• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.727-734
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• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.225-234
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• 2015

The objective of this study is to investigate the quality characteristics of yanggeng prepared with different amounts of Crataegi fructus extracts(CFE; 0, 5, 10, 15, 20). Increasing the amount of CFE in the yanggeng tended to increased the moisture and acidity, while it decreased the level of pH. In chromaticity determination, the values of lightness(L) and yellowness(b) showed a decrease. However, the value of redness(a) increased by increasing levels of CFE. In addition, hardness increased by increasing levels of CFE. Although regarding texture profile analysis, hardness and springiness of yanggeng were increased, adhesiveness and cohesiveness of yanggeng were decreased. Cohesiveness shown similar result compared to the control and CFE added treatments. The sensory evaluation indicated that CFE 15 showed the best preference in color, taste, texture, flavor, and overall acceptance. Based on these results, 15% should be recommended as a optimum level of CFE to be added for the preparation of yanggeng. And these results suggest that CFE may be a useful ingredient in yanggeng for improvement of the quality.

• KIPS Transactions on Software and Data Engineering
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• v.2 no.2
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• pp.145-150
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• 2013

A film colored overlay has been used as an assistive device for dyslexics, Recently, several virtual colored overlays which can be used in computer were developed. But mobile virtual overlay has not been developed yet. In this paper, I implemented a mobile overlay application which is based android operating system and displays a colored overlay of screen all the time while user can freely interact with rest of apps in normal manner by using root window and service. A method is presented to determine the source color of a virtual overlays by estimating alpha value of alpha blending algorithm through measurement of the chromaticity and transmissivity of film overlays and I implemented all colors which are presented by using Intuitive Overlays. Test results of the developed virtual overlay show that all colors of the overlays are almost identical to the colors of Intuitive Overlay by using the chroma meter CS-200A.

• Proceedings of the Korean Vacuum Society Conference
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• 2010.02a
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• pp.453-453
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• 2010

In this study, zinc germanate ($Zn_2GeO_4$) thin films has been synthesized by using radio frequency magnetron sputtering and the divalent manganese-activated luminescence was characterized. X-ray diffraction patterns of the as-deposited $Zn_2GeO_4$:Mn films showed only a broad feature, indicative of an amorphous structure. Scanning electron microscopy images revealed that the as-deposited $Zn_2GeO_4$:Mn has a smooth surface morphology. The $Zn_2GeO_4$:Mn films were found to be crystallized by annealing in air ambient at temperatures as low as $700^{\circ}C$. The annealed $Zn_2GeO_4$:Mn possessed a rhombohedral polycrystalline structure. The broad-band photoluminescent emission spectrum from 470 to 650nm was obtained at room temperature from the $Zn_2GeO_4$:Mn films. The emission peak was centered at around 535nm in the green range, which originates from the intrashell transition of manganese $3d^5$ electrons from $^4T_1$ excited-state level to the $^6A_1$ ground state. The PL emission spectrum had an asymmetric line shape, which results from the $^3d_5$ electron transitions of divalent manganese ions located at different sites of the zinc germanate host crystal lattice. Electroluminescent devices were fabricated using $Zn_2GeO_4$:Mn as an emission layer. The fabricated devices showed a green EL emission similar to the PL emission. The CIE chromaticity color coordinates of the EL emission were determined to be x=0.308 and y=0.657.

• The Korean Journal of Food And Nutrition
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• v.34 no.5
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• pp.498-505
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• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• The Korean Journal of Food And Nutrition
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• v.34 no.4
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• pp.390-397
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• 2021

The purpose of this study was to investigate at how the quality of citron changed during storage as a result of the browning inhibitor treatment. In the browning inhibitor treatment, Vit.C, Vit.C+NaCl, Vit.C+NaCl+CD substances were used. As a result of investigating the browning degree, Vit.C+NaCl+CD showed the lowest value of 0.76 when stored for 12 weeks. The 𝚫E of the chromaticity value indicated that significant color change occurred when the value was high. As the Vit.C+NaCl+CD mixture showed the lowest value of 46.01 at 25℃, it was found that browning did not occur much compared to other treatments. The change in polyphenol oxidase (PPO) activity of citron increased as browning progressed. Among the browning inhibitor solutions, Vit.C+NaCl+CD solution showed the lowest value 118.8 u/g at 25℃ after 12 weeks. Based on these findings, it seems that CD mixing solution can be used as a citron browning inhibitor.

• Journal of Conservation Science
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• v.37 no.3
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• pp.302-311
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• 2021

This study uses traditional lacquer techniques to coat the metal surface and evaluates its physical properties to check the applicability of the lacquer coating. For this purpose, a total of six specimens were produced by setting the variation conditions for the number of times (1, 2, 3) and the heating temperature (120℃, 150℃) using SS275 metal(60*60 mm) and 'Wonju lacquer'. For analysis, chromaticity measurements, contact angle/surface energy measurements, Chemical Resistance, and cross-cut tests were used. The analysis showed that the corrosivity was improved and the adhesion of lacquer to the metal surface was excellent. There was no significant change in contact angle/surface energy. Also, there was no significant difference in color. Through this study, it was confirmed that lacquer on metal surfaces improves waterproofing and has a anticorrosion effect. We could also check the proper number of lacquer and heating temperature. Additional physical characteristics such as hardness and wear rate should be studied. It is also necessary to study how lacquer can be painted with a certain thickness.

• Journal of Conservation Science
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• v.38 no.4
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• pp.301-313
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• 2022

We made a Korean white porcelain or Joseon Baekja jar and based on the raw materials used and reproductions of each stage, we aimed to compare and analyze the physicochemical changes of the raw materials such as clay at each manufacturing stage, as well as identify the characteristics and correlations. Although the basic main components of clay and glaze material are similar, their texture becomes denser in the process of bisque firing pottery (Chobeol-pyeon) and glaze firing pottery (Jaebeol-pyeon), and we confirmed that in addition to the tendency of increasing vitrification, low-temperature minerals such as mica and illite gradually disappeared, while high-temperature minerals such as cristobalite were newly created. This phenomenon has also been verified by the rapid decrease in absorption rate while the change in specific gravity was small. In addition, the color was greatly affected by the firing atmosphere, and the yellow-red chromaticity of the raw materials was higher during bisque firing but showed a rapidly decreasing characteristic during glaze firing. The value of magnetic susceptibility, which is related to iron (Fe) component, showed a tendency to decrease in glaze firing pottery. CT images were confirmed as a method that can indirectly estimate the change in the material properties of the object step-by-step for the entire object. In conclusion, the study of manufacturing stages of reproduction can provide basic data for scientific research on the estimation of porcelain and pottery making technology and changes in raw materials.

• The Research Journal of the Costume Culture
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• v.31 no.1
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• pp.70-90
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• 2023

This study aims to use Art brut works-the artwork of the socially underprivileged and alienated-to influence social roles in fashion design, employing a formative expression method to promote social acceptance of diversity in the industry. The research method involved investigating Art brut's concept and evolution in domestic and foreign literature and previous studies. The formative characteristics of the movement were derived by analyzing the works of Art brut artist Johann Hauser. One hundred and twenty images of Johann's work were collected through online sources like the Gugging Museum's website, Christian Berst Gallery's website were developed as fashion design using the CLO 3D program. The formative characteristics of Johann's works appeared to be transparent overlapping, divisional decorativeness emphasized simplicity, and vibrant chromaticity. Based on this analysis, the results of the 3D digital fashion designs were as follows. First, the characteristics of the atypical objects and figures in Johann's works were applied to the design silhouette, revealing a uniquely beautiful form. Second, Johann used a method in which numerous line shapes overlap and fill the area. The point of connecting the work is expressed as a graphic pattern by decorating the lines of the hem and hem of the garment with piping or attaching overlapping straps on top of pants and dresses. Third, the combination of overlapping colors used in Johann's work is a color block design of fashion, which utilizes the formative fun.