• Science of Emotion and Sensibility
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• v.9 no.1
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• pp.63-75
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• 2006

This is a basic research aimed at enhancing a brand image by unifying color images of a brand at both online and offline stores. h survey was conducted on color images of online and offline stores to measure the level of consistency between consumers' perception of the color image and the brand's color strategy. A brand preference survey was also performed to shed light on the relationship between the brand preference and the consistency of color images at online and offline stores. This study is committed to building an effective color strategy, based on the brand strategy, through web color planning that is consistent with the offline color image. This paper started with a specific purpose of devising solutions in regard to the prior study, entitled 'Study on Color Strategies in Brand Coffee', which recognizes the need for consistent color images, or integrated color strategies, in online and offline stores. I specifically took the approach of looking at color planning in the stage of designing a website. Two standards were used to analyze emotional and functional aspects of color images: color grading by I.R.I and five communicators of color information by Rouge. Direct visits were made to the offline stores for surveys to address the shortcomings of the prior study, in which offline stimuli were limited to printed materials. The direct visits enabled a study of an overall color image of the offline stores, while providing a set of substantial and specific guidelines for designing colors for a website. I hope this study goes a long way toward enhancing the level of consistency between online and offline color images based on the brand's unique color strategy, and thereby improving the overall level of brand image.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.146-152
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• 1996

Determining the optimal mixing ratio of pumpkin, water, glutinous rice powder, red bean, kidney bean in preparing Hobakjook has been attempted and on the basis of it, Hobakjook with glutinous rice powder was set to be A group, and the one that glutinous rice powder was replaced by brown glutinous rice powder for the purpose of enhancing preference and nutrition was set to be B group. A group and B group with additional 0％, 5％, 10％, 15% perilla powder of pumpkin weight was labeled as Al-A4 and Bl-B4 respectively, and then analyzed nutritionally. Optimal material mixing ratio and preference was investigated by use of sensory evluation and instrumental test. As a result, the optimal material mixing ratio was determined as pumpkin 400 g, water 60 cc, glutinous rice powder 40 g, red bean 30 g, kidney bean 30 g, salt 4 g, sugar 10 g. In sensory evaluation significant difference (P < 0.05) was shown among the samples in color., flavor.1, falvor. II and overall quality. And A3 in viscosity, A2 in color, A4 in sweetness, B2 in flavor 1, Al and B2 in flavor 11, and B2 in overall quality was preferred most. Instrumental measurement shows that B4 in viscosity and A4 in sweentness was highestly recorded and showed significant difference (p<0.05). As the addition of perilla powder increased, the viscosity and sweetness was increased. In color measurement A4 in L value, A3 in a value, and Bl in b value was highestly recorded. And as perilla powder was added, L value and a value was increased while b value was decreased. Color in sensory evaluation was significantly correlated to b value in instrumental measurement. In summary, Hobakjook with brown glutinous rice was superior to the one with glutinous rice in preference and proximate composition, and as the addition of perilla powder was increased, proximate composition was increased but preference was rather decreased, and Hobakiook with 5％ addition of perilla powder to brown glutinous rice powder was preferred most.

• Fashion & Textile Research Journal
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• v.4 no.2
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• pp.188-191
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• 2002

The hair designers are fashion leaders who affect hair color of people. Therefore, the purpose of this study is to give some tips to satisfy customers through surveying hair designers most like color and the criteria of products choice. To have practical result, I use survey method. I took 120 hair designers who work for Park Jun beauty salon for the survey data. Among these data, I used 103 for the final data of analysis. The results are following, male hair designers like natural brown and blue coral color for hair coating. In addition, they like black color for coloring. Female hair designers like much more various color, they like orange color for coating and natural brown for coloring. Hair designers much more satisfied for international brand goods in all criteria except price. All of hair designers have favorite goods for the quality and brand image. Therefore domestic brands need much more effort to improve quality and its brand image.

• Journal of Korean Society of Rural Planning
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• v.16 no.3
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• pp.1-10
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• 2010

The purpose of this study is to find out the color preference on rural rooftop color. Today, public profit value of a rural community has been heavily recognized in the areas of preservation of pro-environmental and traditional life styles and foundation of collective community. Comparatively with urban, rural town conserves the scenic of those days when the historic landscape existed. Therefore, elements of historic and tradition in rural town are interesting resources to people who want traditional experience. Color is one of the most influenced elements for the image of Landscape. On the other hand, radical modernization has brought conflicting color element that does not blend with existing environmental color. Among others, roof represents one of the important traits of rapidly developing rural community due to vast amount of space it covers. In order to come up with more appropriate coloring scheme, it is necessary determine color that forms a balance with present conditions of rural life and historic landscape. This study provides more objective rooftop coloring selection process by employing additional surveys regarding color image adjective. I justified necessity of the balance between environmental color and roof color through analyzing correlation between environmental color of the rural town and Color Image Scale of the preliminary selection of roofs.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2003.05a
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• pp.78-81
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• 2003

The interior space of the elementary classroom is very important not only as the teaming space for children but as the place for living. But the lack of understanding and the unplanned use of colors on the part of those concerned are indeed having adverse effects on children's leaning and activity. The purpose of this study is to suggest the way of interior color design in an elementary schools. To know the specific problems, this study researched and analyzed the interior color in the new elementary schools and investigated the color and the color arrangement preference of elementary school students. It is expected that the study results will be very helpful as the basic materials to consider in planing the interior color environment of the elementary classroom.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 2008.05a
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• pp.3-6
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• 2008

The purpose of this study is to investigate the luminous environment of fluorescent lamp and LED lamp in a office space for various color temperature by subject response test. For this, three different color temperatures were tested for the same illuminance level. Based on such test results for various color temperatures of fluorescent lamp and white LEDs, this study is to analyze the preferences of color temperature and light source, and perceptional brightness of each light source and color temperature. Then, this study is to derive the guidelines for the performance of color temperature which are suitable on the purpose and the mood of a office space.

• Fashion & Textile Research Journal
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• v.8 no.5
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• pp.496-504
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• 2006

This study was conducted for silver generation women, age 60 and more. Questionnaire was answered by the total 291 of women. Frequency analysis, t-test, ANOVA and Duncon-Test have been completed by using SPSS 12.0 tool. The conclusion of the study is below. First, silver generation women live in Seoul and South Gyeongsang Province. The data shows huge academic background gab among regions. Second, the following is the preferences found by 15 stimulants which expert groups identified based on demography. People in South Gyeongsang Province like default, tailored, three-button jacket more. People in South Gyeongsang Province prefer to Chanel jackets and people in their 70s prefer to it than in 60s, stand collar casual jacket for color and material, and the less they are educated, the more they like the jackets. And those who have less personal expenses tend to prefer to it. South Gyeongsang Province shows preference for semi polo-neck sweater. Highly educated did not show any preference for it. Women in their 70s tend to like blouses with round neckline. The data shows there is significant difference of preference for design, color and material for coloration vest between education levels. The less educated tends to like it. People in South Gyeongsang Province and those who live with their children are in favor with half sleeve jackets for colors and materials. All in Seoul and South Gyeongsang Province do not like three-quarter-length sleeve jackets because those jacket have wide and deep plunging neckline. The study showed people living in Seoul, in their 60s, highly-educated tend to favor polo shirts significantly. Seoul favor basic straight pants and people with any level of education excluding elementary prefer to it. The highly-educated and those who have a bigger allowance tend not to prefer to baggy trousers. In conclusion, Fifteen incentives (clothing design) for semi polo-neck sweaters, polo t-shirts, basic straight pants are more proper to silver generation women in their 60s, living in Seoul. Other designs are desirably applicable to customers on a national scale at middle prices.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.