• Journal of Nutrition and Health
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• 제14권1호
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• pp.26-33
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• 1981

Crocin was extracted from Gardenia fructus in order to manufacture a natural food dye. In the extraction and purification process methanol and ethanol were used as the most Suitable solvent selected in preliminary test and 9.28%g/100g of Cretin product in 99.89% of purity was acquired. The lethal dose of Cretin administered in mouse by intra peridoneal was 5.36g/kg which is much lower toxic than any other. The toxic dose which caused diarrhoea in rat was 2.55g/kg and maximum no effect level was found to be 272mg/kg. From the $1%{\sim}2.5%$ content of Crocin in rat diet reduction of body weight appeared and GTP and GOT (Transaminase) value in creased significantly. Crocin showed a good properties of tolerating acid, alkali, sunlight, reductant, oxidant, and salt compared with tar dyes. The range from 100 ppm to 500ppm bring out bright $yellow{\sim}orange$ color, the most effective color, with a good solubility in water-slightly in oil. The acceptable daily intake of crocin was calculated as 2.72mg/kg based on maximum no effect dose (2% additive dose).

• 동아시아식생활학회지
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• 제18권1호
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• pp.58-63
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• 2008

This study was conducted to present fundamental data on the physicochemical properties and sensory qualities of salad dressings made with chicken foot gelatin. Preliminary experiments were performed to confirm the gelatin powder concentrations in preparing gelatin solutions. A 2% gelatin solution, including 0.5% agar, was prepared for use in the experiments that followed. Sensory evaluations were conducted to compare the organoleptic acceptance of dressings manufactured with differing concentrations of the additive in seasoning soybean sauce, mayonnaise, and sesame powder. The viscosities of the dressings significantly increased with increasing gelatin powder concentration. A decrease in turbidity was observed in the mayonnaise and sesame dressings. The color difference values of all dressings indicated no changes. In sensory evaluations of dressings prepared with gelatin solutions at different concentrations of 2 g (1%), 4 g (2%), and 8 g (4%) of gelatin powder, the 4 g (2%) sample received the highest score for overall acceptance. From this study, which was conducted to find an efficient use for chicken house wast product, it is anticipated that chicken feet will be utilized as a new raw material for producing collagen and gelatin, protein sources widely increasing in use with in the food and bio-industries.

• 한국분말재료학회지
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• 제26권5호
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• pp.415-420
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• 2019

SiAlON ceramics are used as ceramic cutting tools for heat-resistant super alloys (HRSAs) due to their excellent fracture toughness and thermal properties. They are manufactured from nitride and oxide raw materials. Mixtures of nitrides and oxides are densified via liquid phase sintering by using gas pressure sintering. Rare earth oxides, when used as sintering additives, affect the color and mechanical properties of SiAlON. Moreover, these sintering additives influence the cutting performance. In this study, we have prepared $Yb_{m/3}Si_{12-(m+n)}Al_{m+n}O_nN_{16-n}$ (m = 0.5; n = 0.5, 1.0) ceramics and manufactured SiAlON ceramics, which resulted in different colors. In addition, the characteristics of the sintered SiAlON ceramics such as fracture toughness and microstructure have been investigated and results of the cutting test have been analyzed.

• International Journal of Computer Science & Network Security
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• 제21권12spc호
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• pp.556-564
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• 2021

Numerous spatial and transform-domain-based conventional denoising algorithms struggle to keep critical and minute structural features of the image, especially at high noise levels. Although neural network approaches are effective, they are not always reliable since they demand a large quantity of training data, are computationally complicated, and take a long time to construct the model. A new framework of enhanced hybrid filtering is developed for denoising color images tainted by additive white Gaussian Noise with the goal of reducing algorithmic complexity and improving performance. In the first stage of the proposed approach, the noisy image is refined using a high-dimensional non-local means filter based on Principal Component Analysis, followed by the extraction of the method noise. The wavelet transform and SURE Shrink techniques are used to further culture this method noise. The final denoised image is created by combining the results of these two steps. Experiments were carried out on a set of standard color images corrupted by Gaussian noise with multiple standard deviations. Comparative analysis of empirical outcome indicates that the proposed method outperforms leading-edge denoising strategies in terms of consistency and performance while maintaining the visual quality. This algorithm ensures homogeneous noise reduction, which is almost independent of noise variations. The power of both the spatial and transform domains is harnessed in this multi realm consolidation technique. Rather than processing individual colors, it works directly on the multispectral image. Uses minimal resources and produces superior quality output in the optimal execution time.

• 한국가금학회지
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• 제29권1호
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• pp.45-52
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• 2002

계육 surimi에서 trehalose와 oligosaccharide의 단백질 냉동변성 방지효과를 구명하기 위하여 본 실험을 실시하였다. 기계발골노계육에 0.5% 소금물(고기:용액, 1:4)로 2회, 증류수로 1회 수세하여 surimi를 제조하였다. Trehalose와 oligosaccharide를 각각 8%씩 혼합한 후 $-18^{\circ}C$에서 10주간 냉동저장하였다. 모든 Surimi의 적색도(a*)는 냉동기간동안 감소하였다. 냉동기간중에 trehalose, oligosaccharide, 무첨가 순으로 명도가 높고 적색도와 황색도가 낮아 색택 안정성이 있는 것으로 나타났다. 냉동기간중 surimi의 gel 강도(압착력, 경도, 탄성, 점착성)는 감소하였지만, trehalose와 oligosaccharide 첨가가 무침가구에 비해 유의적으로 높은 수준을 유지하였다. 냉동기간중에 부착성은 trehalose 첨가가 가장 높았다. 따라서 이들 당류가 계육 surimi에 단백질 냉동변성방지제로 효과가 인정되었으며, trehalose는 감미도가 기존 설탕보다 낮고 색깔 및 물성에서 oligosaccharide 보다 더 우수한 것으로 판단되었다.

• Journal of Dairy Science and Biotechnology
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• 제37권4호
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• pp.247-255
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• 2019

The objective of this study was to evaluate the sensory profiles of market milk, yogurt, and kefir, supplemented with the powder of Hibiscus sabdariffa Linnaeus (Roselle) in 1% increments, ranging from 0% (control) to 4%. In this study, there was no statistically significant difference in titratable acidity and pH between the treated groups and the control group. All samples were evaluated in five categories by thirteen appraisers. Compared to the control group, the best sensory profiles were observed in the market milk sample supplemented with 1.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, in the yogurt samples supplemented with 2.0% and 3.0% of Hibiscus sabdariffa Linnaeus (Roselle) powder, and in the Kefir sample supplemented with 3% of Hibiscus sabdariffa Linnaeus (Roselle) powder. According to statistical analysis of the sensory profiles obtained in this study, there was a statistical difference in the taste, flavor, color, and overall acceptability of market milk; in the taste, color, texture, and overall acceptability of yogurt; and in the taste, color, and overall acceptability of Kefir, between the treated groups and the control group (p<0.05). In the future, when Hibiscus sabdariffa Linnaeus (Roselle) powder is used as a food additive for dairy products, studies on improvement of biofunctionality, as well as of sensory profiles in dairy products must be carried out.

• 한국조리학회지
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• 제23권4호
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• pp.33-42
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• 한국전기전자재료학회논문지
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• 제29권9호
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• pp.539-545
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• 2016

Alumina added with Mn3O4 up to 7.5 cat% of Mn was prepared by conventional ceramic processing, and the sintering behavior and the optical properties of which were studied as functions of Mn content. Densification and grain growth of alumina were enhanced by Mn addition up to 0.75 cat% but was leveled off at higher concentrations. XRD revealed that $Al_2MnO_4$(galaxite) was formed as a second phase in the specimens with more than 0.75 cat% of Mn. Thus it is believed that either the solid solution effect of Mn or the Zener effect of $Al_2MnO_4$ becomes predominant in the sintering of Mn-added $Al_2O_3$ according to the additive concentration. UV-VIS reflectivity(SCI) spectra of Mn-added $Al_2O_3$ consisted of smooth bottoms in 300~550 nm wavelength range and plateaus at wavelengths longer than 650 nm. The reflectivity spectrum continuously moved downward, and the specimen color became darker and thicker with increasing Mn content. The CIELAB color change with respect to standard white was also dependent on the amount of Mn added: ${\Delta}L^*$(D65) negatively increased and ${\Delta}E_{ab}^*$(D65) positively increased with increasing Mn content, probably due to Mn substitution to Al and/or the mixing effect of black $Al_2MnO_4$ as a second phase.

• 자원환경지질
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• 제47권6호
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• pp.563-569
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• 2014

루비는 유색보석 중에서 가장 선호도가 높은 보석인 동시에 열처리에 의해 부가가치를 높일 수 있어 학문적인 연구 대상으로서도 그 관심이 높다. 세계적으로 많은 지역에서 루비가 산출되고 있음에도 불구하고, 고품질의 천연 루비는 미얀마, 스리랑카, 태국, 탄자니아 등 일부 제한된 국가에서만 산출되며, 오랜 기간 채광으로 인해 고품질의 원석이 고갈되어가고 있는 실정이다. 이 연구에서는 최근 새로운 산지가 확인되어 관심이 높은 탄자니아산 루비 원석을 사용하여 전통적인 단순 열처리방법과 화학적 열처리 방법에 의한 광물학적 및 보석학적 특성을 파악하고, 열처리에 의한 탄자니아산 루비의 품질개선 효과를 검토하였다. 미얀마의 Mogok산과 Mong Hsu산 루비에 효과적인 방법으로 알려진 전통적인 단순 열처리 실험은 T=$1,600^{\circ}C$에서 6시간 동안 실시하였다. 그 결과, 비교적 균일한 암적색을 지닌 탄자니아산 루비의 색상과 투명도는 색채 색차계와 자외선-가시광선 분광분석(UV-Vis Spectrometry) 결과, CIE 1931 color space 상의 적색과 청색의 좌표값(X, Y)이 원시료 (0.365, 0.321) 및 (0.346, 0.363)에서 (0.337, 0.322)로 감소함이 확인되어, 전통적인 단순 열처리 방법이 탄자니아산 루비의 품질개선에 적합하지 않은 것으로 판단되었다. 단순 열처리를 수행한 탄자니아산 루비의 X-선형광분석(XRF) 결과, 루비의 적색을 발현 시키는 $Cr^{3+}$함량이 0.72~1.04 wt.%로 증가 되었으나, 갈색의 보조색상을 발현시키는 Fe의 함량이 함께 증가되어 순수한 적색이 아닌 어두운 적색을 띄는 것으로 확인되었다. 이러한 결과는 단순 열처리에 의해 루비에 함유되어 있는 $Fe_2O_3$의 응집현상으로 어두운 색으로 변한 것이라 판단된다. 또한 열처리에 의해 $SiO_2$의 함량이 특징적으로 높게 나타났는데, 이는 열처리 과정동안 용융되었다가 다시 재결정화 되면서 생기는 현상으로 투명도의 개선에 효과적이지 않음을 알 수 있었다. 탄자니아산 루비 중 표면에 균열이 있는 시료를 선별하여 납(Pb)을 주성분으로 하는 화학적 첨가제를 사용한 열처리 실험 결과, 색상 뿐 만아니라, 투명도가 현저하게 개선되었다. CIE 1931 color space 상의 적색과 청색의 좌표값이 원시료 (0.386, 0.304) 및 (0.395, 0.313)에서 (0.405, 0.308)로 적색영역에 도시되었다. 이는 첨가제가 열처리 과정동안 용융되어 루비의 균열부분을 채워준 것으로 확대경으로도 관찰이 가능하다. 또한 루비의 표면과 균열부분에 대한 전자현미분석(EPMA)의 선분석(line scanning)에 의해서도 확인되었다. 이 첨가제는 균열부분을 충진함으로써 내구성과 투명도가 개선되었다. 첨가제의 용융체는 루비와 굴절률이 매우 비슷하기 때문에 입사된 빛이 루비 내부로 더 쉽게 통과하여 전반적으로 색상이 향상된 것으로 판단된다. 이 연구에서 화학적 열처리가 탄자니아산 루비의 품질향상에 적합한 방법임을 확인할 수 있었으며, 사파이어 등 강옥군 광물의 유색보석에 대한 색과 투명도 개선에 매우 유용할 것으로 생각된다.

• 복식
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• 제58권10호
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• pp.123-134
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• 2008

The purpose of this study is to examine the postmodern characteristics in global fashion advertising. This analysis of postmodern print campaign strategies will increase the understanding of global fashion consumer and assist in establishing global advertising strategies for domestic fashion brands. 2006 A/W and 2007 S/S magazine campaigns for 190 fashion luxury brands were are collected, which were uploaded on the WGSN website. All advertising campaigns were analyzed in terms of postmodern features by four fashion professionals. As a result, major findings are as follows; First, advertising model stereotype was deconstructed. Besides young celebrities, ad models such as real people and old or childish celebrities were cast. Second, expression technique was deconstructed. Chromatic harmony was broadened to include black and white advertising, additive and subtractive color mixing. Innovative layout techniques such as collage were used. And also narrative structure was deconstructed. Third, diverse issues such as environmental message, globalization, fantasy, feminism, everyday life were expressed as advertisement appeals.