• Plant Resources
• /
• v.5 no.1
• /
• pp.74-77
• /
• 2002

This study was performed to investigate the effect of Leonuri Herba extract on the treatment of chromaticity and colorfastness. Leonuri Herba has been used as a Korean medicine for the treatment of woman disease. In the long history of Korea, dyeing has been applied for a means representing the grace of natural and inner esthetic consciousness of man. Vegetable dyes give us such great benefits, diversified color, but no pollution. And ramie fabric has distinctive features such as beautiful brilliance, elegance, and strong durability. So, it is regarded as a special product of Korea traditionally. These studies were carried out to treat with acetate iron, dichloride copper and alum with a mordant to ramie fabric. The ramie fabric was died with Leonuri Herba extract. The results of experiment showed as follows: First, the chromophoric degree was the highest in acetate iron but not distinction in another mordants. Seocond, the light colorfastness was the highest in non treated and dichloride copper, but alum was the lowest. Third, the discoloration was alum and dichloride copper showed first grade in washing colorfastness. Abrasion colorfastness was not significant in this test. According the previous results, Leonuri Herba has an efficiency on woman disease. So it is considered that Leonuri Herba can be applied effectively to a theraphy of climacteric disturbance.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.4
• /
• pp.489-496
• /
• 2012

This research investigated the quality characteristics and anthocyanin content of wet noodles according to the amount of freeze-dried purple sweet potato powder. For viscosity, initial pasting temperature tended to increase compared to the control group, whereas peak viscosity, peak viscosity time and final viscosity steadily decreased. As the amount of purple sweet potato powder increased, breakdown value of viscosity and set back value significantly decreased. For chromaticity, as the amount of purple sweet potato powder increased, L-value decreased gradually, whereas a-value gradually increased and b-value significantly decreased compared to the control group. Anthocyanin content significantly increased in the addidtive group (91.79) compared to the control group (70.20). Measurement of texture characteristics found that hardness was highest in the control group, but it decreased as the amount of purple sweet potato powder increased. Springiness, gumminess and chewiness were highest in the control group. In the sensory evaluation, color, odor, chewiness, and overall acceptance were high in the 6% addictive group. In this study, by investigating the anthocyanin contents, quality characteristics and sensory attributes of wet noodles with freeze-dried purple sweet potato powder, we found that the 6% additive group is the best. Our results provide basic information for the development of noodles with purple sweet potato powder.

• Korean journal of food and cookery science
• /
• v.16 no.4
• /
• pp.311-315
• /
• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Bulletin of the Korean Chemical Society
• /
• v.31 no.12
• /
• pp.3711-3717
• /
• 2010

Four orange-red phosphorescent Ir(III) complexes were designed and synthesized based on the benzoylphenylpyridine ligand with a fluorine substituent. Multilayered OLEDs with the device structure, ITO/2-TNATA/NPB/CBP : 8% Ir(III) complexes/BCP/Liq/Al, were fabricated using these complexes as dopant materials. All the devices exhibited orange-red electroluminescence and their electroluminescent properties were quite sensitive to the structural features of the dopants in the emitting layers. Among these, the maximum luminance ($14700\;cd/m^2$ at 14.0 V) was observed in the device containing Ir(III) complex 1 as the dopant. In addition, its luminous, power and quantum efficiency were 11.7 cd/A, 3.88 lm/W and 9.58% at $20\;mA/cm^2$, respectively. The peak wavelength of electroluminescence was 606 nm with CIE coordinates of (0.61, 0.38) at 12.0 V. The device also showed stable color chromaticity with various voltages.

• Food Science and Biotechnology
• /
• v.18 no.3
• /
• pp.717-723
• /
• 2009

Thermal degradation characteristics of sucrose was investigated. A 20% sucrose solution was heated to temperatures of $110-150^{\circ}C$ for 1-5 hr. Chromaticity, pH, organic acids, 5-hydroxymethylfurfural (HMF), free sugars, electron donating ability (EDA), and ascorbic acid equivalent antioxidant capacity (AEAC) of the heated sucrose solutions were evaluated. With increasing temperatures and times, the L-, a-, and b-values decreased; however, total color difference (${\Delta}E_{ab}$) increased. The pH and sucrose contents decreased, and fructose and glucose contents increased with increasing heating temperature and time. Organic acids, such as formic acid, lactic acid, and levulinic acid, and HMF contents increased with increasing heating temperatures and times. EDA (%) and the AEAC of the heated sucrose solutions increased with increasing heating temperature and time. The heated sucrose solution was more effective than unheated sucrose solution, having higher EDA (90 fold), and AEAC (13 fold).

• The Korean Journal of Food And Nutrition
• /
• v.34 no.1
• /
• pp.15-25
• /
• 2021

This study aimed to investigate the antioxidant activities and quality characteristics of jelly added with Orostachys japonicus juice. The moisture content and the soluble solids content of the jelly samples decreased significantly with increasing content of O. japonicus. The pH was highest in the control samples, and the pH significantly decreased with the addition of increasing amounts of O. japonicus. In terms of the chromaticity measurements, the lightness value and redness value was highest in the control sample, and it decreased as the amount of added O. japonicus increased, whereas the yellowness value increased with increasing levels of O. japonicus added. The gumminess and chewiness of the jelly increased with the addition of increasing amounts of O. japonicus. On the other hand, the cohesiveness and adhesiveness of the jelly did not show statistically significant changes. The total polyphenol and DPPH radical scavenging activities of the jelly with 100% O. japonicus added were significantly higher than those of the jelly with 0% O. japonicus added. Regarding the sensory evaluation, the sample with 75% O. japonicus added was perceived to have the best color, flavor, O. japonicus flavor, chewiness, and overall preference.

• The Korean Journal of Food & Health Convergence
• /
• v.8 no.3
• /
• pp.11-23
• /
• 2022

Processed meat products are prone to oxidation and spoilage due to prolonged storage. By using natural spices that are harmless to the human body and have antioxidant and antibacterial effects to replace synthetic preservatives in consideration of consumers' qualitative consumption patterns that pursue nutrition and safety, and stimulate appetite with taste, aroma, and color of food. The purpose of this study was to study the effect on the quality characteristics of processed meat products. The spice group had a low crude fat for both the loin and sirloin cuts. Brightness, redness, and yellowness in the chromaticity of beef jerky and PYUNYUK added with spices were different from those of the control group and increased. In terms of texture, all the beef jerky groups increased firmness and friability, and there was a difference between refrigeration and room temperature storage. The elasticity and stickiness decreased with the lapse of storage period. In the PYUNYUK, the flavor of the spice group was low and the meat quality was soft. It was found that the addition of natural spices to replace synthetic preservatives had different effects on processed meat products and had a positive effect on general ingredients, mechanical properties, physicochemical properties, and sensory quality properties.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.19 no.2
• /
• pp.61-65
• /
• 2009

In this paper, we report on the growth and optical characteristics of white-LED without fluorescent material. The growth of DH(double heterostructure) with AlGaN active layer was performed on a n-GaN/(0001) $Al_{2}O_{3}$ by the mixed-source HVPE and multi-sliding boat. The CRI(color rendering index) of packaging device charged in the range 72-93 with CIE chromaticity coordinates(x=$0.26{\sim}0.34$, y=$0.31{\sim}0.40$). And CCT(correlated color temperature) values was measured $5126{\sim}10406K$ with increasing injection current. The CIE point of conventional phosphor white LED shifts blue region, but cm point of non-phosphor white LED shifts opposite direction. These results show the mixed-source HVPE can be possible to newly fabricate method of phosphor free white LED with high CRI value.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.19 no.6
• /
• pp.305-310
• /
• 2009

$TiO_2$ thin films consisting of positively charged poly (diallyldimethylammonium chloride) (PDDA) and negatively charged titanium (IV) bis (ammonium lactato) dihydroxide (TALH) were successfully fabricated on a poly (methyl methacrylate) (PMMA) by layer-by-layer (LBL) self-assembly method. By the measurement of quartz crystal microbalance (QCM), it was found that as the solution pH of TALH decreased, the deposition volume of TALH increased and the thickness of (PDDA/TALH) thin film coated on the surface of PMMA particles increased. The PMMA particles coated with the coating sequence of (PDDA/TALH)n showed the variation of color changes as a function of the number of bilayer. The number of bilayer (n) of (PDDA/TALH) thin films was 10 and 20, the values of $a^*$ and $b^*$ decreased from those of PMMA particles without coating films and the color changes was shifted to green and blue direction in the $a^*$, $b^*$ chromaticity diagram. And then, the number of n increased to 30 and 40, the values of $a^*$ and $b^*$ increased and the color changes was shifted to red and yellow direction, respectively. Finally the PMMA particles coated with $(PDDA/TALH)_{50}$ thin film showed a little same value of $a^*$ and $b^*$ with the PMMA particles without (PDDA/TALH) thin film.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.5
• /
• pp.655-661
• /
• 2022

Iota carrageenan-containing surimi was refrigerated for 7 days to investigate the change in its properties. Physical properties, color differences, and sensory evaluation were tested for analysis after addition of 0-3 Wt% iota carrageenan. In unheated surimi, the 2% carrageenan- containing surimi had higher chromaticity and color difference compared to the surimi without added carrageenan. However, the surimi with 3% iota carrageenan showed enhanced yellowness, resulting in a modified color difference. Surimi containing iota carrageenan showed the same trend in color difference in heated surimi after storage for 7 days, particularly when carrageenan content was 2% or greater. The hardness, gumminess, and chewiness of the heated Iota carrageenan-containing surimi also increased after 7 days of storage. Compared to surimi without added carrageenan, the heated Iota carrageenan-containing surimi had higher hardness, gumminess, chewiness, and lower adhesiveness after storage. The overall preference for surimi decreased, while the hardness increased, when carrageenan was added. Therefore, the addition of the iota carrageenan to stored surimi can significantly enhance its hardness.