• Industry Promotion Research
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• v.5 no.2
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• pp.1-7
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• 2020

This study is a technology related to a lighting lamp that illuminates indoor or outdoor lighting with light. In more detail, a see-through window is created in all directions on a case constituting the exterior, and a jade stone processed in a thin panel form is attached to the see-through window. By constructing a lighting lamp, since the soft light is irradiated indoors or outdoors through the jade stone, it provides comfort and warmth to the user, enhances the indoor or outdoor interior effect, emits far-infrared rays and negative ions, and emits a subtle floral scent It is a technology for lighting lamps using jade stones that emit. The characteristics of the product of this research and development is that the viewing window is formed in all directions on the case constituting the exterior, and the lighting lamp is composed by attaching the processed jade stone in the form of a thin panel to the viewing window. It is meaningful that they studied lightings using jade stones that generate sounds such as Buddhist scriptures, the Bible, and Sijo.

• Molecular & Cellular Toxicology
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• v.5 no.2
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• pp.99-107
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• 2009

Naphthalene is bicyclic aromatic compound that is widely used in various domestic and commercial applications including lavatory scent disks, soil fumigants and moth balls. Exposure to naphthalene results in the development of bronchiolar damage, cataracts and hemolytic anemia in humans and laboratory animals. However, little information is available regarding the mechanism of naphthalene toxicity. We investigated gene expression profiles and potential signature genes in human hepatocellular carcinoma HepG2 cells and human promyelocytic leukemia HL-60 cells after 3 h and 48 h incubation with the IC$_{20}$ and IC$_{50}$ of naphthalene by using 44 k agilent whole human genome oligomicroarray and operon human whole 35 k oligomicroarray, respectively. We identified 616 up-regulated genes and 2,088 down-regulated genes changed by more than 2-fold by naphthalene in HepG2 cells. And in HL-60, we identified 138 up-regulated genes and 182 down-regulated genes changed by more than 2-fold. This study identified several interesting targets and functions in relation to naphthalene-induced toxicity through a gene ontology analysis method. Apoptosis and cell cycle related genes are more commonly expressed than other functional genes in both cell lines. In summary, the use of in vitro models with global expression profiling emerges as a relevant approach toward the identification of biomarkers associated with toxicity after exposure to a variety of environmental toxicants.

• Journal of the Korean Society for Library and Information Science
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• v.49 no.1
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• pp.341-360
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• 2015

This paper proposes a noble service architecture based on scientific infographic as well as semi-automatic knowledge process for 'KISTI's Scent of Science' database, which has been highly credited as a science journalism service in Korea. Unlike other specialized scientific databases for domain experts and scientists, the database aims at providing comprehensible and intuitive information about various important scientific concepts which may seem not to be easily understandable to general public. In order to construct a knowledge-base from the database, we deeply analyze the traits of the database and then establish a semi-automatic approach to identify and extract various scientific intelligence from its contents. Furthermore, this paper defines a scientific infographic service platform based on the knowledge-base by offering its detailed structure, methods and characteristics, which shows a progressive future direction for science journalism service.

• Journal of the Ergonomics Society of Korea
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• v.29 no.4
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• pp.631-637
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• 2010

The aim of affective engineering is to develop a new product by translating customer affections into design factors. Affective data have so far been analyzed using a multivariate statistical analysis, but the affective data do not always have linear features assumed under normal distribution. Rough sets model is an effective method for knowledge discovery under uncertainty, imprecision and fuzziness. Rough sets model is to deal with any type of data regardless of their linearity characteristics. Therefore, this study utilizes rough sets model to extract affective knowledge from affective data. Four types of scent alternatives and four types of sounds were designed and the experiment was performed to look into affective differences in subject's preference on air conditioner. Finally, the purpose of this study also is to extract knowledge from affective data using rough sets model and to figure out the relationships between rough sets based affective engineering method and statistical one. The result of a case study shows that the proposed approach can effectively extract affective knowledge from affective data and is able to discover the relationships between customer affections and design factors. This study also shows similar results between rough sets model and statistical method, but it can be made more valuable by comparing fuzzy theory, neural network and multivariate statistical methods.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.4
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• pp.529-544
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• 2015

This study investigated consumer's fragrance preferences as well as image, color, and TPO associations with fragrance. Eight branded perfumes of four fragrance families were selected according to the top note (floral, fruity, green, and citrus) as stimuli; consequently, fragrance preferences and associations were measured. A survey that included a scent test was conducted; subsequently, 186 responses from male and female consumers in their twenties were analyzed using descriptive statistics, independent sample t-test, paired t-test, and chi-square analysis. The fruity fragrance was shown to be preferred the most. The perfume itself was associated with cool image, blue or pale tone colors, summer, and casual occasions in general, while a citrus fragrance was related to warm, winter, and deep tone colors in specific. Fragrance associations could be utilized in perfume marketing plans and activities such as advertising and packaging development.

• Journal of The Korean Society of Integrative Medicine
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• v.4 no.1
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• pp.1-11
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• 2016

Purpose : The purpose of this study was to exam effects of aroma therapy on the woman with headache in range of motion, results based on Pain and the tiredness index. we applied this study in female patients with headache. tiredness, stress, pain to examine effects of easing off headache, Tiredness. Methods : The study has been conducted with three different groups of "H" University in Gwangyang, the forty-five 20's female university student with headache were randomly assigned to groups each groups did a survey to evaluate their tiredness, VAS, VRS before this study and after there are three groups: 15 people gets a swedish massage by using almond oil(I Group, n= 15), 15 people got a swedish massage by using lavender oil(II Group, n=15) and 15 people got a swedish massage by using lavender oil, smalled at the scent of lavender candle(III Group, n=15). I, II, III Group common characteristics(gender, age, height, weight) were measured by using goniometer to measured flexion extension, left right flexion, left right rotation of cervical range of motion. the measured data were analyzed by using repeated ANOVA. Especially in order to investigate the effect of Aroma therapy by using lavender candle this study is progressed 20 minutes, 3 times per week for a term of 3weeks(total 9). Results : The results of this study were as follows : 1) the VAS and VRS showed significant different result. 2) in the range of motion, cervical extension between Group I and II and left right flexion between Group I and III showed quite motional difference. 3) in the tiredness, there were no significant factors after examination. Conclusion : Therefore, the results of this study demonstration that the effect of Aroma therapy by using lavender candle didn't show prominent effects.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.203-212
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• 2014

The purpose of this study was to estimate the preference, intake frequency and eating behavior for kimchi as well as analyze the differences by gender among fourth to sixth grade students (n=410) in a Chungnam region. Approximately 64% of the students liked the spicy taste of kimchi, 75.9% liked the saltiness, and 48.5% liked well-fermented kimchi. The disliking factors of kimchi were its sour taste (38.5%), strong scent (20.1%), and salty taste (15.4%). The most preferred type of kimchi was Baechukimchi, followed by Kkakduki, Yeolmukimchi, and Chonggakkimchi. Further, the most frequently consumed type of kimchi was Baechukimchi, followed by Kkakduki, Chonggakkimchi and Yeolmukimchi. Oisobaki, welsh onion kimchi, sesame leaf kimchi, Gatkimchi, Nabakkimchi and Baekkimchi were rarely consumed. About 34% of the students consumed 5 to 7 pieces of kimchi per meal, and 84.1% enjoyed eating kimchi, mostly because of its good taste (61.3%). The reason for not eating kimchi was because other side dishes are more delicious (30.2%). About 80% of the students responded that they prepared kimchi at home. Moreover, 74.3% of the students eat kimchi much more at home than at school. Improvements to be made for kimchi at school were as follows: less salty (34.9%), less spicy (27.6%), and sweet (22.5%). In conclusion, students enjoyed eating kimchi because of its good taste. Further, they showed preference for Baechukimchi, Kkakduki, and Yeolmukimchi and consumed them frequently. Because kimchi appears to be more preferred and more frequently consumed, it is necessary to develop a menu using kimchi along with the proper eating guidance for helping students consume various types of kimchi at school or at home.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.520-531
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• 2018

Aim of this study is to investigate the perception and purchasing status of functional beverages for adults in the Chungnam area. In this case, the reasons to buy the functional beverages for men were 'recovery of fatigue (43.1%)', 'quenching thirst (21.6%)', 'health promotion (19.6%)', 'supply of nutrition (15%)', and 'a loss in weight (7%)'. Otherwise the reasons to buy the functional beverage for women showed to be 'recovery of fatigue (28.6%)', 'health promotion (26.4%)', 'quenching thirst (22.1%)', 'supply of nutrition (12.9%)', and 'a loss in weight (10%)', which were significant different between the men and women subjects. The place to buy functional beverages was for singles (46.5%) a store and for married person a supermarket. The purchase of functional beverages was affected by as follows; manufactured date > original granule > nutrition sign > country > price > taste > brand > scent > color and the women are affected more than men. For functional beverages, the men preferred to buy an energy drink and vitamin drink more than the women. After the intake of functional beverages, the men and women recognized the effect on 'recovery of fatigue' and 'a loss of weight/release of a feeling of hunger/improvement of constipation', respectively. Considering the results of the study, it is necessary to clarify the function of functional beverages so that consumers can choose and take the correct functional beverage by themselves. In addition, the nutritional education should be conducted for the intake allowance for the compositions and excessive or inadequate intake of functional beverages.

• Journal of Broadcast Engineering
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• v.25 no.1
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• pp.113-116
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• 2020

This paper proposes a Quality of Experience (QoE) evaluation experiment to measure the effects of 360-degree video and sensory effects on the subject's degree of immersion, satisfaction, and sense of presence. The test subject responds to a questionnaire about the degree of immersion, satisfaction, and sense of presence after experiencing a 360-degree video accompanied by sensory effects while wearing a head-mounted display (HMD) with a scent diffusion device. As a result of the response analysis, it was confirmed that the proposed experimental method is suitable for measuring the subject's degree of immersion, satisfaction, and sense of presence about 360-degree video and sensory effects. On the other hand, inserting a gray screen for comparison experiments while watching a 360-degree video was found to cause a significant decrease in immersion and realism.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.599-603
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• 2013

Tarak is our own traditional fermented milk made through lactic acid fermentation by using makgeolli as inoculum for milk or using already made tarak as inoculum but it is hardly known to people as its related studies are also insufficient. Accordingly, the purpose of this study was to manufacture jelly by using tarak and analyze its quality characteristics for the diversification of consumption promotion and demand of traditional fermented milk tarak. Tarak jelly that was made according to the percentage of adding tarak showed a tendency that the content of crue protein, crude fat and crude ash except for moisture water meaningfully increased as the amount of tarak added increased (P<0.05). In the case of pH, it declines as the amount of tarak added was high. The chromaticity measurement result of tarak jelly was 54.32 in the case of control group for L, and it increased as the amount of tarak added increased. In the case of a, it decreased as tarak was added, whereas b meaningfully increased. There was meaningful difference between samples in the case of chewiness, fracturability and adhesiveness (p<0.05). The sensory test result showed that there was meaningful difference between samples in their appearance and taste but there was no meaningful difference in the case of overall preference, scent and texture.