• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Industry Promotion Research
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• v.5 no.1
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• pp.13-20
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• 2020

This study is about consumer preference of plastic toilets that can provide automatic supply of recycled water. First, the preference for plastic toilet seat design by gender and age group was preferred for gender type C and G for the sex. As the result of the chi-square test, the significance probability is .044 and the significance is P <.0 5. I could confirm that. Age, teens, 40 s, and 50 s or older prefer type C, 20 s and 30 s, but B type is not statistically significant. Second, the differences among the groups of preference for appearance design criteria according to general characteristics were all stable (stable appearance) in gender, age, region, education, and salary, but the chi-square test showed that they were not statistically significant. There was no difference between them. This study has implications for improving competitiveness and productivity by reducing the main production cost by commercializing toilets made of plastic materials.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• Journal of Industrial Convergence
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• v.19 no.5
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• pp.151-157
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• 2021

Along with hair beauty, skin beauty, and nail beauty, according to the rapidly changing social flow of industrialization and appearanceism, makeup is acting as an important means for successful social life and smooth human relationships. Accordingly, the realistic need to increase sales of the beauty industry by investigating individual preferred makeup colors from various angles is emerging. Therefore, the makeup interest and color preference according to the pursuit of appearance management were analyzed for women in their teens to 40s living in Gwangju Metropolitan City and Jeollanam-do. As a result of the study, it was found that service workers, students, and teenagers and younger usually wear a lot of makeup. ) was found to be the most used. Through this study, I believe that it will be used as basic data for future makeup product development as well as application data for color selection by makeup artists as well as to increase sales of beauty shops.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.10
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• pp.1125-1136
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• 2012

This study examines the influence of attitudes toward cosmetic surgery, body value inclination, and sociocultural attitudes towards appearance on clothing behavior. The subjects of this study were 315 female college students in Gyeongsang province. The data obtained were analyzed by a reliability analysis, factor analysis, correlation analysis, stepwise multiple regression analysis, and t-test. The major results of this study were as follows: First, three factors of attitudes toward cosmetic surgery were identified: the desire/motive for cosmetic surgery, risk taking for cosmetic surgery, and confidentiality about cosmetic surgery. Second, two factors of body value inclination were identified: getting an attractive physical appearance and maintaining an attractive physical appearance. Third, a significant positive correlation was found for attitudes toward cosmetic surgery, body value inclination, and sociocultural attitudes towards appearance with clothing behavior. Fourth, the most important variable that affected the imitation of celebrity clothing and preference for luxury goods was the desire/motive for cosmetic surgery. In addition, the sexual attractiveness of clothing was influenced by risk taking for cosmetic surgery and sociocultural attitudes towards appearance.

• Fashion & Textile Research Journal
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• v.19 no.3
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• pp.302-311
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• 2017

The purpose of this study is to develop an aesthetic and functional bicycle wear for new senior women in their 50s and 60s. We developed bicycle wear that is friendly to bicycling posture and reflects the preference of new senior women. Both the expert group and the subject group evaluated the appearance, completeness of clothing and motion functionality. The results are as followed: First, in the evaluation result of the expert group regarding the appearance and completeness of clothing, high scores are given to design, materials, color scheme, the trends suitability as well as the appearance with regard to clothing fitness. Second, in the results of the evaluation of the appearance and movement functionality targeting the subject groups, movement functionality was rated higher than appearance. In the case of the appearance evaluation, adhesion of both jacket and pants was rated very highly, which is considered to come from the elasticity of the material. In the functionality evaluation, what were pointed out as inconvenient details in the prior studies were found to be all improved and the sleeves and armpit parts were rated highly. Therefore, the pattern design and the usage of the materials suggested in this study were found to be very suitable in the movement on the ride of bicycle.

• Fashion & Textile Research Journal
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• v.21 no.2
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• pp.163-170
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• 2019

This study utilized the wearing test of subjects and a preference survey to determine wearing preference on types of blouses according to shoulder angle. The shoulder angles of the subjects were set as average shoulder, slopping shoulder, and square shoulder. The blouse sleeves were set as set-in, raglan, and kimono according to five domestic clothing construction books. A total of 15 blouses were made and tested by different bodices and sleeve types. The wearing test of subjects had the human subjects evaluate the appearance of the subject looking at the mirror while standing as well as evaluated the sensation test while not looking at the mirror. The preference survey was given to 100 females and was conducted using photos with combinations of three types of sleeves and shoulder angles in a survey under the same conditions. The average shoulder showed that set-in with the highest score in the wearing test was also preferred in the preference survey. The slopping shoulder evaluated the highest score in the wearing test by mirror; however, the preference survey showed that raglan was the most preferred choice. The squared shoulder showed that raglan with a high score in the wearing test by mirror was also preferred in the preference survey.

• Journal of the Korean Society of Costume
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• v.50 no.7
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• pp.155-163
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• 2000

The objectives of this study were to examine how clothing design preference and clothing attitude vary according to gender of the aging. Using the data collected through interview with 200 subjects who were 60years of age and older residing at Kunsan city area in Korea. These data were analyzed by frequency and $\chi$$^2$-test. The tendency of the gender on jacket stymie preference showed that men liked the soutien collar jacket, two button sing1e Jacket, and four button double jacket, women liked two button single jacket, three button single Jacket and four button double jacket. The general preference did allot depend on the practical purchasing. Men preferred more the soutien collar jacket than the women. On the shirts pattern preference, men liked thick horizon and plaid pattern, while the women liked polk dots pattern and small flowered one. The practical clothing purchase was done by themselves directly. The important criteria depended on the appearance style like simple and smart. For the main complaining factor to purchase the clothes, men considered the color, and women complained not to have suitable shopping stores. The most of all complaining was the expensive prices.

• Korean Journal of Human Ecology
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• v.12 no.4
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• pp.433-447
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• 2003

Since self-efficacy was suggested by Bandura(1977) as the most important factor that affects human behavior, preceding studies about self-efficacy are frequently related with children, and it is a main stream that only personal factors are chosen as related factors of these studies. Considering we don't have enough studies about family factors that reflect qualitative and relational factors of adolescents' home background, this study was aimed to seize the actual condition of self-efficacy meaning perceived and emotional faith about their own ability. These are our major concerns: 1. What kind of tendency does self-efficacy and appearance stress of adolescents, family functioning show? 2. How strong are relative influences of variables on self-efficacy of adolescents? This study was operated on July and August, 2002, aimed 378 middle school and high school students in Jeon-Nam, Mokpo area. 378 question sheets were used for analysis. Followings are results of this study. First, aimed students' average mark of self-efficacy was 2.09, which meant a normal level. And in low-ranked part, self-control-efficacy was the highest, and confidence task difficulty preference was following. Furthermore, whole self-efficacy showed a little difference from the demographic factor of adolescents. In low-ranked part, however, confidence and self-efficacy showed a somewhat difference. As students grew up, confidence decreased, and male students showed higher self-control-efficacy than female ones. Second, appearance stress and family functioning degree had a strong relation with self-efficacy. Family functioning, had important interrelation not only with whole self-efficacy but also with low-ranked part of self-efficacy. In low-ranked part, self-control-efficacy and task difficulty preference were proportional to the family functioning degree. From these results, we can find that the appearance stress was an actual factor that affected the self-efficacy of adolescents, and their self-efficacy was strongly related with family functioning degree. Accordingly, affirmative emotion in family, harmonic communication among family members and sharing housekeeping works had an immediate influence on elevation of self-efficacy.