• 한국조리학회지
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• 제14권1호
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• 한국식생활문화학회지
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• 제31권2호
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• pp.131-140
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• 2016

This study analyzed the Food Neophobia Scale (FNS) and Korean food perception status of Southeast Asian workers living in South Korea in order to build up basic data to develop a desirable diet program. From our study, we found that FNS was higher in the order of Cambodian, Myanmar, Vietnamese, and Thai workers. Influential demographic factors for FNS were cooking possibility and place of residence. The mean scores of Cambodian workers ($3.46{\pm}0.63$) regarding "positive perception of cooking method, taste & color" about Korean food were the highest among the four countries, followed by Vietnam ($3.38{\pm}0.68$), Myanmar ($3.26{\pm}0.50$), Thailand ($3.09{\pm}0.64$)workers(p<0.01). The mean scores of Myanmar workers regarding perception of "difference in cooking method, smell & texture" and "difference in taste" were the highest among the four countries. FNS had a negative correlation with the factor "positive perception of cooking method, taste & color" regarding Korean food and a positive correlation with the factors "difference in cooking method, smell & texture".

• The Journal of Korean Physical Therapy
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• 제23권4호
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• pp.53-58
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• 2011

Purpose: This study aims to examine the effects of pulsed ultrasound on skin inflammatory reaction induced by ultraviolet irradiation. Methods: Twenty subjects were selected for this study. Inflammatory reaction was induced by ultraviolet irradiation in two areas of the lumbar region of the subjects. Pulsed ultrasound (3 MHz) was applied to one of the two areas of inflammatory reaction at a pulse ratio of 1:4, intensity of $0.5W/cm^2$, once a day for 5 min, and pulsed ultrasound was not applied to the other area. Wound color (chromatic red), luminance (gray) and wound contraction (area) were measured using digital imaging processing method. Results: There was a significant difference in wound color (chromatic red) in the interaction between time and area. There was a significant difference in luminance in the interaction between time and area. There was a significant difference in wound contraction between the two areas. Conclusion: These results indicate that pulsed ultrasound increased the wound contraction rate and reduced the inflammatory reaction activity such as erythema induced by ultraviolet irradiation.

• International Journal of Costume and Fashion
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• 제3권
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• pp.107-120
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• 2003

The purpose of this study was to examine the differences in the clothing image perception of elderly women according to the clothing types, the clothing colors, the perceiver's sex-role attitude, and gender. Result of factor analysis revealed that the dimensions of clothing image perception was classified into four categories: evaluation, youth, warmth, and activity. Perceiver's sex-role attitude and gender gave a significant influence on the perception of evaluation factor. Youth factor had an interaction effect on the clothing types, clothing colors, and sex-role attitudes. The persons with a conservative sex-role attitude perceived the clothing image of warm color suits as younger than the one of cold colors. The clothing image of a warm colored Hanbok (Korean traditional dress) was perceived milder than a cold one, but there were no difference in suits. Bright color suits make the wearer look younger, and cold color suits make the wearer look active. The clothing color had greater influences on the warmth and the evaluation factor than clothing types. Persons who have a conservative sex-role attitude perceived the differences according to clothing types and colors in a traditional way. It could be certified that perceiver's sex-role attitude was one of the variables influencing his/her perception in social interaction.

• 한국실내디자인학회논문집
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• 제27권1호
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• pp.132-139
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• 2018

The high-rise and high-density apartment complexes are built on a large scale and occupy a large portion of the city. The facade of the apartment has a great influence on the cityscape. In particular, the lower part of apartment design gives people to important impressions. For the harmonious landscape of the city, the color plan emphasizes its importance as an influential visual design element that forms the urban landscape. In specialized apartment design, especially finishing material on lower-parts of apartment which is recognized by pedestrian is more important planning factor. Also, finishing material which is one of the primary design elements is important for making the entire image about the building with color. Nowadays stone is mostly used for specialized design on lower-level in apartments. Stone makes luxurious image and harmonious landscape as a nature material. But when planning for design, only general stone graphic or pictures is used without specific plan, after construction, there is a big difference between a plan and the actual color and image. Thus based on exact understanding of stone, I analyzed current state of expression for stone which is used for lower-parts of apartments in Daegu. By this, the purpose of this study is to present detailed data to offer the basis for planning specialized design of lower-parts of apartment.

• 대한치과보철학회지
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• 제25권1호
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• pp.41-54
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• 1987

The purposes of this study were to evaluate the color differences those can exist between different brands of porcelain with identical shade designation, and to find their causes. For these purposes the following experiments were executed: The color of each opaque and layered porcelain specimen was determined by spectral reflectance measurements with a spectrophotometer. The compositions of each opaque porcelain powder were analyzed by qualitative, and quantitative analysis. Microscopic structures of each opaque porcelain were observed by scanning electron microscope. The results were as follows: 1. Identical shade of different brands of porcelain produced significantly different colors. 2. Color differences among the three brands were found under different light sources. 3. Color differences among the three brands were mostly a result of differences in kinds and amounts of opacifying agents and fluxes and microstructure of porcelain systems. 4. When porcelain systems have similar compositions and firing cycles, they produced similar colors.

• Restorative Dentistry and Endodontics
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• 제22권1호
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• pp.325-333
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• 1997

In addition to their function, there is growing interest in esthetics of restorations for teeth from fracture and loss. Because the perception of color depends on a lot of factors such as light source, object, observer and so on. It is difficult to make an objective expression. Therefore the using of mechanical equipment is recommended to exclude these variables and observer's vias. This study was carried out to evaluate the teeth color with a newly developed digital camera and to suggest a way to solve its flaws. After photo-taking and storaging the images of normal teeth into a computer, color spaces were examined with an image analysis system, Adobe Photoshop 3.04 and a statistical significance was determined between groups in term of teeth positions and ages. Results were as follow ; 1. Central incisor looked darker than lateral incisor(p<0.05), but lateral incisor and canine showed a similar lightness. 2. Central incisor showed more greenish color than lateral incisor and canine(p<0.05). 3. Canine showed higher yellowish value than central and lateral incisors(p<0.05). 4. Central incisor and canine showed no difference with aging. But in lateral incisor, teeth in fifth decade were lighter than those of third(p<0.05) and teeth in third decade were more reddish and yellowish than those of fourth decade(p<0.05).

• 한국식품조리과학회지
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• 제19권3호
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• 문화기술의 융합
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• 제6권3호
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• pp.185-191
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• 2020

본 연구는 상대적으로 인식은 부족하나 점차 교역이 확대되는 동유럽 국가인 루마니아를 대상으로 공공보건시설 색채이미지에 대한 국가 간 문화적, 감성적 인식 차이를 파악하고자 하는 목적을 가진다. 이를 위하여 선행연구 고찰을 통해 색채이미지를 선정하였으며, 공공보건시설인 의료시설 8개소, 사회체육시설 4개소, 요양시설 8개소를 직접 방문하여 환경색채를 측색데이터를 기반으로 설문지를 구성하였다. 한국인 89명, 루마니아인 86명을 대상으로 공공시설 색채이미지에 대한 온라인 설문조사를 실시하였고, SPSS 통계분석 프로그램을 활용하여 빈도 및 교차분석을 실시하여 한국인과 루마니아인의 공공보건시설 색채이미지에 대한 인식차이를 파악하였다. 그 결과, 국가 간 공공보건시설에 대한 색채이미지 인식이 어휘평가와 이미지평가에서 통계적으로 유의한 차이가 있음을 파악하였고, 이는 공공보건시설의 색채이미지가 다른 문화권에 거주하는 집단에게 다른 의미로 해석될 수 있으므로 향후, 이와 관련된 환경 구축 시 문화적 인식차이를 고려해야함을 시사한다.

• 한국광물학회지
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• 제22권2호
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• pp.97-106
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• 2009

천연 자수정을 열처리 하면 황수정으로 변색하는 것으로 알려져 왔다. 그러나 잠비아산 천연 자수정 시료를 $350{\sim}380^{\circ}C$에서 1시간 열처리한 결과 총 8개의 시료 중 5개의 시료가 황수정으로 변화하였고 3개는 백수정으로 변화하였다. 이들의 발색의 차이는 열처리 전 본래의 자수정이 가지고 있던 색상에 의해 영향을 받는 것 같다. 열처리 전 황색을 함유한 자수정은 열처리 후에 황수정으로 변하였고, 황색을 함유하지 않은 자수정은 백수정으로 변하였다. 색상 변화의 차이를 분석하여 비교한 결과, 적외선 분광분석에서 3,400 $cm^{-1}$의 피크의 세기와, 5,200${\sim}$5,400 $cm^{-1}$의 영역에서 피크의 존재 유무에 차이점을 나타냈으며, WD-XRF에서 미량원소인 Cr의 양에 차이가 나타났다. 열처리 전과 후의 FT-IR 스펙트라의 동일한 결과는 열처리가 주 구성성분이나 결정구조의 변화를 일으키지 않는 것으로 사료된다.