• The Research Journal of the Costume Culture
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• v.15 no.6
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• pp.939-951
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• 2007

This paper is about bridegroom's wedding robe, danryung(團領, a kind of official uniform) which can be found in the scenes of wedding ceremonies such as Chohaeng(初行, a ceremony that the bridegroom goes to the bride's house for wedding) and Hoehonrye(回婚禮, a ceremony that celebrates the $60^{th}$ wedding anniversary) in the genre paintings from the $18^{th}$ century to the $19^{th}$ century. In the documents of the $18^{th}$ and the $19^{th}$ centuries containing the wedding information of that period, danryung was described in various red tones ranging from Ja(紫, purple), Gang(絳 crimson), to Yeonhong(軟紅, pale pink). Similarly, red danryung(紅團領) was seen most frequently at the Chohaeng sights of the genre paintings. On the other hand, it was often depicted that the bridegrooms put on various colored danryungs at Hoehonrye. This was because bridegrooms at Hoehonrye wore their full dress according to their official ranks. In the genre paintings of the 18th century, all bridegrooms wore simple danryungs without hungbae(胸背, official insignia panel) except those in Hoehonrye painting where officials used hungbae. On the contrary, hungbae was discovered in the $19^{th}$ century Chohaeng paintings even though it was not precisely painted. This change of the bridegroom's danryung with hungbae attached was related to that of the official uniform system itself, in which black danryung with hungbae was exclusively used for officials. Afterwards it became the basis of the blue danryung of the present day.

• Journal of the Korean Academy of Esthetic Dentistry
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• v.30 no.2
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• pp.53-58
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• 2021

The attractiveness of the gingiva is determined by its color, shape, and the shape and location of the boundary between the teeth and the gingival tissue. The standards beauty, balance, and health of the gingiva are all different, but the general public would agree that a coral pink gingiva is more beautiful than black or brown gingiva. Hence, one would be able to smile more confidently in public if he or she receives a gingival pigmentation removal surgery that changes the color of black or brown gums to a beautiful pink color with relative simplicity. The color of one's gingiva varies from pale pink to deep bluish purple, depending on many health components. The most prominent among these include the vascular supply, epithelial thickness, the degree of keratinization, and the presence of pigment in the epithelium. Melanin, carotene, reduced hemoglobulin, and oxyhemoglobulin are the main pigments contributing to the normal color of the oral mucosa. The health of one's gingival tissue are essential for an attractive smile. Excessive melanin deposits in the basal and early basal layers of the epithelium stored in the form of melanosomes frequently cause pigmentation. Although there are many different procedures to remove this pigmentation, the it was removed using the Er;YSGG laser. It is my wish that, through this case study, many people

• Food Science and Preservation
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• v.17 no.5
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• pp.644-651
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• 2010

We prepared sikhe (CSE/BR-SH) using corn silk extract and black rice. The pH decreased during saccharification, from pH $5.88{\pm}0.03$ to pH $5.67{\pm}0.02$ after 6 h. However, the brix and reducing sugar contents increased during saccharification of CSE/BR-SH, with the highest levels ($7.6{\pm}0.05$ brix and $4.012{\pm}0.05$ g/l, respectively) being attained at 6 h. Amylase activity increased to 116.12% of control values 1 h after saccharification of CSE/BR-SH, and decreased thereafter. CSE/BR-SH was light purple in color. Soluble phenolic concentration increased markedly from an initial 8.43 g/l to 23.09 g/l at the end of saccharification (6 h), as did DPPH radical-scavenging activity (from an initial 17.3% to 70.98%), Increases were noted in all of ABTS radical-scavenging activity (from 40.25% to 75.32%), reducing power (from 0.241 to 0.682), and ferric reducing antioxidant power (FRAP) (from 0.288 to 1.071).

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.262-266
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• 2010

'Josaengheugchal', a new blackish purple pigmented glutinous japonica rice cultivar, was developed by the rice breeding team of Department of Functional Crop, NICS, RDA in 2004. This cultivar was derived from a cross between 'Tohoku 149' as black glutinous source and 'Sx 864' as purple colored rice in 1992 and 1993 winter season, and selected by pedigree breeding method until $F_6$ generation. As a result, a promising line, YR15907-6-8-1-5, was advanced and designated as the name of 'Milyang 194' in 2001. The local adaptability test of 'Milyang 194' was carried out at seven locations from 2002 to 2004 and it was named as 'Josaengheugchal'. 'Josaengheugchal' is an early maturing cultivar and has 71 cm culm height. It has higher anthocyanian content compared with 'Heugnambyeo'. It is moderately resistant to leaf blast but susceptible to other disease and insect pests. The yield potential of 'Josaengheugchal' in brown rice was about 4.21 MT/ha at ordinary fertilizer level in local adaptability test. This cultivar would be adaptable to the plain paddy field of middle, Honam, and Yeomgnam in Korea under ordinary and double cropping system.

• Korean Journal of Animal Reproduction
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• v.11 no.3
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• pp.196-205
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• 1987

This study was conducted in order to obtain the informatin of the histochemical changes in each of 6 segments of the epididymal ducts in 32 Korean native male goats. The male goats were examined, dividing into 7 groups, at 4 잔 intervlas from 8 to 32 wks of age. The reuslts obtained were as follows: 1. PAS reaction showed positive on the basal and upper part beyond the nucleus of the peithelium of effernt ductules throughout all the classes of age. It was also positive on the free border and basal and upper part beyond the nucleus of the caput, on the free border andbasal parts of the corpus, and on the basal part of the cauda of the epididymal epithelium. 2. Acid phosphatase reaction was negative on the every part of epididymal epithelium at the age of 8 weeks, however, with the aging it became strangly positive on the areas between the free border and the nucleus, and moderately positive on the basal part of epithelium of the caput and corpus. In the free border adn basal part of the cauda, it was slightly positive. alkaline phosphatase reactin was negative on the every part of epididymal epithelium until 12 weeks of age. From 16 weeks, free border of epididymal epithelium becaqme slightly positive, and from 20 weeks, the reaction became stronger on the basal part but weekend on the free border with the aging. 3. In the sudan black B staining, many blue black granules between the free border and the nucleus, some granules on the basal part, and a few granules on the cytoplasm around the nucleus of the epididymal epithelium were observed from 8 weeks of age as early, and the granules were increased in number with the aging. 4. In Azan staining, reddish violet granules below the nucleus and blue granules on the upper part beyond the nucleus in some cells of epithelia of efferent ductules were noted at 12th and 16th week, and after 24th week, the granules were decreased with the aging. Golgi apparatus were clearly observable on the upper part beyond the nucleus of all parts of epididymal epithelium from 8th week, and also number of intracytoplasmic vacuoles(smaller ones on the upper part and larger ones on the basal part beyond the nucleus) and fine granules were increased with the aging. 5. In the toluidin blue staining, reddish purple granules on the basal part of the epithelium in all the parts of epididymal ducts, particularly brilliant in the cauda, were observed from 8th week as early. 6. In the Cowdry staining, numerous mitochondria, according to aging, were observed between the free border of epithelium and the upper part beyond the nucleus particularly in the catus and corpus of the epididymal ducts.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.3
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• pp.175-185
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• 2018

The aim of this study was to evaluate the variation of growth and quality characteristics in colored rice from 178 accessions and to develop useful, basic rice breeding data by classifying these germplasm characteristics via principal component (PC) analysis. The coefficient of variation of the 178colored rice accessions were the highest for panicle length (PL) and protein contents, followed by length-width ratio (LWR), 1000-grain weight (TGW), culm length (CL), and amylose contents, whereas the lowest was for the number of panicles per hill (NP), which is a yield component. The results from the PC analysis exhibited eigenvalues and contributions respective to each PC as follows: PC1, 2.06 and 29.49%; PC2, 1.31 and 18.75%; PC3, 1.21 and 17.36%; PC4, 1.01 and 14.38%. The eigenvalues of four PCs were over 1.0, and their cumulative contributions were 79.98%, which completes the necessary condition for evaluation of the 178 colored rice accessions. Cluster analysis showed cluster I as the largest, which included 79 accessions, while clusters II, III, IV, V, VI, and VII comprised 46, 19, 13, 4, 8, and 9 accessions, respectively. Moreover, dark brown accessions were dispersed in clusters I and II, and many resources of purple seed coat color were found in clusters V, VI, and VII. Particularly, cluster V had resources of only black and purple seed coat colors. Resources of cluster VII were found to have a relatively small average CL, PL, and LWR; notably, cluster V had the smallest average TGW, and cluster IV the lowest NP but the highest TGW. Finally, considering the yield potential, growth characteristics, heading stage, and color during breeding of colored rice, we obtained the following conclusions: cluster VII is suitable for breeding of colored rice; cross breeding among clusters I, II, and VII has a high yield potential; and it is possible to produce a superior color by cross breeding plants from cluster V and VI.

• The Research Journal of the Costume Culture
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• v.6 no.1
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• pp.84-93
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• 1998

The main focus of this paper is to provide clear understanding about the concept of make-up as total fashion by defining the essential meaning of it. First, we would like to go over the concept of make-up and total fashion, then analyze the make-up image, the changes of colors and images of make-up overtime and fashion that have influenced over those changes. In this paper, we analyze the trend of fashion and make-up in 1990s and their relevancy. Through this paper we hope that make-up can be accepted as a part of total fashion in its relationship with other elements such as shoes, clothes and accessory and that it can be considered as a independent art that has direct influence on people. The trend of Spring/Summer between 1990 and 92is the image of natural beauty and comfortable and modernistic image that can be experienced through nature. In 1992, there was a revival look of 1960s and 1970s. Make-up also followed this trend. The overall color tone was to give natural and stable images with pastel tone to soften the images. This tone brought back the ecology of 1960s. The theme of restoration in humanity and nostalgia was reflected in clothing, and these trend changed the ecology of make-up to peace, love and romantic ecology which was expressed in coral, blue, and green tone to create intelligent image of woman. Year 1996 could be called as color revolution period that emphasized the unique and individual expression of each person. In 1997, black, pastel and brown colors were the result of reinterpreting the classic and sexy images of 1960s to natural and modernistic image of 1997. Purple color started to be introduced to us. The beginning of 1990s Fall/Winter season was based on ecology concept that emphasized the natural image. Until 1995 it appeared that spring/summer and fall/winter trend had no big differences. But from 1995 seasonal differences in trend are appeared and there were various make-up designs. In 1995, 1996, brown color lines make-up comes to mix with romantic image and developed into wine, orange, neon colors. These color were the symbol of property and sentiment and gold make-up emphasizing the eye area was the tendency of that period. In 1997, the fear of coming end of century was expressed as decadent image and at that time ethnic image, romantic image appeared with vivid color lines, gold, red and violet.

• Korean Journal of Community Nutrition
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• v.14 no.5
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• pp.531-544
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• 2009

This study was conducted to survey multiple factors of aversion to vegetables and preferences for vegetable-related recipes in school meal services among elementary school children in order to help develop various menus and recipes for school meal services. Questionnaire survey was carried out with the study subjects, who were 401 children in 6th grade attending elementary schools in Chonnam and Kwangju metropolitan regions. Results from the survey can be summarized as follows: 65.1% of respondents answered they try to eat vegetables and other namul side dishes served in school meal service for health. As for the frequency of taking vegetables and namul side dishes out of daily meals, 47.4% of respondents chose 'once or twice'. The reasons for aversion to vegetables in boys were taste and cooking method, while girls were taste and feeling between teeth. In boys there were no differences between regions of Kwangju and Chonnam but the tendency of aversion to vegetables was significantly high in girls. As for the aspects of vegetable aversion of subjects, 46.9% of respondents took up 'black & purple' in the unfavorable color of vegetables. 49.1% in 'bitterness' and 39.2% in 'greasiness' were in terms of the aversive taste of vegetables. The aversive vegetable recipes were 58.6% in 'raw & seasoned' and the unfavorable feeling of vegetables were 53.1% in 'squashiness'. There were differences between regions of Kwangju and Chonnam with boys in color and cooking method in girls. Results from the survey on their preferences for vegetable recipes showed that leafy vegetables like crown daisy (raw/slightly seasoned) and pak choi (broth/pot stew) fell to the most aversive category, while bean sprouts (broth/pot stew) were chosen as the most favorable one. Among root vegetables bell-flowers were found to belong to the least preferred recipe, while potatoes were proven to be most preferable in terms of recipes. As for fruit vegetables and other vegetables, all respondents didn't like 'fatsia shoots' vegetable and it's cooking method and they preferred 'green pumpkins (broth/pot stew)'. In respect of mushrooms, enoki mushroom (broth/pot stew) was found most preferred and had high tendency of preferences in boys and girls in Kwangju compared with Chonnam region. The study results indicated that respondents did not show big differences in factors influencing them to be averse to vegetables and their preferences for vegetable recipes depending on regions. In order to have high preference and intake in children's diets, it needs to study in reform of menu about using namul or vegetables mixed with meats and fruits that children preferred or applying roasted and fried other less than namul.

• Journal of the Korean Home Economics Association
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• v.44 no.10
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• pp.47-55
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• 2006

The purpose of this study was to analyze and compare the color characteristics of preferred clothing textiles of college students. One hundred nine male and female college students were evaluated for their preference to clothing textiles in previous research. To analyze the color characteristics, spectral data were measured. Color, color tone, and values of $L^*,\;a^*,\;b^*$ according to clothing item were compared. In addition, chromaticity diagram was drawn. The results of this study were as following. 1. The color of the shirts textile that college student preferred most in spring/fall was PB(purple blue) color, lt(light) tone. In general, the preferred textiles for shirts represented a simple color that is close to achromatic color with light and soft shade. The color of the blouse textiles that college student preferred most was PB color, d(dull), g(grayish) and W(white) tone. 2. The most frequently shown color of upper garment was PB, followed by Y(yellow) for shirt and R(red) for blouses. College students prefer a simple color which is close to achromatic color, and a light and soft color was preferred for shirts fabric and they preferred various, medium shades, but closer to pure colors for blouses because college students tend to consider that the aesthetic side is important and usually wear blouses less often than shirts. 3. For slacks, the colors of the preferred textiles were B(blue), PB color and lt.g.(light grayish), g, d and bk(black) tone. Therefore, the preferred textiles for slacks represented simple colors such as bluish or close to achromatic color with light or dark shade. For skirt, YR(yellow red), PB color and lt.g, lt, d. tone were preferred. Therefore, soft light or moderately toned various colors that are close to pure color were especially preferred for skirts. 4. The colors of preferred fabrics for slacks and skirts differed. The colors of the preferred fabrics for slacks were mostly cold color, whereas those of skirts were mostly warm color. And college students preferred various, medium shaded and closer to pure colors for skirts because they tend to consider the aesthetic side as being important. 5. The pattern of preferred fabrics was mostly solid, regardless of clothing item, and melange was the second most preferred pattern. 6. Through the analysis of $L^*,\;a^*,\;b^*$ values, shirt and blouse textiles showed higher $L^*$ value than that of slacks and skirt. The preferred textiles of college students were generally close to achromatic color because the values of $a^*$, and $b^*$ were very low, as confirmed by the result of the chromaticity diagram.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.129-135
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• 2008

The objectives of this study were to determine antioxidant activity of the methanolic extracts from some specialty rices and to investigate relationships between antioxidant activities and antioxidant contents in the extracts. ABTS (2,2-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) radical cation scavenging activity, inhibitory effect on lipid peroxidation, chelating activity, reducing power and inhibitory effect on xanthine oxidase have been used to investigate the relative antioxidant activity of the extracts from specialty rices. The concentrations of total polyphenolics, phytic acid, and anthocyanin in the extracts were measured by spectrophotometric methods and vitamin E analysis was carried out by HPLC. The methanolic extracts prepared from black and red rices showed higher antioxidant activities and contained higher antioxidant compounds compared with other rices, apparently due to their intense red-purple color. The correlation coefficient between total polyphenolic content of methanolic extracts and ABTS radical cation scavenging activity, reducing power, and inhibitory effect of xanthine oxidase were 0.9921, 0.9856, and 0.8032, respectively.