• 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.

• Journal of Science of Art and Design
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• v.8
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• pp.185-210
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• 2005

Closely connecting Well-Being culture with our traditional eating culture. we can predict next generation Kimchi refrigerator trend with this research. In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. Also on the point of view of design, it is necessary to find out definitely the consumer preference frame the relationship among design preference design image design attribute. Will give you guidelines on which designers can select and design some more objective and reliable design factors, finding out the relation of cause and effect by which they can know what kind of product designs their consumers like and how the popular image which that product offer is composed of. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Aimed at providing materials for developing product design by presenting an ,esthetic guideline product design by presenting an esthetic guideline and to put these materials to practical use. Investigated other considered elements classified by manufactures and importance of esthetic factors and its influence on consumer tastes . All of these result, It could not conclude all of the adjective design image and design factors of every consumer, but through consumer reaction framework consumer are response and prefer the products which design image have. and then understand prefered design image are influenced to design factor's and could be apply to new design development.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.390-397
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• 2010

Survey data from 654 adults (225 males, 429 females) were analyzed based on frequency, percentage, chi-square test, one-way ANOVA; and Duncan's multiple range test. The main results were based on the preference for chungkukjang_(CKJ) products using a 5-point Likert scale. According to the survey, traditional CKJ products received the highest score_(3.64) according to personal preference among all tested products. The responses to eight questions about CKJ products were also measured using a 5-point Likert scale. The question_ as to whether or not "CKJ has anticancer function" received the highest score_(4.24) while the "CKJ is good for hangover" scored the lowest. Regarding the preference for CKJ products, "good for health" (55.3%) and "unpleasant smell" (72.9%) were the most popular answers, Regarding the intention to eat CKJ food products, CKJ tofu was most often selected. Among the 11 items, CKJ tofu, CKJ steak, CKJ hamburger, CKJ ice cream; and CKJ vegetable salad were highly preferred foods. The percentage of respondents that expected "increasing" prospects for CKJ consumption was 55.2%, most likely because 76.9% of the respondents selected "healthy food". Regarding the reasons for decreasing prospects, 68.9% of the respondents chose "peculiar smell". In the same manner, 53.4% of adults replied that future quality improvement should "improve the smell".

• Korean Journal of School Psychology
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• v.8 no.2
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• pp.153-173
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• 2011

In a group of 353 elementary students, the present study examined the moderation effects of prosocial behaviors and social competence in the relations between overt/relational aggression and peer status (social preference and perceived popularity). The results indicate that both overt aggression and relational aggression lowered social preference regardless of gender. Prosocial behaviors and social competence did not buffer the negative influence of aggression on social preference. Among boys, overt aggression was a significant predictor of increased perceived popularity. Although inconsistent, relational aggression also predicted boys' perceived popularity. However, among girls, relational aggression, not overt aggression, was associated with perceived popularity. The moderation effects of prosocial behaviors and social competence were significant only among boys. In other words, boys' aggression, although it lowers social preference, contributes to their social influence and dominance when it is effectively combined with positive characteristics. It is necessary to develop new intervention strategies which reflect the adaptive function of aggression within peer groups.

• The Journal of Fisheries Business Administration
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• v.31 no.1
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• pp.1-12
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• 2000

The experience of many countries strongly suggests that bad governments and institutions have been a serious, if not the most serious, obstacle to economic growth and industry-structural adjustments. All public sectors pursue a mix of both predatory and productive activities-bad governments emphasizing the former, while good governments finding a way of promoting the later. In fishery public policy studies, much confusion exists about the roles of policy illustration and prescription. In general fishery public sectors involve collective actions by numerous individuals under conditions of uncertainty, complexity, bounded rationality, and imperfect information structure. All collective fisheries action organizations consist of a center(e.g., government), which leads fishery group actions, and peripheral participants(e.g., fishermen), which are controlled by the government. A paradigm is developed that gives both theoretical and empirical meaning to the constitutional determination of fisheries political preference function or fishery public sector governance structures. Three relevant spaces are specified: policy instrument, results, and constitutional. The collective-choice rules of the constitutional space structure the tradeoff between public and special fishery interest groups. Fishery public sectors seeking sustainable reductions in wasteful rent-seeking fishing activities should select constitutional principles and institutional structures that tend to promote resource sustainability. In particular, the effects of internal and external events on fisheries may result in a greater or lesser concentration of interest group power. Thus, the structure of the fishereis political power must be assessed in any prescriptive evaluation of alternative fishery governance weights.

• Journal of the Earthquake Engineering Society of Korea
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• v.6 no.5
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• pp.37-43
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• 2002

In this paper, an integrated optimum design method for hybrid structural control system is studied. Not only the distribution and the capacity of passive devices but also those of active devices, and the controllers are treated as design variables in the proposed approach. Multi-objective optimization problem is formulated by using the preference function, which is newly defined in this study. Genetic algorithm is adopted as a numerical searching technique in order to simultaneously find the optimum solutions. The validity of the proposed method is verified through the example designs and the numerical simulations of an earthquake excited multi-degrees-of-freedom structure.

• Convergence Security Journal
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• v.19 no.2
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• pp.73-81
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• 2019

In this paper, we propose a user-dependent mid-point navigation system using a time weighted mid-point navigation algorithm and a user preference based mid-point neighborhood recommendation system. The proposed system consists of a mid-point navigation module for calculating an mid-point by applying a time weight of each user based on a departure point between users, and a search module for providing a search for a route to the calculated mid-point. In addition, based on the mid-point search result, it is possible to increase the utilization rate of users by including a place recommending function based on user's preference. Experimental results show that the proposed system can increase the efficiency of using by the user-dependent mid-point navigation and place recommendation function.

• Computers and Concrete
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• v.23 no.6
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• pp.421-431
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• 2019

The alarming rate of depletion of natural stone based coarse aggregates is a cause of great concern. The coarse aggregates occupy nearly 60-70% by volume of concrete being produced. Research efforts are on to look for alternatives to stone based coarse aggregates from sustainability point of view. Response surface methodology (RSM) is adopted to study and address the effect of ferrochrome slag (FCS) replacement to coarse aggregate replacement in the ordinary Portland cement (OPC) based concretes. RSM involves three different factors (ground granulated blast furnace slag (GGBS) as binder, flyash (FA) as binder, and FCS as coarse aggregate), with three different levels (GGBS (0, 15, and 30%), FA (0, 15, and 30%) and FCS (0, 50, and 100%)). Experiments were carried out to measure the responses like, workability, density, and compressive strength of FCS based concretes. In order to optimize FCS replacement in the OPC based concretes, three different traditional optimization techniques were used (grey relational analysis (GRA), technique for order of preference by similarity (TOPSIS), and desirability function approach (DFA)). Traditional optimization techniques were accompanied with principal component analysis (PCA) to calculate the weightage of responses measured to arrive at the final ranking of replacement levels of GGBS, FA, and FCS in OPC based concretes. Hybrid combination of PCA-TOPSIS technique is found to be significant when compared to other techniques used. 30% GGBS and 50% FCS replacement in OPC based concrete was arrived at, to be optimal.

• Journal of Korea Port Economic Association
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• v.29 no.4
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• pp.97-117
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• 2013

Despite the fact that Korea is ranked No. 1 in shipbuilding industry, it has encountered limitations in providing domestic ship finance. Therefore, there has been an increased demand for expanding ship finance through domestic financial institutions, which has been mostly discussed by political communities. In particular, the city of Busan has shown its keen interest in the vitalization of ship finance and proposed a plan to specialize in ship finance to promote the financial hub function. In this regard, we investigate the preference of Busan city for several effective policy options that can support the ship finance. Our investigation was carried out by opinion leaders of Busan city through AHP (Analytic Hierarchy Process) method. Our results show that Busan city has a strong preference for the establishment of a Ship Finance Corporation which provide policy finance with ship industry only. This is different from preferences of the government and ship finance market.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.1032-1038
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• 2009

This study describes the production of functional Ssukgaen Dduk though the addition of yam and mugwort to Goami 2, a healthy diet and diabetes. In this study, the rice is soaked for many hours and the particle size distribution of the rice was determined as a function of the water-soaking time. The produce Ssukgaen Dduk was repeated after the addition of varying concentration of yam. Non-glutinous rice was soaked for 4, 8, 12 hours and the Goami 2 rice was soaked for 4, 8, 12, 16, 20 hours and ground to a powder and passed through a 18~30 mesh sieve to determine the particle size distribution of the rice as a function of water-soaking time. Using this approach, optimal soaking time for Dduk was found to be 4 hours for non-glutinous rice(pass rate of 30 mesh: 58.29%) and 12 hours for Goami 2(pass rate of 30 mesh: 87.88%). When Ssukgaen Dduk made with Goami 2 rice powder only and those made with varying amounts of yam(10%, 20%, 30%, and 40%) were subjected to the sensory test, the control group(non-glutinous rice Ssukgaen Dduk) had the highest preference in general(3.73). Out of Ssukgaen Dduk containing yam, the S4 group, which contained 30% yam, had the highest preference(2.87) In addition the S4 group also had the highest extent of soft, and delicacy of texture general preference of S5, 40% the lowest(2.37), S1 only Goami 2 the hardness(112.59), as 91.46 lower (83.85) yam increased, the less hard the texture Ssukgaen Dduk. In conclusion Ssukgaen Dduk though the addition of mugwort and yam to the Goami 2 rice, it would be better to add 30% yam to 70% Goami 2 rice powder mixed with mugwort.