• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2011.11a
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• pp.70-71
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• 2011

• Journal of the Korea Furniture Society
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• v.20 no.1
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• pp.82-94
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• 2009

In this study, I suggest dyed-Glued laminated woods by using birch woods which are relatively cheaper than others. Since the dyed-Glued laminated woods which have the various colors to satisfy people's tastes and the dignified grains in the old woods enable us to product freely, these can provide us with stability of supply through replacing rare materials. The making wooden furniture designed with dyed-Glued laminated woods has these following characteristics. (1) This method which uses various colored woods can fulfill consumers' tastes through dyeing wooden plates, instead of using domestic woods which have limited colors-white, yellow and black. (2) Gathering wooden plates made by setting them into various frames enables us to get in large quantities of the materials with good grains, which we can only take from old woods. (3) Producing culture products using various colors and grains has enabled us to satisfy consumers and to create pro-environmental pieces. In conclusion, this study can be an alternative idea to forest resources which have been decreasing, and be an application method of using cheaper birch woods as well. Gathering and dyeing wooden plates might bring about the economic effect and be of much help to the expansion as furniture materials as well as interior ones.

• Journal of Nutrition and Health
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• v.36 no.6
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• pp.622-634
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• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.111-125
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• 2006

This study aims to find out how taste recognition differs between two groups of culinary arts students. We conducted a questionnaire survey on minimum sensitivity and minimum tastiness for four basic tastes. The first group consisted of 40 students in their first year, and the second group consists of 56 students in their second year and third year. The survey shows that both groups preferred medium saltiness, and the second group was more favorable to sweetness than the first group. The sweet and the pungent tastes were more favored than sourness and less favored than bitterness by both groups of subjects. The amount of the sample required for minimum tastiness shows that the freshmen had a higher sensitivity than the sophomore and junior students. Contrary to a common belief that people who have more experience in cooking would have a more sensitive taste, this study shows that taste sensitivity does not always accord with cooking experience. Rather, it depends on individual differences and current health status. Further research should be needed for various sensory test method and more kitchen experienced people who has more working years after graduate college.

• The Journal of Society for e-Business Studies
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• v.8 no.1
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• pp.55-70
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• 2003

With the gradual growth of the electronic commerce various forms of shopping malls are constructed, and their searching methods and function are studied many ways. However, the recent outcome is still inadequate to search for goods for the tastes and demands of customers. To construct the shopping mall on the electronic commerce and help customers with purchasing goods, the efficient interface for the customers to contact the shopping malls should be founded and the customers should be able to search the goods they want. Therefore, in this paper, we designed the Intelligent Integration Agent System (IIAS) using the multi-agent formed by the integration agent which integrates the case based reasoning(CBR) and the rule based reasoning(RBR) and the user agent which manages users' profiles. IIAS performs the rule based reasoning on the subject issue first, then provides the unsatisfying search results from the rule-base reasoning to the customers through the user agent, which enables the search of the goods most similar to the ones that meet the tastes and demands of the customers. That is, the accuracy and the speed has been improved by reasoning with the similarity adjustable integration agent which can pick out the goods of customers wants by modifying the weights of properties according to those of the customers.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.667-677
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• 2004

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was $464.80{\sim}578.00cP$. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.

• The Journal of Internal Korean Medicine
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• v.38 no.4
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.17
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• pp.7153-7158
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• 2014

Background: Non-Hodgkin's lymphoma (NHL) patients demonstrate multiple symptoms in diagnosis and treatment processes. This cross-sectional descriptive study aimed to determine the symptoms and symptom clusters in such patients receiving chemotherapy. Materials and Methods: The study was carried out on a total of 110 inpatients and outpatients receiving treatment in 7 hospitals in Ankara, Turkey. A questionnaire form and the Memorial Symptom Assessment Scale (MSAS) were applied. Percentages, means, t test, one way analysis of variance (ANOVA) and cluster analysis were used for statistical analyses. Results: The most prevalent symptoms in this study were lack of energy, hair loss and change in the way food tastes. The most severe symptoms were hair loss, change in the way food tastes and constipation. The top three most distressing symptoms were taste change, constipation and mouth sores. Seven symptom clusters were determined in this study. Conclusions: Findings of the study will provide an understanding of symptom experiences of Non-Hodgkin's lymphoma patients receiving chemotherapy and will guide determining appropriate nursing interventions. Receiving care of desired quality will contribute to increasing quality of life of affected individuals.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.1
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• pp.65-70
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• 2008

The objectives of this study are to forecast the pattern of adolescents that will appear in the future and to contribute to the creation of the fashion styles that meet their tastes. This study analysed the relationship between the features and the fashion of modem adolescents through a comprehensive perspective. And it was focused on a literature study and empirical study. Specifically, for the fashion style of modem adolescents, the study conducted an empirical analysis of the styles shown in pictures selected around key words out of a total of 21 volumes of ${\ulcorner}$SPORT&STREET${\lrcorner}$ from 2001 to 2006. The fashion style of modem adolescents is developing into a different pattern from the past, and by theme this can be classified into sports style, jeans style, romantic style, vintage style, hip-hop style, future style, humor style and ethnic style. The features of modem adolescents, including collective conformity, personal expression, and receptiveness to new concepts, were expressed by unique fashion styles. It is necessary to create a fashion style that modem adolescents, who have diverse tastes and dispositions and are living in this rapidly changing society, can enjoy it by understanding the nature of their features, such as collective conformity, personal expression, and reception to new concepts.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.