• Journal of the Architectural Institute of Korea Planning & Design
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• v.35 no.1
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• pp.83-92
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• 2019

Advertising signboards are designed for the visibility to affects recall and recognition of costumers. It is well know that the visibility from images is created by the value difference among colors. The research defines whether the background color combination of outdoor signboards is configured to maximize visibility, by a series of color value variation in complex commercial facilities. The subject of study is to examine how the visibility is made by the color combination since visibility cannot be obtained independently. Two steps of analysis were performed to confirm that the color composition of signboards was based on the color value difference. The first is to analyze that the entire colors of signboards are clearly categorized as different value groups. All components of colors, hue, value and chroma had been analyzed by color aesthetic measures to prove that the value variation has the only regularity and the principle of composition. The second step is a further verification with an ample amount of samples to determine whether series of signboards create a value altering pattern. The data for analysis is gained by colorimetric survey and the color data are used for exponentializing the degree of combining, which shows selective affinity between each pair colors.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.12
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• pp.1247-1256
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• 2012

The paper details the development of a Korean style loungewear based on traditional Korean hanbok clothing. For this, we surveyed and collected data from 3,500 adults over 20 years of age. The questions were on their preferences of hanbok for both traditional and contemporary styles as well as loungewear. The survey showed that preferences for hanbok were high for both traditional and contemporary styles. The survey also suggests how a successful mass-produced Korean style loungewear should be designed to increase its popularity. It should feature comfortably simplified silhouettes, a selection of contemporary colors from Korean symbolic colors, modernized Korean textile surface designs, and easy-to-maintain healthy fabric. Based on these results, the development direction of Korean style loungewear was set and various loungewear samples were produced. Another group of survey participants were asked to try on samples and their preferences were surveyed. At the conclusion, a version that was most preferred among the participants was obtained. We suggest one-piece style and two-piece style designs with silhouettes based on the characteristics of traditional Korean costumes. The preferred fabric for loungewear was natural and soft cotton. We suggest the necessity and effectiveness of loungewear made with environment-friendly hanji-fabric. The main colors for loungewear were selected based on survey: blue, red, white, and saekdong (color stripes). We made color combinations with the main colors then applied the textile surface designs. The traditional Korean patterns of Hangeul (Korean letters), taegeuk (yin-yang), geometric figures, and samjogo (three-legged crow) were also chosen, and then loungewear using the textile designs was developed. The results have been shown on the "Han Style Fashion Show" by Jeonju City and exhibited in the "Seoul Living Design Fair" and the "International Art & Craft Trend Fair" in COEX, Seoul.

• Journal of the Korean housing association
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• v.14 no.6
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• pp.95-104
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• 2003

The purpose of this study was to find out the actual condition of University student's use of colors and its favored colors in their rooms. This is to proffer basic data for the color planning of University student's rooms in the future. Questionnaires research method was conducted and 343 sample were selected. The analysis used spss program. The result was as follows； 1) At present, Y or Light tone of YR are mostly used for the floors of University student's rooms, white or Very pale tone of Y were used for walls and ceilings, YR or various tones were used for opening parts. 2) The degree of satisfaction of the color environment was 2.87 in average - ″a little dissatisfied″, more than half of the samples needed to change the color environment. 3) The favored color image of the students was regarded as ″warm, neat, tender, bright and light″ 4) In case of the favored colors of the essential parts, floors were Y or Pale tone of YR, walls were Very pale tone of Y, PB, B, RP. And Very pale tones of B, PB, Y, White for ceilings, Pale tones of YR, White, Dark Blue for opening parts were favored.

• Journal of the Ergonomics Society of Korea
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• v.17 no.1
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• pp.55-65
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• 1998

This paper describes study of design specifications of restaurant/cafe signboard for new generation. Signboard is an important element in restaurant/cafe, especially for sensitive new generation, that affects image of and first impression on it. The design elements of a signboard that were chosen for analysis were background color, lettering, and letter color, which were found to have strong influences on impression of signboard in questionnaire survey. Using different combination of these design elements, fifteen samples were created for subjective evaluation. 30 pairs of adjectives which were shown to be related to signboard significantly in the first evaluation were used by fifteen subjects, twelve men and three women. Subjective evaluations were carried out by semantic differential methods, and then analyzed by using multivariate analyses. Among three design elements, the background color affected impression of signboard most significantly. The relationships between design elements (item/category) and subjective impressions were suggested using quantification theory I, which could be used as design guidelines when designing restaurant/cafe signboard with specific human sensibility ergonomic characteristics.

• Publications of The Korean Astronomical Society
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• v.30 no.2
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• pp.405-407
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• 2015

We describe a survey of quasars in the early universe, beyond z ~ 5, which is one of the main science goals of the Infrared Medium-deep Survey (IMS) conducted by the Center for the Exploration of the Origin of the Universe (CEOU). We use multi-wavelength archival data from SDSS, CFHTLS, UKIDSS, WISE, and SWIRE, which provide deep images over wide areas suitable for searching for high redshift quasars. In addition, we carried out a J-band imaging survey at the United Kingdom InfraRed Telescope with a depth of ~23 AB mag and survey area of ${\sim}120deg^2$, which makes IMS a suitable survey for finding faint, high redshift quasars at z ~ 7. In addition, for the quasar candidates at z ~ 5.5, we are conducting observations with the Camera for QUasars in EArly uNiverse (CQUEAN) on the 2.1m telescope at McDonald Observatory, which has a custom-designed filter set installed to enhance the efficiency of selecting robust quasar candidate samples in this redshift range. We used various color-color diagrams suitable for the specific redshift ranges, which can reduce contaminating sources such as M/L/T dwarfs, low redshift galaxies, and instrumental defects. The high redshift quasars we are confirming can provide us with clues to the growth of supermassive black holes since z ~ 7. By expanding the quasar sample at 5 < z < 7, the final stage of the hydrogen reionization in the intergalactic medium (IGM) can also be fully understood. Moreover, we can make useful constraints on the quasar luminosity function to study the contribution of quasars to the IGM reionization.

• Journal of the Korea Institute of Building Construction
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• v.18 no.1
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• pp.1-7
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• 2018

This work aims to suggest the most proper Hwangtoh color(ocher) for sidewalks and walkways located at the central part of the city. The actual colors of Hwangtoh samples that were obtained from 3 different locations (mountain walkways) in Busan were measured. In addition, personal preferences of such Hwangtoh colors were evaluated through survey in order to provide a proper standard reference color for urban walkways and sidewalks. With respect to the chromaticity of Hwangtoh obtained in Busan, $a^*$ and $b^*$ values were found to range from 3.6 to 13.6 and 11.4 to 23.4, respectively. It was also found that $L^*$ (lightness) values of 3 different Hwangtoh samples were found to be similar. According to the results from survey, higher values of $+a^*$ (red type) and $+b^*$ (yellow type) were preferred, indicating the red and yellow color needs to be developed stronger from Hwangtoh. Based on these findings, the proper Hwangtoh color used for walkways in urban area was chosen. It was found to be $L^*$ for 32.2~45.8, $a^*$ for 5.2~13.6, and $b^*$ for 15.8~21.2, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Journal of The Korean Astronomical Society
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• v.46 no.3
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• pp.103-123
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• 2013

Star clusters are superb astrophysical laboratories containing cospatial and coeval samples of stars with similar chemical composition. We initiate the Sejong Open cluster Survey (SOS) - a project dedicated to providing homogeneous photometry of a large number of open clusters in the SAAO Johnson-Cousins' UBV I system. To achieve our main goal, we pay much attention to the observation of standard stars in order to reproduce the SAAO standard system. Many of our targets are relatively small sparse clusters that escaped previous observations. As clusters are considered building blocks of the Galactic disk, their physical properties such as the initial mass function, the pattern of mass segregation, etc. give valuable information on the formation and evolution of the Galactic disk. The spatial distribution of young open clusters will be used to revise the local spiral arm structure of the Galaxy. In addition, the homogeneous data can also be used to test stellar evolutionary theory, especially concerning rare massive stars. In this paper we present the target selection criteria, the observational strategy for accurate photometry, and the adopted calibrations for data analysis such as color-color relations, zero-age main sequence relations, Sp - MV relations, Sp - $T_{eff}$ relations, Sp - color relations, and $T_{eff}$ - BC relations. Finally we provide some data analysis such as the determination of the reddening law, the membership selection criteria, and distance determination.

• Journal of Sericultural and Entomological Science
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• v.32 no.1
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• pp.68-72
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• 1990

The color fastness of Korean silk fabrics was measured in this investigation. The sample fabrics under examination were divided into four groups, according to the processing cycle: 1) Plain dyeing(A-C) : 2) Yarn dyeing(D;E=Knitted fabric) ; 3) Direct printing(F-H) ; 4) Discharge Printing(I-P) : The following result can be obtained. Among the samples examined, both the plain-dyed(brilliant colours) and discharge-printed (put-in colours) fabrics show lower values of water, perspiration and ironing color fastness compared with those recommended by International Organization for Standardization(I. S. O.)

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.