• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• Herbal Formula Science
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• v.12 no.2
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• pp.221-224
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• 2004

Gomphrena globosa has not known including allergic substances. In this report, it could induce allergic diseases like itching, redness, edema, dryness all over the body. Allergic patient from Gomphrena globosa gained a complete recovery under the administration of Sihogyejitang.

• Korean Journal of Poultry Science
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• v.26 no.2
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• pp.97-108
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• 1999

The consumer demands for quality of meats has become diverse in recent years. The present paper describes mainly the technology to improve the broiler meat quality with special reference to reducing fat contents in edible meats which is the heart of the quality constraints. Abdominal fat deposition in broilers was reduced by feeding of medium-chain triglycerides(MCT), suggesting MCT feeding is useful to produce broiler meat with low fat content. A phase feeding system to aim at improving meat quality that is mainly comprised with partial replacement of dietary protein into phase during 4∼6 weeks increased edible meat yields and reduced abdominal fat deposition and fat contents in breast and thigh meats. Whiteness of fat tissue was intensified by feeding beef tallow or lard in place of yellow grease. Feeding Phaffia yeast containing astaxanthin increased redness of breast and thigh meats and improved visual appearance of meats which may be preferential for consumers. Feeding fish oil reduced abdominal fat deposition and increased EPA and DHA contents of fat tissues. These procedures could be used for manipulation of meat quality to meet consumer demands.

• Journal of the Korea Furniture Society
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• v.26 no.3
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• pp.262-266
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• 2015

This study was carried out to analyze the surface color change according to the weathering time. The surface color of material was one of evaluation indexes in exposure experiment. For the purpose, accelerated weathering test was performed with wood. The weathering time level was composed with 0, 500, 1000, 1500 and 2000 hours and color difference was estimated with the color difference meter. The surface color was changed to 500 hours that lightness and redness were decreased and yellowness was increased. However it did not changed after 500 hours. It means that the surface color could be the evaluation index of deterioration of the wood but it means very little after certain time.

• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.1031-1036
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• 2004

Effects of irradiation on physico-chemical properties of beef and pork loins were examined. Beef and pork were irradiated at dose levels of 0, 0.5, 1, 2, 3, and 5 kGy with a use of Co-60 source. The drip loss of beef increased from 0 kGy to 5 kGy, whereas that of pork remained unchanged. TBA values of beef and pork increased due to irradiation. Irradiation caused a decrease in the lightness, redness, and yellowness of beef, whereas it did an increase in the same properties of pork. Irradiation also contributed to an increase in the solubility of salt soluble protein.

• Proceedings of the KAIS Fall Conference
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• 2007.05a
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• pp.176-177
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• 2007

본 논문에서는 칼라 영상에서 적목(red eye)의 자동 검출 및 제거 방법을 제안한다. 제안한 방법은 적색도(redness)와 기하학적 특정에 기반하여 적목 영역을 검출하고, 적목 영역 주위의 국소적 특성을 반영하여 최종 적목 영역을 검출한다. 최종 적목 영역에 대해 소프트 제거에 기반한 방법을 사용하여 적목을 제거한다. 실험에서 제안한 방법은 기존의 방법에 비해 적목 영역의 검출과 제거 결과가 개선되었다.

• The Korean Journal of Pain
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• v.26 no.3
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• pp.299-302
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• 2013

Erythromelalgia is a rare neurovascular pain syndrome characterized by a triad of redness, increased temperature, and burning pain primarily in the extremities. Erythromelalgia can present as a primary or secondary form, and secondary erythromelalgia associated with a myeloproliferative disease such as essential thrombocythemia often responds dramatically to aspirin therapy, as in the present case. Herein, we describe a typical case of a 48-year-old woman with secondary erythromelalgia linked to essential thrombocythemia in the unilateral hand. As this case demonstrates, detecting and visualizing the hyperthermal area through infrared thermography of an erythromelalgic patient can assist in diagnosing the patient, assessing the therapeutic results, and understanding the disease course of erythromelalgia.

• Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.161-167
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• 2011

This study investigated the effects of the number of washes and alkaline treatments ($NaHCO_3$ concentrations) and the concentration of potato starch on the quality of fish meat paste products prepared from sand lance Ammodytes personatus Girard. We found significantly (P<0.05) higher ratings for the all textural parameters (hardness, brittleness, elasticity, and cohesiveness) of the sand-lance meat paste products (SLMPPs) that were washed three times with a 0.5% $NaHCO_3$ concentration. We determined that an 8% concentration of potato starch leads to the best textural properties in SLMPPs. As the amount of potato starch was increased, the redness values of SLMPPs decreased significantly (P<0.05), but the differences in the sensory evaluation parameters (texture, flavor, taste, and overall acceptability) between the SLMPPs were not significant.

• Journal of Haehwa Medicine
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• v.22 no.1
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• pp.225-233
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• 2013

Objective : The objective of this study is to observe the effect of anti-inflammatory herbal acupuncture, acupuncture, physical theraphy, external treatment, therapeutic exercise on the osteochondritis dissecans. Methods : Anti-inflammatory herbal acupuncture and acupuncture were used to treat knee pain and gait disturbance. We evaluated the patient through VAS(visual analogue scale) daily and symptoms. Results & Conclusions : After 31 days of treatment, right knee pain was decreased from VAS 10 to VAS 4, redness, burning sensation, edemaright of right knee were decreased. And the patient could walk. Oriental medicine treatment is proved to be helpful to imporve the symptoms of the osteochondritis dissecans.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.187-192
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• 2010

The study investigated the effect of rice particle size on the physicochemical properties of soybean porridge prepared at different pH. Redness, yellowness and viscosity of soybean porridge increased according to the rice particle size. Protein content of soybean porridge was increased 2-fold, compared to that of rice porridges. Total amino acid content of soybean porridge was 1,821.2 mg/100 g and that of rice was 1,719.1 mg/100 g. Lysine and threonine contents of limited amino acid of soybean porridge were increased. Half grain rice soybean porridge exhibited the highest sensory scores. The results indicated that half grain size soybean porridge is preferred, both physicochemically and nutritionally.