• The Journal of Fisheries Business Administration
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• v.41 no.2
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• pp.81-106
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• 2010

This study examines the information exploration characteristic and relative importance evaluation of island tourism web site. The survey items are developed based on the related studies and also implemented particular way so-called 'semi-online' that including both web based material and offline tutorial. The first objective of this study is verifying the characteristics of information exploration on island tourism of university students. The second is examining the peculiar properties of tourism information that exposed one's individual importance evaluation. The result of this study shows that most of the students have no difficulty in using the internet and exploring the island tourism information. And there is no significant difference in using and exploring the internet between male and female students. Based on the result of this study, most popular type of island tourism information is picture type. Personal blog or user created contents(UCC) that containing the other's experience of island tourism is mostly wanted contents. But there is a significant difference in importance of contents within the students. The community based information which including UCC, blog, and other community user's posting is evaluated the most important information for relatively less experienced students. On the other hand more experienced students have a preference on expertise information which created by tourism experts. The difference within the determinant factors that affecting island tourism also significant. With analysis of variance(ANOVA) on determinant factors, the tourism activity and social/culture resource are less important than others(eg. natural environment, accommodation and so on). The result of this study would be practically used for implementing the local government's effective tourism web site and enhancing the current island tourism operation. And also it gives a advantage to facilitate the island tourism for young generations.

• Korean Journal of Construction Engineering and Management
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• v.17 no.2
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• pp.90-98
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• 2016

High-rise buildings construction project have various risk factors. Major risk factors are negative results such as time delay and increase of costs. Therefore, this study was analyzed risk factors in construction stages of high-rise buildings using by PROMETHEE technique. For this, this research were identified risk factors through experts Focus Group Interview(FGI). And, PROMETHEE was used to setup evaluation standard for analysis of high-rise building construction risks. Next, the standard of evaluation index calculation was composed by using the definition level in PDRI. Preference function and evaluation index were identified through questionnaires. Through these processes, this study has calculated the importance of high-rise building construction risks using by PROMETHEE technique. As a result, high degree risk factors were as following. These are 'Operation plan of material lifting', 'Outrigger & Belt Truss Construction', 'Foundation work plan of high-rise building' and 'Considering a Structure concept of high-rise building'.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.383-389
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• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• Archives of design research
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• v.12 no.1
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• pp.157-166
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• 1999

With the increase in use of the computer, the VCT syndrome has occured as a new socialJhea/health problem. ErgonomicaI design standards are a for the users to reduce stress and poor physical posture in the human body. In this study. we have suggested design dimensions recommended from previous studies. We also have reviewed users' preference dimenision, and analyzed differences between users' preference dimenision. and the previous design aiteria to verify physical appropriateness. We analyzed how each design dimension was reached and affected the tunan body by objective EMG evaluation. and subjective evaluation of physical discomfort and oorrIort. We have found that keyboard height is very important in a workstation. If the elbow's height is lower than the keyboard's height. it effedS the hand and wrist. If higher, it brings fatigue to the shoulder and neck. As a result of this experiment. we suggested that the height of a keyboard desk for Koreans be 660mm for the fixed type and 540-774mm for the adjustable type. Also other design reoommendations were suggested in the thesis. In ooncIusion, our research will be very important in the database because it provides adjustable ranges to fit user's body types in the various design flekIs.

• Journal of Korea Port Economic Association
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• v.26 no.2
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• pp.58-81
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• 2010

The economic appraisal of a port remodeling project must be transparent and persuasive to the public over the entire stage of the project. A project evaluator need to be familiar with the guidelines on evaluation, and to do his best to follow the guidelines to evaluate the given project. To make the right decision on investment, the evaluator must take into consideration not only economic efficiency, but also equity issues such as income redistribution and balanced development between regions. Port remodeling projects tend to produce externalities to the environment. However, these externalities are of qualitative nature, and hard to measure in monetary terms, so these are liable to be ignored in the process of project evaluation. Two different approaches - RP(revealed preference) and SP(stated preference) have been tried to assess the value of these non-market goods. Government authorities need to set minimum guidelines which project evaluators must follow in order to make the evaluation more reliable.

• The Research Journal of the Costume Culture
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• v.12 no.6 s.53
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• pp.984-998
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• 2004

The purpose of this study was to analyze contents of clothing product evaluation statements in the internet shopping mall and to discover consumers' recognition and evaluation of it. The data were collected from 151 consumers' statements in the four internet apparel shopping malls and a questionnaire was developed to measure consumers' recognition of clothing product evaluation statements. The questionnaire was administrated 272 consumers over 18 years old. The results of this study were as follows; First, The contents of clothing product evaluation statements in the internet shopping blog, were divided into three categories which were product, service and consumer buying decision process. Product category include evaluation of clothing product, description of difference between real product and product on the screen, and advice of uses. Service category include quickness and kindness in delivery, store preference for good service. For consumer buying decision process, motivation of purchasing, perceived risk, expression of satisfaction from good buying and canvassing for purchasing were included. Second, consumer recognized that clothing product evaluation statements has function of furnishing information, confirmation of purchasing decision, risk reduction of internet shopping, and interesting entertainment. Consumers also were dependent on product evaluation statements for making purchasing decision. And it was trusted by consumers. This recognition & evaluation were correlated with consumer's clothing product knowledge, involvement, risk perception of internet shopping, experiences of internet shopping. Managerial implications are provided for internet shopping mall.

• Journal of the Korean Institute of Landscape Architecture
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• v.31 no.2
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• pp.58-69
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• 2003

The Hemi-sphere projection method produces an image that includes all surrounding visual landscape from a view point. This characteristic can solve the problem of perspective method that has only a limited view angle, and thus can be a potentially effective method for the analysis of visual landscape. This study tried to adopt the hemi-sphere projection method in the evaluation of streetscape, and examined its effectiveness and possibilities. Computer animations using the perspective method and the hemi-sphere method were produced for Bang-Hak Ro, Seoul, and the kames of the animations were reclassed to identify the visibility ratio of physical elements(buildings, sky and mountains). A preference questionnaire was given to 51 university students, and the relationships between the visibility ratio and visual preference were analyzed. The results showed that visual preference of streetscape can be explained by three factors: Openness, Uniformity, and Variousness, accounting for 63.2% of the total variance, and among which Openness showed the highest proportion at 32.1％. The visibility ratio calculated by the hemi-sphere method yielded strong correlation coefficients with Openness, and it was much higher than with the perspective method. The hemi-sphere method also produced significant correlation coefficients about Uniformity and Variousness, but the perspective method could not. The results demonstrated that the hemi-sphere method can provide more accurate observation of visual changes, and that it can be an effective method for the analysis of streetscape.

• Journal of the Korean Institute of Landscape Architecture
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• v.35 no.2 s.121
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• pp.64-70
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• 2007

The main purposes of this paper are to determine the major factors influencing visual preference in soundproofing barriers in urban places and to provide the essential information needed in the design process of soundproofing harriers. This paper consists of two phases. The first phase presents photos of the seven types of soundproofing barriers generally seen around the Daejeon area, which were taken from three places for a photo montage. The evaluation of 21 different soundproofing barriers was conducted by college students. The second phase of this paper depicts the analysis process. Firstly, the visual preferences as found from the collected data were evaluated by five semantic degrees. The evaluated data were processed by descriptive test, a correlation test and ANOVA test methods using an SPSS statistical package. 1. Currently, visual preference in soundproofing barriers is low in urban places. Therefore, it is necessary to design visually pleasing soundproofing barriers to improve the visual qualify of urban areas. 2. Soundproofing barriers of mixed wood and acrylic scored the highest among selections while those with aluminium steel scored the lowest. 3. Environmental friendly and transparent conditions should be met to allow soundproofing barriers to be visually pleasing.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1268-1278
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• 2017

This study examined the characteristics of Sulgidduk with different amounts of apios powder (0, 10, 20, 30, and 40%). The moisture content of Sulgidduk significantly increased with the addition of apios powder. Also, the pH values of Sulgidduk significantly decreased with the addition of apios powder. The addition of apios powder in the Sulgidduk decreased the lightness (L) in Hunter's color value, but increased the redness (a) and yellowness (b). By increasing the quantity of apios powder, the hardness, gumminess, and chewiness of Sulgidduk decreased and its springiness increased. The addition of apios powder in the Sulgidduk increased the total polyphenol content and DPPH-radical-scavenging activity. In the sensory evaluation, the addition of 20, 30% apios powder had the best score in taste and overall preference. This study suggests that apios powder is an excellent ingredient for improving the sensory preference and functionality of Sulgidduk. The study also shows that it was the addition of 30% apios powder can be used to make functional Sulgidduk.