• Korean Chemical Engineering Research
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• v.43 no.3
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• pp.360-365
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• 2005

SMB (simulated moving bed) is a continuous chromatographic process by shifting periodically port position. Binary of mixture, Blue dextran and Orange G, was separated by SMB. These components have unique color individually, that is, Blue dextran is blue and Orange G is orange. It is easy to understand SMB process by observing the shift of color changes in SMB. These components was not adsorbed to stationary phase and isolated by difference of size exclusion factor. Mass transfer coefficient was determined by single pulse test under several flow rate conditions. Operation condition was obtained by standing wave theory and optimized for high purities in extract and raffinate streams. Experiment was performed in open loop 4 zone (2-2-2-2) SMB. There are several advantages in open loop SMB, where extract is product for high purity. It is also easy to control flow rate and monitor experimental state during operation. Experimental, extract and raffinate history is well fitted with simulation results, however, column concentration profile is a little different from simulation results. Purities were 99.5％ for extract and 98.9％ for raffinate and extract and raffinate yields were obtained as 98.9％ and 99.4％ respectively.

• FLOWER RESEARCH JOURNAL
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• v.18 no.3
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• pp.207-210
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• 2010

An Asiatic lily (Lilium spp.) cultivar 'Onnuri' for cut and pot flower was developed in 2006 at Jeollabukdo Agricultural Research & Extension Services, Iksan, Korea. The cross was made in 1999 between 'Avignon', orange colored, and 'Nove Cento', yellow colored. A line was preliminarily selected as 'A99-6-48' by reason of stable flower color and shape among germinated seedlings. It had been multiplicated through in vitro culture and then bulbed on field during 2002~2003. After characteristics were investigated from 2004 to 2005, finally it was named as an 'Onnuri' in 2006. Flower of 'Onnuri' belongs to orange-red group with its center shown orange group. Plant height is 92.8 cm, flower size is medium as 13.8 cm. Stigma color is red-brown and blooming direction is upward-facing. Flowering time is mid-June.

• Journal of Periodontal and Implant Science
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• v.52 no.1
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• pp.77-87
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• 2022

Purpose: This pilot study assessed the immediate in vivo effect of high peak pulse power neodymium-doped yttrium aluminum garnet (Nd:YAG) laser monotherapy on selected red/orange complex periodontal pathogens in deep human periodontal pockets. Methods: Twelve adults with severe periodontitis were treated with the Laser-Assisted New Attachment Procedure (LANAP®) surgical protocol, wherein a free-running, digitally pulsed, Nd:YAG dental laser was used as the initial therapeutic step before mechanical root debridement. Using a flexible optical fiber in a handpiece, Nd:YAG laser energy, at a density of 196 J/cm² and a high peak pulse power of 1,333 W/pulse, was directed parallel to untreated tooth root surfaces in sequential coronal-apical passes to clinical periodontal probing depths, for a total applied energy dose of approximately 8-12 joules per millimeter of periodontal probing depth at each periodontal site. Subgingival biofilm specimens were collected from each patient before and immediately after Nd:YAG laser monotherapy from periodontal pockets exhibiting ≥6 mm probing depths and bleeding on probing. Selected red/orange complex periodontal pathogens (Porphyromonas gingivalis, Tannerella forsythia, Prevotella intermedia/nigrescens, Fusobacterium nucleatum, Parvimonas micra, and Campylobacter species) were quantified in the subgingival samples using established anaerobic culture techniques. Results: All immediate post-treatment subgingival biofilm specimens continued to yield microbial growth after Nd:YAG laser monotherapy. The mean levels of total cultivable red/orange complex periodontal pathogens per patient significantly decreased from 12.0% pretreatment to 4.9% (a 59.2% decrease) immediately after Nd:YAG laser monotherapy, with 3 (25%) patients rendered culture-negative for all evaluated red/orange complex periodontal pathogens. Conclusions: High peak pulse power Nd:YAG laser monotherapy, used as the initial step in the LANAP® surgical protocol on mature subgingival biofilms, immediately induced significant reductions of nearly 60% in the mean total cultivable red/orange complex periodontal pathogen proportions per patient prior to mechanical root instrumentation and the rest of the LANAP® surgical protocol.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.387-396
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• 1992

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha= .775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE: .405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that “light and mild color” is yellow, that “untasty color” is black, that “sourish and puckery color” is orange, that “bitter color” is violet, that “hot color” is red, and that “fresh color” is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as “tasty color”, and black and yellow, respectively, as “sweet color”. Then, the taste term showing difference between male and female college students included “light”, “mild”, “sourish”, “tasty” and “sweet”. Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.246.2-246.2
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• 2014

Green-light emitting OLED with single layer of Alq3 and orange-light emitting OLED with double layer of rubrene/Alq3 as EML were fabricated and characterized comparatively. The two OLED devices were based on an anode of ITO, HTL of TPD, and cathode of Al, respectively. The green light emitting OLED was then prepared with Alq3 as both ETL and EML, while the orange-light emitting OLED was prepared with rubrene deposited on Alq3. All the component layers of the OLED devices were deposited by a thermal evaporation technique in vacuum. Photoluminescence characteristics of the EML layers were investigated. Electrolumiscence characteristics of the OLED devices were comparatively investigated.

• Horticultural Science & Technology
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• v.33 no.3
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• pp.390-395
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• 2015

The synthesis of chimeras is a breeding approach for horticultural crops. In our breeding program, a new diploid citrus chimera, named 'Hongrou Taoye' (Citrus sinensis [L.] Osbeck + Citrus unshiu Marc.), was found arising at the junction where a 'Taoye' sweet orange (C. sinensis) scion was grafted onto Satsuma mandarin (C. unshiu). As an artificial chimera, its fruit traits derived from the L1 cell layer, with juice color and carotenoid complement, in which ${\beta}$-cryptoxanthin accumulated predominantly, similar to those of Satsuma mandarin. By contrast, traits originating from the L2/L3 cell layer, including pollen, seed, and rind aroma characteristics, were the same as those of 'Taoye' sweet orange (the scion). SSR and cpSSR analyses showed that both nuclear and chloroplast genomes of the chimera were a combination of both donor parents. 'Hongrou Taoye' thus combined the valuable traits of both donor plants, and therefore has good potential in citrus fresh market.

• ETRI Journal
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• v.38 no.2
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• pp.260-264
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• 2016

We report on highly efficient blue, orange, and white phosphorescent organic light-emitting diodes consisting only two organic layers. Hole transporting 4, 4,' 4"-tris (N-carbazolyl)triphenylamine (TcTa) and electron transporting 2-(diphenylphosphoryl) spirofluorene (SPPO1) are used as an emitting host for orange light-emitting bis(3-benzothiazol-2-yl-9-ethyl-9H-carbazolato) (acetoacetonate) iridium ((btc)2(acac)Ir) and blue light-emitting iridium(III)bis(4,6-difluorophenyl-pyridinato-N,C2') picolinate (FIrpic) dopant, respectively. Combining these two orange and blue light-emitting layers, we successfully demonstrate highly efficient white PHOLEDs while maintaining Commission internationale de l'eclairage coordinates of (x = 0.373, y = 0.443). Accordingly, we achieve a maximum external quantum, current, and power efficiencies of 12.9%, 30.3 cd/A, and 30.0 lm/W without out-coupling enhancement.

• Textile Coloration and Finishing
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• v.15 no.2
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• pp.86-92
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• 2003

It is already known that the color of wool fabric dyed with disazo acid dyes could be changed in dyeing process and this is accelerated under alkaline condition. Focus was given to figuring out the mechanism of this color change, through the LC-MS analysis. In this study, no color change was seen in wool fabrics dyed with C. I. Acid Blue 113 under weak acidic, neutral and weak alkaline conditions for 1hour. However, the wool fabrics dyed under weak alkaline condition for a long time over 3 hours fumed reddish orange. When the wool fabrics dyed under weak acidic, neutral and weak alkaline conditions were treated with $0.5g/L\;Na_2C0_3$ solution, all of them turned reddish orange. On the other hand, the color of silk fabrics dyed with C. I. Acid Blue 113 were not changed after the same alkaline treatment. Wool contains cystine and cysteine, whereas silk does not. Due to the reversible reduction/oxidation process of cystine and cysteine in wool dyeing, the C. I. Acid Blue 113 of the dis-azo type is decomposed by reduction and consequently turned them into the reddish orange mono-azo types dye.

• Journal of Electrochemical Science and Technology
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• v.10 no.1
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• pp.69-81
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• 2019

The corrosion inhibiting mechanism of Vietnam orange peel essential oil (OPEO) for mild steel in 1 N HCl solution was investigated elaborately. Corrosion inhibition ability of OPEO was characterized by electrochemical polarization, electrochemical impedance spectroscopy (EIS), and weight loss method. In the corrosive solution, OPEO worked as a mixed inhibitor and the inhibition efficiency of OPEO increased with the increase of its concentration. High inhibition efficiencies over 90% were achieved for the concentration of 3 - 4 g/L OPEO, comparable to that of 3.5 g/L urotropine (URO), a commercial corrosion inhibitor for acid media used in industry. By using adsorption isotherm models (Langmuir, Temkin and Frumkin), thermodynamic parameters of adsorption were calculated. The obtained results indicated physical adsorption mechanism of OPEO on the steel surface. The components responsible for the corrosion inhibition activity of OPEO were not only D-limonene, but also other compounds, which contain C=O, C=C, O-H, C-O-C, -C=CH and C-H bonding groups in the molecules.

• The Korean Journal of Community Living Science
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• v.16 no.3
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• pp.37-45
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• 2005

This study was conducted to investigate the utilization of cut pear branches for dyeing materials, and the dyeability of pear flowers for pressed flowers using red, orange, and green edible pigments. There was a significant difference of E values among 0.1, 0.5 and $1.0{\%}$ diluted solutions of edible pigments for the cut pear branches coming into flowers. In the higher concentrations of dyeing solutions and the longer dyeing periods, a values with the red pigments increased from 2.37 to 31.22, b values with the orange pigments increased from 7.04 to 45.85, and a - values with the green pigments increased from -3.88 to -36. Bloomed pear branches were immersed in diluted solutions with red, orange and green pigments for forty five minutes. Pear branches immersed in $0.1{\%}$ and $0.5{\%}$ diluted solutions bloomed normally, and each of the flowers were dyed in the colors of the dyeing solutions, respectively. The dyeability of the bloomed pear branches immersed in water and dyeing solutions for one hundred and twenty minutes decreased compared with those treated with red, orange and green pigments and dyed immediately. The dyeability of flowers for the cut pear branches dyed immediately after cutting was significantly increased compared with that immersed in water and dyeing solutions.