• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.40-47
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• 2003

This paper discussed the assessment of hand of Tencel denim fabrics finished by enzymatic hydrolysis. The subjective hand and the preference of Tencel denim fabrics were evaluated using the developed scale. The factors affecting consumers taste for Tencel denim fabrics were analyzed by statistics using SAS program. Also, the effects of cellulase treatment on the properties of Tencel denim fabrics were evaluated by the subjective hand measurements. The results are as follows: As the weight loss increased. fabrics were evaluated as finer, smoother, softer, warmer, more refined (surface properties), more compact and weaker (durability), more flexible, flossier, lighter, softer, thinner (sense of weight), more elastic, and less wrinkly (shape recovery). Fabrics were evaluated to have the dry touch regardless to the rate of weight loss (moisture properties). Overall hand preference of Tencel denim fabrics was in the side of not preferred. Hand of Tencel fabrics seems not to appeal to Korean people. Color preferences were not significantly different among five groups. The correlations between subjective hand and preference showed that fine, smooth, flexible, warm, refined, loose, soft, dry touches were preferred in Tencel denim fabrics.

• Management & Information Systems Review
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• v.7
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• pp.247-263
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• 2001

To evaluate customer satisfaction of hotel food and beverage products, developing items for the measurement is necessary through studying the properties of food and beverage products. The properties consist of human service, physical and systematic service. Human service includes appearance and uniforms, courtesy and kindness, quickness and precision of the service, well-educatedness, moral sense and etc. Physical service includes the taste of food and beverage, diversity of food and beverage, outlets' cleanness and atmosphere, refinement of fixture, furnishing and table ware, the admission passage to the hotel and parking lot facilities, and etc. Systematic service includes passages of movement to outlet, arrangement of outlet, reservation management system, operation of events and package goods, temperature and ventilation system and etc. The price is also one of important variables to measure customer satisfaction index, so it is included to the investigating items. As shown some hotels have several satisfactory items but most items are unsatisfactory because expected service is better than perceived service. Therefore, the hotels which lack human service need the reinforcement of service education, the hotels which lack physical and systematic services need the improvement, the development and the renovation according to the unsatisfactory items. And the hotels whose price item is unsatisfactory need to consider the policy.

• Journal of Dairy Science and Biotechnology
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• v.37 no.1
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• pp.69-80
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• 2019

The elderly often experience difficulty while eating; this can include physical problems, such as chewing and swallowing. Furthermore, their salt intake can be high due to a diminished sense of taste and smell. This can result in a reduction in calorie intake and subsequent malnourishment. Currently, the number of food products available in the market that are targeted specifically at the older population is very low. Development of nutritional supplement-based foods for the elderly is expected to reduce these dietary problems and therefore prevent nutritional deficiencies within this population. Milk and other dairy products are excellent sources of nutrition in terms of both nutrient content and absorption rates. Dairy products have been consumed around the world for centuries, and therefore represent an excellent food source for the elderly. In addition, use of milk-derived ingredients, such as casein and calcium, will enable the development of a variety of food products and supplements targeted at this specific age group. In the future, it is expected that milk and other dairy products will be used to develop a variety of nutritious food items for the elderly in the domestic food market.

• Journal of the Korean Society of Costume
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• v.44
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• pp.19-36
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• 1999

A military uniform has two basic characters. One is functionality for field warfare and the other is decorativeness to express dignity and power to maintain systematic organization. For these purposes, the military uniform is maximizing its effects on functionality and decorativeness on each aspects of material, color, dignity, item, military ornaments and accessories. During wartime, the military uniform improved its functionality and gave much influence on normal clothing at the same time either directly or indirectly. Military look became more diverse. In a mood for the end of century and inflated material civilization, and with nostalgia for the fast, mixed styles of fast, presents and future have come out in variety. In Street Fashion, there are many alternative trends to meet diverse desires of teenagers, and the military look has been steadily favored. The functionality and the decorativeness of military look would have met fashion sense and taste of younger generations pretty well. First, teenagers are active, and the practical materials and functional designs of military style applied to their clothes. Second, they prefer challenging and creative styles, and the decorative elements of military clothing for the colors, patterns, accessories have been applied to they clothing. We may need to understand their culture and emotion more closely and help them enjoy sound and beautiful clothing culture. The military uniform adapted itself to natural and social environments and has been developed and improved, which made that possible.

• Journal of the Korean Home Economics Association
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• v.50 no.4
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• pp.11-19
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• 2012

This study aimed to investigate the impacts of children's culinary education motive and contents consideration on teachers perception of education effectiveness. The data was gathered from 226 of preschool teachers providing culinary education programs using the five-Likert scales. The preschools were chosen from three randomly selected districts in Seoul, South Korea. Descriptive analysis, factor analysis, and regression analysis were utilized for this study. The result indicate that culinary educators designed the contents of the program considering their convenience when their motive is passive, whereas others focussed on the educational purpose such as children's eating habit formulation, team work, and development of taste sense when their motive is active. The result also confirmed that culinary educators perceived the educational effectiveness (e.g., children's development of body, team work, and creativeness) in the course of designing culinary education contents when focusing on children's education.

• Culinary science and hospitality research
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• v.4
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• pp.147-166
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• 1998

Following the developing tendency of the food service industry, people are showing a high interest in cooking and the number of applicant trying to learn how to cook is increasing gradually. In this research, we have concluded that developing a menu, we are to standardize its cost accounting correctly so as to reduce problems which can occur during the process to commercialize food. We have to research on the quality of food changing so fast and to develop proper food to suit both the oriental and occidental taste. Since fresh ingredients such as olive oil which has much unsaturated fatty acid, tomato, and fish etc. is usually used in making Italian food, especially the moderns love it very much. The reason is that eating fatty food such as meat and fish with tomato, we can digest it well in our stomach. Tomato play an important role to neutralize the effects of acid food. It has Vitamin B1 dissolving fat, rutin strengthening capillary vessels and controlling high blood pressure, amino acid developing mental activity, iron essential to blood formation, and calcium etc. These ingredients play important roles to control geriatric diseases. The new style of the propensity to consume in the class of new generation and new family, the trend towards the nuclear family, and the rapid expansion of aging have influences on westernizing diet and on spreading new sense of values such as rapidness, convenience, cleanliness, and simplicity for diet. Following the change of the times, the food service industry will be developed more and more.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.35 no.6
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• pp.376-380
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• 2013

Frey syndrome is a disease characterized by abnormal sweating, facial redness, and rare pain by stimulation of taste sense on the limited area dominated by the auriculotemporal nerve and great auricular nerve. Although the developmental mechanism and histopathologic cause of Frey syndrome are still being debated, the most reliable theory is based on injury of the parathympathetic nerve connected to the auriculotemporal nerve continuing to abnormal regeneration. The other theory is that the sweat glands develop an increased sensitivity after degeneration of sympathetic fibers. Therapy of Frey syndrome includes drugs, radiographic treatment, and surgical treatment; however, in most cases, treatment is not satisfactory. This is a case report on a 24-year-old male patient with Frey syndrome caused by the fracture reduction with retromandibular approach after multiple facial traumas and spontaneous healing without any special treatment.

• Journal of the Korea Convergence Society
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• v.8 no.7
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• pp.315-321
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• 2017

Ice cream color is delivered brand stories to consumer through visual sense stimulation. Today's consumption patterns reflect not just five-senses(look, taste, hear, touch, smell) satisfaction but also the consumption of satisfaction through brand value. these marketing of utilized color is using in beauty design area also. therefore these a study is consisting the theoretical and empirical research, that's for implemented of storytelling the beauty design. on this base contemplation 'B' brand ice cream's color and brand story through the theoretical research, and express the derived design on nails by the empirical research. As a result, a study is implied fusion of ice cream color and nail art design, that believed to serve as a basic source of beauty design and color imagnation that reflect the color of specific brand.

• Archives of design research
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• v.11 no.3
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• pp.17-23
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• 1998

It is very necessary and important that color image language is given to each coloring to highten efficiency on applying color scheme. For that in this research, literature cited and survey are carried out to select languages on the Korean's color-image connected with color scheme at the same time, and I did my best to objectify the subjective color image through verifying related experts. As the result of research, I classified the color image into 14 categories; A. energy or dinamic, B. harmony, C. order, D. style and fashion, E. mystery, F. Practicalty, G. dignity, H. gorgeousness, I. the sense of sight, touch, taste, hearing, J. complexity, K. sexuality and growth, L. standard, M. static and lyricism, N. simplicity to promote user's usefulness. For the user's convenience on color plan, the work to propose color scheme concided with the selected color-image languages is deferred till the follow-up research.

• Archives of design research
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• v.12 no.1
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• pp.75-82
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• 1999

It is very necessary and important that color image language is given to each coloring to highten efficiency on applying color scheme. For that in this research, literature cited and survey are carried out to select languages on the Korean's color-image connected with color scheme at the same time, and I did my best to objectify the subjective color image through verifying related experts. As the result of research, I classified the color image into 14 categories; A. energy or dinamic, B. harmony, C. order, D. style and fashion, E. mystery, F. Practically, G. dignity, H, gorgeousness, I. the sense of sight, touch, taste, hearing, J, complexity, K. sexuality and growth, L. standard, M. static and lyricism, N, simplicity to promote user's usefulness. For the user's convenience on color plan, the work to propose odor scheme concided with the selected color-image languages is deferred till the follow-up research.