• Korean journal of food and cookery science
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• v.24 no.6
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• pp.763-770
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• 2008

A taste-testing method that accurately measures consumer-acceptance is critical during the course of the product development stage. Although various types of consumer-acceptance tests are available, the testing protocol appropriate for measuring the acceptance of ready-to-eat-meals (REM) has not yet been verified. In this study, various hedonic taste-testing methods (9-point hedonic scaling, best-worst scaling, open ended response) were compared for their efficiency and power in identifying the preferred REM menu of consumers. Forty-four consumers evaluated the acceptance of five types of REM menu samples consisting of a wide variety of flavors. Consumers initially used the 9-point hedonic rating method to choose the best and the worst sample among the 5 meals tested. Finally, consumers were asked to fill out open-ended comments where they could freely describe their liking and disliking of each sample. The results showed that the REM menu acceptance measured by the 9-point hedonic method that rated best-worst scaling exhibited a similar preference pattern. The open-ended response method could not provide a quantifiable acceptance data but was able to provide supplementary information regarding the limitations of the samples and therefore, provide a general idea of the direction of improvement during the product development.

• Science of Emotion and Sensibility
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• v.10 no.3
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• pp.343-354
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• 2007

Two experiments were carried out in order to investigate the influence of Ring-Back-Tone(RBT) music on the evaluation of the phone-call receiver's personality in dimensions of Openness, Extroversion, and Neuroticism. In a preliminary experiment, the subjects listened to 17 RBT music stimuli in random order and assessed the personality associated with liking for each music using the 12 personality traits(N=15). Among the 17 RBTs, three were selected to be used in main experiment and they were distinguished from each other in terms of the tree personality dimensions(p<0.001). In main Experiment, it was hypothesized that the evaluation of phone-call receivers' personalities would be influenced by the personality of RBT music. Therefore, in the main experiment, the subjects were divided into four groups and each listened to one of the three RBTs or to a plain ringing tone(control group) until the receiver(the experimenter) answered the call. After interviewing the receiver, subjects evaluated her personality using the 12 traits. The empirical results provide evidence that the RBT influences the judgment of phone-call receiver's personality in terms of the three personality dimensions(p<0.001), supporting the hypothesis. In addition, it is found that there is a positive correlation between the personalities of RBT music and the phone-call receivers' personalities elaborating the affirmative result for the hypothesis(r=0.753, openness, p<0.01, r=0.753, extroversion, p<0.01; r=0.265, neuroticism).

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.386-392
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• 2004

The objective of this experiment was to compare tile effect of feeding the commercial feeds (control) or fermented food waste feeds (FEWF) on consumer's acceptability and preference of pork belly. The bellies from carcasses of gilts and barrows were used. The consumers evaluated raw meat for color, freshness, fat amount (5=too much fat; 1= not enough fat), fat acceptability and overall acceptability on 5-point stale (5=most desirable; 3=moderate; 1=least desirable) and grilled belly for flavor, taste, texture, juiciness and overall acceptability on 5-point scale (5=most desirable; 3=moderate: 1=least desirable). Raw belly of control had higher scores in color than belly fed FFWF. However, there were no differences between treatments for freshness, fat contents, acceptability of fat contents and overall acceptability (p>0.05). There were no differences in any sensory trait between control and FFWF belly after cooking (p>0.05). Mean scores for preference or overall-liking of raw and cooked belly also were not significantly different between two groups (p>0.05). This results mean that feeding FFWF to pork didn't change the sensory Properties of belly meat.

• School Mathematics
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• v.15 no.3
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• pp.619-632
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• 2013

One area where research is especially needed is their elaboration process and how they elaborate their idea as a group in a mathematical board game re-creation project. In this research, this process was named 'Mathematical Elaboration Process'. The purpose of this research is to understand how the gifted children elaborate their idea in a small group, and which idea can be chosen for a new board game when they are exposed to a project for making new mathematical board games using the what-if-not strategy. One of the gifted children's classes was chosen in which there were twenty students, and the class was composed of four groups in an elementary school in Korea. The researcher presented a series of re-creation game projects to them during the course of five weeks. To interpret their process of elaborating, the communication of the gifted students was recorded and transcribed. Students' elaboration processes were constructed through the interaction of both the mathematical route and the non-mathematical route. In the mathematical route, there were three routes; favorable thoughts, unfavorable thoughts and a neutral route. Favorable thoughts was concluded as 'Accepting', unfavorable thoughts resulted in 'Rejecting', and finally, the neutral route lead to a 'non-mathematical route'. Mainly, in a mathematical route, the reason of accepting the rule was mathematical thinking and logical reasons. The gifted children also show four categorized non-mathematical reactions when they re-created a mathematical board game; Inconsistency, Liking, Social Proof and Authority.

• Korean journal of communication and information
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• v.56
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• pp.237-256
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• 2011

The goal of this study is to examine consumers' cognition for the corporate social responsibility(CSR) and opinion to practical use of CSR on advertising (ex. corporate PR) in situation that CSR is treated with long-term and continuous activity in strategic marketing. The results of survey in this study are, first, the best effective method of CSR to introduce is TV or radio program placed first, internet came second, and followed by advertising. But the cognition process of CSR is internet palaced first in frequency. Thus it is very important to use of new media as a internet with regard to CSR. Second, respondents have thought positively about CSR and to practical use of CSR on advertising. But respondents answered that CSR is not enough though it's importance. Therefore marketers of companies is needed to transfer direction of CSR accord with consumers' liking and taste. Third, consumers have recognized that CSR in connection with characteristics core business of the companies. It is, image of company is not detached with CSR, more effective that CSR reflected characteristics of the company. Fourth, consumers have thought to active for CSR that the companies they like. Finally, these results are showed that is important brand management and corporate image management in strategic and macroscopic level include CSR.

• Cartoon and Animation Studies
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• s.41
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• pp.379-405
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• 2015

The purpose of this thesis is to seek the methodologies for forming the fandoms of the Theatre. For the research, I explain by giving the example of the K-POP, of which the fandom has already been spread. Afterwards, I describe about the items which can substitute the plays and about the limits. By escaping from the passive consumptions, the fandoms have been expanded to the domain in which the culture is reborn. The cultural activities of the fandoms have come out of simply liking the fans, and the domain has been widened to the social activities. In the case of the K-POP, it has gone beyond Korea and has the fandoms in the whole world. Regarding the reasons why the fandoms could be formed in relation to the K-POP, firstly, it is because the project-type stars made by the large-scale agency had existed. Secondly, it is because the methods of accessing the contents had become simple through the online proliferation, such as the YouTube and the SNS's. Lastly, it is because the cultural activities of the fandoms give the joys, thereby continually maintaining the fandoms. If this is substituted for the Theatre, in the case of the Theatre, in order for the large-scale agencies to make the plans for and train the actors and the actresses, there are, somewhat, the excesses. However, if a PR method suitable for the online environment is developed and if the common joy is given to the audience of the Theatre, there is the possibility that the fandoms can be invigorated regarding the Theatre. Although, with regard to the K-POP and the Theatre, there exist the differences between the contents, if the methodologies of the K-POP fandoms, which have invigorated the fandoms and have been managing stably, are substituted for the plays, the invigoration of the fandoms is possible regarding the Theatre, too.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.289-296
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.

• 대한공업교육학회지
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• v.31 no.1
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• pp.170-184
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• 2006

The purpose of this paper is to examine student's perspective on java applets used in web-based online courseware. undergraduate The subject of study was 94 undergraduates and web-based online courseware for the study was made. A suvey was conducted using a questionnaire form right after the semester was over. The results of this study were as follows; 1. 61.7% of the students answered that java applets used in the web-based courseware was very interesting. 2. For the reason why the students had the feeling of liking on the java applets, 33％ of the students checked the item "due to the java applets' characteristics of repetition", and 30.9％ of the students checked the item "due to the concrete and dynamic explanation on the contents". 3. The majority of the students answered that the java applets helped their learning(71.3％), induced their academic motivation(67％), and felt interactivity while learning(73.4％). 4. 81.9% of the students felt that java applets was necessary and essential contents in the industrial education web-based online courseware.

• Journal of dental hygiene science
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• v.10 no.4
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• pp.211-218
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• 2010

The purpose of this study was to examine preference for dental hygienists. The subjects in this study were 228 employees in general hospitals located in the region of Busan, on whom a survey was conducted in May and June, 2009. The findings of the study were as follows: As for top priority of dental hygienists' duties, providing assistance for dentist treatment ranked first(28.2%), followed by scaling(23.2%) and preventive duties(20.6%). Concerning a favorable image of a dental hygienist, a cheerful look was most preferred(61.4%), followed by a clean-cut look (32.9%), a refined look (3.5%) and an intellectual look (2.2%). Among the subjects, married respondents exhibited a greater liking for a cheerful look, and the gap between them and the unmarried subjects was statistically significant($x^2=8.11$, p<.05). In terms of uniform preference, a two-piece suit with pants was most favored(76.3%). Female respondents showed a greater preference for a two-piece suit with pants, and the gap between them and the male respondents was statistically significant($x^2=41.09$, p<.001). As for major qualifications, professional knowledge was most valued (49.1%), followed by integrity/responsibility(23.2%), friendliness(22.4%), and a great personality/being well-cultivated(5.3%). Employees who were in their 40s and up placed more importance on integrity and responsibility, and the gap between them and the others was statistically significant($x^2=20.62$, p<.01).