• Title/Summary/Keyword: green color

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Development of Dye Natural Batik Based on Fiber Coconut Waste and Leaf Avocado through Extraction Method in Supporting Green Business

  • Agung UTAMA;Anita MUSTIKASARI;Nur KHOLIFAH
    • Asian Journal of Business Environment
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    • v.14 no.1
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    • pp.15-22
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    • 2024
  • Purpose: The development of natural batik dyes based on a combination of coconut fiber waste and avocado leaves using the extraction method is important to support the green economy and reduce chemical waste in Indonesia. Research design, data and methodology: The research explores the use of coconut fiber and avocado leaf waste extraction as a natural batik dye and conducts market testing to assess consumer satisfaction. Results: Indonesian batik exports are growing, but synthetic dye practices are causing a decline in demand. To address this, natural dyes are being explored, including coconut fiber waste and avocado leaf waste. Conclusion: Test results from washing at 40 degrees Celsius in terms of color changes and color staining, from sweat in terms of changes in acid color and changes in base color, to sunlight in terms of color fastness value, to heat to iron in terms of color change and color staining shows a value of 3-4 (quite good) and 4-5 (good), meaning that coconut fiber and avocado leaves waste can be used as natural batik dye.

Color vision defectives' color emotion association (색각이상자의 색채 감성 연상)

  • Woo, Sungju;Park, Chongwook
    • Science of Emotion and Sensibility
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    • v.16 no.4
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    • pp.557-566
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    • 2013
  • This study is to investigate the color emotion associations of the color vision defectives, considering that the colors do have an effect on human emotional conditions. To realize this investigation, firstly we selected 100 normal persons (group C)and other 34 color vision defectives(group A), dividing the last group into two small groups as protanomaly group(group P) with 8 persons and deuteranomaly group(group D) with 16 persons. All participants have been offered to select one color from ten colors for each of three positive emotions such as 'favorite', 'happy' and 'friendly' and of three negative emotions like 'sad', 'disliked' and 'awkward'. And they selected another one color for each active and passive emotions. For 'favorite color' the group C selected 'blue' and 'red' while the group A chose 'blue'. For 'happy color' the two groups selected 'yellow'. For 'friendly color' the group C chose 'green', but the group A selected 'blue'. For 'sad color' the group C preferred 'blue', but the group A chose 'purple'. For 'disliked color' all groups selected 'bluish green'. For 'awkward color' the two groups preferred 'bluish green'. For 'active color' all groups selected 'red'. And for 'passive color' the group C chose 'bluish green', but the group A selected 'blue'. Depending on the type of color vision deficiency(group P and group D) some more differences were revealed relatively. These results should be applied to develop some intelligent color conversion technology for enhancing the usability of culture contents for color vision defectives.

Effects of Using Far Infrared Ray (FIR) on Growth Performance, Noxious Gas Emission and Blood Biochemical Profiles in Broiler (원적외선 조사가 육계의 생산성, 유해가스 발생량 및 혈액의 생화학적 조성에 미치는 영향)

  • Son, Jang Ho
    • Korean Journal of Poultry Science
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    • v.42 no.2
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    • pp.125-132
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    • 2015
  • The Far Infrared Ray (FIR) is part of the natural energy as light spectrum of sunlight. Human can disentangle the colors within visible ray, but FIR is invisible to human sight because it has longer wavelength than visible ray. The effect of using FIR on broiler performance, blood biochemical profiles and fecal gas emission from litter. Day-old semi-broiler chicks (Ross ♂ ${\times}$ Hyline ♀) were obtained and assigned to eight pens, 2 replicates of white and green color LED light, and with FIR on each color light, in a 20L:4D of lighting program. The body weight gain and feed efficiency were tend to improve under the green color than white color, which were increased by exposing to FIR on both color light. Emission of ammonia and lower hydrocarbons from litter were not different from each color but there was a decrease by exposing to FIR regardless of light color. The level of blood aspartate aminotransferase (AST) tends to be decreased under green color than white color, and this tendency becomes more pronounced as exposing to FIR. Therefore significantly increased under white color without FIR than green color with FIR (P<0.05). The levels of albumin and immunoglobulin were not different from each color but there was an increase by exposing to FIR regardless of light color. In conclusion, exposing to Far Infrared Ray (FIR) when broiler raising, there is potential to increase broiler performance because of improvement of bioactivity and raising environment.

The Effect of Green Tea Powder on Quality of Dasik (녹차분말 첨가가 다식의 품질 특성에 미치는 영향)

  • Yun, Geun-Young;Kim, Myoung-Ae;Hyun, Ji-Soo
    • Journal of the Korean Society of Food Culture
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    • v.20 no.5
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    • pp.532-537
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    • 2005
  • This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

Catechins Content and Color Values of Silk Fabrics Dyed with Korean Green Tea Extracts (녹차 염색 견포의 카테킨 함량 및 색상변화)

  • Son, Ji-Hyon;Lee, Myung-Sun;Chun, Tae-Il
    • Textile Coloration and Finishing
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    • v.18 no.1
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    • pp.10-19
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    • 2006
  • Despite several recent attempts to measure the concentration of individual catechins by HPLC, it has not been so easy to separate catechins accurately. The aim of the present work is to provide a proper condition for separating each component of catechins by HPLC analysis, and also to evaluate the experimental variables including color differences, and metal ion contents after dyeing and mordanting. Four kinds of Catechins, (-)-epicatechin(EC), (-)-epicatechin gallate(ECG), (-)-epigallocatechin(EgC), (-)-epigallocatechin gllate(EgCG) were isolated from the residues after dyeing. Catechins in Korean green tea leaves are richer when e tea leaves are younger. Higher concentration of catechins owes it to e way it is processed. The contents of catechins adsorbed in silk fabrics after dyeing were in order of EGCG>ECG>EGC>EC. We have found $68\%$ uptake of EGCG, and 116.8mg of EGCG in the silk fabrics after it was dyed with $1\%$ Korean green tea extracts. The absorbance intensity and K/S values of dyed silk fabrics were increased with dyeing temperature and time. Only the surface color of the silk fabric dyed with green tea extracts was yellowish red, but it changed from yellowish red to red with an increase in the mordant concentration. Post-mordanted silk fabrics with ferrous sulfate changed from yellowish red to red and purple color shade. In a practical evaluation, there is no significant change in color after twenty times of the continuous dry cleaning process. However, post-mordanted fabrics with ferrous sulfate faded the brightness of color after dry cleaning. Dyeing silk fabrics with a Korean tea extract reduced the metal ion contents in the silk fabrics when compared to the untreated silk fabrics. Metal contents in silk fabrics dyed and post-mordanted with $1\%$ each metal solution were 0.194 ppm for Aluminum, 1.601ppm for Copper, and 0.334 ppm for Iron. After the post-mordanting process, the heavy metal ion absorption increased, which was mainly attributed to the catechins and polyphenols in dyed silk fabrics.

The extraction and application of the color chip represented in the work of Picasso according to his muses (피카소의 작품에 나타난 뮤즈별 컬러 칩 도출과 적용)

  • Lee, Keum Hee
    • The Research Journal of the Costume Culture
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    • v.23 no.2
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    • pp.193-212
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    • 2015
  • The purpose of this study is to analyze the characters and images of Picasso's muses, to extract the color chip from the works of Picasso, and to apply these results to fashion design. The study includes a literature review, an analysis of visual materials. The results are as follows. Fernande, who was cheerful and voluptuous, was depicted with pink-brown, a few browns, grey, black, white, and green and represents an ethnic and elegant image. Eva, a star-crossed lover, was depicted with a few browns, black, and pale-yellow and represents a gorgeous and natural image. Olga, who was jealous and sickly wife, was depicted with a few blues, browns and neutral-color and represents a classic and dandy image. Th${\acute{e}}$r${\grave{e}}$se, who was innocent and sweet, was depicted with the bright and pastel colors of red, green, violet, and yellow and of white, blue, brown, and black and represents a romantic, pretty, and casual image. Dora, who was intellectually and emotionally- challenging, was depicted with the strong colors of red, yellow, green, and blue, which are in contrast to black and also to white, grey and brown and represents a wild and dynamic image. Gilot, who was strong-willed and prideful, was depicted with the symbolic color of green, a color contrasting with black and white, grey, and pale brown and represents a clear, cool casual and modern image. Jacqueline, the self-giving and reclusive wife, was depicted with deep red, blue, green, black, white, dark brown, grey represents a formal, dandy, and chic image.

Extraction Conditions and Green Index of Green Pigments from Discolored Garlic (녹변된 마늘의 색소 추출 조건과 Green Index)

  • Hwang, Jin-Bong;Ha, Jae-Ho;Shin, Dong-Bin;Park, Wan-Soo;Nahmgung, Bae;Lee, Young-Chun
    • Korean Journal of Food Science and Technology
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    • v.37 no.4
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    • pp.678-684
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    • 2005
  • Extraction conditions, spectrometric, and sensory properties of pigment extracts from green discolored garlic (GDG) were studied for development of green index to evaluate degree of green discoloration of garlic. GDG pigments were extracted using polar solvents, such as methanol, ethanol, and water. Methanol with 1% HCl resulted in highest extraction of green pigments. Extraction of pigments was affected by temperature, and extracted pigments were partially destroyed at high temperatures. Optimum conditions for extraction of green pigments were $20^{\circ}C$ for 30 min. Because green pigments are unstable at room temperature, and no method has been reported to evaluate degree of green discoloration of garlic, color chart was designed by mixing varying amounts of control and GDG. High correlation was observed between sensory scores and "a" value of color chart samples (y=-3.465x - 11.676) with $R^2$ of 0.993. Green index (GI) was developed based on linear regression equation between sensory scores and "a" values. Sensory panel recognized green discoloration of garlic at $GI{\geq}3.0$. GI developed in this study could be utilized to evaluate degree of green discoloration of garlic during cold storage and distribution of garlic.

Physicochemical Properties of Powdered Green Teas in Korea (국내 시판 가루녹차의 이화학적 품질특성)

  • Lee, Lan-Sook;Park, Jong-Dae;Cha, Hwan-Soo;Lee, You-Min;Park, Jae-Woong;Kim, Sang-Hee
    • Korean Journal of Food Science and Technology
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    • v.42 no.1
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    • pp.33-38
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    • 2010
  • This study was conducted to compare the physicochemical properties of powdered green teas produced in Korea and Japan including particle size, color, chlorophyll, caffeine and theanine. The average particle size of Korean powered green tea ($14.63-25.39\;{\mu}m$) was similar to that of Japanese powdered green tea ($15.46-21.02\;{\mu}m$). The surface color of shade-cultivated Haenam Green Tea (HN-1) had the highest negative 'a' value, which represents 'green' color. When the TCD (total color difference value) was measured in the samples, HN-1 was most similar to the premium powdered green tea of Japan (JA-1). Domestic shade-cultivated powdered green teas had 1.5-2 times greater chlorophyll content than powdered green teas produced from plants that were not cultivated in the shade. The presence of chlorophyll a resulted in a higher intensity of green color than the presence of chlorophyll b. A significant negative correlation was also observed between the color and the chlorophyll a, chlorophyll b and total chlorophyll contents. Specifically, chlorophyll a had the greatest impact on the green color of powdered green tea. The content of catechins, caffeine and theanine in Korean powdered green teas ranged from 14.679-20.128, 1.496-3.237 and 0.926-1.977 g/100 g, respectively. The caffeine and theanine contents were high in shade-cultivated powdered green teas. Based on the above results, domestic powdered green teas cultivated under shaded conditions had a quality similar to that of medium-quality green teas produced in Japan, and the overall quality of Korean powdered green tea was poorer than that of Japanese powdered green tea.

The effect of LED light wavelength on the growth of fingerling Sebastes inermis (볼락(Sebastes inermis)치어의 성장에 미치는 LED 광파장의 영향)

  • Shin, Hyeon-Ok;Heo, Min-A;Heo, Gyeom
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.51 no.2
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    • pp.179-187
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    • 2015
  • Experiments designed to measure the effect of LED (light-emitting diode) light wavelength on the growth of fingerling rockfishes (Sebastes inermis) were conducted. Fingerling rockfishes (average body weight of individual: 1.13g) were divided into two groups by wavelength of the LED light [light power: 1,620 mW; wavelength: 518 nm (green color), 622 nm (red color)]. Triplicate groups of 180 individuals were reared over 7 weeks. Lighting duration was 14 hours from 06:00 to 20:00. A water tank exposed on the natural light in a room through the windows was used as a control. At results of the first experiment [initial average body weight (BW) of individual: 1.13 g; standard deviation (SD): 0.13 g], the final individual BW exposed on the green color was increased 0.39 g than the red color, and decreased 0.12 g than the natural light in the room. At results of the second (initial individual BW: 5.07 g; SD: 0.70 g) and the third experiment (initial individual BW: 10.67 g; SD: 0.67 g), the final individual BW exposed on the green color was increased 1.07 g and 2.55 g than the red color, respectively, and increased 0.57 g and 0.84 g than the natural light, respectively. The relative growth rate of the green color was higher about 8% significantly (p<0.05) than the natural light. In the case of the red color the relative growth rate was lower significantly (p<0.05) than the natural light.

BIOCOMPATIBILITY OF FOOD COLORING AGENTS TO DEVELOP NEW DENTAL PLAQUE DISCLOSANTS (새로운 치면세균막 착색제 개발을 위한 식용색소의 생체적합성 연구)

  • Lee, Kwang-Hee
    • Journal of the korean academy of Pediatric Dentistry
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    • v.26 no.1
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    • pp.14-24
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    • 1999
  • The purpose of study was to develop new dental plaque disclosants which could replace erythrosine. Three food coloring agents(Red No.40, Blue No.1, and Mixed Green), erythrosine and fluorescein were tested for their color difference, antibacterial property, and biocompatibility. Color difference of Red No.40 was greater than that of erythrosine as concentration of solution increased. Color differences of Blue No.1 and Mixed Green were smaller than that of red dyes. Erythrosine showed obvious antibacterial property, but food coloring agents showed almost no antibacterial property. The taste and sensation of erythrosine was the worst, and the taste of Red No.40 and the sensation of Mixed Green were the most tolerable. Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No.1 was the next in the depth and longevity of stain.

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