• Fashion & Textile Research Journal
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• v.22 no.3
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• pp.310-322
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• 2020

This study investigated the classification and characteristics of augmented reality (AR) content of fashion brands. The AR contents of fashion brands were classified according to user participation space and content delivery method. Based on these types, eight case studies were conducted, along with a discussion of AR characteristics in terms of presence, interactivity, and immersion. The results showed that AR content could be divided into four types: offline visit-external information type, offline visit-internal experience type, online utilization-external information type, and online utilization-internal experience type. It was also found that there were differences in characteristics for each type of AR content. First, the offline visit-external information type requires various new content that can provide entertainment immersion to users. Second, the offline visit-internal experience type requires a powerful inducement for users to visit a specific space providing AR content and to participate in augmented environments. Third, the online utilization-external information type needs a series of AR content that can consistently incite users' curiosity about brands and products. Fourth, the online utilization-internal experience type needs effective content to improve users' shopping experience with the virtual fitting of fashion accessories, such as eyewear, hats, jewelry, and watches. Accordingly, fashion companies should create contents that can provide appropriate presence, interactivity, and immersion by AR type.

• Journal of The Korean Society of Agricultural Engineers
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• v.48 no.4
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• pp.23-30
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• 2006

This study is performed to evaluate flowability of high flowable concrete using ordinary portland cement, crushed coarse aggregate, crushed sand, sea sand, fly ash, lime powder and superplasticizer. The slump flow and air content are increased with increasing the content of lime powder. But, the O-type funneling time and Box-type passing are decreased with increasing the content of lime powder. The slump flow, air content, O-type funneling time, Box-type passing and L-type filling of target compressive strength 21-27 MPa and 35-42 MPa at curing age 28 days are 47-50 cm and 56-60 cm, 4.2-5.5% and 4.0-5.7%, 8-12s and 5-10s, 4.3-5.0 cm and 3.4-5.0 cm, and excellent, respectively. These concrete can be used for high flowable concrete.

• Journal of The Korean Society of Agricultural Engineers
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• v.46 no.4
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• pp.57-63
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• 2004

This study was performed to evaluate flow properties of polypropylene fiber reinforced high flow concrete. Test results were showed that the slump, slump flow and L-type compacting were decreased with increasing the content of polypropylene fiber. But, the Box-type passing and air content were increased with increasing the content of polypropylene fiber. The slump was $25.5{\sim}27.5cm$, the slump flow was $60{\sim}65cm$, the Box-type passing was $2{\sim}6cm$, the L-type compacting was excellent and air content was $2.7{\sim}3.2cm%$ by the polypropylene fiber content 0.2%, respectively. This concrete can be used for high flow concrete.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.245-252
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• 2016

Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.

• Journal of Korean Library and Information Science Society
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• v.42 no.2
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• pp.237-255
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• 2011

This study is to find new methods in describing material type as content type and carrier type for the improvement of OPAC retrieval and the embodiment of work and expression of FRBR. It is hard to describe type vocabulary in cataloging because division of content and carrier taxonomy in KCR4 and KORMARC is not distinct. This study is to review the characteristics of material type list in RDA and ISBD(2010), and to examine the various type vocabulary and description methods of videorecording, soundrecording, and cartographic by retrieving KERIS DB. As a result, there is no consistency in applying type vocabulary between KCR4 and KORMARC. Also, libraries use the mix of content and carrier or detailed carrier vocabulary for local use. Therefore, it is need to define the function of GMD as content type, to expand and correct content and carrier vocabulary, and to express both content and carrier type in citation and detailed display. This study will contribute to embody the expression of FRBR.

• Journal of Fashion Business
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• v.21 no.2
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• pp.45-60
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• 2017

This study analyzed the type of format and content expression of fashion films, from the perspective of promotion and advertisement. For the analysis, a reference research and case study were employed. Our results showed that the format type of fashion films are categorized as movie type; films that convey a story through lines and provide an interesting element as well as artistic value;, video clip films which consist of intriguing sections in a short-length film;, animation type; films that deliver a message through the virtualized world and a created character;, and music video fashion films that use the musical technique to convey how the story of fashion film is structured. The type of content expression of fashion films are divided into direct expression, which exposes the collection of clothes and accessories directly in fashion films;, metaphorical type; which visually delivers the brand image and product;, and the documentary type; that delivers the brand story and historical facts related to the brand. The study on the analysis of fashion films through type of format and content expression shows how fashion brands effectively and strongly promote their products, enhance their brand values, and increase an interest among the customers.

• Journal of Biosystems Engineering
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• v.6 no.1
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• pp.73-82
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• 1981

The physical properties of grain are very important for the design of handling, sorting, processing, and storage system. On the physical properties of grain, volume, bulk density, true density, specific gravity, and porosity arc the major factors affecting the thermal properties of grain. This study was conducted to determine experimentally the above physical properties of rough rice (3 Japonica-type, 3 Indica-type) and barley (covered, naked) as a function of moisture content ranged from about 10% to 25% (w.b). The results of this study are summarized as follows; 1. The volume of grain kernel increased with moisture content for both rice and barley. The volume of those grain kernel was in the range of $2.2068{\times}10^{-8}{\sim}3.3960{\times}10^{-8}m^3$ at the moisture content of 14%. 2. The bulk density of rice increased linearly with moisture content for Japonica-type rough rice and quadratically for Indica-type rough rice, but the bulk density of barley decreased linearly with moisture content. The bulk density of the grain was in the range of 501.14~689.13kg/$m^3$ at the moisture content of 14%. 3. The true density of whole grain decreased linearly with moisture content, and was in the range of 1019.49~1139.75kg/$m^3$ at the moisture content of 14%. 4. The porosity of rice decreased linearly with moisture content for Japonica-type rough rice and quadratically for Indica-type rough rice, but the porosity of barley increased linearly with moisture content. The porosity of the grain was in the range of 39.51~50.83% at the moisture content of 14%. 5. The regression equations of the physical properties such as volume, bulk density, true density, and porosity of the grain were determined as a function of moisture content.

• Journal of the Korean Home Economics Association
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• v.29 no.4
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• pp.25-35
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• 1991

This study was carried out to determine the proximate composition, amino acids and fatty acids contents and changes of physicochemical characteristics of each oil extracted from Spanish and Virginia type peanuts grown in Korea roasted at 110, 120, 130 and 14$0^{\circ}C$ for 2 minutes. 1. The moisture contents of raw Spanish and Virginia type peanuts were 6.5~6.8% respectively. The crude ash and reduced sugar contents of raw Spanish and Virginia type peanuts were 2.3% and 16.5% and the crude protein content was 27.0% in Spanish type peanuts and was aproximately 1% higher than in Virginia type peanut. The protein content was 25.7%~26.7% in Virginia type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$. The crude fat content of Virginia type peanut was 46.0% which was aproximately 1% higher than that of Spanish type. But four kinds of oils content were 51.3%~51.8% in Spanish type peanut roasted at 110, 120, 130 and 14$0^{\circ}C$, which was about 2% higher than those of Virginia type. 2. Amino acids existed in peanut were glutamie acid, arginine, aspartic acid, leucine, glycine, phenylalanine, proline-lysine, tyrosine, valine and isoleucine, etc mainly. But methionine and threonine contents were very low. The content of glutamic acid was the highest in 71.6-81.7mg among amino acids. Glutamic acid content of Virginia type peanut was about 12% higher than that of Spanish type peanut. Total amino acid content was 441.8mg/g in Virginia type peanut and that was 16% higher than that of Spanish type peanut. The lysine content of Spanish and Virginia type peanuts roasted at 14$0^{\circ}C$ were 24% and 13%, these were lower than those of peanuts roasted at 11$0^{\circ}C$. 3. Main fatty acids of raw Spanish and Virginia type peanut oils were oleic(40.99-46.58%), linoleic(33.21-38.82%) and palmitic acid(9.72-11.58). Linoleic acid content of raw Virginia type peanuts was 5.6% higher than that of raw Spanish type peanut. And the oleic acid content of Spanish and Virginia type peanuts roasted at 11$0^{\circ}C$, 12$0^{\circ}C$, 13$0^{\circ}C$ and 14$0^{\circ}C$ was 50-53% and 41-43% respectively. Linoleic acid content of Spanish and Virginia type peanuts roasted at same temperatures as the former was about 28-31% and 37-38% respectively. That linoleic acid content of roasted peanuts was lower than that of raw peanuts. Linoleic acid content of raw and roasted Virginia type peanut, were higher than that of Spanish type peanuts. 4. Acid value and peroxide value of oils extracted from roasted Spanish and Virginia type peanuts were much higher than those of oils extracted from raw peanuts. The maximum AVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$and those AVs were 0.50 and 0.63 respectively. And the maximum POVs of oils extracted from Spanish and Virginia type roasted peanuts were samples roasted at 12$0^{\circ}C$ also and those POVs were 26.8 and 32.8 meq/kg. oil respectively. Acid value and peroxide value of oils extracted from roasted peanuts were increased with increasing the roasting temperatures from 11$0^{\circ}C$ to 12$0^{\circ}C$, then decreased, while TBA values were increased continuously with increasing the roasting temperatures.

• Journal of Korea Multimedia Society
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• v.25 no.1
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• pp.103-113
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• 2022

Based on the information framework and regulatory focus theory, this paper verifies the impact on the advertising effect when the matching effect forms between the video advertising content type (Information Type, Entertainment Type) and the information framework (Promotional, Prevention) and the regulatory focus (Promotion Orientation, Prevention Orientation) in social media. In order to verify, after selecting of the experimental subjects and finishing the prior investigation of the experimental operation, four video advertisements and formal experiments were performed. The experimental results showed that first, the content type affects the advertising effect of the video and the information framework; when the information video matches the preventive information framework, it will have a more obvious positive effect on the advertising effect; when the entertainment video matches the promotion information framework, it will have a more obvious positive effect on the advertising effect. Second, with the two matches of video content type and information framework, the entertainment-oriented video has a more obvious positive effect for the information-oriented video audience; the above results enrich user created content research and improve the quality and communication efficiency of video in social media.

• Magazine of the Korean Society of Agricultural Engineers
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• v.45 no.7
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• pp.27-37
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• 2003

This study was performed to examine the flowing ability and filling ability of polypropylene fiber reinforced high performance concrete. The slump flow was decreased with increasing the polypropylene fiber content, rapidly. At the box-type filling ability, the difference of box height was increased with increasing the fiber content and the box-type passing ability was closed in fiber content 1 %. The final flowing distance of L-type was decreased with increasing the fiber content. Also, it was decreased above 0.75% of polypropylene fiber content, rapidly. The filling ability of L-type was badly showed above polypropylene fiber content 0.75%. Also, the compressive strength was decreased with increasing the fiber content, but the flexural strength was shown higher than that of the concrete without fiber. At the impact resistance, drop numbers for reaching in final fracture were increased with increasing the fiber content. Also, the drop numbers for reaching initial fracture of 1mm were increased with increasing the fiber content. At the acid resistance, the percent of original mass was decreased with increasing the fiber content.