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Characteristies of the background fabric and coloring of "Buseoksa Temple Gwaebul" in the possession of the National museum of Korea (국립중앙박물관 소장 <부석사 괘불>의 바탕직물과 채색 특성)

  • Park Seungwon;Yu Heisun;Park Jinho;Cheon Juhyun
    • Conservation Science in Museum
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    • v.31
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    • pp.1-20
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    • 2024
  • The "Buseoksa Temple Gwaebul" (1684, K969) in the possession of the National Museum of Korea is a large Buddhist hanging scroll produced for outdoor rituals (gwaebul) at the eponymous temple. The painting demonstrates the most complex composition among the existing Buddhist hanging scrolls as it depicts the Shakyamuni Buddha in the lower middle, surrounded by the Vairocana Buddha, Medicine Buddha, and Amitabha Buddha. This study examines the characteristics of the background fabric and the production methods of the scroll from Buseoksa Temple and explores the characteristics of the coloring techniques by integrating the results of a non-destructive analysis to determine the materials used for coloring. The gwaebul comprises a total of 13 panels, with 11 panels arranged side by side and one panel each added to the top and bottom. The background fabric of the painting consist of semi-transparent silk tabby for the nine panels in the center, and silk tabby for the four panels surrounding the four sides. The coloring materials used to paint the scroll were analyzed using X-ray fluorescence, and were confirmed to be inorganic pigments of red, yellow, green, blue, and white. For some parts painted in yellow and blue, the colors were expressed by first applying light white pigment before adding organic pigments. In addition, ink was used for the black lines and gold leaf was used for the patterns of the Buddhist robes. X-ray irradiation enabled the determination of the location and technique of coloring according to each pigment color by highlighting the difference in brightness depending on the main component and the thickness of each pigment.

A Research on the Women's Costume on the Bigdata of Movie Napoleon

  • Weolkye KIM;Sangwon LEE
    • International Journal of Advanced Culture Technology
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    • v.12 no.3
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    • pp.21-28
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    • 2024
  • The public can access movies more easily than any other cultural genre. The film's costumes convey the social, political, and cultural climate of that time period. Additionally, it subtly conveys the message of the movie, including the intentions of the director and the characters. Filmmakers can now use fact-based materials to plan their films, and audiences can now watch costume in movies with objective standards, particularly in period dramas, thanks to the advancements in over-the-top (OTT) services. The 77th British Academy costume Award went to the movie Napoleon because of how much emphasis it placed on the outfit. Ninety-five percent of the costume was made by experts in military uniforms and costumery. In contrast to the previous aristocratic and exaggerated Rococo costume, Napoleonic clothing had a natural and common-class character. A natural-shaped Chemise dress composed of light, reflective material first appeared in the Directoire era, just after the French Revolution. Chemise dresses made of a variety of materials gained popularity during the Empire era. With Napoleon taking the throne and Josephine becoming the empress, the vibrant court culture resurfaced during the Empire era. The silk was embellished with gold thread and embroidery, train dangling forms, and different types of sleeves appeared in Empire styles. They wore Pellisse and shawls under the coat. The hair style had long, ancient hair and was adorned with fillets. They also wore straw hats, bonnets, and caps. Long gloves and parasols were also popular accessories, as were pearl or colored jewelry necklaces, earrings, bracelets, and rings. During the Empire era, tiaras were fashionable. Shoes were either low-heeled pumps or sandals. The movie uses Chemise and Empire costumes, which are versatile enough to be used in a range of settings and eras. When it came to details, the type of sleeve was employed without regard to time, such as when using those from an earlier or later period. Since jewelry was worn more often than not in that era, practically every character has earrings on their necklaces. Nearly exact replicas of the coronation costume can be found in paintings by Jacques-Louis David. The red trains, Josephine's Empire dress, the crown, the Tiara, and the costumes of every character in attendance were all clearly identifiable in terms of form and color. To further aid viewers in understanding and enhancing the film's overall coherence, a scene featuring David drawing the coronation was added. Overall, there were differences in that the historical costumes were accurately recreated, the materials and details were utilized without restriction, and some of the costumes were designed with modern materials or accessories that were used more than the historical costumes. This section appears to have been written to highlight the beauty of the characters' personalities or settings. There is a limitation to this study in that it only looked at aristocratic clothing, which includes Josephine's. We will concentrate on male clothing in future research.

Development of relative radiometric calibration system for in-situ measurement spectroradiometers (현장관측용 분광 광도계의 상대 검교정 시스템 개발)

  • Oh, Eunsong;Ahn, Ki-Beom;Kang, Hyukmo;Cho, Seong-Ick;Park, Young-Je
    • Korean Journal of Remote Sensing
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    • v.30 no.4
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    • pp.455-464
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    • 2014
  • After launching the Geostationary Ocean Color Imager (GOCI) on June 2010, field campaigns were performed routinely around Korean peninsula to collect in-situ data for calibration and validation. Key measurements in the campaigns are radiometric ones with field radiometers such as Analytical Spectral Devices FieldSpec3 or TriOS RAMSES. The field radiometers must be regularly calibrated. We, in the paper, introduce the optical laboratory built in KOSC and the relative calibration method for in-situ measurement spectroradiometer. The laboratory is equipped with a 20-inch integrating sphere (USS-2000S, LabSphere) in 98% uniformity, a reference spectrometer (MCPD9800, Photal) covering wavelengths from 360 nm to 1100 nm with 1.6 nm spectral resolution, and an optical table ($3600{\times}1500{\times}800mm^3$) having a flatness of ${\pm}0.1mm$. Under constant temperature and humidity maintainance in the room, the reference spectrometer and the in-situ measurement instrument are checked with the same light source in the same distance. From the test of FieldSpec3, we figured out a slight difference among in-situ instruments in blue band range, and also confirmed the sensor spectral performance was changed about 4.41% during 1 year. These results show that the regular calibrations are needed to maintain the field measurement accuracy and thus GOCI data reliability.

Characterization of a new variety 'Chung' by intra-specific hyphal anastomosis in Pleurotus ostreatus (계통간 교잡에 의한 느타리 품종 '청'의 육성 및 그 특성)

  • Yoo, Young Bok;Lee, Sang Cheol;Jung, Won Soon;Jang, Kab Yeul;Kong, Won Sik;Cheong, Jong Chun;Oh, Se Jong;Jhune, Chang Sung
    • Journal of Mushroom
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    • v.6 no.2
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    • pp.47-51
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    • 2008
  • The Oyster mushroom is saprophytic fungus. The pileus is stemmed at the side and later depressed. It grows to 5-15 cm, and is of grey, grey-lilac, blackish-grey, steel grey, grey-brown, and blue-blackish. Various kinds of Oyster mushrooms such as golden, pink, brown, grey, white, and blue make marketing an interesting challenge depending upon the market niche. A new commercial strain "Chung" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 2194 and ASI 2487. The pileus of parental strain ASI 2194 and ASI 2487 was grey and light blue-grey, respectively. Most of intra-specific hybrids between strain ASI 2194 and ASI 2487 were showed similar pileus color of parents. By the way, the pileus color of variety 'Chung' was blue to bluish grey. The optimum temperatures of mycelial growth and fruiting body development was $25{\sim}30^{\circ}C$ and $12{\sim}16^{\circ}C$, respectively.

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Effect of Aging at Low Temperature on Storage Stability of Seasoned Pork (저온 숙성이 양념돈육의 저장 안정성에 미치는 영향)

  • Hah Kyoung-Hee;Ahn Chong-Nam;Joo Seon-Tea;Park Gu-Boo;Park Ki-Hoon;Kim Il-Suk;Jin Sang-Keun
    • Food Science of Animal Resources
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    • v.26 no.1
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    • pp.85-91
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    • 2006
  • This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube ($5{\times}15{\times}5\;cm$) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.

Microbiological Studies of Korean Native Soy-sauce Fermentation: A Study on the MicroBora of Fermented Korean Maeju Loaves (한국 재래식간장의 발효미생물에 관한 연구 -한국재래식메주에 발효미생물군에 대하여-)

  • Cho, Duck-Hiyon;Lee, Woo-Jin
    • Applied Biological Chemistry
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    • v.13 no.1
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    • pp.35-42
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    • 1970
  • Five samples of Korean native Maeju(fermented soy-bean mash) loaves which were collected each from Kyunggi, Chungchung, Kangwon, Cholla and Kyungsang-Do were examined for their fermenting microorganisms. The results of taxonomic and ecological studies of fermentation microorganisms in these Maeju loaves were as the fellows. (1) The fungus flora grew only is the outer layer of Maeju loaves. Miscellaneous molds, 3 species of Mucor, 2 species of Pericallium., one species each of Scopulariopsis and Aspergillus, were isolated. None of them seemed exclusively predominant to be able to designate as the ecologically significant. (2) The bacterial flora which consisted of two species, Bacillus subtilis and Bacillus pumilus were distributed uniformly in th a entire Maeju loaves. The inner parts of Maeju loaves were especially inhabited solely by these bacterial flora. Probably the Korean native Maeju fermentation could be characterized by these bacterial flora. A Staphylococcus species was also isolated probably as a casual contaminant. (3) The yeasts, Rhodotorula flava and Torulopsis dattila, were isolated from Maeju loaves though their ecological significance was not clear. (4) The ecological aspects of fermentation microbes in the outer and inner parts of Maeju loaves were apparently different, consequently different fermentation processes might have occurred in these two parts and it brought quite different final outlooks in the final matured Maeju loaves. The outer part, rather rigid and dry, retained the light brown color of boiled soy-bean; whereas the inner part, soft and sticky, showed dark brown color indicating severe chemical changes. (5) The aflatoxin producing mold, Aspergillus oryzae was isolated from one sample among 5 of Maeju loaves. In addition to the low probability of isolability from Maeju loaves samples, since this mold grew only in the outer layer of Maeju loaves with such a low population density, about $10^4/g$, perhaps the aflatoxin problem in Korean native soysauce may not be critical.

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'Saeyoung', a Winter Forage Triticale Cultivare of High-Yielding and Tolerance to Cold (추위에 강하고 수량이 많은 조사료용 트리티케일 품종 '세영')

  • Han, Ouk-Kyu;Park, Hyung-Ho;Park, Tae-Il;Cho, Sang-Kyun;Choi, In-Bae;Noh, Jae-Hwan;Kim, Kee-Jong;Oh, Young-Jin;Park, Ki-Hun;Kim, Dea-Wook;Ku, Ja-Hwan;Kweon, Soon-Jong;Ahn, Jong-Woong
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.37 no.2
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    • pp.125-131
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    • 2017
  • 'Saeyoung', a winter triticale (X Triticosecale Wittmack) for forage, was developed at the Department of Rice and Winter Cereal Crop, NICS, RDA in 2012. The cultivar 'Saeyoung' has narrow and long leaves of light green color, middle size and thin culm, and a medium grain of brown color. The heading date and yellow ripe stage of 'Saeyoung' was May 3 and May 27, which were similar to check cultivar 'Shinyoung', respectively. 'Saeyoung' showed a little stronger in cold tolerance and a little weaker in resistance to lodging than the check, and wet injury, powdery mildew, and leaf rust were similar to those of the check cultivar. The forage fresh and dry matter yields of 'Saeyoung' at milk-ripe stages were 47.2 and $15.6MT\;ha^{-1}$, respectively, which was 9% and 4% higher than those of the check. The crude protein content of 'Saeyoung' was 0.4% lower than 6.8% of the check, while was higher than the check cultivar 'Shinyoung' in neutral detergent fiber, acid detergent fiber. Total digestible nutrients of 'Saeyoung' was also 3% lower than 62.8% of the check cultivar. It showed grain yield of $4.1MT\;ha^{-1}$, which was 11% higher than that of the check. 'Saeyoung' is recommended for fall sowing forage crops in areas in which average daily minimum mean temperatures in January are higher than $-10^{\circ}C$.

Physicochemical Properties of Yellow Pigments in Domestic and Imported Yellow Croakers and Their Changes During Distribution and Storage (국내산 및 수입산 참조기류 중 황색색소의 이화학적 특성 및 유통저장중의 변화)

  • Kim, Hee-Yun;Kwon, Yong-Kwan;Hong, Young-Pyo;An, Young-Sun;Kim, Tae-Un;Park, Hee-Ok;Chin, Myung-Shik;Chang, Hae-Choon;Lee, Myung-Yul;Shin, Il-Shik;Jo, Jae-Sun
    • Korean Journal of Food Science and Technology
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    • v.35 no.5
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    • pp.803-811
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    • 2003
  • This study compared the physicochemical characteristics of yellow pigments in domestic and imported yellow croakers during distribution and storage. The croaker is generally adulterated by mixed color product of red and yellow pigment. This study found that the yellow pigment was stable during pH and temperature changes, but the red pigment was less stable than the yellow pigment. As for the light effect on the yellow pigment and the red pigment, there was no change in the remaining rate of the pigment stored in a dark place. The moisture content decreased according to the storage period, and the width of changes was large in the order of croaker stored at $5^{\circ}C$, croaker stored at $15^{\circ}C$ and dried croakers. The yellowness value of the abdomen of the adulterated white croaker did not show any large difference at the initial stage and for a storage period of 10 days at $5^{\circ}C$. However, the yellow croakers showed a decreasing trend according to the storage period at $15^{\circ}C$. The croaker can be generally adulterated by a mixed color of red and yellow pigment. For the texture change in accordance with the storage condition of the croakers, both the yellow and white croakers showed a gradually increasing trend of hardness when stored at $5^{\circ}C$ and $15^{\circ}C$.

Petrochemistry of the Pink Hornblende Biotite Granite in the Galmal-Yeongbug Area of the North Gyeonggi (경기북부 갈말-영북일대 백악기 홍색 각섬석흑운모화강암의 암석화학)

  • Yun, Hyun-Soo;Hong, Sei-Sun;Kim, Jeong-Min
    • The Journal of the Petrological Society of Korea
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    • v.15 no.4 s.46
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    • pp.167-179
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    • 2006
  • Division of granites in the Galmal-Yeonbug area, northern Gyeonggi, can be grey hornblende biotite granite (JHBG), biotite granite (JBG) and pink hornblende biotite granite (CHBG) by lithofacies. JHBG of small stock occurs as medium-grained with grey color and minute sphene. JBG occurs as medium-grained and light grey to grey in the north-east part of the area. The main study target CHBG covers in the north-southeast part of the area, and occurs medium-to coarse-grained with pink color. CHBG shows partly minute miaroles, and pegmatitic pocket with druse texture. From the mineral age data (K-Ar method). JHBG and JBG and CHBG are the igneous activity products of Daebo orogeny with different Jurassic and Bulgugsa disturbance of Cretaceous, respectively. And the age data also agree with geologic occurrences and interpretations of the granites in the field. CHBG consists of quartz, plagioclase, alkali-feldspar, biotite, hornblende, allanite, apatite, zircon, some calcite and opaques. Among them, alkalifeldspar and calcite occur characteristically in mostly perthitic othoclase and secondary filling of minutely miarolitic cavity, respectively. In modal analysis and QAP diagram, CHBG plots in granite field, and especially boundary of monzo-and syeno-granite fields. From the major oxide variations, molar A/CNK, $SiO_{2}\;vs\;K_{2}O$, AMF and so on, CHBG belongs to the acidic, peraluminous and high-K calc-alkaline, and was late differentiation product of single granitic magma. Barium and strontium have also dominantly differentiation trend, and in CaO vs Sr and $K_{2}O$ vs Sr, Sr was more participitated in the fractionation of plagioclase than that of alkali-feldspar. Normalized REE concentrations to chondrite value have parallel and gradual LREE enrichment and HREE depletion patterns, and weak Eu negative anomalies and narrow ranges of normalized Eu can suggest that plagioclase fractionations occurred mildly in the whole CHBG.

Physicochemical and sensory quality characteristics of various rice Jochung products (각종 쌀 조청의 이화학적 및 관능학적 품질 특성)

  • Wee, Kyung Il;Kang, Yoon Han;Lee, Keun Taik
    • Food Science and Preservation
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    • v.23 no.6
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    • pp.804-810
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    • 2016
  • This study aimed to compare the quality characteristics of developed rice Jochung (E) with those of commercial-rice Jochung (A, B, C, and D). The total soluble solid, reducing sugar, and dextrose equivalent of developed rice Jochung were $80^{\circ}Brix$, 44.53%, and 56.94%, respectively. The pH and titrable acidity were 6.25 and 0.19%, respectively. The color difference value (${\Delta}E$) of developed rice Jochung was 74.42, which was significantly lower than the other samples investigated. The light transmittance and total polyphenol contents of developed rice Jochung were 56.4%T and 108.23 mg GAE/100 g, respectively. The adhesiveness values of various commercial-rice Jochung products were 29.0~66.0 sec, while that of developed-rice Jochung was 61 sec, showing good textural properties for use in manufacturing Hangwa, a Korean traditional cookie. The electron-donating values of various rice Jochung were 20.4~50.3%, among which the developed-rice Jochung showed the highest value. The reducing powers of various rice Jochung products were 0.44~0.72, while that of the developed product was 0.72, which was significantly higher than the other values. Sensory evaluation revealed that the color scores of developed- and commercial-rice Jochung products were 6.70~6.80. Flavor scores of rice Jochung products ranged from 6.00 to 7.00. Taste and mouth feeling scores of developed-rice Jochung did not significantly differ from those of commercial Jochung products. Compared to commercial-rice Jochung products, developed-rice Jochung made with malt extract exhibited high polyphenols content. However, there were no significant differences in the overall acceptability scores between commercial-rice Jochung products and the developed product. The developed-rice Jochung analyzed in this study may be useful as a traditional sweetener for various Hangwa products as a substitute for corn syrup or Jochung.