중국 여성소비자의 ‘빨강(紅)’색에 대한 인식변화 연구

전서영(Jeon, Seo Young),현은령(Hyun, Eun Ryung) 한국디자인문화학회 2018 한국디자인문화학회지 Vol.24 No.2

본 연구는 중국문화 속에 오랜 내포되어 있는 ‘빨강(紅)’의 상징이 개방화로 인해 어떻게 변화되었는지 알아보는데 그 목적이 있다. 이를 위해 1978년 개혁개방 시작에 출생하여 성장해온 40대 중국여성과 경제고속 성장기로 경제적 부를 이룬 1990년대 출생한 20대 중국여성을 대상으로 설문을 실시하였다. 연구 대상의 이념과 실제의 색 사용차이를 기준으로 살펴보는 총 7문항의 설문도구는 한국과 중국국적의 디자인전문가 총 4인에 의해 개발되어 웹 설문사이트 윈쥐엔싱(https://www.wjx.cn), 위챗(WeChat)을 통해 2017년 11월 1일부터 30일까지 조사되었다. 설문조사의 결과는 다음과 같다. 첫째, 중국여성 20대가 가장 선호하는 색상은 검정(25%)이며, 40대가 가장 선호하는 색상은 빨강(32%)으로 그 차이를 보였다. 둘째, 실제 소지하고 있는 제품색상 조사에서는 20대 40대 중국여성 모두 검정이 1순위로 나타났다. 셋째, 전통적으로 길상의 의미로 착용되던 빨강 속옷은 40대 중국여성은 22명(36%)이 보유하면서 1위를 차지한 반면, 20대 여성은 5명(8%)만이 보유하면서 검정(26명, 43%)과 하양(23명, 29%)의 속옷보다 매우 낮은 순위를 보였다. 넷째, 중국을 상징하는 국가색은 20대(39명, 97%)와 40대(37명, 92%) 중국여성 모두 빨강으로 인식하고 있었다. 즉 중국의 여성들은 이념적으로는 빨강을 국가 상징색으로 여기는 경향이 강하나, 실제소비에서는 검정과 하양 등 글로벌적으로 IT 및 가전제품에서 선호가 높은 색들을 선택하고 있었다. 특히, 중국여성 20대는 이러한 성향이 매우 강하며, 40대는 과도기적 상황에 놓여있다고 분석되었다. 즉 중국여성 40대는 타인에게 노출되지 않는 개인소비 물품에서는 전통적 길상의 의미인 빨강을, 대외적인 소비 물품에서는 글로벌 유행색인 검정과 하양, 파랑 등과 같은 다양한 색을 선호하고 있었다. 본 연구의 이러한 결과는 일반적으로 중국을 대상으로 한 마케팅에서 중요하게 다루어지고 있는 ‘빨강(紅)’에 대한 인식분석 자료로서 활용될 수 있을 것으로 기대한다. The purpose of this study is to figure out how the symbol of `Red(紅),` which is involved in Chinese culture for a long time, was changed by liberalization. To do this, a questionnaire was conducted targeting the Chinese women in their 40s, who have grown after having been born in the beginning of the reform and opening in 1978, and the Chinese women in their 20s, who were born in the 1990s that grew rich as the period of economic growth machine. The questionnaire tool with totally 7 items of examining on the basis of the ideology in research subjects and of a difference in the actual color use was developed by totally 4 design experts with the South Korean and Chinese nationality, and then was surveyed from November 1st to the 30th in 2017 through WJX(https://www.wjx.cn) and WeChat as the web questionnaire sites. The results of the questionnaire survey are as follows. First, its difference was shown as the color preferred the most by the Chinese women in their 20s is black(25%) and as the color preferred the most by the 40s is red(32%). Second, in the survey on product color of being actually carried, black appeared to be the first place in both the 20s and the 40s in Chinese women. Third, the red underwear, which had been traditionally worn as a meaning of a lucky omen, was possessed the first place by Chinese women in their 40s with 22 people(36%), but was held the very low ranking by women in their 20s just with 5 people(8%) compared to black(26 people, 43%) and white(23 people, 29%) underwear. Fourth, the national color of symbolizing China was being perceived to be red in both 20s(39 people, 97%) and 40s(37 people, 92%) Chinese women. In other words, Chinese women tend to ideologically regard red as national symbol color, but were selecting colors with the globally high preference in IT and home appliances such as black and white in consumption. Especially, it was analyzed that the Chinese women in their 20s are very strong in this propensity and that the women in their 40s are under a transitional situation. That is to say, the Chinese women in their 40s were preferring red, which is traditionally a meaning of a lucky sign in the personal consumption goods of being not exposed to other person, and were preferring diverse colors like black, white and blue, which are global trend, in the external consumption goods. In conclusion, this study has its significance in offering basic research data on China"s changed preferred color with escaping from the ideological and conventional characteristics of "Red(紅)," which is being importantly addressed generally in marketing targeting China.

묘사분석과 전자코 및 전자혀를 이용한 시판 조미료의 관능적 특성

전서영(Seo-Young Jeon),김진숙(Jin-Sook Kim),김기창(Gi-Chang Kim),최송이(Song-Yi Choi),김상범(Sang-Bum Kim),김경미(Kyung-Mi Kim) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: This study performed the descriptive analysis of commercial seasonings and the correlation between electronic nose analysis and electronic tongue analysis. Methods: This study was performed to analyze descriptive analysis by principal component analysis (PCA). Further, the relationship between characteristics determined by electronic nose analysis and sensory characteristics, as well as the relationship between characteristics determined by electronic tongue analysis and sensory characteristics were by Pearson"s correlation analysis and partial least square regression (PLSR) analysis. The study was conducted with 10 trained panelists, and eight kinds of seasoning samples were used. Results: During the descriptive analysis period, a total of 40 descriptive attributes were developed. Descriptive expressions of the commercial seasonings include six appearance characteristics, 12 odor / flavor characteristics, 13 taste characteristics, four after-taste characteristics, and five mouth feeling characteristics. Descriptive analysis characteristics of commercial seasonings were clearly distinguished based on the main characteristics, product type, and additives, and samples of meat, seafood, and fermented soybeans. The electronic nose scent pattern was largely divided into liquid product and powder product. Based on the descriptive analysis, electronic tongue analysis was distinguished from bitter taste and sour taste. Conclusion: Some of the correlations between human senses, electronic nose and electronic tongue sensors were confirmed. In the correlation analysis between descriptive characteristics, electronic nose analysis, and electronic tongue analysis, the tendency between samples, sensory characteristics, and sensors was classified. This study can be used not only as useful data on sensory quality of domestic seasonings but also in future seasoning development.

병원 키오스크 UI 디자인에 대한 시니어 세대의 사용성 평가 연구 -서울 H 대학병원 키오스크 UI 디자인을 중심으로-

전서영(Jeon, Seo Young),송지성(Song, Ji Sung) 한국디자인문화학회 2020 한국디자인문화학회지 Vol.26 No.1

4차 산업혁명으로 인공지능에서부터 로봇공학, 사물인터넷 가상현실, VR, 3D프린터에 이르기까지 다양한 과학 기술의 발전은 사회 전반에 본격화되면서 사용자의 경험을 어떻게 제공하느냐가 산업 전반에 화두가 되고 있는 시점이다. 최근 최저임금 인상과 주 52시간 근무 등 인건비 문제로 인해 패스트푸드점을 중심으로 마트, 편의점, 식당을 넘어 백화점과 병원, 약국 등 무인시스템 터치형 스크린 키오스크 도입이 빠르게 확산하고 있다. 현재 우리나라의 연령별 인구 구조에서 65세 이상 노인 인구 비율이 2000년에 들어 7.3%를 기록해 노년인구국으로 분류되고 있으며, 통계청 추계에 따르면 2020년에 15.6%, 2030년에는 24.3%를 넘을 것으로 전망하고 있다.1) 하지만 2018년 디지털 정보격차 실태조사에서 시니어의 디지털 정보화 접근 수준은 63.1%로 디지털 환경에 익숙하지 않은 정보 취약계층인 시니어가 사회문제로 부상되고 있는 실정이다. 본 연구는 최근 무인시스템 터치형 스크린 키오스크가 산업 전반에 등장함에 따라 디지털 취약계층인 시니어 층의 어려움을 느끼는 부분을 서울 H 대학병원의 키오스크 사용자 시니어를 통해 개선방안을 모색하였다. 아울러 활용도를 높이기 위해 시니어 세대에 맞는 편안한 인터페이스를 찾고자 UI 디자인 사용성 평가연구를 2019년 8월 01부터 10월 30일까지 60세 이상 120명의 인터뷰 설문 조사를 진행하였다. 설문의 문항은 제이콥 닐슨(Jakob Nielsen)이 제시한 다섯 가지 평가 기준 만족도(Satisfaction), 기억성(Memorability), 학습용의성(Learmability), 효율성(Efficiency), 오류방지성(Errors Prevention), 항목을 기준으로 조사되었다. 그 결과 H 병원 키오스크에 사용에 대해 보통(24%), 만족(18%), 매우만족(16%)으로 총(58%) 가량의 시니어는 키오스크 사용에 대해 긍정적이었다. 이 수치는 연구 초기에 시니어 계층의 키오스크 사용이 불편할 것이라는 예상을 뒤엎는 결과였다. 그러나 설문조사를 통해 알 수 있는 것은, 키오스크를 처음 사용하는 시니어일수록 키오스크의 사용에 대한 불만이 많았다. 하지만 10회 이상 지속적인 사용의 경험을 가진 시니어들은 나이와 상관없이 키오스크와 더불어 디지털 기계 사용에 대한 자신감을 느끼고 있었다. 이를 통해 유추할 수 있는 것은 새로운 시스템을 받아들이는 데 있어 적응하는 시간이 필요하다는 것을 알 수 있다. 본 연구는 4차 산업혁명과 더불어 발전되는 다양한 기술들이 고령화 사회의 시니어의 디지털 사용성 평가 연구의 자료로 활용될 수 있을 것으로 기대한다. With the 4th Industrial Revolution, various advances in science and technology, including artificial intelligence, robotics, virtual reality internet of things, VR, and 3D printers, are in full swing, and how to provide the user’s experience is becoming a hot topic throughout the industry. Due to increased labor costs such as raising the minimum wage and limit to 52 hours work hours a week in recent years, the introduction of unmanned system touch-screen kiosks such as department stores, hospitals, and pharmacies, which were only mainly at fast-food stores, conveniences stores, and restaurants, is spreading rapidly. Korea is currently an aging society with 65% of the population accounting for more than 7% of the population. According to the National Statistical Office estimates, it is expected to exceed 15.6% in 2020 and 24.3% in 2030. However, in the survey of digital information gap in 2018, seniors’ access to digital information is 63.1%, and seniors, who are not familiar with the digital environment, are emerging as social problems. This study sought to improve the difficulties of seniors who are digitally vulnerable groups through the senior kiosk users at Seoul H University Hospital as the touch-type screen kiosk of unmanned system has appeared in the industry in general. In addition, in order to improve the utilization, the UI design usability study was conducted from August 01, 2019 to January 30, 2019. The questionnaire survey was classified into five categories based on the principles of usability evaluation presented by Jakob Nielsen: Satisfaction, Memorability, Aesthetics, Efficiency, and Error Prevention. The study showed that 24% of the seniors showed average satisfaction to the kiosk of H hospital, with 18% satisfied, and 16% very satisfied. The figures were results overturning the expectation that the senior class’ use of kiosks would be uncomfortable as predicted in the early study. However, the survey found that there were more complaints for kiosks when the participants used them for the first time. However, seniors who had more than 10 continuous use experiences had confidence in using digital machines with kiosk regardless of age. This suggests that it takes time to adapt to the new system. The fourth industrial revolution and the development of various technologies are developing. It is expected that this study can be used as a data for the study of digital usability evaluation of senior society.

플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성

전서영(Seo-Young Jeon),성정민(Jung-Min Sung),백승훈(Seung-Hoon Baek),권기현(Ki-Hyun Kwon) 한국식품저장유통학회 2021 한국식품저장유통학회지 Vol.28 No.3

LED 처리 및 플라즈마 방전수에 의한 담수경재배 새싹삼의 생육 및 품질에 미치는 영향

전서영(Seo-Young Jeon),성정민(Jung-Min Sung),노종혁(Jong-Hyeok Roh),권기현(Ki-Hyun Kwon) 한국식품저장유통학회 2021 한국식품저장유통학회지 Vol.28 No.7

YOLOv8 세그멘테이션 모델을 활용한 고추 탄저병 감지 연구

전서영(Seoyoung Jeon),권성수(Sungsoo Kwon),이희주(Heeju Yi),이종혁(Jonghyuk Lee),배지훈(Ji-Hoon Bae) 한국정보기술학회 2023 Proceedings of KIIT Conference Vol.2023 No.11

위성 이미지 객체 분할을 위한 하이브리드 복합 손실 함수 모델 연구

전서영(Seo Young Jeon),최원규(WonKyu Choi),배지훈(Ji-Hoon Bae) 한국통신학회 2023 한국통신학회 인공지능 학술대회 논문집 Vol.2023 No.9

뽕잎분말을 첨가한 당면의 품질특성에 관한 연구

전서영(Jeon Seo-Young),이영숙(Lee Young-Sook),노정옥(Rho Jeong-Ok) 한국생활과학회 2015 한국생활과학회지 Vol.24 No.3

The purpose of this study was to investigate the quality characteristics of Dangmyon(starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratios (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3). and 2.0%(MD4), and then proximate compositions, physicochemical properties, RVA, SEM, texture and sensory evaluations of the Dangmyon were measured. MD1∼MD4 samples showed higher contents of moisture, crude lipid, crude protein and crude ash as well as pH compared to control (p<0.001). In terms of color, lightness (L), yellowness (b), and redness (a) decreased as the mulberry leaves powder increased. The results of RVA properties analysis on all samples showed that control had the highest. With regard to the texture of Dangmyon samples, the scores of hardness, adhesiceness, gumminess, chewiness, resilience of CON was significantly higher than the samples MD1∼MD4 (p<0.001), but the scores of springiness, cohesiveness was not significantly among samples. The result of observation on the cross section of Dangmyon added with mulberry leaves powder showed that number, size of cavity more increase compared to the control. In sensory evaluation, the scores of appearance, flavor, taste and overall preference for MD3 were significantly higher than the samples (CON, MD1, MD2, and MD4). From the findings, this study suggests that 1.5% addition of mulberry leaves powder was effective for preparation of Dangmyon in the aspects of the consumer acceptability.

상담자 자기성찰(Self-Reflection) 연구에 대한 고찰 : 국내 학술지 및 학위 논문을 중심으로

전서영(Seo Yeong Jeon) 단국대학교 상담학연구소 2020 상담교육연구 Vol.3 No.1

본 연구는 상담자 자기성찰에 대한 국내 학술지 및 학위 논문을 분석하여 연구경향을 파악하고 이에 따른 시사점과 전망을 제안하고자 하였다. 총 22편의 국내 학술지 및 학위 논문을 연구시기, 연구대상, 연구내용, 연구방법, 측정도구별로 분석한 결과는 다음과 같다. 첫째, 국내 상담자 자기성찰 연구는 2003년에 시작해 드물게 실시되었으나, 2013년도부터는 비교적 꾸준히 발행되었다. 둘째, 연구대상별 분석 결과, 상담자를 대상으로 실시된 논문이 가장 많았고, 그 외에는 선행연구, 상담자-내담자 순으로 나타났다. 셋째, 연구내용별로는 상담자 특성 연구가 가장 많았고, 상담자 훈련, 이론개관, 상담과정, 척도 개발 및 타당화가 뒤를 이었다. 넷째, 연구방법별로는 양적연구와 질적연구가 고루 실시되었다. 마지막으로, 상담자 자기성찰의 측정도구로는 자기성찰 척도 를 가장 많이 사용하였다. 이러한 결과를 기반으로 시사점과 향후 상담자 자기성찰 연구에 대한 제언을 논의하였다. Objectives: This study aims to analyze journals and theses on counselors’ self-reflection in Korea, to figure out research trends in counselors’ self-reflection and to suggest implications and prospects for further studies. Methods: For this purpose, 22 articles about counselors’ self-reflection, listed on RISS(Research Information Sharing Service), were selected and analyzed by year published, study subjects, research contents, methods, and research scales. Results: The main results are as follows. First, the domestic study of counselors’ self-reflection began in 2003 and was rarely conducted, but the related articles have been steadily published since 2013. Second, as a result of analyzing subjects, the most studied ones were counselors, followed by previous studies, and counselors-clients. Third, for research contents, the most studies were conducted on the characteristics of counselors, followed by the training of counselors, overview of theories, counseling process, and the development and validation of scales. Fourth, quantitative and qualitative studies were conducted evenly. Last, among scales of counselors’ self-reflection, ‘self-reflection scale’ was used most. Conclusions: Based on these results, implications and suggestions for future counselors’ self-reflection studies were discussed.

뽕잎분말을 첨가한 당면의 생리활성 평가

전서영(Jeon, Seo Young),김애정(Kim, Ae Jeong),노정옥(Rho, Jeong Ok) 한국생활과학회 2015 한국생활과학회지 Vol.24 No.5

This study was performed to investigate the physicochemical activities such as mineral contents, antioxidantant activities, ∂-glucosidase activity, and angiotensin I-converting enzyme(ACE) inhibitory effect of Dangmyon (starch vermicelli) prepared with mulberry leaves powder. Mulberry leaves powder was added in ratio (w/w) of 0% (CON), 0.5% (MD1), 1.0% (MD2), 1.5% (MD3), and 2.0% (MD4), and then mineral contents, total polyphenol contents, antioxidant, antidiabetic, and antihypertensive activities of the Dangmyon were measured. The mineral contents were significantly increased by the addition of mulberry leaves powder (p<0.001). The total polyphenol contents and antioxidant activities of Dangmyon were significantly increased by the addition of mulberry leaves powder (p<0.05). In terms of antidiabetic and antihypertensive activities showed MD1∼MD4 samples higher contents of ACE and α-glucosidase compared to control (p<0.05). Our findings suggest that addition of mulberry leaves powder to Dangmyon may improve the effects of anti-oxidation, anti-DM, and anti-hypertension and provide health benefits of consumers.