• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.451-459
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• 2013

Korean black raspberry fruits (bokbunja) were collected from 11 different producing regions, and commercial black raspberry wines were obtained from 24 manufacturers. Samples were analyzed for soluble solids, titratable acidity, pH, reducing sugar content, hunter color values, intensity, hue, total phenolic content, and organic acids. The fruit samples showed similar pH levels (3.43-3.52), but significantly differed in total acidity levels (9.98-16.2 g/L). The predominant organic acids in the fruit samples were citric acids (1.39-5.63 mg/mL) and succinic acids (0.25-6.53 mg/mL). Among the samples, black raspberry fruits from Goksung and Nonsan showed the lowest levels of total phenolic content, and the lowest values in intensity. The fruits from Jeongeup and Sunchang showed higher levels of phenolic content, soluble solids, and intensity. Some wine samples, including BH, KO, SR, and SE, showed overall high levels of phenolic content, organic acids like citric and succinic acid, and color values such as $a^*$, $b^*$, and intensity. Other wine samples, including DW, SC, GJ, and NB, were high in acetic acid, color values like $L^*$, and hue.

• Proceedings of the KOSOMBE Conference
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• v.1997 no.05
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• pp.422-425
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• 1997

The purpose of this study is to estimate human sensibility quantitatively under color stimulation. We measured biological signals such as EEG, ECG, skin conductance and the number of respiration and eye blinking that were compared with color sensibilities mutually. Our result showed that red, yellow and violet color provoked active and exciting senses dominatively and blue, cyan, pink, and black color were involved in tranquil and resting emotions deeply. Our quantitative estimations of color sensibilites are useful in the design of manufactured goods and color therapy.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.1415-1418
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• 2006

The color electronic paper display panel, which is fabricated with about $300\;{\mu}m$ width of each color pixel strip and is possible to integrated into a fundamental full-color flexible display prototype, is presented. The monolayer of close-packed color electrophoretic microcapsules is formed on the ITO electrode. The color pixel strips are composed of each color electrophoretic microcapsules (i.e., cyan, magenta, yellow, and black).

• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.119-129
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• 1992

Black soybeans were gamma-irradiated at dost levels of 0, 2., 5, 10 and 20 kGy, and stored at room temperature for the experiments associated with cooking quality. The degree of cooking of soybeans in boiling water at 98-10$0^{\circ}C$ has been determined by measuring the maximum cutting force of cotyledon. The cutting force to reach a complete cooking was about 120~130g/g. Irradiation at 2.5~20kGy caused the reduction of cooking time in black soybeans by 30~60% compared to the nonirradiated control, and the cooking rate constant of the irradiated samples was higher than that fo the nonirradiated control sample. These results were similarly found in the stored samples for one year at room temperature after irradiation. Color characteristics of cooked samples showed no significant difference between the nonirradiated control and 5 kGy-irradiated sample. After complete cooking of black soybeans, there were not significant in the organoleptic qualities between the nonirradiated and irradiated samples.

• Korean Institute of Interior Design Journal
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• v.22 no.1
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• pp.239-246
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• 2013

This study is aimed at understanding the color extendibility of color-field abstract through Mark Rothko's paintings. Color extendibility is a structure applied by Mark Rothko. He simplifies it and by pursuing autonomy and immediacy of the color itself, including surface color and the front of color-field, Rothko creates value through motions in his square paintings of non-fixed shapes. Chapter 2 revisits the meaning of color in abstract expressionism and explains the principle of color-field by applying the concept of ergon and parergon. In chapter 3, the principle, processes, methods, techniques of expression were studied as a basis to understand color extendibility and color-field abstract. In chapter 4, the works of Mark Rothko were analyzed based on his multiform paintings(1946-1948), number and untitled(1949-1957), and black paintings(1958-1970) in order to identify, in the final chapter, the features of color extendibility in Rothko's works. According to the above research, the thesis successfully concludes that the artist's reconstruction of reality and readjustment of transcendent reality are reproduced via color extendibility, the movement of color-field.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.10
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• pp.1629-1639
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• 2008

The purpose of this study is to research the similarity and difference of color application in the culture of Korea and Japan. The subject of this research is the costume color of Changgeuk and Kabuki. This survey analyzes Munsell's 3 attributes(Hue, Value, Chroma), tone, and 3D color analysis by extracted color data. And representative color according to Obangsaek is proposed. The results of this study are as follows: 1. High chroma red in Kabuki costume is more used as symbolic color(passion and luxurious) in order to show character's personality than that in Changguek costume. 2. Low chroma YR color(no-dyeing color) in Changgeuk costume much more used because of Korean white robe preference and eco-friendly thinking. But high chroma yellow is restrictive color for symbolic color of emperor in Korea and Japan. 3. Blue is most frequently used in both costumes because blue is encouraging color by the theory of exponents of the five elements doctrine. 4. White in Korean Changguek costume is more used for white robe preference thinking, but black in Kabuki costume is much more used for symbol of power in Japan. The similarity of Korean and Japanese cultural color is to use much Obangsaek, less Ogansaek by the theory of exponents of the five elements doctrine, but the difference of Korean and Japanese cultural color is to use color differently according to preference thinking system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1222-1228
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• 2009

This study was performed to investigate the quality characteristics of the sponge cakes with black garlic powder added such as cake batters, pH, height, specific volume, moisture contents, texture, color and sensory acceptability. Specific gravity of cake batters was increased as black garlic powder increased. Moisture contents, pH, height and specific volume of cakes were decreased as black garlic powder increased. In color of cake's crumb, lightness (L) and yellowness (b) was decreased as the black garlic powder increased, while redness (a) increased. Hardness, gumminess and chewiness was increased with the black garlic powder while springiness decreased in texture of the cakes. In sensory evaluation, flavor and taste of the cake was better than others when the 6% black garlic powder was added while overall acceptability was the highest when 4% black garlic powder was added.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1283-1289
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• 2013

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.940-948
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• 2006

The objective of this study was to develop black sesame gruel with high-dietary fiber rice, 'Goami 2'. Physical and sensory properties of black sesame gruel with various ratios of black sesame by weight (20, 40, 60%) and various water volumes(1100, 1200, 1300 mL) were investigated using colorimeter, consistometer, viscometer, sensory evaluation panel and consumer evaluation. The black sesame content significantly(p<0.001) affected the mechanical characteristics(color, consistency and viscosity), sensory characteristics(blackness, glossy, nutty, astringent taste, bitter taste and viscosity) and sensory acceptance(color acceptance, taste acceptance, viscosity acceptance and overall acceptance). The water content significantly(p<0.05) affected the mechanical characteristics(consistency and viscosity), sensory characteristics(viscosity) and sensory acceptance(taste acceptance, viscosity acceptance and overall acceptance). In the black sesame gruel, as black sesame weight ratio increased, the brightness, redness, yellowness and viscosity were decreased while the consistency, blackness, glossy, nutty, astringent taste and bitter taste were increased. In the sensory evaluation results, the optimal material mixing ratio for gruels was black sesame : Goami 2 = 40(80 g) : 60(120 g), water 1200 mL.

• International Journal of Concrete Structures and Materials
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• v.7 no.2
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• pp.111-117
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• 2013

Heavy oil fly ash (HOFA) is a byproduct generated by the burning of heavy fuel oil. Chemical analysis showed that HOFA is mainly composed of unburned carbon with a significant amount of heavy metals. Due to toxicity, management of this waste poses a challenge to the industry personal. The present study investigates the possible use of HOFA as a black pigment or admixture in cement mortar aiming to produce ornamental brick. In order to investigate the change of cement mortar strength when HOFA is added, the standard compressive strength test with 50 mm cubes was performed. The results showed that the addition of 2-5 % of HOFA in cement mortar does not affect its strength. The leaching behavior of trace elements within HOFA and HOFA mixed mortar were investigated through laboratory batch leaching experiments. The results confirmed that HOFA can be utilized as a black pigment in ornamental brick, which is environmentally safe and provides good balance between color and brick properties.