• Korean Journal of Cognitive Science
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• v.17 no.4
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• pp.337-356
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• 2006

This research was conducted to see the impact of brightness, polarity, and hue diference on legibility and emotional effcts of the word. In the experiment 1, stimuli with three levels of brightness difference and two-typed polarity were used. The results showed that legibility, aesthetics, and preference increased with increasing brightness difference. In the experiment 2, the same stimuli if experiment 1 included four hues: red, green, blue, yellow. As a result, the effects of brightness and polarity and the interaction effect of brightness and polarity on legibility were significant. Also, the effects of brightness, polarity, and hue and the interaction effect of brightness and hue on aesthetics and preference were significant. These results showed that legibility, aesthetics, and preference increased with increasing brightness difference of word and background and positive polarity was better than negative. Aesthetics and preference rating increased according to the following order: red, blue, green, yellow. In addition, the interaction effect of brightness and polarity on legibility was because reaction time of negative polarity was longer than positive at the small brightness difference condition. The interaction effect of brightness and hue on aesthetics and preference ws because the aesthetics rating of hue at the large brightness difference condition had significant difference compared with small brightness difference. In the experiment 3, participants rated text designs and simple color stimuli with 18 emotional adjectives to see the similarity of their emotion. The conclusion was that to reflect the subjective feelings of a rotor on the text design, it would be appropriate to use the rotor on background of the text design.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.383-389
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• 2012

The objective of this study was to develop and standardize a preparation method for low-salt yacon jangachi using rice wine lees. The proximate composition of yacon was 81.08% (moisture), 0.77% (crude protein), 0.14% (crude lipid) and 0.70% (crude ash). In order to determine the preferred sodium concentrations of soaking solution and rice wine lees, we investigated the quality characteristics of yacon jangachi during storage for 50 days at $18^{\circ}C$. The salinity of yacon jangachi using rice wine lees with 2% and 4% salt increased with storage time, but the salinity did not rise above 3% during storage for 50 days. The salinity of rice wine lees with 4% salt decreased during storage time. a and b color values along with sheared force of yacon jangachi increased as storage time increased, but L color value was reversed. In the sensory evaluation, the color preference for yacon jangachi increased during storage time, and the taste preference was highest at day 30. The flavor preference decreased during storage time, but the texture preference was reversed. In the sensory evaluation of overall preference, yacon jangachi using rice wine lees with 0% salt decreased at day 30, whereas yacon jangachi using rice wine lees with 2% and 4% salt increased during storage time. In conclusion, the salinity of yacon jangachi stored for 50 days with 4% salt did not rise above 3%, and softening was not observed.

• FLOWER RESEARCH JOURNAL
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• v.19 no.1
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• pp.77-80
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• 2011

To find out customers' consciousness by gender on satisfaction factors and preference in flower design of venues for the celebration of baby's first birthday, the survey was performed for 650 of adult male and female. The result shows that well designed flower design contributed to improvement in customers' satisfaction and increase in intention of reuse as well. The most influential factors in preference on flower design works were design harmony and color for male and design style and composition for female. Universal preferences of customers regardless of gender were as follows: Installation position preferred in flower design was in the sequence of table, entrance, platform, wall, and ceiling; plant preferred was Rosa hybrida; color preferred was pink; and bulky flower design were preferred.

• Science of Emotion and Sensibility
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• v.26 no.2
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• pp.103-116
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• 2023

This study aims to investigate the interaction between inward bias and canonical viewpoint, which are factors known to affect preference for meaningful objects. It also considered the familiarity of each entity in terms of their influence on the existence of a canonical viewpoint and demonstrated whether the relative strength of two preferences varies depending on familiarity. To confirm this, we conducted a behavior experiment using a two-alternative forced-choice task. The experimental stimuli were eight single objects for familiarity level (high/low), whereas the entity's inward bias and canonical viewpoint were observed or violated. Results showed that when inward bias was obeyed, the frequency of being chosen as a preferred option was higher, and the reaction time for preference judgment was shorter. However, the observation of a canonical viewpoint did not affect frequency and reaction time. Moreover, familiarity played an interference role in aesthetic judgment. These results indicate that inward bias is stronger than canonical viewpoint, ultimately implying that a single object's interaction with the visual context is superior to the entity's attribute as regards to preference judgment.

• Science of Emotion and Sensibility
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• v.14 no.2
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• pp.311-320
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• 2011

To quantitatively analyze the effects of color stimulation which is one of the major affecting factors on human emotion, we studied the relationship between color preference and the Electroencephalography (EEG) to 3 color stimuli; bright yellow red (BYR), deep green yellow (DGY), and vivid blue (VB). Physiological signal measured by EEG on the color stimulation was closely related with their well-known colorful images. The brain become more activated with decreasing the color temperature (BYR${\geq}$DGY>VB), and the right brain is more sensitive than the left. On the whole, the EEG values of the frequency bands are in order to beta ${\geq}$ theta and alpha > gamma. As decreasing the color temperature, beta wave increased (BYR${\geq}$DGY>VB), and alpha, beta and gamma waves increased with increasing the color temperature (BYR${\geq}$DGY>VB). The relationship between the color preference and EEG values showed EEG gets more activated at some frequency bands when the color preference becomes higher. In conclusion, the specific frequency band could be activating by a color stimuli which had showed higher the preference. It means that these color stimuli can apply for various industries such as beauty industry, interior design, fashion design, color therapy, and etc.

• The Journal of the Korea Contents Association
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• v.9 no.2
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• pp.216-232
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• 2009

The purpose of this paper is to examine the ethical implications in UCC participation. This paper aimed at examining the advent of UCC as a critical media tool in interactive two-way communication and the effect of ethical questions on the level of UCC participation. The findings show that uncertainty avoidance gives an positive and significant effect on privacy concern and regulatory preference, but it is not related to copyright invasion in Korea and U.S.A. It is shown that privacy concern does not influence on UCC retrieval in Korea whereas it is positively related to UCC retrieval in the United States. Also, privacy concern has not relationship with UCC production(modification, recreation, generation) in both nations. In the case of regulatory preference, it posits an significant and positive effect on UCC retrieval in Korea while it is not related to UCC retrieval in the United States. Also, regulatory preference does not affect on UCC production in Korea whereas it influences on UCC generation without impacting UCC modification and recreation in U.S.A. Finally, the results show that copyright invasion has stronger relationship with UCC recreation and generation than UCC modification, and it is positively related to UCC retrieval in both nations.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.463-467
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• 1998

This study was carried out in order to analyze the changes in general compounds, reducig sugar, nitrogen compounds of traditional Korean soy sauce with varying Meju Type (Traditional Meju, Modified Meju) and ripening periods and to investigate correlation between sensory characteistics via sensory evaluation of soy sauce samples. And to investigate actual conditions and attitude of comsumer of soy suace.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.6
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• pp.1028-1033
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• 2004

This study was conducted to improve the quality properties of cream soup in accordance with the added amount of sweet pumpkin and Chungdong pumpkin, roux and chicken stock. As the amount of pumpkin was increased, red (a-value) and yellow (b-value) colors increased but its lightness (L-value) remarkably decreased. Also, there was a significant differences in viscosity, color, appearance and overall preference of sensory evaluation. In pumpkin 150 g (37.5%) added, the degree of total preference was high. As the added amount of roux was increased, red and yellow colors decreased by small margin and there was a significant differences in color, flavor, appearance and overall preference of sensory test. At adding roux of 5 mL (1.5%) showed the highest preference. With the adding chicken stock increase the lightness, red and yellow color decreased. It was found by sensory evaluation that there were significant differences in viscosity, color, flavor, appearance and overall preference. At adding chicken stock 150 mL (37.5%) and milk of 50 mL (12.5%) showed the high score in flavor, appearance and total preference.

• Science of Emotion and Sensibility
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• v.11 no.1
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• pp.91-104
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• 2008

This study searches for an abstract aesthetic dimension that has an important response to preference by finding products excluded in past studies on aesthetics. Furthermore, the adjective image languages are examined, grouped and examined in order to also take into account the dimensions that are regarded as important for the selected product. Based on this, the preference trends will be inferred and the level of aesthetic dimensions that are import in the product will be found and presented based on its preference to create an accurate objective point. Based on the values of the levels of the aesthetic preference types and aesthetic elements found by this and presenting the preferred types in the design process, the objective of this study is to create designs with small chance of failure. In addition, it attempts to present a new direction for research of aesthetic dimensions.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.13-19
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• 2002

This study was performed to develop natural spices using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants, Cnidium of officinale is a perennial plant of the Umbelliferae family and is widely distributed in Korea. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale were investigated by sensory evaluation. The overall acceptances of fresh Cnidium officinale were the highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor of cooked pork and fish were significantly reduced by the addition of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper.