• Fibers and Polymers
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• v.2 no.4
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• pp.196-202
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• 2001

In order to investigate the relationship between subjective sensation for fabric sound and touch and the objective measurements, eight different apparel fabrics were selected as specimens. Sound parameters of fabrics including level pressure of total sound (LPT), level range (ΔL), and frequency differences (Δf) and mechanical properties by Kawabata Evaluation System (KES) were obtained. For subjective evaluation, seven aspects of the sound (softness, loudness, pleasantness, sharpness, clearness, roughness, and highness) and eight of the tough (hardness, smoothness, fineness, coolness, pliability, crispness, heaviness, and thickness) were rated using semantic differential scale. Polyester ultrasuede was evaluated to sound softer and more pleasant while polyester taffeta to sound louder and rougher than any other fabrics. Wool fabric such as worsted and woolen showed similar sensation for sound but differed in some touch sensation in that woolen was coarseast, heaviest, and thickest in touch. In the prediction model for sound sensation, LPT affected positively subjective roughness and highness as well as loudness, while ΔL was found as a parameter related positively with softness and pleasantness. Touch sensation was explained by some of mechanical properties such as surface, compressional, shear, and bending properties implying that a touch sensation could be expressed by a variety of properties.

• Journal of the Korean Society of Costume
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• v.59 no.10
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• pp.10-21
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• 2009

The shape of floral pattern in the period of Rococo are a pots, a flower and ribbon style, a flower and a stripe style, a lace style and a scene style etc, and also in that time an apperance of softness of curved line, delicacy and smoth line, irregular and unrestraint line, motive of tiny and extra ordinarily, little bunch of flowers, and stripe style was a feature. The style of presentation were a presentation of fixed style such effect as lace, and a presentation of realistically style emphasized a massiveness and a cubic effect, and also used a natural color, and the presentation of abstract expressed like imagined anything and fancied. Weaving expressed delicate, brilliant, fantastic, and an atmosphere with elegant. embroidery was expressed in creation with emphasized in reality. Printing was fantastic with exotic in development of chintz due to effection of orient. The based on a salon civilization, the refind beauty of taste of royalty gave a refinded feeling with over affectionate in preference with a softness of curved line, and a motive of tiny and extra ordinarily. The classical beauty of elegant was realistic in being concentrated on building up blance and homony. The natural beauty of romantic was in being devoted the theme with soft and fantastic.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.363-369
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• 2006

The aim of this study was to determine the optimum addition amount of waxy sorghum flour to rice flour in the preparation of Sulgidduk(waxy sorghum rice cake). The moisture content of Sulgidduk with added wary sorghum flour was $37{\sim}41%$. With increasing waxy sorghum (lour content over the range from 10% to 50%, the L-value decreased, whereas the a-and b-values increased. In the mechanical evaluation of waxy sorghum Sulgidduk, the hardness, gumminess and brittleness increased with increasing waxy sorghum flour content above 20%. The adhesiveness increased with increasing waxy sorghum flour content. The cohesiveness and springiness did not differ significantly with the addition of waxy sorghum flour. In the sensory evaluation of waxy sorghum Sulgidduk, the evaluation of the softness, moistness and chewiness was the best at 20% content. Sulgidduk made with the addition of 20% waxy sorghum flour to rice flour was found to be the best recipe in terms of overall acceptability and the sensory qualities of softness, moistness and chewiness.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.75-80
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• 1997

This research has been examined to measure the degree of the fiber damage of ozonenation high yield pulp in the beating process. Ozone treated the TMP(Thermomechanical Pulp) and CTMP(Chemithermomechanical Pulp) of spruce and the CTMP of birch has been beaten to be reached 200ml(freeness) of its content. It had been studied the forming of fiber distribution by treatment for long fiber, short fiber, fine with the above method. As ozone treatment time gets longer, the pulp has showed the tendency of increasing the fiber content of 28, 48mesh. Ozone treated fiber has been increased long fiber content by being added softness. By given longer ozone treatment time, the TMP and CTMP of spruce has showed the decreasing of fiber content. On the contrary, CTMP of birch has showed the increasing its fiber content. It had proved that the results of difference are rather closer to the species of tree than closer to the kinds of pulp. The fiber content of over 200mesh which has created in beating process demonstrates the decreasing of its fiber content by getting longer ozone treatment time. The softness of fiber can be extracted by the lignin of fiber surface that had been formed by ozone treatment. Thus we assume that the fiber in the process of beating obtains less physical damage.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.855-864
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• 2017

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

• The Korean Journal of Community Living Science
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• v.20 no.2
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• pp.239-246
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• 2009

The principal object of this study was to assess the effects of garlic powder(2 % and 4 %) on the sponge cake made with medium and cake flour. After making sponge cakes with garlic powder, water activity, softness, color of crumb, and sensory test were tested. Water activity(Aw) of the sponge cakes with different quantity of garlic powder were increased during 7 days storage. These meant that garlic powder had absorption effect. The Max G and springiness of the sponge cakes with garlic 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 with the increment of percent of garlic powder. The micrographs of the sponge cakes with garlic powder evidenced slightly lower porosity than the control. And, the results of sensory test showed that the increment of the addition of garlic powder had low scores. But we know the possibility to make the sponge cakes using garlic powder. And the sponge cakes with medium flour using 2% of garlic powder had better evaluation than others using garlic powder.

• Journal of the Korean Applied Science and Technology
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• v.28 no.3
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• pp.351-358
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• 2011

It was researched to be alternative of TGIC type hardener with human hazard element as PT 910 mix powder paint with hardener. Generally PT 910 was compared with TGIC & Epoxy resin of hardener to be used at thermosetting powder paint. We inquired a property of matter for paint through Gel time, glass transition temperature, melting point and a property of matter for film through a property of adhesion, a property of tolerance, softness, gloss, acid-resistant, alkali-resistant, salt water spray-resistant, facilitation climatic. When PT 910 is used of hardener, it was shown the excellent results in gel time, softness, salt water spray-resistant, fracilitation climatic and the similar results in melting point, a property of tolerance, a property of adhesion, gloss, acid-resistant, alkali-resistant, as compared with the powder paint used by TGIC hardener. The glass transition temperature was little low. But there was slightly different results. After the study results, we reached the conclusion that thermosetting powder used by PT 910 is alterative to by TGIC hardener.

• The International Journal of Costume Culture
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• v.13 no.1
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• pp.51-61
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• 2010

The purpose of this research was to investigate the effects of clothing style and color of male casual wear on image perceptions and age evaluations. $4{\times}2$ (top color${\times}$trouser color) and $2{\times}3{\times}2$ (clothing style${\times}$clothing hue${\times}$clothing chroma) factorial designs were used as the experiment designs. Photoshop program was used to manipulate the clothing colors after creating photos of models wearing experiment clothing for stimulus. Subjects were 280 female college students from Seoul region and each subject responded to two stimuli. Factor analysis showed four factors of images of male casual wear; sociability, conspicuousness, softness and masculinity. Polo shirts were evaluated higher in sociability and softness than jumpers and nary blue trousers were evaluated higher in masculinity than beige trousers. High chroma clothing was assessed higher in sociability and conspicuousness than low chroma clothing. High chroma red jumpers displayed very sociable feel and low chroma blue jumpers displayed the lowest sociability. High chroma male clothing resulted in younger age perception but age was evaluated young when a black shirt was worn under the jacket when wearing a low chroma jacket.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.5
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• pp.800-807
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• 2008

The purpose of this study is to compare the subjective texture of actual objects and their picture images on the Internet to find out a method to present visual images in order to supply information similar real objects. For this study, seven knit fabrics and four presentation methods of visual images including twice magnifications and two dimensions of 2D and 3D. The results of this study were as follows: There are significant differences among subjective textures evaluated by touching seven fabrics actually and we can verify the effects of fiber contents and loop length of knit on textures. We can find out differences of texture depending on presentation methods. In case of 2D evaluation of knits fabrics, visual images of real size present a little exact information on roughness and heaviness whereas those of twice magnification do roughness, wetness, softness and luster. And 3D images give us more exact information of textures on softness, heaviness and warmness, but rather twice enlarged 3D image can't supply an information of heaviness texture.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.375-381
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• 2008

The purpose of this study was to determine the most desirable mixture ratio of tomato powder to rice flour for the preparation of tomato Sulgidduk(Sulgidduk containing tomato powder). The moisture contents of samples ranged from 38% to 42%. The L-value decreased, while a- and b-values increased, with increasing amounts of added tomato powder. Also, the pH of samples decreased with increasing amounts of tomato powder. In the mechanical evaluation of physical properties, hardness, adhesiveness, cohesiveness and springiness decreased with increasing tomato powder content. And throughout the storage period, gumminess and chewiness decreased. Based on sensory evaluations, the tomato power intensified the color, flavor, sweetness and sourness of the Sulgidduk. The sample containing 6% tomato powder had the highest softness, moistness, chewiness and the overall-acceptability scores. Consequently, the addition of 6% tomato powder to the rice flour was determined to be the best formula for tomato Sulgidduk in terms of the sensory qualities such as softness, moistness, chewiness and overall-acceptability.