• 한국경영과학회:학술대회논문집
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• 한국경영과학회/대한산업공학회 1999년도 춘계공동학술대회:정보화시대의 지식경영
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• pp.511-512
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• 1999

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2006년도 춘계 종합학술대회 논문집
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• pp.246-250
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• 2006

디지털 콘텐츠 분야의 급속한 발전과 함께, 디자이너들에게 있어 다양한 미디어를 통해 구현되는 디지털 색채를 전문적으로 활용할 수 있는 능력이 요구되게 되었다. 따라서 본 연구의 목적은 이러한 색채 디자인 능력을 함양시킬 수 있는 새로운 디지털 색채 디자인 교육과정을 제안함에 있다. 본 연구에서는 전통적인 색채이론과 디지털 매체에 대한 이해를 기반으로, 다양한 디지털 색채 실습 기회를 제공하는 대학수준의 디지털 색채 디자인 교육내용을 개발하였다. 또한 면대면 교실 수업과 웹 기반 수업을 통합한 혼합학습(Blended Learning) 방식을 활용하여, 학습자와의 상호작용을 촉진시켜 보다 풍부한 색채 경험을 제공할 수 있는 교육방법을 제안하였다. 새로운 디지털 색채 교육과정을 두 차례의 대학 강의에 적용하여, 교육과정의 효율성을 검증하였다.

• 한국식품영양학회지
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• 제18권4호
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• pp.385-394
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• 2005

The objective of this study is to stimulate the satisfaction on food color sensitivity through objectifying the color sensitivities on customer's foods. The preference analysis on food sensitivity adjectives is measured on 5-point scale by preferring degree on each adjectives. And it is calculated on the sensitivities for the SD method that is used for finding whether it is strong or not on food image stimulus which was photographed on the 8 restaurants in Seoul. We found the outcome as follows. The most preferred sensitivity adjective is 'cleanness', and the worst preferred one is 'unshapliness'. It is differed on genders by $95\%$ confidence interval. The attractiveness, simplicity, richness, comfort and elegance are derived from the result of factor analysis for food color sensitivity. The yellow or orange color foods are main one for the simplicity and comfort. The orange color food are fit on richness and elegance factor, and it will be most effective if choosing the color more similar to brown one.

• 한국식생활문화학회지
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• 제27권6호
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• 한국환경과학회지
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• 제15권9호
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• pp.871-880
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• 2006

Water management treatment of coastal region has been an important problem in Jeju city since the distributions of pipeline of the pumping system made a bad view in coastal region. To solve the problem, we observed the pipelines that are on the surface around the coastal region from Tapdong to Doduhang. From the observations, we found that Todong and Dodu areas were not unsightliness because the all pipelines were located in underground. However, the other areas, such area Yongdam, Handugi, Yongdam fishing village, had a serious problem for the coastal landscape view. To solve the problem, at we estimated coastal land color characteristics of Jeju city based on the observation of the pipelines. The estimated color panel shows that the green, blue and grey colors are a dominant factors of the Jeju coastal region. Based on the color panel, we proposed two methods, that is, one is a short time treatment, the other is a long time one. The short is based on the colour treatment, which is pipeline colour changing into surround natural one. The long time is the construction plan design method. Although the later method was very useful in Jeju island. However, it takes a lot of time and money. Therefore, in the situation, the short time is the better than the long time one.

• 한국식생활문화학회지
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• 제33권3호
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• pp.243-249
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• 2018

The home meal replacement (HMR) food industry began in 1980, and it has grown rapidly as a major food business for both consumers and the food industry since the development of industrialization and societal changes. Many researchers investigated a variety of HMR food product characteristics. On the other hand, previous studies have focused only on topics in limited study areas. Therefore, this study examined the effect of color marketing and the value of experience on the consumer behaviors. This study used a survey to collect the respondents' opinions about HMR food products. The study results showed that the characteristics of color marketing and the experience value of the HMR products influenced the consumers' attitudes. Moreover, consumers' attitudes affected their repurchase behavior. The results suggest that marketers of HMR food products should use colors that show the characteristics of products to appeal to consumers. In addition, HMR products should be developed in line with what consumers value the most; for example, consumers value their previous experience with the products and the characteristics of the products.

• 한국식생활문화학회지
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• 제31권6호
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• 한국의류산업학회지
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• 제7권5호
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• pp.527-534
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• 2005

The purpose of this research is to study face images according to color of make-up was made by computer graphic simulation. The various facial images can be helpful for choosing suitable make-up color planning. In order to find out the differences of face images by make-up color, three different foundations and seven eye-shadows, six lips were applied on the round face model. Make-up Image Scale was used the scale of seven point modified the S-D method. Data were analyzed by Varimax perpendicular rotation method, Duncan's Multiple Range Test, Three-way ANOVA. As the result of make-up image perception analysis, a factor structure was divided into mildness, modernness, elegance, unique. The factor of mildness, modernness, unique affected on the foundation color. Foundation color was found out to be influential variable to distinguish color perception abilities. Also, the foundation, eye-shadow, lip color were influenced interactively on the perception of elegance factor. Pink color was important color, influenced on the mildness factor. Gray and purple color were influenced on the modernness factor. Mildness factor was perceived as the most bright foundation but unique factor was perceived as the most dark foundation. Then, the foundation, eye-shadow, lip color were influenced interactively on the perception of facial images. The results can be effectively applied to today's marketing and color design management which is focused on the product's emotional image in customer's mind.

• 한국의류산업학회지
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• 제1권2호
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• pp.127-136
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• 1999

The purpose of this research was to investigate the difference between perceptions of the nude body and of the clothed body as measured by body cathexis scale. Subjects were 274 college male and female between 20~30 yrs. Data were analyzed by using frequency, T test, cluster analysis, Duncan test by using Spss for window 8.0 PC program. Significant difference were found between mean scores of male and female on the nude body cathexis (NBC) and clothed body cathexis (CBC) Scales for hair texture, hair color, face, face color, shape of head, eye, lips, forehead, back, trunk, waist, bust, leg of shape, chest, hip. On the difference between male and female, significant differences were found between NBC and CBC scales for all body parts except hair texture, face color, ears, eyes, teech. Male had higher satisfaction than female in both body cathexis. The taller men, the higher body satisfaction with face shape, body shape, height in both body cathexis. Before appearence management, the bigger men, the higher body satisfaction with musle, waist, height, chest, body shape in both body cathexis. Male had higher satisfaction than female in both body cathexis. The taller women, the higher body satisfaction with neck, body shape, height in before appearence management. The bigger women, the higher body satisfaction with heights, weight distributions, waist, height in both.

• 예술경영연구
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• 제58호
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• pp.121-152
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• 2021

본 연구는 상업공간에 환경적 자극으로 설치된 미술품 색 계열이 방문객의 만족도에 미치는 영향과 그 영향 관계의 조절효과를 분석하고자 하였다. 이를 위해 환경 심리학 분야의 매장환경 연구에 적용된 자극(Stimulate).유기체(Organism).행동 반응(Response)의 SOR 모형과 이를 이용한 선행연구를 토대로 미술품 색 계열(S) .기분 및 공간 어메니티(O).만족도(R)의 연구 프레임워크를 개발하였다. 실험은 미술품의 색 계열에 대해 난색과 한색이 설치된 이미지를 제작하여 두 집단 간 응답자가 반응하는 만족도 차이를 조사했다. 회귀분석을 통해 검증한 결과 미술품 색계열은 난색(vs. 한색)이 설치된 경우 더 높은 방문객의 만족도를 유도한다는 것을 발견했다. 또한, 이러한 영향 관계에 있어서 기분과 공간 어메니티 유형의 조절요인을 분석한 결과 미술품 색 계열의 난색(vs. 한색)이 주는 긍정적 기분을 평균보다 더 높게 느꼈을 때, 공간 어메니티의 네 가지 유형 중 쾌적성과 심미성만을 더 높게 인지했을 때 각각 유의한 조절효과가 나타난다는 것을 발견했다. 본 연구 결과는 상업공간의 물리적 환경을 자극하는 미술품의 난색 계열이 한색 계열에 비해 방문객의 만족도에 더 긍정적인 영향을 미치고, 이것은 긍정적 기분 및 쾌적성, 심미성에 따라 강화된다는 것을 증명함으로써 기존 문헌의 이해를 추가하고 효과적인 마케팅 전략에 유용한 시사점을 제공한다.