• The Korean Journal of Food And Nutrition
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• v.11 no.6
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• pp.657-661
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• 1998

Green tea powder (3%, 6%, 9%) was added to green tea bread and physicochemical characteristics of green tea bread were investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the investigated. As the result of measuring the pH of the dough, the pH of control was 5.6 and the pH of the samples were 5.34, 5.29 and 5.26 each. As it is seen above, there is no big difference in the pH of the three different dough. Therefore, it could be that the pH of the dough doesn't really affect on the volume of the bread. As the amount of the green powder was changed, the weight of bread, volume of bread, baking loss rate, the color of the surface, the tenderness of the crumb were affected. The 9% of the green powder gave the most distinguishable affect on these factors. As the amount of thee green tea green tea powder caused the change of color. The result of the sensory evaluation showed that the addition of the green tea powder affected significantly on the quality of the bread. Considering the result of the test, 3% of the green tea powder bread is the best for the production of the bread.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.5
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• pp.411-418
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• 2000

The purpose of this study was to investigate the sensory and mechanical characteristics of mayonnaise containing various levels of green tea powder The highest viscosity of mayonnaise was obtained at the green tea powder concentration of 0.5% The emulsion, stability was increased with the addition of green tea powder. In the sensory evaluation, overall acceptabilty appeared to be the highest when 0.1% of green tea powder was added. There was a significant difference between the samples (P<.05) In terms of change in color, the values of L, a, b, and ΔE decreased as the amount of green tea powder increased. In the measurement of the texture, the hardness of mayonnaise was highest in the control of green tea powder, and the springiness appeared to be higher in the mayonnaise with 0.1% of green tea powder. The odor acceptabilty in the sensory evaluation showed a negative correlation with the values of gumminess in the mechanical characteristics. The subjective parameters that affect overall quality on sensory evaluation were determined by, and they were odor acceptabilty, after taste, oily taste, sour odor. sweet taste. egg odor, color acceptabilty, and salty taste. These results showed that mayonnaise made with 0.1% green tea powder, salad oil 474.5ml. egg golk 85g, sugar l0g, salt 7g, and vinegar 23m1 with the addition of 0.6g green tea powder was the most effective compared with other treatments.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.5
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• pp.911-921
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• 1997

Recently the interest in natural dyeing has been increased because of the color clarity, natural grace and reactionism in fashion. Indigo dyeing, safflower dyeing and Gal-ott in Cheju-Do become generally known, so the study about the natural dyeing is continued with national intrust and support. In this study, 1 used artemisia for various dyeing tests because we can get it easily. 1 tested the dyeability in wool as well as cotton and silk with wormwood in natural dyeing material. I also dyed nylon with the same material for the comparison of the molecular structure. The mercerization and the chitosan treatment were done in cotton to improve the low dyeability in the natural dyeing. The result of this study are as follows; We have to dye repeatedly to get deep color in natural dyeing, and mordant treatment brought good result in color difference and dyeing fastness. 1. Compared with silk, wool and nylon, the dyeability of cotton was the worse. The color difference of cotton was 18.81 without mordants , and 24.05 with mordant. The dyeability of cotton was much increased by mordants such as potassiumdichromate, copper sulfate, iron sulfate and salt water. The color of cotton was turned into yellow-green in potassium dichromate and yellow-green with deep green in copper sulfate. The mercerization and the chitosan treatment of cotton made the improvement in color, dyeability, laundering fastness, abrasion fastness. 2. The color difference of silk was 3 times as high as cotton. It showed the similar degree with the chitosan treated-cotton. That is to say, silk had good dyeability because it contains amino group and carboxyl group. The dyebility of silk was increased by a mordant such as iron sulfate, potassium dichromate and salt water, Drycleaning fastness showed 5 grade, abrasion-fastness was high over 4~5 grade and sunlight fastness showed 1 grade in all case. 3. The color difference of wool was the best among four fabrics because of 18 kinds of amino acids. It is considered that the sulfate of wool has the polarity and help metal- mordants get the better dyeability such as potassium dichromate, iron sulfate, copper sulfate, and aluminum chloride. The color was reddish-green in potassium dichromate, yellow.greenin iron sulfate and copper sulfate, and yellow in the rest mordants. Drycleaning fastness of wool showed over 4~5 grade, abrasion fastness 5 grade. Sunlight-fastness 1 grade. 4. The dyeability of nylon was almost same because of the similar molecular structure with silk. The clarity of color was poor. The color was yellow-green in copper sulfate and yellow in the rest mordants. Laundering fastness and abrasion-fastness of nylon was good. Sunlight- fastness represented 1 grade.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.3
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• pp.114-119
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• 2005

This study has been carried out with the eight HPHT processed NOUV diamonds - two yellow, two yellowish green, two green and two orangy yellow color stones. The gemological properties of these diamonds included a highly saturated body color, graphitized fractures around the girdles, tension cracks around crystalline inclusions, long-wave UV with medium yellowish green to a very strong yellowish green luminescence, and short-wave UV with faint yellowish green to a strong yellowish green luminescence. Distinctive features of spectroscopic properties include absorption peaks at 415 nm and 503 nm a strong absorption band at $460{\sim}480nm$ and a H2 center at 986nm. Infrared spectra showed an absorption peak at $1344cm^{-1}$ (C center), which is the characteristics related to single substitutional nitrogen.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.200-206
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• 2011

This study verifies that green rice, which has limited usage as a component of foodstuff, can be used as a fundamental ingredient in the production of food, due to its in mechanical characteristics. Analysis of 100% green rice Garaedduk showed it had lower values for hardness, cohesiveness, springiness, and chewiness, and higher values for adhesiveness compared with rice Garaedduk. Sensory characteristics of the Garaedduk made with green rice (100%) were evaluated as the best for color, flavor, taste & moisture, and the Garaedduk made with brown rice had the most coarseness. The best overall acceptability was for Garaedduk made with green rice (50%) followed in order by Garaedduk made by brown rice and Garaedduk made with rice flour.

• Journal of the Korean Society of Clothing and Textiles
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• v.10 no.1
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• pp.37-45
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• 1986

The purpose of this study was to investigate the relationship between color & clothing color preferences and three personality traits. Personality traits were measured with chung's Personality Scale. The questionare measuring Color & Clothing color preferences consisted of items designed to assess color preference, color repugnance clothing color preferences. These questionaire were administered to 302 senior high school girls in Seoul. Statistical analysis consisted of corelation and chi-square-test. The result were; 1) Activity, stability, sociability was no significant related to color preference. 2) Activity, sociability was positively related to color repugnance in Value but stability was no significant. 3) Sociability and stability was positively related to color preference, but activity and stability was no significant. 4) There was a positive relationship between color preference and clothing color preference. (r=0.8867) 5) The most preferred colors were white, light blue, and light green. The most repugnated colors were light red, dark red purple, and dark yellow. 6) The most preferred clothing colors were yellow, pink, and green in Spring, white and blue in Summer all kinds of colors, colors in Autumn, and Black and Grey in Winter.

• The Research Journal of the Costume Culture
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• v.30 no.5
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• pp.631-655
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• 2022

Modern Hanbok tends to use new colors based on traditional colors and their symbolic meanings. In addition to the traditional colors, various expressions have been increased, it is necessary to consider the color and color trend used in modern clothing. This study focused on the period 2011 - 2020 and analyzed the main color and coloring method of top and skirt by year with 450 data from a total of 81 wedding magazines. The results of examining the characteristics of traditional colors during the target period are as follows. First, the main color of the Jeogori showed a distribution of various colors in the first half, but the main color of the skirt concentrated on black, white and light pink in the second half. Second, while the use of blue and green systems decreased, Dang-ui color changed to warm yellow, green, and red systems. The Baeja used plain dark white in the first half; however in the latter half, they changed to white or accented colors. The one-piece used various colors in the first half, but only black and white appeared in the second half. Third, in the upper and lower colors of Hanbok, the blue-red color, the traditional contrast color of the first half, decreased significantly in the second half. The appearance rate of proximity for the complementary color harmony of white-red color and the adjacent color harmony of white-blue increased.

• Journal of Korea Multimedia Society
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• v.11 no.11
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• pp.1515-1524
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• 2008

This paper proposes a method that detects a license plate in complex background using a multiple-color model and character layout information. A layout of a green license plate is different from that of a white license plate. So, this study used a strategy that firstly assumes the plate color and then utilizes its layout information. At first, it extracts green areas from an input image using a multiple-color model which combined HIS and YIQ color models with RGB color model. If green areas are detected, it searches the character layout of the green plate by analyzing the connected components in each areas. If not detected, it searches the character layout of the white plate in all area. Finally, it extracts a license plate by grouping the connected components which corresponds to characters. Experimental result shows that 98.1% of 419 input images are correctly detected. It also shows that the proposed method is robust against illumination, shadow, and weather condition.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.2
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• pp.193-204
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• 2002

Many fashion forecasting companies propose the fashion colors in every season. Modern fashion consumer respond to fashionable trends with utmost sensitivity. Therefore to satisfy the consumer with an trendy image, the fashion design must be found first, as image matters, followed by an analysis of each design element's effect on the total image composition. In previous studies of fashion image, has been discussed the positive correlation between fashion design elements of color, fabric, and form as the central issue. In this thesis, two of the fashion design elements, color and fabric are simultaneously considered to classify the image of fabric in fashion. For the color variables, 10 hues are selected from Munsell's system of color notation, and 12 tones from PCCS color notation., which are currently used in the domestic fashion industry. Texture variables used in this survey are classified by luster, prominence-depression of surface, thickness, and density of fabric. Graduate students from 20 to 50 years old and the specialists in fashion companies participated in the survey. The results of this survey are as follows: 1. The fashion fabric image is classified as 5 main images: 'elegant', 'comfortable', 'characteristic', 'light'and 'simple'. 2. The influence of hue, tone and texture is significant to the fashion fabric image. Following colors, yellow-red, red hues and light grayish, dark grayish tones convey the elegant image. The texture property for the elegant image is luster, thin and low density. Properties of fabric conveying the comfortable image are yellow-red and green-yellow hue, soft, light tones, matte and high density. Furthermore, hue turned out to be a insignificant variables for the unique image, whereas dark grayish, grayish tone, luster and prominent texture convey a unique image. For light image, properties of fabric are blue-green, purple hues, light, bright tones with thin, low density texture. Properties of fabric conveying the simple image are blue-green, purple-blue, green-yellow hues, and strong, vivid tones, with luster and flat texture.

• Science of Emotion and Sensibility
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• v.14 no.1
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• pp.127-136
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• 2011

The objectives of this study were to investigate the effects of color characteristics on tactile sensation / sensibility image of silk fabrics and to provide prediction models for their tactile sensation/sensibility image by both mechanical properties and color characteristics. As results, some of tactile sensation/sensibility terms including 'smooth', 'buoyant', 'thick', 'stiff', 'unique', 'casual', 'rural', and 'modern' seemed to be influenced by color characteristics such as achromatic/chromatic and hue / tone as well as by mechanical properties of silk. Moreover, red or green silk was more strongly felt than gray ones for 'thick' and 'stiff' as well as pale or vivid was. On the other hands, 'Rural' and 'casual' were respectively evaluated more highly for green, pale, or vivid silk. These results imply that color could give an effect on subjective tactile sensation / sensibility. Finally, prediction models for some of tactile sensation / sensibility of silk fabrics by both mechanical properties and color characteristics were established.