• The Journal of the Korea Contents Association
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• v.22 no.9
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• pp.322-327
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• 2022

Based on goal-achievement and embodied cognition theories, this research investigates how goal-achievement status, which is specified into goal under-achievement, achievement, and over-achievement, influences one's preference for the degree of hardness (vs. softness) in products. The results reveal that consumers who have not yet reached or who just met their goals compared to those who over-achieved their goals want their products (e.g., pillows, mattresses, chairs) to be firm rather than soft. Existing embodied cognition studies have mostly focused on how physical experiences affect consumers' judgments and product preferences, whereas this research shows that consumers can automatically pursue physical experiences according to their goal achievement status.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.40-46
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• 1997

This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.

• Journal of the Korean Society of Clothing and Textiles
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• v.15 no.2 s.38
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• pp.199-209
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• 1991

In this paper, the fabrics for Korean folk clothes(KFC) undergoes repeated laundering under given condition. After this cyclic laundering was applied, the mechanical properties of the specimen were measured using KES-F system in order to evaluated the end-use performance of fabrics for KFC. And also, the crease recovery of fabrics for KFC were measured by shirley crease recovery tester. 78 different kinds of commercial silk fabrics and polyester fabrics for KFC were used for this study. The experimental results were analysed statistically to relate the mechanical properties and the crease recovery of fabrics for KFC. Furthermore, these changes in dimensional stability, mechanical properties and handle of fabrics for KFC were discussed in comparison with those values for silk fabrics and polyester fabrics. The results obtained are as follows. 1. Regardless of materials, remarkable increase are observed in shrinkage of the fabrics for KFC about repeated laundering, but dull increase are observed in shrinkage after 10 cycles of the repeated laundering. On the other hand, slack extend are observed in dimensions after 20 cycles of the repeated laundering. The shrinkage of fabrics for KFC after 10 cycles of the lundering showed that the silk fabrics are $1.74{\pm}0.33\%$ (warp direction) and $1.35{\pm}0.23\%$ (weft direction) and the polyester fabrics are $1.45{\pm}0.22\%$ (warp direction) and $1.25{\pm}0.23\%$ (weft direction). 2. Except for tensile property, these changes in mechanical properties of fabrics for KFC by laundering have $\pm$ 16 range of bending, shearing, compression, surface, thickness & weight as compared with before laundering. Particularly, the LT and RT about $1\~3$ cycles of the repeated laundering showed remarkable decrease. And SMD, WC, T & W of fabrics for KFC by the laundering were more increased than one for original fabrics. But B, 2HB, G, 2HG, 2HGS were decreased more than one for original fabrics. 3. 'Stiffness', 'Anti-drape', 'Crispness' and 'Scroop' hand values decrease and'Fullness & softness', 'Flexibility & softness' hand values increase with repeated laundering. 4. Remarkable decrease are observed in crease recoveries about $1\~5$ cycles of the repeated lundering, but slack decrease are observed in crease recoveries after 5 cycles of repeated laundering. The crease recovery of fabrics for KFC have negative(-) correlation with LT, RT, G, RC and MMD, This fact implies that the smaller these values, the larger the crease recovery. The crease recovery of fabrics for KFC has a high degree of correlation with the mechanical properties such as shearing, compression, surface property. And also, the crease recovery are expected by measuring the mechanical properties such as G, 2HG, 2HGS, RC, WC, LC, MIU, MMD and SMD, according to the obtained regression equation.

• Korean Journal of Community Nutrition
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• v.11 no.5
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• pp.650-660
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• 2006

Recently, according to increase in production of pond snails resulting from the widespread organic farming, organic farmers are showing a lot of interests in the promotion of consumption and extending the market of pond snails. This study was performed to suggest the process of product development of the ready-to-eat pond-snail Mandu as a health food, to show the results of market test of the pilot product, and to investigate the change of the sensory characteristics during storage periods. For the market test of pond-snail Mandu, the survey was developed and delivered to consumers. The questionnaire consisted of 3 parts such as respondents demographic characteristics, customer's perception of pond-snail Mandu before tasting, and customer's perception of that after tasting. And the market test was carried out with university students, welfare institution residents and apartment residents in the Seoul and Gyeonggi areas. As a result of the test, the most important purchasing factors were determined in the order of taste (49.5%), hygienic quality (12.5%), nutritional value (10%) and price (9%). And only 4.2% of respondents selected brand name as an important purchasing factor. After tasting pond-snail Mandu, consumers had suggested the better taste (t=6.986, p<0.000) and price (t=2.082, p<0.05) than those of before tasting. In response to favorable impression of pond-snail Mandu, 54.5% of total respondents evaluated positively. The favorable impressions came from iron-rich Mandu (27.6%), high protein and nutritious Mandu (24.4%), calcium-rich Mandu (17.9%), diet Mandu (13.3%), and delicious Mandu (12.5%) respectively. Sensory characteristics of pond-snail Mandu were evaluated by professional panels in terms of the softness of Mandu skin, chewiness, moistness, toothpacking, color, aroma, saltiness, and degree of plain, taste, and aftertaste. The evaluation of sensory characteristics on a 7-point scale, showed that softness of mandu skin (4.44) and aftertaste (4.11) got a low scores. The statistical difference of the tastes (p>0.05) was not founded by storage period of 7, 14, 21 and 28 days. Based on the result, the improvement of these characteristics are desired in developing the pond-snail Mandu. Research method applied to this study can be useful for developing a new product.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.1
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• pp.78-89
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• 1999

Clothes enhance visual images through the interaction between space and background of the wearer. The influence of background is important as that of the clothes when the observer understands the images. We look at fashion pictures used as important as that various backgrounds are presented depending on the image of the clothes. The clothing the model wears in the pictures takes on shape and space which supports the clothes. The background interact to from the whole image. The background has an important influence on the delivery of image for the clothes. However when the clothes are presented in the background there are some cases that all or parts of clothes can be shown. We must consider the composition ratio of the clothes and background which influences the whole image of the clothing. These interactions and influences on the whole image in regards to clothing background and the ratio will be the focus of this study. clothing was Modern Mannish Casual, Feminine, Ground was decided artificial setting 1 natural setting 1, indoor setting 1, artificial setting 2, natural setting 2, indoor setting 2, Percentage of Clothing was 80% , 140%, 200%,. Thus visual stimulus were 72 pictures that were combined Clothing Ground and Percentage of Clothing, the main survey of questionary consisted of their evaluation of the Picture image combined Clothing and Ground by 30 semantic differential bi-polar scales and the subjects were 50 students majoring in clothing and textile. The data analyzed by factor analysis MCA, MDS, The major finding were as follows : 1) As a result of factor analysis, 5 factors -Attractiveness Hardness and softness Cuteness Attention Cool and Warm factor were found out as constructing factors the Picture image combined Clothing and Ground 2) According to multidimensional positioning map were presented in a stimulus position the perceptive image differed in degree of similarity as a ground construction of stimulus in spite of same clothing image. It will aid in choosing the most beneficial background for any clothing brand. It will enhance the picture images to their full potential in any advertising medium.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.333-339
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• 2014

The purpose of this study was to evaluate the quality properties of muffin added with different concentration (0, 1, 3, and 5%) of ginseng leaves powder, which is discarded in the process of ginseng. Density of muffin was the highest at 1.45 g/mL in control, and pH (7.41) was at the highest level as well. There was no tendency at the bottom and upper dimensions according to addition of ginseng leaf powder. The height and baking loss rate of the muffins increased with increase in the powder concentration, but there were no significant differences. The weight of muffins did not show constant tendency, according to addition ratio of ginseng leaves powder. The degree of lightness and yellowness of muffin decreased as the concentration of the powder increased, whereas no significant difference in the redness was found with increased powder concentration. The factors of hardness and chewiness were higher at the control group and cohesiveness was the highest at 0.65 in 3% group, but springiness and gumminess did notshow significant differences. DPPH free radical scavenging activity of muffins was significantly increased with increasing ginseng leaves powder (p<0.05). For the sensory evaluation in 1% group, the intensity of color, smell, taste, softness, and moistness was the lowest, whereas the overall acceptability score of color, smell, taste, chewiness, and moistness was the highest. Thesensory properties of muffin linearly decreased as the concentration of ginseng leaves powder increased. Taken together, the results of this study suggest that ginseng leaf powder is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of the Korean Society of Clothing and Textiles
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• v.11 no.2 s.24
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• pp.101-112
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• 1987

The purpose of this study is to investigate the influence of addition of sodium dodecyl sulfate(SDS) when wool is treated with sodium hydroxide(NaOH). Physical and chemical changes were examined on wool treated with various cone. of NaOH and SDS simultaneously. The result are as follows. 1. The higher the temperature and the longer the time of NaOH treatment are, the more alkali damage wool get : increase in weight loss and decrease in urea-bisalphite solubility and in tensile strength. But the treatment time reacts less effective than the temperature. 2. When wool is treated with NaOH, at NaOH cone. under $10^{-3}M$., the addition of SDS alleviates the alkali reaction on wool: increase in cystine contents and in urea-bisulpite solubility, and decrease in degree of swelling. On the other hand, at NaOH cone. over $10^{-2}M$., the addition of SDS promotes the alkali reaction on the wool. 3. When wool is treated with NaOH, the addition of SDS shows no changes on the tensile strength. On the other hand, at NaOH cone. under $10^{-2}M$., the addition of SDS shows no changes on the softness of wool, but at the $10^{-1}M$. NaOH cone. addition of SDS increases the soft-ness of wool. The area shrinkage of wool treated with NaOH and SDS shows less changes than with NaOH only.

• Journal of Fashion Business
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• v.15 no.1
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• pp.80-91
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• 2011

The purpose of this study is to evaluate the differences of visual effects and visual images by variations in shoulder angle and shoulder width of power shoulder jacket. The stimuli are 5 samples: One control group, 2 variations of the angle of shoulder line and 2 variations of the width of shoulder line. The data has been obtained from 87 fashion design majors. The data has been analyzed by Factor Analysis, Anova, Scheffe's Test and the Correlation Analysis. The results of the study are as follows: The visual images by the angle and the width of shoulder line of power shoulder jacket are composed of 4 factors : attention, stiffness and softness, masculinity, and trendiness. Among these factors, attention factor is estimated by the most important factor. The visual effects by the angle and the width of shoulder line of power shoulder jacket are composed of 3 factors : whole silhouette, neck and arm figure, upper body figure. In these factors, the whole silhouette is estimated by the most important factor. The power shoulder jacket with extreme changes in shoulder angle has double images: it looks trendy and classy but also gives an awkward image. In case of changes in shoulder width, the visual evaluation shows big differences with the degree of expansion. The visual evaluation with variation in angle has stronger image and effect than that in width. The power shoulder jacket trend itself is also evaluated that variation in angle reflects the trend better than that in width.