• Journal of the Korea Fashion and Costume Design Association
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• v.7 no.3
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• pp.167-179
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• 2005

Skirts hold an important position in dress culture among various dress forms, being worn by more than half of mu. In this study, Chima is defined as garment for lower part of the body without crotch sewing, contrasting with trousers. The authors classify and compare the formation of the skirts of minority races in Yunnan area, based on Korean Chima, understanding the forms of skirts and examining the composition, color, pattern and material. For the study, the authors investigated 57 pieces of skirts among 341 pieces of minority races dresses from Yunn Nationality Museum collection exhibited at Korea Folk Village in May 2003, and referred to customs materials and photos in various literatures. Skirts in Yunnan area are divided into 6 areas, that is, seamless one-piece skirt area, wrapskirt area and mixed type skirt area. Skirt formation factors from the effect of environment such as climate, lifestyle and means of production were studied, and characteristics, differences and similarities were reviewed. Figure of skirts are studied by compostion, color, material, and technique. By composition, they can be classified based on the similarity to Hanbok (traditional Korean dress). By color, worshipped color and preferred color vary by races and by area. Materials vary in kinds and thickness by area with various climate. By technique, national characteristic patterns are inherited through national traditional dyeing and embroidery. It is not easy to conclude based on single item of skirt, but we suggest that national dresses have been settled through the mutual supplements between the effect of social and cultural exchange such as historical inheritance, geological environment, religion and production activity and the various forms of skirts from changes in shape, color, material and wearing form of dresses.

• Journal of Animal Science and Technology
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• v.63 no.3
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• pp.614-625
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• 2021

This study investigates how visual appearance of pork cuts affects consumer preference. Images of pork belly, Boston butt, and loin were chosen on the basis of visible fattiness and used to analyze consumers' perception of the appearance of each pork cut. Meat color and visible fat proportion of images of pork cuts were analyzed by the researchers before conducting the survey. A total of 211 pork eaters evaluated the pork cuts based on appearance (lightness of color, redness, visible fat proportion, and fat distribution), preferability, and overall acceptability. Also, muscle pieces from different pork cuts were taken and the relative area composition of muscle fibers was measured. Based on survey results, correlation between visual traits and preferences of each pork cut was analyzed. The survey results showed that preferred pork appearance varied as per each individual's favorite pork cut. Also, the respondents evaluated visual characteristics and preference for each pork cut differently possibly due to the different visual characteristics of each cut. Correlation analysis between visual traits and preference indicated that overall acceptability of pork cuts was mainly influenced by fat preference, followed by color preference. Fat and color preferences for each pork cut were affected by various visual attributes including redness, lightness of color, visible fat proportion, and fat distribution, but their effects were considerably varied among different pork cuts. Thus, Korean consumers perceived and assessed pork appearance using various quality cues but the evaluation depended on which cut was being observed.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.54-61
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• 2010

This study was performed to determine the optimal manufacturing conditions adding green laver, which has a rich aroma and unique taste, to Sulgidduk. The variables in green laver Sulgidduk production were amounts of green laver powder and water. Six sensory characteristics were used for sensory evaluations, including color, green laver flavor, green laver taste, moistness, softness, and elasticity. The optimal amounts of the powder and water were found to be 6.84 g for green laver powder and 31.08 g for water, satisfying a target sensory score (7.0/9.0) according to a response surface method. Sulgidduk with these optimal amounts of green laver and water was tasted by 118 consumers and showed a high acceptability score (6.94). Older consumers ($\geq$30 years old) preferred the color and flavor of green laver significantly more than younger consumers ($\leq$29 years old) did (p<0.01). Color analysis results of green laver Sulgidduk were significantly different in brightness, redness, and yellowness from those of Sulgidduk (control)(p<0.01). Texture analysis scores of green laver Sulgidduk were significantly lower than those of Sulgidduk (control) in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness, and they were significantly different in adhesiveness and chewiness (p<0.05).

• Journal of the Korean Society of Costume
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• v.35
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• pp.253-264
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• 1997

Han-Bok presents a unique consumption ex-perience different from Western dress which is common to our clothing life. This study is intended to propose the necessity of broad-ening deepening and systematizing a research related to the social aspects of Han-bok. A questionnaire consisted of 10 statements of attitude to Han-Bok 7 statements of the evaluation of the occasional appropriateness of Han-Bok preference questions about style color harmony and decorative materials of han-Bok was developed which includes 5 opinion statement of the importance of tra-ditiona and some demographic variables. During December 1996 and January 1997 the women aged above 20 responded to it and finally 702 data was analyzed. Korean urban women have positive attitude to Han-Bok And the conceit about Han-Bok was significantly higher than the intention to wear it . The most properly evaluated occasion for wearing han-Bok was 'holdays' like Seolnal and chuseok Han-Bok was evaluated im-proper for casual wear and out wear. Factor analysis of 7 occasions determined 3 factors; traditional occasion special occasion and cas-ual occasion. It is needed to identify the ef-ficiency of Han-Bok according to each differ-ent occasion. Korean urban women preferred the style of traditional line soft color and modern har-mony. In a viewpoint of tradition they put more importance in the line of Han-Bok that they do in the color of it.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.1-7
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• 1992

Recently, plenty of imported Chinese Mungbean is sold, for Korean Mungbean is expensive. But they say, Chinese Mungean has less delicacy and cooking quality. Above all, in comparison with Korean and Chinese Mungbeans properties they are different - Chinese Mungbean grain is twice in dimension, Chinese Mungbean is white and Korean one is yellow in peeled grain color. They are similar in size shape with the microscope. With Amylograph of Brabender the viscosity of Korean Mungbean is gradually and continually increased until heating from $25^{\circ}C$ to $92.5^{\circ}C$ and cooling to $25^{\circ}C$ again, but the one of Chines Mungbean is increased suddenly in 74$^{\circ}C$ and shows the abrupt break-down phenomenon. This same phenomenon is shown in swelling with melting-pointer, In $25^{\circ}C$, the cooling temperature, Chinese Mungbean is measured to 1400 B.U and Korean one 1600 B.U. With color-meter of Richard S. Hunter, 12% gel of Korean Mungbean starch is clear but Chinese one white. The texture of 12% gel of Chinese Mungbean starch with Rheo-meter becomes hardened much more than Korea one. As a result of sensory-test, color, cohesiveness, and flavors of Korean gel is preferred overwhelmingly.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.729-736
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• 2003

This study was performed to improve the quality and extend the shelf life of Yukwa and Salyeotgangjung, traditional Korean cookies, by using fine hot salt instead of oil as the popping medium. Yukwa and Salyeotgangjung were popped with fine salt, and the size, sensory evaluation, color values and textural properties were then compared with those popped in oil. The results showed that the Yukwa base with salt was popped the most at 140C and the rice was popped at 240C. The Yukwa base in salts was smaller in size and larger in density than in oil but the popped rice in salts had a similar size and a smaller density than that popped in oil. In the sensory test, the Yukwa base and popped rice expanded in the salts were preferred to those popped in oil but there was little difference in only popped rice. In terms of color, there was a difference between those popped in salt and in oil. In terms of texture, only popped rice expanded in the salts was harder than in oil, and the Yukwa popped in oil was more cohesive than in the salts. In brittleness, there were no differences between in salt and in oil.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.57-65
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• 2004

Digital photographs of 16 pork chops were each modified to give 16 treatments, such as two levels each of fat cover, color, marbling and drip, giving a total of 256 images. Consumers from three locations in France and six locations in Korea selected their preferred chop from 16 treatments in different chops and repeated this selection process eight times from different groups of chops, respectively. Respondents were asked to complete a questionnaire on socio-demographic information. Both the results of the French and Korean surveys gave four clusters of consumers, but they were not the same in terms of the choice strategies used, or in terms of their relationships with the socio-demographic items. The interesting apparent similarities (such as, both color levels being equally important to consumers in both countries) and differences(such as, the strong preference for lean meat in France; no fat preference in Korea) suggest a need to compare the results from the two countries. However, due to the difference of the socio-demographic make-up of the consumer panels from the two countries, a simple and direct comparison of the clusters based on choice and their relationships with the questionnaire items is not possible, but is currently being explored.

• Archives of design research
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• v.14 no.2
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• pp.137-146
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• 2001

In this paper it is investigated that the visual elements of preference which influence the visual preference for bench. "What color of bench is preferred when the location is the same\ulcorner" Started from those questions, the elements of preference which influence the visual preference for bench is investigated. In this research, a equal standard mark system is applied for the evaluation of visual elements of preference and then the relationship between the visual preference and the elements of preference are examined by the method of multiple regression analysis. The result of primary factor analysis from the visual evaluation in this paper will affect visual preference of the bench in urban park. Thus, the result of this study will contribute to development of urban parks for the maximum satisfaction of park visitors supplying necessary information for a resting place planning and design. It will provide a useful management guide of urban park facilities to prepare a strategic management plan of the benches from the users point of view. Especially, to know the correct preference of people, which will be provided by the evaluation of visual preference to bench will be the key to rest place planning.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.288-300
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• 2015

This study was executed to substitute Carbon-arc method, which is a method currently used for testing light-fastness of military textile products, with Xenon arc method. Specimens used in the study were classified according to the fabric material and color of military textile products and were composed of 11 items of 42 kinds with different colors. Light-fatness test was done by comparing the result of Carbon-arc(KS K 0700) and Xenon arc(KS K ISO 105-B02) method. In Xenon arc method, blue wool reference materials of 1~8 was used, and exposure condition preferred in American continent and light exposure method 3 were applied. After testing with both methods, grade of light-fastness, color difference, reflectance and color were examined. Even though there was a slight difference among 42 specimens used in the test, results exceeded the quality standard both in Carbon-arc-lamp and Xenon arc-lamp. Therefore, it was confirmed that applying KS K ISO 105-B02 together in the KS K 0700-regulated Ministry of National Defense standard and purchase order would also fit.

• Journal of the Korean Society of Costume
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• v.57 no.8
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• pp.137-151
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• 2007

This study was aimed to analyze and investigate a diversity of aesthetic values expressed in the military look designs of the Paris collections by using content analysis method to find what design characteristic and image emerged in the later 20th century. A total of 267 military look works shown in fashion magazines such as Vogue and Collezioni Donna over the period between 1996 and 2000 were collected as research data, which were classified into 5 categories such as item, silhouette, color, color coordination, fashion image. The results were summarized as follows: first, it was found that coat was the most preferred item in expressing the military look image. Second, the straight line was the most referred silhouette, which indicates that it was the most suitable silhouette in expressing he bisexual image of the military look. Third, achromatic colors such as black and white were found to be of the highest frequency, which shows that achromatic colors continued to be proposed as fashionable colors around 1996 and this influence was effected in the military look. Finally, monochromatic coordination accounted for more than half of the military look, through which it could be explained that designers utilized it greatly to make an effective expression of the masculine image.