• 한국식품저장유통학회지
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• 제8권2호
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• pp.175-180
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• 2001

The quality characteristics of bread prepared with the addition of dried persimmon peel powder(PPP) were investigated. Visco-elastic characteristics of dough and texture of bread added PPP was examined by rapid visco-analyzer and texture analyzer. The maximum viscosity of the dough with PPP was lower than that of control at 90$\^{C}$. Final viscosity after cooling to 50$\^{C}$, viscosity of control increased to 134 B.U., but that of the dough with PPP showed 13∼37 B.U. As more PPP was added, gluten formation and mixing time dough were longer. Adhesiveness, springness, cohesiveness and chewiness gradually increased as PPP content increased, while the hardness decreased. Lightness value decreased but redness and yellowness values increased with the addition of PPP, especially, the bread made by 15% PPP treatment showed dark brown color. In sensory evaluation of bread, score of color decreased significantly as more PPP was added but overall acceptability was not significant different(p<0.05) between control and 5% PPP treatment. It is considered that the addition of 5% was appropriate for bread making with PPP.

• 대한화학회지
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• 제4권1호
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• pp.27-37
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• 1957

High-fire stain is influenced by the conditions of glaze, firing atmosphere, etc. On the contrary, low fire stain is not influenced by those conditions but obtainable in arbitrary colors and it is indispensable for pottery decoration. It is difficult for us to study into the color in the sphere of result publication method and expression of color. Looking over the literature on this subject, I have been confronted with much difficulties, accordingly, I made a basic and systematic experiment as to six low-firing stains (blue, green, blue-green, brown black and yellow) and made it proper to be applied in these studies. On pigment, I confirmed the influence of the assistant coloring matter by mixing up the coloring matter and the assistant coloring matter in various proportions. On flux, I measured the melting point by making PbO-$SiO_2$ system and PbO-$B_2O_3-SiO_2$ system and decided the range of usage. Also I checked the coloring by making the pigment on laze with pigment and flux manufactured, and concluded the pigment and flux adaptation to it.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2009년도 춘계 학술대회 제21권1호
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• pp.437-438
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• 2009

본 연구는 감온성 안료 혼입에 따른 온도반응 색변환 모르타르의 기초물성을 파악하고자 하였다. 실험결과, 압축강도는 감온안료 및 혼화제 치환율이 증가할수록 증가하는 경향을 나타냈으며, 온도변화에 따른 색변환은 혼화제를 치환하였을 경우에도 색변환 및 발현이 우수한 것으로 확인되었다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2003년도 International Meeting on Information Display
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• pp.928-931
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• 2003

In order to realize full color display, two approaches were used. The first method is the patterning of red, green, and blue emitters using a selective deposition. Another approach is based on a white-emitting diode, from which the three primary colors could be obtained by micro-patterned color filters. White-light-emitting organic light emitting devices (OLEDs) are attracting much attention recently due to potential applications such as backlights in liquid crystal displays (LCDs) or other illumination purposes. In order for the white OLEDs to be used as backlights in LCDs, the light emission should be bright and have Commission Internationale d'Eclairage (CIE) chromaticity coordinates of (0.33, 0.33). For obtaining white emission from OLEDs, different colours should be mixed with proper balances even though there are a few different methods for mixing colors. In this study, we will report a white organic electroluminescent device using exciton diffusion length concept.

• 한국식품영양학회지
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• 제6권1호
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• pp.31-36
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• 1993

Strawberry pulp was separated into serum and insoluble pulp by centrifugation and the serum was concentrated in vacuo to five folds at 55~58$^{\circ}C$ and 30~60mmHg. Concentrated strawberry pulp was prepared by mixing of concentrated serum and insoluble pulp. To evaluate the quality changes of straw-berry pulp, color, physicochemical and sensory properties were analyzed after concentration and during 18 weeks storage at -18'2. The results obtained from the study were as follows : during 18 weeks storage at - l8$^{\circ}C$, soluble solid, browning, reducing sugar content were increased and total anthocyanin, vitamin C, apparent viscosity were decreased. The result of sensory evaluation indicated that texture of concentrated pulp was inferior to that of control but flavor, color intensity and overall acceptance were not different from each other.

• 수산해양기술연구
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• 제27권2호
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• pp.105-119
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• 1991

In order to study the seasonal variation in the physical properites in Suyoung Bay, we investigated the distributions of temperature, salinity, transparency and water color from May 1989 to April 1990. We also observed the tidal currents from February 27 to March 6 1990. There are conspicuous seasonal variation in water temperature and salinity. Water masses are characterized by two water types, i.e., one is influenced principally by river runoff and the other by the Tsushima Current. Transparency and water color increased gradually from the head of the bay to the mouth of the bay in all seasons. In winter, the transparency of water becomes minimum due to the enhanced vertical mixing.

• 동아시아식생활학회지
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• 제8권3호
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• pp.309-315
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• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• 대한영양사협회학술지
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• 제15권4호
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• pp.356-363
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• 2009

The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.

• 약학회지
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• 제22권4호
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• pp.238-241
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• 1978

A simple and convenient method of detecting N, N-dimethy laniline (D.M.A.) residues in ampicillin trihydrate (A.T.) was established. D.M.A. was extracted by chloroform from the chloroform presaturated N/10-ammonia water solution of A.T. and chromatographed on silica gel G thin layer. Blue spot appeared in 15minutes after spray of 2, 6-dichloroquinonechlorimide solution was compared with the blue spot of reference concomitantly processed. The developing solvent was prepared by mixing equal volume of cyclohexane and chloroform. To quantitate the amount of D.M.A. in A.T., T.L.C. was performed with the Eastmann Chromatogram sheet, then color density was measured by Cosmo Superclick densitometer. The developing solvent at this time was cyclohexane-chlorofonn (3+7) mixture. The peak areas obtained with the amount of D.M.A ranging from 0.05 to 2.0 .mu.g were linear to color density. Better sensitive results would be available with the densitometer equipped with monochromator.

• 한국건축시공학회지
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• 제15권6호
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• pp.607-614
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• 2015

일반적으로 건축물의 마감은 기본적인 발수성을 가진 수성페인트 마감으로 이루어진다. 이는 건축물 외벽에 작업시 적용하기 쉬우며, 건축물 유지 또한 쉬워 많은 장점을 가지고 있다. 하지만 자외선으로 인해 변색 또는 열화 되기 쉬워 그 효과는 기대에 미치지 못하고 있다. 따라서 본 연구는 외부 표면마감 재료로서 발수제를 직접 혼입한 수성페인트의 색 변화를 통한 내구성능을 분석하여 실제 현장에 적용하기 위한 실용성을 평가하고자 하였다. 촉진 시간에 따른 색 변화 및 색차를 측정하였으며, 적용가능성은 실험결과를 토대로 평가하였다. 색차, 명도 및 색도의 변화량을 실험결과에 따라 종합적으로 고려해 볼 때 본 연구에서 제안한 발수제를 혼입한 수성페인트 마감공법(혼입율 2, 5, 8%)은 충분히 사용 가능할 것으로 사료된다. 이는 건축물의 외부 표면을 수성페인트로 칠한 후 추가로 발수제를 도포하는 등의 기존 표면 마감방법에 비해 공사내용이 간편하며 시공성도 양호하여 폭넓은 활용이 기대된다. 또한 실제 현장에서는 원하는 색상으로 필요한 양만큼 제조하여 사용할 수 있으며, 전문 인력이 필요하지 않아 손쉽게 활용 가능할 것으로 기대된다.