• Culinary science and hospitality research
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• v.16 no.1
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• pp.127-136
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• 2010

This study is to analyze the sensory and mechanical characteristics, moisture content and color values of purple sweet-potato powder sulgidduk prepared with various concentrations of purple sweet-potato powder; 0%(PP0 group), 1%(PP1 group), 2%(PP2 group), 3%(PP3 group), and 4%(PP4 group). As a result of analyzing the texture, sulgidduk with more purple sweet-potato powder added and that used adhesiveness, springiness, cohesiveness, gumminess and chewiness of sulgidduk decreased but hardness was not significantly different by increasing the amount of Purple Sweet-Potato powder. The moisture content of purple sweet-potato powder sulgidduk ranged from 37~39%. Hunter color L-value of sulgidduk decreased and a, b-value increased significantly by increasing the amount of purple sweet-potato powder. The results of the study support the benefits of purple sweet-potato powder supplementation in sulgidduk in the aspects of taste and functionality. Above results indicated that sulgidduk added 3% purple sweet-potato powder(PP3) showed the best quality through the sensory and texture analysis.

• Journal of Fashion Business
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• v.23 no.2
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• pp.62-76
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• 2019

The importance of color is increasing in modern life and we call such present age that is 'color age'. These day that all areas of life are being getting fashionize, ordinary people as well as design specialist are required of culture and knowledge about color. Color design education is important curriculum at liberal arts course and in special design trainning course. Color expresses by hue, value and chroma in Munsell color system. But design spot is using mainly hue and tone color system. Therefore it is very important that educate tone concept in color design education. When think influence that increase of color, we must develop hue and tone color system in suitable for color design education. This research designed usable 'Hue and Tone 313 Colot System' for efficeint sensual color education. Also I designed 313 color papers with attached the Munsell notation which could reappear the spare color paper when needed. The 10 hues classification of this system are Red, Yellow Red, Yellow, Green Yellow, Green, Blue Green, Blue, Purple Blue, Purple, Red Purple. The 19 tones classification of this system are vivid, light, standard, deep, pale, soft, dull, dark, very pale, light grayish, medium grayish, dark grayish, very dark, off White, off Pale, off Light Gray, off Medium Gray, off Dark Gray, off Black. The special colors of this system are gold, silver and copper.

• Journal of the Korean Vacuum Society
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• v.17 no.5
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• pp.466-472
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• 2008

Purple Gold is the alloy consisting of 78wt%Au-22wt%Al, and is expressed as a chemical formula, $AuAl_2$. Lately it is being used for the material of accessories or the decorative ornaments, being one of the colored golds having the peculiar purple color, like White Gold and Pink Gold. Purple Gold has the weak point in shaping through casting process due to the bad malleability and castability, being the intermetalic compound of Au and Al. Therefore, it is possible to produce the final product only by the cutting and the grinding process or to use it as a decorative coat with the thin film evaporation. This study implemented two kinds of thin film experiments. One is the case that heat treatment was made after Au and Al deposition evaporated separately with a weight ratio 78:22 on the 200nm$SiO_2$/Si substrate. The other is the case that the surface deposition was made through the vacuum evaporation, keeping the glass substrate temperature remain room temperature, using the bulk $AuAl_2$ as a source. The final film property was measured, focusing on the Purple Gold's color and thickness through the bare eye inspection, the microstructure analysis, the surface resistance analysis, the color difference analysis, and XRD analysis. Purple Gold was not formed, as the excessive surface agglomeration occurred, in case of being produced and treated thermally with 12.5nmAu/40nmAl/200nm$SiO_2$/Si structure. Our results suggest that of Purple Gold films, showing the same purple color as the bulk's, were successfully deposited with the direct thermal evaporation from the $AuAl_2$ bulk source.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.5
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• pp.1-8
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• 2013

The purpose of this study is investigate the characteristics of color perception among Chinese people, and compare the characteristics among Korean, Chinese and Japanese people, using Munsell color space. The results are as follows: 1) Chinese people were more likely to tell accurately red, yellow red, yellow, purple, and an achromatic color, but did not do accurately green yellow, blue, and purple blue. In terms of a comparison of average perceived color and standard color, there were significant differences among green yellow, blue green, and blue and standard color; 2) Color perceptions of Korean, Chinese and Japanese people were broadly classified into four types. Also, of ten chromatic colors, the color perception type of only two colors, red and yellow, were is same among the groups of the three countries. However, the color perception type of yellow red, green, blue green and blue were different among them; and 3) In terms of a color perception accuracy test among the groups of the three countries, there were not significant differences between yellow and purple and standard color. However, significant differences existed between the rest of the colors and standard color.

• Journal of the Korean Society of Costume
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• v.14
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• pp.133-144
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• 1990

The purpose of this study is to investigate the absorbance of the Shikonin, one of the major purple pigments, and the stability against the effect of light, $O_2$, and temperature. The effect of mordant and mordanting condition to color and color-fastness is compared and analysed through the color-fastness-test, color-difference value-test, and IR-test. The results were as follows; 1. The absorbance of Shikonin was examinated through 6 kinds of solutions and distilled water. Shikonin was absorbed by solutions rather easily than distilled water. 2. The light effect to Shikonin indicated that the solution with the light was more stable than that without it. 3. The effect of $O_2$ to Shikonin showed that the solution with the $O_2$ was more stable that without it $O_2$. 4. Shikonin -methyl alcohol solution was stable in $25^{\circ}C$. It was unstable in $60^{\circ}C$ and $100^{\circ}C$ with lowered absorbance and changed colors. 5. Color-fastness test to silk and cotton indicated washing color-fastness and perspiration color-fastness was more than 3 grade. But the light color-fastness and crocking color-fastness was low. 6. The comparison between non -colored sample and colored-sample showed the latter was better in fastness. 7. Mordant as $Alk(SO_4)_2{\cdot}24H_2O$ and $AlCl_3{\cdot}6H_2O$ was better than anything else in fastness. 8. Color-difference value-test indicated that the mordant which had the jade green color, the original purple pigment color, was the best in use. 9. The best way to extract the original purple pigment color was in $25^{\circ}C$, because extracted dyeing solution by Soxhlet had the bluish color.

• Architectural research
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• v.18 no.3
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• pp.83-90
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• 2016

Senescent effects are the gradual deterioration of function caused by biological aging. Senescent effects on color vision are not clearly understood even after considerable researches. Part of the reason is that the color vision is a complex phenomenon resulting from various factors such as organic systems, and the physical (neuro-optical) and the psychological (experiential) processes of color perception. We performed a field experiment on color perceptional differences due to aging vision. Our experiment was applied to two different groups in South Korea: an experimental group (46 subjects of over the age of 61 years) and a control group (49 subjects in their twenties). The experimental tools are comprised of (1) six gradual yellowing detector board (40%, 50%, 60%, 70%, 80%, 90%); (2) pairs of vivid-strong, vivid-deep, grayish-deep, deep-dull, and bright-light tones of Blue (B) and Purple (P) colors; (3) Red (R), Yellow (Y), Green (G), Blue (B), and Purple (P) colors of dull-tones and pale-tones; and (4) a questionnaire on the semantic differential scales of the color images and color differences. A diagnosis system of gradual yellow vision, developed by the authors for this study, was adapted to generate the color detecting boards. The results are as follows. (1) There are significant differences between the two groups in detecting colors that simulate 40% and 50% of yellow vision. (2) As to the color difference detecting ability between similar tones, the experimental group shows difficulties in pairs of vivid-strong tones and deep-dull tones of the B color. And (3), the emotional responses to the dull tone and the pale tone are not stable in the red, the yellow, blue, and purple. Thus, we empirically demonstrate the specific differences in color perception between the old and young groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.1
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• pp.16-21
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• 2012

This study was carried out to investigate the suitability of colored barley in malting and brewing properties and the possibility of utilizing pigments in colored barley as functional components in malting and brewing products. Purple and blue barley grains contained anthocyanins. However, about 80% and 20% of anthocyanins in the purple and blue barley grains, respectively, were lost during the steeping process. In malts, only 0.4~4.2% and 58.3% of anthocyanin in purple and blue barley grains, respectively, were remained. Wort color value was not affected by lemma color of black barley. In wort made from black barley, the color value was higher as its soluble nitrogen content higher. Anthocyanins were not found in wort and beer brewed from malts of purple and blue barley. The color value (EBC unit) was higher in wort and beer made from malts of purple and blue barley than those made from malt of the control variety, Hopum.

• Journal of the Korean Society of Clothing and Textiles
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• v.38 no.2
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• pp.201-215
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• 2014

This study explores the kinds and types of dyes used in the Joseon Dynasty. Some literature including "Sanga Yorok", "Gyuhap Chongseo", "Imwon Gyeonjeji" were reviewed for this purpose. The findings are as follows. The colors obtained from the dyes were divided into seven color series, such as red, yellow and orange, green, blue, purple, brown, gray and black. These are practical color categories differed from abstract five cardinal colors [五方色]. The diachronic dyes used during the Joseon Dynasty were safflower and Japanese alder bark for red, indigo leaves for blue, gromwell for purple, chestnut tree bark for brown. The representative dyes used in the late Joseon Dynasty were safflower and sappan wood for red, wild pear tree bark and Pentapetes phoenicea for yellow and orange, indigo leaves for blue, sappan wood and gromwell for purple, mulberry tree for brown, and Chinese ink for gray. Common dyes used both in Joseon and China were safflower and sappan wood for red, pagoda tree blossom for yellow, a combination of pagoda tree blossom (or Amur cork tree) and indigo leaves (or sediment) for green, indigo leavers or sediment for blue, sappan wood and hollyhock for purple, and a combination of indigo leaves and Galla Rhois for gray and black.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.21-25
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• 1997

Application of the color indicators to kimchi packages was investigated in order to monitor the ripeness of commercial kimchi products during storage and distribution. Kimchi was packed in polypropylene (PP) tray and nylon/cast polypropylene (Ny/CPP) lid where the indicating sachet consisting of $CO_2$ absorbent and chemical dye (bromocresol purple and methyl red) was attached. The ripeness of kimchi during storage at $0{\sim}20^{\circ}C$ was measured in terms of pH and titratable acidity (TA), which were compared with Hunter color values of the indicators. The color of bromocresol purple dye turned from light blue to purple, while that of methyl red turned from light yellow to red. Regardless of the storage temperatures, Hunter b values of bromocresol purple type and Hunter a values of methyl red type appeared to be proportional to both the pH and TA values of kimchi. These results suggest that the color indicators be employed as one of the effective techniques for sensing the ripeness of packaged kimchi products without destructing the package.

• Journal of the Korean Institute of Landscape Architecture
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• v.33 no.5 s.112
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• pp.94-103
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• 2005

This study was carried out to investigate growth and morphological characteristics of leaf, flower and winter bud of Corylopsis species such as C. coreana, C. spicata, C. sinensis, C. willmottiae, C. willmottiae 'Spring Purple', C. wilsonii, C. spicata 'Yellow Spring', C. gotoana, and C. vechiana. In the Corylopsis species, C. coreana, C. willmottiae, and C. vetchiana had larger flowers, longer flower cluster, and more flowers than other species. C. sinensis and C. veitchiana had fragrant flowers. In addition, species with beautiful leaf color were C. spicata 'Yellow spring' with yellow color and C. willmottiae 'Spring purple' with purple color, which eventually changed to green. The winter bud of C. sinensis, C. willmottiae, C. willmottiae 'Spring Purple', and C. vechiana were oval and different from those of other species. Comparison of the morphological characteristics among C. coreana, C. spicata, and C. sinensis, C. coreana showed they had earlier flowering dates and brighter yellow flowers than those of other species. Flower cluster of C. sinensis was shortest, but it had most number of flowers and fragrance. In addition, the winter buds of C. coreana and C. spicata with elliptical shape were different from that of C. sinensis with oval shape. Therefore, based on these characteristics, the following Corylopsis species were found to be promising as woody landscape plants: C. coreana, C. sinensis, C. willmottiae 'Spring Purple', C. spicata 'Yellow Spring', and C. vechiana.