• Journal of the Korean Ceramic Society
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• v.42 no.6 s.277
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• pp.391-398
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• 2005

It is known that $BaMgAl_{10}O_{17}:Eu^{2+}(BAM)$ phosphors currently used have a serious thermal degradation problem. We screened $SrO-B_2O_3-P_2O_5$ system by a solution combinatorial chemistry technique in an attempt to search for a thermally stable blue phosphor for PDPs. A Quantitative Structure Activity Relationship (QSAR) was also obtained using an artificial neural network trained by the result fiom the combinatorial screening. As a result, we proposed a promising composition range in the $SrO-B_2O_3-P_2O_5$ ternary library. These compositions crystallized into a single major phase, $Sr_6BP_5O_{20}:Eu^{2+}$. The structure of $Sr_6BP_5O_{20}:Eu^{2+}$ was clearly determined by ab initio calculation. The luminescent efficiency of $Sr_6BP_5O_{20}:Eu^{2+}$ was 2.8 times of BAM at Vacuum Ultra Violet (VUV) excitation. The thermal stability was also good but the CIE color chromaticity was slightly poor.

• The Journal of Korean Academy of Prosthodontics
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• v.40 no.3
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• pp.225-235
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• 2002

The color stability of current prosthetic composites is unknown, even though the quality of composite materials has been improving. This study examined the intrinsic color stability of various current prosthetic resins (ceramic-polymers) after an accelerated aging process and the extrinsic color stability after immersion in a coffee solution. By comparing the amount of discoloration after aging with that without aging, the effect of the accelerated aging process on external discoloration could be evaluated. Three current prosthetic composites (Artglass, Targis, Sculpture), one light polymerized direct composite (Z100) and one dental porcelain control (Ceramco) were assessed. The color changes (${\Delta}$E) of all the specimens were determined using the CIE $L^{*}a^{*}b^{*}$ color order system with a reflected spectrophotometer. The results were as follows: 1. The prosthetic composite materials subjected to the accelerated aging test showed no significant difference in color changes (p >.05). 2. In the coffee solution immersion test after the aging process, the color changes of the Targis and Artglass groups were not different from that of the Z100 group, which showed the highest color change. 3. In the immersion only test, a significantly high color change was observed in the sculpture glazing group. 4. The aging process influenced on the color changes more in the Targis, Artglass and Z100 groups than in the Sculpture and Ceramco groups.

• The Journal of Korean Academy of Prosthodontics
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• v.39 no.2
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• pp.197-207
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• 2001

Development of new ceramics and esthetic needs of patients increase the use of all ceramic restorations. Fractured teeth often need metal post and core as foundation for final restoration. When all ceramic restorations are planned, metal post and core may lead to compromised esthetics because of opacity and gray color of metal post and core. Many techniques have been proposed to solve this problem such as application of an opaque porcelain to the metal core or all ceramic post and core. This study was performed to evaluate effect on color of Empress 2 crown according to various post systems. Color was evaluated by the CIE $L^*a^*b^*$ systems and measured by spectrophotometer (Model CM-3500, Minolta, Japan). Specimens were divided into 4 groups as follows Group 1 : gold cast post specimen + Empress 2 crown specimen Group 2 : application of an opaque porcelain to gold cast post specimen + Empress 2 crown specimen Group 3 : cosmopost specimen + Empress 2 crown specimen Group 4 : In-ceram post specimen + Empress 2 crown specimen. The results obtained as follows, 1. $L^*$ Values showed that group 2, 3, 4 were higher than group 1 with significant difference and group 2, 3, 4 were not significantly different. 2. $a^*$ Values and $b^*$ values also showed that group 2. 3, 4 were higher than group 1 with significant difference and group 2, 3, 4 were not significantly different. 3. ${\Delta}E^* ab$ Values showed that ${\Delta}E^* ab$ 3 was the highest value and ${\Delta}E^* ab$ 5 was the lowest value.

• Preventive Nutrition and Food Science
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• v.12 no.3
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• pp.160-166
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• 2007

Response surface methodology (RSM) was used for the optimization of the baking process of cookies made with onion powders (onion cookie). Experiments were carried out according to a central composite design, selecting onion powder content $(1.15{\sim}8.86%)$ and baking temperature $(155.9{\sim}184.1^{\circ}C)$ as independent variables and pH, titratable acidity, moisture content, density, spread factor, CIE color parameters $(L^{\ast}-$, $a^{\ast}-$, and $b^{\ast}-values)$, and hardness as response variables. pH decreased with increasing amount of onion powder and baking temperature. Moisture content also decreased as the baking temperature increased. $L^{\ast}-$ and $b^{\ast}-values$ decreased but $a^{\ast}-values$ increased with increasing onion content and baking temperature. Most polynomial models developed by RSM were highly effective to describe the relationships between the studied factors and the responses. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out the optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal region corresponded to 4.01% onion powder content and $161.84^{\circ}C$ baking temperature. The predicted dependent or response values in the optimal region were: pH＝6.87, moisture content＝2.77%, $L^{\ast}-value＝68.45$, $a^{\ast}-value＝1.98$, $b^{\ast}-value＝34.64$, and spread factor＝9.41.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.8
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• pp.875-884
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• 2012

Many Koreans have recently bleached their black hair to blond or a light color due to the influence of their favorite Korean idols. Bleaching effects were studied under various bleaching conditions, such as the concentration of oxidants, the ratio between bleach accelerant and oxidant, and treatment temperature and time. The degree of damage of bleached hair with the same color difference (${\Delta}E$) intervals was observed in SEM images, the retention of breaking load and the change of color after dyeing. The ratio between bleach accelerant and oxidant of 1:2.5 was an effective condition. $L^*$ values of the bleached hair treated with 9% oxidant increased to 90 min. At a treatment temperature of $30^{\circ}C$, $a^*$ values were maximum at 30 min and then decreased as time further increased; however, $b^*$ values of the bleached hair increased as the treatment time increased. At $45^{\circ}C$, both of $a^*$ and $b^*$ values showed a maximum at a specific time. Bleaching efficiency was influenced most by temperature, followed in order by time, and oxidant concentration. As the treatment time increased, $L^*$ values greatly increased with twice treatment; however, $a^*$ and $b^*$ values decreased. Bleached hair, which had a color difference of higher than 30, showed the scales were completely removed and the retention of the breaking load greatly decreased. Highly bleached hair showed a great decrease in $L^*$ values by dyeing; however, dyeing with bright colors was more indicative to the effect of bleaching.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.10
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• pp.1028-1039
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• 2012

This study identified color emotion factors of naturally dyed two-color combination fabrics focused on yellowish and reddish shades to examine the relationship between color emotion factors and physical colorimetric variables (as well as tone combination groups) to provide prediction models for color emotion factors of naturally dyed fabrics with a two-color combination. Each of eight different stimuli were prepared by paring two pieces of silk fabrics colored in red and yellow by natural dyeing respectively; in addition, their color emotion descriptors were evaluated by human subjects using semantic deferential scales. 'Joyful', 'Natural', 'Classical', and 'Soft' were extracted as color emotion factors for the naturally dyed yellowish-reddish combination fabrics. They were found to be significantly affected by physical colorimetric variables such as CIE $C^*$ and $L^*$ and tone combination groups. Finally, prediction models for all color emotion factors were established using physical colorimetric variables and tone combination groups that led to the conclusion that they could be applicable to design a color combination for naturally dyed fashion fabrics.

• Food Science and Biotechnology
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• v.17 no.5
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• pp.959-964
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• 2008

This study evaluated the effects of dietary fiber extracted from rice bran (rice bran fiber) on the quality of low-fat tteokgalbi. The controls were formulated with 20% added fat. Test samples of tteokgalbi were produced with 5 different formulations containing 1, 2, 3, 4, and 5% rice bran fiber as a fat replacer, in addition to 10% fat. The control had the highest fat content, energy value, cooking loss, reduction in diameter, reduction in thickness, CIE $L^*$-value (lighness), and color of sensory properties. The tteokgalbi containing rice bran fiber had higher moisture, protein, ash, and carbohydrate contents than the controls. Tteokgalbi with 3% rice bran fiber had the lowest cooking loss, reduction in diameter, and reduction in thickness. Meat products containing 2 and 3% rice bran fiber had a higher overall acceptability similar to the high fat control.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.457-464
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• 2005

A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.601-612
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• 2020

The study assessed the stability for fresh beef patties with the inclusion of clove extract (CE) as a natural antioxidant in comparison to butylated hydroxytoluene (BHT) and ascorbic acid (AA) at frozen storage. Four different patties were made dependent on the added antioxidants: control (added no antioxidants), added with 0.02% BHT, 0.05% AA, and 0.1% CE. Inclusion of BHT, AA, and CE resulted in a significant reduction of thiobarbituric acid reactive substances (TBARS) and hue angle (h°) value and increase of redness (CIE a*) and chroma (C*) values (p<0.05). BHT, AA, and CE were observed effectively to retard lipid oxidation and increase color stability. BHT and AA revealed significantly (p<0.05) higher thiol content than the control and CE. However, the reduction percentage for thiol content in CE treated patties was lower than the control and AA-treated patties from first to last time of storage. Moreover, inclusion of AA and CE led to significantly (p<0.05) increased heme iron content when compared to BHT and the control. In conclusion, CE can replace the application of AA and BHT while improving lipid stability, heme iron content, and color stableness of fresh beef patties throughout frozen storage.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.177-182
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• 2003

This study was carried out to investigate the influence of dietary xanthophylls supplementation on the antioxidant and color properties of broiler meat. After raised for 6 weeks, broilers were slaughtered and stored at 3$^{\circ}C$ for 9 days. Experimental treatments were divided into lutein, canthaxanthin, astaxanthin and capsanthin. The supplementation level was adjusted to 30 ppm. The pH values of the thigh was higher(P<0.05) than those of the breast. No differences in pH values were shown among xanthophylls treatments. Xanthophylls supplementation to chick inhibited the formation of TBARS(Thiobarbituric acid reactive substance) and POV(lipid peroxide) of broiler meat during storage. At 9 day storage, the TBARS and POV of xanthophylls treatment decreased as compared to the control(P<0.05). The broiler meats fed astaxanthin had antioxidant effects in both breast and thigh. Dietary xanthophyll supplementation to chick decreased the CIE L(lightness) and increased a(redness) values of broiler meats fed canthaxanthin increased(P<0.05) during storage. These results indicated that broiler meats fed xanthophylls had dark-red color and antioxidant effect during refrigerated storage.