• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.5
• /
• 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.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.27 no.9_10
• /
• pp.1134-1143
• /
• 2003

The purpose of this study is to investigate surface color change and effects of mordants on the K/S values of silk and wool fabrics dyed with Lac extract, according to the mordanting methods and conditions such as temperature, concentration and time of the mordanting bath. The results were as follow; 1 K/S values of the silk and wool fabrics according to the temperature of the mordanting bath were shown a slight decline beyond 40$^{\circ}C$. 2. Surface color of the silk changed from red to reddish purple and that of the wool showed red tone when mordanted with Aluminum postassium sulfate, Copper acetate and Copper (II) sulfate regardless of the mordanting conditions. 3. The light and dry cleaning fastness of silk and wool fabrics dyed with Lac extract according to the mordanting methods were very good.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.28 no.5
• /
• pp.668-677
• /
• 2004

This study examines the effects and influences of fumigation on the antimicrobial treatment of excavated dresses in two different museum settings using chemical composite of Methyl Bromide and Ethylene Oxide. The microbial test indicated that the prewashed samples contained Micrococcus, Bacillus, Staphylococcus, and some unidentified fungi and that the total number of microbes decreased after washing. While it was observed that most germs were removed immediately after fumigation, Bacillus was still found and its number even increased. After 5 months, the number of microbes found in Museum A was smaller than Museum B, which shows that Museum A equipped with better environment control facility was superior to Museum. B in terms of exhibition and preservation of dresses against organic damages. In addition, the result indicates that fumigation is an effective measure against the growth and reproduction of microorganisms, considering that the number of microorganisms decreased after fumigation. The color of test sample showed immediate change after fumigation but color difference became stabilized and decreased with the passage of time. The test samples from both museums showed similar patterns.

• Journal of Applied Biological Chemistry
• /
• v.43 no.4
• /
• pp.250-253
• /
• 2000

The effects of high relative humidity (RH) on the physicochemical properties and microbial activity of mature green tomatoes ('Dombito') during refrigerated storage were determined at three temperatures (5, 10, and $15^{\circ}C$) and four different RH levels (91, 94, 97, and 99%). At each temperature, the weight loss rates of tomatoes at different levels of RH were significantly (p<0.05) different from each other. For the samples stored at $10^{\circ}C$, the weight losses were generally higher than those for the samples at $15^{\circ}C$ within the same RH level (i.e., greater vapor pressure deficit). The color change rates ('a' value) showed positive slopes, indicating that the tomato color was changing from green to red. Neither bacteria nor fungi caused visible damages to the samples, and the microbial counts were below 650 colony forming units/$cm^2$ during the test period.

• Textile Coloration and Finishing
• /
• v.14 no.5
• /
• pp.294-301
• /
• 2002

The effects of various parameters on partial decoloration of cotton dyeings using discharge reactive dye were investigated. The decoloration of dyed cotton fabrics with varying pH were very sensitive below 100g/1 of amount of potassium carbonate. Our results did indicate any significant changes in color when the amount of Rongalite C in reducing liquor was increased 10g/l to 200g/l. The steaming time had significant effects on fade-out, with an steaming time of 3~5 min. being sufficient for deceleration build up. The change of color below $130^\circ{C}$ was not significant and it only become evident above $140^\circ{C}$. The additional color changes did not cause by washing under suitable concentrations of oxidation and neutralization agents. The decoloration treatment did not affect the mechanical property of cotton fabrics such as tensile strength.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
• /
• 2004.02a
• /
• pp.64-72
• /
• 2004

Correction of shadow effects is critical step for image interpretation and feature extraction from aerial imagery. In this paper, an efficient algorithm to correct shadow effects from aerial color imagery is presented. The following steps have been performed to remove the shadow effect. First, the shadow regions are precisely located using the solar position and the height of ground objects derived from LIDAR (Light Detection and Ranging) data. Subsequently, segmentation of context regions is implemented for accurate correction with existing digital map. Next step, to calculate correction factor the comparison between the context region and the same non-shadowed context region is made. Finally, corrected image is generated by correcting the shadow effect. The result presented here helps to accurately extract and interpret geo-spatial information from aerial color imagery

• The Bulletin of The Korean Astronomical Society
• /
• v.44 no.2
• /
• pp.64.3-64.3
• /
• 2019

A bright post-breakout emission was detected for a Type Ic supernova (SN Ic) LSQ14efd, which was among the first for SNe Ic. To explain the early-time light curve and color evolution, the effects of the circumstellar medium (CSM) are investigated. Four main parameters, CSM mass, CSM radius, nickel distribution, and explosion energy, are systematically explored in multi-group radiation hydrodynamics simulations, STELLA. Matching the model light curves and color evolution with the observation, we could constrain the parameter space and find out the best fit models. Our results imply that the progenitor suffered a strong mass loss shortly before the explosion and had a massive CSM of ~0.1 M_⊙.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.22 no.3
• /
• pp.312-320
• /
• 1998

The purposes of this study were 1) to extend the gestalt theory in an attempt to explain the effect of garment clues(formality, color) perceiver's gender, and contexts on impression formation of a male high school teacher, and 2) to found out high school students' attitude toward their teacher's school outfits. The experimental design was a quasi-experimental with full factorial design of 4 independent variables : 3(formality levels)x2(garment colors)x2(perceiver's gender)x2(con- texts) The experimental materials developed for the study were a set of stimuli and response scale. The stimuli consisted of 12 color photographs produced by CAD system and response scale constituted of 28 bipolar adjectives representing personal traits. In addition to the qualitative research was also performed. The subjects composed of 277 male and 291 female high school students' in Taejeon city and research was a between subject design. The data was analysed by factor analysis, ANOVA, Duncan's multiple range test. The major findings drawn from this study were as follows: 1. The perceivers impression were consisted of 4 major dimensions; evaluation, sociability, attractiveness, potency. 2. All the independent variables showed some significant impression effects on selected dimensions. Garment color indicate the most significant effects among the 4 independent variables and garment formality showed least effects. 3. The subjects of the study preferred suits(highest formality level garment) to semi-formal or casual outfits for male teacher's school outfits. In conclusion, 4 independent variables affected differently 4 major impression dimensions and garment formality and contexts showed significant interaction effect, this results supported the gestalt theory of impression formation.

• Food Science of Animal Resources
• /
• v.39 no.5
• /
• pp.768-779
• /
• 2019

This study was performed to assess the comparison of the effects amongst butylated hydroxytoluene (BHT), clove extract (CE), and ascorbic acid (AA) as antioxidants on the oxidative stability and color values in fresh beef patties. The adding of BHT, AA, and CE to patties significantly restrained lipid oxidation, lowered hue angle as color value, and expanded redness and chroma values of fresh beef patties in comparison to the control (p<0.05). BHT and AA significantly led to impede the protein oxidation of patties by lowering carbonyl content (p<0.05). CE had no negative effect on protein oxidation. The antioxidant effects of BHT, AA, and CE were obviously manifested. Nonetheless, BHT, AA, and CE appeared to have insignificant difference of each other for lowering the protein oxidation at the end of storage. BHT and CE represented lowered lipid oxidation in comparison to AA. The antioxidant effects of BHT, AA, and CE on lipid oxidation were more marked than the effects on protein oxidation. Furthermore, CE as a natural antioxidant evinced the efficiency in oxidative stability and color stability in fresh beef patties. The study implied that CE could substitute the use of BHT and AA when making beef patties during storage.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
• /
• 2004.11a
• /
• pp.45-45
• /
• 2004