• The Journal of the Korea Contents Association
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• v.8 no.3
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• pp.244-251
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• 2008

The purpose of the study was to be aware of the types of leisure activity of the college students and to investigate factors for choosing the internet sports, and then to examine the effects of these factors on the consumption of the internet sports. A total of 412 college students participated in this study. The results of this study were as follows: 1) There was difference in the leisure type between male and female college students. 2) The amount of leisure time associated with sports of male college students was statistically greater than one of female college students. 3) The leisure time spent for the sports media of male college students was statistically greater than one of female college students. 4) The leisure time spent for the sports media of college students was prioritized for the TV, followed by the internet, newspapers, and the radio. 5) The results of the factor analysis indicated that the factors influencing choice of the internet sports consisted of the indirect experience, information collection, and accessibility. 6) Only information collection out of these factors positively influenced the increase of consumption of the internet sports. Above results could be evidence for that the internet is very important area for the sports consumption. Therefore, it requires more substantial research and investment of attention for the internet area because the internet is one of rapidly skyrocketing new areas in the leisure industry.

• Journal of Korean Ophthalmic Optics Society
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• v.18 no.2
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• pp.149-156
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• 2013

Purpose: The aim of this study was to determine a suitable type and size of Hangul fonts for printed materials in the presbyopic age. Methods: Based on the most common Hangul fonts used today, three types of fonts were used Hamchrombatang, Sinmoonmyungjo and Sinmyungjo at small font sizes in the range 9-11 point (pt). Subjects were 101 volunteers aged 41 through 85 years. Near visual acuity (VA) was corrected to read VA 0.5 at 40 cm after distance correction. The subjects were asked to read words containing 88 characters in 10 pt after a question about preference. Readability was assessed by reading rate that was calculated as the number of words read correctly in one minute (words per minute, wpm). Results: The most preferred font type was Simmyungjo at small font sizes. Although preferred font sizes were different in each font type, Sinmyungjo was generally preferred at 10 pt more than other fonts. Hamchrombatang and Sinmyungjo were read significantly faster than Sinmoonmyungjo. There was a weak negative relationship between readability and age in Sinmyungjo. In comparing between the top 10% and the bottom 10% group sorted by reading rate, the top group showed lower average age and addition than the bottom group, however there were no significant differences in reading rate among the fonts. Conclusions: Although increasing age tends to be low in readability for Sinmyungjo, in the light of preferred font and readability, it is recommended to use a 10 pt Sinmyungjo font in printed materials for the presbyopic age.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.40 no.4
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• pp.373-382
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• 2014

The skin is an organ that covers the outside of the human body. And it regulates body temperature, performs sensory function, deliveries the drug, and represents the abnormality of the internal organs. For these reasons, people have been expressing the condition of the body based on the state of the skin of the face to detect sign of health, "you look well", "face with vitality". Depending on the degree of aging and the environment, it is a fact that skin color, skin texture, moisture and firmness could be different. In particular, the color of the skin acts as a factor that affects to determine the subjective impression such as beauty and charm. We could expect consumer's demand through the market of whitening cosmetics and skin treatment. However, existing most of the cosmetics focus on improving whiteness. The number of studies that focused on skin color is not enough. In this study, we found out the skin color condition by carrying out surveys of 100 women between 30s and 40s. Our study would be very useful to develop new cosmetic products and to satisfy customer's needs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.154-160
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• 1997

College women of 136 in Kyoung-Buk province were studied in order to investigate the quantity of Na intake and preference for salty taste in diet. Also the relation of family's history on hypertention and their Na intake and preference for salty taste were studied. Three type of meal with 9g NaCl, 12g NaCl, 15g NaCl and four type of beef soup with 0.2% NaCl, 0.4% NaCl, 0.6% NaCl, 0.8% NaCl were prepared. The computating value of Na according to the food composition table and the amount of Na by chemical analysis were almost equal. The meal with 12g NaCl was favored 58.8% of the subjects, hence the amount of Na intake per day was thought 13g roughly.50.7% of subjects prefered of beef soup with 0.6% NaCl and those who thought that they eat salty had tendency to like food with high amount of salt. 73 subjects(53.7%) had family's history on hypertention, then 38 subjects (52.9%) among them liked beef soup with 0.4% NaCl 63 subjects(46.3%) didn't have family's history on hypertention, then 44 subjects among thorn liked beef soup with 0.6% NaCl. The subjects with family's history on hypertention liked more salty taste than the subjects with no family.s history on hypertention.

• Journal of Music and Human Behavior
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• v.12 no.1
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• pp.23-42
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• 2015

This study investigated the harmonic preference of children and adolescents depending on age and musical training. A total of 684 primary and secondary school students participated in this study. For this study, a four-measure melody was composed and constructed in four levels of harmonic complexity, determined by the rate of nonharmonic notes used and immediacy of harmonic resolution. Participants rated the degree of their perceived complexity and their preferences after listening to each musical stimulus. Ratings from the participants were analyzed in terms of the effect of age and the length of musical training. The results showed that younger students demonstrated little to no change in their preference regardless of the complexity level. Middle and high school students showed significantly decreased preference with increased harmonic complexity. High school students with more musical instrument training perceived changes in harmonic complexity more sensitively and showd higher level of optimal complexity. Younger students was affected by musical training relatively less than older students. This study presents the baseline data to be considered when determining the appropriate level of harmonic complexity for music appreciation of young population.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.591-594
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• 1999

An instrumental analysis of Sanyakbyung was carried out along with sensory evaluation to find out how its quality characteristics changed by the addition of glutinous rice flour(0%, 10%, 20%, 30%, 40% and 50%). The moisture content of Sanyakbyung decreased in proportion to the increment of glutinous rice flour. In terms of color, L-value increased depending on the increment of glutinous rice whereas a-value and b-value showed a decrease. This could be accounted for by two factors: one is that the protein contained in yam flour contributed to black coloring and the other is that the color of yam flour itself contributed ostensively to the tint of blackish coloring, and also to the tint of yellow and red coloring. ln the two bite compression test, the hardness, gumminess, chewiness, and cohesiveness of Sanyakbyung decreased depending on the increment of glutinous rice flour. The springiness did not show any significant variation among the samples. That is, the more yam flour was added, the more cohesive and gummy Sanyakbyung was produced. There were significant differences(p<0.05) in the sensory characteristics of the samples in which Sanyakbyung with 10% glutinous rice flour was most preferred in color, those with 20% in flavor, and those with 40% in taste. Adhesiveness and consistency in the palate responses also showed significant differences among samples in which the sample with 40% glutinous rice flour was most favored in consistency. When the content of yam increased, the gumminess also increased. Generally, Sanyakbyung with soft but less gummy texture was preferred to strong gummy one which was easily stuck to teeth. In the overall acceptance, Sanyakbyung with 40% glutinous rice four was most preferred.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.259-265
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• 1997

The main purpose of this research is to provide a basic knowledge of Kimchi and to improve elementary school childrens' Kimchi intake. We researchers have done statistical analyses of 808 questionnaires completed by elementary school children and their mothers on their awareness of and preference for Kimchi. The results were as follows: About 80.2％ of the children regarded Kimchi as one of our nutritious and traditional foods, and 83.8％ of the subjects had an affirmative opinion of Kimchi intake. The most well known Kimchi is as follows: Baechu Kimchi, Kkaktugi, Nabak Kimchl, Chonggak Kimchi, Saaennip Kimchi and Buchu Kimchi. The children preferred the peculiar and refreshing taste of Kimchi. Their preference of Kimchi is in the following order: Baechu Kimchi, Skaktugi, Chonggak Kimchi, Nabak Kimchi and Oi Sobagi. And the children also preferred the stems of the cabbage. The children preferred properly fermented and freshly prepared Kimchi. Their favorite ingredients were red pepper powder, Korean radishes, pickled anchovies, sesame leaves, garlic and scallions. The children wanted Kimchi that is less hot and more sweet. The ingredients children wanted to add to Kimchi are pears, cuttlefish, oranges, apples and cucumbers.

• Journal of the Korean Society of Costume
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• v.53 no.2
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• pp.35-55
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• 2003

The purpose of the study is to get some pieces of prior information to eventually develop competitive swimming suit designs with Korean traditional images. The study has been accomplished in following steps. First, as theoretical research, the history of swimming suit design and the requirements in designing competitive swimming suits were studied. Second, as practical research, at first, the trend of the competitive swimming suit designs in the national swimming suit market was examined. And then. the questionnaire surveys of both professional and amateur swimmers about their design preferences with purchasing and fabric-related tendencies were conducted for understanding professionals' characters more exactly. This data were analyzed through cross-analysis and multi-response analysis and x 2 was used. The results of this study can be summarized as follows : First, athletes' preferential design tendency for the swimming suit designs were examined in the aspects of style, color, pattern, logo, and accessary. In style, female athletes preferred an athletic one-piece style and male ones preferred a brief style. In color. neutral, mostly black was preferred most and cold color group like dark blue and navy blue next, regardless of sex. In addition, they preferred similar color coordination. In pattern, though solid fabrics were mostly preferred in both sexes, especially Taeguk motive were considered the most appropriate pattern to show Korean image. Besides, logo was considered importantly, and swimming caps and goggles of accessaries were generally used. Second, athletes' swimming suit purchasing tendency was as a following. the number of swimming suits possessed was more than 4 pieces. the durable period was less than 3 months. and the most important point considered in purchasing was an easy fitting for men and a design with an easy fitting for women. And most of swimming athletes preferred foreign products than domestic ones, which was attributed to excellent quality, easy fitting, and good design. and so on. Third, in fabric-related tendency, food touch, easy fitting. and opaqueness were considered importantly. and durability to chlorine, elasticity, color fastness, easy draining, lightness, and so on were demanded forward.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2012.03a
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• pp.99-99
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• 2012

소비자의 기호가 다양화되면서 다품종 소량생산에 따른 대량 맞춤화에 대한 관심이 높아지고 있으며, 1990년대 후반부터 급격히 확산되고 있는 인터넷의 발달 및 디지털 기기의 확산에 따라 인터넷을 기반으로 한 전자상거래 환경에서의 대량 맞춤화 프로세스는 최근 의류 분야에서 주요한 경향으로 받아들여지고 있다. 대량 맞춤화 의류 제품의 수요는 인터넷 등 IT 기술의 발달과 맞물려 최근 개인의 특성과 취향을 고려한 인터넷 맞춤서비스를 기반으로 증가추세에 있으며, CAD 등의 테크놀러지의 활용을 통하여 디자인, 패턴제작, 재단 등의 자동 시스템을 도입함으로써 그 영역을 확장하고 있다. 이에 발맞추어 국내에서는 '디지털 패션 시스템'을 통해 3차원 바디 스캔, 3차원 컴퓨터 그래픽스, 3차원 Simulation, DID, DTP, 맞춤주문형 제품의 대량 생산기술 등의 단위 기술이 기업단위로 활용되는 등 가상현실을 이용한 3차원 가상쇼핑 등을 포함하는 기술로서 차세대 섬유패션 산업의 창출에 기여하고 있다. 그 중, 디지털 텍스타일 프린팅은 디자인에서부터 날염까지 전체 공정을 컴퓨터로 처리하여 기존의 복잡한 날염 공정을 단축하여 다품종 소량생산이 가능한 날염 방식으로, 대량 맞춤형 프로세스를 지원하며, 프로슈머(prosumer)로서의 소비자가 직접 참여하여 그들의 욕구를 최대화 할 수 있는 소비자 만족을 극대화 시킬 수 있는 대량 맞춤화 프로세스 중 하나의 단계로 소비자의 수요 반영하는 요소로 작용하고 있다. 즉, 디지털 패션 시스템에서의 디지털 텍스타일 프린팅은 대량 맞춤형 의류 제품에 있어 소비자 만족도와 직결되는 요인으로 분석된다. 따라서, 본 연구에서는 디지털 패션 시스템 기반의 대량맞춤형 섬유제품 및 디지털 텍스타일 프린팅 적용 섬유제품에 대한 기초 평가 문항을 제시하고, 소비자 태도를 분석하여 제시하였다. 또한, 분석된 기초 소비자 태도를 반영하여, 디지털 패션 시스템 기반의 디지털 텍스타일 프린팅(Digital Textile Printing) 의류 제품의 선호도, 인지도, 수요도 및 구입의향을 분석하여 최종적으로 디지털 패션 시스템에 적용된 디지털 텍스타일 프린팅 의류 제품의 수요 경향을 제시하였다.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.333-339
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• 2015

This study was conducted to investigate the effect of baking on the physicochemical and sensory properties of white pan bread with red wine (RW). RW was substituted for water at four levels (0, 19, 38 and 63%). For bread crumb color, lightness decreased with increasing levels of RW, whereas redness and yellowness increased (p<0.05), in proportion to RW levels. Compared to control bread, specific volume of breads added with RW was decreased. The degree of dough raising power decreased significantly depending on the amounts of RW. The hardness of control bread was $87.35g/cm^2$ while the hardness of breads with RW ranged from 85.37 to $94.19g/cm^2$. Hardness, cohesiveness, springiness and gumminess of breads added with RW showed higher scores than the control group. In the sensory evaluation, the highest flavor and taste preference scores were observed in bread containing 38% RW, whereas the lowest score was observed in bread with 63% RW. Accordingly, the quality of bread can be improved by addition of 38% RW substituted for water.