• Journal of Fashion Business
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• v.21 no.2
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• pp.1-15
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• 2017

This study aims to identify the special features of high-concept funology observed in fashion products and expressional media by exploring funology in an era of high-concept, the emotional paradigm of the 21st century. High-concept funology in today's fashion can be explained as follows: First, 'virtual reality', which is often seen in fashion shows and fashion commercials, enhances consumer participation and involvement with blurred boundaries between the real world and the virtual world. With the expansion of various forms of real-time communication with consumers, positive images of the brand are being projected to the consumers. Second, 'form transformability', which is often found in fashion products, promotes customers' purchase desire as they are able to present themselves in a more versatile way in the fashion product that is changeable in various designs. Third, 'integration of different fields', which is easily found in various fashion goods, engages consumers in a mutual interaction under an entertaining setting with the product that is made to satisfy their needs attuned to their digital lifestyle. Fourth, 'interactive responsiveness', which is mainly recognized in fashion stores and commercials, is characterized by its interactive playfulness that encourages consumer participation through entertainment contents and promotes brand intimacy, eventually adding more value to its name.

• Microbiology and Biotechnology Letters
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• v.14 no.3
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• pp.239-244
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• 1986

To develop the potential use as new host strain for gene cloning, alkaline-tolerant isolates from soil were examined for amylase activity, protease activity, antimicrobial activity and transformability by using plasmid pUB 110. Of these strains, one was selected and identified as Bacillus sp. YA-14. in the enzymatic properties of Bacillus sp. YA-14 the optimal conditions for the reaction of amylase and protease were at pH 0.8 and pH 7.5 respectively. The antimicrobial activity of Bacillus sp. YA-14 was also found. For the transformation, Bacillus sp. YA-14 was cultured to late logarithmic growth phase ai 37$^{\circ}C$ in modified SPI medium (pH 8.0) containing 0.4% MgSO$_4$. The presence of pUB 110 plasmid DNA in transformants was confirmed by electrophoresis and stably maintained in the new host.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.47 no.6
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• pp.405-413
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• 2019

Deployable structures are widely used for space mission because of their advantages in storage and transportation coming from its transformability of configuration. The space structures should be designed with high stiffness to withstand the various types of disturbance that they encounter during operation. Especially for the deployable structures, the internal forces loaded on the component or the stiffness at its deployed configuration should be analyzed since they usually consist of the thin and light structures. In this paper, a dynamic model of the scissors structure is established and its deployment behavior is analyzed, especially focusing on the deployment speed and the internal force on each joint. In addition, modal analysis is carried out for the 1-stage and 2-stage scissors structures in order to analyze the stiffness of the scissors structure based on its deployed configuration. The fundamental mode shapes and natural frequencies are analyzed and discussed.

• Korean Chemical Engineering Research
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• v.43 no.4
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• pp.517-524
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• 2005

Barium titanate ($BaTiO_3$) particles were prepared by spray pyrolysis from spray solution containing organic additives. The effects of the type and amount of organic precursors on the crystal structure and morphology of the $BaTiO_3$ particles were investigated. It was found that the morphology of $BaTiO_3$ particles before and after calcination depended on the type of organic additives such as citric acid, ethylene glycol and polyethylene glycol. Among these organic additives, citric acid was the most effective to prepare $BaTiO_3$ particles with nano-structured morphology consisting with uniform size nanometer particles after calcination. It was also found that the phase transformability of the metastable cubic phase to the tetragonal one during calcination could be improved by increasing the content of citric acid in the spray solution. As a result, $BaTiO_3$ particles prepared from spray solution containing high concentration of citric acid had good tetragonality, uniform and fine size, and high BET surface area after calcination. $BaTiO_3$ particles prepared by spray pyrolysis had nanometer size and uniform morphology after simple ball milling process.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.6
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• pp.583-590
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• 2021

This paper is a study on the digitization of an analog 3D pen. The term digital implies features such as homeostasis, transformability, combinability, reproducibility, and convenience of storage. One device that produces a combination of these digital characteristics is a 3D printer, but its industrial use is limited due to low productivity and limitations with materials and physical characteristics. In particular, improvements are required to use 3D printers, such as better user accessibility owing to expertise and skills in modeling software and printers. Complementing this fact is the 3D pen, which is excellent in portability and ease of use, but has a limitation in that it cannot be digitized. Therefore, in order to secure a digitalization capability and ease of use, and to secure the safety of printing materials that pose controversial hazards during the printing process, research problems and alternatives have been derived by combining food, and digitization was demonstrated with a newly developed 3D pen. In order to digitize the 3D pen, a sensor in a structured device detects the motion of an analog 3D pen, and this motion is converted into 3D data (X-Y-Z coordinate values) through a spatial analysis algorithm. To prove this method, the similarity was confirmed by visualization using MeshLab version 1.3.4. It is expected that this food pen can be used in youth education and senior healthcare programs in the future.