• Korean Institute of Interior Design Journal
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• v.25 no.5
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• pp.130-139
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• 2016

To determine "how humans move in space, what they want, and through which visual information they act and choose," this study aims to define in which sense space is preferred in gaze. The ultimate goal is to extract data of human visual awareness and preference in space. This study analyzed the observation characteristics perceived through observation frequency and time depending on the purpose cafe customers to understand what intension of visiting the space has on the observation characteristics which are the results obtained as information through visual perception. This research methods are as follows. First, the areas of preference in $caf{\acute{e}}$ space gazed by visual concentration are analyzed by divided into 12 by 12 grid A and B images separated depends on existence of people. Second, eye-tracking visual path in conscious gaze is analyzed to examine. Third, though the higher section frequency is likely to have more observation time, the interest area of I(3sec/180), II(6sec/360) and III(9sec/540) had higher frequency of Intention. The followings are the results of this study. First, the time range for searching or wandering and the observation characteristics could be estimated by the meaning of observation time by grade with the time-range out of the distribution of sections. Second, at the time distribution by section, when there was intention, the observation time was found to have higher occupation. In conclusion, this study is to determine the correlation of human concentration gazing at space images. It is an exploratory research on research methodologies, and aims to develop methodologies and provide basic data to plan attractive spaces in light of the subconscious of consumers in the future by interpreting gaze data related to concentration.

• Korean Journal of Human Ecology
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• v.17 no.2
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• pp.305-313
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• 2008

This subject investigated visual evaluation of preference and fitness level of set-in sleeve in sleeve types(form)and studied suitable sleeve type at silhouette and targeted female students in twenties. The results of study were as follows: 1. Visual evaluation factors in set-in sleeve of sleeve types were selected 6 factors; the 1st factor is decorativeness, the 2nd factor is attractiveness, the 3rd factor was activeness, the 4th factor was feminine, the 5th factor was charming and 6th factor was a figural element. Decorativeness and attractiveness factors in visual evaluation of sleeve types were the most important level. 2. The visual evaluation differences of sleeve types in set-in sleeve were as follows; in the 1st factor, S and P2 were the most decorative sleeve type. in the 2nd factor, S, P2 and P3 are the most attractive sleeve type. in the 3rd factor, B and P3 were the most active sleeve type. in the 4th factor, L was the most feminine sleeve type. in the 5th factor, P1, L and P3 were charming sleeve type. in the 6th factor, P3 was evaluated that it shows narrowened shoulder sleeve types. 3. The analysis result of preference and wearing level in each sleeve types were as follows. 20's female university students like to wear S, P1, P2 and P3 sleeve types and the most favorite sleeve types are S, P2 and P3. 4. The analysis result of silhouette set-in sleeve in sleeve types; S, B and P2 in H-type silhouette, P2, S and P1 in A-type silhouette, B and P3 in O-type silhouette, L and P3 in X-types silhouette were show the most suitable sleeve types.

• Korean Journal of Poultry Science
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• v.25 no.3
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• pp.119-128
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• 1998

On account of the recent improvement in performance of brown layers, the market share taken by brown layers has increased to about 50% in the world and to almost 100% in Korea. There are several other reasons why the industry has moved from white to brown, such as : brown layers are used to be more robust, more docile and easier to manage ; e brown layers are easier to sex at the hatchery ; brown layers lay less second grade eggs, due to a better shell Quality ; brown eggs seem to be more attractive than white ; and a clear consumer preference, thus a better price per egg. More recently, however, the trend towards brown eggs has been slowing down. The main reasons for this lie in that white layers can still produce an egg at a lower cost and that white eggs have better de-shelling properties, easier candling and higher yolk and solid content of the liquid egg which are benefits for egg processing industry. Although the performance of the brown layers is still improving, there are increasing opinions in the poultry industry that the market portion of white layers should be increased based on the following reasons, such as : shell color has no effect on the nutritive value of eggs ; . brown layers consume more feed ; the percentage of meat spots is significantly higher in brown eggs than in white eggs ; . brown layers are less efficient in the second cycle of production than in the first ; white layers are more resistant to the disease of fowl typhoid. In order to increase the market share of white layers in Korea, it may be needed to enlighten the consumers not to prefer the brown and large eggs and to inform the excellencies of white eggs widely.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.3
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• pp.233-238
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• 2014

Creativity is crucial in designing and producing attractive accessaries and daily supplies as well as art works. Generative design can be a paradigm to be used to obtain novel ideas or motifs for creative design works. This paper introduces a generative design method which comes up with unique ring models using genetic algorithm. It presents how the genetic algorithm works in terms of candidate solution coding, operators, and fitness evaluation function. The proposed method allows the customers to express their personal preference and later the preference to be reflected in fitness evaluation. In the final stage of the proposed method, several ring models are suggested for customers to choose on their own. The chosen ring models can be put into physical rings with the help of a 3D printer because the models are expressed in 3D geometric structures.

• The Research Journal of the Costume Culture
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• v.19 no.5
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• pp.981-992
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• 2011

The objectives of this study were to analyze the design elements of hairstyles, wedding headdresses, and necklines in wedding magazine pictures by using content analysis method and to investigate the differences in image perception according to hairstyle, wedding headdress, and neckline. A quasi-experimental method by questionnaire was used. The experimental design was a $2{\times}5{\times}4$(hairstyles${\times}$wedding headdresses${\times}$necklines) factorial design by 3 independent variables. The subjects consisted of 378 female college students. The results are as follow. First, the most popular among hairstyles, headdresses, and neckline forms were the updo hairstyle, dark brown hair color, the crown headdress, white flowers, and the horizontal bared top. Second, the elements determined to be most elegant and attractive were the medium-up hairstyle and the crown with a veil. However the wedding hat was perceived to be high in individuality and tenderness, while the flower and the wedding hat were perceived to be very pretty. The halter neckline was perceived to be higher in individuality and attractiveness than the other neckline types. Third, the medium-up hairstyle when wearing a crown with veil was perceived to be the most elegant. Placing a flower in the long-wave hairstyle was evaluated as looking most pretty. Fourth, the medium-up hairstyle was higher in preference than the long-wave style. Among wedding headdresses, there was greatest preference for a crown.

• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.152-161
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• 2023

Modern people live a life connected with the real world and the virtual world by relying on the new media of enterprises and social consumption led by innovative technologies. In this environment, virtual influencers actively communicate with consumers and build relationships through social media, which is a new marketing tool that has attracted widespread attention. From a business perspective, it is necessary to have a solid understanding of this phenomenon, and then explore communication strategies to effectively develop virtual influencers. To investigate followers' preference for virtual influencers, this study employs the Q-method, which studies human subjective attributes, an empirical research effort to uncover complex issues in human subjectivity. To determine the factors that trigger people's voluntary and active practice and the preference degree of virtual influencers, the Q method is implemented to examine human subjectivity, thoughts and attitudes. According to the results of this study, virtual influencers are a new group of idols full of vitality. The interviews found that there are still many virtual influencers who do not know about followers, but each type can be clearly understood through the intuitive understanding of the interviewees. Divided out, type 1 one egoideal virtual influencers aim to represent an idealized version of the creator or target audience. Embodies ideal physical characteristics, personality or lifestyle desired by the audience. Type 2 is charismatic and attractive, and has the characteristics of most virtual influencers. It is suggested that it can be developed into a potential type, doing brand cooperation, and content production on social media platforms. Type 3: Game animation, derived from the image of characters in games or comics, with stylized features and energetic personalities, which can be integrated into games or entertainment experiences. Type 4 development potential type is the most successful type among virtual imagers, and it is also the purpose of marketing virtual influencers. It is essential that brand endorsement on social media platforms, integrated marketing, and driving advertising traffic. It is recommended to improve production technology to reduce investment costs.

• Journal of Service Research and Studies
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• v.6 no.2
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• pp.83-97
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• 2016

Smart car is a vehicle which maximizes convenience, safety, and user experience. The traditional vehicle style will be replaced by a smart car. The objective of this paper is to find essential quality attributes that consumers want. We provide a method to select a best smart car reflecting their preference based on the quality attributes. We derive Kano's quality attributes by an exploratory survey and show an example to implement their decision using the Analytic Hierarchy Process method. As a result, the quality attributes were classified into two groups of attractive quality and indifference quality. The respondents evaluated that the safety of smart cars was more important than the convenience and user experience. However, the smart car was required more functions related to the convenience criteria. These results will provide important implications for smart car design.

• KIEAE Journal
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• v.7 no.2
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• pp.47-55
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• 2007

Development of digital technology has become closely connected with housing environment. Especially for the matured population, it is very important because they need substantial support in their daily lives. Therefore, the purpose of this paper is to identify needs of digital network services for future housing development. Previous researches were limited to digital technology of network systems and its usages. On the other hand, this study focuses on not only the technology but services. This study consists of literatures review and empirical survey. The subjects were the mid-age and pre-elderly between 45 to 65. The analysis of this study results outlined as follows: First, the pre-elderly appeared to have, in general, positive perceptions about digital services of the housing environment. The results of needs for each space's, showed strongly in basic safety and aiding system for memories. Second, there are differences in needs according to respondent's characteristics such as sex, income, job, house type, experience in digital system. Third, there are differences between what they think and what they really responded in both spaces and services. It menas that present planning elements may not attractive and suitable to residents. Therefore it is necessary to redesign the services. In the future, the most important thing is, making comfortable space not convenient space. That is, excluding unnecessary elements and pick up the right ones for resident's real demands.

• The Journal of Fisheries Business Administration
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• v.45 no.3
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• pp.85-98
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• 2014

This study aimed to segment Chinese fisheries consumer market by means of cluster analysis based on Shanghai region consumers. The survey is conducted to 350 shanghai people on March 17-21 in 2014 and investigate demographic characteristics and consumer's behaviors unique to each segmented market by preference, labelling, quality, price, safety. The result of cluster analysis identified four market segments such as Catering type market, Worth pursuing type market, Substance pursuing type market, Trend pursuing type market. Catering type market is a passive fisheries consumption market and is not high attractive for Korea fisheries export market. Value pursuing type market consider importance to labelling, origin, brand and require high-quality and differentiation strategies. This market's main target species are high price fisheries such as tuna, salmon, crocker. Substance pursuing type market consider fisheries's safety and quality and purchases more popular fisheries such as crocker, hairtail, promfret, mackerel, squid. Trend pursuing type market's consumers prefer to purchase brands and trendy seafood rather than taste.