• Journal of the Korean Society of Costume
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• v.54 no.8
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• pp.59-74
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• 2004

The Purposes of this study are to investigate consumers' causes of clothing preference and dispreference separately, and to get 'real' descriptions about that causes using an open-ended response questionnaire. The sample was composed of 81 undergraduate students. Subjects were asked to select their preferred clothing and disprefered clothing respectively among wardrobes they have and to describe the causes of that preference/dispreference. The data was collected through an open-ended response questionnaire and analyzed using content analysis. The system for content analysis was divided into the view Point of image, clothing itself, wearer's physical characteristics, wearing situation, others' response, wearer's values, wearer's consciousness, and purchase process. Image was the primary cause that raised clothing preference, and clothing itself, wearer's physical characteristic, wearing situation, others' response, wearer's consciousness, wearer's values, and purchase process followed. In audition. wearer's physical characteristic was the primary cause that raised clothing dispreference. and image, clothing itself. wearer's consciousness, wearer's values. wearing situation, purchase process, and others' response followed. Finally, the framework for the causes of clothing preference/dispreference was developed.

• International Journal of Advanced Culture Technology
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• v.7 no.1
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• pp.133-142
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• 2019

This study aims to understand how different construction methods impact scenic preference of green wall and clarify features of each construction method to help select the most suitable construction method for the wanted image of a green wall by providing the basic data for further development and distribution of green wall. Questionnaire developed by the Repertory Grid technique proved that 11 adjectives can be used to describe scenic features of a green wall and 4 preference elements. The result of the Scenic evaluation, the Felt type scored high in 'Aesthetic' and 'Maintenance' meaning that it is the most suitable method when constructing a green wall to improve urban scenery. Regression analysis was conducted to understand the link between the preference elements and scenic impression of a green wall. The result is that the higher the preference is on the design of a green wall, the higher the score is for 'Aesthetic'. Also, the higher the preference is on Bio-Diversity, Design, Growth, the higher the score is for 'Natural'. The above findings can be important measures and reference for selection of the right construction method when planning a green wall.

• 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 East Asian Society of Dietary Life
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• v.20 no.1
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• pp.113-121
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• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• Journal of Electrical Engineering and Technology
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• v.13 no.4
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• pp.1673-1681
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• 2018

In this paper, the fabrication of a white light-emitting diode (WLED) package capable of producing different color rendering indexes (CRI ($R_a$)) using different types of phosphors (YAG:Ce, Silicate, Nitride, LuAG) for the LEDs is presented. The color quality is evaluated based on the current and temperature variation conditions. The evaluation method for color quality compares the existing CIE 13.3 method and the new IES TM-30-15 method. The CRI ($R_a$) defined in the conventional CIE 13.3 has the disadvantage. This cannot offer any information relevant to the user's preference. However, the newly proposed IES TM-30-15 method suggests the additional measure related to user's preference such as Color Gamut ($R_g$). The present experimental results obtained using the IES TM-30-15 show that the color quality of the WLEDs using green and red phosphors are better than that of the WLEDs using yellow phosphor, but their luminous efficacies are lower. The color quality of WLEDs using green and red phosphors are more stable than that of the WLEDs using yellow phosphor, for current and temperature variations, and it is verified that the phosphor causes this change. The evaluation method for color quality, based on IES TM-30-15, is proved to be capable of overcoming the problems of the existing evaluation methods by this study.

• Journal of the Korean Data and Information Science Society
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• v.18 no.3
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• pp.619-628
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• 2007

This study is devoted to suggesting the norm of detection abnormal users who are inferior to the other users in the recommender system compared with estimation accuracy. To select the abnormal users, we propose the pre-filtering method by using the preference ratings to the item rated by users. In this study, the experimental result shows the possibility of detecting the abnormal users before the process of preference estimation through the prediction algorithm. And It will be possible to improve the performance of the recommender system by using this detecting norm.

• Journal of applied mathematics & informatics
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• v.28 no.1_2
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• pp.439-450
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• 2010

In this paper, we propose a new idea to evaluate the prediction accuracy of user's preference generated by memory-based collaborative filtering algorithm before prediction process in the recommender system. Our analysis results show the possibility of a pre-evaluation before the prediction process of users' preference of item's transaction on the web. Classification functions proposed in this study generate a user's rating pattern under certain conditions. In this research, we test whether classification functions select users who have lower prediction or higher prediction performance under collaborative filtering recommendation approach. The statistical test results will be based on the differences of the prediction accuracy of each user group which are classified by classification functions using the generative probability of specific rating. The characteristics of rating patterns of classified users will also be presented.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.25 no.1
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• pp.30-41
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• 2011

This study performs the subjective evaluations of LED illumination conditions according to three types of color temperatures (7,000[K], 5,000[K], 3,000[K]) after employing LED illumination system in the classroom, Since the objective of this study is to develop an artificial lighting conditions like day light comfortable to students in the classroom, the learning effect based on three types of LED illumination conditions are analyzed. Three factors (learning intention, learning environment, learning motivation) are extracted by ANOVA and there are preference differences of LED illumination conditions between learning intention and learning environment factors. Especially, preference differences of LED illumination conditions are existed about calculation, reading and fatigue reduction. The test results of this study can be applied to obtaining high achievement of learning based on the lighting conditions.

• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.723-736
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• 2013

To examine the quality characteristics of bread made of different amounts of chia seed powder, a functional food ingredient, this study made bread by adding chia seed powder by 1%, 3%, and 5% of the flour weight. When bread dough properties were determined using mixograph, all doughs were appropriate for bread-making. In the evaluation of fermentation rate, the dough with 3% of chia seed powder CS 3 showed the most favorable fermentation rate during the first 60-min fermentation of the bread. According to CrumbScan, the fineness of bread pores were higher in control group than bread loaves containing chia seed powder. The volume of bread in control group was significantly lower than those of other experimental groups. The volume and specific volume were highest when chia seed powder was added by 3%. According to preference analysis, appearance and taste was best in CS 3, showing the highest overall score in preference. Therefore, the optimum amount of chia seed powder is identified to be 3% in bread-making.

• Journal of the Korean Home Economics Association
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• v.27 no.3
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• pp.71-78
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• 1989

As the level of life improves, the eating habit is changing from rice meal to bread meal and at the time, eat more strawberry jam than before. We tried to study to select the good cooking method and the proper strawberry variety for the jam through the sensory evaluation We made four kinds jam of Bogyo-Joseoung and Ai-berry by different cooking methods, the result6s of the sensory evaluation are as follow: The jam of Ai-berry is better than that of Bogyo-Joseoung by the paired comparison test but the difference between those, if we add some lemon to the jam of Bogyo-Joseoung and Ai-berry, is very little. The multiple comparison test proves the sourness, if added some lemon and citric acid, become better and the color and viscosity, if added pectin, became better. The overall preference about jam, if pectin and citric acid were added together, was best. In addition, we evaluated the quality of jammed bread by multiple comparison test. The result is like this: The jam with lemon is very good in color, flavor, sourness and texture, but the jam with pectin and citric acid was the best in overall preference.