• 대한가정학회지
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• 제45권6호
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• pp.113-122
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• 2007

본 연구의 목적은 의류판매 온라인 쇼핑몰 상에서의 충동구매행동과 의류판매 사이트의 프로모션, 제품/정책 정보간의 관계를 알아보기 위한 것이다. 인터넷 설문지를 통한 데이터 수집을 통해 236부가 본 연구에 사용되었다. 결과 분석 이전에 웹사이트특성을 분류하기 위해 요인분석을 실한 결과 웹사이트 특성이 프로모션과 제품/정책 정보로 구분되었다. 연구결과 충동구매를 한 집단의 의류판매 사이트의 프로모션과 제품/정책 정보에 대한 평가가 그렇지 않은 집단보다 높게 나타났고 충동구매집단의 충동구매성향과 의류판매 사이트의 프로모션, 제품/정책 정보에 대한 평가는 정적인 상관관계를 가지는 것으로 나타났다.

• 한국의류학회지
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• 제34권2호
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• pp.212-225
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• 2010

This study investigates the dimensionality of perceived web site quality for fashion e-retailers to compare the differences in perceived web site quality between Korean and Chinese college students in the identification of the decisive web site quality dimensions for customer satisfaction and repurchase intentions. Data were collected from 300 Korean and 300 Chinese online apparel shoppers. The survey was statistically analyzed by factor analysis, T-test, and regression analysis. The perceived service quality dimensions were identified as product quality, economic efficiency, information quality, site design, and trust. The Chinese college students had significantly higher evaluations than Korean college students on information quality and trust. For Korean college students, product quality, economic efficiency, and trust were the most decisive predictors of customer satisfaction and they have indirect effects on repurchase intentions. For Chinese college students, product quality and information quality were identified as the most decisive predictors of customer satisfaction and they have indirect effects on repurchase intentions. Strategic directions for e-commerce business targeting Korean or Chinese college students are suggested in the conclusion.

• 복식문화연구
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• 제31권3호
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• pp.310-329
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• 2023

To compete with the growth of fashion shopping platforms in the online fashion market, general shopping platforms have begun to expand their product categories to include fashion items. This research examines the characteristics that influence consumers' trust in each of these platforms and their intention to reuse them. Applying the concept of platforms, this study also distinguishes between general shopping platforms and fashion shopping platforms and compares their characteristics. This study surveyed 788 consumers in their 20s and 30s with experience in using general shopping platforms or fashion shopping platforms (389 and 399 respondents, respectively). SPSS was used to conduct frequency analysis, factor analysis, and cross-tabulations, and AMOS was used to conduct confirmatory factor analyses and structural equation analyses. The results were as follows: platform reputation, shopping convenience, and interactivity all influenced consumer trust. For fashion shopping platforms, the product quality factor significantly improved consumer trust. However, for general shopping platforms, the product quality factor only influenced reuse intentions to reuse and did not contribute to improving trust. Platform reputation and information offering have influenced reuse intentions for both shopping platforms. Regardless of the type of shopping platform, platform reputation has influenced reuse intentions and consumer trust, and platform esthetics didn't have affect consumer trust and consumers' reuse intentions. Consumer trust influenced the intention to reuse on both platforms.

• 동아시아식생활학회지
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• 제18권1호
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• 한국식품조리과학회지
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• 제24권1호
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• pp.39-45
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• 2008

The aim of this study was to investigate the effects of adding different amounts (0, 4, 8, 12, 16%) of green laver powder to Sulgidduk, a traditional Korean rice cake product, in terms of textural properties and sensory characteristics. During storage, moisture content was reduced less in the green laver-added samples as compared to the control group. With increasing additions of green laver powder, L-values decreased, a-values increased significantly, and b-values decreased; however, no changes were observed in the control group. In the mechanical evaluations, hardness increased less during storage in the green laver added samples than in the control group. Adhesiveness did not differ significantly by the addition of green laver powder. Springiness, cohesiveness, gumminess, and chewiness showed significant differences, and increased or decreased repeatedly during storage. In the sensory evaluations, the 16% green laver group received the highest scores for color, flavor, and taste Moistness and softness were evaluated higher in the green laver groups as compared to the control group; however, moistness, softness, and elasticity did not differ significantly during storage.

• 방사선산업학회지
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• 제17권4호
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• pp.437-442
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• 2023

This study conducted a comparative analysis of dose evaluations for ingestion of animal products based on data from nuclear power plants in the Republic of Korea, using methodologies from the Republic of Korea, 'IAEA TRS-472', and 'CSA N288.1:14'. The research focused on tritium, the most significant constituent among the gaseous and liquid radioactive emissions. The combined evaluation of tritium, in the form of tritiated water (HTO) and organically bound tritium (OBT), yielded results of 1.143 μSv y^-1 for the Republic of Korea, 0.965μSv y^-1 for 'TRS-472', and 0.886μSv y^-1 for 'N288.1:14'. Despite the Republic of Korea's guidelines not considering OBT, the evaluation results for the Republic of Korea were higher compared to other methodologies. This discrepancy was attributed to the unique approach of not considering the moisture content per individual in the calculations of plant and feed concentration in the Republic of Korea and the simultaneous consideration of specific-activity model and transfer model. The study highlights the necessity of developing dose evaluation models tailored to regional characteristics and underscores the importance of including OBT in these evaluations.

• 감성과학
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• 제23권4호
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• pp.21-32
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• 2020

패션 제품의 이미지는 소재의 재질감과 컬러에 따라 다르게 나타날 수 있으며, 실물과 디지털 화면에서의 이미지 또한 다르게 나타날 수 있다. 따라서 본 연구에서는 베이직 컬러 패션 소재의 실물과 디지털 화면에서 느껴지는 시각적 감각 차이에 대해 알아보고자한다. 본 연구에서는 60개의 패션소재로 시각적 감각 형용사 3쌍에 대해 실험을 진행하였으며, 색채, 요철과 같은 물리적 특성과 시각적 특성으로 나누어 각 요소별로 실물과 디지털 화면에서의 평가 차이가 있는지 알아보았다. 색채에 따른 시각적 감각은 실물과 디지털 화면에서의 평가가 동일한 감각을 느끼는 것으로 나타났다. 요철에 따른 시각적 감각에서 '요철이 있는' 소재는 실물과 디지털 화면에서 동일한 감각을 느끼는 것으로 나타났으며, '요철이 없는' 소재는 실물과 디지털 화면에서 서로 반대되는 감각을 느끼는 것으로 나타났다. 시각적 분류에 따른 결과는 실물과 디지털 화면에서의 평가가 모두 같은 감각을 느끼는 것으로 나타났다. 따라서, 패션 소재의 시각적 감각을 평가할 때는 소재 표면의 특성이 영향을 미치며, 실제 소재와 디지털 화면에서의 소재는 느껴지는 감각의 정도가 다름을 알 수 있었다. 본 연구는 패션 소재의 시각적 감각은 평가 방법에 따른 결과의 차이 있음을 제시함으로써 앞으로 패션 소재의 시각적 감각을 평가하는데 있어 다양한 연구 방법이 고려되어야 함을 시사하는데 의의가 있다.

• 한국의류산업학회지
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• 제22권5호
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• pp.628-638
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• 2020

This study develops a cool-touch functional Dancesport top for middle-aged women by using cool-touch materials in areas where surface temperature becomes high after exercise. The post-exercise surface temperature of the developed research product was compared and analyzed. In addition, subjective evaluation of cool-touch as well as appearance and movement evaluations were performed. The results are as follows. In designing the research product, a detachable neckband was made using highly-preferred hydrated polymer crystals. A material with high moisture absorption speed was also used in F1, S1, under arm and B5, while a material with good thermal conductivity was used in other parts of the bodice. Deodorant tape with antibacterial and deodorant effects was incorporated in the armpit for additional comfort. As for wear evaluation of the research product, significant differences were found in 10 areas using a material with high moisture absorption speed to compare and analyze the post-exercise surface temperatures of the clothing. The temperature difference between the compared top and the research product in the neckband area was 9.16℃, demonstrating clear cool-touch function in using cool-touch material. In the subjective evaluation of cool-touch function, the results showed high scores when asked about the efficiency of the detachable neckband and the ease of movement when wearing the product. In the appearance evaluation, significant differences were found in 11 items, including redundant folds, tightfit, fit, and design line. The overall mean score of the movement evaluation was 4.6, indicating excellent function for movement.

• 한국콘텐츠학회논문지
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• 제9권5호
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• pp.230-240
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• 2009

본 연구는 정보처리과정과 선택에 대한 주류 마케팅 패러다임에 대한 대안으로써 진화론적 관점의 인지과학에 기초한 소비자 체험이론을 제안하고 있다. 소비자 체험이론은 체험적 모듈, 일차단계체험 및 이차 단계체험, 그리고 체험모듈의 위계구조라는 3개의 이론적 구조로 구성되어 있다. 본 이론에 근거하여 본 연구는 소비자 제품 평가에 대한 체험적 속성과 기능적 속성들의 영향을 조사하고 있다. 주요 연구 결과는 다음과 같다. (1) 조사대상자들은 지적 자극(예: 기능적 속성)보다 감각적이고 감정적인 자극(예: 체험적 속성)에 대해 보다 빠르게 반응하였다. (2) 체험모듈 유형(기능적 vs. 체험적) $\times$ 템포(정상 vs. 빠름) $\times$ 제품지식(초보자 vs. 전문가)의 상호작용이 제품평가에 대해 발생하고 있다.

• 대한인간공학회지
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• 제25권4호
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• pp.51-62
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• 2006

The concept of universal design has recently emerged as an important aspect of product design. Universal design is considerably analogous to ergonomic design in a way that it takes the capabilities and limitations of users into consideration during the product development process. However, relatively few studies have been devoted to reflect the practical use of ergonomic principles on universal design. This research attempts to develop a universal design index for mobile phone design to quantify how well a product complies with principles of universal design. The research also emphasizes on ergonomic principles as a basis of evaluation. A generation of the evaluation items was done by cross-checking among the personal, activity and product components. Personal components consist of human characteristics including age, physique, perceptual capacity, life-style, etc. Activity components were derived from those scenarios of mobile phone use while product components were composed of the parts to which a user interacts. Further analysis systematically generated a universal index from relationship matrices among the three components. The index was then used to test its suitability by applying to the evaluation of mobile phones currently on the market. This study demonstrates a development process through which evaluations can be made possible for universal design. The research suggests an improved approach to the appraisal of how well mobile phones are universally designed based on ergonomic principles.