• The Korean Journal of Malacology
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• v.25 no.3
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• pp.203-210
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• 2009

Optical properties and color analysis of nacreous layers were performed using various pearl shells. The cross section and microstructure of the surface in each nacreous layers were observed through a SEM (Scanning Electron Microscope), and the diffraction pattern on SEM images was analyzed using FFT (Fast Fourier Transform). Through these analysises, it was verified that the color and optical characteristics are closely related to the structure of nacreous layers. Incident angle-dependent reflection spectrum was used to examine the phenomena of color differenceas the direction of observation. Quantified values on the color change were obtained by CIE $L^*a^*b^*$ color scale. Using this research, database for the characteristics of natural pearl shells can be established, and the precise analytic method for observation of pearl shells was suggested.

• Applied Chemistry for Engineering
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• v.33 no.3
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• pp.279-283
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• 2022

UV-vis spectroscopy is one of the powerful tools for measuring the concentrations of reactant and products during a chemical reaction. However, there is an limitation of using the technique when the reaction undergoes in high concentration and high temperature. Color analysis using camera images can provide the identical results with UV-vis analysis with regardless of the sample concentration and temperature. The catalytic reduction reaction of resazurin to resorufin was investigated using the color analysis with the color spaces such as CIE L^*a^*b^*. Moreover, the color analysis enabled the independent analysis of two different material's concentrations without the deconvolution of overlapped wavelengths unlike the case of using UV-vis spectroscopy.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.319-326
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• 2008

This study evaluated the effects of adding levels of rice bran fiber on the chemical compositions, cooking characteristics and sensory properties of ground pork meat products. Meat products were produced with products containing 0% (control), 1%, 2%, 3%, 4%, and 5% and rice bran fiber. The control had the highest protein and fat contents, cooking loss, reduction in diameter, CIE L value and CIE a value of uncooked product, and CIE L value of cooked product. The meat product containing rice bran fiber had the higher ash, pH, and CIE b value than the controls. The addition of 5% rice bran fiber resulted in the lowest cooking loss and L value of cooked meat products. Meat product with 2% rice bran had the highest water content, water holding capacity, hardness, color, tenderness, juiciness values. There was a significant difference among the ground meat products with respect to sensory properties, and meat products containing 1% and 2% rice bran had higher overall acceptability than the other meat products.

• Journal of Fashion Business
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• v.20 no.1
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• pp.98-114
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• 2016

This research study was performed to compare between Korean traditional color and digital transfer textile printing. This would help to find the new direction to apply Korean traditional colors to modern textile industry. The objective of this study is to digitalize Korean traditional colors to be applied to modern textiles, based on research studies by previous researchers, on the actualization of Korean traditional colors for textiles. The study focused on 21 red colors among others. Digital color palette of graphic program was printed on 6 different polyester textiles by using digital transfer textile printing. Different things to be supplemented were found by comparing the results with the colors of Korean traditional standard color names. After measuring the colors, Munsell color system and CIE $L^*a^*b^*$ value were measured then comparative study was performed on the measured values using 3D graphs. Measured colors of Munsell varied by color but in overall, chroma became low while brightness became high. Color characteristic of warm colors got weakened by turning into cold colors as brightness got high but yellow and red got low due to the characteristics of CIE $L^*a^*b^*$ value. This study has limitations with color analysis of digital transfer textile printing due to standardization of textiles and standardization of traditional colors however it can support to actualize the colors for the design using traditional color names by visualizing the color change of digital transfer textile printing in the future.

• Journal of Technologic Dentistry
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• v.41 no.3
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• pp.195-201
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• 2019

Purpose: This study was investigated the effect of multilayer zirconia block type and sintering method on fracture strength, micro structure and color of zirconia copings. Methods: Three kinds of multi-layered zirconia blocks were used to identify the effects of the kinds of multi-layered zirconia blocks and sintering methods on fracture strength and color reproducibility of zirconia copings. 60 Zirconia copings were fabricated and fracture strength, micro structure and color reproducibility were compared and evaluated. Results: In all the blocks, the CS group, which refers to the general sintering method had higher fracture strength of zirconia copings than the MS group that refers to the microwave sintering method(MCS/MMS; 2,107.5N/1,930.4N, DCS/DMS; 917.0N/879.1N, UCS/UMS; 2,256.9/2,050.7N). In relation to CIE $L^*$, $a^*$, $b^*$ values of zirconia copings depending on the kinds of multi-layered zirconia blocks and sintering methods, the MS group using the microwave sintering method had lower brightness and chroma than the CS group using the general sintering method. Conclusion: In all the blocks, the CS group(general sintering) had higher fracture strength of zirconia copings than the MS group(microwave sintering). In relation to CIE $L^*$, $a^*$, $b^*$ values of zirconia copings depending on the kinds of multilayered zirconia blocks and sintering methods, the MS group using the microwave sintering method had lower brightness and chroma than the CS group using the general sintering method.

• Journal of Korean Society for Quality Management
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• v.45 no.4
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• pp.995-1002
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• 2017

Purpose: The purpose of this study was to evaluate the color stability of composite resins used for splinting teeth by comparing a self-cure resin cement (Superbond C&B, SB), a flowable composite resin (G-aenial Universal Flo A2, GU), and a composite resin exclusively used for splinting teeth (G-Fix, GF) before and after aging in NaOCl. Methods: Resin samples were fabricated to a size of 2 mm thickness and 8.5 mm diameter and light-cured with an LED light curing unit (G-Light, n = 12). Immediately after fabrication, CIE L*a*b* values of the resin samples were measured with a spectrophotometer (CM-5) as baseline. Then, the resin samples were immersed in 5% NaOCl at $60^{\circ}C$ and the color was measured after 23 hours every day for 4 days. Data were analyzed with one-way ANOVA followed by Duncan post hoc test (p<0.05), and color differences (${\Delta}E$) of resin samples before and after NaOCl aging were also calculated. Results: For SB, there were no changes in L* and a* values but changes were observed in b* values. For GU, there were no changes in L* and b* values but in a* values. For GF, changes were observed in L*, a*, and b* values. All resin samples showed highest ${\Delta}E$ between baseline and the 1st day of NaOCl immersion. ${\Delta}E$ of SB, GU, and GF was 4.6 - 5.8, 4.9 - 7.9, and 9.9 - 16.9, respectively. GF showed highest color change during NaOCl aging. Conclusion: The results of this color quality evaluation showed that the composite resin exclusively used for splinting teeth might be more vulnerable to color change during intraoral service.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.732-741
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• 2020

Objective: The study was conducted to investigate the effects of Broussonetia papyrifera L. (B. papyrifera) silage on growth performance, serum biochemical parameters, meat quality, and meat amino acids and fatty acids compositions in beef cattle. Methods: Sixty-four male Angus beef cattle were assigned to 4 groups with 4 pens in each group and 4 beef cattle in each pen, and fed with the total mixed ration supplemented with 0%, 5%, 10%, or 15% B. papyrifera silage for 100 days (control group, 5% group, 10% group and 15% group) separately. Results: Beef cattle had significantly higher final body weight (BW) in 15% group, higher average daily gain (ADG) and dry matter intake (DMI) in 5% group, 10% group and 15% group, and higher feed conversion ratio (FCR) in 10% group and 15% group. Significantly higher blood superoxide dismutase (SOD) concentration was noted in 15% group, higher blood total antioxidant capacity (TAC) in 10% group and 15% group, lower 8-hydroxydeoxyguanosine (8-OHdG) and malondialdehyde (MDA) in 15% group. Meat had lower pH in 15% group, higher Commission International DeI'Eclairage (CIE) L^⋆ in 5% group, 10% group, and 15% group, and lower drip loss in 15% group. Greater concentration of meat polyunsaturated fatty acids (PUFA) was observed in 10% group and 15% group, and docosahexaenoic acid (DHA) in 15% group. Conclusion: Diet with 15% B. papyrifera silage could improve performance and increase final BW, ADG, DMI, and FCR, enhance the antioxidant functions by decreasing blood 8-OHdG and MDA and increasing blood SOD and TAC, improve the meat quality by lowing pH and drip loss and increasing CIE L^⋆, increase the meat PUFA and DHA concentration. Polyphenols and flavonoids might be the main components responsible for the antioxidant activity and anti-biohydrogenation in the B. papyrifera silage. And B. papyrifera silage could be used as a new feedstuff in beef cattle nutrition.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.461-467
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

• Journal of Animal Science and Technology
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• v.55 no.6
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• pp.551-557
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• 2013

This study was conducted to analyze the genotypes and genes of FABP3 (Fatty-acid Binding Protein 3) in pigs using MSPI restriction enzyme and electrophoresis. Analysis of data collected from a total of 210 crossbred pigs (LYD or YLD) in Chungcheongnam-do, Korea, revealed the following. The AA genotypes of FABP3 were detected in the 750 bp and 100 bp bands, while the Aa heterotype appeared in the 850, 750 and 100 bp bands and the aa recessive homotype was detected in a single band of 850 bp. The genotype frequency of AA, Aa and aa was 46.67%, 51.43% and 1.90%, respectively. The genetic equilibrium of this population showed a significant difference (p<0.001) based on a ${\chi}^2$-test. The carcass weight, backfat thickness, marbling score, pH, drip loss, cooking loss, and meat color based on the CIE $L^*$, and $b^*$ values according to genotypes of FABP3 did not differ significantly (p>0.05); however, the CIE $a^*$ values did (p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.171-178
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• 2009

The purpose of this study was the development of a digital water color measurement system using a CCD optical device. Photographs of the standard medium of Forel and Ule water color scales in the laboratory, and one of sea surface above a Secchi disc (Z=SD/2) immersed in seawater were taken. The colors of these pictures were estimated with the value of CIE $L^*a^*b^*$. Water color assessment was conducted with a digital photo-image. In the case of the Forel scale (No. 1-11), the $b^*$ value was so high that the water color number was large. In the Ule scale (No.11-21), the $a^*$ value became high, which is why the number on the water color scale was large. The color of these pictures showed that the $a^*$ value in the Forel scale and the $b^*$ value in the Ule scale increase with the increase of the F value. The $a^*$ value of seawater color was always lower than the one on the Forel and Ule water color scales. This indicates that the color of the scales differs from actual seawater color. It was concluded that water color number can more effectively be assessed by estimating the ${\Delta}Eab^*$ color difference between the water scales and actual seawater color.