• 한국멀티미디어학회논문지
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• 제24권10호
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• 철학연구
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• 제123권
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• pp.57-86
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• 2012

현대철학에 이르러 많은 철학자들이 근대철학을 흔히 주체철학, 의식철학으로 규정하고, 이 철학의 유아론적인 면을 극복하기 위해 의사소통이론, 해석학, 해체론 등을 통해 다양한 모색을 하고 있다. 실천철학의 영역에서도 이들, 특히 공동체주의자들은 근대 자유주의 철학이 주체의 자유와 권리만을 정당화하는 고립된 자율성을 벗어나지 못하고, 따라서 타자와의 관계도 형식적으로 처리함으로써 전통적인 공동체의 연대성을 붕괴시키고 말았다고 비판한다. 이들은 칸트철학에 대해서도 똑 같은 맥락에서 비판하고 있다. 그러나 이러한 비판은 무리가 있다. 왜냐하면 칸트는 자기 이전의 근대 주체철학이나 자유주의 철학을 그대로 추구하지 않고 이들의 한계를 비판하고 극복하려고 했기 때문이다. 그는 주체성에 머물러 있는 철학자가 아니라 주체와 주체 사이의 소통 가능성 문제에 대해서도 고민하는 모습을 보여주고 있다. 그 대표적인 곳이 바로 '공통감'을 다루는 부분이다. 그는 이곳에서 상상력의 자유로운 놀이를 통한 지성과의 합치를 취미판단과 연관을 짓고, 또 이 취미판단의 보편적 타당성의 가능 근거로서 공통감을 요청하고, 이것을 취미판단에 대한 당위적 원리이자 이념으로 설정하고 있다. 취미판단의 주관적 원리로서의 이 공통감은 '판단 주체의 자기 내적 관계'에만 머무르지 않고 '공동체적 감각의 이념'으로서 '판단 주체들 사이의 소통 가능성'에도 관계한다. 공통감을 통해 공동체 구성원들의 조화를 모색하는 그의 이러한 시도는 오늘날 자유주의가 중시하는 자율성과 공동체주의가 중시하는 연대성 사이에서 발생하고 있는 대립을 극복할 수 있는 가능성을 제공해준다. 특히, 그의 공통감 이론이 '비판적 해석학'과 '관계적 자율성'의 이론으로 발전될 경우, 그의 이론은 전통사회와 근대사회의 부정적 요소를 극복하고 현대사회의 고립적 자아들 사이의 갈등을 넘어 새로운 관계를 모색하는 길에 이바지할 수 있다. 이런 의미에서 칸트 공통감 이론은 현대철학, 특히 자율성과 연대성을 둘러싸고 논의되는 오늘날의 실천철학에서 여전히 중요한 의미를 지니고 있다.

• 한국가구학회지
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• 제27권3호
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• pp.197-202
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• 2016

One of the conspicuous changes in kitchens is that kitchen space is more economically constructed than ever before giving more considerations to functionality. At the same time, eco-friendliness begins enjoying more attention for health and well-being reasons. Which is more important between functionality and eco-friendliness is a matter of personal taste and judgement. But eco-friendliness has become one of the more critical criteria for users to choose kitchen furniture. This paper examines the design trends of Contemporary kitchen furniture from the perspective of functionality and eco-friendliness. Results show that, as has been expected, many of kitchen furniture items manufactured by major furniture businesses have been found more functional and more eco-friendly than before the research period. I expect this trend to continue long into the future.

• 한국컴퓨터정보학회논문지
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• 제22권2호
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• pp.81-87
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• 2017

Nowadays wine is increasingly enjoyed by a wider range of consumers, and wine certification and quality assessment are key elements in supporting the wine industry to develop new technologies for both wine making and selling processes. There have been many attempts to construct a more methodical approach to the assessment of wines, but most of them rely on objective decision rather than subjective judgement. In this paper, we propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. We used sequential forward selection and decision tree for this purpose. Experiments with the wine quality dataset from the UC Irvine Machine Learning Repository demonstrate the accuracies of 76.7% and 78.7% for red and white wines respectively.

• 사상체질의학회지
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• 제12권2호
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• pp.17-33
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• 2000

Purpose of this study is to investigate the correlation between Sung-Jung' concept of Sasang Constitutional Medicine and Brain. So, After studying the meaning of Sung-Jung' concept of Sasang Constitutional Medicine, I made a comparative study through the structure, function, development of Brain. The conclusions were as follows. 1. Human's brain acts a rational, control his actions. and It manage human body's physiology and pathology. and It perceive his surroundings, express his emotion through comprehension, synthesis, judgement about information from various fields. and It's abnormality bring about a spiritual, bodily injury. Therefore, human's brain have many correlation with Sung-Jung' concept of Sasang Constitutional Medicine. 2. Neocortex' function have many correlation with Sung' concept of Hearing-Sight-Smell-Taste (聽視嗅味=sensation=a highly mental capacity) through Ear-Eye-Nose-Mouse(耳目鼻?). 3. Limbic-system'function have many correlation with Jung' concept of Sorrow-Anger-Pleasure-Joy(哀怒喜榮=emotion) through Lung-Spleen-Liver-Kidney(肺脾肝腎) 4. Brain-stem' function have many correlation with vitalistic concept through Qui of Sorrow - Anger - Pleasure - Joy(哀怒喜樂之氣)' rise and fall. 5. Relation of emotions and diseases through Limbic system and Autonomic nervous system have many correlation with relation of Sung-Jung and diseases of Sasang Constitutional Medicine 6. Left-hemisphere' function that has superior power of verbal, analysis, logicality, consideration have many correlation with tendency of Soeumin and Taeumin. and Right-hemisphere' function that has superior power of emotion, non-verbal, imagination, spatial perception have many correlation with tendency of Soyangin and Taeyangin.

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 1997년도 한국감성과학회 연차학술대회논문집
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• pp.28-32
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• 1997

가전제품들의 제조기술과 기능 및 성능 등의 개선을 주도하뎐 국내 기술수준은 포화되어 발전 속도의 둔화가 가속화되므로, 경쟁력이 강화된 제품으 개발과 다양한 소비자들의 요구를 만족시키는 제품의 개발을 위하여 사용자 중심의 제품을 개발하기 위한 노력은 인간의 감성요소를 이해하고 응용하기 위한 활발한 연구로 나타나고 있는 추세이다.$^{1)}$ 사용자의 감성 연구에서 심리학적, 미학적 접근방법의 적용은 사용자의 감성을 더욱 본질적으로 이해하기 위한 하나의 방법이다. 인구통계학적, 사회경제적, 심리적 측면에 의한 개인차와 환경적 요소들의 영향에 따른 사용자의 요구들에 대한 충족여부가 취미와 가치판단의 변인으로써 작용하고, 그 취미와 가치판단은 구매행위 등의 행동특성으로 나타난다. 따라서 취미와 가치판단의 기준이되는 요소와 변인들은 행동특성을 야기시키는 요인들이 되므로 본 연구에서는 사용자의 요구를 만족시켜 경쟁력이 강화도니 제품의 개발을 위하여 소비자들의 감성과 미적 판단이 상품의 구매를 위한 의사 결정에 미치는 영향과 제품에 대한 가치판단에 미치는 영향을 분석하였다. 결과의 분석에 의하면 소비자의 취미돠 미적판단 기준은 내면적요소와 외부환경적요소로 구분되며 재면적 요소는 감성분류와 성격분류에 의해 분석할 수 있으며, 내면적 요소가 제품의 선호도에 영향을 미치므로 제품의 제품선택의 변인이되며, 제품에 대한 형용사적 표현은 소비자와 디자이너의 양질의통신수단임을 입증하였다.

• 혜화의학회지
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• 제1권1호
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• pp.151-165
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• 1992

Clinical studies were done on 18 people chosen from admission patients didn't have will of stop-smoking who were treated with the auricular acupuncture therapy to stop-smoking in the Dep. of the Acupuncture and Moxibution, Hospital of Oriental Medicine in Dae Jeon University from 1991. 5. 28 to 1991. 6. 15. The following results have obtained 1. Distribution of sex; male(83%), Female(17%) 2. In the distribution of age, 30s age group made up 33.3%, 20s, 50s, 60s age group made up each 16.6%, 40s made up 11.1%, 70s made up 5.5% of the group. 3. Distribution of occupation in descending order; labour man(38.8%), businessman(22.4%), housewife, office woker was each 16.6%, students(5.5%). 4. Distribution of human coporal constitution in descending order; Tae-Eum-In(50%), So-Yang-In(27.8%), So-Eum-In(22.2%). 5. Distribution of statring tense to smoking in descending order; 10s, 20s, were each 44. 4%, 30s(11.1%). 6. Distribution of duration in descending order; 10-19years(33.3%), 40-49years(22.2%), 1-9, 20-29years were each 16.6%, 30-39years(11.1%). 7. Distribution of smoking amount(1day) in descending order; 11-20 cigarettes(38.8%), 21-30 cigarettes(22.7%), 1-10 cigarettes, 31-40 cigarettes were each 16.6%. 8. Distribution of the motive to smoking in descending order; curiosity(61.1%), hyperemesis gravidarum, abdominal pain, stress, inducement. 9. Distribution of symptoms within smoking in descending order; sputum(83%), liver disorder(11%), stomach disorder(6%). 10. Distribution in symptoms of post treatment of stop-smoking by acupuncture in descending order; nausea, headache were 12%, ear-radiating pain(6%), no variation(82%). 11. Distribution in change of cigarettes taste after the auricular acupuncture treatment; some decrease, complete decrease were each 38. 8%, decrease of post taste in smoking, burning-paper odored were each 5.5%, no variation(11.1%). 12. Total judgement of efficacy in descending order; excellent(50. 0%), good(28.8%), fair(10. 0%), failure(11.1%).

• 한국식생활문화학회지
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• 제13권2호
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• pp.127-134
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• 1998

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161cm and 52.9kg, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes,64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they cheesed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%),and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27 1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

• 동아시아식생활학회지
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• 제19권3호
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• pp.339-349
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• 2009

The purpose of this study was to investigate dietary behavior relative to personality type in young adults, and to offer basic data to apply during nutrition education and counseling. A total of 166 university students performed the MBTI (Mayers-Briggs Type Indicator) test along with questionnaire interviews, and 3 day 24-hr dietary recalls. MBTI personality preferences are presented and separated by 4 types of indices: Extraversion (E) and Introversion (I), Sensing (S) and Intuition (N), Thinking (T) and Feeling (F), and Judgement (J) and Perception (P). More subjects in the I type than the E type had lunch everyday or ate out more than once a week. Compared to the P type, the J type ate a higher proportion of meals with family, and seldom drank alcohol, but a lower proportion had a preference for salty taste. Compared to the N type, the S type had a higher proportion of subjects who consumed large quantities at regular meals as well as when under high amounts of stress. Also, the S type subjects had significantly higher lipid intakes than the N type subjects. Compared to the F type, a higher proportion of the T type subjects ate meals alone but a lower proportion had a dislike for bitter tasting foods. There were no significant differences in total food or energy intakes relative to the different personality types. In conclusion, individual personality type may influence dietary behavior, but additional studies are needed that contain individuals of various ages and include long term dietary surveys.