• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.1
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• pp.39-52
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• 2015

This study aims to analyze the characteristics of the male products for urinary incontinence by examining the types and characteristics of those registered in KIPO (Korean Industrial Property Office). Additionally, the types and characteristics, especially for the cloth products and the pads, of male panties for urinary incontinence on the market are analyzed. Men in their 60s with minor symptoms were selected as the subjects to evaluate the wearability. The results are as follows. 11 male products for urinary incontinence, registered in KIPO, are structurally different from those for women by having a separate pocket mainly for absorption. There are one disposable type and 7 cloth types, and the cloth panties can be classified as either united or separable type depending on the detachability of pads from the panties. The types of the panties vary according to the position, shape, and size of the attached pads on normal male panties (boxer, briefs, drawers). The fabrics for the urinary incontinence are usually piled in 3 to 5 layers by having the most absorptive layer on the top, the next with deodorizing characteristics, and the bottom with the waterproof fabric as basics with some additional layers of antibiotic or breathable fabrics. From the wearability test, it has been determined that the panties are not distinguishable in external appearance and the fitness is also not a problem since the size varies as the normal panties. It has been evaluated that the fitness of the panties is an important factor since the pad should be worn in any form; the pad sewed in the middle of the panties was evaluated to be more wearable than having a long pad. In case of separable panties, when the pattern and fabric is similar to the functional panties and the options such as the thickness of the pads or detachability are given to the users, it tends to be more satisfactory.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.559-566
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• 2016

Purpose: This study was to investigate the quality characteristics of wet noodle added with radish juice containing with pulp. Methods: Wet noodles were prepared with different amounts of radish juice (0%, 20%, 40%, 60%, 80%, 100%, w/w) instead of water. Results: As the amount of radish juice was increased, water absorption, volume increasing rate, and turbidity of soup were decreased. Lightness (L) values of uncooked wet noodles and cooked noodles were decreased with the addition of radish juice, while redness (a) and yellowness (b) values had no tendency of increasing or decreasing, regardless of the amount of radish juice. Moreover, lightness, redness, and yellowness values of uncooked noodles were higher than those of cooked noodles. The texture of cooked noodles showed significant differences in hardness and chewiness. It was increased as the amount of radish juice was increased. Their adhesiveness and springiness were lower than those of the control. Appearance, texture, and overall acceptability of sensory evaluation revealed that the noodle added with 80% of radish juice had the highest scores, although there were no differences among noodles added with different amounts of radish juice. Conclusion: In summary, the most desirable blending ratio of radish juice and water for the kneading of wet noodles was 80:20.

• Journal of the Korean Society of Costume
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• v.57 no.5 s.114
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• pp.58-71
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• 2007

This study conducted a survey to find out atopic dermatitis patients' required performance and preference in design factors to develop spring/summer(S/S) knitwears preferred by atopic patients. On the platform of achieved information from statistical analysis, S/S knitwear samples for atopic patients were designed and constructed with cotton/Seacell(R) blended yarn, And subjective wearing sensation were evaluated comparing the samples and the commercial products made with cotton/chitosan blended yarn, trying to help producing more comfortable S/S knitwears for atopic patients. SPSS 12.0 program was used for frequency analysis, Chi-square analysis, ANOVA, and Duncan test. The result was as follows; For comfort of S/S knitwears, atopic patients most considered skin care property. Atopic patients preferred simple and basic knitwear in light color with thin and soft fabric such as plain knit. The preferred style was that 'appropriately fit with suitable ease'. They also preferred 'closed front'; 'boat neckline' and 'V neckline'; 'raglan sleeve' and 'set-in sleeve'. For hem trim, they preferred 'rib' structure. Male preferred simple and plain style with 'round collar' and 'tubular or rib trim", while female preferred sophisticated and characteristic style with 'set-in sleeve' with 'rib trim'. Under the circumstances with insufficient functional knitwears developed, this study tried to develop comfort S/S knitwears for atopic dermatitis patients and the developed knitwears showed as good as or better performance in wearing feeling, fitting, and appearance than the previously developed functional goods.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.221-235
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• 2011

This study focuses on the qualitative characteristics of mackerel marinated with herb extracts. By differentiating the amounts of garlic, ginger and basil, the optimal amount of each ingredient to he added has been found. According to the result of the experiment, the highest level of preference has been shown for the combination of 3% of garlic, 3% of ginger and 2% of basil, generating the optimal amounts to be added. Since the pH change shown by the mackerel marinated by adding the optimal combination of 3% of garlic, 3% of ginger and 2% of basil is included in the range of pH 6.2-6.4, which is the initial point of decomposition for red-fleshed fish, it can be considered to be appropriate for the qualitative characteristics of the product. According to the differences test, GA3 bas shown the lowest level of strength, making it soft. Also, GA3 has shown the highest level of elasticity together with the characteristic of being moist. As a result, it can be said that garlic is better than ginger and basil. According to the preference test, GA3 has shown the highest level of preference in terms of appearance, flavor, texture, taste and overall preference. By considering the above results of the experiment, GA3 (3% of garlic) can be regarded as the optimal amount to be added.

• Journal of Environmental Health Sciences
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• v.33 no.4
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• pp.325-337
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• 2007

The effect of seawater and air pollutants on the three-story stone pagodas on Gameunsa Temple Site have been studied in order to establish conservation basic plan. Also, an experimental study has been conducted to evaluate the effect of seawater salt and air pollutants on the weathering of granite. The results could be summarized as follows. Because the three-story stone pagodas on Gameunsa Temple Site are located outdoors, the external appearance has been largely deteriorated due to natural and artificial factors such as typhoon, wind, microorganisms, moisture, extreme change in temperature, air pollutants, and seawater, etc. When G.J fresh granite was dipped into the seawater, dissolution rate of three minerals (Mg, Ca, and K) are increased linearly until about 40 days and then increased abruptly. After seawater dipping experiments, the mineral compositions of the granite surface were lower then that of the G.J fresh granite but Poisson's ratio and absorption ratio were slightly increased. Therefore, from these results we can say that stone cultural properties could be weathered by seawater and air pollutants and it's considered being a meaningful experiment to study the conservation method of stone cultural properties from seawater.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.38 no.4 s.117
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• pp.47-52
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• 2006

This study is about the effect from properties of coated paper and ink dispersion to the printed mottle. Ink receptivity would be expected that it is mainly effected by roughness of coated paper Because the transfer of ink can not be uniform with rough surface, it will cause the optical appearance such like printed mottle. And also it may be able to cause the printed mottle from uneven transfer of ink due to absorption property of based paper, depend on size degree, by using dampening in Off-set printing. Each different specific of surface and ink dispersion could cause printed mottle. Therefore this study was carried out by using densitometer and image analysis to show the interaction between properties of domestic coated paper and ink dispersion.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.4876-4883
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• 2013

Nowadays numbers of non-residential Korean traditional house (Han-ok) like Caf$\acute{e}$ and restaurants within the cultural property preservation area. So the purpose of this study is suggesting the necessity of governmental support about non-residential Han-ok. The research started to analyze influential factors toward them and estimate the value of non-residential Han-ok. After then it investigated what kind of value factors are important when it is agreed to the necessity of governmental support using logistic regression. According to the result, there are main 7 factors; possibilities to use Han-ok with poor residential environment, the unique appearance of Han-ok, possibilities to offer social and welfare service within local community, value to develop tourism on Han-ok, utilization of commercial area, historical deficiency and easy to access Han-ok for tourists and overseas which are an effect on decision making to sustain non-residential Han-ok.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• The Research Journal of the Costume Culture
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• v.23 no.5
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• pp.737-754
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• 2015

The structural aesthetics of architecture are becoming an inspirational source for many fashion designers and have been reborn in structural fashion. This study planned to analyze the method of expression of structural aesthetics expressed in modern structural fashion design and the construction method to maximize such an effect on the basis of the construction characteristic of Santiago Calatrava as the representative architect of the structural aesthetic. According to the study, the structural aesthetics expressed in modern structural fashion design are as follows: 1) The symbolical formative aesthetic expressed by symbolical inference and analyzation; 2) the dynamic beauty of physic expressed by visual emphasis and dynamics; and 3) the asymmetric beauty of symmetry expressed by metastasis toward the boundary between balance and imbalance. In addition, to maximize structural aesthetics, we used repetition and a progressive technique based on rhythm, asymmetry, and incision-based variances, such as balance, polygon flux, and inference, and analyzation-based distortion as the structuring principle. The following expression methods for maximizing structural aesthetics were found: 1) symbolical and structural exaggeration of appearance; 2) detail technique expansion and material property diversification; and 3) the three-dimensional transformation of structure and shell expression. Structural fashion design was found to have maximized structural aesthetics by using such expression methods to secure artistic esthetics, destroy existing shapes and patterns, and create unique shapes.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.789-792
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• 2008

Recently, the deteriorations of RC bridge decks on express-way are frequently observed. The major cause of deterioration for the RC concrete bridge decks exposed to de-icing chemiclas would be chloride-induced reinforcement corrosion. Therefore, Waterproofing is necessary for improvement of bridge deck durability and comfortable utility. In this study is to investigate the appearance of deterioration and properties of concrete core from the collect in a bridge deck. The results of this study shows that penetration waterproofing agents shows low infiltration depth and low water-repellent. It appears that the damaging of concrete deck is primarily waterproofing system rather than physical property.