• Journal of KIISE:Software and Applications
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• v.28 no.2
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• pp.149-156
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• 2001

정보의 가치와 사용자의 정보획득 요구가 증대됨에 따라 특정 개인 위주의 서비스를 제공하는 정보검색 시스템의 필요성이 증대되고 있다. 그러나 현재의 정보검색 시스템들은 사용자의 선호도를 반영하고 편의성을 제공하는 면에서 매우 미흡한 점들이 많다. 따라서 본 논문에서는 적합성 정도에 따라 최적의 문서를 제공하기 위하여 사용자 위주의 문서순위결정 기법을 제안한다. 특정 개인의 선호도(preference)를 반영하기 위하여 사용자 프로파일(User Profile)을 구성 및 갱신하고, LSA(Latent Semantic Analysis)를 적용하여 적합율에 따라 문서의 순위를 결정한다.

• Journal of KIISE:Software and Applications
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• v.26 no.3
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• pp.441-451
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• 1999

본 논문에서는 퍼지숫자를 정렬하는 새로운 방법을 제안한다. 제안하는 방법은 사용자의 관심도나 선호도를 반영할 수 있는 방법을 제공하며, 퍼지숫자의 전체적인 가능성분포를 고려하는 평가함수를 방법은 사용자가 제사한 퍼지 집합과 만족도 함수(satisfaction fuction)를 이용하여 정렬 대상이 되는 퍼지숫자를 평가한 후 그 평가값에 따라서 순위를 정하게 된다. 만족도 함수는 두 퍼지숫자의 비교를 위해서 이전에 제안된 방법으로 퍼지숫자의 전체적인 가능성을 고려하는 특징이 있다. 본 논문에서는 제안하는 방법을 퍼지숫자 정렬에 적용한 예와 기존의 방법과 비교한 결과를 보이며, 응용 예로서 의사결정의 문제에 적용한 결과를 제시한다.

• Proceedings of the ESK Conference
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• 1996.10a
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• pp.85-90
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• 1996

현재 초,중,고등학교에서 사용하고 있는 책상과 의자는 학생들의 신장 등급에 따라 13호로 제작되 고 있음에도 불구하고, 신체부적합에 의한 편이도. 안전도에 문제를 안고 있다. 이러한 책상과 의자는 특히 장시간 앉아 있는 성장기 청소년의 신체 발달을 고려하지 않음으로 인해 그 개선책이 시급하다 하겠다. 다라서 본 연구에서는 설문조사를 통하여 초,중,고등하교 학생들의 감성적 선호도를 조사하 고, 1992년 표준과학연구소의 부위별 신체 측정 자료를 토대로, 자유 조절형의 인체공학적 책상과 의자 를 설계하였다. 이 인체공학적 설계는 한 호수의 제품으로 색상 4단계, 의자 3단계(조합 12 단계)조절 을 가능하게 했으며, 기존의 교구에서 발생하던 신체 부위 상해, 잘못된 자세로 인한 피로, 디자인적 고 려 부재의 문제들을 종합적으로 보완하였다. 이 인체공학적 책상과 의자는 표본 집단에서 그 편이도, 안전도, 개인적 선호도를 조사하여, 기존의 교구와 유의한 차이를 보였다. 중 저가로 제작 가능한 본 인 체공학적 책상과 의자는 실제초,중,고등학교에서사용 가능한 제품으로 사료되나, 본격적인 판매에 앞서 완제품에 대한 시장 평가가 요구된다.

• Korean Journal of Human Ecology
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• v.15 no.3
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• pp.501-512
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• 2006

This study was carried out in order to analyze consumers' attitudes of purchasing livestock products. Data were gathered through questionnaires from a total of 628 consumers throughout November to December, 2005. The results obtained were as follows: 1. The most favorite meat of consumers was pork(43.6%). However, there were highly significant differences among socio-economic status (SES) of consumers (p<0.001). 2. Among milk and meat products, including fermented foods, city milk was the most favorite of consumers (39.7%) and the next was ham & sausage (34.1 %). 3. A majority of consumers preferred domestic livestock products (85.0%) to imports (6.5%). 4. Some of the most important factors in purchasing animal products included price (38.0%), safety (37.0%) and brand (13.4%). Significant differences were found among age groups, education levels, and jobs. 5. A majority of consumers purchased their livestock products at big shopping malls (54.7%), super markets (11.0%), and so on.

• Journal of Global Scholars of Marketing Science
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• v.14
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• pp.59-80
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• 2004

As industrial development standardizes the quality of products, people are increasingly attracted by a certain brand with intangible value. Consumers, surrounded by a variety of brand in a market, want to have relationships with specific brands reflected by their personality. Especially in fashion, brand personality is more important since products are highly involved in terms of personal emotion. The purpose of the study is to identify the dimension of overall fashion brand personality, to specify the 'Dimension of Fashion Brand Personality' according to fashion product categories (i.e., formal wear, casual wear, sports wear), and to investigate the effect of each dimension of fashion brand personality on brand preference and purchase intention. The results were as follows: Firstly, based on Aaker(1997)'s 'Big five factors' and selection fashion brand personality factors from our pretest, the fashion brand personality factors were verified as 'Fashionable/ Innovative', 'Sincere', 'Universal! Stable', 'Professional'. Secondly, according to fashion product categories, brand personality was defined as below. Brand personality for formal wear included 'Innovative/ Active', 'Stable', 'Professional', and 'Universal'. Brand personality for casual wear included 'Fashionable/ Innovative', 'Active', 'Sincere', and 'Stable'. Brand personality for sports wear included 'Innovative', 'Social', 'and 'Sincere'. Finally, overall fashion brand personality factors (' Sincere', 'Universal! Stable', 'Professional') influenced on brand preference and purchase intention. In formal wear, 'Professional' influenced on brand preference and purchase intention. In casual wear, 'Active' influenced on brand preference, but 'Fashionable' and 'Sincere' influenced on purchase intention. In sports wear, 'Sincere' influenced on brand preference and 'Innovative' influenced on purchase intention.

• Science of Emotion and Sensibility
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• v.21 no.2
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• pp.89-100
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• 2018

This study was performed to develop face towel fabrics that reflect consumer's tactile preferences. Three different kinds of pile fiber (100% cotton, 50% cotton/50% bamboo, 100% bamboo) of the towel fabrics were selected for the test. The towels were laundered one, five and 10 times repeatedly in a normal washing condition, and fabric softeners were applied to the towels that were laundered 10 times. The flexibility and absorbency (absorption rate and water absorptivity) were evaluated by laundering times of the face towels. Male and female university students evaluated their subjective sensations of the face towels. The flexibility of towel fabrics showed no significant difference according to type of pile fiber or laundering time. The absorbency of the towels was significantly different according to the type of pile fiber and laundering time. The absorption rate was higher in 100% bamboo fiber, and water absorptivity was higher for cotton fibers. There were no significant differences in subjective sensation according to the type of pile fiber of towels before laundering. As the frequency of laundering increased, the tactile preference for the towel slightly decreased. The 100% bamboo towel was rated the most comfortable among the three kinds of towels. The tactile preference for the towels was influenced by smoothness, fabric softness, and softener treatment, in that order.

• Journal of KIISE:Software and Applications
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• v.30 no.3_4
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• pp.316-325
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• 2003

A user preference prediction method using an exiting collaborative filtering technique has used the nearest-neighborhood method based on the user preference about items and has sought the user's similarity from the Pearson correlation coefficient. Therefore, it does not reflect any contents about items and also solve the problem of the sparsity. This study suggests the preference prediction system using the similarity weight granted Bayesian estimated value and the associative user clustering to complement problems of an exiting collaborative preference prediction method. This method suggested in this paper groups the user according to the Genre by using Association Rule Hypergraph Partitioning Algorithm and the new user is classified into one of these Genres by Naive Bayes classifier to slove the problem of sparsity in the collaborative filtering system. Besides, for get the similarity between users belonged to the classified genre and new users, this study allows the different estimated value to item which user vote through Naive Bayes learning. If the preference with estimated value is applied to the exiting Pearson correlation coefficient, it is able to promote the precision of the prediction by reducing the error of the prediction because of missing value. To estimate the performance of suggested method, the suggested method is compared with existing collaborative filtering techniques. As a result, the proposed method is efficient for improving the accuracy of prediction through solving problems of existing collaborative filtering techniques.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.251-262
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• 2011

The preference for maesengee sauce was investigated by developing 3 types of maesengee sauces. Through the comparative analysis of the developed maesangee sauces, the study aimed to develop maesangee sauce as a health functional food and to activate the local economy by the development of maesangee sauce as the processed food in the future. For the composition analysis of maesangee, the maesangee that was purchased from Gangjin-gun in July, 2009 was used as a base material. Based on the investigation results of preference for maesangee sauces, the following 3 types of maesangee sauces including maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce were developed. By performing the comparative analysis of preference for the developed maesangee sauce types, this study aimed to put perfection in the research. The sample product of the developed maesangee sauce was used for the questionnaire survey for 42 students attending culinary colleges located in Gwangju from November 9, 2009 to November 16, 2009. For the statistical analysis, frequency analysis was used. The composition analysis result of maesangee revealed the presence of p(227.98mg/100g), Ca(58.32mg/100g) and Fe(7.8mg/100g), No detection of Vitamin A($0{\mu}gRE$/100g), Vitamin $B_1$(0.0837mg/100g), Vitamin $B_2$(0.0641mg/100g), Vitamin B6(0.0261mg/100g), Vitamin C(19.9877mg/100g), Vitamin E(0.3677mgaTF/100g), Vitamin K($7.2079{\mu}g$/100g), and Niacin(1.5057mgaNF/100g). Based upon the questionnaire survey results, the sample product development of maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce was achieved along with their preparation methods.

• Science of Emotion and Sensibility
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• v.24 no.4
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• pp.29-38
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• 2021

Korean typefaces are characterized on two axes: a font is either serifed or non-serifed, and it is either square-frame or non-squared. A serifed font entails small strokes that are regularly attached to the ends of larger strokes. Conversely, fonts without these marks are termed sans-serif. One of the exclusive features of Korean typeface of the square-frame type is that in such fonts, vowels and consonants often with their final vowels, are harmonically placed within the boundaries of the virtual square. We hypothesize that serifed and squared-frame typefaces are more popular and preferred owing to their widespread use throughout history. A survey incorporating Korean pangrams written with serif, sans-serif, squared, and non-squared typefaces was designed to test the present hypothesis. We found that people typically preferred and were more familiar with squared typefaces compared to non-squared typefaces. However, no difference was observed between serifed and san-serif typefaces. Furthermore, a positive correlation was found between familiarity and preference ratings only where the typefaces had squared and serifed features. The results revealed that Korean typefaces with the squared feature were more well-known and, therefore, more preferred to the typefaces without it. The results further indicated that Korean typefaces with the squared feature can be recommended for people's familiarity to it and the comfort it provides, and their emotional relevance and sensibility enhanced if serifs are added.

• Journal of The Korean Association For Science Education
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• v.22 no.3
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• pp.617-631
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• 2002

This study has examined 5-year students in the kindergarten and students in the 2nd, 4th, and 6th grade in the primary school to analyze their perceptions about scientists. science, and how they apply science in their daily lives. First, students have 4 stereotypic images on scientists, specifically in 'indoor', 'male', 'lab coat'. and 'scientific instrument'. There were significant differences in stereotypic images on scientists depending on genders and ages. Girls and primary students showed higher scores than boys and kindergarten students did. respectively, in stereotypic images on scientists. No differences were observed for the stereotypic images on scientists among primary students, regardless of their grades. Second, most of students were interested in science. Depending on grades, there were significant differences in their preference for science. Students in higher grades showed lower scores than those in lower grades did. In addition, only a few of them hoped to be a scientist in the future. Boys showed higher scores in their hope to be a scientist in the future than girls did. The students in lower grades showed higher scores than those in higher grades. Third, most of children thought themselves doing activity-oriented science in school. Outside school, however, they did not use the knowledge and skills they had learned for science in school. Students in the primary school showed more concept-oriented perception for science than those in kindergarten did. This perception was gradually increased as the grades of the students go up.