• Journal of Industrial Convergence
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• v.19 no.5
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• pp.151-157
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• 2021

Along with hair beauty, skin beauty, and nail beauty, according to the rapidly changing social flow of industrialization and appearanceism, makeup is acting as an important means for successful social life and smooth human relationships. Accordingly, the realistic need to increase sales of the beauty industry by investigating individual preferred makeup colors from various angles is emerging. Therefore, the makeup interest and color preference according to the pursuit of appearance management were analyzed for women in their teens to 40s living in Gwangju Metropolitan City and Jeollanam-do. As a result of the study, it was found that service workers, students, and teenagers and younger usually wear a lot of makeup. ) was found to be the most used. Through this study, I believe that it will be used as basic data for future makeup product development as well as application data for color selection by makeup artists as well as to increase sales of beauty shops.

• Korean Journal of Community Nutrition
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• v.13 no.2
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• pp.176-188
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• 2008

In this study, we compared demographic anthropometric characteristic, health-related lifestyle and diet behavior among weight control behaviors of 1187 (555 male, 632 female) aged $40{\sim}69yrs$ in Ganghwa country. All the data were analyzed by chi-square test, trend test, student t-test using SPSS 12.0 version at p < 0.05. 'Attempting weight control (loss)' was more in women than that was found in men (36.6% vs 20.7%), and women attempting weight loss most were 40-50 yrs. The reasons of weight loss were 'health problem' and 'health promotion'. Physical activity and diet restriction were commonly employed as weight control methods. Both genders attempting weight loss had a higher education level, BMI, percentage of body fat, waist circumference and physical activity than those not attempting weight control (p < 0.05). In dietary habits like 'meal regularity', 'slow eating' and 'over eating', women attempting weight loss were superior than those who not attempting weight control group (p < 0.05). Eating pattern changes like 'decrease of fats and fatty foods intake', 'vegetable oil usage', 'increase of fruit and vegetables intake', 'decrease of sugar and salt intake' showed significant differences (p < 0.001) between the attempted weight control groups and nonattempted weight control groups. Salt taste was a preference in male non-attempted weight control group, while sour, hot and spicy taste were preference in female attempted weight control group (p < 0.05). Preference for processed foods, fried foods and snack were significant differences (p < 0.05) in women attempted weight control group. Those attempting weight loss tried to improve their eating patterns. However, those attempting weight loss were poorer than the others in health-related lifestyle and eating habit. Therefore, it is necessary to make an effort that improve healthrelated lifestyle and diet behavior in middle aged group.

• Journal of Industrial Convergence
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• v.20 no.2
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• pp.79-85
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• 2022

In order to promote active sales growth in the rapidly changing modern society's makeup market, it is now time to analyze makeup colors closely in line with current trends. Therefore, in this study, professional women from Gwangju Metropolitan City and Jeollanam-do were treated and analyzed with the statistical SPSS 21.0 package program for colors such as makeup base, eyebrow, lip, and cheek, and the reasons for their preference. As a result of the study, yellow makeup base, black eyebrow, red lip, and red cheek color were preferred. This study will be provided as basic data for the development of various makeup patterns and novel makeup color items, and it is believed that it will contribute directly or indirectly to increased sales while gaining an edge in the modern makeup market.

• Science of Emotion and Sensibility
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• v.8 no.3
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• pp.291-301
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• 2005

This study aims to understand causal relationship among preference factors - preferred design, design image, and design elements-to create interaction between artists and spectators, concerning eating and drinking table decoration which is produced with subjective representation chiefly by virtue of the authors' conceptualization and planning. As an experimental research , face-to-face personal interviews have been made in off-line setting through questionnaires. Acquired information from it has been analyzed, which results are as follows. As harmonious, warm, womanish design image, combination of pink-tone similar colors were preferred. As image adjectives highly related with design preference were 'harmonious and inharmonious' A design factor of 'harmonious' was combination of similar colors, while that of 'inharmonious' was association of mixed colors. It has been found that 'colors' have been an important factor among preference design factors. As above, a new concept for design can be established by using data-based information, along with suggesting a direction for preferred design in the field of eating and drinking table decoration. Furthermore, it will be possible to make a study of new preferred design through evaluation of quantitative spectators in this area. It is expected that such researches could give an opportunity to get satisfactory results from newly experimented designs using quantitative data even in a creative design area, as well as table decoration.

• Journal of the Korean Institute of Landscape Architecture
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• v.40 no.6
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• pp.47-59
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• 2012

In this study, species and seasonal scenery image were made using 3D simulation modeling to evaluate emotional image of street trees in the roads cape. Study site are set in Tongdaeguro, located in Daegu Metropolitan City and Cedrus deodara, Metasequoia glyptostroboides, Liriodendron tulipifera L., and Zelkova serrata were selected to evaluate the species. In the survey result, it appears that Zelkova serrata is the highest preference for summer landscape and Metasequoia glyptostroboides is the highest preference for fall and winter landscape. With regard to the factor analysis, in order to derive emotional evaluation factor, aesthetic factor, perception factor, individuality factor, natural factor, and spatial factor were derived and aesthetic factor is the greatest impact for preference common in all seasons. Preference and positive emotional image of Metasequoia glyptostroboides is evaluated as the highest in the winter and the aesthetic factor score reduction is less than the other species. This study will be used in offering objective data and landscape planning for making comfortable roads cape through the quantitative evaluation as each species and seasonal changes.

• Korean Institute of Interior Design Journal
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• no.32
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• pp.47-54
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• 2002

This study attempts to analyze the characteristics of interior design of the apartments in Busan that people will reside since 2001 and to find out the effects of minimalism in the interior space. The companies which are in construction of the apartments of more than 50 Pyung were selected, and the design of the living rooms of their model houses were analyzed in terms of the floor plans, architectural elements, furniture and lightings. The results reveals that the living rooms of the newly-distributed apartments in Busan show similar design characteristics without distinctive differences among the companies. The new trends provide a flexible wall which makes it possible to manipulate the number of rooms according to the family preference, art-wall design in one-side of the walls and a coffered ceiling design, which can be interpreted to be closely related to the concept of minimalism with expression of simple horizontal and vertical lines, exclusive use of decorative forms, colors and materials, and use of natural materials

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.243-249
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• 2016

The purpose of this study was to investigate the effects of Capsosiphon fulvescens powder on the functional and sensory characteristics of dumpling shell. Various dumpling shell samples were prepared with wheat flour along with the addition of different amounts of Capsosiphon fulvescens powder, and then instrumental characteristics and sensory evaluations were investigated. According to amylograph data, the composite Capsosiphon fulvescens powder-wheat flour samples had increased gelatinization temperatures with increasing Capsosiphon fulvescens powder content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15minutes, and maximum viscosity were reduced. In terms of Hunter's color values, L, a and b values decreased with increasing Capsosiphon fulvescens powder content. Besides cooked weight, cooked volume and turbidity of dumpling shell increased as the addition level of Capsosiphon fulvescens powder increase. In terms of textural characteristics, addition of Capsosiphon fulvescens powder increased springiness, chewiness, brittleness, pringiness and adhesiveness. Based on sensory evaluations, the overall preference of dumpling shell with 3% added Capsosiphon fulvescens powder, was more effective than control.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.4
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• pp.465-471
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• 2014

This study investigated the quality characteristics of tofu prepared with Boehmeria nivea powder. Moisture, crude ash, carbohydrate, crude protein and crude lipid contents were 7.71%, 20.09%, 39.01%, 31.25% and 0.93%, respectively. The yield of tofu added with BNP increased with addition of BNP, However, there was a significant decrease in pH as well as a significant increase in total acidity. In addition, L, a and b values of tofu decreased with increasing content of BNP. In terms of textural properties, hardness, chewiness and brittleness increased, whereas springiness and cohesiveness decreased, with increasing addition of BNP. In the sensory evaluation, overall preference for tofu added with 0.6% BNP was the highest. According to the results, addition of BNP positively affects the overall sensory evaluation of tofu, and 0.6% is the optimal level.

• Journal of Information Science Theory and Practice
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• v.7 no.3
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• pp.31-39
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• 2019

Nowadays, recommender systems suggest lists of items to users considering not only accuracy but also diversity and novelty. However, suggesting the most diverse list of items to all users is not always acceptable, since different users prefer and/or tolerate different degree of diversity. Hence suggesting a personalized list with a diversity degree considering each user preference would improve the efficiency of recommender systems. The main contribution and novelty of this study is to tune the diversity degree of the recommendation list based on the users' variety-seeking feature, which ultimately leads to users' satisfaction. The proposed approach considers the similarity of users' desire diversity as a new parameter in addition to the usual similarity of users in the state-of-the-art collaborative filtering algorithm. Experimental results show that the proposed approach improves the personal diversity criterion comparing to the closest method in the literature, without decreasing accuracy.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.92-100
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• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.