• Korean Journal of Human Ecology
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• v.24 no.6
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• pp.859-871
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• 2015

The purpose of this study is to examine the influence of the pigment characteristic and changes in dying conditions on the dying properties by extracting Chelidonium majus var. asiaticum using distilled water and ethanol as solvents. Changes in dying conditions include variations in dye concentrations, dyeing temperatures and time on dye uptake, and K/S Value was compared according to these changes. Additionally, color changes were observed through mordant. Ultraviolet-visible spectrum was used to investigate the pigment characteristic, and as a result, tannin was identified in distilled-water-extract, whereas berberine and chlorophyll were identified in ethanol-extract. In FT-IR analysis, tannin in distilled-water-extract was verified as hydrolyzable tannin. For ethanol extract, chlorophyll was verified through absorption band of C-H, which is aliphatic spectrum around $2920cm^{-1}$ and $2850cm^{-1}$. From GC/MS analysis, oil components as well as terpine compounds were detected in ethanol-extract, and this, in turn, brings expectation regarding functionality. When dying in silk, dye uptake increased as concentration of the extract increased, and the optimum dyeing temperature and time were $40^{\circ}C$ and 60 minutes respectively. Dyed fabrics' colors were all basically Y-series colors, and adjustment in brightness and revelation of khaki color were also available depending on the type of the mordant. Color fastness, except for washing fastness, was good in silk dyed with distilled-water-extract. Thus, it can be concluded that by selecting the right extracting method and by doing proper dyeing and mordant according to the needs, these dyed fabrics can be used as eco-friendly, functional clothing material.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.245-251
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• 2001

This research was conducted to study the changes in physical characteristics of mushrooms (Agaricus bisporus) as influenced by drying methods. Samples were dried using either hot air drying, vacuum drying, or freeze drying and changes in the color, browning index, hardness and rehydration rate were evaluated by response surface methodology. Hot air drying resulted in the fastest drying of sample as compared to other methods. The rate of drying was most affected by the environmental temperature rather than air velocity or vacuum pressure. The overall color difference increased as the temperature and air velocity increased. The overall color changes of the freeze dried samples were minimal as compared to those of fresh mushrooms. The hot air dried samples showed the greatest changes in the overall color, browning index as well as hardness. The freeze dried samples showed the best rehydration characteristic and maintained the best overall quality after drying.

• Restorative Dentistry and Endodontics
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• v.37 no.2
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• pp.90-95
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• 2012

Objectives: The purpose of this study was to determine the effect of resin infiltration technique on color and surface hardness of white spot lesion (WSL) with various degrees of demineralization. Materials and Methods: Ten human upper premolars were cut and divided into quarters with a $3{\times}4mm$ window on the enamel surface. Each specimens were separated into four groups (n = 10) and immersed in demineralization solution to create WSL: control, no treatment (baseline); 12 h, 12 hr demineralization; 24 h, 24 hr demineralization; 48 h, 48 hr demineralization. Resin infiltration was performed to the specimens using Icon (DMG). $CIEL^*a^*b^*$ color parameters of the enamel-dentin complex were determined using a spectroradiometer at baseline, after caries formation and after resin infiltration. Surface hardness was measured by Vickers Micro Hardness Tester (Shimadzu, HMV-2). The differences in color and hardness among the groups were analyzed with ANOVA followed by Tukey test. Results: Resin infiltration induced color changes and increased the hardness of demineralized enamel. After resin infiltration, there was no difference in color change (${\Delta}E^*$) or microhardness among the groups (p < 0.05). Conclusion: There was no difference in the effect of resin infiltration on color and hardness among groups with different extents of demineralization.

• Journal of the Korean Wood Science and Technology
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• v.48 no.1
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• pp.1-11
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• 2020

Indonesian log production is dominated by young trees harvested from plantation forests. The timber contains of sapwood and juvenile wood, which are not resistant to termite attack. Smoking treatment can enhance wood resistance to termite attack, but it also changes the color. Specimens of mangium (Acacia mangium) and sengon (Falcataria moluccana) wood were exposed for 1, 2, and 3 weeks to smoke produced from the pyrolysis of salam (Syzygium polyanthum) wood. The color change of the wood was measured using the CIELab method. In addition, wood specimens were exposed to subterranean termites (Coptotermes curvignathus Holmgren) under laboratory conditions. Untreated and imidacloprid-preserved wood samples were also prepared for comparison purposes. The results showed that the color of smoked wood differed from that of untreated wood, and the color change for sengon was greater than for mangium. In addition, the 1-week smoking period changed the wood color less than the 2- and 3-week periods, which did not differ. Imidacloprid-preserved wood had distinctive color changes compared to untreated wood. Untreated mangium wood had moderate resistance to subterranean termite attack (resistance class III), while sengon had very poor resistance (resistance class V). Salam wood smoke enhanced wood resistance to termite attack, and smoke treatment of 1 week for mangium and 2 weeks for sengon resulted in the wood becoming very resistant (resistance class I). Both types of smoked wood were more resistant to subterranean termite attack than imidacloprid-preserved wood (average class II resistance).

• Journal of Environmental Health Sciences
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• v.30 no.1
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• pp.22-28
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• 2004

This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of Korean traditional soy sauce (kan-jang) during the ripening and storage for 12 months and the characteristics of the changes. All of the preparation methods for soy sauce followed the recommendations of the Korea Food Research Institute. The components of soy sauce were analyzed at 0,6, and 12 months. The contents of amino nitrogen of soy sauce were significantly higher than that of soybeans or meju (soybean cakes) at the initial stage of storage (p<0.05), and decreased during the storage. The content of total amino acids of soybean sauce was significantly lower than that of soybeans, and the content of free amino acids was higher than that of soybeans (p<0.05). The contents of total and free amino acids decreased in soy sauce after 12 months of storage (p<0.05). The composition of total and free amino acids and their ratios of soy sauce were changed during the storage. The ratios of free to total amino acids of soybeans, meju, and soy sauce were 0.8％, 17.3％, and 53.1-59.8％, respectively. Glutamic acid, which represents the savory taste, was detected the most abundantly in soy sauce during the storage. The ratios of free to total amino acids of glutamic acid were 42.9-59.5％ in soy sauce. Lightness of Hunter color of soy sauce decreased over time (p<0.05). This study indicates that the ratios of free to total amino acids of soy sauce were much higher than those of soybeans, although its contents of total amino acids were much lower than those of soybeans. This study also indicates that this comes from the preparation and fermentation of meju. It was suspected that the organoleptic characteristics of soy sauce derived from the amino nitrogen, amino acids, and color might be inferior over 1 year of storage time. However, more detailed research should be conducted to interpretate this characteristics more accurately.

• Proceedings of the KSR Conference
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• 2007.11a
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• pp.1827-1834
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• 2007

The purpose of research will establish the foundation to enhance the skills of Railway Color Design in the future by accurately analysing the Railway Color characteristics. The emotion and demnds of times influences trend of Railway Color Design, the contents of this research also reflects trend in society and culture. The research contains the history of Railway Design and advance research of Railway Color trend especially influenced by society and culture in the from the 1960's to the year 2005. The study is based on the concept of Railway Color Design. it analyzed the related current of society, culture and Railway Color. Collected Railway Color samples(Railway 46 images) were studied by using visual sensation. The Munsell Color System was used as references. This research analyzed railway introduced as railway models by top 4 nation (United Kingdom, Germany, France, Japan) and Korea in the past years(1960-2005) for their Railway Color Design trend by Munsell Color System. Although the Railway industry has rapidly risen according to life style in society and culture, there has been a lack of organized data for Railway Color Planing. this research on the basis will offer the significant information for Railway Color Design.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.74-86
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• 2024

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs' alteration in texture over time. Medium-sized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (-18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs' hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm^-1), amide I (1,626.2 cm^-1), amide II (1,539.0 cm^-1), C=O stretch of COO^- (1,397 cm^-1), asymmetric PO₂^- stretch (1,240 cm^-1). Microscopic images confirmed structural changes in eggs stored at -18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white's color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.

• Fashion & Textile Research Journal
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• v.10 no.2
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• pp.249-253
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• 2008

The purpose of this study was to investigate the properties changes of wool fabrics dyed with safflower red and yellow colorants under Ultraviolet(UV)-light. For this purpose, the wool fabrics dyed with safflower red and yellow colorants were compared with each other after uv-light exposure in terms of K/S value, color changes(${\Delta}E$), morphology, and strength retention. K/S value rapidly decreased with increasing exposure time, but K/S value of the samples dyed with safflower yellow colorants decreased less than that of the samples dyed with safflower red colorants. In color changes, as increasing exposure time, $L^*$ and $b^*$ increased, $a^*$ decreased, and thereby ${\Delta}E$ increased in the samples dyed with safflower red colorants, $L^*$ increased, $a^*$ and $b^*$ decreased, and so ${\Delta}E$ increased in the samples dyed with safflower yellow colorants, indicating fading away by uv-light and changes of hue, value and chroma value. But the color change of samples dyed with safflower yellow colorants was less than that of samples dyed with safflower red colorants. SEM pictures showed a severe degradation by uv exposure, regardless of colorants type. Tensile strength slowly decreased until 14 days, and rapidly decreased until 21 days and slowly decreased. Strength retention of the samples dyed with safflower yellow colorants was higher than that of the samples dyed with safflower red colorants.

• Food Science and Preservation
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• v.13 no.5
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• pp.581-588
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• 2006

Dynamic changes of free sugar and amino acid in the mixture of red bean paste sediment by corn syrup concentration and heating conditions were monitored. Glucose and fructose contents of red bean paste increased with an increasing blown color intensity. Amino acid content was affected by the heating temperature, increased with an increase in browning color intensify. Browning color intensity of each samples increased up to $95^{\circ}C$, but decreased above $95^{\circ}C$. This result was the same tend as changes of glucose and amino acid. The result of correlation coefficients among free sugar amino acid and browning color intensity show that increase in browning color intensity was not correlated directly with changes of free sugar and amino acid content. It seems that the contents of free sugar and amino acid resolved from saccharides and protein were much mote than contents nea for browning reaction.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.3
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• pp.429-437
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• 1996

This paper surveys extraction condition-temperature, pH, and changes of adsorbance in accordance with extraction condition of curcuma Longa L. solution. Using extracted curcuma Longa L. Solution, dyeing behaviors with natural fiber, effect of mordants to color fastness and color change were investigated. It was found that the amount of absorption (K/S value) was increased by mordants (Fe, Cr) and mordants treatment affected color change of dyed fabric. Among the mordants, effect of citric acid to color change of dyed fabric was the smallest, and color difference of post- mordant treatment is smaller than that of pee-mordant treatment in making use of citric acid as mordant. And K/S value of post mordant was higher than that of pre mordant. It was found that the pre - and post- mordants treatment little affected color fastness, but affected the amound of adsorption and color change of dyed fabric.