• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1993.05a
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• pp.64-69
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• 1993

The solar energy collection of a passive solar system depends on the finish of collecting surfaces. In this study, the test models of T.W system with different wall surface finishes were constructed, and the temperature distribution through the models was monitored. At the same time, a computer program based on F.D.M was developed in order to simulate various surface finishes. The difference of indoor temperature between the model with white color finish ($\alpha$=0.25) and the one with black color finish ($\alpha$=0.95) was about 1$0^{\circ}C$. For the wall with selective coating, the indoor temperature was 4-5$^{\circ}C$ higher than that of red brick wall, and 3-4$^{\circ}C$ higher than that of wall with black paint.

• Journal of Conservation Science
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• v.35 no.1
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• pp.91-98
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• 2019

The fragments of a wall painting excavated from among the historical remains of Jeseoksa Temple in Iksan. The extent of the damage to the fragments was examined and an analysis of the components of the pigment was conducted. The results of the component analysis of the pigment confirmed that the white pigment consisted of alkali feldspar and mullite. Although the results of the visual inspection revealed differences in color in the red and black pigments, the main component of the two colors was confirmed to be iron oxide. Red and black pigments are found at the same position. Although differences of color is obvious, those are identified as hematite and magnetite of oxidized steel's affiliation. It is judged that Differences of ingredients happened by external environment's factors.

• Textile Coloration and Finishing
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• v.32 no.4
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• pp.226-231
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• 2020

This study investigated effect of particle sizes of polymer binders for digital textile printing(DTP) pigment inks on touch of fabrics. The polymer binders were synthesized via miniemulsion polymerization of methyl methacrylate(MMA), butyl acrylate(BA), N-ethylolacrylamide(NEA) and methacrylic acid(MAA). The prepared binders were applied to black pigment inks and those black pigment inks were used to dye cotton fabrics. Then, color strength, rubbing fastness, stiffness, surface and bending properties of the dyed fabrics were investigated. Depending on the particle size of the polymer binder used, color strength, friction fastness, stiffness, surface and bending properties change. Generally, the larger the particle size of the polymer binder, the softer properties.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.677-683
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• 2016

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.114-122
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• 2021

The purpose of this study was to evaluate of black carrot on the antioxidant activity and quality characteristics of Sulgidduk. Sulgidduk was prepared with different amounts (0, 1, 2, 3, 4%) of black carrot. As the amount of added black carrot increased, the moisture content (p<0.05) and pH were decreased (p<0.001). Sugar content results showed the increase with the addition of black carrot (p<0.01). L (lightness) values and b (yellowness) values decreased whereas a (redness) values increased with an increased concentration of black carrot powder (p<0.001). The mechanical texture of Sulgidduk was decreased by the addition of black carrot considering hardness, chewiness and gumminess (p<0.001) while those of springiness, cohesiveness increased. Consumer acceptability test revealed that the 2% black carrot groups had a higher score than the other groups in respect to color, flavor, taste, texture, overall palatability. To examine antioxidant activities of Sulgidduk, total phenolic, DPPH radical scavenging activity, and total anthocyanin were tested. Total phenolic, DPPH radical scavenging activity, and total anthocyanin showed good vitality as amounts of black carrot powder increased (p<0.001). Based on the various aspects of results, 2% of black carrot added into Sulgidduk showed the best functionality and sensory qualities.

• English Language & Literature Teaching
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• v.12 no.1
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• pp.205-220
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• 2006

This paper argues how Adrienne Kennedy embodies the features of a black woman's self-identity in Funnyhouse of a Negro. An educated young black woman, Sarah lives in a funnyhouse which is surrounded by mirrors. The reflections in the funnyhouse's mirrors are a metaphor of a black woman's life in America. Sarah's narrative is played out by four "selves," differing by sex and race. These selves imply her mixed cultural heritage. Two white women symbolize white European royalty, Jesus expresses christianity which is the basis of western culture and Lumumba represents Africa. Sarah's desire for whiteness is concentrated on skin color and hair. She longs for pallid skin and straight hair of the white race. Sarah wanted to be white, but her "tainted blood" by her black father made that impossible. Sarah is always obsessed by the fear of her father and the unhappy destiny of her mother. Ceaseless knocking, paralyzed images of lifelessness and surreal dreams effectively show her fear. Sarah's selves remain fragmented in the funnyhouse. Sarah exposures the black woman's anger and frustration through her death. Her death is a gesture of denial and refusal of the dominant society. At the same time, it was her last choice and struggle not to completely lose her own identity.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.792-799
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• 2014

This study was conducted to determine the optimal conditions of acetic acid fermentation of aronia using the response surface methodology (RSM). Alcohol content of aronia wine was 13.1% after alcohol fermentation of aronia fruits. The optimal conditions of acetic acid fermentation were determined by five levels of initial aronia alcohol content, initial acetic acid content, and acetic acid bacteria, using the central composite design. The acetic acid yields, residual alcohol contents, pH, and color values (L, a, b) of acetic acid fermentation products were very significantly different ($p{\leq}0.01$), and were 26.34~57.82 g/L, 0.80~1.53%, 3.19~3.43, 47.58~71.00, 31.77~51.15, and 18.45~48.57, respectively. For the results, the optimal conditions of acetic acid fermentation of aronia were 7.78% of the initial alcohol concentration, 1.58% of the initial acetic acid, and 19.39% of the acetic acid bacteria.

• Journal of Practical Agriculture & Fisheries Research
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• v.15 no.1
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• pp.45-52
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• 2013

This study was carried out to investigate the influence of black rice powder addition on quality attributes of cookies. The cookies was made with various black rice powder concentration(3%, 6%, and 9%). The specific volume of cookies didn't show significant difference, and the width determined by the water content in the dough was decreased with increasing content of black rice powder. The L value in the cookies was significantly the largest value in the control group. The a and b values were the highest in the 9% substituted sample group. According to the sensory evaluation of cookies, the scores of color, flavor, and texture were raised by the addition of black rice powder. Overall acceptance of 6% cookies showed higher value than that of the 3% and 9%.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.755-760
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• 2008

This study was carried out to investigate the quality characteristics and antioxidant activity of the black sesame Dasikadded spirulina (0, 10, 20, 30%). Black sesame Dasik with 30% spirulina showed a higher moisture content compared to control. L, a and b values of Hunter color system were decreased significantly according to the addition of spirulina (p<0.05). Hardness and gumminess analyzed by TPA (Texture profile analyzer) were increased significantly according to the addition of spirulina (p<0.05). The antioxidant property of black sesame Dasik increased according to the addition of spirulina: IC50 values of DPPH (1,1-diphenyl-2-picrylhydrazyl) and hydroxyl radical scavenging activity of the control was 112.3 g/mL and 56.2 mg/mL, respectively, whereas those of Dasik with 30% addition of spirulina was 58.2 mg/mL and 45.7 mg/mL, respectively. Sensory evaluation results showed that the overall acceptability was not significantly different up to 20% addition of spirulina, compared to that of the control. Based on these results, it was suggested that the addition of spirulina to black sesame Dasik was appropriated up to 20% for quality improvement with antioxidant activity.

• Journal of the Korean Wood Science and Technology
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• v.50 no.1
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• pp.31-45
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• 2022

After manufacturing the natural dyed actual size Hanji using 11 kinds of plant natural dyeing materials and 2 kinds of animal natural dyeing materials, the color characteristics and color change and color fastness after post-mordanting were compared and discussed. The hues of 13 types of natural dyed Hanji were black, PB, and RP, each with 1 type, YP with 3 types, and Y with 7 types. Among the natural dyeing materials, Chinese ink, indigo and Lac showed high color yield and color difference, and violet-root cromwell and gardenia seeds showed low color yield. The color fastness of Hanji dyed with turpentine diluted Ottchil, Pagoda tree seeds, Chinese ink and indigo was excellent, while that of gardenia seeds and violet-root cromwell were very poor. After post-mordanting of natural dyed Hanji with Al, Cu, and Fe mordants, the hue changes were show up the Alnus firma, clove, lac and cochineal. In addition, the color difference was very diverse and was overall the most biggest due to Fe mordant. After 72 hr. of UV irradiation on post-mordanting natural dyed Hanji, hue change was observed in 3 types and color fastness was improved in 8 types by post-mordanting. The Hue and color fastness are significantly different depending on the type of natural dying materials and post-mordants. Therefore, when dyeing Hanji with natural dyes, it is necessary to dye with sufficient knowledges and informations about the desired color and fastness.