• 대한가정학회지
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• 제32권5호
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• pp.143-152
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• 1994

To investigate the changes of taste perception by aging, sixty one healthy elderly people and sixty five young adults were participated in the study. Most preferred levels of salt sour and sweet taste were chosen in bean sprout soup radish salad and yaksing respectively. Threshold levels of each taste were also chosen in NaCl solution for salt taste in citric acid solution for sour taste and in sucrose solution for salt taste, in citric acid solution for sour taste and in sucrose solution for sweet taste. The results are as follow: 1.Most preferred salt concentration in bean sprout soup was significantly higher in the elderly than in the young adults(p$\leq$0.001). There was no difference in sour taste preference of radish salad in both age groups. Most preferred sweetness in yacksig was significantly higher in both elderly men and women(p$\leq$0.001) 2. Threshold levels of salt and sweet taste were significantly higher in the elderly (p$\leq$0.001) However there was no difference in threshold level of sour taste in both age groups.

• 지식경영연구
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• 제19권2호
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• pp.151-162
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• 2018

Response surface methodology (RSM) is one of popular tools to support a systematic improvement of quality of design in the product and process development stages. It consists of statistical modeling and optimization tools. RSM can be viewed as a knowledge management tool in that it systemizes knowledge about a manufacturing process through a big data analysis on products and processes. The conventional RSM aims to optimize the mean of a response, whereas dual-response surface optimization (DRSO), a special case of RSM, considers not only the mean of a response but also its variability or standard deviation for optimization. Recently, a posterior preference articulation approach receives attention in the DRSO literature. The posterior approach first seeks all (or most) of the nondominated solutions with no articulation of a decision maker (DM)'s preference. The DM then selects the best one from the set of nondominated solutions a posteriori. This method has a strength that the DM can understand the trade-off between the mean and standard deviation well by looking around the nondominated solutions. A posterior method has been proposed for DRSO. It employs an interval selection strategy for the selection step. This strategy has a limitation increasing inefficiency and complexity due to too many iterations when handling a great number (e.g., thousands ~ tens of thousands) of nondominated solutions. In this paper, a TOPSIS-based method is proposed to support a simple and efficient selection of the most preferred solution. The proposed method is illustrated through a typical DRSO problem and compared with the existing posterior method.

• 한국실내디자인학회논문집
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• 제16권1호
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• pp.83-90
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• 2007

The identity of Korean housing culture has been the subject of discussion in the past several decades. Recently construction company is using the expression of Korean Identity based on traditional housing as a strategic concept. There, however, has yet been found a concrete solution despite the ambitions intent to modernize Korean tradition. In this circumstances, this research was intended to understand the characteristics of traditional housing preferred by consumers, in order to embody the scheme in which Korean tradition can be modernized. The main conceptual characteristics and concrete examples were included in the characteristics of traditional housing. In result, Environment-Friendliness, Visual Openness, Human-Centeredness have been turned out to be the most preferred attributes amongst the major concept characteristics of traditional housing. In concrete case of Environment-Friendliness, the use of healthy natural materials such as timber or yellow mud was preferred the most. Consumers were also especially fond of open passage through connecting front and back balcony as for Visual Openness, and spaces created based on human body measurements regarding Human-Centeredness. The Savored characteristics of traditional housing varied by gender, age, family type, income, and scale of residence. The result of this research will be useful for housing construction company in planning Korean style apartments and also exploring preferred qualities according to the type of consumer.

• 동아시아식생활학회지
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• 제18권6호
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• pp.893-898
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• 2008

The of this study was to the abilities of Northeast Asians to discriminate sweetness on foods and their preference sweetness. Panels of Korean, Japanese and Chinese three sample -sucrose solutions, bulgogi, julienned radish salad- in which the sucrose levels had been manipulated to produce five samples of each. The sucrose solutions were prepared 1%, 3%, 5%, 7%, 9% sucrose to the water. Bulgogi and julienned radish salad 3%, 9%, 15%, 21%, 27% sucrose to the recipe. As, the three ethnic groups significant differences in test of sweetness in sucrose solutions(79%). Korean(a=1.164) to be the most sweetness, compared to Japanese(a=1.063) and Chinese(a=0.999). All ethnic groups preferred $3{\sim}7%$ solution, and Korean than Japanese and Chinese. Ethnic groups significant differences in sweetness of the julienned radish salad 21% sucrose. Korean(a=1.054) appeared to be the most able to detect the sweetness, compared to their Japanese(a=0.785) and Chinese(a=0.642). Both Korean and Japanese the strongest preference for the 15% julienned radish salad, the Chinese preferred the 21%. The abilities of ethnic groups to detect the sweetness in bulgogi significant differences high concentration(more than 27%), and the result of regression analysis on the awareness of sweet taste order Korean(a=0.918), Japanese(a=0.832), Chinese(a=0.690). All groups preferred the $9{\sim}21%$ bulgogi the most, Japanese showed higher preference 15% bulgogi than did Korean and Chinese.

• Bulletin of the Korean Chemical Society
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• 제29권6호
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• pp.1149-1156
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• 2008

The conformational study on neutral and zwitterionic L-alanines (N-Ala and Z-Ala, respectively) and the transition state (TS) for their interconversion is carried out using ab initio HF and density functional B3LYP methods with the self-consistent reaction field method in the gas phase and in solution. At both the HF and B3LYP levels of theory, the local minimum N1 for N-Ala is found to be most preferred in the gas phase and a weak asymmetric bifurcated hydrogen bond between the amino hydrogens and the carbonyl oxygen appears to play a role in stabilizing this conformation. The local minima N2a and N2b are found to be the second preferred conformations, which seem to be stabilized by a hydrogen bond between the amino nitrogen and the carboxylic hydrogen. The relative stability of the local minimum N2b is remarkably increased in solution than that in the gas phase. The local minimum N2b becomes more stable than the local minimum N2a in most of the solution. On the whole the relative free energies of Z-Ala and TS become more lowered, as the solvent polarity increases. N-Ala prevails over Z-Ala in aprotic solutions but Z-Ala is dominantly populated in ethanol and water. In aprotic solutions, the population of Z-Ala increases somewhat with the increase of solvent polarity. The barrier to Z-Ala-to-N-Ala interconversion increases on the whole with the increase of solvent polarity, which is caused by the increase of stability for Z-Ala.

• 한국식생활문화학회지
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• 제24권3호
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• pp.295-307
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• 2009

The principal objective of this study was to develop and standardize a preparation method for low-sodium tomato jangachi (traditional Korean pickle) via short-term fermentation with immature green cherry tomatoes. In order to determine the preferred concentrations of soy sauce and soaking temperatures of immature cherry tomato pickles in different stages of storage, we conducted an analysis of physico-chemical characteristics and microbiological properties, and also performed a preference test on samples of immature green cherry tomato pickles. Immature cherry tomatoes were prepared in three different soy sauce concentrations --20, 40, and 60%-- and three different soaking temperatures --60, 80, and 100$^{\circ}C$-- and then stored for 28 days at 5$^{\circ}C$. As a result, the pH increased significantly with increases in the amount of soy in the dipping solution (p<0.05). The saltiness was maintained at levels of approximately $0.17{\sim}0.28%$ (20% group), $0.32{\sim}0.67%$% (40%group), $0.48{\sim}1.00%$ (60% group) during storage periods. These results show that the saltiness of immature cherry tomato pickles was substantially lower than that of commercial pickles. The contents of reducing sugar and lightness decreased significantly with increasing concentrations of soy dipping solution. The redness and yellowness values of the tomatoes decreased significantly with increasing concentrations of soy sauce. Additionally, the lower the concentration of soy sauce used, the more rapidly the hardness of the immature cherry tomato pickles was reduced at 100$^{\circ}C$. PME activity moved within a narrow range, and then stabilized during the storage period. With regard to the results of the consumer preference test, 20%-100$^{\circ}C$ was the most preferred condition overall, 40%-80$^{\circ}C$ was the condition in which the texture was most preferred, and 40%-80$^{\circ}C$ was the condition that yielded the highest color scores.

• 한국실내디자인학회논문집
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• 제18권3호
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• pp.11-19
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• 2009

This research grasped the change of bathroom type, the present status for the residents' bathrooms, the level of satisfaction and preference for the residents' bathrooms, along with the plane of large-size apartment. This research aims to contribute to making the bathroom space to be able to satisfy the residents' desires. A total of 115 samples, acquired via internet survey, were analyzed with the statistical computer program SPSS PC+ 15.0 with the bathroom plane analysis. The results of this research are as follows. 1) As the results of the most representative plane, were divided into total 4 bathroom types, public bathrooms were $3.9-5.29m^2$ couple bathrooms were over than $3.17-8.3m^2$ in the average bathroom area, and there were two in less than $199m^2$ and even three in more than $199m^2$ in the number of bathrooms. 2) Three bathrooms were preferred by the residents who have three bathrooms now and by the younger generation though two bathrooms were preferred by most residents in the bathroom number. Most of the public bathrooms and couple bathrooms were considered to be proper in the bathroom area. 3) The preferred types were different according to each brand in the preference of the bathroom form. This means that to present a new plane figure including various bathroom forms is recommended in planning the bathroom space hereafter, that the bathroom spaces are changing. 4) In the bathroom environment, to present the technical solution through the study for the natural lighting and the sound arresting is required. This research hopes that the results of this research will be able to be used as the basic data to provide the bathroom space equipped with a pleasant environment condition to the residents.

• 가정과삶의질연구
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• 제21권1호
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• pp.129-143
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• 2003

The purpose of this study is to provide the contents and effective methods of educational program for human resource development focused on the full-time housewives. For this purpose the case interviewed with 24 professionals and management leaders of women education field are performed and 445 questionares from full time housewives who participate in at least one education program are analyzed. The findings of this study are followed. 1. The most preferred programs are sports/health program(28.8%), leisure program(26.5%), household income management program(15.9%), culture/arts program(15.2%) in percentage order. And the first preferred motivation of participation in the programs is the self development(38.4%). 2. The positive effect of program is founded more with participants in family oriented program and society oriented program than in individual oriented program. And the satisfaction degree of participants in family oriented program is higher than in individual/society oriented program. 3. The degree of demands for Program management and program characteristics is higher than the demands for program installations and program supplying methods. 4. In the area of effectiveness methods the demands for program systematization according to program level are most referred.

• 동아시아식생활학회지
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• 제19권1호
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• pp.62-70
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• 2009

The principal objective of this study was to determine the optimal dilution magnification for Omi-Galsu. The pH of Omi-Galsu generated by varying the temperature of 200cc of water ($4^{\circ}C$ and $80^{\circ}C$) and quantity of Omi-Galsu concentrate (36 g, 45 g, 54 g) was $3.24{\sim}3.33$ and the sugar content of the solution was $6.60{\sim}9.50$, higher than the tea beverages on the market and slightly lower than fruit juice beverages. The Omi-Galsu had a caloric content of $30.65{\sim}38.70\;kcal$, and a protein content of $0.45{\sim}0.65%$. As a result of the sensory evaluations conducted during the summer season, it was determined that the Omi-Galsu produced by mixing 54 g of Omi-Galsu concentrate into 200cc water at $4^{\circ}C$ or $80^{\circ}C$ was the most preferred; however, during the winter months, the "gusto" of the Omi-Galsu produced by mixing 54g concentrate into 200cc water at $4^{\circ}C$ or 45 g of concentrate into 200cc water of $80^{\circ}C$ was preferred most strongly. All in all, the optimal dilution magnification for Omi-Galsu was found to be $4.7{\sim}5.4$.

• 동아시아식생활학회지
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• 제12권4호
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• pp.280-288
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• 2002

The purpose of this study is finding a solution to increase the consumption of Korean cookies by investigating and analyzing the actual consumption patterns, suggestions fur improvement and preferences for Korean cookies. The data fer this study was collected from 358 housewives living in Daegu province. Results show that 77.4% of housewives in this locale eat Korean cookies on a special day such as memorial service day of ancestors, festive day or party. The frequency of having Korean cookies were significantly different due to the income (p<.05): the higher the income, the more often people had Korean cookies. They usually purchase Korean cookies on the market rather than making them by themselves. The percentile of housewives who have never made Korean cookies before was up to 51.7% Only the housewives over fifty had some experience making the Korean cookies. The number of people who teamed the method fur making Korean cookies from their family elders increased according to their age. The reasons why they buy Korean cookies on the market are as follows: the most frequent answer (45.5%) was the price. 34.5% of the responder리s did not know how to make them. 32.1% replied that the process is too complex and troublesome. The most frequent requests for the market was expanding the diversity and improving the quality. In response to why they want the Korean cookies to be inherited. 68.8% of respondents answered that it is traditional culture. 4.01% of respondents replied that `ssalyeatgangung' is their favorite Korean cookie. 3.90% of them like 'sanja' the best and 3.91% of the housewives preferred yakwa to other Korean cookies. This study shows that the most preferred Korean cookies are yeatganjung, yakwa and sanja