• Journal of the Korea Fashion and Costume Design Association
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• v.13 no.1
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• pp.11-20
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• 2011

The yarn company needs to conform to the consumers' sensibility, which has become diverse, in developing its yarn, which fixes the matter property and the sensibility in knit product. In particular, the development of fancy yarn, which is expected to have great influence upon the sensibility of material due to being a diverse form of knit yarn, may increase activation of the knit industry. Eight different fancy yarns were chosen: loop, Ratine, tam tam, fur 1, fur 2, chenille, ladder and tape yarn. The manufacturing methods of these yarns are all different. The sensibility was evaluated through a questionnaire targeting 60 women in their 20s of the expert group. Factor analysis, reliability, correlation analysis, ANOVA, Duncan, and regression analysis were carried out by using SPSS 12.0. First, according to the results of analyzing the sense factor, three factors were extracted: 'inflexibleness/rugged', 'lightweight' and 'smooth'. 'Activity', 'grace' and 'purity' were extracted in regard to the sensibility factor. H3(tam tam) sample showed high value in all of preference, purchase intention and word-of-mouth intention. To increase consumers' preference, purchase intention, and word-of-mouth intention, its effect is thought to be likely to be possibly seen only when increasing the factor of pure and simple grace and when reducing the hard and stiff inflexibleness/ruggedness sense. It is expected to be likely to possibly secure marketability as knit product, which has product competitiveness, given the product planning in a company of producing knit.

• Journal of the Korean Society of Food Culture
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• v.28 no.2
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• pp.158-166
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• 2013

The purpose of this study was to investigate the awareness, eating experience, and preference of kimchi, and the sensory evaluation of kimchi from Chinese and Korean students residing in Korea. General information (including age, sex, duration of staying, living status) was collected. A questionnaire was used to collect the information on awareness, eating experience, and preference of kimchi and dishes made with kimchi. Sensory evaluations were carried out on a 10 point scale. All subjects (37 Koreans, 43 Chinese) were aware of kimchi, with 98% of the Chinese subjects recognizing kimchi as a Korean traditional food and 65% having eaten kimchi at least once a day. The types of kimchi preferred by Chinese subjects were generally sweet and not over-bearing in seasoning, hotness, or ripeness. The more frequently eaten foods made with kimchi were jjigae, bokkeumbap, bibimbap and kimbap. However, the more preferred dishes made with kimchi were bossam, jeongol, bokkeum, jeon, and ramyeon. The Chinese subjects were especially sensitive to spicy odors ($4.6{\pm}2.2/10$), salted seafood odors ($4.6{\pm}2.3/10$), offodors ($4.4{\pm}2.3/10$) and aftertaste ($5.9{\pm}2.1/10$) compared to Korean subjects. Taken all together, the perception as well as sensory characteristic of kimchi needs to be improved for the globalization of kimchi.

• Journal of Families and Better Life
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• v.7 no.2
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• pp.95-107
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• 1989

In this study one aspect of consumer behavior in household equipment utilization was investigated the pattern, frequency, rate of washer use and their relation to the following factors a) Washer related factors : extent of the presence of desired characteristics, the evaluation of washer's intrinsic features and related household facilities. b) Psycho-social factors : attitude of energy conservation, preference & ability to wash by hand, standard of washing of the respondent homemaker. c) Socio-demographic factors : age, education level and employment status of homemaker, house-hold income, the presence of children under seven years, size of family, the presence of a paid help. The subjects of this study were 286 homemakers with washer in Seoul. Analysis methods were used to fuequency, one-way ANOVA, Gamma test, Pearson's Correlation Coefficient, t-test and multiple regression of SPSS program. The major findings are the following; 1) The pattern, frequency, rate of washe use appeared various in every household. 2) Extent of the presence of desired characteristics was very low and respondents evaluated their washer's intrinsic features moderate. 3) The pattern of washer use was affected by the evaluation of washer's intrinsic features, preference & ability to wash by hand, wife's employment and household income. The frequency of washer use was affected by family size and preference & ability to wash by hand. The rate of washer use was affected by extent of the presence of desired characteristics, the evaluation of washer's intrinsic features and preference & ability to wash by hand. Therefore, washing by hand is major substitute for washer. If more desired characteristics are added to washer, intrinsic features are improved, and maintenance costs are reduced or household income is raised, every houshold with washer will use washer more than washing by hand in washing ask so that it may gain more utility from washer.

• Korean Journal of Human Ecology
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• v.13 no.5
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• pp.787-798
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• 2004

This research was designed to compare clothing fabric images between on- and off-line by fabric types and its characteristics. 125 subjects who have a fashion design major evaluated the fabric image of various 16 kinds of specimens on- and off-line. Frequency, x2-test, t-test, and Pearson correlation were used for statistical analysis by SPSS WIN 11.0. The results of this study are as follows: 1. The advantage of on-line shopping includes low price and purchasing convenience, etc. On-line shoppers mostly purchase clothing items, such as T-shirt and slacks. In most cases, texture of fabrics provides a main cause for the shoppers' discontentment with internet shopping. 2. The results of t-test for the difference of the evaluation score show that plain or pile weave and highly thick or thin fabrics-for example, Organdy, Corduroy, Nylon Taffeta, Plush, etc.-have a large difference between on-and off-line image. On the other hand, medium-thick twill weave-for example, Tweed, Flannel, etc.-or patterned weave-Chiffon, Dobby fabric, etc.-shows a small difference. 3. The results of correlation of the evaluation score indicate that wool twill fabrics like Tweed, Saxony, and Polafleece show a high correlation between two kinds of evaluation score. In texture preference, no correlation exists between on-line and off-line. 4. With an analysis on fabric image evaluation by fabric characteristics, smooth, shiny pink Satin was found the most positively-evaluated item in all evaluation fields except in pattern preference and individuality. On the other hand, thick olive green Corduroy was evaluated most negatively in the fields of elegance, luxury, and feminine. 5. When compared with real ones, thin fabrics provide a different on-line fabric image. For example, Nylon Taffeta and Organdy were evaluated positively on-line because of luster and pastel tone color. However, lusterless uneven cotton Seersucker was evaluated negatively. 6. Real fabrics preference is more negative than on-line ones. In addition, patterned or unique fabrics display a high agreement between the two kinds of images.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.91-101
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• 2018

This research verified the effects of anchors' reputation and brand equity evaluation of news on the continuous watching intention for general news channels such as KBS, JTBC, and YTN. Data collection was conducted on nationwide 539 adults who were watching news for each channel, and Hierarchical regression analysis was conducted to analyze the impact of the anchors' reputation and news brand equity evaluation factors. As a result, first, KBS showed continuous watching intention as viewers are men, their academic background is lower, they are more conservative, viewing frequency is higher, anchor awareness is higher, and news awareness and news preference are higher. Second, JTBC showed continuous watching intention as viewers are more advancing, viewing frequency is higher, anchor confidence, news awareness, and news preference, and evaluation on news quality are higher. Third, YTN showed continuous watching intention as their viewing frequency is higher, anchor confidence and anchor attraction are higher, news preference and evaluation on news quality are higher.

• Biomolecules & Therapeutics
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• v.20 no.2
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• pp.234-238
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• 2012

Propofol is an anesthetic commonly used to provide sedation or to induce and maintain an anesthetic stated. However, there are reports which indicate propofol may cause psychological dependence or be abused. In the present study, we used various behavioral tests including climbing test, jumping test, conditioned place preference, and self-administration test to assess the dependence potential and abuse liability of propofol compared to a positive control (methamphetamine) or a negative control (saline or intralipid). Among the tests, the conditioned place preference test was conducted with a biased method, and the selfadministration test was performed under a fixed ratio (FR) 1 schedule, 1 h per session. No difference was found in the climbing test and jumping test, but propofol (30 mg/kg, i.p.) increased the rewarding effect in the conditioned place preference test, and it showed a positive reinforcing effect compared to the vehicle. These results indicate that propofol tends to show psychological dependence rather than physical dependence, and it seems not to be related with dopaminergic system.

• Journal of the Korean Institute of Landscape Architecture
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• v.14 no.3
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• pp.3-19
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• 1987

The purpose of this study was to investigate desirable width / height ratio of enclosed space and to offer basic information for the design of enclosed spaces. The data of this study were gathered from the experiment through simulation. Photographic sampling of 7 campus sites located in Kwanak campus of Seoul National University and slides of perspective drawings of enclosed spaces with various D/H ratio (12, 1, 2, 4, 6, 9, 12)were used for simulation. A response format was made using the method of paired comparison and students from various departments were randomly selected for evaluation. In the method of analysis of data Thurstone's equation of Comparative Judgement was used for calculating preference score. A1so non-linear regression analysis was used for finding out relations between preference and D/H ratio. The other method of data analysis were correlation, Chi - test. And the results were summarized as follows. 1. In sketch simulation the ratio of D/H 4 got the highest preference store. This result suggests that desirable D/H ratio of enclosed space is D/H 4. And at the lower range of D/H ratio, as ratio increases, the preference score increases. At the higher range of D/H ratio, however, as ratio increases, the preference score starts to decrease from the cardinal point of D/H 4. 2. In campus photograph simulation preference is influenced by slope, elevation change of floor, trees, lawn area, familiarity, space arrangement, and exterior shape of building besides D/H ratio. 3. The preference virtue was not significantly affected by order effect. This result suggests that order effect can be ignored in the study of visual preference. 4. There are so many factors related to preference that it is difficult to explore those factors without scientific information based on scientific method. We must carry out study for scientific approach of planning and design based on precise, complete simulation technique.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• Journal of the Korea Society of Computer and Information
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• v.14 no.1
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• pp.1-8
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• 2009

Learning user's preference is a key issue in intelligent system such as personalized service. The study on user preference model has adapted simple user preference model, which determines a set of preferred keywords or topic, and weights to each target. In this paper, we recommend multi-perspective user preference model that factors sentiment information in the model. Based on the topicality and sentimental information processed using natural language processing techniques, it learns a user's preference. To handle timc-variant nature of user preference, user preference is calculated by session, short-term and long term. User evaluation is used to validate the effect of user preference teaming and it shows 86.52%, 86.28%, 87.22% of accuracy for topic interest, keyword interest, and keyword favorableness.

• Journal of the Korean Home Economics Association
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• v.49 no.1
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• pp.121-133
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• 2011

This research was designed to compare the subjective evaluation of texture image and preference between offline and online by structural characteristics of women' jacket fabrics for spring and summer. 78 participants evaluated the sensibility image and preference of various fabrics. The data were analysed by factor analysis, t-test, Pearson's productive correlation, regression, and multi dimensional scale. The results were as follows: Sensibility image factors of women' jacket fabrics were 'classic' 'sophisticated' 'natural' 'characteristic' and 'practical'. Between offline and online, sensibility images showed no differences. In sensibility images, 'classic'-'sophisticated', 'natural'-'practical', and 'practical'-'characteristic' images showed significant correlation. By analyzing the contribution of fabric structure on sensibility images, density affected on the 'classic' image offline and online. By the results of regression analysis, thickness, density and weave affected on the tactile preference. In sensibility images, 'classic', 'sophisticated' 'characteristic' images were the influencing factor. 'Sophisticated', 'natural', 'characteristic' and 'practical' images affected on the purchase preference.