• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.723-736
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• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

• The International Journal of Costume Culture
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• v.4 no.1
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• pp.34-43
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• 2001

This study is to analyze the dress symbolism described in the traditional Korean narrative focusing on the psychological side. As a result of the analysis, human nature and personality were characterized as following : integrity and feminine modesty among others. These characteristics prove that human nature and personality are symbolized by dress. Through protagonists'dress in the traditional Korean narrative, the quality and price of texture, attire, clothing selection according to the situation, appearance in dress, grade of interest towards costume, and behavior that accompany the costume, it was symbolically expressed the personality of the person who wear the dress. Feeling and psychological state were represented by joy, anger, affection, and hatred. Also, it was observed that the feeling and the psychological state are symbolized through the costume ; however, these two characteristics are symbolized not only with costume itself but also with the behavior that accompanies the situation and costume. The latter were considered more important factor than the former.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.371-376
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• 2006

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

• Korean Journal of Human Ecology
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• v.13 no.3
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• pp.371-380
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• 2004

This study investigated about tendency of friendships characteristics and self-esteem of elementary and middle school girls, especially how they differ with respect to grades and how self-esteem differ in terms of friendships characteristics of elementary and middle school girls. The results of this study were as follows: First, regarding general tendencies of friendships and of self-esteem, this study showed that most adolescents had best friends, close friends and a group of friends. Also, almost all had more than three close friends, hung around with a group of friends consisting of 5 to 8 young people, interacted with friends more than once a week. Most adolescents perceived 'social acceptance' as most important, followed by general self-worth, conduct behavioral, cognitive ability, physical appearance and the physical ability. Second, this study showed that there were significant differences in terms of general characteristics and self-esteem based on grade. Third, this study showed there were significant differences in the level of self-esteem according to whether the adolescents had best friends, how many close friends they had, how many had a group of friends, and how frequently they interacted with friends.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• The Transactions of the Korean Institute of Electrical Engineers D
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• v.55 no.2
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• pp.82-89
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• 2006

The electroencephalogram generated by light stimulation in human body of dark adaption state was measured and analyzed in the cases that electromagnetic wave was put in and not put in, respectively. Shieldroom being able to interrupt the light and the electromagnetic wave of outer was constructed, and the experimental system being able to apply any light and any electromagnetic wave was designed. When the electromagnetic wave was applied to body or not, the variation characteristics of each component in the electroencephalogram were i3s follows. The 6 wave was increased and the $\alpha$ wave and the $\beta$ wave were decreased in the case that the electromagnetic wave was applied, and the variation range of the $\Theta$ wave was small. And the influence of electromagnetic wave on human body was that the appearance time of the $\beta$ wave was late, and it moaned that the time of visual recognition was delayed.

• Journal of Industrial Convergence
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• v.19 no.6
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• pp.139-144
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• 2021

Since the human act to pursue beauty is the most natural desire and instinct, the demand for a new beauty trend in line with the 4th industrial revolution era, in which aesthetic interest in human appearance management along with the importance of appearance is increasing day by day is very necessary at this time. In order to derive the source from art, which is closely related to beauty studies, the shape and texture of women's hair design appearing in 'Chinoiserie' style Western paintings that were popular in Europe and France in the 18th century. As a result of the study, the hair design of women appearing in four Western paintings showed characteristics of each individual shape, texture, and color. Through this study, the foundation stone for the development of a new mode hairstyle for modern people living in a rapidly changing era while quarreling with the village, and the foundation stone for the development of various beauty contents.

• Korean Journal of Human Ecology
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• v.23 no.6
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• pp.1217-1229
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• 2014

The purpose of this study was to investigate the quality characteristics and antioxidative effect of Dasik prepared with Lycii fructus extract(LD). LD were added in ratios (w/w) of 0(C), 5(LD1), 10(LD2), and 15%(LD3), and then proximate compositions, physicochemical properties, sensory evaluations and antioxidative effect of the Dasik were measured. LD1~LD3 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH and sugar content compared to control (p<0.001). The total phenol content of LD samples (LD1, 31.5% ; LD2, 66.1% ; and LD3, 69.7%) was higher than that of control (4.71%). DPPH radical scavenging activity of LD3 showed the highest activity of 65.3%, whereas that of control (27.0%) was the lowest among samples. Additionally, ABTS radical scavenging activity of LD samples was higher than that of control (C, 38.9% ; LD1, 53.6%; LD2, 80.5% ; and LD3, 83.3%). The results of texture analysis on all samples showed that control had the highest but LD3 was the lowest (p<0.001). In sensory evaluation, the scores of appearance, flavor, taste and overall preference for LD2 was significantly higher than the samples(C, LD1, and LD2). Form the findings, this study suggests that 10% addition of LD was effective for preparation of Dasik in the aspects of the consumer acceptability and functionality.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.872-878
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• 2011

The quality properties of Gouda cheese supplemented with Korean traditional Yakju (Acanthopanax senticosus or Pueraria thunbergiana wines) were investigated. Yakju was added in the process of Gouda cheese preparation, and proximate composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics and proteolysis were determined. The electrophoretic patterns of cheese proteins, the target functional components and thiobarbituric acid values of the cheeses also were analyzed. The sensory characteristics including appearance of the cheeses were not affected by supplementing Yakju. Significantly higher amounts of crude ash, minerals and polyphenols were observed in the cheese supplemented with Yakju compared to the control cheese. The results suggest that the Gouda cheese prepared with Yankju has functional and additional nutrient values without changing cheese characteristics.