• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 한국환경과학회 2006년도 추계 학술발표회 발표논문집
• /
• pp.345-349
• /
• 2006

수용성 안료인 RhB를 대상으로 광-펜톤 공정의 최전 운전조건을 구하고, 광-펜톤 공정을 구성하는 개별 공정을 비교한 결과 다음의 결론을 얻었다. 광-펜톤 공정의 최적 $Fe^{2+}$와 $H_2O_2$ 투입량은 각각 0.0031 mmol과 0.625 mmol이었으며, 최적 pH는 3으로 나타났으나, 7이하의 pH 범위에서는 RhB 색 감소에 큰 영향을 미치지 않는 것으로 나타났다. 초기 반응 속도에 가장 큰 영향을 주는 인자는 UV 광 전력 > $H_2O_2$> 철염의 순으로 나타났다. 80분간의 반응시간 경과 후 최종 RhB 농도를 고찰한 결과 UV 광 전력이 낮을 경우 색도가 다 제거되지 않기 때문에 광-펜톤 공정에서 UV 광 전력이 색 제거에 대한 가장 큰 인자라고 사료되었다. 광-펜톤 공정의 개별 공정인 UV, $H_2O_2$, 펜톤을 이용하여 RhB의 농도감소를 고찰한 결과 초기 반응속도상수는 펜톤 공정의 빠른 초기 반응로 인해 펜톤 > UV >$H_2O_2$로 나타났으나, 최종 RhB 농도를 고려할 경우 UV> 펜톤 > $H_2O_2$로 나타났다.

• Proceedings of the Korean Society of Disaster Information Conference
• /
• 한국재난정보학회 2015년 정기학술대회
• /
• pp.113-116
• /
• 2015

일반적으로 인간은 외부로부터 정보의 85% 이상을 '시각'을 통해 얻고 있으며 색(色)-형(形)-Texture(質感)의 순으로 사물을 인식한다. 그래서 인간은 예전부터 위험상황에 대응하기 위해 대상의 정보를 신속하게 전달하는 수단으로 색채를 활용해 왔으며, 안전색채는 이러한 색의 속성을 이용 위험으로부터 안전을 확보하기 위해 적용되어왔다. 현재 안전에 관한 정보를 제공하는 시스템에는 언어나 문자사용을 가능한 한 사용하지 않고 안전표지를 국제적으로 표준화하여 사용하는 것이 바람직하며 실제로 국제표준기구(ISO)가 제정한 '안전색채 및 안전표지(ISO3864)'를 채택하거나 자국의 실정에 맞춰 일부 변경 사용하고 있다. 또한 안전표지는 색만이 아니고 그것을 표시하는 형까지 포함 사용되며 형태는 표시 물건에 따라 다양하며 또한 색채가 일으키는 심리 작용을 이용하여 주의를 환기하거나 위험을 경고하며 위험방지 및 긴급사태에 대한 대응을 목적으로 하고 있다. 안전색채 및 안전표지의 목적은 안전 및 건강에 영향을 미치는 대상물 및 장소에 신속하게 주의를 촉구하는데 있다. 따라서 본 연구에서는 안전색채와 안전표지에 대해 알아보고 이를 사용한 실례를 통하여 안전색채와 안전표지의 색채 및 디자인에 대해 알아보고자 한다.

• Food Science and Preservation
• /
• 제18권6호
• /
• pp.830-835
• /
• 2011

This study was conducted to evaluate the effects of the substitution of flour with young-barley-leaf powder on the quality characteristics of yellow layer cake. The physical properties of the cakes (i.e., viscosity, specific gravity, specific volume, cake index, and color) were measured, and the changes in hardness during the three-day storage at $22^{\circ}C$ were measured. Sensory evaluation was done with five-scale acceptance test. Both the viscosity and specific gravity of the batter were significantly influenced by the substitution. Nonetheless, no significant difference was shown in the specific volumes of the cakes. The volume indices of the cakes containing young-barley-leaf powder were higher than those of the control. The lightness, redness, and yellowness values of the crusts decreased with the addition of young-barley-leaf powder. While the lightness values of the crumbs decreased, the redness and yellowness values increased. The substitution of more than 6% flour with young-barley-leaf powder kept the hardness of the cakes lower than that of the control during the three-day storage. The cakes containing 2, 4, and 6% young-barely-leaf powder showed no significant differences from the control in the acceptance test, except in the crumb color.

• Proceedings of the Korean Vacuum Society Conference
• /
• 한국진공학회 2009년도 제37회 하계학술대회 초록집
• /
• pp.392-392
• /
• 2009

• Journal of Korean Library and Information Science Society
• /
• 제38권4호
• /
• pp.257-276
• /
• 2007

Back-of-book-style indexes have a similar function as back-of-book indexes. The best advantage o4 back-of-book-style indexes for Information access on the web is to give direct access to specific subjects of interest. Though back-of-book-style indexes are alphabetically arranged as back-of-book indexes, they have linked index entries to contents on the site by using a anchor tag of HTML. In this research, I have created back-of-book-style indexes in two separated ways, by hand-crafted and semi-automatic Indexing. We have utilized back-of-book-style indexes, that is similar to back-of-book index of traditional information organization method of library and information science, in library circumstances.

• The Journal of the Convergence on Culture Technology
• /
• 제6권1호
• /
• pp.105-110
• /
• 2020

In this study, two hats and a laptop bag were developed and produced as cultural products by using Hanji-fabrics dyed with various natural dyeing materials. First of all, for the cultural product development, I selected Hanji-fabric which made with traditional Korean paper with excellent durability and functionality. Secondly, it was dyed blue with indigo, brown with green persimmon juice, red by safflower, yellow by amur cork and purple by gromwell root. Third, two hats and a laptop bag were designed. Fourth, according to the designs, patterns of two hats and a laptop bag were made. And then two hats and a laptop bag were finished by cutting and sewing Hanji-fabrics dyed in various colors.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• 제51권spc1호
• /
• pp.113-118
• /
• 2006

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_1,\;B_2$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and white rice, especially, C3GHi line had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented and white rice. Black rice showed lower Hunter value L and b value compared with red, green and white rice. But, Green rice showed lower Hunter value a compared with black rice. Green rice showed the higher contents in total dietary fiber, vitamin $B_1\;and\;B_2$ compared with white and black rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in white rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of white rice. Especially, Green rice had the highest mineral content.

• Journal of Conservation Science
• /
• 제38권2호
• /
• pp.154-165
• /
• 2022

The color appearance of cultural heritage are essential factors for manufacturing technique interpretation, conservation treatment usage, and condition monitoring. Therefore, this study systematically established color reproduction procedures based on the digital color management system for the portrait of Gwon Eungsu. Moreover, various application strategies for recording and conserving the cultural heritage were proposed. Overall color reproduction processes were conducted in the following order: photography condition setting, standard color measurements, digital photography, color correction, and color space creation. Therefore, compared with the color appearance, the digital image applied to a camera maker profile indicated an average color difference of 𝜟10.1. However, the digital reproduction result based on the color management system exhibits an average color difference of 𝜟1.1, which is close to the color appearance. This means that although digital photography conditions are optimized, recording the color appearance is difficult when relying on the correction algorithm developed by the camera maker. Therefore, the digital color reproduction of cultural heritage is required through color correction and color space creation based on the raw digital image, which is a crucial process for documenting the color appearance. Additionally, the recording of color appearance through digital color reproduction is important for condition evaluation, conservation treatment, and restoration of cultural heritage. Furthermore, standard data of imaging analysis are available for discoloration monitoring.

• Korean journal of food and cookery science
• /
• 제18권1호
• /
• pp.13-19
• /
• 2002

This study was performed to develop natural spices using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants, Cnidium of officinale is a perennial plant of the Umbelliferae family and is widely distributed in Korea. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale were investigated by sensory evaluation. The overall acceptances of fresh Cnidium officinale were the highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor of cooked pork and fish were significantly reduced by the addition of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper.

• Journal of the korean academy of Pediatric Dentistry
• /
• 제30권2호
• /
• pp.189-195
• /
• 2003

The objective of this study is to improve the optical sensitivity of laser fluorescence for detection of incipient enamel caries. An incipient carious lesion was formed in various stages by placing an enamel specimen of a bovine tooth in STPP demineralization solution. After measuring the optical density of the lesion surface by laser fluorescence induced by argon laser and various alter of yellow(500-520nm), amber(520-540nm), orange(540-560nm), and red(560-580nm), the specimen was cut vertically to measure the depth of the lesion using a polarizing microscope. SAS statistical program was used to analyze the relationship between the optical density of the lesion suface and the depth of the lesion. The results were as follows: 1. The optical density of early carious lesion, measured by laser fluorescence with amber and orange filter, and lesion depth observed by polarizing microscope, were increased as demineralization time increased. 2. The correlation coefficient between optical density of the lesion surface and the histological depth of the lesion was the highest in orange filter(r=0.49), followed by amber(r=0.32), yellow(r=0.13) and red(0.01). 3. Regression analysis showed that the most linear relationship between the optical density and the lesion depth was existed in orange filter group. In regard above results, laser fluorescence could be considered to be reliable for optical diagnosis of dental caries.