• 한국의류학회지
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• 제42권2호
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• pp.298-310
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• 2018

This study examines how to improve clothes according to types of disability and classify related studies. The study method used a literature review along with studies conducted after 2000. According to the results, the types of disability causing difficulty in terms of clothing habits are limb disorders and sensory defects among the types of physical disability. The results of the quantitative measurement on studies indicated that the number of studies increased almost twice as much before 2000. Particularly with the development of new technology and fashion trends, the number of studies on design increased. The topics of studies are found in design development, construction for disabled, and understanding clothing life. The design development topic is about suggesting functional designs that can protect the human body or aid in the use of rehabilitation devices. The construction topic for the disabled is to improve the inconvenience of wearing clothes, particularly for those with limb disorders. Lastly, the topic of examining clothing life is about using new technology to provide individuals with sensory defects with information about clothing life or the current status of the clothing market for the disabled.

• 대한가정학회지
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• 제41권9호
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• pp.85-92
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• 2003

Recently, the consumption of commercial kimchi in Korea has increased over 30% and continues to grow rapidly. Similarly, over 50% of Japanese pickles(Tsukemono) have changed to kimchi and most of them are commerical. The purpose of this research is to cmopare and contrast Korean commerical kimchi to Japanese commerical kimchi. Furthermore, it is to provide valuable information to the consumers and suppliers as well as to improve the quality of commercial kimchi. Five different kinds of materials were used; (A) and (B) kimchi that were made and sold in Korea, (C) and (D) kimchi that were made and sold in Japan, and (E) kimchi made in Korea, but sold in Japan. The kimchi purchased on April 20th, 2002 and sensory evaluation, respectively, and they were preserved at $5^{\circ}C$. For the quality index, the followings contents were measured; moisture, ash, protein, crude lipid, mineral and capsaicin. In addition, pH, acidity and sensory evaluation for kimchi stored at $5^{\circ}C$ were measured for four weeks.

• 대한한방내과학회지
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• 제41권5호
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• pp.902-910
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• 2020

Medial medullary infarction, with representing symptoms of hemiparesis, lingual palsy, and sensory defect, usually has a bad prognosis. The present case is unusual as the patient had a bilateral infarction, and little information is available for bilateral cases. We treated a patient diagnosed with bilateral medial medullary infarction with the symptoms of quadriplegia, lingual palsy, dyspnea, dysphagia, spastic pain, and loss of proprioception. After 126 days of traditional Korean medicine treatment, the patient showed increased muscle power, sensory recovery, reduced spastic pain, and alleviation of dysphagia and dyspnea. This report indicates that traditional Korean medicine could be an effective treatment of the sequelae of medullary infarctions.

• 한국포장학회지
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• 제26권1호
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• pp.1-9
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• 2020

We evaluated the applicability of baking soda, charco'al, coffee, and green tea as a natural deodorant in Kimchi packaging. Moreover, to evaluate the potential usage of these deodorants in packaging materials and confirm their applicability in high-temperature melt-extrusion processing, the thermal stabilities of the deodorants were investigated, and heat-treated deodorants were evaluated in terms of the deodorizing function compared with non-treated deodorants. Aroma patterns were decreased after deodorizing treatment with all-natural deodorants. Dimethyl disulfide, methyl trisulfide, and diallyl disulfide, the most significant odorous Volatile organic compounds (VOCs) of Kimchi, decreased after treatment with the deodorants. In particular, baking soda and charcoal showed the highest efficiency in removing odorous compounds and VOCs from Kimchi, even after high-temperature processing. The acetic acid removal rates for both baking soda and charcoal were 99.9±0.0%. The heating process increases the deodorizing effects of baking soda. Sensory evaluation results showed that there is a significant increase (p < 0.05) in the overall preference for Kimchi samples packaged with charcoal and baking soda. This study provides useful information for the deodorization effects of natural deodorants for Kimchi smell and their applicability for packaging materials.

• 한국실내디자인학회논문집
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• 제20권3호
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• pp.143-151
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• 2011

With today's new media environment throughout Ubiquitous information innovation, live and dynamic fluid space is being created by integrating organic integration between electronic space and physical space and transplanting intelligence to materials. In other words, perception occurs in fluid space itself in a new media environment so has complicatedly organic relationship with environment and humans. In addition, emotion, time and movement have actively attempted to enter the space so designs appealing to humans' emotions are made through stimulation of synaesthetic sensory organs. This can be understood in the same context that media is eventually expansion of human body. Fluid space has characteristics of a live organism with factors such as sensor, perception and behavior so it needs to interpret perceptual system relationally and synthetically through an organic study method. This study looks into characteristics of organic perceptual system in terms of the meaning that fluid space with movements have as the sensory-perceptive subject and accordingly makes the world more sufficient as the third space, prepares a possibility to get out of limited five senses, and will develop fluid space as the organic environment making stimulation by itself.

• 한국미생물·생명공학회지
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• 제27권3호
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• pp.236-245
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• 1999

Andong Soju is a Korean traditional distilled liquor brewed with Nuruk which is cultured with wild microorganisms. To provide useful information for scientific production and systematic quality control of traditional distilled liquor, the effects of mixed culture of the alcoholic yeasts and saccharifying molds isolated from the Nuruk, and mashes on the flavor and sensory characteristics were investigated. Distillate from mashes cocultured with Saccharomyces cerevisiae and Hansenula anomala using Mucor Nuruk was compared with distillate from mashes brewed with Andong Nuruk and with distillate from plant fermented mashes to analyze their flavor characteristics. The volatile flavor compounds in distillates were analyzed by GC and GC-MS using direct injection, solvent extraction, and purge & trap methods. Alcohols such as 3-methyl-1-butanol, 2-methyl-1-propanol, 1-propanol, and 2-phenyl ethanol; aldehydes such as acetaldehyde and 2-furancar-boxaldehyde; esters such as ethyl ester of acetic acid, hexanoic acid, octanoic acid, decanoic acid; alkanes, alkenes, ketone, sulfur, and pyrone compounds were detected. Alcohols were chief components of flavor compounds. No significant difference in overall acceptability test was shown among three experimental groups(p<0.05), but Nuruk-like aroma, Kaoliangchiew-like aroma, sweet taste, and well rounded mouthfeel showed significant differences among them(p<0.05).

• 한국조리학회지
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• 제24권1호
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• pp.31-38
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• 2018

The purpose of this study was to provide the basic information of making Skate pipyun made of skate skin. Test for quality characteristics of skate pipyuns seasoned with garlic, ginger, rosemary and basil were carried out. Hardness of GAR(4% of garlic and rosemary) was the highest, while that of GIB(4% of ginger and basil) was the lowest. As for the adhesiveness, springiness and cohesiveness, each specimen did not manifest significant difference. Water contents (82.43~85.56%) were no significant differences. The pipyuns added with spices and herbs were appeared weakly alkali with a range of pH 8.46~8.58. In the sensory evaluation, GIB was the most preferred in overall preference with significantly higher evaluation of flavor, savory taste, and lower fishy odor. The stability of gels decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min, and the greater was in GIB. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing Skate pipyun.

• 한국축산식품학회지
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• 제35권1호
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• pp.80-85
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• 2015

This study was performed to investigate the carcass composition and pork quality of Duroc breeding lines in Korea. A total of 200 Duroc pigs were used, and those were originated from four different great-grandparent (GGP) breeding stock farms (L1: N farm, L2: W farm, L3: S farm, L4: R farm). The carcasses of pigs from these farms were collected, and meat quality traits were evaluated. L1 and L2 had smaller carcass weights and thin backfat, whereas L3 and L4 had heavy carcass weights and thick backfat. L3 and L4 had higher contents of fat and protein than L1 and L2. For the meat quality characteristics, L1, L2, and L4 had higher pH values than L3. In addition, L4 had higher water holding capacity than the other lines. L4 had the highest sensory evaluation scores with regard to both juiciness and flavor. Consequently, the study results indicate that pork quality information from domestic Duroc breeding stock lines could be used to effectively improve pork quality in Korea.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2014년도 제46회 동계 정기학술대회 초록집
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• pp.103.1-103.1
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• 2014

Due to their excellent optical and electrochemical properties, conjugated polymers have attracted much attention over the last two decades and employed to opto-electrical devices. In particular, conjugated polymers possess many attractive features that make them suitable for a variety of sensing task. For example, their delocalized electronic structures can be strongly modified by varying the surrounding environment, which significantly affected molecular energy level. In other word, conjugated polymers can detect and transduce the environmental information into a fluorescence signal. Conjugated polymers also display amplified quenching compared to small molecule counterparts. This amplified fluorescence quenching is attributed to the delocalization and migration of the excitons along the conjugated polymer backbones. Long backbones of conjugated polymer provide the transporting path for electron as a conduit, allowing that excitons migrate rapidly into quencher site along the backbone. This is often referred to as the molecular wire effect or antenna effect. Moreover, structures of conjugated polymers can be easily tailored to adjust solubility, absorption/emission properties, and regulation of electron/energy transfer. Based on this versatility, conjugated polymers have been utilized to many novel sensory platforms as a promising material. In this tutorial, I will highlight a variety of fluorescence sensors base on conjugated polymer and explain their sensory mechanism together with selected examples from reference literatures.

• 유통과학연구
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• 제13권10호
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• pp.57-63
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• 2015

Purpose - This study investigates the effects consumer perceptions of wine attributes have on repurchase intention. It examineshow wine purchase channels (online or offline) influence perceptions about wine attributes and repurchase intention. Research design, data, and methodology - A total of 390 responses from Florida residents over 21 were collected using online surveys. Responses were analyzed using exploratory factor analysis to identify the underlying wine attribute factors. Multiple regression and multi-group analysis were employed to test the hypotheses. Results - Results revealed that consumer perceptions of wine attributes (sensory, origin, reputation, and price point) significantly influence their repurchase intention. Additionally, the effects of wine attributes on repurchase intentions were found to be significantly different based on the channel used. Findings indicated that wine attributes pertaining to reputation and price point strongly influenced repurchase behavior of online consumers, while offline wine consumers were influenced more by sensory and origin attributes. Conclusions - Study findings provide useful information for wine industry sales channels for developing new marketing strategies to effectively attract wine consumers to repurchase wine.