• 대한영양사협회학술지
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• 제17권4호
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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.

• 한국식품과학회지
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• 제24권3호
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• pp.289-293
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• 1992

본 연구에서는 시판 breakfast cereals의 품질 특성을 비교 검토하였다. Breakfast의 water absorption index(WAI)가 클수록 water soluble index(WSI)는 감소하는 경향을 나타내었으며, Bowl life는 WSI가 클수록 길어지는 경향을 나타내었다. 시판 breakfast cereals의 Bowl life는 제품의 WSI 이외에도 크기, 모양 및 조직 등의 영향을 받는 것으로 나타났다. 품질 표현용어의 조사에 따르면 시판 breakfast cereals의 중요한 관능적 품질요소는 고소한 맛, 단 맛, 굳기, 부서지는 정도 및 먹은 후 입속에 남는 느낌으로 구분되며, 특히 부서지는 정도가 가장 중요한 요소임을 알 수 있었다. 단 맛과 고소한 맛은 강한 음의 상관관계를 나타내어 첨가물에 의한 단 맛 강화는 오히려 고소한 맛을 감소시켰다. 전체적인 관능적 품질은 색, 고소한 냄새, 고소한 맛과 강한 양의 상관관계를, 입안에서의 마찰 정도, 부착성, 첨가물 맛과는 강한 음의 상관관계를 나타내었다. 이들 결과로 미루어 볼 때 좋은 색과 고소한 맛, 바삭바삭한 조직감을 갖는 breakfast cereal이 좋은 품질의 제품으로 평가되었다.

• 원예과학기술지
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• 제29권6호
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• pp.651-654
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• 2011

농촌진흥청 원예특작과학원에서는 2006년에 분홍색과 황색 조합형의 수출용 중 대형품종을 육성할 목적으로 1995년에 분홍색계열의 Lucky Rainbow 'Randevous' 와 황색계 중 형종 'Eastern Star' 품종을 교배하여 오렌지색톤의 심비디움 '오렌지볼'(Cymbidium 'Orange Bowl') 신품종을 개발하였다. 1996년부터 2006년까지 종자기내파종, 온실양성, 선발 그리고 특성검정으로 균일성, 안정성, 화색, 화수, 엽형등이 우수하여 2006년 12월 농작물 직무육성 심의회를 거쳐 'Orange Bowl'로 명명하였다. 'Orange Bowl' 품종은 화색이 노랑색 꽃잎 바탕색(RHS, YO21D)에 주황색의 굵은선(OR30B)이 있어 두가지 화색으로 독특하며, 1개 꽃대에 10.9개의 소화가 착생하며 화폭이 약 7.4cm로 크다. 꽃모양은 꽃받침과 꽃잎이 안쪽으로 약간 오므라드는 둥근 모양이고 꽃대는 반직립성이며 식물체 크기는 중형이다. 꽃은 보통재배시 한겨울인 1월 하순경부터 개화하는 중 생종이며 잎 형태는 꼬임이 적은 반직립성이고 꽃대의 길이는 71.8cm로 강건하여 수출용 재배에 적합하다.

• Nutrition Research and Practice
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• 제14권6호
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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.

• 한국식품조리과학회지
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• 제12권4호
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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.

• 한국세라믹학회지
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• 제47권4호
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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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• 제7권2호
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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.

• 한국자동차공학회논문집
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• 제7권8호
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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.

• 한국가구학회지
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• 제20권6호
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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.

• 보존과학회지
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• 제29권2호
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• pp.171-185
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• 2013

이 연구는 아산 탕정 밖지므레 유적에서 출토된 원삼국시대 토기의 기형별 제작특성과 원료산지 해석을 목적으로 수행하였다. 연구대상 토기편은 심발형토기, 원통형토기, 오리형토기 및 원저단경호편으로 이 중 원저단경호가 우점한다. 이는 인근의 용두리 진터 유적, 갈매리 유적과 백석동 유적에서도 확인되며, 태토의 색상, 흡수율 및 분급에서 상당히 다양한 특징을 보인다. 이들은 4.57~25.19%의 흡수율 범위와 $850{\sim}1,150^{\circ}C$의 넓은 소성온도 범위를 가져 쓰임이 다양하게 이용된 것으로 추정된다. 한편 원통형 및 오리형토기와 심발형토기는 재료과학적으로 동질성이 높고 $850{\sim}950^{\circ}C$의 소성온도 범위를 보인다. 그러나 심발형토기는 다른 기형에 비해 조립질의 석영 및 장석류가 다량 포함되어 기능적으로 차이를 보인다. 아산 밖지므레 유적 남단부의 3지점에서 수습한 토양시료는 광물학적 및 지구화학적 거동특성이 동일 유적 토기 뿐만 아니라 다른 유적에서 수습한 대부분의 토기들과 가장 유사한 특징을 보인다.