• Journal of Fashion Business
• /
• v.20 no.2
• /
• pp.107-123
• /
• 2016

The purpose of this study is to obtain specific data about the characteristics of color preference on Women's street fashion within China and Korea. Photos of Women's street fashion from the twenties and thirties were taken in person in four cities in China(Beijing, Dalian, Qingdao and Nanjing) and Seoul from July 2nd to August 10th, 2015. Three hundred photos in each city were selected, making a total of 1,500 photos. In the analysis of the colors of the clothing in these five cities, the uses of the multi color was most frequent in Dalian, while those of Black was most prevalent in Beijing, Qingdao, Nanjing and Seoul. The Black proved to be commonly preferred through all the items, regardless of terms of the nationality, areas and seasonal changes. The high incidence of Purple Blue color in Beijing, Dalian and Qingdao might be attributed to their preference of the blue jeans. The Multi color was highly shown in all the cities which might be due to their preference of compound colors rather than the mono ones. The high preference for the chromatic colors such as Red, Yellow Red and Yellow might be ascribed to the Chinese traditional color preferences. The differences lies in the color tones, such as the dark and light grayish tone emphasized in Seoul and Nanjing, and vivid and strong tones in Beijing, Dalian and Qingdao. Seoul shows a liking for the achromatic colors, preferring dark and grayish tones, compared with four cities in China, only Nanjing has a similar trend to Seoul. This study analyzes geographical preferences in China that possibly contribute to the launching of Korean fashion brands in view of the design and marketing as a useful basic resources.

• Asian-Australasian Journal of Animal Sciences
• /
• v.16 no.9
• /
• pp.1364-1368
• /
• 2003

Effect of slaughter age (24, 28 and 38 months of age) on beef color stability during display of m. serratus ventralis, m. psoas major, m. semitendinosus and m. longissimus thoracis from Japanese Black steers was studied. Steak samples from muscles were over-wrapped with PVC film and displayed under fluorescent lights at $4^{\circ}C$ for 12 days. Percentages of metmyoglobin of steak samples were determined at days 0, 3, 6, 9 and 12. The percentage of metmyoglobin of m. psoas major at day 3 of display in the 24 months group was lower (p<0.05) than that in the 38 months group. The percentage of metmyoglobin of m. semitendinosus at day 6 of display in the 38 months group was higher (p<0.05) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 3 of display in the 24 months group was lower (p<0.01) than that in the other groups. The percentage of metmyoglobin of m. longissimus thoracis at day 6 (p<0.01), 9 (p<0.01) and 12 (p<0.05) of display in the 38 months group were higher than those in the other groups. Crude fat concentration in m. longissimus thoracis increased (p<0.05) after 28 months of age. $\alpha$-Tocopherol concentration in m. serratus ventralis in the 38 months group was higher (p<0.001) than that in the other groups. In m. psoas major the $\alpha$-tocopherol concentration in the 38 months group was higher (p<0.05) than that in the 24 months group. The $\alpha$-tocopherol concentration in m. longissimus thoracis increased (p<0.001) with age. These results suggested that in spite of increase in both the crude fat and the $\alpha$-tocopherol concentrations in m. longissimus thoracis, the beef color stability during display became short with age.

• The Research Journal of the Costume Culture
• /
• v.14 no.6
• /
• pp.945-955
• /
• 2006

The purpose of this study was to examine the effect of hair style and hair color on women's impression formation. The experimental design was $2{\times}3{\times}3$ (hair wave$\times$hair length$\times$hair color) factorial design by 3 independent variables. Subjects were 343 women in Seoul. Four factors were derived to account for the dimensions of impression formation. These were neatness, sociability, attractiveness, and femininity. The straight hairs were evaluated neater than the permed hairs, and the permed hairs were evaluated higher in sociability and attractiveness. The short hairs were perceived highest in sociability, and the long hairs were perceived high in attractiveness and femininity. The black hairs were perceived highest in neatness, the bright brown were perceived high in sociability and attractiveness, and dark brown were perceived high in femininity. Attractiveness had significant interaction effects depending on three independent variables: hair wave, lengths, and colors. Long black straight hair was perceived most attractive, and midium length black straight hair was least attractive. The light brown permed hairs were perceived high in attractiveness regardless of hair length. In the case of straight hair, the longer the hair length was, the younger the object women were perceived. The women with the long permed hair were perceived older than the women with short and midium length permed hair.

• Korean Journal of Medicinal Crop Science
• /
• v.20 no.1
• /
• pp.27-35
• /
• 2012

This study was conducted to investigate changes in composition of ginsenosides and color of processed ginsengs prepared by different steaming-drying times. Processed ginsengs were prepared from white ginseng with skin by 9-time repeated steaming at $96^{\circ}C$ for 3 hours and followed by hot air-drying at $50^{\circ}C$ for 24 hours. As the times of steaming processes increased, lightness (L value) decreased and redness (a value) increased in color of ginseng powders. Crude saponin contents and ginsenosides compositions in processed ginsengs prepared by different steaming-drying times were investigated using the HPLC method, respecively. Crude saponin contents according to increasing steaming-drying times decreased in some degree. In the case of major ginsenosides, the contents of $Rb_1$, $Rb_2$, Rc, Rd, Rf, Re, $RG_1$, Re were decreased with increase in steamimg times, but those of $Rh_1$, $Rg_3$, $Rk_1$ were increased after especially 3 times of steaming processes. Interestingly, in black ginseng were prepared by 9 times steaming processes, the content of ginsenoside $Rg_3$ was 8.20 mg/g, approximately 18 times higher than that (0.46 mg/g) in red ginseng. In addition, the ratio of the protopanaxadiol group and protopanaxatiol group (PD/PT) were increased from 1.9 to 8.4 due to increasing times of steamming process.

• Korean Journal of Food Science and Technology
• /
• v.34 no.2
• /
• pp.213-219
• /
• 2002

This study was investigated cooking conditions of cooked milled rice added 5%, 7%, 9% and 11% ratios of waxy black and glutinous rices. The L value (lightness) of cooked milled rice added waxy black and glutionus rices were decreased according to increase added ratios, the a value (redness) of waxy black rice was decreased and b value (yellowness) of glutinous rice was increased while waxy black rice was decreased. In case of cooked milled rice added 9% glutinous rice, it was showed the highest values for springiness, cohesiveness, chewiness, adhesiveness and adhesiveness/hardness ratio except gumminess and hardness and all parameters of waxy black rice in texture analyser was showed the highest values at 9%, but the other parameters except cohesiveness were no significant difference at p<0.05 level. In sensory evaluation, the cooked milled rice added 9% glutinous rice was showed the highest values for flavor, clumpiness and taste and 11% glutinous rice was showed the highest values for color, glossiness, cohesiveness, hardness, adhesiveness and acceptability. Also the cooked milled rice added 9% waxy black rice was showed the highest values for cohesiveness, taste and acceptability and 11% waxy black rice was showed the highest values for flavor, color, glossiness, clumpiness, hardness and adhesiveness. Correlations between sensory parameters of cooked milled rice added waxy black rice and glutinous rice were found a significant relationship between taste and acceptability and the correlation coefficients of cooked milled rice added waxy black rice and glutinous rice were r=0.7153 and r=0.5760, respectively.

• The Korean Journal of Food And Nutrition
• /
• v.14 no.6
• /
• pp.507-511
• /
• 2001

This study was conducted to investigate the effect of black pigmented rice flour which was added different amounts to the rice on the quality of colored Sulgiddeok. The sensory scores which evaluated for taste, color, flavor and texture revealed that adding 200g black pigmented rice flour to 1,000g of rice flour was the most layered and followed by add of 150g black pigmented rice flour, Degree of lightness and yellowness were decreased as increasing of black pigmented rice flour while redness was enhanced accordingly. Addition of 7∼9% sugar to the colored Sulgiddeok was the most layered. The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency as increasing of black pigmented rice flour addition.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.6
• /
• pp.2685-2690
• /
• 2011

The principal objective of this study was to evaluate the quality characteristics of black garlic Chungpomook prepared with different 5 levels(0, 5, 10, 15, and 20%) of black garlic extract. We noted that the luminance and Hunter's L value decreased, whereas the a and b values increased. With regard to the mechanical properties of the black garlic Chungpomook samples, the more the score of hardness, adhesiveness and gumminess were significantly decreased. But fractuality, (springness and chewiness increased. In color, taste and overall quality, the score of black garlic Chungpomook with 15%(BG3) black garlic extract was significantly increased than those of the all.

• 한국생물공학회:학술대회논문집
• /
• 2003.10a
• /
• pp.463-467
• /
• 2003

Fundamental experiments were carried out about color removal efficiency of dyeing wastewater using a $bioreactor-TiO_2/UV$ reactor system. Color removal efficiencies of the Reactive Black 5 in the system were found to bo more than 80% in changes of dilution rate 0.04 to $0.08hr^{-1}$. In this research, a new color removal system of dying wastewater will be proposed after more investigation of decolorization efficiencies about different dyes and condition.

• Animal cells and systems
• /
• v.2 no.2
• /
• pp.195-201
• /
• 1998

The tube anemone, Cerianthus filiformis Carlgren, was collected from nine localities in the Yellow Sea and the Korea Strait (the South Sea). Populations at different localities showed color variations in tentacles from pale brown to violet. This species is redescribed here because it shows the color variation and the association with the phoronid, Phoronis australis, which was newly recorded from Korean waters. The phoronid has black to purple tentacles shaded with the same color as the cerianthid's tube for mimicking.

• Journal of Korean Clinical Health Science
• /
• v.6 no.1
• /
• pp.1083-1088
• /
• 2018

Purpose. The purpose of this study was to investigate the effect of lens color of sunglasses on stereoacuity by experiment. Methods. We conducted a stereotaxic test using a RANDOM DOT with a polarizing lens at an examination distance of 40 cm in 100 men and women aged 20 to 60 years without any specific ocular disease. Then, seven kinds of PVC color film such as yellow, black, brown, red, purple, blue and green were put on the polarizing lens and the stereoscopic examination was carried out again. Results. When the lens color of the sunglasses is yellow, black, and brown, it affects less stereoscopic effect. However, red, purple, blue, and green have much influence on stereoscopic effect. Especially, the red and purple colors affected the stereoscopic vision. In blue and green, the effect of stereoscopic vision was different according to the people. Conclusions. Depending on the lens color of the sunglasses, stereoscopic vision is affected, which can cause problems in binocular vision. Therefore, when choosing sunglass lens color, many buyers need to pay attention.