• 한국의류학회지
• /
• 제33권3호
• /
• pp.457-466
• /
• 2009

The purpose of this study is to research the similarity and difference of color application in culture of Korea and China. The subject of this research is the costume color of Changgeuk and Beijing opera. First, a bibliographical inquiry includes the attributes of cultural color in Korea and China and the costume attributes of Changgeuk and Beijing opera. Second, this survey analyzes Munsell's 3 attributes(Hue, Value, Chroma), tone by extracted color data. The results of this study are as follows: 1. The cultural color factors of Korea and China are classified geographical factor, internal cultural factor and external cultural factor. 2. Changgeuk costume much more used high value and medium & low chroma for korean temperate climate. But Beijing opera costume prefers high-medium value and low chroma color, various ranges of color because of China huge land and various climates, as geographical factor. 3. Changgeuk costume much more used YR color(no-dyeing color) because of korean white robe preference. Beijing opera costume much more used R color than Changgeuk costume because of traditional preference of R color, as infernal cultural factor. 4. Changgeuk costume and Beijing opera costume show the practical use of ascetic cole. like as jade green. Ojungsaek much less used than Obangsaek by the theory of exponents of the five elements doctrine, as external cultural factor.

• Food Science and Biotechnology
• /
• 제16권3호
• /
• pp.374-380
• /
• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• International journal of advanced smart convergence
• /
• 제4권2호
• /
• pp.170-176
• /
• 2015

The stamp is one of the crucial information of traditional historical and cultural for nations. In this paper, we purpose to detect official stamps from scanned document and recognize the Mongolian traditional, historical stamps. Therefore we performed following steps: first, we detect official stamps from scanned document based on red-color segmentation and document standard. Then we collected 234 traditional stamp images with 6 classes and 100 official stamp images from scanned document images. Also we implemented the processing algorithms for noise removing, resize and reshape etc. Finally, we proposed a new scale invariant classification algorithm based on KNN (k-nearest neighbor). In the experimental result, our proposed a method had shown proper recognition rate.

• 한국식품조리과학회지
• /
• 제33권2호
• /
• pp.137-147
• /
• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• 정보통신설비학회논문지
• /
• 제9권2호
• /
• pp.73-79
• /
• 2010

The most popular technique for image retrieval in a heterogeneous collection of color images is the comparison of images based on their color histogram. The color histogram describes the distribution of colors in the color space of a color image. In the most image retrieval systems, the color histogram is used to compute similarities between the query image and all the images in a database. But, small changes in the resolution, scaling, and illumination may cause important modifications of the color histogram, and so two color images may be considered to be very different from each other even though they have completely related semantics. A new method of color feature representation based on the 3-dimensional RGB color map is proposed to improve the defects of the color histogram. The proposed method is based on the three 2-dimensional projection map evaluated by projecting the RGB color space on the RG, GB, and BR surfaces. The experimental results reveal that the proposed is less sensitive to small changes in the scene and that achieve higher retrieval performances than the traditional color histogram.

• Journal of information and communication convergence engineering
• /
• 제2권2호
• /
• pp.123-127
• /
• 2004

The most popular technique for image retrieval in a heterogeneous collection of color images is the comparison of images based on their color histogram. The color histogram describes the distribution of colors in the color space of a color image. In the most image retrieval systems, the color histogram is used to compute similarities between the query image and all the images in a database. But, small changes in the resolution, scaling, and illumination may cause important modifications of the color histogram, and so two color images may be considered to be very different from each other even though they have completely related semantics. A new method of color feature representation based on the 3-dimensional RGB color map is proposed to improve the defects of the color histogram. The proposed method is based on the three 2-dimensional projection map evaluated by projecting the RGB color space on the RG, GB, and BR surfaces. The experimental results reveal that the proposed is less sensitive to small changes in the scene and that achieve higher retrieval performances than the traditional color histogram.

• Journal of the Korean Wood Science and Technology
• /
• 제34권3호
• /
• pp.90-98
• /
• 2006

일반적으로 동물성 섬유(견, 모)는 단백질 섬유로서 매염제를 쓰지 않고도 염색이 잘되는 편이지만, 식물성 섬유인 면, 마 등은 섬유소이므로 색소의 흡착이 불량하여 염색성이 우수한 염색 보조제로 전처리 한 다음, 주매염제를 처리해야 좋은 결과를 얻을 수 있다. 식물성 섬유의 일종인 인피섬유로 이루어진 한지의 천연염색 효과 향상을 위해 염색 보조제로 콩즙, 탈지분유 및 키토산을 한지에 전처리를 한 다음, 황벽나무 수피, 찔레나무 지엽, 꼭두서니 및 자초 뿌리로부터 염료를 추출하고 $Al_2(SO_4)_3$와 $Fe(OH)(CH_3COO)_2$를 매염제로 사용하여 염색한 한지의 염색특성과 견뢰도를 분석하였다. 천연염색 한지의 색상 및 색차 분석결과 염색 보조제를 사용한 것이 모든 염료에서 무처리 시료보다 염색이 양호하였으며, 사용한 염색 보조제 중에서는 콩즙으로 전처리한 시료가 가장 우수한 염색 효과를 나타내었다. 촉진노화 시험을 통한 천연염색 한지의 견뢰도를 분석한 결과 자초가 가장 불량한 것으로 나타났으며, 꼭두서니가 비교적 우수한 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제28권1호
• /
• pp.41-47
• /
• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• 한국의상디자인학회지
• /
• 제25권3호
• /
• pp.97-111
• /
• 2023

Dynamic orphism images expressed with abstraction and construction in color are often found in modern fashion. Orphism stressing color is one of the many art trends that influence fashion. This work aims to examin its expressive effects and characteristics that appear in fashion and provide basic materials for fashion design study. This study proceeds with the following steps. First, the study takes on a theoretical examination of the orphism trend using a literature review. Second, based on its results, modern fashion's expressive features influenced by orphism are analyzed. Third, the study draws expression effects in modern fashion from these characteristics. The study coverage is confined to domestic and foreign collections released in the 21st century. The study contents come from an Internet-base domestic and international database and published material, including dissertations and books. Orphism expression effects are found in the following ways in modern fashion. First, it lies in the abstraction effect of color. This feature arrays flat geometric figure on the clothing surface and applies a strong sense of color inside it, as if color has an abstractive structured design. Second, it gives a dynamic sense visually to the clothes all at once by stressing the relation among and between the colors with powerful contrast. Third, it has a collage effect of color. This effect develops into an organic combination composed of geometric plane figures with intense complementary colors in a single piece of clothing. Expression types that presents the orphism effect in fashion are divided into clothing showing traditional orphism characteristics faithfully and clothing expressing conventional orphism characteristics mixed with modern trends. Further developed orphism fashion can be classified by the playful type, with graffiti added onto an orphism color structure, and the destructive type, where traditional orphism color orders are taken apart and reformed into a new color order.

• 한국전통조경학회지
• /
• 제28권1호
• /
• pp.102-112
• /
• 2010

정원의 재식설계(planting design)는 환경과 식물의 생리적인 특징을 파악하고, 그 식물이 가지고 있는 색채, 질감, 형태의 심미적인 호기심에서부터 출발하여 다른 식물들과의 관계를 어떻게 해야 하는지 결정해야 한다. 많은 디자이너들은 전통적으로 색상요소를 중점적으로 구상하는 경향이 있다. 본 연구는 제킬(Gertrude Jekyll)의 먼스태드 우드(Munstead Wood), 비타(Vita Sackvill-West)의 시싱허스트(Sissinghurst), 로이드(Christopher Lloyd)의 그레이트 딕스터(Great Dixter), 존스턴(Lawrence Johnston)의 히드콧 매너(Hidcote Manner)의 4개의 정원을 사례로 한다. 먼스태드 우드의 플라워 보더(flower border)는 끝에 연한 회색과 파란색을 식재하고, 중심으로 갈수록 화려한 빨간색과 오렌지색의 강한 클라이맥스를 만들고 있다. 기존에 등한시했던 흰색과 파란색을 사용하였다. 시싱허스트는 그 이전까지 거의 사용되지 않던 퍼플색(purple color)을 사용하였으며, 딕스터에서는 원래 놓여있던 마젠타색과 동시에 뚜렷한 오렌지색의 혼합으로 기존에 형성되어 있는 색에 대해서 충격을 느끼게 하고, 병치를 통해 원하는 효과를 이룰 수 있게 하였다. 히드콧 매너는 강력한 레드 보더(Red border)를 탄생시켰다. 4명의 작가들은 관찰자의 진행방향에 따라 섞이는 색의 배열, 색의 조절을 통해 정원이 실제보다 크거나 작게 느껴질 수 있는 공간체험을 위해서 색을 사용하였다. 인식 공간에서 주색상과 부차적 색상을 혼합하여 배열할 때, 감상자로 하여금 머릿속에 총체적으로 인식하는 기법을 사용하였다. 재식설계에서 시간은 계절을 유지하여 연출하자는 것으로 주제 색상을 전개할 때, 색상 그라데이션을 사용하거나 색상대비 효과를 유도한다. 또, 재식설계에서 공간은 색상의 구역을 정하는 방식으로 이루어졌다.