• 한국의류산업학회지
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• 제7권2호
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• pp.187-195
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• 2005

The purposes of this study were to investigate the effects of the elements of textile design on consumer emotion and to develop the emotion model which is suitable for the textile design. The descriptive system of textile design was developed based on the previous studies. Emotion measurement scale was developed to analyze the consumer emotion for the textile design. 20 representative types of textile design were collected as stimuli set for this study, consumer emotion on each design type was examined and was analyzed through the survey. For the data analysis, principal component analysis was employed. As a result, 8 emotional factors such as 'Modern', 'Fun', 'Natural', 'Elegance', 'Classic', 'Ethnic', 'Wild' and 'Sporty' were derived from the results of the survey. Emotion measurement scale which consisted of 8 factors was developed to analyze the effects of the elements of textile design on consumer emotion and 80 representative types of textile design were collected. In addition, the emotion which consumers feel for the textile design types was investigated and each textile design was described according to the descriptive system of textile design. Statistical methods of pearson correlation and multiple regression were employed to analyze the relationship between the elements of textile design and consumer emotion. The results of this study revealed that 15 design elements which affected consumer emotion were the size of motives, the shape of motives, the degree of tone contrast among motives etc. This study findings can provide specific design methods for the effectiveness of consumer emotion.

• 정보관리학회지
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• 제28권1호
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• pp.23-42
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• 2011

본 연구는 AACR2와 이를 대체하는 새로운 목록규칙인 RDA의 규칙을 비교하여, RDA에 대한 이해를 높이고, 우리나라의 한국목록규칙에서 고려해야 할 사항을 파악하기 위한 것이다. RDA는 모든 유형의 자원을 서지제어할 수 있는 구조로 International Cataloging Principles(2009), FRBR, FRAD를 구현하기 위한 목록규칙이며, 국제적인 환경에 융통성 있게 적용가능하다. RDA는 웹환경에 맞는 시멘틱 웹으로 구현이 가능하도록 집중기능과 다양한 관계에 기반을 두고 있어 미래의 목록에 큰 영향을 줄 것이기 때문에 국내에서도 이를 반영하는 연구가 필요하다. 비교는 JSC for Development of RDA의 2008년 RDA 초안을 기반으로 저작, 표현형, 구현형의 기술규칙을 대상으로 분석하였다. 구현형에서는 표제, 자료유형, 책임사항, 판사항, 발행사항, 형태사항, 총서사항의 기술영역별로, 저작과 표현형에서는 저작 유형에 따른 채택접근점을 중심으로 RDA와 AACR2 규칙 중에서 변경된 사항을 중심으로 살펴보았다. 본 연구는 RDA에서 제시한 목록규칙을 바탕으로 앞으로 목록의 발전 방향을 파악할 수 있으며, 국내의 목록규칙 개정 시에도 많은 도움이 될 것이다.

• 여성건강간호학회지
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• 제26권4호
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• pp.346-357
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• 2020

Purpose: This descriptive phenomenological study aimed to explore the lived experience and meaning of pregnant women's adaptation. Methods: Ten pregnant women from an ongoing Pregnant Couples' Cohort Study agreed to participate in this study. The data were collected through telephone in-depth interviews regarding what they experienced and felt about pregnancy adaptation. The qualitative data were analyzed using Giorgi's method of descriptive phenomenology. Results: Five core situation components were extracted from the raw data, along with 12 themes and 33 focal meanings. The five core situations were 1) first recognizing the pregnancy, 2) pregnancy-related changes, (3) the upcoming birth, 4) the postpartum period, and 5) parenting. The 12 themes were as follows: "anxiety, pressure, and embarrassment due to pregnancy," "efforts to adapt to physical changes," "efforts to adapt to the psychological difficulties of pregnancy," "efforts to adapt to the financial burden and role changes caused by pregnancy," "connecting with the fetus," "adapting to a new marital relationship centering on the baby," "the frustration of childbirth," "fear of childbirth," "postpartum care, need help with lactation planning," "parenting beyond what I imagined," "dad's willingness to participate in parenting," and "career disconnect and consideration of workplace needs." Conclusion: We identified that pregnant women experience adaptation in physical, psychological, relational, and social aspects. The thematic clusters identified can be used to develop nursing interventions to promote women's adaptation to pregnancy.

• 한국수학교육학회지시리즈A:수학교육
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• 제53권4호
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• pp.509-524
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• 2014

This study was to investigate the types of errors and the frequency of errors to understand students' solving process on the descriptive items with the students of an excellent high school which located in a non-leveling local school district of Gyunggi Province. All 11 items were developed in the equation of a circle and 120 students who attended this high school participated in solving them. The result showed a tendency as follows: Logically invalid inference(Type A, 38.83%) of errors, Omission error of the problem solving process(Type B, 25%), Technical error(Type C, 15.67%), Wrong conclusion(Type D, 11.94%), Use of wrong theorem(Type E, 5.97%), and Use of wrong picture(Type F, 2.61%). The logically invalid inference the students showed with a largest tendency was made because of the lack of reflection. This meant that this error could be corrected in a little treatment of carefulness.

• 한국문헌정보학회지
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• 제30권4호
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• pp.61-83
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• 1996

모든 편목절차는 편목정책에 근거하여 행해져야 하므로 일관성 있고 발전적인 비도서자료의 편목을 위하여는 비 도서자료의 편목정책의 결정이 우선해야 한다. 본 연구는 비도서자료의 편목정책에 반드시 포함되어야 할 기술편목의 제반사항을 조사하여 제시하는 것을 목적으로 한다. 따라서 본 연구에서는 비도서자료의 기술편목과 서지통정에 문제가 되는 영역을 조사하고 편목기술규칙을 적용하여 분석하였으며 비도서자료의 편목정책에 반영하여야 할 문제들을 제시하였다 국내 비도서자료편목의 표준도구가 될 KORMARC기술규칙(안), 비도서자료용이 최근 제안되었으므로 이를 검토하고 필요한 부분은 AACRER과 비교 분석하였으며 최종 규칙제정을 위하여 고려하여야 할 문제들을 제시하였다. 또한 비도서자료의 주제접근을 위한 원칙과 도구 및 제 문제점들을 논하였다.

• 한국식품영양학회지
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• 제23권1호
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• 한국식생활문화학회지
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• 제16권1호
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

• Food Quality and Culture
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• 제2권1호
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• 한국식생활문화학회지
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• 제31권5호
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• pp.506-514
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• 2016

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.