• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.3
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• pp.360-370
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• 2012

This study investigates the interaction effects of mechanical property-based clusters and colorimetric tones on the subjective touch and color sensation of fabrics when sight and touch were simultaneously provided to humans. Each of six different silk fabrics was colored by digital textile printing to have three tones (pale, vivid, and grayish) and its mechanical properties were measured by a Kawabata Evaluation System (KES). Touch and color sensation were identified to be primarily influenced by mechanical property-based clusters and tones, respectively. In touch, 'smooth', 'warm', 'heavy', and 'soft' were found to be affected by interactive effects of mechanical property-based clusters and colorimetric tone so that the pale tone tended to make differences smaller among the clusters for the touch sensation, while the grayish tone seemed to contribute to larger differences of 'heavy'. However, an interaction effect was not found in the color sensation with touch even though the color sensation was also influenced by mechanical property-based clusters.

• Applied Chemistry for Engineering
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• v.35 no.2
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• pp.67-78
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• 2024

Light absorption has potential as a signal in biochemical analyses due to its simplicity in measurement and interpretational clarity. Among substances that generate absorption signals, gold nanoparticles possess advantages such as chemical stability, biological compatibility, and unique optical properties from the localized surface plasmon resonance (LSPR) in the visible light range. They also exhibit versatility compared to other colorimetric substances effective only for specific target molecules, as they easily conjugate with various detection active substances like antibodies and aptamers. Particularly due to advantages such as low cost, ease of particle synthesis, and high environmental stability compared to enzyme-based colorimetric methods, gold nanoparticles are extensively researched as signal substances in colorimetric assays. This review summarizes various strategies utilizing gold nanoparticles as absorption signal substances, focusing on recent research. Based on the characteristics of gold nanoparticles, where the optical property is influenced by particle morphology, literature is classified and reviewed based on strategies controlling the shape of gold nanoparticles during signal generation. Through this, it is observed that gold nanoparticles, which have been used as absorption signal substances, continue to be actively researched, affirming their potential for broad and continuous improvement in the future.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2007.10a
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• pp.392-393
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• 2007

• Korean journal of food and cookery science
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• v.22 no.4 s.94
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• pp.477-487
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• 2006

The quality characteristics of dough and French breads containing dietary fibers, which were resistant starches (RS3 and RS4 types) and commercial non-starch polysaccharides (cellulose, pectin and chitosan), were investigated. The pH of the dough containing all dietary fiber except pectin was greater than that of control and was increased with increasing addition level. There was no correlation between pH and the expansion ratio of dough. As the level of added dietary fibers became high, the bread baking loss decreased, and the order of specific bread volume was 5% cellulose < 5% pectin < control bread, with no significant difference in specific volume. When a high level of dietary fibers was added to wheat flour, a complex phase appeared due to the formation between the network structure of additives and wheat gluten, and starch granules were heavily masted by the increased development of gluten-network matrix after the first fermentation like a wide spread net. Comparing the colorimetric changes of breads with the same added ratio (10%) of dietary fibers, the cellulose and RS4 addition breads had lower levels and the pectin-added bread had the highest value in the redness, while the chitosan-added bread had the highest value in the yellowness. Breads with a high level of dietary fibers showed increased hardness, gumminess, and brittleness and decreased springiness and cohesiveness. By sensory data, breads with 5% NSP and 10% RS addition showed high overall acceptability, with higher sensory RS score, compared to NSP addition. In conclusion, it was suggested that bread with lower than 10% RS or 5% NSP addition based on the amount of wheat flour, was acceptable with no considerable change in preference/overall quality and processing in bread-making.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.67-76
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• 2017

This study investigated the quality characteristics of melon jam with RSM. The melon jam was prepared with 50~65% sugar, 0.5~2.0% pectin, and 0.1~0.5% citric acid. Sugar and pectin caused the increase in sweetness, Hunter's colorimetric characteristics (a, b), and firmness. Citric acid caused decrease in pH, sweetness, firmness. Sensory evaluation results showed that preferences for the melon jam increased as sugar, pectin, and citric acid approached their optimum values and then decreased as they exceeded optimum levels. Consequently, the proposed optimum levels in the ingredient formulation for manufacture of the standard melon jam were 59.0% sugar, 1.4% pectin, and 14.9% citric acid, as based on both numerical and graphic statistical analyses. Ultimately, this study was expected to contribute to the commercialization of melon jams of high quality.

• Bulletin of the Korean Chemical Society
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• v.34 no.10
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• pp.3083-3087
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• 2013

Diacetylene lipid monomers possess the capability to self-assemble into vesicles via polymerization under ultraviolet irradiation, resulting in the formation of polydiacetylene (PDA) liposomes. Exposure of the polymerized vesicles to external stimuli is known to induce a unique blue-to-red color transition. The cyclic oligosaccharide ${\alpha}$-cyclodextrin known for its use in many applications, such as drug delivery, purification, and stimulus sensing, is able to form an inclusion complex with poly(ethylene glycol) (PEG) in aqueous solution. In this study, we prepared polymeric liposomes with PEG (PEG-PDA) with the aim of improving the stability of the vesicles and colorimetric response toward ${\alpha}$-cyclodextrin. We demonstrated that PEG-PDA liposome displays unique characteristics compared with native PDA liposome and it also shows apparent chromic properties of the inclusion complex formation with ${\alpha}$-cyclodextrin.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.250.2-250.2
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• 2014

Currently, teeth whitening method which is applicable to dental surgery is that physician expertises give medical treatment to teeth directly dealed with a high concentration of hydrogen peroxide and carbamide peroxide. If hydrogen peroxide concentration is too high for treatment of maximized teeth whitening effect [1], it is harmful to the human body [2]. To the maximum effective and no harmful teeth whitening effect in a short period of time at home, we have observed the whitening effect using carbamide peroxide (15%) and a low-temperature atmospheric pressure plasma jet which is regulated by the Food and Drug Administration. The gas supplied conditions of the non-thermal atmospheric pressure plasma jet was with the humidified (0.6%) gas in nitrogen or air at gas flow rate of 1000 sccm. Also, the measurement of chemical species from the jet was carried out using the optical emission spectroscopy (OES), the evidence of increased reactive oxygen species compared to non-humidified plasma jet. We have found that the whitening effect of the plasma is very excellent through this experiment, when bovine teeth are treated in carbamide peroxide (15%) and water vapor (0.2 to 1%). The brightness of whitening teeth was increased up to 2 times longer in the CIE chromaticity coordinates. The colorimetric spectrometer (CM-3500d) can measure color degree of whitening effect.

• Analytical Science and Technology
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• v.32 no.3
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• pp.77-87
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• 2019

High viscosity carbon black dispersions are used in various industrial fields such as color cosmetics, rubber, tire, plastic and color filter ink. However, carbon black particles are unstable to heat due to inherent characteristics, and it is very difficult to keep the quality of the product constant due to agglomeration of particles. In general, particle size analysis is performed by dynamic light scattering (DLS) during the dispersion process in order to select the optimum dispersant in the carbon black dispersion process. However, the existing low viscosity analysis provides reproducible particle distribution analysis results, but it is difficult to select the optimum dispersant because it is difficult to analyze the reproducible particle distribution at high viscosity. In this study, dynamic light scattering (DLS) and asymmetrical flow field-flow fractionation (AsFlFFF) analysis methods were compared for reproducible particle size analysis of high viscosity carbon black. First, the stability of carbon black dispersion was investigated by particle size analysis by DLS and AsFlFFF according to milling time, and the validity of analytical method for the selection of the optimum dispersant useful for carbon black dispersion was confirmed. The correlation between color and particle size of particles in high viscosity carbon black dispersion was investigated by using colorimeter. The particle size distribution from AsFlFFF was consistent with the colorimetric results. As a result, the correlation between AsFlFFF and colorimetric results confirmed the possibility of a strong analytical method for determining the appropriate dispersant and milling time in high viscosity carbon black dispersions. In addition, for nanoparticles with relatively broad particle size distributions such as carbon black, AsFlFFF has been found to provide a more accurate particle size distribution than DLS. This is because AsFlFFF, unlike DLS, can analyze each fraction by separating particles by size.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.17-26
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• 2019

Chamaecyparis obtusa is one of the economical conifers planted in Korea due to its good quality timber and wood characteristics. Individuals of C. obtusa containing high terpenes (HT) and low terpenes (LT) were selected for by colorimetric method. The HT of C. obtusa was delayed in wilting against various abiotic stresses compared to the LT plants. The HT group exposed to UV did not significant influence the chlorophyll content, and the chlorophyll value was higher in the HT group than the LT group. Also, chilling treatment (5℃) did not significant influence on the chlorophyll content. However treatment at -4℃ showed relatively low chlorophyll content in the LT group than the HT group. Plants exposure to high temperature was not a difference between the HT and the LT group. However, treatment at 38℃ influenced the chlorophyll content that was increased exposure time-dependently. In salt treatments, chlorophyll in the HT group was lower at high concentrations (300 and 500 mM) of NaCl. However, chlorophyll content increased to slightly in treatment time-dependently, which is 6.7% to 40%. H2O2 treatment has been a negative effect on the chlorophyll content in the HT group. All concentration of H2O2 decreased the chlorophyll content of 5% to 35%. Plants containing high terpenoids were resisted against some abiotic stress such as salt and H2O2. Our results implied that terpenoids could cause various abiotic stress resistance. These results could be utilized for efficient management and biomass production during forest silvicultures.