• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Journal of the Korean Society of Tobacco Science
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• v.4 no.1
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• pp.51-59
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• 1982

This experiment was conducted to investigate the effects of fertilization level, additional dressing time and form of nitrogen on the growth and formation of Alkaloid in flue-cured tobacco. The results are abstracted as follows. Length and width of harvested leaves, area of a leaf, leaf area per plant, number of harvested leaves, weight of a leaf, and leaf weight of a plant were larger in the $NO_3$-N plot than $NH_4$-N plot. Length, width and area of the middle leaves increased by additional dressing on 7 days before topping, but the dry weight Per unit leaf area of those was decreased. Leaf shape was broaden in additional dressing plots in comparison with 100% of basal dressing plot, but there is no difference among the additional dressing plots. And the smallest leaf shape index was shown at upper leaves in 100% of basal dressing Plot. Leaf weight of a Plaint was the highest in 12kg/10a Plot among $NO_3$-N form and in 12kg/10a plot among $NH_4$-N form. Total Alkaloid content was higher in $NH_4$-N plot between fertilization forms, and highest in 15kg/10a plot among fertilization levels and at the position of middle and upper leaves in the plot of 7 days before topping among additional dressing times.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.537-544
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• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.1
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• pp.31-45
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• 2013

Fashion appears as a similar sense of form in a regularly cyclical way. The part highlighted in the female body also becomes that way. The social and cultural problem of fashion is also a matter about the selection of a wearer on how to wear in what environment. Power dressing means an attire that makes you feel dignity, intelligence or power and an attire that is needed to succeed in the business society. It is based on the fact that women started wearing tailored suits that were regarded as the exclusive item of men as the women's social activity was actively progressing. The purpose of the study is to analyze the problem of styles in the social and cultural perspectives. The power dressing was repeatedly appeared in 1930s, 1980s and 2000s. Therefore, this study collected photo data and literature documents to analyze and compare shoulders represented during these three periods, and to examine what social cultural environment was operated for each period and how the designers of each period expressed with clothes. Power dressing is characterized by the use of shoulder pad for the first time for 1930s, the extended shoulder for 1980s and the design the extended shoulder with the more decorative method for 2000s. Power dressing has been utilized as women's gain and improvement of social status, flaunting of economical status and a symbol of individuality and identity.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.167-175
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• 2013

To manufacture salad dressing with ginger, dressing with 0%, 3%, 6%, 9%, and 12% ginger added were prepared and tested for quality. The salad dressing products were evaluated for pH, acidity, chromaticity, salinity, sugar content, sensory test during storage up to 21 days at $4^{\circ}C$. The pH of the dressing increased with ginger added, whereas the acidity decreased(p<0.001). The L, a and b values increased during the storage period(p<0.01). Brix measurements decreased with ginger added, whereas the salinity increased. Also, the salinity of the dressing increased during the storage period(p<0.01). According to the sensory test results, dressing products with 9% and 12% ginger added were most preferred for the early storage days; however, the sensory test showed that the dressing with 6% ginger added was most preferred for seven test items according to storage period, indicating that the salad dressing added with 6% ginger was acceptable.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1997.04a
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• pp.96-101
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• 1997

In recent years, grinding techniques for precision machining of brittle materials used in electric, optical and magnetic parts have been improved by using superabrasive wheel and precision grinding machine. The present dressing system cannot have controll of optimum dressing of the superabrasive wheel. In this study, a new system and the grinding mechanism of optimum in-process electrolytic dressing were proposed. This system can carry out optimum in-process dressing of superabrasive wheel, and give very effective control according to unstable current and gap increase. Therefore, the optimum in-process electrolytic dressing is a good method to obtain the efficiency and mirror-like grinding of brittle materials.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.3
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• pp.680-687
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• 1995

In recent years, grinding techniques for precision machining of brittle materials used in electric, optical and magnetic parts have been improved by using superabrasive wheel and precision grinding machine. The completion of optimum dressing of superabrasive wheel makes possible the effective precision grinding of brittle materials. But the present dressing system cannot have control of optimum dressing of the superabrasive wheel. This study has proposed a new optimum in-process electrolytic dressing system. This system can carry out optimum in-process dressing of superabrasive wheel, and give very effective control according to gap increase.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.240-246
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• 2010

This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

• The Research Journal of the Costume Culture
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• v.11 no.2
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• pp.320-330
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• 2003

The purpose of this study is to investigate a clothing use by clothing buying tendencies. Data were obtained from questionnaires filled out by 183 housewives in Daegu, and analyzed by utilizing Factor Analysis, frequency, correlation and ANOVA test. The results were as follows: 1. Four factors of clothing buying tendencies were identified as the pursuit of fashion, dressing for others, practicality, and dressing for self, 2. There was differences in clothing buying tendencies based on educational background and occupation. The factor of the pursuit of fashion was more important f3r college graduate housewives. It was also more important for housewives whose husband had professional jobs in comparison to their non professional counterparts. 3. The factors concerning the pursuit of fashion and dressing for others were more important fur those whose monthly household incomes ranged from 3,000,0000 to 4,000,000 won in comparison to those whose incomes were lower. 4. There was a negative correlation with the factor of dressing for others and the number of children. 5. The housewives had a higher clothing expenditure were more aware of the pursuit of fashion and dressing for others .6. The data concerning the number and types of various clothing owned showed single items were the most owned(more than 8 items) and altered Hanboks were the least owned(less than 1).

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.8 no.6
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• pp.16-25
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• 1999

In recent years, grinding techniques for precision machining of brittle materials used in die, model and optical parts have been improved by using superfine abrasive wheel and precision grinding machine. The completion of optimum dressing of superfine abrasive wheel makes possible the effective precision grinding of die steel(STD-11). In this study, a new system and the grinding mechanism of optimum in-process electrolytic dressing were proposed. This method can carry out optimum in-process electrolytic dressing of superfine abrasive wheel. Therefore, the optimum in-process electrolytic dressing is a good method to obtain the efficiency and mirror-like grinding of STD-11.