• 한국의류학회지
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• 제24권2호
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• pp.277-285
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• 2000

The purpose of this study was to quantify the relationship between the sense of touch and mechanical properties of man-made leather. The first was to develop the five conversion equations which convert mechanical properties of man-made leather into five factor scores, which express five factors of the sense of touch(surface property, stretchiness, thickness & weight, thermal property(warmth & coolness), and moisture property(sticky & clingy)). The second was to develop the conversion equation which converts five factor scores into score of the sense of touch. Five factor scores were predicted by the following mechanical properties; surface property factor by log2HB and (log2HB)2, stretchiness factor by logEM, thickness & weight factor by logT, log2HB, logW, thermal property factor by logT, logHB, logSMd, and moisture property factor by logMMD, RC, RC2, (logEM)2, RT2. Subsequently, these five factor scores were converted into score of the sense of touch. The predictive abilities of the developed equations were satisfied.

• 한국가구학회지
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• 제21권2호
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• pp.133-143
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• 2010

Although past design developments that emphasized only the outer appearances of products were mostly concentrated on the areas of forms and colors in an attempt to satisfy humans' visual needs, it is expected that future designs to come will go in the direction to stimulate more diversified human senses. This means expansions to the five senses including the auditory sense, the sense of smell, the tactile sense and the taste and even to the area of synesthesia where two or more senses are stimulated or coexist. Although the dictionary definition of synesthesia is a concept of arousing another sense through a sense, studies of synesthesia in design go one step further from here to mean compound senses, that is, the synesthesia in an expanded meaning to feel an object (thing) through many sensory organs simultaneously. The synesthesia in the expanded meaning is applying multiple senses simultaneously in recognizing one thing to comprehensively judge and feel the thing. Recent design trends are going in a direction to basically satisfy humans' visual needs through controlled forms and colors while inducing another new feeling through expressions of diverse feels of materials within existing forms. In this change of the times, studies on furniture designs are conducted through factors of in synesthesia linked with other senses and have an important meaning that can enhance the value of designs.

• 한국실내디자인학회논문집
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• 제26권6호
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• pp.116-125
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• 2017

The study is aimed to analyze cases of hotel room designs based on the 'Art Quotient'. It is focused on design elements of livability, analyzing the space design in terms of biophilic design and experiential marketing. This paper proposes a direction for hotel design based on the analysis result. The scope of the study includes the cases of 17 hotels in the area of Seoul achieving five stars in Korea. This paper presents an analysis whether the room space of hotels provide a user-oriented life experience from the perspective of biophilic design and experiential marketing. In this study, we focused on the concept of 'refuge', one of the biophilic design elements that express the value of life sense, and the element of 'sense', one of the strategic experiential modules of experiential marketing. After analyzing the hotel case studies, the space was evaluated using five factors of art quotient as a design method to provide a life experience in the hotel room. Analysis of the design space from the viewpoint of refuge, rather than architectural elements, proved that decorative elements appeared most commonly in all hotel rooms. Further, through an analysis based on the measures of 'sense', an experiential element, visual elements were mostly enforced in among the elements of the five senses. In other words, when designing a hotel room space, visual elements such as color, pattern, furniture, lighting and style are mainly utilized. Examining the analysis of the design elements from the point of view of the art quotient, the rooms of all the hotel's suite types include elements of 'communication'. Most of the hotel rooms focused on stimulating the aesthetic sensibility of customers. This resulted in the elements of 'immersion' showing poor results. In conclusion, it is necessary to provide the five senses of the arts index in a balanced manner to provide a life experience through the five senses.

• 한국식생활문화학회지
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• 제28권6호
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• pp.585-593
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• 2013

This study was designed to measure taste sensitivity and the five basic senses by an educational classification instrument. The instrument was a rice kit that could use samples in a dry powder form or oil extract after long-term storage To test for taste, sucrose, salt, citric acid, and quinine sulfate were made at different concentrations and taste sensitivity was measured on a scale from level 1 to level 5. To obtain baseline data, an inspection tool for the five senses was used and randomly applied on 101 schoolchildren in the third and fourth grade in the city of Cheonan in Korea. The inspection tool was composed of 17 questions; 5 questions regarding visual characteristics and three questions each for characteristics regarding taste, hearing, smell, and touch. The average age of the schoolchildren was 9.5 years old and there were 49 third grade students (9 years of age), and 52 fourth grade students (ten years of age). There were slightly more male students than female students, 56 (55.4%) compared to 45 (44.6%), respectively. The average height of female students was higher than that of males, but the average BMI (body mass index) of the male students was slightly higher than that of female students (18.28 compared to 18.09, respectively). Female students were slightly more sensitive to salty tastes than male students (2.8 compared to 2.5, respectively). In the score distribution for each sense, touch sense was the highest at 7.59, sight sense was 7.49, hearing sense was 5.43, smell sense was 5.24, and taste sense was lowest at 3.69. Therefore, schoolchildren first tend to recognize and deem important the touch and sight of food before its taste.

• 식품보건융합연구
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• 제10권1호
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• pp.7-15
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• 2024

The bakery cafe and dessert industry in Korea is expanding, but it requires continuous innovation to remain competitive and adaptable. Therefore, this study aims to examine the effect of five sense factors on customer satisfaction and relationship continuance intention in Korean dessert cafes. A survey was conducted among 200 consumers who had visited a Korean dessert cafe in Seoul and Gyeonggi Province. Regression analysis was conducted for hypothesis testing, and the research results are as follows. First, among the five sensory factors in Korean dessert cafes, gustatory, visual, and olfactory factors positively impacted customer satisfaction and relationship continuance intention. These results suggest that the taste and presentation of Korean desserts in cafes and the aroma of both the desserts and the café are essential. However, auditory and tactile factors did not impact customer satisfaction and intention to continue the relationship. Second, customer satisfaction improved the intention to continue the relationship. This finding suggests that improving customer satisfaction in Korean dessert cafes positively impacts maintaining customer loyalty. Therefore, operators of Korean dessert cafes should consider gustatory, visual, and olfactory aspects when developing dessert menus and planning the physical environment of their restaurants.

• 한국수학교육학회지시리즈A:수학교육
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• 제44권4호
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• pp.587-602
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• 2005

The primary purpose of this study was to investigate how number sense performance of sixth graders was and what every character of five components of number sense possessed by sixth graders was. For the this purpose, Two kinds of studies were conducted : a descriptive study by pencil-and-paper tests(Basic Test, Number Sense Test) and a clinical study by interviews. The conclusions drawn from the results obtained in the this study were as follows : First, students were highly scored in Basic Test but not highly scored equally in Number Sense Test. Second, students hardly used the benchmarks and lacked consideration of the reasonableness about computation results. Interview results were that students' notion about the meaning, and the greater - than and less - than relations for fractions was weak and students tended to not use number sense but apply standard algorithm and compute numbers in the question without thinking.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2010년도 춘계 종합학술대회 논문집
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• pp.594-600
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• 2010

노인 인구의 급격한 증가와 더불어 노인성질환도 증가함에 따라 일상적인 생활을 하지 못하는 노인에 대한 요양과 치료는 노인장기요양보험제도의 실시로 어느 정도 효과를 거두고 있지만 치매 예방을 통한 유병률 감소는 사회적 비용을 감소시킬 수 있음에도 불구하고 그 중요성이 간과되고 있다. 특히 요양시설이나 복지기관 현장에서는 경증 치매 및 치매 예방에 대한 프로그램은 전무하거나 일시적이고 단편적인 기법만을 활용하고 있는 실정이다. 이에 본 논문에서는 치매에 관심이 있는 노인을 대상으로 복지 전문가가 현장에서 비교적 손쉽게 적용할 수 있는 손운동법(촉각), 회상요법(시각), 치료레크리에이션(미각), 음악요법(청각), 원예치료(후각) 등 오감을 자극하는 기법들을 적절히 조화시켜 체계적으로 적용할 수 있는 치매 예방 프로그램을 제안한다.

• 시큐리티연구
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• 제16호
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• pp.305-319
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• 2008

본 논문은 경호원의 경호임무 수행에 있어서 인간의 다섯 가지 기본감각인 '오감'이 경호상황에서 어떻게 작용되는 가에 대하여 알아보고, 인간의 초월감각인 '제육감' 계발하고 향상시킴으로써 보다 완벽한 임무수행에 이바지하고자 하였다. 제육감의 발달은 부수적으로 오감을 배양시키는 것은 물론, 임무수행중인 경호원의 심리를 안정시킬 뿐 아니라 올바른 사회적 가치관을 확립하도록 하여 준다. 이러한 제육감 능력을 향상시키기 위한 방안으로 인간의 육체보다는 정신수양에 중점을 두는 명상수련이 있으며, 육체와 정신을 동시에 닦아 나아가는 것으로서 도덕적 인간이 되는 동시에 충일한 생명력을 갖추는 선도수련이 있고, 다음으로 심리적 안정과 심신의 기능을 조화롭게 하는 심리강화훈련 등이 있다. 이러한 제육감활동 향상을 위한 실천방법으로서 경호관련 대학교육기관의 교과목 배정이 있으며, 민간연수기관의 수련 프로그램의 도입, 그리고 민 관 경호전문기관에서의 지속적 반복적 훈련시행 등이 있다.

• 복식문화연구
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• 제16권2호
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• pp.397-407
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• 2008

Recently, influence of color has been expanded in various fields including design field. Among human five senses, visual sense is best for information capturing, and 80% of information judgment by visual sense is from color. Color is emotion and image. Hanbok is marked by its beautiful color combinations. The guiding principle of such color chords was Obangsaek, or the traditional Korean five base colors. The method of this study is to consider concepts of Obangsaek derived from the principles of yin-yang and the five elements and is to investigate application of Obangsaek. And the purpose of this study is to understand traditional colors and is to provide judgment criteria on various color combinations based on Korean aesthetic sense for development of textile design. The degree of nation culture depends on the level of research, analysis and application on traditional colors. Obangsaek, Korean traditional color is splendid and primary color. Also, Obangsaek has symbolic and lucky meanings. These colors are still the primary source of coloring. Obangsaek has been reinterpreted by application on textile design, some into base colors and others into diverse shades. So this study will help in the aspect of development on Korean style design.

• 디자인학연구
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• 제19권3호
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• pp.143-154
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• 2006

The primary purpose of this study was to investigate the influence of Cognitive Factors (CF) on the Creative Abilities (CAs) in design. We set up a model of Cognitive Design Process (CDP), which consists of four domains: Concepts, Experience, Five Senses (FS), and Thinking Modes (TM). Here, experience is first perceived by the five senses, and then recognized by intelligence. We regard design as a transforming process from concept to experience. For this study, two major Sensory Modalities (Visual and Kinesthetic), four Thinking Modes (Brain Dominance Profile), and four Creative Abilities (Fluency, Flexibility, Originality, and Elaboration) were reviewed. We hypothesized that idea generation is influenced by different Sensory Modalities (Visual Sense vs. Kinesthetic Sense) and Thinking Modes, and that these have a close relationship with the attributes of CAs. Firstly, we have examined the cognitive thinking model in design. Then, we adapted the Test of Creative Abilities of Design Thinking (TCADT) for measuring CAs. We surveyed the CAs under CF in particular. Finally, we have investigated the influences of the different Sensory Modalities (Visual Sense vs. Kinesthetic Sense) on CAs. It was found that a close relationship between Brain Dominance and CAs, and Sensory Modalities (SM) have different influence on these creative abilities. As a result, a tool for the Test of CAs and a framework for creative idea generation with the effective CF will be presented. These provide the basis for a new approach to creative idea generation in Experience Design.