• The Journal of the Korea Contents Association
• /
• v.21 no.11
• /
• pp.598-608
• /
• 2021

This study aimed to examine the personality traits of a specific group using color reflection reading (CRR) analysis. An experiment was conducted to examine the color preferences of dental hygienists in a certain community. The color psychology test was conducted with 238 dental hygienists currently employed in dental clinics or hospitals in Gwangju, Jeollanam-do, in the form of a self-administered questionnaire. Participating dental hygienists were differentiated into groups by their order of selection of eight different colors, and the results were analyzed using SPSS 22.0. The analysis results showed that the most common first-, second-, and third-choice colors were magenta, yellow, and magenta, respectively. By age, magenta was the most common first-choice color in all age groups. When the results were analyzed by marital status and the presence or absence of offspring, the same results were obtained. Yellow and blue were the most common second-choice colors for married and unmarried participants, respectively. The findings were expected to provide data for human resource management, such as for developing better working environments that account for stress relief or psychological stability using color preferences or complementary colors.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.454-462
• /
• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• The Research Journal of the Costume Culture
• /
• v.19 no.3
• /
• pp.556-564
• /
• 2011

The purpose of this study was to analyze the effect of the structural properties, the color characteristics and the texture of sight and touch on the tactile preferences for the black fabrics. Male and female university students were asked to evaluate the texture of sight and touch and tactile preference to the nine different black fabrics which were selected on the basis of the previous research results. Data were analyzed by using frequency analysis, mean, factor analysis, t-test, F-test, correlation and regression analysis. The texture of sight and touch for black fabrics was classified into four factors: smoothness, bulkiness, extensibility, firmness. This texture of sight and touch factors showed a significant correlative relationship to the structural properties and color characteristics of the black fabrics. There were significant differences according to black fabrics on the point of texture of sight and touch. The velvet was evaluated the most smooth fabric, while the velvet and fake leather were evaluated the most bulky fabrics. Also, the jersey and lace fabrics were evaluated the most extensible fabrics, while the melton was evaluated as the most firm fabrics. There were significant correlative relationships not only between the structural properties and the texture of sight and touch but also between the color characteristics and the texture for black fabrics. Also, among the structural properties, the color characteristics and the texture of sight and touch of black fabrics, major variable factor of influencing on the tactile preference was turned out to be the texture of sight and touch.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.33-37
• /
• 2003

Sensory quality of pine nut gruel was investigated to determine the effects of processing conditions on its quality. Response surface methodology was applied to investigate effects of water volume and pine nut weight ratios to rice weight and heating time on the preference of pine nut gruel in terms of color, flavor, viscosity, taste, and overall acceptance. Results showed that processing conditions did not affect the color of pine nut gruel. Viscosity and overall acceptance were affected by the ratio of water volume to rice weight and heating time. $R^2$ of response surface regression equations were 0.6954, 0.8333 (p<0.05), 0.9668 (p<0.01), 0.8664 (p<0.05), and 0.8159 (p<0.10) for color, flavor, viscosity, taste, and overall acceptance respectively. No relationship was observed between color and overall acceptance. The relationship between viscosity and overall acceptance was the highest.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.5
• /
• pp.684-691
• /
• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• Preventive Nutrition and Food Science
• /
• v.15 no.4
• /
• pp.335-339
• /
• 2010

The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $170^{\circ}C$ for 8 min in an oven. The baked cookies were cooled to room temperature for 1 hour and packed in airtight bags prior to all measurements. Control received the most favorable mean score, which was not significantly different from samples with 1% broccoli powder for color preference (p>0.05). Results of the consumer preference on taste showed a similar trend. Consumers did not find any significant differences on aftertaste and flavor among samples prepared by replacing wheat flour with up to 2% broccoli powder (p>0.05). Overall, incorporation of 1% broccoli powder in the formulation would result in the most favorable broccoli cookies for the consumers without sacrificing the sensory qualities, while still taking advantages of health benefits of broccoli. Correlation analysis indicated that broccoli powder concentration was significantly negatively correlated with the consumer preference for color, taste, aftertaste, flavor, overall acceptability and positively correlated with sensory color, taste, and flavor (p<0.05). Consumers' color, taste, aftertaste, and flavor were well correlated with the overall acceptability (p<0.05). Sensory intensity results are also presented.

• Journal of the Korean housing association
• /
• v.15 no.5
• /
• pp.33-41
• /
• 2004

This study examined the effect of the main color of apartment building as background color on the preference for residential streetscape in the relation with surrounding environment of streetscape with its focus on the color of apartment building outer wall. To research a visual evaluation structure, this study aimed to understand its characteristics through quantitative assay and to provide more scientific and specific data about improvement direction. The results suggested that the current brightness and chroma of main color of apartment building was high and low respectively which was advisable. On the other hand, in the color, when the components of the whole streetscape included buildings or soundproofing walls, a streetscape image needed to be improved though the color scheme of 4-distance color difference.

• Korea Science and Art Forum
• /
• v.29
• /
• pp.319-331
• /
• 2017

South Korea has entered the age of aging society since the elderly population over 65 reached 13.1% in 2015. This increase rate is the fastest in the OECD members. as a part of the precaution, the Korean government has enforced the long term care insurance from July 2008 and the increase of related nursing homes until 2015 was 220.2% which is rapid and quantitative. It was natural that quantitative expansion leads to qualitative improvement. With regard to service environment conditions, color environment draws attention as one of the most effective measures. color environment supports nursing home's spatial functions and the aged class is subject to the research as the potential customers. This study aims to understand color environment, conduct surveys for color preference and attitude toward color environment, and suggest directions for color environment plan. The ultimate goal is to improve the quality of Korean nursing home environment. It studied definition, state, color environment and space functions of nursing homes as well as the preceding researches. With 100 people over 60s in Busan and Gyeongnam area (52 male and 48 female), the survey examined attitudes for color environment and color preference by space functions in nursing home. The research method is as follows. First, as a result of the consciousness survey on color environment in elderly nursing home, it considers service (37%), medical service (20%), and location (19%) heavily in order. color environment plan is not recognized significantly. However, the need of indoor color plan in the elderly nursing homes has "agree (32%) and "strongly agree (25%), which suggests that color introduction is required to the nursing homes. Second, the indoor coloration for the elderly nursing homes has various color preferences. The color preference order for bedroom was R, P, and G but this order changes in nursing space (program room) to G, R, and Y. The communal space such as lobby prefers R, G and Y in order. R color was preferred in general.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.6
• /
• pp.719-724
• /
• 2010

The purpose of this study was to survey public preferences for dining space image styles depending on the types of passage rites in Korea and to determine potential differences in public preferences for dining space image styles depending on the types of passage rites in terms of various general characteristics such as gender, age, family type, and preference for the image and color styles of the dining space. As a result, this study determined the following: According to a public preference survey of dining space image styles depending on the type of passage rites, our respondents showed the highest preference for casual images (27.1%) at a party for a 100-day-old baby. Additionally, our respondents showed the highest preference for casual images (27.4%) when celebrating a baby's first birthday but showed the highest preference for romantic images (35.8%) when celebrating a baby girl's first birthday. Our respondents showed the highest preference for casual images (21.4%) for graduation ceremonies. Our respondents showed the highest preference for classic images (21.7%) at coming-of-age ceremonies for new adult men, but also showed highest preference for elegant images (26.2%) at coming-of-age ceremonies for new adult women. Moreover, the respondents showed highest preference for classic images (41.0%) at traditional wedding ceremonies but elegant images (24.1%) at modern wedding ceremonies. In contrast, the respondents showed highest preference for classic images (31.3%) for a 60th birthday party. The highest preference for classic images (28.9%) was found for a diamond wedding ceremony. Respondents showed highest preference for classic images (30.4%) for a funeral ceremony Finally, our respondents showed highest preference for classic images (32.5%) at memorial services (religious ceremonies).

• Journal of People, Plants, and Environment
• /
• v.23 no.5
• /
• pp.521-535
• /
• 2020

Background and objective: This study investigated plant type and color preference and conducted a psychological assessment for gardening activities of firefighters in a high-risk occupational group. Methods: A survey was conducted on 117 firefighters aged 39.01±9.17 in Sunchang in March 2020 to examine their preferences in plant type and color and conduct a psychological assessment of firefighters on gardening activities. Results: For plant experience and awareness, plant-related event showed the highest score, followed by plant preference tendency and plant growing experience. The level of plant gardening activities was higher among older age and higher job position. As a result of examining the quality of life according to the demographic characteristic with WHOQOL-BREF (World Health Organization Quality of Life Assessment Instrument), it was found that the quality of life was higher among the 20s-30s than 50s, firefighter position than fire lieutenant or higher, those with higher average monthly income, and the singles group than married (p < .05). The administration group showed lower scores than the fire suppression group working in the field, showing statistical significance. Most firefighters showed high preference for herbal plants among the 12 types of flowering plants, in the order of Rosmarinus officinalis>Lavandula spp.>Mentha piperita, Calendula officinalis. Pelargonium spp. was preferred the least out of the flowering plants, Lycopersicon esculentum was preferred the most out of 12 types of vegetable plants, while Angelica acutiloba was preferred the least statistical significance. For the preference of plant colors, yellow was the most preferred color, followed by white, blue, orange, red, and green, showing statistical significance. For the psychological survey responses of emotion words toward 6 plants colors, it was found that 'bright' was the emotion felt most strongly by the white, yellow, and orange groups, 'calm' and 'comfortable' by the green and blue groups, and 'fancy' by the red group. Conclusion: The effect of agro-healing programs can be increased by using mostly yellow plants when creating indoor healing gardens at the workplaces of fire officials in a high-risk occupational group, and using herbal plants and Lycopersicon esculentum in the gardens for agro-healing activities.