• 대한화학회지
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• 제8권2호
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• pp.85-87
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• 1964

Alloxan에 의한 Amino acids의 spot test에 있어서, alloxan수용액에 lactose를 가해주면, alloxan 자신의 착색을 막을 수 있다. lactose를 포함하는 alloxan수용액은 매우 안정하여서, 실온에서 수 개월 동안 두어도 착색되지 않으며, lactose의 존재로 말미암아, alloxan과 amino acids와의 색반응은 조금도 영향을 받지 않았다. 이시약에 의한 amino acids의 spot test법은 ninhydrin에 의한 spot test보다 예민하고, 또 alloxan 또는 dimethylalloxan을 발색약으로 사용하는 paper chromatography법에 비해, proline (1 ${\gamma}$), hydroxyprolin (5 ${\gamma}$)를 확인할 수 있다는 장점을 가지고 있다.

• The Journal of Korean Physical Therapy
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• 제24권6호
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• pp.405-408
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• 2012

Purpose: We examined the effect of dual-task and single-task training on serial reaction time (SRT) task performance to determine whether SRT is based more on motor or perception in a dual-task. Methods: Forty healthy adults were divided into two groups: the dual-task group (mean age, $21.8{\pm}1.6$ years) and the single-task group (mean age, $21.7{\pm}1.6$ years). SRT task was conducted total 480 trial. The four figures were presented randomly 16 times. A unit was set as 1 block that would repeat 10 times. Thus, there were a total of 160 trials for each of the three color conditions. The dual-task group performed an SRT task while detecting the color of a specific shape. The end of the task, subjects answered the specific shape number; the single-task group only performed the SRT task. The study consisted of three parts: pre-measurement, task performance, and post-measurement. Results: Differences of pre and post reaction time between two group was higher for the dual-task group as compared to the single task group and there was a significant interaction between time and group (p<0.05). Conclusion: Our results indicate that. short term period SRT is not quiet effective under dual-task conditions, individuals need additional cognitive processes to successfully navigate a task This suggests that dual-task training might not be appropriate for motor learning enhancement, at least when the training is over a short period.

• 한국수산과학회지
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• 제20권1호
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• pp.52-56
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• 1987

The antioxidative activity of each molecular weight (MW) fraction of Maillard reaction products prepared from a D-glucose and glycine system, i. e., MW below 1000, MW between 1000 to 3000 and MW above 5000, nondialyzable melanoidins, reduced melanoidins and ozone-treated melanoidins were estimated in a linoleic acid-aqueous system. The antioxidative activity ana reducing ability of Maillard reaction products increased with increasing molecular weight and color intensity. Maillard reaction products of MW above 1000 showed obvious antioxidative activity and reducing ability, whereas the MW fraction below 1000 showed only weak activities. When nondialyzable melanoidins were reduced with sodium borohydride, their color intensity and reducing ability remarkably decreased, but their antioxidative activity did not decrease so much.

• Journal of Ginseng Research
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• 제28권3호
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• pp.136-142
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• 2004

During our investigations on the relationship between the browning reaction of ginseng root and two compounds (arginyl-fructosyl-glucose and arginyl-fructose) in the model system of steaming and heat-drying processes for the preparation of red ginseng, the preheating treatment of main roots of raw ginseng at 60∼70$^{\circ}C$ prior to the steaming and heat-drying processes was found to bring about the gelatinization of starch granules. The enzymatic hydrolysis of gelatinized starch to maltose, a marked formation of maltose, and the increase of both free arginine and total amino acids, resulting the acceleration of the Maillard type-browning reaction of ginseng root during the steaming and heat-drying processes, and the rise of brown color intensity of red ginseng. These results show that the preheating treatment may be effective for the decrease of inside white of red ginseng.

• Applied Biological Chemistry
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• 제25권4호
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• pp.206-210
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• 1982

pH, 유기산(有機酸), ascorbic acid 및 자외선조사(紫外線照射)가 홍삼갈색화반응촉진(紅蔘褐色化反應促進)에 미치는 영향(影響)을 조사(調査)하였다. 홍삼(紅蔘)의 갈색화반응(褐色化反應)은 약(弱) alkali성(性) 범위(範圍)에서 갈변(褐變)이 촉진(促進)되는 경향(傾向)을 보였으며 citric acid, succinic acid, tartaric acid등(等)의 유기산(有機酸) 첨가(添加)도 홍삼(紅蔘)의 갈변반응(褐變反應)을 촉진(促進)하였다. Fumalic acid의 단독첨가(單獨添加)는 홍삼(紅蔘)의 갈색화반응(褐色化反應)을 촉진(促進)하였으나 glucose, glutamic acid , $glucose{\times}glutamic$ acid의 혼합처리(混合處理)는 갈변(褐變)을 저하(低下)시켰다. 0.1M 이상(以上)의 ascorbic acid 처리(處理)는 홍삼갈색화반응(紅蔘褐色化反應)에 아주 큰 촉진효과(促進效果)가 있었으며 동시(同時)에 양질홍삼(良質紅蔘)의 특유(特有)한 색상(色相)인 홍색도(紅色度)도 크게 증대(增大)되었다. 자외선조사(紫外線照射)는 홍삼건조(紅蔘乾燥) 초기(初期)에는 갈변(褐變)을 상당히 촉진(促進)하였으나 그 이후(以後)에는 갈색도(褐色度)가 감소(減少)되었다.

• 한국산림과학회지
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• 제65권1호
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• pp.60-67
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• 1984

한국산(韓國産) 단풍나무속(屬) 6개(個) 수종(樹種)의 심재내(心材內) 지질(脂質)을 추출(抽出)하여 Thin Layer Chromatography에 의한 방법(方法)으로 종(種)을 식별(識別)하였으며, 정색반응(呈色反應)의 특징(特徵)으로 유연관계(類緣關係)를 조사(調査)한 결과(結果)를 요약(要約)하연 다음과 같다. 1) 6개(個) 수종(樹種) 심재(心材)의 지질함량(脂質含量)은 유리암질(遊離暗質)이 평균(平均) 2.85%, 결합지질(結合脂質)이 1.54%이었으며, 전지질(全脂質)은 4.39%이었다. 2) TLC 정색반응(呈色反應) 특징(特徵)에 의해서 단풍나무속(屬) 6개(個) 수종(樹種) ; 신나무, 고로쇠나무, 네군도단풍, 단풍나무, 은단풍, 복자기를 식별(識別)할 수 있었으며, 정색반응(呈色反應)에 의한 유연관계(類緣關係)를 보면 단풍나무와 복자기가 근연(近緣)임을 알 수 있었다.

• 패션비즈니스
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• 제9권5호
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• pp.136-144
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• 2005

Oxidative hair color is currently widely used because of its beautiful light color and good dyeability. In this study, hair color, oxidative agents, and dye intermediate were reacted. Modifier, which changes color with various hue, and alkaline agent, which opens the cuticle of hair fiber and enhances the dyeing reaction, were added. For gel formation, isocetyl alcohol was used as solvent in preparing three kinds of permanent oxidative hair color. Physiochemical study of prepared permanent oxidative hair color was done for basic information acquisition. Acid perspiration test, pH measurement both at room temperature and at high temperature, drop movement test, dyeability efficiency upon the amount of hydrogen peroxide added, and humidity fastness were studied. Shampoo fastness and light fastness of prepared permanent oxidative hair color dyed hair sample were also investigated. All three kinds of hair color prepared showed good properties overall, however, dyed hair sample became reddish upon shampoo fastness and lightfastness tests.

• The Journal of Korean Physical Therapy
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• 제14권3호
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• pp.1-23
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• 2002

Purpose: The purpose of this study was to examine the relationship between pigmental reaction and blood components, such as white blood cell (WBC), lymphocyte, monocyte, red blood cell (RBC), hemoglobin, mean corpuscular index (mean corpuscular volume (MCV), mean corpuscular hemoglobin (MCH) and mean corpuscular hemoglobin concentration (MCHC)), hematocrit, platelet and neutrophil segment, after Cupping Glass Therapy (CGT). Subjects: Twenty-five healthy adults participated in this study; Methods: Subjects had undergone CGT for 5 days and were divided into two groups (dark color (DCG) and light color (LCG)) depending the level of pigmental reaction. Blood was collected from each subject at the beginning of this study and recollected after 5 day s'CGT. Results: The percentage of lymphocytes was higher in LCG than in DCG after CGT (p<.01) and was significantly increased in LCD after CGT (p<.01), The number of RBC was more in DCG than in LCG both before (p<.01) and after CGT (p<.05). The amount of hemoglobin was more in DCG than in LCG both before (p<.01) and after CGT (p<.01) and was significantly increased in LCD after CGT (p<.01). Mean corpuscular index showed that both MCH (p<.05) and MCHC (p<.01) were higher in DCG than in LCG after CGT, but only MCHC before CGT (p<.01). It also showed either decreased MCV (p<.01) or increased MCHC in LCD after CGT (p<.01). Hematocrite was higher in DCG than in LCG both before (p<.01) and after CGT (p<.01). The percentage of neutrophil segments was higher in BCG than In LCG after CGT (p<.01) and was significantly decreased in LCD after CGT (p<.05). However, neither the number of WBC and platelets nor the percentage of monocytes was significantly different between DCG and LCG either before or after CGT. Conclusion: Pigmental reaction was significantly related to the changes of blood conponents after CGT. The results of this study suggest that CGT may have an effect on the components of blood cells.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 추계학술발표대회 논문집
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• pp.49-53
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• 2007

Children's museum has roles of the characterized place for children as well as the museum for education. Therefore, specific color selection especially for children is one of the most important points to be considered. This study is the short investigation on various interior color systems of children's museums in Korea. In case of Children's Museum in National Museum of Korea, each exhibition area is apparently divided by adopting colors in accord with the subject of each space. Middle color in that museum generally gives stability, and clear color and accent color give better perception and vitality Children's folk Museum has adopted Korean traditional colors, O-Bang Colors, which have indicated Korean tradition for ages. All sections in Incheon Children's Museum are spatially divided, but similar colors of ceiling, wall, and floor give boring atmosphere. Since original colors of furniture in Science section distract attraction of children, proper color selection should be required for better reaction from children. Therefore, this research is aiming for detailed investigation in color system of children's museum and the proper interior color planning of the next children's museums with their main purpose for children in the future.

• 농업과학연구
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• 제30권2호
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• pp.148-153
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• 2003

풋콩의 열처리 시 소금의 영향을 알아보기 위해 이전의 실험에서 비슷한 수치를 나타낸 $80^{\circ}C$-30min, $90^{\circ}C$-20min, $100^{\circ}C$-10min의 조건에서 color와 chlorophyll 함량을 측정하였다. 녹색과 깊은 관련이 있는 -a값(colorimeter parameter)과 chloropyll a의 두 수치만을 비교해 보았을 때, -a값은 $100^{\circ}C$-10min이 높게 나온 반면, chlorophyll a는 $80^{\circ}C$-30min에서 높게나왔다. 그리고 chlorophyll 함량의 경우 소금을 첨가한 군이 비 첨가군보다 높은 값을 나타내었다. 온도와 시간이 color와 chlorophyll 함량 파괴에 미치는 영향을 알아보기 위해 반응속도상수(reaction rate constant)와 활성화 에너지(activation energy)값을 구해보았다. 그 결과 반응속도 상수는 온도가 $10^{\circ}C$증가함에 따라 2배 가량 증가하는 것을 볼 수 있었고 이는 Arrhenius 이론과 일치하였다. 소금의 첨가는 seed의 색(greenness)만을 제외하고 전체적으로 chlorophyll과 color의 파괴속도를 저하시키는 역할을 하였다. Pod에서 chlorophyll a 감소를 위한 활성화 에너지는 146.63 Kcal/mol(소금군)로 비소금군의 138.02 Kcal/mol 보다 높은 값을 나타내었고 이는 소금이 색소저하 반응의 속도를 낮춤을 의미하였다. 결과적으로 풋콩의 열처리 시 소금의 첨가는 단순히 맛의 변화뿐만 아니라 chlorophyll 잔량을 높여 풋콩의 색소를 안정화시키는 역할을 하였다.