• Journal of the Korea Society of Computer and Information
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• v.26 no.9
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• pp.181-188
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• 2021

This study aims to identify the relationship among self-esteem, major satisfaction, appearance satisfaction, and employment stress of college students and to suggest suggestions for this. The subjects of this study were students in B metropolitan city, and data analysis was conducted using SPSS WIN/22.0 program. The result of the study showed that the difference in employment stress according to general characteristics was significant in grade (f=4.25, P=0.01), religion (t=0.70), department and department (F=7.50, P=.0001), personality (F=6.406, P=0.001), university life satisfaction (f=8.09, P=0.001), and average score (f=5.37, P=0.005). The employment stress of the subjects was negatively correlated with self-esteem(r=-.439, p<.001), major satisfaction(r=-.377, p<.001), and appearance satisfaction(r=-.273, p<.001).Based on the results of the study, it is necessary to develop an integrated program to improve self-esteem, major satisfaction, and appearance satisfaction in order to reduce the employment stress of college students, and repetitive studies are required to explore various factors.

• Journal of Conservation Science
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• v.38 no.2
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• pp.154-165
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• 2022

The color appearance of cultural heritage are essential factors for manufacturing technique interpretation, conservation treatment usage, and condition monitoring. Therefore, this study systematically established color reproduction procedures based on the digital color management system for the portrait of Gwon Eungsu. Moreover, various application strategies for recording and conserving the cultural heritage were proposed. Overall color reproduction processes were conducted in the following order: photography condition setting, standard color measurements, digital photography, color correction, and color space creation. Therefore, compared with the color appearance, the digital image applied to a camera maker profile indicated an average color difference of 𝜟10.1. However, the digital reproduction result based on the color management system exhibits an average color difference of 𝜟1.1, which is close to the color appearance. This means that although digital photography conditions are optimized, recording the color appearance is difficult when relying on the correction algorithm developed by the camera maker. Therefore, the digital color reproduction of cultural heritage is required through color correction and color space creation based on the raw digital image, which is a crucial process for documenting the color appearance. Additionally, the recording of color appearance through digital color reproduction is important for condition evaluation, conservation treatment, and restoration of cultural heritage. Furthermore, standard data of imaging analysis are available for discoloration monitoring.

• Korean Chemical Engineering Research
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• v.48 no.4
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• pp.483-489
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• 2010

An image analysis-based soft sensor is designed and applied to automatic quality classification of product appearance with color-textural characteristics. In this work, multiresolutional multivariate image analysis (MR-MIA) is used in order to analyze product images with color as well as texture. Fisher's discriminant analysis (FDA) is also used as a supervised learning method for automatic classification. The use of FDA, one of latent variable methods, enables us not only to classify products appearance into distinct classes, but also to numerically and consistently estimate product appearance with continuous variations and to analyze characteristics of appearance. This approach is successfully applied to automatic quality classification of intermediate and final products in industrial manufacturing of engineered stone countertops.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• Korean Journal of Oriental Medicine
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• v.2 no.1
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• pp.307-313
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• 1996

In order to study for the principle of the Dan-Jeon respiration and Seon meditation to be ascetic exercises for the sake of experience of Oriental medicine as practical science, they were investigated the theory of the Jeong-Gi-Shin. The results obtained were as fallows ; 1. The Dan-Jeon respiration was Mahayana of ascetic exercises to act demension of Gi to be observed two sides of material and spirit. 2. The Seon meditation was Mahayanea of exercises to experience demension of Shin to be the subject of life directly. 3. Even though Dan-Jeon respiration takes the golden mean of Shin, it belongs to the category of Jeon-Gi to correspond to appearance of material dimension. Seon meditation utilizes the Jeong-Gi in the stage of the golden mean of Shin. As results, Dan-Jeon respiration does not get out of the world of appearance centering around the Gi. But Seon meditation gets out of the world of appearance and utilizers the relativity in the free absoluteness.

• 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.

• Korean Journal of Child Studies
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• v.8 no.1
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• pp.49-64
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• 1987

The purpose of this study was to investigate the effect of information of appearance, peer preference, and personality traits on children's attraction to unacquainted same sex peers, and to determine the relative importance of the three types of information for the selection of a friend. The subjects of this study were 160 (80 boys and 80 girls) second grade children in Seoul. A Preference Questionnaire was administered in Session I to determine the likes of each subjects. The modified Preference Questionnaire (Reaves, 1981) was used. The subjects were then randomly assigned to one of eight experimental conditions. In Session II, subjects were shown pictures of attractive and unacttractive children, described as having a positive or negative character, with preference similar Of dissimilar to their own. Then they were administered the Interpersonal Attraction Scale (Reaves, 1981). The data were analyzed by three-way ANOVA, $Scheff\acute{e}$ test, and $X^2$. The results of this study were as a follows: The physically attractive stimulus child was preferred to the physically unattractive stimulus child. The stimulus child with preferences similar to the subjects' was preferred to the stimulus with dissimilar preferences. The stimulus with positive personality traits was preferred to the stimulus ehild with a negative personality. A difference in order of importance among the variables with regard to their influence on attraction ratings was found. Personality had stronger influence on attraction ratings than appearance or preference.

• Journal of Fashion Business
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• v.26 no.1
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• pp.53-67
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• 2022

The purpose of this study was to compare the appearance similarity between a 3D virtual wedding dress, and a model wearing real dress, and production efficiency, and the possibility of achieving similar results with 3D digital technology. Five wedding dresses for small weddings under the theme of 'Dream Series', were designed and produced in virtual and real dresses to quantitatively compare and analyze the appearance similarity and production efficiency. Experts compared the appearance similarity on the silhouettes, colors, materials, and details, and production efficiency was compared with time and cost. Based on our results, 3D virtual images of four out of the five dresses were similar to the real images. Our efficiency evaluation results showed that the manufacturing time was 45.4% shorter, and the manufacturing cost was 46.1% less than the existing method. This indicated that the wedding dress manufacturing process using 3D virtual software was time and cost saving competitive. Our results also confirmed that 3D virtual software technology has the potential to increase the efficiency of designing and production, and therefore an increase in competitiveness and sales of wedding dresses. Furthermore, 3D technology allows consumers to select and order wedding dresses online through 3D virtual software. This is a great advantage, and it highlights the significance of this research study.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.5
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• pp.715-723
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• 2013

This develops a new and advanced S/S knitwear material made of linen/bamboo blended yarn. Linen/bamboo knitted fabrics were compared with linen/polyester knitted fabrics in terms of appearance as well as physical and comfort properties. Rib knitted fabrics were remarkably thicker than plain knitted fabrics. Knitted fabrics based on polyester yarns were heavier than those based on bamboo yarn. The porosity decreased in the following order: linen 100% > bamboo 100% > polyester 100%. The drape properties of bamboo 100% and linen/bamboo knitted fabrics were excellent. The pilling resistances of linen 100% and linen/bamboo knitted fabrics were excellent. The highest and lowest air permeability was observed in the case of linen/bamboo knitted fabrics and polyester 100% knitted fabrics, respectively. The instant cool-feeling was enhanced as the bamboo yarns were blended. The thermal conductivity of linen 100% knitted fabrics was the highest and the thermal conductivity of linen/bamboo knitted fabrics was higher than linen/polyester knitted fabrics. Bamboo 100% knitted fabrics showed a higher moisture regain than polyester 100% knitted fabrics. The results confirmed the superior appearance and comfort of a novel S/S knit wear material made of linen/bamboo knitted fabric.

• Fashion & Textile Research Journal
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• v.11 no.5
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• pp.799-807
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• 2009

The purpose of this study was to examined which the pursuing image, make-up and hair style desire on their wedding day and how the future brides managed their appearance for the wedding. This qualitative research was based on the data collected by in-depth interviews with 15 brides in their 20s, 30s and 40s who reside in Daegu and Gyeongbuk. The results of the study are shown follow: The images that the brides most pursued for the wedding day were elegant images and refine images. The favorite wedding-dress styles of brides were elegant, refine, lovely, classical, and natural style in order of preference. The design of the dress was top priority when selecting the wedding-dress and it was followed by the function that complements anyones' shape. The brides liked natural style wedding make-up most and refine and young one followed. They considered eye make-up most important after skin expression, that is, covering defects of their skin. Concerning wedding hair styles, an up-style which is typical for wedding is desired most and a natural flowing hair style second. Regarding fitness, they mainly took physical exercise and went on a diet which is not unreasonably harsh.