• Journal of the Korean Society of Costume
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• v.54 no.5
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• pp.125-138
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• 2004

This study has the aim of defining the special characteristics and images of the rainbow colored fashion by understanding the theoretical bases of rainbow colors and analyzing rainbow colored fashion images in historical materials. western and folk costumes. modern fashion design. Giving careful consideration to the rainbow colored fashion makes it possible to develope the innovative way of fashion design to satisfy the needs of color usual for designers and colorists. To obtain the purposes, document study and survey study have been executed. The results of this study are as follows. In document studies, the beginning of rainbow colored fashion went back in ancient Egypt. Also saikdong of korea, poncho of indians are the examples of the rainbow colored fashion. The rainbow colored fashion were put on a man of position in principle ceremony for ornaments. In survey studies, the clothing perception characteristics in rainbow colored fashion were analyzed. Main factors of perception characteristics In the rainbow colored fashion are ＇closed form＇, ＇whole＇, ＇indeterminate＇, ＇rounded＇, ＇planar separation＇ The factors that affect the perception of rainbow colored fashion are ＇closed form＇ and ＇indeterminate＇ characteristics. And rainbow colored fashion images and clothing perception characteristics can be classified into four main images : Vigorous, Colorful/fairy, Fresh, Mysterious/brilliant. Therefore. this study is to systematize the characteristics and images of rainbow colors. Based on the results makes it possible to adapt rainbow colors to fashion design efficiently, for the suggested design elements and color palettes include basic three fashion design elements color. texture. form.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.171-174
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• 1992

Effects of ascorbic acid and citric acid on pungency and color stabilities in the Horseradish powder during 16 weeks storage were investigated. When the ascorbic arid added 0.1 wt.%, the effect of allyl isothiocynate stability was very significant after 16 weeks storage at 37$^{\circ}C$. However, the effect of citric acid on the allyl isothiocyanate stability was not observed. The results also showed that ascorbic acid and citric arid did not affect the color stability of the Horseradish powder significantly. When the Horseradish powder was tempered with water, the effect of ascorbic acid on stability of allyl isothiocynate and color value was shown.

• The Journal of Advanced Prosthodontics
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• v.5 no.3
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• pp.319-325
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• 2013

PURPOSE. The objective of this study was to determine the effect of the color of a background substructure on the overall color of a zirconia-based all-ceramic crown. MATERIALS AND METHODS. Twenty one posterior zirconia crowns were made for twenty subjects. Seven premolar crowns and six molar crowns were cemented onto abutments with metal post and core in the first and second group. In the third group, eight molar crowns were cemented onto abutments with a prefabricated post and composite core build-up. The color measurements of all-ceramic crowns were made before try-in, before and after cementation. A repeated measure ANOVA was used for a statistical analysis of a color change of all-ceramic crowns at ${\alpha}$=.05. Twenty four zirconia specimens, with different core thicknesses (0.4-1 mm) were also prepared to obtain the contrast ratio of zirconia materials after veneering. RESULTS. $L^*$, $a^*$, and $b^*$ values of all-ceramic crowns cemented either on a metal cast post and core or on a prefabricated post did not show significant changes (P>.05). However, the slight color changes of zirconia crowns were detected and represented by ${\Delta}E{^*}_{ab}$ values, ranging from 1.2 to 3.1. The contrast ratios of zirconia specimens were 0.92-0.95 after veneering. CONCLUSION. No significant differences were observed between the $L^*$, $a^*$, and $b^*$ values of zirconia crowns cemented either on a metal cast post and core or a prefabricated post and composite core. However, the color of a background substructure could affect the overall color of posterior zirconia restorations with clinically recommended core thickness according to ${\Delta}E{^*}_{ab}$ values.

• Cartoon and Animation Studies
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• s.39
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• pp.393-412
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• 2015

See and feel the emotion recognition is the image of a person variously changed according to the environment, personal disposition. Thus, the image recognition has been focused on the emotional sensibilities computer you want to control the number studies. However, existing emotional computing model is numbered and the objective is clearly insufficient measurement conditions. Thus, through quantifiable image Emotion Recognition and emotion computing, is a study of the situation requires an objective assessment scheme. In this paper, the sensitivity was represented by numbered sizes quantified according to the image recognition calculation emotion. So apply the principal attributes of the color image emotion recognition as a configuration parameter. In addition, in calculating the color sensitivity by applying a digital computing focused research. Image color emotion computing research approach is the color of emotion attribute, brightness, and saturation reflects the weighted according to importance to the emotional scores. And free-degree by applying the sensitivity point to the image sensitivity formula (X), the tone (Y-axis) is calculated as a number system. There pleasure degree (X-axis), the tension and position the position of the image point that the sensitivity of the emotional coordinate crossing (Y-axis). Image color coordinates by applying the core emotional effect of Russell (Core Affect) is based on the 16 main representatives emotion. Thus, the image recognition sensitivity and compares the number size. Depending on the magnitude of the sensitivity scores demonstrate this sensitivity must change. Compare the way the images are divided up the top five of emotion recognition emotion emotions associated with 16 representatives, and representatives analyzed the concentrated emotion sizes. Future studies are needed emotional computing method of calculation to be more similar sensibility and human emotion recognition.

• Journal of the Korean Society for Precision Engineering
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• v.13 no.2
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• pp.159-167
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• 1996

The effect of atmospheric gas on the surface cleanliness in the batch annealing furnace(BAF) is presented. It is very important to improve the surface cleanliness to investigate the surface defects such as carbon contamination, smudge and yellow color phenomenon on the surface of steel sheet. In order to study the occurrence of surface defects of steel sheet, the annealing operations were carried out in the H2 BAF with 75% hydrogen and conventional BAF with 4% hydrogen. The hydrogen is important factor that affect the energy saving in the entire annealing cycle and the surface cleanliness. In the conventional BAF, it shows that to protect the yellow color phenomenon the proper finish temperature is $80^{\circ}C$ and in the smudge sample the oxidized thickness has the depth of $120{\AA}$.

• Textile Coloration and Finishing
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• v.26 no.3
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• pp.165-172
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• 2014

Novel super hydrophobic orange dyes having maximum absorption band at 450-500nm were synthesized to dye polyolefin fibers such as polypropylene and ultra high molecular weight polyethylene fibers, using 4-alkylanilines and ${\beta}$-naphthol. Their absorption spectra at visible range showed almost the same, which meant that the alkyl substituents introduced to chromophore did not affect on color appearance of the dyes. Considering both color strength and wash fastness, the decyl-substituted dye was determined as the optimum one practically. From the dyeing results at various conditions, the optimum dyeing was $130^{\circ}C$ for 1 hour with 5% owf of dyes. The good fastness ratings to washing, rubbing were obtained showing 4-5 for both fibers. Light fastness was also acceptable giving rating 3-4 for polypropylene fibers and rating 3 for ultra high molecular weight polyethylene fibers.

• Journal of Environmental Health Sciences
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• v.1 no.1
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• pp.32-35
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• 1974

Acidic substances contained in asphalt are affect upon emulsitiability of asphalt and its adhesion with aggregates, and therfore, detemination of acidity of asphalt is of important one. However, there has not been established a method of precisely determining the acidity of asphalt. This paper reports on an improved color-indicator titration method, by which the acid number of asphalt is determined. By treating benzene solution of asphalt with alcohol, acidic constituents were selectively extracted into alcohol solution, while asphaltic matters precipitated. A color-indicator titration method then was applied to the resultant faint-colored solution. The change of color at end point was clearly observed, and the results were obtained with good reproductivity and checked well with the results by the I.P. 177/64 method. Alcohols having not more than three cabon atoms have been found suitable for extraction.

• Textile Coloration and Finishing
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• v.14 no.5
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• pp.294-301
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• 2002

The effects of various parameters on partial decoloration of cotton dyeings using discharge reactive dye were investigated. The decoloration of dyed cotton fabrics with varying pH were very sensitive below 100g/1 of amount of potassium carbonate. Our results did indicate any significant changes in color when the amount of Rongalite C in reducing liquor was increased 10g/l to 200g/l. The steaming time had significant effects on fade-out, with an steaming time of 3~5 min. being sufficient for deceleration build up. The change of color below $130^\circ{C}$ was not significant and it only become evident above $140^\circ{C}$. The additional color changes did not cause by washing under suitable concentrations of oxidation and neutralization agents. The decoloration treatment did not affect the mechanical property of cotton fabrics such as tensile strength.

• Journal of Ginseng Research
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• v.39 no.1
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• pp.1-6
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• 2015

Abnormal changes in skin color induce significant cosmetic problems and affect quality of life. There are two groups of abnormal change in skin color; hyperpigmentation and hypopigmentation. Hyperpigmentation, darkening skin color by excessive pigmentation, is a major concern for Asian people with yellowe-brown skin. A variety of hypopigmenting agents have been used, but treating the hyperpigmented condition is still challenging and the results are often discouraging. Panax ginseng has been used traditionally in eastern Asia to treat various diseases, due to its immunomodulatory, neuroprotective, antioxidative, and antitumor activities. Recently, several reports have shown that extract, powder, or some constituents of ginseng could inhibit melanogenesis in vivo or in vitro. The underlying mechanisms of antimelanogenic properties in ginseng or its components include the direct inhibition of key enzymes of melanogenesis, inhibition of transcription factors or signaling pathways involved in melanogenesis, decreasing production of inducers of melanogenesis, and enhancing production of antimelanogenic factor. Although there still remain some controversial issues surrounding the antimelanogenic activity of ginseng, especially in its effect on production of proinflammatory cytokines and nitric oxide, these recent findings suggest that ginseng and its constituents might be potential candidates for novel skin whitening agents.

• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.