• 한국생활과학회지
• /
• 제15권2호
• /
• pp.283-292
• /
• 2006

The purpose of this study is to analyze and compare the color characteristics of preferred summer clothing textiles, such as shirts, blouse, slacks and skirt. 109 male and female college students evaluated the preference to clothing textiles in previous research and top 10 kinds of textiles were chosen for each clothing item. To analyze the color characteristics of preferred textiles, spectral data were measured with spectrophotometer. By the results, color and color tone, value of L, a, b according to clothing item and season were compared. Chromaticity diagram was drawn, too. The results of this study are as following: 1. Color characteristics of shirts textile college student preferred for summer was PB color and p tone. The textile, in general, represented simple color that is close to achromatic color with light and soft shade. 2. The most preferred color of blouse textiles was G color and It, d tone. The color characteristics of blouse textiles represented stronger and more brilliant than those of shirts. 3. For slacks, colors of preferred summer textiles were mostly B, YR color and p, It.g, dk tone. Therefore, preferred textiles for slacks represented simple bluish or brownish color that is close to achromatic color with light or dark shade. 4. The most preferred color of skirt textiles were Y, R color and It tone. Skirt textiles had various colors compared to slacks. 5. College students generally prefer simple cold color that is close to achromatic color, because shirts and slacks have high frequency of wearing. In color tone, light and soft tone were preferred for shirts, and for slacks, they preferred light or dark tone. Comparatively, blouse and skirt which have low frequency of wearing represented various colors which contain more brilliant and stronger toned warm colors. 6. By the result of analyzing L, a, b value, shirts and blouse textiles showed higher L value than those of slacks and skirt. The textiles preferred by college students were generally close to achromatic color, because values of a, b were very low. This was confirmed with the result of chromaticity diagram. 7. In pattern of preferred textiles, solid textile were preferred mostly for shirt, blouse, skirt and slacks, and stripe pattern was preferred secondly.

• 한국식품조리과학회지
• /
• 제24권4호
• /
• pp.517-524
• /
• 2008

This study made Soy-Sauce-Kimchi and investigated its pH, acidity, microorganism, salinity, chromaticity, viscosity and taste to revive traditional Soy-Sauce-Kimchi using Soy-Sauce instead of salt and to report its fermentation characteristics. As one of studies on traditional Kimchi, it tried for practical use of traditional Soy-Sauce-Kimchi which had been eaten in the middle region of Korea, especially in Seoul but currently has been prepared by only a few people and has disappeared gradually. According to the results of this study, among three groups of Soy-Sauce-Kimchi-I(s1), Soy- Sauce-Kimchi-II(s2) added by 2.5% sucrose and the control group(C), acidity of s2 was sharply increased after 24 hours and 72 hours at $20^{\circ}C$ and $10^{\circ}C$ respectively and there was few difference in salinity by temperature. In the case of s2 group, addition of 2.5% sucrose was considered to lead to increase of salinity. For chromaticity, while the L value and b value became larger after 48 hours, the a value tended to decline. Viscosity of s2 grew after 24 hours at all of $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ and that was thought to be because propagation of bacteria such as Leuconostoc mesenteriodes following addition of 2.5% sucrose secreted dextransucrose so sucrose was transferred into dextran to increase viscosity. The total number of microorganisms was recorded to be largest after 48, 36 and 72 hours at $20^{\circ}C$, $10^{\circ}C$ and $1^{\circ}C$ respectively and the number of lactic acid bacteria was the largest at $1^{\circ}C$ after 72 hours compared to those at other temperatures. That was considered to be because microorganisms such as Leuconostoc mesenteriodes are psychrotropic lactic acid bacteria. For sensory evaluation, all appearance, chromaticity and odor of C were higher by $3{\sim}4$ points than those of s1 and s2(p < 0.001) and their feel also showed a similar tendency(p < 0.05). Considering the results of sensory evaluation, more researches were needed to overcome difference of taste for Soy-Sauce-Kimchi according to age due to characteristic flavor and smell of soy-source.

• Korean Chemical Engineering Research
• /
• 제50권2호
• /
• pp.310-316
• /
• 2012

활성탄소 분말과 탄소필터를 이용하여 실리콘 폐슬러리에서 회수한 폴리에틸렌글리콜(polyethylene glycol, PEG) 폐액의 색도 개선연구를 수행하였다. 활성탄소의 사용량, 흡착온도 및 흡착시간 변화에 따른 색도 변화를 관찰하였다. 탄소필터를 사용할 경우 충진된 활성탄소의 재생에 따른 성능 저하 여부를 검정하였다. 활성탄소의 표면적은 색도 개선에 큰 영향을 주지 않았다. 흡착제 함량에 따른 색도 변화 결과로부터 흡착제의 최적 사용량은 100~150 mg-C/g-PEG이였다. 흡착제 양을 고정하고 흡착 온도를 상온에서 $100^{\circ}C$까지 변화시키면서 PEG의 APHA(American Public Health Association) 색 값을 관찰한 결과 폐 PEG의 색도 개선을 위해서는 $40{\sim}50^{\circ}C$ 온도에서 운전하는 것이 가장 효과적이었다. 활성탄소필터의 운전 조건별 APHA 특성을 관찰하였고 APHA=53인 폐 PEG를 $APHA{\leq}10$로 정제 가능함을 확인하였다. 흡착에 사용된 활성탄소필터는 증류수를 순환시켜 세척함으로써 큰 성능 저하 없이 효과적으로 재생됨을 확인하였다.

• 한국세라믹학회지
• /
• 제48권1호
• /
• pp.34-39
• /
• 2011

Systematic study on relationship between celadon coloring and glaze component was conducted by chromaticity analysis and M$\ddot{o}$ssbauer spectroscopic analysis. The chromaticity ($L^*$, $a^*$, $b^*$ values) and M$\ddot{o}$ssbauer analysis results were correlated to the amount of $Fe_2O_3$, $TiO_2$, MnO, and $P_2O_5$, which are the essential factors influencing celadon coloring. According to chromaticity analysis, celadon glaze color belongs to GY group when the addition of $TiO_2$ was 1.4%, whereas the color belongs to BG group when the addition of $TiO_2$ was 0.1%. For the GY group, the colors change from GY to YR with the decrease of brightness as the addition of $TiO_2$, MnO, and $P_2O_5$ increases. According to M$\ddot{o}$ssbauer analysis results, as the amount of divalent iron ion increases, the $a^*$ and $b^*$ values decrease, on the other hand, $L^*$ value increases. The ratio of divalent iron ion produced in reductive sintering process is found to be 80~95% in this study, which induces the increase of $L^*$ values in celadon glaze.

• 한국환경복원기술학회지
• /
• 제15권6호
• /
• pp.53-59
• /
• 2012

This this study was conducted with the aim of doing experiment on the effect of water purification by using an artificially built plant island, which is one of the eco-techniques, and aquatic plants as a plan for the reuse of water for obtaining water resources, thereby analyzing the removed quantity, and applying the experimental results to the reuse of water. As a result of doing experiments, this study obtained a good measured value of BOD (biochemical oxygen demand) 4.7mg/L, and COD (chemical oxygen demand) 7.2mg/L below the heavy water standard of BOD 10mg/L and COD 20mg/L, respectively. The chromaticity showed 89.2% removal efficiency, but final treated wastewater was found to show chromaticity 58 degrees exceeding chromaticity 20 degrees which are the water quality standard of the reuse of water. The results revealed that T-N produced 27% removal efficiency on an average while T-P produced 38% removal efficiency on an average, showing that the removal effect of N & P wasn't big. According to the currently enforced "Water Quality Standard of Heavy Water by Use", the use of water for sprinkling and landscaping was found to be available. Accordingly, this study suggested a nature-friendly, economically-efficient, and eco-technological water treatment technique which will make it possible to overcome the limit of the existing physio-chemical water treatment technology, reduce the costs for maintenance and facilities, and also reduce the limit of space restraint for installation of facilities.

• 한국식품영양과학회지
• /
• 제13권1호
• /
• pp.1-8
• /
• 1984

식품이 가지고 있는 고유한 색깔은 소비자의 기호성 또는 영양학적 가치의 지표가 될 수 있으며 가공 및 저장처리조건에 따른 식품의 중요한 인자로 작용 할 수 있다. 따라서, 본 실험에서는 식물성 식품재료의 품종, 성숙도, 성장조건(온도, 수분. 제조공정 별)에 따른 Surface color change를 color & color difference meter와 Munsell disc 색도계(色度計)로 X, Y, Z값을 측정하고 공식에 의하여 Y(one of variation in luminous reflectance), x, y(chromaticity)를 구하여 이로부터 작성한 색도좌표상에서 식품의 색상(hue) 및 강도(chroma)를 산출하여 식품의 색도 변화를 검토하였다. 이와 같이 color & color difference meter와 같은 reflectometer를 이용하여 얻은 data를 중심으로 각각의 chromaticity diagram을 작성, 식품의 저장 및 가공처리별 색도변화를 측정하여 이것을 토대로 식품 품질의 특성을 판정할 수 있는 좋은 기초자료를 얻을 수 있었다.

• 한국식품조리과학회지
• /
• 제24권6호
• /
• pp.748-756
• /
• 2008

This study was conducted to investigate the antioxidant activity of hot water extracts of wa-song (Orostachys japonicus A. Berger) dried using hot air (HWE) and frozen (FWE). Varying levels (0.1, 0.5 and 1.0 g/100 g) of HWE and FWE were added to soybean oil and lard. Chromaticity, anisidine value, acid value, peroxide value (POV) and thiobarbituric acid (TBA) value in oils were measured periodically during their storage for 28 days at $60^{\circ}C$. The chromaticity of edible oils showed a general increas with prolonged storage as well increasing levels of extracts. The anisidine value was not significantly increased during storage for 14 days, but was significantly increased after storage for 21 days in soybean oil and lard. The anisidine value of HWE on soybean oil was $12.60{\pm}0.92{\sim}13.82{\pm}0.68$ after storage for 28 days its value was lower than that of the control and buthylated hydroxy anisol (BHT). The antioxidant activity of HWE was found to be more effective than that of FWE. The acid value of HWE was significantly increased during storage from 14 to 21 days in soybean oil and from 7 to 14 days in lard. The antioxidant activity of FWE was particulary effective at the primary stage of the reaction system of lard storage. POV was highly increased during the storage periods between 7 and 14 days in soybean oil. The antioxidant activity in all the samples tested did not significantly increase after storage for 14 days, except when 0.1 g/ 100 g of FWE added to lard. TBA values of all the samples were lower than that of control and 0.02% BHT during their storage. The antioxidant activities of wa-song within the reaction system of oils were more effective in soybean oil than in lard.

• 한국농촌건축학회논문집
• /
• 제10권3호
• /
• pp.27-34
• /
• 2008

Recently, the outdoor lighting of architectural Facade has increased for the improvement of night-scape in urban and coastal resort. The purpose of this research is to analyze lighting characteristics; Luminance, Illuminance, Color Temperature, Chromaticity in Gyengpo Park of Eastern famous coastal resort. The result of this paper is as follows: 1) The Luminance ratio was measured that compare to the 1:10 criterion(IESNA) was in excess to the most building except "K". Because of these condition, Luminance environments was injurious to visual health the overuse of the outdoor lighting or glare to the eyes. 2) The level of vertical Illuminance value was insufficient 33.3% among the cases of survey with 4Lux standard of CIE. 3) The kinds of outdoor lighting of BLDG were increased lighting emitting diode(LED), metal halide(MH) instead of reduction trend of neon, fluorescent light, halogen. As the crisis of Energy resources we will be investigate adapt method of outdoor lighting, which design is based on economical efficiency by the use of optimum lighting.

• 한국식품조리과학회지
• /
• 제18권2호
• /
• pp.185-192
• /
• 2002

In the fabrication of sponge cakes, wheat flour was substituted by Dioscorea Japonica flour at 3%, 6%, and 9% (C1, C2, and C3, respectively), and the sensory, physicochemical, texture properties, viable cell counts and chromaticity of the samples were investigated and compared with the control cake (C0). The addition of Dioscorea Japonica flour increased the density of the sponge cake, but decreased the size and moisture content of the cakes (C0〉C1〉C2〉C3). The pH value increased with increasing Dioscorea Japonica flour in the sponge cakes, and the microbial growth was remarkably suppressed by Dioscorea Japonica flour compared with the control. There was an increase in the chromaticity of the sponge cakes with increased Dioscorea Japonica flour in the cakes. Also, the hardness, gumminess, and chewiness were enhanced approximately two times higher than those of control by increasing Dioscorea Japonica flour. In the sensory evaluation, the addition of Dioscorea Japonica flour into sponge cakes showed a significant increment in the internal color, size/uniformity of the voids, and the sweetness, while the adhesiveness and moistness were the highest in the control. The overall preference was in the order C0〉C2〉C3〉Cl, and therefore, the substitution of 6% of wheat flour by Dioscorea Japonica was recommended in the fabrication of sponge cakes.

• 동아시아식생활학회지
• /
• 제22권2호
• /
• pp.246-254
• /
• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.