• Journal of Korean Society of Water and Wastewater
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• v.37 no.4
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• pp.187-202
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• 2023

This study focuses on the application of a new measurement method that quantifies the residual color of filtered water using a spectrocolorimeter after filtering the discolored substances. It was confirmed through the color and turbidity cross-test that the discolored substances cannot be measured effectively with the current legal color and turbidity test method. Therefore, the National Institute of Environmental Research's filter testing method, which involves filtering the sample through 0.45 ㎛ filter and visually inspecting the color, was improved. A membrane filter colorimetry (MFC) method was established by measuring the color difference (ΔE*ab(65)) of the filtered filter using a spectrophotometer and expressing it as filter color unit (FCU). Using the MFC method, the FCU for reference materials such as iron and manganese, as well as field samples, was measured. The results showed a high correlation with turbidity, and the color difference patterns varied depending on the type of reference materials and field samples. This indicates that the MFC method is an effective new measurement method of discolored tap water.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.538-547
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• 2000

Ok-gal-seo-byung is a steamed rice cake which is made from rice flour mixed with com powder, sugars and cinnamon powder. This study aimed for exploring the best recipe of Ok-gal-seo-byung to popularize it. The most desirable recipe was determined after sensory evaluation and mechanical test for measuring texture, moisture content and colorimetry. In case of mixing rice flour with yellow com powder, the best result on each item was obtained in the following conditions: 15% of yellow com powder with honey for color, 15% of yellow com powder with sugar for flavor and sweetness, 5% of yellow com powder with honey for graininess, 5% of yellow com powder with sugar for moistness and chewiness, and 10% of yellow corn powder with sugar for overall quality. When glutinous com powder was used, the conditions giving the best results were as follows: 20% of glutinous com powder with sugar for color, graininess and chewiness, 30% of glutinous com powder with sugar for flavor, 10% of glutinous com powder with sugar for moistness and sweetness, 20% of glutinous com powder with sugar for overall quality. The best condition for each textural property was as follows: 10% of yellow com powder with sugar and 20% of glutinous com powder with sugar for springiness, 5% of yellow com powder with sugar and 30% of glutinous com powder with sugar for cohesiveness, 15% of yellow com powder with sugar and 20% of glutinous corn powder with honey for chewiness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for gumminess, 5% of yellow com powder with sugar and 10% of glutinous corn powder with sugar adhesiveness, 15% of yellow com powder with sugar and 30% of glutinous com powder with oligosaccharides for hardness. Moisture content in Ok-gal-seo-byung with yellow com powder and with glutinous corn powder which gave the most desirable results were 46.108% and 43.623%, respectively. As a result of colorimetry, the highest L value was obtained from 10% yellow com powder or glutinous com powder with oligosaccharides. The highest a value was obtained from 10% yellow com powder or glutinous corn powder with honey. The best b value was obtained from 15% yellow com powder with oligosaccharides and 30% glutinous corn flour with honey. Based on the results, the best recipe for Ok-gal-seo-byung was determined as follows: in case of using yellow corn powder, rice flour 315g, yellow com powder 35g, sugar 60g, water 100$m\ell$, cinnamon powder 0.5g, salt 3.5g, and in case of using glutinous com powder, rice flour 280g, glutinous com flour 70g, sugar 50g, water 110$m\ell$, cinnamon powder 0.5g, salt 3.5g.

• Proceedings of the IEEK Conference
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• 2000.11d
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• pp.243-246
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• 2000

Recently, PC monitor users have been replacing cathode ray tubes (CRT) with liquid crystal displays (LCD). But the chromaticity of the primaries are dependent on RGB input signals. And the colorimetry of LCD changes with gray scale and has a poor peformance in color reproduction. In this paper we propose the enhanced algorithm of color reproduction considering color leakage error and black subpixel error in LCD. In order to test peformance of this algorithm we use the colors of Macbeth colorcheck. As a result of experiments, it was confirmed that the color difference of the LCD using the proposed algorithm was considerably reduced.

• Broadcasting and Media Magazine
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• v.21 no.1
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• pp.51-58
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• 2016

UHD 영상은 기존 HD 영상 신호보다 훨씬 다양한 색을 표현할 수 있다는 장점이 있다. 넓은 색역을 효율적으로 사용할 수 있게 하기 위해서는 UHD 영상 시스템을 위한 고실감 색표현 기술 개발이 필요하다. 본 고에서는 우선 사람이 보는 색을 표현하는 표준인 CIE 색표계 (CIE Colorimetry)에 대해 소개하고, CIE 색표계를 이용하여 기존 방송 표준 신호 색표현 방법의 문제를 분석한 후, 이를 바탕으로 UHD 신호를 위한 고실감 색표현 기술 개발 방향을 제안하고자 한다.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2009.10a
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• pp.227-228
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• 2009

플라즈마 공정 중에 플라즈마는 공정조건에 따라 다양한 빛을 발산하며, 이를 플라즈마 감시에 활용할 수 있다. 본 연구에서는 반도체 공정 중에서 발생하는 플라즈마의 색상 정보 (X, Y, Tc)를 수집했다. 그리고 공정 조건 중 소스파워와 바이어스파워의 값을 다양하게 변화시키면서 색 정보의 민감도를 비교, 분석하였다. 소스와 바이어스 파워의 변화에 대해 색 정보는 반대의 경향을 보였다. 또한 소스 파워의 경우 X, 그리고 바이어스 파워의 경우 Tc가 효과적인 감시 변수임을 확인하였다.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.299-306
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• 1993

Determination of dietary fiber contents in some Korean foods was attempted by Englyst's gas chromatographic and colorimetric methods which measure the nonstarch polysaccharide (NSP) contents NSP values, except seaweeds, by gas chromatography (x) and colorimetry (y) were very closely correlated (y=1.01x-0.52, r=0.997, n=9), NSP values by gas chromatography were lower than total dietary fiber (TDF) Haloes by AOAC method. By adding lignin to NSP values, relation between the two methods was improved. But, TDF values (y) by adding lignin to NSP values and TDF values (x) by AOAC method were related as y=0.68x-0.64 and F=0.903(n= 12), which was not closely related.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.996-1008
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• 2009

In this study, domestic wheat flour was used to develop a native sourdough suitable for the Korean environment, in an attempt to replace the sourdough starter that are currently available in local markets and used to prepare sourdough breads. Nine kinds of domestic wheat flour (available at local market) were examined and to characterized according to their general ingredients, gluten contents, colorimetry data and mixograph measurement. In addition, the flour were used to make sourdough starters that were assessed for pH, TTA, and fermentation rate from which an optimal sourdough starter could be chosen. This study also compared the product characteristics breads prepared from the with one another by adding extracted sourdough starters. In order to analyze the quality characteristics of the breads, a comparative analysis was conducted through on data for dough fermentation rate, specific volume, texture analyses, colorimetry, water activity and sensory tests. According to the results, the sourdough starters KWF 3, KWF 4 and KWF 5 scored well in evaluations for gluten content, wheat flour characteristics and pH, and were deemed the most optimal starters. To characterize the sourdough breads prepared from KWF 3, KWF 4, and KWF 5, their quality characteristics were analyzed and then compared to those sourdough bread (control group) prepared using a sourdough starter made from imported wheat flour. According to the comparative analysis of the quality characteristics, KWF 4 had the largest volume and specific volume, but had the lowest textural hardness, indicating the softest texture of overall. According to sensory tests, the bread prepared from KWF 4 was significantly more preferred than the other specimens.

• Restorative Dentistry and Endodontics
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• v.42 no.2
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• pp.87-94
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• 2017

Objectives: Chitosan has been widely investigated and used. However, the literature does not refer to the shelf life of this solution. This study evaluated, through the colorimetric titration technique and an analysis of dentin micro-hardness, the shelf life of 0.2% chitosan solution. Materials and Methods: Thirty human canines were sectioned, and specimens were obtained from the second and third slices, from cemento-enamel junction to the apex. A 0.2% chitosan solution was prepared and distributed in 3 identical glass bottles (v1, v2, and v3) and 3 plastic bottles (p1, p2, and p3). At 0, 7, 15, 30, 45, 60, 90, 120, 150, and 180 days, the specimens were immersed in each solution for 5 minutes (n = 3 each). The chelating effect of the solution was assessed by micro-hardness and colorimetric analysis of the dentin specimens. 17% EDTA and distilled water were used as controls. Data were analyzed statistically by two-way and Tukey-Kramer multiple comparison (${\alpha}=0.05$). Results: There was no statistically significant difference among the solutions with respect to the study time (p = 0.113) and micro-hardness/time interaction (p = 0.329). Chitosan solutions and EDTA reduced the micro-hardness in a similar manner and differed significantly from the control group (p < 0.001). Chitosan solutions chelated calcium ions throughout the entire experiment. Conclusions: Regardless of the storage form, chitosan demonstrates a chelating property for a minimum period of 6 months.

• Applied Chemistry for Engineering
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• v.31 no.6
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• pp.585-590
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• 2020

Successful early diagnosis of cancer diseases such as lung, prostate, liver and adrenocortical carcinoma is a key step in determining the cost of treatment, survival rate, and cure rate. Most of current cancer diagnosis systems including biopsy, computed tomography (CT), positron emission tomography (PET)-CT, magnetic resonance imaging (MRI), ultrasonography, etc., require expensive and complicated equipment with highly trained human resources. Global medical and scientific communities have thus made numerous efforts on developing effective but rapid disease management system via introducing a wide spectrum of point-of-care medical diagnosis devices. Among them, a lateral flow immunoassay strip technique has gained a great attention due to many advantages such as cost-effectiveness, short inspection time, and user friendly accessibility. In this mini-review, we will highlight recent research trend on the development of colorimetry based LFIA strips for cancer diagnosis and discuss the future research direction and potential applications.

• YAKHAK HOEJI
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• v.17 no.1
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• pp.21-26
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• 1973

The constituents of Korean cannabis were studied comparatively with foreign orgins. Especially, tetrahydrocannabinol(THC), the active constituents of cannabis were analyzed by the technique of thin layer chromatography and colorimetry. The results are as follows ; (1) THC content in Korean cannabis is comparatively higher than that in foreign samples. (2) THC is contained most abundantly in male flowers, abundantly in female tops and leaves and some in barks. (3) There is a tendency that the THC content increase gradually with growth of plants, being highest during unripe nad decrease with maturity of the tops. (4) Korean cannabis contains THC, cannabinol, cannabidiol, cannabidiolic acid and other cannandiolic compounds. Distribution of chemical components of Korean cannabis, compared with those of foreign ones, is remarkably different. (5) The THC content of Spanish cannabis cultivated tentatively in Korea is similar to that of Korean cannabis.