• Archives of design research
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• v.11
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• pp.130-139
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• 1995

The dictionary defines the word 'Design' as planning and designing. Though this is a meaning confined to decorative function, the conception of modern design in this capitalist society of mass production and mass consumption can be said to have reached a new stage of the meeting of industry and the arts. This means the two sides of design' the side of beauty and usefulness The side of beauty should be understood in view of the sense of beauty, and usefulness should also be considered from the viewpoint of consumer's taste and preference This is thought to be the natural problems of design The origin of design can be understood from the background of capitalism. But the capitalism can be said to be the mode of Western thought and action developed based on Western thinking. The capitalism is an economic system derived from the society of industrial capitalism through commercial capitalism. but this economic thinking has been resulted from a mature social system of democracy and civic society. The civic society and democracy are derived from polis of ancient Greece and Rome. and the ancient Greek and Roman society was a society developed from the social system of the nobility and slaves. Polis continued to develop based on the positive territorial expansionism centering around the Mediterranean on the basis of Hellenism. and European countries achieved the intergration of religion. society and politics based on this. thus accomplishing the spirit of capitalism Our design is believed to have been derived from the direct import of Western capitalism. Accordingly. as the original form of Western capitalism has become our economic system. so our design copied that of th West. And our traditional culture and sensitivity which are different in the original form and root of racial disposition seem to breed discord between them. It is. therefore. very important and meaningful for us to exert all possible efforts to seek the root of our disposition and tradition and grope for the appropriate thought and style of design.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.