• Animal Bioscience
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• v.36 no.9
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• pp.1367-1375
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• 2023

Objective: Pigment production and distribution are controlled through multiple proteins, resulting in different coat color phenotypes of sheep. Methods: The expression distribution of vimentin (VIM) and transthyretin (TTR) in white and black sheep skins was detected by liquid chromatography-electrospray ionization tandem MS (LC-ESI-MS/MS), gene ontology (GO) statistics, immunohistochemistry, Western blot, and quantitative real time polymerase chain reaction (qRT-PCR) to evaluate their role in the coat color formation of sheep. Results: LC-ESI-MS/MS results showed VIM and TTR proteins in white and black skin tissues of sheep. Meanwhile, GO functional annotation analysis suggested that VIM and TTR proteins were mainly concentrated in cellular components and biological process, respectively. Further research confirmed that VIM and TTR proteins were expressed at significantly higher levels in black sheep skins than in white sheep skins by Western blot, respectively. Immunohistochemistry notably detected VIM and TTR in hair follicle, dermal papilla, and outer root sheath of white and black sheep skins. qRT-PCR results also revealed that the expression of VIM and TTR mRNAs was higher in black sheep skins than in white sheep skins. Conclusion: The expression of VIM and TTR were higher in black sheep skins than in white sheep skins and the transcription and translation were unanimous in this study. VIM and TTR proteins were expressed in hair follicles of white and black sheep skins. These results suggested that VIM and TTR were involved in the coat color formation of sheep.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.228-234
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• 2022

Various types of tea have been cultivated to obtain different flavors and enhance their functional properties. The objective of this study was to investigate the physicochemical properties of γ-aminobutyric acid (GABA) teas produced from commercial Korean green, white, and black teas. The concentration of total minerals was reduced in GABA green tea and GABA white tea but was improved in GABA black tea. The essential, non-essential, and total free amino acid contents were remarkably increased in the GABA teas. The amino acid GABA content was increased by 561.00 and 294.20 times in GABA white tea and GABA black tea, respectively. The antioxidant potential was not reduced, although the total polyphenol and total flavonoid contents decreased in GABA green tea and GABA black tea. The results indicated that the overall nutritional value of commercial green, white, and black teas could be improved by processing them into GABA teas.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• IE interfaces
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• v.11 no.2
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• pp.139-147
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• 1998

The purpose of this study is to survey colors of background, marker, and pointer being used in passenger car's combination meter, and to suggest ergonomic design guidelines of combination meter to enhance driver's readability. An experiment was conducted, in which colors of background, marker, and pointer were selected as independent variables, and reading time, reading error, and preference for combination meter were measured as dependent variables. Most of passenger cars sold in Korea were found to have combination meter with black background, while marker. The experimental results showed that reading time of combination meter with white background, black marker and point was shortest, reading error was lowest in combination meter with black background, yellow marker pointer, and preference for combination meter with white background, black marker and black or red pointer was highest. The results implied that combination meter with white background, black marker and black pointer should be used for comprehensively optimizing reading time, reading error, and preference for it. It was expected that these results could be used as valuable design guidelines when designing combination meter of passenger car.

• The KIPS Transactions:PartA
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• v.15A no.2
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• pp.75-86
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• 2008

Black/white comic rendering is one of the researches in the field of non-photorealistic rendering(NPR). Black/white comics have been produced manually as yet. But these previous systems require lots of time and manual work. So we propose the COmics Rendering system on VIdeo Stream (CORVIS) which transforms video streams into black/white comic cuts. Stylized font, one of comic representations, can be used to express onomatopoeic words and mimetic dialogue exaggeratively. But current comic generation systems do not provide enough effects of stylized font. This paper proposes a model for stylized fonts to express various effects. Effects of stylized fonts we proposed include geometric deformations. Thus we could represent stylized fonts on the still cut of movies and the background texture on a cuts of plain black/white comics. The final quality of our system produced is good enough to compare with manual black/white comics.

• Animal Systematics, Evolution and Diversity
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• v.31 no.2
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• pp.122-127
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• 2015

The subfamily Ennominae is one of the most species-rich taxa of Geometridae that include more than 9,700 species worldwide and over 280 species in South Korea. Herein, we present the first report of five species of Ennominae. Abraxas flavisinuata can be characterized by the white wings, a thick black postmedial line that is medially and dorsally broken with an orange band, large rounded black discal dots on the forewing, and a black dotted postmedial line on the hindwing. Lomographa claripennis can be characterized by the whitish wings, the black undulating postmedial line as well as the minute blackish discal dot on the forewing, and the black undulating postmedial line with a minute black discal dot on the hindwing. Arichanna tetrica can be characterized by the grayish forewings, thick black transverse ante- and postmedial lines, a large blackish discal dot, whitish apical streak on the forewing, and scattered black dots on the whitish hindwing. Apocleora rimosa can be characterized by the brown ground color of the fore- and hindwings, the black slanted ante- and postmedial lines of the forewing, and two black medial lines on the hindwing. Ourapteryx japonica can be characterized by the white wings, the dark brown transverse ante- and postmedial lines with a long discal dot on the forewing, and the dark brownish transverse antemedial line as well as a termen that has a sharp white tail with one large dark reddish dot and one small black dot on the hindwing.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Fashion & Textile Research Journal
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• v.3 no.3
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• pp.271-276
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• 2001

In this study, We endeavored to revaluate the effects of different types of clothing and colors on clothing microclimate in the subjects wearing sports wear at sunlight environment. This study was conducted 4 different kinds (cotton 100%) of clothing ensembles, that was W-1(long trousers and shirt of white color), B-1 (long trousers and shirt of black color), W-s (short trousers and shirt white color), B-s (short trousers and shirt black color) and were done in a climate chamber under sunlight ambient temperature ($33.67{\pm}1.8^{\circ}C$, $46.0{\pm}8.5%RH$) by three males subject who are in good healthy. Start a 20-min rest period, 20-min bouts of exercise and final 20-min recovery period were performed. The kinetic load was given for 20 minutes under the condition of 6.0 km/hr walking speed on the treadmill. The results is as followed In case of same type of garment, temperature within clothing which is based on difference of color the white ensemble keeps higher temperature than black one. According to distribution chart of temperature within clothing in case of chest, white one shows higher temperature than black one, in case of back, black one shows higher temperature than white one. Difference of heart rate was so clear and sequence is W-1>B-1>W-s>B-s, so we could find same tendency with temperature within clothing.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.368-368
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• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.