• The Journal of the Korean bone and joint tumor society
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• v.10 no.2
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• pp.79-87
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• 2004

Purpose: The recent development of MR has made to possible radiological diagnosis in various soft tssue tumors. But multifarious components within soft tissue tumors and their periodic change have made to difficult even differentiation of malignant from benign soft tissue tumors solely on the MR. So authors retry to differentiate malignant from benign soft tissue tumors with clinical and MR finding complex. Materials and methods: We were analysed 82 pathologically confirmed soft tissue solid tumors (37 cases as malignancy including intermediate tumors and 45 cases as benign including inflammatory masses) which are correlated with clinical findings such as age, size, and location, MR findings such as tumor border, texture on T2 and contrast-T1 images, and enhancement area retrospectively. Many typical lipoma and cysts including of ganglion and abscess are rejected in the benign soft tissue tumor group because not difficult to diagnose on MR. Results: Malignant soft tissue tumors were more frequent in 21~40 and 61~80 years old of the age, above 3.0 cm of the size, trunk-pelvis-lower extremities of the location, and MR findings with irregular border and above 50% of the enhancement area than those of benign soft tissue tumors. Conclusion: The clinical finding that divided to two locations as trunk-pelvis-lower extremities and upper extremities-shoulder-spine was statistically significant to differentiate malignant from benign soft tissue solid tumors. However, the others would provide some useful informations to differentiate them never specific.

• Journal of Korean Home Economics Education Association
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• v.19 no.1 s.43
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• pp.149-162
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• 2007

Fashion industry that is apparel of the latest textile industry become the center and it is universal inclination that addend value of design is high more and our country apparel industry is accelerating change by life culture industry of the high added value center. Differentiation of goods, high added value anger can be required by activation of professional manpower for strengthening competitiveness of domestic apparel field, and it is design to be texture another thing can raise this. Specific education to train able member of society based on these actual conditions grasping society actual conditions in present age that is specialized and diversifies and atomizes should be achieved. Hereupon, we have researched over current education status about domestic textile related courses and come to a conclusion described below. Domestic textile related courses are offering mostly in weaving and staining as major subjects, therefore distinguished character of each university can not be found. However, in comparison of importance between theoretical courses and practical courses, theoretical courses are gradually considered more importantly And the number of courses about commodity and operation is steadily increasing compared to those of design element. Nevertheless, for the concept of creativity as design education ever been pursuing by experiment and practice, we are also required to keep close relationship with industry as well as making efforts to reduce differences between college education and practical business. In addition, textile related colleges also need to be armed with more professional knowledge in odor to provide their students not only with more job opportunities but also with chances for self-development.

• Journal of the Korean Society of Costume
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• v.40
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• pp.151-170
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• 1998

The purpose of this study is to examine the value of grotesque fashion and to predict the future fashion trend. The grotesque originates the formative art. It emerges towards of a century or transitional period in most case. In particular, it was used as the expressive method of an individual's inside and a satire on society through the work of artists in the Middle Age, the renaissance, the sym-bolism, the dadaism, the surrealism, the pop art, the technology art, and the post-modernism, etc. The grotesque in fashion is represented in the work of avant-garde fashion designers who lead the high fashion. The grotesque fashion which was combined with an image of non-formality, non-rationality, an absurdity and reality. It has been begun shape of female dress in the renaissance. Afterwards, it was represented in extremely exaggerated and distorted pop art, hippies' fashion in the 1960's. In the 1970's, it was reflected in genderless rock star and destructive punk fashion. It was also represented in the androgynous fashion which was combined with both sexes, the goth/gothic fashion which was expressed with a realistic and fanciful shape and the tattoo of skin-head in the 1980's. In the 1990's, the grungy look which was dirty and the cyber punk fashion. In general, it was also expressed by the avant-garde fashion designers. To sum up, a grotesque fashion which is expressed by experimental designers is classified into four shapes. 1, Union of some extraneous is expressed as different kinds of fashion theme, such as abnormality of texture, uses of surrealistic elements and chaos of sex. Although it appears that the abnormal union of grotesque has only discord and collision, it also shows a feeling of freedom for the tension. 2. Introduction of real and fanciful image is expressed as a cyborg, realistic description of disgusting animal skin and aggressive shape. Especially, it is worth while to notice Tierre Mugler and Alexander Macqueen's work which expressed the shape of mingling human of Middle Age. 3. distortion or exaggeration is expressed as an unformed shape, the exaggeration of a clothing size, the abnormal exaggeration of human body and the ignorance of clothing form. 4. Introduction of a disgusting image is expressed as an extremity of reality, motifs of death, clothing material of disgusting hair and the ostentation of sex. Motto which leads modern fashion is something new and shocking. The grotesque fashion is an expression of eagerness for something new. It often show something ironic in the form of humor which is embedded in an abnormal and shocking pattern. The grotesque fashion is represented as an extreme beauty. It will stand as an important element of the future fashion and as a particular style with the change and fluidity.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.508-516
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• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.476-481
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• 2002

The Physical and sensory characteristics of muffins prepared with flavonoids such as ferulic acid and p-hydroxybenzoic acid were evaluated for the development of functional foods using these flavonoids. The solubilities of ferulic acid and p-hydroxybenzoic acid were over 1% in water and the solutions showed a good thermal stability. However, 1% ferulic acid and p-hydroxybenzoic acid solution showed a color change during heating. The volume and maximum height of the control muffin were the greatest among the muffin groups. The volume of the muffins decreased with the increase of flavonoid concentration. The volumes of muffins with p-hydroxybenzoic acid were smaller than those of muffins with ferulic acid. The L, a and b values on crust and crumb of the muffin groups were not significantly different. The chemical flavor, bitterness and after taste of the muffins prepared with ferulic acid were stronger than those of the control muffins. Savory flavor and sweetness of the muffins with ferulic acid were weaker than those of the control muffins. The muffins with p-hydroxybenzoic acid were not significantly different from the control muffins in the appearance, flavor, taste, texture and overall acceptability. These results demonstrated that p-hydroxybenzoic acid may be useful as an additive to muffin.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.770-775
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• 1994

Kimchi packed in polypropylene(PP) tray was stored at different temperatures (0, 10, $20^{\circ}C$) to investigate the relationships between fermentative gas pressure and quality changes. The quality of Kimchi during storage was evaluated in terms of pH, titratable acidity, color, and sensory properties. The fermentative gas pressure changes due to $CO_2$ evolution showed typical sigmoidal curves at each temperature. Accordingly, inflation of Kimchi packages caused by increasing gas pressure occurred in 40 hours, 5 and 30 days at 20, 10, $0^{\circ}C$ , respectively, at which gas pressure inside the packages ranged $1.2{\sim}1.4\;psig$. Following inflation, Kimchi packages stored at 20 and $10^{\circ}C$ were burst out on 3 and 8 days, but those at $0^{\circ}C$ were not. As the fermentative gas pressure increased, pH decreased (r > 0.968) and titratable acidity increased (r > 0.973) proportionally. Regarding to the color change of crushed Kimchi juice, L and b values were decreased exponentially, but a value remained constant during storage. Among sensory properties, the sourness and texture scores showed good accordance with pH changes. In conclusion, although Kimchi kept optimal tastes during storage, the inflation of package restricted shelf-life of Kimchi.

• Journal of Wetlands Research
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• v.13 no.3
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• pp.567-579
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• 2011

Scirpus planiculmis is one of the most dominant species found in the Nakdong River estuary. In order to understand the recent changes in S. planiculmis and the environmental characteristics of the estuary, from 2005 to 2010, an analysis of the density, total dry biomass, tuber biomass, and distribution pattern of S. planiculmis as well as an analysis of the temperature, salinity, precipitation, barrage discharge, and soil texture of the estuary were conducted. In 2006, the density ranged from 10.1 to $87.6no./m^2$, but in 2009, it ranged from 0.4 to $2.2no./m^2$ in 2009 and drastic reductions were observed throughout the sampled areas in the Nakdong river estuary. In 2010, S. planiculmis was observed on the tidal flats of Myungji and Mangummerydeung, at a density of $18.3{\pm}7.7no./m^2$ and $17.5{\pm}20.7no./m^2$, respectively. Hence, S. planiculmis is considered to be in a recovery phase. The aboveground/belowground ratio reduced from $4.54{\pm}0.70$ in 2005 to $1.91{\pm}0.35$ in 2009, clearly showing a large decrease in the biomass amount of the aboveground than of the belowground. Tubers were distributed in the soil, with only 36.0% at the 0~15 cm depth but 64.0% at the 15~30 cm depth. Apparently, tubers were more likely to be found at 15~30 cm below the soil in the Nakdong River estuary. A drastic reduction in the S. planiculmis biomass in 2009 is possibly due to the high salinity in S. planiculmis habitats.

• Journal of the Mineralogical Society of Korea
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• v.15 no.3
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• pp.147-159
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• 2002

Weathered bentonites occcur as surficial alterations of some domestic bentonite deposits in the Tertiary formations, with the thickness of less than about 50 cm, along naturally-formed weathering surface with slopping in gentle. 7 $\AA$-halloysite was found together with montmorillonite in the weathered bentonite. Compared to normal bentonite, the weathered one is generally more clay-rich and contains little amounts of original rock-forming minerals and residues. In the electron microscopy, fine-scale occurrence of the clay minerals tends to be somewhat discrete and segregated rather than closely associated. h curled margin of montmorillonite lamella is deformed to become obtuse in the weathered bentonite. Halloysite occurs as acicular to tubular crystals with the length of less than 2 $\mu$m and the width of about 0.3 $\mu$m, which commonly forms bundle-shaped aggregates. Electron microscopic observations on the fine-scale occurrence and texture of the wtathered bentonites indicate that the clay mineral transition from montmorillonite to halloysite has undergone without accompanying any intermediate phases of both clay minerals such as a mixed-layered type (M/H). The alteration reaction between these two clay minerals probably took place in the form of dissolution and precipitation mechanism in oxidation condition. An intense chemical leaching of SiO$_2$, Na, K and Ca might occur during the alteration reaction, forming a lot of dissolution cavity and residual concentration of A1$_2$O$_3$ and Fe, relatively. As the result of the chemical change, a fsvorable condition for halloysite formation seemed to be provided.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.637-642
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• 1996

This study was carried out to investigate the change of palatability improvement of cooked meat by the physico-chemical properties and sensory characteristics as aging at $3^{\circ}C$ after thawing of frozen Holstein tenderloin. Shear force value(SFV), myofibrillar fragmentation ratio(MFR), appearance of 30ki1o dalton (30KD) component, raw meat aroma, tenderness, palatability of cooked meat, content of free amino acid and ATP related compound were measured. Raw meat aroma (p< 0.01), tenderness(p<0.05), SFV(p<0.05), MFR(p<0.01) and 30KD(p<0.001) of unfrozen beef tenderloin aged at $3^{\circ}C$ were superior than frozen beef tenderloin. As aging at $3^{\circ}C$ after thawing of frozen beef tenderloin SFV(p<0.05) decreased, MFR(P<0.001) and 30KD(p<0.001) increased, and raw meat aroma and tenderness improved(p<0.05). Also, cooked meat aroma, texture and palatability improved(p<0.05), without changing the taste. The content of aspartic acid and leucine of tenderloin aged thawing of frozen beef abounded were more than frozen beef(p<0.05), concentration of IMP(P<0.05) decreased, the hypoxanthine(p<0.05) and inosine increased.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.130-136
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• 1986

'Shingo' pears were seal-packaged in polyethylene (PE) film with different thickness of 0.04. 0.06, 0.07, and 0.08mm and stored for five months in an experimental storehouse with the temperature varyine 0 to $7^{\circ}C$ and relative humidity varying 86 to 89%. The atmosphere in PE film bags was modified to 5-l4% oxygen with 3-5% carbon dioxide depending on the film thickness and the storage period. Packaging of pears with PE film effectively reduced the weight loss, which resulted in good appearance after 5 months' storage, while non-packaged pears showed a slight wilt. Decay occurrence was not significantly different among the treatments. but role browning occurred a little more in packaged lots than in non-packaged lot. The sensory panel rated the pears front 0.07mm-thick bag highest in flavor, texture, and juiciness, which might be due to the high sugar content and low titratable acidity. The firmness of pear flesh decreased with the stogare time and its change was found to be highly correlated with that of cellulase activity (correlation coefficient= -0.946). Thisresult indicated that cellulase might be one of the enzymes responsible for the softening of pear fruit during storage.