This study aims to analyse the research trend of the participants in Emotional Science in Korea and to suggest a desirable direction of research. I analysed the 1,262 articles published in Korean Journal of the Science of Emotion and Sensibility from 2000 to 2011 according to fields of study and keywords. The findings from the study are as follows. In the fields of study regarding Clothing Design, Psychology, Medicine, Visual Media, Brain Science they are still the top rated categories amongst participants. With the participation of Industrial Engineering and Ergonomics they have shown a meaningful difference depending on governmental support such as G7 Project. The problem with Industrial Design is that the majority of studies have been performed alone, and they have many keywords which are not related with Emotional Science. However, 31 new fields of study have been added to the research making the findings more desirable considering that Emotional Science is typical interdisciplinary filed of study. I hope that this study will provide basic data which can be used to promote the interdisciplinary research between the different fields of study in order to generate significant synergy.
According to the core affect theory, affect consists of two independent dimensions of valence and arousal. Previous studies have found that various types of stimuli, such as pictures, videos, and music, are mapped onto the core affect space. However, the research on affect using gustatory stimuli has not been explored sufficiently. This study investigated whether the affects elicited by tastes could be mapped onto the core affect space. Stimuli were selected based on two factors (taste types and intensity). Participants were presented with each stimulus, evaluated the tastes, and rated their affective responses on taste and emotion scales. The data were analyzed using repeated-measures ANOVAs and multivariate analyses (multidimensional scaling and classification). The results of univariate analyses indicated that participants felt positive for sweet stimuli but negative for bitter and salty. Furthermore, participants reported high arousal with high intensity. Multidimensional scaling revealed that taste stimuli are also represented on the core affect dimensions. Specifically, it was confirmed that in the first dimension, sweetness was represented as a positive affect, while bitter and salty tastes were represented as a negative affect. In the second dimension, bitterness was represented as low arousal and sourness as high arousal. Classification analyses confirmed that the taste was identified consistently based on the affective responses within and across participants. This study showed that the taste stimuli in daily life are also located on core affect dimensions of valence and arousal.
This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.
This study was performed to develop face towel fabrics that reflect consumer's tactile preferences. Three different kinds of pile fiber (100% cotton, 50% cotton/50% bamboo, 100% bamboo) of the towel fabrics were selected for the test. The towels were laundered one, five and 10 times repeatedly in a normal washing condition, and fabric softeners were applied to the towels that were laundered 10 times. The flexibility and absorbency (absorption rate and water absorptivity) were evaluated by laundering times of the face towels. Male and female university students evaluated their subjective sensations of the face towels. The flexibility of towel fabrics showed no significant difference according to type of pile fiber or laundering time. The absorbency of the towels was significantly different according to the type of pile fiber and laundering time. The absorption rate was higher in 100% bamboo fiber, and water absorptivity was higher for cotton fibers. There were no significant differences in subjective sensation according to the type of pile fiber of towels before laundering. As the frequency of laundering increased, the tactile preference for the towel slightly decreased. The 100% bamboo towel was rated the most comfortable among the three kinds of towels. The tactile preference for the towels was influenced by smoothness, fabric softness, and softener treatment, in that order.
In order to identify tactile sensibility factors of traditional silk fabrics and to provide prediction models for the sensibility factors by mechanical properties, seventeen different traditional silk fabrics were evaluated in terms of both tactile sensation and sensibility by using a modified magnitude estimation line scale Gongdan and Newttong with lower values for surface roughness(SMD), bending rigidity(B), and compression resilience(RC) were rated as softer, smoother, fluffier, and more pliable in tactile sensation than any other traditional silk fabrics whereas Nobangju haying higher B, SMD, and tensile resilience(RT) was touched as crisper, more rustling, and springier. Three different tactile sensibility factors including 'Feminine', 'Natural', and 'Casual' were obtained significantly by grouping fifteen different tactile sensibility descriptors. In the prediction models sensibility 'Feminine' was explained positively by SMD, which was supported by the fact that both Gongdan and Newtton were perceived as more feminine. Sensibility 'Natural' that was felt stronger as for Myoungju and Sa was predicted negatively by both fabric thickness(T) and RT. Finally, RC, elongation at maximum load (EM), and T predicted sensibility 'Casual' negatively, which results in its higher factor scores for Myoungju and Shantung, respectively.
The purpose of this study was to find out the adjective scales, which will be used in the qualitative sensory evaluation of taste, by collecting and analyzing adjectives of expressing taste of Korean language. For the purpose, we rated the mutual similarities among selected 92 adjectives which include the sense of taste, texture, smell and temperature from foods, and then carried out factor analysis and clustering analysis by using correlation based on the similarities. According to the factor analysis there are more than 10 important factors involved in the linguistic representation of taste including food temperature, texture and smell as well as taste. Also, from the cluster analysis, we found that the adjectives can be clustered with groups of the adjectives representing general taste, negative taste, texture and temperature of food. In addition we analyzed the correlation between the adjectives to represent the generic preference of taste and the adjectives to express individual factors of the preferences that are resulted from cluster analysis. The analysis results could show that we need to restrict the type of foods to find out the meaningful limited number of sensory adjective scales for taste in the future.
Park, Mi-Sook;Sohn, Sun-ju;Park, Ji-Eun;Kim, Suk-Hee;Yu, In-Kyu;Sohn, Jin-Hun
Science of Emotion and Sensibility
/
v.10
no.4
/
pp.603-611
/
2007
Initially, this study was to develop reliable and effective alcohol-associated visual cues. Alcoholic picture cues were chosen from the Normative Appetitive Picture System (NAPS). Additional images consisted of Korean beer and mild liquor was pre-tested to select the pictures that would induce craving most intensely. The images that recorded the highest scores on a scale were chosen through the pre-test. And then, the reliability and validity were examined for the selected alcohol cues from NAPS and pre-test via another psychometric test. Secondly, the study was to investigate differences in craving between subjects with alcohol use disorders (AUDs) and non-alcoholic control subjects when exposed to the alcohol visual cues. Alcohol abusers with AUD (n=9) and demographically similar non-abusers (n=9) participated in this study. After given 5cc of alcohol, subjects were exposed to different types of stimuli (i.e., alcohol, nonalcoholic beverage, and visual control pictures and one rest (cross-hair)). Craving levels were rated through self-report on a Likert scale immediately after the presentation of visual cues. Results showed statistically significant differences between the AUD group and the control group in the Obsessive Compulsive Drinking Scale (OCDS) scores, pre-sip and post-sip alcohol craving. Also, the AUD group showed significantly a higher level of craving during alcohol cues compared to the control group. In conclusion, alcohol craving induced by alcohol cues among subjects with AUD was found to be different from that of non-abusers.
The dimensions of affection structure from hand movements was developed for the purpose of understanding relationship between affective words and physical factors to apply it to computing environment. To analyze hand movements, three dimensions -direction, time, weight- were found through reconstructing sub-properties of Laban Movement Analysis. The direction dimension has five freedoms of movement (horizontal, vertical, sagittal, circular, shaking) while the time and weight dimensions both have two sub categories each, (sudden, sustained), (light, strong) respectively. By factorial design using the three dimensions, twenty movement were videotaped. Participants rated a list of fifty korean affective words on each twenty movements. The results were studied by nonlinear principal component analysis. The results suggested that time and weight dimensions are closely related with arousal level dimension of affection. Strong and sudden movements associated with highly aroused affection, while light and sustained movements associated with the opposite affection. The direction sub-dimensions were found to be associated with the kinds of affection. Linear movements like horizontal, vortical and sagittal direction were correlated to highly aroused negative affection. Circular movements were found to correlate closely by fun and delight on the graph, while shaking movements were correlated to anxiety and impatience. These results imply that the dimensions of affection structure and sub-properties of hand movements are closely connected with each other.
Stress involves changes in behavior, autonomic function and the secretion of hormones. Autonomic nervous system (ANS) contributes to physiological adaptive process in short durations. In particular, heart rate variability (HRV) analysis is commonly used as a quantitative marker depicting the ANS activity related to mental stress. The aim of this study is to investigate correlations between psychological responses to stress and HRV indices induced by the cognitive stressor. Thirty-three participants rated their mental and physical symptoms occurred during the past two weeks on Stress Response Inventory (SRI), which is composed of seven stress factors that may influence the status of mental stress levels. Then, they underwent the psychophysiological procedures, which are collected electrocardiogram (ECG) signals during a cognitive stress task. HRV indices, the standard deviation of R-R interval (SDNN), root mean square of successive R-R interval difference (RMSSD) and low frequency (LF)/high frequency (HF) ratio were extracted from ECG signals. Physiological responses were calculated stress responses by subtracting mean of the baseline from the mean of recovery. Stress factors such as tension, aggression, depression, fatigue, and frustration were positively correlated to HRV indices. In particular, aggression had significant positive correlations to SDNN, RMSSD and LF/HF ratio. Increased aggressive responses to stress correlated with the increases of all HRV indices. This means the increased autonomic coactivation. Additionally, tension, depression, fatigue, and frustration were positively associated with RMSSD reflecting increases in parasympathetic activation. The autonomic coactivation may represent an integrated response to specific cognitive reactions such as the orienting response.
Stress is accompanied by changes in the responses of the autonomic nervous system, and the heart rate variability (HRV) index is a quantitative marker that reflects autonomic responses induced by stressors. In this study, we observed changes in the autonomic responses induced by combinations of 30% oxygen administration and color light for stress relaxation. In all, 42 participants produced stress symptoms over the preceding two weeks, as rated on the stress response scale. After stress assessment, they were exposed to three therapeutic conditions, and electrocardiogram (ECG) signals were recorded before, during, and after therapy. The three therapy conditions consisted of only 30% oxygen administration with white light, a combination of 30% oxygen and orange light, and a combination of 30% oxygen and blue light. The HRV indices extracted from ECG signals were heart rate (HR), the standard deviation of the RR interval (SDNN), the mean square root of consecutive RR interval difference values (RMSSD), the low frequency component of HRV (LF), the high frequency component (HF), and the LF/HF ratio. These indicators were used to compare mean values before and after therapy. The results showed that HR and the LF/HF ratio were significantly lower after therapy than before it. In particular, the condition with 30% oxygen and blue light yielded significantly greater RMSSD and HF increases, as well as decreases in LF/HF ratio than in other two conditions. Our results suggest that therapy with 30% oxygen and blue light is the most effective for the relaxation of stress, which implies autonomic balance by parasympathetic activation.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.