• 한국산학기술학회논문지
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• 제16권10호
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• pp.6647-6654
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• 2015

본 연구는 응급구조학과 학생대상 한국판 시뮬레이션 경험 만족도 측정도구 분석을 목적으로 응급구조학과 학생 총 111명을 대상으로 ACLS시뮬레이션 실습교육 후 학생들이 느끼는 만족도를 측정 후 분석하였다. 또한 시뮬레이션 교육에 대한 호감도, 필요성, 전문심장소생술 이론 성적이 시뮬레이션 실습교육 만족도에 미치는 영향 및 상관관계를 확인하고자 한다. 측정된 만족도는 일원배치분산분석을 통하여 분석하였으며, 그 결과 대부분의 학생들이 높은 만족도를 나타냈다. 시뮬레이션 교육에 대한 호감도 및 필요도가 높을수록 만족도 측정도구의 세 가지 요인 모두에서 높게 나타났으나, ACLS이론 성적과 만족도의 상관관계는 성립되지 않았다. 향후 ACSL 시뮬레이션을 통한 교육법은 유지되어야 하며 지속적으로 발전해야 한다.

• 한국의류학회지
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• 제30권4호
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• pp.567-581
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• 2006

The purpose of this research is to provide the basic data for the development of make-up color application system, based of Korean's skin tone and the preference in make-up color to enhance the effectiveness of the education of beauty in universities. The research was conducted by the previous studies, the analyses of sale's rate of hue-cosmetics, the analytic experiment of color of cosmetics by using Spectrum Color Analyzer and other experimental researches. This research, based on the results of three preliminary researches, shows the result of evaluation from perceivers which has been come out from the experiment of having one model in her twenties being changed with twenty-two different conditions of make-up. Here follows the result of the research. Firstly, there was difference on perceiving images in terms of the gender of perceivers and especially male-group tend to have clearly perceived the gap between elegance-greyish purple, orange-natural, red-classic on monochrome make-up and contrast make-up. Secondly, in terms of lip-colors, salmon pink and pink was regarded positively to both female and male subjects and to male subjects, greyish purple was thought to be better on darker skin-tone and to female subjects, better on lighter skin-tone. Thirdly, on image make-up, romantic gives intelligent image regardless of skin-tone and gender, especially gives more positive looks to male subjects. Natural and classic elements were perceived more positively on darker skin-tone and had bigger perceiving gap in female subjects. Fourthly, in preference rate, male subjects normally preferred the look with make-up than female subjects did and salmon pink and pink lip color was preferred on the darker skin-tone.

• 한국식생활문화학회지
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• 제20권6호
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• pp.744-753
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• 2005

This study was carried out to investigate Chinese in Beijing and Shanghai perception and preference for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145(45.7%) and female 172(54.3%) of residing in Beijing, and on male 139(49.5%) and female 142(50.5%) of residing in Shanghai. In foods of eating with Kimchi resulted the highest Chinese foods 40.3% on male, and Korean. Chinese foods 25.3% on female in Beijing(p< .05), Korean, Chinese foods 26.7% and 25.3% on male respectively, and Korean foods 50.7% on female in Shanghai. In Kimchi used dishes Beijing resulted high Kimchi Ramyon 61.5%, Kimchi Kuk 51.3%, and Kimchi Chigae 44.9%, and Shanghai were Kimchi Ramyon 51.2%, Kimchi Kuk 41.3%, and Kimchi Fried Rice 22.4% in order. In evaluation by kinds of Kimchi, the taste resulted high onion juice Kimchi(M=6.55) of the third days, and overall acceptability resulted high onion juice Kimchi(M=6.18) of the third days, similary in Beijing, and Kimchi added in shrimp(M=5.70) of two days, and overall acceptability resulted high Kimchi added in shrimp(M=5.70) of the third days, similary in Shanghai. In Sensory evaluation by used Kimchi, the taste resulted high in the order of Kimchi Fried Rice and Chinese style Kimchi Fried Pork(M=6.27), and overall acceptability resulted Kimchi Fried Udong(M=6.40), Chinese style Kimchi Fried Pork(M=6.27), Kimchi Dumpling(M=6.20) in Beijing, and Kimchi Chige(M=6.70), Kimchi Fried Rice(M=6.67) and Kimchi Pancake(M=6.44), and overall acceptability resulted Kimchi Fried Udong, Kimchi Chige(M=6.50), Kimchi Fried Rice and Kimchi Pancake(M=6.44) in Shanghai.

• 대한영양사협회학술지
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• 제21권1호
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• pp.1-10
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• 2015

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of cashew dressings added with paprika juice (addition of 20%, 40% yellow, red and green paprika juice instead of water). The pH of cashew dressing added with paprika juice was 4.61~4.80, whereas that of control was 4.35. The viscosity of cashew dressing added with paprika juice was 34,130.5~36,515.3 cp while that of control was 26,558.8 cp. L value of control (73.83) was higher than those of other groups (65.45~72.23), and a value of dressing added with red paprika juice (9.81~10.42) was higher than those of other groups. Preference of cashew dressings added with paprika juice and foods was evaluated. The sweet, sour, and savory tastes showed no significant differences between control and cashew dressings added with paprika juice. Preference of color of cashew dressing with green paprika juice was higher than those of other groups, and the preference of cashew dressing added with yellow paprika juice 20% (Y20) was higher than those of other groups. The Y20 sample received the highest score in sensory evaluation. In the sensory evaluation for food and dressing (Y20), chicken cutlets and fruit salad received higher scores than other foods. It is expected that cashew added with paprika juice will be utilized as a healthy dressing.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.203-204
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• 2003

Change in Quality Properties of Doenjang Prepared with the Powder of Paecilomyces japonica and extract of P. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Doenjang made with P. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Doenjang made with P. japonica was lower and in Particular that of Doenjang made with P. japonica powder was lowest. From the result of sensory evaluation test, the color of control group was similar to “yellow”but that of Doenjang made with powder of P. japonica was close to“dark brown”and that of Doenjang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, Doenjang by P. japonica addition was stronger and Doenjang made with extract was stronger than that made with powder. Doenjang made with powder of P. japonica was weaker than other groups in sweet taste. In flavor and overall Preference, Doenjang made with P. japonica was scored lower slightly in than control group and Doenjang made with powder of P. japonica was the lowest in score.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.204-205
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• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• KIEAE Journal
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• 제9권6호
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• pp.37-44
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• 2009

This study conducted an evaluation of the streetscape improvement project of the Gwangbok Street through analysis of correlations between psychological consciousness and physical elements in the street by comparing selected pictures of streetscape before and after the project. This work has conducted an analysis of Psychological characteristics by semantic differential method and an analysis of physical elements which influence psychological characteristics by regression analysis. According to the results of psychological analysis, the senses of interest, orderliness, esthetic and preference were highly improved in A district and the senses of openess, stability, orderliness were highly improved in B district. The results of analyzing physical elements influencing the improvement of these psychological consciousness in A district elucidated ; 1) the works of improving signboard and elevation of the building affected the whole these psychological consciousness, 2) the work of planting trees, making plant rests in the street improved the senses of orderliness, esthetic, 3) the work of changing finishing materials in the street enhanced the senses of esthetic, preference, 4) the work of adjusting the width between the road and the pavement, the work of improving traffic enhanced the senses of interest, preference. In the meantime in B district, the works of improving signboard and elevation of the building and those of planting trees, making plant rests in the street improved the senses of openess and orderliness. Also the work of improving traffic enhanced the senses of openess, stability and the work of expanding the pavement, that of changing finishing materials in the street improved the senses of openess, stability, orderliness.

• 복식
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• 제67권2호
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• pp.1-16
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• 2017

This study was conducted to investigate how consumer global-mindedness affects global fashion out-of-home (OOH) advertising which global consumer culture positioning applies, and to examine the relations among global fashion brand OOH advertising, perceived fashion brand globalness, perceived quality and brand reputation. Data were collected from 238 general people in 20~30s in seoul and were analyzed by using statistic methods such as frequency analysis, reliability analysis, confirmatory factor analysis and structural d modelling by running both SPSS 18.0 and AMOS 7.0 program. The results of this study were as follows. First of all, it indicated that the fit indexes were satisfied and the overall model of this study showed a favorable goodness of it from the results of confirmatory analysis. Secondly, consumer global-mindedness had a positive impact on preference towards global fashion OOH advertising. Finally, preference towards global fashion brand OOH advertising positively affected perceived fashion brand globalness, perceived quality and fashion brand reputation. The results implies that it is necessary that fashion brands fully understand consumers' tendency and the benefits of marketing can be maximized through global positioning OOH advertising on subways which makes consumers recognize fashion brands as global ones.

• 한국컴퓨터정보학회논문지
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• 제16권5호
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• pp.33-39
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• 2011

현대 사회에서는 기업의 의사결정에 있어 고객의 중요성이 지속적으로 증가되고 있으며, 정보통신 기술의 발전에 힘입어 컴퓨터상에서 효과적으로 주요 고객의 선호도를 측정하는 기법이 연구되고 있다. 그러나 이러한 선호도는 개인의 성향이 크게 반영되므로 명확하게 수치화하기 어렵고 측정 기준에 따라 모호한 결과가 산출되는 어려움이 있다. 따라서 본 논문에서는 측정된 생체정보를 이용하여 구성한 다중 감성모델을 기반으로 고객의 선호도를 평가하는 시스템을 제안하였다. 본 시스템은 여러 생체정보로 이루어진 다차원 벡터의 학습을 통하여 구조화된 감성모델을 이용하므로 동일한 기준을 적용하여 고객 선호도를 평가할 수 있다. 또한 특정 대상에 특화된 감성모델을 학습하여 정확도를 더 향상시키는 것도 가능하며 실험을 통하여 정확도의 향상을 보였다.

• 한국컴퓨터정보학회논문지
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• 제15권7호
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• pp.49-55
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• 2010

모바일 인터페이스 분야에서 사용자별로 메뉴 사용 성향의 분석이 현재 중요한 화두가 되고 있다. 현재의 모바일 기기는 통신사 또는 제조사에서 규정한 형태로 설계된 이후에는 사용자가 사용하면서 발생하는 정보를 반영하여 재구성해 주는 기능이 제공되지 않고 있다. 모바일 기기에 탑재되는 메뉴의 수가 지속적으로 증가하고 있지만 메뉴들은 선호도에 관계없이 모두 동일한 수준으로 제시되기 때문에 모바일 인터페이스의 유용성을 떨어뜨리는 원인이 되고 있다. 이러한 문제점을 개선하기 위하여 본 연구에서는 모바일 기기의 메뉴 사용정보를 분석하고 이를 3D의 시각화 기법을 활용하여 모바일 인터페이스에 적용하는 방법을 제시하고자 한다. 또한, 성능평가를 위하여 깊이, 투명도, 애니메이션의 3D 시각화 기법을 모바일 인터페이스에 적용하고 각 기법별 유용성을 비교하고자 사용자의 메뉴 탐색 시간을 측정하는 실험을 수행하였다.