• 한국의류학회지
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• 제30권5호
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• pp.684-698
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• 2006

This study consists of the stimuli of a female model in her twenties with twenty-two different facial make-up. The subjects of this study are one thousand low hundred ninety seven purposive sampled-male and female grown-ups throughout the country. The period of the research was the December of 2004, one month, and the materials were analyzed by factor analysis, T-examination, analysis of variance, Cronbach's a, Duncan's Multiple Range Test. Here follows the result of the research. Firstly, Familiarity, Intelligence, Fitness, Charm, Tradition and Youth were came out as the result of factor analysis of make-up color image perception. Secondly, in age/lip color perception of bright skin tone, there was difference of Intelligence and Charm. In age/image make-up perception of bright skin tone, there was difference of Familiarity, Charm especially on Cool image make-up. Thirdly in habitant/lip color perception of dark skin tone, there was difference of Intelligence and Charm. In habitant/image make-up perception of bright skin tone, there was difference of Familiarity, Charm and of bright skin tone, Intelligence, Charm, Tradition and Youth. Fourthly, there were the interaction effects on the gender of perceivers and lip color and image make-up of perceivers habitant. Lastly, in preference rate, lip color was more affected by age and image make-up were more affected by perceivers habitant.

• 대한가정학회지
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• 제32권1호
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• pp.133-150
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• 1994

This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

• 한국식생활문화학회지
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• 제20권3호
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Journal of Electrical Engineering and Technology
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• 제13권4호
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• pp.1673-1681
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• 2018

In this paper, the fabrication of a white light-emitting diode (WLED) package capable of producing different color rendering indexes (CRI ($R_a$)) using different types of phosphors (YAG:Ce, Silicate, Nitride, LuAG) for the LEDs is presented. The color quality is evaluated based on the current and temperature variation conditions. The evaluation method for color quality compares the existing CIE 13.3 method and the new IES TM-30-15 method. The CRI ($R_a$) defined in the conventional CIE 13.3 has the disadvantage. This cannot offer any information relevant to the user's preference. However, the newly proposed IES TM-30-15 method suggests the additional measure related to user's preference such as Color Gamut ($R_g$). The present experimental results obtained using the IES TM-30-15 show that the color quality of the WLEDs using green and red phosphors are better than that of the WLEDs using yellow phosphor, but their luminous efficacies are lower. The color quality of WLEDs using green and red phosphors are more stable than that of the WLEDs using yellow phosphor, for current and temperature variations, and it is verified that the phosphor causes this change. The evaluation method for color quality, based on IES TM-30-15, is proved to be capable of overcoming the problems of the existing evaluation methods by this study.

• 한국콘텐츠학회논문지
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• 제17권5호
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• pp.174-181
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• 2017

일상생활에 있어서 인간의 감정을 자극하는 색채는 애니메이션제작에 있어서 중요한 요소 중 하나이다. 색채 연구는 주로 애니메이션 제작에 있어서의 중요성 및 속성에 관련하여 활발하게 이루어져 왔다. 그러나 민족적 특성에 따른 색채에 대한 선호도 연구는 매우 드물다. 본 연구에서는 한국과 중국인의 전통색채에 대한 선호도 차이를 확인하고자 설문조사를 통해 SPSS 통계 패키지를 이용하여 실증적 분석을 실시하였다. 그 결과 한국과 중국 두 집단 모두에서 전통색채인 오색 중 빨강색이 다른 색보다 선호도가 높았으나, 한국과 중국인들이 빨강색을 선호하더라고 빨강색에 대한 선호도의 정도가 다름을 보였다. 또한 10가지 빨강색 중에서 한국인과 중국인의 선호하는 빨강색이 다르게 나타났다. 이러한 결과에 따라 중국 애니메이션 제작에 참여하고자하는 한국과 중국의 애니메이션 제작자는 애니메이션 시장과 관객의 특성을 고려하여 색채를 선택하여야 함을 시사한다.

• 복식
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• 제62권1호
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• pp.29-48
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• 2012

From ancient to modern days, Koreans have preferred and even worshiped white clothes to the extent that they are called "the white-clad race", and the color black has seldom been used for women's clothes. In western countries too, it was only after Chanel that black color came to represent feminine beauty. Black clothes were introduced in Korea after the opening of its ports to foreign countries in 1876 and have mainly been worn as a practical clolor for winter coats and school uniforms. The traditional preference for white and other bright colors continued well into the 1980s. However, the industrialization and urbanization caused by economic development and the influx of western cultures and ideas in the 1980s brought about the westernization of Korean aesthetic consciousness and resulted in the phenomenon of modern Korean women's preference for black fashion that became conspicuous from 1991. With the introduction of western fashion after the opening of the country in 1876, the spiritual values contained in preference for white clothes have been substituted by materialistic values as people accepted the practical beauty of black fashion, and the inclination toward intrinsic natural beauty intrinsic in the aesthetic senses that preferred white clothes has been replaced by the preference for modern, elegant and sensual beauties of black fashion whose preference has begun in the 1990s.

• 한국의류학회지
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• 제9권1호
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• pp.9-16
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• 1985

This study was an attempt to survey, the relationships between women's self-concept and preference in clothing design. For the measurement of the self-concept scale was to select the somatic self and the social self which were explained Jung Won Sik's. The preference rate in clothing design consists of 58 items and 3 factors. (color, form, and texture). The questionnaires were administered to a sample of women (between the ages of 20 and 50) who lived in Seoul, Korea. The data for 658 respondents were analyzed by Pearson's correlation coefficient, $x^2$-test, F-test and Duncan-test. Through this study, the followings were founds: 1. There were significant relations between the self-concept and the preference for clothing color in value, chroma and warmth. 2. There were no significant relations between the self-concept and the preference for clothing form in line, silhouette and style. 3. There were significant relations between the self-concept and the preference for texture in touch, thickness, weight and luster. 4. There were significant differences in the preference of clothing design according to their age. That was largely devided into two groups; one's 20' s and the others 30's$\~$40's.

• 한국의류학회지
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• 제30권5호
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• pp.800-806
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• 2006

The purpose of this study was to investigate the differences in the make-up behavior influenced by make-up preference images, and the order of importance in the make-up behaviors. The questionnaires were given to female residents in the ages between $20\sim45$ in Seoul and Kyung-gi province during October 2004. 322 questionnaires were used for data analysis. The collected data were analyzed by using SPSS 10.0 software with various techniques such as ANOVA test, Duncan test and Paired t-test. The make-up behaviors were divided into three main categories: facial make-up behavior, color make-up behavior, and additional make-up behavior. The results showed that the skin care behavior was considered the most important among other make-up behaviors. Generally facial make-up was thought to be most important and color make-up, and additional make-up were followed orderly. The results of the make-up behavior differences by make-up preference image. The natural make-up preference image group considered all the make-up behavior less important than other make-up preference image groups. The modern make-up preference image group considered additional make-up behavior more important.

• 복식
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• 제35권
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• pp.181-193
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• 1997

The objectives of this study were to classify bedclothes purchase motives and to examine how bedclothes purchase mo-tives and design preferences very accord-ing to age and income. Samples were 217 housewives residing in metropolitan area. Questionnaire included 17 Likert type items of bedclothes pur-chase motive measure 12 items of color preference 7 items of pattern (floral geo-metric abstract stripe plaid polka dot, and paisley pattern). The results of the study were as fol-lows. 1. 5 factors of bedclothes purchase mo-tives were derived by factor analysis ; F .1 'design': F 2. "brand' ; F.3. 'deficiency'; F. 4. 'fabric' F.5. 'economical reason' 2. Subjects perceived design and utility area to be important motives for bed-clothes purchase. 3. Cholor preference of bedclothes was in the order of white pale blue pale green and pale orange. Pattern preference was in the order of stripe plaid solid color floral and polka dot pattern. The combi-nation of patterned fabric and solid color fabric was liked better than the combina-tion of analogic color and the combination of contrasting color. 4. The women in their 20's liked navy blue red stripe plaid pattern and solied color better than 30's and 40's . 40's liked abstract and paisley pattern better then 20's and 30's 5. Low income group lied navy blue and solid color fabric more than the mid-dle and high income group and liked ab-stract pattern less than the middle and high income group. 6. Women in their 20's perceived design to be important motive more than 30's and 40's. 30's perceived brand to be im-portant motive than 20's and 40's 7. High income group perceived design to be important motive more than the middle and low income group. Low in-come group perceived brand and fabric to be less important motives than the middle and high income group, The present findings provide that age and income had a significant effect on bedclothes purchase motives and design preferences of houesewives. The results that white color and the combination of patterned fabric and solid color fabric were liked best indicated that women prefered clean image and chacteristics de-sign of bdeclothes.