• 복식문화연구
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• 제7권5호
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• pp.80-92
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• 1999

The objectives of this study were to investigate the relation between personality(activity, emotional stability, and dominance) and clothing design preferences, and to examine the differences of clothing design preferences according to demographic variables of men. Subjects for the study were 255 male white-collar workers ranging in ages from twenties to fifties, in Seoul and Kwangju City, Korea. The men with higher activity of personality preferred the double jacket with 4 buttons, the combination of light color jacket and dark trousers, glen check pattern jacket, herringbone pattern jacket, light beige color dress shirts. The higher the emotional stability, the higher the preferences on diverse patterns such as fine stripe, plaid, hound\`s-tooth check, and small check pattern. The men with higher dominance preferred dark blue color suit, glen check pattern suit, and necktie of red circle, and disliked the necktie of gray circle. The men in their 20\`s and 30\`s liked the single jacket with 3 buttons, the suit of fine stripe and the necktie of gray circle more among three income groups. The higher the men\`s age and income were, the more they liked the conservative style such as a single jacket with 2 buttons. The men who reside in Seoul liked the suit of gray circle, the jacket and trousers of same color, the patternless jacket, and the patternless suit more than the men in Kwangju. Therefore, the men in methropolitan area preferred conservative clothing image. Fine stripe pattern and patternless materials were preferred when men wore jacket and trousers of same color, while glen check pattern was preferred as the pattern of jacket when jacket and trousers of different color. Male white-collar worker liked single jacket more than double jacket, and preferred the dark blue color suit and necktie, patternless suit, fine stripe suit, and the pale blue dress shirts generally. The present findings provide that the personality of male has influence on the clothing design preferences, and it is possible to infer men\`s personality by their attire.

• Journal of the Optical Society of Korea
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• 제19권1호
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• pp.74-79
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• 2015

A novel color clustered optical RGB multiple-input multiple-output (MIMO) system is presented. As visible light can be divided into three primary regions of red, green and blue, data can be modulated and transmitted separately using these three color clusters. Each color cluster comprised of 30 RGB LEDs is modulated using on-off-keying (OOK), and selection combining is performed at the receiver, producing a diversity effect within that color cluster. The simulations demonstrate that the proposed RGB MIMO VLC system provides high performance via a relatively simple design of MIMO. Moreover, the proposed system ensures sufficient illumination from LEDs and offers extended distance if more LEDs are applied.

• 한국전기전자재료학회논문지
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• 제21권10호
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• pp.911-915
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• 2008

EL (electro-luminescent) device as a light source has an advantage in embodying large area with great flexibility. On nickel foil as an electrode and backplane, we demonstrated a white EL flexible light source with blue phosphor layer combined with color change layer. A correlation between color change layer and color coordination was analyzed by Gaussian method, and then the color coordinate was controlled near to (0.33, 0.33) of pure white light.

• 한국산학기술학회논문지
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• 제3권2호
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• pp.84-88
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• 2002

SiO₂와 ZrO₂를 코팅물질로 사용하는 안경 렌즈의 5층 코팅을 설계하였다. 제5층의 두께를 변화시키면서 반사율을 계산하고, RGB의 반사율을 이용하여 반사된 빛의 색상을 시각화하였다. 그 결과 5층의 두께가 5nm부터 80nm까지 점점 두꺼워지면서 반사광의 붉은 색상이 점점 감소하였고 80nm에서 점점 두꺼워질수록 푸른 색상이 증가하였다. 색상의 분석은 Photoshop 5.0을 이용하였다.

• 디자인학연구
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• 제12권4호
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• pp.317-326
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• 1999

한국전통색이란 시대를 초월하여 한국민족의 삶속에 살아있는 색이다. 이러한 전통색 중 한국전통색을 대표하는 청·홍의 색조특성을 알아보기 위하여 조선시대의 색명과 염직유물의 색조를 조사하였다. 한국전통색 청·홍의 색조를 조사하기 위해여 먼저 조선시대의 문헌을 통하여 출현색명을 조사하였다. 색조를 나타내는 한국말에는 대단히 다양한 형용사가 앞에 붙어 색조를 특징짓는다. 색명에는 여러유형의 형용사들이 앞에 붙는데, 그 중에 대표적인 것은 농색과 담색을 나타내는 형용사들이다. 이처럼 제한된 색명의 가능성을 증가시키기 위하여 조선인들은 다양한 톤의 청색계(32색)와 홍색계(40개)의 색명을 만들어 내었다. 이러한 청·홍색계의 출현율은 대단히 높고, 조선시대의 궁중복식에서도 주조색으로서 사용되었다. 조선인은 다양한 청·홍색계의 배색으로 그들의 음양론에 기초한 색체관과 세련된 미의식을 표현하였다. 박물관에 있는 염직유물들의 색체는 측색되어 먼셀컬러시스템과 ISCC-NBS의 계통색명법에 의해 분류되고, 고찰되었다. 또한 전통색조인 남염과 홍화염이 산업체에서 이용되어지도록, 남염과 홍화염의 염색방법을 계량화하여, 데이터를 제시하였다.

• 대한소아치과학회지
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• 제24권1호
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• pp.58-64
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• 1997

For the purpose of quantifying the staining rendency of light-cured glass ionomer cements and chemical-cured glass ionomer cements, Glass Ionomer specimens were stained with methylene blue and analyzed quantitatively with spectrophotometry. The data was processed and the result was as follows : 1. Chemical-cured glass ionomer cement showed higher color stability than light-cured glass ionomer cement with significance.(P<0.001) 2. In light-cured glass ionomer cement groups, Vitremer showed higher dye concentration of methylene blue than Fuji II LC. 3. In chemical-cured glass ionomer cement groups, Fuji II showed higher dye concentration of methylene blue than Ketac-fil.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2003년도 추계학술대회 논문집 Vol.16
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• pp.514-516
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• 2003

We have fabricated an air stable blue emitting organic electroluminescent devices (OLEDs) with a carbazole based emitting molecule, Bis(3-N-ethylcarbazolyl)terephthalidene (BECP). Our device emits strong blue at 472 nm with the luminance efficiency of near 1 lm/W at a voltage and current density of 8 V and 5.7 mA/cm2, respectively, reaching the brightness up to 5000 cd/m2 at 270 mA/cm2. Finally, in order to tune the emission color from blue to green, we have used Bis(3-N-ethylcarbazolyl)cynoterephthalidene (BECCP), a derivative of BECP by adding cyno group in side chain, and compared the electroluminscence (EL) of OLEDS prepared by BECCP to that of BECP based OLEDs.

• 한국표면공학회지
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• 제47권5호
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• pp.233-238
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• 2014

In this paper, in order to achieve slim and light liquid crystal display, we examine the optical conditions that can obtain uniform light with higher optical efficiency over whole light guide plate (LGP) through simulation. Furthermore, to overcome the issues of hot spot in front of red, green, and blue light emitting diodes (RGB LEDs) source and non-uniform color mixing, we propose four shaped color mixing bars tied up with the LGP and check the optical characteristics of the LGP with them by simulation. Consequently, we could know the optical conditions of improving optical efficiency and optical uniformity in the LGP through the optical design. Also we confirmed that the issues of the hot spot and non-uniform color mixing in edge type LED could be solved by using the ${\bigwedge}$-shaped window color mixing bar.

• 한국식품조리과학회지
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• 제8권4호
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• pp.387-396
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• 1992

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha= .775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE: .405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that “light and mild color” is yellow, that “untasty color” is black, that “sourish and puckery color” is orange, that “bitter color” is violet, that “hot color” is red, and that “fresh color” is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as “tasty color”, and black and yellow, respectively, as “sweet color”. Then, the taste term showing difference between male and female college students included “light”, “mild”, “sourish”, “tasty” and “sweet”. Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

• 복식문화연구
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• 제13권4호
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• pp.632-645
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• 2005

The purpose of this research was to investigate the harmony evaluation and the effects used clues on harmony perception in terms of 32 tone on tone coloration of male shirt and necktie by male and female students when it comes to the coloration of male clothes shirts and necktie, after shirts matched necktie with warm and cool color, such as red, blue, and changed only value among three attributes of color. The results are as fellows. As to the red, light-dull, dull-dark was evaluated as harmonized coloration regardless of area-ratio by both male and female students. As to the blue, vivid-dark, light-dark, dull-dark was evaluated as harmonized coloration regardless of area-ratio by both male and femate students. Among 16 red tone on tone coloration stimuli, both female and male students evaluated the same 10 set as harmonized, but among 16 blue tone on tone coloration stimuli, female students evaluated 9 set, male students 12 set, so proved that male's range of harmony more extensive than that of female. It is significant difference between female and male on red dull shirt and vivid tie, blue dull shirt and dull tie combination. Females were positive to red dull shirt and vivid tie combination, males were negative, on the other hand, males were positive to blue dull shirt and dull tie combination, females were negative.