• The Research Journal of the Costume Culture
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• v.12 no.1
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• pp.1-11
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• 2004

This study was carried out on the process of natural dye substances which can flock ultraviolet rays without producing harmful substances by pollution, germs, etc. While making human body safe in contact, extracting Gardenia, Sappan wood, Radix scutellariae, Cromwell, Mugwort, Gallnut, Lac. Those are used for curing diseases, dyeing silk cloth with those extracts, and examining the color fastness, Ultraviolet protection. From this study, the following conclusion was produced. Brightness was lower in pre-mordanting than in post. And color difference showed that Radix scutellariae was the highest. Aluminum-mordanting showed a higher color difference than Fe. Colorfastness to washing was high in all samples, and the degree of color-changing by washing was the highest in the sample dyed by gardenia, pre-mordanted gallnut showed the highest degree. Colorfastness to perspiration was the highest in gardenia. UV-A test showed that all samples a high rate of 85% or higher compared with test white cloth. Especially, post-mordanted radix scutellariae, pre-mordanted gallnut and post-mordanted sappanwood showed a superior blocking rate.

• Journal of Fashion Business
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• v.21 no.1
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• pp.166-176
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• 2017

This study is fundamental research on how to be able to scientifically quantify and reproduce a natural dyeing procedure. By dyeing silk fabrics, the establishment of a reproducible dyeing method was sought. Juglans mandshurica has been known as one of the most widely used black vegetable dyes. Repetition conditions and combination dyeing were performed with Juglans mandshurica cortex, gallnut, clove, and Eclipta prostrata L. extracts to express a deep black color. Juglans mandshurica cortex, gallnut, clove, and Eclipta prostrata L. extracts were suitable for black coloration and showed a darker black color when combined with iron mordant. Specifically, Juglans mandshurica cortex and clove can be used for deep black coloring. Color fastness when washed or dry cleaned was found to be strong with a grade of 4-5 and fastness to light was rated at a 3-4. The grade of color change when exposed to rubbing and perspiration was good at a 4-5. In regards to functional property aspects, it showed excellent results with a 99% deodorization rate at 120 minutes of dyeing time, 97.1% UV protection rate, and 85.9% and 62.3% bacterial reduction against Staphylococcus aureus and Streptococcus pneumoniae, respectively. Therefore, it is considered that the extract from the Juglans mandshurica cortex is of great value as an eco-friendly, natural dyestuff.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.8
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• pp.1358-1365
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• 2018

Objective: The effect of pre-converted nitrites from natural sources (spinach, lettuce, celery, and red beet) on color development in raw and cooked pork sausage was investigated in this study. Methods: The pork sausage was manufactured with six treatments: NC (negative control, nitrite free), PC (positive control, 150 ppm sodium nitrite), FS (3.0% fermented spinach extracts), FL (3.0% fermented lettuce extracts), FC (3.0% fermented celery extracts), and FR (3.0% fermented red beet extracts). Results: The pH value of the pre-converted nitrites groups was lower than those treated with 150 ppm sodium nitrite (p<0.05). The color values of raw and cooked pork sausage added with pre-converted nitrite showed slightly lower and/or similar lightness, lower redness, and higher yellowness values than PC. Color development (redness values) of cooked samples added with FS was higher than those of the NC and other treatments (FL, FC, and FR). Additionally, treatments with FS and FL were most effective for reducing thiobarbituric acid reactive substances and volatile basic nitrogen than the NC. Conclusion: Effects of natural nitrites from fermented vegetables on shelf stability of raw and cooked pork sausages were investigated. Fermented spinach extract was much more useful for maintaining the color development, but also inhibiting lipid and protein oxidation of cooked pork sausage. Therefore, pre-converted nitrite from spinach as a natural nitrite could be used as another natural nitrite source for making processed meat products.

• The Korean Journal of Community Living Science
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• v.14 no.2
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• pp.125-130
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• 2003

To develop natural dyeing materials from the unused plant materials, we had several dyeing experiments to investigate the optimum conditions of dyeing fabrics with the dyebath extracted from wisteria. Dyeing experiments were done under different dyeing conditions of dyeing temperature, pH of dyebath, dyeing time, concentration of dyebath and mordant treatment which were treated after dyeing. Experimental fabrics were silk, wool, cotton, ramie and hemp. Color difference(ΔE) and Munsell's HV/C of the dyed fabrics and color fastness of silk and cotton fabrics to dry cleaning, washing, rubbing, perspiration and light were measured. In silk and wool fabrics(non mordant, dyeing time-20min), color differences increased in case of dyeing temperature of $100^{\circ}C$, but in cotton, ramie and hemp fabrics, color differences did not increase. Without mordant treatment, color differences of all experimental fabrics were about 10-20, so in wisteria dyeing mordant treatment was necessary. Color differences were increased by the mordant treatment; the color of dyed fabrics with Al mordant is dull yellow, Cu mordant is gold and Fe mordant is olive tone. Color difference was not affected by pH of dyebath in all experimental fabrics. On the whole, the color fastness of dyed silk and cotton fabrics were good, but color fastness to washing and perspiration in Fe mordant was weak and improved in Cu mordant.

• Journal of the Korean Society of Visualization
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• v.3 no.1
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• pp.90-96
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• 2005

Most of the previous studies on natural convection were based on the numerical analysis, and some experimental studies considered the classic case of thermal convection. In this study, an adiabatic square body was located at the center of an enclosure between the bottom hot and top cold walls. And the measurement of the detailed temperature fields was conducted by the method of two-color Laser Induced Fluorescence using a Nd:Yag laser. As a result, heat transfer characteristics of natural convection with an adiabatic body was estimated as a function of time over a range of Rayleigh numbers.

• 한국가시화정보학회:학술대회논문집
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• 2004.11a
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• pp.104-107
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• 2004

Most of the previous studies on natural convection were based on the numerical analysis, and some experimental studies considered the classic case of thermal convection. In this study, an adiabatic square body was located at the center of an enclosure between the bottom hot and top cold walls. And the measurement of the detailed temperature fields was conducted by the method of two-color Laser Induced Fluorescence using a Nd:Yag laser. As a result, heat transfer characteristics of natural convection with an adiabatic body was estimated as a function of time over a range of Rayleigh numbers.

• Journal of the Korean Home Economics Association
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• v.49 no.8
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• pp.13-24
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• 2011

This paper purports to find the characteristics of blue costumes as expressed in modern fashion. As such, we made an empirical analysis, using 436 works from 2006 S/S through 2010 F/W collections. Result indicated that modernness was emphasized by applying a minimum expressive technique to items of a simple form, and an image of simplicity was emphasized by placing focus on the rational color image of blue. Second, images of blue, such as trust, stability, and success were expressed as refined elegance through the combination of tight silhouettes, glossy and translucent materials, and indirect exposure. Third, natural image was expressed through natural silhouettes, soft or natural materials, gradation of various tones, and natural motif decorations as well as the color itself. Fourth, dynamic image was expressed by introducing fashion items, mostly worn by men only, to simple and tight forms or through the inspiration of a masculine fashion image. Fifth, abstinent image was expressed by using an image of religious apparel or symbols, covering up the body, minimizing details, and using a dark blue tone.

• Journal of the Korea Fashion and Costume Design Association
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• v.19 no.2
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• pp.15-28
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• 2017

Today, modern people are exposed to various environmental pollutants such as harmful substances and stress, which can compromise health. Therefore, a healing culture that seeks to enjoy human life based on the healing of body and mind is attracting great attention. The purpose of this study is to develop environmentally friendly natural dyeing considering a healing concept with four elements: color, dye, material, and pattern. The research methods and scope are based on a theoretical review of healing and research on the literature of bedding related to natural dyes, national and international books, the Internet, etc., and naturally dyed bedding. This paper presents actual production research. The results of this study are as follows. First, the elements of color, dyeing, material and pattern were developed through the process of a bedding design development model that applies a healing concept and can be commercialized as a healing bedding product. Second, a healing color proposal was expressed in an intermediate color system of pink, ocher, lavender, and indigo colors for emotional stability, warmth, calmness, comfort and softness. Third, eco-friendly bedding using natural dyes with medicinal efficacy can obtain the healing effect of the natural treatment method, which can aid healthy sleep. Fourth, the pattern used in the bedclothes was a motif of Sarasa embroidery, flower embroidery, ribbon embroidery, and wave quilting motifs to provide psychological stability as a healing concept in the sleeping environment. The natural healing bedding with the healing concept proposed in this study has natural treatment that is beneficial to human health and the development of bedding with natural dyes will lead to an increase of demand for the sleeping environment.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.631-639
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• 2018

The purpose of this study was to investigate the characteristics of macaroons prepared using natural color materials (Opuntia ficus-indica var. saboten (Re-N), mulberry leaf (Gr-N), pumpkin (Ye-N), and cocoa powder (Br-N)) and corresponding artificial food colorants (red (Re-A), yellow (Ye-A), green (Gr-A) and brown (Br-A)). The moisture content of macaroons prepared using natural color material was higher compared to the macaroons prepared using artificial food colorant. DPPH and ABTS radical scavenging activity was similar in both types of macaroons. Lightness and redness of Re-N, Gr-N, Ye-N, and Br-N macaroons were lower than Re-A, Gr-A, Ye-A and Br-A macaroons. Yellowness of Re-N was higher because of the browning reaction. The texture profile analysis revealed lower hardness when natural color powder was employed. In the sensory evaluation, overall acceptability was not significantly different between natural colored and artificial colored macaroons. As a result, macaroons with the natural color material were softer and showed higher antioxidative activity, however, organoleptic properties were not much different when compared with macaroons with artificial colors. Apparently, it is stated that more studies on the development of macaroons with more enhanced physical functionality and good taste using natural materials should be performed.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.