• Proceedings of the Korean Society for Quality Management Conference
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• 1998.11a
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• pp.316-321
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• 1998

In order to detect causal relationships between latent traits of sensual impressions for a color and physical characteristics constructing it, it is a common practice first to extract latent factors by a factor analysis method and secondly to clarify the causal relationships by a regression analysis method. This paper presents a multivariate statistical technique to detect the influence of the physical characteristics to the latent factors simultaneously which treats the physical characteristics as experimental factors in a $L_{27}$ factorial design and analysis the effects of the factors to the latent trait scores by an ANOVA.

• Korean Institute of Interior Design Journal
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• v.16 no.1 s.60
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• pp.91-98
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• 2007

Hotels had main functions of providing lodging and food and beverages in the past but hotels theses days have been changing fast to satisfy changes of social paradigm. Hotels are providing various services and further more they are places to represent certain local culture by various ways including improved entertaintment factors. accommodating combined purpose, enhancing characteristics and unique factors. These new trials can be analyzed as concepts of pursuing variety, sensual expression and pursuing originality. The concept of hotel shows new trend of expressions in design by the changes. These trends of expressions can be characterized with differentiation, sameness, heterogeneity, combination and time frame. In this study, by analyzing cases that these characteristics we applied for expanding the range of understanding toward new application method and expect to be applied to appropriate design concept of hotel culture in the future.

• Journal of the Korean Society of Clothing and Textiles
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• v.18 no.5
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• pp.727-738
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• 1994

It has been representing the delicate changes which express new sentiments through the floating, fluid, free look with the transparent, sheer material in fashion during the early 1990's. The concept of lightness is selected to describe the phenomenon of recent fashion. The purpose of this study is to identify the distinctive characteristics of lightness as external forms and internal meaning in fashion of the early 1990's. The data were collected from fashion magazines such as American Vogue, Italian Vogue from 1987 to 1994. The characteristics of lightness of fashion in the early 1990's are as follows; The external forms are consisted of the material such as the transparent, sheer, soft material, of slim and bell silhouette which occupying the more space in bottom, of the drapery, pleats to shape the unfitted look and is identified as the open, whole, indeterminate and planar intergration form according to the category of clothing form suggested by Belong. It is also the reflection of the social changes which is getting out of the modernity. It is the results of the dominant social state which are diffused the sensual pleasures, transitoriness.

• Journal of the Korean Society of Costume
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• v.51 no.2
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• pp.169-180
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• 2001

This paper is intended to explore femininity, the ideal beauty of body and the features in fashion pursued in the fashion system and the Anti-Fashion Movement in the Victorian period, on which the modern fashion is based. For the informative facts needed in this paper, books on history, fashion history, feminism, art history of aestheticism and tole ideal beauty of body are referred to. On the part I of this paper, the femininity and the ideal beauty of body implied in the fashion system in the Victorian period will be reviewed. following are the conclusion : First, in the Victorian period, the value of femininity is put on the body of female by the discrimination of sex divided in two. Consequently, the characteristics of femininity mainly include dependence, passiveness, emotion, beauty, maternity, innocence, and purity. To emphasize the function of reproduction as primary duty and nature of female, the ideal beauty of body is represented in the form of Venus Naturalis, which symbolizes the fertility. And the external form of this body is expressed in slum waist line, ample busom and hip in fashion. Second, the features of this fashion are classified into three categories by their internal value : images of subordinate female, sensual female and maternal female 1) The image of subordinate female is expressed by concealment of legs, tightening the upper part of the body in corset and restriction on action by the crinoline 2) The image of sensual female is revealed in brazing colors and decoration, excessive exposure of the upper part of the body and hip by means of bustle. 3) The image of maternity is expressed in swollen skirt of crinoline, oval bustle silhouette metaphoring the extended womb resulted from pregnancy.

• Journal of the Korean Society of Costume
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• v.66 no.4
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• pp.111-127
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• 2016

The study aims to examine the forms of 'image expression' and utilization of model poses in fashion photos, and to delve into the characteristics and the intents that make certain model poses effective in expressing an image. The study used the fashion photos in the fashion magazine, Vogue, to analyze the different model poses used to express different images. The results are as follows. First, image expression forms in fashion photos were categorized into 'direct product suggestion expression form', 'sensual image expression form', 'sexual image expression form', 'story telling expression form', 'everyday situation expression form', and 'fantastic image expression form'. The different utilization types of model poses were categorized into 'type utilizing intangible elements', 'type utilizing complicated elements', 'type utilizing living organisms', 'type utilizing props', 'type utilizing clothes', 'type utilizing location', 'type utilizing accessories', and 'type utilizing products'. Second, the most common expression form for fashion photos used in advertisements was the 'direct product suggestion expression form', which was followed by the sensual image expression form. The most popular form used in the editorial fashion photos was the direct suggestion product expression form, which was followed by the story telling expression form. Third, the most common model pose type for direct product suggestion form was the 'type utilizing product'. Fourth, 'direct product suggestion expression form' was mostly used in editorial fashion photos. The most common utilization types of model poses were 'type utilizing clothes', 'type utilizing props', and 'type utilizing place'.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.

• Journal of the Korean Society of Costume
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• v.56 no.9 s.109
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• pp.83-97
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• 2006

This Study is a thesis presenting handicrafty and decorative textile design as well as sensual fashion design through the works of Gustav Klimt. The result is as below; The formative qualities in the works of Klimt could be featured as decorativeness, sensuality and symbolism. First, the decorative inclination is prominent in the portrait and the effect is maximized with the golden mosaic shape expressed on the dress and the background influenced by the Byzantine. Second, the sensuality could be recognized directly from the women's pose or facial expression in the works of Klimt, otherwise appeared on the refined expression showed on the portraits of noble lady Third, to surpass the reality, Klimt preferred the symbolic expression, which can be shown on the patterns in the works addressing the themes such as the legends and myths, or figures of men and women expressed with the image of an abstract features of membrum. The development of the textile design is as fellowed. First, it analyzes and reconstitutes the formativeness and the element of design in the works of Klimt by the flow of the form factor. Second. it makes a pattern of a single nature through perception, analysis, description and drawing and expresses with realization of the characteristics of Klimt. Focusing on the handicrafts and decorativeness out of the latest trends and making the most use of the sensuality, the designed textiles were completed by the handicrafty techniques, used in the fashion design and completed as the design of sensual images. The textile development aims at minimizing the limit of design that can be caused by the absence of silhouette and detail, expanding the range of its creativity of fashion designs and creating fashion design high value-added.

• Fashion & Textile Research Journal
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• v.16 no.1
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• pp.1-12
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• 2014

Leggings are recognized as unique fashion items that meet the needs of customers to express individuality due to their protective and thermal functions. They are highly practical fashion items that show a casual, street and sportive style with a noted influence on outdoor leisure fields. This study analyzes the sociocultural background for the spread of leggings as well as their design characteristics, coordination characteristics and authentic characteristics. The formative characteristics of modern legging designs are as follows. First, the shapes of modern leggings are ankle-length, calflength, above-knee, knee-length, stirrup and top of the foot-length. Leggings are transformed in many ways: length-expansion, side-slit, unbalanced length, variations of straps, cut-out, trimmings, pattern transformation and complex form. Second, modern leggings contain achromatic colors in modern and sensual image, vivid colors in sportive image and metallic colors futuristic and technical image. Third, leggings patterns value originality, uniqueness and rarity as shown by printed geometric patterns, hand crafted geometric and natural patterns, and abstract patterns expressed through various materials and themes. Fourth, modern leggings' textures are categorized into erotic, simply-functional, seasonless, glossy, and metallic. Functional and fashionable leggings reflect the psychological needs of modern society. This study suggests a direction for the development of legging designs and provides a theoretical database for higher value-added leggings business.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.368-377
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• 2021

Plum is a typical fruit that is consumed processed rather than raw. In this study, we manufactured one of the processed foods, viz., plum Jangachi. In this process, the manpower-dependent seed separation and flesh cutting operations were automated by mechanizing, thereby altering the manufacturing process. Quality and Safety were assessed through microbial evaluation, analysis of color, and detection of preservatives in the plum Jangachi. Preference factors were identified through sensual evaluation. When compared with other plum Jangachi currently available in the market, our product was determined to contain 2.7±0.1 Log CFU/g total aerobic bacteria, which is slightly higher than the average of other products. This was not surprising, as the figures are due to the inherent characteristics, which were determined to be lower as compared to other commercial plum Jangachi. Other coliforms, tar dyes, and preservatives were undetected, thereby conferring satisfactory Quality and Safety. In general, there was no statistical difference in the sensual evaluation and appearance; overall, our product received better feedbacks than products on the market. Taken together, our results provide a foundation for applying the mechanization of plum-processed foods, thereby promoting the local economy in the main production area, and overall characteristics obtained are regarded sufficient in terms of market competitiveness.