• Proceedings of the Korea Society of Design Studies Conference
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• 1999.10a
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• pp.66-67
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• 1999

생활주변에서 빈번하게 접할 수 있는 제품 중의 하나인 자동차는 다른 제품에 비해 스타일과 컬러의 선택을 통해 간접적으로 자신을 표현하는 특징을 가지고 있다고 볼 수 있으며, 소비자의 라이프스타일은 날로 감성화, 개성화, 컬러화되어 가고 있다. (중략)

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.25 no.1
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• pp.30-41
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• 2011

This study performs the subjective evaluations of LED illumination conditions according to three types of color temperatures (7,000[K], 5,000[K], 3,000[K]) after employing LED illumination system in the classroom, Since the objective of this study is to develop an artificial lighting conditions like day light comfortable to students in the classroom, the learning effect based on three types of LED illumination conditions are analyzed. Three factors (learning intention, learning environment, learning motivation) are extracted by ANOVA and there are preference differences of LED illumination conditions between learning intention and learning environment factors. Especially, preference differences of LED illumination conditions are existed about calculation, reading and fatigue reduction. The test results of this study can be applied to obtaining high achievement of learning based on the lighting conditions.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• Journal of Fashion Business
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• v.16 no.4
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• pp.152-165
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• 2012

The purpose of this study was examining the preference difference of the necktie design for the stripe patterns according to the demographic characteristics. The study method was a research study through a survey. The study subject was the adult men in their from 20's to 50's. The study stimulative was the stripe patterns of man's necktie which were made by Adobe Photoshop 9 with using the color, the arrangement, the interval, and the width of necktie. The results of study are as follows. As the difference analysis result for the color preference for stripe pattern according to the demographic characteristic, men in their 20's preferred most gray series, men whose monthly income is less than two millions won and men of owner-operator preferred most red series, and all the rest of men preferred blue series. As the difference analysis result for the preference of arrangement type, men in their 20's preferred most the stripe pattern of width, students preferred most the stripe pattern of length, all the rest of men preferred most the stripe pattern of diagonal. As the difference analysis result for the preference of stripe interval for necktie, unmarried men, students, men in their 20's, and men engaging in sales/service and production work preferred most the interval of 0.6cm, all the rest of men preferred most the interval of 1.2cm. As the difference analysis result for the preference of necktie width, unmarried men, men in their 20's, men engaging in sales/service and production work, and students preferred most the width of 7cm, all the rest of men preferred most the interval of 8cm.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.5
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• pp.845-855
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• 2001

Now the most important thing in fashion industry is find out the fashion sensibility and preference of customers exactly. Thus it is needed that fashion sensibility is connected with formative properties in clothing. The purpose of this study is to clarify the relationship between the fashion sensibility and the formative properties in clothing. 91 kinds of costume samples have been selected from photographs in fashion magazines under color combination, inside form, texture, pattern type in clothing. I have measured fashion sensibility by using Semantic Differential method. The obtained data were analyzed by GLM, discriminant analysis. The results of analysis are as follow; 1. The discriminative images were significant difference in formative properties - color combination was related to attractiveness, inner form to decorativeness, pattern to harmony and texture to surface of soft and hard in clothing. 2. fashion sensibility was significant relationship with formative properties especially inner form in clothing. And the trimming was identified as gorgeous and feminine. 3. Preference, Buying needs, Riches and Pleasant were significant relationship with formative properties in clothing especially color combination and texture.

• Journal of the Korean Society of Costume
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• v.32
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• pp.313-336
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• 1997

Nineteen stimulus photograghs varied in hue and color scheme of one clothing style of Korean dress worn by a female were used to investigate the effect of color color scheme and structure on impression formation for Korean dress. Subjects were 77 male and 86 female undergraduate and graduate students. The stimuli c9onsisted of two sets(cool and warm) of four similar color schemes two sets (cool and warm in Chima color) of five contrasting color schemes and one extra stimulus triad 3 hue base. Structures were de-fined by color schemes of Kit.Korum toward the color schemes of Jokori and Chima. Stimu-lus photogragh selected from Korean dress fashion magazines was managed and varied in hues and color schemes to Kit Korum Jokori and Chima according to Korean Standard Color through scanning and Adobe photoshop 3.0 program and then pictured through slide printer(HR-6000). Each subject assessed 19 stimulus color photographs with incorporated 7 point semantic differential response scale. The data were analyzed by frequency mean factor analysis t-test ANOVA and Scheffe test. Results indicate impression ofrmations are af-fected by clothing cues. 1) Four factors emerged to account for dimensional structure of impressions of female features on Korean dress. These four factors were titled as(1) preference.evaluation (2) individuality.attention (3) youth and (4) friendshio. The preference.evaluation factor was the largest including eleven adjectives and accounting for 29.62% of the variances. 2) Almost every clothing cue(color, color scheme, structure) had some effects on im-pressions formed But the color of Chima did not form the effects on impression of prefer-ence.evaluation factor. The effect of related color scheme was the most influential clothing cue on impressions of preference.evalation factor and friendship factor whereas the ef-fect of contrasting color scheme was the most influential clothing cue on impressions of indi-viduality.attention factor and youth factor. The effect of cool color of Chima was the most influential clothing cue on impression of indi-viduality.attention factor whereas the effect of warm color of Chima was the most influen-tial clothing cue on impressions of youth factor and friendship factor. The effect of Jokori/Chima.Kit.Korum structure was the most influential clothing cue on impressions of pref-erence.evaluation factor and youth factor whereas the effect of Kit.Korum/Jokori.Chima structure was the most influential clothing cue on impressions of individuality.attention factor and friendship factor. 3) The interaction effects were appeared among clothing cues. Significant interaction effects between color schemes(similar and contrasting) and colors of Chima(cool and warm were appeared on impressions of prefer-ence.evaluation factor imdividuality.atten-tion factor and friendship factor, Significant interaction effects between color schemes (similar and contrasting) and structures (Jokori.Chima.Kit.Korum; Jokori.Kit.Koru-m/Chima;Jokori/Chima.Kit.Korum;Kit.Korum/Jokori.Chima) were appeared on impressions of preference.evaluation factor youth factor and friendship factor. Signifi-cant interaction effects between colors(cool and warm) and structures were appeared on impressions of individuality.attention factor youth factor and friendship factor. Sighifi-cant interaction effects between colors(cool and warm) and structures were appeared on impressions of individuality.attention factor youth factor and friendship factor. Significant interaction effects among clothing cues(color color schemes and structures) were appeared on all impression factors. The friendship factor was the most friquently affected impression factor by interaction effects among clothing cues. In summary the clothing was used as nonverbal cues in the effect on impression for-mation of female dressed in Korean dress. it concluded that color schemes worked as cen-tral traits and colors of Chima and structures worked as peripheral traits in the formation of impression of the female clothed in Korean dress. hence organizing our impressions with respect to the parts of the Korean dress in re-lation to the whole holistic perceptual pro-cess Gestalt approach was used and supported.

• Journal of Industrial Convergence
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• v.19 no.5
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• pp.151-157
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• 2021

Along with hair beauty, skin beauty, and nail beauty, according to the rapidly changing social flow of industrialization and appearanceism, makeup is acting as an important means for successful social life and smooth human relationships. Accordingly, the realistic need to increase sales of the beauty industry by investigating individual preferred makeup colors from various angles is emerging. Therefore, the makeup interest and color preference according to the pursuit of appearance management were analyzed for women in their teens to 40s living in Gwangju Metropolitan City and Jeollanam-do. As a result of the study, it was found that service workers, students, and teenagers and younger usually wear a lot of makeup. ) was found to be the most used. Through this study, I believe that it will be used as basic data for future makeup product development as well as application data for color selection by makeup artists as well as to increase sales of beauty shops.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.24 no.4
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• pp.364-375
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• 2012

This study investigates the effects of interior design elements on the satisfaction and preference for space. Field measurements and surveys were conducted in three coffeeshops where various interior design elements were applied. Results indicate that movable tables and chairs for two people were preferred in the space. They need to be placed flexibly according to the visitors' needs to improve satisfaction for convenience. To improve spatial satisfaction, the brightness of color applied to wall surfaces was recommended to be lower than that of color used for floor surfaces. The surfaces of space and interior design elements such as furniture also need to be kept clean. Lamps with lower color temperature were effective to enhance spatial satisfaction. Light sources should be shielded when a pendant lighting system with general diffuse type was used in space. Natural daylight through window was also required for better satisfaction level. Multiple linear regression implied that the cozy feeling by electric light, existence of daylight, flexible layouts for tables and chairs, color and quality of material for tables and floor were significant contributors to overall spatial satisfaction.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.330-336
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• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.18-23
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• 1994

This study was carried on the analysis of nutritional value and preference between the plain gruel (Hyun Jook) and the experimental gruel (Tarak Jook, Jangkook Jook & Chajohonhab Jook) in order to improve the quality and variety of menu patterns of gruels for the patients requiring soft diet. The results obtained are as follows: 1. In comparing the calorie coutent of each gruel, Tarak Jook, Jangkook Jook, and Chajohonhab Jook had more calories-82.7%), 39.3% and 12.4% respectively-than Hyun Jook. Additionally, in the case of protein content, Tarak Jook, Jangkook Jook and Chajohonhab Jook showed higher values than Hyun Jook by 270%, 137% and 28.3% respectively. 2. The preference for each experimental gruel compared with Hyun Jook, as a function of taste, color and concentration of the gruels was shown to be insignificant. But the color and concentration did effect the preference level for each gruel. Hoverer, patients did have a preference for particular gruels: Jankook Jook, Tarak Jook, Chajohorhab Jook in descending order. 3. Overall, 65.6% of the patients requiring soft diet thought gruel was only for the sick 57.1%) thought the reason for gruel as a soft diet was that it could be digested easily 75.8% of the patients disliked gruel and their frequency of intake was very low 78.8% did not know more than 5 types of gruel. Hoverer patients did prefer a loose gluel(48.4%). In couclusion, awareness of gruel as a soft diet for patients and its intake as one not to meution as a normal diet was low.