• Fashion & Textile Research Journal
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• v.8 no.6
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• pp.618-626
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• 2006

This research explored the actual conditions, problems and design preferences of dementia inpatient clothing. Data were collected by surveying 21 dementia hospitals and nursing care facilities and 87 caregivers and nurses of dementia hospitals. The collected data were analysed through frequency analysis, descriptive analysis and factor analysis. The results were as follows, First, the inpatient clothes of dementia hospitals were two-piece styles, the shirts of front opening with buttons and pants of no opening with elastic band. Those of dementia care facilities were two piece styles of shirts and pants, training suits or private plain clothes not uniform. Severe dementia inpatient dressed uniforms of the jump suits or two piece styles in some dementia care facilities. Second, the problems of dementia inpatient clothing were composed of suitability of raw and subsidiary clothing material, diversity of design and size, durability and form stability of clothes and elastic bands. Third, the design elements similar to those of existing inpatient clothing were preferred with regard to improving dementia inpatient clothing. That is, the design preferences of shirts showed front opening style with buttons, round neckline and a three-quarter-length sleeves. Those of pants came out no opening style with elastic band and full length. Also, pink color and natural patterns were preferred, and the private plain clothing of inpatient and fusion Han-bok style were somewhat preferred.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.9
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• pp.1125-1137
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• 2011

This study investigates when and why the light pink Dan-ryoung appeared as part of the official uniform of the Joseon Dynasty and which official uniform used the light pink color. The Annals of the Joseon Dynasty, books written by scholars, and related laws were used as research materials. The following results were obtained by analyzing the arguments of kings and officials on light pink uniforms and laws related to official uniforms. 1. Red was the color of the king as well as the color of Dang-sang-gwan's Gong-bok (one of the official uniforms). 2. The colors such as To-hong, Dam-hong, Do-hong, Bun-hong, Cheon-hong that appeared in Sang-bok (among official uniforms) were relatively lighter than red. 3. To-hong started to be used in Sang-bok at the time of King Se-jong and was used at the time of King Seong-jong in Sang-bok because it was the preferred color. 4. In the Joseon Dynasty, safflower (the basis of red color dye) was cultivated extensively; in addition, people liked red dyeing because it was relatively easy apply; subsequently, a ban on red dyeing was continually issued. 5. Kings Se-jong and Jung-jong ordered officials to use Do-hong and Bun-hong to distinguish the red color of the king. After Im-jin-oe-ran, Cheon-hong was officially designated the color of Sang-bok. 6. The reasons why Dam-hong was used in official uniforms were twofold: the preference for red-like colors and the influence of the Confucian hierarchy to distinguish the king.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.567-574
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• 2010

This study was performed to evaluate the physicochemical and quality characteristics of dried noodles when different concentrations of Enteromorpha intenstinalis powder (EIP) were added to the wheat flour, thereby determining which noodle recipe was preferred. The cooking quality, mechanical texture properties, and viscosity of the prepared with noodles were measured, and then a sensory evaluation was conducted on them. The gelatinization points of the composite Enteromorpha intenstinalis powder-wheat flour were shown to have an increased viscosity at $95^{\circ}C$ after 15 minutes. As measured via amylograph, the maximum viscosity values of those samples decreased with increasing EIP content. Also, when increased amounts of EIP were added, both the L and b values were reduced, whereas the a value was increased. The color values, weight and volume of the cooked noodles increased, as did the turbidity of the soup. With regard to the textural characteristics, the EIP additive increased hardness and reduced adhesiveness, cohesiveness and springiness. Overall, according to the results of our sensory evaluations, the noodles prepared with 5% EIP were preferred over other noodles.

• International Journal of Human Ecology
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• v.9 no.1
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• pp.41-51
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• 2008

A rapidly aging Korean population highlights the importance of investigating the actual state and needs of clothing for the elderly to provide basic information for a future senior industry. This paper surveyed clothing purchasing behaviors. The sample of this survey consisted of 210 females aged 55 over who live in Dajeoun and Nonsan. The data were analyzed by using SPSS. The major findings are as follows. First, most elderly women have bought the ready-made clothes in local markets. Second, the major consideration of clothing purchasing behavior was the possibility of outdoor wearing and color. They were satisfied with ready-made clothes because of the convenience to buy, design, and the necessity of the clothing brands for aged people. Third, they preferred pure cotton or mixed cotton even though they possessed the mixed cotton or synthetic fiber in clothing materials. Respondents preferred the feeling, heat-retaining property, and absorptiveness in textiles. The result indicates the demand for various material applications of functional textiles for elderly women.

• The Research Journal of the Costume Culture
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• v.14 no.2
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• pp.299-309
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• 2006

This study was intended to analyze the wearing practices and the subjective fabrics preferences for men's dress shirts. It was performed by means of convenience sampling survey of male office workers wearing dress shirts who were living in Seoul, Geonggi, and Chungcheong area. Collected data were analyzed by frequency analysis, cross-tabulation analysis, t-test, and ANOVA using SPSS. The results were as follows: Most of the male office workers owned 5 dress shirts, and blue color dress shirts were preferred to white one. It was shown that most of the respondents wore dress shirts at the office almost every day with necktie. The preferred sensations of the dress shirt fabrics were the soft, wrinkle-free, smooth and dry ones. There were partially significant differences according to gender and age of male office workers in the wearing practices and subjective fabrics preferences of dress shirts.

• Journal of the Korean Home Economics Association
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• v.35 no.3
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• pp.171-179
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• 1997

The purpose of this research was to grasp the space funtions, the preferred image in bathroom and to find out the plan of bathroom. The subjects of investigation included university students in third decades of which data were obtained by the questionnaire survey method. The major findings were as follows: 1) The space funtions of bathroom were the hygienic activities and the supplementary funtions as resting and health-care. 2) Total and facility image in bathroom take a serious view of a sanitary, a function and following to a mood , a sense of space. 3) The preferred type of bathrooms were identified as the 2-space type. Furthermore, the demands were needed in radiator & pannel heating system, storing furniture and funtional lighting & mirror. According to those results, three types of space plan for bathroom can be suggested and color & forms of design elements can be proposed.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.5
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• pp.600-606
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• 2006

This survey was conducted to investigate the usage of potato and recognition of glycoalkaloid among residents aged from their teens to over fifties in Daegu city and Gyeongbuk Province. The preferred purchase places for the respondents were traditional markets (41.8%), big discount markets (23.8%), and supermarkets (14.9%), in order. Freshness (52.1%) was the most important criterion followed by size (12.5%), sprout (10.1%) and producing district (6.6%), in order. Most (77.6%) respondents preferred small amount below $2{\sim}3kg$ per purchase. Potato recognition revealed that respondents knew relatively well that potato sprouts contain toxins (M=4.30), that the major potato toxin is solanine (M=3.86) and that potato contains toxins when its color turns to green (M=3.70). However, respondents did not recognized well that the potato peel contains toxins (M=3.00), or that this toxin is chaconine (M=2.48).

• The Research Journal of the Costume Culture
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• v.22 no.4
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• pp.526-542
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• 2014

The purpose of this study was to investigate the differences in the dissatisfaction with and design preferences for mountain gear among the segments divided by specialization activity-pursued for recreational mountaineering. Data were collected by questionnaire survey from 900 subjects with the experiences of mountaineering and purchasing mountain gear in the past year, and 891 were used for the data analysis. The results of the study were as follows: Three factors were formulated based on mountaineering specialization activity-pursued: expertise-pursued mountaineering, mountaineering with psychological attachment and activity-oriented mountaineering. Four segments were identified based on the specialization activity-pursued: the emotionally-committed, the continuously-participated, the expertise-pursued, and the passively-participated. Significant differences were found in dissatisfaction with and design preference for mountain gear among the segments. The expertise-pursued tended to be more dissatisfied with color and fabric than the others, and preferred various mountain gear design of shape, color combination and construction line. On the other hand, the passively-participated tended to prefer simple and comfortable style with solid color and simple color combination.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.659-666
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• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.