• 한국축산식품학회지
• /
• 제41권4호
• /
• pp.650-663
• /
• 2021

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear force, myofibril fragmentation index and cooking loss were measured. The total level of acetylated sarcoplasmic proteins showed a negative relation with pH, a positive relation with a^*, b^* and cooking loss at the pre-rigor phase. Sarcoplasmic proteins acetylation affected postmortem pH by regulating glycolysis, which in turn affects color and cooking loss. The total level of acetylated myofibrillar proteins showed a positive relation with shear force at the pre-rigor phase. Myofibrillar proteins acetylation affected meat tenderness by regulating muscle contraction. This study indicated that acetylation played a regulatory role of meat color, water-holding capacity, and tenderization process at early postmortem.

• 복식문화연구
• /
• 제10권5호
• /
• pp.473-484
• /
• 2002

The purpose of this study is to analyze the window display in the department stores in Daejeon. The framework of execution, colors, illumination, and kinds and colon of mannequins of the window display in four department stores in Daejeon were analyzed based on the photographs of displays from January to October in 2001. The results were as follows: First, in the framework of execution, each department store used mostly the triangle-framework during four seasons, which was a fundamental framework. Its characteristics were a sense of security, three-dimensional effect, and balance. It was the most suitable framework fur the mannequins and toruso. Second, a color scheme for commodities was all no-coloring scheme in each four seasons. The color of background was mostly white which harmonized well with the colors of commodities and lights. The plan for the color scheme of window display should always executed on the commodities, and the colors should be harmonized to produce the best display effect. Moreover, when commodities had two colors, the color of background should be in one simple color that manifest the commodities, or that is secondary color to the main color of commodities. Third, all department stores used all same illumination. Lack of illumination, management, and expense incured ineffective production of the display. Fourth, mostly, real mannequins with white or skin colors were used, and the toruso was next used in department stores. The set was limited because many companies had not made new sets for the display. Therefore, new sets including mannequins should be actively developed to produce effective display.

• 동아시아식생활학회지
• /
• 제22권5호
• /
• pp.684-691
• /
• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• 디지털융복합연구
• /
• 제10권5호
• /
• pp.185-191
• /
• 2012

본 연구는 현재 디지털 콘텐츠 시장에서 주요 이슈로 거론되고 있는 디지털 동영상 콘텐츠 저작권 보호와 관련된 기술적 접근을 다루고 있다. 오늘날 디지털 동영상 콘텐츠 제작 및 유통이 급증하고 있는 가운데 지적재산권 보호와 관련된 여러 정책적 접근 및 기술적 접근이 이루어지고 있다. 기존의 DRM(Digital Rights Management) 관점의 기술적 접근은 여러 각도에서 이루어져 왔으나 편의성 및 품질 측면에서 한계점 또한 동시에 노출된 것이 사실이다. 본 연구는 기존의 암호화 인증 및 워터마크 기술을 통한 접근보다는 video copy detection 및 contents based copy detection 방식의 하나인 컬러코드(color code) 방식의 기술적 접근 관점에서 접근하고 있다. 특히 본 연구는 국내 영상 시장의 유통 생태계를 고려하여 고품질 방송 동영상 불법유통을 제어할 수 있는 방향에서 본 연구의 기술적 접근을 다루었다.

• 동아시아식생활학회지
• /
• 제23권5호
• /
• pp.533-545
• /
• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• 한국식생활문화학회지
• /
• 제20권6호
• /
• pp.715-720
• /
• 2005

Jeolpyon rice cake was made using buckwheat flour and measured its texture, color and sensory properties as follows. According to the amylograph guage test, rice flour was the highest in its initial pasting temperature $82.5^{\circ}C$. With 5% addition of buckwheat flour, it came to be $81.0^{\circ}C$ and became $79.5^{\circ}C$ at 10%, and $78.0^{\circ}C$ at 15%, which was lower than the control. And its maximum temperature at peak viscosity showed at $87^{\circ}C$ and it showed no difference in temperature according to the amount of buckwheat flour. The maximum value (peak point) was 690 BU in control and it increased following to the added amount of buckwheat flour, 710 BU in adding buckwheat flour 10% and 740 BU in 15% of buckwheat flour. In relating to the changes of texture, it became hard by the added amount of buckwheat flour because of decreasing cohesiveness and springiness, but increasing gumminess and brittleness. The hardness increased by adding with buckwheat flour through the freeze preserving period. But adding buckwheat flour of 10% decreased the hardness. Regarding the color value, lightness decreased by the adding buckwheat flour, but a and b value increased. As a result of the sensory analysis about Jeolpyon prepared with buckwheat flour, the most favoured ratio of buckwheat flour for color and preference was at 10%. In case of 15%, it was a little dark so it was not desirable. Based on the above test, the best combination ratio of buckwheat for Jeolpyon was 10%. And Jeolpyon can be easily made at home as well as mass production due to relatively simple making procedure.

• 한국염색가공학회지
• /
• 제25권4호
• /
• pp.241-246
• /
• 2013

The color properties of a white or nearly colorless fabric are represented by whiteness index (WI) or yellowness index (YI). These two indexes relate to a white fabric's color quality. The purpose of this study was to identify the properties of WI and YI on the CIELAB through the simulations of estimation data for a systemization of color quality control. The results indicated that the relationship between WI and YI was a negative correlation, however the coefficients of correlation function between WI and YI were depended on hue. There were two hue transition points of the rate of changes in WI and YI. These hue transition points were the reference points to divide the hue contribution to WI and YI. These points were not the point of h=0 and h=180 and asymmetric. In addition, where the colors were same distance from the white point on the CIELAB, the rate of changes in WI and YI by ${\Delta}$Ew were depending on hue. Specifically, when WI decreased, YI of reddish and yellowish tinted colors decreased more than bluish tinted colors.

• 디지털융복합연구
• /
• 제17권6호
• /
• pp.349-354
• /
• 2019

본 연구는 공주대학교 내 설치된 공공환경조형물과 설치환경, 학내 이용자가 조형물을 관람하고 느끼는 감성이미지, 색채 계획 시 선호하는 색상과 감성이미지를 측정 분석하는 연구이다. 연구는 학내 설치된 조형물 분석 및 학생들을 대상으로 한 설문으로 진행되었다. 연구 결과 학내 환경조형물에 대한 이용자의 인식 및 조형물 제작 시 고려되어야 할 지향점을 제안할 수 있었다. 본 연구는 학내 설치된 공공 환경 조형물의 색채에 대하여 학술적으로 접근하고, 향후 색채계획단계에서 유의해야할 요소들을 제안하고 있다. 따라서 학내 조형물을 설치 기획할 때에 적절한 가이드라인을 제시 할 것으로 기대된다.

• Transactions on Electrical and Electronic Materials
• /
• 제18권6호
• /
• pp.341-344
• /
• 2017

Infrared (IR) filters were developed to implement integrated three-dimensional (3D) image sensors that are capable of obtaining both color image and depth information at the same time. The combination of light filters applicable to the 3D image sensor is composed of a modified IR cut filter mounted on the objective lens module and on-chip filters such as IR pass filters and color filters. The IR cut filters were fabricated by inorganic $SiO_2/TiO_2$ multilayered thin-film deposition using RF magnetron sputtering. On-chip IR pass filters were synthetized by dissolving various pigments and dyes in organic solvents and by subsequent patterning with photolithography. The fabrication process of the filters is fairly compatible with the complementary metal oxide semiconductor (CMOS) process. Thus, the IR cut filter and IR pass filter combined with conventional color filters are considered successfully applicable to 3D image sensors.

• 한국식생활문화학회지
• /
• 제21권6호
• /
• pp.571-576
• /
• 2006

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.