• 문화기술의 융합
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• 제9권3호
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• pp.407-413
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• 2023

본 연구는 디지털 패션디자인 영역이 확장되고 있는 현시점에서 자수 특유의 시각적 표현효과를 보다 쉽고 다양하게 의복 디자인에 접목할 수 있는 기초자료를 제공하고자 자수 디자인의 디지털화에 의한 시각적 표현 효과가 실제 의상과 가상의상에서도 동일한 효과를 나타내는지 비교하였다. 컴퓨터 자수기를 이용한 실제 자수 모티브와 디지털화에 의한 DTP 자수 모티브, 디지털 모티브를 생성하였으며 의복에서의 시각적 표현효과를 비교하고자 각각의 자수 모티브가 들어간 패치포켓 형태의 T-셔츠를 제작하였다. 자수기로 제작한 자수가 삽입된 의복과 디지털화된 자수 모티브를 디지털텍스타일프린팅하여 제작된 의복의 시각적 효과를 비교한 결과, 색상(3.5), 질감(4.0), 광택(3.8), 두께(3.5)에서 자수원사의 컬러와 두께감 등 시각적으로 충분히 자수의 질감, 광택의 표현 효과를 나타낼 수 있음을 알 수 있었다. 가상의복의 자수 표현효과에 있어서도, 색상(3.8), 질감(4.3), 광택(3.9), 두께(3.6)의 높은 일치도를 보여, 우리는 디지털화된 자수모티브도 기존 자수 특유의 시각적 표현 효과를 충분히 구현할 수 있는 도구임을 확인할 수 있었다.

• 복식
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• 제58권4호
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• pp.128-138
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• 2008

The purposes of this study were to identify the effects of body satisfaction and self-esteem on the make-up degree of middle and high school girls. Self-administered questionnaire was used for data collection from 432 students. The results were as follows: 1) Most of middle and high school girls were in height of 161-165cm and weight of 56-60kg. Satisfaction level of middle and high school girls with their eyes was the highest and that of weight was the lowest. They showed strong intention to modify their appearances and were dissatisfied with their body. 2) Middle and high school girls' satisfaction level of home life self-esteem was the highest, but that of school life was the lowest. 3) Middle and high school girls used cosmetics to protect their skins and paid much attention to their skins. They collected cosmetics informations from their friends or family members, and began to use point make-ups from their middle school years. They purchased cosmetics at cosmetic specialty store or internet shopping mall frequently. Most of them spent less than 10,000 won monthly for cosmetics, and used lip gloss and ultraviolet rays interceptors over their face with basic cosmetics. 4) Expenditures for cosmetics, self-esteem on their appearances, and pocket money affected on make-up degree. Middle and high school girls who spent more money for cosmetics and more pocket money with higher self~esteem on their appearances showed higher degree of make-ups.

• 한국분말재료학회지
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• 제10권6호
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• pp.415-421
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• 2003

The study for producing the flake powders by milling of aluminum foil and gas atomized powders was carried out. The effects of lifter bars on the ball motions and milling of aluminum foils were also investigated. The aluminum foils were laminated each other, elongated, fragmented into small foils and finally formed into the flake powders during the dry ball-milling. The spherical atomized-powders were milled to coarse flake powders with high aspect ratio and then changed to fine flake powders with lower aspect ratio. Even though long times were required for making flake powders by milling of foils, the water covering areas of them were higher than those of powders milled using gas-atomized powders, suggesting aluminum foils were more plastically deformed by micro-forging. On the other hand, as the number of lifter bars increased, the necessary rotation speeds of milling jar for cascading mode and cataracting mode decreased drastically. It was possible to achieve same quality of milled flake powder by using the lifter bars under the lower milling speeds. The painting test showed that the appearance of painted surface was good and optimum content range of aluminum paste in car paint to maximize the degree of gloss was 3-5%.

• 한국식품조리과학회지
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• 제25권1호
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• pp.31-38
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• 2009

The noodle is one of the most popular meal as a main dish in Korea and onions are reported to contain high levels of flavonoids such as quercetin, aglycone, and quercetin 4-glycoside. This study was conducted to develop the wet noodle with onion juice and to examine the cooking quality, textural properties of it. Five sensory attributes such as gloss, chewiness, adhesiveness, odor, and taste were used for sensory evaluations. Optimal amount of onion(149.5 g) and salt (6.5 g) satisfied target sensory score(7.0) was suggested by response surface methodology. The wet noodle with optimal amount of onion juice and salt was tasted by 100 consumer and showed high score(6.67) in overall acceptability. Cooking quality was measured through absorption of water, volume, degree of turbidity. The volume, water absorption, and cooking water turbidity of cooked wet noodle with onion juice(experimental noodle) were significantly(p<0.01) higher than the control one. Texture profile analysis of experimental noodle showed a lower score of hardness, adhesiveness, springiness, and chewiness. However, it appeared that the experimental noodle showed higher score for cohesiveness than the control noodle.

• 실천공학교육논문지
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• 제10권2호
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• pp.89-94
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• 2018

사출 성형에서 금형 온도는 성형품의 품질에 큰 영향을 준다. 어느 정도의 온도가 적정한가는 성형 재료, 성형품에서 요구되는 품질에 의해서 결정되고 중요한 것은 그 온도가 안정적이어야 한다. 먼저 그 수지에 적합한 금형 온도 조건 범위 내에서 성형품이 요구하는 품질에 맞는 금형 온도를 설정해야 한다. 즉, 성형품의 표면 광택, 성형 사이클의 단축, 변형 방지, 수축 및 수지 흐름의 용이성 등의 중요성에 의해서 금형 온도는 변화한다. 실질적인 금형 기술 향상을 위해서 사출 금형을 설계하고 제작하는 산업체에서 적용할 수 있는 온도 제어에 대한 애로 기술 과정의 훈련 모형을 제시하고자 한다.

• 대한치과기공학회지
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• 제31권1호
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• pp.63-74
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• 2009

Partial or complete prosthesis is needed when teeth are lost due to various kinds of reason. Artificial teeth recover occlusion instead of natural teeth. Artificial teeth are required of esthetics, fragile resistance and abrasive resistance. Artificial tooth is made of acrylic resin or porcelain. Nowadays, acrylic resin artificial teeth are mainly used. Acrylic resin teeth are occluded with natural teeth, gold alloy, Ni-Cr alloy or porcelain etc. Acrylic resin teeth have similar translucency, gloss of natural teeth. And it has good chemical bond with denture base material, but it has low wear resistance. The aim of this study is to compare wear resistance among several denture teeth(Endura, SR-orthosit-PE, Planustar) and between artificial resin denture teeth and opposing 3 restorative materials(gold, Ni-Cr alloy, porcelain). Wear tests were conducted with a rotating wear testing apparatus(pin-on-disk type wear tester) under conditions of rpm 180, 75 minutes and constant loading of 50N. The upper part was the cusp of maxillary first molar and the lower part was a disk type restorative materials. To make similar oral environment, water was supplied continually. The acrylic resin teeth wear was determined by weighing the cusp each 5 minutes during 75 minutes test. Vicker's hardness tester was used to evaluate the surface hardness of test specimens. The SEM was used to evaluate the wear surfaces. The results were as follows: 1. Wear rates of acrylic resin teeth opposing to the restorative materials were high in order of Porcelain, Gold, Ni-Cr alloy (p<.05). 2. Wear resistance rate opposing to the Porcelain disk, was shown in order of Endura, SR-orthosit-PE, Planustar. The wear rate of opposing to porcelain disk was above two times more than that of other groups (p<.05). 3. Wear resistance rates opposing to the Gold, Ni-Cr alloy disk, was shown in order of Endura, SR-orthosit-PE, Planustar (p<.05). 4. A degree of the surface hardness is directly proportional to the degree of wear resistance. There are statistically significant differences between each groups (p<.05).

• 한국지역사회생활과학회지
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• 제15권4호
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• pp.149-163
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• 2004

The purpose of this study is to present a plan to activate the production and consumption of environmently friendly agricultural products through an analysis on the understanding degree, the level and inclination of consumption, the satisfaction degree of consumption, and the comprehension degree of production and circulation process of the environmently friendly agricultural products. 1 reviewed the literature and did survey In this study. The results are as follows : (1) As a result of an analysis on the understanding degree of the environmently friendly agricultural products, it is shown to get 6.37 points out of 10 and also, there is a difference between age, educational background, and income level. (2) In the case of research on the method to distinguish the environmently friendly agricultural products from others, it is proved that consumers have a strong faith on quality guarantee marks and there is a difference between gender, income level, and consumption period. (3) It is also shown that consumers purchase environmently friendly agricultural products for the family member's health in the survey on the motivation for purchasing them. And also, there is a difference between men and women. (4) The result of the survey on the consumption scale of the environmently friendly agricultural products shows that 94 people(60.3％) spend more than 50％ of their gloss foodstuffs cost purchasing them and 20 people(12.8％) spend 30-50％. (5) In the survey on the amount and the frequency of the purchasing items of the envirounently friendly agricultural products, respondents count livestock products mostly in amount while point out main cereals and a kinds of soy and pastes in frequency. (6) Consumers ask that the price of environmently friendly agricultural products is a little expensive or reasonable and there is no differences between individual groups. (7) In the case of the purchase of foreign environmently friendly agricultural products, there are more people who want to purchase domestic ones than those who want foreign ones. Therefore, it is shown that environmently friendly agricultural products have a counterpower after the market-open to import. (8) As a result of the analysis on the quality of environmently friendly agricultural products, it is proved that they have better quality than general agricultural products and also, it is found out that women feel larger differences than men in quality. (9) In the analysis on the satisfaction degree of the environmently friendly agricultural products, it is proved that respondents trust the safety and nutrition of them whereas they are not satisfied with the external shape of them. (10) It is analyzed that tile conversion of consumer's consciousness is the most critical factor for development of environmently friendly agriculture. (11) The factors to activate the consumption of environmently friendly agricultural products are proved in order of the enlargement of direct transaction, the conversion of consumer's consciousness, the easiness of purchase, activating consumers'unions, and publicity.

• 한국식품조리과학회지
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• 제31권5호
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• pp.596-604
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• 2015

This study investigated changes in the chemical properties and antioxidant activity of dried shredded radish (Raphanus sativus L.). Shredded radishes with a thickness of either 3.5 mm or 7.0 mm were dried using hot air at $45^{\circ}C$ or were sun dried. The degree of browning for the 3.5 mm sun dried radish, the 7.0 mm sun dried radish, the 3.5 mm hot air dried radish and the 7.0 mm hot air dried radish was 0.12, 0.14, 0.04 and 0.04, respectively. The DPPH radical scavenging activity (EDA%) of the hot air dried radish had a higher value than the sun dried radish. In contrast, the ABTS values of the sun dried radishes were higher than the hot air dried radishes. The total polyphenol content of the 7.0 mm and 3.5 mm hot air dried radishes reached high values of 15.99 and 11.62 mg/g, respectively. The total polyphenol contents of the 7.0 mm and 3.5 mm sun dried radishes were 9.63 and 6.77 mg/g, respectively. In sensory evaluation of the stir-fry dried shredded radishes, the 7.0 mm hot air dried sample scored the highest in terms of smell, color, gloss and overall preference. In conclusion, hot air drying ($45^{\circ}C$) and a thickness of 7.0 mm were found to be the optimal conditions for dried shredded radish and stir-fried dried shredded radish products.

• 한국식품저장유통학회지
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• 제22권2호
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• pp.241-250
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• 2015

본 연구는 온주 감귤의 품질 등급 설정을 위한 기초 자료 제공을 위하여 제주 감귤의 묘사적 관능 특성 개발과 재배 방법별 품질 지표간의 상관성을 조사하였다. 제주산 온주 감귤의 훈련된 패널요원에 의해 묘사분석을 한 결과 5개의 외관 특성(광택 강도, 색 강도, 껍질 두께, 손상 정도, 껍질의 조직감), 3종의 냄새(신내, 단내, 신선한 냄새), 6종의 맛(신맛, 단맛, 쓴맛, 신선한 맛, 싱거운 맛, 이미), 4종의 텍스쳐(경도, 알갱이의 경도, 다즙성, 펄프감) 및 3종의 후미(신맛, 단맛, 쓴맛)가 선발되었다. 유기농 하우스재배 및 무농약 노지 재배 감귤과 관행재배 감귤의 품질 특성 중 고형분 함량의 경우 유기농 하우스 감귤의 고형분 함량이 가장 낮았고, 큰 감귤이 작은 감귤보다 고형분 함량이 적었다. 유기농 하우스 재배 귤이 다른 시료에 비해 낮은 pH와 약간 높은 산 함량을 가지고 있었다. 감귤의 품질 특성간의 상관 분석결과 감귤 껍질와 과육을 씹은 후 남는 펄프 함량과 음의 상관관계를 보였다. 고형분 함량은 당산비, 감귤 과피의 색 강도, 단맛, 신선한 감귤맛, 과육 알갱이의 강도, 단 후미와 1% 유의 수준에서 양의 상관관계가 있는 반면 쓴맛, 싱거운 맛, 이미와는 음의 상관관계를 나타냈다. 감귤의 이화학적 및 관능적 품질 특성의 주성분 분석 결과 첫 번째 주성분(F1)과 두 번째 주성분(F2)는 전체 데이터의 48.39%와 26.77%의 설명력을 보여 주었고, 총설명력은 75.16%였다. 주성분 F1은 가용성 고형분함량, 당산비, 과피의 광택 강도, 색 강도, 신향, 단향, 단맛, 쓴맛, 신선한 감귤맛, 싱거운 맛, 이미, 과육 알갱이의 강도, 후미의 단맛과 쓴맛이었고, F2는 감귤의 크기, pH, 산도, 과피의 손상도, 과피의 조직감, 신맛, 과육의 강도, 과육을 씹었을 때 남는 펄프 함량, 후미의 신맛이었다. 또 주성분 F3는 과피의 두께와 다즙성이었다. 즉 동일 지역의 동일 품종으로 재배된 유기농 하우스 재배 감귤과 관행 재배 시료와 전반적으로 이화학적 품질 특성과 관능적 특성에 차이가 있었다.

• 한국조경학회지
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• 제42권2호
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• pp.77-85
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• 2014

본 연구는 조경용으로 주로 이용되는 철쭉재배품종(이하 철쭉류)의 형태적 특성을 조사해 분류기준을 마련하고자 실시되었다. 공시재료로서 철쭉류 생산농가에서 대량 재배되는 주요 철쭉류를 수집하였다. 그 후에 국립종자원의 철쭉 신품종심사를 위한 특성조사요령에 준하여 철쭉류의 질적 양적 형질특성을 조사하여, 철쭉류의 재배품종 분류 및 분류기준을 마련하였다. 현재, 조경용 철쭉류는 재배품종명이 정립되어 있지 않았으므로 생산농가 등에서 사용하는 명칭대로 데이터를 정리하였다. 그 결과, 전남 순천지역에 조경용으로 주로 재배되는 철쭉류는 베니, 대왕, 쓰리, 자산홍, 한철, 산철쭉, 겹산철쭉, 백철쭉, 아까도, 석암 등 10개였다. 이 중에 베니, 대왕, 쓰리 품종은 생산농가에서 영산홍으로 통칭해 불리며, 잎과 꽃의 형태가 유사해 구분이 쉽지 않았다. 특히 베니의 화색은 '밝은 빨강'이었고, 대왕은 '선명한 자주', 쓰리는 '밝은 자주'로 조사되었다. 또한 자산홍과 한철은 그 형태가 비슷하였으나, 한철은 자산홍에 비해 꽃의 반점 발현정도와 잎 앞면의 광택이 강한 편이다. 산철쭉은 다른 철쭉류에 비해 4월 초에 꽃이 일찍 피었다. 겹산철쭉은 산철쭉의 기본종으로 모든 형질이 산철쭉과 유사하였으나, 꽃이 겹꽃으로 피었다. 백철쭉은 꽃이 흰색으로 피어 쉽게 구분되었지만, 잎이 아까도 품종과 비슷하여 두 재배품종의 구분이 쉽지 않았다. 아까도 품종은 다른 철쭉류에 비해 5월 초에 개화시기가 늦었고, 꽃의 직경이 백철쭉, 산철쭉과 함께 넓은 편이었다. 마지막으로 석암 품종은 잎 크기가 다른 재배품종에 비해 비교적 작아 쉽게 구분되었으며, 아까도 품종과 함께 늦게 개화하였다.