• Fashion & Textile Research Journal
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• v.4 no.1
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• pp.79-85
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• 2002

To develope natural dyeing materials from the unused plant materials, we had several dyeing experiments to investigate the optimum conditions of dyeing fabrics with the waste grape juice. Dyeing experiments were done under different dyeing conditions of dyeing time, dyeing temperature, pH and concentration of dyebath and mordants which were treated after dyeing. Experimental fabrics were silk, cotton, ramie and hemp. Color difference(${\Delta}E$) and Munsell's HV/C of the dyed fabrics and color fastness of silk dyed fabrics to dry cleaning, washing, rubbing, perspiration and light were measured. The color differences of dyed experimental fabrics were very slightly increased with dyeing time and the color of dyed silk was light purple and the cotton, ramie and hemp was light red purple. The color differences of dyed experimental fabrics were decreased and the color became lighter with dyeing temperature increased. The color differences of dyed experimental fabrics were decreased and the color changed from light purple to blue with the pH of dyebath increased. The color differences of dyed experimental fabrics were slightly increased with the concentration of dyebath increased. The color of dyed fabric changed with the mordant treatment and were different among the experimental fabrics. On the whole, blue tone increased with the Al and Fe mordant and green tone increased with the Cu mordant. The color fastness of dyed silk fabrics to light, washing (change) and perspiration (change) was bad and color fastness to dry cleaning and rubbing were good.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.204-208
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• 2006

This study was conducted to develop a processing procedure for soft drink and wine from purple sweetpotato and to determine the color stability of purple sweetpotato anthocyanin pigment after production. Purple sweet potato soft drink was found to have 15.6% of total extraction, $11.8\;Brix^{\circ}%$ of sugar and pH 4.1, whereas wine had 12.6% of alcohol, $7.8\;Brix^{\circ}%$ of sugar and pH 4.9.Color stabilities of the soft drink and wine showed little difference after four-month storage from the time right after processing. The public found the soft drink that was made from 90% of purple sweet potato, 5% of citron and 5% of honey, more to their taste, rather than other soft drinks that were either made from 100% purplesweet potato or made from 80% of purple sweet potato, 10% of citron and 10% of honey. The public also found $45^{\circ}C$. of fermentation temperature more agreeable than that of $30^{\circ}C$. Powder, vinegar and anthocyanin pigment earned from purple sweet potato showed high stability, as they showed no change in color after four months in storage.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.272-278
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• 2010

Various quality attributes were determined in muffins prepared using purple-colored sweet potato flour. Height of control muffins was 5.8 cm lease clarify. Height decreased with increasing quantity of sweet potato powder. Muffin volume was not appreciably affected. Moisture of control muffins was 21.84. The moisture value decreased with increasing quantity of sweet potato powder. Scanning electron microscopy examination revealed thick cell wall and rough stoma in muffins prepared with purple-colored sweet potato powder. The amount of gluten decreased as the quantity of purple-colored sweet potato powder increased. Brightness L values significantly changed as the amount of powder increased, indicative of a progressively darker product. Red index a values decreased as the quantity of purple-colored sweet potato powder increased. Yellow index b values decreased significantly in the control group as powder quantity increased. Hardness increased with increasing addition of powder, but no significant difference was evident between 6% and 9% amended samples. There were also no significant differences in springing in samples containing 3% and 6% powder but 9% powder produced a significant difference. Cohesiveness did not differ in unamended samples and samples amended with 3% and 9% powder, however a significant difference was evident in samples prepared with 6% powder. Gumminess and chewiness increased as the quantity of purple-colored sweet potato powder increased. Color did not differ appreciably in sample prepared with 3% and 9% Sample prepared with 3% additives showed the highest What? Color score? Something else? Please clarify with 6.4. There was no significant difference of the flavor in samples prepared with 3% and 6% powder, or in taste among samples prepared 3%, 6%, and 9% powder. No significant differences in texture were evident in any sample Overall acceptability was highest (7.2) in samples prepared with 3% of purple-colored sweet potato.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.279-292
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• 2012

This study was performed to investigate the quality characteristics and antioxidant activity of noodle added freeze-dried purple sweet potato powder. For Hunter's color resulted, as the amount of purple sweet potato powder increased, L-value and b-value decreased, the a-value increased. Anthocyanin contents of purple sweet potato powder at concentration of (mg/100 g) were 99.62%. DPPH radical scavenging activities of purple swe et potato powder at concentration of $1,000{\mu}L/mL$ were 84.60%. The texture of cooked noodles appeared no significant differences in cohesiveness, Springiness, Hardness, Gumminess and Chewiness decreased as the am ount of purple sweet potato powder increased. The weight, volume, moisture contents of noodles were not significantly. Sensory evaluation of acceptability including color, aroma, taste, chewiness and overall-acceptabi lity appeared the 6% added group was the best for higher. According to the positively evaluated anthocyanin content, DPPH radical scavenging activities, quality characteristics and sensory evaluation, a purple sweet pota to powder content 6% appears to be most appropriate.

• Mycobiology
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• v.43 no.3
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• pp.225-230
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• 2015

The polypore genus Abundisporus Ryvarden is characterized by resupinate to pileate fruitbodies with a purplish brown hymenophore, slightly thick-walled, pale yellowish and non-dextrinoid basidiospores, and causing white rot. A purple color hymenophore, an easily observable and striking character, was considered the main distinctive feature at the generic level within polypores. However, due to highly similar basidiocarp features, species identification within these purple polypores is particularly difficult. Three species of purple colored polypores have been reported in Korea (Abundisporus fuscopurpureus, A. pubertatis, and Fomitopsis rosea). Based on morphological re-examination, ecological information, and sequence analysis of the internal transcribed spacer, we showed that previous classification was incorrect and there is only one species (A. pubertatis) in Korea. We provide a detailed description of A. pubertatis in Korea, as well as a taxonomic key to distinguish wood rot fungi with a purple hymenophore.

• Science of Emotion and Sensibility
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• v.9 no.4
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• pp.341-351
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• 2006

The effect of color evokes a certain feeling and affects behavior. Especially, an understanding and applying color are critical because well-designed color substantially contributes to quality and usability. In this study, the effects of three color components(hue, value, and chroma) on apparent warmth were investigated separately and relatively, and then feasibility of applying to the information display was examined. The result showed that the apparent warmth of 10 Hues was a U-shaped function declining from Red to Purple-Blue and increasing from Purple-Blue to Red-Purple with following order of color-circle. Chroma made the character of hues remarkably clear, so warm color becomes warmer and cool color becomes cooler if chroma gets higher. But value has no effect on warmth. These results propose that we can change the apparent warmth by varying chroma in the limitation of color use. And there was a sharp distinction between warm and cool color, Meanwhile, in the reading task of the graphical information, the subjects' judgment distortion overestimating or underestimating the actual degrees was ascertained. This result should be applied to control operator's sensitivity in accordance with the purpose of task and display.

• Journal of Fashion Business
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• v.16 no.6
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• pp.127-143
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• 2012

This study aims to derive the sensitive image analysing the color tones based on the web-sites of cosmetic brand and to know how the web-site color tones and the color tone image as visual factor for information transfer do influence the effective communication. 10 cosmetic brand web-sites are selected based on the pre survey, and the main page color tones of cosmetic brand web-site are analyzed by Color Catch and Munsell Conversion program, whereas the composition of color tones and color image such as the main trend colors, secondary colors, accent colors and etc are analyzed by a graphic professional program 'Adobe Photoshop'. 5 color tone groups are classified as Black&White, Green&White, Blue&White, Purple&White and Red&White according to the color distribution chart, and the emotional language is derived applying them to the pre research and IRI image scale. The color association is empirically analyzed by a survey method. The study results finally show Black&White is proper for expression of high quality and modern image, Green&White for pure and clean image, Blue&White for cool and transparent image, Purple&White for mysterious and elegant image respectively. This study results are necessary for plan of color delivering the strong transferring power of visual information the time when to make the effective web-sites, and it hopefully will be utilized as the basic data for the color marketing to actively express the brand identity and to satisfy the consumers' sensitivity.

• Journal of Fashion Business
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• v.12 no.1
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• pp.30-44
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• 2008

The purpose of this study is to investigate the effect of eyeshadow color(brown, purple), lipstick color(red, red purple, and yellow red), and lipstick tone(vivid, light, dull, and dark), clothing tone(vivid, light, dull, and dark) on image formation. Sets of stimulus and response scales(7 point semantic) were used as experimental materials. The stimuli were 64 color pictures manipulated with the combination of eyeshadow color, lipstick color, lipstick tone, and clothing tone using computer simulation. The subjects were 384 female undergraduates living in Gyeongnam-do. Image factor of the stimulus was composed of 4 different components (attractiveness, visibility, gracefulness, and tenderness). In the 4 image components, eyeshadow color and clothing tone showed independent effect. Lipstick tone influenced independently on the visibility and tenderness. In the contrast color coordination of clothing and makeup, visibility image by the coordination of lipstick color with lipstick tone, lipstick color with clothing tone or lipstick tone with clothing tone, gracefulness image by the coordination of eyeshadow color with lipstick color, tenderness image can be produced by the coordination of eyeshadow color with lipstick color, eyeshadow color with lipstick tone or eyeshadow color with clothing tone.

• Korean Journal of Human Ecology
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• v.17 no.2
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• pp.355-366
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• 2008

The purpose of this study is to investigate the effects of eye shadow color(brown, purple), lipstick color(red, red purple, and yellow red), and lipstick tone(vivid, light, dull, and dark) and clothing tone(vivid, light, dull, and dark) on image formation. Sets of stimulus and response scales(7 point semantic) were used as experimental materials. The stimuli consisted of 64 color photos manipulated with the combination of eye shadow color, lipstick color, lipstick tone, and clothing tone using computer simulation. The subjects were 384 female undergraduates living in Gyeongnam Province. Image factor of the stimulus was composed of 4 different components: attractiveness, visibility, cuteness, and stability. Eye shadow color, lipstick tone and clothing tone independently influenced on visibility, cuteness, and stability. Lipstick color independently influenced on the stability. In color coordination of clothing and makeup of the same hue, 1) visibility image can be created by the coordination of eye shadow color with lipstick color or clothing tone, or lipstick color with lipstick tone. 2) Cuteness image can be produced by the coordination of eye shadow color with lipstick or clothing tone, lipstick color with lipstick or clothing tone. 3) Stability image can be showed by the coordination of eye shadow color with lipstick tone.

• Science of Emotion and Sensibility
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• v.13 no.2
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• pp.403-412
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• 2010

This study was aimed to consider the influence of hue-tone, dyes, and mordants of naturally dyed silk fabric on color sensibility image factors and to establish color sensibility image scales of naturally dyed silk fabric by color and image descriptors. By single or sequential dyeing with various natural dyes commercially available in domestic and foreign market on the same silk fabric, a total of 66 colored fabric stimuli were prepared and they were used to evaluate subjective color sensibility image by 40 participants. As results, four different color sensibility image factors for naturally dyed silk fabric, 'delight', 'natural', 'modern' and 'attractive' were extracted. All of factors were significantly influenced by hue-tone, dyes, and mordants. Furthermore, by using color sensibility image adjectives and colors, multidimensional image scales were established, which leads to the conclusions that the results of this study help to design color sensibility-oriented naturally dyed fabric and apparel products.