• Journal of Fashion Business
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• v.2 no.4
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• pp.93-101
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• 1998

Knit products which had been limited only to underwear, recently became popularized, fashionized and highly classified covering even outer garments such as sportswear like golfwear, woman's dress, and man' s suit. As fashion cycle is getting shorter and the more a nation advanced prefers knit to woven fabrics knit industry has a very bright prospect, particularly woman's knit which is sensitive to fashion can be said as a fashion product with high value added. This study is to grasp the physical properties of stitch which are fundamental to the development of knit products. For this purpose, 2/20s of 100% wool were woven by the author of this study to basic plain stitch, rib stitch, varied transfer stitch, and float stitch on a SEMASEIKI cross knitter 7G to test the physical properties, and the result was as follows; 1. As for the relation between knit stitch and rate of extension recovery, rate of extension recovery was higher in the course direction than in the wale direction of three stitches except transfer stitch; rib stitch showed the highest rate of extension recovery in the course direction while float stitch showed the highest rate of extension recovery in the wale direction. 2. As for the relation between knit stitch and bursting strength elastic rib stitch showed higher bursting strength to indicate elasticity is an important factor of bursting strength and float stitch showed higher bursting strength too to indicate that the floating yarn on the surface plays a role of support. 3. As for the relation between knit stitch and air permeability perforated transfer stitch showed the lowest air permeability to prove that the size of perforation affects on the air permeability a great deal. 4. As for the relation between knit stitch and warmth retaining rib stitch through two lined needle bar showed the highest degree. The reason the warmth of perforated transfer stitch didn't decrease much was because the perforation wasn't big enough and content of air increased from the unevenness of the perforated parts through stitch variation. Based upon this result, each stitch can be characteristically summarized as follows; plain stitch showed a stable condition of knit cloth in four kinds of physical property test. And rib stitch is proper to tighten the edge of sleeve or clothe making use of its excellent extension recovery and to make socks for the highest bursting strength and warmth retaining. In the case of transfer stitch, seasonable designs can be taken by controlling the size of loop. Considering the pleasantness, underwear should be made of stitches with good air permeability float stitch was revealed to have color and pattern effects and a great bursting strength. This study has limitations in the aspect that it dealed with a small part of various knit stitches and the items of physical property test were not enough. The author of this study hopes that further studies would make deeper understandings about knit stitch based on more varied stitches and physical property tests ultimately to contribute to the development of fashionable designs proper to maximize the usage, function and originality.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.210-214
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• 2009

This study identified microbial risk factors in agricultural products processing center (APC) through the microbial hazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings (basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand) to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. The levels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7 log CFU/100 $cm^2$ and 2.3-5.7 log CFU/100 $cm^2$ or hand for surroundings, and workers, respectively samples were 2.3-5.7 log CFU/100 $cm^2$ or hand. Escherichia coli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered from surroundings were 3.0-4.4 log CFU/100 $cm^2$ and close to detection limit, respectively. Corresponding bacterial populations to worker's samples were 2.8-5.2 log CFU/100 $cm^2$ or hand (S. aureus) and below detection limit (Salmonella). Bacterial populations of APC certified facilities were similar (p${\geq}$0.05) with those of uncertified facilities. These results showed that this study should be useful in development of GAP models to improve microbial safety in APCs.

• Journal of the Korean Society of Clothing and Textiles
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• v.3 no.1
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• pp.31-47
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• 1979

1. The old Korean costume had two different kind of dress, one was a military uniform (Goon bok) for military only and the other was uniform (Yoongbok) for civilian and militarian. 2. The military uniform (Goonbok) were dressed under armour, was for war time. And the civilian and military uniform were dressed under Mo (Hat) and Po (Coat dress), was for War time or emergent case. 3. Armour were made of leather in ancient times but later they were made of metal. 4. In generally, armour is classified; 1) To protect neck 2) To protect shoulders and arms 3) To protect breast 4) To protect both legs 5) To protect hands 5. Armour and military uniform (Goonbok) for military only. at the time of three Nations (Ko-kuryo, Bakje. Silla) 1) Armour-a) Identified by found relics or ancient wall picture. b) They had improver! armour. c) Armour of three Nations were resembled each other. 2) Military uniform(Goonbok) a) The Jeogori reached to hip area was called Jangyoo. b) The pants were tight trousers. 6. Armour and military uniform (Goonbok) for military only at Koryo Dynasty. 1) They had improved armour like three nation's age. 2) They were made of iron. leather, paper or cloth 3) The color was white. puple. red. 4) Military uniform(Goonbok) a) Hat-(1) Banggak (2) Josamoja (3) Ibgak (4) Jakwan (5) Sabgak (6) Sumale (7) Jaragwan (8) Kummoja (9) Mubyunkwan (10) Pyungyunchek b) Dress-(l) Jayeisokade (2) Bosanghwa Gayendae (3) Hongbeja Rokrahansam (4) Jag- ongbok Hongeung (5) Jagongbok Jogeung (6) Kumyeisokdae (7) Bilapeja Rokrahansam (8) Jasupoto (9) Kumyei Honggung (10) Kumyei Dokuyeunsokdae (11) Bibosunghwa Dongokumdae (12) Bidaesuyei Kayeundae (13) Jasosulansam (14) Biyeiko (15) Chung-yei Dongsim Sokdae 7. Armour and military uniform of Lee Dynasty 1) Armour-a) the Helmets were attached with visor ar without visor, and later it was added the neck protecter. b) dresses were given various names according to the materials used. for example, Suiejakap or Kyungfunkap. 2) The military uniform (Goonbok) were composed by molip, Hyunchungsakpuja, Jundae, Soowhaja. 8. Military uniform (yoongbok) for civilian and militarian 1) The unifom was developped through Imjin war, Byungja war since the middle of Lee Dynasty. 2) The military uniform (Goonbok), (Yoongbok), armour were by the established dress reg-ulation of imperial ordinance dated April 8th, 1895 which falls 35th year of Kojong. the dress regulation was based upon the western uniform.

• Journal of Food Hygiene and Safety
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• v.28 no.4
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• pp.312-318
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• 2013

This study validated microbiological hazards of ginseng farms at the cultivation stage and suggested recommendations to develop a good agricultural practices (GAP) model. A total of 96 samples were collected from cultivation environments (soil, irrigation water, and atmosphere), plants (ginseng and its leaf), personnel hygiene (glove, cloth, and hand) of 3 ginseng farms (A, B, and C) and were tested to analyze sanitary indicator bacteria (aerobic plate count, coliforms and Escherichia coli), major foodborne pathogens (E. coli O157:H7, Listeria monocytogenes, Salmonella spp., Staphylococcus aureus, and Bacillus cereus), and fungi. Total bacteria, coliform, and fungi in the 3 ginseng farms were detected at the level of 1.3~6.0, 0.1~5.0, and 0.4~4.9 v/g (or mL, hand, and $100cm^2$), respectively. Only irrigation water collected from one ginseng farm was confirmed to be E. coli positive. In case of pathogenic bacteria, B. cereus was detected at levels of 0.1~5.0 log CFU/g (or mL, hand, and $100cm^2$) in all samples, but other pathogen bacterias were not detected in any samples from all farms. Although E. coli were detected in irrigation water, the level of microbial for the three farms was lower than the regulation limit. According to the results, the ginsengs produced from the 3 farms were comparatively safe with respect to microbiological hazard. However, cross-contamination of bacteria from environments and workers to ginseng has been considered as potential risks. Therefore, to minimize microbial contamination in ginseng, GAP model should be applied for ensuring the safety of ginsengs.

• Restorative Dentistry and Endodontics
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• v.8 no.1
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• pp.89-96
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• 1982

The purpose of this study is to identify the phases of four different types, low-copper lathe cut (Type II, class 1) and spherical (Type II, class 2) amalgam alloys which are made by Caulk company and high copper Dispersalloy (Type II, class 3) made by Johnson & Johnson and Tytin (Type I, class 2) made by S.S. White and to determine the Vickers hardness number on the individual phase and four different types of dental amalgam. After each amalgam alloy and Hg measured exactly by the balance was triturated by the mechanical amalgamator (De Trey), the triturated mass was inserted into the cylindrical metal mold which was 4 mm in diameter and 12mm in height and was pressed by the Instron Universal Testing machine (Model 1125) at the speed of 1mm/minute with 143$kg/cm^2$ according to the A.D.A. Specification No. 1. The Specimen removed from the mold, mounted and stored in the room temperature for 7 days. The speciman was polished with the emery paper from #220 to #1200 and finally on the polishing cloth with 0.3 and 0.05 um $Al_2O_3$ powder suspended in water. And then each specimen was etched by Allan's method and washed with Sodium Bisulfinite for 30 seconds. Finally differentiation and metallography on each phase were obtained by using metallographical microscope (Versamet, Union) and microhardness was obtained by using microhardness tester (MVH-2, Torsee). The results were as follows: 1. In the low-copper amalgam, the ${\gamma}$, ${\gamma}_1$ and ${\gamma}_2$ phase were observed and in the high-copper amalgam, the ${\gamma}$, ${\gamma}_1$. ${\epsilon}$ and ${\eta}$ phases were observed but ${\gamma}_2$ phase was not observed. 2. Among the microhardness of each amalgam phase measured under pressing a vickers diamond indenter with 2.0gm load for 30 seconds, e phase has the highest V.H.N (314 ${\pm}$ 20), and in low-copper amalgam 12 phase has the lowest V.H.N. (29${\pm}$1) and ${\eta}$ phase which was observed in high-copper amalgam has 230${\pm}$13 V.H.N and this phase is considerd to contribute to strengthen the handness in amalgam. 3. The V.H.N. measured under pressing a Vickers diamond indenter with 300.0gm load for 30 seconds in low-copper amalgam was lower than that of high-copper amalgam.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.22-34
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• 1998

The purpose of this study is to develop biosensor for determination of glucose, lactate, and ethanol in foods and food-stuffs simultaneously. The multiple cathode system was prepared with an oxygen electrode having one anode and hexagonal cathode. Glucose oxidase, mutarotase, lactate oxidase, alcohol oxidase and catalase were used for immobilization to determine glucose, lactate, and ethanol. These components including ethanol were simultaneously determined by the immobilized enzymes in the multiple cathode system. The determination of the components by enzyme sensor was based on the maximum slope of oxygen consumption from enzyme reaction of each sensor part. The response time for analysis was 1 min. The optimum condition for glucose, lactate and ethanol sensor was found to be 0.1 M potassium phosphate buffer, pH 7.0 at $40^{\circ}C$. Interferences of various sugars and organic acids were investigated. Less than 10% of error was found in determination of the components except organic acids. This difference was compensated by the modified equation. This system was confirmed by conventional methods. It was concluded that the multiple cathode system of this study is for an effective method to determine sugar, organic acid, ethanol simultaneously in foods.

• Journal of Korea Society of Industrial Information Systems
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• v.24 no.6
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• pp.25-34
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• 2019

VTON (Virtual try-on) is a key technology that can activate the online commerce of fashion items. However, the early 3D graphics-based methods require the 3D information of the clothing or the human body, which is difficult to secure realistically. In order to overcome this problem, Image-based deep-learning algorithms such as VITON (Virtual image try-on) and CP-VTON (Characteristic preserving-virtual try-on) has been published, but only a sampled results on performance is presented. In order to examine the strength and weakness for their commercialization, the performance analysis is needed according to the complexity of the clothes, the object posture and body shape, and the degree of occlusion of the clothes. In this paper, IoU and SSIM were evaluated for the performance of transformation and synthesis stages, together with non-DL SCM based method. As a result, CP-VTON shows the best performance, but its performance varies significantly according to posture and complexity of clothes. The reasons for this were attributed to the limitations of secondary geometric deformation and the limitations of the synthesis technology through GAN.

• Journal of Korean Home Economics Education Association
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• v.26 no.2
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• pp.69-87
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• 2014

This research is to develop ethical clothes consumption education program that adopts PBL which is student centered professor-learning method where the learner actively participates in lessons to recognize problems and solve them. This research also tried to see the changes in the students' ethical clothes consumption awareness and problem solving skills and self-directed learning ability after applying this program to lessons. With total of four study topic, seven ethical clothes consumption education programs were developed, and the actual lesson was conducted in controlled group and experiment group. Summary of this research is as followed: First, ethical clothes consumption education program was developed using PBL. Second, teenagers' ethical clothes consumption awareness increased much more than before the course. As both the control group and the experiment group were proven to have high ethical clothes consumption involvement and awareness, it was possible to confirm there is a need for systematic and continuous consumption education at school. Third, when a post test on changes in problem solving ability and self-directed learning ability after applying PBL based ethical clothes consumption education program was conducted, students' problem solving ability was enhanced and both factors, the awareness and behavior of self-directed learning, showed significant difference.

• Journal of Korean Society of Archives and Records Management
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• v.4 no.1
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• pp.67-85
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• 2004

Four volumes of the script of the Avatamska Sutra written with golden paste on dark blue papers manufactured in Koryo Dynasty which are collected or deposited in every museum of Japan show specific features on their cover paintings. In general 3 or 4 lotus flowers are wound by arabesque patterns in zigzag on the cover paintings of Koryo scripts, whereas 10 lotus flowers painted with golden paste on the 4 volumes of these scripts are same in their style. Though there is no prayer sentences in 4 volumes of the script, it is possible to know that they should belong to a set of 80 Avatamska Sutra by the results of above studies. In this study the contents of Byunsangwha of the script of 4 volumes of the Avatamska Sutra were discussed at first and their manufactured era should be postulated by the results of style analysis of cover paintings and Byunsangwha. First thing that saint hair of Buddha was painted with cobalt color is same as that of Byunsangwha of Munsuchoisangsungmusenggebueob prayed in Tejeong 3rd year, king Chungsuk 13th year(AD 1326). Second thing that the beads in topknot of saint hair and lips were painted completely with pink color, and ears, face outline as well as bosom outline disclosed through monk's cloth were also painted with pink color, furthermore the last thing is that Buddha's face was coated with golden paste. All of these things are same as shown in the characteristics of Byunsangwha of the scripts of Kanezawa Daishoji, Matsue Tenrinji and Haga Tera collection in Japan. However, since the cloud pattern style of Byunsangwha of the script is similar to that of the Byunsangwha manufactured in reinstatement era of king Chungsuk, it is possible to say that these 4 volumes of script should be manufactured in the reinstatement era of king Chungsuk.

• Food Science and Preservation
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• v.20 no.5
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• pp.720-726
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• 2013

This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.