• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2009.01a
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• pp.38-43
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• 2009

The Chinese Ink Painting is an art with long history in Chinese culture. Painters can obtain various kinds of scenery by mixing water and ink properly. These papers provides a colorization technique that can transfer gray scale paintings to color paintings. Various colorization techniques for photorealistic images have good results. But these techniques are uncertainly suitable for Chinese Ink Painting. In our method, users only provide a gray scale Chinese Ink Painting and a similar color Chinese Ink Painting subjectively, system can automatically transfer the color from color painting to gray scale painting. We also provide a method for users to refine the automatically generated result.

• Journal of Korean Society for Atmospheric Environment
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• v.20 no.6
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• pp.793-801
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• 2004

A passive sampler has been developed for measuring formaldehyde in air using methyl yellow and methyl orange indicator. It is based on the color change of the TLC plate on reaction with formaldehyde. TLC plates impregnated with three kinds of solutions containing methyl orange, methyl yellow, mixing of methyl yellow and methyl orange were shown rectilinear response to formaldehyde concentration at constant exposure time. The color change of impregnated TLC plate with criteria air pollution, such as NO$_2$, SO$_2$, CO, $O_3$ was investigated. The color change of TLC plate with $O_3$ is larger than other gases.

• Journal of the Korean Graphic Arts Communication Society
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• v.1 no.1
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• pp.7-41
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• 1983

Reproduced colors which are half-tone printed at the rate of 10,20,30, ...100% half-tone dot area by each process ink- cyan, magenta, yellow and at the rates of 0,30,60, 100% half-tone dot areas by the mean color mixing of black, cyan, magenta and yellow, are colorimetric analyzed by make use of the 1931 CIE XYZ system of color specification and matching the Munsell color system. Espacially, magenta and secondary colors which are contained magenta, do not have good uniformity and proportionalization in the dominant wavelength and the excitation purity. Half-tone colors without reflection of blue light, are reproduced ideal color with the excitation purity 100% in wavelengths from 555nm to 600nm.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.65-79
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• 2001

The effects of ${\alpha}$-chymotrypsin and trypsin treatments on the functional properties (degree of hydrolysis, solubility, and emulsifying capacity) of the soy protein isolate prepared from Jinpum soybean milk(JS milk) which has been developed as low lipoxidase-active soybean variety in Korea and extracted from commercially defatted soybean meal milk(DSM milk). The mixing ratios of JS milk to DSM milk were adjusted to 10:0, 7:3, and 5:5, respectively. The general quality attributes(yield, pH, titrable acidity, moisture contents, crude protein contents, color, textural properties, and sensory characteristics) of soybean cheese which has been prepared with the resulting soy protein hydrolysates were evaluated. Jinpum SPI was better subjected to trypsin than ${\alpha}$-chymotrypsin hydrolyses as indicated by better solubility and emulsifying capacity of the hydrolysates. The degree of hydrolysis and solubility of Jinpum SPI were higher than the soybean isolates from DSM milk. The increased ratios of DSM milk in the mixture resulted in the reduced yields and crude protein content along with the lowered titratable acidity while the pH values and moisture contents showed the opposite trends. In color characteristics, the increased amount of DSM milk brought about the significantly lower Hunter color reflectance values of lightness of the cheese products, along with the higher redness and total color difference value(ΔE). However, the enzyme treatment alone was not enough to cause any color differences. The increased ratios of DSM milk also caused the significantly lowered textural parameters such as hardness, adhesiveness and cohesiveness of the soybean cheese. Between the enzyme treatments, the ${\alpha}$-chymotrypsin treated samples resulted in the higher hardness and cohesiveness values of the products than those from the trypsin-treated ones. In organoleptic properties of the product, the better mouthfeel and overall quality scores were obtained from the trypsin treatments as compared with those from the ${\alpha}$-chymotrypsin ones. The mixing ratios of 10:0 and 7:3 were more favored than that of 5:5 as far as mouth-feel, yellowness and overall quality of the products were concerned. On the overall, the mixing ratio of 7:3(JS milk: DSM milk) and the trypsin treatment of the mixture was recommended for better manufacturing of high-quality soybean cheese.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.29 no.1
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• pp.1-8
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• 2015

To produce the white light, there are a single chip method using the blue light and phosphor coating, a multi chip method by mixing R, G, B light.. Multi chip method is proper for the smart lighting system by controling color and color temperature. And color rendering of single chip LED is good by even spectral distribution. To apply application technic like smart light system, this paper analyzed the properties of single chip LED and RGB multi chip LED, and implemented the 2 part subject evaluation for single chip LED and RGB multi chip LED. The first part is comparison of properties for single chip LED and RGB multi chip and second part is color appearance evaluation of 8 colors in each lighting environment.

• Textile Coloration and Finishing
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• v.23 no.4
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.113-118
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• 1995

A preferable mixing ratio of a six-vegetable juice was suggested in this study. The vegetables used for preparation of mixed vegetable juice were carrot(Ct), cabbage(Cg), pear(Pr), cucumber(Cr), celery (Cy) and dongchimi(Di). The characteristics of pH, titratible acidity, reducing sugar, turbidity, solids, color and acceptability were compared to determine the mixing ratio. The vegetables showed a wide ranHe of pH of 3.70-6.01, acidity of 28.92 uv~74.40 nd and reducing sugar of 1.20ft~ 12.69fo. Celery juice showed the higest suspension stability and "b" value and the lowest values in Hunter "L" and "a" values among the 6 vegetable juice. The preferable mixing ratio of two-vegetable juice selected were Ct-Di(1 : 4), Cg-Pr(1 : 3) and Cr-Cy(3 : 1). From the various ratio of the three of biary mixtures of Cg-Pr(1 : 3): Ct-Di(1 : 4): Cr-Sy(3 : 1), two ratio of 5.0 : 2.5 2.5(V-6A) and 6.0 : 2.0 : 2.0(V-6B) were suggested as the most prefered six-vegetable juice. Pear, dongchimi and cucumber were found to be influential on the preference. The pH and titratible acidity of the two juices with different ratios were in the range of 4.92~4.98 and 36.g∼37.4 ml, respectively.

• Journal of Information Display
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• v.3 no.2
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• pp.6-12
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• 2002

In order to achieve white emission from organic light emitting devices (OLEDs), five distinct structures were fabricated and tested. The white emission was obtained using two different color-emitting materials (yellow from rubrene-doped $Alq_3$ and blue from DPVBi) with or without a carrier-blocking layer. For enhancing the red emission, two types of devices with three-color emitting materials were fabricated. The white emission, close to the CIE coordinate of (0.3,0.3), was achieved by using two blocking layers as well that as without a blocking layer. This paper covers the subject of controlling the location of exciton recombination zone. It has been found that there is a trade-off in that the devices with three color emitting layers do not show as much luminescence efficiency compared to those with two color emitting layers, but rather, show distinct red emission in the resultant emission spectra. The highest power efficiency was measured to be 1.15lm/W at 2,000 $cd/m^2$ for a structure with two color-emitting layers.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.394-395
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• 2007

In order to make full color cholesteric displays, color filter-less R, G, B sub-pixel structured cholesteric LC cells have been studied. To make R, G, B colors, UV induced pitch variant chiral dopant was added to cholesteric LC mixtures. The concentration of the photo-sensitive chiral dopant was adjusted so that the initial state showed blue color and the color was changed from blue to green and red with increase of UV irradiation to the cholesteric cells. To prevent the mixing of R, G, B reflective sub-pixel liquid crystals, separation walls were formed using negative photo resister in boundary area between sub-pixels. Through the optimization of the material concentrations and UV irradiation condition, vivid R, G, B colors were achieved.

• Journal of Technologic Dentistry
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• v.44 no.4
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• pp.111-117
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• 2022

Purpose: This study was conducted to compare the Vickers hardness on the denture acrylic resins using the glaze color system. Methods: The specimens (20×2 mm) were prepared by mixing according to the manufacturer's protocols through thermal polymerization and self-polymerization. The surface roughness was measured using a testing machine after water-soaking for 48 hours. For the Vickers hardness measurement, the completed specimen was soaked in water for 48 hours and then applied at 200 gf for 30 seconds. Was the specimen immersed after being soaked in water for 48 hours at temperatures of 5℃ and 55℃, respectively, for 30 seconds for the thermos-cycling treatment, and it was carried out 5,000 times. Results: Surface roughness was higher in the more glazing group than in the control group. A significant difference was observed in all groups, except for the Retec Don 2000 and Luciton 199 groups (p<0.05). As a result of measuring the Vickers hardness, the treatment by glaze color showed slightly lower but the thermo-cycling treatment group appeared higher than control group in all. Conclusion: Therefore, the glaze color was found to affect the surface roughness and showed a significant difference. The surface glaze color showed a very high Vickers hardness after the thermo-cycling treatment, indicating that the surface-strengthening effect is greater in the oral environment.