• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.39-44
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• 1994

To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm. the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar (NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. the flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

• Journal of Agricultural Extension & Community Development
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• v.3 no.1
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• pp.43-54
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• 1996

Citrus farming become one of highly potent area for the farmer s income in the Asia region. Because of its favorable taste and distinctive aroma, attractive color, and nutritional values, market demand has increased steadily along with the income increases in the region. However, realization of the potent have been constrained due to poor orchard management, frequent occurrences of pest and diseases, and a high cost in production besides of the market failures. Cutting down of production cost should be an operational goal to obtain mope profit where marketing structure has yet been underdeveloped. The objective of this study was to provide a comparative information to those program efforts of searching comparative advantage in production. For the three countries, reduction of labor cost by reduction of chemical application frequency was recommended while pursuing further mechanization in those operation such as in pruning, harvesting and pest control. Adoption of the IPM (integrated pest management) will be useful to reduce the number of spraying chemicals with changed knowledge and attitude of the farmers.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.1
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• pp.75-86
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• 1995

This study was undertaken to provide useful information to restaurant managers by analyzing eating out behavior and the diverse needs and wants of the people residing in the Seoul area. four hundred twenty-seven(427) people were sampled for this study and classified into three groups : housewives, salarymen and college students. The results of this study are as follows : (10 Among the groups, there were significant differences in general eating out behavior such as 'frequency' 'preferred food style' and 'who pays the check' among others. (2) The study showed housewives listing 'special occasion' as 'taking care of meal' (3) All groups considered 'price' as especially important. (4) When selecting a menu item, taste was considered most important by all groups. Housewives showed nutritional value to be important while salarymen chose the same item as companions an college students showed 'portions' and 'price' to be important. (5) degree of satisfaction of restaurants were found to be low with items such as ' price'. 'range of menu choices' and 'courteousness of employees' being relatively low.

• Proceedings of the Korea Contents Association Conference
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• 2005.05a
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• pp.244-247
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• 2005

While the interest and demand of wine is increasing, the systematic support of information is becoming a mandatory requirement. In this thesis, let us suggest 'Tannin', one of the elements which is consisted in the wine taste, as one of the classification standard, and divide the classification standards of wine between the characteristics of wine and the outer environment.

• Journal of Fashion Business
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• v.9 no.2
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• pp.160-173
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• 2005

Fashion is hard to expect owing to the rapid change in accordance with consumer taste and environment, and has a tendency toward variety and individuality. Especially street fashion d 21st century is not being regarded as one of the subcultures but is playing an important role as a fountainhead d fashion trend. Therefore, Searching and analyzing street fashions helps us to understand the popular fashions d the next season and also it is important in understanding the consumer fashion sense and commercial area. So, we need to understand fashion styles quantitatively and qualitatively by providing visual data and dividing images. The purpose of this study is to design for street fashion on design analysis using web which can update quantitative and qualitative data. through the on site investigation d street fashion, and put the information onto a database.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.291-298
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• 2013

A science museum responds independently based on the exhibits and exhibition environments as the visitors are different in purposes, interests and demands. Therefore a science museum should be designed keeping it in mind that there are various ways for visitors to perceive and use the exhibition spaces and exhibits. The purpose of this study is to compare and analyze the characteristics of sensory receptors for the exhibits in National Museum of Nature and Science's Global Gallery, Tokyo, in terms of information transmission and to identify the nature of exhibit medium that can affect the perception and recognition of the exhibits by visitors. Through these 9 sensory receptors, human recognizes first with visual, auditory and olfactory senses and reacts using vestibular organ, proprioceptor (stretch), tangoreceptor, themoreceptor, taste and olfactory senses. Human uses these information processing to recolonize the external environment. This process is similar to the visitor's information transmission process for the exhibition medium. By dividing the analysis results per exhibition theme and developing the information transmission processing types per sensory receptor, we could understand that the distribution conditions are closely connected with the composition of the exhibition scenario in the exhibtion area. Especially, the understanding of how the information transmission is made through sensory receptors could can be the criteria that determines on the factors that can identify the exhibition purposes of a science museum which are eduction and understanding.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.275-280
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• 2022

This paper intends to propose a technology for recommending convergence/composite art playlist contents that are fused with tags suitable for the user's situational information and taste to users for non-face-to-face art appreciation education. For the implementation of the proposed technology, the characteristics of works of art are analyzed, and related music and works of art are matched based on the tags of the analyzed works. In addition, we would like to propose a technology that automatically creates content for fusion and complex art viewing playlists using matched works.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.113-118
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• 1992

Seven hundred college students in Seoul area were surveyed to obtain the information about utilization on school cafeteria from September 11 to 18, 1991. The results of this study showed that 80% of college students were eating more than 1 to 2 meals per week at school cafeteria. The main reason for eating at school cafeteria was low meal price. The main reason for not eating at school cafeteria was tasteless meal. Male students were more satisfied price, appearance and nutrition of meal, and variety of side dishes than female students. Majority of college students were expected the improvement of taste and quality of meal, and choice of menu to school cafeteria.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.186-200
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• 2006

This study was conducted to investigate university students' eating out behavior and attitude to coupons and alliance cards in the food service industry. Self administered questionnaires were collected from 435 students. Statistical data analysis was completed using a SPSS v. 12.0 program. The results were summarized as follows: The average age was 21.24. Korean-style food was the most favorite dish when they ate out. Major sources of restaurant information were friends and acquaintances. The factors of choosing restaurants came 'taste', 'hygienic', 'price' and 'service' in that order. Comparing coupons with alliance cards, they used coupons less frequently than alliance cards. The behavior of using coupons and alliance cards indicated that university students regarded alliance cards as more economically helpful than coupons.

• The Journal of the Acoustical Society of Korea
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• v.28 no.8
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• pp.706-713
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• 2009

Standardization of technology for formatting multiple audio tracks and relevant information for interactive music service is in progress owing to the increasing need of consumers for participating in music production to their own taste. In this paper, we introduce the status of MPEG-A Interactive Music Application Format (IM AF) standardization and analyze techniques adopted in the current IM AF.