• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.2
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• pp.203-208
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• 1997

To investigate the antioxidative effect of Korean soybeans, four kinds of soybeans(yellow, brown, black and small black bean) were selected and determined their antioxidative activities in vitro by POV method. Dark colored soybeans such as brown, black and small black soybean showed stronger antioxidative effect than pale yellow one. When compared the antioxidative effect of these soybeans in hull and dehulled condition, in dehulled soybeans, they showed the same antioxidative effect in each soybeans, but in soybean hull, dark colored soybeans showed stronger antioxidative effect than yellow soybean hull, which means the pigments of soybeans play important roles in their antioxidative activities. To separate the main components showing antioxidative effect in soybeans, these soybeans were extracted with hexane, methanol and water. The methanol extract showed the strongest antioxidative effect among them, which means the major antioxidative effect materials contained in methanol extract.

• Food Science and Preservation
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• v.12 no.2
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• pp.141-145
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• 2005

To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.

• The Science & Technology
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• v.30 no.4 s.335
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• pp.44-44
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• 1997

꽃은 종에 따라 모양이 크고 작고 뾰족하고 넓으며 색깔도 노랗고 빨갛게 다양하다. 세포액이 산성이면 진달래처럼 붉은 색이 되고 알칼리성이면 도라지처럼 푸른 색을 띈다. 그리고 개나리처럼 노란 꽃은 세포액이 중성일때 나타나며 화청소가 없으면 흰꽃이 된다.

• Journal of the Korea Fashion and Costume Design Association
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• v.5 no.2
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• pp.17-29
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• 2003

This survey paper examines general characteristics of "yellow" color, the oldest color in the history of art. Also the research aims to find meanings of the color and historical development embedded in clothing and textile both in orient and in occident where different philosophy and history developed. It is found here that the yellow symbolized both positive and negative meaning in the history of costume throughout the world. The color, however, was used to symbolize mostly positive meaning in the orient whereas not in the occident. "Yellow" color in orient used to symbolize the supremacy of the emperor, excellence and authority. The meaning of "yellow" color in the occident is two fold: from the positive viewpoint it represent god, king, wisdom, wealth and holy light, and from the negative viewpoint it represent image of betrayal and distrust, image of immorality, image of death and disease and image of jealousy and hatred. The concept of "yellow" was generalized in orient by the "Eum-Yang-O-Haeng Theory", while in occident by the Christianism. And the concepts came to hold concrete meanings and thereafter the symbol of yellow appeared.ings and thereafter the symbol of yellow appeared.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.8 no.6
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• pp.1376-1380
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• 2007

The charged particle type display have characteristics of high contrast ratio and wide viewing angle, quick response time. We used the yellow(-) and the black(+) colored particles, which is respectively addressed to the cells of upper and rear panel by using electric field. Our independent addressing method has strong points compared to the mixed particle putting method. After addressing, we packaged two panels and did aging process, and then panel is driven by matrix method of four channel electrodes. Layers of particles are controlled by height of cell barriers and needed minimum two layers. When positive voltage is applied to the upper electrode, the yellow particles with negative charge move toward the upper substrate and the black particles with positive charge move toward opposite direction.

• Science of Emotion and Sensibility
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• v.17 no.3
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• pp.29-38
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• 2014

The purpose of this study was to verify human physiological responses to emotional lighting system using LED (light emitting diode) flat lighting. Subjects were ten males in their twenties without medical history to eyes. Colors of LED lighting are red, orange, yellow, green, blue, purple and colorless (white). They were stimulated by LED lighting for 5 minutes. We measured body temperature, heart rate variability (HRV) and electroencephalogram (EEG) before and after color stimulus. In case of EEG analysis, relative power ${\alpha}$ wave ratio decreased in the groups of colorless, red and orange color light. Also, sympathetic nerve was more activated than parasympathetic nerve and the body temperature was increased in the groups of colorless, red, orange, yellow color light. On the other hand, relative power ${\alpha}$ wave ratio increased and parasympathetic nerve was more activated than sympathetic nerve and the body temperature was decreased in the groups of green, blue and purple color light. The results imply that the LED color lighting system in the realistic experiment environment. In the future, studies with compounded both colors and modes according to situation or auditory as nature sound or olfactory as aroma will be required.

• Journal of Biomedical Engineering Research
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• v.21 no.2
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• pp.175-180
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• 2000

본 논문은 주행 중의 졸음방지를 목적으로 하는 각성시스템의 평가에 관한 연구이다. 졸음운전을 방지하는 데에는 각성도의 저하상태를 높은 정확도로 검출하는 기술과 그것을 해소하는 기술이 필요하다. 본 논문에서는 졸음운저자를 위해서 졸음각성시스템을 향상시켰다. 개발된 각성시스템의 평가를 위해서 졸음을 유도하는 단조로운 행위를 수행하면서 뇌파, 심전도, 안전도와 같은 생체신호를 측정하였다. 피험자가 졸음상태에 있을 때에 산소, 향, 여러 가지 색 자극을 제시함으로써 각성효과를 평가하였다. 졸음의 해소에 효율적인 일정한 양의 산소와 멘톨 성분이 함유된 향을 동시에 각성자극으로 제시하였을 때와, 노란색의 색 자극을 주었을 때 가장 각성에 효과적임을 확인할 수 있었다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2017.05a
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• pp.93-93
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• 2017

고전력 펄스 전원공급장치를 이용한 마그네트론 스퍼터링(high-power impulse magnetron sputtering; HiPIMS)과 직류(direct current; DC) 전원공급장치를 이용한 마그네트론 스퍼터링(DC 스퍼터링)을 이용하여 제조한 티타늄 질화물(titanium nitride; TiN) 박막의 특성을 비교하였다. HiPIMS와 DC 스퍼터링 공정 중에 빗각증착을 적용하여 TiN 박막의 미세구조와 기계적 특성의 변화를 확인하였다. TiN 박막을 코팅하기 위한 기판으로 스테인리스 강판(SUS304)과 초경(cemented carbide; WC-10wt.%Co)을 사용하였다. 기판은 알코올과 아세톤으로 초음파 처리를 실시하여 기판 표면의 불순물을 제거하였다. 기판 청정 후 진공용기 내부의 기판홀더에 기판을 장착하고 $2.0{\times}10^{-5}torr$의 기본 압력까지 진공배기를 실시하였다. 진공 용기의 압력이 기본 압력에 도달하면 아르곤(Ar) 가스를 진공용기 내부로 ${\sim}10^{-2}torr$의 압력으로 주입하고 기판홀더에 라디오 주파수(radio frequency; rf) 전원공급장치를 이용하여 - 800 V의 전압을 인가하여 글로우 방전을 발생시켜 30 분간 기판 표면의 산화막을 제거하는 기판청정을 실시하였다. 기판청정이 완료되면 기본 압력까지 진공배기를 실시하고 Ar과 질소($N_2$)의 혼합 가스를 진공용기 내부로 ${\sim}10^{-3}torr$의 압력으로 주입하여 HiPIMS와 DC 스퍼터링으로 TiN 박막 제조를 실시하였다. 빗각의 크기는 $45^{\circ}$와 $-45^{\circ}$이었다. 제조된 TiN 박막은 주사전자 현미경, 비커스 경도 측정기 그리고 X-선 회절 분석기를 이용하여 특성을 분석하였다. HiPIMS로 제조한 TiN 박막은 기판 전압을 인가하지 않아도 색상이 노란색을 보이지만, DC 스퍼터링으로 제조한 TiN 박막은 기판 전압을 인가하지 않으면 노란색을 보이지 않고 어두운 갈색에 가까운 색을 보였다. TiN 박막의 경도는 HiPIMS로 제조한 TiN 박막이 DC 스퍼터링으로 제조한 TiN 박막보다 높았다. 이러한 TiN 박막의 특성 차이는 DC 스퍼터링과 비교하여 높은 HiPIMS의 이온화율에 의한 결과로 판단된다. 빗각을 적용한 TiN 박막은 미세구조 변화를 보였으며 이러한 미세구조 변화는 TiN 박막의 특성에 영향을 미치는 것을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.339-344
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• 2013

Application of intense pulsed light (IPL) treatment is an emerging technology with interesting prospects in food preservation. However, information concerning the factors affecting the inactivation of microorganisms and their impact on the quality of fresh-cut food is scarce. In this study, the effects of IPL treatment on the microbial inactivation and physicochemical change in paprika were determined. The viability of bacteria in paprika treated with IPL decreased slightly with the treatment time. In addition, water content was slightly decreased after IPL treatment regardless of the color of paprika. However, except in red paprika, sugar content increased after IPL treatment. The pH of paprika increased in all samples, and the polyphenol content decreased with treatment time, but these differences were very small. After IPL treatment of paprika, vitamin C content increased in yellow and red samples. Hunter color values-lightness (L), redness (a), and yellowness (b)-increased in red paprika, but all values decreased in orange paprika.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.340-350
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• 2014

The physicochemical and sensory properties of bean sprouts with different namulkong cultivars were examined. The five namulkong cultivars included were as follows : Nokchaekong, Dawonkong, Seonamkong, Orialtae, and Pungsannamulkong with light green, black, yellow, dark green, and yellow seed coats, respectively. The bean sprouts were cultivated in a lab and were used for analyses. The instrumental textural hardness and lipoxygenase activity of the heads were higher than those of the stems in both fresh and boiled bean sprouts. The 3 minutes of boiling caused a decrease in the hardness and lipoxygenase activity of the heads and the stems. The chlorophyll a and b contents in the heads were higher than those in the stems, and they decreased with boiling. The fresh bean sprouts with Dawonkong, Seonamkong and Pungsannamulkong showed higher acceptability than those with Nokchaekong and Orialtae. The higher acceptability was observed in the boiled and flavored bean sprouts with Seonamkong and Pungsannamulkong.