• 한국식생활문화학회지
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• 제21권3호
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• pp.336-343
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• 2006

This study examined the consumptive perceptions of herb added breads and cookies with 436 male and 444 female university students. Also this study tested sensory preference of baguette. The results of this study were as follows: First, the intention rate of herb added breads and cookies were high with 85.5% (N=752) and female was higher with 89.6% than male with 81.2%. In terms of consumption prospect, 48.0% of them responded with increasing, 45.6% of them responded quite positively with 'average'. The 4.4% of them responded with decreasing. There was significant difference about consumption between male and female. Second, 45.8% of them responded herb added breads and cookies consumption rate will be increased due to consumers are seeking new tastes. The 59.0% of them responded consumption rate will be decreased due to they are not familiar with new taste. Third, in terms of sensory preference of rosemary added baguette, appearance, flavor, taste, overall acceptability was high with 2% added group. The texture was high with 1% added group. The appearance and flavor preference of mint added baguette breads was high with 1% added group. The taste, texture, and overall acceptability was high with control group. Fourth, while male preferred rosemary 1% on appearance, flavor, taste, texture, overall acceptability, female preferred rosemary 2% on appearance, flavor, taste, overall acceptability. Both of them evaluated mint 4% as the least preferred.

• 복식문화연구
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• 제31권6호
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• pp.705-719
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• 2023

The study aimed to investigate the factors influencing genderless fashion preferences. The questionnaires were collected from men and women participants aged 20 to 49 living in Seoul City and Gyeonggi Province. Data analysis involved factor analysis, t-test, ANOVA, and regression analysis. The findings revealed that genderless fashion preference comprised four factors, namely individuality pursuit, deviation from norms, fashion pursuit, and social recognition pursuit. Self-esteem encompassed two factors positive self-esteem, and negative self-esteem. while sociocultural attitude toward appearance consisted internalization, and awareness. Second, positive self-esteem significantly influenced individuality pursuit and deviation from norms in genderless preference factors. Third, sociocultural attitude toward appearance had a significant effect on genderless fashion preference, with awareness particularly exerting a significant effect on individuality pursuit, fashion pursuit, and social recognition pursuit. Fourth, genderless fashion preferences exhibited differences based on gender role identity in factors such as individual pursuit, norm avoidance, and trend pursuit. Lastly, demographic characteristics such as age, education, occupation, and monthly income revealed significant differences in genderless fashion preferences. From the results of the study, it was found that consumers perceived individuality pursuit, fashion pursuit, and social recognition pursuit as important influencing factors of genderless fashion preferences. In addition, it is necessary to create an independent brand identity by developing various items to express consumers' individuality, differentiated brand concepts from other brands, and store displays.

• 한국지구과학회지
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• 제31권2호
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• pp.172-184
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• 2010

본 연구는 과학영재교육원의 지구과학영재들을 대상으로 좌/우뇌 활용 선호도에 따른 문제해결의 접근 방식에 관한 유형을 알아보기 위한 것이다. 지구과학 영재 16명을 대상으로 뇌활용 선호도를 알아보기 위하여 R/LCT, BPI를 실시하였고, 문제해결방식을 알아보기 위하여 S-CPST를 실시하였다. R/LCT에서 좌뇌 성향의 학생은 8명, 우뇌 성향은 7명, 중간 점수를 보인 학생은 1명이었다. BPI에서는 좌뇌 성향의 학생이 8명, 우뇌 성향은 8명이었다. S-CPST 에서 좌뇌 성향의 학생들은 먼저 구성 요소에 흥미를 갖고 그 특징을 탐색했다. 또, 숫자나 기호 등을 사용해 논리적이고 객관적으로 문제를 해결하는 반면 자신의 아이디어를 그림으로 표현하는 것을 어려워했다. 우뇌 성향의 학생들은 3단계문제해결방식을 나타냈다. 먼저 전체적인 형태에 관심을 갖고, 둘째, 각각의 구성요소 분석하고, 셋째, 이들을 종합하여 다시 전체로 조직하였다. 또, 직관적 패턴을 보고 문제의 해결 방법을 여러 가지로 제시하며 그림을 사용하여 구체화시켰다. 결과적으로 지구과학 영재들은 좌/우뇌 성향에 따라 서로 다른 방식으로 문제를 해결하였다. 따라서 보다 효과적인 지구과학 영재교육을 위하여 영재들의 좌/우뇌 성향을 고려한 교수학습방법이 요구된다.

• 동아시아식생활학회지
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• 제19권1호
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• 한국의류학회지
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• 제33권6호
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• pp.841-852
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• 2009

본 논문의 목적은 자신의 의복 및 착용 경험 즉, 의복 선호, 개성 요인, 감성, 무드, 새로움, 자신 의복의 친숙성 및 사회적 상호작용의 분석을 통해 외모관리의 일반적인 상관관계를 조사하고 정량화하는 것이다. 무작위로 추출된 의복10 사이즈의 12명 여성표본을 사용하여 실험적, 정량적, 정성적 연구가 수행되었다. 개성 설문지는 연구에 앞서 간단히 완성되었다. 언제 어디서 의복을 착용한 지에 대한 기록을 위해 10일간의 “착용 일지”를 작성하도록 하였다. 의복을 갈아 입기 전에(일일 기준) 그리고 의복을 입고 있을 때나 갈아 입을 때(다이내믹 무드)의 감성과 무드를 측정하기 위해 두 가지 설문이 완성되었다. 정성적 정보가 기록되었으며, 이는 참여자들이 촬영한 사진에 대한 질문보다는 그들의 생각과 느낌을 포함하였다. 10일 동안 착용한 후 각 의복들에 대해 선호, 사회성 및 새로움에 대한 순위가 기록되었다. SPSS를 이용하여 상관관계를 확인하였으며, 선형 회귀 해석으로 선호 요인을 확인하였다. 주제 해석으로 자신의 의복을 착용했을 때 무드, 개성 및 사회성 요인의 관리에 관련된 9테마를 확인하였다. 그 결과로 감성, 무드, 개성 및 선호간에는 강한 관련성이 있고, 그리고 새로움과 다른 계층의 사회적 작용이 이러한 요인들에 얼마나 큰 영향을 미치는 지 확인되었다. 참가자들은 의복을 선택할 때 무드와 개성을 조화시키려는 경향이 있었으며, 반면 어떤 경우는 상호보완하려 하였다. 이 연구로 외모관리에 포함된 소비자 심리적 과정의 중요성을 인식하였으며, 나아가 제품의 관여, 구입 후 행동 및 판매원의 소매 전략에 대한 후속연구를 제안한다.

• 한국의류학회지
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• 제22권4호
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• pp.460-468
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• 1998

The purpose of this study were 1) to identify the differences between homosexual and heterosexual men in clothing behaviors(fashion leadership, preference for up-to-date style and sexual attractiveness), lifestyle and sex-role attitudes, and 2) to investigate the relation- ships between clothing behaviors and lifestyle and sex-role attitudes. The data was collected via self-administered questionnaires from 183 adult men(88 homosexual, 95 heterosexual men) living in Seoul, and was analyzed by factor analysis, t-test, correlations and multiple regressions. The result of this study were as follows: 1. Two factors of fashion leadership. were identified: fashion opinion leadership and fashion innovativeness. Four factors of lifestyle were identified: appearance awareness, self-confidence, authoritativeness, and achievement. 2. The result of t-test between homosexual and heterosexual men in clothing behaviors and psychological characteristics, homosexual men showed higher scores in fashion innovativeness, fashion opinion leadership, preference for up-to-date style, and appearance awareness of lifestyle characteristics. 3. From the result of analyzing the effects of psychological characteristics on 4 variables of clothing behaviors, appearance awareness of lifestyle characteristics was found to be the most influential factor for all the clothing behavior variables in both groups.

• 한국축산식품학회지
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• 제32권6호
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• pp.769-775
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• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• 한국식생활문화학회지
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• 제4권1호
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• 공학교육연구
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• 제22권5호
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• pp.56-62
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• 2019

This paper suggests the necessity of design education to engineering majors through qualitative research on the characteristics of intelligent artifacts. Robot cleaner is one of intelligent artificial objects that can approach people's life without awkwardness. How do people think of robot cleaners and define their personality, these days? In this experiment, subjects use and observe four different robot cleaners that have different appearances, behaviors and sounds in an experimental setup where is similar to actual use environment. We measure subjects' preferences and assessments for four different robot cleaners' personality. The test subjects were 11 designers who frequently collaborated with engineers and were able to express and express opinions about products. Experimental results showed that robot cleaners with the highest scores in appearance, behavior, and sound had the highest preference. In contrast, robot cleaners with low scores in three factors showed different results in the preference ranking.