• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.226-236
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• 2016

Single-person household is estimated to be about 26.5% of the total household in 2015, which counts as 5060000 in numbers. We opt to acknowledge the various requests of these single residents, and in order to raise their satisfaction, we investigated on how personal taste, psychological interest, and personality attribute affects the user's preference of space organization and furniture in one room housing. Using the qualified psychology program, Enneagram Personality Type Indicator, we surveyed young people under 30 years old (majority of single-person households), regarding space organization and furniture preference. With the help of a specialist, the survey was constructed with appropriate evaluation items (space organization in one room households, bed, sofa, furniture material, etc), and analyzed the relationship between the evaluated items and personality types. Results showed there is a relationship between personality types and spatial structure. First, preference of spatial structure differed for different personality types. Second, the shape and size of furniture was dependent more on the ease of usability and design rather than on the personality types. One thing to consider is that type 1 and 9 accounted for about 50% of the total surveys. This emphasizes that the preferred spatial structure of a dominant specific personality type should not be overlooked.

• Molecules and Cells
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• v.39 no.10
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• pp.750-755
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• 2016

Although innate color preference of motile organisms may provide clues to behavioral biases, it has remained a longstanding question. In this study, we investigated innate color preference of zebrafish larvae. A cross maze with different color sleeves around each arm was used for the color preference test (R; red, G; green, B; blue, Y; yellow). The findings showed that 5 dpf zebrafish larvae preferred blue over other colors (B > R > G > Y). To study innate color recognition further, tyrosinase mutants were generated using CRISPR/Cas9 system. As a model for oculocutaneous albinism (OCA) and color vision impairment, tyrosinase mutants demonstrated diminished color sensation, indicated mainly by hypopigmentation of the retinal pigment epithelium (RPE). Due to its relative simplicity and ease, color preference screening using zebrafish larvae is suitable for high-throughput screening applications. This system may potentially be applied to the analysis of drug effects on larval behavior or the detection of sensory deficits in neurological disorder models, such as autism-related disorders, using mutant larvae generated by the CRISPR/Cas9 technique.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.204-213
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• 2005

This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

• Korean Journal of Human Ecology
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• v.3 no.2
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• pp.58-67
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• 2000

The purpose of this study was to investigate the level and the reasons of son preference. and the relative importance of related variables among middle-and old-aged Koreans in Chon-buk and Chung-nam area. Subjects were 487 parents of high school girls(243 fathers and 244 mothers). with a mean age of 45.7 years. It was revealed that more than a half of the respondents(52.293) preferred'a son'for the first child, followed by'either nx'(32.6%) and'a daughter'(14.8%). For the second child, a son was preferred nlost(43.7%) , followed by'a daughter'(31.4%) and'either sex'(23.4%) . As the reasons of son preference,'to continue tradition and name of family'marked the highest score (3.42) , followed by'parents prefer son for various reasons'(3.37) , 'should have at least one son'(3.32). and'feel obliged to produce a son for in-law's sake'(3.06). It appeared that sociocultural background was more important for son Preference than individual, economic factors. The most important factors related to a strong son preference were the number of sons at the present, son preference for the first child, parental attitudes and expectations toward children. and income. Suggestions wire made in regard to efforts for gender equality in family and society. and the needs for parent education and population education.

• Journal of the Korean Society of Food Culture
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• v.18 no.4
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.8
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• pp.1240-1251
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• 2007

The purpose of this study was to examine the relationship between weight of fabrics and texture and sensibility and preference of consumers for F/W women's jacket fabrics. Structural Equation Model(SEM) using AMOS program was conducted to analyze the relationships. Then, this study aimed to provide useful information in planning designing fabrics through predicting the subjective characteristics analyzed. The main survey was developed the 7-point semantic differential scale of subjective texture, sensibility and preference. Fifty trained female panelists of 20-30 years old were participated and questionnaire method was used with 20 kind of fabric. The evaluation methods such as by the sense of sight & touch were used when fabrics were estimated subjectively. When evaluated by the sense of sight & touch, fabric's weight did not have effect directly on preference, but had effect indirectly on preference through the texture and the sensibility..

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.207-216
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• 2018

This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for 'ramyon' than the other groups, and the Buddhist group had a higher preference for 'ginseng beverage' than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)'. Based on these results, the marketing implications of the study findings are discussed.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.

• International Journal of Railway
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• v.7 no.1
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• pp.24-33
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• 2014

The Korean high-speed rail (HSR) began its commercial service in 2004. This service has been created significant changes in the system of intercity passenger travels of Korea. However, the actual ridership was approximately half of the estimated one in the planning stage. In this background, this paper presents the difference between the stated preference (SP) before the HSR service and the revealed preference (RP) after it using the intercity travel mode choice models. Several meaningful differences are found in terms of the factors affecting the travel mode choice, the estimation results of model, the monetary values of time, and elasticities. While the access/egress travel time of high-speed rail is less important than in-vehicle travel time in the SP sample, they have same weight in the RP sample. Also the RP models show that the probability of choosing HSR can be decreased by the increase of the number of vehicles in household contrary to the results from the SP models. The monetary values of travel time are relatively high and the direct and cross elasticities in response to changes in level-of-service of HSR are relatively low in the RP sample. This Korean case is expected to offer referable material for preparing high-speed rail services in other countries by showing the difference between the SP and RP before/after the actual service, identifying the importance of access/egress travel time and lower direct elasticities of HSR demand.

• The Korean Journal of Food And Nutrition
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• v.29 no.3
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• pp.420-430
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• 2016

This study was conducted to investigate the awareness and preference regarding Korean Samgyetang by the Chinese. An online survey was conducted to determine the awareness regarding Korean Samgyetang among the local Chinese, and a consumer preference test was performed to design the recipe of Samgyetang for Chinese students in Korea during April 2016. The results of the online survey showed that 88.2 % and 88.4 % of local Chinese men and women, respectively, were aware of Korean Samgyetang. Samgyetang recognition by the local residents of China was the highest in the Hubei region that includes Beijing. Traditional Samgyetang received the highest preference and Samgyetang with mung bean received the lowest preference in the preference test based on the Samgyetang type. In consumer preference tests among Chinese students, Samgyetang with broth of chicken feet (Sample-1) and Samgyetang with medicinal herbs (Sample-3) showed high acceptability than Samgyetang in water (Sample-2) in terms of the overall sensory properties. According to the results of the electronic tongue, Sample-1 showed a high value in terms of the strength of the saltiness and Sample-3 showed a high value in terms of the strength of bitterness and sweetness. Sample-2 showed a high value in terms of the strength of umami and sourness.