• Korean Journal of Cognitive Science
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• v.29 no.4
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• pp.221-241
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• 2018

Previous works have observed that persons who have experienced social exclusion have lower perceptions of body temperature and environmental temperature, and seek physical warmth such as warm drinks and warm water shower. The present study aimed to expand the results of these previous works to the dimensions of color emotions or color symbols. Hence, four experiments were conducted in which pictures of people with warm or cold colors applied to them were shown to the subjects, who were asked to evaluate the people in the pictures to determine whether their preferences changed depending on their perception of social exclusion. The results showed that the subjects with perceived social exclusion had stronger preferences for people in warm colors over those in cold colors, but the subjects without perceived social exclusion had no differences in their preferences for the people in the two types of colors. This study is significant in that it expanded the compensation hypothesis, which states that people try to compensate their psychological loss by pursuing external goals from the physical dimension to the emotional and symbolic dimensions. Furthermore, this study has implications in that it proposes the need for warm emotions in places where people who have experienced social exclusion are treated, such as psychological counseling centers.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.362-368
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• 2022

The sensory characteristics of nine rice-based distilled soju were determined using check-all-that-apply (CATA) profiling. A total of 53 consumers evaluated the soju for two appearance attributes, nine aroma attributes, nine flavor/taste attributes, four mouth-feel related sensory attributes, and overall desirability. The total sum of CATA terms indicated that 14 characteristics showed frequency differences of over 10 and that there were significant differences among nine samples for eleven sensory attributes as determined using Cochran's q test (p<0.05). Based on correspondence analysis of CATA data, the samples were primarily separated by the first dimension, which accounted for 89% of the total variance among samples. The "brown color," "fruit taste," and "grain aroma" characteristics had higher frequencies than those for the "white color," "acetone aroma," and 'alcohol taste" characteristics. Overall, there was a higher preference for oak-aged samples than for samples aged in other containers. "sweet aroma', 'fruit aroma," and "sweet taste" seemed to positively affect consumer preferences, while "bitter taste," "alcohol taste," and "acetone aroma" appeared to negatively affect consumer preferences as determined by principal coordinate analysis.

• Journal of Korean Elementary Science Education
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• v.31 no.4
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• pp.532-540
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• 2012

The purpose of this study was to examine the effect of utilization of drawing skills in elementary science class on improving scientific drawing. The learning program has been developed for 5th grade students in the regular classes in order to enhance scientific drawing skills. The program was composed of three steps, understanding the kinds of drawing, imitating sample drawing, representing through observation. The developed program was verified by the science education scholars and teachers. Students trained during 3 hours with scientific drawing skills step by step. As a result, students significantly improved skills in scientific drawing skills. Furthermore, the effect was sustained after a month. On the other hand, there were no statistically meaningful differences on scientific attitudes and preferences.

• Journal of Korean Dental Hygiene Science
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• v.5 no.2
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• pp.85-96
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• 2022

Background: This study was aimed at determining the relationship of the Dominance, Influence, Steadiness, and Conscientiousness (DISC) personality type with the major satisfactions and job preferences of dental hygiene and technician students. Methods: We enrolled 264 dental hygiene and technician students from a junior college in Chungcheong-do. A questionnaire survey was conducted to determine the DISC behavior type, major satisfaction level, and job preference of the participants. Statistical analyses were performed with the independent-samples t-test, one-way analysis of variance, and multiple regression. Results: Dental technician students had higher major satisfaction (p< .001) and preferred jobs with potential for growth (p= .020) or matching their vocation and interests (p= .013) compared to dental hygiene students. Factors influencing major satisfaction were grade (β= .160, p= .008) and a social personality type (β= .146, p= .070). Factors influencing preference for jobs with high growth potential were the personality type (β= .236, p= .001), grades (β= .157, p= .002), and major satisfaction (β= .429, p< .001). The conscientiousness personality type was conducive to preferencefor jobs with high growth potential. The steadiness personality type was conducive to preference for jobs aligned with vocation and interest (β= .249, p= .004). The conscientiousness personality type (β= .137, p= .041) and high major satisfaction (β= .193, p= .003) were conducive to preference for jobs with a satisfactory working environment. Conclusion: The results of this study could serve as a basis for customized career counseling and education programs according to personality types.

• Current Optics and Photonics
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• v.2 no.1
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• pp.101-106
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• 2018

Color-normal observers (CNOs) and color-deficient observers (CDOs) have different preferences and emotions for color images. A color-image quality-enhancement algorithm for a CDO is developed to easily adjust images according to each observer's preference or image quality factors. The color-perception differences between CDO and CNO are analyzed and modeled in terms of the YCbCr chroma ratio and hue difference; then the color-shift method is designed to control the degree of color difference.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1283-1288
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• 2014

Pineapple flesh and core were added during fermentation to develop a new style of fruit makgeolli. Physicochemical characteristics were measured during fermentation, and sensory evaluation was performed after fermentation to estimate the quality of pineapple makgeolli. No significant differences were observed for pH, $^{\circ}Bx$, and alcohol contents between makgeolli with and without pineapple after fermentation. Total acidity of the pineapple makgeolli increased due to considerable elevation of citric acid, tartaric acid, malic acid, and pyroglutamic acid contents as well as slight elevation of lactic acid and propionic acid contents. On the other hand, the total amino acid contents of pineapple makgeolli were lower than those of control. The sensory preferences for pineapple makgeolli were higher overall than those for control, which can be attributed to the preferences for fruit flavor and sour taste in pineapple makgeolli.

• Archives of design research
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• v.19 no.1 s.63
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• pp.273-282
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• 2006

This study has evaluated the visual preference factor of Keum river sceneries which could vary according to the change of water level while other scenic environment near by the river did not change. 1) At Gap Cheon site, the variances of the visual preferences for river scenery at different water level are determined as emotional, physical, aesthetic and individual factor. At Mujoo site, the variances of the visual preferences are determined as only two factors such as emotional and physical factors. Those factors show significant relations. All of the visual preferences are increased as the increase of preference factors. Also decreasing of preference factors result in decreasing of visual preferences. 2) In multiple regression model, both the Gap cheon site and Mujoo site show that the increase of emotional factor affect most to visual preference when other conditions are fixed. The physical factor affect less than the emotional factor. At Gap cheon site, the relative importance level which the preference factors contribute to the visual preference appears as the order of emotional, physical, aesthetic and individual factor. Emotional factor's importance level is 4.2 times greater than individual factor. At Mujoo site, the relative importance level which the preference factors contribute to the visual preference appears as the order of emotional and physical factor. The emotional factor's importance level is 1.1 times greater than physical factor. It is clearly indicate that the emotional factor is most important preference factor in both study sites. The factor analysis results of Keum river scenery at different water level using the visual evaluation method affect a lot to the quantification of river instream flow and water level.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.499-514
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• 2024

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.147-161
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• 2022

Video on demand (VOD) platforms provide immersive, inspiring, and commercial-free binge watching experiences. Recently, the number of these platform users increased dramatically as users can enjoy various contents without physical and time constraints during COVID-19. However, such platforms do not provide sufficient video censorship services while there is a strong need. In this study, we investigated the users' desire for video censorship when choosing and watching movies on VOD platforms, and how video censorship can be applied to different types of scenes to increase the censoring effect without diminishing the enjoyment. We first conducted an online survey with 98 respondents to identify the types of discomfort while watching sexual, violent, or drug-related scenes. We then conducted an in-depth online interview with 18 participants to identify the effective video filtering types and regions for each of the three scenes. Based on the findings, we suggest implications for designing a censor application for videos that contain uncomfortable scenes.