Due to the convenience of use and rapid access to their information to find, many Internet users utilize the search engines or portal sites to find their information and web sites. However, many researches related with web site evaluation pointed out that many factors have to be considered to increase the usefulness of the site and the degree of user's preference about the site. In this research, based on the previous research, preference factors are derived to evaluate the portal sites. And then, five portal sites are evaluated by the questionnaire. CHAID, a decision tree technique, is used to analyze the results of survey and the relationships of preference factors. This research can be an indicator when we analyze the preference factors of portal site and other kinds of web sites using decision tree.

This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The ‘Jeongsang’ cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in ‘Chunkwang’. Malic acid content of ‘Jeongsang’ was significantly different among spring cultivars. Also amino acid content of ‘K-power’ and ‘Chunkwang’ were significantly different among spring cultivars Mineral content in ‘K-power’ and ‘Bomaknorang’ were greater than that of other cultivars. Especially Na, Ca and Mg contents of ‘K-power’ and ‘Bomaknorang’ were higher four times than that of other cultivars. Pectin content of ‘Jeongsang’ was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.