• Journal of the Korea Fashion and Costume Design Association
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• v.23 no.2
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• pp.1-15
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• 2021

The purposes of this study was to investigate the effects of materialism value on the clothing shopping orientation and impulse buying behaviors of Chinese female consumers. The subjects were 417 female millennials in Gillim-province, China. The research method was a survey, and the questionnaire consisted of questions to ascertain materialism value, clothing shopping orientation, impulse buying behaviors, and the subjects' demographic characteristics. For data analysis, descriptive statistics, Cronbach's α, factor analysis, and regression analysis were performed. The results of this study were as follows: First, materialism value was derived with 3 factors (happiness pursuit, possession-oriented, and success judgement). Second, the clothing shopping orientation was derived with 5 factors (trend pursuit, pleasure pursuit, brand pursuit, economic pursuit, and convenience pursuit). Third, the impulse buying behavior was derived with 4 factors (pure, planned, reminder, and implicit impulse buying). Forth, materialism value had significant effects on clothing shopping orientation. The higher the value of materialism, the more the brand pursuit, pleasure pursuit, and trend pursuit shopping orientation increased, while the economic pursuit and convenience pursuit shopping orientation decreased. Fifth, materialism value had significant effect on pure and planned impulse buying behaviors. As the value of materialism increased, pure and planned impulsive buying behaviors increased. This study suggested that materialism value is an effective variable to understand the clothing shopping orientation and clothing impulse buying behavior.

• Journal of Bio-Environment Control
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• v.7 no.4
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• pp.276-282
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• 1998

This experiment was carried out to elucidate the effect of ethychlozate foliar application on the fruit quality of Miyagawa Early Satsuma Mandarin in the plastic house. Ethychlozate(100mg.L$^{-1}$ ) was applied to the fruit at 100, 115 and 145 days after full bloom stage. The fruit was divided into four frequency level groups, with the control group receiving no Ethychlozate treatment and the level 3 group receiving all three applications. Peel coloration by a value Increased as application frequency increased. The a/b value trend was seen to be similar to this, but the b value ran contrary to the a value trend. Glucose contents of the fruit juice did not differ statistically among the application frequency levels but the fructose level was seen to be higher with increasing application frequency. Sucrose showed a similar trend to fructose in that it had a tendency to increase as application frequency increased. As a result of this, total sugar increased naturally with application frequency. The average Brix level among all treatment groups was higher than the average Brix level in the control group but Brix level did not differ significantly among application frequency levels. Acidity had a tendency to increase as application frequency increase, but there was no statistical difference found.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• Fashion & Textile Research Journal
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• v.17 no.5
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• pp.704-717
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• 2015

In modern fashion fabrics became an important element that leads the current of fashion beyond materials. Also, it has a creative role that reflects emotional and visual aspects, and it is considered as a mega trend that will lead the $21^{st}$ century fashion industry. The value of fashion products is affected not only by the style and design but also the sensuous properties like color, pattern, texture, and drape of fabrics. Therefore, in this study, characteristics of fabric trend between 2007 S/S and 2010 S/S will be analyzed focused on Premiere Vision, which influenced many Korean fashion trend information companies, while looking into the fabric trends shown in the world's top four collections-Paris, Milan, London, and New York-and Seoul collection, and comparing and analyzing the acceptance level of those. Fashion fabric is an important part in fashion design and change with social environment and value, its considered that the role and importance of subject matters increases in changing fashion design toward globalization by meeting various personality which is diversified more and more. It is to provide specific and practical data to be used for the Korean fashion industry, which can be used as useful information for future fabric researchers and people in the fashion industry for integrated study of fashion design and fashion fabric.

• Journal of the Korean Society of Costume
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• v.57 no.4 s.113
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• pp.45-60
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• 2007

Characteristics of Hanbok's traditional coloration have been carried on, based on social/cultural background of the past. Today, Hanbok is classified as traditional Hanbok, improved Hanbok, living Hanbok. Their designs, materials and colorations show significant differences. In this study, first, we have categorized and arranged the coloration trend of the women's Hanbok according to the types of coloration since 2000s. Secondly, Hanbok is classified as traditional Hanbok, improved Hanbok, and living Hanbok. And then examining their coloration trend and coloration characteristics of different types of Hanbok, so we can find the purpose far increasing understanding of various color beauty and coloration of today's Hanbok. The findings of this research are summarized as follows; 1. Traditional Hanbok coloration is influenced by the modern rotor and tone, and is apt to show the trend of emphasizing individuality. 2. Hanbok coloration of middle period in 2000's has become to use high value and chroma, giving more bright and luxurious impression then the early period. 3. For this study, we have categorized the total of 277 women's Hanboks by their coloration trends, through studying traditional Hanbok catalogues that enclosed vividly colored pure silk samples. As a result, it shows the order of contrary coloration(149), tone on tone coloration(56), similar coloration(23), monochrome coloration(20), tone in tone coloration(17), and 화학섬유chrome coloration(12). 4. Traditional, improved and living Hanbok show differences not only in their designs or materials but also in colorations. Using of traditional coloration is applied to traditional Hanbok and improved Hanbok in that order, and mostly the value and chroma of living Hanbok colorations are low, which emphasizes easiness to move and practicality.

• The Research Journal of the Costume Culture
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• v.6 no.3
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• pp.88-99
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• 1998

Image of Modern Art & Fashion are created on the whole in daily life. Image itself is not simple. There is no more distinction between content & form through mutual crossing for intellectual thinking. Specially, image of reproduction circumstance too many mixtual and compromise (collage) are continued to occur. They could pursuit to change their image through the more increase of impulse, exception and popular experience. In this thesis, I studied about image of Modern fashion & Art. In the modern art, visual image showed as anti-beauty and combination of cultural system. It has shown in the theory of Fred Davis and through fashion brand advertising image as follows; Youth vs maturity (ageless image), male s female and androgynous vs unisexuality (genderless image), colligation vs monopoly (street mode image). As a results, the modern trend image are showing the value of the ambivalence. It can be said that he anti-beauty which are occasionally showed in ambivalence has shown a tendency toward another tradition (feminity) through giving an impulse and paradox.

• Food Science and Industry
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• v.50 no.3
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• Journal of Climate Change Research
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• v.7 no.4
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• pp.513-520
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• 2016

Korea's energy consumption has been constantly increasing. Final energy consumption was increased by an annual average of 2.9% compared to 2010. The consumption of all energy sources except for its oil was increased during the same time. While electric demand has increased coal consumption increased rapidly. Therefore, calorfic value and carbon emission factor development can improve the quality of Korea's greenhouse gas inventory. Calorific value is the amount of heat generated while burning coal. Caloric value is one of the most important factors in the development of carbon emission factors. Calorific value is used as the basis for the analysis of the various energy statistics. This study has calculated the other bituminous coal and coking coal's calorfic value by the data received from domestic coal-fired power plants and steel manufacturer. Calorofic value's trend analysis period is the year of 2010~2014. Through analyzing the carbon content it was calculated the carbon emission factor. The bituminous coal and coking coal's uncertainty analysis was performed using a Monte Carlo simulation.

• Journal of Climate Change Research
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• v.8 no.2
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• pp.145-151
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• 2017

Korea's energy consumption has been constantly increasing. Final energy consumption was increased by anannual average of 2.9% compared to 2010. The consumption of all energy sources except for its oil was increased during the same time. While electric demand has increased coal consumption increased rapidly. Therefore, calorfic value and carbon emission factor development can improve the quality of Korea's greenhouse gas inventory. Calorific value is the amount of heat generated while burning coal. Caloric value is one of the most important factors in the development of carbon emission factors. Calorific value is used as the basis for the analysis of the various energy statistics. This study has calculated the sub-bituminous coal's calorfic value by the data received from domestic coal-fired power plants. Calorofic value's trend analysis period is the year of 2011~2015. Through analyzing the carbon content it was calculated the carbon emission factor. The sub-bituminous coal's uncertainty analysis was performed using a Monte Carlo simulation.

• The Journal of Fisheries Business Administration
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• v.45 no.3
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• pp.85-98
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• 2014

This study aimed to segment Chinese fisheries consumer market by means of cluster analysis based on Shanghai region consumers. The survey is conducted to 350 shanghai people on March 17-21 in 2014 and investigate demographic characteristics and consumer's behaviors unique to each segmented market by preference, labelling, quality, price, safety. The result of cluster analysis identified four market segments such as Catering type market, Worth pursuing type market, Substance pursuing type market, Trend pursuing type market. Catering type market is a passive fisheries consumption market and is not high attractive for Korea fisheries export market. Value pursuing type market consider importance to labelling, origin, brand and require high-quality and differentiation strategies. This market's main target species are high price fisheries such as tuna, salmon, crocker. Substance pursuing type market consider fisheries's safety and quality and purchases more popular fisheries such as crocker, hairtail, promfret, mackerel, squid. Trend pursuing type market's consumers prefer to purchase brands and trendy seafood rather than taste.