• International Journal of Contents
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• v.3 no.3
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• pp.32-37
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• 2007

Up to now, several tools to evaluate visual perception tests have been introduced for different purposes. However, they were mostly manual tools, paper books in which the therapists would turn the pages while working together with patients. This paper discusses a potential plan to develop motor-free visual perception test software for Korean patients with brain injury, and to construct a centralized database for their evaluated data in a client/server environment. Through its development, we eventually hope to achieve effective management of the data for better understanding of patients' visual perceptual skills and the standardization of the evaluation for Korean patients. With the help of the computerized environment, we also expect some advantages such as acquisition of reliable results from patients with brain injury, automation for storing and accessing patients' data, construction of the patients' database and the management of a vast amount of the data within it and the provision of a foundation to promote further development of various perceptual-cognitive rehabilitation programs.

• Food Science and Industry
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• v.50 no.4
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• pp.12-23
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• 2017

Gustation, initiated by the detection of taste molecules by specific receptors expressed in taste cells, plays an essential role in food selection and consequently in overall nutrition for humans. In the past decade, a remarkable amount of knowledge of taste perception in the neurology, molecular biology, and genetics has emerged, particularly in basic tastes- sweet, bitter, sour, salt and umami. Among them, sweet, bitter and umami are recognized via the specific G-protein coupled receptors. Salt and sour are primarily mediated by apically located ion channel-type receptors. Because excessive salt or sugar consumption leads to high rates of diet-associated diseases and it comes from eating prepared or processed foods, an understanding of the underlying mechanisms in salt and sweet perception is crucial in food industry. This review will focus on recent progress of the perception of salt and sweet taste to provide basic knowledge for reducing salt and sugar consumption.

• Phonetics and Speech Sciences
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• v.1 no.4
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• pp.29-38
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• 2009

This study investigated the interaction between consonants and vowels in Korean syllable perception using a speeded classification task (Garner, 1978). Experiment 1 examined whether listeners analytically perceive the component phonemes in CV monosyllables when classification is based on the component phonemes (a consonant or a vowel) and observed a significant redundancy gain and a Garner interference effect. These results imply that the perception of the component phonemes in a CV syllable is not linear. Experiment 2 examined the further relation between consonants and vowels at a subphonemic level comparing classification times based on glottal features (aspiration and lax), on place of articulation features (labial and coronal), and on vowel features (front and back). Across all feature classifications, there were significant but asymmetric interference effects. Glottal feature.based classification showed the least amount of interference effect, while vowel feature.based classification showed moderate interference, and place of articulation feature-based classification showed the most interference. These results show that glottal features are more independent to vowels, but place features are more dependent to vowels in syllable perception. To examine the three-way interaction among glottal, place of articulation, and vowel features, Experiment 3 featured a modified Garner task. The outcome of this experiment indicated that glottal consonant features are independent to both the place of articulation and vowel features, but the place of articulation features are dependent to glottal and vowel features. These results were interpreted to show that speech perception is not abstract and discrete, but nonlinear, and that the perception of features corresponds to the hierarchical organization of articulatory features which is suggested in nonlinear phonology (Clements, 1991; Browman and Goldstein, 1989).

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.246-256
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• 1999

This study was undertaken to investigate the perception and the consumption behavior for the meats in Koreans. The subjects were 491 Koreans including the ones residing in New Zealand. Most of subjects answered the meats are used for supper time. The frequency of the meats intake was affected by education and monthly income level. 69.2% of the subjects had positive response such as increased stamina and fulled stomach for psychological state after the meats intake. The use of meats recently revealed that 48% of the subjects have decreased its consumption. The main reasons diminished the use of meats were for the good health and economic state. Women were found to avoid the meats fat to a greater degree than men. The kinds of the meat used frequently were beef, pork and chicken. The younger tended to higher the frequency of the processed meats intake than the older. According to 3 level of BMI of the subjects, there were significant differences in the amount of the meat intake and perception for necessity of the meat. This study showed that the higher the preference for meat, the education and the monthly income level, the more the meat intake frequency. There were not significant differences between Koreans residing in domestic and New Zealand except the dog meat in the perception and consumption of the meat.

• International journal of advanced smart convergence
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• v.8 no.3
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• pp.138-144
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• 2019

Understanding teachers in the early childhood education is crucial as it can not only affect the quality of children's education but also cause many critical problems such as child abuse. A significant amount of research work has been made on the use of robots in childcare classrooms. The finding from the research has shown many advantages such as the improvement of learning performance, social/emotional skills, creativity, concentration period, physical and cognitive development. However, most of the study has been implemented at the K-12 classrooms but not much has been focused on the education at the early childhood classrooms. Importantly, it is very crucial to understand teachers' perception, demands and technical competence about the new teaching tool, in order to maximize its educational effect. This paper investigates some critical issues existing in both teaching and managing in the early childhood education. It will also explore teachers' perceptions and expectations on the use of robots to identify some dilemmas that exist in their working and teaching environment. A survey study was conducted with 119 early childhood educators in South Korea. It analyzed the educators' perception of using robots to improve their teaching performance and to make better outcomes for children, investigated job satisfaction and difficulties that they have in the current work environment. This paper concludes with several guidelines for integrating and setting robotics in the early childhood environment, in order to engender productive outcomes for the future early childhood education.

• (The) Korean Journal of Advertising
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• v.27 no.3
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• pp.7-25
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• 2016

According to recent studies, the location of visual information has a significant impact on consumers' interpretation and judgment in various contexts. In particular, vertical positioning is relevant to the perception of weight: consumers tend to interpret that products are heavier when information is placed at the bottom of a page or section rather than the top. This is due to the common perception that heavy things would sink to the bottom and light things would float up. Consistent with this research stream, the current study investigates how the vertical location of freebie information influences promotion evaluation. We hypothesize that consumers assume that the complimentary product is heavier when the information about it is displayed at the bottom compared to when the information is displayed at the top. Two experiments were conducted. In experiment 1, we show how the location of "get one free" information impacts the evaluation of the sales promotion in a "Buy two and get one free" context. When the complimentary information was displayed below rather than above the main product information, consumers evaluated the sales promotion more favorably. Experiment 2 tests the generalizability of the vertical location effect by using a different type of information and product: a visual picture of vitamin tablets rather than the numeric information as in Experiment 1. The dependent variable was also extended to the perceived amount of the promoted product. We suggest the boundary condition that the proposed effect is moderated by the presence or absence of an explicit message about the amount. Without an explicit message about the amount of the product, the results were similar to those of experiment 1 in that consumers perceived that the product offered a greater amount when the complimentary information was displayed at the bottom rather than at the top. However, the location effect disappeared with an explicit message about the amount. This confirms the moderating effect that presenting an explicit message about the amount is a crucial boundary condition for location effect in a value added promotion. Marketers can use this knowledge to formulate strategies in a variety of sales promotion conditions.

• Journal of the Korean Society of Costume
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• v.32
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• pp.201-211
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• 1997

In light of the problem of imported apparel that tends to increase rapidly this study was intended to inquire into the assessment of male and female college students about the brands of imported apparel relative to dom-estic apparel based on quality perception price pirceptionand social psychological perception. And it is concerned with making a compara-tive study of the difference in consumer's con-sciousness of clothing between subjects by dividing them into the group of preference for imported apparel the group of non-preference for it on the basis of their ratings. As a consequence the following study results were obtained. 1) As a result of comparing college students' ratings for quality perception price perception and social psychological perception of impor-ted apparel all three factors were shown to have the high average value in care of the group of preference for imported apparel and to have a significant difference between groups. 2) As a consequence of making a compara-tive study of the difference in the clothing at-titude between groups the group of prefer-ence for imported apparel showed the high av-erage value about brand preference and identi-fication clothing involvement and interper-sonal perception through clothing and to hjave a significant difference with the group of pref-erence for imported apparel in terms of the peripheral environment and the place of pur-chase. 3) As a result of making a comparison of the difference in demographic factors between groups it was analyzed that female clollege students especially college women in the departments of art and physical education had the higher preference for imported apparel. And it was shown that they had the higher preference for imported apparel the greater amount of pocket money they had. Broader and deeper studies are required to be made about imported apparel in a multifaceted way. Therefore follow-on studies will have to be actively conducted such as a study of con-sumer's evaluation about imported apparel and domestic apparel charged at th same range of prices and a study of the difference on con-sumer's consciousness of imported apparel found over age span of consumers.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.9-16
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• 2020

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, -3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.66-70
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• 2009

The effect of baking on the consumer perception and sensory characteristics was investigated using a model system of cookies incorporated with strawberry powder as a value-added food ingredient. Strawberry powder was incorporated into cookie dough at 4 levels (0%, 2%, 4%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 15 min in an oven. The baked cookies were cooled to room temperature for 1 h and packed in airtight bags prior to all measurements. In terms of color, control received the most favorable mean score, which is significantly higher than others (p<0.05) followed by the 4% sample. The consumer preference on taste and aftertaste was not significantly affected by the amount of strawberry powder incorporated in the formulation (p>0.05). Samples with 4% strawberry powder received the highest mean flavor score of 6.28 which is significantly higher than that of 6% sample (p<0.05). In overall, substitution of 4% strawberry powder in the formulation would result in the most favorable strawberry cookies by the consumers with taking advantages of health benefits of strawberry. Correlation analysis indicated that strawberry powder concentration was significantly correlated positively with sensory color and hardness and negatively correlated with consumers' overall acceptability (p<0.05). Consumers' aftertaste was significantly correlated with overall acceptability which was negatively correlated with sensory hardness (p<0.05). Sensory hardness was highly correlated with sensory color attribute (p<0.05).

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.441-455
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• 2001

Korean food habits, dietary behaviors and perception of food were compared according to gender and age. The subjects were composed of 274 males and 315 females. According to age, the age group of 10s was 26.3%, 20s 24.6%, 30s 16.8%, 40s 18.7%, and 50s and over 13.6%, respectively. The majority (65.2%) of all age groups except the 20s took meals 3 times a day and the ratio 20s eating twice a day was higher than other age groups. All age groups took cooked rice(bap) two or three times a day and the 20s group took smaller amount than other age groups did. The younger age groups of 10s and 20s took larger amount of processed food. The older age groups appeared to have higher frequency of eating fish, bean, vegetable, Kimchi, laver.brown seaweed, soybean oil, sesame oil, coffee, tea, and rice cake(ddhuk). The younger groups have the higher frequency of eating ramyeon, corn flake, milk, milk-processed food, butterㆍmargarine, ham.sausage, carbonated drink candyㆍchocolate, hamburger, and pizza. All age groups perceived cooked rice(bap), meat, fish, egg, vegetable, fruit, and Kimchi to be the delicious, excellent and healthy food. According to the above results, age groups of 30s and over had relatively better food habits compared with those of younger groups. On the other hand, the groups of 10s and 20s had meals irregularly, showed a high ratio of skipping meals, and took processed food much. These results raised a concern of their nutritional imbalance in the future. Therefore, the correct nutritional education must be conducted to make these age groups have a healthy food habits.