• Korean journal of food and cookery science
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• v.23 no.5
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• pp.601-608
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• 2007

In this study, the physicochemical and sensory characteristics of cream soups prepared with various levels of mulbery leaf powder were investigated. The pH, L-value, and viscosity of the cream soups decreased as the mulbery leaf powder content increased. The a-value -1.91 of the control was significantly higher than the other samples. The b-value of the sample with a mulbery leaf powder to flour ratio of 4:6 was highest at 38.59. Results of the descriptive tests showed that darkness, green aroma, bitter taste, and thickness had increased significantly, and savory flavor, greasy taste, floury taste, and softness decreased significantly as the content of mulbery leaf powder increased. A consumer acceptability test for sensory properties indicated that the mulbery leaf powder to flour ratio of 1:9 had the highest flavor and overall acceptability. Also, overall acceptability had positive correlations with savory aroma, savory flavor and softness, but had negative correlations with green aroma and thickness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.

• Archives of design research
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• v.18 no.1 s.59
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• pp.5-16
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• 2005

As for the public, it is hard to understand semiotics because of the scope of an enormous semiotics education. This study is making semiotics of Charles Sanders Peirce the subject. I thought that utilization can hold his semiotics study in a visual design field. First of all, this study considered design related papers related to the existing semiotics again and study found an error of the existing semiotics study and understanding did category concept with re-definition about semiotics of Peirce. Explained a symbol mark through understanding of semiotics of Peirce. This study was able to get the following conclusion through these results. 1) A symbol mark means one product, sonics, company oneself with a custom. Therefore, it is a rule symbol in the Representation side. 2) A symbol mark symbolizes an object with one symbol, so a symbol mark is a symbol in an object. 3) Because a symbol mark exists through a social rule, in semiotics definition of Peirce, this must become understanding with a Argument symbol. 4) A symbol mark is what a company or an organization field used from the past, and the public are recognizing this how. Therefore, it works as fact a company attaches a symbol mark to own product, and to show the public a symbol mark. A symbol mark is Dicent Sign in Interpretant. A rule and understanding about a lot of types which have various mutual relation, Peirce classification and understanding of a symbol mark tells to demand is holding that understanding a type of semiotics with the concept that is not an image to us.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.154-160
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• 1997

College women of 136 in Kyoung-Buk province were studied in order to investigate the quantity of Na intake and preference for salty taste in diet. Also the relation of family's history on hypertention and their Na intake and preference for salty taste were studied. Three type of meal with 9g NaCl, 12g NaCl, 15g NaCl and four type of beef soup with 0.2% NaCl, 0.4% NaCl, 0.6% NaCl, 0.8% NaCl were prepared. The computating value of Na according to the food composition table and the amount of Na by chemical analysis were almost equal. The meal with 12g NaCl was favored 58.8% of the subjects, hence the amount of Na intake per day was thought 13g roughly.50.7% of subjects prefered of beef soup with 0.6% NaCl and those who thought that they eat salty had tendency to like food with high amount of salt. 73 subjects(53.7%) had family's history on hypertention, then 38 subjects (52.9%) among them liked beef soup with 0.4% NaCl 63 subjects(46.3%) didn't have family's history on hypertention, then 44 subjects among thorn liked beef soup with 0.6% NaCl. The subjects with family's history on hypertention liked more salty taste than the subjects with no family.s history on hypertention.

• Archives of design research
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• v.17 no.1
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• pp.319-328
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• 2004

The communication environment made by digital technologies has made it possible to exchange information and deliver messages fast and easily among people of various classes in virtual space beyond time and space. Net-generation, who is accustomed to this virtual space, couldn't be satisfied with the linear text-oriented language any more, and began to make signs by use of computers in order to differentiate itself from others and to express its desires. Among the signs, emoticon created by joint of popular culture and digital communication centering around young generation is a new visual sign and emotional sign that can deliver a sender's feelings contained in a message. This paper has studied social phenomena, their relationships with emoticon and background of its creation through documentary review of media development, changes in the communication environment and popular culture. Furthermore, it has analyzed the meaningful action and roles of emoticon as a sign in terms of semiotics and also, studied a possibility of using emoticon as a new emotional sign. The study results say that emoticon can play the roles of a non-linguistic sign just like general signs that make mutual exchange through meaningful action, and also that it can be used to effectively deliver messages not only in virtual space, but also in advertising, posters, magazines and CI. However, emoticon is better at emotional expressions yet than other textual signs or visual signs, but in order to position itself as a universal and popular sign, emotional expressions should be clear, any difference in understanding messages should be removed, and message delivery should be more efficient.

• The Journal of the Korea Contents Association
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• v.11 no.6
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• pp.76-89
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• 2011

The first purpose of this paper is to design brand logo sign analysis frame, 'SCoL'(Analysis frame of signification and communication for the brand logo). It has semiotic view and communication function. And the second is to prove propriety of the suggested frame by application to social media brand logos. The SCoL frame is based on 4 features of logo sigh to have analytic consistency. Also, it covers whole semiological process with index, icon, symbol as signification understanding and reach communication step with Jakobson's theory. As the results, the findings are follow; The SCoL frame can be useful to get comprehensive semiotic understandings and communication functions about logo signs. The social media brands build their own meaning area with logo signs and they depend on different communication function.

• The Journal of the Korea Contents Association
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• v.15 no.4
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• pp.65-74
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• 2015

This study is dealing with sound of Hitchcock's movie <The Man Who Knew Too Much (1956)> from Peirce's semiotic perspective. This paper examined Peirce's theory prior to semiotic discussion, and analyzed the three elements of sound(speech, noise, music) depending on the type of sign that he presented. Music is possible to express emotions as an index through intervals. The instrument sound under firstness works as the element of narrative and it may be a dynamic object, transferred to the dicisign of secondness. Also, a word in speech is possible to represent an object allusively through an icon in the film. Noise and music as an index are serving to increase the tension of film. Meanwhile, two different genres of music on the juxtaposition are in charge of narrative function as a dicisign. Thus, Hitchcock's sound has various semiotic qualities of signification depending on the context.

• Journal for History of Mathematics
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• v.24 no.3
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• pp.77-94
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• 2011

This study aims to provide a teaching strategy accommodating the symbols of the definite integral and guiding students through the meaning of notations in area and volume calculations, based on characterization as to how students comprehend the symbols used in the Riemann sum formula and the definite integral, and their interrelationship. A survey was conducted on 70 high school students regarding the historical background of integral symbols and the textbook contents designated for the definite integral. In the following analysis, the comprehension was qualified by 5 levels; students in higher levels of comprehension demonstrated closer relation to the history of integral notations. A teaching strategy was developed accordingly, which suggested more desirable student understanding on the concept of definite integral symbols in area and volume calculations.

• Proceedings of the Korea Information Processing Society Conference
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• 2014.11a
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• pp.1199-1202
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• 2014

본 논문은 차량에 설치된 블랙박스 영상으로부터 도로 노면에 표시된 방향지시 기호를 효율적으로 검출하는 방안을 제안한다. 차량 내부에 설치된 블랙박스 영상은 카메라의 원근 효과로 인해 방향지시 기호 영역을 올바르게 검출하지 못하는 문제점이 존재한다. 따라서 제안한 연구에서는 원근 효과를 가진 입력 영상에서 역원근 변환 방법을 통해 원근 효과를 제거한 실세계 좌표로 맵핑한 평면 영상에서 방향지시 기호 영역을 신경망 검출기를 통해 검출한다. 입력 영상에서 역 원근 변환은 높은 계산량으로 인해 실시간 처리가 어려운 점이 존재한다. 이를 보완하기 위해 제안한 방안에서는 입력 영역의 도로노면 방향지시 기호 영역의 특징을 분석하여 도로노면 기호가 포함된 후보 ROI영역을 정의하고 후보 ROI 영역의 Gray 색상에서 역원근 변환을 수행한다. 제안한 방안을 도로노면 방향지시 기호 검출 및 인식 연구에 적용한 결과, 약 87% 이상 비교적 정확히 검출율을 제시하였으며, 다양한 도로 환경에서도 높은 검출율을 제시하였다. 따라서 제안한 방안을 운전자의 안전운전지원시스템에 적용함으로써 보다 정확한 도로정보 제공시스템 적용이 가능함을 알 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.126-136
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• 2016

This study was performed to investigate menu preferences of adult customers for Korean food made from Korean traditional sauces. A total of 962 valid responses were used for data analysis. Statistical analyses were conducted using the SPSS package program (ver 20.0). The results of this study are summarized as follows: overall preferences were highest for braised spareribs, followed by braised short ribs, grilled beef ribs, and bulgogi. On the other hand, overall preferences were lowest in eggplant namul, followed by squid and radish soup, and grazed lotus roots and burdock. Female's overall preferences were significantly higher than male's for nine menu items, including japchae and seasoned acorn starch curd with vegetables, whereas male's overall preferences were significantly higher than female's for 19 menu items, including grilled deodeok and frozen pollack stew. Moreover, the menu item that was most significantly preferred was soybean sprouts soup in subjects aged under 20 years and Korean meatballs in subjects in their twenties. Subjects in their forties showed significantly higher preferences for 15 menu items, including braised hairtail, grilled deodeok, and seasoned and grilled yellow corvina compared to other age groups. Furthermore, menu preferences of production service workers were significantly higher than other groups for frozen pollack stew, loach stew, grilled dried pollack, steamed dry pollack, dried pollack soup, eggplant namul, and seasoned and grilled yellow corvina, whereas menu preferences of official professional workers and students were significantly higher than those of production service workers for braised short ribs, grilled beef ribs, seasoned and simmered chicken, mixed noodles, Korean meatballs, stir-fried rice pasta with vegetables, spicy soft bean curd stew, japchae, mung bean jelly mixed with vegetables and beef, bibimbap, and stir-fried squid. The results show that menu preferences of adults customers differed depending on gender, age, and occupation. In conclusion, the results of this study should provide foodservice managers with information about menu planning for target customers of commercial or non-commercial foodservice cafeterias and recipe development of low-sodium Korean foods.