This study examined the color reproducibility and color fastness of digital textile printing for nylon sublimation transfer. After measuring the temperature and time suited to nylon sublimation transfer, the researchers conducted various tests for comparison and analysis including polyester transfer paper on polyester fabric to check dyeing characteristics, color change, sharpness, and the rubbing fastness of the dyeing samples for nylon sublimation transfer. These tests produced the following results. At 185℃ and 187℃, the sublimation transfer dyeing characteristics of nylon were similar to those of polyester and the researchers even observed superior color development in some colors; at a low temperature of 180℃, the sample that was worked on had the lowest level of color development. The examination of color difference (ΔE), which compared L*a*b* values, showed that the ΔE value of magenta was 10.34, that of yellow was 24.70, and that of black was 15.28. These results highlight the important role of heat treatment temperature and time on color development in nylon sublimation transfer. Concerning sharpness, the samples subjected to higher temperature heat treatment exhibited fewer color spreading phenomena around lines. Thus, dyeing properties and fastness can be enhanced by elongating time at low temperatures and shortening time at high temperatures; however, considering production time constraints as well as the need to produce industrially marketable quantities, the findings of this study suggest that the heat treatment temperature most suitable for nylon sublimation transfer is 187℃ for a duration of 50 seconds.

In this study, the relationships among obesity, food behavior, and personality traits were studied in male and female elementary school children. The obesity rates were calculated via the measured heights and weights of the subjects. Food behavior was surveyed via a questionnaire. Personality traits were evaluated using an authorized personality test. The obesity rates in the child subjects in this study were 34.1%in the male children, and 28.7% in the female children, and the rates of underweight were 18.2% in the males and 28.7% in the females. The percentage of obese children was slightly higher in the male population than in the female population. With regard to food behavior, the females evidenced significantly higher points than the males, particularly on the items designated 'slow eating' and 'stop eating upon satiety'. Among the personality traits assessed herein, which included emotional stability, general activity, sociability, masculinity, responsibility, reflectiveness, and superiority, the females evidenced significantly higher sociability scores than the males. The personality traits did not appear to be significantly associated with the obesity rate. However, the obese children scored lowest on all personality traits among the three groups. In terms of the relationship between food behavior and personality traits, children with high stability, sociability, responsibility, and superiority also had significantly higher food behavior scores. These results imply that the maintenance of good food behavior may enhance stability, sociability, responsibility, and superiority in children.

액아가 포함된 줄기절편을 0.5 mgl-1 BA와 함께 IAA, NAA, 2,4-D를 농도별 (1,2,3 mgl-1)로 조합한 MS기본배지에 치상하여 신초를 유도하였다. 액아로부터 신초의 형성은 0.5 mgl-1 BA와 2;mgl-1 IAA를 혼합처리한 배지에서 57%의 효율로 가장 높게 나타났다. 신초로부터 발근은 MS배지에 IBA를 1 mgl-1를 첨가하였을 때 가장 좋았다. 발생한 root의 길이는 평균 4주 후 약 4 cm로 측정되었다.