• Textile Coloration and Finishing
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• v.25 no.4
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• pp.241-246
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• 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.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.586-593
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• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.1
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• pp.34-44
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• 2004

The purpose of this study was to provide effective design strategy and distinguish productions for the consumer's emotion satisfaction by analyzing formative properties of fashion sensibility and emotion. 54 photos of contemporary costume have been selected which represented the Izard' DES. The questionnaire consisted of bi-polar 25 pairs adjective scale of fashion sensibility and the 18 noun scale of emotion was distributed to 970 male and female living in Pusan area. The data were analyzed by GLM using the statistic SPSS package. The major findings of this research were as follows. 1. In the clothing formative properties following fashion sensibilities, aestheticism shows significant differences in the silhouette and texture, maturity in the silhouette and color, character in the texture and decoration and feminity in the pattern and color. 2. In the clothing formative properties following emotions, negative emotion shows significant differences in the pattern and silhouette, distressㆍfear in the silhouette and pattern, arousal in the texture and color, shame in the color and texture and enjoyment in the silhouette and pattern. 3. In the fashion sensibility and emotion following clothing formative properties, each formative property shows differences in fashion sensibility and emotion. This study result will be utilized in the clothing design development in special usage like theatrical costume, discriminated display and advertisement stratge.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.757-762
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• 2014

The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.48 no.10
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• pp.704-709
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• 1999

The optical properties such as luminance and color coordinates for phosphor layer were studied with applied voltage and gas pressure, Xe mixing ratio, frequency using He and Xe mixing gas in chamber like AC PDP. The luminance of red phosphor layer at constant pressure(300Toor) is increased with increasing voltage, but color purity is not varied. The luminance of red phosphor layer at constant voltage(280V)is decreased with increasing pressure, but the color purity is not varied. But the luminance is increased with increasing Xe mixing ratio at constant pressure(200Toor). And also the color purity is improved by this process. The luminance is increased up to 40kHz, but the color purity with frequency is not varied.

• Journal of the Korean Home Economics Association
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• v.40 no.12
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• pp.109-118
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• 2002

The Purpose of this study was to investigate dyeing properties and color fastness of Ainus firma sieb. et Zucc. Fruit, according to dyeing temperature, dyeing time, dyeing concentrations and various mordants. The results were as follows ; 1. The dyeabilities of the natural colorants extracted from Alnus firma fruit were investigated under various dyeing temperature, dyeing time and dyeing concentration. As a result, the optimum dyeing temperature, time and concentration of silk fabric with Alnus firma fruit were $60^{\circ}C$, 60min and 100％(o.w.f.) respectively. 2. Alnus firma fruit extract dyed reddish purple (RP hue) on the Fe-mordanted silk fabric. In the case of other mordants, silk fabrics dyed yellow (Y hue). 3. Generally, the light color fastness was relatively fair in the silk fabric dyed with the Alnus firma fruit and Fe mordant. The washing color fastness of color change of silk dyeings mordanted with Al, Sn showed 4 grade. However, the dry cleaning color fastness of the silk fabric was fastness was excellent. The rubbing color fastness showed 4 grade at the most of mordants except Cu.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.63-68
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• 2006

Walnut colorants were extracted from walnut hull and their dyeing properties on cotton were investigated. Effect of dyeing conditions on dye uptake and effect of mordanting on dye uptake, color change and colorfastness were explored. Walnut colorants showed low affinity to cotton compared with wool and its isotherm adsorption curve was Freundlich type. It was considered that hydrogen bonding and van der Waal's force were involved in the adsorption of walnut colorants onto cotton. The dyed cotton showed YR color and there was no significant color change as pH changed. The dyed cotton showed generally high colorfastness except fastness to washing and light. Mordanting did not improve dye uptake and colorfastness, and not affect color of the dyed cotton significantly.

• YAKHAK HOEJI
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• v.37 no.2
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• pp.198-203
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• 1993

Physico-chemical properties of methyl 5-hydroxy-dinaphtho[1,2-2',3'] furan-7,12-dione-6-carboxylate(MHDDC) were examined. The yellowish color of the solution at pH 8 below changes to a bluish color when the solution is basified to pH 10 above. This color change was presumed to a change of the molecular structure from a quinoid-type to a quinoid-type with the dissociation to the hydroxyl group as shown in chart 1.

• Science of Emotion and Sensibility
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• v.20 no.4
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• pp.55-64
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• 2017

This study was performed to help the denim fabric planning which reflects the sensibility preference of university students. Objective characteristics, like color properties and mechanical properties, in 8 denim fabrics (5 cotton 100% fabrics and 3 cotton/polyurethane blended fabrics) were evaluated. And the color preference, subjective sensation and tactile preference of denim fabrics were investigated among the university students. The effect of color preference and tactile preference of denim fabrics on the purchase preference of denim slacks was also examined. Color preference of denim fabrics showed a significant difference according to the kind of denim fabrics. University students preferred purple blue denim fabrics that was measured low $-b^*$ value and low $C^*$ value among the color properties of denim fabrics. Among the mechanical properties of denim fabrics, surface property like MMD, MIU and SMD as well as shear property like 2HG5 were important elements affecting subjective sensation. While, tactile preferences showed a significant difference according to the fabrics. The tactile preferences of cotton/polyurethane blended denim fabrics was highly preferred, and that of heavy 100% cotton denim fabric was lowly preferred. And the subjective sensation affecting tactile preferences were in order of smoothness, softness, lightness. It is concluded that the color preference and tactile preference influenced upon the purchase preference of denim slacks, and color preference had a bigger effect upon the purchase preference.

• Proceedings of the Korean Vacuum Society Conference
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• 2009.08a
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• pp.416-416
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• 2009