• Journal of Elementary Mathematics Education in Korea
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• v.14 no.3
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• pp.937-957
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• 2010

The purpose of this study is to discover the features of symbol sense. This study tries to sum up the meaning and elements of symbol sense and the measures to improve them through documents. Also based on this, it analyzes the learning conditions about symbol sense for 6th grade mathematically able students and suggests the method that activates symbol sense in the math of elementary schools. Considering various studies on symbol sense, symbol sense means the exact knowledge and essential understanding in a comprehensive way. Symbol sense is an intuition about symbols that grasps the meaning of symbols, understands the situation of question, and realizes the usefulness of symbols in resolving a process. Considering all other scholars' opinions, this study sums up 5 elements of the symbol sense. (The recognition of needs to introduce symbol, ability to read the meaning of symbols, choice of suitable symbols according to the context, pattern guess through visualization, recognize the role of symbols in other context) This study draws the following conclusions after applying the symbol questionnaires targeting 6th grade mathematically able students : First, although they are math talents, there are some differences in terms of the symbol sense level. Second, 5 elements of the symbol sense are not completely separated. They are rather closely related in terms of mainly the symbol understanding, thereby several elements are combined.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• Proceedings of the Korea Society of Elementary Mathematics Education
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• 2010.08a
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• pp.105-124
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• 2010

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.8
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• pp.1192-1201
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• 2016

This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: 'fresh' (consumed within 2 h after sacrifice), 'aged' (stored at $1^{\circ}C$ for 24 h), 'frozen' (frozen at $-16^{\circ}C$ for 23 h then thawed at $23.5^{\circ}C$for 1 h), and 'immersed' (immersed in sterilized water at $1^{\circ}C$ for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, 'fresh' was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas 'frozen' and 'immersed' were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. 'Aged' was significantly less hard, cohesive, and springy than 'fresh' as well as less juicy and wet than 'frozen' and 'immersed'. Consumers significantly preferred 'fresh' flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40~50% of respondents preferred 'frozen' and 'immersed' to 'fresh' for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

• Journal of KIISE:Software and Applications
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• v.31 no.10
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• pp.1356-1363
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• 2004

We propose Tangible Media Control System (TMCS), which allows users to manipulate media contents with physical objects in an intuitive way. Currently, most people access digital media contents by exploiting GUI. However, It provides limited manipulations of the media contents. The proposed system, instead of mouse and keyboard, adopts two types of tangible objects, i.e RFID-enabled object and tracker-embedded object. The TMCS enables users to easily access and control digital media contents with the tangible objects. In addition, it supports an interactive media controller which users can synthesize media contents and generate new media contents according to users' taste. It also offers personalized contents, which is suitable for users' preferences, by exploiting context such as user's profile and situational information. Therefore. the proposed system can be applied to various interactive applications such as multimedia education, entertainment and multimedia editor.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2002.05a
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• pp.131-134
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• 2002

원래 오감은 말 그대로 각 감각이 개별적으로 존재하는 것이 아니라 다섯 개의 감각이 때로는 겹치고 보완하고 서로 상승하기도 하면서 우리의 감성구조를 보다 입체적으로 구성한다. 따라서 사람들은 뭔가를 판단할 때 오감을 총동원하게 된다. 그러나 일반적으로 디자인이나 제품개발을 하기 위해 사용하는 의미분별척도는 사물의 성질이나 모양을 묘사하는 이미지 형용사를 사용하기 때문에 이런 감성구조를 파악하기에는 많은 한계를 가질 수 밖에 없다. 본 연구에서는 형용사 이미지어에 의존하는 의미분별척도법(SD법)의 한계를 밝히고, 형태, 색채, 음감, 미감, 후각, 촉감과 같은 오감 정보의 관련기호분석을 바탕으로 보다 입체적으로 감성구조를 파악할 수 있는 감성척도를 개발하였다.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.03a
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• pp.261-264
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• 1999

복합 감각 자극하의 감성정보를 도출하기 위한 기초연구로서 시각과 청각자극에 따른 주관적 평가 및 생리신호를 계측하였다. 심리적 평가와 생리신호 계측으로 단일 자극에 더하여 동적, 정적감성의 심화를 유도하는 결과를 보였고, 부가된 자극을 반영하는 생리신호로 HRV가 유용함을 발견하였다.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.72-79
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• 2017

This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.

• Journal of Korean Philosophical Society
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• v.130
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• pp.23-45
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• 2014

It can be said that Scheler's theory of perception is the theory of drive-conditioned perception, in more detail the theory of drive-motoric conditions of perception. Scheler tells us that Immanuel Kant and Ernst Mach were mistaken in their assumption that sensations are purely receptive and primary in all experience. He claims that sensations are not primary but subsequent to a subliminal attention of vital drives(called 'Vor-Liebe und Vor-Interesse' by him). And because sense perception cannot take place without a vital energy of drives that account for the ongoing activity of perception, no object can be perceived unless it stimulates movement in an organism which exercises a count-movement against objects and thereby resisting objects. According to Scheler, an order of foundation such as the preexistence of images prior to perception; the priority of perception with regard to functions of senses; the priority of sense functions with regard to sensations has to be kept in mind. And it has to be kept in mind that the essence of life is pre-empirical, is pure becoming(Werden) and unbecoming(Entwerden), a process in which its two empirical sides are not yet separated. Then it is easy to see that perception is conditioned by vital drives. The drive-conditioned theory of perception is also supported by the fact that the motility of an organism determines its sensory apparatus, an organism has an alphabet of senses that can serve as signs of luring and noticing objects that are meaningful for its drive-motoric behavior. For example a lizard remains undisturbed by a gun shot but runs away from the slightest noise in the grass.

• Food Science and Industry
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• v.52 no.1
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• pp.40-51
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• 2019

For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.