• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.11 no.3
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• pp.63-70
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• 1997

The objective of this study was to investigate the color preference and the recognition of color names among college students. The study revealed the following: 1) The most favorite colors included blue, purple, white and green in that order; and the least favorite colors included achromatic colors, ocher and red in that order. 2) Brown was the favorite color in furniture while red was the disliked color; In colthing, white was preferred while red was disliked; Red was appropriate for accent colors, and bright colors were for product packages. 3) In regards with seasonal image, yellow, blue, brown and white were associated with spring, summer, fall and winter, respectively; Blue represented self-image most. 4) Black, grey, red and green in that order showed the higest recognitions in color names while indigo, crimson, deep carmine and havy blue showed the lowesR ; Color name recognitions showed the order of achomatic, neutial, warm and cool colors.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1096-1104
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• 2017

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.7
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• pp.1055-1065
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• 2002

The specific objectives of the survey were as follows: 1) to survey the knit wear purchasing behavior of the women in their twentieth and thirtieth, 2) to investigate the popular design, color, pattern and material, 3) to analyze the difference of knit wear purchasing behavior and preference. The data was on the base of the results of 321 pcs survey reports. The analysis methods was Means, Percentage, Frequencies, t-test and One-way ANOVA. The results of this study were as follows: 1) Most women were purchasing knit wear for combination with having other clothes. They were satisfied for design, color, activity and quality, but not for size changing after washing, keeping problems and raising of pilling. They liked simple or classic design, mono or pastel color, and no or simple skip pattern, check pattern. 2) The Single women were more purchasing knit wear by impulse for soft and easy handling, combination with other clothes, meet fashion trend than married women. And the women in their twentieth were get more informations for knit wear from mess media and displayed shop than the women in their thirtieth.

• Industry Promotion Research
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• v.2 no.1
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• pp.31-38
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• 2017

This study is an exploratory study on the package design research strategy for the activation of the energy drink market. We analyzed the case study of energy drinks and the preference of energy beverage package design which are being sold in Korea and overseas from Oct. 24 to 28, 2016. The results of this study are as follows: First, preference is given to two colors, blue and red, regarding the color of package design of energy drinks. In particular, blue was the most preferred at 62.8%, and the reason for choosing color was the image that reminds me of energy drinks, and it was highly visible. Second, most preference of energy drinks for packaging material was selected from can and glass materials, and most preferred for can. Third, preference for calligraphy was found to be due to the dynamic images of energy drink preferring rough images. Fourth, package design awareness focused on overall image rather than one factor. The limitations of the study are the research subjects only to university students in Daejeon and Chungnam area. In the future, it will be necessary to classify the overall elements of package design and various research subjects, and to study the major consumption and consumption areas of energy drinks. In this study, it is implied that the design of the package needs a package design strategy in accordance with the overall product image, rather than focusing on one factor.

• Journal of the Korea Fashion and Costume Design Association
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• v.13 no.4
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• pp.29-39
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• 2011

The purpose of this study provides a high consumer-oriented wedding dress on the consumer and offering the consumer-oriented product and provide a basis data to develop a wedding shops so it can stable and manage of effective marketing. Wedding shop for a survey of consumer preference, and based on this wedding dress designed and made. The results are summarized as follows. First, when wearing wedding dresses and "graceful and feminine" image that seek to pursue an image that showed the highest response, "simple and stylish", "cute and vivid" image was in order. In the survey of wedding dress preference, lace is preferred, in tone of color white is preferred by and large. In silhouette, A-line is preferred most, in neckline, exposure of the shoulder, in sleeve length, sleeveless, in decoration, beads. Second, on the basis of these results, depending on the image to pursue the design, wedding was made of 3 creations. The work I is a target of the early 20s, the concept "simple and stylish", and A-line is adopted in silhouette focusing on modern simplicity, soft satin material used of high class. The work II is a target of the late 20s, the concept "cut and vivid", and fit-and-flare made of many folded tulle mesh material. The work ill is a target of the 30s overall, the concept "graceful and feminine", and high-waist- empire-line is adopted in silhouette, splendid lace material used, is of the gorgeous and mature beauty.

• Journal of Fashion Business
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• v.20 no.4
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• pp.110-127
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• 2016

The purpose of this study was to analyze the brand preference, the clothing pursuit benefits, and the purchasing behavior of Chinese women. A survey questionnaire was distributed to Chinese women in their 20s and 30s. The surveys period was from 9th January 9th to $21^{st}$ February 2016. The respondents were 343 Chinese women living in Henan. The collected data was analyzed by frequency analysis, factor analysis, t-test, one-way analysis of variance, and Duncan's multiple range of verification. The key results of this study are herein summarized. The brands examined, listed in order of preference, are Ochirly, Only, Zara, Uniqlo, La Chapelle, H&M, Peace bird, Vero Moda, JNBY, and The Basic House. The five most preferred brands were then selected and further analyzed. For purchasing, the design and price were considered to be important, while for product evaluation, importance was given to the style, price, quality, and color. Factors important in the clothing pursuit benefits were found to be price pursuit, trend pursuit, brand pursuit, individual pursuit, comfort pursuit, and quality pursuit. Also, clothing pursuit benefits depends on the average monthly income, monthly clothing purchasing cost, and the education level of the individual. Lastly, we observed that the sources and store selection made noticeable difference in clothing pursuit benefits.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• Journal of the Korean Home Economics Association
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• v.26 no.1
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• pp.21-31
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• 1988

The main problem of consumer behavior is choice since the outcome of me of a choice can only be known in the future, consumers are forced to deal with the risks of und\certainty. So, perception of risk is pivotal aspect of consumer behavior. This study was designed to investigate the relationships between purchasing behavior of textile and perceived risk. Data were obtained from 276 housewives. ANOVA, x2-test were employed to analyse the data. The result were : 1. general features of textile purchase behavior are as follows. Blend wools and pure wool products are prefered. Fall is the major season in purchasing textile. Wholesalers, department stores and agent stores are prefered. Purchasing decision making process independent upon not only textile itself but the practice value of the textile. Purchasing textile, married young women depend on outward shape of the textile, middle and old aged groups depend on the economic value of the textile and the credibility of the stores. 2. Perception of risk is relatively high in the preference of store, color/design, and psycological uncertainty. But the perceived risks is relatively low in brand, price and social credibility. 3. There is significant relationship between the recognition rate of risk and the sensitiveness of the consumer. In addition, there are strong relationship between the risk rate and the preference of shop, brand, and price. On the other hand, there are no significant relationship between the color, design, and sociopsyco-logical risk and demographic variables. 4. The perceived risk of consumer would be a key stone to grasp the consumer behavior. The product company needs to provide full information which could reduce the perceived risk of consumer. there attitude would help for the mutual interests. In the future research, we need to develop the precise methods for finding variables on the perceived risk during the process of making purchase intention.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.685-695
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• 2007

The purpose of this study was to develop an excellent salad dressing using grape seed oil, which contains high levels of unsaturated fatty acids. First, a vinaigrette was made with grape seed oil and vinegar and divided into five portions. Then, five types of mirepoix au maigre ($M_1,M_2,M_3,M_4,M_5$) were made with apple, onion, carrot, garlic, tomato puree, and tomato ketchup by mixing in a main material vessel. The samples were then allowed to ripen for three days. The control group $M_1$ was named $GD_1$, and the experimental groups $M_2,\;M_3,\;M_4,\;and\;M_5$ were named $GD_2,\;GD_3,\;GD_4,\;and\;GD_5$. respectively. To measure receptiveness, a sensory test was conducted using a 7 point category scale. The test concentrated on flavor, taste, color, agreeability, aftertaste, and overall acceptability: the panel consisted of 15 subjects According to the results, $GD_4$ had the best flavor, color and agreeability. The samples with the most preferred taste and aftertaste were $GD_4\;and\;GD_5$. Between $GD_4\;and\;GD_5$, there were no noticeable differences in taste, aftertaste, or overall acceptability, but differences in color and agreeability did exist. Thus, $GD_4$ proved to be the most favorable product. To determine the best complementing vegetables for $GD_4$ yam($VE_1$), broccoli sprouts($VE_2$), mustard leaves($VE_3$), beet leaves($VE_4$), cucumber($VE_5$), and lettuce(VE6) were selected as samples, and a sensory test was conducted. Each vegetable has its own peculiarities. According to the results, $VE_2$ had the nicest vegetable fragrance recording the highest mean value. The vegetable with the most preferred taste, aftertaste, and agreeability were $VE_2\;and\;VE_6$. $VE_1\;and\;VE_6$ had the nicest color and contained the brightest color as well. The highest overall acceptability was awarded to $VE_2\;and\;VE_6$ and there was no remarkable difference between thorn at a level of 0.05. In conclusion, $VE_2\;and\;VE_6$ were the best complementing vegetables with grape seed oil dressing. However, to commercialize such a dressing, many follow-up studies must be conducted.