• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2009.01a
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• pp.504-507
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• 2009

Color chart area is automatically extracted in image that captured a crop such as fruits with the color chart, and an approximation formula is obtained for the change in feature value of the color indexes. Comparison is made with the color value of the crop area, and the growing degree is assessed according to the correlation. Using a compact PC equipped with the program, image of fruits is captured, and the output value obtained by the system is compared to the rating by expert. In the automatic recognition of the color chart out of doors, the complete color indexes is correctly acquired in 22 of 29 images. And indoors, they are correctly acquired in all of 34 images. In the color value judgment of the Japanese pear, indoors, 32 of 34 images is within 1.0 of the judgment error (compared the value read off by experts), the average error is about 0.5. These results indicate a practicable value.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.3
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• pp.540-552
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• 2010

This research forms preliminary data for the coordination of environmental color planning in industry through a color analysis of work clothes and the work environment. A digital camera was used to study the work environment of two major shipbuilding companies located in Geoje city and Goseong county. The picture data was analyzed as G (ground: environment) and F (figure: clothes), and analyzed hue, value, and the chroma value through a Muncell conversion 9.0.6 from the color cluster, number of pixel, and RGB value. The results are as follows: First, GY, Y color were mostly used in the shipbuilding environment and work clothes. The color value was used in a relatively wide range but very low chroma (0-3), dark grayish, grayish tone dominated both fields. Second, the use of limited colors cannot be secured for safety in attention of the shipbuilding field. Third, unclear and vogue colors lessened the optical tiredness of workers that helped in the prevention of industrial accidents. Color combination and color selection should be considered for a secure safety color coordination between work clothes and the work environment when it comes to complicated color principles.

• Journal of Fashion Business
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• v.20 no.4
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• pp.1-14
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• 2016

Japan has several unique traditional colors. The traditional colors of Japan include a collection of colors used in traditional Japanese literature, textiles such as the kimono, and other Japanese arts. Japanese color system has a long history, leading to some consistencies in color and naming. During the Edo period(1603~1867), the unique color sense of 'iki' produced many color names that are often related to mouse(nezumi) and tea(cha), and fashion color originated as kabuki actors. As for colors named after animals, the most popular appears to be the mouse, which is used to express grey tones. Recently, many fashion companies in Japan have been working on reviving an interest in traditional Japanese colors. Ordinary people of Edo named even slightly different color tones, each with individual exquisite and mind valuing 'iki' senses. They translated these into their livelihood and culture. The colorimetry result of 49 restored dyed fabrics were as follows; Hue difference was 7.8, value difference was 2.9, chroma difference was 1.8 of prefix siro. Hue difference was 3.8, value difference was 1.6, chroma difference was 1.7 of prefix usu. Hue difference was 3.5, value difference was 1.5, chroma difference was 1.4 of prefix cha. Hue difference was 6.4, value difference was 1.1, chroma difference was 1.6 of prefix koi. Hue difference was 7.5, value difference was 0.8, chroma difference was 3.3 of prefix nezumi.

• Journal of Fashion Business
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• v.16 no.1
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• pp.69-82
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• 2012

This thesis aimed to reduce the differences of hair color when hair coloring, so it researched the differences & changes in hair color before shampoo v.s. after shampoo and dry on different heat processes when acid hair color dyeing. Five hair color dyes (Y, R, B, G, Br) manufactured by two different corporations were used. The acid hair color dyes were tinted on black and bleached hair pieces subjected to 3 different heat process; 1. Normal Temperature($25^{\circ}C$, 30min.) / 2. Heating($40^{\circ}C$, 15min.)+Normal Temperature($25^{\circ}C$, 15min.) / 3. Heating($40^{\circ}C$, 30min.). Color numbers were divided by NCS value, chroma, and hue. Statistical averages were derived and t-test was conducted using SPSS V12. Hair color differences and changes were drawn on an NCS chart using Photo Shop PS. The conclu is; If acid hair colorings are separated by a heating process, hair value & chroma change before shampoo vs. after shampoo & dry regardless of the color of hair and the heat process. Hue is not changed or shifted counter clockwise NCS color circle, but some exceptions, and it's the same when the total heat process results are combined. Black hair's value shifted downward and chroma left, and hue stayed either neutral or one color or it shifted counter clockwise on NCS color circle. Bleached hair's value shifted upward and chroma right, and hue stayed one color or shifted counter clockwise, but some exceptions. And it can be shown on NCS chart.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.352-359
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• 2005

The red ginseng powder was added to Yackwa dough as ratio to 0%, 2%, 4%, 6% and 8%, respectively to know effect of red ginseng powder on Yackwa quality and preservation. The expansion, color, texture and preference characters were investigated at 0,2 and 4 weeks, respectively. The peroxide and acid value were also measured. The 4% addition increased greatly expansion rate. In color test, L value lowed at addition of red ginseng powder and at long storage period. the b value lowed as the addition was increased, but a value was not affected by the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder had a tendency to show low cohessivness, springness, gumminess while hardness increased. The springness, brittleness and cohessivness decreased while hardness increased at long storage period. In sensory test, surface color, bitterness and red ginseng flavor were recognized strong by addition of red ginseng powder but oily taste, crispness, softness and overall preference were weak. The surface color and red ginseng flavor were strong at long storage period but sweetness, softness and overall preference decreased, respectively. The peroxide value increased at long storage period and decreased after 6 week. The 2% and 4% addition showed lower peroxide value compared to other treatment. The acid value increased at early storage period, but did not change after 4 weeks.

• The Journal of Sustainable Design and Educational Environment Research
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• v.5 no.1
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• pp.11-21
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• 2006

This study tried to search the defferences between color designer's intentions of the exterior color design in elementary school design and the students' recognitions. I made a questionare for the elementary school students who are in the 3 schools which are located in the north Kyung-Gi Do. I got the some conclusions as follows. First, the elementary students have different recognitions of the exterior color of the school from coloer designers' intentions. Second, with fixing the Hue, changing the Value and Chroma, the students have more preferances than before. And they have more preferances in high value higher than N8, and they have more preferance lower than 4 in chroma. But in chroma, they have highest preferance in existing status which are low chromas. Therefore, when exterior color designing in elrmentary school design, designer must consider high value higher than N8, and low chroma lower than 4.

• Journal of the Korean Society of Costume
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• v.54 no.7
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• pp.79-90
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• 2004

In this study we tried to find the skin color of Koreans according to the change of seasons, and to the degree of make-up used by men and women. in order to furnish foundation data that could be used in the cosmetics and clothes industries. The skin color was measured with Minolta's Chrome Meter CR-200 in seven parts of the body with Munsell's hue, value, chroma. The difference in skin color in men and women's groups, and the difference in skin color of each group in March and in September were treated with SPSS's Anova and t-test. 1. In both seasons. March and September, a big difference could be observed between the two groups (men and women's). The body was more yellowish than the face. The men's group had a reddish skin color than the women's groups. In all groups we could observe a big difference in color between seasons, and in March, the skin was more reddish whereas in September, it became more yellowish. 2. As for the value, both in March and in September, the hairline was darkest, and the lightest areas were the jaw and the inner arm which showed a similar value. The group of women who put on make-up had the highest value, whereas the men's group showed the lowest result in value. We suppose it to be due to the fact that Putting on make-up prevented the melanin pigmentation by blocking the UV rays. 3. We could observe the highest value in chrome in the chin area both in March and in September, and there was no significant change. There was a difference in men and women's groups, but not a significant one within the women's groups.

• Journal of the Korean Society of Costume
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• v.54 no.4
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• pp.41-53
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• 2004

The significant role of colors in fashion design is not enough to emphasize in terms of one of the important design elements and its influences on the behaviors of the people. The purpose of this research is to examine the traditional Chinese colors and its ways of color combinations to appreciate the Chinese culture and its people. The Chinese traditional costume of Ching Dynasty were investigated through historic records, historic nobles, costume accessories and so on. The results of the study were summarized as follows： (1) The Blue was the most favoured color for clothing among men and women during Ching dynasty and various blues in terms of hue, value and intensities were used. (2) The bright Yellow which had been a symbol of Emperor were prohibited being used among people. Though, the late period of Dynasty, the regulation became not to strict and various shades of yellow families were adapted among People. (3) The Red which had been preferred during Ming Dynasty were constantly favoured for the formal wears of auspicious events such as weddings. (4) Dark color groups were loved for the clothing which were used as a ground colors against the flamboyant patterns revealing strong visual effects through value contrast or primary color combinations. (5) The White had a symbol of mourning and there were some intentions to adopt pale color groups such as mint, jade, gray, moon whit,. silver white to make up for white. (6) Contrast color combinations were one of the basic ways of color combination in Chinese traditional costume. Therefore Chinese color combinations has a strong visual effect and easy to draw attention of people by the contrast of the hue, value or intensity of color. (7) Multi-color combinations were another characteristics of Chinese costume in the formal wears which bears many surface designs. The surface decorated with full of motifs, were appreciated by the people expressing their longings and hopes through the auspicious meanings of patterns and striking visual effects of color combinations.

• Journal of dental hygiene science
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• v.22 no.3
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• pp.139-147
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• 2022

Background: Temporary crown resins are used prior to prosthesis placement, indicating the importance of aesthetics. The aim of this study was evaluate the color stability of various staining solutions according to the color of temporary crown resins using VITA Easyshade^Ⓡ V. Methods: The temporary crowns used were the powder-liquid type and included four shades. A total of 36 specimens were fabricated in the form of disks with a diameter of 1.8 mm and a depth of 2 mm. They were divided into four groups of nine each, and staining was performed for seven days by precipitation in 3 mL of three staining solutions composed of distilled water, black coffee, and red wine. Color and color stability evaluations were performed by a trained examiner using a digital spectrophotometer (VITA Easyshade^Ⓡ V). Color stability was analyzed using the ΔE value. Results: Because of the color stability evaluation using the ΔE value, the difference between three and seven days was significant in the specimen I and III groups (p<0.05). Further, post hoc analysis showed that the ΔE value of red wine was significant, indicating that the color stability in red wine was low. The ΔE values in group II between days three and seven were statistically significant (p<0.05). Post hoc analysis showed that distilled water, coffee, and wine had the highest ΔE values on day three. On day seven, the ΔE value for wine was significant, and the color stability was low. There was no significant difference in group IV according to the staining period and staining solution; therefore, color stability was high (p>0.05). Conclusion: This study showed that most temporary resin restorations exhibited color stability in the staining solution. The darker the color of the temporary resin restoration, the higher the color stability against extrinsic staining.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.355-360
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• 2002

Effect of additive on color reversion of green tea extract, whose undesirable color had been removed by irradiation, was studied during storage. Hunter color L-vague of irradiated sample was significantly higher than that of nonirradiated control. The color of green tea extract with butylated hydroxyanisole (BHA) did not differ from that of the control but the green tea extract with ascorbic acid had higher L-value than the control during the whole storage (p<0.05), However, the sample irradiated at 20 kGy showed a faster color reversion than the sample with 5 or 10 kGy of irradiation. Hunter color a-values were decreased by irradiation and the sample with ascorbic acid showed the lowest. The result of Hunter color b-value was also similar to that of Hunter color a-value, indicating that when the irradiation technology is used for color improvement of green tea extract, the ascorbic acid can be added to minimize color reversion of the extract during delivery or storage.