• Journal of Korean Elementary Science Education
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• v.30 no.1
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• pp.102-112
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• 2011

The purpose of this study is to investigate how $3^{rd}$ and $4^{th}$ grade elementary students view about 'Science story', which is recently inserted in the new version of science text books. For the study, four hundred $4^{th}$ graders at four schools were considered in the area of Cheonan city, Chungnam province. The degree of student's preference, preferable science topics from the 'Science story', the reason for their preference, and their attitudes toward general science were examined. The study was initiated after student's reading of the 'Science story' (Advanced science, Science in the life, Science in the history, and Future science directions). The student attitudes toward general science were examined using questionnaire survey prior to others. The results of the study are summarized: First, the students who have more interests and affirmative attitudes about science subjects with high scores are more favored about 'Science story'. Second, generally the students prefer reading topics in the order of 1) Science in the life, 2) Advanced science, 3) Science in the history, and 4) Future science directions. However the order was flexible depending on student's gender, preference, and attitudes. Third, the student's interests about 'Science story' was mostly raised from the new scientific topics in the book. And it was also raised partly from their personal interests and usefulness for science learning. Based on the results of our study, we included some suggestions for the improved 'Science story' and their utilizations.

• Korean journal of applied entomology
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• v.15 no.1 s.26
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• pp.23-27
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• 1976

Screenhouse experiments were conducted to find out the varietal difference in ovipositional preference of the striped rice borer moths (Chilo suppressalis W.) on eight varieties of rice and its association with several plant morphological characters. The results indicated the strong preference of the moths for ovipositing on several varieties. The varieties Tongil (Suweon 213-1), Yushin, Jinheung and TKM-6 had comparatively more egg masses and more eggs than the varieties IR-26, IR-747, Rexoro and Juckna. The strong ovipositional preference of moths of Tongil, as compared to the resistant variety TKM-6 and the susceptible variety Rexoro, was. always consistent in this study whenever the number of tillers were uniformed and each two varieties were paired. It could be concluded that the moths definitely preferred Tongil among the test varieties. There was not any significant correlations between the ovipositional preference and the plant characters; such as number of tillers per plant, plant height, external diameter of stem, and size of leaf. The cause of strong perference of the moths for ovipositing on short type varieties Tongil and Yushin were still suspectable.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.588-595
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• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

• Journal of the Korean Operations Research and Management Science Society
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• v.29 no.3
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• pp.157-169
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• 2004

This paper presents a prescriptive approach to group decision making with group members' imprecise preference information. This includes an alternative method to Salo's inventive approach for identifying group's preferred alternative when attribute weights, consequences, and possibly group members' importance weights are specified in imprecise ways. The imprecise additive group value function can be decomposed into individual group member's imprecise decision making problems, which are finally aggregated to identify group's preferred alternative. The proposed approach is intuitive and easy to implement, and has merits in a couple of points. First. it is possible to view individual group member's inclinations toward conflicting alternatives and the degree of discrepancies to each other. Second, we can observe how much previous decision results of individual decision maker are influenced during interaction since decisions usually are not made at a single step especially in presence of partial preference information. Finally, the individual group member's decision results can be utilized for further investigation of dominance relations among alternatives in a case that interactive questions and responses fail to give a convergent group consensus.

• The Korean Journal of Community Living Science
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• v.21 no.4
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• pp.457-467
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• 2010

In this research, we examined a total of 681 children(kindergarten, schoolchild, and adolescents) who live in Seoul and Gyoung-gi in 2007. The parents of the respondents seemed to have a normal average body mass index, and the majority of the parents had bachelor's degrees. Across all age groups, most of the fathers were office workers and the mothers were mostly house wives. The most preferred food was meats, and the least preferred food was vegetables. Results showed that all age groups have a snack once or twice a day, except boys from the schoolchild group. All age groups liked ice cream, fruits, and juices in their snacks. For eating-out, boys from the kindergarten group mostly preferred Chinese food, girls from the infant group mostly preferred Korean food. In addition, boys and girls of the schoolchild and adolescent groups mostly preferred Korean food. For cooking methods, the result of preference showed that boys from the kindergarten group preferred roasted meats, and girls from the kindergarten group preferred roasted meats, steamed rib and fish. Both boys and girls in the schoolchild group preferred roast meats, and boys from the adolescent group preferred stir-fry and girls from adolescent group preferred pot stew.

• Journal of Korean Elementary Science Education
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• v.33 no.2
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• pp.380-400
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• 2014

This study investigated the influence of the application of the career education programs related to the science of the elementary school on the career choice. For this study, a total of 32 lessons (4 units) utilizing the career education programs related the science curriculum were developed. The study subjects were 128 students from Y elementary school located in Incheon. A test with regard to the science related career choice and the science related career choice factors was performed before and after the lessons. For more detailed analysis, the experimental group was divided into two groups of female and male students; students who hope and do not hope career in science-related fields. As a result of the performance of career education programs, it showed a significant improvement in the 'science related career choice'. And, it also showed all significant improvements in 'science related major/department, education lecture selection'. It was possible to know that the students who do not wish science related jobs in the future also changed their mind on to the science. In addition, all the subcategories of the 'preference for science learning' area such as 'preference for science subject', 'preference for experiment', 'recognition of science subject availability', 'recognition of the impact of teacher' showed a significant improvement. The 'perception about career related to science' showed a significant improvement on the whole. There was no significant improvement on the whole in 'participation in science related activities'.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.165-169
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• 1980

Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at $20^{\circ}C$ was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.

• Journal of Bio-Environment Control
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• v.31 no.4
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• pp.343-355
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• 2022

This study investigated the consumption tendency and awareness of paprika in order to expand and promote the consumption of Capsicum annuum L. The research investigated the relationship of preference and loyalty based on emotional response of paprika according to the semantic differential scale. The survey was conducted from January to February 2022 using a random sampling method targeting 155 general people, and a total of 142 questionnaires were analyzed excluding 13 wrong answers. The nine items on the awareness of paprika showed to be consisted of three factors such as 'Food taste', 'Usability', and 'Economics' by factor analysis. Regarding to the awareness of paprika the positive answer that 'I think paprika is good for health' among the nine questions was the highest at 92.3%. In the preference aspect of shape, blocky type had the highest preference for the shape of paprika, followed by mini and conical types in order of preference (p < 0.001). As for color preference, yellow paprika was the most preferred, followed by orange, red, and green, showing statistical significance. The emotional response of paprika by paprika image showed a statistically significant difference in the four colors. The words such as 'bright', 'clean', and 'spirited' appeared as representative emotional vocabulary for paprika. Multiple regression analysis was performed to examine the effect of paprika on the three factors of awareness, preference, and loyalty due to the quality of life. As a result, the higher the paprika preference and quality of life, and the higher the taste and availability factors, the higher the paprika awareness and loyalty. As the variable that has the most influence on the loyalty of the survey respondents, preference was found to have the highest explanatory power at 43%. From these results, it was judged as a very important factor in the survey on the shape and color preference of paprika. Therefore, the recent increase in awareness that paprika is good for health is thought to act as a positive factor in revitalizing the domestic market and increasing consumption of paprika in the future. Also, among the three types of paprika, the yellow blunt type showed the highest preference. Therefore, in order to produce and promote this type of paprika, it is also important to increase the cultivation to suit the purchasing propensity of consumers.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.939-947
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• 2020

The aim of this research was to empirical examine the influence of brand trust, perceived value on brand preference, and purchase intention for branded phones. The samples were gathered by a convenient sampling method. We collected data from 285 consumers who were visiting electronic supermarkets in Ho Chi Minh City, Vietnam. The measurement used a 5-point Likert scale ranging from 1=completely disagree, and 5=completely agree. PLS - Partial Least Squares method was performed to analyze the measurement model and the structural model. The study model was proposed from prior research. We had assessed the reliability of the scales through Cronbach's alpha and composite reliability. As well, we also had evaluated discriminant validity through the Fornell-Larcker criterion. The findings of the study demonstrated that brand trust had a significantly positive influence on brand preference. Likewise, the findings of the research also stated that brand trust had a positive impact on purchase intention. The results revealed that perceived value had a positive effect on brand preference. Furthermore, the outcomes show that perceived value had a positive influence on purchase intention as well. Furthermore, the findings of the research showed that brand preference had a positive effect on purchase intention.

• 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.