• 복식
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• 제56권8호
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• pp.35-44
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• 2006

The purpose of this study was to comparatively analyze the characteristics of traditional costume colors of Korea China Japan with quantitative methods. The range of this study was limited to the costume colors from 16th to 19th century. For this study 1333 color samples were collected by measuring with a spectrophotometer. The results of this study are as follows: Red, Yellow Red, Yellow and Purple Blue had been used in common for the traditional costume colors of Korea, China and Japan. Yellow of Korea, Purple Blue of China, Yellow Red of Japan showed the high frequency. Red, an asian preference color, had most frequently used in korean traditional costumes. Pale toned Yellow and Yellow Red, high saturated Red and low valued Purple Blue had been preferred for korean traditional costumes. The preferences of high saturated Red and low valued Purple Blue were based on the Five Element theory and the pale toned Yellow and Yellow Red were used with the preference of White and natural colors. In China the traditional costume colors had used with the Five Element theory also but they had preferred Purple Blue, deep & strong toned Red to Yellow Red and Yellow, Yellow Red, Purple and grayish colors had been frequently used in japanese traditional costumes. In the results of color distributions in $L^*a^*b^*$ color space, korean and chinese traditional costumes colors concentrated in some areas like Yellow, Yellow Red, Red and Purple Blue. Japanese costumes colors showed the even distribution with the diverse toned colors. Korean traditional costume colors corresponded with the Five Element theory rather than China and Japan. Japan had used the costume colors with the racial sensibility rather than conceptual color theory.

• 복식
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• 제57권6호
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• pp.32-45
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• 2007

Among 96 color combination stimuli, male students evaluated 47 set as harmonized, but female students evaluated 32 set, so proved that male's range of harmony more extensive than that of female. Specially red shirt and yellow red necktie in all tone was evaluated as harmonized coloration by both male and female students. Female evaluated as the best harmonious coloration that red shirt-yellow necktie in dark, blue shirt-yellow necktie in dark, purple shirt-red necktie in light, green shirt-blue necktie in dull, and male evaluated red shirt-yellow red necktie in light, blue shirt-yellow necktie in light, purple shirt-red necktie in light, green shirt-yellow necktie in dark. It is significant difference between female and male on red-green in vivid, and blue-purple in vivid, blue-blue in dull, blue-yellow in dark, and purple-purple in dull. And shirt color and necktie color, necktie color and tone, tone and perceiver' gender influenced on the harmony evaluation by interaction.

• Journal of Forest and Environmental Science
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• 제30권1호
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• pp.56-61
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• 2014

Macroscopic and microscopic characteristics of Yellow-hearted pine and Red pine were investigated. Wood color, annual ring width and latewood percentage were observed by the naked eye. Anatomical properties as the structure of three sections and cell dimensions were examined by an optical microscopy. As a result, the color of bark in Yellow-hearted pine was Reddish-grey, and Red pine showed brown or gray. The color of heartwood and sapwood in Yellow-hearted pine was deep-yellow to brown and creamy-white. And the color of heartwood and sapwood in Red pine was light-brown and light-yellow. The annual ring width of Yellow-hearted pine was narrower than that of Red pine, and the latewood percentage of Yellow-hearted pine was a little higher than that of Red pine. There was no significant difference in the anatomical characteristics between Yellow-hearted pine and Red pine.

• 한국육종학회지
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• 제43권2호
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• pp.126-132
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• 2011

The bulb storability of eight red and ten yellow onion (Allium cepa L.) cultivars grown primarily in Korea was evaluated. During storage, sprouting occurred earlier in red cultivars than in yellow cultivars. In addition, the ratio of sprouted to unsprouted bulbs increased more rapidly in red cultivars than in yellow cultivars. However, not all yellow cultivars had strong storabilities. Bulb storability of three yellow cultivars was as poor as that of red cultivars, suggesting only a slight possibility of a pleiotropic effect of color and bulb storability. Meanwhile, $F_3$ lines of a red cultivar selected based on stronger storabilities showed intermediate storabilities between those of the red and yellow cultivars, implying that strong storability could be obtained by successive selection. In contrast, $F_1$ hybrids from crosses between yellow and red breeding lines showed poor storability compared with the yellow cultivars, indicating that poor storability may be dominant over strong storability. The relationships between color and other traits that potentially affect storability, such as fresh and dry weight, water content, and firmness of bulbs, were evaluated. No significant differences in these traits were observed between the two colors, although the water content of yellow cultivars and the dry weight of red cultivars were slightly higher than their counterparts. Correlation analyses between bulb storability and other traits, including weight, water content, and firmness, also showed no significant correlations. In this study, no correlations were identified between bulb color, storability, and other traits. However, based on these results, red cultivars with stronger storabilities could be developed through successive selection of bulbs with stronger storabilities.

• 한국조명전기설비학회지:조명전기설비
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• 제7권4호
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• pp.19-25
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• 1993

본 연구는 한국표준색의 색지각 범위를 파악하는데 그 목적이 있다. 남자 99면, 여자 126명의 대학생을 실험대상으로 하였으며 육안비색법과 색측정기를 사용하여 분석하였다.그 결과 다음과 같은 사항을 밝혔다. 1) 색지각은 크게 4가지 유형으로 구분되었다. 즉, 빨강, 주황, 귤색, 노랑이 속한 단순형, 다홍, 노랑연두, 연두, 보라, 붉은 보라가 속한 X형, 초록, 청록, 바다색, 파랑, 감청이 속한 Y형, 풀색, 녹색, 남색, 남보라, 자주, 연지가 속한 복합형이다.2) 표준색과 평균지각색을 비교한 결과, 다홍, 노랑, 노랑연두, 연두, 풀색, 녹색, 초록, 보라는 그 값이 유사하였으며 파랑, 바다색, 붉은 보라, 연지 등은 표준색과 평균 지각색 사이의 차가 크게 나타났다. 3) 성별에 따른 지각차는 많은 색에서 나타났으며 여성이 남성보다 정확하게 색을 지각하고 있다는 것이 밝혀졌다.

• 한국미생물·생명공학회지
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• 제24권6호
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• pp.756-762
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• 1996

In order to develop the method for mass production of natural food colorant from Monascus anka, optimum cultivation conditions for producing red and yellow pigments by cultiva- ting the mold in a jar fermenter and their color characteristics were investigated. The mold produced red and yellow pigments both intracellularly and extracellularly. These pigments showed unique light absorption characteristics with maximum absorption of 494, 380, 506, and 388 nm for extracellular red pigment (ERP), extracellular yellow pigment (EYP), intracellular red pigment (IRP), and intracellular yellow pigment (IYP), respectively. Optimum conditions for producing red pigments were found to be temperature 30$\circ$C, initial pH 6.0, rice powder 3-5%, peptone 0.05%, magnesium sulfate 0.25%, aeration rate 0.1 vvm. Optimum temperature for producing yellow pigments was around 35$\circ$C which is higher than that of producing red pigments. The initial pH and rice powder concentration for producing yellow pigments were the same as those of producing red pigments. The higher concentration of nitrogen source and inorganic salt, aeration rate, the more the yellow pigments were produced. The optimum agitation speed was 100 - 300 rpm for pigment production.

• Journal of Pharmaceutical Investigation
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• 제5권2호
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• pp.57-62
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• 1975

It was many differances to evaluate of the effect of excipients on colour fading in FD & C Yellow No.5 by use Tintometer and nearly is not effective in FD & C Red No. 2. When we observed colour fading in suger coating formulations by tintometer, FD & C Red No.2 was appeared to follow zero order reaction and FD & C Yellow No. 5 was not follow zero order reaction or first order reaction. Also, we could know the tendency of colour fading by visible spectrum, but it was net suitable method for this experiment more than by tintometer. The relative colour fading effect of the surfactants(Polysorbate) was as follows: Tween 60> Tween 80> Tween 20. In addition to, Benzalkonium chloride was reacted with FD & C Yellow No.5, so the stronger colour was appeared. On the other hand, the weaker colour was appeared in FD & C Red No.2. While, the sunscreening agents was not almost effective in colour fading of FD & Yellow No. 5 and FD & C Red No. 2.

• 한국염색가공학회지
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• 제16권5호
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• pp.8-18
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• 2004

In order to study on the color change of silk dyed with natural colorant due to light fading, and find out the effect of combination dyeing, colorant extracts of safflower red, safflower yellow and amur cork tree were used, either singly or in combination. In combination dyeing, safflower yellow or amur cork tree dyeing process was added on the top of the silk fabric was dyed with safflower red. Color change and light fastness were investigated by $L^*,\; a^*,\; b^*$ H, V/C, and Color difference. Brightness of silk fabric dyed with safflower red and safflower yellow increased gradually with increasing the radiation time of UV light, but amur cork tree was decreased and turned to dull. Color difference of dyed with Amur cork tree showed higher than the others. Combination dyeing of safflower red and amur cork tree provided better light fastness than the one of safflower red and safflower yellow.

• Applied Microscopy
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• 제52권
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• pp.3.1-3.8
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• 2022

Our purpose in this study is to analyze the microstructural characteristics and constituent elements of inorganic substances added to the yellow ink and red ink pigments used in permanent makeup. We observed the microstructural properties of inorganic pigments added to the ink using a scanning electron microscopy (SEM) and analyzed the constituent elements of the inorganic pigment particles using an energy dispersive X-ray spectroscopy (EDX). In red wine-colored ink, cubic titanium dioxide with a diameter of 110 to 200 nm was the major component, and rod-shaped iron oxide was rarely observed. Most of the ingredients of taupe yellow ink were rod-shaped yellow iron oxide, and a small amount of cubic titanium dioxide was observed. Red wine-colored ink and taupe yellow ink contained lumps composed of titanium dioxide particles. In red wine-colored ink, lumps were formed by agglomeration. However, we observed that the surface of the lump composed of titanium dioxide in the taupe yellow ink had a smooth surface caused by external physical compression. The titanium dioxide particle mass which found in taupe yellow ink in this study is an artificial product. When this mass accumulates in the dermis, it may cause a color mismatch. Therefore, permanent makeup using fine pigments should be free of foreign substances that may cause trouble in the skin. In addition, there is a need to improve the quality of the ink so that the required color can be safe and long lasting in the dermis.

• 한국식품영양과학회지
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• 제37권3호
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• pp.342-347
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• 2008

황색 양파와 자색 양파의 소비 촉진을 위한 양파분말 가공 식품 개발의 일환으로 열풍건조 양파분말을 제조하여 물리적 특성 및 이화학적 특성을 조사하고, 황색 양파분말 및 자색 양파분말을 1, 3, 5, 10% 첨가한 양파쿠키를 제조하여 품질 특성을 알아보았다. 일반성분 측정 결과 황색 양파분말의 수분, 조단백질 및 조회분 함량이 자색 양파분말보다 높은 것으로 나타났다. 분말의 색도는 양파 고유색 때문에 황색 양파분말에서 L값, b값이 큰 것으로 나타났고, 자색 양파 분말은 a값이 높은 것으로 나타났는데 갈변도 측정결과에서는 황색 양파분말의 갈변도가 자색 양파분말보다 높은 것으로 나타났다. 이화학적 측정 결과에서는 황색 양파분말의 페놀함량이 자색 양파분말보다 높았고, 총당 함량은 자색 양파분말이 높은 것으로 나타났다. 쿠키반죽의 pH는 양파분말 첨가량이 증가할수록 감소하였으며, 밀도는 대조군에 비해 양파분말 첨가군이 줄어든 것으로 나타났다. 소성 후 쿠키의 경도 측정 결과 대조군에 비해 양파분말 첨가군이 월등히 큰 것으로 나타났으며 자색 양파분말 첨가군의 경도가 황색 양파분말 첨가군의 경도보다 단단한 것으로 측정되었다. 쿠키의 관능적 특성은 자색 양파분말 3% 첨가군이 양파 냄새, 양파 맛, 조직감, 전체적인 기호도면에서 가장 좋은 것으로 측정되었으며 뒤를 이어 황색 양파분말 5% 첨가군이 좋은 점수를 받았다. 따라서 열풍건조 황색 양파분말의 경우 5% 첨가군, 열풍건조 자색 양파분말의 경우 3% 첨가군이 개발 가능성이 있는 것으로 확인되었다.