• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.2
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• pp.406-413
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• 1997

The dyeability and colorfastness of browning extracts from mushroom were investigated. The results of this study are as follows, 1. Browning extracts from mushroom exhibited dyeability to wool, nylon and silk. The wool and silk had the greatest K/S value at pH 4 and nylon at pH 5 2. Furthermore, the increase in K/S value corresponded to temperature, time, and the number of dyeing. 3. In most cases, the value of K/S was increased by mordant treatment. The treatment of pre-mordant caused the increase in K/S value depending on the concentration of mordant, but not in the color. Co.mordant and post-mordant treaments, however, showed various colors of YR, Y, and GY types of Munsell color wheel. 4. In the most cases, color fastness of light, drycleaning, laundry, sweat, rubbing was excellent.

• Journal of the Korean Ceramic Society
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• v.44 no.10
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• pp.554-561
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• 2007

Synthesis and characterization of pigments by using $Fe_2O_3,\;CoO,\;Cr_2O_3\;and\;MnO_2$ were undertaken. The resulting pigments were characterized by using XRD, SEM, FT-IR and UV-Vis spectrophotometer. The color of glazed tiles containing 6 wt% pigment changed from dark green to black depending on the compositions of used materials. Pigments were calcined with mixed materials at $1350^{\circ}C$, and the dark green and dark brown color were obtained. Pigments were used to determine possible interactions between a pigment and a glaze.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.05a
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• pp.805-806
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• 2013

In this paper we propose a study on contents color match between a color monitor and a cyliner screen operating by 3D stereoscopic projector. To match colors we did device characterization and produced compensation data to get into the shader that the contents display by.

• Journal of Korean society of Dental Hygiene
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• v.19 no.2
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• pp.307-315
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• 2019

Objectives: The aim of this study was to investigate the characterization of composite resin inlay surface with silane and non-thermal atmospheric pressure plasma treatment. Methods: Composite resin inlay was used as a specimen, which was treated by sandblasting + silane and sandblasting + plasma. The untreated specimens were assigned to the control group. Specimens were analyzed for surface roughness, color change, and chemical composition. Statistical analyses were performed using one-way ANOVA test (p<0.05). Results: The present findings showed that the roughness and color changes of the plasma-treated surface were significantly lower than those of the silane-treated surface. In addition, a change in the chemical composition was observed on the plasma-treated surface. Conclusions: Based on the results, non-thermal atmospheric pressure plasma could be a potential tool for the cementation of composite resin inlay.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.302-309
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• 2021

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

• Journal of Korea Multimedia Society
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• v.9 no.4
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• pp.451-459
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• 2006

Color reproduction of small LCD display is quite different from that of standard CRT due to the difference of physical, electrical, and optical characteristics. In this paper, we propose a simple and practical method using gamma and CCT correction for improvement of color reproduction on a small LCD display. First, we investigate characteristics of a small LCD display such as brightness, uniformity, color temperature, white and black balance, and nonlinear gamma. And, we also analyze color reproduction region and CCT trajectory according to LCD's input levels. Finally, the optimum gamma and CCT compensation method using LUT is proposed, and our proposed method was realized at mobile phone without hardware modification. In the experimental results, the result image of proposed algorithm is more close to standard color.

• Korean Journal of Optics and Photonics
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• v.14 no.4
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• pp.473-479
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• 2003

The purpose of this study is to recover the CIE XYZ tristimulus values of original colors from scanner output signals, and to reproduce true colors on the monitor. The process of this study is composed of three steps; scanner characterization, chromatic adaptation transformation, and color space transformation between and sRGB. Especially, in the process of recovery, scanner stimuli were obtained accurately by dividing the non-linear photometric response curve into two parts. As the result of test to EPSON Expression 1680 scanner, the average color difference between true and recovered XYZ for 228 target colors, 22 test neutrals, and 36 test colors were 1.49, 0.97, and 1.42 $\Delta$ $E_{UV}$ *, respectively. With the transformation from illuminant D50 to illuminant D65, the input signals to sRGB monitor were predicted. Finally, it could be found that displayed colors with predicted input signals were very consistent with true colors. with true colors.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.183-189
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• 2009

This study was conducted to prepare salmon patty using muscle separated from salmon frame (SPFM) and to investigate the food component characterization. When compared to salmon patty with fillet muscle (SPM), SPFM was lower in the moisture content, while it was higher in crude lipid content. However, no differences in the ash and protein contents between SPFM and SPM were found. Compared to SPM, the Hunter color value in cross section of cooked SPFM was higher in a and $\Delta$E values, while the color was lower in Land b values. Trichloroacetic acid soluble-N content of SPFM was 279 mg/100 g, which was insignificantly different (P>0.05) compared to those of SPM and commercial patty. The hardness of SPFM was 0.44 kg/$cm^2$, which was insignificantly different (P>0.05) compared to that of SPM, while was higher than that of commercial patty. The major fatty acids of SPFM were 16:0 (16.5%), 18:1n-9 (29.2%) and 18:2n-6 (26.1%). The 20:5n-3 and 22:6n-3 were also detected in high composition. The total amino acid content of SPFM was 16.6 g/100 g, which was similar to that of SPM. However, the total amino acid of SPFM was 14% higher than that of commercial patty. From the results of the mineral content, SPFM was higher than that of SPM in Fe and Ca, while the K in SPFM was lower. According to the result of sensory evaluation on the color, flavor and taste, no significant differences in all sensory items between SPFM and SPM were found.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.1
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• pp.10-17
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• 2013

This study investigated the food biochemical characterization of commercial seasoned sea squirt Halocynthia roretzi (CSS). The proximate composition of CSS was 77.2-82.7% moisture, 7.1-9.1% crude protein, 0.3-2.6% crude lipid and 3.5-6.3% ash. Taste compound contents of CSS were 2.3-5.4% salinity (saltiness), 0.42-1.12 g/100 g total acidity (sourness) and 114.9-330.2 mg/100 g amino nitrogen (taste intensity). The Hunter color values of CSS were 23.79-32.50 for lightness, 9.97-20.45 for redness, 14.01-20.96 for yellowness and 64.50-76.63 for color difference. The odor intensity of CSS was 35.0-62.0. According to these results, there were large differences in proximate composition, taste compounds, Hunter color values and odor intensity of CSS. Viable cell counts ranged from 6.20 to 7.69 log (CFU/g), and most of the viable cells comprised of lactic acid-forming bacteria. CSS was not detected in the coliform group.

• Journal of the Korean Vacuum Society
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• v.6 no.4
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• pp.321-325
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• 1997

Recently, photosensitive color filters have received much attention for their use in the liquid crystal display (LCD) industry. It is well known that chemical and physical properties of polymer surfaces can be modified by special surface treatments. In this work, we have studied the polymer surfaces of LCD blue color filters which were exposed to the UV light during photolithography. A better understanding of the irradiated polymer surfaces is required for the subsequent processes such as plasma etching, ITO electrode deposition, etc. The surface analysis has been undertaken using secondary ion mass spectrometry (SIMS), x-ray photoelectron spectroscopy (XPS), and atomic force microscopy (AFM). A significant enrichment of the pigment component and roughening of surface with bubble-like feature have been observed at the modified polymer surface.