• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.11 s.158
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• pp.1608-1617
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• 2006

Due to the popularization of fashion, it is important for consumers to find out under what kinds of reasons consumers choose and prefer the clothing products as consumers are interested in clothing and have variety of their styles to choose This study is to classify the self-image of the middle-aged women and examine the characteristics of each group and also to inquire into the evaluation of clothing by each group. Data are collected through a self-administered questionnaire survey from 4 to October 31, 2005 from 350 middle-aged women in Daegu; 275 are used for the data analysis. Data analysis is performed using SPSS Package, which included cluster analysis, factor analysis, ANOVA, Duncan's multiple range test, and chi-square test. The results are as follows: 1. As a result of factor analysis of self-image, the five factors which are intelligent image, social image, fashionable image, female image, bold image are extracted. Besides, as a result of cluster analysis, the three types which are female-type, neuter-type, male-type are classified. 2. The middle-aged women regard the classic style as their best style for outgoing and then they like the casual style, elegant style, dramatic style in order. 3. As a result of factor analysis for clothing image, the four factors which are dignity, attraction, simplicity activity are extracted. 4. According to self-image types, there are differences for clothing image and preferring clothing styles. While female-type groups choose the elegant style, neuter-type groups regard the classic style as their best style and male-type groups regard the casual style as their best style. In case of daring style, the preference shows the lowest among all the types unrelated to self-image types.

• The Journal of the Korea Contents Association
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• v.2 no.2
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• pp.53-63
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• 2002

As the microelectronics technology is developed, new types d smart intelligent produce are being emerged. OSD user interface is one of the critical factor in this kind of product, especially brown goods and information devices, as it is responsible for input and output function. OSD is being treated as accompaniment to hardware in spite of its importance, and therefore is developed from only simple and separate usability testing based on performance measurement. This study propose a usability evaluation method of OSD based on subjective preference to support existing usability testing. The purpose of this analysis is to make dear what is important factor and how its preference level is from the user's viewpoint. The various attributes of OSD are clarified from user's questionaire and interview, and orthogonal array is generated with specifed factor levels. The prototypes are generated from rapid prototyping tool and tested in natural simulation environment. The preference data which collected in this usability testing is analyzed with conjoint analysis module. This usability evaluation is not the final stage in user interface design process but the early famed and circulated stage.

• International Journal of Costume and Fashion
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• v.6 no.2
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• pp.11-27
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• 2006

The purpose of this study is to develop highly valued fashion cultural items using Korean face and human images to enhance global competition. The methods of this study include: historical study on the face/human images which appear on the dress; design by stage according to Lamb & Kallal's apparel design process; development of products using digital textile printing technology; and case study by objective evaluation through Grant's alpha-beta model. The procedure and the results of this study are as follows: First, in the problem identification stage, the need to develop fashion cultural products of Korean face/human images which are symbolic, aesthetic, and functional was recognized in order to enhance global competition. Second, in the preliminary idea stage, the fashion cultural products and the components that meet the above 3 standards for design were determined and first design was drawn up. The source of the design was extrapolated from face/human images, which appeared on the murals of the ancient Korea, the portraits and custom paintings from the Chosun Dynasty. From these images, a total of 7 design series of T-shirts with an "ULGUL" logo, scarves, and artwalls were developed using "obangsaek" which are five Korean traditional colors including red, blue, black. white, and yellow on cottons and silks. Third, in the design refinement stage, based on the preference survey, more varying design methods were used to develop 25 new designs. Fourth, in prototype development stage, based on the preference survey conducted on fashion professionals and general public from the previous stage, which showed preference for T-shirts and scarves, 3 designs on T-shirts and 2 designs on scarves were printed and produced using the DTP (Digital Textile Printing). Fifth, in the evaluation stage, Grant's alpha-beta model was used to perform comparative evaluation on the symbolic, aesthetic, and functional criteria of the new designs over the existing ones. The new designs received excellent results in all three criteria and a special recognition was given to symbolism of the new designs.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.593-602
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• 2009

This study was conducted to compare the quality of Korean and imported wine through sensory evaluation and to determined the harmony between wine and foods. The physiochemical characteristics, such as the sugar content, total acidity, pH and color values of Korean and imported wine were also measured. Three white wines made in Korean (WWK), Germany (WWG) and U.S.A (WWU), and three red wines made in Korean (RWK), France (RWF) and Chile (RWC), were used for testing. In the result of sensory evaluation, the white wine made in Germany (WWG) was the most preferred in flavor, taste and overall preference, and the red wine made in France (RWF) was the most preferred in appearance, flavor, taste and overall preference. The overall preference of wine was positively correlated with the total balance in the white wine (r=0.66) and in red wine (r=0.81). In regards to the harmony of wines with foods, the white wine made in Korean (WWK) was suitable for sirloin steak, the WWG for codfish steak and salad and the white wine made in the U.S.A (WWU) for sandwiches. The red wine made in Korean (RWK) was significantly harmonious with salad, the France red wine (RWF) with sirloin steak and in the red wine made in Chile (RWC) with sandwiches. The L and b-values of white wine were the highest in WWG. the L-values of red wine were the highest in RWK, and the a-values of red wine were the highest in RWC and RWF. The WWU was the highest in sugar content among the white wines $10.83^{\circ}$ Brix and the RWC ($8.32^{\circ}$ Brix) was the highest among the red wines. Total acidity was higher in WWU (0.8) and in RWF (0.45) and thy pH values were the highest in WWK (2.82) and RWK (3.35).

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.776-780
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• 1994

Fuzzy reasoning was applied to sensory evaluation of cooked rice. A sensory attribute diagnostics was done in terms of tour kinds of attributes-texture, taste, odor and appearance which determine overall palatability. First, rating for the contribution level of each attribute to the overall palatability was asked as one of five scales-very important, important, moderate, slight and very slight. Secondly, the preference level of each attribute for a cooked rice sample was asked as one of five hedonic scales-excellent, good, fair, poor and very poor. Thirdly, the results of the scales were converted into fuzzy values and operated by fuzzy reasoning. Finally, the contribution and preference levels of the attributes were composed to infer the overall palatability of cooked rice sample.

• Health Policy and Management
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• v.15 no.4
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• pp.26-45
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• 2005

The purposes of this study were to Identify the .level of measurement on quality Indicators and evaluate the existing indicators in order to determine the priority of quality indicators' application in Korean general hospitals. A survey was conducted using a questionnaire. The subjects were quality managers working at general hospital having over 300 beds. The criteria were relevance, reliability, precision, impact, application, and preference to evaluate quality indicators. According to these six criteria, each indicator was evaluated on a five point scale(5: excellent, 1: poor). The response rate was $40.4\%$. The hospitals have monitored the average of 3.8 indicators(median 4). The indicators such as return to operating room, unplanned readmission, cancellation of booked operations, death, hospital infection, cesarean section rate, volume per disease or procedure, readmission, re-operation, blood transfusion, and post-procedural complications were frequently measured. The top ten quality indicators in the evaluation by its relevance, validity, reliability, impact, preference and application were decubitus ulcer, clean wound infection, fall, unplanned return to operation room, transfusion reactions, foreign body left In during procedure, unplanned readmission, wound infection after contaminated surgery, postoperative hemorrhage/hematoma, and cesarean section rate in order. The high priority quality indicators frequently measured could be used as primary national indicators. Standardized guidelines about monitoring indicators and the utilization will preliminarily be needed to compare and reuse the data for various purposes and improve the quality of care continuously.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• Smart Media Journal
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• v.7 no.4
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• pp.106-113
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• 2018

Brand identity (BI) is a key asset that affects consumers' psychological cognition of products and services. In the initial planning stage of the BI design development for a company, a unique approach strategy is required. In the final evaluation stage, a reasonable design evaluation method involving potential consumers needs to be prepared. However, conventional brand identity design evaluation processes tend to depend on the results of surveys, and in many cases it is impossible to be free from the distorting phenomenon of survey respondents' psychological manifestation which is often revealed in the process of the surveys. In this context, this research has explored whether the method of utilizing EEG data of the subjects along with the conventional survey method of preference could be helpful in the process of evaluating the brand identity design. To achieve that, we correlated the subject's preference survey results with the subject's EEG data. 'Attractiveness' and 'concentration' were used as variables. As a result, it was found that there was a high correlation between the results of preference survey on 'attractiveness' and the results of 'EEG' on 'concentration'. Therefore, in addition to the existing conventional qualitative evaluation methods, we confirmed that design evaluation methods using EEG are useful for evaluating tacit knowledge objects such as the BI design.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.711-718
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• 2013

This study examined the effect of 3 evaluation factors(extraction temperature, extraction time and drinking temperature) on the 5 tastes (sour, sweet, malty, salty and bitter) of coffee. the aim of this experiment were threefold: i) to investigate the change of the 5 tastes depending on the each 3 evaluation factor ii) to examine the change of the 5 tastes depending on the extraction time, drinking temperature under fixing the group of extraction temperature iii) to research the preference for the taste of coffee depending on 3 evaluation factors. As a result, in relation to the evaluation factors, significance difference was made at the sour taste. And when extraction temperature was higher and extraction time was longer, the sour taste was felt stronger. To the contrary, when drinking temperature was lower, sour was stronger. When the extraction Temperature group was controlled, the sour and malty taste were stronger. The sour taste was stronger when drinking temperature was lower and delicate flavor was stronger when drinking temperature was higher. High preference was demonstrated at extraction temperature($98^{\circ}C$), extraction time(0 minute), drinking temperature($60^{\circ}C$) and higher malty taste.

• Archives of design research
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• v.19 no.1 s.63
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• pp.273-282
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• 2006

This study has evaluated the visual preference factor of Keum river sceneries which could vary according to the change of water level while other scenic environment near by the river did not change. 1) At Gap Cheon site, the variances of the visual preferences for river scenery at different water level are determined as emotional, physical, aesthetic and individual factor. At Mujoo site, the variances of the visual preferences are determined as only two factors such as emotional and physical factors. Those factors show significant relations. All of the visual preferences are increased as the increase of preference factors. Also decreasing of preference factors result in decreasing of visual preferences. 2) In multiple regression model, both the Gap cheon site and Mujoo site show that the increase of emotional factor affect most to visual preference when other conditions are fixed. The physical factor affect less than the emotional factor. At Gap cheon site, the relative importance level which the preference factors contribute to the visual preference appears as the order of emotional, physical, aesthetic and individual factor. Emotional factor's importance level is 4.2 times greater than individual factor. At Mujoo site, the relative importance level which the preference factors contribute to the visual preference appears as the order of emotional and physical factor. The emotional factor's importance level is 1.1 times greater than physical factor. It is clearly indicate that the emotional factor is most important preference factor in both study sites. The factor analysis results of Keum river scenery at different water level using the visual evaluation method affect a lot to the quantification of river instream flow and water level.