• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.187-194
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• 2007

The quality characteristics of brand and non-brand Korean beefs, found in retail circulation, were studied via physicochemical and microbiological analysis and sensory tests. The average price of 100 g of brand Korean beef sirloin was 7.6 USD (1USD=950won), while the price of non-brand Korean beef was 3.1 USD. The fat content of the brand beef seemed to be higher, yet the difference was not significant. In both the brand and non-brand beefs, pH levels were approximately 5.27 We found that lightness (Hunter L value) tended to be higher in the brand beef, but again, this difference was not significant. For the cooked beef texture, the brand beef seemed to have lower gumminess, and had significantly less fracturability, than the non-brand beef. Significant differences could not be found with regards to microbiological stability between the two types of beef. In the raw beef sensory test, significant differences were identified for meat color, fat color, fat in muscle, flavor, and general preference. Also, the after cooking sensory test showed that brand beef had better characteristics for color, flavor, juiciness, softness, taste, chewiness, and preference.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.458-468
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• 2010

The purpose of this study was to assess Korean and non-Korean customers' preferences with regards to Korean foods as well as their opinions concerning the commercialization of Korean foods. The subjects consisted of 268 Koreans and 217 non-Koreans in Seoul, Gyeonggi and Daejeon, Korea and in Texas in the United States. The respondents were asked to assess their preferences regarding 22 Korean food items using a 5-point scale (1: strongly dislike - 5: strongly like). Excluding responses with significant missing data, there were 485 usable responses. Data were analyzed using SPSS Windows (ver. 14.0) for descriptive analysis and t-test. Korean customers' perception and preferences regarding Korean foods were significantly higher than those of non-Korean customers (p<0.001). Among the 22 Korean food items, Galbi-gui (4.32) was chosen to be Koreans' favorite menu, whereas Bulgogi (4.25) was most preferred by non-Koreans. Patjuk was the least preferred by Koreans (3.37) and non-Koreans (3.18) alike. Regarding convenience food product equivalents of the 22 Korean foods, Koreans thought Bibimbap to be the bestseller while non-Koreans thought that Bulgogi was the most sold product. Korean and non-Korean mostly wanted to purchase Bibimbap and Bulgogi respectively, if Korean foods are commercialized as a convenience food. Koreans (44.4%) and non-Koreans (66.8%) reported "taste" as the most important factor when choosing a convenience food. Koreans chose "salty taste" (26.9%) and "simple cooking method" (23.1%), whereas non-Koreans chose "nutrition" (23.5%) and "hot taste" (21.2%) as aspects that require improvement in order to commercialize Korean foods.

• Journal of Technologic Dentistry
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• v.42 no.4
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• pp.379-387
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• 2020

Purpose: This study aimed to explore methods to improve the quality recognition and satisfaction level of non-face-to-face lectures among students in the departments of dental technology and dental hygiene. Methods: This survey was conducted to assess the status and preference of non-face-to-face lectures and the level of awareness and satisfaction regarding the quality of these lectures among 179 students of dental technology and 295 students of dental hygiene. Statistical analyses were performed using frequency analysis, independent sample t-test, one-way ANOVA (post-hoc Duncan), Welch analysis (post-hoc Games-Howell), and hierarchical multiple regression analysis. Results: Factors that affected the ability to assess the quality of non-face-to-face lectures were the department, the method of non-face-to-face lectures, the most preferred method for conducting lectures, the level of awareness regarding the quality of face-to-face lecture, and satisfaction level. It has 71.5% explanatory power. Moreover, factors that influenced the satisfaction level of non-face-to-face lectures included the department, grade, the highest satisfied non-face-to-face teaching method, the most effective theoretical non-face-to-face teaching method, the most preferred teaching methods, and the ability to assess quality of face-to-face lectures. It has 46.8% explanatory power. Conclusion: Non-face-to-face classes should be designed and developed for web-based programs to improve the motivation and achievement level of the students and encourage interaction between the professors and students. Our findings suggest that educators should strive to achieve optimal educational effects by efficiently combining face-to-face and non-face-to-face lectures.

• Journal of the HCI Society of Korea
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• v.14 no.2
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• pp.5-12
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• 2019

Social exclusion, which does not fulfill the desire for respect as one of the most basic human desires, makes those who perceive themselves to be socially excluded seek physical warmth. However, very few studies have examined whether this phenomenon-wherein social exclusion develops a preference for warmth-can be generalized to the emotional or symbolic aspects, such as the color of lighting. This study aimed to verify the effects of perceived social exclusion on warm lighting preferences, and two experiments were performed for this purpose. In Experiment-1, participants who were respected by people the previous day were assigned to the group that did not perceive social exclusion (non-perceived social exclusion group), and those who were not respected were assigned to the group that perceived social exclusion (perceived social exclusion group). Following this, their preference for warm lighting (3000K), neutral lighting (4000K), and cold lighting (6000K) was measured. The results showed that the perceived social exclusion group had a stronger preference for warm lighting and a weaker preference for cold lighting than did their counterparts. Moreover, the perceived social exclusion group showed a strong preference for warm lighting over neutral lighting; they also showed a weak preference for cold lighting. In Experiment-2, after assigning the participants into groups as in Experiment-1, the participants' preference for a space with warm lighting, neutral lighting, and cold lighting was measured. The results showed that the perceived social exclusion group had a stronger preference for the space with warm lighting and a weaker preference for cold lighting than did their counterparts. Further, the perceived social exclusion group showed a strong preference for the space with warm lighting over the space with neutral lighting; they also showed a weak preference for the space with cold lighting. The findings of this study have implications that can be applied to designing living spaces for people who experience social exclusion, such as handicapped individuals, multicultural families, or immigrant workers, as well as developing artificial intelligence services and cyber-friend characters for this demographic.

• The Plant Pathology Journal
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• v.19 no.5
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• pp.257-259
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• 2003

This report described a simple, inexpensive, faster, and effective graft inoculation method for the artificial transmission of Mungbean yellow mosaic virus (MYMV). Success of grafting and disease transmission was 100％ in this method. Screening of mungbean germplasm using this method will prevent the chance of escape infection, probably as a consequence of non-preference mechanism and loss of vector infectivity. The grafting method described here is applicable to both screenhouse and field trials.

• Restorative Dentistry and Endodontics
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• v.37 no.4
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• pp.236-239
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• 2012

Although several methods including composite resin restoration and microabrasion have been used for management of white spot lesion, tooth jewelry can be considered as another noninvasive option. This case report describes the management of white spot lesions by using tooth jewelry. This report also highlights the patients' preference for tooth jewelry as an esthetic concern.

• Asia-Pacific Journal of Business
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• v.1 no.2
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• pp.23-46
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• 2010

Despite the explosive growth of no-frill airline industry, very little is known about how consumers make purchase decision in such settings. Today's airline industry requires choice models consistent with consumers' true preference sets. This study used conjoint analysis to identify these ideal choice models. 38 percent of the subjects were found to use compensatory and 62 percent non-compensatory models. Our findings suggest a need to base choice-making promotions on ideal choice models if the promotion is to lead consumers to decisions consistent with true preferences.

• The Journal of Fisheries Business Administration
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• v.51 no.2
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• pp.1-13
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• 2020

The purpose of this study is to analyze consumer preference for fish farm HACCP certification using conjoint analysis. This study used raw flatfish product to evaluate the fish farm HACCP. In this study, 500 consumers were surveyed using panel survey and stratified sampling. In the recognition analysis, the farm HACCP certification system was found to be highly recognized by consumers. It can be seen that the brand assets accumulated by existing food and agricultural HACCP certification were transfered to the fish farm HACCP and absorbed. Consumers perceived fish farm HACCP certification as similar one with existing food and agricultural HACCP. Conjoint analysis evaluated three levels factors. The attributes and levels evaluated were : price(25,800 won, 28,400 won, 31,000 won), certification(fish farm HACCP, seafood traceability, and non certified), and origin(domestic, JEJU, and WANDO). The important levels were in order of price(40.8%), certification(30.2%) and origin(29.0%). We found that consumers give higher utility to fish farm HACCP certification compared with non certified and seafood traceability certification. Market simulation results showed that the fish farm HACCP product has 12%p higher market share than non certified products. Seafood traceability certification showed 4.6%p higher market share than non certified products.

• Journal of Fashion Business
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• v.8 no.2
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• pp.15-25
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• 2004

The purposes of this study were to review the management systems of internet web sites dealing with 'second hand luxury goods', examine purchasing motives and the level of satisfaction, and identify the differences of consumers' characteristics between purchasers and non-purchasers. 8 representative internet web sites were investigated. And 80 purchasers and 94 non-purchasers were surveyed using questionnaires. The data were analyzed using t-test and frequency analysis. The results were as followings: 1) Most purchasers of second hand luxury goods were women aged 20's. They used internet web sites to purchase real luxury goods more cheaply and were satisfied with their purchase behavior; 2) Both purchasers and non-purchasers of second hand luxury goods got high scores for the self-esteem and the propensity of materialism and conspicuous consumption which were above average. But both of them were less influenced by reference group; and 3) The propensity of materialism and the preference to name brands of purchasers were higher than those of non-purchasers.

• Journal of Families and Better Life
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• v.19 no.5
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• pp.189-202
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• 2001

The purpose of this study was to investigate the effects of perceived parents-adolescent communication style on adoescent’s self-efficacy. The subjexts of this study were 625 students selected at random from first and second grade of high school in Daegu. A questionnaire was used as survey method. Factor analysis, MANOVA and cluster analysis for data analysis and Scheffe test for post-hoc analysis were employed. The man findings were as follows: Firs, there were significant differences in the degree of adolescent’s self-efficacy according to perceive father-adolescent communication style. In case that adolescents perceived their father’s communication style as reasonable, the degree of self-control, self-confidence and attribution were higher than those of other cases such as non-interferential or impulsive communication style. The adolescents who perceived the father’s communication style as reasonable showed higher preference of difficult task than those who perceived it as non-interferential style. The adolescents who perceived father’s communication style as reasonable and non-interferential showed higher attribution than those who perceived it as impulsive style. Second, there were significant differences in the degree of adolescent’s self-efficacy according to perceived mother-adolescent communication style. In case that adolescents perceived their mother’s communication style as reasonable, the degree of self-control was higher than that of other cases such as non-interferential and impulsive communication style. The adolescents who perceived their mother’s communication style as reasonable showed higher self-confidence than those who perceived as impulsive style.