• Journal of Surface Science and Engineering
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• v.44 no.5
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• pp.220-225
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• 2011

304 stainless steel plate was colored by hot dip and electrochemical treatment in a solution containing sulphuric and chromic acids. In the process, treatment variables such as operating time and methode were changed. The surface characteristics that changed by the treatment of the samples such as surface composition, oxide film thickness, color, surface roughness and reflectivity were studied. Surface composition was varied as follows. Fe was decreased, but Cr and O were increased. Ni was increased until 20 min, but reveals decreasing tendency as time passed after that. These means the surface film becomes chrome rich oxide phase as the treatment times increase. The thickness of film was about 220 nm at 30 min by dip treatment and it reduced as the treatment times increased. On the other hand, the thickness was about 150 nm at 10 min by electrochemical method and it doesn't increased with time. Surface color changed from metallic white of the base plate to gray, black, red, and green-blue, gradually, as the treating time increased. The reflectivity of colored surface measured by UVVIS-NIR spectrophotometer was reduced from max 38% of basis metal to min 3.5%.

• Journal of Science Education
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• v.43 no.3
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• pp.382-399
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• 2019

This study suggests how to use tablet PC application to improve the cognitive functions of the elderly. As a part of lifelong education, this study analyzes cases of developing and applying smart application programs to contribute to the enhancement of science education as an elderly education. For the research, we set the direction of the program and developed the programs 'Coloring,' 'Building lights,' 'Matching shapes,' and 'Pressing button' accordingly. As a result of applying the program to nine participants, each program has a positive effect on the improvement of cognitive function of the elderly. This shows the possibility of using smart applications as a cognitive function enhancement program for the elderly.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.11a
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• pp.13-13
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• 2011

Hair luster is a key objective for consumers in the hair care market. Recently, as consumers using hair coloring or bleaching product increase, measurement and quantification of hair luster become more important. A hair visual appearance measurement system called SAMBA can quantitate the luster and effectively separate specular and diffuse light. SAMBA usually has been employed to measure, mainly with the change of shine value, effects of cosmetic treatments on hair shine and surface smothness. We conducted a study on the effect of dyeing and bleaching on the luster, as a result, a strong bleaching caused large decline of the luster. But the large decline of luster was caused by increasing intensity of diffusion and width of chroma peak, not the shine value. The system of dye toning for higher luster can be developed on reference to the peak type of chroma and diffusion depends on kinds and combination of dye.

• Restorative Dentistry and Endodontics
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• v.49 no.3
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• pp.23.1-23.10
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• 2024

Objectives: Previous in vitro studies determined the whitening effects of bleaching products on stained resin composite surfaces. This in vitro study aimed to verify the effectiveness of a whitening system on composite resin previously subjected to pigmentation, specifically examining the depth of whitening effectiveness within the material structure. Materials and Methods: A commercially available nano-filled composite resin was used. Specimens were stained using a coffee-based solution and a 10% carbamide peroxide-based gel was employed as the whitening agent. The pigment's penetration and the effect of the bleaching gel were evaluated by measuring color (CieLab values) from the outer edge to the inner part of the specimens. Color measurements were taken at 14 points, starting from 0.1 mm from the external perimeter up to 3.0 mm. Results: Analysis of variance tests showed a statistically significant difference between the Control Group (CG), Pigmentation Group, and Whitening Group. The whitening agent was effective up to 1.5 mm in depth, with Whiteness index (W) values not statistically different from those of CG up to 0.5 mm in depth. Conclusions: Whitening agents on nano-filled resin composite previously pigmented appear effective in restoring the W to values similar to the original, particularly in the superficial layers of the sample.

• Journal of the Mineralogical Society of Korea
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• v.21 no.3
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• pp.271-281
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• 2008

The "Noerog", a traditional green mineral pigment occurs as veins or cavity-filings in the basaltic pyroclastic rocks of Quaternary Epoch in Mt. Noeseong in Janggi-myeon, Pohang. The "Noerog stone" mainly consists of celadonite with minor chlorite/smectite, mordenite and opal. Celadonite grains are several hundreds to several tens of ${\mu}m$ in size. The particle sizes under several tens of fm are likely to coagulate to aggregates. The coloring rate increases rapidly with decreasing particle size under $71{\mu}m$. The hiding power is maximum in the particle sizes of $0.2\sim0.3{\mu}m$. The resistance properties of the Noerog to both the light and the bacteria are absolutely superior to ordinary chemical pigments. The transparency of the Noerog is maximum in the nano-powders under 200 nm. Examination of the color of the Noerog pigment which has been prepared by traditional technique for "dancheong" shows that the best coloring effect is found in the particle sizes under $32{\mu}m$ and that the painting was not successful for the Noerog of particle size over $32{\mu}m$.

• Journal of Fashion Business
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• v.12 no.4
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• pp.28-45
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• 2008

The purpose of this study is to diagnose actual condition of preference of hair-styling, hair-styling techniques, management, grasping a consumer's consciousness, etc with women living in a city. The survey was gotten to a feminine customer who visited the ten of beauty-shops in shopping center. And statistical data about the actual condition of hair-styling preference realities, hair-styling method and style management was entered into the SPSS statistics analysis system. In brief, be as follows by the results of study. There showed significant difference that noted in hair-style information and basis alternative a beauty salon, there were able to know people whose age is from 20's to 40's got mainly an influence of public media very much and from 40's to 50's got mainly an influence of people around them. Basis alternative of a beauty salon showed significant difference to follow age categories. It appeared that introducing from people around them have a effect on the 20's and 30's, and 40's got an influence of convenience of traffic, and 50's got mainly the shortest distance. In an attitude toward a hair style, especially toward hair cut, a case to do hair cut was most a lot of in own selections, and its result was independent of age categories. The reason that wants to give a chance was most a lot of thinking without an age. Preference length of hair cut showed a significant difference according to age. In permanent section, own selections appeared most regardless of age. And in the permanent motive, also, to have a change appeared most regardless of age. And people had a preference natural to role up to setting regardless of age in permanent wave. In hair color section, women whose age is 20's, 30's, 40's had a motive for a change, on the other hand, 50's and their senior had a motive for a gray hair. Women of all over the age almost knew a fashion color, and they had a preference brown color. In a preference way along a hair color kind, there was a significant difference according to age, also. 20's and 30's did mainly 'semi-permanent coating' and 40's and 50's did mainly 'permanent hair color'. In a attitude about a hair-style management, the more age is young, the more a period is long term. And the more age is old, the more the outlay for price of cut is expensive. But, on the contrary, permanent price showed that the more age is young, the more the outlay for price of permanent is expensive. In hair color, the more age is old, the more a period is short and the more price is low.

• Magazine of the Korean Society of Agricultural Engineers
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• v.32 no.3
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• pp.31-38
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• 1990

The power water flowed out from the multipurpose darn influences the ecosystem approximately because of the low water temperature. An appropriate counter measure to the rising water temperature is needed for growing crops especially when the temperature is below 18˚C in the source of the irrigation water This observational study is practiced in Yong-Doo water warming canal and pond in the down stream of Choong-Ju multipurpose dam and is practiced for analyse and compare the rising effects in actural water temperature by actual measurement with the rising effects of planned water temperatuer by the basic theoritical method and for the help to present the direction in plan establishment through investigate the results afterwards. The results are as follows. 1.The degree of the rise of the water temperature can be decided by $\theta$x=$\theta$o +K L--v.h (T-$\theta$˚)Then, K values of a factor representing the characteristics of the water warming canal were 0.00002043 for the type I. and 0.0000173 for the type II. respectively. 2.A variation of water temperature which produced by the difference effective temperature and water temperature in the water warming canal was $\theta$x1 = 16.5 + 15.9(1-e -0.00018x), $\theta$x2 =18.8 + 8.4( 1-e -0.000298x)for the type I. and $\theta$x, = 19.6 + 12.8 ( 1-e -0.00041x) for the type II. 3.It was shown that the effects of the rise of water temperature for the type I. water warming canal were greater than that of type II. as a resultes of broadening the surface of the canal compared with the depth of water, coloring the surface of water canal and installing the resistance block. 4.In case of the type I. water warming canal, the equation between the air temperature and the degree of the rise of water temprature could be made ;Y= 0.4134X + 7.728 In addition, in case of the type II. water warming canal, the correlation was very low. 5.A monthly variation of the water temperature in the water warming canal was the highest in August during the irrigation period and the water temperature rose with the air temperature until August. However, it was blunted after then. 6.A rising degree of water temperature of the practical value in the water warming pond was higher than that of the theoritical equation by 69% for the type I. and 57% for the type II. Accordingly, it was possible to acquire the result near the practical value.$\theta$w-$\theta$o=[1-exp{ -h(1+2$\psi$) . X($\theta$w-$\theta$0)XC Here, C values are 1.69 for the type I. and 1.57 for the type II. 7.It was shown that the effect of the rise of water temperature was favorable when the thermal absorption was to be good by coloring the surface of the water warming pond and removing the bottom osmosis. 8.By enlarging the surface of water in comparison with the depth, and by having dead area of water in the water warming pond, this structure in the water warming pond is helpful for the rise of water temperature.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.162-165
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• 1979

In order to study the red-coloring effects of hot pepper fruit by light treatment during after-ripening period, 'Karak Geumjang No. 2 green hot pepper fruits, Capsicum annuum L., after 30 to 35 days from flowering were harvested and white, red and blue light treatments at the energy level of $40\;{\mu}watt/cm^2/sec$ were given at $25^{\circ}C$. When compared with white light, total chlorophyll content was strikingly decreased by blue light treatment and no difference in the chlorophyll contents between red and white light was observed. The chlorophyll a and b showed a similar decreasing patterns as shown in the case of total chlorophyll. Total carotenoid content was higher in the blue light treatment by 31% than the white light. However, red light decreased the carotenoid condent as compared to the white light treatment. But ${\beta}-carotene$ was not changed by red light as compared to white light. Blue light treatment increased ${\beta}-carotene$ content (0.71 mg%-f.w.) as compared to white light treatment (0.56 mg%-f.w.). Therefore, blue light treatment increased red-coloring responses of hot pepper fruit during after-ripening period. The capsaicin content was slightly increased by blue light and no red light influence was observed.

• Applied Biological Chemistry
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• v.15 no.3
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• pp.213-219
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• 1972

In order to utilize sweet potatoes for the material of Takju, brewing experiments with raw sweet potatoes, sweet potato chips powder and its koji were conducted; and various tests were carried out on effect of the treatments of acid, alkali, polyphenol oxidase inhibitor, oxidizing and reducing agents upon the prevention against coloring of sweet potato chips by steaming, and on peeling effect of sweet potatoes by the alkali and heat treatments. The results obtained were as follows. 1) In the case of brewing with raw sweet potatose, each plot showed low acid and ethanol content, and its finished Takju had an undersirable color and odor. The plots which were mashed after peeling showed higher ethanol contents than the plots mashed without peeling. 2) In the case of brewing with sweet potato chips powder, each plot contained considerably more amount of ethanol than the plots brewed with raw sweet potatoes, white it contained less amount of acid. The ethanol contents of the plots using wheat bran koji were $10.5{\sim}11.4$ per cent 4 days after mashing, and were higher than those of the plots using malts powder. Their finished Takju was inferior in quality because of the lack of acid and being darkened gradually in process of time. 3) The kojies which were made of sweet potato chips powder with Neurospora sitophila or Aspergillus oryzae had good appearance, but the Takju mashes brewed with these contained remarkably less amount of ethanol. 4) Effect of the treatments of acid, alkali, polyphenol oxidase inhibitor and organic solvents such as ether and ethanol upon the prevention against coloring of sweet potato chips was not recognized. Alum and burnt alum were effective a little on the decolorization, and among the oxidizing and reducing agents tested, potassium permanganate was most effective. 5) Darkening of sweet potato chips powder in course of heating after mixing with water was not affected by pectin and amino acids, but by tannin. 6) Sweet potatoes were not peeled easily by friction after soaking in the boiling solution of 3 per cent alkali for 6 minutes and peeled in boiling water for 12 minutes. From the viewpoint of the results above mentioned, it seems to be necessary to study further on the isolation of microorganisms which are able to decompose the coloring substances and yeasts which are adequate for the fermentation of sweet potatoes in order to utilize sweet potatoes for Takju brewing, because brewing with raw sweet potatoes, sweet potato chips powder and its koji was unsuccessful, and effect of the various treatments on the decolorization of sweet potatoes was not recognized.

• Journal of Broadcast Engineering
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• v.19 no.6
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• pp.877-895
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• 2014

It is common sense that providing specific odor can increase the video reality when video scene has an object having specific odor. However, people still do not know how to increase video reality and emotional immersion when there is no information on specific odor in the scene. So, present study explores how we improve video reality and immersion when the scene has no concrete odor information from some objects. Especially, this research focuses on diverse previous studies about matching between odor and color and then we expect providing odor can increase video reality if the odor is well-matched with the video's color. To do this, we collected 48 odors and investigated which color was well-matched with each odor. As a result, we get 5 odors which had clearly well-matched colors and decide ill-matched colors of those 5 odors as complementary colors of well-matched colors (Experiment 1). After that, we organize 3 conditions such as coloring image and video clip with well-matched color (color-odor match condition), coloring those with ill-matched color (color-odor mismatch condition), and coloring those with achromatic color by removing color saturation (color-odor neutral condition). Under each of these three conditions, image-odor matching, increment of reality with the odor, increment of immersion with the odor, and odor preference are asked (Experiment 2; 3). The results showed that the scores of all 4 questions in color-odor match condition were higher than color-odor mismatch condition and neutral condition. These results mean that providing matching odor with the scene's color in video is very effective to increase video reality and immersion. We expect experiencing better reality and immersion with olfactory information by adding various future research.