• 한국식품영양학회지
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• 제29권4호
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• pp.513-520
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• 2016

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

• 한국식생활문화학회지
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• 제20권1호
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• pp.61-67
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• 2005

The purpose of study was to determine the organoleptic characteristics of homemade basil-pasta made in various compounding ratio according to central composite design. The optimum mixing condition for basil-pasta was optimized by response surface methodology. The texture, including color, flavor, elasticity and overall quality, was measured as sensory evaluation. The optimum mixing rates of durum wheat semolina, basil and egg were 73.97g, 5.95g and 36.17g for color, 53.14g, 4.52g and 35.85g for flavor, 48.75g, 2.95g and 36.85g for elasticity. The organoleptic overall quality of basil-pasta showed the maximum score in the mixing condition of 55.52 g durum wheat semolina, 4.55g basil paste and 35.51g egg.

• 조명전기설비학회논문지
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• 제13권1호
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• pp.9-14
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• 1999

삼파장 형광등의 제작에서 문제가 되는 것은 원하는 목표 색을 맞추기 위하여 혼합하는 세 가지 형광물질의 혼합비율이다. 한 형광체의 광 스펙트럼이 약간 변형되거나, 공정변수에 의하여 변경되거나, Ar과 Kr 같은 불활성가스의 스펙트럼이 혼재하거나 또는 재래 할로인산칼슘이 공존할 경우 원하는 정확한 색을 찾기가 매우 힘들어지게 된다. 이 연구에서는 원하는 목표 색을 빠르게 찾는 방법을 연구하였다. 세 개의 각각의 단일색의 형광등과 3색을 서로 다른 비율로 혼합한 형광등을 만들고 각각의 스펙트럼을 측정한 후 이로부터 알곤과 수은의 스펙트럼을 빼서 변형 색 좌표를 얻었다. 이 변형 색 좌표로부터 적생에 대한 청색과 녹색의 광속비를 그의 무게 비에 대하여 도시하여 무게 대 광속비의 관계를 구하였다. 이 관계식을 이용하여 생산라인에서 삼파장 형광체의 단일 도포 및 할로인산칼슘을 1차로 도포하는 2중 도포를 실시하여 목표색을 조합해본 결과 만족할만한 결과를 얻었다.

• 한국의류산업학회지
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• 제8권6호
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• pp.721-726
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• 2006

In this article I visually assessed the relation between luminous source and color, and analyzed subjective recognition of color by light source and image of color, aiming at giving guidelines in selecting source of light suitable for each purpose, thereby contributing to enhanced quality of life. For this purpose, I subjectized, by applying a quantitative method, the objective measurement that employs sensory evaluation method for 14 categories of color, light and feelings in visual perception of textile colors (blue, green and yellow) by color of light source (color temperature of 2800K, 4200K and 6500K), Followings are the conclusions derived form this study. Colors of textile were differently perceived according to the color of light source. When examining common recognition of textiles in blue, green and yellow, 2800K was said to give dirty, soft and blurred image, as for 4200K clear, wide and fine feelings were said, and pure, vivid, refined and bright image were marked for 6500K. As for 2800K, it got the most low appraisals compared with others. In conclusion, image and feeling of the same colors can differ according to light source, which indicates the importance of appropriate selection of light source for purpose of use. As for yellow, the number of assessment result that shows significant difference was the smallest among the three colors. So, it can be concluded that when we consider the recognition of color in mixing different colors, mixing with yellow can result in difficulty in visually perceiving difference of colors. Therefore, it is regarded that more considerable attention is required when dealing with yellow color.

• 동아시아식생활학회지
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• 제21권5호
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• pp.683-690
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• 2011

This study was carried out to determine the best mixing ratio of French dressing containing onion juice which was added at with different levels (12, 24, 36, and 48%). The mixing methods of ingredients were evaluated through sensory evaluation and viscosity and color of were measured. Instead of soy bean oil, we also studied various oils(corn oil, grape seed oil, canola oil, and olive oil) for the purpose of determining functional French dressing. The results were as follows; The results of the sensory evaluation showed that the French dressing with 36% added with 36% onion juice was the preferred most in appearance, flavor, and overall preference. Correlation coefficients between overall preference and sensory characteristics of onion added French dressing were higher in the order of taste (r=0.64), flavor (r=0.54), texture (r=0.48), appearance (r=0.41). The quality of French dressing varied greatly depending on the mixing methods of ingredients. The best method for making dressing was mixing 5 mL of oil with the other ingredients at 5 seconds intervals. The results of the sensory evaluation on French dressings with added onion juice containing soybean oil, corn oil, grape seed oil, canola oil, and olive oil, indicated that soybean oil was the most preferable. The appearance and taste of French dressing containing soybean oil were significantly the highest with regard to preference.

• 한국CDE학회논문집
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• 제22권1호
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• pp.10-17
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• 2017

The recent 3D printing industry has been focusing on developing 3D printers to fulfill the user's need to bring more colorful and realistic outcomes. Several 3D printers have deployed multiple extruders to print different colors. However, this method has a limit on its availability of colors. To solve this, recent research is focused on using mixing chambers to mix the possible colors to provide more color availability. In this paper, we discuss the environment and algorithm behind the development of G-code which allows a gradation effect of the mix of two filaments. The generation algorithm to make gradient G-code has been implemented in Cura using C ++ and Python.

• 한국의류학회지
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• 제48권3호
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• pp.543-562
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• 2024

This study used persimmon juice, shuliang, and mud to develop the color of hanji fabrics. Persimmon juice and shuliang were used to perform single and mixing dyeing with heat treatment using the pad-dry-cure (PDC) method. Next, mud dyeing was performed, and the hanji fabrics dyed with persimmon juice and shuliang were developed into Yellow Red (YR) Munsell colors with very low values and chroma. Through scanning electron microscopy, the persimmon juice and shuliang were observed to be evenly treated on the hanji fabrics using the PDC method. Furthermore, the presence of iron ions in the dyed fabrics was confirmed using inductively coupled plasma-mass spectrometry analysis. The stiffness of the fabrics dyed with persimmon juice was the greatest, while it gradually decreased for the fabrics treated with mixing and mud dyeing. With mixing dyeing, the colorfastness to washing improved to grade 4, whereas with mud dyeing, the colorfastness to alkaline sweat greatly improved to grade 4~4-5. Based on these findings, this study confirmed that it is possible to develop hanji fabrics with differentiated textures and colors while ensuring practical colorfastness through mixing and mud dyeing.

• Korean Chemical Engineering Research
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• 제44권5호
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• pp.547-554
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• 2006

응집공정에서 교반조건과 응집제 주입농도에 따른 알루미늄 가수분해종 변화에 대한 실험결과 다음과 같은 결론을 얻을 수가 있었다. 알루미늄 표준용액을 이용하여 모노머성 알루미늄과 페론 반응을 살펴본 결과 반응초기에 급격한 반응률을 보이며 반응시간 3분 정도에 평형에 도달함을 알 수 있었다. 순수의 경우 교반시간에 따른 영향은 거의 나타나지 않고 있으며 거의 일정한 반응률을 보이고 있었다. 상수원수의 경우 입자상 물질과 유기물의 존재함에 따라 응집제 주입시 수중에서 형성되는 알루미늄 가수분해종이 입자상 물질 및 유기물과 우선적으로 반응하기 때문에 형성되는 알루미늄 가수분해 종에 대한 반응률이 교반시간에 따라 다르게 나타났다. 응집제 주입량이 증가할수록 페론과 반응율이 빠르게 일어나나 일정한 시간이 경과한 후에 반응율을 살펴보면 응집제 주입량이 증가할수록 반응이 느리게 나타났다. 순수의 경우 교반시간에 따른 Ka 값은 교반시간이 증가할수록 Ka 값은 감소함을 알 수 있으며 응집제 주입량의 영향은 크게 나타나지 않고 있다. 그러나 Kb의 경우 응집제 주입량이 증가할수록 반응속도 상수값이 낮아지는 경향을 보이고 있으며, 마찬가지로 교반시간이 증가할수록 Kb 값은 감소함을 알 수 있다. 상수원수를 사용한 경우 순수와 마찬가지로 교반시간에 따른 Ka, Kb값 은 교반시간이 증가할수록 감소하였다. 그러나 응집제 주입량이 증가할수록 Ka 값은 감소하였다.

• 대한기계학회논문집A
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• 제28권1호
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• pp.63-69
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• 2004

It is of great interest to enhance mixing performance in a microchannel in which the flow is usually characterized as a low Reynolds number (Re) so that good mixing is quite difficult to be achieved in this laminar flow regime. In this regard, we present a new chaotic passive micromixer, named Barrier Embedded Micromixer (BEM), of which the mixing mechanism is based on chaotic flows. In BEM, chaotic flow is induced by periodic perturbation of the velocity field due to periodically inserted barriers along the channel wall while a helical type of flow is obtained by slanted grooves on the bottom surface of the channel in the pressure driven flow. To experimentally compare the mixing performance, a T-microchannel and a microchannel with only slanted grooves were also fabricated. All microchannels were made of PDMS (Polydimethylsiloxane) from SU-8 masters that were fabricated by conventional photolithography. Mixing performance was experimentally characterized with respect to an average mixing intensity by means of color change of phenolphthalein as pH indicator. It was found that mixing efficiency decreases as Re increases for all three micromixers. Experimental results obviously indicate that BEM has better mixing performance than the other two. Chaotic mixing mechanism, suggested in this study, can be easily applied to integrated microfluidic systems , such as Micro-Total-Analysis-System, Lab-on-a-chip and so on.

• 한국포장학회지
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• 제27권3호
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• pp.203-210
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• 2021

With the development of package printing technology, the package has expanded from the basic function of protecting products to the marketing function through package design. Color, the visual element that composes the package design, is delivered to the consumer most quickly and effectively. As color marketing of these package designs expands, accurate color reproduction that the product wants to express is becoming more important. The color of an object is transmitted by absorption and scattering of light. Spectral reflectance refers to the intensity of light reflected by an object at different wavelengths by the spectral effect. As a result, the color of the object is expressed in various colors. Packaged printing inks have their own absorption and scattering coefficients, and the Kubelka-Munk model for color reproduction and prediction defines the relationship between these correlation coefficients through reflectance. In the Kubelka-Munk model for color reproduction and prediction, the relationship between the absorption and scattering coefficients (K/S) of printed material is predicted as the sum of the K/S values according to the mixing ratio of all color ink used. In this study, the reflectance of the measured print is reversely calculated at the mixing ratio of print ink using the Kubelka-Munk model. Through this, the relationship value of the ink-specific absorption/scattering coefficient constituting the final printed material is predicted. Delta E is derived through the predicted reflectance, and the similarity between the measured value and the predicted value is confirmed.