• 한국식품영양학회지
• /
• 제22권3호
• /
• pp.402-408
• /
• 2009

The study assessed the quality characteristics of Sulgiddeok with self-made and commercially-available rice flours during a 1-day storage at ambient temperature($20\sim22^{\circ}C$). The nutritional components, color value, physical tests, internal structure as revealed by scanning electron microscopy SEM, and sensory evaluation of Sulgiddeok were determined. Sulgiddeok prepared with self-made rice flour and two commercial rice flour were designated as sample A, B, and C, respectively. Moisture content, crude protein, crude lipid, and pH did not differ significantly among the preparations. Sweetness was highest in sample B(p<0.01) and crude ash was highest in sample A(p<0.001). L color, a value, and b value was highest in sample B, C, and C, respectively. Texture property analysis showed that hardness, gumminess, and chewiness tended to decrease during the 1-day storage, while adhesiveness, springiness, and cohesiveness tended to increase. Sensory characteristics of color, flavor, chewiness, gumminess, externals, and overall quality of sample A were superior to samples B and C. However, softness was highest in sample B. The internal structure of Sulgiddeok was preserved in sample A. It is concluded that rice flour B can make Sulgiddeok comparable to that prepared using self-made rice flour.

• 한국토양비료학회지
• /
• 제35권2호
• /
• pp.77-86
• /
• 2002

삼각통을 포함하여 29개 토양통으로 분포되는 연초 경작지 67개 토양에 대하여 토양의 색 특성은 광학적 기기에 의해 측정되는 색차계 방법과 육안관찰에 의해 비색 평가되는 Munsell color chart 방법으로 비교되었고, 또한 토양의 화학성과의 상호관계가 검토되었다. 색차계로 측정한 토양의 색 특성 L, a 및 b 값은 Munsell color chart의 명도(V), 채도(C), 및 색상(H)과 밀접하게 관련되며 정량적 수치로 표현되었다. 토양 색 측정치의 표준편차는 2mm 체 통과시료보다 0.5mm 체 통과시료에서 적었다. 토양 색의 L, 및 b 값은 수분함량이 증가함에 따라 감소되는 경향이었으나 a 값은 수분함량의 변화에 따라 차이가 없이 비슷하였다. 그러나 풍건조건과 습윤조건(-10hPa)에서 측정된 토양의 L, a, b 값 각각의 상관계수는 r=0.90 이상으로 고도로 유의성 있는 정의 상관을 보였다. 따라서 토양 색의 측정은 일정한 수분 조건인 풍건토 0.5mm 체 통과시료에서 측정하는 것이 바람직할 것으로 생각되었다. 토양의 색 특성은 유기물함량, 양이온치환용량, 치환성 석회 및 고토 등과 유의성 있는 상관을 보였으며 특히 L 값은 유기물 함량과 가장 밀접한 관계를 보였다.

• 한국식생활문화학회지
• /
• 제20권5호
• /
• pp.627-631
• /
• 2005

대두유를 정제하는 과정에서 대두원유를 탈검-탈산-탈색-탈취의 일반적인 정제공정을 모두 거친 것과 이들 정제공정을 생략하고 협잡물만 제거한 후 그대로 탈취하여 고유의 색상을 갖는 독특한 대두유를 얻었다. 이 때의 차이는 Sample 1은 정상 탈취유, Sample 2, 3는 협잡물만을 제거한 다음 batch type deodorizer에 주입하여 진공도, 최고온도, stripping steam 주입량, 탈취시간 등을 차등화하여 3단계 탈취를 행하였다. 얻어진 탈취유의 이화학적 특성은 Sampl 1의 경우 산가 0.034, Lovibond color 9.1Y/0.9R, 과산화물가 0의 엷은 노란색 대두유였다. 그러나 Sample 2는 산가 0.078, Lovibond color 65.0Y/18.39R/4.2B/0.1N, 과산화물가 0.7의 밝고 투명한 녹색을 나타내었다. Sample 3은 산가 0.072, Lovibond color 37.3Y/3.8R/0.1B/0.1N, 과산화물가 1.6의 짙은 검붉은 갈색을 나타내어 차이를 보였다. 이러한 착색 탈취대두유는 앞으로 솔잎향미유, 들깻잎향미유 등의 다양한 향미유 제조의 원료유로 각광 받을 것으로 판단된다.

• 한국의류산업학회지
• /
• 제6권6호
• /
• pp.785-798
• /
• 2004

Silk has always been coveted as the finest and richest of all fibers woven into cloth. The earlist woven silk fragments found to date come from the third century B.C. The filament created and spun into cocoon by the larva of the silk moth, silk was exported from China to Europe from as early as the third century B.C. Silk industry is export leading industry that guide national textile industry development after the 1960s in Korea. Korean silk industry reached to peak at 1975 is displaying appearance that export scale is decreased recently. Various kinds methods can be proposed for high value added in silk industry, the research about color is essential. The importance of color is increasing in modern textile and fashion industry. Color is important factor of textile and fashion industry because color affects strong influence in human's sensitivity. Silk fabric can give high added value developing high sensitivity color because dye ability is superior. In this study I planned the "Utility Silk Color Code 288" for efficient color management in silk industry. "Utility Silk Color Code 288" are attached the Munsell notation and dyeing data which can reappear the color when needed. This research constructs for insufficient domestic color infrastruction and expect that basic role to develop the competitive power for Korean silk industry.

• 한국안광학회지
• /
• 제10권1호
• /
• pp.1-8
• /
• 2005

색각 이상자의 색지각은 색 이미지의 색 공간 변환을 사용하여 가능하다. 적록 색각이상자에게, G채널를 극대화(+100)한 경우, G채널를 최소화(-100)한 경우, R채널만 극대화(+100)한 경우, R 채널을 CIE $L^*a^*b^*$ 색 공간에서 $b^*$ 좌표의 (-)값인 황색(Y) 채널로 변환 시킨 경우, B채녈(청)과 G채널(록)로 만 분리하고 다시 명암차로 나타낸 경우, RGB 채널 변환 및 채도를 분리시킨 후 명암만으로 이미지를 얻는 경우 등에 의해 색지각이 가능하다.

• Restorative Dentistry and Endodontics
• /
• 제24권4호
• /
• pp.585-603
• /
• 1999

Esthetic availabilities used as an esthetic restorative maternals can be determined by the optical coincidence among materials, enamel and dentin. Enamel is highly translucent. That's why esthetic materials need to correspond the close translucency of enamel. But the translucent materials are affected by the background color. So it should be predicted that the color of estorative materials depend on the any thickness and the spectral reflectance of the background on which they are placed. The object of this investigation, under above hypothesis, was to determine and analyze how they affect the final color according to the thickness, translucency and background color (white, black and dentin) fill three commercial light cured composite resins(Charisma, Spectrum TPH and Z100). And correlation was analyzed to find out the possibility of the prediction when using the certain background color and thickness of materials. Followings are the result 1. The I shade of CHA showed the lowest contrast ratio($Co_7$) while the B3 shade of Z100 showed the highest contrast ratio(p<0.05). 2. The value of $L^*$ and $b^*$ on the white and dentin background is increased with decreasing thickness. And there are significant relationships between increasing thickness and each value(R>0.085). But there is a little change of $L^*$ and $b^*$ value on the black background regardless of the thickness(p>0.05). 3. For the $a^*$ value, there was little difference in values as a function of thickness and changed irregularly regardless of thickness in all background. 4. The pattern of increasing value of $L^*$ and $b^*$ with decreasing thickness was similar to the group of white and dentin background. In both dentin one showed lesser change of value. 5. The values of $L^*a^*b^*$ measured on the different background with same thickness showed the recognizable color difference(${\Delta}E^*$>2) when the thickness was below 2.6mm. 6. Contrast ratio was increased with increasing thickness with significant relationship (R>0.9). 7. Spectral reflectance of composite resins that calculated from Kubelka-Munk equation was showed little difference compared with observed value w1th decreasing thickness.

• 한국식품영양과학회지
• /
• 제25권6호
• /
• pp.893-898
• /
• 1996

어린이 김치 표준화의 일환으로 어린이 김치의 기호에 큰 영향을 미치는 고추가루의 적합한 선정을 위해 경상도 일대에서 생산되어 시판되고 있는 4종류(A, B, C, D)의 고추가루에 대해 고추가루의 일반성분 및 색도, capsaicinoid류 및 당 함량 등을 분석하였고 이들 고추가루로 담근 김치에 대한 관능검사를 행하였다. 4종류의 시판되고 있는 고추가루의 일반 성분은 수분이 11.59~13.48%, 조지질이 7.59~8.39%, 조회분이 4.34~7.45% 로 나타났다. 고추가루의 색깔에 있어서 Hunter 색차계로서 측정된 적색도 a값, 황색도 b값은 A고추가루가 가장 우수했으며, 밝기를 나타내는 ASTA color값은 A(178.20)>C(142.80)>B(114.28)>D(98.06) 고추가루 순으로서 역시 A고추가루가 가장 우수하였다. 고추가루의 매운맛을 나타내는 capsaicinoids에 있어서 capsaicin 함량은 D고추가루가, dihydrocapsaicin은 C고추가루가 가장 높았다. 또한 capsaicin dihydrocapsaicin에 각각 1 : 0.6의 가중치를 주어 산출된 capsaicin equivalent 는 D>C>A>B고추가루 순이었다. 고추가루의 유리당 함량은 주된 성분인 과당, 포도당 모두 B>A>D>C고추가루 순이었고 서당은 A>D>C>B 고추가루 순이었다. 총 당 함량 역시 B고추가루가 16.81%로서 다른 제품에 비해 가장 높았다. 한편 4종의 고추가루를 달리하여 담근 김치에 대한 관능검사 결과 색깔 면에서 발효기간 전반에 걸쳐 A고추가루가 가장 우수하였고 종합적인 맛에 있어서도 가장 좋은 값을 나타내었다. 또한 A고추가루로 담은 김치는 초등학생들의 관능검사 결과 현재의 초등학교 급식김치 보다 색깔을 비롯한 5개 전항목에서 높은 점수를 얻었다(p<0.01). 그리고 이때 사용된 A고추가루의 일반특성은 capsaicin equivalent 24.lsmg%, 총 당 함량 15.79% 그리고 ASTA color값 178.2였다.

• 한국식품영양과학회지
• /
• 제26권5호
• /
• pp.838-843
• /
• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• 한국염색가공학회지
• /
• 제30권3호
• /
• pp.216-226
• /
• 2018

The combination dyeing have been attempted to get the various color. The objective of this research was to study the color developing effects on cotton fabrics dyed with persimmon, catechu and combination of the both by heat treatment process. These dye were applied on bleached cotton fabrics for the dyeing before post mordanting with aluminium potassium sulfate, copper sulfate, and iron sulfate. The various color changes on cotton fabric were measured by color spectrophotometer. The heat treatment of temperature around $150^{\circ}C$ for an hour can reach the highest color developing. The dyed fabrics with mordanting were heated for specific time period, which was compared without the mordanting. The post mordanted fabrics showed that more various colors can be obtained using combination dyeing. K/S values of dyed fabrics with Al, Fe, and Cu mordants were higher than the cases without mordants. The Cu mordanted fabric showed very effective color developing by the heating process. The fabrics dyed with catechu lowered L* value with little changes in a* and b* values, while the a* and b* values became higher with heat treatment. The fabrics dyed with persimmon has the lowest L* value and more changes in a*, b* value with heating process. Therefore, K/S values can be increased effectively by the combination dyeing of persimmon and catechu. Colorfastness to washing in color change was grade 2-3 in non-mordanted fabric, and grade 3 in mordanted fabric. Lightfastness of the dyed fabrics was above grade 4.

• 동아시아식생활학회지
• /
• 제8권1호
• /
• pp.51-56
• /
• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.