• Journal of the Korean Association of Geographic Information Studies
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• v.15 no.1
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• pp.43-51
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• 2012

The OLS(ordinary least squares) method is widely used in hedonic housing models. One of the assumptions of the OLS is an independent and uniform distribution of the disturbance term. This assumption can be violated when the spatial autocorrelation exists, which in turn leads to undesirable estimate results. An alterative to this, spatial econometric models have been introduced in housing price studies. This paper describes the comparisons between OLS and spatial econometric models using housing transaction prices of Busan, Korea. Owing to the approaches reflecting spatial autocorrelation, the spatial econometric models showed some superiority to the traditional OLS in terms of log likelihood and sigma square(${\sigma}^2$). Among the spatial models, the SAR(Spatial Autoregressive Models) seemed more appropriate than the SAC(General Spatial Models) and the SEM(Spatial Errors Models) for Busan housing markets. We can make sure the spatial effects on housing prices, and the reconstruction plans have strong impacts on the transaction prices. Selecting a suitable spatial model will play an important role in the housing policy of the government.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.428-434
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• 2010

The spice combinations for substitute of salty taste were developed for reducing sodium intakes in home cooking. The seventeen materials, which have been known as remedy effects for hypertension, were collected and blended based on descriptive sensory evaluation and principal component analysis. Four types of spice combinations such as nutty, umami and salty, hot and sour, and multi attribute were developed as substitutes of salty taste. The developed spice combinations were applied to mackerel meat instead of salt. Consumer acceptance of mackerel meat with spice combinations was analyzed using hedonic nine point scale by 54 panelists. As the sensory evaluation results, the consumer acceptance value of the spice combinations for substitute of salty taste with hot and sour attribute was the highest value as 6.4, whereas that of the salt was 3.1. Also, the fish and rancid flavor were the lower values in the salt free spice blends than those of salt. The spice combinations for substitute of salty taste 5% and NaCl 1%, as a control, were spread on mackerel meat and incubated at $30^{\circ}C$ for 0, 24, and 48 hours. The TBA values of the spice combinations for substitute of salty taste were shown as a half and/or one third values of salt. As the result, the spice combinations for substitute of salty taste with reducing undesirable flavor could be used in home cooking instead of salt.

• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.121-134
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• 2012

This study was conducted to investigate the acceptance of vegetable menus by high school students and the factors that influence the acceptability. Second-grade high school students (n=389) in Seoul were asked to assess their acceptability of vegetable menus and plate waste, and answered survey questions concerning their demographic characteristics, health-related attitudes, dietary attitudes, dietary habits, and nutritional knowledge. Overall, the menus containing items that were sweet or familiar to the subjects were preferred. Acceptability was significantly associated with the amount of consumption. The acceptability was correlated with dietary habits, dietary attitudes, nutritional knowledge, and several health-related variables. The vegetable-liking groups showed significantly higher scores concerning dietary habits, dietary attitudes, and nutritional knowledge, but did not exhibit a specific pattern of association with the health-related variables. This result implies that intervention strategies focusing on changes in cognitive and/or hedonic factors, such as nutritional education or flavor-flavor learning, would be beneficial for increasing students' acceptance of vegetable menus.

• Korean Journal of Construction Engineering and Management
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• v.19 no.4
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• pp.102-110
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• 2018

The study analyzed the effects of the floor plan characteristics on the apartment price under the national housing size in 3 Gangnam districts for decades, the primary apartment markets in Korea. The analysis showed that the storage spaces such as kitchen, warehouses and dressage rooms have a positive effect on the price. Especially, the highly opened space with three-side open plan and the one with the unified type of livingroom, diningroom and kitchen have shown the strong effect on the price. For the kitchen spaces, the I-shaped kitchen tends to be more expensive while a centered living room has a positive effect on the price. These findings have an academic significance as the direct effects of plan characteristics on price has been examined unlike prior research focused on the analysis of trend, basic statistics, and satisfaction level. It is noteworthy that these research finding has identified the productive implication for the future floor plan design and pricing and also be implemented in the purchasing decision making by buyers in the housing market.

• Archives of design research
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• v.17 no.1
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• pp.25-36
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• 2004

The purpose of this study is to analyse and interpret the way of differentiated expression and changing creative trend following 5-day workweek which has been recently adopted. For this aim 11 pieces of distinctive advertising text were analysed. The criteria for selection of analysing text were relativeness with 5-day workweek and cognitive inconsistency. These texts were negative phrases, exaggerated expression, and excessively humorous appeals. The study revealed the followings: First, 5-day workweek concerned advertising texts were considered as high attention getting and successful in stimulating advertising audiences' curiosity by using the elements opposing the value and belief system formed in the existing audience. Second, consumption-driving lifestyle was found in most expressions for credit cards advertising. Third, hedonic need-oriented lifestyle was typical in young consumer products category. Fourth, family centered lifestyle emphasized meaning of rest and solidarity of family.

• Korean Journal of Food Science and Technology
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• v.40 no.2
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• pp.160-165
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• 2008

This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.

• Journal of the Korean Association of Geographic Information Studies
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• v.12 no.3
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• pp.101-115
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• 2009

The prompt recovery of housing market in Korea became the national task, for which tools that can analyze the influence that changing situation of housing market and new policy may have on the housing market needs to be developed. Thus, this research intends to develop Multi-Agent Housing Market Model and simulation system in Jinju City as a study area. Analyzing the local housing market of Jinju City, then multi-agent model of housing market that consolidates 3 sub-models, house choice model, hedonic model of house price and location choice model is developed. Moreover in order to develop simulation system the model is programmed in the virtual space of which the size is $150{\times}100$ cell including physical shape of city such as road, urban facilities, land use, etc. With the system, simulations are performed to confirm the impact of urban development on the pattern of residential location. As a result, it is found that the residential location can not be easily induced when only road, commercial and convenient facilities are supplied. However, it is also found that since supplying green results in very many residences, arrangement of infrastructure and environmental factor should be considered at the same time for urban development. As conclusion, it is confirmed that the model and simulation system developed in this research smoothly works to be utilized for the analysis of diverse policy experiment and housing market.

• Review of Culture and Economy
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• v.21 no.2
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• pp.175-196
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• 2018

When social disaster which is a phenomenon that causes a big wave to the social members occurs, the members of the society are anxious and show feelings of shame or guilt over behaviors that are against social norms. This sense of guilt is expected to reduce consumption of arts having its luxury and hedonic characteristics. The purpose of this study is to identify the causes of the decline in art consumption at the time of social disasters and we focus on guilt. We hypothesize that guilt for art consumption at the time of social disasters will increase as the tendency toward guilt is higher and the empathy tendency is higher. A result of the questionnaire survey of 286 people shows that the higher the guilt for art consumption in the social disaster situation, the more the art consumption decreased and the guilt changed depending on the degree of personal guilt and sympathy. This study contributes to explaining the decrease of art consumption in a big social phenomenon in recent years.