• Journal of the Korea Fashion and Costume Design Association
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• v.13 no.4
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• pp.69-77
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• 2011

The purpose of this study was to identify the analysis of men's wear color preference between Korean and Chinese college women. The experimental materials developed for this study were a set of stimulus and response scales. The 24 color pictures and 5-point scales were used for evaluation of preference. Data were obtained from 120 Korean college women living in Kyeongnam, Korea and 120 Chinese college women living in Shandog, China on October and November 2010. For data analysis, ANOVA and Duncan-test were used by using SPSS program. Results of this study were as follows. Korean and Chinese college women, shirts hue, tie hue, and shirts/tie tone showed an independent effect on men's wear color preference. Interaction effects of Korean and Chinese college women and shirts hue, Korean and Chinese college women and tie hue, suit hue and shirts hue, shirts hue and shirts/tie tone, and tie hue and shirts/tie tone were found. These results suggested that men's wear color preference can be affected by Korean and Chinese college women, suit hue, shirts hue, tie hue, and shirts/tie tone.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.226-236
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• 2016

Single-person household is estimated to be about 26.5% of the total household in 2015, which counts as 5060000 in numbers. We opt to acknowledge the various requests of these single residents, and in order to raise their satisfaction, we investigated on how personal taste, psychological interest, and personality attribute affects the user's preference of space organization and furniture in one room housing. Using the qualified psychology program, Enneagram Personality Type Indicator, we surveyed young people under 30 years old (majority of single-person households), regarding space organization and furniture preference. With the help of a specialist, the survey was constructed with appropriate evaluation items (space organization in one room households, bed, sofa, furniture material, etc), and analyzed the relationship between the evaluated items and personality types. Results showed there is a relationship between personality types and spatial structure. First, preference of spatial structure differed for different personality types. Second, the shape and size of furniture was dependent more on the ease of usability and design rather than on the personality types. One thing to consider is that type 1 and 9 accounted for about 50% of the total surveys. This emphasizes that the preferred spatial structure of a dominant specific personality type should not be overlooked.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.8
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• pp.1240-1251
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• 2007

The purpose of this study was to examine the relationship between weight of fabrics and texture and sensibility and preference of consumers for F/W women's jacket fabrics. Structural Equation Model(SEM) using AMOS program was conducted to analyze the relationships. Then, this study aimed to provide useful information in planning designing fabrics through predicting the subjective characteristics analyzed. The main survey was developed the 7-point semantic differential scale of subjective texture, sensibility and preference. Fifty trained female panelists of 20-30 years old were participated and questionnaire method was used with 20 kind of fabric. The evaluation methods such as by the sense of sight & touch were used when fabrics were estimated subjectively. When evaluated by the sense of sight & touch, fabric's weight did not have effect directly on preference, but had effect indirectly on preference through the texture and the sensibility..

• Journal of the Korean Institute of Landscape Architecture
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• v.24 no.2
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• pp.13-24
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• 1996

The purpose of this study is to suggest optimum level of the Ratio of Greenery within the frame of vision in the interior landscape design through the analysis of visual character and preference of the interior landscape. The concept of the RG was defined as the ratio of projected area of plants higher than 1.2M against background wall from eye level. 5 photography of Interior landscape space -- 10,20,30,40 and 50% of the RG-- were constructed by computer graphic techinques. Likert scale and semantic differential scale were used to analyse visual character and preference of the interior landscape space. The analysis results are as follows : 1. Factors that compose of the image of the interior landscape have been found to be the "evaluation ", "complexity". The mean value of semantic differential scale showed a significant difference according to RG. When the RG was 20~30%, "Harmony" and "stability" was strongly recognized than the other factors and the interior landscape made the interior space natural and intimate. But at the RG 40!50%, users felt "stuffy" and "too complex" by many plants, so it was not efficient the Interior Landscape. 2. The visual preference was significantly different according to RG. The mean value of the visual preference was increased as the RG was higher, it was the highest at the RG 30%. But over the RG 30%, the preference level was declined. 3. Based on these results, this study suggests that the optimum level of RG in the Interior Landscape is 30%.at the optimum level of RG in the Interior Landscape is 30%.

• Science of Emotion and Sensibility
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• v.20 no.4
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• pp.65-78
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• 2017

The current study examined the influence of individual trait such as Need-For-Touch level (NFT; high vs. low) and swiping orientation (vertical vs. horizontal) on product evaluation and preference when using touch-screen interface like a smart phone and a tablet. Swiping is one of the most common interaction techniques for changing pages or searching some aligned pictures on touch-screen interface and it can be used in vertical and horizontal orientations. The experiment revealed a significant interaction between swiping orientation and NFT on preference, however the interaction on change-in-price of given products was only marginally significant. To be specific, high NFT participants reported higher preference for horizontal-swipe than vertical-swipe products, but such difference did not occur with low NFT participants. The current study illustrates the influence of swiping orientation and NFT on product preference and it provides a new perspective of design principles especially for online shopping websites.

• Food Science and Preservation
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• v.11 no.1
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• pp.12-16
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• 2004

This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.

• Korean Journal of Childcare and Education
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• v.19 no.4
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• pp.1-27
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• 2023

Objective: This study designed an Augmented Reality-based intervention program for children with conflicted shyness and examined its effects on social avoidance motivation and preference for being with others. Methods: Sixteen six-year-old children were randomly assigned to either the experimental or control group. The experimental group participated in a six-week AR-based program. Both teachers and children rated social avoidance motivation and preference for being with others to evaluate the program's effectiveness. Data were analyzed using the Wilcoxon signed-rank test and the Mann-Whitney U test. Results: Social avoidance motivation decreased only for the experimental group. Conversely, the control group showed increased motivation scores as reported by the children. The preference for being with others increased in the experimental group based on teacher reports. For the control group, preference scores reported by teachers and children were maintained and decreased, respectively. Conclusion/Implications: This study highlights the effectiveness of the intervention in reducing social avoidance motivation and maintaining a preference for being with others in children experiencing conflicted shyness. Furthermore, the use of AR technology provided a psychologically safe environment for them to initiate social interactions without fear of negative evaluation, highlighting its potential as a primary intervention tool for this population.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.631-640
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• 2009

This study aim to identify preference of main and side dishes of 681 children who lived in Seoul and Gyoung-gi (Incheon) in 2007. To accomplish this, we divided the children into three age groups, an infancy group (below 6 years of age), a middle years group (between 7 and 12 years of age) and a juvenile group (above 12 years of age). Specifically, 145 children were in the infancy group (boys 68, girls 77), 300 children were in middle years group (boys 138, girls 162) and 236 children were in juveniles group (boys 131, girls 105). The average body mass index (BMI) of the parents of the respondents appeared to be normal, and the majority of the parents had bachelor degrees. Across all age groups, most fathers were office workers and most mothers were housewives. The preference for staple foods showed that the infancy group and the middle years group preferred rice the most, while the juvenile group preferred stir-fried rice the most out of 5 grain items. Evaluation of the preference for different types of noodles showed that both boys and girls from the infancy group preferred jajangmyun, while those in the middle years group and the juvenile group preferred spaghetti. For breads, both boys and girls from the infancy group had the highest preference for cake, while boys and girls in the middle years group and boys in the juvenile group preferred pizza the most, and girls from juvenile group preferred cake the most. Evaluation of the preference for soups and pot stew revealed that both boys and girls in the infancy group preferred seaweed soup, while boys from middle years group preferred seol-long-tang and girls from middle years group preferred seaweed soup. Boys and girls from the juvenile group preferred seol-long-tang the most. For hard-boiled foods and stir-fried foods, members of all age groups preferred beef boiled in soy sauce the most and hard-boiled peppers the least. Finally, comparison of the preference for roasted foods, seasoned vegetables and kimchi revealed that the infancy group preferred roasted seaweed the most and that both the middle years and juvenile group had the greatest preference for roasted galbi.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2007.11a
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• pp.1297-1301
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• 2007

The Conventional noise control attempts to simply reduce the level of product noise. But it is very straight forward way that we have consider human perception on noise. Since human listening is very sensitive to sound. Evaluation of the sound quality of a Vacuum Cleaner is studied base on human sensibility engineering. In this paper, we choose two Vacuum Cleaners that are sold in Korea and reduced noise control. Comparison Method is used to evaluate noise and preference of Vacuum Cleaner by steps. The sound quality of Vacuum Cleaner noise is analyzed by employing the subjective evaluation and by representing them in terms of the objective quantities. Semantic Differential Method is used to study sound quality Evaluation. To analyze the sound quality of Vacuum Cleaner noise, consider the coefficients of correlation between sound metrics and subjective rating. The linear regression models were obtained for the subjective evaluation and sound quality metrics.