• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

• Science of Emotion and Sensibility
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• v.22 no.4
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• pp.65-74
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• 2019

Extant research has proposed that the Object-Spatial-Verbal cognitive style can elucidate individual differences in the preference for modality-specific information. However, no studies have yet ascertained whether this type of information processing evinces structural correlations in the brain. Therefore, the current study used voxel-based morphometry (VBM) analyses to investigate individual differences in gray matter volumes based on the Object-Spatial-Verbal cognitive style. For this purpose, ninety healthy young adults were recruited to participate in the study. They were administered the Korean version of the Object-Spatial-Verbal cognitive style questionnaire, and their anatomical brain images were scanned. The VBM results demonstrated that the participants' verbal scores were positively correlated with regional gray matter volumes (rGMVs) in the right superior temporal sulcus/superior temporal gyrus, the bilateral parahippocampal gyrus/fusiform gyrus, and the left inferior temporal gyrus. In addition, the rGMVs in these regions were negatively correlated with the relative spatial preference scores obtained by individual participants. The findings of the investigation provide anatomical evidence that the verbal cognitive style could be decidedly relevant to higher-level language processing, but not to basic language processing.

• Korean Journal of Cognitive Science
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• v.24 no.1
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• pp.25-47
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• 2013

We conducted a psycholinguistic experiment in which participants orally produced sentences using a subject, a dative object, an accusative object, and a verb, provided just before the production. Results of the experiment are twofold: (i) Korean speakers basically produce the dative object earlier than the accusative one if the lengths of the objects are identical. (ii) If there is a length difference between the two objects, though, the longer one strongly tends to be placed before the shorter one, overriding the preference for 'dative-accusative' order. This 'long before short' preference which is generally observed in head-final languages appears to reflect the underlying tendency of the processing mechanism to put the heads of arguments and the predicate as closely as possible, thereby minimizing the cost for the processing of verb-argument structure.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.1
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• pp.167-182
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• 2015

This study was to investigate the preference tendency by detail and material preference of summer one-piece dresses for the children, and evaluation standard of children's wear in purchasing one-piece dresses as an object of mothers who have girls as buying representatives of children's wear in order to supply real information of design about the one-piece dresses for the girls in accordance with the consumers' demands. The results of this study revealed that the one-piece dress was favorite one to them in purchasing their summer wear. This study showed tendency that the more the mother's fashion interest was, the more the mother's preference on the one-piece dress was. As to the material preference of one-piece dress, it preferred the natural fiber to the synthetic fiber much, and the preferred customer order in purchasing one-piece dresses for their children was analyzed as activity, material, design collar, and pattern. As to the preference by form factor of one-piece dress, it preferred A-line silhouette in the silhouette, natural waist in the waist position, 5~7cm from the knee in the length of one-piece dress, and flared skirt in shape of skirt. The preference on the collar type was soutien collar, and the preference on the neckline type was round neckline. In addition, the preference on sleeve form was shirtsleeve, and the preference on trimming was lace trimming.

• Toxicological Research
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• v.24 no.3
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• pp.183-188
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• 2008

The behavioral phenotypes of out-bred ICR mice were compared with those of in-bred C57BL/6 and BALB/c mice. In particular, this study examined the locomotor activity and two forms of hippocampus-dependent learning paradigms, passive avoidance and object recognition memory. The basal open-field activity of the ICR strain was greater than that of the C57BL/6 and BALB/c strains. In the passive avoidance task, all the mice showed a significant increase in the cross-over latency when tested 24 hours after training. The strength of memory retention in the ICR mice was relatively weak and measurable, as indicated by the shorter cross-over latency than the C57BL/6 and BALB/c mice. In the object recognition memory test, all strains had a significant preference for the novel object during testing. The index for the preference of a novel object was lower for the ICR and BALB/c mice. Nevertheless, the variance and the standard deviation in these strains were comparable. Overall, these results confirm the strain differences on locomotor activity and hippocampus-dependent learning and memory in mice.

• Korean Journal of Culture and Social Issue
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• v.17 no.3
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• pp.261-285
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• 2011

In our studies, We defined the concept of social reputation and aimed to estimate the effect of social reputation on likability, trust, preference of interpersonal relationship. To accomplish these goal, photographs of 12 persons(six young unmarried man, six young unmarried women) volunteered were shown to 60 raters, and the one male and one female pictures of scores of facial attractiveness are nearest to median were selected as experimental figures in preliminary study. After this, We asked 260 raters to assess likability, trust, preference of interpersonal relationship after showing raters the chosen pictures of man and woman and telling scenario of positive, negative reputation about these two persons. The outcomes showed that in both men and women, likability, trust, preference of persons who gained positive reputation were significantly higher than persons gained negative reputation. Facial attractiveness was effect on likability, trust, and preference, but effect size of reputation was much higher on likability, interpersonal preference, especially trust level. Also, in three-way ANCOVA results, Woman has showed higher likability and trust than man under the condition of good reputation in both woman was rater and object to be assessed, but on the contrary, likability, trust, and preference of woman were lower than man in either woman was rater or object to be judged under the bad reputation,. Lastly, this study's implications and limitations were discussed.

• Science of Emotion and Sensibility
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• v.11 no.3
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• pp.375-385
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• 2008

This study intended to grasp image association on human's product and cognition response characteristic, and analyze their correlation with product preference. For this, photos of mobile phones and proposal-type products were selected for experiment stimuli, and an experiment expressing associated word and an experiment evaluating preference of each product's photo were made. With the experiments, two results were derived. First, in linguistic cognition response on product with use experience, application of emotional expression increased as the level of preference increased by mixing expressions of metaphor languages and emotional image. Second, non-use experience of product induces response corresponding to understanding on the object of cognition only perceptually and considering similarities with general experience information.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.554-563
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• 2012

The object of this research is to analyze and classify the preference on Korean traditional desserts by age groups. More women than men were observed to have a healthy diet. In addition, with regards to age, children and young people were founf to have a healthier diet than the median age. Women showed a preference for dessert more so than men. Both men and women showed to eat dessert when reminded, and the young, as well as middle-aged were found to eat dessert often. Korea sign a survey on the traditional dessert, like rice cake, were the preference for women, whereas men were fixated in soft drinks, fruit punch and Schisandra chinensis fruit punch with Rhododendron. Young people liked rice cakes, while the median age liked chajongryu hangwaryu. In soft drinks, fruit punch and watermelon Sikhye was preferred by two of the young, while the middle-aged preferred baesuk and Schisandra chinensis fruit punch.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.252-262
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• 2007

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

• Convergence Security Journal
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• v.6 no.4
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• pp.91-99
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• 2006

Generally, a study of web caching is conducted on a performance improvement with structural approaches and a new hybrid method using existing methods, and studies on caching method itself. And existing analysis of reference-characteristic are conducted on a history analysis and a preference of users, a view point of data mining by log analysis. In this study, we analyze the reference-characteristic of web object on a view point of a characteristic of probability-distribution and a mean value of lifetime of a web-object. And using this result, we propose the new method for a performance improvement of a web-caching.