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논문 기본 정보

자료유형
학술저널
저자정보
서승희 (홍익대학교) 이윤진 (홍익대학교)
저널정보
한국색채학회 한국색채학회논문집 한국색채학회논문집 제34권 제3호(통권 제87호)
발행연도
2020.8
수록면
44 - 54 (11page)
DOI
10.17289/jkscs.34.3.202008.44

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초록· 키워드

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The purpose of this study was to find colors and methods that are more efficient for Hangeul(Korean alphabet) users to accept selective information first in a mobile environment. A total of 53 South Korean smartphone users were tested using ‘Font Color" and "Text Highlight Color", which are ‘Visual Input Enhancement’ methods. There are six colors(red, green, blue, cyan, magenta, yellow) used in this experiment. ‘Font color’ is a method of changing the color of letters, and ‘Text highlight color’ is a method of filling the background colors behind the letters. Fifty-three subjects were asked to perform an experiment that was to evaluate the identification, readability, preference, and memory test for the six colors applied to two Visual Input Enhancement methods. Identification and readability assessment used the Likert scale. The subjects were more likely to prefer ‘Font color’ than ‘Text highlight color’, and the assessment of identification and readability was also higher for ‘Font color’. In the method ‘Font color’, red was well-received for identification and readability, and preference was also high. In method ‘Text highlight color’, yellow was well-received for identification and readability, and preference was high. Memory test used the text extracted from the Korean language textbook for the third grade of elementary school. In the ‘Font color’ method, red words were recalled the most, followed by green and blue. In the ’Text highlight color’ method, the word highlighted by yellow color was recalled the most, followed by the cyan and magenta. When using ‘Font color’ and ‘Text highlight color’ for information highlighting purposes, the contrast between text and background should be considered. We expect that our results will be helpful for improving better information delivery in mobile environments.

목차

Abstract
1. Introduction
2. Experimental Method
3. Analysis and Results
4. Discussion
5. Conclusion
References

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UCI(KEPA) : I410-ECN-0101-2020-651-001161030