• Proceedings of the Korea Information Processing Society Conference
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• 2008.05a
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• pp.123-126
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• 2008

한의학의 대중화 및 선호도 향상을 위해 가장 시급하고 중요한 일이 임상의들의 직관을 정량화 및 객관화 하는 일이다. 특히 병색을 살피는 망진(望診)의 경우 임상 현장뿐 아니라 u-헬스에 기반이 될 수 있는 진단법인 관계로 더욱 망진에 대한 정량화 작업이 시급하며 중요한 부분을 차지하고 있다. 이와 같이 망진의 공학적 융합을 통한 시스템화를 위해서는 디지털 기기의 특성상 일어날 수 있는 색 정보의 손실을 최소화 하여야 하며 색 분석을 위한 기준을 만들어 주어야 한다. 이를 위해 본 논문에서는 한의학의 찰색을 시스템 하기 위한 실험 환경 및 조건 등에 대한 기준을 제안하고, 또한 질병에 따른 특정 부위의 색상을 살피기 위해 가장 효율적인 디지털 색 체계가 무엇인지를 다양한 실험을 통해 분석한 자료를 제시하고자 한다.

• Journal of the Korean Society of Costume
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• v.67 no.3
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• pp.1-14
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• 2017

Cycling has become a popular leisure activity, and many cycling enthusiasts have used cycling clothes as a form of expression, which often comes in wide range of colors. The study shows the importance of color in cycling clothing to meet the emotional needs of consumers. Furthermore, this study aims to provide comparative analysis between color of domestic and overseas cycling clothing brands, and color preference of Korean consumers in order to provide data, which can be used in satisfying consumers' needs for personal expression and emotional demands. Thus, the study expects to identify consumers' satisfaction for cycling clothing. The consumers were categorized by the frequency of cycling and their interest in fashion, and the following categories were made:potential consumers, casual cyclists with low fashion involvement, casual cyclists with high fashion involvement and frequent cyclists with high fashion involvement. Consumers preferred dark colors for their cycling clothing including jacket, top and pants, while 'frequent cyclists with high fashion involvement' preferred more diverse colors and tones. In the cycling clothing market, white and black were major colors, while red, orange and blue were major colors of chromatic color. In terms of shade, dark shade dominated the market. Comparing between preferred color and preferred product color, black was preferred for both, but no other colors showed such tendency. This study is based on empirical analysis and verification of color, which is the emotional element appealing to specific and segmented sports-apparel market. The study revealed that the data could be applicable to the design of future products.

• Journal of The Korean Society of Grassland and Forage Science
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• v.37 no.1
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• pp.68-79
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• 2017

The objective of study was to find the relationship in hilly pasture landscape expectancy and tourist's satisfaction on grassland facility. It was followed by literature reviews and visitors' survey in Daegwallyeong Yangtte Farm on 31, July, 2014. 367 respondents were analyzed by F-test, t-test, Chi-square and Fisher's Exact Test at 0.05 level after data screening process. Computing factors were sex, marital status, age, academic career and occupation. The results was as followed; First, major respondents group of survey were in oder of woman, forty years old group, married office worker, and university graduate. Second, the expectancy for grassland was significant difference in age, but pasture color expectancy was not significant difference in gender, age, educational background, marital status, and there was significant difference in favorite grassland type with age, marital status. Third, favorite fence type was not significant difference along with all group of participants. However, color and material of fence was significant difference in marital status. Fourth, preferred ranch road was significant difference with occupation and marital status. There was significant difference in favorite grassland type near ranch road along with age and occupation type. Fifth, the mean satisfaction was 3.6 point in 5.0. Therefore, all respondents were generally satisfaction in visited. Tourists were more interested in ranch landscape than experience or contacts to animal.

• Science of Emotion and Sensibility
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• v.4 no.2
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• pp.25-32
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• 2001

The flavor of food is not decided by only the sense of taste. Flavor is a complex ,ionization involving taste and aroma. It is also affected by the appearance, color and shape and touch or texture of food. Although our all senses are crucial factors in recognizing the sense of food, the sense of vision, especially colors, is a more crucial aspect. Because when consumers contact food, first of all, they see and recognize the color of the food and associate the flavor of the food as the colors of the food. This study focuses on the ways for applying colors to food so that consumers can associate the flavor of food efficiently. This study conducts a case study using web survey about the association of flavor by chocolate's colors. The result of the case study shows crucial factors influencing the association of food and color palettes according to sorts and degrees of chocolate's taste.

• Journal of Naturopathy
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• v.11 no.2
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• pp.123-135
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• 2022

Background: The study aims to examine what color representation means to artists by investigating various hypotheses about van Gogh's expression of yellow and verifying the reason of his preference of yellow. Purpose: The purpose of this study is to investigate whether yellow expression of Vincent van Gogh is a result of physiological responses of alcoholism, expression feature of mental disorder, or a problem caused by psychological motivation. Methods: In order to verify the research question, we referred to research literatures that analyzed a characteristics of Gogh's works in a various area such as psychology and psychiatry, and Gogh's symptoms and his own skills. Results: The findings suggested that Gogh's yellow preference is related to the psychological factors such as inner motivation, not a xanthopsia which is brought about alcoholism and mental disorder. Conclusions: Gogh's Yellow expression is dominantly influenced by the psychological factors. Thus, it can say that the psychological factors has a great on characteristic of artist's color expression.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.6
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• pp.990-1001
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• 2009

The purpose of this study was to investigate the effect of perceiver's gender, clothing, and hairstyle on the visual evaluation of men's professionalism and preference. A quasi-experimental method by questionnaire was used. The experimental design was a $2\times8\times2$ (perceiver's gender $\times$ clothing $\times$ hairstyle) factorial design by 3 independent variables. The stimuli were 16 photographs of a man in his twenties. The upper clothing of the man included tailored collar jackets in beige and dark blue colors, and jumpers and sweaters in beige, dark blue, and red colors. The lower clothing of the men included jean pants. Two types of the hairstyles included short hair and medium length hair. The subjects were 208 men and 223 women in Seoul, Korea. Wearing a beige sweater with jean pants was evaluated high in intellectual image, a red jumper was perceived low in intellectual image, and a beige tailored collar jacket was evaluated low in potent image. Men's short hairstyle was evaluated to be more professional than the medium length hair. Male perceivers liked short hair more than medium length hair, but female perceivers evaluated both hairstyles similarly. In the case of women, the preferences of tailored collared jacket and soutien collared jumper were similar, but jumper was preferred to jacket in the case of men. Male perceivers showed more positive feedback towards jean pants with soutien collared jumper than jeans with tailored collared jacket, which indicated that men showed more conservative attitude towards the outfit than women. The man who was wearing a jumper with short hair was evaluated positively and the man who was wearing a jacket with medium length hair was evaluated negatively when the attires were coordinated with jean pants. In conclusion, medium length hairstyle with a beige jacket and short hairstyle with a red sweater were evaluated as professional image; and the results indicated that clothing and hairstyle interact with each other and influence the evaluation of professionalism.

• Food Science and Preservation
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• v.17 no.1
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• pp.9-15
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• 2010

We evaluated the sensory properties of, and color change in, sponge cakes prepared with addition of rosemary powder at different levels (0, 0.1, 0.3, 0.5, and 0.7% [all w/w]). The color values (L, b) of sponge cakes decreased as the level of rosemary powder increased from 0% to 0.7%, but the a value increased. Sensory evaluation tests showed that the scores for color, sweetness, and appearance decreased as rosemary powder content increased, but the air bubble score did not decrease (p<0.05). Flavor and color intensity scores were highest in cakes with 0.7% (w/w) rosemary. However, the trend of color intensity decreased as rosemary powder content increased in this experiment. After 3 days of storage, sponge cake with added rosemary powder was softer than control cake. It is concluded that sponge cake with 0.1 or 0.3% (both w/w) rosemary powder is acceptable.

• Proceedings of the Korea Information Processing Society Conference
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• 2010.04a
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• pp.510-513
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• 2010

Color is basically composed of hue, saturation and value. Many objects are made up with color. When people see color, they feel different emotion because of different combination of hue, saturation and value of different colors. Thus, people feel different feeling about the taste of food depending on its color. Thus, by analyzing what color makes people feel tasty about food, we can make food to look more delicious. When people take pictures of food, theyusually do not consider this into account. However if we apply this technology into taking pictures of food, we can make the food look more delicious. This technology can be applied when people want to upload pictures of food in blog, homepage and twitter and so on. In this paper, we analyze the feelings of color of people and then choose the best color combination to present food. After that we change the original image into the new one based on the analysis of color. This way, we can reflect each user's preference.

• Science of Emotion and Sensibility
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• v.17 no.2
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• pp.35-44
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• 2014

The purpose of this paper is to investigate the readability of Nearly White background color in display environment. To perform the experiment, warmup experiment was carried out to for cognitive of whiteness using a Tablet PC. The experiment environment was by a indoor window seat under a mixture of fluorescent light and sunlight. The result of previous test was that the most whiteness perception was a color white a medium wavelength and followed by the short wavelength. The main experiment was to find readability, color combination and visual strains using 4 nearly whites background colors (Reddish, Greenish, Blueish, Yellowish) and one white background color, also text color is limited on black. As a result, readability and color combination had the highest score against a Greenish white background. Visual strain is also the lowest against a Greenish background. On the contrary, readability and color combination preference has the lowest score against the Reddish background. Visual strain is also the highest against a Reddish background. We propose the background color, which improves readability and reduces visual strain in visual display terminals environment through the research results.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.637-643
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• 2002

The objective of this study was to determine the effects of wine and different meat bones added in brown sauce. Sensory evaluation of brown sauce showed that brown stock and brown sauce made by adding wine and replacing some of veal bones with chicken bones were preferred most, and the brown sauce made by brown stock and burre manie in the ratio of 12:1 was preferred most. Sensory properties of palatability. flavor and gloss were positively correlated with the overall preference. The brown sauce made with wine and some of chicken bones had 77.60% of water content and 1.79% of lipid content, which was the lowest, but its protein content was similar to the others. Whereas the brown sauce made with wine and some of chicken bones gave the darkest color, the one made with some of pork bones and without wine showed the lightest color. The viscosity was the highest in the sauce made with some of chicken bones and without wine. The sauce made with wine showed lower viscosity than the one without wine.