• Current Research on Agriculture and Life Sciences
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• v.1
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• pp.165-167
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• 1983

Oxy - and metmyoglobin concentrations in beef chuck were measured by Hunter-Lab and spectrophotometer. The values of oxymyoglobin by Hunter-Lab got 34.03, 10.40, and 6.50 as average in L, a, and b while the CIE color primaries were 13.33, 11.58, and 9.94 in X, Y, and Z, respectively. The metmyoglobin values recorded 39.10, 13.20, and 10.13 in L, a, and b, of which values were converted to 17.88, 15.29, and 11.40 in X, Y, and Z of the CIE primaries. Absorption spectrum of oxymyoglobin showed 2 peaks which were 0.79 and 0.83 pf extinction coefficient with 530 and 570nm in wavelengh, and that of metmyoglobin appeared on an irregular curve with a summit of 0.58 and 500 in extinction coeffcient ($cm^2$/mg) and wavelength(nm) each.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.122-128
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• 2011

This study was conducted to investigate the antioxidant effects, total plate count (TPC), and residual nitrite content of emulsified sausage with added mugwort during cold storage. The sausages were of five types: nothing added (control), mugwort powder added (T1), mugwort juice added (T2), mugwort ethanol extract added (T3), and mugwort hot water extract added (T4). Each sausage type was tested in triplicate and assigned to one of five storage periods: 0, 1, 2, 3, or 4 wk. As storage time increased, the presence of mugwort resulted in decreased pH, residual nitrite content, and meat color (CIE $L^*$ and $b^*$) and increased thiobarbituric acid reactive substance (TBARS) and TPC values. Values for pH, TBARS, residual nitrite, and TPC decreased significantly after adding mugwort compared with the control (p<0.05). Among all treatments, T3 was significantly (p<0.05) more effective in delaying lipid oxidation and microbial activity. The CIE $L^*$ and $b^*$ decreased significantly with the addition of mugwort relative to the control. In conclusion, the results demonstrate that adding an ethanol extract of mugwort (T3) to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite content during storage compared to the other treatment groups.

• Korean Journal of Materials Research
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• v.21 no.9
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• pp.515-519
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• 2011

The purpose of this study was to determine the optimal firing condition and composition for $Al_2TiO_5$ crystal, which is suitable for stable coloration in glazes at high temperatures, using $Cr_2O_3$ as chromophore for the synthesis of $Al_2TiO_5$ system pigments. $Al_2TiO_5$ has a high refractive index and good solubility of chromophore in the $Al_2TiO_5$ lattice, making this structure a good candidate for the development of new ceramic pigments. Pigments were synthesized by using $Al_2O_3$ and $TiO_2$ mainly. Various amounts of $Cr_2O_3$ such as 0.01, 0.02, 0.03, 0.04 and 0.05 mole were also added. Each compound was synthesized at $1300^{\circ}C$, $1400^{\circ}C$, and $1500^{\circ}C$ for 2 hours and cooled naturally. The crystal structure, solubility limit, and color of the synthesized pigments were analyzed by XRD, SEM, Raman spectroscopy, UV and UV-vis. The changes in color as the result of applying 6 wt% of the synthesized pigments to lime barium glaze were expressed as CIE-L*a*b* values. A $Cr_2O_3$ 0.03 mole doped $Al_2TiO_5$ brown pigment was successfully synthesize at $1400^{\circ}C$, and the values of CIE-L*a*b* parameters were L* = 44.62, a* = 3.10, and b* = 17.25. In the case of the pigment synthesized at $1500^{\circ}C$, the brown color was obtained at 0.01 mole and 0.02 mole $Cr_2O_3$, and the CIE-L*a*b* values were 55.34, 1.73, 28.64, and 49.39, 0.51, 21.33, respectively. At $1500^{\circ}C$, the maximum limit of solid solution was 0.03 mole $Cr_2O_3$. The glazed sample showed green color, and the values of the CIEL* a*b* parameters were L* = 45.69, a* = -0.98, and b* = 20.38.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.4
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• pp.33-37
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• 2009

Purpose: To examine the coloring condition of titanium spectacle frames with various colors by using anodization method. Methods: We made an anodization coater. Platinum plate with $3{\times}3cm^2$ was used for a cathode and titanium spectacle frame specimens was mounted on an anode in an electrolyte. An electric source device were designed to supply steady state current. The color of the coated spectacle frame specimens were measured by a spectrophotometer equipped with an integrating sphere. We use CIE $L^*a^*b$ color system as chromaticity coordinates. Results: The thickness of $TiO_2$ of titanium spectacle frame specimens was varied as controlling current flow time for electrodes. The specimens with various kinds of color as a walnut, a yellow brown, a navy blue, a blue, a light blue, a mung bean, a yellowish green, a light purple, a purple, a flower pink, a bluish green, an emerald, and a green color etc. were obtained. The values of CIE $L^*a^*b^*$ for these specimens were measured and analyzed to be changed clockwise in chromaticity coordinates as the thickness of $TiO_2$ increases. Conclusions: We identified the coloring mechanism by anodization method in titanium spectacle frame specimens.

• Applied Chemistry for Engineering
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• v.21 no.5
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• pp.559-563
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• 2010

The representation of color with natural dyes is closely related with the modern well-being life. This study is focused on the representation of target color of the blue, yellow, and red color system, these color sources were originated from the green tea, gardenia, and black rice respectively. The quantitative numerical value of brightness (L), color coordinates (a, b) were designated for the target color, the optimum color nearest to the target value was extracted with the solvent pH, temperature, and extraction time. The longer the extraction time had more thickening color in case of the gardenia. The L-a-b coordinate of extracted color were analyzed with the color difference meter and compared with the target color. The experimental variables were optimized to extract the color of the smallest ${\Delta}E$ with the target color. As a result, the CIE standard value was proposed and the color was represented.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.980-989
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• 2020

The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated seawater (CSW). The CIE L*, CIE a*, and CIE b*, and chroma values of cooked and uncooked sausages with added CSW were significantly higher than those of the sausages with added SC (p<0.05). However, uncooked and cooked sausages with added SN and CSW had similar CIE a* values (p>0.05). The residual NO₂^- content of sausages with added CSW was significantly lower than that of sausages with added SN. Addition of CSW to sausages resulted in a higher cooking yield compared to the other treatments (p<0.05). Addition of SC resulted in significantly higher volatile basic nitrogen (VBN) and thiobarbituric acid (TBA) values compared to the other treatments. Furthermore, addition of CSW enhanced important physicochemical properties, including CIE a*, CIE b*, residual nitrite content, cooking yield, VBN, TBA, textural properties, and cross-sectional area.

• Journal of the korean academy of Pediatric Dentistry
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• v.46 no.1
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• pp.93-100
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• 2019

The objective of this study was to analyze the color distribution of the maxillary primary central incisors and the relationship between the color of each tooth region by dividing tooth into incisal, middle and cervical region using a spectrophotometer. The subjects were 105 sound maxillary primary central incisors from 3 to 6 years old children. Color measurements were performed by one dentist using same protocol. CIE $L^*$, $a^*$, $b^*$, $C^*$, $h^*$ data and the best matched shades with coverage error were obtained for each region and whole labial surface. There was a significant difference in CIE $L^*$, $a^*$, $b^*$ according to regions and the difference in color between each region was more than the clinical acceptance. By correlating the relationship between the color of each region with $L^*$, $a^*$, $b^*$ values, it is possible to extrapolate the color of other region with one color or to be used as data for making restorative materials and prostheses that are more aesthetically pleasing for primary teeth.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.2
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• pp.1-10
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• 2004

This paper proposes the method that design CLUT(color look-up table) simultaneously processing gamut mapping and color space conversion using only CLUT without complex computation. After CLUT is constructed using scanner gamut and printer gamut, the scanner gamut is extended to include original scanner gamut. This extended scanner gamut is used as input CIE $L^{*}$ $a^{*}$ $b^{*}$ values for CLUT. Then CMY values are computed by using gamut mapping. Input RGB image of scanner is converted into CIE $L^{*}$ $a^{*}$ $b^{*}$ by using regression function. CIE $L^{*}$ $a^{*}$ $b^{*}$ values of scanner are converted into CMY values without computation of additional gamut mapping using the proposed CLUT. In the experiments, the proposed method resulted in the similar color difference, but reduced the complexity computation than the direct computing method to process gamut mapping and color space conversion respectively.espectively.ively.

• Food Science and Preservation
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• v.17 no.3
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• pp.351-357
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• 2010

To decrease the intake of animal fat and cholesterol, changes in the physico-chemical characteristics of pork Boston butts cooked by different methods (boiling, steaming, baking, and frying) were investigated. Cooking weight loss and the drain rates of moisture, lipids, and cholesterol were highest during frying. The pH value increased during all cooking processes tested. The refractive index of meat fat increased markedly upon frying. The hardness, gumminess, and chewiness of meat were notably increased by frying. Springiness was not significantly affected by any cooking process, and cohesiveness was slightly increased by all cooking methods evaluated. The CIE $L^*$ (lightness) value was markedly increased upon steaming, and the CIE $a^*$ (redness) value decreased notably with boiling or steaming. The CIE $b^*$ (yellowness) value decreased slightly with either boiling or steaming, and was slightly increased when baking or frying was used. The fatty acid composition did not significantly change after cooking, except when meat was fried.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1529-1539
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• 2012

A whole genome association (WGA) study was performed to detect significant polymorphisms for meat quality traits in an $F_2$ cross population (N = 478) that were generated with Korean native pig sires and Landrace dams in National Livestock Research Institute, Songwhan, Korea. The animals were genotyped using Illumina porcine 60k SNP beadchips, in which a set of 46,865 SNPs were available for the WGA analyses on ten carcass quality traits; live weight, crude protein, crude lipids, crude ash, water holding capacity, drip loss, shear force, CIE L, CIE a and CIE b. Phenotypes were regressed on additive and dominance effects for each SNP using a simple linear regression model, after adjusting for sex, sire and slaughter stage as fixed effects. With the significant SNPs for each trait (p<0.001), a stepwise regression procedure was applied to determine the best set of SNPs with the additive and/or dominance effects. A total of 106 SNPs, or quantitative trait loci (QTL) were detected, and about 32 to 66% of the total phenotypic variation was explained by the significant SNPs for each trait. The QTL were identified in most porcine chromosomes (SSCs), in which majority of the QTL were detected in SSCs 1, 2, 12, 13, 14 and 16. Several QTL clusters were identified on SSCs 12, 16 and 17, and a cluster of QTL influencing crude protein, crude lipid, drip loss, shear force, CIE a and CIE b were located between 20 and 29 Mb of SSC12. A pleiotropic QTL for drip loss, CIE L and CIE b was also detected on SSC16. These QTL need to be validated in commercial pig populations for genetic improvement in meat quality via marker-assisted selection.