• Proceedings of the Korean Operations and Management Science Society Conference
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• 1999.04a
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• pp.511-512
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• 1999

• Proceedings of the Korea Contents Association Conference
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• 2006.05a
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• pp.246-250
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• 2006

As a result of the rapid development in the digital content industry, designers have to visualize colors across a range of digital media in a relevant and sophisticated manner. The purpose of this study is to develop a new digital color design education curriculum for enhancing learners' capability of digital color management. This study presents an original university-level color design curriculum for digital color learning that includes traditional color learning. In order to develop interactive pedagogy that provides diverse color experiences to students, this study suggestes a blended learning method that combines face-to-face instruction and web-based instruction. Through two case studies at universities, this paper illustrate the effectiveness of the proposed digital color design curriculum.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.385-394
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• 2005

The objective of this study is to stimulate the satisfaction on food color sensitivity through objectifying the color sensitivities on customer's foods. The preference analysis on food sensitivity adjectives is measured on 5-point scale by preferring degree on each adjectives. And it is calculated on the sensitivities for the SD method that is used for finding whether it is strong or not on food image stimulus which was photographed on the 8 restaurants in Seoul. We found the outcome as follows. The most preferred sensitivity adjective is 'cleanness', and the worst preferred one is 'unshapliness'. It is differed on genders by $95\%$ confidence interval. The attractiveness, simplicity, richness, comfort and elegance are derived from the result of factor analysis for food color sensitivity. The yellow or orange color foods are main one for the simplicity and comfort. The orange color food are fit on richness and elegance factor, and it will be most effective if choosing the color more similar to brown one.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Journal of Environmental Science International
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• v.15 no.9
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• pp.871-880
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• 2006

Water management treatment of coastal region has been an important problem in Jeju city since the distributions of pipeline of the pumping system made a bad view in coastal region. To solve the problem, we observed the pipelines that are on the surface around the coastal region from Tapdong to Doduhang. From the observations, we found that Todong and Dodu areas were not unsightliness because the all pipelines were located in underground. However, the other areas, such area Yongdam, Handugi, Yongdam fishing village, had a serious problem for the coastal landscape view. To solve the problem, at we estimated coastal land color characteristics of Jeju city based on the observation of the pipelines. The estimated color panel shows that the green, blue and grey colors are a dominant factors of the Jeju coastal region. Based on the color panel, we proposed two methods, that is, one is a short time treatment, the other is a long time one. The short is based on the colour treatment, which is pipeline colour changing into surround natural one. The long time is the construction plan design method. Although the later method was very useful in Jeju island. However, it takes a lot of time and money. Therefore, in the situation, the short time is the better than the long time one.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.243-249
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• 2018

The home meal replacement (HMR) food industry began in 1980, and it has grown rapidly as a major food business for both consumers and the food industry since the development of industrialization and societal changes. Many researchers investigated a variety of HMR food product characteristics. On the other hand, previous studies have focused only on topics in limited study areas. Therefore, this study examined the effect of color marketing and the value of experience on the consumer behaviors. This study used a survey to collect the respondents' opinions about HMR food products. The study results showed that the characteristics of color marketing and the experience value of the HMR products influenced the consumers' attitudes. Moreover, consumers' attitudes affected their repurchase behavior. The results suggest that marketers of HMR food products should use colors that show the characteristics of products to appeal to consumers. In addition, HMR products should be developed in line with what consumers value the most; for example, consumers value their previous experience with the products and the characteristics of the products.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• Fashion & Textile Research Journal
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• v.7 no.5
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• pp.527-534
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• 2005

The purpose of this research is to study face images according to color of make-up was made by computer graphic simulation. The various facial images can be helpful for choosing suitable make-up color planning. In order to find out the differences of face images by make-up color, three different foundations and seven eye-shadows, six lips were applied on the round face model. Make-up Image Scale was used the scale of seven point modified the S-D method. Data were analyzed by Varimax perpendicular rotation method, Duncan's Multiple Range Test, Three-way ANOVA. As the result of make-up image perception analysis, a factor structure was divided into mildness, modernness, elegance, unique. The factor of mildness, modernness, unique affected on the foundation color. Foundation color was found out to be influential variable to distinguish color perception abilities. Also, the foundation, eye-shadow, lip color were influenced interactively on the perception of elegance factor. Pink color was important color, influenced on the mildness factor. Gray and purple color were influenced on the modernness factor. Mildness factor was perceived as the most bright foundation but unique factor was perceived as the most dark foundation. Then, the foundation, eye-shadow, lip color were influenced interactively on the perception of facial images. The results can be effectively applied to today's marketing and color design management which is focused on the product's emotional image in customer's mind.

• Fashion & Textile Research Journal
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• v.1 no.2
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• pp.127-136
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• 1999

The purpose of this research was to investigate the difference between perceptions of the nude body and of the clothed body as measured by body cathexis scale. Subjects were 274 college male and female between 20~30 yrs. Data were analyzed by using frequency, T test, cluster analysis, Duncan test by using Spss for window 8.0 PC program. Significant difference were found between mean scores of male and female on the nude body cathexis (NBC) and clothed body cathexis (CBC) Scales for hair texture, hair color, face, face color, shape of head, eye, lips, forehead, back, trunk, waist, bust, leg of shape, chest, hip. On the difference between male and female, significant differences were found between NBC and CBC scales for all body parts except hair texture, face color, ears, eyes, teech. Male had higher satisfaction than female in both body cathexis. The taller men, the higher body satisfaction with face shape, body shape, height in both body cathexis. Before appearence management, the bigger men, the higher body satisfaction with musle, waist, height, chest, body shape in both body cathexis. Male had higher satisfaction than female in both body cathexis. The taller women, the higher body satisfaction with neck, body shape, height in before appearence management. The bigger women, the higher body satisfaction with heights, weight distributions, waist, height in both.

• Korean Association of Arts Management
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• no.58
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• pp.121-152
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• 2021

This study attempted to analyze the effect of the color series of artworks installed as environmental stimuli in commercial spaces on the satisfaction of visitors and the moderating effect of the relationship. To this end, based on the SOR model of Stimulate-Organism-Response applied to burial environment research in the field of environmental psychology, and the preceding research using the SOR model, artwork color series(S)-mood and spaace amenity(O)-A research framework for satisfaction(R) was developed. In the experiment, an online questionnaire was conducted for domestic college students and graduate students by producing images with two conditions depending on the case where warm colors and cold colors were installed for the color series of artworks. As a result of verifying the difference in satisfaction of respondents corresponding to the two conditions through regression analysis, it was found that the warm color(vs. cold color) of the artwork color series induces higher visitor satisfaction. In addition, as a result of verifying the controlling factors of mood and space amenity variables in this relationship of influence, a significant moderating effect was found when the positive mood of warm colors(vs. cold colors) in the artwork color series was felt higher than the average. And, of the four types of space amenity, it was found that a significant moderating effect appeared when only comfort and aesthetics were measured as moderating variables. The result of this study proves that the warm color series of artworks that stimulate the physical environment of commercial spaces has a more positive effect on the satisfaction of visitors than the cold color series, and this is reinforced by positive mood, comfort, and aesthetics. It adds understanding and provides useful implications for marketing strategies for building an effective spatial image.