• The Research Journal of the Costume Culture
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• v.25 no.6
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• pp.880-892
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• 2017

In this study, the appearance change and the heat moisture transfer properties of knitted fabric by yarn shrinkage were examined to obtain useful data on the development of thermo-sensitive functional materials. Eleven types of knitted fabric were knitted using highly bulky acrylic-blended yarn. After shrinking the specimens using dry heat treatment, the appearance change and thickness were measured. An HEC simulator was adopted for measuring the heat moisture transfer properties of specimens by yarn shrinkage. When holes were arranged vertically in the mesh structure, the specimens with 2,500 and 5,000 holes showed high percent change of hole area, appearance, and thickness. When holes were diagonally arranged in the mesh structure, the percent change of hole area in the specimen with 1,250 holes was larger than the one with 2,500 holes. However, the dimensional stability of the specimen with 2,500 holes was better because of its smaller appearance and thickness change. In the tuck structure, the percent change of hole area in the specimen with 625 and 416 holes was relatively large compared with the appearance and thickness change. Furthermore, the hole size in the tuck structure was smaller than that in the mesh structure but the percent change of hole area was larger. Therefore, it was proved that the tuck structure is more suitable than the mesh structure for developing thermo-sensitive functional materials. Heat moisture transfer property test verified that the change of hole area by yarn shrinkage enabled obtaining the thermal effect due to the distinct temperature difference in the inner layer.

• Journal of The Korean Society of Integrative Medicine
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• v.7 no.2
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• pp.189-195
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• 2019

Purpose : The purpose of this study was to investigate the effects of chin tuck exercise (CTE) on the craniovertebral angle (CVA), strength and endurance of deep cervical flexor (DCF) muscles in subjects with forward head posture(FHP). This study was performed on 30 subjects with FHP. Method : Thirty subjects were divided into two groups; modified CTE (n=15), conventional CTE (n=15). Both of the group performed the exercise 4 times a week for 6 weeks. The subjects performed CTE in two different methods; modified CTE, with device designed that help keep cervical lordois curve, and coventional CTE, without using device. The CVA was measured using Image software version. A pressure biofeedback unit was used to measure the strength and endurance of the DCF muscles. The data was analyzed by the paired t-test for comparing before and after changes of variables in each group and the independent t-test for comparing the between groups. Result : There was statistically significant difference of before and after strength and endurance of DCF muscles in modified CTE (p<0.05). There was statistically significant difference of before and after only endurance of DCF muscles in conventional CTE (p<0.05). There was statistically significant difference of between the two group in strength of DCF muscles (p<0.05). Conclusion : Muscle strength to stabilize the spine plays an important role in maintaining a good posture. Therefore, we suggest that the application of CTE with a device designed to maintain the lordotic curvature in the neck is likely to yield better outcomes in FHP subjects in future studies.

• Physical Therapy Korea
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• v.26 no.4
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• pp.1-9
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• 2019

Background: Cervical dysfunction is a common pathomechanical marker in individuals with forward head posture (FHP). To overcome the limitations of the isometric chin-tuck (ICT) exercise, dynamic neuromuscular stabilization (DNS), which emphasizes an entire spinal chain exercise, has recently shown promising clinical results. Objects: Purpose of this study was to compare the immediate effects between ICT and DNS techniques. Methods: 43 young subjects (mean age, $24.0{\pm}5.0$ years) were recruited. Group of subjects with FHP were measured under baseline, ICT, and DNS conditions. Outcome measures included sitting height, longus colli (LC) and sternocleidomastoid (SCM) muscle thickness and LC/SCM thickness ratio. One-way repeated measures ANOVA was used to compare the continuous dependent variables among FHP, ICT, and DNS conditions at p<.016. Results: Both ICT and DNS exercise conditions yielded significantly increased LC muscle thickness, LC/SCM thickness ratio and sitting height than did FHP condition (p<.0001, respectively). Sitting height was significantly greater in DNS exercise than in the ICT exercise (p<.0001). Conclusion: The present results demonstrated that sitting height was greater in the DNS exercise than in the ICT exercise, as well as both corrective postural training exercises were effective on LC/SCM muscle balance ratio when compared with the baseline FHP condition. Therefore, it is considered that DNS exercise can be the recommended exercise for people with FHP.

• Journal of the Korea Fashion and Costume Design Association
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• v.24 no.2
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• pp.1-10
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• 2022

The purpose of this study is to analyze the structural properties of 100% wool fabrics knitted with various stitch types and to evaluate dimensional stability from shrinkage in wet cleaning and drying. Materials were weft-knitted from twenty-four different stitches with 7 gauge using a computerized flatbed knitting machine. Weight, thickness, density, and length were measured. A domestic washing machine and a tumble dryer were used for the shrinkage test. The results are as follows: Knitted fabrics were divided into 3 groups based on weight per unit area. Porous knits show light weight whilst milano, pintuck, rib stitches belong to the heaviest group. A positive correlation between weight and thickness was found and the same result was obtained for wale density and weight. Dimensional shrinkage of knitted fabrics was increased during repetitive wet cleaning and drying regardless of knit stitches. Especially, fabrics knitted with float, tuck, cable, and links & links stitches samples were contracted more than 15% in the first treatment whereas 2x1 rib stitch showed 1% shrinkage rate. Fisherman and milano stitches contracted in both course and wale direction with similar shrinkage rates. However, porous knits with float and tuck stitches shrank in course direction by 20% as well as cable samples contracted from 5% to 20% after repeated washing and drying. On the other hand, 30% and 15% contraction of wale direction occurred in orderly float and links & links stitches, respectively. Machine dried knits have a higher shrinkage rate than air-dried knits, but the drying method did not affect to the direction of contraction. In conclusion, variations of knit, tuck, and float stitches affect knit construction and dimensional stability from shrinkage in wet cleaning and drying of wool knitted fabrics.

• Journal of computational fluids engineering
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• v.21 no.3
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• pp.71-76
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• 2016

In speed skiing, aerodynamic forces play an important role in determining performance of the skier. To predict aerodynamic effects of the posture of the skier on alpine downhill skiing, we constructed equation of motion of the skier and performed the corresponding CFD simulations. Comparing drag and lift of three different skier postures, it has been shown that drag decreases significantly by tucking upper body to lower body and stretching arms forward. Also, aerodynamic lift which worked as downforce in standing posture worked upward in tuck posture, reducing friction force between snow and ski. This indicates that tuck posture have advantages over standing posture in dual mechanism, namely by reducing drag and also increasing lift. By this two-dimensional initial study we could reveal the general tendency of the aerodynamic force over the skier's body. This study not only provides a theoretical foundation for the athletes to understand the aerodynamic effects of skier postures but also shed a light on towards more accurate and rational three-dimensional CFD simulation of skiers in the near future study.

• Journal of Fashion Business
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• v.19 no.3
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• pp.101-112
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• 2015

Because young men's slacks are becoming more slim-fitting today, this study attempts to identify room for improvement by comparing and analyzing the patterns of men's slacks in the literature and those of manufacturers. Selected for the study are two patterns from the literature and one from manufacturers (Slacks A, B, C); those from studies are slim silhouette pants with no tucking around the waist at the front. Subjects for the Fit tests and the pattern designs were men in their twenties with average body shapes in accordance with the figures in Size Korea 2010. Pants were made from muslin fabric and the Fit tests were carried out with three subjects and a panel of five experts to evaluate comfort and appearance. The analysis of the patterns revealed that Slacks A were the longest followed by C and then B. Slacks C had the most girth ease, and Slacks B were the slimmest in both length and girth. Movement tests showed Slacks A to be the most comfortable followed by B and then C. The appearance test found that Slacks B were the most attractive, followed by A, and then C. The fits at the front, back and sides of all three pants were more or less the same. We suggest that more studies be done on pants patterns adjusting them for proper ease and using elastic fabric in order to maintain the slim fit and also to be comfortable to wear.

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.193-205
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• 1990

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja(kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of ‘twigs stretched for the east’ had no scientific base but said something of Korean folkways at that time.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.415-423
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• 1990

'The Joobang' is a cooking book written purely in Korean which came from a Mr. Lee. It is unknown when and by whom this book was written, but it is inferred from red pepper mentioned in this book and from Korean-writting type that the book was written around in the mid-nineteenth century. The contents of 'the Joobang' consist of thirty seven items in all : sixteen items of rice alcoholics, five side dishes, eleven Tucks(rice cakes) and Guaja(cookies) and five processed materials. Cereals for making rice alcoholics were regular rice and sticky rice. In the first brew, rice alcoholics is made all from regular rice, and in the second brew, fifty six percent of regular rice and forty four percent of sticky rice was made use of. For five items of alcoholics forming 31.3% of alcoholics, flour was added, in which case the proportion of leaven to cereals was lower. There were four types of processing cereals in brewing rice alcoholics Jee-ae-bop(steamed rice, 60.9%), thick gruel with cereals ground and completely cooked(8.7%), thick gruel with cereals ground and half cooked (26.1%) and GooMung Tuck(doughnut-shaped rice cake, 4.3%). The comparison of the materials for brewing rice alcoholics and of the types of processing cereals presented in the seven cooking books purely in Korean(Umsik Deemeebang, JoobangMoon, Umsikbo, Sool-mandununbop, Kyuhap chongseo. The Kims' Joobangmoon and The Lee's Umsikbup) showed us the following facts ; Yihwajoo (rice alcoholics brewed around the blooming time of pear trees) and Kwahajoo(rice alcoholics which passed the summed time) were most often introduced and commonest, and the materials for brewing and the types of processing little changed over times. The materials for side dishes were all animal food, and vegetable food was little used for side dishes. Red pepper was used for seasoning. It is a problem of Korean traditional cooking that there were no units of measuring for side dishes. The main materials for Tuck(rice cakes) and Guaja(cookies) were sticky rice, regular rice and honey. There was a variety of terms for the process, from which we can see that the procedures of making Tuck(rice cakes) and Guaja(cookies) were very complicate. Processed materials were chiefly made of sticky rice and the material of firewood(oak trees) and the strength of fire(fire burning vigorously and fire turning to ashes) were described.

• 재활복지
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• v.20 no.3
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• pp.179-193
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• 2016

Chin Tuck Against Resistance Exercise(CTARE) and Shaker exercise is used to common for strengthening of suprahyoid muscle. No previous studies was compare of two exercises for patients with dyaphagia. This study investigated the effects of CTARE and Shaker exercise on suprahyoid, sternocleidomastoid muscle activity in stroke older patients with dysphagia. Ten stroke patients with dyaphagia voluntarily participated in this study. All subjects was performed in the order in the CTARE (isometric, isokinetic), Shaker (isometric, isokinetic), and repeated each ten trials. After CTARE was performed, subjects took a 5 min wash out period to minimize muscle fatigue. Activity of suprahyoid and sternocleidomastoid muscle during two training was analyzed using surface electromyography(sEMG). Wilcoxon signed rank test was used to assess differecences for muscles activity between the effects of the CTAR and Shaker exercise within group. CTARE and Shaker exercise showed no significant difference activity in suprahyoid muscle(p > .05). CTARE showed significantly lower muscle activity in sternocleidomastoid muscle than Shaker exercise(p < .05). CTARE in stroke older patients with dysphagia may be a effective intervention to improve swallowing function than Shaker exercise.

• Journal of the Korean Society of Marine Environment & Safety
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• v.1 no.1
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• pp.27-38
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• 1995

In this paper, a program for the calculation of GZ curve for a ship in waves is developed and GZ curves for a ferry in the still water and in waves are calculated. And the added mass, damping, restoring forces and wave exciting forces are calculated by using the strip theory given by Salvesen, Tuck, Faltinsen. Capsizing simulations are perfoned in consideration if the nonlinear restoring forces of the ship in waves by using the Runge-Kutta 4-th method.