• Journal of the Korean Institute of Intelligent Systems
• /
• v.16 no.1
• /
• pp.61-65
• /
• 2006

This paper is concerned with a quantitative computational trust model which lakes into account multiple evaluation criteria and uses the recommendation from others in order to get the trust value for entities. In the proposed trust model, the trust for an entity is defined as the expectation for the entity to yield satisfactory outcomes in the given situation. Once an interaction has been made with an entity, it is assumed that outcomes are observed with respect to evaluation criteria. When the trust information is needed, the satisfaction degree, which is the probability to generate satisfactory outcomes for each evaluation criterion, is computed based on the outcome probability distributions and the entity's preference degrees on the outcomes. Then, the satisfaction degrees for evaluation criteria are aggregated into a trust value. At that time, the reputation information is also incorporated into the trust value. This paper presents in detail how the trust model works.

• Journal of The Korea Institute of Healthcare Architecture
• /
• v.17 no.4
• /
• pp.25-37
• /
• 2011

As International considerations about the Barrier-Free environment increase, Korean Barrier-Free Environment Certification System has operated since 2008 in Korea. The purpose of this study is to find way to improve evaluation items, so this study analyzed the result of examination certified facilities and investigated the importance of the evaluation item for conducted a questionair survey with the BF experts. As a result, a lower scored and high important item should assign a higher score or lower the difficulty level, so induces applicants to be certified. Second, a higher scored and lower important item should assign a lower score or increase the difficulty of evaluating. The results suggested are expected the use in the improvement direction of BF certification evaluation items.

• Culinary science and hospitality research
• /
• v.7 no.1
• /
• pp.135-145
• /
• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.28 no.2
• /
• pp.49-60
• /
• 2000

The purpose of this study is to overview domestic and foreign trends in the study of the landscape evaluation through new framework of landscape evaluation studies. 108 studies on the landscape evaluation are summarized and categorized into theoretical studies, verification of theories, development of evaluation methods and applications in physical planning. Major theories in the landscape evaluation came from the psycho-physics, the evolutionary theory ann the cultural-learning theory, and were verified and applied into physical planning. Early experimental researches on landscape evaluation, based on psycho-physics, were focused on relatively simple responses to landscapes. But many studies have been gradually related to the evolutionary theory and the cultural learning theory, emphasizing biological and cultural effects on landscape evaluation. Especially, Appleton's Prospect-Refuge theory' and Kaplans' 'Information Processing model' have very strong influence in landscape evaluation. Relatively there have been many application researches in Korea, which tells there have been strong needs to solve pending practical problems caused by the rapid economic and social growth for several decades. Almost of applications in physical planning are focused on physical features of landscapes, but for more comprehensive landscape evaluation, many other factors such as cognitive and sociocultural variables should be integrated into the whole evaluation system. As a result of reviewing of landscape evaluation studies, I found the overall domestic and foreign trends and the necessity of more research on the applications in physical planning. Because this study mainly focused on academic researches, for more appropriate landscape evaluation and management there should be more practical researches including various approaches.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.46 no.4
• /
• pp.11-20
• /
• 2018

This paper deals with Post Occupancy Evaluation (POE) of 2.28 Memorial Park in Daegu. The park is located in center of the city. The results and discussions could be used as basic data for urban park planning and design, in CBD. A questionnaire was conducted for 15 days from May 11, to May 26, 2016, and a sample group consisting of 230 on site users. The behavior, satisfaction, and preference of space image, were surveyed. The behavior analysis, satisfaction, and image evaluation questionnaire were derived using previous studies, and reliability, factor analysis and multiple regression analysis were conducted using SPSS. As a result, the items were very reliable, causal factors were extracted, and the variables that affect satisfaction and image preference were able to be identified. In the 2.28 Memorial Park, user satisfaction and image evaluation value were very high in most items. As a result of the assessment, the green-water landscape factors and cleanness factors, which have the greatest influence on satisfaction and preference, should be continuously maintained. Due to the characteristics of the city center parks, the users of the parks also felt environmental problems in the urban areas, so the users assessed noise levels, plant species, and air quality at a low level. Therefore, to solve this, plans such as noise abatement and extension of green space should be ongoing.

• Fashion & Textile Research Journal
• /
• v.20 no.5
• /
• pp.592-599
• /
• 2018

The purpose of this study is to investigate consumer needs, image sensibility and preference of bedding fabric according to size and spacing of dot pattern. 18 kinds of dot pattern fabrics were designed with different diameters(6, 8, 10cm) and distances(4, 7, 10cm) in regular arrangement of diamond figure. The subjects were 162 male and female university students. The data were analyzed by SPSS 24.0. Fabrics were assessed subjectively using a 5-point scale 17 consumer needs and 33 sensory descriptors. The most consumer's needs for bedding fabric was shown to be functionality of bedding including hygiene, touch, warmth, ease of washing and management, air permeability, and hygroscopicity. The other parameters of consumer's needs were shown to be physical property and design parameter. The results of analysis of the dimension of image sensibility for fabrics with different size and spacing of dots are derived from six factors including joyfulness, coziness, uniqueness, charm, femininity, and complexity. As a result of analysis of preference with fabric kinds, there was a significant difference in preference with fabrics. The preferred fabrics were characterized by the pattern and the base fabric being striking three-dimensionally with 1/3 twill and 3/1 twill fabric. Sensory descriptors related to joyful image and unique image were analyzed as evaluation terms that can distinguish the preferences of fabrics. Correlation analysis showed the fabrics are preferred as the difference in luminance and reflectance between the base and pattern of the fabric become larger and the spacing of patterns become closer.

• Fashion & Textile Research Journal
• /
• v.16 no.4
• /
• pp.645-652
• /
• 2014

This study identifies consumer needs and a pattern sensory evaluation of jacquard fabrics for raincoats using quick-drying-absorbing polyester. We investigate the consumer's consciousness and raincoat improvements. Twelve kinds of jacquard fabrics were developed for use in this study. Developed jacquard fabrics were assessed subjectively by 152 university students using a 7-point scale of 26 consumer needs and 31 pattern image sensory descriptors. Data were analyzed by SPSS. The major results were: There was a need for consumers to improve the front fastener type, cuff fastener, mesh patch position, and raincoat pocket position. The most important parameter to choose raincoat fabric was waterproof and the other parameters were vapor-porous/water repellent, design, color, fashionability, air-permeability and easy-put on/off. The pattern image sensibility of jacquard fabrics was explained by seven factors: gorgeous, simple, cute, futuristic, ethnic, feminine, and cool. A higher pattern preference was found in the jacquard fabrics of unique, sporty, natural, luxurious, and trendy images. The pattern preference was predicted at 45.3% with gorgeous, simple, pure, cute, futuristic factors. The correlation coefficient between the pattern image sensibility factor 1 (gorgeous) and pattern preference was 0.674 and with factor 3 (cute) was 0.416, and with factor 6 (cool) was 0.209. The 4 factors (gorgeous, simple, cute, futuristic) were selected as a significant pattern image sensibility that influenced preference.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.25 no.1
• /
• pp.115-123
• /
• 2001

This paper discussed the assessment of hand of cotton fabrics by enzymatic hydrolysis. The subjective hand and preference of denim fabrics finished by enzymatic hydrolysis were evaluated using the scale developed. The factors affecting consumers taste for denim fabrics were analyzed by the statistical technique. The effects of enzymatic hydrolysis on the properties of cotton fabrics were also evaluated by subjective hand measurements. The results are as follow; As the weight loss increased, evaluators thought that fabrics become finer, smoother, softer, warmer and more refined, and the sense of durability is sleeker and weaker, and the sense of weight is more flexible, flossier, lighter, softer, thinner. They didnt catch the change of moisture related properties according to the rate of weight loss. They also thought fabrics became more elastic, and less wrinklier as the weight loss increased. As the weight loss increased, the fabric was more preferred. The limited weight loss which changes the preference from \"dislike\" to \"like\" was 12.87%. The most preferred fabric was that with 12.87% of weight loss. It is supposed that the preference of fabric was related to the terms such as \"sum-se-ha-da\"(섬세하다), \"mai-ku-rup-da\"(매끄럽다), \"yoo-yon-ha-da\"(유연하다), \"too-bak-ji-an-da\"(투박하지 않다), \"chom-chom-ha-da\"(촘촘하다), \"gil-ki-da\"(질기다), \"kun-juk-goe-ri-ji-an-da\"(끈적거리지 않다), \"ku-kim-i-ka-ji-an-nun-da\"(구김이 가지 않는다).

• Journal of Science of Art and Design
• /
• v.8
• /
• pp.185-210
• /
• 2005

Closely connecting Well-Being culture with our traditional eating culture. we can predict next generation Kimchi refrigerator trend with this research. In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. Also on the point of view of design, it is necessary to find out definitely the consumer preference frame the relationship among design preference design image design attribute. Will give you guidelines on which designers can select and design some more objective and reliable design factors, finding out the relation of cause and effect by which they can know what kind of product designs their consumers like and how the popular image which that product offer is composed of. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Aimed at providing materials for developing product design by presenting an ,esthetic guideline product design by presenting an esthetic guideline and to put these materials to practical use. Investigated other considered elements classified by manufactures and importance of esthetic factors and its influence on consumer tastes . All of these result, It could not conclude all of the adjective design image and design factors of every consumer, but through consumer reaction framework consumer are response and prefer the products which design image have. and then understand prefered design image are influenced to design factor's and could be apply to new design development.

• Journal of Nutrition and Health
• /
• v.41 no.2
• /
• pp.184-191
• /
• 2008

The purpose of this study was to assess and evaluate salty taste preferences. Samples for the salty taste test were made by adding sodium chloride to soybean sprout soup at five different concentrations: 0.08% (unsalty) ; 0.16% (slightly unsalty) ; 0.31% (neither unsalty nor salty) ; 0.63% (slightly salty) ; and 1.25% (salty). Over 4,210 subjects were randomly selected and tested over a three-year period from 2005 to 2007 in Daegu. The results of the taste test were as follows: Forty-five percent of the subjects preferred soup with a salty taste and slightly salty taste. Most subjects preferred soup with a 0.31% concentration of sodium chloride. There were positive relationships between intensity and preference in 0.08%, 0.16%, and 0.31% concentrations, but there were negative relationships between intensity and preference in 0.63% and 1.25% concentrations (p<0.01). Upon examining a relationship between the taste assessment results and salty eating attitude scores, it was found that the subjects who preferred slightly salty and salty taste showed higher total scores in terms of habitual preference for/enjoyment of eating salty foods than the other groups. Comparing the taste test results with the subjects' stated preference, it was found that 70.3% of the subjects who were classified as preferring salty taste recognized this preference and 53.3% of the subjects who were classified into the population than tends to eat slightly salty food responded that they also tend to prefer a salty taste. Based on these results, this salty taste assessment study can be used as a practical and useful nutrition education tool for assessing and possibly reducing salt intake.