• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.578-581
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• 1991

The antioxidative effects of three kinds of commercial lecithin in fish oil(EPA 25%, DHA 10%) were investigated through active oxygen method (AOM, hrs. at $97.8^{\circ}C$), Oven test, polymer test by gel chromatography and coloring test. Although there were difference of antioxidative effect among commercial lecithins, antioxidative effects of the lecithins added to the fish oil increased with increasing the concentration of lecithin. Lecithin III(acetone insoluble content 65%) had the greatest antioxidative effect and the addition of 1%, 5 and 10% enhanced the oxidative stability to 310%, 620% and 840%, respectively. The results also showed that the polymerization in presence of 10% lecithin III did not occur up to 10 hours at the AOM condition, and the degree of color(Gardner number) increased as storage time went by and was accerated at high temperature.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.733-738
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• 2020

It is really hard to find an infant's App, especially for the age under 5, even though there are lots of Apps developed and distributed nowadays. The selection of the proper infant's App is difficult since the infants' App should be useful, safe and helpful for the development of their intelligence. In this research, we design the useful infant's App for the development of their intelligence by applying the AI technology for increasing the learning effect in order to satisfy the characteristics of the infants' needs. A proposed App is the collection of interesting games for infants such as picture puzzle game, coloring shapes game, pasting stickers game, and fake mobile phone feature enables them to play interesting phone game. Furthermore, the proposed App is also designed to collect and analyze the log information generated while they are playing games, share and compare with other infants' log information to increase the learning effect. After then, it figures out and learns their game tendency, intelligibility, workmanship, and apply them to the next game in order to increase their interests and concentration of the game.

• Korean Journal of Construction Engineering and Management
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• v.1 no.2 s.2
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• pp.63-70
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• 2000

Since inorganic pigment, among admixtures used for cement composites, can raise the esthetic value of a building due to its effect of coloring, it can be assumed that the quantity consumed is expected to increase in connection with the recent trend of emphasizing the beautiful sights of the city. We carried out a flow test by changing the mix proportion of the cement mortar mixed with an inorganic pigment, water-cement ratio and pigment mixing ratio in order to present the basic materials for utilizing colored cement mortars. In construction by exploring the effect of inorganic pigments on the workability of cement mortar. In case of red pigment mortar and yellow pigment mortar, the workability was found to be rapidly decreased. To secure proper workability, it is necessary to increase the amount of mixing water, or to use superplasticizer. In case of green pigment mortar, however, it recorded $-2.4{\~}6.9{\%}$, showing that there was almost no change in flow. In case of black pigment mortar, it was also confirmed that there is no need to consider workability.

• Journal of Fashion Business
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• v.17 no.3
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• pp.48-57
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• 2013

This study was performed to quantitatively and qualitatively estimate the effect of keratin essence on hair protection against physicochemical damage. Damaged hairs were obtained from an early thirty woman who dyed her hair two times and did digital permanent treatment of her hair two times. The damaged hairs were divided into four experimental groups, which are the control hair (CH) group without additional beauty treatment, the damaged hair (DH) group by additional dyeing treatment, basic essence-treated hair (BEH) group, and keratin essence-treated hair (KEH) groups according to the research goal. The protection effect of keratin essence against the physicochemical damage was quantitatively compared by difference of chrominance measured using a color difference meter and qualitatively compared by difference of outer morphological structure images pictured using scanning electron microscopy (SEM). The brightness and yellowish blue color of KEH were relatively lower but the reddish blue color was relatively higher than other groups of test hairs. Cuticle structure of the previously DH was irregularly deformed and more strongly deformed or partially broken by additional dyeing treatment. On the other hand, the gaps between cuticle scales of the DH were reformed by treatment with basic essence and reformed and filled by treatment with keratin essence in comparison with the DH group. Conclusively, the keratin essence was effective to protect hair structure against the structural damage induced by the dyeing-treatment, by which the coloring efficiency is thought to be improved.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.2
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• pp.254-259
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• 2009

An experiment was conducted to evaluate the effect of different levels of extracted pigment from Dietzia natronolimnaea biomass as a source of canthaxanthin in comparison with synthetic canthaxanthin on egg yolk pigmentation. The experiment used a completely randomized design (CRD). A total of 63 laying hens, 68 weeks old, were used and the birds were allotted to 7 dietary treatments with each treatment replicated three times with three hens per replicate. Treatments consisted of 3 levels of synthetic canthaxanthin (4, 8 and 16 ppm), 3 levels of extracted pigment from D. natronolimnaea biomass (4, 8 and 16 ppm) and control. Changes in yolk color were determined in 2 eggs taken at random, during the four week experimental period from each replicate. Supplementation of extracted pigment from D. natronolimnaea biomass had a significant effect on the color of egg yolks (p<0.05). Yolk color score of the control group was 6.83 in BASF color fan and the yolk color score of different extracted pigment levels was 11.00, 12.50 and 14.50, respectively. The yolk colors of different levels of synthetic canthaxanthin were 12.00, 14.00 and 15.00, respectively. The effect of pigment supplementation on egg yolk color was better explained by polynomial response curves. The $R_{2}$ indicated that for 3 supplementation levels of each pigment studied, over 90% of the color variation could be explained by the pigment concentration. The egg yolk color after 15 and 30 days of storage was not significantly different, but boiling reduced egg yolk color significantly (p<0.05).

• The Research Journal of the Costume Culture
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• v.8 no.5
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• pp.771-784
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• 2000

The purpose of this study was to investigate the casual relationships of self-monitoring, face satisfaction, and demographic variables on the purchasing behavior and use of cosmetics of women. Samples wre 479 women in their 20's to 50's in Seoul, Korea. Three factors of the purchase criteria of cosmetics derived by factor analysis : F.1 'intrinsic trait', F.2 'sales promotion and fashion', F.3 'economy. Women high in self-monitor purchased and used cosmetics more than those low in self-monitor. There were significant relationships between the purchasing behavior and use of cosmetics and age, education, and social stratification. Women in their 20's and 30's perceived purchase criteria associated with intrinsic trait such as color and becomingness as more important, 20's sales promotion and fashion, women with less education perceived economy more than did the others. Upper class women showed more concern for intrinsic trait such as quality and color of cosmetics than did lower class. Social stratification, age, self-monitoring, and education had a direct effect on the degree of cosmetics purchase. Self-monitoring and education had a direct effect on the degree of cosmetics use. Age, education, social stratification, and face satisfaction had an indirect effect on the degree of cosmetics purchase and use. The causal relationship of self-monitoring on the use of coloring cosmetics was stronger than the connection between self-monitoring and total cosmetics. The present findings provide that personal trait associated with self-monitoring of women is important variable in understanding of the purchasing behavior and use of cosmetics.

• Culinary science and hospitality research
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• v.4
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• pp.249-269
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• 1998

What satisfies the desire of human beings about taste most easily is sweet taste, and it has seemed that the pronoun of sweet taste is sugar. Sugar is used in confectionery and bread-making essentially, and it has influence on the structure and touch of baked confectionery. In addition, if we soften the and apply heat, coloring is made. Thus, it colors good. It doesn't have a sweet taste, but it has the effect to emit fragrance variously, balance and soften the product. The kinds of sugar are very diverse, and it is sugar to be referred to as white sugar is used most frequently. In this study, this researcher examined the classification of physicochemical property and melting point etc. of sugar in confectionery and bread-making through theoretical study, about the simple classification of sugar. In addition, this researcher approached about the role of sugar in confectionery and bread-making and about the influence to have when it is more or less than proper quantity, centering around function. As the result, this researcher extracted the importance of sugar in confectionery and bread-making. It means that the increase of 5% of sugar quantity decreases the absorption quantity of moisture by 1% in bread-making and that the excess of 8% of sugar slow the action of yeast in straight method. Besides, there are the properties such as absorptive property, permeability, storage nature, aging prevention of starch, oxidation restraint of oils and fats, the gelation action of pectin, the fermentation acceleration of yeast, and the emulsification-maintaining-nautre and antiseptics effect of fat-soluble material. And in confectionery, sugar makes fragrance and peel color, increases the storage nature with moisture maintenance and has the softening effect. So, it is considered that the attitude to study and make efforts continuously on the basis of the role of sugar will have to be unfolded in confectionery and bread-making.

• Journal of Biosystems Engineering
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• v.20 no.1
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• pp.95-103
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• 1995

A series of study has been conducted to develop a multi-purpose fruit grader using a black ＆ white image processing system equipped with a 550 nm interference filter. A device and high performance algorithms were developed for sizing and color grading of Fuji apple in the previous study. In this study an emphasis was put on finding correlations between weights of several kinds of fruits and their area fractions(AF), and on compensating the blurring effect upon sizing and color grading by conveying speed of fruit. Also, the effect of orientation and direction of fruit on conveyor during image forming was analyzed to identify any difficulty (or utilizing an automatic fruit feeder. The results are summarized as follows. 1. The correlation coefficients(r) between the weights of fruits and their image sizes were 0.984~0.996 for apples, 0.983~0.990 for peachs, 0.995 for tomato, 0.986 for sweet persimmon and 0.970~0.993 for pears. 2. It was possible to grade fruits by color with the area weighted mean gray values(AWMGV) based on the mean gray valves of direct image and the compensated values of reflected image of a fruit, and also possible to sort fruits by size with AF. Accuracies in sizing and color grading ranged over 81.0% ~95.0% and 82.0% ~89.7% respectively as compared with results from sizing by electronic weight scale and grading by expert. 3. The blurring effect on the sizing and color grading depending on conveying speed was identified and regression equations were derived. 4. It was found that errors in sizing and coloring grading due to the change in direction and orientation of Fuji apple on the conveyor were not significant as far as the stem end of apple keeping upward.

• The Research Journal of the Costume Culture
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• v.28 no.4
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• pp.508-526
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• 2020

This study has established a fashion illustration education plan using the contour drawing that fosters observational ability and enables creative drawing. This study developed two illustration curriculum proposals consisting of 15 weeks, combining literature and case studies. The researchers organized a step-by-step teaching plan that utilizes contour drawing according to the three stages of fashion illustration classes: foundation courses, general courses, and intensive courses. When the contour drawing is used at the beginning stage of the foundation courses of fashion illustration, it can be used as a technique to reduce the fear of students about practical skills, induce interest in illustration, and cultivate observation ability about objects. In general process, it is combined with various tools and coloring materials to strengthen expression power, and it is possible to produce detailed expressions and illustrations about human body and clothing. In intensive courses, it is expanded to the production of creative works with new aesthetics through digital techniques and mixed materials. As such, the contour drawing is expanded in various ways according to the learning contents and goals of each step, and is flexibly adjusted according to the learning content. Contour drawing has the effect of acquiring observation and expression ability, and it is analyzed as a technique that enables the production of creative illustration of students.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.465-470
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• 1991

In order to investigate the thermal and oxidative stability of different frying oils including soybean oil, palm oil, two blended oils of soybean-palm (5 : 5 and 7 : 3) and shortening, physico-chemical properties such as acid value, peroxide value, TBA value, degree of coloring, refractive index and specific gravity of the frying oils were measured during the preparation of French fried potatoes by repeated frying. The instability of soybean oil against thermal and oxidative degradation could be lessened by using blended oils in which the ratio of palm oil to soybean oil is more than 50%.