• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

• Korean Journal of Plant Resources
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• v.34 no.2
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• pp.172-176
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• 2021

The Hosta 'Hwangnarae' was bred at the Korea National Arboretum, which was induced using ethyl-methanesulfonate (EMS) to obtain mutants. Among the leaf variegated Hosta plants, some with yellowish-green color pattern on the edge of the leaves was selected. They were cultivated through vegetative production. Assessment of the botanical characteristics was executed for six years from 2013 to 2018. Major characteristics such as yellowish-green color pattern on the edge of leaves appeared uniformly and was finally selected in 2019. The Hosta 'Hwangnarae' that have been bred in this way can prove to be useful as material for a ground cover plant or pot plant.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.2
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• pp.249-256
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• 2019

Objective: The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. Methods: After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. Results: The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). Conclusion: Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.

• The Journal of Korean Academy of Prosthodontics
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• v.46 no.4
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• pp.409-419
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• 2008

Statement of problem: At all times people have tried to fabricate tooth restorations using tooth colored materials. Recently, demands for esthetics, even in restorations requiring strength, has brought a revolution to dentistry and increased use of zirconia. The basic color of zirconia is white to ivory. The color can be partially adapted by veneering it with ceramic materials. However, it would be better if the substructure could already be adapted to the basic color shade of neighboring teeth. By adaptation to the basic shade, it can help to reduce the necessary layer thickness of the veneer ceramic to achieve the desired color. Purpose: The purpose of this study was to spectrophotometrically evaluate the influence of shading of zirconia core on the final shade of all-ceramic restorations using the CIE $L^{*}a^{*}b^{*}$ system. Material and methods: Core specimens (n = 20 per group) of Lava Frame Zirconia, KaVo Everest Zirconia, Digident CAD/CAM Zirconia were fabricated at 20 mm in diameter and 0.5 mm in thickness. Halves of each groups were shaded in A3 color. These core specimens were veneered with A3 porcelain of the recommended manufacturer at thickness of 0.5 mm. CIE $L^{*}a^{*}b^{*}$ coordinates were recorded for each specimen with a spectrophotometer (Model CM-2600d, Minolta, Japan) at 0.5 mm, 0.4 mm, 0.3 mm in thickness. Color differences were calculated using the equation ${\Delta}E^{*}=[({\Delta}L^{*})2+({\Delta}a^{*})2+({\Delta}b^{*})2]1/2$. Results: 1. In the case where porcelain layer has a thickness of 0.5 mm, Lava Frame Zirconia and KaVo Everest group did not show clinically perceived color difference, however Digident CAD/CAM Zirconia group showed clinically perceived color difference according to shade allowed on core. 2. When the thickness of porcelain layer decreased from 0.5 mm to 0.4 mm, Lava Frame Zirconia and KaVo Everest group did not show clinically perceived color difference, on the other hand Digident CAD/CAM Zirconia group showed clinically perceived color difference according to shade allowed on core. 3. When the thickness of porcelain layer decreased from 0.5 mm to 0.3 mm, clinically perceived color differences were observed from all three groups. Conclusions: Ziroconia system, which is possible to allow shade on core, are thought to be much more favorable to reproduce natural shade compared to systems that is impossible to give shade. Therefore, clinicians ought to choose adequate system for certain clinical situation by considering above specific character.

• 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 Agricultural Science
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• v.29 no.2
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• pp.5-9
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• 2002

Culm length of Dohoku mutant 1(DM 1) and mutant 2(DM 2) were shorter than Dohuko parent and Heukjinjubyo check, while days to heading were delayed seven to 20 days Panicle length of these were similar to check and number of panicle per plant of DM 2 was highly appeared than check. Spikelets per plant of the selected lines were lower than check, and glume color of these were varied from brown to dark purple and awn length was also varied according to line used. Anthocyanin content of each mutant line as measured by 530nm were lower than that of check in that OD 2.23 and OD 2.26 for DM 1 and DM 2, respectively, and 2.59 for check.

• Analytical Science and Technology
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• v.12 no.5
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• pp.415-420
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• 1999

We estimated the quantity of the scum remaining on the Black Matrix (BM) surface of color filter. To do this, histogram was analyzed which was obtained from AFM image of the BM surface. We divided the histogram to two Gaussian functions of the free BM surface (1) and the scum (2), and calculated the areas ($a_1$, $a_2$) of both the Gaussian functions. We quantified the residue as the ratio of the area ($a_2/(a_1+a_2)$). As a result of the Gaussian functions of the free BM surface, it was revealed that another kind of residue remained on the BM surface. It was difficult to quantify it. but it could relatively be estimated from the average height and the standard deviation.

• Korean Journal of Mathematics
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• v.28 no.2
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• pp.379-389
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• 2020

An r-color Rado number N = R(𝓛, r) for a system 𝓛 of equations is the least integer, provided it exists, such that for every r-coloring of the set {1, 2, …, N}, there is a monochromatic solution to 𝓛. In this paper, we study the 2-color Rado number R(𝓔, 2) for 𝓔 : x₁ + x₂ + ⋯ + x_n = y₁ + y₂ = z when n ≥ 4.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• The Journal of Korean Academy of Prosthodontics
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• v.16 no.1
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• pp.38-44
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• 1978

Color is an important factor in dental esthetics. Application of natural tooth color will not fail to produce pleasing results. But a standardized method of shade matching has not been adopted. If we are to overcome the color matching problem in dentistry, an understanding of the nature of color and light is essential. The purpose of this study was to compare the effects of different light sources and different background colors on the ability of observers to correctly match shades of artifical teeth. And observation was made to determine if the time spent in making a shade match was a factor in the correctness of the response. A test method was devised and 50 individuals made observations which were recorded and analyzed. $X^2$-test gave results indicating that the time factor had no effect on the response made. An analysis of variance showed the following effects significant at the five percent level; (1) light source (2) background color (3) subject. The following conclusions can be drawn from this study; (1) The time spent in making shade selection is not a factor in the correctness of the selections. (2) The light source used is an important factor in matching tooth shade; and there is no significant difference between the light sources in shade matching. (3) Under the conditions of this study, the greatest accuracy in shade matching was obtained on the brown background.