• Korean Journal of Culture and Social Issue
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• v.19 no.2
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• pp.179-202
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• 2013

This research examined the relation between personal history of residential moves and psychological independence. In particular, this research tested how actual self-importance (vis-a-vis perceived social importance) of values (Study 1) and preference for uniqueness (Study 2) would vary as a function of past experience of moving. The results showed that personal history of residential moves was positively linked to actual self-importance of individualistic values and perceived social importance of collectivistic values. In addition, the results demonstrated that individuals with frequent residential moves generally showed a greater liking for uniqueness. The implications of these results for the direction of causation between residential mobility and psychological independence are discussed and suggestions for future research are made.

• Science of Emotion and Sensibility
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• v.8 no.3
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• pp.203-212
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• 2005

In the highly developing industrial society the design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and it is also regarded as a means to acquire sustainable superior competence And these trends suggest that the esthetic value of a product has become more important than the technological function. In this study we review theoretically esthetic factors influencing the preference of a product, so that we can make a list of eight esthetic factors based on the various referential studies. They are simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. We research esthetic factors affecting consumers' preferences and evaluation of a product and typical esthetic factors specific to the characteristics of each product. Therefore, in this study we tried to provide available materials in developing product design by present of esthetic guideline and to put this materials to practical use in product design by finding considered elements and importance of esthetic factors which had important effects on the tastes of the consumers classified by manufactures.

• The Journal of the Korea Contents Association
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• v.12 no.6
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• pp.111-119
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• 2012

This study examines determinants of user immersion for Korean drama and entertainment genre programs among Chinese students in Korea. The major results are as follows: firstly, user immersion for entertainment genre was more greater than that of drama genre. Although drama was tended to evaluated based on star appearance and narrative structure, entertainment program was favored by its pleasure and vividness. Secondly, there were gender differences for entertainment and drama genre programs between male and female respondents. Also, there was a correlation between drama immersion and duration of stay. Thirdly, although determinants of drama immersion were program characteristics, duration of stay and drama preference, those of entertainment immersion were program characteristics, appearance of star players and entertainment preference.

• the MEAT Journal
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• s.25 spring
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• pp.75-89
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• 2002

실제로 돼지고기, 한우 등 축산물의 경우 냉동육에서 냉장육으로 완전히 바뀌었고 이제는 냉장육에서도 브랜드육을 선호하는 경향으로 바뀌게 되었다. 이와 더불어 고기를 섭취하더라도 봄에 유익을 생각하는 기능성 브랜드육까지 개발되어 발전해왔다. 한편, 돼지고기 메뉴 개발 측면에서는 최근에 와인에 적신 돼지고기가 인기를 얻고 있고, 더 나아가 볼살, 가브리살 등 독특한 특수부위를 이용한 식육전문식당(예를 들면, 고뼈의 경우)이 점차적으로 증가하고 있는 모습을 보이고 있다.

• Archives of design research
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• v.18 no.2 s.60
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• pp.123-132
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• 2005

In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of a product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Conclusively, this study aimed at providing materials for developing product design by presenting an esthetic guideline and to put these materials to practical use. The study also investigated other considered elements classified by manufactures and the importance of esthetic factors and its influence on consumer tastes.

• Science of Emotion and Sensibility
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• v.9 no.spc3
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• pp.187-196
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• 2006

This study has showed verified results on 'Survey into Observer Preference for Table Decoration for Eating and Drinking'. It is a preliminary study to look into interrelation of preference to color tables, image adjectives, aesthetic value, by giving color changes in a certain regularity to each influential factor in functional table decoration. The result has demonstrated that, as for color image and preference,'observers prefers mid/low dark-toned brown which gives a feeling of 'high-quality, and like to eat', and orange tone with a fooling of 'warm and colorful'. In evaluating interrelation between preference and aesthetic value, the study has revealed that ordinary people take the influential factor of 'unity and Gestalt' seriously, while non-professionals preferred 'uniqueness'. Stimulant No. 7 is one of constituent factors of functional table decoration, eliciting significance of images on colors ant aesthetic value. This study also has practical problems about insufficiency or inadequateness in producing mood suitable to T P O, according to depending upon color changes in picking up stimulants, or other problems in selecting stimulants, according to time, seasons and generational parameter in which the inquiry is conducted, but it will serve as a stepping stone for developing new design using both qualitative and quantitative data in 려nctional table decoration.

• 한국디지털정책학회:학술대회논문집
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• 2005.11a
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• pp.163-173
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• 2005

금융기관들은 개인들의 다양한 욕구를 충족시키기 위해서 경쟁적으로 수많은 금융상품을 개발하여 판매하기 시작하였으며, 이러한 상품들은 나름대로 독특한 특성을 지니게 되어, 개인들은 이에 대한 수많은 정보를 수집하고 분석할 필요성을 가지게 되었다. 금융상품정보의 정보원 선택 선호요인으로는 정보원 자체의 특정 이외에도 개인이 가지는 성격적 특징과 환경적 요인들을 들 수 있다. 따라서 개인의 성격유형에 따라 선호하는 정보원의 유사점과 차이점을 알아보았다. 본 연구에서는 금융상품정보를 취득하는 정보원에 대한 선호요인인 개인의 성격유형을 파악하기 위하여 MBTI(Myers Briggs Type Indicator)를 근거로 작성된 성격특성평정척도(Personality Trait Ration Scales: PTRS)를 이용하여 파악된 성격유형들이 금융상품 정보원 선택에 미치는 영향을 분석하였다. 성격유형변수를 4개의 군집으로 집단화하고 성격요인과 차이분석을 실시한 결과 감정 직관적인 성격이 강한 주관적 감정형, 외향 직관적인 성격이 강한 사교적활동형, 내향 사고적인 성격이 강한 수동적개인형, 인식 판단적인 성격이 강한 합리적이성형의 4개 군집으로 나누어졌다. 8개의 성격요인 중 감각을 제외한 7개 성격요인 모두가 p<. 05에서 4개의 성격유형군집과 유의적인 차이가 있는 것으로 나타났다. 사교적활동형은 여러 정보원 중 'TV'를, 합리적이성형은 '잡지', '금융상품팜플렛', '재테크서적'을, 주관적감정형은 '은행창구직원', '친구나친지'를 선호하였다. 그러나 수동적개인형은 어떠한 금융상품정보원도 선호하지 않았다. 특히, 합리적이성형은 전문금융정보를 원하는 것으로 나타났고, 주관적감정형은 인간적인 면을 더 선호하는 것으로 나타났다. 본 연구가 가지는 의의는 각 성격유형별로 선호하는 금융상품정보원의 차이를 분석함으로써 개인의 정보욕구를 보다 더 만족시킬 수 있는 하나의 요인으로 성격요인과 정보원의 차이에 관한 정보를 제공하며, 금융정보를 제공하는 주체들에게 각 정보원에 적합하도록 정보의 성격에 관한 특성요인과 고객선호정보원을 살펴볼 수 있는 정보취득방안에 대한 연구의 필요성을 제시하는데 있다.

• Archives of design research
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• v.17 no.1
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• pp.329-338
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• 2004

This study did derive a characteristic of a cover design through considering a concept, a function and components of a cover design based on a literature study and through analyzing cases of the best-seller cover designs for the literature section from 1999 to 2002. In terms of a reader's preference for a cover design according to an age and sex of a reader, it tried to suggest a condition and a method of a book-cover design through a questionnaire survey and the image evaluation. In a survey of the preference for a cover design, there was the difference of interest degree in a kind of a book, a place to buy a book and a cover design according to an age and sex. In addition, it was shown that a woman prefers the stylish typography, and both a man and a woman prefer the cool color. However, except these two, the reason why there is no difference in preference for visual elements are that a cover design is an integrative image comprising several elements. Accordingly, through the Semantic Differential Method, it carried out the evaluation as to a cover design as an integrative image. As a result of that, an abstract image was shown to be difficult to convey a meaning because of its fall in clarity. Further, a cover design mainly comprising the stylish typography gained the high evaluation in unique and clarity. It is thought to be attributable to the easiness to achieve a goal of seeing and reading in a cover design in which an image and the typography are balanced, rather than the excessive visual. Even though the visual is excellent, there was difference from what having been excellent in conveying a meaning, which is a functional aspect. This study tried to examine, limiting it only to a visual element. It will be hereafter required to proceed with a study on the influence on a reader's preference according to material, bookbinding and a form of book which are elements comprising a cover design.

• Science of Emotion and Sensibility
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• v.6 no.2
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• pp.49-58
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• 2003

In this study, there is main purpose to provide useful data in order to use the Hangul as a design factor. Also, there are two subordinate goals. First, to analyze standards as people estimate Hangul characters. Second, to understand people's preferences about Hangul characters and then, to catch formal features about that characters. In first result, It is known that people estimate Hangul characters based on four standards. They are neat, soft, cyber and plain standards. As second consequence, preferential Hangul characters have pretty, intimate, refined, soil, elaborate, forthright, tidy image. And they are square shape as a whole, less decorative, round edge style.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.245-254
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• 2000

The purpose of this study was to provide the basic information for bread with kinds of spice. The qualities of bread added with garlic, ginger, and cinnamon powder were investigated using sensory and mechanical evaluation. The result of sensory evaluation showed that the softness, color, brittleness, hardness, and chewiness of bread were increased as the amount of garlic, ginger and cinnamon powder increased. Lightness decreased by the addition of garlic, ginger and cinnamon powder, while redness and yellowness increased. Texture measurement showed that hardness, cohesiveness, springiness, gumminess and brittleness were the lowest in the breads with 1% garlic, ginger and cinnamon powder, and increased as the added amount of spice increased. A positive correlation was observed between the sensory and mechanical properties in general, while hardness and chewiness have negative correlation with sensory properties. Sensory properties of wheat flour odor, roasted taste, springiness and swelling were positively correlated with the acceptability. Breads with 1% garlic, ginger, and cinnamon powder showed a good overall preference.