• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.637-644
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• 2011

The purpose of this research is to provide objective information about Korean and Chinese's sensitivity and preference among various Korean fonts, and offer guidelines for using it. Firstly, to analyze Korean fonts in objective way, We compared about image of Korean fonts to Chinese who feel unfamiliar with Korean letter, and proved how different from Korean's opinion. Secondly, one compared preference in particular fonts between Korean and Chinese. Through the factor analysis, the results are as follows. First, Korean and Chinese feel the same about the two groups of factors. There are differences in the rank, but the majority of fonts are included in the same group. It can be concluded that both Korean and Chinese has similar sensitivity about Korean fonts. Second, while Korean and Chinese decides preference on the familiarity, Chinese who are not familiar with Korean letters, have tendency to prefer calligraphic font which they have been using in the Chinese letter.

• Korean Journal of Cognitive Science
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• v.24 no.1
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• pp.71-93
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• 2013

Multitasking has become part of our life. Self-interruption and switching to another task become easier and more frequent. According to previous studies, however, most of the task-switching incurs a cognitive cost. This study investigated the benefit from task switching. In Study 1, participants performed two tasks were similar, and negative correlation between the number of task switching and performance were confirmed, this result is similar to previous studies. Study 2 has shown that, made a comparison of two conditions, between possible and impossible conditions in terms of task switching. Depending on switching preference, the result of task performance has differentiated and the emotion that participants had before the task has changed. Depending on participants' switching preference, there were different amount of switching cost. Moreover, for participants who preferred task switching highly than others, task switching occurred more benefit than cost.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Journal of KIISE:Computing Practices and Letters
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• v.9 no.5
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• pp.541-550
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• 2003

It is important for the strategy of product sales to investigate the consumer's sensitivity and preference degree in the environment that the process of material development has been changed focusing on the consumer renter. In the present study, we propose the Fashion Design Recommender System (FDRS) of textile design applying collaborative filtering personalization technique as one of methods in the material development centered on consumer's sensibility and preferences. In collaborative filtering personalization technique based on textile, Pearson Correlation Coefficient is used to calculate similarity weights between users. We build the database founded on the sensibility adjective to develop textile designs by extracting the representative sensibility adjective from users' sensibility and preferences about textile designs. FDRS recommends textile designs to a consumer who has a similar propensity about textile. Ultimately, this paper sugeests empirical applications to verify the adequacy and the validity on this system with the development of Fashion Design Recommender System (FDRS)

• Journal of KIISE:Computing Practices and Letters
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• v.7 no.6
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• pp.684-695
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• 2001

Recent recommender system uses a method of combining collaborative filtering system and content based filtering system in order to solve sparsity and first rater problem in collaborative filtering system. Collaborative filtering systems use a database about user preferences to predict additional topics. Content based filtering systems provide recommendations by matching user interests with topic attributes. In this paper, we describe a method for discovery of user preference through combining two techniques for recommendation that allows the application of machine learning algorithm. The proposed collaborative filtering method clusters user using genetic algorithm based on items categorized by Naive Bayes classifier and the content based filtering method builds user profile through extracting user interest using relevance feedback. We evaluate our method on a large database of user ratings for web document and it significantly outperforms previously proposed methods.

• Journal of dental hygiene science
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• v.7 no.3
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• pp.201-205
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• 2007

This study was designed to compare the perception of dental hygiene students and general public with respect to minor variations in maxillary anterior tooth size, alignment and their relation to the surrounding soft tissues. Maxillary anterior teeth were intentionally diagrammed in varying degree of deviation with respect to one of three common anterior esthetic discrepancies including variations in crown length, shape of gingival margin, and length of interproximal contact. Seventeen images were generated to be preferentially selected by 2 groups consisting of dental hygiene students and lay people in Busan(total of 216). The obtained results were as follows; 1. Both group preferred gingival margin of lateral incisor to be 0.5mm lower than that of central incisor. 2. Both group preferred the gingival margin shape of central incisor has 1/9 horizontal component of the crown width. 3. Both group preferred length of the interproximal contact has 1/2 of the crown length. The results of this study may be considered to influence the decision making process by dental professionals with respect to designing the anterior esthetic gingival line.

• Journal of the Korean Chemical Society
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• v.54 no.4
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• pp.465-470
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• 2010

Using interesting video clips corresponding to lesson subjects for students who favour visual representation is one of the good methods to enhance students' preference for science class. There are many moving picture web sites to get video clips easily via internet and 'YouTube' is very popular and one of the largest reservoir. In this study, every student in the 'Chemistry I' class, which is a class for 11th grade, was requested to search a video clip corresponding to lesson subjects and to make a presentation in the class. After 1st semester, students' response about the class using YouTube was examined by survey. As a result, students preferred and were interested in the class using YouTube than class centered on textbook. And students preferred YouTube clips showing unusual experiments that were related with contents of subject. In addition, experiments and watching their real phenomena were an interesting factor and helpful factor of learning chemistry in YouTube video clips, respectively. However, translation of English used in the video clips seemed to be a difficult part for students.

• Journal of KIISE:Software and Applications
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• v.31 no.4
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• pp.457-466
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• 2004

Recommendation is to offer information which fits user's interests and tastes to provide better services and to reduce information overload. It recently draws attention upon Internet users and information providers. The collaborative filtering is one of the widely used methods for recommendation. It recommends an item to a user based on the reference users' preferences for the target item or the target user's preferences for the reference items. In this paper, we propose a neural network based collaborative filtering method. Our method builds a model by learning correlation between users or items using a multi-layer perceptron. We also investigate integration of diverse information to solve the sparsity problem and selecting the reference users or items based on similarity to improve performance. We finally demonstrate that our method outperforms the existing methods through experiments using the EachMovie data.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.2996-3005
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• 2011

The purpose of this study is to set the Hallabong tangor's quality standards based on consumer preference survey. Until now the Hallabong tangor's quality standards has been based on the fruit size. Hallabong tangor's quality in agricultural cooperative, citrus agricultural cooperative, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Hallabong tangor's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, more than sugar $13^{\circ}Bx$ and less than acid 1.10% has been used uniformly. Thus, in this study, based on the consumers' preference of Hallabong tangor, 5-level grades of sugar and 7-level grades of acidity were divided into the total 35-level grades. Based on this, 5-level grades were set and were divided into selling product grades(1~3) and non-selling product grades(4~5).

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.388-394
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• 1999

This survey compared the results of sensory evaluation on several types of chinese cabbage Kimchies; homemade Kimchies and commercially produced Kimchies. This also analyzed the preference of some Kimchi use foods on the ten students of Kyoto Prefectural University in Japan. The results of this survey can be summarized as follows. The most preferred Kimchi by Japanese students turned out to be 100 percent seasoning Kimchi and the fresh prepared Kimchi in the first day of fermentation. And female students more preferred Kimchi than male students. Also Kimchi ramyun was one of the most favorite food among the Kimchi use foods. Generally the pH and salt concentration of Kimchi decreased during fermentation, but the change of total vitamin C amounts were rather stable.