• Animal Systematics, Evolution and Diversity
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• v.31 no.2
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• pp.122-127
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• 2015

The subfamily Ennominae is one of the most species-rich taxa of Geometridae that include more than 9,700 species worldwide and over 280 species in South Korea. Herein, we present the first report of five species of Ennominae. Abraxas flavisinuata can be characterized by the white wings, a thick black postmedial line that is medially and dorsally broken with an orange band, large rounded black discal dots on the forewing, and a black dotted postmedial line on the hindwing. Lomographa claripennis can be characterized by the whitish wings, the black undulating postmedial line as well as the minute blackish discal dot on the forewing, and the black undulating postmedial line with a minute black discal dot on the hindwing. Arichanna tetrica can be characterized by the grayish forewings, thick black transverse ante- and postmedial lines, a large blackish discal dot, whitish apical streak on the forewing, and scattered black dots on the whitish hindwing. Apocleora rimosa can be characterized by the brown ground color of the fore- and hindwings, the black slanted ante- and postmedial lines of the forewing, and two black medial lines on the hindwing. Ourapteryx japonica can be characterized by the white wings, the dark brown transverse ante- and postmedial lines with a long discal dot on the forewing, and the dark brownish transverse antemedial line as well as a termen that has a sharp white tail with one large dark reddish dot and one small black dot on the hindwing.

• Journal of the Korean Society of Costume
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• v.41
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• pp.207-223
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• 1998

The purpose of this study is to abstract the image from black dress, which has been favored by many people regardless of the times and examine it throughout the history of drss and thereby clearly define the images that black limplies in dress. Color image is a visual symbol, an image that forms through a combination of visual stimulus created by color, coupled with all the external factors related to it. Black is a one-dimensional color, of which the impact is subjective to its energy, which depends on light reflected on the object, and its texture. Therefore, black projects different images, depending on its surroundings. In general, black has had negative connotations in the Western culture. In dress, however, it has implied other various images different from the general negative ones. By combining general images of black and those exprssed in dress, major images of black were categorized into dignity, elegance, eroticism, asceticism and tragedy. Dignity is a category similar to the sublime. Dress with dignity has sharp contours and is generally made of velvet or silk which can be characterized by their splendor and voluminous-ness, exaggerating the body of a person wearing it. Such costume is mostly found in powerful countries in history such as Burgundy Court in the 15C, Spain in the 16C. Netherlands in the 17C. Elegance evokes grace and beautifulness. It includes elegance, grace, beauty and dandyism as subcategories or silk. Good examples are dandies' black costume and Ladies black and white dressees in the 19C. Eroticism is an image which expresses sexual attractiveness. Costume with eroticism is made of velvet or silk, which project sumptuousness through reflection. Such costumes expose parts of the body or are tightly tailored in order to emphasizes body contours. Asceticism means restraint from physical and mental desires. Costume with asceticism makes a person wearing it look smaller by covering the whole body. Puritan's black dresses and Bourgeoisie's black suit are good examples. Tragedy is anguish. sorrow. Black costume with grievous feelings such as mourning dresses is made of lusterless textile concealing most of the body except for the face.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.193-203
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• 2006

The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.175-180
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• 2017

To enhance the physiological activities and reduce the off-flavor of garlic in the Kimchi, we manufactured the Kimchi seasoning replaced with 25~75% black garlic instead of raw garlic and measured the contents of antioxidants and antioxidant activities. The polyphenol compound content was $270.91{\mu}g/mL$ in the control and $278.18{\sim}305.75{\mu}g/mL$ in the Kimchi seasoning with black garlic. The polyphenol compound content increased by increasing the amount of black garlic in the Kimchi seasoning. The polyphenol compound contents gradually decreased during storage period. The flavonoid compound content was 26.18 mg% in the control and 26.80~38.72 mg% in the Kimchi seasoning replaced with 25~75% black garlic. The flavonoid compound contents increased by increasing the amount of black garlic. The flavonoid contents were different from those of polyphenol compounds during storage periods. In the case of DPPH electron donating abilities, DPPH electron donating ability of the control was 84.82%, which showed a lower antioxidative activity than the Kimchi seasoning replaced with black garlic. The electron donating abilities of the Kimchi seasoning replaced with black garlic were increased as the amount of black garlic was increased. In the lipid peroxidation test, the control showed no lipid peroxidation during the storage period. The Kimchi seasoning replaced with black garlic also inhibited lipid peroxidation during storage as in the control. However, it showed lower activity than the control. Reducing power was higher in the Kimchi seasoning replaced with black garlic than in the control. The higher the ratio of black garlic, the higher the reducing power.

• Korean Journal of Veterinary Service
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• v.30 no.3
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• pp.467-472
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• 2007

Eurasian black vulture (Aegypius monachus) belongs to family Accipitridae and is a raptor preying small birds and mammals. It is a wintering bird residing from the mid of November to the late of March in Korea. Although Eurasian black vulture population wintering at Korea is gradually increased, the efficient rescue and treatment for injured Eurasian black vultures are still problematic, due to lack of basic data. Therefore, in this survey, to obtain basic resources for establishing more efficient rescue system, we surveyed the number of Eurasian black vultures wintering at Gangwon province, wintering ecology and injury state of Eurasian black vulture. Survey area was Togyo reservoir at Cheorwon, Seonan basin at Yangoo and Wolsong reservoir at Chuncheon from November 2004 to March 2005. From 12 rescued Eurasian black vultures, physical examination, total plasma protein (TPP) and packed cell volume (PCV) were measured. To survey injury state of Eurasian black vultures wintering at Gangwon province, we surveyed the cause, morbidity and mortality from 103 Eurasian black vultures, based on medical records from animal rescue teams. The number of eurasian black vultures were gradually increased from November, peaked at Feburary, then steeply decreased at March. Eurasian black vultures showed the most vigorous activity around 1 PM within a day. In physical examination, mean body weight was $9.6{\pm}1.22kg$, body length was $1130{\pm}45.4mm$. No statistically significant difference in body weight and length between male and female eurasian black vultures was observed. Mean PCV was $40.2{\pm}2.7%$, while mean TPP was $5.86{\pm}0.8mg/dl$. The most common cause of injury and mortality was intoxication, while that of morbidity was fatigue.

• Textile Coloration and Finishing
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• v.9 no.3
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• pp.50-55
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• 1997

Ester섬유는 대표적인 소수성 섬유인데, 소수성 섬유의 염색중에서 black은 가장 가공량이 많은 색이라고 널리 알려져 있지만, 그 중에서도 ester섬유 또는 ester섬유와 triacetate섬유의 혼방품 등을 소재로 한 정장복의 짙은 검정색은 formal black 이라고 불리워지고, 그외의 검정색과 구별되고 있으며, 그 가공량도 대단히 많아지는 추세이다. 이 글에서는, 연색성과 재현성이란 차원에서 특징있는 일본화약주식회사의 신제품 Kayalon Polyester Jet Black V Paste의 소개를 겸해서, formal black의 염색가공과 한국 실정에 맞는 실예에 관해서 기술해 보고자 한다.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.142-149
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• 2011

The purpose of this study was to elucidate the physicochemical and microbiological properties of Korean traditional rice wine, Makgeolli, supplemented with black garlic extract during fermentation. Black garlic extract was diluted with distilled water to produce 0.5% and 1.0% black garlic solutions. Those solutions were then used to make rice solutions which included 2 kg rice, 40 g Nuruk (a fermentation starter), and 14 g yeast. After being mixed, the rice solutions were fermented for 7 days in a water bath at $28^{\circ}C$. The alcohol contents of the control, 0.5% and 1.0% black garlic Makgeolli were 16.9, 16.0, and 16.2%, respectively. Total acidity, total soluble solids, and color increased throughout the fermentation process. There was an increase of microorganisms throughout the fermentation period in all the samples. Glucose was the highest free sugar, and succinic acid was the highest organic acid detected in all the samples. Thirty nine volatile compounds were detected in black garlic Makgeolli.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.1
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• pp.7-12
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• 2000

This study was conducted to identify useful germ plasm sources of resistance to black shank, Phytophthora. parasitica, in Nicotiana tabacum and to characterize the interaction between host plant resistance to black shank and pathogen variability. The six internationally represen-tative set of black shank resistant and susceptible tobacco genotypes and four Korean lines were tested for black shank on the field infested with P. parasitica at Chonju Experiment Station, Korea Ginseng & Tobacco Research Institute during the 1992～1997 growing season. Almost 100% of the plants of the most susceptible genotype, Ky 14, did not survive. Complete survival of (MS Ky 14 x L8)F$_1$, which is resistant to reee 0 and ausceptible to reace 1, suggests that Race 0 is the only race of the P. parasitica in this bield. Coker 371 Gold and Beinhart 1000-1 having excellent resistance to black shank could be recommended as the parental cultivars for improving black shank resistance in Korea. Data of the diseased plants showed that KB 101 and KB 110 were medium high resistant and KB 103 and KB 108 being low resistant to black shank.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.846-852
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• 2007

The objective of this study was to compare the physical and sensory characteristics of pork from Korean native black pigs ($78{\pm}7kg$, female) to the pork of crossbred black pigs ($115{\pm}5kg$, female), both of which were reared for the same period on Jeju Island. The Korean native black pig showed a lower $L^*$ value (lightness) and higher $a^*$-(redness) and $b^*$-values (yellowness) than the crossbred black pig. There were no statistically meaningful differences between the two pigs' loins, hams and bellies of the two breeds of pig in terms of water holding capacity, thawing loss, cooking loss, myofibrillar protein extract, and fragmentation index. The crossbred black pigs showed greater significant differences among the physical characteristics of each part, as compared to the Korean native black pigs. The cooked meat of the Korean native black pig had superior hardness to that of the crossbred black pig, whereas the raw meat had a lower hardness, chewiness, and shear force value. Finally, there was no significant difference between the two pigs in terms of palatability.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.677-684
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• 2010

The purpose of this study was to investigate the effects of black foods (black rice and black garlic) and the ratio of black garlic on the quality of Sulgiddeok. Pasting properties as measured by a rapid visco analyzer (RVA) were lower for black rice flour than white rice flour. Colorimetric analysis revealed that L, a, b values were dependent on the type of rice. For texture profiles, texture was associated with RVA profiles. During storage, hardness of black rice Sulgiddeok increased to a lesser degree than that of control. After observation via scanning electron microscopy (SEM), black rice Sulgiddeok showed a honeycomb-like network structure. In sensory analysis, black rice Sulgiddeok showed a tendency to prefer the control. The addition of appropriate black garlic (BG1) helped to improve the quality. In accordance with the aforementioned results, decreased retrogradation related to black rice Sulgiddeok and black foods (black rice and black garlic) could result in quality products with high nutritional value.