• Journal of the Korean Dietetic Association
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• v.17 no.4
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• pp.378-386
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• 2011

To examine the effect of obesity on volume perception according to size and color of rice bowl, we divided female college students into a normal weight group (<30% fat mass, n=100) and obese group (${\geq}30%$ fat mass, n=83) and then measured perceived volume of rice bowls of various sizes (general size; 350 ml vs. small size; 188 ml) and color (yellow, white, blue, and black) containing the same amount of cooked white rice (210 g). Normal weight group perceived that the general rice bowl contained significantly more cooked white rice compared to the small rice bowl. In contrast, the obese group perceived that the general rice bowl contained significantly less cooked white rice than the small rice bowl. The estimated variance in perceived volume of both bowls was significantly bigger in the obese group compared to the normal group. There were no differences in perceived volume among any of the subjects (both normal and obese groups) according to rice bowl color. However, the estimated variance in perceived volume in the obese group was significantly larger than that in the normal group for all of the rice bowls. In conclusion, rice bowl size and color might affect volume perception, and volume perception in obese people may be different from that of normal weight people.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.289-293
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• 1992

This study was carried out to investigate the quality characteristics of commercial breakfast cereals. The results showed that as water absorption index (WAI) increased, water soluble index (WSI) decreased. WSI has an effect on Bowl life, so Bowl life became longer as WSI enhanced. The size, shape and texture of breakfast cereals were also affective factors of their Bowl life. The quality describing terms of breakfast cereals were surveyed and the terms were classified to brittleness, roasted nutty taste, sweetness, hardness and aftertaste, especially brittleness was the most important quality determining terms among these. Significantly, sweetness had positive correlationship with roasted nutty taste. Overall eating quality had positively correlationship with color and roasted nutty flavor, and negatively with pain in mouth, adhesiveness and additive taste.

• Horticultural Science & Technology
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• v.29 no.6
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• pp.651-654
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• 2011

Cymbidium 'Orange Bowl' (Lucky Rainbow 'Randevous' ${\times}$ 'Eastern Star') was developed from a cross between hybrids at the National Institute of Horticultural & Herbal Science, Rural Development Administration in 2006. A cross was made between the pink colored flower C. Lucky Rainbow 'Randevous' as maternal line and pure yellow colored flower, C. 'Eastern Star' as paternal line in 1995. The seed germination, cultivation, selection, and characteristic trials were conducted from 1996 to 2006. The line was named as Wongyo F1-18 and phenotype was characterized in 2006 as a new 'Orange Bowl'. The 'Orange Bowl' has having light yellow basal color (RHS, YO21D) and orange line (RHS, OR30B) on both of sepal and petal with red lip (RHS, OR30B). 'Orange Bowl' has about 10.9 flowers per flower stalk and flower size of 7.4 cm. General appearance of the petals and sepals is slightly incurved shape. The plant size is intermediate having erect peduncle. Blooming is started from the late of January (mid winter) under optimal culture condition. Leaf attitude and twisting is half- erect and very weak respectively. This hybrid has attractive floral arrangement, long flower stalk (71.8 cm) and vigorous growth. We expect that 'Orange bowl' has a great potential for exporting to Chinese market.

• Nutrition Research and Practice
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• v.14 no.6
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• pp.667-678
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• 2020

BACKGROUND/OBJECTIVES: This study aimed to improve portion size estimation aids (PSEAs) used in the nutrition survey of the Korea National Health and Nutrition Examination Survey (KNHANES) and validate the accuracy and precision of the newly developed aids. SUBJECTS/METHODS: We conducted intensive interviews with survey experts in KNHANES and consulted with experts to collect opinions about improvement of PSEAs. Based on the results of the interviews, 5 types of PSEAs (rice bowl, earthen pots, mounds, measuring spoons, and thickness sticks) were newly developed using 3-dimensional (3D) modeling or modification of color or shape. Validation tests were conducted with 96 adults 20 years old or older. For the rice bowl and earthen pots, the participants were asked to select the more similar PSEA in size after being shown the real dishes. For the mounds, measuring spoons, and thickness sticks, the participants were presented with actual plates of food and asked to estimate the given portion sizes using the given PSEAs. RESULTS: The improved 2-dimensional (2D) picture aid for the rice bowl reflecting the size distortion by angle of view using 3D modeling was perceived more closely to the actual size than the current 2D picture (P < 0.001). The change of the color of 2D pictures and 3D models, the change of shape of the measuring spoons, and the 3-dimensionalization of the 2D mounds had no significant improvement in the subjects' perception. CONCLUSIONS: The currently used 2D PSEAs need to be fully redesigned using 3D modeling to improve subjects' perception. However, change of color or shape will not be necessary. For amorphous foods, it is suggested that more evaluation be performed before reaching a final conclusion in the use of PSEAs, or alternative ways to improve accuracy of estimation need to be explored.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.541-546
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• 1996

This study was attempted to evaluate quality of retort-pouched conuiment food by adding garlic, ginger, redpepper in cooking soybean paste pot stew. Cooked and storaged retort-pouch soybean paste pot stew with four different levels of garlic, ginger, red-pepper (T$_1$garlic 2%, T$_2$: ginger l％, T$_3$: red-pepper 2%,T$_4$: garlic 2%+ginger 1 ％) was tested for sensory evaluation, pH, TBA value, and microbiological number changes. 1) No systematic increase of total bacteria counts was detected during the storage periods for bowl or retort pouch soybean-paste samples. The inclusions of ginger extract did not pose any microbiological safty problem. 2) Sensory evaluation conducted by fifteen university students as panelists showed that there were significant differences among five samples in color, flavour, and appearance and a notable preference for T$_1$ sample. 3) There was a slowly increase of TBA value during the first 5-7 days of storage in retort-pouch and bowl. The inclusion of ginger extract at 1.0％ level tended to lower TBA values.

• Journal of the Korean Ceramic Society
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• v.47 no.4
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• pp.296-301
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• 2010

The objective of the present research is to develop the body for Temmoku Teabowl, in order to manufacture the Temmoku Teabowl with the characteristics of Jian Ware, which has a rich dark brown color and has been extolled as the representative fine article of Temmoku Teabowl. Basic composition was first determined using domestically produced clay, kaolin and pottery stone as starting materials. After the addition of calcinated Hwangto, which is rich in iron, the mixture was subjected either to oxidizing calcination at $1260^{\circ}C$ to produce a body with a color suitable for Hanam ware or to reducing calcination at $1230^{\circ}C$ to produce a body with a color suitable for Jian Ware. The bodies produced in this research showed the strength value of $380{\sim}36\;Kg/cm^2$, the specific gravity of 2.304~2.310, the absorption ratio of 4.103~3.897, and the porosity of 8.608~8.207%.

• Journal of Multimedia Information System
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• v.7 no.2
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• pp.97-106
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• 2020

The subjective experience would degrade the current artificial artistic aesthetic analysis. Since Qiong kiln ceramics have a long history and occupy a very important position in ceramic arts, we employed computer-aided technologies to quickly automatically accurately and quantitatively process a large number of Qiong kiln ceramic images and generate the detailed statistical data. Because the color features are simple and significant visual characteristics, the color features of Qiong kiln ceramics are analyzed for the quantitative aesthetics. The Qiong kiln ceramic images are segmented with GrabCut algorithm. Three moments (1st-order, 2nd-order, and 3rd-order) are calculated in two typical color spaces, namely RGB and HSV. The discrimination powers of the color features are analyzed according to various dynasties (Tang Dynasty, Five Dynasties, Song Dynasty) and various utensils (Pot, kettle, bowl), which are helpful to the selection of the discriminant color features among various dynasties and utensils. This paper is helpful to promoting the quantitative aesthetic research of Qiong kiln ceramics and is also conducive to the research on the aesthetics of other ceramics.

• Transactions of the Korean Society of Automotive Engineers
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• v.7 no.8
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• pp.99-106
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• 1999

The present study deals with the effect of combustion chamber shape on in-cylinder soot oxidation characteristics of a D.I . diesel engine. The analysed combustion chambers were a toroidal and a reentrant with a projection(Complex). The two-color method was used to measure in-cylinder flame temperature and KL value which is approximately proportional to the soot amount along the optical path. In addition, heat release rate was calculated from the in-cylinder pressure data. From these investigations , the soot oxidation of the reentrant and the complex which were strengthen squish flows went worse in late combustion period under heavy-load operation compared to that of the toroidal at retarded fuel injection timing . It might be the cause of the flame holding that squish lip depress the outflow of flame from the bowl to the entire combustion space.

• Journal of the Korea Furniture Society
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• v.20 no.6
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• pp.575-580
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• 2009

This study was carried out to manufacture wooden vessels by small diameter wood and wasted wood of Castanea crenata Sieb. et Zucc, which has been largely planted in southern area. We made spice set, tea box set, cookie vessel set, bowl set and accessory set. With the development of edged tools, the human species has been able to fashion wood to change and enhance its environment - one only has to look at the history of all cultures to see examples of wooden artifacts and structures. Even with the development of synthetic materials and the progress of automated, mechanized production of wood and wood products, the raw material is still processed by traditional methods to meet a never-ending demand for products made from this most desirable natural material. Chestnut wood has high added value and natural color grain and is very useful for wooden vessel. Thinned low grade trees can be used to produce wooden vessel. Therefore this result can promote thinning and produce good forestation.

• Journal of Conservation Science
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• v.29 no.2
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• pp.171-185
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• 2013

The purpose of this study were to interpret making characteristics and clay sources for Proto-Three Kingdoms period potteries which were excavated from Bakjimeure site in Tangjeong, Asan, Korea, on the basis of shape types. The pottery samples of the studied included deep bowl pottery, cylinder shaped pottery, duck shaped pottery and rounded based jar with short neck. And the last jar was dominant among them. This is supported in nearby Yongduri Jinter site, Galmaeri site and Baekseokdong site. They vary in terms of color of clay, absorption ratio and mineral classification. Based on the fact that their absorption ratio range was 4.50 to 25.19% and firing temperature range was 850 to $1,150^{\circ}C$, they were thought to be widely used. The equivalence of cylinder shaped pottery, duck shaped pottery and deep bowl pottery was high in terms of material characteristics and their firing temperature range was 850 to $950^{\circ}C$. However, the deep bowl pottery, compared to other pottery shapes, contained great amount of coarse grained quartz and feldspar, and was different from others in terms of function. For soil sample collected from relative plains (area 3) in the southernmost part of the site, their mineralogical and geochemical characteristics were the most similar to those of the potteries excavated from the Bakjimeure site and even most of the potteries collected from different sites.