• Journal of the Korean Graphic Arts Communication Society
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• v.25 no.2
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• pp.15-28
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• 2007

For the color offset printing, it starts with input of data. The past days, drum scanner or flat scanner used to input of data, but now it changes gradually into using of digital camera because digital camera become popular. The high quality digital camera saves as a data(RAW format), sRGB which have built in digital camera, or Adobe RGB format. sRGB of ICC(International Color Consortium) profile is a standard color gamut of digital camera. Distribution of color gamut in sRGB is less than Adobe RGB have a distribution in ICC profile. sRGB also can not be expressed in some specific part, because distribution of color gamut in sRGB is not able to cover all parts in ICC Profile of international standards CMYK. It is more popular to use Adobe RGB than sRGB to do high quality offset printing and software basis color setting in Europe and Japan. In spite of this data basis, there is a difficulty of doing color correction between the color proofing prints and the final prints. To see how the software color setting effects to RGB data, this thesis will use Gretag Macbeth ColorChecker 24 patch which has the most general natural color chart to compare sRGB and Adobe RGB to check the differences of color changes. It will use the several factors that came out from the process of making ICC Profile to figure out the optimum In-house profile. It also compares the differences of using matt paper and glossy paper to do best quality color proof offset printing, and how the Rendering Intent effects the proof print.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.11
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• pp.3280-3286
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• 2009

In this paper, we designed and manufactured HD Switch Panel parts with micro-etched pattern. By using CAE analysis, we could predict weld-line positions and the amount of shrinkage during injection molding process. We measured the temperature distribution of the mold surface so that we could optimize the processing conditions such as mold temperature. In order to increase the transcription of micro-etched pattern, we applied the E-Mold technology and evaluated the effect of mold temperature on the surface quality. We concluded that the etched pattern was improved(more than 2.5$\to$1.5~1.7) through the measurement of surface gloss and the observation of both SEM and SPM images.

• The Research Journal of the Costume Culture
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• v.17 no.4
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• pp.561-574
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• 2009

Black has been the most important color of all since the ancient times when the recognition of black roused, as well as during most of the eras; and can especially be said as the main color which controlled the chronicles of fashion. The purpose of the study was to broaden the application of black color image make-up by inquiring into make-up design elemental characteristics of lines and textures, after classifying magazine illustrations and advertisement make-up images using black. The photos which made effective use of black among fashion illustrations, magazine advertisements after 2001 were classified in to each type, and make-up expression method and characteristics according to design element of each image type was analyzed. The conclusion of such study was the following. 'Erotic image' showed contrast effect between eye make-up and lip color by using pale tone or red color. 'Mannish image' emphasized form and texture of eyebrow by restraining the colors of eyelids with natural brown tone eye make-up; 'Modern image' expressed vague eyebrow to bring the sensation of the direction of eye shadow on eyelids and eye line as well as slant line to relief. 'Kitsch image' showed free and light imagery by creating unique hair style with various colors; expressing lips mostly with colors similar to skin tone or by restraining colors on lips. 'Decadence image' showed messy and foul sensation with unstandardized eye make-up and matt skin of shimmer, glossy and pale tone, also with black colored lips; 'Retro image' expressed reinterpretation of images from 1920${\sim}$1960 to contemporary styles.

• Korean Journal of Human Ecology
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• v.16 no.5
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• pp.1061-1068
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• 2007

The study has sought to explore how fashion emerges as a comprehensive tool of dress for increasing its brand appeal and express one's artistic sense and fashion by using everything from make-up to hair to trappings. Therefore, when it comes to fashion trends reflected in collections, the study is designed to improve understanding of make-up as one of the elements of total fashion and to help create diverse ideas in expressing creative and free make-up that can help perfect fashion concept in harmony with all the other elements. The study has pondered upon collection, trends and fashion make-up through literature study, and has gathered image data via the Internet. It also has conducted analysis of Ethnic style reconstructed combining past and the future, East and the West, and futurism style using asymmetrical forms without no defined patterns and hi-tech textures, which emerges as a result of post-modernism. The results of the study are as follows. Ethnic fashion that pursues strange and exotic beauty is characterized by its simple and idyllic images of traditional costume in Asia or primitive clothes in Africa. Make-up represent images of matt and pale skin, tanned yellow, glossy and thickly powered squeaky white skin. Point make-up highlighted eye lines, red chick, small and voluptuous red lips. Hair and accessory seeks diversity combining various ethnic styles together such as oriental, Indian, Islam and Africa. In addition, future-oriented fashion of the 21st century, twists in texture, various kinds of materials and changes in technique help give impressions of freedom and bizarreness.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• Journal of the Korean Home Economics Association
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• v.43 no.11 s.213
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• pp.59-71
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• 2005

The purpose of this study was to observe the makeup behavior and cosmetics preference based on the segmented age group and fashion appearance interested group. The target consumers were women aged in their 20's. We distributed 443 questionnaires and conducted statistical analysis using SPSS program for the 400 reliable questionnaires. Statistical analyses included frequency, Chi-square test, t-test, ANOVA and cluster analysis(K-means). The results of this study were as follows: 1. There was a significant association between specific cosmetic items currently used and segmented age group. The age 24-29 had more basic makeup than color makeup, compared to the age 20-23 group. There was a statistical difference between the highly interested group and the lowly interested group in fashion and beauty. The group of highly interested in fashion and beauty considered trendy colors, while the group of lowly interested in fashion and beauty used their favorite color as an important factor in purchasing makeup products. 2. There was a significant difference in the preference of lip colors and textures, eye shadows textures, types of eye liner and types of foundation according to segmented age groups. 3. Those who sought 'sexy' images preferred red/wine/purple lipstick colors, and green/blue/violet eye shadow colors. They significantly preferred jell/liquid type eye liner and liquid type foundation. Those who sought 'pure' images preferred orange colors and glossy textures of lipsticks. Those who sought 'elegant' and 'intellectual' images preferred pearl type eye shadow.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.161-170
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• 2014

Making jungkwa, a traditional Korean snack, is difficult and complicated. In this study, a rice cooker was used to simplify the process of making jungkwa made with ginseng. Comparing ginseng jungkwa cooked in a rice cooker with the control group cooked in a traditional way, their chewiness, browness, glossy and overall preference were similar when cooked for 160 minutes, 175 minutes, 190 minutes, 205 minutes, and 220 minutes. The moisture content of ginseng jungkwa cooked in a rice cooker decreased, while its sugar content increased with increased cooking time. Also, the ginseng jungkwa had lower lightness and higher redness and yellowness as its cooking time got longer. The ginseng jungkwa cooked for 205 minutes was most similar to the one cooked in a traditional way. In the measurement of texture, the ginseng jungkwa had higher hardness with increased cooking time, and, when cooked for 205 minutes, it was most similar to the one cooked in a traditional way in chewiness. The sensory evaluation showed that the one cooked for 205 minutes was most preferred in appearance, smell, taste, texture and overall preference. Based on these results, this study revealed that using a rice cooker can be substituted for the traditional way of making jungkwa.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• The Korean Journal of Mycology
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• v.48 no.3
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• pp.329-335
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• 2020

From 2008 to 2017, Korean azalea (Rhododendron yedoense f. poukhanense) showing angular, necrotic leaf spots were found in Jeju and Hongcheon, Korea. The lesions occurred frequently, detracting from the beauty of the glossy green leaves of the plant and causing premature defoliation. Therefore, to identify the fungus associated with the lesions, morphological characterization and molecular phylogenetic analysis of actin (Act), translation elongation factor 1-alpha (EF), internal transcribed spacer (ITS), 28S nrDNA (LSU), and RNA polymerase II encoding the second largest subunit (RPB2) of the two representative isolates were performed. The phylogenetic tree inferred from the neighbor-joining method showed the isolates clustering in the Sphaerulina azaleae group. Therefore, the fungus associated with the angular leaf spots on the Korean azalea was identified as Sphaerulina azaleae.