• 한국염색가공학회지
• /
• 제24권1호
• /
• pp.1-7
• /
• 2012

Dyeing and fastness characteristics of 100% meta-aramid fiber were investigated with cationic dyes and swelling agents under various dyeing conditions such as dyeing temperature and pH of dye bath. Dye exhaustion started at around $80^{\circ}C$ and settled down at $130^{\circ}C$. Among swelling agents used, N-methyl formanilide showed comparatively higher K/S values comparing to 1-phenoxypropan-2-ol. Under weak acidic conditions in the range pH 5 to 7, the exhaustion of cationic dyes could be enhanced leading to higher adsorption and stability of colorimetric property. Wash and rubbing fastness were generally good but low light fastness found can be attributable to the poor photo-stability of the cationic dyes.

• 한국염색가공학회지
• /
• 제8권4호
• /
• pp.25-30
• /
• 1996

This study was carried out to examine the effect of lipase on the removal of tripalmitin in the various conditions of washing. The relations between the removal and the hydrolysis of tripalmitin by lipase were discussed. The hydrolysis characteristics of lipase were examined by a colorimetric determination of liberated fatty acids as a new assay of lipase in reverse micelies. The hydrolysis of tripalmitin by lipase was increased with the increase of reaction time and reaction above lipase concentration 150mg/l pH at reaction temperature 4$0^{\circ}C$.

• 한국정보디스플레이학회:학술대회논문집
• /
• 한국정보디스플레이학회 2000년도 제1회 학술대회 논문집
• /
• pp.165-166
• /
• 2000

Spatial independence and temporal stability of flat-panel LCD monitor, LG StudioWorks 500LC, were evaluated. The luminance and chromaticity of stimulus color were measured according to the variation of the size, background color, and location on the screen. The spatial independence at center location is very good and not a limiting factor in its colorimetric characterization, however the spatial non-uniformity is a little severe. The warmup time to stabilize after initial power is about 100 minutes and short-term variance of white stimulus is within 0.1 ${\Delta}E^*\;_{ab}$.

• 한국정보디스플레이학회:학술대회논문집
• /
• 한국정보디스플레이학회 2009년도 9th International Meeting on Information Display
• /
• pp.1224-1227
• /
• 2009

When evaluating the quality of images and displays, it is important to combine the characteristics as perceived by the human visual system and measured by equipment using subjective and objective methods, respectively. In the case of objective methods, the quality of a display is measured using colorimetric or radiometric devices according to existing standards covering the color temperature, gamut size, gamma characteristic, and device characterization. Meanwhile, subjective methods assess the quality of an image using the human visual system based on a comparison with a reference or counterpart using such metrics as the sharpness, noise, contrast, saturation, and color accuracy. Objective and subjective methods are usually used together in comparison, as ultimately it is observers watching images on a display. In addition to existing objective methods, a new image quality metric is also introduced as regards the JPEG compression ratio that is reflected in the relationship between the gamut size and the color fidelity in CIELAB color space.

• 한국식품조리과학회지
• /
• 제19권5호
• /
• pp.659-666
• /
• 2003

The purpose of this study was to standardize the various methods and recipes of Hwajeun (glutinous rice pancake with flower) that appeare in the literature. For this purpose, the effects on sensory and physical characteristics of Hwajeun in various kinds of dipping syrups (S1 : honey, S2 : rice syrup, S3 : com syrup, S4 : sugar syrup and S5 : sugar) during storage for 24hrs were investigated. This experiment consisted of the measurement of water content, color difference meter, texture analyser and sensory evaluation for acceptance (color, flavor, moistness, softness, chewiness, adhesiveness, sweetness and overall acceptability). The moisture contents decreased with increasing storage time, indicating that S1 had a significantly (p<0.01) high value until 12hrs. The colorimetric values of lightness (L), redness (a) and yellowness (b) decreased and the total color difference values ($\Delta$E) increased with increasing storage time. In the two bite compression test, the hardness of S1 and S3 showed significantly (p<0.0001) lower values than other samples. As a result of the sensory evaluation for Hwajeun prepared with various kinds of dipping syrup, S1 and S3 were most preferred in color, flavor, moistness, chewiness, adhesiveness, sweetness and overall acceptability of sensory evaluation.

• 한국식품조리과학회지
• /
• 제17권4호
• /
• pp.373-379
• /
• 2001

In an attempt to introduce paprika in wet noodles for improved organoleptic and other quality characteristics, the juices of orange paprika was added as a raw ingredient for wet noodle at 0(control), 15, 30, 45, and 60%(v/w). Overall, the cooked wet noodles containing 15 to 60% paprika juices showed higher sensory scores than control(noodle without Paprika juice), and the acceptabilities for color and overall preference of the products were significantly(p＜0.01) higher at the addition levels of 45% and 30 and 45%, respectively. The intensity analysis for the organoleptic quality characteristics of wet noodles with orange paprika juice showed that as the addition levels increased, there were significant(p＜0.001) increase in the values of acceptances for color and flavor of the products, but not in the tenderness and chewiness. Other quality characteristics like water absorption ratio, weight, volume, and turbidity of the broth after cooking of wet noodles increased in values as affected by the addition of paprika juices. In the Hunter's colorimetric characteristics of the products, the decreased lightness(“L”) along with the increased redness(“a”), yellowness(“b”), and ΔE were caused as the amounts of orange paprika juice increased in wet noodles. For toughness, no significant differences(p＜0.001) were noticed among the samples as measured by Waner-Bratzler blade attached to Texture Analyzer. The results of this study suggested that adding orange paprika juice to wet noodles, most preferably at 45%, increases the acceptance and organoleptic qualities of noodle by affecting the color and flavor of the final products.

• 동아시아식생활학회지
• /
• 제14권4호
• /
• pp.387-396
• /
• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. 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 indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• 감성과학
• /
• 제20권3호
• /
• pp.3-12
• /
• 2017

본 연구에서는 인체 친화적이고 환경 친화적인 패션제품 소재기획을 위한 기초 자료를 제시하고자 수행되었다. 이를 위해서 4종의 섬유소 소재를 대상으로 염색조건을 달리하여 천연 쪽 염색을 실시하여 색채특성과 색채감성을 평가하였으며, 이러한 특성이 선호도에 미치는 영향을 분석하였다. 쪽 염색된 직물은 모두 중, 저명도와 저채도의 남색(PB)을 구현하였다. 이들 직물의 색채특성은 섬유종류와 염색조건에 따라 유의한 차이를 보였다. 쪽 염색된 직물에 대한 색채감성은 스포티 감성, 클래식 감성, 내추럴 감성 등 3가지 요인으로 분류되었다. 이러한 색채감성은 섬유종류와 염색조건에 따라 부분적으로 유의한 차이를 나타내었다. 또한 쪽 염색 직물의 색채특성과 색채감성 요인 간에는 부분적으로 유의한 상관관계를 보였다. 쪽 염색 직물의 색채 선호도에 영향을 주는 요인으로는 색채감성 요인 중에서 클래식 감성과 스포티 감성, 색채특성에서는 $L^*$값인 것으로 나타났다.

• 대한치과기공학회지
• /
• 제39권3호
• /
• pp.145-152
• /
• 2017

Purpose: This study sought to identify changes in the mechanical characteristics and color of zirconia according to different sintering temperatures of the substance. Methods: This study processed some specimens of zirconia into those of $8mm(H){\times}10mm(W){\times}50mm(L){\pm}0.1$ each, and sintered them at $1450{\sim}1600^{\circ}C$ on a $50^{\circ}C-interval$ basis in order to examine how their mechanical characteristics and color are changed. Each specimen sintered using the spectral colorimetric apparatus (Easyshade, VITA, Germany) was observed for each of the color change by sintering temperature. Results: When those specimens were sintered at $1450{\sim}1600^{\circ}C$, they were 0% in absorption ratio and porosity, 20% in shrinkage ratio and $6.10g/cm^3$ in specific gravity. Absorption ration, porosity, shrinkage ratio and specific gravity all didn't vary depending on the sintering temperature. The fracture strength of the specimens was highest or 1037MPa at the sintering temperature of $1550^{\circ}C$ and a little lower or 989MPa at that of $1600^{\circ}C$. No variation in L* value was found depending on the sintering temperature of the specimens, while c* value was highest at that of $1450^{\circ}C$. In addition, h* value was highest when the specimens was sintered at $1550^{\circ}C$. Conclusion: This study could determine how zirconia shows changes in mechanical characteristics and color in accordance with different temperatures of its sintering. It is necessary to supplement the physical data of colored transparent zirconia block which is expected to be widely used in clinical practice.

• 동아시아식생활학회지
• /
• 제15권5
• /
• pp.582-590
• /
• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.