• 한국의류학회지
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• 제24권4호
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• pp.605-615
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• 2000

This study was carried out to investigate sound characteristics including sound parameters and subjective sensation, and primary hand values related with sound of fabrics for blouse, and furthermore to predict subjective sound sensation with mechanical properties and sound parameters. Sound of specimens was analyzed by FFT. Level pressure of total sound(LPT), loudness(Z), coefficients of autoregressive(AR) functions for fitting the spectra, and sound color factors(ΔL and Δf) were obtained as sound parameters. Primary hand values for women's thin dress were calculated by using KES-FB. Subjective sensation for sound including softness, loudness, sharpness, clearness, roughness, highness, and pleasantness was evaluated by free modulus magnitude estimation. The results were as follows; 1. Fabrics for blouse showed similar spectral shapes to one another in that amplitude values were lower in most ranges of frequencies than fabrics for other uses. 2. It was found that fabrics for blouse were less louder because LPT, loudness(Z), and ARC values were lower than other fabrics. 3. Primary hand values indicated that specimens were soft-touched, flexible, and less crisp. Among primary hands related with sound, Shari values were higher for silk fabrics than for synthetic ones, while the values for Kishimi were similar, 4. Fabrics for blouse were rated more highly for softness, clearness, and pleasantness than for loudness, sharpness. roughness, and highness. Silk fabrics were evaluated more pleasant than synthetic fabrics. 5. Subjective sensation for sound of blouse fabrics were predicted with mechanical properties and physical sound parameters.

• 패션비즈니스
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• 제14권2호
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• pp.127-137
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• 2010

The purpose of this study is to evaluate the differences of visual image by variations in the volume of flare and the length of flare skirt. The stimuli are 12 samples: 4 variations of volume of flare and 3 variations of the length of skirt. The data has been obtained from 181 fashion design majors. The data has been analyzed by Factor Analysis, ANOVA, Scheffe's Test and the MCA method. The results of the study are as follows: The visual image by the volume of flare and the length of flare skirt are composed of 4 factors : matureness, attractiveness, stiffness and softness, moderateness. In these factors, matureness is estimated by the most important factor. When the volume of flare is $180^{\circ}$, the visual images are shown to be better. As the skirt gets shorter, it has more vivid and attractive image. And as the skirt gets longer, it looks older and gentle but not too plain or ordinary. The volume of flare and skirt length interact with each other in matureness and attractiveness factors. But the volume of flare affects more in stiffness and softness and moderateness factors than skirt length.

• 동아시아식생활학회지
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• 제23권6호
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• pp.742-749
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• 2013

In order to find out the possible effects of steamed rice cake with varying addition of macadamia powder on quality improvement, this study applied 3%, 6%, 9% and 12% addition of macadamia powder. As a result, it found that the more addition of macadamia powder led to significantly higher crude oil content. Further it revealed that whit more addition of macadamia powder, it tended to show a lower L value. Also with more addition of macadamia powder a higher b value was shown. According to SEM, it was found that the 0% group showed an inconsistent grain size and porosity, local distribution of big lumps and rough surfaces, whereas more addition of macadamia powder tended to show a large mass formation and smoother cross-section. The 12% group showed a gradually decreasing hardness. According to the results of sensory characteristics, it was found that the 12% group showed the highest level in flavor, nutty, softness, after taste and overall quality. Conclusively, it is found that the preparation of steamed rice cake using macadamia powder is helpful to keep flavor and softness; moreover, it contributes to the overall quality of rice cake.

• Asian-Australasian Journal of Animal Sciences
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• 제5권4호
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• pp.753-756
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• 1992

Research was undertaken to determine if relectance (interactance) measured with a portable fiver optic probe (Colormet) can be used to assess porcine fat quality. Soft fat generally had lower interactance than hard fat, p<0.05 from 400 to 700 nm, although interactance spectra of hard and soft fat were similar in shape. At $4^{\circ}C$, interactance from 450 nm to 700 nm at the inner layer of backfat was correlated (p<0.01) with subjective soft fat score (r = 0.06 to 0.70), and with the refractive index (r = -0.62 to -0.65) and melting point (r = 0.59 to 0.60) of heat-extracted lipid. Colormet interactance $L^*$ at $4^{\circ}C$ was correlated (p<0.01) with soft fat score (r = 0.72), refractive index (r = -0.66) and melting point (r = 0.61). Interactance decreased as the temperature of the fat was increased from 22 to $44^{\circ}C$ (p<0.01). Soft fat had lower interactance than fats that were slightly soft, slightly hard and hard at 4, 22 and $40^{\circ}C$, although softness and temperature may interact to affect interactance. These results indicate that soft porcine fat may be detected easily by fiber-optic spectrophotometry.

• 한국의류학회지
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• 제24권6호
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• pp.861-872
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• 2000

The purpose of this study is to objectively explain the visual sensibility of clothing pattern and develop the design of clothing pattern that satisfies the consumer's sensibility. The photos stimuli on clothing pattern are divided into source, presentation, layout and are composed of each 6 photos per chapter totally 48 photos and semantic differential bi-polar scales are consist of 27 couples sensibility words. The subjects were 400 females in the twenties. Data were analyzed by SAS. The major finds were as follows: 1. As a result of the factor analysis, 4 factors of visual sensibility were consist of Coordination, Hardness and Softness, Attention, Rhythm. 2. As to the difference of visual sensibility based on the composition of clothing pattern, there were differences Hardness and Softness, Rhythm by source and there were significant differences among 4 factors by presentation and layout. 3. According to the age and education level, there were significant differences in Attention, Rhythm and according to the consuming areas, there were significant differences in Coordination, Rhythm. 4. According to sensibility positioning, The clothing pattern was classified as soft-hard, simple-complicated. 5. As a result of the regression analysis, preference, consuming desire and satisfaction appears to be closely related. Good quality is related with total clothing image which is brought about composition of clothing pattern.

• Food Quality and Culture
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• 제1권1호
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• pp.1-5
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• 2007

Physicochemical qualities and consumer acceptability of chocolate layer cake were studied with varied levels of rosemary powder at 0, 0.2, 0.4 and 0.6%. The ash content of the cake increased from 2.30 to 3.10%, as the amount of rosemary powder increased from 0 to 0.6%, and the carbohydrate content of the cake decreased as the addition of rosemary powder increased. There were no significant differences in moisture contents and pH values among the samples and the pH values of all samples were within the typical pH range of 7.5-8.0 for chocolate layer cakes. Water loss from the control cake was greater than that from the cakes with rosemary powder supporting the suggestion that the addition of rosemary powder to the chocolate layer cake could increase moisture retention of the cake. Consumer acceptability of all the samples showed higher preferences of more than 7 points. Rosemary aroma, mint flavor and after taste were highly positively correlated with the fat content. Fat and ash content of the cake, which tended to increase in proportion to the rosemary powder content, were negatively correlated with acceptance of herb flavor, sweet taste, moistness, softness and intensity of softness but positively correlated with intensity of herb flavor. With the results above, trials on chocolate layer cake using rosemary powder were successfully performed within the ranges tested.

• 한국염색가공학회지
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• 제31권4호
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• pp.298-311
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• 2019

In this study, the mechanical properties and hand characteristics of the knitted and woven fabrics for bedding items are investigated in accordance with fabric structural parameters including the fiber type and proportion, the density of the fabric, and the knit/weave structure. The knit stitches and structure of the knit samples made an effect on tensile properties. The bending, shear and compression properties for the knit fabric were mainly affected by fiber contents of the samples. The tensile and bending properties of woven samples were highly correlated with the fabric density, thickness and structure, and those shear and compression properties were affected by the fiber contents and structure. Consequently, the primary hand values of the selected samples we developed were estimated to have good smoothness, fullness and softness, and soft feeling, which is well correlated to the parameters of consumer preference such as softness, warmness, and bulkiness. Also, their total hand values were increased.

• 한국응용과학기술학회지
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• 제13권3호
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• pp.137-144
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• 1996

Durable softening water repellents such as PODCW, PDDCW, and PEDCW were prepared by blending cationized polymers, fatty carbamide, waxes, and emulsifiers. The cationized polymers included poly (octadecyl methacrylate-co-2-diethylaminoethyl methacrylate) [PODC], poly (n-dodecyl methacrylate-co-2-diethylaminoethyl methacrylate) [PDDC]and poly (2-ethylhexyl methacrylate-co-2-diethylaminoethyl methacrylate) [PEDC]. After the PET fabrics were treated with these water repellents, water repellency, softness, and durability of the PET fabrics were examined by various methods : water repellency by the hydrostatic pressure and the contact angle methods, softness by crease recovery and tearing strength, and durability by washability, respectively. Rating of water repellency of PET fabrics treated with PODCW was $80^{+}$, but those treated with PDDCW and PEDCW were not high enough to be used in industry.

• Fisheries and Aquatic Sciences
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• 제15권2호
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• pp.151-155
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• 2012

We used nine microsatellite DNA markers to estimate genetic variation among wild and cultured populations of the sea squirt Halocynthia roretzi. The loci were polymorphic, with 6-32 alleles, and allelic richness ranged from 6.0 to 26.1 in each population. The wild and the cultured populations had similar mean heterozygosities ($H_O$ and $H_E$), allele numbers, and allelic richness. One cultured population with softness syndrome had a lower mean in the observed heterozygosity ($H_O$ = 0.57) and higher mean inbreeding coefficient ($F_{IS}$ = 0.261) than any other populations. This suggests that the loss of genetic variation in the diseased population might be due to increased inbreeding. A neighbor-joining tree and pairwise population estimates of $F_{ST}$ showed moderate genetic differentiation between the wild and the cultured populations. Additionally, the softness syndrome population was genetically divergent from wild populations, but it was genetically close to the cultured populations.

• 동아시아식생활학회지
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• 제20권1호
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• pp.95-102
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• 2010

This study was conducted to assess the effects of mugwort powder (3% and 5%) on sponge cake made with medium and cake flour. After preparing sponge cakes with mugwort powder, the water activity (Aw), softness and color of crumbs were tested and the sensory properties were evaluated. The water activity of the sponge cakes containing different quantities of mugwort powder did not differ greatly. The springiness and hardness of the sponge cakes with mugwort powder were all lower than that of the control. With regard to the color of the sponge cakes, the L values were reduced, but the a and b values were increased in response to the addition of mugwort powder, resulting in the sponge cake containing mugwort having a darker color. The micrographs of the sponge cakes with mugwort powder showed a slightly lower porosity than the control. In addition, the results of the sensory test showed that cakes containing mugwort powder had low scores. However, it is still possible to make the sponge cakes using mugwort powder and the sponge cakes prepared with flower containing 3% of mugwort powder had better evaluation than those prepared using other amounts of mugwort powder.