• 제목/요약/키워드: Black color

검색결과 1,533건 처리시간 0.027초

흑미 혼용밥의 취반조건과 텍스쳐의 변화 (Cooking Conditions and Textural Changes of Cooked Rice Added with Black Rice)

  • 김두운;은종방;이종욱
    • 한국식품과학회지
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    • 제30권3호
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    • pp.562-568
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    • 1998
  • 흑미(진도흑미와 수원 415호)를 백미(동진)에 5%, 10% 혼용하여 취반하고 texture analyser와 color and color difference meter를 이용하여 혼용밥의 텍스쳐와 색도의 변화를 알아보고자 하였다. 동진백미는 침지 50분 후에, 진도흑미와 수원 415호는 11시간 이후에 평형수화시간에 도달하였다. 수화에 필요한 가수량은 1.6배가 적당하였으며, 이 때의 경도는 진도흑미를 5% 첨가한 혼용밥에서는 $5.66\;kg_f$이었다. 침지온도와 시간이 경과함에 따라 수원415호가 진도흑미 보다 색소용출속도가 약 4배 빨라졌다. 흑미 색소용출액의 pH는 시간이 경과함에 따라 낮아졌는데 수원415호가 $20^{\circ}C$에서 120분까지 침지시 pH가 6.40에서 6.16으로 낮아졌다. 흑미의 첨가량이 많아질수록 가수율에 관계없이 혼용밥의 명도(L값)는 감소하고, 적색도(a값)는 증가하였다. 혼용밥을 7일간 냉장$(4{\pm}1^{\circ}C)$ 보관한 후 전자렌지를 이용하여 가열시 취반 직후의 텍스쳐로 회복되는데 90초에서 120초 사이가 적당하였다.

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20대 남녀의 의복색상 선호에 관한 연구 -대구시내를 중심으로- (A Study on Preference of Men and Women in Their 20s of Clothing Color -In the Taegu Areas-)

  • 은영자;박소희
    • 복식문화연구
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    • 제4권3호
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    • pp.305-323
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    • 1996
  • The purpose of this sty is to forecast the tendency of clothing colors, to provide materials useful for making the color plan for a better costume, and suggest new information in the apparel industry. To achieve these purposes, this study was carried out by suggesting vogue colors of recent apparel, along with the 20 standard colors of Muncell to 350 men and women in their 20s residing in Taegu.. We analysed and compared their preferred colors in suits vidual factor ;age, sex, education ,skin color, and body shape, and additionally classifying their interest in clothing colors, cause for color selection , degree of interest in color of clothes, color satisfaction of apparel market, and color combination of clothing, color satisfaction of apparel market, and color combination of clothing. We compared these elements according to their age, sex, and education. The results of this study is summarized as follows; 1. It was shown that both men and women in their 20s preferred warm colors the first colors mentioned being the most popular ; Pastels, Red, Blue and Black. They disliked dark and sordid colros in the order of Mauve, Khaki and Red. They preferred wearing Pastels and Yellow in the Spring, White, Blue, and Pastels were the favorites for summer, Beige in autumn, and black, Gray, and Beige in winter. The repugnated colors they chose two wear were Black, Red, Mauve, Khaki in spring and summer. Mauve, Red, Yellow were favorites for autumn, and Blue·White, Yellow·Green, and Pastels in winter. 2. The preferred colors for T-shirts were Yellow, Pastels, White in spring. White and Pastels were summer favorites, Beige an Red for autumn, and Black, Red, Beige in Winter. As for suits, the preferred colors in spring were in the order of Pastels, Beige and Yellow. The preferred colors of upper garments in summer were in the order of White and pastels. for lower summer garments Pastels, White and Blue were favorites. In autumn, Beige was shown to be highly preferred, and in winter, the order of preferred colors was Black, Gray and Beige. 3. On of those individual factors showing the greatest difference was sex. 4. Those factors having the greatest impact on the selection of clothing color were the season and their preference color. 5. The in vogue color of men in their 20s was at a higher level than hat of women. The groups that had an upper college level education showed a significant difference in their choices thant hose who were highschool graduates and technical college student and graduates. The consideration of inteterest in color of clothes, holding clothes during new purchasing, body shape and skin color was higher for women than men. In buying and wearing accessaries, women tend to take into consideration the harmony with the garment, and there was shown a significant difference between highschool graduates and the groups above the level of college education.

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쌀의 종류에 따른 식사대용 찰떡의 품질 특성 (Quality Characteristics of Glutinous Rice Dduk Made from Different Rice as a Meal Substitute)

  • 김옥희;신명은;이경희
    • 동아시아식생활학회지
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    • 제22권5호
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    • pp.684-691
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    • 2012
  • Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

Expression and tissue distribution analysis of vimentin and transthyretin proteins associated with coat colors in sheep (Ovis aries)

  • Zhihong Yin;Zhisheng Ma;Siting Wang;Shitong Hao;Xinyou Liu;Quanhai Pang;Xinzhuang Wang
    • Animal Bioscience
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    • 제36권9호
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    • pp.1367-1375
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    • 2023
  • Objective: Pigment production and distribution are controlled through multiple proteins, resulting in different coat color phenotypes of sheep. Methods: The expression distribution of vimentin (VIM) and transthyretin (TTR) in white and black sheep skins was detected by liquid chromatography-electrospray ionization tandem MS (LC-ESI-MS/MS), gene ontology (GO) statistics, immunohistochemistry, Western blot, and quantitative real time polymerase chain reaction (qRT-PCR) to evaluate their role in the coat color formation of sheep. Results: LC-ESI-MS/MS results showed VIM and TTR proteins in white and black skin tissues of sheep. Meanwhile, GO functional annotation analysis suggested that VIM and TTR proteins were mainly concentrated in cellular components and biological process, respectively. Further research confirmed that VIM and TTR proteins were expressed at significantly higher levels in black sheep skins than in white sheep skins by Western blot, respectively. Immunohistochemistry notably detected VIM and TTR in hair follicle, dermal papilla, and outer root sheath of white and black sheep skins. qRT-PCR results also revealed that the expression of VIM and TTR mRNAs was higher in black sheep skins than in white sheep skins. Conclusion: The expression of VIM and TTR were higher in black sheep skins than in white sheep skins and the transcription and translation were unanimous in this study. VIM and TTR proteins were expressed in hair follicles of white and black sheep skins. These results suggested that VIM and TTR were involved in the coat color formation of sheep.

카본 아미노 실리카 블랙 기반 고성능 감수제가 블랙 컬러 콘크리트의 공학적 특성 및 발색도에 미치는 영향 (Effect of Carbon Amino Silica Black Contained Superplasticizer on the Engineering Properties and Chromaticity of Black Color Concrete)

  • 한민철;홍석민
    • 한국건설순환자원학회논문집
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    • 제1권3호
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    • pp.181-188
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    • 2013
  • 본 연구에서는 CASB-SP가 블랙 콘크리트의 기초적 물성 및 발색도에 미치는 영향을 실험적으로 고찰하고자 하였다. 실험변수로서 CASB-SP와 기존 Carbon black의 두 착색제 종류에 따라 치환율을 변화시키고 이후 백화방지를 위해 4수준의 발색제를 변수로 설정하였다. 연구결과에 따르면, 전반적으로 CASB-SP 혼입율이 증가할수록 슬럼프 및 공기량이 증가하는 경향으로 나타났고, 응결시간은 0.75% 이상 사용시 기존 Plain에 비해서 현저히 지연되는 것으로 나타났으며 블리딩은 CASB-SP 혼입율이 증가 할수록 감소되었다. 압축강도는 CASB-SP 혼입율이 증가할수록 압축강도가 증가하였고, 발색도는 CASB-SP 혼입율이 증가할수록 검정색 발현이 선명해지는 것으로 나타났고, 발색제의 사용에 따라 백화가 방지되어 안정적인 색상유지가 가능해졌다. 이상을 종합하면, 블랙 콘크리트에 CASB-SP를 사용할 경우 Carbon Black에 비해 콘크리트의 품질향상 차원에서 유리한 것으로 나타났고, CASB-SP 혼입율은 콘크리트의 품질을 고려하여 0.5% 혼입하는 것이 가장 양호한 것으로 분석된다.

새로운 Black Color의 합성;화장품에서 블랙 색소로서 Meso-pore Silca에 캡슐레이션된 Carbon-black Silica (Synthesis of New Black Pigment; Carbon Black Pigment Capsulated into the Meso-pore of Silica as Black Pigment in Cosmetic)

  • Hye-in, Jang;Kyung-chul, Lee;Hee-chang , Ryoo
    • 대한화장품학회지
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    • 제30권2호
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    • pp.189-195
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    • 2004
  • 카본 블랙은 매우 낮은 밀도로 화장품에는 사용되지 않고 있지만 독성이 없고 안정한 물리적 특성과 검은색의 특성으로 이용 가치가 있다고 사료되는 바이다. 본 연구에서는 TEOS, a) PEO/ lecithin, b) PEO/polyethylene glycol, c) lecithin/polyethylene을 ethanol/water 수용액상에서 계면활성제를 탄화시켜 sol-gei반응에 의해 meso-porous silica샘플을 얻었고 N2 조건하 50$0^{\circ}C$에서 열처리된 organic-inorganic hybrid silica를 합성하였다. Pore안에 카본 블랙을 함유하는 meso-porous silica는 친수성, 소수성 용매에서 모두 좋은 분산성을 보여준다. 이 샘플은 BET에 의해 specific surface area (750$m^2$/g)과 pore size (4-6 nm)이고, XRD측정으로 pore structure (cylindrical type)를, 샘플의 SEM촬영으로 morphology(0.1-0.5$\mu\textrm{m}$ 입자 크기를 갖는 spherical powder)를 갖는다는 것을 알아냈다. 이렇게 합성한 카본-실리카 블랙 컬러를 마스카라에 적용하면 일반적으로 마스카라에 사용되던 블랙 컬러 사용시 보다 좀더 검은색을 보여주는 것은 물론이고 우수한 분산성도 갖는다. 무엇보다 이 파우더의 밀도 조절이 가능하여 마스카라 뿐 만 아니라 모든 화장품에의 사용이 가능하다.

알칼리 감량에 의한 폴리에스테르 섬유의 심색화와 표면구조분석 (Increase in Color Depth of Polyester Fiber by Alkali Treatment and Analysis of the Surface Structure)

  • 김태경;임용진;석정달;조광호
    • 한국염색가공학회지
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    • 제11권5호
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    • pp.22-29
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    • 1999
  • The increase in color depth of polyester fiber dyed with black disperse dyes was investigated with respect to the kinds of resins and alkali treatment. The color depth of the dyed polyester fiber increased continuously according to the concentration of resins coated onto the fabrics. The alkali treatment to polyester fiber before dyeing also enhanced the color depth. It was thought that the polyester fiber was hydrolyzed by alkali resulting micropores on the sample. And the following treatment with a resin, Jet Black T-101, to the polyester fiber increased the color depth much higher. The successive process of alkali treatment, dyeing and Jet Black T-101 treatment could give the best color depth to polyester fiber. Although the alkali treatment reduced the tensile strength of polyester fiber, the color depth of polyester fiber enhanced sufficiently within the range of practically acceptable weight loss and strength. To analyze the micropore on the polyester fiber formed by alkali treatment, nitrogen porosimeter was used. As the weight loss of polyester fiber treated with alkali increased, the BET(Brunauer-Emmett-Teller) surface area, total pore volume, and average pore size of the sample increased.

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분광측색법에 의한 색인쇄물의 측색 및 해석 (Color Measurements and Colorimetric Analysis of Reproduced Colors with the Weighted-Ordinatc Method)

  • 이상남
    • 한국인쇄학회지
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    • 제2권1호
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    • pp.1-21
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    • 1984
  • Reproduced colors which are half-tone dot printed at the rate of 10, 20, 30, 100% half-tone dot area by each process ink-cyan, magenta and yellow ant at the rate of 10, 20, 30, 100% by the mean color mixing of black, cyan, magenta and yellow, are colorimetric analyzed by make use of the 1931 CIE XYZ system of color specification and matching the Munsell color system. With increased half-tone areas, 1. Yellow has ideal reflectance curve, but magneta has nonideal reflectance curve. 2. Yellow and cyan have almost standard dominant wavelengths but magenta has complementary wavelengths. 3. Yellow has higher excitation purities in primary colors, but low excitation purities in secondary and third colors. 4. Value function is decreased and generally the range of value function in chromaticity diafgram is extented. 5. The properties of black and CMY printed materials have not equality, therefore black process ink is necessery in half-tone printing process.

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흑마늘 추출 분말을 첨가한 기능성 머핀의 품질특성 (Quality Characteristics of Functional Muffins Containing Black Garlic Extract Powder)

  • 양승미;강민정;김성현;신정혜;성낙주
    • 한국식품조리과학회지
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    • 제26권6호
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    • pp.737-744
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    • 2010
  • This study was performed to examine the quality and antioxidant activity of muffin containing black garlic extract powder that was stored for 9 days at room temperature. Black garlic extract powder was added to the muffin batter at concentrations of 0, 1, 4, 8, and 12%. Specific gravities of muffin batters increased as black garlic extract powder increased, whereas, height and specific volume of the muffins decreased. For the color of muffin crust and crumb, lightness decreased as the level of garlic extract powder increased, whereas redness and yellowness increased. For sensory evaluation, the color, flavor, softness, and chewiness of the muffins containing 1% black garlic extract powder were superior compared to those of other samples. Scores for taste and overall acceptability were the highest in muffin containing 4% black garlic extract powder. The antioxidant activity of muffins measured by DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging assay increased as the level of black garlic extract powder increased. Further, the TBARS(thiobarbutric acid reactive substance) content of the muffins containing various levels of black garlic extract powder was lower than that of control.

아이트래커를 이용한 모니터 글자 색상에 따른 가독성에 대한 연구 (A Study of Legibility by Monitor Letter Color with an Eye Tracker)

  • 김하림;김수현;신동민;정희영;김용길;김태홍;서재명;정주현
    • 한국안광학회지
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    • 제19권2호
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    • pp.279-284
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    • 2014
  • 목적: 모니터 글자 색상에 따른 가독성을 측정하여, 모니터와 전자미디어 사용에서 안정피로를 감소시킬 수 있는 데이터를 제공하기 위한 기초 연구이다. 방법: 색각이상이 없으며 최대교정시력 1.0 이상의 피검자 50명(평균연령 $22.93{\pm}1.68$)을 대상으로 읽기속도 검사를 163개 단어 중 123개 이상의 단어를 읽은 피검자를 선정하였다. 모니터는 배경색을 white로 통일하였으며, 글자 색상은 black, blue, red, yellow 4가지 색상으로 가독성을 측정하였다. 결과: 글자 색상 Black, Blue, Red, Yellow인 경우 평균가독시간은 각각 41.89초, 42.89초, 45.32초, 56.28초로 측정되었다. 독서오류에서는 Black 1.94개, Blue 2.74개, Red 3.36개, Yellow 5.14개로 측정되었다. 평균고정시간에서는 Black 0.25초, Blue 0.26초, Red 0.27초, Yellow 0.32초로 측정되었다. 결론: 본 연구에서 가독성을 평가하는 항목인 가독시간, 독서오류, 평균고정시간에서 모두 Black, Blue, Red, Yellow순으로 가독성이 감소하는 경향을 보였다.