• 한국멀티미디어학회논문지
• /
• 제20권11호
• /
• pp.1820-1827
• /
• 2017

With the development of 3D technology, image expression has been widely used in the field of 3D animation these days for the purpose of illustrating a certain image, feeling or status. In this paper, we examine how it affects to audiences' feelings and senses when we applied the handheld camera technique to other kinetic characteristics. In addition, we analyze the scenes which the handheld camera technique is applied into each characteristic from movie contents, present the kinetic characteristics of the handheld camera technique, and study the scenes that can apply this technique with 3D animation and its influence.

• 한국윤활학회:학술대회논문집
• /
• 한국윤활학회 1999년도 제30회 추계학술대회
• /
• pp.49-56
• /
• 1999

A material was formulated with Phenol novolac and HEXA only. The cure kinetics and thermal characteristics of phenol novolac with various HEXA contents were peformed by differential scanning calorimetry and thermal gravimetric analysis. All kinetic parameters of the curing reaction including the reaction order, activation energy, and rate constant were calculated and reported. The results indicate that the curing reaction goes through an autocatalytic kinetic mechanism. The friction and wear characteristics of this material were determined using friction material testing machine. The friction coefficient of phenol novolac with various HEXA contents was determined using the PV(pressure & velocity) factor. The most stable and highest friction coefficient with a various pressure and velocity condition was found at HEXA 10 wt.% material. The specific wear rate per unit sliding distance with a various HEXA contents was reported.

• 한국식생활문화학회지
• /
• 제12권4호
• /
• pp.383-389
• /
• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• 한국의류산업학회지
• /
• 제25권1호
• /
• pp.104-112
• /
• 2023

This study attempted to investigate the characteristics of beauty influencers' social media contents and examine their influence on color cosmetics purchase intention. For this, female millennials who have shown an interest or subscribed beauty contents on social media platforms as followers were selected by convenience sampling. In terms of a research method, a self-administered questionnaire was performed from September 19 to 30, 2022. Among a total of 220 questionnaires distributed, 200 copies excluding poorly answered ones were used for final analysis. The collected data were analyzed by frequency analysis, descriptive statistics, factor analysis, reliability analysis, correlation analysis and multiple regression analysis, using SPSS 24.0, and the results found the followings: First, concerning characteristics of beauty influencers' beauty contents, five factors were derived: reliability, professionalism, social attractiveness, attractive appearance, sympathy In purchase intention, on the contrary, two factors were obtained: base makeup, point makeup. Second, regarding the effects of characteristics of beauty contents on color cosmetics purchase intention, 'professionalism (β = -.170 p = .015)' and 'physical attractiveness (β = -.148, p = .037)' revealed a negative influence with statistical significance. Through the result, by demonstrating the effect on the intention to purchase color cosmetics based on the beauty contents feature of the beauty influencer, it is considered that the purchasing power of the color cosmetics industry will continue to increase and help to suggest more effective color cosmetics promotion ways and indicators which companies can utilize.

• 한국디자인학회:학술대회논문집
• /
• 한국디자인학회 2002년도 봄 학술발표회 논문집
• /
• pp.242-243
• /
• 2002

• 복식
• /
• 제67권4호
• /
• pp.131-152
• /
• 2017

The purpose of this study is to analyze modern fashion culture in the 20th century through changes in transmedia in order to better understand characteristics of fashion contents. The study also strived to identify the characteristics of remediation in modern fashion and media by exploring the cultural code, and use it to establish an integrated view. The subjects and the method of the study are as follows. First, the study analyzed the development of transmedia and fashion culture since the 20th century. Second, it identified the transitional characteristics of transmedia. Third, the study analyzed the characteristics of remediation in modern fashion culture by using the characteristics of mediation, which appeared with the transitional characteristics of transmedia. The study results are as follows. First, the types of remediation are 'borrowing,' 'Representation,' 'Expansion,' 'Refashion,' and 'Absorb.' In old and new media, each type can be aesthetically experienced in 'transparency,' opaqueness,' 'Hypermediacy,' and 'Immediacy.' Second, fashion culture can undergo a transformation from its original form to a second and a third iteration, and this process allows for possibility of an expansion of multiple plots and well-rounded character settings. This opens up the possibility for fashion consumer participation, and signifies a transition into an environment where expansion of time and space is possible. The third finding is the non-mediation of fashion objects. The mediating relationship between clothes and media is directly connected to the development of new media. The immersion of new media by fashion consumers has the characteristics of 'transparency'/'Non-mediation,' and the reinterpretation and reproduction of original fashion styles have the characteristics of 'opaqueness'/'Hyper-mediation.' Fourth, fashion culture has data variability. Through 'Borrowing,' 'Representation,' 'Expansion,' 'Remodeling,' and 'Absorption,' the cultural hierarchy of reproduced fashion forms a multi-layered integrated network. Mediation code, which repurposes fashion culture contents, also creates new media fashion through transmedia.

• 한국식생활문화학회지
• /
• 제19권3호
• /
• pp.348-358
• /
• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• 한국토양비료학회지
• /
• 제51권1호
• /
• pp.61-70
• /
• 2018

This study was carried out to review and compare crop cultivations upon chemical properties of paddy soil and qualitative characteristics of rice in Sejong-city from a point of view of farming extension to rice farmers and to utilize the result of the study as a basic guideline for precise agricultural practice. The pH in soils of Sejong was about 6.1-6.6 and had no difference with an average pH of paddy soils in Chung-Nam with pH 6.1. However, the average of organic matter, calcium (Ca) and available silicate in Sejong was lower than the average of them in Chung-Nam. The yields of rice were higher in 2010 than in 2011 and 2012, and the protein contents of rice were the highest in 2011 while the lowest water contents of rice in 2011. The protein contents upon regions were the highest in 2011 with 6.1%, and the amylose contents were the highest in Yeondong-myun, Jeoneu-myun, and Yeonseo-myun in 2010 while Kumnam-myun and Jeondong-myun were the highest in 2012. With the increase of precipitation, the protein content level in rice was increased while the amylose content level tended to decrease. Correlations between the chemical properties of paddy soil and the quality of rice and between level of organic matter in soil and amylose contents were negative (r = -0.507), and the correlation between the moisture contents and amylose contents (r = 0.419) and between the water contents and whiteness (r = 0.485) were positive. Because the quantity and quality of rice yield is determined by the soil characteristics, the consultation to farmers for the proactive soil analysis and for the maintenance of stable level of pH, organic matter and available silicate based on historical results of analysis is highly recommended. Also, the analysis on the effect of the weather and the soil characteristics affecting the quality and quantity of rice would be another good way.

• 한국산학기술학회논문지
• /
• 제11권9호
• /
• pp.3249-3258
• /
• 2010

본 논문에서는 게임 구성요소를 콘텐츠 요소와 게임 시스템적 요소로 구분 짓고, 또한 많은 온라인 게임의 출현으로 기존에 의미에 새롭게 추가적인 의미가 필요한 요소 즉, 새롭게 생겨나는 게임 안에서의 콘텐츠 특성을 도출하여 실제 게임 사용자들이 어떠한 요소에 영향을 받아 재미를 느끼고 게임을 이용하는지를 규명 해보고자한다. 또한 게임의 콘텐츠 특성을 캐릭터의 조작가능성, 스토리텔링의 특성, 아이템 특성으로 정하고 시스템 특성을 사용자 인터페이스, 커뮤니티의 편의성으로 정하여 이러한 특성이 플로우에 어떠한 영향을 미치는지 알아보고자 하였다. 연구결과, 콘텐츠 특성 중 아이템 특성을 제외한 나머지 특성 즉, 캐릭터의 조작가능성과, 스토리텔링의 특성은 플로우에 유의한 영향을 미쳤으며 시스템 특성은 커뮤니티의 편의성만 유의한 영향을 미쳤다. 그리고 이러한 플로우는 최종적으로 게임이용에 유의한 영향을 미치는 것으로 나타났다. 이상의 연구결과를 바탕으로 논의와 시사점을 제공하였다.

• 한국실내디자인학회논문집
• /
• 제21권4호
• /
• pp.106-113
• /
• 2012

As environmental pollution and resource exhaustion have been considered as social issues, interest in green content industries which lead low-carbon green growth is increasing. In various areas, green content products and programs have been presented. Of them, kid theme parks are designed to recognize fun and advantages eco-friendly consumption with green contents has and lead children to recognize the problems of environmental pollution and the importance of environment. This study aims to analyse kid theme parks using green contents and characteristics of their space representation. The analysis frame was made through theoretical examination for bibliographical data and a direct interview in terms of factors of green contents. For the analysis frame, visitors were directly interviewed from June to July, 2012. Cases of introduction were analysed to identify realization and characteristics of green contents. As a result of the analysis, it was discovered that kid theme parks using green contents pursued green stories, but they did not consider environment seriously in terms of content materials and methods of realization. To develop successful kid theme parks using green contents, multi-dimensional research is needed in various aspects and various contents such as media should be introduced. The parks should provide fun space for children and propagate green ideas. Its success can lead in green entertainment. The study will be helpful for design of future kid theme parks.