• Title/Summary/Keyword: Regional Color

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Quality Characteristics and Antioxidantive Activities of Spirulina Added Korean Rice Cake(Garaeduk) during Storage (스피루리나를 첨가한 떡볶이떡의 저장기간 중 품질 특성 및 항산화성)

  • Kim, Mi-Yeon;Jeong, Yun-Kyung;Son, Chan-Wok;Jhon, Eun-Sook;Kim, Mee-Ree
    • Food Science and Preservation
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    • v.16 no.1
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    • pp.8-16
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    • 2009
  • This study evaluated the quality characteristics of Garaeduk, a traditional Korean rice cake, to which Spirulina (0, 1, 2, 3%, all w/w) was added. Moisture content of Spirulina-containing Garaeduk both before and after cooking increased with Spirulina level. During storage, moisture content was greater in Spirulina-containing cakes compared with control cakes, and the Hunter color L and b values of Spirulina-containing cakes decreased. Textural properties (hardness, chewiness), measured using a texture analyzer, of Spirulina-containing cakes were greater than those of control. During storage, hardness and chewiness of Spirulina-containing cakes remained higher than those of control cakes. The antioxidant activities of Spirulina-containing cakes increased with Spirulina content, owing to increased phycocyanin levels. Amylography showed that peak viscosity, and thus gelatinization temperature, of Spirulina-containing Garaeduk cakes were similar. Sensory preference tests revealed that Garaeduk with 2% Spirulina had the highest scores for color, odor, taste, and overall preference. It is suggested that Spirulina to 2% can be added to Garaeduk to improve quality.

A Study on Environmental Design Treatments of Subway Stations in Terms of Visual Cues for Place Indication - Focused on the Cases of Seoul, Tokyo and Taipei - (장소지시단서로서의 지하철역 환경디자인 기법에 관한 연구 -서울, 동경, 타이페이 사례를 중심으로-)

  • Park, Hey-Kyung
    • Archives of design research
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    • v.19 no.5 s.67
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    • pp.351-362
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    • 2006
  • Currently, finding one's way in the underground spaces associated with subway stations in large cities is becoming a serious problem, and an environment that facilitates wayfinding is becoming more important. This study investigated interior treatments that function as visual cues in the subway stations of Seoul, Tokyo, and Taipei in order to develop design guidelines that would improve the place-cognition environment. A theoretical study has shown that there are three categories of visual cue for place cognition: marked trails, regional differentiation, and landmarks. The case study showed that marked trails involve treatments like vertical markers, confrontational positioning, and subway color codes. Regional differentiation involves patterns on the floors and walls, and accent colors on the walls and columns. Landmarks include treatments such as super graphics, symbolic features, artistic decoration and special lights. In the cases of Seoul, marked trails and regional differentiation were predominant. In addition, the Olympic symbol 'Hodori' and the ancient Korean character "Hunminjungeum" were used as landmarks. In the cases of Tokyo, regional differentiation predominated over marked trails because of the complexity of the spatial structure and subway line connection system. In the cases of Taipei, simple, unified images predominated, and there was minimal dependence on marked trails and landmarks. The need for regional differentiation was weak, because the stations studied have open structures that guarantee an open field of view. The results of this research could be used as design guidelines, after further experimental verification, that would help to improve the public environment in terms of wayfinding.

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Relationships of the Slaughter Weight to Growth Performance and Meat Quality Traits in Finishing Pigs Fed A Low-energy Diet (저에너지 사료로 비육된 돼지에서 도살체중과 성장성적 및 육질과의 관계)

  • Park, Man-Jong;Jeong, Jin-Yeun;Ha, Duck-Min;Park, Jae-Wan;Sim, Tae-Geon;Yang, Han-Sul;Lee, Chul-Young;Joo, Seon-Tea;Park, Byung-Chul
    • Journal of Animal Science and Technology
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    • v.51 no.2
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    • pp.135-142
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    • 2009
  • The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.

Effects of the Decreased Carcass Grade of Finishing Pigs due to Increasing Market Weight on Carcass Quality Traits and Physicochemical and Sensory Quality Characteristics of the Loin and Belly (비육돈의 출하체중 증가로 인한 도체등급 저하가 도체의 품질 특성, 등심 및 삼겹살의 이화학적 특성과 관능 품질 특성에 미치는 영향)

  • Park, Byung-Chul;Ha, Duck-Min;Park, Man Jong;Jin, Sang-Keun;Park, Jae Hong;Lee, C. Young
    • Journal of Animal Science and Technology
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    • v.55 no.3
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    • pp.203-210
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    • 2013
  • The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size $1^+A$ carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the $1^+A$ grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the $1^+A$ grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between $1^+A$ and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.

Studies on the Regional Distribution and Some Morphological Characters of Buckwheat, Fagopyrum esculentum Moench, Grown in Chungnam Province (충남지역(忠南地域)에서 재배(栽培)하는 메밀종자(種子)의 몇가지 특성(特性)과 그 분포(分布)에 관(關)한 조사연구(調査硏究))

  • Choi, Chang Yeol;Choi, Kwan Sam
    • Korean Journal of Agricultural Science
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    • v.12 no.1
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    • pp.47-54
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    • 1985
  • An investigation was made to find regional differences and seed characteristics of buckwheats collected from 36 areas in Chungnam province in 1984, and the results obtained are summarized as follows; 1. Grain types of the collected buckwheats were classified as winged, semi-winged and common types. All collections were on the average composed of 50.1 % of common grain types, 26.8 % of semi-winged type and 23.1 % of winged types, respectively. However, there was a great regional difference in components of each grain type among collections. 2. The mean 1000 grain weight was 24.9 gr. The regional differences in 1000 grain weight showed that a collection (collection no. 30) from Susan was 17.4 gr and a collection (collection. no. 16) from Suchon was 31.9 gr. There wasn't any significant relationship between grain types component and 1000 grain weight. 3. Germination of seeds was accelerated as temperature goes up from $5^{\circ}C$ to $30^{\circ}C$. However, interesting germination pattern was observed. That is, seeds from Suchon (collection no. 16), Hongsung (collection no. 23), Cheonweon(collection no. 35), and Yesan (collection no. 27) showed abrupt decrease of germination rate at the temperature of $15^{\circ}C$. The seeds collected from Suchon (collection no. 29), Dangjin (collection no. 32) and from Chungyang (collection no. 21) showed decrease of germination rate at $25^{\circ}C$. These seeds showed, however, the increase of germination percentage at temperature higher than $15^{\circ}C$ and $25^{\circ}C$, respectively. The germination rate for the most collections at $5^{\circ}C$ was less than 10%. However, seeds from Asan (collection no. 33) and Daeduk (collection no. 3) showed 20% and 30% of germination rate at $5^{\circ}C$, respectively. 4. Color of seed coat could be classified into two maj or colors, dark and dark brown. Based on the seed coat color and grain types, all the collections could be classified into the following six categories: winged-black, semi-winged-black, common-black, winged-dark brown, semi-winged dark brown and common-dark brown. The different light absorption rate was found within the UV light zone (190-390 nm) depending upon the two different major seed coat color.

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A Study on Detection of Residual Solvent, Ethoxyquin and Color Stability in Oleoresin Paprika Extracts (파프리카 추출물의 색소안정성과 Ethoxyquin 및 잔류용매 검출)

  • Lee, Seon-Ok;Kyung, Suk-Hun;Park, Kil-Dong;Kang, Hee-Gon;Park, Joo-Sung;Lee, See-Kyung
    • Applied Biological Chemistry
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    • v.45 no.2
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    • pp.77-83
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    • 2002
  • Effects of ethoxyquin on the color stability of oleoresin paprika extracts and amount of residual ethoxyquin, a color stabilizer, in commercial extracts were determined. The oleoresin paprika extracts dissolved in ethanol gave the highest maximum photo-absorbency at 444-458 nm, with the color index of United States product 2-6 times higher than that produced in India. The residual solvents in oleoresin paprika extracts were mainly acetone and methanol, although some other extracts also contained small amounts of hexane. HPLC analysis was determined as a proper analytical method for residual ethoxyquin assay in the oleoresin paprika extracts, particularly when hexane was used as a solvent. The residual ethoxyquins were detected in the extracts produced in US and Spain which had relatively high color indices.

Effects of Crossbreed Method on Meat Quality in Pigs (돼지의 교잡방법이 육의 품질에 미치는 영향)

  • Jin, S.K.;Kim, I.S.;Song, Y.M.;Hur, S.J.;Ha, J.H.;Hah, K.H.
    • Journal of Animal Science and Technology
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    • v.47 no.3
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    • pp.457-464
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    • 2005
  • A total of 80 pigs were used to investigate the effect of crossbred method on meat quality. Crossbred pigs were alloted into one of two experimental groups[T1 : Landrace ${\times}$ Yorkshire ${\times}$ Duroc(LYD) and T2: Yorkshire ${\times}$ Berkshire ${\times}$ Berkshire(YBB)]. Crossbred pigs were slaughtered at approximately 110kg live weight, and pH, cooking loss, texture, shear force, color(CIE $L^*$ $a^*$ $b^*$), fatty acid composition and sensory evaluation were measured in pork loin. Crude fat percentage was higher in YBB, whereas protein was higher in LYD than that for the other groups. Shear force was lower in YBB than LYD, but, pH and water-holding capacity were not significantly different. In meat color, $L^*$ was higher in YBB than LYD, whereas $a^*$ and $b^*$ were not significantly different between breeds. Hardness, adhesiveness and gumminess of YBB were significantly lower than LYD. Saturated fatty acid of YBB was lower than that for LYD and essential fatty acid was higher in YBB. In sensory evaluation of cooked meat, color, marbling score and overall acceptability were significantly higher in YBB, Aroma, flavor, taste, juiciness and overall acceptability of YBB were significantly higher than LYD in fresh meat. In conclusion, the overall meat quality was better in YBB than that for LYD.

Application of Liquid Amino-fertilizer for Greenup Promotion during Spring Season (Greenup 촉진을 위한 액상아미노산비료의 사용)

  • Chang, Tae-Hyun;Gang, Jae-Young;Park, Se-Young;Chang, Seog-Won;Lee, Yong-Se
    • Asian Journal of Turfgrass Science
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    • v.24 no.1
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    • pp.36-44
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    • 2010
  • We were investigated turf color and Normalized Difference Vegetation Index (NDVI) to affect greenup promotion of 38 cultivar in 5 species for spring season, most popularly used in Korea golf courses. Kentucky bluegrass (Poa pratensis L.), tall fescue (Festuca arundinacea Schreb), creeping bentrgass (Agrostis palustris Huds), perennial ryegrass (Lolium parenne L.) and zoysiagrass (Zoysia spp.) cultivar had higher leaf color for greenup promotion in Ami, Amx and Oligo than Con treatment and there were also significantly difference among treatments. Turfgrass NDVI also showed significant difference among cultivars in species. Spray of Ami, Amx and Oligo has the higher value of turf NDVI than Con. Based on our results, green up fast during spring season may affected much more with application of Ami, Amx and Oligo than Con.

A Two-Stage Learning Method of CNN and K-means RGB Cluster for Sentiment Classification of Images (이미지 감성분류를 위한 CNN과 K-means RGB Cluster 이-단계 학습 방안)

  • Kim, Jeongtae;Park, Eunbi;Han, Kiwoong;Lee, Junghyun;Lee, Hong Joo
    • Journal of Intelligence and Information Systems
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    • v.27 no.3
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    • pp.139-156
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    • 2021
  • The biggest reason for using a deep learning model in image classification is that it is possible to consider the relationship between each region by extracting each region's features from the overall information of the image. However, the CNN model may not be suitable for emotional image data without the image's regional features. To solve the difficulty of classifying emotion images, many researchers each year propose a CNN-based architecture suitable for emotion images. Studies on the relationship between color and human emotion were also conducted, and results were derived that different emotions are induced according to color. In studies using deep learning, there have been studies that apply color information to image subtraction classification. The case where the image's color information is additionally used than the case where the classification model is trained with only the image improves the accuracy of classifying image emotions. This study proposes two ways to increase the accuracy by incorporating the result value after the model classifies an image's emotion. Both methods improve accuracy by modifying the result value based on statistics using the color of the picture. When performing the test by finding the two-color combinations most distributed for all training data, the two-color combinations most distributed for each test data image were found. The result values were corrected according to the color combination distribution. This method weights the result value obtained after the model classifies an image's emotion by creating an expression based on the log function and the exponential function. Emotion6, classified into six emotions, and Artphoto classified into eight categories were used for the image data. Densenet169, Mnasnet, Resnet101, Resnet152, and Vgg19 architectures were used for the CNN model, and the performance evaluation was compared before and after applying the two-stage learning to the CNN model. Inspired by color psychology, which deals with the relationship between colors and emotions, when creating a model that classifies an image's sentiment, we studied how to improve accuracy by modifying the result values based on color. Sixteen colors were used: red, orange, yellow, green, blue, indigo, purple, turquoise, pink, magenta, brown, gray, silver, gold, white, and black. It has meaning. Using Scikit-learn's Clustering, the seven colors that are primarily distributed in the image are checked. Then, the RGB coordinate values of the colors from the image are compared with the RGB coordinate values of the 16 colors presented in the above data. That is, it was converted to the closest color. Suppose three or more color combinations are selected. In that case, too many color combinations occur, resulting in a problem in which the distribution is scattered, so a situation fewer influences the result value. Therefore, to solve this problem, two-color combinations were found and weighted to the model. Before training, the most distributed color combinations were found for all training data images. The distribution of color combinations for each class was stored in a Python dictionary format to be used during testing. During the test, the two-color combinations that are most distributed for each test data image are found. After that, we checked how the color combinations were distributed in the training data and corrected the result. We devised several equations to weight the result value from the model based on the extracted color as described above. The data set was randomly divided by 80:20, and the model was verified using 20% of the data as a test set. After splitting the remaining 80% of the data into five divisions to perform 5-fold cross-validation, the model was trained five times using different verification datasets. Finally, the performance was checked using the test dataset that was previously separated. Adam was used as the activation function, and the learning rate was set to 0.01. The training was performed as much as 20 epochs, and if the validation loss value did not decrease during five epochs of learning, the experiment was stopped. Early tapping was set to load the model with the best validation loss value. The classification accuracy was better when the extracted information using color properties was used together than the case using only the CNN architecture.

A Study on the Typological Characteristics of Aalto's Library Design (알토 도서관 건축의 유형학적 특성에 관한 연구)

  • Chung, Tae-Yong
    • Korean Institute of Interior Design Journal
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    • v.19 no.2
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    • pp.33-41
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    • 2010
  • This study aims to analyze the typological characteristics of Alvar Aalto's library design. The unique characteristics of Aalto's architecture are the result of accommodating Modern architecture with regional qualities of Finland. Besides this, Aalto's typological approach in design made his color. The library might be the best example for understanding his design approach in that he showed 3 main features of type; wholeness, self-control and transformation. He established architectural types in his 30s through Viipuri public library and developed so-called fan type library plan. Aalto's library type is not a simple copy of exterior and interior form. It acts as a principle of configuration of his library architecture and applied to the building. Therefore, Aalto's library architecture can be recognized as the results of typological design approach in that it shows the transformation of type in according to factors including site, size, region and cultural tradition. In conclusion, Aalto's libraries reveal the typological characteristics in the field of building layout, dynamic space and the effective use of light.