were male and 47.1% were female. According to the results of the menu satisfaction survey, males and females significantly differed on appropriate food temperature, freshness of food, harmonic combination of menu, menu variety, quality of ingredients, appearance of food, and frequency of supplied nutrition information. A significant difference regarding menu satisfaction was also found between grade level. First grade students were more satisfied than second grade students. Moreover, menu preferences were significantly high for omelet-rice, fried rice, pork-on-the-bone soup, deep-fried chicken, fruit salad, spicy chinese cabbage salad kimchi, chinese cabbage kimchi, and all desserts. On the other hand, pumpkin and rice porridge, beef and rice porridge, barley rice, soft tofu stew, soybean paste soup, braised japanese spanish mackerel, and sauteed squash were not significantly preferred. The results showed that high school boarding students' menu preferences differed depending on gender, grade, and boarding period. In conclusion, the results of this study should provide dieticians information for improving menu planning. In addition, foodservice satisfaction of the boarding school students can be improved by continuous menu improvement.

• Cartoon and Animation Studies
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• s.41
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• pp.57-73
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• 2015

A pose is an important component in the animation with timing and spacing. Pose is the key to describe the story-telling or how the animation behavior. Key animation method is Straight Ahead and pose to pose method. Many animaters have been using these two methods, or by a mix of two ways. It is possible that computer animation make a pose using interpolation between keyframes. The many animators of computer animation are using pose to pose in their work. It is depend on good and strong pose that make audience understand a story or a situation. This makes animators to be efficient of inefficient operation. In this study, according to the effective good pose to catch proposes four ways. There are four methods of making pose that are stretch and squash, the height of the character, the center of weight, step. The law of 12 kinds of Disney Animation is a good reference for the study.

• Korean Journal of Agricultural Science
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• v.43 no.3
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• pp.432-440
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• 2016

The consumption of pre-treated vegetables (including fresh-cut vegetables) that are washed, peeled, and trimmed has been significantly increased because of their easy use for cooking. Vegetable cutting machines have been widely utilized for producing fresh-cut vegetables or agricultural products of different sizes; however, the design standard is not established for specific types of agricultural products. Therefore, this study was conducted to determine mechanical properties (compressive and shear forces) of targeted agricultural products (radish, carrot, squash, cucumber, shiitake mushroom, and sweet potato) for developing a multipurpose vegetable cutting machine. According to ASAE standard (s368.3), compressive and shear forces of targeted agricultural products were measured by using a custom built UTM (universal testing machine). Shape type of samples and speed ranges (5 - 15 mm/min) of loading rate on bioyield and shear points varied depending on the targeted agricultural product. The range of averaged bioyield points of targeted agricultural products were between 7.89 and 146.98 N. On the other hand, their averaged shear points ranged from 22.50 to 53.47 N. Results clearly showed that the bioyield and shear points of targeted agricultural products were thoroughly affected by their components. As measuring compressive and shear forces of a variety of agricultural products, it will be feasible to calculate blade cutting force for designing multipurpose vegetable cutting machine.

• Korean Journal of Community Nutrition
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• v.19 no.5
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• pp.468-478
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• 2014

Objectives: Intake of fruits and vegetables has protective effects against stroke attack. This study intended to examine the status of consuming fruits and vegetables and to find out which factors may influence the frequency of consumption of fruits and vegetables in individuals with a history of stroke. Methods: The data of 208 subjects from 5th (2010, 2011) Korea National Health and Nutrition Examination Survey (KNHNES) who reported a stroke diagnosis was used for analysis. To identify major factors influencing the consumption of fruits and vegetables, a classification-tree analysis was carried out. Results: Among those who reported a stroke diagnosis, the frequencies of consumption of fruits and vegetables were influenced by their age, place of residence (urban or rural), economic status, educational level, occupation, number of family members, frequency of eating out, and having meals (breakfast or lunch) with family members. Two factors from fruits and three factors from vegetables were generated by exploratory factor analyses. Urban residents ate fruits and vegetables more frequently in all factors than rural residents. Eating frequencies of 'seasonal fruits (orange, apple, strawberry, melon, pear and watermelon)', 'easily-accessible fruits (persimmon, tangerine, grape, peach, banana)', and 'Western-style vegetables (cabbage, mushroom, carrot, tomato, spinach)' were influenced by the socioeconomic status. Eating frequencies of 'Korean-style vegetables (bean sprout, radish leaves, pumpkin/squash, sea weed)', 'preserved vegetables (Korean cabbage, radish, laver, cucumber)' were influenced by having breakfast with family members. Conclusions: The results of this study suggested that by eating more fruits and vegetables, more preventive effects against secondary stroke attack are expected in stroke patients who live in the rural areas and who do not eat breakfast with family members. In addition, more outreach and education programs are needed for them.

• Journal of Fashion Business
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• v.17 no.2
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• pp.63-81
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• 2013

A Study using compare and analyze about differences among three patterns(shape and size of pattern, fitting and amount of air gap and so on) through 3D simulation. This study use 3D simulation program, DC Suite version 3.0. The results are as a follows: The results of estimation about total appearance, the pattern of Bunka is best of all pattern about total fitting and silhouette of front and back side. The pattern of armstrong and on&on stand low in estimation. As the total fitting, the pattern of Bunka is 4.40, the pattern of Armstrong is 2.60 and the pattern of On&on is 1.60. The result show better pattern of Bunka than pattern of Armstrong and On&on. When we examine about space between body and cloth, the pattern of Bunka is best. The pattern of Armstrong don't have problems about back side but front side have some problem of getting loose. Because it only have a waist dart so dart size is too big. The pattern of On&on have so much space because it don't have a waist dart. On the amount of air gap, the pattern of Bunka squash up body so it have the amount of air gap 0.08 at bust circumference and underbust circumference. Next is the pattern of Armstrong, amount of air gap is 0.14 at bust circumference and 0.23 at underbust circumference. The pattern of On&on's amount of air gap is 0.30 at bust circumference and 0.37 at underbust circumference. So the pattern of Bunka is bodice block of the best closing adhesion and the On&on is a loose-fitting pattern.

• The Korean Journal of Zoology
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• v.7 no.2
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• pp.13-18
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• 1964

The chromosomes of thirteen wild forms of Drosophila obtained from Kwangnung in Kyunggi Province, Korea were investigated with the ganglion cells of both male and female larvae using the aceto-lactic orcein squashed method. The male chromosome patterns of the species observed in the present study are summarized as follows:

• Cartoon and Animation Studies
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• s.36
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• pp.147-165
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• 2014

Around the turn of 21st century, there has been a major technological shift in the animation industry. With development of reality-based computer graphics, major American animation studios replaced hand-drawn method with the new 3D computer graphics. Traditional animation was known for its simplified shapes such as circles and triangle that makes characters' movements distinctive from non-animated feature films. Computer-generated animation has largely replaced it, but is under continuous criticism that automated movements and reality-like graphics devaluate the aesthetics of animation. Although hand-drawn animation is still produced, 3D computer graphics have taken commercial lead and there has been many changes to acting of animated characters, which calls for detailed investigation. Firstly, the changes in acting of 3D characters can be traced from looking at human-like rigging method that mimics humanistic moving mechanism. Also, if hair and clothing was part of hand-drawn characters' acting, it has now been hidden inside mathematical simulation of 3D graphics, leaving only the body to be used in acting. Secondly, looking at "Stretch and Squash" method, which represents the distinctive movements of animation, through the lens of media, a paradox arises. Hand-drawn animation are produced frame-by-frame, and a subtle change would make animated frames shiver. This slight shivering acts as an aesthetic distinction of animated feature films, but can also require exaggerated movements to hide the shivering. On the contrary, acting of 3D animation make use of calculated movements that may seem exaggerated compared to human acting, but seem much more moderate and static compared to hand-drawn acting. Moreover, 3D computer graphics add the third dimension that allows more intuitive movements - maybe animators no longer need fine drawing skills; what they now need is directing skills to animate characters in 3D space intuitively. On the assumption that technological advancement and change of artistic expressionism are inseparable, this paper compares acting of 3D animation studio Pixar and classical drawing studio Disney to investigate character acting style and movements.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.468-475
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• 2022

This study was conducted to find out the efficiency of heating initiative temperature and carbon dioxide fertilization in summer squash (Cucurbita moschata D.). The heating start temperature experiment was performed at 9℃, 12℃, and 15℃ using an electric heater and operated when the temperature was lower than the target temperature. The CO₂ fertilization concentration experiment was performed from 7 to 12 with the control, 500 µmol·mol^-1, and 800 µmol·mol^-1 using liquefied carbon dioxide. Investigation items were plant height, stem diameter, number of leaves, leaf area, fresh weight, dry weight, also economic analysis was conducted by surveying only fruits exceeding 100 g. Photosynthesis was measured for the upper leaf position to calculate the saturation point according to the control. The photo saturation point was 587 µmol·m^-2·s^-1, and the CO₂ saturation point was 702 µmol·mol^-1. A_max values by carbon dioxide were 13.4, 17.8, 17.2, 19.6, and 17.5 µmolCO₂·m^-2·s^-1 in the order of 9℃, 12℃, 15℃, 500 µmol·mol^-1, and 800 µmol·mol^-1. In the temperature experiment, 9℃ in growth did not grow normally and no fruiting was performed. 12℃ and 15℃ were higher than 9℃, but there was no significant difference in growth and production. The CO₂ fertilization experiment showed no significant difference between the treatment in growth, but the productivity of 800 µmol·mol^-1 was the best. Comprehensively, the heating initiative temperature of 15℃ was good for crop growth and production, but there is no significant difference from 12℃, so it is good to set the heating start temperature to 12℃ economically, and maintaining of 800 µmol·mol^-1 is effective in increasing production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.758-764
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• 1995

A survey on the kimchi preference among elementray school students in Pusan was conducted in April of 1995 to get basic information needed for the development of special kimchi for the children. Total of 1100 children in 2nd, 4th and 6th grade from public and private elementary school participated in this survey. Sixty eight percent of students answered that they like kimchi. However, kimchi preference(17.6%) among other side dishes-pork cuttlet.ham.sausage(54.1%), egg roll(9.4%), soysauced beef(8.2%), toasted laver(6.3%), bean sprout namul(3.0%), danmooji(1.0%), and squash namul(0.4%)-was relatively low. It can be interpreted that elementary school student prefers processed food specially animal food to kimchi. The hot taste of the kimchi was the number one reason of their dislike of kimchi, and it was the most important reason for those also like kimchi. Thus it can be thought as the representative taste of kimchi. Chinese cabbage kimchi was found to be the most favorite kimchi and kakdugi(seasoned pickles of cubed radish), nabak-kimchi(mildly seasoned water based kimchi that is mixture of chinese cabbage and cubed radish) and jchonggag kimcchi(seasoned pickles of pony tail radish) and cucumber kimchi were followed in order. Among the various ingredients in kimchim children like cabbage best but they didn't like galic, ginger, green onion and fermented fish sauce which give strong flavor in kimchi.