• Journal of Educational Research in Mathematics
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• v.12 no.3
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• pp.313-329
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• 2002

The importance of professor's outline in a feedback instruction was examined through various documents and the way in which the evaluation was fulfilled in Korean educational environment and its reflection upon the evaluation result were investigated by means of research. Based upon the survey results in connection with the progress and basis of teachers' on the spot feedback mathematics instruction in schools, it was found that most of teachers who engaged in feedback mathematics instruction were going over the most frequently missed problems. I proposed that we should bring up the point at issue and grasp its tendency of a class and entire group's results by means of a relative comparative analysis method, and thereupon establish a fixed category and choose substantial feedback scholarship according to that category. From this basis, the sub-sequent research topics include the substantial feedback effects of the selected problems that should be given priority, a group analysed and classified by means of comparison of tendency as well as feedback outline depended on students' characteristic, and the determining factors of tendency(a condition of professors, a level of students, geographical difference(s), and gender difference(s), etc...).

• Journal of the Korean housing association
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• v.3 no.2
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• pp.13-19
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• 1992

The purpose of this study is to grasp spatial effects of colours in interior design. The visual feeling in the 1/10 living room scale models that are different in the colour combination of ceilings, walls and floors is judged using a semantic scale of the fifteen adjectives. The major findings are as follows; 1) As a result of factor analysis, three dimensions, "evaluation", "activity" and "warmness" are extracted. Dimension 1, "evaluation", is most greatly affected by the chroma and hue of the room colour, dimension 2, "activity", by the hue and value, by the difference in hue and value of ceilings, walls and floors, dimensions 3, "warmness", by mainly the hue of the rooms. 2) Concerning the spatial effects of colour, the subjects felt higher vlaue with relevance to the hue of GY, Y, low chroma and high value. The room colours other than walls is felt more comfortable in similar colour, especially hue and value.re comfortable in similar colour, especially hue and value.

• Journal of the Korean Society of Costume
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• v.50 no.6
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• pp.33-46
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• 2000

The purpose of this study was to investigate the consumers'evaluation for image and price of Saenghwal Hanbok. Data were collected by Questionnaire from 400 men and women living in Seoul area between August and September of 1998, and 374 questionnaires were analyzed by frequency, percentage, mean, standard deviation, t-test and factor analysis. As a result, consumers perceived Saenghwal Hanbok as 'comfortable' and 'individualistic' compared with western dress. Git(collar) and Gorum (ribbons) or Maedup(braided buttons) of Jeokori(jacket) were selected as having traditional image the most. 245 people(65%) answered that the general impression of Saenghwal Hanbok wearers was favorable. Saenghwal hanbok was thought to be appropriate when priced between 30,000 and 200,000 won per suit. And the intention to continue wearing Saenghwal Hanbok in the future was very positive.

• Journal of KIISE
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• v.43 no.1
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• pp.96-105
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• 2016

Recently, social network services have changed by moving towards an open platform where, as well as simply allowing the building of relationships among users, various types of information can be generated and shared. Since existing user reputation management methods evaluate user reliability based on user profiles, explicit relations, and evaluation, they are not suitable for determining user reliability on social media due to few explicit evaluation. In this paper, we analyze social activities on social media and propose a new user reputation management method that considers implicit evaluation as well as explicit evaluation. The proposed method derives positive and negative implicit evaluation from social activities, and generates user reputation information by field in order to consider user expertise. It also considers the number of users that participate in evaluation in order to measure user influence. As a result, it generates the reputation information of users who have no explicit evaluation and creates user reputation information that is more suitable for social media.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.3
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• pp.85-98
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• 2015

Modern fashion shows the trend of various styles and the period focusing on only product functions is changed to the period focusing on consumer's sensibility. Consumers show different sensitivities and preference by individual at the stage cognizing and recognizing the stimulation of given image and the method of objective measurement based on the fashion sensible vocabularies is necessary to measure fashion sensibility. Therefore, this research is significant to examine differences of preference to classic fashion by generation and awareness for sensible vocabularies and suggest methodology of design sensible evaluation research through the quantitative evaluation objectifying subjective sensibility. For the method of research, precedent theses related to classic, concept and characteristics of classic in books and definition and characteristics by generation were examined, the best 3 domestic portal sites were selected and adjective vocabularies and images related to classic were collected from 2010 to 2014. Among the 206 adjectives collected, vocabularies whose average is more than 3.5 were drawn by 5-point Likert scale for fashion expert group. And, among the total 306 images collected, 21 representative images were selected by preliminary investigation of fashion expert group. For the classic images and vocabularies selected, frequency analysis, factor analysis and variance analysis were conducted by SPSS 19.0. The results of analysis are as follows. Preference to classic fashion image by generation was analyzed. As a result, both of two generations selected classic fashion as the most classic one. The images of the next orders were analyzed. As a result, Y generation selected basic classic fashion image which is casual with high activity as a classic one. Baby boom generation selected ancient classic fashion image, so there were differences in preference for classic by generation. As a factor analysis on classic adjective vocabularies, they could be divided into 5 factors such as basic form, attractive form, traditional form, vintage form and active form and they verified that credibility of all measuring variables for classic sensible vocabularies was achieved. Differences of classic sensible vocabularies by classic fashion image and generation were examined. As a result, generation and classic fashion image made a significant effect on five factors. Therefore, there were differences of the awareness on classic fashion images and sensible vocabularies among the generations and this thesis can be a fundamental material which objectifies subjective sensibility and suggests the methodology of new research.

• Journal of the Korean Home Economics Association
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• v.32 no.2
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• pp.231-244
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• 1994

After classifying into four groups according to each back-forms through the body measurement and the shilhouettes of photographys focused on 359 elderly women of 60 to 79 years old in order to set the measurements demanded of making the upper garments patterns for elderly women this study will show an analysis of the body and surface changes by all the actions for producing patterns in each types. And as the result of the sensory evaluation by making the testal clothings

• Proceedings of the IEEK Conference
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• 2002.07c
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• pp.1886-1888
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• 2002

Non-verbal information plays an important role not only in human-to-human communications but also in human computer interaction. In this paper, we examine effects of human-like agent's primitive movements on user's impression, where the human-like agent's primitive movements include eye, mouth, and head. SD (Semantic Differential) method was used for evaluation, and two factors were extracted as a result of the factor analysis. It is found that the first factor influenced the user's impression particularly.

• The Journal of Information Technology
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• v.1 no.1
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• pp.133-153
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• 1998

This study investigates the reasons why firms choose to adopt CIM technologies and the decision making process involved in justifying them. In addition, factors that contribute the successful implementation of CIM are identified. Finally, this suggests a strategical model based on the above result of analysis with investigating the justification, evaluation, implementation, and adaptation of CIM.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.493-503
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• 2003

The purpose of this study was to investigate the sensory and mechanical characteristics of Mohaebyung by the addition of chestnut, jujube, dried persimmon, pine nut, and codonopsis lanceolata flours. In the sensory evaluation of Mohaebyung, the acceptance for the color, moistness and sweetness was best with the addition of 25% mixed flour. The flavor, grain, chewiness and overall quality were best with the addition of 20% mixed flour. As a result of a textural analysis, the hardness and springiness of Mohaebyung decreased with increases in the addition of mixed flour. The redness, yellowness and lightness of Mohaebyung were increased with increases in the addition of mixed flour. A moisture content of 15% in the mixed flour added to the Mohaebyung was higher with 25% mixed flour.