• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.6
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• pp.466-473
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• 2016

This study intended to find out the most substantial items in cold and heat pattern identification(CHPI) questionnaire based on usual symptoms through CHPI diagnosis and evaluation by experts. 120 participants, faculties of OO university, filled out CHPI questionnaire based on usual symptoms by the way of self-reporting. Then 2 Korean Medicine doctors independently diagnosed them whether they belonged to cold pattern identification(PI) or heat PI, and scored the result of it. Pearson correlation of 2 experts was 0.649 in cold PI and 0.605 in heat PI. Agreement was 75.8%(Kappa value 0.516) in cold PI and 74.2%(Kappa value 0.465) in heat PI. Pearson correlation of 2 experts was 0.649 in cold PI and 0.605 in heat PI. Agreement between two experts was 75.8%(Kappa value 0.516) in cold PI and 74.2%(Kappa value 0.465) in heat PI. Items of high correlation with experts' evaluation followed next: "do not usually like the cold", "usually like the warm", "usually feel cold" in cold PI and "do not usually like the hot", "usually feel hot", "usually feel burning sensation in the body" in heat PI. We could infer from that facts that experts give weight on 'subjective feeling of cold or heat in participants body' and 'preference on sensation of cold and heat'. We also expect this study to be an epidemiological foundation to disclose correlation between usual CHPI and diseases.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.68-74
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• 1987

Objective and subjective methods were performed together for TPA analysis of acorn mook, and their correlations were analyzed. As the result of sensory evaluation, hardness and fracturability were most important factors for prediction of preference. Meanwhile, compression test with Instron Universal Testing Machine revealed that P1(maximum peak in first bite) was very effective factor representing the cheracteristics of first bite, and that P2 the latter peak in first bite) was valuable for prediction of characteristics of second bite.

• Journal of the Korean housing association
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• v.28 no.1
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• pp.63-72
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• 2017

The purpose of this study is to investigate the overall recognition on attitudes of well-dying and evaluation the importance of planning factors of well-dying space in college students. This will serve as a basis to accumulate materials on the recognition of well-dying and well-dying spaces of various generations of South Korea. This study conducted a survey from October 4th to 8th, 2016 with 119 college students from U University and K University. As the contents of the survey, were comprised of general socio-demographic elements, subjective recognition and attitudes toward well-dying, and the importance of the planning factors of the physical, emotional, social and spiritual environments of the well-dying space. The main results are as follows. (1) The interest of university students on death education is high, and there was a preference for 'home' where they could be comfortable and be with loved ones as the space for dying. Also, in case of events of bereaving them after death, formal grieving ceremonies were undesired. The funeral was desired to be simple, serene, and not too sad. (2) In evaluation of the importance of physical, emotional, and spiritual environmental planning factors, physical environmental factors were considered to be the most important overall, and the recognition of importance of the planning factors of spiritual environment was low.

• Fashion & Textile Research Journal
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• v.10 no.6
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• pp.848-856
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• 2008

In today's world where a preference for prestigious brands prevails, it's essential to have creative design conceptions rather than try simple mimicking or following in order to be recognized for creative and objective design works. In that sense, the development of clothes design using construction lines offers a great approach towards the ideas of reinterpreting and creating new designs since it creates new forms by understanding lines as signs of conception and transforming them. That approach allows a designer to improve his or her imagination, creativity and expression in a freer and richer manner, think of many original ideas through diverse changing processes, and develop the skill to visualize the ideas by incorporating geometric forms of abstract lines into clothes. When approaching the conception of clothes design from the standpoint of construction lines, you need to adopt more specific and systematic design methods instead of vague imagination to introduce simple facts or theories to a new design process. That's one of the ways you can approach clothes design easily and enhance your conception skills. The process of clothes design according to the conception of construction lines is composed of the following stages; the preparation stage involves an understanding of the principles and the entire process of clothes design conception based on construction lines; the idea stage requires a designer to make free alterations of the given basic construction lines by moving and replacing the lines and sides in diverse ways; in the creation and expression stage, the designer uses the newly reconstructed construction lines to create clothes design; and in the evaluation stage, the designer makes a presentation of his or her subjective design works and has his or her works assessed and tested in an objective fashion. In today's modern society that demands new and original globalized design, the results of the study will help to invigorate the development of new fashion design in a more systematic and practical manner by suggesting a feasible and gradual educational program for the development of design based on the technique of construction lines.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.918-923
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• 2003

Replacement of wheat flour by 10, 20 30% waxy and normal (non-waxy) hull-less barley flour was tested for the effects on bread-making properties. The addition of waxy hull-less barley flour resulted in lower amylograph pasting temperature, peak, and set back viscosities and in higher water absorption, compared with normal hull-less barley flour. Increasing proportions of hull-less barley flour significantly decreased the loaf volume and had deleterious effects on subjective bread scoring. Replacement of 10% of wheat flour by both waxy and normal hull-less barley flour did not significantly affect bread characteristics. However, significant differences in bread quality were observed between the control bread and bread containing more than 20% barley flour, with the normal barley flour showing slightly better scores in organoleptical preference. Textural measurements of crumb firmness showed that the bread containing 20% waxy hull-less barley flour hardened slower during 5-day storage at $25^{\circ}C$ than bread containing normal hull-lee barley flour.

• Journal of the Korean Operations Research and Management Science Society
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• v.31 no.2
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• pp.27-39
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• 2006

The Collaborative Filtering (CF) is one of the popular techniques for personalization in e-commerce storefronts. For CF-based recommendation, every customer needs to provide subjective evaluation ratings for some products based on his/her preference. Also, if an e-commerce site recommends a new product, some customers should rate it. However, there is no in-depth investigation on the impacts on recommendation performance of two number of ratings, i.e. the number of ratings of an individual customer and the number of ratings of an item, even though these are important factors to determine performance of CF methods. In this study, using publicly available EachMovie data set, we empirically investigate the relationships between the two number of ratings and the performance of CF. For the purpose, three analyses were executed. The first and second analyses were performed to investigate the relationship between the number of ratings of a particular customer and the recommendation performance of CF. In the third analysis, we investigate the relationship between the number of ratings on a particular item and the recommendation performance of CF. From these experiments, we can find that there are thresholds in terms of the number of ratings below which the recommendation performances increase monotonically. That is, the number of ratings of a customer and the number of ratings on an item are critical to the recommendation performance of CF when the number of ratings is less than the thresholds, but the value of the ratings decreases after the numbers of ratings pass the thresholds. The results of the experiments provide insight to making operational decisions concerning collaborative filtering in practice.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.529-539
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• 2017

The aim of this work was to make acorn bread containing natural antioxidants as healthy food. The amylographic characteristics, loaf volume, color, texture, and subjective preference of the acorn bread containing 5~25% of acorn flour were measured during storage at room temperature and in a freezer. The results were as follows: The loaf volume decreased with increasing the addition of acorn flour from 5% to 25%. The onset gelatinization temperature and the value at the peak point of the bread decreased according to the amount of acorn flour added. L-value decreased with the increase of acorn flour contents, but the a- and b- values increased. During the storage period at room temperature, the L, a, and b- value decreased, whereas in the freezer, the L-value decreased except for the bread containing 5~11% acorn flour. In sensory evaluation, color and taste achieved high scores at 18% addition, but low scores at 25% addition. The bitter aftertaste showed low scores according to the addition of acorn flour. The softness and chewiness decreased, but the overall acceptance increased according to the addition of acorn flour except for the bread added with 25% acorn flour. The textural measurements showed that the hardness, springiness, gumminess, and brittleness increased significantly during the storage periods. The cohesiveness, gumminess, and brittleness in room temperature storage decreased with the increase of acorn flour contents. In freezer storage, the addition of acorn flour resulted in the increase of hardness, springiness, gumminess, and brittleness during storage periods. On the other hands, the cohesiveness decreased with the addition of acorn flour. Moreover the addition of acorn flour increased significantly the hardness, gumminess, and brittleness during storage periods. As a result, the bread containing acorn flour showed reasonable textural properties during storage periods.

• Journal of the Korean Institute of Rural Architecture
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• v.19 no.4
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• pp.41-48
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• 2017

The objective of this study is to propose a color plan for rural villages that seeks harmony between natural and artificial environments in consideration of the fact that as new and renewable energy businesses increase drastically, problems of landscape color occur in rural areas. To this end, the current color conditions over the target regions are examined in context of energy businesses; a land simulation is developed; a survey on the preferences is conducted with the result analyzed; and finally, a color plan for villages where energy businesses and non-energy businesses are conducted. For the survey, 40 photos including simulation photos and original photos of villages were used: the photos before and after the simulation was applied were shown to village residents. The validity of the selected colors was then evaluated accordingly. The survey was conducted among 15 residents in villages where energy businesses were conducted and 15 in villages where non-energy businesses were conducted. As new and renewable energy methods such as solar energy panels are utilized over rural villages in the future, selecting artificial environmental colors that can better represent the region's identity and that are in harmony with natural environments will be an important factor in community center or housing remodeling projects, local community development projects, and so forth. It is expected that the present study can be utilized as the basis for village color plans that seek to consider actual local conditions based on objective data rather than selecting colors uniformly or based on subjective judgment.

• The Korean Journal of Community Living Science
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• v.28 no.4
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• pp.505-514
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• 2017

Although studies on the development of cool touch fabrics have been conducted widely, the effects of fitted pattern on enhancing the cooling sensation are insufficient. To investigate the effect of cool-touch fabric and fit of women's sports underwear, 3D and 2D patterns of sleeveless top and sports leggings were constructed. The performance of cool touch was tested by the Qmax value and wear test with nine subjects. Objective fit evaluation was observed by 3D virtual clothing using Clo software. Subjects rated wearing sensation such as 'cooling sensation, fit, wear comfort and preferences of purchase' using Likert's scale in the environmental chamber at $25^{\circ}C$, 45 %RH. The Qmax value of the cool touch fabric was higher than that of the PET fabric, which was well reflected in 'cooling sensation', especially in the case of a tight-fitted 3D pattern. The cooling sensation of the cool-touch fabric was not significantly elevated with 3D tight pattern as long as the size of the 2D pattern was similar to that of 3D pattern. However, the purchase preference was highly correlated with 3D fit and wear comfort.

• Journal of Korean Society of Rural Planning
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• v.20 no.4
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• pp.89-99
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• 2014

The purpose of this research is first, to define what measurement items in terms of subjective consideration and preference can be used to assess the landscape values of agriculture and fisheries heritage, and second, to understand the perceptive patterns particularly how landscape experts weigh up the importance of the each measurement item. In order to extract the measurement items, extensive literature review was performed including research documents as well as domestic and international policy reports. A survey targeting the experts was conducted to ask their opinions on the importance of the selected items. For the analysis, SPSS 20.0 for Windows was used to carry out reliability analysis, descriptive statistics such as arithmetic mean and frequency distribution, factor analysis, and multiple linear regression modeling. The results are: the importance value of the landscape values in agriculture and fisheries heritage was 4.1494; the ratio value that the experts perceived the importance was 87.2%; and the average of the importance value of the analyzed items was 3.71. All the items have more than 3.00. Ten factor groups were summarized and defined whose total explanation power was 67.86%. The factor groups were named as lyricism, authenticity, environmentally-friendliness, durability, recognizability, regionality, visibility, value of sightseeing, social image, and universality. The factors influencing the landscape values are, in order of importance, recognizability, authenticity, visibility, universality, durability, and nativeness. According to the analysis, however, environmentally-friendliness, regionality, value of sightseeing, and social image were not as important.