• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.42 no.6
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• pp.63-74
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• 2005

In Electronic Commerce, the latest most of the personalized recommender systems have applied to the collaborative filtering technique. This method calculates the weight of similarity among users who have a similar preference degree in order to predict and recommend the item which hits to propensity of users. In this case, we commonly use Pearson Correlation Coefficient. However, this method is feasible to calculate a correlation if only there are the items that two users evaluated a preference degree in common. Accordingly, the accuracy of prediction falls. The weight of similarity can affect not only the case which predicts the item which hits to propensity of users, but also the performance of the personalized recommender system. In this study, we verify the improvement of the prediction accuracy through an experiment after observing the rule of the weight of similarity applying Vector similarity, Entropy, Inverse user frequency, and Default voting of Information Retrieval field. The result shows that the method combining the weight of similarity using the Entropy with Default voting got the most efficient performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1088-1094
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• 2001

The quality of Yukwa added with safflower seed powder (SSP) was investigated using chemical, sensory and mechanical properties, The result of chemical properties showed that degree of expansion of Yukwa were decreased as the amount of SSP increased, while fat absorption increased. Yukwa with 1% SSP was the best in appearance, taste and overall preference of acceptability. Lightness decreased by the addition of SSP, while redness and yellowness increased. Texture measurement showed that hardness was the lowest in the Yukwa with 5% SSP, and cohesiveness was the highest in the Yukwa with 1% SSP. Hardness and brittleness of mechanical properties were positively correlated with the acceptability. The degree of expansion was positively correlated with cohesiveness and springiness. Fat absorption and moisture content were positively correlated with gumminess in the mechanical properties. Yukwa with 1% SSP showed a good overall preference.

• The Korean Journal of Community Living Science
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• v.16 no.1
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• pp.49-58
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• 2005

The purpose of this study was to identify the eating habits and attitudes by socioeconomic factors(sex, age, educational level and annual family income) of adults in rural areas. The survey was administered by the nationwide 580 adult persons in rural in February 2001. The survey was conducted by a questionnaire that was composed of 20 items of likert-type scale. These data were analyzed by using SPSS(version 10.0) PC package and were expressed by mean and frequency. The results are following : 1) The degree of efforts to eating safe and fresh food were significantly different according to age(p<0.05), educational level(p<0.001) and annual family income(p<0.001). 2) The degree of efforts to nutritional balanced diet were significantly different by age(p<0.05) and annual family income(p<0.00l). 3) The concern about overeating of energyㆍsaltㆍfat were increased as the educational level goes up(p<0.001). 4) Meal regularity was more regular as age goes up(p<0.05). 5) Regarding for eating a variety of food were differed significantly by age(p<0.05) and educational level(p<0.01). 6) There are significantly different in duration of meal time of the subjects by sex(p<0.001), age(p<0.05) and educational level(p<0.0l). 7) Preference for snacks was significantly different by age (p<0.05) and educational level(p<0.0l). 8) There were significant differences in preference for processed foods(p<0.001) and frequency of using a chemical seasoning in cooking(p<0.05) of the subjects by educational level. 9) As the age(p<0.001) goes up and the educational level(p<0.001) and annual family income(p<0.001) goes down, they did not recognize the necessity for improving eating habits. According to these results, there were differences in eating habits between socioeconomic characteristics group in rural area. Therefore, this study can be used as basic data for specific nutritional intervention program in rural areas.

• Journal of Korean Physical Therapy Science
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• v.4 no.1
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• pp.315-327
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• 1997

The purpose of this thesis is to investigate the application of a medical cure with a mixture of the merit of a hydrotherapy, as a kind of a physical therapy, and the remedy efficacy of mugwort, which uses in a chinese medical treatment in order to remove an unpleasant smell of HOT Pack and its tube to use in hospital. The usability of mugwort and the degree of its preference was obtained through question naires sent to 120 students including 50 students of the department of physical therapy. And the feeling, at the moment a HOT Pack Tube was opened, was investigated through 74-physical therapists. This research is to investigate the effect of the remedy to add a mugwort-pack in a HOT Pack tube using already in hospital. The results of this study are as following : The efficacy of a mugwort-pack to get rid of an unpleasant smell got better than that of a HOT Pack and its tube. As most of physical therapy laboratory lies to a basement of a hospital, the efficacy to remove a particular offensive smell of a basement got better than that of a HOT Pack using in a common hospital. Also, the degree of patients' preference on a HOT Pack to add with mugwort got to be higher and increased gradually. I can't see the definite difference of a medical remedy, but, I suppose that the visible feeling was of much help for the effect of patients's remedy.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.2
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• pp.379-386
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• 2014

As the use of mobile device is increasing rapidly, the number of users is also increasing. However, most of the app stores are using recommendation of simple ranking method, so the accuracy of recommendation is lower. To recommend an item that is more appropriate to the user, this paper proposes a technique that reflects the weight of user information and recent preference degree of item. The proposed technique classifies the data set by categories and then derives a predicted value by applying the user's information weight to the collaborative filtering technique. To reflect the recent preference degree of item by categories, the average of items' rating values in the designated period is computed. An item is recommended by combining the two result values. The experiment result indicated that the proposed method has been more enhanced the accuracy, appropriacy, compared to item-based, user-based method.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.568-577
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• 2010

This study was conducted to provide fundamental data for the Korean food service industry by researching the awareness and consumption tendencies of 180 domestic foreign residents towards Korean meat dishes. The results showed differences in the preferred types of food depending on gender; men tended to like meats, followed by stews, and rice, whereas women tended to like meats, followed by rice, and stew. The foreigners who participated in this research dined at Korean restaurants at least 20 times per month on average, regardless of their place of residence. Dishes with the lowest intake were suyuk (boiled meat, 66.7%) and dakbokkeumtang (sauteed chicken stew, 67.8%) and dishes with the highest intake tended to be roasts, which are relatively easier to prepare. The types of preferred food were in the order of galbi, bulgogi, and dakgalbi, and the least favored foods were yukgaejang, followed by suyuk, and seollengtang. "It is delicious" was the response found most frequently as a reason for preference regardless of the type of meat dish, and the reason for distaste was: "It is not delicious" This demonstrated that taste was the most important factor when visiting a Korean restaurant. Unexpectedly, sirloin roast, beef galbi stew, chicken stew, samgyetang, and dakbokumtang were not favored because of unfamiliar aroma and taste. In the case of galbi, "It is not very sanitary" was the main factor in responses. For areas of improvement, food sanitation, meat smells left on clothes, and smoke generated during roasting were factors with a high degree of importance, whereas the use of gas burners and the blackening of bowls were found to have a lower degree of importance.

• Journal of the Korean Society for Library and Information Science
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• v.57 no.2
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• pp.409-434
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• 2023

This study analyzes the authorship of all articles published in four domestic LIS journals over a 20-year period from 2002 to 2021 to examine the current status of scholarly communication through Korean LIS journals and suggest future prospects. To achieve this purpose, the study analyzed the number of co-authors, the proportion of returning authors, the publishing preference index (PPI), the author group change trend, and the researcher attraction index (RAI). The analysis revealed the level of collaborative research in each journal, the degree of formation of related author groups by journal, the inflection point of author group changes, the characteristics of emerging researchers, and the degree of author sharing between journals. Overall, 2015 was found to be an inflection point where the author community of Korean LIS journals changed. The newer generation of researchers showed a slightly different behavior of publishing papers than the older generation, as they mainly conduct collaborative research. These quantitative results could be triangulated with the qualitative interview data of previous studies to further strengthen the development strategy of Korean LIS journals.

• Science of Emotion and Sensibility
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• v.18 no.3
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• pp.81-92
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• 2015

The purpose of this study was to investigate the emotion and preference for shoes styles through empirical research, in accordance with personality type, age and fashion innovativeness of female students. This study was a survey research through convenience sampling of 224 college students. In order to select shoes style, a pre-classification through dictionary and online search was done to choose the representative eight styles of shoes to college students. Personality types was determined from the modified measures of the brief MBTI to fit this study, and the emotional scale of sensibility was revised from the previous studies. SPSS statistical analysis were executed as follows: First, preference and emotion on shoes styles were significantly different in accordance with the shoes type and the diagram from the results of correspondence analysis showed some relationship between the sensibility and shoes styles showing 4~5 clusters. Second, the sensibility and preference had significant difference in some type of shoes according to the personality types of college students. Third, there was a significant difference in the shoes preference and sensibility by accordance of the degree of fashion innovativeness. And there was a significant difference in preference of shoes according to the purchase frequency of consumers. We hope this data is useful to this current dynamic market of shoes to the both sides of producer and consumers.

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.181-189
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• 1996

We investigated the relationship between the attitudes and brand preference on the expression techniques of advertisement of underwears and actual buying. A total of 233 females living in Seoul and Taejon were surveyed to compare these points of five major underwear brands (Vivien, Ravora, Wacoal, Calvin Klein, Let'xes).The survey showed that the responders reacted more positively to the revolutionary advertising techniques of the Calvin Klein, and Let'xes than to the more conservative techniques of the Vivien, Ravora, and Wocoal.The most positive response was obtained from the Calvin klein's revolutionary techniques while the most negative response from the Ravora. The most preferred brand was the vivien, followed by the Calvin Klein, Wacoal, Ravora, and Let'xes. The degree of preference varied according to the demographic variables like age, schooling, income, occupation, and residential area. As for the motive of preference, the Calvin Klein ranked best in respect to shape, quality, advertisement, and comfortability. The price factor was best for the Ravora. The Let'xes ranked worst in all aspects. However, there was discrepancy between the attitudes on advertisement and the actual buying, this implying that the attitudes on advertisement did not seem to directly affect actual purchasing behavior.