• Journal of the HCI Society of Korea
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• v.8 no.2
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• pp.9-19
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• 2013

There has been much advancement in reality enhancement using audio-visual information. On the other hand, there is little research on provision of olfactory information because smell is difficult to implement and control. In order to obtain necessary basic data when intend to provide smell for video reality, in this research, we investigated user perception of smell in diverse videos and then classified the videos based on the collected user perception data. To do so, we chose five main questions which were 'whether smell is present in the video'(smell presence), 'whether one desire to experience the smell with the video'(preference for smell presence with the video), 'whether one likes the smell itself'(preference for the smell itself), 'desired smell intensity if it is presented with the video'(smell intensity), and 'the degree of smell concreteness'(smell concreteness). After sampling video clips of various genre which are likely to receive either high and low ratings in the questions, we had participants watch each video after which they provided ratings on 7-point scale for the above five questions. Using the rating data for each video clips, we constructed scatter plots by pairing the five questions and representing the rating scale of each paired questions as X-Y axes in 2 dimensional spaces. The video clusters and distributional shape in the scatter plots would provide important insight into characteristics of each video clusters and about how to present olfactory information for video reality.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.10a
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• pp.799-803
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• 1997

Smell and sound are closely connected with our life. But there is no way to represent the exact numerical value of smell. On the contary, there is a method of represent the exact numerical value of sound. In this thesis, using and adapting this method about sound, a new method of expressing the numercal value of smell is going to be derived. These two methods are similar, but there are so many substances which emit smells and the methods of measuring the density of the substances are various according to kinds of the substances. So the new method about smell will be derived by a new idea.

• Journal of the Korea Society of Computer and Information
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• v.26 no.6
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• pp.89-96
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• 2021

In this paper, we proposed a sniffer to detect permission smells from developer and third-party libraries' code. Moreover, we conducted an empirical study to investigate unnecessary permissions on large real-world Android apps. Our analysis indicates that permission smell extensively exists in Android apps. According to the results, permission smells exist in most Android apps. In particular, third-party libraries request permission for functionalities that are not used by developers, which cause more smells. Moreover, most developers do not properly disable unnecessary permissions that are declared for third-party libraries. We discussed the impacts of permission smells on user experiences. As a result, the existence of permission smell does not impact the number of downloads. However, apps that have more unnecessary permissions have received lower ratings from users.

• Research in Community and Public Health Nursing
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• v.19 no.1
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• pp.27-35
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• 2008

Purpose: The purpose of this study was to examine the effects of aroma-inhalation on depression, sleep, mood, and smell in stroke patients and their caregivers. Method: This study employed one group pretest-posttest repeated design. Data were collected at three time points: baseline(pre-test), 10 days and 20 days after the intervention(Post-test1 and post-test2, respectively). The sample included a total of 23 subjects. Data were analyzed by SPSS 12.0 program using repeated measure ANOVA. Results: Depression was not statistically significant difference among pre-test, post-test1 and post-test2. Sleep was improved after intervention $37.61{\pm}7.41$(pre-test), $41.22{\pm}8.26$ (post-test1), $44.33{\pm}7.67$(post-test2) (F=8.182. p=.001) Mood was significantly improved after intervention: $16.95{\pm}4.89$(pre-test), $14.89{\pm}6.31$(post-test1), $12.11{\pm}5.04$(post-test2). Smell including smell perception, discomfort due to smell and relation between age and smell was significantly improved after intervention: $2.63{\pm}1.20$ (pre-test). $2.00{\pm}1.16$(post-test1), $1.63{\pm}.96$(post-test2) (F=6.176. p=.006) in smell perception, $2.50{\pm}1.10$ (pre-test). $1.81{\pm}.91$(post-test1), $1.19{\pm}.40$(post-test2) (F=12.26. p=.000) in discomfort due to smell and $3.53{\pm}1.18$(pre-test). $2.59{\pm}1.46$(post-test1), $2.53{\pm}1.33$(post-test2) (F=4.148, p=.025) in relation between age and smell. Conclusion: The results suggest that aroma-inhalation may have an effect on sleep, mood and smell and can be effective nursing intervention to increase the relaxation in stroke patients and their caregivers.

• Proceedings of the Korea Society of Design Studies Conference
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• 2001.10a
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• pp.25.2-25
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• 2001

• Journal of Environmental Science International
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• v.12 no.10
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• pp.1101-1108
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• 2003

We studied the relationship between a civil affair occurrence of bad smell and meteorological conditions around Seongseo district for recent 2 years. The results were as follows; (1) The civil affair occurrence days of bad smell were concentrated from May to August. (2) Daily mean temperatures were mostly 20∼28$^{\circ}C$ and daily mean relative humidities were 60∼80%. (3) Wind speeds were mostly less than 2㎧(75%), and wind directions were southerly winds(50%). It was hardly occurred for relatively well-ventilated conditions in cases of wind speeds 2㎧ over. And the Lagrangian particle dispersion model were used to figure out the transport route in a civil affair occurrence days of bad smell. It was found that the south-western winds transported the bad smelling materials from Jungni-dong(the place of source) to the housing complex located along a piedmont district.

• Journal of Wellbeing Management and Applied Psychology
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• v.5 no.3
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• pp.43-49
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• 2022

Purpose: This study aims to study the perception of merchants and customers about the odor problem of traditional markets in Wonju, Gangwon-do. Research design, data and methodology: A survey was conducted to investigate the perception. The survey consisted of 11 questions for merchants and 12 questions for customers. Results: In a survey of merchants - The question 'What kind of smell did you smell at the traditional market?' was investigated with multiple responses. Regarding the odor experience, unclean odor was the highest with 105 votes (36%), followed by rotting odor with 82 votes (28.1%) and other odors with 44 votes (15.1%). In a survey of customers - The question 'What kind of smell did you smell at the traditional market?' was investigated with multiple responses. As a result of the survey, filthy smell was the highest with 98 votes (43.2%). Next, rotten smell was found with 60 votes (26.4%) and others with 31 votes (13.7%). Conclusions: If the odor problem in the traditional market is solved, the economic and health damage to the merchants will be reduced. Further, it will help to revitalize traditional markets by increasing customer visits. As a solution, it is judged that it is good to study the direction of the establishment of a real-time monitoring system and the preparation and application of odor removal measures.

• Information Systems Review
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• v.8 no.2
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• pp.155-172
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• 2006

The importance and meaning of smell/taste information on online shopping are studied. The first hypothesis deals with this issue directly. We measure the perceived quality and purchase intention at the context of online shopping with/without smell and taste information. As expected, subjects show higher perceived quality/stronger purchase intention of a bar soap and vitamin C product when smell and taste information are provided. Following Peck and Childers(2003), the moderating effects of Need for Smell and Need for Taste are tested at the second hypothesis. Subjects with High in Need for Smell/Touch show stronger responses in terms of perceived quality and purchase intention. The level of trust about the online shopping mall provides interesting results. When the trust level of the online shopping mall is low, the smell/taste information play more important roles in improving the perceived quality and purchase intention. Subjects at the not-so-trusted shopping mall context result in higher perceived quality and purchase intention if perceptual information is provided. One of the theoretical contributions of this study includes the identification of critical information in online purchase decision making-smell and taste. On top of vision and hearing information, smell and taste information also can play critical roles when consumers do online shopping even at the shopping malls of low trust. In addition, managerial implications are provided.

• Science of Emotion and Sensibility
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• v.6 no.2
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• pp.37-47
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• 2003

The objectives of this study were to find the relationship between the olfactory sense such as perfume and sense of sight and how it affects the sensibility based on the fact that ,senses are compound feeling from detective parts of human body. First, to build the emotional rate stale we selected the 19 pairs of adjective from the previous studies that overlaps smell, color, and clothes and added one pairs of related clause. Then each pair was divided into 7 level of emotional stage. In the experiment by the selected 15 man and woman from the visual design major student of Hong-ick Univ each student was given floral, jasmin, lavender, papaya and asked them to pick one color from I.R.I Hue & Tone chart for each smell. Then, analyzed the emotional rating of selected color for given smell. The emotional structure of smell and color consists five parts; 'Esthetics', 'Romance', 'Character', 'Intensity', 'Nature', There were significant differences in frequencies of selected colors for each given smell and gender difference also affected the color selected. Average value of emotional rating scale of smell and color was ,similar to the results from previous studies on relationship between smell and emotion.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.