• Journal of the Korean Society of Costume
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• v.51 no.3
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• pp.33-49
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• 2001

The purpose of this study was to analyse the previous color studies. A number of publications and journals were reviewed and analyzed carefully. The results of review and analysis were as follows : There were many different subjects in color studies and they were usually categorized into ten fundamental groups : color preferences, color image/symbol/association of ideas, emotion and colors, image making with colors, colors related with consumers' decision making, traditional colors, semantic color description, color plan of apparel merchandise, influential factors on colors, and color coordination preferences. In general, the color preference studies are conducted most actively, and they are followed by the studies of color image/symbol/association of ideas and traditional colors. In the previous studies on the color preferences, they provided sufficient amount of information on the preferred colors and the preferred apparel colors. however, they lacked in providing appropriate explanation on how these color preferences were related with colors in fashion. Also, there have been no thorough studies that questioned the reliability of measurement methods for obtaining color preference data. The authors also realized that it was extremely difficult to find any related publications on the studies that focus various influential variables on the disagreement between the preferred color and preferred apparel color. Thus, this study directed the future studies to solve the problem discussed above.

• Journal of the Korean Society of Clothing and Textiles
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• v.10 no.2
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• pp.37-50
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• 1986

The purpose of this study is to compare and to analyse the difference of middle school girls clothing behaviors and their preference for clothing styles according to their intelligence, socio-economic status, and physical constitution. For the study, data were collected from 378 middle school girls resided in Taegu: one half from high intelligence group over I.Q. 113, others from low intelligence group under I.Q. 87 using the questionaire method. For the measurement of the relationship clothing behavior, socio-economic status. Rohrer index, preference style of clothing were examined. The analysis of the data was managed by computer; frequency, percentage, mean, standard deviation, t-test, and ANOVA. The results of the study are as follows; 1. The significant difference in clothing behavior according to intelligence was verified in four: modesty, comfort, management, and psychological dependence. 2. The significant difference in clothing behavior according to socio-economic status was verified in all of eight clothing behavior variables. 3. There was no significant difference according to physical constitution in all clothing behavior variables. 4. There was no significant difference in the preference styles of clothing according to intelligence, but high intelligence group took more interest in detailed factors; design, style, total combination, color, print, and comfort. 5. The upper and middle class preferred slacks and lower class preferred skirts. The upper class took interest in design-style, total combination, and comfort, the middle class in total combination. and comfort, and the lower class in total combination. 6. Thin group preferred skirt, the average group preferred slacks, fatty group preferred slacks and shirts-blouse. Thin group took interest in design-style, and color-print, the average group in total combination, and fatty group in total combination, color-print, and design-style.

• Journal of Sensor Science and Technology
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• v.7 no.6
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• pp.409-417
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• 1998

Originally, the reference white of the NTSC system used to be CIE illuminant C of 6774K. However, that of color television receiver has been adjusted to 9300K as a result of consumer preference for a very bluish white for monochrome television. Recent studies have revealed that the preferred color temperature of display white should be 3000K or 4000K higher than that of surround illuminant. Therefore it is required to classify ambient lighting source. In this paper, a efficient method that can distinguish the ambient incandescent lamp from fluorescent lamp under television viewing condition is developed using only two color sensors, yellow and cyan. Experimental results show that the proposed method is very useful for the discrimination of ambient lighting source, fluorescent of 6000K and incandescent lamp of 3000K. The system was also tested for mixture of these light sources.

• Journal of the Society of Disaster Information
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• v.18 no.4
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• pp.806-816
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• 2022

Purpose: In this study, the luminance measurement analysis results of the smoke generation state are considered for visual signal display light color for real-time escape guidance in the underground common area. Method: We will analyze the scattering characteristics of light in the atmosphere and optical technology based on the visibility theory, and try to classify the elemental technology as a guidance function through a prototype of a visual signal display device for evacuation guidance. Result: In the experiment conducted under the smoke-generating condition, the results were derived with low luminance ratio and good visibility in the order of red, green, and yellow. However, this result is different from general lighting in which color rendering is considered, and is limited to signals for signals and detection. Conclusion: A conclusions were drawn by reflecting both the luminance measurement results in the smoke generation situation and the preference survey results conducted in previous studies for the light color of the visual signal for signal and detection. When events such as smoke occur, it is better to use the escape guidance visual signal in red or green.

• The Journal of the Korea Contents Association
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• v.18 no.2
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• pp.178-187
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• 2018

This study aimed to develop a model of the program for automation measuring the preference of the portraits based on the relationship between the image quality factors and the preferences in the portraits for manufacturers aiming at high utilization of the users. in order to proceed with the evaluation, the image quality measurement was divided into objective and subjective items, and the evaluation was done through image processing and statistical methods. the image quality measurement items can be divided into objective evaluation items and subjective evaluation items. RSC Contrast, Dynamic Range and Noise were selected for the objective evaluation items, and the numerical values were statistically analyzed and evaluated through the program. Exposure, Color Tone, composition of person, position of person, and out of focus were selected for subjective evaluation items and evaluated by image processing method. By applying objective and subjective assessment items, the results were very accurate, with the results obtained by the developed program and the results of the actual visual inspection. but since the currently developed program can be evalua ted only after facial recognition of the person, future research will need to develop a program that can evaluate all kinds of portraits.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• Journal of the Korea Fashion and Costume Design Association
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• v.25 no.2
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• pp.1-16
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• 2023

Due to the current seriousness of environmental pollution and the eco-friendly movement of the fashion industry, research on sustainable fashion design is being actively conducted. In this study, consumer perception of upcycling products, are divided into image, function, and meaning; and image is further divided into shape, color, and material. It was redefined as pattern, and image recognition was evaluated among men and women in their 20s and 30s, and men and women in their 40s and 50s used as subjects. First, factors that determine each image were extracted based on qualitative analysis of the precedent cases of upcycling bags, and quantitative analysis of the subjects was induced through a questionnaire. As a result of the analysis of evaluation items related to image association, the average frequency analysis of all subjects for each stimuli and the cognitive variance of the frequency analysis by generation by gender were found to be similar. However, awareness of some stimuli by generation showed a significant difference. Overall, in the three stimuli with high overall preference, common features, such as the basic box-shaped symmetrical structure, the monochromatic color of the Munsell system, solid and practical texture, and appropriate use of patterns were identified. In addition, it was confirmed that there was a difference with factors such as femininity, simplicity, touch, and splendor in the measurement factors. In conclusion, it is considered that the main significance of this study is that it excluded the recognition and meaning of upcycling products and explored the original design and image elements of products. Therefore, it is expected that this study will be used as a basic data for responding to the gender image of each generation as an alternative method of sustainable fashion design, and it will be an opportunity to expand the scope of the study to a detailed study beyond the biased topic.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.547-556
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• 1996

The purpose of this study was to invesitage the optimum cooking method, which ingridients mixing ratio and decortication of white and black sesame gruels, were examined by sensory and mechanical tests. As the results of sensory evaluation for the decortication white and black sesame gruels with the levels of 50, 100, 150, and 200％ sesame per rice l00ｇ, the flavor, nutty taste, and the overall preference were increased with the increase of sesame add. The gruel which made with decorticated sesame roafting for 7 minutes was proferable. The gruels 150% decorticated white and black sesame roasted 7 min had better overall preference. In the mechanical measurement for the white sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tented to be increased as the sesame ratio and roasting time increased. In black sesame gruels, L value tended to be decreased, while ‘a' and ‘b' values as well as viscosity tended to be increased when sesame ratio was increased. In correlation between sensory evaluation and mechanical measurement of the white and black sesame gruels, color, flavor, nutty taste of sensory evaluation were correlated with the mechanical measurement. The optimal material mixing ratio for gruels was rice 100 g, white and black sesame 150 g, and water 1075 g.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.34-43
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• 2018

The purpose of this study is to develop measurement program model for a human being-oriented product through the between the evaluation factors of portrait and general preferences of portraits. We added new items that are essential to the image evaluation by analysing previous studies. In this study, We identified the facial focus for the first step, and the portraits were evaluated by dividing it into objective and subjective image quality evaluation items. RSC Contrast and Dynamic Range were selected as the Objective evaluation items, and the numerical values of each image could be evaluation items, and the numerical values of each image could be evaluated by statistical analysis method. Facial Exposure, Composition, Position, Ratio, Out of focus, and Emotions and Color tone of image were selected as the Subjective evaluation items. In addition, a new face recognition algorithm is applied to judge the emotions, the manufacturer can get the information that they can analyze the people's emotion. The program developed to quantitatively and qualitatively compiles the evaluation items when evaluating portraits. The program that I developed through this study can be used an analysis program that produce the data for developing the evaluation model of the product more suitable to general users of imaging systems.