• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.117-123
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• 2005

Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 $^{\circ}$Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 $^{\circ}$Brix of the dandelion concentration) resulted in better textural properties and sensory scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice coated with 20 $^{\circ}$Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 $^{\circ}$Brix and $5\%$ respectively, in proportion to the total weight of raw rice.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.40-45
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• 2001

This study was conducted to investigate the effects of various emulsifiers on the quality of the waxy rice cake. Falling numbers of the waxy rice flour with monoglyceride, lecithin and control were not significantly different, but with sugar esther 0.5% and 1% showed higher value as 88.4 and 81 than control Initial pasting temperature of the waxy rice flour was 66.78$\^{C}$ and others were 66.45 ∼ 67.05$\^{C}$ by adding 0.5%, 1% of emulsifiers such as monoglyceride, lecithin, sugar esther. Waxy rice flour with 1% sugar ester showed the highest peak viscosity as like as falling number. Waxy rice cake wish various emulsifiers showed tendency to be slowly firming rate as compared with control. In all case, waxy rice flour with sugar ester 1% was considered to be more effective to the decrease of firming rate. Waxy rice flour with lecithin showed worse visual color than others and sugar ester provided best visual and sensory quality. After 5 days cold storage, waxy rice flour with sugar ester 1%\`s Aw was 0.875 and control\`s 0.911. These results suggested that water holding capacity of sugar ester was the best during storage.

• Polymer(Korea)
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• v.38 no.6
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• pp.752-759
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• 2014

Crosslinked polyimides (PIs) were synthesized by reacting 4,4'-(hexafluoroisopropylidene)-diphthalic anhydride (6FDA) and 2,2'-bis(trifluoromethyl)benzidine (TFDB) with various ratios of the cross-linkable, end-capping agent cis-1,2,3,6-tetrahydrophthalic anhydride (CDBA) via ring-opening metathesis polymerization. Residual stress behaviors were investigated in-situ during thermal imidization of the crosslinked PI precursors using a thin film stress analyzer (TFSA) by wafer bending method. The thermal properties were investigated via differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and thermogravimetric analysis (TGA). The optical properties were measured by ultraviolet-visible spectrophotometer (UV-vis) and spectrophotometry. All properties were interpreted with respect to their morphology of crosslinked networks. With increasing the amounts of the end-capping agent, the residual stress decreased from 27.9 to -1.3 MPa, exhibited ultra-low stress and high thermal properties. The minimized residual stress and enhanced thermal properties of the crosslinked PI makes them potential candidates for versatile high-density multi-layer structure applications.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.17 no.1
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• pp.10-16
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• 2003

The purpose of this study was to investigate the scope of standard color perception for Americans and to compare the differences in color perception between Korean and American undergraduates. Sixty male and fifty-one female American undergraduates were selected as a random sample. Color perception was tested with the naked eyes. Minolta Chroma Meter CR 300 was used for physical measurement of the color. Based on the objective of this study and the data generated the following results were drawn: 1) We found no distinctive difference in color perception by different eye colors. 2) Color perception of American undergraduates is largely classified into four different groups: simple group includes Yellow, Green, Blue, White, Gray, and Black, X(-axis)group includes Yellow Red, Y(-axis)group includes Blue Green, Purple, complex group includes Yellow Red, Purple Blue. 3) The differences in color perception between the two undergraduate groups were found to be significant with four colors: Yellow Red, Green, Blue, and Purple. 4) There is a wide difference between the values of standard color and inn percept color. When undergraduates in both countries were compared, it turned out that Korean students were more accurate than Americans in color perception. 5) American students perceived Red, Yellow, and Green colors relatively correctly, but showed an extremely low degree of accuracy in Blue and Purple Blue color perception.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.59-65
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• 2012

This study evaluated the baby-leaf growth, leaf red color intensity, and phytochemical compounds, such as total phenols and total flavonoids using domestic Amaranthus accessions, to select promising germplasm for the use of baby-leaf vegetable. The 39 accessions, upper 15% of 262 Amaranthus germplasm collection showing high red color intensity in baby-leaf, measured as Hunter's a value, were primarily selected. The eleven accessions including IT199970, showing stable red color intensity in baby-leaf both in high-temperature and low temperature cultivation, were finally selected as promising germplasm for the use of baby-leaf vegetable Amaranthus. The leaf red color intensities when they were cultivated at low temperature period were generally higher than those at low temperature period, and all the eleven selected germplasm, including four Amaranthus sub-species and five unknown species, showed stable red color expression in baby-leaf. The total phenol and total flavonoid contents were also presented for finally selected germplasm including their baby-leaf fresh weights. These finally selected germplasm could be potentially used as baby-leaf vegetable resources, through fortifying the color balance of salad vegetable.

• Korean Journal of Heritage: History & Science
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• v.45 no.4
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• pp.114-125
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• 2012

The purpose of this study is to analysis chromaticity, granulometry, main chemical composition and mineral crystal structure of wall soils excavated from Poongnatoseong Earthen Castle using color reader, XRD, particla size analyzer. The analysed soils of Poongnatoseong Earthen Castle were yellowish brown and isabella. All samples were sands or sands including silty soil(SW~SC) and showed similar granulometry, chemical composition and mineral crystal structure, which were characteristics of construction materials suitable for modern road or airstrip. As resulting in comparison with 4 factors from chromaticity, granulometry, main chemical composition and mineral crystal structure, we decided that the control soils(PNS) near by Poongnatoseong Earthen Castle were not to be used for the castle wall construction We presumed that there was a huge soil distribution area for the wall construction around Poongnatoseong Earthen Castle. For further study, we will make a comparison analysis all kinds of soil characteristics. And then we can understand correctly about wall soils producing area, construction method, repair method and time of Poongnatoseong Earthen Castle.

• Journal of Dental Rehabilitation and Applied Science
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• v.31 no.4
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• pp.294-300
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• 2015

Purpose: The purpose of this study was to measure the color of low viscosity bulk-fill resin with a capping layer and to compare it with the color of microhybrid composite resin. Materials and Methods: A low viscosity bulk-fill resin (SDR) and microhybrid composite resin of shade A2 (A2) or A3 (A3) were fabricated to 4 mm thickness and light cured for 20 seconds. CIE $L^*a^*b^*$ values of the resin specimens were measured with a colorimeter. Then shade A2 and A3 microhybrid composite resin was capped over low viscosity bulk-fill resins in 2 mm thickness (SA2, SA3). The resin specimens were light cured for 20 seconds and the color was measured and analyzed (n = 10). Color differences (${\Delta}E$) between SA2 and A2, SA3 and A3 were also calculated. Results: $L^*$ value was highest in SDR followed by SA2 and SA3. $L^*$ value of A2 and A3 was the lowest. $a^*$ value was lowest in SDR followed by SA2 and SA3, and A2 and A3 was the highest. $b^*$ value was lowest in SDR followed by A2 and SA2, and A3 and SA3 was the highest. ${\Delta}E$ between A2 and SA2 (${\Delta}E=3.4$), and that between A3 and SA3 (${\Delta}E=3.1$) was lower than the perceptible color difference threshold of ${\Delta}E=3.7$. Conclusion: ${\Delta}E$ between low viscosity bulk-fill resin with a capping layer and microhybrid resin was lower than the perceptible color difference threshold.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.201-210
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• 2009

This study was undertaken to investigate the quality properties of yakchobugak as affected by lactic acid bacteria and waxy rice paste for improving palatability of yakchobugak of Agastache rugosa. Total sugar contents of lactic acid bacteria-fermenting waxy rice paste gelatinized at $90^{\circ}C$ were higher than that of $70^{\circ}C$. Reducing sugar contents were $2{\sim}5$ times higher in $70^{\circ}C$ waxy rice paste than in $90^{\circ}C$ waxy rice paste and increased as the fermentation progressed. Total acidity of waxy rice pastes gelatinized at $70^{\circ}C$ and fermented for 15 hours were $2.7{\sim}1.3$ times higher than at $90^{\circ}C$, and then Lactococcus lactis had the lowest total acidity during fermentation. Viscosity of fermented paste (VFP) were lower than those of raw paste. VFPs gelatinized at $90^{\circ}C$ were markedly higher than those at $70^{\circ}C$ over 28% concentration. In L. lactis and Lactobacillus plantarum, VFPs fermented for 15 hours were over $2{\sim}3$ times lower than those fermented for 40 hours. Hunter's color lightness (L) and yellowness (b) were decreased according to the elevation of gelatinization temperature and fermentation time. L. lactis and L. plantarum-producing waxy rice pastes were the uniform micell type with a large air-pore size and amorphous micell type with a small air-pore size, respectively. Based on these results, L. lactis was a lower lactic acid-producing bacteria as well as uniform air-pore distribution on waxy rice paste. It was found to be a good sourpaste-fermenting strain for enhancement of quality properties of yakchobugak, as revealed through viscosity, total acidity, Hunter's color b value and scanning electron micrographs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.2
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• pp.79-83
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• 2020

A photoelectric grain color sorter is commonly used in postharvest technology to detect and separate grains considered to be of good quality from those of poor quality based on color. In this study, the milled rice of Haedamssal cultivated under early transplanting conditions was evaluated using the color sorting device. Rice was classified according to standard grades of 64% for grade A, 18% for grade B, and 17.2% for grade C. By head rice ratio analysis, the milled rice of Haedamssal was recorded a grade A of 72.9%, representing a 24.5% improvement compared to the 48.4% of original grains. However, the grades B and C of Haedamssal rice were lower than those of original rice. In addition, grade A whiteness of Haedamssal rice was 45.3, which was lower than that of original grains. The color affinity redness was significantly lower in Haedamssal rice than in the screening control. No significant difference was found in the amylose and protein contents of rice before and after selection by the grain color sorter. In contrast, grain viscosity analysis revealed an increase in peak and final viscosities, while the consistence viscosity increased in low grade levels. Our results suggest that the photoelectric grain color sorter could improve the head rice ratio and palatability of early transplanted Hadamssal rice.