• Journal of the Korean Society of Costume
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• v.64 no.6
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• pp.78-90
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• 2014

This paper examines the way that the principles of coloration for Hoecha(繪次) and Sucha(繡次) were applied for shoe making in ancient China and Korea. Hoecha is the principle of drawing, and Sucha is the principle of embroidery. Hoecha and Sucha is the application principle of the five colors(五方色) from the five elements(五行: metal, wood, water, fire, and earth). Hoecha matchs a color with the opposite side color, and Sucha matchs a color with the beside color. A shoe consists of Sinul(body of shoe) and ornaments attached to it. According to the ratings of shoes, Hoecha and Sucha were differently applied for coloration of Sinul and its ornaments. In general, shoes were classified into Seok and Gu. For Seok, which was the high-ranked shoes, Hoecha was applied, while Sucha was applied to Gu, the low ranked shoe. As Hoecha was originally a principle of coloration for patterns on tops(jacket. 上衣), it was applied to the high ranked shoes i.e., Seok. Also, as Sucha was a principle of coloration for patterns on bottoms(skirt. 下裳), it was applied to the low ranked shoes i.e., Gu. Thus, black was decorated on red Seok, blue on white Seok, red on black Seok, yellow on hyeon(玄: a kind of black color) Seok, and white on blue Seok, all of which were applications of the principle of Hoecha. As the application of the principle of Hoecha to Seok was also done for red Seok for males and females in late Joseon, and red Seok for the crown prince in the period of the Korean Empire, black decorations were used for red Sinul. However, for blue Seok, worn by females in the period of the Korean Empire where Ming's systems prevailed, black decorations were used, which was an application of Sucha. Though there had been no discrimination between genders in the application of Hoecha and Sucha originally, the low ranked principle of coloration was applied to Seok for females.

• Journal of the Korean Applied Science and Technology
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• v.35 no.2
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• pp.463-471
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• 2018

In this study, analyzed of changes resulting from the spread of carbon black in casein grafted water dispersed polyurethane using PPG. For this purpose, casein-grafted water-dispersed polyurethane and (PUD and CPUD's) samples were prepared and samples of CPCB's dispersed with carbon black were prepared. As a result of measuring the tensile strength using prepared samples, the tensile strength was increased to $3.01kgf/mm^2$ with CPUD3, which contains highly casein, in CPCB's tensile strength was measured as low as $2.54kgf/mm^2$ with increasing carbon black. Elongation was measured in 278% of PUD samples containing less casein, and CP3CB4 in CPCB's was measured as 157%. The abrasion resistance of the samples was 36.97 mg.loss for CPUD3 and 41.11 mg.loss for CP3CB4. The solvent resistance of the PUD 's sample and the CPCB' s sample were not changed.

• KIISE Transactions on Computing Practices
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• v.22 no.1
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• pp.8-19
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• 2016

Potholes are caused by the presence of water in the underlying soil structure, which weakens the road pavement by expansion and contraction of water at freezing and thawing temperatures. Recently, automatic pothole detection systems have been studied, such as vibration-based methods and laser scanning methods. However, the vibration-based methods have low detection accuracy and limited detection area. Moreover, the costs for laser scanning-based methods are significantly high. Thus, in this paper, we propose a new pothole detection system using a commercial black-box camera. Normally, the computing power of a commercial black-box camera is limited. Thus, the pothole detection algorithm should be designed to work with the embedded computing environment of a black-box camera. The designed pothole detection algorithm has been tested by implementing in a black-box camera. The experimental results are analyzed with specific evaluation metrics, such as sensitivity and precision. Our studies confirm that the proposed pothole detection system can be utilized to gather pothole information in real-time.

• Resources Recycling
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• v.26 no.6
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• pp.58-64
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• 2017

Leaching of black dross with HCl solution was conducted to find a suitable process to recover valauble materials. In this work, the leaching behavior of the components was compared between black dross and the residues after water treatment. All the components except $TiO_2$ in the black dross were dissolved by HCl solution in the experimental ranges. Treatment of the black dross with water to recover the salts has negative effect on the leaching of $Al_2O_3$, MgO and $SiO_2$. The reactions occuring during the leaching were discussed. At an optimum leaching condition of 3 M HCl and $90^{\circ}C$, the leaching percentage of $Al_2O_3$, MgO and $SiO_2$ was 85, 100 and 40%, respectively.

• Journal of Korean Society of Water and Wastewater
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• v.38 no.1
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• pp.17-27
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• 2024

This paper aims to study the degradation process for refractory azo dye namely Reactive Black 5(RB5) by potassium ferrate(VI) synthesized using the wet oxidation method. The process of degradation of azo dyes by Ferrate was studied with several parameters such as pH, different Ferrate(VI) dosage, different azo dye initial concentration, and temperature. A second-order reaction was observed in all degradation processes for RB5 having the highest degradation efficiency. The highest k_app value of RB5 degradation was 190.49 M^-1s^-1. In the pH experiments, the neutral condition has been identified as the optimum condition for the degradation of RB5 with 63.2% of dye removal. The efficiency of degradation also depends on the amount of ferrate(VI) available in the reactor. Degradation efficiency increased with an increase in Potassium Ferrate(VI) dosage or a decrease of RB5 initial concentration. The temperature has been reported as one of the most important parameters. From the results, increasing the temperature(up to 45℃) will increase the degradation efficiency of azo dye by Ferrate(VI) and if the temperature exceeds 45℃, the degradation efficiency will be decreased.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.314-323
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• 2015

Black ginseng was made by steaming raw white ginseng nine times at $100^{\circ}C$ for 2 h and drying. We then performed pilot experiments using the nine black ginseng extracts for different steaming and drying times to determine their anti-obesity effects. Two ginseng extracts, steaming and drying five times (FSFD) and steaming and drying nine times (NSND), prepared in water or ethanol solution decreased lipid accumulation of 3T3-L1 cells. FSFD in water and ethanol extracts showed higher levels of ginsenosides, in particular, Rh1, Rg2, and Rb1 than NSND, and levels of the three ginsenosides were higher in ethanol extracts than in water extracts. Treatment with FSFD and/or NSND in ethanol extracts significantly regulated $PPAR{\gamma}$, C/$EBP{\alpha}$ and AMPK phosphorylation in 3T3-L1 cells. We verified doubling time of stem cells from both abdominal fat and subcutaneous fat after FSFD and NSND in ethanol and water extracts were added. Although addition of FSFD and NSFD in water extracts had no effects on proliferation, ethanol extracts with FSFD and NSND increased doubling time of stem cells in subcutaneous fat. FSFD and NSND in ethanol extracts more effectively reduced adipogenesis compared to those in water extracts. FSFD in ethanol extracts promoted secretion of anti-inflammatory cytokine such as IL-10 and depressed MCP-1 infiltration in 3T3-L1 preadipocytes co-cultured with RAW264.7 cells. We concluded that FSFD and NSND ethanol extracts may be developed as a functional food for its anti-obesity effect, but anti-inflammatory effect was shown in ethanol extracted FSFD rather than in NSND.

• Journal of Environmental Science International
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• v.25 no.4
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• pp.567-577
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• 2016

The purpose of this study was to measure the antioxidant activity and bioactivity of black chokeberry (Aronia melanocarpa). The black chokeberry was known to contain many physiologically active substance, such as ascorbic acid, anthocyanin, quercetin. We extracted black chokeberry powder from four solvents such as chloroform:methanol(CM, 2:1, v/v), distilled water (DW), 70% ethanol, 70% methanol. After that, we determined anthocyanin, total phenol, flavonoid content, DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, reducing power and Nitrite scavenging activity of black chokeberry extracts and as results of comparing each extract. respectively. From the above results shows that antioxidant activity and bioactivity of black chokeberry extracts was the highest in 70% methanol (p<0.05). The results suggest that black chokeberry can be used as nutraceutical foods and natural antioxidant.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.7-14
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• 1990

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60$^{\circ}C$ to 70$^{\circ}C$, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2$^{\circ}C$ and that for red bean was 66.0$^{\circ}C$. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.

• Research in Plant Disease
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• v.12 no.3
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• pp.164-167
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• 2006

Potential factors favoring black stains during fruit development in Pyrus serotina was investigated. Black stain occurred from young fruit till harvest. The color of the affected fruits in early stage was black or light reddish brown, but turned to light brown over time. Fruit bags with lower light transmission and inner bags with poor aeration stimulated the symptoms, and high water permeability of the bags increased the black stain. Much rain and/or poor light transmission and aeration within the canopies also favored the occurrence of black stain. Diminution of pathogenic fungi density by lime sulfur was more effective than the canopy spray of fungicide for the prevention of black stain.