• Proceedings of the KIEE Conference
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• 1998.11c
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• pp.841-843
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• 1998

The fiat fluorescent lamp(FFL) can be used to the LCD bat]flighting. In order to evaluate the discharge characteristics of FFL firing voltage, discharge current, luminance and CIE chromaticity with frequency were measured. The experimental results show that firing voltage decreased with increasing the frequency, discharge current increased with increasing the frequency. Luminance of FFL using Xe gas shown $2700\;cd/m^2$ in 700V rms, 80 kHz.

• Proceedings of the KIEE Conference
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• 1998.11c
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• pp.776-778
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• 1998

Electrical and optical characteristics of Powder type EL display(P-ELD) in this study are described, In experimental results of V-J, current are increased with increasing the frequency and voltage. Luminance was increased with frequency. This is due to the positive space charge formed to cathode region. Lumiance at 150V, 20 kHz has $840\;cd/m^2$. This tendency is due to the decrease of capacitive reactance in insulator layer. Uniformity of P-ELD shows 97%. CIE chromaticity with increasing frequency are shifted toward blue color. It can be explained in tenn of the difference of recombination energy.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.401-407
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• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• Proceedings of the KIEE Conference
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• 2000.07c
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• pp.2159-2161
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• 2000

The LEDs are used for signal lights including traffic signals and telecommunication equipments. Advanced foreign countries are making R&D of ultra high intensity LEDs, and the LEDs are expected to new light source. Optical characteristics by measurements of 14 LEDs; each 2 of 3$\Phi$ R/G/Y LEDs, each of 5$\Phi$ Y/G/Y LEDs and each of high intensity 5$\Phi$ R/G/B/A/W LEDs. Comparison on chromaticity coordinate of high intensity 5$\Phi$ White LED by forward V/I.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.23-27
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• 2001

This study is designed to find out the physicochemical quality and the morphological features of Korean wheat flour and imported wheat flour with a view to shed light on their difference. In terms of components, Korean wheat flour and imported wheat flour are similar, but the latter turns out to be better than the former when it comes to crude protein, the ratio of water absorption and the power of maintenance. Yet Korean wheat flour turns out to be better than imported wheat flour. In terms of the chromaticity of wheat flour, the latter turns out to be higher than the former when it comes to L value, while the former turns out to be higher than the latter when it comes to a value and b value. In terms of the morphological features of wheat flour, both are in the shape of an oval with starch particles irregularly attached to gluten. And imported wheat flour is getter than Korean wheat flour in terms of the size of particles.

• Journal of Fashion Business
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• v.13 no.3
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• pp.109-117
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• 2009

To set up the outstanding and scientific dyeing method in making the condensed liquid of pigment obtained from onion skins and the improved reliability, the following basic experiments were performed. The pigment was extracted in the distilled water at $70^{\circ}C$ and methanol at room temperature and then it was analyzed with LC/MS/MS system (Liquid Chomatography/Mass Spectroscopy/Mass Spectroscophy, LIQ Advantage Max, Thermo Finnigan, USA) for its pigmental characteristics. The unrefined silk and refined silk were dyed by making use of the derived pigment in such a way. The chromameter (CR-200, Minolta, Japan) was used to measure the change in surface color in textiles to be dyed by the extracting condition and the color difference ${\Delta}E$ was determined according to the color difference formula CIE LAB through measuring the psychometric lightness L* and chromaticity coordinates a* and b*.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.266-271
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• 2008

In this study, Jeolpyon(imprinted with flow patterns) was prepared with different amount of added Astragalus membranaceu extracts(0%, 3%, 6%, 9% and l2%)and then the quality and sensory characteristic effects were examined. All togather the chemical composition of the samples was as follows: $53.l2{\pm}0.04%$ of moisture, $l4.43{\pm}0.05$ crude protein, $7.6l{\pm}0.11%$ crude fat, and $21.35{\pm}0.09%$ crude ash. Hardness and cohesiveness significantly increased(p <0.001), and springiness, chewiness and adhesiveness decreased, with increasing amounts of Astragalus membranaceus extract. In the chromaticity analysis, the L-value(brightness)significantly decreased with increasing Astragalus membranaceus extract content, and the b-value(yellowness) increased in direct proportion to the extract content. Finally, in the sensory evaluation, the Jeolpyon containing 9.0% extract received the highest overall preference scores.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.1-6
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• 2022

In this study, we developed a healthy snack using dried shrimp powder which is rich in calcium to help prevent bone disease. Different types of yanggaeng were prepared with varying ratios of dried shrimp powder; 1%, 3%, 5%, and 7%. Moisture content, color value, texture properties, and mineral concentration were measured. The L, a, and b chromaticity values showed significant differences in the 5% addition group (p<0.001). The texture properties, hardness, and adhesion decreased significantly as the amount of shrimp powder increased (p<0.001), while chewiness and elasticity significantly increased as the amount increased (p<0.001). Calcium and potassium increased significantly as the amount of shrimp powder increased (p<0.001).

• Conservation Science in Museum
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• v.10
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• pp.75-88
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• 2009

The purpose of this study is to determine the lifetime of acrylic resin Paraloid^TM B-72(EMA copolymer), which is widely used as a coating for metallic artifacts to prevent corrosion. Lifetime factor with temperature, selected chromaticity as the test parameter for lifetime prediction. The found result is that the temperature is the most crucial factor influencing the prediction of the lifetime of the EMA copolymer coated iron surface against corrosion. The simulation results, based on Arrhenius Equation, showed that the lifetime prediction of the EMA coated iron surface was 24.5 years at 16℃, 17.1 years at 20℃, and 12.0 years at 24℃, respectively.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.1
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• pp.31-37
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• 2000

In order to color analyze of in Farnsworth Test Panel D-15 using a Protan, Deutan and Tritan test, we introduced the CIE system so that measured the reflectance light spectrum intensity in the 380~780 nm wavelength regions. The color difference of Panel D-15 was depended on the intensity of reflectance ratio in the 400~450 nm, 500~600 nm and more than 650 nm wavelength regions. From the reflectance spectra, we obtained the tristimulus X, Y, Z values, the $L^*a^*b^*$ and $L^*ab$ values of the 3-Dimension CIELAB system in a complement plane and light-darkness axis, the $U^*V^*$ values and the x, y values of chromaticity coordinates.