• Journal of Korea Multimedia Society
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• v.24 no.10
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• pp.1449-1460
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• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• Journal of Korean Philosophical Society
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• v.123
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• pp.57-86
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• 2012

Many contemporary philosophers argue that modern philosophy is only the philosophy being imprisoned in subject and consciousness without communicating other subjects with language. They criticize that it is solipsistic. Today, those who are taking part in the communication theory, hermeneutics, and de-constructivism are trying to overcome this problem. The practical philosophers, especially those who advocate communintarianism criticize that modern libertarianism is not free from the isolated autonomy and breaks the solidarity of the traditional community with treating formally others. They criticize Kant's philosophy in the same way. But it is unreasonable. Because Kant was not the philosopher who pursued the same philosophy of subjectivity and liberalism as the earlier modern philosophers pursued. He tried to criticize its limits and overcome them. Especially he did not remain within the modern subjectivity, but rather tried to come up with the inter-subjectivity communicating between subjects. He showed this side through the 'sensus communis'. He thought of a judgement of taste as an effect resulting from the free play between imagination and understanding, and postulated the 'sensus communis' as a ground of the universal validity of this judgement. Therefore this 'sensus communis' is the subjective principle of a judgement of taste. Furthermore, he did not treat this 'sensus communis' merely as a self-relation of a subject, but rather developed it into an communicative relation among subjects. This position of Kant enables us to seek the harmony between the aesthetic sphere and social-moral sphere, and to overcome the conflicts between the autonomy of the liberalism and the solidarity of the communitarianism. Especially, his 'sensus communis' can be developed into the 'critical hermeneutics' and the 'relational autonomy'. Therefore his 'sensus communis' has the possibility to overcome the negative points of the traditional community and the modern community, and to overcome the conflicts among the isolated selves occurring in today's society. Hence Kant's 'sensus communis' has still the important values in the contemporary philosophy, especially in the practical philosophy being now discussed over the relation between autonomy and solidarity.

• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.197-202
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• 2016

One of the conspicuous changes in kitchens is that kitchen space is more economically constructed than ever before giving more considerations to functionality. At the same time, eco-friendliness begins enjoying more attention for health and well-being reasons. Which is more important between functionality and eco-friendliness is a matter of personal taste and judgement. But eco-friendliness has become one of the more critical criteria for users to choose kitchen furniture. This paper examines the design trends of Contemporary kitchen furniture from the perspective of functionality and eco-friendliness. Results show that, as has been expected, many of kitchen furniture items manufactured by major furniture businesses have been found more functional and more eco-friendly than before the research period. I expect this trend to continue long into the future.

• Journal of the Korea Society of Computer and Information
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• v.22 no.2
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• pp.81-87
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• 2017

Nowadays wine is increasingly enjoyed by a wider range of consumers, and wine certification and quality assessment are key elements in supporting the wine industry to develop new technologies for both wine making and selling processes. There have been many attempts to construct a more methodical approach to the assessment of wines, but most of them rely on objective decision rather than subjective judgement. In this paper, we propose a data mining approach to predict human wine taste preferences that is based on easily available analytical tests at the certification step. We used sequential forward selection and decision tree for this purpose. Experiments with the wine quality dataset from the UC Irvine Machine Learning Repository demonstrate the accuracies of 76.7% and 78.7% for red and white wines respectively.

• Journal of Sasang Constitutional Medicine
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• v.12 no.2
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• pp.17-33
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• 2000

Purpose of this study is to investigate the correlation between Sung-Jung' concept of Sasang Constitutional Medicine and Brain. So, After studying the meaning of Sung-Jung' concept of Sasang Constitutional Medicine, I made a comparative study through the structure, function, development of Brain. The conclusions were as follows. 1. Human's brain acts a rational, control his actions. and It manage human body's physiology and pathology. and It perceive his surroundings, express his emotion through comprehension, synthesis, judgement about information from various fields. and It's abnormality bring about a spiritual, bodily injury. Therefore, human's brain have many correlation with Sung-Jung' concept of Sasang Constitutional Medicine. 2. Neocortex' function have many correlation with Sung' concept of Hearing-Sight-Smell-Taste (聽視嗅味=sensation=a highly mental capacity) through Ear-Eye-Nose-Mouse(耳目鼻?). 3. Limbic-system'function have many correlation with Jung' concept of Sorrow-Anger-Pleasure-Joy(哀怒喜榮=emotion) through Lung-Spleen-Liver-Kidney(肺脾肝腎) 4. Brain-stem' function have many correlation with vitalistic concept through Qui of Sorrow - Anger - Pleasure - Joy(哀怒喜樂之氣)' rise and fall. 5. Relation of emotions and diseases through Limbic system and Autonomic nervous system have many correlation with relation of Sung-Jung and diseases of Sasang Constitutional Medicine 6. Left-hemisphere' function that has superior power of verbal, analysis, logicality, consideration have many correlation with tendency of Soeumin and Taeumin. and Right-hemisphere' function that has superior power of emotion, non-verbal, imagination, spatial perception have many correlation with tendency of Soyangin and Taeyangin.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1997.11a
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• pp.28-32
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• 1997

가전제품들의 제조기술과 기능 및 성능 등의 개선을 주도하뎐 국내 기술수준은 포화되어 발전 속도의 둔화가 가속화되므로, 경쟁력이 강화된 제품으 개발과 다양한 소비자들의 요구를 만족시키는 제품의 개발을 위하여 사용자 중심의 제품을 개발하기 위한 노력은 인간의 감성요소를 이해하고 응용하기 위한 활발한 연구로 나타나고 있는 추세이다.$^{1)}$ 사용자의 감성 연구에서 심리학적, 미학적 접근방법의 적용은 사용자의 감성을 더욱 본질적으로 이해하기 위한 하나의 방법이다. 인구통계학적, 사회경제적, 심리적 측면에 의한 개인차와 환경적 요소들의 영향에 따른 사용자의 요구들에 대한 충족여부가 취미와 가치판단의 변인으로써 작용하고, 그 취미와 가치판단은 구매행위 등의 행동특성으로 나타난다. 따라서 취미와 가치판단의 기준이되는 요소와 변인들은 행동특성을 야기시키는 요인들이 되므로 본 연구에서는 사용자의 요구를 만족시켜 경쟁력이 강화도니 제품의 개발을 위하여 소비자들의 감성과 미적 판단이 상품의 구매를 위한 의사 결정에 미치는 영향과 제품에 대한 가치판단에 미치는 영향을 분석하였다. 결과의 분석에 의하면 소비자의 취미돠 미적판단 기준은 내면적요소와 외부환경적요소로 구분되며 재면적 요소는 감성분류와 성격분류에 의해 분석할 수 있으며, 내면적 요소가 제품의 선호도에 영향을 미치므로 제품의 제품선택의 변인이되며, 제품에 대한 형용사적 표현은 소비자와 디자이너의 양질의통신수단임을 입증하였다.

• Journal of Haehwa Medicine
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• v.1 no.1
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• pp.151-165
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• 1992

Clinical studies were done on 18 people chosen from admission patients didn't have will of stop-smoking who were treated with the auricular acupuncture therapy to stop-smoking in the Dep. of the Acupuncture and Moxibution, Hospital of Oriental Medicine in Dae Jeon University from 1991. 5. 28 to 1991. 6. 15. The following results have obtained 1. Distribution of sex; male(83%), Female(17%) 2. In the distribution of age, 30s age group made up 33.3%, 20s, 50s, 60s age group made up each 16.6%, 40s made up 11.1%, 70s made up 5.5% of the group. 3. Distribution of occupation in descending order; labour man(38.8%), businessman(22.4%), housewife, office woker was each 16.6%, students(5.5%). 4. Distribution of human coporal constitution in descending order; Tae-Eum-In(50%), So-Yang-In(27.8%), So-Eum-In(22.2%). 5. Distribution of statring tense to smoking in descending order; 10s, 20s, were each 44. 4%, 30s(11.1%). 6. Distribution of duration in descending order; 10-19years(33.3%), 40-49years(22.2%), 1-9, 20-29years were each 16.6%, 30-39years(11.1%). 7. Distribution of smoking amount(1day) in descending order; 11-20 cigarettes(38.8%), 21-30 cigarettes(22.7%), 1-10 cigarettes, 31-40 cigarettes were each 16.6%. 8. Distribution of the motive to smoking in descending order; curiosity(61.1%), hyperemesis gravidarum, abdominal pain, stress, inducement. 9. Distribution of symptoms within smoking in descending order; sputum(83%), liver disorder(11%), stomach disorder(6%). 10. Distribution in symptoms of post treatment of stop-smoking by acupuncture in descending order; nausea, headache were 12%, ear-radiating pain(6%), no variation(82%). 11. Distribution in change of cigarettes taste after the auricular acupuncture treatment; some decrease, complete decrease were each 38. 8%, decrease of post taste in smoking, burning-paper odored were each 5.5%, no variation(11.1%). 12. Total judgement of efficacy in descending order; excellent(50. 0%), good(28.8%), fair(10. 0%), failure(11.1%).

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.127-134
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• 1998

A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161cm and 52.9kg, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes,64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they cheesed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%),and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27 1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.339-349
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• 2009

The purpose of this study was to investigate dietary behavior relative to personality type in young adults, and to offer basic data to apply during nutrition education and counseling. A total of 166 university students performed the MBTI (Mayers-Briggs Type Indicator) test along with questionnaire interviews, and 3 day 24-hr dietary recalls. MBTI personality preferences are presented and separated by 4 types of indices: Extraversion (E) and Introversion (I), Sensing (S) and Intuition (N), Thinking (T) and Feeling (F), and Judgement (J) and Perception (P). More subjects in the I type than the E type had lunch everyday or ate out more than once a week. Compared to the P type, the J type ate a higher proportion of meals with family, and seldom drank alcohol, but a lower proportion had a preference for salty taste. Compared to the N type, the S type had a higher proportion of subjects who consumed large quantities at regular meals as well as when under high amounts of stress. Also, the S type subjects had significantly higher lipid intakes than the N type subjects. Compared to the F type, a higher proportion of the T type subjects ate meals alone but a lower proportion had a dislike for bitter tasting foods. There were no significant differences in total food or energy intakes relative to the different personality types. In conclusion, individual personality type may influence dietary behavior, but additional studies are needed that contain individuals of various ages and include long term dietary surveys.