• Journal of the korean academy of Pediatric Dentistry
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• v.49 no.4
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• pp.428-441
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• 2022

The purpose of this study is was to compare the color stability of alkasite and other restorative materials commonly used in the field of pediatric dentistry and to study a color change in response to various beverages. Test specimens of glass ionomer, resin modified glass ionomer, alkasite restorative material, and composite resin were prepared, and the color stability was measured after thermocycling. Each specimen was also subdivided into 5 groups and submerged in PBS, coffee, green tea, coke, and orange juice to analyze the color change from the original CIE L^*a^*b^* values after 7, 14, 21, and 28 days. Composite resin showed the best color stability after thermocycling, followed by alkasite restorative material, glass ionomer, and resin modified glass ionomer. Submerging in various beverages for 7 days resulted in color change in all test specimens, with alkasite restorative material showing less color change than glass ionomer but greater change than composite resin. Alkasite restorative material showed the greatest color change in coffee, followed by green tea and orange juice, but almost no change in coke and PBS even after 28 days of submersion.

• The Journal of Korean Academy of Prosthodontics
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• v.32 no.1
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• pp.9-22
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• 1994

Porcelain and resin are widely used in esthetic dentistry. In the field of esthetic dentistry, the color and color stability of prosthetic materials are very important in esthetics. In this study, porcelain and resin with the same color were used to veneer on the 3 different metal alloys. Color was evaluated by the CIE $L^*a^*b^*$ system. The purpose of this study was evaluated the cole, difference and cole, stability of the specimens, according to the veneered materials and types of metal alloys. Specimens were divided into 6 groups as follows ; Group 1; Porcelain on the precious metal alloy Group 2; Porcelain on the semiprecious metal alloy Group 3; Porcelain on the nonprecious metal alloy Group 4; Resin on the precious metal alloy Group 5; Resin on the semiprecious metal alloy Group 6; Resin on the nonprecious metal alloy The results obtained were as follows; 1. In porcelain specimens, $L^*$ values showed no significant difference and $a^*$ value of group 2 was lower than that of groups 1, 3 and $b^*$ value of group 2 was higher than that of groups 1, 3. The ${\Delta}E^*ab$ values between group 1-2, group 2-3 were higher than 1.5. 2. In resin specimens. $L^*$ value of group 6 was lower than that of groups 4, 5, $a^*$ value of group 4 was higher than that of group 6, $b^*$ value of group 4 was higher than that of groups 5, 6. The ${\Delta}E^*ab$ values between group 4-5, group 5-6 were higher than 1.5, and between group 4-6 was higher than 3.0. 3. Comparing with veneered materials, $L^*$ flues of porcelain were higher than that of resin. 3. Comparing with veneered materials, $L^*$ values of porcelain were higher than that of resin. In semiprecious metal alloy, $a^*$ values of porcelain were lower than that of resin. In semiprecious and nonprecious metal alloy, $b^*$ values of porcelain were higher than that of resin. The ${\Delta}E^*ab values were higher than 6.0. 4. The color stability of resin specimen was relatively inferior to porcelain specimen.

• Journal of the Korean Society of Costume
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• v.59 no.2
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• pp.143-153
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• 2009

The purpose of this study is to provide color information in order to planning and merchandising in china fashion through the color of Beijing opera. In objective study, we collect total 302 Beijing opera images. The collecting method of source data is to extract digital color data by color picker. We transform RGB color data to H V/C, CIE L*a*b and analyze the attributes of color and tone, three-dimensional analysis. The results of this study are as follows : 1. The color distrbution of Beijing opera is R(26.9%)>YR(18.2%)>PB(11.6%)>Y(9.6%). Traditional preference color, red is most popular color as 26.7%:, the practice of vivid tone red is numerous. 2. The tone distribution of Beijing opera costume is P(16%)>It(13.9%)>d(11%)>5(9.6%)>4kg (8.2%)>b(7.1%:). The value o# Beijing opera costume distribute medium and medium-high and the chroma of those distributes low. 3. High chroma yellow is restrictive color as the symbol of emperor in china but medium-low chroma yellow is very frequently used. 4. Blue is often used in china costume. Especially in Beijing opera costume blue is symbol of bravery, dignity, cruel character 5. White in Beijing opera costume is much used for symbol of righteous loyalist. Black is less used than white in Beijing opera costume and black is authority color for symbol of the prime minister.

• Korean Journal of Poultry Science
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• v.38 no.2
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• pp.129-136
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• 2011

The objective of this study was to evaluate the effects of different levels of ${\alpha}$-tocopherol and selenium in broiler diets on performance and physicochemical properties of chicken thigh meat. A total of 360 broiler chicks divided into six groups were fed a basal diet (control) or basal diet supplemented with 50 IU ${\alpha}$-tocopherol/kg (T1), 100 IU ${\alpha}$-tocopherol/kg (T2), 200IU ${\alpha}$-tocopherol/kg (T3), 0.3 ppm selenium/kg (T4), and 100 IU ${\alpha}$-tocopherol/kg + 0.3 ppm selenium/kg (T5) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all dietary treatments, except for crude fat, which was significantly lower in the treatment with ${\alpha}$-tocopherol or selenium, or both compared to control. The dietary ${\alpha}$-tocopherol and selenium supplementation had no significant effects on pH, CIE $L^*$ (lightness), and $b^*$ (yellowness) values but TBARS (thiobarbituric acid reactive substance) values were decreased (P<0.05) by the addition of ${\alpha}$-tocopherol and selenium. CIE $a^*$ (redness) values increased significantly with added ${\alpha}$-tocopherol and selenium relative to the control (P<0.05). Likewise, changes in fatty acid composition in chicken thigh meat with the dietary supplementations with ${\alpha}$-tocopherol, selenium and their combination significantly increased (P<0.05) unsaturated fatty acid, whereas saturated fatty acid were decreased. It was concluded that the addition of 200 IU ${\alpha}$-tocopherol (T3) and 100 IU of ${\alpha}$-tocopherol plus 0.3 ppm selenium (T5) were most effectiveness in the improvements in the lipid oxidative stability of chicken meat when compared to the control.

• Journal of dental hygiene science
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• v.12 no.2
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• pp.123-129
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• 2012

The aim of study was to compare the color parameters and mean color difference of porcelain specimens by different veneering technique in order to examine the effect of veneering technique on esthetics of yttria-stabilized tetragonal zirconia polycrystalline(Y-TZP) all ceramic restoration. Three groups of square-shaped core ceramic specimens(14mm in diameter and 0.3, 0.5, 0.7 mm) and two groups of veneering ceramic specimen were prepared for analysis. Color parameter($L^*,a^*,b^*$) and color difference of zirconia core squares and core-veneer specimens were measured with ShadeEye $NCC^{(R)}$ spectrophotometer, respectively. Mean color difference(${\Delta}E^*$)were calculated using color difference formula. Two-way analysis of variance(ANOVA) combined with a Tukey multiple-range test were used to analysis the data(${\alpha}=0.05$). ${\Delta}E^*$ values were not significantly affected by core thickness and veneering porcelain(p=0.083). The color differences(${\Delta}E^*$) of core-veneer specimens with 0.5, 0.7 mm-A1,A2,A3.5 shade were mostly below 3.7 which was within the clinically acceptable range, while color differences between 0.3 mm-A1,A2 showed more than 3.7. All-ceramic system has color characteristics that clinicians have to consider when selecting materials. Also, manufacturers of different porcelain systems must make every effort to achieve color reproducibility.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.4
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• pp.169-175
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• 2014

Digital ink-jet printing system has many advantages such as fast and fine printing of various images, high efficiency and low cost process. Generally digital ink-jet printing requires ceramic pigments of cyan, magenta, yellow and black with thermal and glaze stability above $1000^{\circ}C$ for the application of porcelain product design. In this study, pink-red colored $CaO-SnO_2-Cr_2O_3-SiO_2$ pigment was synthesized using solid state reaction. The synthesis conditions of $Ca(Cr,Sn)SiO_5$ pigment such as annealing temperature, amount of mineralizer and non-stoichiometric composition were optimized. Crystal structure and morphology of the obtained $Ca(Cr,Sn)SiO_5$ pigment were analyzed using XRD, SEM, PSA, FT-IR and effect of Cr substitution on the pigment color was analyzed using Uv-vis. spectrophotometer and CIE $L^*a^*b^*$ measurement.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.789-795
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• 2012

This study was conducted in order to investigate the effects of supplementation diets of mulberry leaves powder on performance, carcass characteristics, blood characteristics, and meat color of chicken meat. Broiler chicks were fed diets containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3) for five weeks. The weight gain, feed intake, and feed conversion were no significant difference among treatment groups. The carcass weight, carcass ratio, gizzard, cecum, heart, and abdominal fat weight were not significantly different. The liver weight significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). The total cholesterol and LDL-cholesterol concentration of the control were higher than T3, but the HDL-cholesterol concentration, glucose, and albumin of the control were lower than those of the treatment groups (p<0.05). However, there were no significant difference in GPT and triglyceride concentration among treatments. In meat color, the CIE $L^*$ and $a^*$ value of treatment groups (T3) showed significantly higher value compared to the control, however, no difference in the CIE $b^*$ values was observed among treatment groups. In conclusion, these data indicate that 3% mulberry leaves powder supplementation was most effective in decreasing the total cholesterol and LDL-cholesterol as well as increasing the HDL-cholesterol, glucose, and albumin concentration.

• Restorative Dentistry and Endodontics
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• v.32 no.5
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• pp.411-418
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• 2007

The most scientific and reliable method for deciding the tooth color is the instrumental measurement. However, such color measuring instrument shows the difference of the measuring value according to the diversified measuring condition. This study was conducted to evaluate what effect of the labial surface irregularity of the tooth to the result of the color measured by spectrometer. 11 models of the teeth were made by injecting the A2 shade Luxatemp Automix Plus (DMG, Germany) into the impression acquired from 11 adults. Standard disk samples (15 mm diameter, 7 mm thickness) were made with same material. CIE $L^*a^*b^*$ value was measured at the incisal, central, and gingival area of the central incisor, lateral incisor, canine and first premolar using Specbos 2100 (JETI, Germany) spectrometer. Color difference was calculated between labial surface and standard samples. Among all models of the teeth, $L^*\;and\;b^*$ value showed the reducing tendency as they go toward the gingival area, but $a^*$ value showed the increasing tendency. Color difference between model teeth and standard samples showed the most difference at the incisal area, but the gingival area showed the least difference. And the canine showed the least color difference from the comparison of standard sample, and the central incisor showed the highest difference (p < 0.01). Although the visually detectable difference of the measuring value showed notably depending on the type and measured area (p < 0.05), $L^*\;and\;a^*$ value showed notable differences depending more on the measured areas than on the type of the teeth.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.269-276
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• 2010

The objective of this study was to determine the effects of residual nitrite contents, chitosan with different molecular weight and nitrite addition on emulsified sausage during cold storage. Six types of sausages were evaluated: control, 0.5% 50 kDa chitosan (T1), 0.5% 200 kDa chitosan (T2), 150 ppm nitrite (T3), 0.5% 50 kDa chitosan+150 ppm nitrite (T4), and 0.5% 200 kDa chitosan+150 ppm nitrite (T5). Each type of sausage was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As the storage time increased, the presence of chitosan and nitrite resulted in decreased residual nitrite value and increased pH (in control and T2), TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite and total plate counts decreased significantly in response to the addition of chitosan and nitrite relative to the control (p<0.05). T5 was redder than the control (higher CIE$a^*$) at 30 d; however, no difference in the CIE $L^*$ and $b^*$ values was observed. T5 was significantly (p<0.05) more effective at delaying lipid oxidation when compared to the other treatment groups. T5 presented TPC that was significantly lower (p<0.05) than the other groups after three days of storage. In addition, the use of chitosan and nitrite in combination had much better antioxidant and antimicrobial effectiveness than other treatment groups. In conclusion, this study demonstrates that the addition of 0.5% 200 kDa chitosan and 150 ppm nitrite in combination with emulsified sausages tended to improve antioxidative and antimicrobial effects during storage when compared to other treatment groups.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.113-123
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• 2023

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r² value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r² value was 0.7, with pH, CIE L^*, CIE b^*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r² value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.