• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.62-68
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• 2006

This study evaluated the effect of the substitution of flour with Angelica plant(Bakluncho) powder on the characteristics of batter cake and cookies. The specific volume of batter cake was increased significantly with increasing content of Angelica plant powder, but hardness was decreased slightly. The specific volume of cookies didn't show significant difference, and the width detennined by the water content in the dough was decreased with increasing content of Angelica plant powder. The L value in the crust and crumbs of the cake was significantly the largest value in the control group. The a and b values were the highest in the 5% substituted sample group. The L, a and b values of the cookies also showed the same pattern. According to the sensory evaluation of cakes and cookies, the scores of flavor, color, and texture were raised by the addition of Angelica plant powder. The acceptance tests of cakes and cookies showed a higher overall acceptability than those of the 1% and 3% substituted samples.

• Journal of the Korean Society of Costume
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• v.58 no.1
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• pp.133-150
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• 2008

The purpose of this study was to recognize of the sizing system and analyze the fitting on formal pants of the on-line shopping mall for plus-sized women. To pursue this purpose, the investigation of the sizing system was focused on 22 online companies. The formal pants of 7 companies was selected among them. And actual sizes were compared with the guidance sizes of goods. For the assessment about the fitting on formal pants of 7 online companies, these came to make on to 16 obese women with 'A' body shaped and 'O' body shaped. A data analysis used the SPSS 14.0 statistics program. To verify the difference, this study used the variance analysis and Duncan's test for the postmortem verification. The result was as follows. 1. All of 22 companies were using the symbol such as 88, 99, 100 and 110 in the present condition of sizing system. The information about products size was presenting the products size not to be the body size. the guidance sizes of products were different from actual sizes of 7 companies to be assorted. Therefore, the guidance sizes of goods could not accomplish the facility. 2. According to the fitting-tests by the sensory assessment, the obese women with 'A' body shaped, did the dissatisfaction at the items of the hip circumference, abdominal region, crotch deep and pants length. The obese women with 'O' body shaped, did the dissatisfaction at the the items of crotch deep and pants length.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• Journal of the Korean Society of Clothing and Textiles
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• v.8 no.1
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• pp.57-67
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• 1984

The purpose of this study is to develop a devided skist Pattern drafting method for Korean Women between the ages of 18$\~$24 on the basis of their physical characteristics which differs from those of other races in its size and figure. The study procednras are as follows : 1, A new devided skirt pattern drafting method is developed based on the results of draping to find the essential measuring items for devided skirt construction, 27 items of KAIST measurement data analysis to establish representative and independent items and fitting tests. 2. To establish fittness and comfort in the new pattern comparing it with in a conventional one, asensory evaluation is applied. According to the statistical analysis of the results of the sensory evaluation, the findings are as followings ; 1. Composite reliability coefficient is 0.68. 2. Qut of 30 items, 25 items for fittness show significant differences (pp$\leqq$0.05, p$\leqq$0.01, P$\leqq$0.001) between the two, with the new pattern better fitted, presenting a pleasing appearance in hormony with the figure and contributing to the wearer's sense of wellbeing. 3. Hip crotch and hem dimensions for comfort show significant differences (p$\leqq$0.05) between the two, with the new pattern more comfortable, but no significant difference is showed between the two in activity variable. 4. The new pattern drafting method is shown in figuke 4.

• Journal of Technologic Dentistry
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• v.38 no.2
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• pp.87-98
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• 2016

Purpose: This study aims to offer fundamental data to develop a career program that helps the dental technology students find a proper and desired job position and to be satisfied with their job. To this goal, we analysed the differences found between the personality type, major satisfaction, job satisfaction, and preference in job position among the dental technology students. Method: We conducted a survey using Myers-Briggs Type Indicator among the subjects who are sophomores and juniors of the dental technology department of a university in Gangwon province. Our analysis was grounded on 130 valid questionnaires. Results: The results are summarized as follows: In personality type ESTJ turned out the highest as 20.0%, while ENTP was the lowest as 0.8%. The preference was revealed as Extraversion (66.9%), Sensing (74.6%), Feeling (50.8%), Judging (61.5%) respectively. Of the general characteristics, only the religious or non-religious state was statistically meaningful as (p<. 05) in emotional type (F). No statistical significance was found in the major satisfaction. The job satisfaction was statistically meaningful as p<. 05 in Judgemental type (J). GPA was statistically significant as p<. 05 in the sensory type of the personality type. Desired job position was statistically meaningful as p<. 05 in emotional and cognitive types. Conclusion: We found a meaningful difference in the job satisfaction and the desired job position with respect to the personality type of dental technology students. However clear explanation of the correlations among these factors requires a more comprehensive survey and various approaches from the personality and psychology tests, which is to follow.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.706-712
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• 2010

The purpose of this study was to analyze the quality characteristics of bread with added saltwort powder in the amounts of 0%, 3% 5% and 7% based on the wheat flour weight The results were as follows. The 7% group had the lowest water content and the highest content of ash and protein. There were no significant differences in fat content between any samples. There were also no significant differences in dough weight between samples, but after baking, the control showed the lowest weight. Baking loss increased with increasing amounts of saltwort powder. The bread volume was the highest with the control group, and its specific volume decreased as the ratio of saltwort increased. By the color difference meter, the L value became lower as the ratio of saltwort powder increased, and the saltwort powder groups had higher a and b values than the control group did. Hardness was at a minimum in the control group, and it increased with increasing amounts saltwort powder. There were no differences in springness between samples. Cohesiveness tended to decrease, and chewiness an brittleness increased. with increasing amounts of saltwort powder. In sensory tests, the 3% group showed the highest color, flavor, and taste. Aircell sizes were greatest with the control group. The higher the ratio of saltwort powder, the higher the aircell size became. Softness was the highest within the 3% group, as was the overall preference.

• Journal of The Korean Society of Integrative Medicine
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• v.11 no.1
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• pp.13-20
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• 2023

Purpose : The purpose of this study is to compare the balance ability between subjects with chronic ankle instability and normal people and the center of pressure displacement during the sit to stand and stand to sit. Methods : The subjects of this study were 63 who met the inclusion criteria and were classified into normal group (n=33) and chronic ankle instability group (n=30). The displacement of the center of pressure during sit to stand and stand to sit was measured. And the limit of stability and Y-balance tests were performed to measure the balance ability. Independent t-test was conducted to compare center of pressure displacement and balance ability between groups, and pearson correlation was conducted to analyze the correlation between the center of pressure displacement and balance ability. Results : In the case of the center of pressure displacement, there was a significant difference between the two groups during sit to stand and stand to sit. In the case of balance, both limit of stability and Y-balance test showed significant differences between the two groups. At the time of sit to stand, the center of pressure displacement showed a significant correlation with balance abilities, and at the time of stand to sit, the center of pressure displacement showed a significant correlation with Y-balance test. Conclusion : Chronic ankle instability shows that there is a lot of sway in the body due to compensation to replace the decrease in ankle joint range of motion when performing sit to stand and stand to sit due to sensory input damage such as decrease in ankle range of motion and decrease in ankle proprioception. Chronic ankle instability is expected to have a negative effect on our daily lives in life. The results of this study will serve as the basis for the dynamic approach to objective evaluation, treatment, and prevention of chronic ankle instability.

• Food Science and Preservation
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• v.18 no.1
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• pp.39-45
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• 2011

We explored the quality characteristics of Sulgidduk prepared using different amounts of cheese powder (0%, 6%, 12%, 18%, 24%; all w/w); physico-chemical properties were determined. Proximate composition analysis showed that the moisture content of Sulgidduk decreased with a rise in the level of added cheese powder. Lightness and yellowness values were lowest in control Sulgidduk and highest in Sulgidduk with 24% added cheese powder. Texture profile analysis showed that all of hardness, cohesiveness, springiness, and brittleness increased with a rise in cheese powder level. Scanning election microscopy indicated that the number of air cells fell as the ratio of cheese powder to rice powder increased. Sensory evaluation tests indicated that color, cheese smell, and greasiness rose as the cheese powder level increased, whereas softness and moistness fell. Consumer acceptance testing showed no significant difference in overall acceptability scores among samples. In conclusion, we suggest that cheese powder may be incorporated into Sulgidduk without affecting sensory qualities.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.113-124
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• 2014

This study investigated the quality characteristics of Yanggeng sweetened with various amounts of trehalose (0, 40, 60, 80, 100 % of trehalose) and their changes during storage times. The moisture content, color value, $^{\circ}Brix$, pH, texture profile, QDA and acceptance for samples were tested. As a result of the mechanical tests, moisture content and pH were increased while hardness were decreased with increased trehalose content. Also, moistness, gloss and after taste were increased with increased trehalose in the sensory attribute difference test. Acceptance test showed Yanggeng with 60% trehalose and 40% sucrose obtained the highest scores on flavor, taste and overall acceptability. During storage in refrigerator, Yanggeng sweetened with higher % of trehalose showed significantly higher moisture content, and lower syneresis and hardness than the control sweetened with only sucrose. The results of the sensory test showed that 60% trehalose Yanggeng was the highest in flavor, after taste, and overall acceptability.