• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.310-315
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• 2008

Organic-inorganic hybrid solutions were made using glycidoxypropyl trimethoxysilane (GPTMS) and vinyltriethoxysilane (VTES) as starting materials by sol-gel method. Photochromic coating solutions were prepared by mixing the solution of photochromic dye (spiropyran) dissolved in ethylacetate with the organic-inorganic hybrid solutions. Photochromic films were prepared on polycarbonate sheets by spin coating and cured for 2 h at $100^{\circ}C$. The resulting films exhibited a reversible color change upon irradiation with UV light from transparent to blue. The color-fading speed and pencil hardness of the coating films increased with increasing the GPTMS content in the coating solutions.

• Journal of the Korean Ceramic Society
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• v.47 no.6
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• pp.608-612
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• 2010

Uvarovite Garnet is green pigment prepared by using $Cr_2O_3$, CaO and $SiO_2$ which are widely used in ceramic industry. The synthesis of above pigment was carried out by mixing $K_2Cr_2O_7$, $SiO_2$ and $CaCO_3$ as formulated and then firing at $1000{\sim}1200^{\circ}C$. To investigate the optimum synthesis condition of the Uvarovite Garnet. it was prepared by using CaO to replace $CaCO_3$, $CaF_2$ and $CaCl_2$. To get green brighter color, $Al^{3+}$ was substituted for $Cr^{3+}$. They were characterized by X-ray diffraction, UV-Vis spectroscopy, Raman spectroscopy and SEM analysis. When the pigments were applied to lime glazes (6 wt%), color parameters of Uvarovite Garnet showed the $L^*$=40.99, $a^*$=-16.23 and $b^*$=17.04.

• 한국정보디스플레이학회:학술대회논문집
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• 2002.08a
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• pp.701-705
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• 2002

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 colors 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 based on an incomplete energy transfer. In which the blue and green emission come from the same layer via incomplete energy transfer.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.297-307
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• 1992

This study has investigated a scientific approach to the manufacture of Yackwa, made by different frying conditions and has assessed texture characteristics through sensory evaluation and instrumental test. A standard Yackwa was made by frying at 150$^{\circ}C$ for 8 minutes and then soaking for 10 minutes in the newly developed syrup whose viscosity and sweetness were similar to expensive honey. The mixing ratio of the developed syrup was corn syrup: sugar: dextrose=32 : 1.5 : 1 (by weight), and me syrup was double-boned in a water bath for 20 minutes and men cooled to 25 C. As me results of sensory evaluation and instrumental test for Yackwa made by various frying conditions, the lower the frying temperature or me longer the frying time was the higher values of hardness and fracturability, while adhesiveness was the lower in almost all conditions. In the sensory evaluation of Yackwa with the similar outer color, mere were significant differences in me inner color, Crispiness and levels of rising and cracking.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• Bulletin of the Korean Chemical Society
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• v.35 no.1
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• pp.189-196
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• 2014

Water dispersible ZnS based nanocrystals: ZnS (blue), ZnS:Cu (green) and ZnS:Mn (yellow-orange) were synthesized by capping the surface of the nanocrystals with a mercaptopropionic acid (MPA) molecule. The MPA capped ZnS based nanocrystal powders were characterized by using XRD, HR-TEM, EDXS, FT-IR, and FT-Raman spectroscopy. The optical properties of the colloidal nanocrystals were also measured by UV/Vis and photoluminescence (PL) spectroscopies in aqueous solvents. The PL spectra showed broad emission peaks at 440 nm (ZnS), 510 nm (ZnS:Cu) and 600 nm (ZnS:Mn), with relative PL efficiencies in the range of 4.38% to 7.20% compared to a reference organic dye. The measured average particle sizes from the HR-TEM images were in the range of 4.5 to 5.0 nm. White light emission was obtained by mixing these three nanocrystals at a molar ratio of 20 (ZnS):1 (ZnS:Cu):2 (ZnS:Mn) in water. The measured color coordinate of the white light was (0.31, 0.34) in the CIE chromaticity diagram, and the color temperature was 5527 K.

• Food Science and Preservation
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• v.3 no.1
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• pp.23-32
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• 1996

Total carotenoid contents, color values and spectrum characterization in the range of UV of fruit juice and organic acid and free sugar contents determined by HPLC were investigated on 10 varieties of Cheju citrus fruits. Carotenoid contents of juice were 0.47-9.20$\mu\textrm{g}$/ml which showed higher with Dangyooja while showed lowest content with Meiwa Kumquat. Lightness (L) of juice was highest in Meiwa Kumquat, and in the order of Sankyool, Navel orange and Hungjin. Redness(a) and yellowness(b) were in the order of Dangyooja, Natsudaidai, Sambokam and Kinkoji. The maximum absorption wavelengths if citrus Juices were variable at 269.5-285.5nm according to varieties and it was observed that were changed by mixing with Juices of other varieties. Major organic acids of citrus juice were citric and malic acid, and citric acid was 64.4-95.1% of total organic acids. Ascorbic acid was high in Navel orange, Sudachi and Dangyooja, and low in Meiwa Kumquat and Hungjin. Major free sugars were sucrose, glucose and fructose. Sucrose was 49.2-75.2% of total free sugars, and high in Sankyool and Meiwa Kumquat. Glucose and fructose were high in Meiwa Kumquat and Navel Orange.

• Journal of the Korean Ceramic Society
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• v.29 no.10
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• pp.822-826
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• 1992

SiO2 doped sapphire single crystals were grown by Verneuil method using feed material which prepared by adding SiO2 in Al2O3. Crystal growing were attempted with varing doping amount of SiO2 from 0.01 to 1.0 wt% and when the doping amount of SiO2 were 0.01~0.04 wt%, single crystals could be attained. Starting materials for feed powder were 99.99% purity alumina and extra pure SiO2 powder. Mixing these two materials by wet milling for 24 hours and drying the mixture and then was calcined at 900~110$0^{\circ}C$ for 2~4 hours. The grown crystals had yellowish color and were somewhat transparent. During growing process the flow range of oxygen was 5~7.5ι/min and of hydrogen was 13~25ι/min, the average growth rate was 7.0~11 mm/hr. The pressure of gases were fixed at 5psi. The color of crystal was appeared and mechanical property of sapphire was developed by doping of SiO2.

• Korean Chemical Engineering Research
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• v.46 no.1
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• pp.112-117
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• 2008

Organic-inorganic hybrid solutions were prepared via sol-gel method using glycidoxypropyl trimethoxysilane (GPTMS) and methyl triethoxysilane (MTES) as starting precursors at a molar ratio of 1:1. The photochromic coating solutions were prepared by mixing the solutions of photochromic dye (spiropyran) dissolved in ethylacetate (EA) with the organic-inorganic hybrid solutions. Photochromic films were prepared on polycarbonate substrate by spin coating and cured for 2 h at $100^{\circ}C$. The resulting films exhibited a reversible color change upon irradiation with UV light. The photochromic properties of the films showed that the color-fading speed increases with increasing the EA content in the coating solutions.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.392-400
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• 2013

The purpose of this study was to determine the optimal amounts and mixing condition of skim milk powder (A), and roselle (B) for the production of yogurt prepared with roselle. The experiment was designed according to the central composite design for estimating the response surface method, which yielded ten experimental points, including two replicates for the skim milk powder and roselle. The physicochemical and mechanical analysis of each sample, including pH (P<0.001), titratable acidity (P<0.001), color (P<0.05), viscosity (P<0.001), showed significant differences. Antioxidant properties (total phenolic content, DPPH free radical scavenging activity) and viable cell counts of lactic acid were significantly different (P<0.05). The sensory measurements were significantly different in color, flavor, sourness, texture, and overall quality (P<0.05). The optimal formulation, calculated by numerical and graphical methods, was 7.82 g of skim milk powder and 2.09 g of roselle. From findings of this study, the roselle may be used in yogurt and can be applied for other food industries.