• Journal of Advanced Technology Convergence
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• v.1 no.1
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• pp.15-24
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• 2022

This paper tried to investigate the moderating effect of chemyon sensitivity and usage situation in the relationship between self-presentation and brand preference. Data were collected from students of universities located in Chungnam. The analysis results can be summarized as follows. First of all, the effect of self-presentation on symbolic brand preference was not significant in both public and private use situations. On the other hand, the effect of self-presentation on functional brand preference was found to be significant in both situations. Second, the main effect of chemyon sensitivity was significant only when it had a negative effect on functional brand preference in public situations, but was not significant in other cases. Third, looking at the interaction effect of self-presentation and chemyon sensitivity, the brand preference did not show significant changes in those with relatively low chemyon sensitivity, regardless of the level of self-presentation, whether in public or private situations. This study is meaningful in that it reveals that chemyon sensitivity affects brand preference through interaction with self-presentation, whether the consumption situation is public or private.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.229-234
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• 2017

For elderly individuals with swallowing difficulties, texture-modified food containing thickeners is needed. The plant materials freeze-dried yam, lotus root, and artichoke were evaluated for their potential use as thickeners and compared to a commercial thickener (corresponding to 0.5, 1, or 2 bag viscosity, respectively). Yam powder showed a high peak viscosity, corresponding to that of rice starch. Although artichoke showed no pasting viscosity, it may be useful as a thickener when combined with xanthan gum. The certain amount of yam, lotus root, and artichoke powders added to commercial soup showed similar viscosities as the addition of 0.5 or 1 bag commercial thickener at $60^{\circ}C$. However, sufficient viscosity corresponding to that of 2 bags of commercial thickener was not achieved by using the plant material itself. Sensory tests by elderly subjects revealed that the soup with yam powder was preferred compared to soup made with other materials.

• Journal of Digital Convergence
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• v.14 no.10
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• pp.339-348
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• 2016

The purpose of this study was to identify the Kolb's learning style and preference for instructional methods of undergraduate nursing students. Data were collected from 174 students at a university in D city using a structured questionnaire from October 19 to October 21 2015. Learning style ratio of nursing students was accommodator 34.5%, converger 33.9%, assimilator 16.1%, diverger 15.5% and preference scores for instructional methods were discussion 7.27, direct instruction 7.26, peer teaching 7.22, independent study 6.54, project 6.25, instruction through technology 5.77, game 5.45, simulation 4.23. A significant difference was found in experience of flipped learning between four learning styles groups of nursing students. However, there was no significant difference in the preference of instructional methods between the four learning styles groups. Most of the students were in the middle range of the learning styles. The assessment of nursing students' learning styles is expected to help educator to plan teaching strategies.

• Bulletin of Food Technology
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• v.8 no.3
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• pp.86-94
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• 1995

생약재는 특수 건강식품에 대한 관심고조, 국산 생약재의 선호도 증가 그리고 재배기술의 향상으로 이들 생약재의 생산량과 생산액은 증가추세에 있다. 그러나 생약재는 현재까지 단순 건조하여 한약재로 이용되는 것 이외는 가공방법이 확립되어 있지 않아 현대적 수요경향에 맞는 기호성과 영양, 약리효과를 증진시킬 수 있는 음료 등 가공식품의 개발은 시급한 과제로 대두되고 있다. 따라서 생약재의 분포 및 생산현황, 생약재의 국제경쟁력, 생약재의 기능성 식품으로의 이용가능성을 확인하기 위한 생물활성 검색 연구현황 그리고 국내 생약재를 이용한 음료의 유통현황을 소개하고자 한다.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.11
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• pp.1291-1299
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• 2003

In order to design the better brassiere in terms of appearance and functions, various parameters of the materials should be considered; in this study, fatigue properties and subjective sensation of wing materials and its relation to the preference for a brassiere was investigated. After the survey of commercially available products, five elastic fabrics such as cotton, Modal, polyester, nylon, and Tactel, all of which contain 10% polyurethane, were chosen as specimens. Fabric growth were determined to evaluate fatigue properties. Qmax was determined to evaluate the warm-cool feeling. For the sensory test, semantic differential scale which contains 15 adjectives were developed. Fatigue properties were very similar at the 20% elongation irrespective of the duration of tension, but at 40% and 100% elongation, man made fabric showed less growth than cellulose fabrics. The factor analysis showed four factors such as sense of warmth, smoothness, weight and elasticity. Preference of the specimens was ranked in the order of Tactel>Modal>cotton>nylon>polyester.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.251-262
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• 2011

The preference for maesengee sauce was investigated by developing 3 types of maesengee sauces. Through the comparative analysis of the developed maesangee sauces, the study aimed to develop maesangee sauce as a health functional food and to activate the local economy by the development of maesangee sauce as the processed food in the future. For the composition analysis of maesangee, the maesangee that was purchased from Gangjin-gun in July, 2009 was used as a base material. Based on the investigation results of preference for maesangee sauces, the following 3 types of maesangee sauces including maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce were developed. By performing the comparative analysis of preference for the developed maesangee sauce types, this study aimed to put perfection in the research. The sample product of the developed maesangee sauce was used for the questionnaire survey for 42 students attending culinary colleges located in Gwangju from November 9, 2009 to November 16, 2009. For the statistical analysis, frequency analysis was used. The composition analysis result of maesangee revealed the presence of p(227.98mg/100g), Ca(58.32mg/100g) and Fe(7.8mg/100g), No detection of Vitamin A($0{\mu}gRE$/100g), Vitamin $B_1$(0.0837mg/100g), Vitamin $B_2$(0.0641mg/100g), Vitamin B6(0.0261mg/100g), Vitamin C(19.9877mg/100g), Vitamin E(0.3677mgaTF/100g), Vitamin K($7.2079{\mu}g$/100g), and Niacin(1.5057mgaNF/100g). Based upon the questionnaire survey results, the sample product development of maesangee red vinegar sauce, maesangee plain yogurt sauce and maesangee wrapping sauce was achieved along with their preparation methods.

• The Research Journal of the Costume Culture
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• v.16 no.4
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• pp.681-695
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• 2008

This study was accomplished to investigate the preference of clothing materials and the clothing demand performance for underwear and everyday dress of atopic patients. As this study was the research study by a use of a questionnaire, the finally total 987 copies of the collected questionnaires were used to analyze the data. SPSS was used for the statistical analysis of data. To analyze the data, frequency analysis, percentage, $X^2$-test, reliability analysis, factor analysis, t-test, ANOVA and Duncan's multiple comparisons were used. The results obtained are as follows. In factor analysis for clothing materials and the demand performance which atopic patients favor, the preference factors for underwear materials were classified as pliability/a sense of weight, a sense of cold and warmth, tactility, and elasticity. Those for everyday wear were classified as pliability/surface roughness, a sense of cold and warmth, a sense of weight, and elasticity. And the demand performance factors for underwears were classified as thermophysiology, care convenience, and skin contact. Those for everyday wear were classified as comfortableness and care convenience. In the difference analysis for the preference and the demand performance, Both everyday wear and underwear showed a significant difference for the preference and the demand performance according to gender, age, income, education level, and occupation.

• The Research Journal of the Costume Culture
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• v.20 no.5
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• pp.695-708
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• 2012

This study researched consumers' awareness regarding the commercialization of Korean traditional culture through various channels or products. A survey was administered to consumers in the Gyeonggi region(n=322) from June to August 2012. Differences in the importance placed on, and preferences for, attributes of Korean traditional fashion textile and Korean traditional patterns were analyzed according to consumer characteristics. Research results showed that the factors allowing recognition of Korean traditional textile in clothing and fashion accessories were color, pattern, and textile type, in the respective order. Overall, consumers generally perceived higher importance in using the factors of Korean traditional textile in clothing than in fashion accessories. Preferences for Korean traditional patterns differed according to the type of fashion item, i.e., clothing or fashion accessories, and also according to the age and gender of the consumer. Women generally showed a tendency to place higher value on Korean traditional patterns than men. The degree of preference was higher, as well. However, only a minor difference was seen according to pattern type. Women showed a higher preference for plant patterns, literal patterns, and geometric patterns compared with men. The preferred type of traditional pattern was also different according to age. Consumers in their 20s and 40s presented a higher preference for Korean traditional colors when compared with the 30s group. On the other hand, the preference for Korean traditional patterns was higher among consumers in their 40s than those in their 20s or 30s. The results of this study show that the awareness of consumers regarding Korean traditional textile reflected in clothing and fashion accessories differs according to gender or age. Thus, this implies the need to consider the differences in perceived importance and preferences among target consumer groups to develop various fashion products that use Korean traditional fashion textile.

• The Research Journal of the Costume Culture
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• v.19 no.3
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• pp.556-564
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• 2011

The purpose of this study was to analyze the effect of the structural properties, the color characteristics and the texture of sight and touch on the tactile preferences for the black fabrics. Male and female university students were asked to evaluate the texture of sight and touch and tactile preference to the nine different black fabrics which were selected on the basis of the previous research results. Data were analyzed by using frequency analysis, mean, factor analysis, t-test, F-test, correlation and regression analysis. The texture of sight and touch for black fabrics was classified into four factors: smoothness, bulkiness, extensibility, firmness. This texture of sight and touch factors showed a significant correlative relationship to the structural properties and color characteristics of the black fabrics. There were significant differences according to black fabrics on the point of texture of sight and touch. The velvet was evaluated the most smooth fabric, while the velvet and fake leather were evaluated the most bulky fabrics. Also, the jersey and lace fabrics were evaluated the most extensible fabrics, while the melton was evaluated as the most firm fabrics. There were significant correlative relationships not only between the structural properties and the texture of sight and touch but also between the color characteristics and the texture for black fabrics. Also, among the structural properties, the color characteristics and the texture of sight and touch of black fabrics, major variable factor of influencing on the tactile preference was turned out to be the texture of sight and touch.

• Korean Journal of Human Ecology
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• v.12 no.5
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• pp.737-746
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• 2003

This research was designed to investigate the preference for underwear and textiles of college students according to season. One hundred and nine subjects majoring in fashion design were surveyed about the most favorite materials among underwear textiles according to each season. The extent of preference was compared by season. The results of this study were as follows: 1. The most important purpose of wearing underwear was the hygienic performance in summer and the insulation in winter. 2. The most favorite textile of underwear was cotton regardless of season and the most favorite type of underwear was fashionable underwear in summer and insulating underwear in winter. 3. The most preferred material underwear was white jacquard knitted with cotton 30's yarn for summer and white and gray melange plain knit made with cotton and polyester blended 38's syro-spunned yarn for winter. 4. From the results about the factors influencing on the preference for the textiles of underwear, color, touch and cool sensation were the positive factor in summer, while insulation and pattern were comparatively affirmative factor in winter. 5. From the results about the sensibility factors influencing on the preference for the textiles of underwear, 'comfort', 'refined', 'naive' were the positive factor in summer, while 'comfort', 'naive', 'refined' were comparatively affirmative factor in winter. From the above results, hygienic and fashionable underwear is required in summer and thin and insulating underwear in winter for young people. Additionally, in textiles, cotton and cotton blended, comparatively light and simple patterned material is recommended for underwear.