• Journal of the Korea Fashion and Costume Design Association
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• v.14 no.4
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• pp.1-16
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• 2012

This study examines the influence of women's appearance decoration on professional image, preference evaluation, and inferences about age and job. For the purpose of this study, women's appearance decoration was limited to eyeglasses, earrings, hair length, and clothing color. A quasi-experimental method was used for this study. The experimental design was a $3{\times}2{\times}2{\times}4$ (eyeglasses${\times}$earrings${\times}$hair length${\times}$clothing color) factorial design. The model of stimulus photographs was a woman in her late twenties. She wore a tailored collared jacket with a white dress shirt. The subjects were 362 female college students residing in Seoul. The results of the research were as follows. First, the woman wearing glasses and earrings was perceived as more professional than the woman without glasses and earrings. The woman with short hair was evaluated to be more professional than the woman with long hair. Light grey and dark grey jackets enhanced a professional image in the woman than red and dark red jackets. The woman without glasses was preferred more than the woman wearing glasses, and the woman wearing earrings was preferred more than the woman without earrings. Second, the woman wearing wire-rimmed glasses, earrings, and grey jacket with short hair was perceived to have the highest level of professionalism. Third, the subjects perceived the woman wearing wire-rimmed glasses as looking the oldest and the woman without glasses as looking young. The subjects perceived the woman with short hair as looking younger by 3 to 4 years than the woman with long hair. Fourth, the subjects frequently considered the woman wearing the wire-rimmed glasses, the woman with short hair, and the woman wearing the grey jacket as having a professional job.

• Journal of Embryo Transfer
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• v.28 no.3
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• pp.215-222
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• 2013

Bovine coat color is decided by the melanocortin receptor 1 (MC1R) genotype mutation and melanogenesis. Specially, in the various cattle breeds, dominant black coat color is expressed by dominant genotype of $E^D$, red or brown is expressed in the frame shift mutation of recessive homozygous e by base pair deletion and wild type of $E^+$ is expressed in various coat colors. However, not very well known about the effected of MC1R genotype mutation on the coat color through family lines in KBC. Therefore, this study were to investigate effect of MC1R genotype mutation on the coat color, and to suggest mating breed system in accordance with of MC1R genotype for increased on brindle coat color appearance. Parents (sire 2 heads and dam 3 heads) and offspring (total : 54 heads) from crossbreeding in KBC family line with the MC1R genotype and phenotype records were selected as experimental animals. The relationship between melanocortin 1 receptor (MC1R) genotypes expression verified by PCR-RFLP, and brindle coat color appearance to the family line of the cross mating breed from MC1R genotype pattern was determined. As a result, 4MC1R genetic variations, $E^+/E^+$ (sire 1), $E^+/e$ (sire 2 and dam 3), $E^+/e$ with 4 bands of 174, 207 and 328 bp (dam 1) and $E^+/e$ with 3 bands of 174, 207, 328 and 535 bp (dam 2) from parents (sire and dam) of KBC. However, 3 genetic variations, e/e (24%), $E^+/E^+$ (22%) and $E^+/e$ (56%) were identified in offspring. Also, brindle coat color expressrated was the e/e with the 0%, $E^+/E^+$ with 67% and $E^+/e$ with 77% from MC1R genotype in offspring on the cross mating of KBC. Furthermore, when the sire had $E^+/e$ genotype and the dam had $E^+/E^+$ with the 3 bands or $E^+/e$ genotype, and both had whole body-brindle coat color, 62% of the offspring had whole body-brindle coat color. Therefore, the seresults, the mating system from MC1R genotype patterns of the sires ($E^+/e$) and dams ($E^+/E^+$ with the 3 bands or $E^+/e$) with brindle coat color may have the highest whole body-brindle coat color expression in their offspring.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.42-50
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• 1984

The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.1-13
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• 2013

The purpose of this study was to determine the optimal mixing condition of tomato powder and sugar for producing chiffon cake. The experiment was designed according to the central composite design of response surface, which yielded ten experimental points, including two replicates. Physiochemical and sensory properties were measured, and theses values applied to mechanical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of the physiochemical analysis of each sample showed significant differences in sweetness (P<0.01), color L (P<0.001), color a (P<0.001), color b (P<0.05), hardness (P<0.05), and cohesiveness (P<0.01). The sensory measurements were significantly different in color (P<0.05), appearance (P<0.05), flavor (P<0.05), sweetness (P<0.01), moistness (P<0.05), and overall acceptability (P<0.05). The optimal formulation, calculated using the numerical and graphical method, was determined to be 59.27 g tomato powder and 285.66 g sugar. The sensory evaluation showed significantly higher preferences in the color, flavor, appearance, texture, sweetness, tenderness, moistness and overall quality of the optimized chiffon cake compared to the controlled chiffon cake. The optimized chiffon cake also showed a high antioxidative activity compared to the controlled chiffon cake. Our results show that chiffon cake prepared with tomato powder enhances sensory characteristics and antioxidative activity.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.11 no.11
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• pp.2179-2184
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• 2007

The Intelligent Space(ISpace) provides challenging research fields for surveillance, human-computer interfacing, networked camera conferencing, industrial monitoring or service and training applications. ISpace is the space where many intelligent devices, such as computers and sensors, are distributed. According to the cooperation of many intelligent devices, the environment, it is very important that the system knows the location information to offer the useful services. In order to achieve these goals, we present a method for representing, tracking and human following by fusing distributed multiple vision systems in ISpace, with application to pedestrian tracking in a crowd. This paper described appearance based unknown object tracking with the distributed vision system in intelligent space. First, we discuss how object color information is obtained and how the color appearance based model is constructed from this data. Then, we discuss the global color model based on the local color information. The process of learning within global model and the experimental results are also presented.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.356-371
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• 2024

Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The appearance of food is often the most persuasive determinant of purchasing decisions for food. Producing cultivated meat and meat analogues with similar characteristics to conventional meat could lead to increased acceptability, marketability, and profitability. Color is one of the sensorial characteristics that can be improved using color-inducing methods and colorants. Synthetic colorants are cheap and stable, but natural pigments are regarded as safer components for novel food production. The complexity of identifying specific colorants to imitate both raw and cooked meat color lies in the differences in ingredients and methods used to produce meat alternatives. Research devoted to improving the sensorial characteristics of meat analogues has noted various color-inducing methods (e.g., ohmic cooking and pasteurization) and additives (e.g., lactoferrin, laccase, xylose, and pectin). Additionally, considerations toward other meat components, such as fat, can aid in mimicking conventional meat appearance. For instance, the use of plant-based fat replacers and scaffolds can produce a marked sensory enhancement without compromising the sustainability of alternative meats. Moving forward, consumer-relevant sensorial characteristics, such as taste and texture, should be prioritized alongside improving the coloration of meat alternatives.

• ETRI Journal
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• v.25 no.3
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• pp.156-170
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• 2003

Gamut compression algorithms have traditionally been defined functionally and then tested with deductive methods, e.g., psychophysical experiments. Our study offers an alternative, an inductive method, in which observers judge image colors to represent the original images more accurately. We developed a computer-controlled interactive tool that modifies the color appearance of pictorial images displayed on a monitor. In experiments, observers used the tool to alter color pixels according to the region of color space to which they belonged. We created three different gamut compression algorithms based on the observer experimental data. Observer groups evaluated the performance of the newly-developed algorithms, existing gamut compression algorithms, and an image based on the average observers' results from experiments in this study. The study of gamut extension is unlike the study of gamut compression in that it mainly deals with the degree of image pleasantness as judged by observers. The results of the gamut extension experiments in this study not only make available worthwhile data but also suggest a methodology for using the observer experimental tool for future gamut extension research.

• Korean Institute of Interior Design Journal
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• no.23
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• pp.34-40
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• 2000

In modern period, the houses are the most outstanding works by architects in which they develop their architectural identical theory and new color design concept has been established with the appearance of modern new art. This study is to summarize and analysis the characteristics of color design in 9 outstanding modern houses according to the historic artistic period, from 'arts and craft movement' to modernism. The result will re-analyze theory on the history of modern houses and support the identity of the modern houses. The research method is based on book review and in detail, the analysis on color design were proceeded by comparison with color picture of interior space of the houses.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.23-29
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• 2008

The market sales of fresh-cut fruit and vegetables have grown rapidly in recent decades as a result of changes in consumer trend. Choosing the proper pretreatment of fruit and vegetables before minimally processing is very important because appearance is the most fundamental factors affecting the quality of fresh-cut products. This review describes the biochemical bases for color changes of fruit and vegetables including browning, discoloration, and color changes of carrots and alliums. Understanding pathway of pigments in minimally processed fruit and vegetable and preventing the way of color change should be emphasized for successive packaging system. This review also describes pretreatment of fresh-cut fruit and vegetables to improve the prolonging the shelf-life and maintenance of its qualities.

• Proceedings of the Korean Information Science Society Conference
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• 2000.10b
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• pp.419-421
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• 2000

정확한 색 재현(Color Reproduction)을 위해서 영상 입력 장치(Image Input Device)의 조명색(Illuminant Color)에 따른 영상 변화를 분석하는 것은 중요하다. 영상 입력 장치는 피사체(Object)를 비추는 조명의 색 특성에 따라 영상을 생성한다. 이는 인간 시각 시스템(Human Visual System)이 가지는 색 불변성(Color Constancy)과는 다른 특성이며, 정확한 색 재현을 위해 필요한 색 실현 모델(Color Appearance Model)이 영상을 변환하는데 문제점으로 작용한다. 따라서, 영상 입력 장치가 생성하는 영상으로부터 조명 정보를 분석하여 인간 시각 시스템의 색 불변성을 재현할 필요가 있다. 본 논문에서는 영상의 조명 정보를 평가하기 위해 채도(Chroma)가 높은 기준 색 샘플들의 rgb 색도를 이용하여 색도 평면에 색도 다각형(Chromaticity Polygon)을 구성하고 영상의 모든 픽셀들의 rgb 색도 분포와 기준 색 샘플들의 색도 다각형간의 포함 관계에 따라 조명 정보를 평가한다.