• 한국식품영양학회지
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• 제14권4호
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• pp.311-316
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• 2001

This study was designed to investigate the effective ratio of healthy bread wish green tea powder. The weight. volume, and colon difference of bread with various contents of green tea powder were measured. And the picture of bread and the panel test were taken. To avoid the decrease of volume, the experiment was taken with active gluten. The weight to bread was increased and the volume was decreased significantly according to increase of green tea powder ratio. But, the volume of the group with active gluten(3%+ and 4%+) was higher than that of the group with green tea powder 2%. That is which the correction of the volute was taken by active gluten in green tea powder bread. In the result of panel test and volume measurement. addition of 3% green tea powder was appropriate, and the addition of active gluten corrected the decrease of volume. Therefore. using the green tea powder, the diversity of bread by functionality, nutritional composition. taste, color. flavor of green tea powder can be developed. This result will support the background the development of green tea bread of good quality.

• 한국작물학회지
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• 제53권spc호
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• pp.108-114
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• 2008

녹차 품질평가의 한 요인이 되는 색도 평가 시 기존 평가 방법인 육안평가 혹은 색차 분석에 의존하고 있는 현행 분석방법을 신속, 간편하며 재현성이 높고, 녹차 품질관련 기타 성분과 동시분석이 가능한 녹차 색차 분석용 NIRS 검량식을 작성한 결과를 요약하면 다음과 같다. 1. 공시된 녹차 시료를 대상으로 색차계를 이용하여 색도 값(L, a, b)을 조사한 결과 검량식 작성용 시료는 L값이 평균 53.37($48.52{\sim}57.72$), a값이 평균 -7.55($-10.02{\sim}-4.63$), b 값이 평균 18.07($14.00{\sim}22.02$)을 나타내었고, 작성 검량식의 평가용으로 이용된 예견치 분석용 시료와 거의 동일한 범위를 나타내었다. 2. 녹차의 색차 분석용 NIRS 검량식을 검토한 결과 색차 중 명도에 해당하는 L 값은 원시 스펙트럼에 2차 미분(2nd derivative, 8 nm gap, 6 points smoothing, 1 point second smoothing)을 수행한 조건에서 $R^2$ = 0.936으로 가장 우수한 양상을 나타내었고, 적색에 해당되는 색차 a값과 황색에 해당하는 b값은 1차 미분(1st derivative, 4 nm gap, 4 points smoothing, 1 point second smoothing)조건에서 $R^2$가 각각 0.991 및 0.958로 가장 우수한 결과를 나타내었다. 3. 최적의 녹차 색차 분석용으로 작성된 각각의 NIRS 검량식을 미지시료에 적용하여 정확성을 평가한 결과 색도값 L, a 및 b의 결정계수는 각각 0.905, 0.986 및 0.931로 매우 높은 상관을 보였으며, 이들 검량식은 향후 NIRS를 이용한 녹차 관련 연구 및 녹차 산업현장에서 품질관리를 위한 효율적 분석방법으로 활용이 가능할 것으로 판단된다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2000년도 제1회 학술대회 논문집
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• pp.159-160
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• 2000

A new manufacturing method using laser transfer technology was developed for a color filter of TFT-LCD. This method can make red, green and blue color layer at the same time without several baking processes. Simple process, no residue, good edge profile, and so on are merits of this process. The same performances (such as color characteristics, reliability, hardness and so on) of current color filter were achieved with this process.

• 한국안광학회지
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• 제12권3호
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• pp.89-91
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• 2007

본 연구는 광주광역시 소재 초등학교에 재학하고 있는 9세부터 13세까지 598명을 대상으로 검사하였다. 남학생 325(54.3%)명, 여학생 273(45.7%)명을 대상으로 "Hahn Color Vision Test"를 이용하여 초등학생들의 색각이상에 대하여 알아보았다. 검사 결과는 다음과 같다. 1. 연령별 색각이상 분포는 9세 6.2%, 10세 9.2%, 12세 8.4%, 13세 7.8%로 조사대 상 총 589명 중 7.9%가 색각이상으로 조사되었다. 2. 색각이상 종류에 따른 분포는 적-녹 색각이상의 경우 조사대상자 598명 중 7.8%로 색 각이상 대부분이 적-녹 색각이상이었다. 청-황 색각이상은 한명도 없었다. 전색맹은 0.2%로 조사되었다. 3. 성별 색각이상 분포는 남학생의 경우 10.7%, 여학생의 경우 4.4%로 남학생이 여학생보다 높은 비율을 나타냈다.

• 한국식생활문화학회지
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• 제28권1호
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• 청정기술
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• 제14권1호
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• pp.21-28
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• 2008

본 연구에서는 LCD 컬러필터에 사용되는 밀베이스를 제조하기 위해 Red, Green, Blue 안료 분산에 대한 특성을 연구하였다. 또한 기존의 포토리소그라피 방법을 대체할 수 있는 스크린 인쇄 방식에 적용할 수 있도록 물성 및 점도를 맞추었다. 분산제는 BYK-2000, 모노머는 EB-140이 가장 우수한 분산 특성을 나타내었다. Torus mill을 사용하여 millbase를 500 rpm으로 30 min 동안 pre-mixing한 뒤, 4000 rpm으로 $5{\sim}6$시간 분산시켜서 Red $100{\sim}110\;nm$, Green $50{\sim}70\;nm$, Blue $60{\sim}80\;nm$의 분산 결과를 얻을 수 있었다. 저점도 type 포물레이션에서 millbase의 점도가 $200{\sim}300\;cps$ 일 때 비드의 충격력이 충분히 발휘되었으며, 레오로지 거동 및 색특성을 통하여 분산성이 확보되었음을 확인하였다.

• 한국기후변화학회지
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• 제7권3호
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• pp.351-356
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• 2016

The carbon capture and storage (CCS), which collects and stores carbon dioxide in a geological site, is a promising option to mitigate climate change. However, there is the possibility of carbon dioxide leakage from the soil in the steps of collecting, transporting, and storing. To ensure the feasibility of this technology, it is important to monitor the leakage of carbon dioxide and to assess the potential impacts. As plants are sensitive to the changes in carbon dioxide in the soil environment, we can utilize plant parameter to detect the carbon dioxide leakage. Currently, chlorophyll a content is a conventional index indicating the changes in plants, however, this method is labor intensive and it only utilizes a small portion of leaves. To overcome its limitations, a simple spectroscopic parameter, DGCI (dark green color index), was suggested as an easy and quick indicator. In this study, we compared the values of chlorophyll a contents with DGCI from the experiment investigating the impacts of high underground $CO_2$ on grape plants. Results suggest that DGCI had high correlation with chlorophyll a contents and it has high potential to be utilized as an easy indicator to monitor plants' responses to $CO_2$ treatment.

• 한국지역지리학회지
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• 제2권2호
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• pp.197-204
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• 1996

낙동강의 대지류중의 하나인 금호강 유역분지를 대상으로 하여 Landsat TM 영상의 false color composite를 육안분류하여 충적평야상의 자연제방, 후배습지, 합류선상지 등의 미지형 분류를 시도해 보고 검증하였다. 이를 위하여 1992년 11월 11일에 탐지된 Landsat TM 영상중의 band 2, 3, 4에 blue, green, red filter를 각각 씌워 조합한 false color 영상이 가장 효과적이었음이 규명되었는데, 시기(時期)적으로는 미지형 별로 녹색식물(綠色植物)의 밀도차가 가장 두드러지는 11월 중순(中旬)의 영상이 가장 효율적이었다. 즉 배후습지의 논은 벼가 막 수확된 때이므로 나지(裸地) 상태이었으나 자연제방 상에는 김장채소, 과수원의 하층(下層) 초본식물 등의 녹색식물이 상대적으로 많이 남아 있으며 합류선상지 부분은 논과 밭이 혼합되어 녹색식물의 밀도가 중간 정도로 분포하기 때문인 것으로 판단된다. 이와 같이 false color composite의 색조 차이를 이용한 미지형 분류결과에 대해 sample 지역에서 현지 지형 조사와 퇴적물 입도분석(粒度分析)을 실시하여 검증해 본 결과 충적평야 미지형 분류에 있어서 탐지시기와 band 조합의 대응이 효율적으로 이루어진다면 TM 영상이 매우 유용하다는 것이 밝혀졌다.

• 복식
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• 제4권
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• pp.13-24
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• 1981

The color yellow was considered from ancient time to the Chosun Dynasty as the central color. Thus, this color became the royal color for the costumes in the palace. It is generally known to usthat the color yellow was controled in use both for the general public and in the royal palaces. However, in the later part of Chosun Dynasty, the color yellow was used not only for the king's costumes but also used for women's tops and for the linings of clothing. Especially, in some of the costumes that belonged to the later period of the Chosun Dynasty, we can still see lots of bright yellow tops. Also there are many green dyed official robes and various costumes for women. It is a true fact that people could not derive the color green from the plants as they did with yellow. The only way they could make the color green was to mix indigo and yellow together. By repeating the difficult process of making various dyes constantly during many centuries, the Korean people developed the marvelous technique of making natural color. Those plants used to make the color yellow are ; Gardenia, Phellodendron amurense, Turmeric, Coptis, Safflower, Arthraxon hispidus, Styphnolobium japonicum. While synthetic dye causes pollution, natural coloring by plants is as safe and useful as the color itself is lovely. Yet it is tragic to know that this traditional culture of making beautiful natural colors was cut off. There is no way to know today the traditionally correct method to derive colors from the plants. Therefore, it is our aim and challenge to find out the original way to dye and develop it and preserve it as our non-polluted folk art. In regard to natural dyeing, we must say that is very difficult to prepare and preserve natural dyes. In the first place, people had to get the right plants at an appropriate time. Then they could not keep those plants too long. Finally, much depended upon the mordant as well as various conditions and dyeing procedures. All those things influenced greatly the quality of color, some times producing a very pretty color and other times a very dull one. It is very appropriate that the natural dye art should be recognized and appreciated anew by Korea since it provides satisfaction to historical and folk artistic demands as well as to those of fashion conscious modern society for high quality consumption items. We propose two stages of development. The first stage is to explore native dye plants and encourage their cultivation. The second stage is to extract from the plants desirable dye which will enhance national culture.

• 한국조리학회지
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• 제5권2호
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• pp.133-146
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• 1999

Green tea is popular as health food these days and has effects of anti-cancer and an-agering. A various Foreign countries produce green health cookie adding the first, the second and third classes green tea on a commercial. The cookie is produced by wheat flour adding 4% green tea. The changes of taste depending on the quality of green tea are examined through the five sense and the mechanical inspection. The results are as follow: First, as the quality of green tea is higher score is achieved. Second, as the quantity of green tea is increased, the goods are harder in the five sence inspection. Third, as the quality of green tea is higher, brightness is lower in the measurement of color. Therefore, this study indicates that it is desirable to use the good qualify of green tea in case of producing cookie on a commercial scale.