• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.2
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• pp.277-285
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• 2000

The purpose of this study was to quantify the relationship between the sense of touch and mechanical properties of man-made leather. The first was to develop the five conversion equations which convert mechanical properties of man-made leather into five factor scores, which express five factors of the sense of touch(surface property, stretchiness, thickness & weight, thermal property(warmth & coolness), and moisture property(sticky & clingy)). The second was to develop the conversion equation which converts five factor scores into score of the sense of touch. Five factor scores were predicted by the following mechanical properties; surface property factor by log2HB and (log2HB)2, stretchiness factor by logEM, thickness & weight factor by logT, log2HB, logW, thermal property factor by logT, logHB, logSMd, and moisture property factor by logMMD, RC, RC2, (logEM)2, RT2. Subsequently, these five factor scores were converted into score of the sense of touch. The predictive abilities of the developed equations were satisfied.

• Journal of the Korea Furniture Society
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• v.21 no.2
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• pp.133-143
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• 2010

Although past design developments that emphasized only the outer appearances of products were mostly concentrated on the areas of forms and colors in an attempt to satisfy humans' visual needs, it is expected that future designs to come will go in the direction to stimulate more diversified human senses. This means expansions to the five senses including the auditory sense, the sense of smell, the tactile sense and the taste and even to the area of synesthesia where two or more senses are stimulated or coexist. Although the dictionary definition of synesthesia is a concept of arousing another sense through a sense, studies of synesthesia in design go one step further from here to mean compound senses, that is, the synesthesia in an expanded meaning to feel an object (thing) through many sensory organs simultaneously. The synesthesia in the expanded meaning is applying multiple senses simultaneously in recognizing one thing to comprehensively judge and feel the thing. Recent design trends are going in a direction to basically satisfy humans' visual needs through controlled forms and colors while inducing another new feeling through expressions of diverse feels of materials within existing forms. In this change of the times, studies on furniture designs are conducted through factors of in synesthesia linked with other senses and have an important meaning that can enhance the value of designs.

• Korean Institute of Interior Design Journal
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• v.26 no.6
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• pp.116-125
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• 2017

The study is aimed to analyze cases of hotel room designs based on the 'Art Quotient'. It is focused on design elements of livability, analyzing the space design in terms of biophilic design and experiential marketing. This paper proposes a direction for hotel design based on the analysis result. The scope of the study includes the cases of 17 hotels in the area of Seoul achieving five stars in Korea. This paper presents an analysis whether the room space of hotels provide a user-oriented life experience from the perspective of biophilic design and experiential marketing. In this study, we focused on the concept of 'refuge', one of the biophilic design elements that express the value of life sense, and the element of 'sense', one of the strategic experiential modules of experiential marketing. After analyzing the hotel case studies, the space was evaluated using five factors of art quotient as a design method to provide a life experience in the hotel room. Analysis of the design space from the viewpoint of refuge, rather than architectural elements, proved that decorative elements appeared most commonly in all hotel rooms. Further, through an analysis based on the measures of 'sense', an experiential element, visual elements were mostly enforced in among the elements of the five senses. In other words, when designing a hotel room space, visual elements such as color, pattern, furniture, lighting and style are mainly utilized. Examining the analysis of the design elements from the point of view of the art quotient, the rooms of all the hotel's suite types include elements of 'communication'. Most of the hotel rooms focused on stimulating the aesthetic sensibility of customers. This resulted in the elements of 'immersion' showing poor results. In conclusion, it is necessary to provide the five senses of the arts index in a balanced manner to provide a life experience through the five senses.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• The Korean Journal of Food & Health Convergence
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• v.10 no.1
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• pp.7-15
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• 2024

The bakery cafe and dessert industry in Korea is expanding, but it requires continuous innovation to remain competitive and adaptable. Therefore, this study aims to examine the effect of five sense factors on customer satisfaction and relationship continuance intention in Korean dessert cafes. A survey was conducted among 200 consumers who had visited a Korean dessert cafe in Seoul and Gyeonggi Province. Regression analysis was conducted for hypothesis testing, and the research results are as follows. First, among the five sensory factors in Korean dessert cafes, gustatory, visual, and olfactory factors positively impacted customer satisfaction and relationship continuance intention. These results suggest that the taste and presentation of Korean desserts in cafes and the aroma of both the desserts and the café are essential. However, auditory and tactile factors did not impact customer satisfaction and intention to continue the relationship. Second, customer satisfaction improved the intention to continue the relationship. This finding suggests that improving customer satisfaction in Korean dessert cafes positively impacts maintaining customer loyalty. Therefore, operators of Korean dessert cafes should consider gustatory, visual, and olfactory aspects when developing dessert menus and planning the physical environment of their restaurants.

• The Mathematical Education
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• v.44 no.4 s.111
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• pp.587-602
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• 2005

The primary purpose of this study was to investigate how number sense performance of sixth graders was and what every character of five components of number sense possessed by sixth graders was. For the this purpose, Two kinds of studies were conducted : a descriptive study by pencil-and-paper tests(Basic Test, Number Sense Test) and a clinical study by interviews. The conclusions drawn from the results obtained in the this study were as follows : First, students were highly scored in Basic Test but not highly scored equally in Number Sense Test. Second, students hardly used the benchmarks and lacked consideration of the reasonableness about computation results. Interview results were that students' notion about the meaning, and the greater - than and less - than relations for fractions was weak and students tended to not use number sense but apply standard algorithm and compute numbers in the question without thinking.

• Proceedings of the Korea Contents Association Conference
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• 2010.05a
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• pp.594-600
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• 2010

As senile diseases increase with the aged increasing rapidly in an aging society, implementation of the aged long-term care insurance have an effect on the aged care and treatment. Though a decrease in prevalence rate can reduce social costs, the significance of that is overlooked. Especially, a program for a slight Alzheimer's disease and senile demetia in the spot of care facilities and welfare organs is nothing or a few programs which use only fragmentary techniques. So, In this paper, we propose a five-senses stimulation program for preventing senile dementia disease. It includes twenty processes stimulating five senses through proper harmony of senile dementia disease prevention techniques - hand exercises(sense of touch), remembrance therapy(sense of sight), cure recreation(sense of taste), music therapy(sense of hearing), gardening remedy(sense of smell).

• Korean Security Journal
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• no.16
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• pp.305-319
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• 2008

There are always possibilities for conflicts among individuals, between individuals and groups, and among groups because of the complex and diverse nature of contemporary society. Some form of bodyguard is required to protect oneself from this constant possibility of conflicts and thus the concept of security was developed to meet the needs of one's safety. Furthermore, the increase in the number of crime and intellectual crimes now threatens not only the people with power, fortune, reputation but also all citizens. Meeting the need for safety became a challenging task for the world and a security-related industry as well as security-related careers were born. Therefore, schools and security institutions must provide education and training to nurture morality and stable psychological condition for their students/trainees. In order to offer them such working and educational environments, utilizing the sixth-sense the five senses is recommended and it is called security psychology training. This study identifies the psychology, the five senses, and the sixth sense of bodyguards while on duty and explores the training and education contents to utilize the sixth sense.

• The Research Journal of the Costume Culture
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• v.16 no.2
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• pp.397-407
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• 2008

Recently, influence of color has been expanded in various fields including design field. Among human five senses, visual sense is best for information capturing, and 80% of information judgment by visual sense is from color. Color is emotion and image. Hanbok is marked by its beautiful color combinations. The guiding principle of such color chords was Obangsaek, or the traditional Korean five base colors. The method of this study is to consider concepts of Obangsaek derived from the principles of yin-yang and the five elements and is to investigate application of Obangsaek. And the purpose of this study is to understand traditional colors and is to provide judgment criteria on various color combinations based on Korean aesthetic sense for development of textile design. The degree of nation culture depends on the level of research, analysis and application on traditional colors. Obangsaek, Korean traditional color is splendid and primary color. Also, Obangsaek has symbolic and lucky meanings. These colors are still the primary source of coloring. Obangsaek has been reinterpreted by application on textile design, some into base colors and others into diverse shades. So this study will help in the aspect of development on Korean style design.

• Archives of design research
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• v.19 no.3 s.65
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• pp.143-154
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• 2006

The primary purpose of this study was to investigate the influence of Cognitive Factors (CF) on the Creative Abilities (CAs) in design. We set up a model of Cognitive Design Process (CDP), which consists of four domains: Concepts, Experience, Five Senses (FS), and Thinking Modes (TM). Here, experience is first perceived by the five senses, and then recognized by intelligence. We regard design as a transforming process from concept to experience. For this study, two major Sensory Modalities (Visual and Kinesthetic), four Thinking Modes (Brain Dominance Profile), and four Creative Abilities (Fluency, Flexibility, Originality, and Elaboration) were reviewed. We hypothesized that idea generation is influenced by different Sensory Modalities (Visual Sense vs. Kinesthetic Sense) and Thinking Modes, and that these have a close relationship with the attributes of CAs. Firstly, we have examined the cognitive thinking model in design. Then, we adapted the Test of Creative Abilities of Design Thinking (TCADT) for measuring CAs. We surveyed the CAs under CF in particular. Finally, we have investigated the influences of the different Sensory Modalities (Visual Sense vs. Kinesthetic Sense) on CAs. It was found that a close relationship between Brain Dominance and CAs, and Sensory Modalities (SM) have different influence on these creative abilities. As a result, a tool for the Test of CAs and a framework for creative idea generation with the effective CF will be presented. These provide the basis for a new approach to creative idea generation in Experience Design.