• 한국컴퓨터정보학회논문지
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• 제26권9호
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• pp.181-188
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• 2021

본 연구는 대학생의 자아존중감, 전공만족도, 외모만족도, 취업스트레스의 관계를 확인하고, 이에 대한 제언을 제시하고자 한다. 연구의 대상은 B광역시에 소재한 재학생을 대상으로 실시하였으며, 자료분석은 SPSS WIN/22.0 프로그램을 활용하여 분석 하였다. 연구결과 일반적인 특성에 따른 취업스트레스의 차이는 학년(F=4.25, P=0.01), 종교(t=0.70), 학과 및 계열(F=7.50, P=.0001), 성격(F=6.406, P=0.001), 대학 생활만족도(F=8.09, P=0.001), 평균 성적(F=5.37, P=0.005) 에서는 유의하게 나타났다. 대상자의 취업 스트레스는 자아존중감(r=-.439, p<.001), 전공만족도(r=-.377, p<.001), 외모만족도(r=-.273, p<.001)에서 부적 상관관계 있었다. 연구결과를 바탕으로 대학생의 취업 스트레스를 감소시키기 위해서는 자아존중감, 전공만족도, 외모만족도을 높이기 위한 관련된 통합적 프로그램을 개발하는 것이 필요하고, 다양한 변인에 대한 반복적 연구가 요구된다.

• 보존과학회지
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• 제38권2호
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• pp.154-165
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• 2022

문화유산의 현색(顯色)은 제작기법 해석, 보존처리 활용, 상태 모니터링의 중요한 기초 자료이다. 이 연구에서는 권응수 초상을 대상으로 디지털 색관리시스템 기반 색재현 과정을 체계적으로 정립하고, 문화유산 기록 및 보존에 적합한 현색 활용방안을 제안하였다. 전체적인 색재현 과정은 촬영 환경 세팅, 색기준차트 측정, 디지털 사진 촬영, 색보정, 색공간 설정 순으로 진행되었다. 연구 결과, 사진기 제조사 프로파일이 적용된 디지털 이미지는 현색과 비교하여 평균 𝜟10.1의 색차를 보인 반면, 디지털 색재현 이미지는 평균 𝜟1.1의 색차를 보여 현색과 거의 유사한 것을 알 수 있다. 이 결과는 디지털 사진 촬영 환경과 조건을 최적화했더라도 디지털 사진기 제조사의 보정 알고리즘에 의존할 경우 대상 문화유산의 현색 기록에 어려움이 있는 것을 의미한다. 따라서 문화유산은 RAW 이미지 기반의 색보정 및 색공간 설정을 통해 디지털 색재현이 필요하며, 이는 현색 기록화를 위해 매우 중요한 과정이다. 또한 디지털 색재현을 통한 현색 기록은 문화유산의 보존상태 평가와 보존처리 및 복원의 중요한 기초자료가 될 수 있으며, 퇴색 및 변색 현상의 모니터링을 위한 기준 데이터로 활용성이 높을 것으로 판단된다.

• Korean Chemical Engineering Research
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• 제48권4호
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• pp.483-489
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• 2010

본 연구에서는 화상분석(image analysis)에 기반한 소프트 센서를 설계하고, 이를 색상-질감 특성을 가진 제품의 외관품질 자동분류에 적용하였다. 색상과 질감(texture)을 동시에 가진 화상을 분석하기 위해 다중해상도 다변량 화상분석(Multiresolutional Multivariate Image Analysis, MR-MIA) 기법을 이용하였으며, 자동 분류를 위한 감독 학습법(supervised learning)으로는 Fisher의 판별분석(Fisher's discriminant analysis)을 사용하였다. 잠재변수법의 하나인 Fisher의 판별분석을 사용하였기 때문에, 제품의 외관을 서로 다른 불연속적인 부류로의 분류할 수 있을 뿐 아니라, 연속적인 외관 변화를 일관적이고 정량적으로 추정함은 물론, 외관의 특성 해석 또한 가능하였다. 이 방법은 인조대리석 제조 공정에서 중간 및 최종 제품의 외관 품질을 자동으로 분류하는 데에 성공적으로 적용되었다.

• 한국식생활문화학회지
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• 제22권6호
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• pp.690-695
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• 2007

This research aimed to Kimchi to be well known in the World, which to be international food on the each nation and each people, each religion cultural area, with having done Kimchi adaptation plan for localization. Among the plan, Kimchi utilization ways with the localization strategy in Turkish dietary life were investigated to the Kimchi preference, improvement points on Turkish view, for the Turkey person it would be able to apply in Turkish food culture, and the results are as follows. 1. According to sex of Chinese cabbage Kimchi preference, men ($M=3.75\;{\pm}\;0.89$) appeared higher than women ($M=3.62\;{\pm}\;0.88$). Color or appearance preference after Chinese cabbage Kimchi taste was investigated in order that red > burnish felt > transparent > yellow, and the smell preference which was hot($M=4.64\;{\pm}\;1.37$) appeared highest. A hot taste felt most intensely, and it was investigated in order that aftertaste> salty taste > sourness > off flavor taste > fermented fish source taste > sweetness> carbonic acid by the followings. For the feeling of texture of Kimchi, the crunch was higher than durable tough(it was visible the consider difference of the sex 2. That the Korean Kimchi hit to a palatable taste, against 109 people (72.2%) answered suitable appetite to this taste, and the reason which was in order of that hot tasty > appearance > chewing texture > red > fermented flavor was investigated. Did not hit to a taste 42 people (27.8%) answer back, with the reason that was investigated in order of hot tasty > appearance > red > fermented flavor > chewing texture. The hot tasty of Kimchi was commonly presented that hit and did not hit to appetite taste against people. 3. Among the Turkish food, similar foods for Kimchi were answered in order of Lahana Tursu (44.2 %) > Kapuska (25.9 %) > Lahana Prasa (11.1%), and similar food category were that Chinese cabbage or various vegetables to be pickling food and to be dressing salad with salt and vinegar. The accompanied or garnished Turkich food category for Kimchi were answered in order of cooking meat (34.1%)> steamed cooking rice (22.7%)> cooking fish (17.0%)> cooking soybean (14.2%). This result was same tendency with steamed cooking rice accompaniment for Kimchi in Korea and Turkey, and could be applied a new main menu like meat cooking and fish cooking dish which matched and accompanied with Kimchi.

• 한국한의학연구원논문집
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• 제2권1호
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• pp.307-313
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• 1996

In order to study for the principle of the Dan-Jeon respiration and Seon meditation to be ascetic exercises for the sake of experience of Oriental medicine as practical science, they were investigated the theory of the Jeong-Gi-Shin. The results obtained were as fallows ; 1. The Dan-Jeon respiration was Mahayana of ascetic exercises to act demension of Gi to be observed two sides of material and spirit. 2. The Seon meditation was Mahayanea of exercises to experience demension of Shin to be the subject of life directly. 3. Even though Dan-Jeon respiration takes the golden mean of Shin, it belongs to the category of Jeon-Gi to correspond to appearance of material dimension. Seon meditation utilizes the Jeong-Gi in the stage of the golden mean of Shin. As results, Dan-Jeon respiration does not get out of the world of appearance centering around the Gi. But Seon meditation gets out of the world of appearance and utilizers the relativity in the free absoluteness.

• 동아시아식생활학회지
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• 제21권5호
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• 아동학회지
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• 제8권1호
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• pp.49-64
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• 1987

The purpose of this study was to investigate the effect of information of appearance, peer preference, and personality traits on children's attraction to unacquainted same sex peers, and to determine the relative importance of the three types of information for the selection of a friend. The subjects of this study were 160 (80 boys and 80 girls) second grade children in Seoul. A Preference Questionnaire was administered in Session I to determine the likes of each subjects. The modified Preference Questionnaire (Reaves, 1981) was used. The subjects were then randomly assigned to one of eight experimental conditions. In Session II, subjects were shown pictures of attractive and unacttractive children, described as having a positive or negative character, with preference similar Of dissimilar to their own. Then they were administered the Interpersonal Attraction Scale (Reaves, 1981). The data were analyzed by three-way ANOVA, $Scheff\acute{e}$ test, and $X^2$. The results of this study were as a follows: The physically attractive stimulus child was preferred to the physically unattractive stimulus child. The stimulus child with preferences similar to the subjects' was preferred to the stimulus with dissimilar preferences. The stimulus with positive personality traits was preferred to the stimulus ehild with a negative personality. A difference in order of importance among the variables with regard to their influence on attraction ratings was found. Personality had stronger influence on attraction ratings than appearance or preference.

• 패션비즈니스
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• 제26권1호
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• pp.53-67
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• 2022

The purpose of this study was to compare the appearance similarity between a 3D virtual wedding dress, and a model wearing real dress, and production efficiency, and the possibility of achieving similar results with 3D digital technology. Five wedding dresses for small weddings under the theme of 'Dream Series', were designed and produced in virtual and real dresses to quantitatively compare and analyze the appearance similarity and production efficiency. Experts compared the appearance similarity on the silhouettes, colors, materials, and details, and production efficiency was compared with time and cost. Based on our results, 3D virtual images of four out of the five dresses were similar to the real images. Our efficiency evaluation results showed that the manufacturing time was 45.4% shorter, and the manufacturing cost was 46.1% less than the existing method. This indicated that the wedding dress manufacturing process using 3D virtual software was time and cost saving competitive. Our results also confirmed that 3D virtual software technology has the potential to increase the efficiency of designing and production, and therefore an increase in competitiveness and sales of wedding dresses. Furthermore, 3D technology allows consumers to select and order wedding dresses online through 3D virtual software. This is a great advantage, and it highlights the significance of this research study.

• 한국의류학회지
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• 제37권5호
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• pp.715-723
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• 2013

This develops a new and advanced S/S knitwear material made of linen/bamboo blended yarn. Linen/bamboo knitted fabrics were compared with linen/polyester knitted fabrics in terms of appearance as well as physical and comfort properties. Rib knitted fabrics were remarkably thicker than plain knitted fabrics. Knitted fabrics based on polyester yarns were heavier than those based on bamboo yarn. The porosity decreased in the following order: linen 100% > bamboo 100% > polyester 100%. The drape properties of bamboo 100% and linen/bamboo knitted fabrics were excellent. The pilling resistances of linen 100% and linen/bamboo knitted fabrics were excellent. The highest and lowest air permeability was observed in the case of linen/bamboo knitted fabrics and polyester 100% knitted fabrics, respectively. The instant cool-feeling was enhanced as the bamboo yarns were blended. The thermal conductivity of linen 100% knitted fabrics was the highest and the thermal conductivity of linen/bamboo knitted fabrics was higher than linen/polyester knitted fabrics. Bamboo 100% knitted fabrics showed a higher moisture regain than polyester 100% knitted fabrics. The results confirmed the superior appearance and comfort of a novel S/S knit wear material made of linen/bamboo knitted fabric.

• 한국의류산업학회지
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• 제11권5호
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• pp.799-807
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• 2009

The purpose of this study was to examined which the pursuing image, make-up and hair style desire on their wedding day and how the future brides managed their appearance for the wedding. This qualitative research was based on the data collected by in-depth interviews with 15 brides in their 20s, 30s and 40s who reside in Daegu and Gyeongbuk. The results of the study are shown follow: The images that the brides most pursued for the wedding day were elegant images and refine images. The favorite wedding-dress styles of brides were elegant, refine, lovely, classical, and natural style in order of preference. The design of the dress was top priority when selecting the wedding-dress and it was followed by the function that complements anyones' shape. The brides liked natural style wedding make-up most and refine and young one followed. They considered eye make-up most important after skin expression, that is, covering defects of their skin. Concerning wedding hair styles, an up-style which is typical for wedding is desired most and a natural flowing hair style second. Regarding fitness, they mainly took physical exercise and went on a diet which is not unreasonably harsh.