Maximalism in modern fashion, which is contrary to the current fashion market that emphasizes functionality and practicality, is an important notion that has been expressed in a variety of ways through designer’s unique sense with a mixture of experimental design. With such creative work that suits a trend in novel fashion design, Rei Kawakubo is a current representative of Comme des Garcons who has not only introduced deconstructivism and Japanese-style avant-garde to the fashion industry for the first time. Our research, thus, analyzed the characteristic of maximalism’s expression based on the features represented in her collection. Firstly, Expandability is classified as a method of distorting parts of a body and a method of excessively overinflating the silhouette of clothing. Secondly, decorations are expressed in the other as blending different types of materials together. Thirdly, fantasy evokes a fresh and stimulating surreal sensation that may only be felt in an imagination by assigning supernatural and amusing expression to the garment. The forth, fusion refers to a creation of novelty from combining various types of elements and images. The fifth, experiment is unique trait that develops mysterious images, consisted of various details. The sixth, non-structure is different from an initial form of garment that maintains a bilateral symmetry. The importance of our research lies in proposing a fundamental data for development of creative design as well as in expanding a range of possible expression for maximalism, by analyzing the characteristics of maximalism seen in Rei Kawakubo’s collection.

In Western countries, kimchi, the Korean traditional fermented cabbage, is considered to be a healthy. However, it is one of the main sources of the high sodium content of the Korean diet. In order to decrease the sodium content, we manufactured a low-sodium kimchi (LK, salinity 1.0%) and 4 additional low-sodium kimchi starters in which each of 4 lactic acid bacteria (Lb. sakei 1, Lb. sakei 2, Lb. palntarum and W. koreensis) were added. The LKL1 to LKL4 samples were prepared by adding 4 single LAB starters, each with an inoculum size of 106 CFU/g, when the cabbage was mixed with kimchi sauce. The kimchi starters were fermented at 10℃ until reaching 0.5% acidity, and then stored at －1.5℃ until reaching 0.75% acidity. The pH and acidity of the starter kimchi changed more rapidly in the early phase of fermentation (up to 0.75% acidity) than control low-sodium kimchi. After the acidity of the kimchi starters reached 0.75% it remained constant. As the fermentation progressed, the total aerobic and lactic acid bacteria concentrations in the kimchi starter with added Lb. sakei 1 were the same as in the control low-sodium kimchi. The low-sodium kimchi fermentation of the kimchi starter with added Lb. palntarum progressed differently due to a difference in acid resistance. The kimchi starter with added Lb. sakei 2 had an overall liking score that was slightly higher than that of the control low-sodium kimchi due to a lower off-flavor

The purpose of this study is to analyze the physical education avoidance factors and the types of them for seeking the efficient teaching methods of physical education and making an appropriate learning environment which result in vitalized physical education. For this purpose, this study is planned to gain specific evidences. From May to July in 2013, the research has been conducted in Gangseo, Yangcheon, and Mapo area of Seoul. Among 420 of female middle school students who are the subjects originally, 349 of students are used as a data of spss 12.0 statistics. The conclusion is deducted by one-way ANOVA, corelation analysis, and multiple regression analysis based on the analysis contents and purpose. the conclusions were as follows; Firstly, as examining the avoidance factors of female middle school students from the background variables, the second grade students of middle school recognize the avoidance factors highest among sub factors based on the grades. In respect of the avoidance factors based on the school form, female students of coeducation school perceive the avoidance factors more than ones of girls' middle school. While female middle school students taught by male teachers are more aware of students factors, course contents factors, and weather factors, the students who are taught by female teachers recognize facility-instrument factors, teacher-teaching factors highly. In the avoidance factor based on whether a school has gym or not, middle school female students without gym perceive course content factors, teaching factors, and weather factors highly. On the other hand, middle school female students who do not have gym recognize student factors more than others. Secondly, in the case of avoidance types of middle school female students, second graders mark the highest states on not only the active avoidance but the passive one. While first graders are higher than third graders on the active avoidance, third graders appear highly on the passive avoidance compared to first graders. According to the types of school, middle female students in coeducation school avoid more on both active and passive avoidance. Based on the gender difference of the teachers, middle school female students who are taught by male instructors show the higher passive avoidance than ones taught by female instructors. Inversely the latter show higher avoidance on the active avoidance. Middle school female students who don’t utilize a physical training facility turn out having high tendency on both the active and passive avoidance. Thirdly the meaningful positive relationship between the physical education avoidance and the avoidance types exists. In the case of the active avoidance of physical education, students are influenced by teaching and weather factors meaningfully. Students factors, course content factors, and weather factors have meaningful influence on the passive avoidance. From all the features above, middle school female students have different avoidance factors based on the background variables. Also their avoidance types of physical education vary depending on the background variables. The avoidance factors of physical education have effects on the types of the avoidance.

과거에는 단순한 생리처리 및 위생공간이었던 욕실에 대한 기능이 현대에 들어서는 생활의 활력을 충전하고, 자신만의 욕구와 실현의 공간으로써 활용되는 다기능 공간화 되어 가고 있다. 이러한 의식주에 대한 소비자들의 새로운 욕구와 변화가 나타나면서 현재 '욕실' 공간에서의 행위와 요구사항을 파악할 필요성이 높아져 가고 있다. 많은 수의 한국인들은 욕실사용에 있어서 서양의 입식(立式) 샤워 방식 외에도 욕조 밖이나 대야 등에 물을 받아 사용하는 등의 욕실사용 행태를 나타내고 있다. 따라서 이와 같은 한국인의 독특한 욕실사용행태를 설계에 반영함으로써 한국인의 욕실문화가 고려된 욕실구조 도출이 가능할 것이다. 본 연구는 욕실공간에 대한 사용 만족도를 높이기 위해 한국인의 욕실사용 정황과 사용 중에 느끼는 불편함과 종합적 감정 등을 조사하여 욕실 사용자의 요구사항을 도출하며, 욕실 공간계획에 있어서 건강, 위생문제를 해결하는 공간이자, 현대인의 신체특징과 라이프스타일이 반영 가능한 기본적인 설계지침 도출을 연구목표로 하고 있다.

수평 배향 액정 모드는 양의 유전율 이방성과 음의 유전융 이방성 액정을 사용한 프린지 필드 스위칭과 양의 유전율 이방성 액정을 사용한 인플래인 스위칭 모드가 대표적이다 . 이 대표적인 세 구동 방식의 화질 특성을 비교하기 위하여 각각의 최척화된 위상지연 값 조건하에서 밝기, 명암대비율과 색 특성을 조사하였다. 그 결과 양액정과 음액정을 사용한 프린지 필드 스위칭 모드가 밝기와 명암대비율 면에 있어서 인플래인 스위칭 모드보다 우수한 특성을 보인다. 또한 양액정을 사용한 프린지 필드 스위 칭 모드는 시야각 방향에서 적은 색 변이 특성을 보인다.

목적: 본 연구는 Orthokeratology 콘택트렌즈를 착용하였을 때 직경에 따른 눈의 고위 수차를 분석하였다. 방법: 안질환이 없고 건강한 19명(평균 23.2±3.5세, 남 6명, 여 13명)을 대상으로 세 가지 직경의 Orthokeratology 콘택트렌즈(10.0 mm, 10.6 mm 및 11.2 mm)를 각각 일주일 동안 착용하고, 착용 전 및 착용 일주일 후 자동각막곡률측정, 타각식 굴절검사 및 고위수차를 측정하였다. 결과: 대상안 모두 각막 정점부 6 mm 영역에서 렌즈의 직경 변화에 따른 눈의 전체 고위수차는 유의한 차이가 없었으며, x축 및 y축의 비축 코마수차와 트레포일 수차도 직경에 따라 유의한 차이가 없었다. 세 가지 직경 모두 나안시력의 향상, 전체 수차 및 총 고위수차 사이에 유의한 상관관계가 없었다. 10.0 mm 및 10.6 mm 렌즈를 착용하였을 때 각막의 약주경선의 변화가 크면 구면수차의 변화도 큰 것으로 나타났다. 10.6 mm과 11.2 mm 렌즈를 착용하였을 때 대상안의 굴절이상도의 변화량이 클수록 구면수차도 크게 나타났으며, 10.0 mm와 11.2 mm 렌즈를 착용하였을 때 시력개선이 클수록 x축에 대한 코마수차의 변화도 컸다. 결론: 세 가지 직경의 렌즈를 착용한 결과, 총수차와 총 고위수차는 직경에 따라 달랐으나 직경에 따른 시력 개선은 유의한 차이가 없었다. x축에 대한 코마수차와 구면수차 사이 및 굴절이상도 감소 및 시력의 개선도 사이에 유의한 상관성을 보였다.

The purpose of this study was to investigate the effects that body composition, nutrient intake, and biochemical indices have on skin status, as well as their associations with skin health status, by assessing 44 female university students. The subjects were classified into 3 groups according to skin sensitivity: sensitive skin (n=11), slightly sensitive skin (n=24), and normal skin (n=9). The study included anthropometric measurements and body composition analyses, dietary intake evaluations, blood chemical analyses, and skin health status assessments. Based on % body fat, the results indicated the subjects were moderately obese (29.6%). Obesity indices were not different among the groups, but the sensitive skin group tended to have higher skinfold thickness. Dry skin was determined as the skin type of all subjects. In the sensitive skin groups, U-zone and T-zone sebum were significantly lower (p〈0.05), and spots were significantly higher (p〈0.05) than in the normal skin group. In terms of nutrient intakes, the sensitive skin groups consumed significantly lower amounts of P and vitamins A and E (p〈0.05). There were no significant differences in serum lipid fractions or total antioxidant status among the groups. In correlation coefficients analysis, skin elasticity had significant negative correlations with subscapular and midaxillary skinfold thickness, body protein, and body minerals (p〈0.05). Wrinkling had positive correlations with triceps and thigh skinfold thickness (p〈0.05). Skin evenness had negative correlations with energy intake, vitamins A, B1, B2, C, E, niacin, and zinc (p〈0.05), as well as folate and P (p〈0.01) and vitamin B6 (p〈0.001). A similar correlation tendency was observed for spots and nutrient intake, showing negative correlations with vitamins A, B6, and E, as well as folate, Fe, and P. U-zone sebum showed significant positive correlations with serum levels of total cholesterol and triglycerides. From these findings, skin health status appears to be affected by both nutrient intake and body composition. Therefore, having a proper balance between dietary intake and body composition may influence skin health status in females with sensitive skin.

목적: 세 가지 직경의 orthokeratology contact lens를 착용했을 때 근시감소 효과에 미치는 영향을 비교 분석하였다. 방법: 19~30세(평균 22.71±3.10세)의 41안(남자 10명, 19안, 여자11명, 22안)을 대상으로 3가지 직경의 Orthokeratology 콘택트렌즈를 각각 피팅하였다. 렌즈를 착용하기 전과 1주일 동안 착용했을 때 자각식 굴절검사, 자동굴절검사, Orbscan topography/pachymetry 및 세극등검사를 실시하였다. 결과: 세 가지 직경의 렌즈에서 나안시력의 개선, 자각식 굴절검사에 의한 굴절이상도의 감소와 난시도는 유의한 차이가 없었다. 직경이 클수록 자동굴절검사로 측정한 근시도의 감소가 증가하였고(F=12.7, p

Orthokeratology 콘택트렌즈의 직경변화가 굴절이상도와 각막형태에 미치는 영향을 비교 분석하기 위해, 안질환이 없고 건강한 성인 16명(31안)을 대상으로 직경이 다른 두 가지의 수면착용 orthokeratology 콘택트렌즈(10.0 mm, 11.2)를 착용시키고, 렌즈 착용 전, 렌즈 착용 후 1일 및 7일에 각각 자동 굴절검사 각막곡률검사, 자각식 굴절검사 및 각막형태검사를 실시하였다. 두 가지 직경의 렌즈에서 나안시력의 개선 및 자각식 굴절검사에 의한 등가구면 굴절이상 도의 감소는 차이가 없었고 자동굴절검사에 의한 등가구면 굴절이상도의 감소는 유의한 차이가 있었다(p=0.001). 각막난시의 변화도는 직경이 큰 렌즈에서 감소하고 직경이 작은 렌즈에서는 증가하여 유의한 차이가 있었다(p=0.008). 렌즈 착용 일주일 후 자동각막곡률계로 측정한 평균 곡률반경(p=0.001), 약주경선 곡률반경(p=0.000) 및 강주경선 곡률반경(p=0.000)의 변화량은 직경이 큰 렌즈에서 더 많았다. 각막두께의 변화도는 중심부에서 감소하고 주변부에서 증가하여 통계적으로 유의한 차이가 있었다(p=0.001). Treatment zone의넓이는 직경이 작은 렌즈보다 큰 렌즈에서 약간 더 넓었다(p=0.013). 이상으로부터 10.0 mm 직경의 렌즈와 비교하여 11.2 mm 직경의 렌즈가 나안시력의 개선 및 근시도의 감소 효과는 차이가 없으나, 각막곡률의 변화 및 눌리는 부위의 증가로 좀 더 안정된 근시감소 효과를 제공할 수 있는 것으로 판단되며, 임상에서 문제점 해결을 위한 피팅과정에 적용할 수 있는 후속 연구가 요망된다.

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.