• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.24 no.4
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• pp.364-375
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• 2012

This study investigates the effects of interior design elements on the satisfaction and preference for space. Field measurements and surveys were conducted in three coffeeshops where various interior design elements were applied. Results indicate that movable tables and chairs for two people were preferred in the space. They need to be placed flexibly according to the visitors' needs to improve satisfaction for convenience. To improve spatial satisfaction, the brightness of color applied to wall surfaces was recommended to be lower than that of color used for floor surfaces. The surfaces of space and interior design elements such as furniture also need to be kept clean. Lamps with lower color temperature were effective to enhance spatial satisfaction. Light sources should be shielded when a pendant lighting system with general diffuse type was used in space. Natural daylight through window was also required for better satisfaction level. Multiple linear regression implied that the cozy feeling by electric light, existence of daylight, flexible layouts for tables and chairs, color and quality of material for tables and floor were significant contributors to overall spatial satisfaction.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.2
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• pp.210-219
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• 2005

This research was designed to investigate the effect of hand and sendibility image on the preference to textiles for shirts. 85 subjects majored in fashion design were surveyed and 10 kinds of fabrics used as specimen at each season. Factor analysis, t-test, Pearson correlation, regression were used for statistical analysis by SPSS WIN 11.0. The result of this study were af follows : 1. In Spring ${\cdot}$Fall season, 5 factors were extracted as hand factor and 3 factors as sensibility factor of textiles for shirts. 2. 6 factors were extracted as hand factor and 3 factors as sensibility image in Summer. 3. 5 factors were extracted as hand factor and 3 factors as sensibility image in Winter season. 4. There were significant differences according to sex between hand factor and sensibility image at each season. 5. There were significant correlations between hand and sensibility image in Spring${\cdot}$Fall and Summer. 6. Hand and sensibility image were related to the preferene to texitiles for shirts in Spring and Winter.

• Journal of the Korean Society of Food Culture
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• v.11 no.1
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• pp.13-21
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• 1996

To find out the reference data of the school food service system, I serveyed four primary schools in Seoul, Korea and Nara, Japan respectively. The school children and their parents of whom arbitrary selected two classes among each primary school, were taken the questionaire about the present school food service system and their favorate food. The results were as follows; 1) 74.8% of Korean and Japanese children, and 92.5% of their parents were in favor of school food service. 2) Korean childrin wanted more amount of food and less salty taste. 3) Korean and Japanese children and their parents believed that the school food service system correct children's unbalanced diet. 4) Korean children wished more kinds of foods, western-styled cooking and that the food would be served in warm state. 5) Korean parents wanted that school food service system should be natural and better quality food material, and teacher should educate good eating habit. 6) Korean school children prefer yogurt, cuttle-fish, chicken, bean-curd, tomato, orange, dried laver, sweet potato, pine-mushroom in each food group. In conclusion, school food service system should be enough to meet children's good nutrition status, and the menu would be selected with consideration of children's preference and Korean traditional diet habit. Good table manner and eating all kinds of foods should be targht by school food service system as well as preparing good quality of food.

• Journal of the Korea Safety Management & Science
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• v.15 no.4
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• pp.245-251
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• 2013

In this paper, the expert system to reduce the amount of food waste is proposed. The method of material flow analysis (MFA) is applied. Proper handling of waste beyond the terms of the need for proactive research been mentioned before, but actually cause the waste generator research focuses on consumer behavior and the business community to analyze the flow of materials within the study are insufficient. In this paper, the type of food consumption and food waste, look at the relationship between the occurrence of secondary schools in the diet is provided for students to examine the preferences of the target model diet expert system was reconfigured. Preference for leaving the food in the diet leads to the important information that is Each diet recipes that make up the target material flow analysis (MFA) was constructed to perform all the database. This database is currently being generated from the rain while cooking diet edible plants and materials to reflect the self-esteem following the recommended diet is used to create. Reducing food waste is actually being used currently in research knowledge to the knowledge base was constructed. Future Home Smart System was developed in conjunction with the system to the user, by providing guidelines for the utilization can be expected.

• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.849-852
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• 2006

In this research electromagnetic waves in interception and that do so that keep in step in trend that develop material that draw water by sucking and material that can absorb electromagnetic waves use and do goods anger focus. Character that electromagnetic waves use and make material that can absorb electromagnetic waves to be happened much in portable phone for instance using sticking on hand phone bar Terry part electromagnetic waves intercept wish to. Wish to study character that can conglutinate by evil worldly affairs reason combined us introducing character concept beside function originally electromagnetic waves interception and use region that intercept this time. Because character application process executes question investigation, design preference degree reflects the highest thing and arranged to conclusion.

• Journal of the Korean Wood Science and Technology
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• v.19 no.3
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• pp.45-52
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• 1991

To investigate opportunities for wood frame housing and to activate wood frame house construction, trends of construction activities. preference about housing, and building codes related to wood frame housing were discussed. And two models of wood frame house were developed and construction cost was analyzed to compare with comparative masonry houses. The results obtained were as follows: 1. While 77.8% of people prefer single-family houses, majority of people(74.9%), ironically, possess multi-family houses such as apartments Wood work cost was ratio of 4% of total building cost. while wood material cost accounted merely for 11 % out of total building material cost. 2. Building code was not major barrier to residential house at height under 13m. The building code regulated major structural member and family boder wall of multi-family house to be built with fire retardant material. 3. The proper wood frame house was analyzed of town house or villa type locating in suburban of big city with hot ondol system for the upper middle class. 4 There was no difference in construction cost between western style wood frame house and comparable masonry house, but construction cost for Korean style wood frame house is 27% higher than that of comparable masonry house. It was necessary to reduce materials and cost down by prefabrication technique for both style of wood frame house.

• Journal of the Korean Institute of Rural Architecture
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• v.14 no.3
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• pp.61-68
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• 2012

The purpose of this paper is to derive attractive items of 'Hanok' in order to preserve 'Hanok' in urban area, focused on the 13 preceding studies which have got in respect of image, satisfaction, preference, awareness and advantage of 'Hanok' in urban area revolved around the latest studies. This study is analysis of questionnaire items and results of 13 preceding studies. And attractive items are classified with general and overall survey items, advantage of 'Hanok' in urban area, and image of Hanok-density urban area. These can also be classified with 5 items which are space, health, material, form, and image of 'Hanok' in urban area. As a result, Space items are composed with 'use of a space', 'cosiness', 'garden' and 'floor and ondol(korean floor heating system). Health items are composed with 'lighting and ventialtion', 'a sense of the season' and 'natural material'. Material items are composed with 'natural beauty', 'wooden', 'changhoji(traditional Korean paper made from mulberry bark for doors and windows) and hanji(traditional Korean paper handmade from mulberry trees), 'rafter' and 'new materials'. Form items are composed with 'attractive appearance', 'simply decoration' and 'traditional elements'. Image items are composed with 'crowding', 'traditionality and historicity', 'dichroism' and 'warmth'.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• KIEAE Journal
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• v.9 no.1
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• pp.47-53
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• 2009

To know the effect of smells from eco-friend and existing interior construction materials to human response, EEG of subjects' were measured. EEG signals were measured from 8 electrodes according to the international 10-20 system (Fp1, Fp2, F3, F4, Fc3, Fc4, P3, P4) from 10 healthy subjects in seven odor construction material. Followings are results. When stimuli of smell were suggested, non-stimuli pattern of ${\alpha}$-wave is largely in right occipitallobe part and rare in frontallobe part respectively. In case of eco-friend materials' smell, there is a activation of EEG in right occipitallobe part for every stimuli. But in case of eco-friend paint and Hwang-to, ${\alpha}$-wave is appeared in most part of brain even in frontallobe part. Especially for wet cedar case, activation of brain is very positive in right occipitallobe part and in frontallobe part. When comparing the normalized sensitivity of ${\beta}$-wave which appears in negative response, the preference ratio order is like this. Normal paint ${\rightarrow}$ MDF ${\rightarrow}$ Eco-friend paint ${\rightarrow}$ Gypsum board ${\rightarrow}$ Cedar ${\rightarrow}$ Wet cedar ${\rightarrow}$ Hwang-to.

• Journal of Distribution Science
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• v.19 no.12
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• pp.15-22
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• 2021

Purpose: There is still lack of guidance for merchants toward price discount presentations (absolute/relative), especially for consumers in different purchase contexts. Based on the general evaluability theory, this study investigates consumers' preferences for the presentation of discounts in various contexts through experiments. Research design, data and methodology: The relationship between discount presentation and consumers' preference is investigated in Study 1 using a two-factor between-subject design of 2 (purchase type: material vs. experiential) ×2 (discount type: absolute vs. relative). The Moderating effect of thinking mode has been examined in Study 2 via a multi-factor intergroup design of 2 (purchase type: material vs. experiential) ×2 (discount type: absolute vs. relative) ×2 (cognitive load: high vs. low). One-way ANOVA and planned contrast have been performed for analysis. Results: Experiment 1 reveals that consumers prefer absolute discounts rather than relative discounts when in material purchases. However, when in experiential purchases, they are willing to choose relative discounts. Experiment 2 verifies the boundary conditions of matching effect and illustrates the generation of matching effect is determined by thinking mode. Conclusions: Our study enriches the theories of purchase type and thinking mode. Simultaneously, the results provide practical guidance for merchants to formulate the discount presentation and distribution pricing strategies.