• Journal of Fashion Business
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• v.18 no.1
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• pp.182-198
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• 2014

The main purposes of this study is to evaluate clothing behaviors according to cosmetic surgery parts and to research how the clothing style preference is expressed depending on each clothing behavior group. This study focuses on women in their 20s and 30s living in Seoul and Gyeonggi area whom have cosmetic surgery experiences. From the women being evaluated, the following groups are divided and then surveyed with equal frequency and ratio: 'facial surgery', 'face contour surgery', 'breast surgery', and 'body figure revision'. When comparing the changes in clothing style preferences before and after the cosmetic surgery, they prefer silhouettes which show body shapes, diversity of color tones, and more overall exposing preferences. After investigating the preferred clothing styles based on cosmetic surgery parts, it is being analyzed that body exposure is more aggressively expressed upon after taking the surgery because the self satisfaction is increased according to the changes in their body shapes after the surgery. Lastly, after looking into the cosmetic surgery and the clothing preferences styles of each clothing behavior group, there seems to be more breast surgeries and body figure revisions for aggressive and extroverted characters: the sex-appeal and mood switching type. It is also being analyzed that facial surgeries are more common in the passive group: information collection, trend alignment, and beauty preference. Such results are also reflected in clothing preferences styles: the biggest change is shown in the aggressive and extroverted group, the sex-appeal types.

• Applied Biological Chemistry
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• v.33 no.1
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• pp.24-33
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• 1990

The changes in water uptake rate, cooking properties, color of rice grains and gelatinization properties of brown and milled rices during storage were studied. The brown and milled rices were stored at $4^{\circ}$ and $25^{\circ}C$ for 5 and 3 months, respectively. The water uptake rate constants of rices during hydration at $30^{\circ}$ were linearly decreased during storage. The volume increase rate also showed similar trend to the water uptake rate. The terminal point of cooking of milled rice at $100^{\circ}$ in a sealed brass vessel was about a half of that of brown rice. The cooking rate of milled rice was 1.8 times faster than that of brown rice. The cooking rate constant of both brown and milled rices linearly decreased with the increase of storage time. The L(lightness) value increased for brown rice grain and remained unchanged for milled rice grain during storage. The peak viscosity of rice flours by amylograph increased during storage, but enthalpy for gelatinization decreased, as measured by differential scanning calorimetry.

• Journal of Korean Library and Information Science Society
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• v.43 no.1
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• pp.321-347
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• 2012

Recently, the expansion of smart phones, wi-fi. and unlimited service changed our life style from personal computer based to mobile device based. With this trend, a lot of companies and government facilities use QR code as an advertising material, and now the QR code is very popular service in our ordinary life. In the meantime, libraries in abroad and university libraries started using QR code in library service about 2 or 3 years ago, and domestic libraries started using it in service due to the increase of establishment of mobile Library websites. In this research, starting with looking into the literature, I analyzed the examples of the use of QR code in libraries. On the base of it, I drew a QR code library service model, and what needs to be considered for the use of it.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.8
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• pp.1112-1117
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• 2004

This experiment was conducted to compare the effects of vitamin C supplemented in either feed or water on the performance and carcass characteristics of broilers during the hot season. For a 6 week feeding trial, a total of 330 broiler chicks (Ross, 4 d old, average 57 g BW) were alloted to five treatments. The treatments of vitamin C (VC) supplementation were 1) 0 ppm VC, 2) 10 ppm VC in feed, 3) 20 ppm VC in feed, 4) 5 ppm VC in water and 5) 10 ppm VC in water. During the starter phase (0-3 week), chicks on non-supplemented group grew slower (p<0.01) than the supplemented ones, and a similar trend was also noted during finisher stage and the overall stage. Feed intake was significantly (p<0.05) higher in supplemented groups and higher when fed in feed as compared with water during all stages. But feed conversion efficiency was significantly improved in non-supplemented groups compared to supplemented ones in finisher and overall stage. The digestibility of gross energy and ether extract was significantly (p<0.05) higher during starter phase in supplemented, given in feed, and at higher levels as compared with non-supplemented, given in water, and at lower levels, respectively. The bone resistance was significantly (p<0.05) higher in supplemented, supplied in feed groups as compared with their counterparts. Except breast meat, the dressing percentage and abdominal fat were also higher in supplemented group and the dressing percentage was significantly (p<0.05) higher in VC supplemented in feed as to water, but no effect of supplementation was noticed on meat color when compared between the methods of feeding (feed vs. water). The levels of VC in plasma and liver increased linearly, as the level of supplementation both in feed and water increased and it was significantly (p<0.05) higher in feed group as compared with water group. It can be concluded that, retention and availability of vitamin C in feed was higher than those in water, and supplementation of VC during summer was beneficial for poultry.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.515-527
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• 2014

This study is intended to develop the creative and high value-added products as well as the development of diversity for jump suit for the future by analyzing the trend and feature shown in jump suit in the modern fashion. In the research methodology, the analysis was carried out over a total of 351 work pieces on jump suit among those presented in the collection of Paris, Milan, New York and London from 2006S/S to 2013F/W as well as literature review. The aesthetic features on suit jump design introduced in the modern fashion could be characterized as the following. First, both upper and lower garments are composed with a simple array of items and the stress was put on modernity feature through minimal expression technique. The feature of solid simplicity was also given with achromatic color or neutral monochrome. Second, the feminity image was emphasized with adoption of such highlighting items as detailed add-ons, tops, camisoles and blouses that stress the organically curved streamline including silhouette, material itself, crease and drape that enable the direct and indirect exposition of human body and the expression of smooth curve in human body. Third, jump suit revealed the multipurpose feature as item available for the diverse wear such as working habiliment, sports wear, uniform, office wear and evening wear, depending on the terms and conditions. Fourth, the deconstructive characteristic appeared through integration with various items, destruction of formative structure, non-structural shape, and ambiguity in wearing method.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.169-169
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• 2011

Xylans are polysaccharides present in large amounts in cell walls of land plants. However, during kraft cooking, a high portion of hemicelluloses including xylans are dissolved in the cooking liquor. In the current trend for a more effective utilization of biomass, attention has been paid to the exploitation of xylans as strength-enhancing additives for paper. It is believed that surface xylan adds flexibility to the cell wall/fiber surface, resulting in stronger fiber-fiber joints or greater contact area between the fibers. Accordingly, there is proposal for a new pulping process involving the extraction of xylan prior to pulping, followed by their re-adsorption on the unbleached pulp. A suitable bleaching process should be employed then, which ought to does not only improve the brightness of the pulp, but also remain the effect of the adsorption of xylan on pulp fibers. The objective of this research was to investigate the impact of hydrogen peroxide bleaching on the properties of unbleached hardwood kraft pulp pretreated with birchwood xylan by measuring optical properties (brightness, post color number, opacity) as well as physical properties (tensile index, tearing index, bulk) of handsheets made from the bleached pulp. In the meantime, the influence of process variables of peroxide bleaching including bleaching temperature, time, initial pH and $MgSO_4$ dosage were studied.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.3
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• pp.135-149
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• 2014

Fur clothing as fashion items is expanding into casual & ladies's wear market as well as fur market. The interest of fur fashion is rising. So this study compares and analyzes the merchandising process of textile clothing also it of fur clothing by merchandising steps. Fur clothing has so many change factors at time of purchase by scarcity of raw material, price fluctuation, exchange rate and others. Therefore it is primarily about securing of raw material. As soon as plan of product is finished, the purchase of fur raw material has to be started while progress of design products for commercializing the fur clothing. The design of fur clothing is consist of material design, color design and shape design. And It makes a new trend & market as we are developing new & various treatments. The some of imported materials are transferred to the factory for being treated first dressing, fabric treatments and dyeing processing according to the design. The first treated materials are transferred to the sewing factory again for secondary treatments and finally inspected and shipped. During secondary treatments the fur has gone through various manufacturing process for using like fabric materials and it takes long time because almost work is running manually. Unlike fabric clothing, fur clothing's manufacturing method is complicated and various from material process to shape process as per feature. Therefore the merchandising with fur cannot make mass production also needs detail craftsmanship depending by expert's skills. On this wise the fur clothing takes long time to the completion thus it has been risky and costly.

• Journal of the Korean Society of Costume
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• v.24
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• pp.157-176
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• 1995

The purpose of this treatise is to study external form and internal meaning of minimal expression fashion which appeared as a major stream in modern fashion trends to understand one aspect of modernism in fashion and also to gain insight into internal value of human beings through fashion. The results can be summarized as follows : Firstly , minimalism is a trend in art attempting to seek essence of the object by presenting simple and disciplined expressions by minimal formative means and minimal production process. Secondly, minimal expression in fashion means seeking simplicity an dpurity by using minimum design elements and minimal productive process. Thirdly, external from of minimal expression fashion can be created through application of following minimal expression techniques. 1. Minimal expression techniques in terms of line mean smooth curve flowing along body contours, straight lines of diagonal lines into desciplined silhouette or rendering internal contour lines. 2. Minimum expression techniques in terms of forms mean forms of smooth curves flowing along boyd or forms with simple geometric forms from qualitative aspects, In terms of volume it means quest for essence of pure body itself by revealing body as it is by minimizing the size of dress or its area and herein is contained using simple geometric pattern or utilizing textiles without any patterns.3. Minimal expression techniques by colors mean simple colors such as primary colors, colors without clear distinctions or natural colors and in terms of quantity it means quest for one color within one item of dress or combination of each items when getting dressed. 4. Minimal expression techniques in terms of fabrics mean fabrics with simple surfaced. In terms of quantity it means quest for essence of tight fitting thin textiles to human body or using transparent materials to human body thus exposing body contours as it is. 5. Minimal expression techniques in terms of productive process mean minimizing process of tailoring , sewing or ornamenting and seeking for simplicity and purity. 6. Minimal expression techniques in terms of manufacturing process mean selection of technique conveying simple image with disciplined simple image. Fourthly, minimal expression fashion with external expression as mentioned in the above lay body-priority style and its internal meaning can be asummed as quest for essence and purity of human body.

• Journal of the Korean Society of Costume
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• v.57 no.3 s.112
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• pp.176-190
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• 2007

As the globalization has increasingly brought in the disintrgration of boundary between cultures, the hybrid of styles, or fusion styles in various cultural spheres have been introduced as important theme. With this new trend, the traditional culture of Asia appeared as the source of inspiration for the West, and as the source of enhanced pride and asset for ethnic groups which have been considered "the Other" by the West. 1990's witnessed a drastically increased interest in Orientalism and Ethnic trends in most social aspects, especially in culture and art. They have been the main theme in fashion, providing the source of inspiration with elements such as the unique color schemes, composition methods and geometrical simplicity. The creative application of traditional culture into modern design as well as fashion can make a significant contribution and be a solid foundation for the development of national culture in general, since images containing cultural authenticity are the visual representation of the nation and they can be important tools for the globalization of design. This study aims to find out the formative characteristics of Korean traditional embroidery and the ways they are applied in modern fashion by world-renowned Korean fashion designers. The purpose of this study is to make a fundamental source for further study by the same author on creative design development utilizing the result. The study methods are literature study combined with research of genuine articles from museums and personal ownership as well as photos from magazines and internet. The significance of this study lies in enhancing the appreciation of Korean traditional culture and expanding the possibility of its globalization by modern application.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.