• Title, Summary, Keyword: liking

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EXISTENCE OF SOLUTIONS FOR GRADIENT TYPE ELLIPTIC SYSTEMS WITH LINKING METHODS

  • Jin, Yinghua;Choi, Q-Heung
    • Journal of the Chungcheong Mathematical Society
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    • v.20 no.1
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    • pp.65-70
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    • 2007
  • We study the existence of nontrivial solutions of the Gradient type Dirichlet boundary value problem for elliptic systems of the form $-{\Delta}U(x)={\nabla}F(x,U(x)),x{\in}{\Omega}$, where ${\Omega}{\subset}R^N(N{\geq}1)$ is a bounded regular domain and U = (u, v) : ${\Omega}{\rightarrow}R^2$. To study the system we use the liking theorem on product space.

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Study on analysis with partial least square path modeling using multiple factor analysis (다중요인분석을 이용한 부분 최소제곱 경로 모형에 대한 고찰)

  • Park, Ri-Ra;Lee, Eun-Kyung
    • The Korean Journal of Applied Statistics
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    • v.31 no.3
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    • pp.315-328
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    • 2018
  • In this paper, we examine the methodology to predict consumer preferences using several groups of attributes of products and application to real data. In the food industry, studies are in progress to investigate the relationship between product attributes and consumer preferences; consequently, various methodologies are proposed. Among these methodologies, we consider multiple factor analysis (MFA). The result of the MFA enable the division of consumers into four clusters with similar liking and the defining of preference characteristics for each cluster. Also, using the results of multiple factor analysis, we find the partial least squares path model to predict consumer preferences through the characteristics of the product and the characteristics evaluated by consumers. We can understand the relationship between the cluster of consumers and the preferred/undesirable characteristics of products through the partial least squares path model applied to two clusters with different liking. When multiple factor analysis is used in the partial least squares path model, it is possible to investigate relationships between products and consumers by analyzing product characteristics and consumer preferences simultaneously. The results can be applied to product developments and sales which makes this methodology important and useful.

Mediating Effects of Self-Regulatory System between Ad Liking and Emotional Engagement in Public Service Announcements (공익광고캠페인의 호감도와 몰입의 관계에서 자기조절체계의 매개효과)

  • Yang, Byunghwa
    • Journal of Digital Convergence
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    • v.16 no.5
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    • pp.199-206
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    • 2018
  • The current study investigated mediating effects of self-regulatory system in the context of public service announcements (PSAs). We conducted a survey to collect participants' orientation of self-regulatory systems, emotional response and evaluation of PSAs. A total of 70 undergraduate students with mean age of 22.49 (SD = 3.22). Results showed that emotional engagement to the PSAs is affected by ad liking and, in turn, directly influences intention to act as a campaign outcome. Furthermore, our findings suggested that promotion-oriented individuals are more likely to commit PSA messages than do the prevention-oriented individuals. Therefore, messages of the PSA campaign should include hope and aspiration, indicating the connection of accomplishment and advancement.

The effect of K-POP characteristics on the liking of Korean Wave content, the intention of listening and the purchase intention of Korean products: Targeting Chinese consumers (K-POP 특성이 한류콘텐츠 호감도와 청취의도 및 한국제품 구매의사에 미치는 영향: 중국소비자를 대상으로)

  • Yu, Seung Yeob
    • Journal of Digital Convergence
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    • v.15 no.9
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    • pp.201-210
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    • 2017
  • This study investigated the effect of K-POP characteristics on Korean consumers' liking, intention of listening and purchase intention of Korean products. For this purpose, K-POP characteristics were classified into musical characteristics and star characteristics. The results of the study are as follows. First, both musical characteristics and star characteristics of K-POP characteristics had a significant effect on favorability of Korean Wave content. Second, both musical characteristics and star characteristics of K-POP have a significant effect on K-POP listening intention. Third, both musical characteristics and star characteristics of K-POP characteristics had a significant effect on the purchase intention of Korean products through Korean Wave content. However, the relative influence of star characteristics is higher than K-POP characteristics. The results of this study will be useful data for promoting Korean pop among Chinese consumers.

Vegetable Preferences and Their Associations with Nutritional Knowledge and Health-Related Variables in 5th and 6th Grade Schoolchildren (일부 초등학교 5,6학년생의 채소 선호도와 영양지식 및 건강관련 요인과의 관련성)

  • Chung, Eun-Jung;Lee, Soo-Hyun;Ahn, Hong-Seok
    • Journal of the Korean Dietetic Association
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    • v.15 no.2
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    • pp.83-96
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    • 2009
  • With recent increases in demand for women's social participation, children have tended to favor western-style foods and dislike vegetables (Veg.). The objective of this study was to evaluate dietary behavior and Veg. intake in 612 elementary school children (339 boys; 273 girls) in Gyeonggi-do. 66.5% of the subjects reported that they liked Veg. The most frequent reason given for this preference in Veg. liking group was that vegetables were 'delicious' (35.6%), followed by 'nutritious' and 'frequent intake'. The most frequent reason given for disliking Veg. in the Veg. disliking group was that vegetables are 'not delicious' (94.6%). Approximately half of the subjects had correct knowledge about vegetables. The total score of general nutrition knowledge was 7.7 points (a perfect score is 10 points) and the majority of students generally had good dietary behaviors. The Veg. liking group scored higher on knowledge about Veg., general nutritional knowledge, dietary behavior, and Veg. preference than did the members of the Veg. disliking group (p<0.001). The 'active' group had the highest score for dietary behavior (p<0.001), and the scores for dietary behavior and Veg. preference increased with increasing self-rated health status (p<0.001). The score of normal BMI group for nutritional knowledge about Veg. was higher than that of the underweight group (p<0.05). The higher self-rated academic score group showed higher on knowledge about Veg., general nutrition knowledge, dietary behavior (p<0.001) and Veg. preference (p<0.05). Dietary behavior and preference of Veg. were positively correlated with nutritional knowledge. To improve health by increasing Veg. intake, education about the nutritional importance of Veg. should be needed, and continuous nutritional education is recommended to foster good food habits and Veg. preferences in children.

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Effect of Brand Recognition and Familiarity on Consumer Preferences for Commercial Rice Wines (yakju) (브랜드 인지여부 및 친밀도가 시판 약주의 소비자 기호도에 미치는 영향)

  • Lee, Seung-Joo
    • Korean Journal of Food Science and Technology
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    • v.43 no.1
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    • pp.23-29
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    • 2011
  • The objectives of this study were to investigate the effects of brand familiarity and brand recognition on the acceptance of 10 commercial Korean rice wines (yakju). For the consumer preference testing, 104 rice wine drinkers (males, 56; female, 48) from their 20's to 40's were recruited. Consumers first rated the preferences and purchasing intent of the samples without accompanying information about each sample. During a break, brand familiarities and demographics were surveyed. The consumers then rated the preferences and purchasing intent with information about each sample. An analysis of variance was constructed to evaluate the effect of gender, age, and samples on the liking and purchasing intent of the rice wine products. Significant differences were observed for the likings and purchasing intents among the 10 samples with and without brand information, respectively. A paired t-test was performed to evaluate the effect of brand recognition between with and without brand information. A significant effect of brand recognition was confirmed, particularly for the samples with higher levels of brand familiarity. Internal preference mapping was performed to understand the overall relationships between each consumer's liking of the 10 samples with and without brand information. Acceptance tended to shift toward more familiar products when the information was presented.

A Survey on Singapore University Students' Perceptions of Korean Commercial Kimchi (상업적 김치에 대한 싱가포르 대학생의 인식 조사)

  • Han, Jae-Sook;Han, Gyeong-Phil;Lee, Jin-Shik;Kim, Young-Jin
    • Journal of the East Asian Society of Dietary Life
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    • v.17 no.4
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    • pp.490-498
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    • 2007
  • The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

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Sensory Characteristics and Consumer Liking of Commercial Sojues Marketed in Korea (시판 소주 제품들의 관능적 특성 및 소비자 기호도)

  • Jee, Joo-Hee;Lee, Hye-Seong;Lee, Jin-Won;Suh, Dong-Soon;Kim, Hee-Sub;Kim, Kwang-Ok
    • Korean Journal of Food Science and Technology
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    • v.40 no.2
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    • pp.160-165
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    • 2008
  • This study was conducted to analyze sensory profiles of commercial sojues using a standardized sensory evaluation procedure, and to investigate the effects of sensory characteristics and brands on consumer liking for soju. Descriptive analysis and consumer taste testing were conducted for seven commercial sojues. For the descriptive analysis, eight panelists generated and evaluated 12 flavor and one pain-sensation attributes for the soju, and there were significant differences among the soju samples for all the 13 sensory attributes. For the descriptive data, principal component analysis was performed to summarize the sensory characteristics of the sojues. For the consumer testing, 224 soju drinkers (20-29 year-olds) were recruited and randomly divided into two groups; a blind group and a group with the knowledge of brand. While the hedonic ratings obtained from the blind group didn't indicate significant differences among the sojues, the ratings obtained from the brand-informed group showed significant differences. Finally, the individual preferences of the 112 consumers in each group were investigated by preference mapping techniques.

Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens) (산채나물의 관능적 특성에 근거한 소비자 기호도 유도 인자 분석)

  • Yang, Jeong Eun;Lee, Ji Hyeon;Kim, Da Yoon;Choe, Eunok;Chung, Lana
    • Korean journal of food and cookery science
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    • v.30 no.2
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    • pp.200-211
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    • 2014
  • This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

Design Development through the Survey of Design Preference and the current Scrub Uniforms of Hospital Medical Staff (국내 스크럽 의료복 현황과 디자인 선호도 조사를 통한 스크럽 의료복 디자인 개발)

  • Kim, So-Young;Kim, Min-Young
    • Journal of the Korea Fashion and Costume Design Association
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    • v.16 no.4
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    • pp.99-116
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    • 2014
  • The purpose of this study was to examine the state of scrub wearing among scrub uniforms medical staff. The results of the research is the following. First, As for the state of scrub uniforms, they wore scrubs only while they gave medical treatment and took care of routine work. Regarding the design of their current scrubs, type 1 was dominant, and the most common color was dark sky blue. Second, Concerning considerations for scrub design, they answered that scrubs should be designed to give no inconvenience during job performance. As for the image, they placed the most importance in a clean image due to hygiene. In relation to preference for color, pattern and materials, they had the most preference for dark blue, no pattern and materials that would not easily be contaminated. Third, As to preference for the length of the top, they were most fond of hip length, and short sleeves were their favorite length of sleeve. Concerning the design of the front and the back of the top, they had a liking for a box style with no straight cutting line. As for the design of the neckline, hem and pocket of the top, they had the most preference for round neckline, square bottom and round patch pocket respectively. Fourth, when the design preference of the respondents was analyzed, there were a difference between the men and the women in preference for neckline design. The women had a liking for round neck, whereas the men were fond of V neck. And the women showed a higher preference for rubber waistband than the men for the waist design of the pants. No gender differences were found in preference for color, pattern and the length of the top.

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