• Journal of Fashion Business
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• v.15 no.4
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• pp.182-189
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• 2011

Dyeing properties of cow leather was investigated with Tumeric powder. The effects of dyeing conditions, mordanting conditions, color change, and color fastnesses were studied. The results were as follows. The dye uptake increased as dye concentration, dyeing temperature, and bath ratio increased. In the effect of dyeing time, the highest dye uptakes showed at 20 minutes and decreased after that point. Pre mordanting was more effective than the post mordanting, and the dye uptakes improved all mordanted fabrics. The highest K/S values showed in pre-Al sample, and the lowest K/S values showed in post-Cu one. The values of Hunter on the samples were more changeable $L^*$ and $b^*$ than $a^*$, and all samples showed Yellow color in Munsell value. But the mordanting methods and mordanting agents were not significant in the color changes. The light fastness of dyed samples showed 1 grade, the dry cleaning and abrasion fastnesses did not improved except post-Fe wet sample.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.507-513
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• 2000

This study was conducted to investigate the shelf life of beef stored in antimicrobial pottery during 12days storage at 4'C and Five kinds of antimicrobial potteries were prepared with antimicrobial materials such as TiO$_2$, Ag (NO$_3$)$_2$, Cu(NO$_3$)$_2$ and Zn(NO$_3$)$_2$. In changes of color during storage, Hunter's L- and b-value of beef were not changed, but Hunter's a-value was low significantly. The pH of beef meats were low at 6 days, but were added from 6 days. TBA value of beef in "A" pottery containing TiO$_2$ 1% and "C" Pottery containing TiO$_2$ 0.5%, Cu(NO$_3$)$_2$ were lower than "B", "D" and "I" pottery. VBN contents of beef in "A", "B", "C", "D" and "I" Pottery stored during 12 days were 9.8, 12.5, 9.3, 11.9 and 13.7mg%, respectively. In changes of total plate count of beef during storage at 4$^{\circ}C$, the antimicrobial activity of "A" and "C" pottery were superior.g storage at 4$^{\circ}C$, the antimicrobial activity of "A" and "C" pottery were superior.ttery were superior.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.509-515
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• 2010

This study was performed to investigate the quality characteristics of Sulgidduk added ssukgat. Sulgidduk was prepared with freeze-dried ssukgat powder, rice flour, sugar, and salt. The Sulgidduk was made with various amounts(0, 1, 3, 5, 7%) of added ssukgat powder. The moisture content, Hunter's color value, dietary fiber, texture profile analysis, and sensory characteristics of ssukgat Sulgidduk were examined. The addition of ssukgat powder has a tendency to decrease the water content of Sulgidduk. As the amount of ssukgat powder increased, the lightness (L) and redness (a) decreased, and the yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing ssukgat powder content. Chewiness, cohesiveness and springiness did not show significant differences with different amounts of ssukgat powder. The results of sensory evaluation showed that the sweetness, softness, and overall acceptability scores were the highest with Sulgidduk containing 3% ssukgat powder. In conclusion, these results show that the Sulgidduk with 3% of ssukgat powder contained dietary fiber is the best.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.769-775
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• 2009

This study was performed to investigate the quality characteristics of yanggeng added with Purple Sweet Potato. The yanggeng was prepared with purple sweet potato, Agar, Sugar and Salt. The yanggeng is made with various levels(0, 2, 4, 6, 8%) of purple sweet potato added. Hunter's color value, texture profile analysis, and sensory characteristics of purple sweet potato yanggeng were examined. The addition of purple sweet potato has tendency to decrease the water content of yanggeng. As the content of purple sweet potato increased, the lightness(L) and yellowness(b) decreased and redness(a) increased. In texture profile analysis, hardness decreased with increasing purple sweet potato content. Cohesiveness and springiness didn't showed significant differences according to amount of purple sweet potato. The results of the sensory evaluation showed that the sweetness, softness and overall acceptability were the highest scores at yanggeng containing 4% level of purple sweet potato. In conclusion, the result shows that the yanggeng with 4% of purple sweet potato is the best.

• Food Science and Preservation
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• v.12 no.2
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• pp.141-145
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• 2005

To investigate the relationship between the milling degree and color of milled rice, an empirical whiteness model was developed according to the milling degree from $0\%\;to\;20\%$ using paddy of three different varieties of Chuchung, Nampyong and Odae. The values of determination coefficient and the root mean square error between measured and predicted whiteness were 0.990, 0.877, respectively, and the whiteness model was proved to be quite applicable. The relationships between whiteness values and color factors in several color systems were tested to select useful color factors for development of convenient whiteness meter. The whiteness value of milled rice according to degree of milling could be converted into b and Hunter whiteness in Lab color system. B in RGB color system at high values of determination coefficient were 0.990, 0.985, and 0.989, respectively.

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.301-309
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• 2015

This study was performed to investigate the quality characteristics of Yanggeng added wild grape (Vitis amurensis) juice. The yanggeng was prepared with pesticide-free wild grape juice, agar, sugar and salt. The yanggeng was made with various levels (0, 50, 100, 150, 200 g of wild grape juice in yanggeng, respectively) based on the total weight of water. It was estimated on Hunter's color value, texture profile analysis, and sensory characteristics of the Yanggeng. As the content of wild grape juice increased, The lightness (L) and yellowness (b) decreased and redness (a) increased. In texture profile analysis, hardness was increased; however, springiness, cohesiveness, gumminess and chewiness decreased with increasing levels of wild grape juice. The results of the sensory evaluation indicated that the Yanggeng containing the 150 g level of wild grape juice showed the highest preference scores in terms of color, taste, texture, flavor and overall acceptance. These results show that the yanggeng containing 150 g of wild grape juice is the better.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.19-27
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• 2007

The purpose of this study is to develope new dental color-space system. Twelve kinds of dental composites and one kind of dental porcelain were used in this study. Disk samples (15 mm in diameter, 4 mm in thickness) of used materials were made and sample's CIE $L^*a^*b^*$ value was measured by Spectrocolorimeter (MiniScan XE plus, Model 4000S, diffuse/$8^{\circ}$ viewing mode, 14.3 mm Port diameters, Hunter Lab USA) The range of measured color distribution was analyzed. All the data were applied in the form of T### which is expression unit in CNU Cons Dental Color Chart. The value of $L^*$ lies between 80.40 and 52.70. The value of $a^*$ are between 10.60 and 3.60 and $b^*$ are between 28.40 and 2.21. The average value of $L^*$ is 67.40, and median value is 67.30. The value of $a^*$ are 2.89 and 2.91 respectively. And for the $b^*$, 14.30 and 13.90 were obtained. The data were converted to T### that is the unit count system in CNU-Cons Dental Color Chart. The value of $L^*$ is converted in the first digit of the numbering system. Each unit is 2.0 measured values. The second digit is the value of $a^*$ and is converted new number by 1.0 measured value. For the third digit $b^*$ is replaced and it is 2.0 measured unit apart. T555 was set to the value of $L^*$ ranging from 66.0 to 68.0, value of $a^*$ ranging from 3 to 4 and $b^*$ value ranging from 14 to 16.

• Restorative Dentistry and Endodontics
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• v.34 no.3
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• pp.199-207
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• 2009

The objective of this study was to evaluate the effect of color measuring instrument by measuring the color of dental composite resins. Nine shade light cured composite resin disks were prepared (diameter : 15 mm, thickness : 4 mm). CIE $L^*a^*b^*$ color scale of each disk was measured with 3 different types of spectrophotometer [MiniScan XE plus (Model 4000S, Hunter Lab, USA), CM-3500d (Minolta, Japan) and Specbos 2100 Miniature VIS Reflection spectrometer (Serial No: 319416, JETI Technishe VIS Instrumentic GmbH. Germany)]. Miniscan XE Plus and CM-3500d using identical measuring geometry with different size of viewing aperture. But Specbos 2100 using different measuring geometry. Within the limitation of this study, there were color difference (${\Delta}E^*$) from 2.4 to 7.8 between Miniscan XE Plus and CM-3500d, but $L^*$, $a^*$, $b^*$ values showed the high correlation. However, there were great color difference (${\Delta}E^*$) in the extent of about 20 between instruments with the different measuring geometry. Therefore, color scale measured by color measuring instrument should be used as a relative value rather than an absolute value in the field of dentistry.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.