• 한국동물위생학회지
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• 제30권3호
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• pp.467-472
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• 2007

Eurasian black vulture (Aegypius monachus) belongs to family Accipitridae and is a raptor preying small birds and mammals. It is a wintering bird residing from the mid of November to the late of March in Korea. Although Eurasian black vulture population wintering at Korea is gradually increased, the efficient rescue and treatment for injured Eurasian black vultures are still problematic, due to lack of basic data. Therefore, in this survey, to obtain basic resources for establishing more efficient rescue system, we surveyed the number of Eurasian black vultures wintering at Gangwon province, wintering ecology and injury state of Eurasian black vulture. Survey area was Togyo reservoir at Cheorwon, Seonan basin at Yangoo and Wolsong reservoir at Chuncheon from November 2004 to March 2005. From 12 rescued Eurasian black vultures, physical examination, total plasma protein (TPP) and packed cell volume (PCV) were measured. To survey injury state of Eurasian black vultures wintering at Gangwon province, we surveyed the cause, morbidity and mortality from 103 Eurasian black vultures, based on medical records from animal rescue teams. The number of eurasian black vultures were gradually increased from November, peaked at Feburary, then steeply decreased at March. Eurasian black vultures showed the most vigorous activity around 1 PM within a day. In physical examination, mean body weight was $9.6{\pm}1.22kg$, body length was $1130{\pm}45.4mm$. No statistically significant difference in body weight and length between male and female eurasian black vultures was observed. Mean PCV was $40.2{\pm}2.7%$, while mean TPP was $5.86{\pm}0.8mg/dl$. The most common cause of injury and mortality was intoxication, while that of morbidity was fatigue.

• 대한영양사협회학술지
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• 제27권1호
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• pp.35-44
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• 2021

This study analyzed the intake of calories and nutrients based on the consumption of black beans. The survey was conducted on 124 college students (male: 42, female: 82), of whom 63.7% (79 students) were consumers of black beans. The calorie intake of the black bean intake group (1599.81±555.48 kcal) was significantly higher than that of the non-black bean intake group (1259.99±507.58 kcal) (P<0.01). The black bean intake group also showed a significantly higher intake of crude protein (P<0.05), plant protein (P<0.01), animal protein (P<0.05), crude fiber (P<0.001), plant calcium (P<0.001), plant iron (P<0.001), zinc (P<0.01), vitamin B2 (P<0.01), vitamin C (P<0.01), vitamin E (P<0.01) and folic acid (P<0.001) compared to the non-black bean intake group. There was a positive correlation between the frequency of black bean intake and crude fiber (P<0.05), plant calcium (P<0.05), plant iron (P<0.05), and folic acid (P<0.05). Overall, the black bean intake group was more likely to eat black sesame 13.82 times (95% CI=5.37, 35.55), white beans 10.79 times (95% CI=3.53, 33.02), mung beans 7.22 times (95% CI=2.58, 20.23), and brown rice 4.72 times (95% CI=1.88, 11.84), than the non-black bean intake group. In conclusion, we believe that black beans constitute a vital food ingredient that is necessary to provide Korean college students with a well-balanced diet.

• 한국재료학회지
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• 제18권12호
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• pp.683-688
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• 2008

For development of a human body model for electric shock, electroconductive paints with carbon black as a filler material were developed. The characteristics of the volume resistivities of thin films fabricated using the electroconductive paints were investigated as a function of the particle sizes and content of carbon black. With a carbon black particle size over $80\;{\mu}m$, agglomeration of carbon black powders was observed. The volume resistivity of the particles increased as the porosity increased and as the amount of carbon black decreased due to the agglomeration of carbon black powders. With a particle size of $4\;{\mu}m$ and $20\;{\mu}m$, agglomeration of carbon black powders was not observed and their porosities were measured as 0.86% and 1.12% with volume resistivities of $20\;{\Omega}{\cdot}cm$ and $80\;{\Omega}{\cdot}cm$ respectively. A carbon black particle size of less than $20\;{\mu}m$ is considered to be suitable as a type of electric-shock electroconductive paint for a human body model.

• 복식
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• 제58권3호
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• pp.49-62
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• 2008

The purpose of this study was to analyze the signification system between color and clothes systematically in black and white clothes. For this purpose, after examining the images of black and white clothes, we selected 55 clothes that represented as black and white and analyzed their meanings and the sources using semiotic framework, based on the work of Saussure and Barthes. The results as follows: First, the meaning in black and white clothes was generated from original color image. White clothes of religious person like Virgin Mary, Angel expressed pure and sacred color image. And black clothes like funeral dress expressed grief and death. Next, the meaning of black and white clothes was regenerated into modern color image by new environment. After industrial revolution, black was considered as a traditional men's fashion color. With diverse leisure activities, white sports wear appeared as active and clean image. Finally the source of the meaning of the clothes was the designer or the wearer. A little black dress by Chanel who was interested in simplicity and function represents an ideal of simple and sexy object. The situation is complicated by the fact that these three kinds of explanation may be found singly or mixed together.

• 한국염색가공학회지
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• 제29권4호
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• pp.276-283
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• 2017

The aim of this study is to develop an effective dyeing process for black color on the silk fabrics, using natural Indigo, Madder, Amur cork tree, Alder, Logwood, and Gallnut. All natural dye materials were water-extracted, concentrated, and freeze-dried. Seven different processes were carried out and the color differences(${\Delta}E$) of black color with each process from the chemical black dyed fabric were compared. The light, washing, and rubbing fastness were evaluated. The black dyeing of the silk fabrics was well carried and excellent black color was obtained in every methods. The profound black color could be obtained by the subtractive mixture of the three primary colors of red, yellow, and blue in the order of indigo(blue) - amur cork tree(yellow) - madder or lac(red). Black color was efficiently obtained by iron mordant when logwood or alder fruit was used. The color difference(${\Delta}E$) from the black color with chemical dyestuff was the lowest in the indigo - amur cork tree - lac - iron method. Light fastness and washing fastness were excellent in all dyeing processes, showing grade 5. The fastness to rubbing was excellent as shown grade 5 in the dry samples of logwood - iron process and alder fruit - iron process.

• 동아시아식생활학회지
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• 제27권2호
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• 한국식품영양학회지
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• 제31권3호
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• pp.345-354
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• 2018

The purpose of this study was to investigate the effects of black carrot (Daucus carota L.) on the quality characteristics and antioxidant activity of pork patties. Patties were provided with different amounts (0, 2, 4, 6 and 8%) of black carrot. Notably, the cooking loss rate of the group added with 8% black carrot was lowest (p<0.001). As the content of black carrot increased, the L value decreased and the a, b value increased. The texture analysis results showed that the hardness and chewiness to decrease as the amount of black carrot increased (p<0.05). Evaluation of consumer acceptability revealed that the 4% black carrot groups had a higher score in respect to overall preference and taste to the other groups (p<0.05). For antioxidant activities, both total phenolic compounds content and DPPH were increased (p<0.001) as the amount of added black carrot was increased. As a result, it can be concluded that adding the black carrot to patties in processing can improve antioxidant activities and quality of the patties. Considering various aspects of quality, the suitable amount is 4% of total weight.

• 한국식생활문화학회지
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• 제34권5호
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• pp.612-619
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• 2019

This study assessed the quality characteristics of cookies made with different amounts (0, 5, 10, 15%) of black carrot powder. The density and pH value of cookie dough were constant for all groups. Compared to the control group, the moisture content was higher in groups containing the black carrot powder. Increasing the amount of black carrot powder resulted in decreased L-value but increased a-value. Furthermore, the hardness of cookies increased with increasing amounts of black carrot powder. The consumer acceptance test revealed that up to 15% black carrot powder addition was desirable. Total phenol content of the control group was 24.0 mg GAE/100 g, while black carrot powder groups ranged from 45.5 to 103.5 mg GAE/100 g. The DPPH radical scavenging activity was also augmented with increasing volumes of black carrot powder. Taken together, we recommend that cookies with 15% black carrot powder are desirable in terms of overall acceptability and antioxidant activity.

• 한국식품영양학회지
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• 제35권1호
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• pp.34-42
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• 2022

This study evaluated the quality characteristics and antioxidant activities of cookies after adding black ginseng powder at ratios of 0%, 1%, 3%, 5%, and 7%, and the potential of black ginseng as a functional food. The moisture content increased with an increase in the black ginseng powder content while the pH decreased. The L value decreased with increase in the black ginseng powder content while the a and b values increased. The hardness decreased with increase in the black ginseng powder content. Notably, antioxidant activities, such as 2,2-diphenyl-1-picryl-hydrazyl (DPPH), 2-2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt (ABTS) radical scavenging showed the highest increases in cookies containing 7% black ginseng powder. The total phenol and flavonoid contents significantly increased according to the amount of black ginseng powder added. These results suggest that black ginseng powder can be applied to cookies to achieve high quality and antioxidant activity.

• 농업과학연구
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• 제49권2호
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• pp.285-296
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• 2022

Food consumption trends in Korea are becoming more health-oriented, and consumers have become interested in high-quality foods that are also beneficial to health. The goals of this study are to examine consumers' impressions of black garlic and to investigate the preferred optimal attribute combinations related to black garlic. To do this, a survey of 352 consumers was used to analyze the current status of consumer purchases of black garlic. A conjoint analysis was conducted to analyze certain aspects of consumer preferences, such as price, health functional food certification status, processing type, and taste. Consumers' purchase experiences with black garlic were relatively few, but those with purchase experience reported that they consumed it mainly for their health. The results show that consumers are not satisfied with the taste and flavor of black garlic despite their perceiving it as a beneficial food for health. Despite the fact that consumers' purchase intentions were found to be low, it can greatly increase if improvements in price, flavor, and taste can be realized and if offering substantial benefits. The results of the conjoint analysis of the preference attributes of black garlic products are as follows. Consumers considered price among the four attributes as most important. The taste of black garlic and the processing style were similar in terms of importance, and health functional food certification was less important. Finally, the results suggest that continuous improvements in price and flavor are needed to spread the consumption of black garlic.