• Journal of Fashion Business
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• v.10 no.1
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• pp.94-105
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• 2006

Hair bleaching is a treatment process in which the melanic pigment is oxidized by hydrogen peroxide. With the increase of the number of treatments, $1{\sim}10$ levels of various colors develop, the hair luster diminishes, and the appearance becomes very rough. In this study, by changing the number of hair bleaching and bleaching conditions, the changes in the degree of hair damage and its process were observed through the use of scanning electron microscopy. The color changes were also compared through the use of spectrophotometer. In order to study the physical changes of the bleached hairs and to search for the optimum conditions to keep the hair damages minimum during bleaching, tensile properties were measured and reviewed. By increasing the number of hair bleaching and by the severe conditions, the scales became eroded and the protection layers were decreased, and the oxidation reached the inner sectors resulting in rough surface and fibrillation. The surface of the hairs became bright yellowish and transparent by the bleaching of melanic pigments or by the destruction of pigments. With the increase of bleaching degree, in terms of physical changes, the breaking strength decreased while the elongation increased a little.

• Journal of Information Display
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• v.11 no.1
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• pp.17-20
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• 2010

With the increasing demand for a better FPD image quality, better evaluation metrics and advanced display quality measurement methods are required to meet these needs. There are many measurement methods for evaluating the viewing angle of various display devices, but these methods, which include luminance drop, color shift, and contrast ratio decrease, are imperfect considering that human perception does not completely correlate to them. In this paper, a new method of measuring the perceptual angle of FPDs is proposed, considering human visual perception, which uses the color space of the color appearance model.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.2 s.150
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• pp.338-347
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• 2006

Due to the complex environment in the ground, most of excavated costumes undergo deterioration and color change. To reduce the extent and intensity of the staining and to recover the original color or gray fabrics of excavated costumes, bleaching would be required. Excavated historical costumes are very delicate in nature, therefore, special care is needed in bleaching process. Several bleaching agents were selected and applied to the control cotton fabric and pre-deteriorated cotton fabrics to examine the change of color and physical properties after bleaching. A dual bleaching using hydrogen peroxide and sodiumborohydride showed the superior bleaching effect to the other bleaching agents. The strength of pre-deteriorated fabrics slightly increased after dual bleaching. The six historical costumes which belonged to General Duk-Ryung Kim's nephew's wife were dual bleached. They became remarkably cleaned and brightened. The treatments improved the appearance of costumes. By microscopic investigation, it is found that costumes did not show the damage after treatment. In conclusion, it is possible to bleach historical textiles without damage using appropriate bleaching agents like hydrogen peroxide and sodiumborohydride.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.337-345
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• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.530-543
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• 2018

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

• 한국정보디스플레이학회:학술대회논문집
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• 2009.10a
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• pp.979-982
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• 2009

With increasing demand for better FPD image quality, better evaluation metrics and advanced display quality measurement methods are required to meet these needs. There are many measurement methods to evaluate viewing angle of the various different display devices. However, these methods, which include luminance drop, color shift, and contrast ratio decrease, are imperfect considering that human perception does not completely correlate to these methods. In this paper, we propose a new method for measuring perceptual angle of FPDs considering human visual perception, which uses color space of the color appearance model.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.17 no.3
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• pp.225-232
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• 2013

Objectives The aim of this study is to design a part in contact with the face of computerized tongue diagnosis system (CTDS), so that external light is effectively shielded even if the facial appearance and degree of protrusion differ when a patient opens or closes his/her jaws. Methods Each of the 4 researchers manually produced clay models of the part in contact with the face of CTDS. Shielding and contact feeling of the clay models were evaluated by 20 assessors. Based on the evaluation, we selected the appropriate model and produced the final silicon model. Then we evaluated the performance of the shielding of the completed silicon model. We took tongue pictures of 60 participants with a CTDS applying the silicon model in condition with external light and without it. The color values in RGB color model and gray scale of the tongue pictures in condition with external light were compared with those without external light. Results There was no significant difference between the color values of the picture taken in condition with external light and those without external light. Conclusions We concluded that the produced part in contact with the face of CTDS can effectively block out the external light.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.639-645
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• 2008

The objective of this study was to assess the quality characteristics of morning-rolls containing various levels (0, 4, 8, and 12%) of bamboo leaf powder. The results demonstrated that morning-roll volume decreased with increasing amounts of bamboo leaf powder, and as the bamboo leaf powder content increased, the Hunter's color 'L', 'a' and 'b' values were significantly reduced (p<0.05). For the amylogram characteristics, the addition of bamboo leaf powder to the flour reduced peak viscosity, holding strength, final viscosity, and setback. The results of the sensory evaluation demonstrated that control (0%) and 8% addition of bamboo leaf powder had the best scores in taste, color, flavor, texture, appearance, softness, wetness, residual mouth feel, and overall acceptability. Thus, it appears that by using 8% additions of bamboo leaf powder, the functionality, nutritional composition, taste, color, and flavor of morning-rolls containing bamboo leaf powder can be developed. This result will support the development of better quality bamboo-leaf morning-rolls.

• Journal of the Korean Institute of Rural Architecture
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• v.25 no.4
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• pp.1-8
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• 2023

This study is meaningful in figuring out how much the Korean people's awareness of hanok has increased even though interest in hanok has also increased due to the Korean Wave craze. Therefore, with respect to the exterior of hanok, which is visually recognized first, the level of experts and ordinary people is grasped through a semantic discrimination scale, and the degree of visual recognition is to be investigated centering on the color image of hanok buildings. This is the process of thinking about how the Korean image should be reflected in the design, and we want to suggest the direction that modern hanok should go. The study compared and analyzed the difference in visual color based on the elevation of the hanok using a 7-point and 5-point scale method for the general public and experts, and utilized the IRI adjective vocabulary scale and the color matching image scale to construct new hanoks with insufficient differences in appearance and shape. It can be applied to design and image preservation and construction of existing hanok.