• Journal of the Korean Society of Fashion and Beauty
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• v.3 no.2 s.2
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• pp.25-30
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• 2005

This study is to research the symbolism of the Eastern and Western costumes' color in films. Therefore, I chose movies about colors, which are 'Trzy Kolory', a Western movie directed by Krzysztof Kieslowski and 'Hero', an Eastern movie directed by Zhang Yimou. The purpose of this study is to figure out the symbolism of the common colors shown in both movie which are red, blue and white. Also, by comparing the eastern and western color symbols I studied the ambivalence of colors. Therefore, the comparison of the eastern and western color symbolisms are as the followings. The color red symbols charity in the movie and jealous, hatless, lies, expansion, self esteem, resist, struggle and sadness in the movie . The color blue symbols freedom, lost, gloomy and sadness in the movie and sacrifice and sadness in the movie . The color white symbols equality and emptiness in the movie and true love, sadness and sacrificed love in the movie . Consequently, it appears that the colors symbolize differently in the East and the West. Three series of which is the West movie has more positive meanings than the Eastern movie. Therefore, the meanings of symbols of the costumes' color are different in the East and West as they have different cultures, and also they could be expressed differently by the directors intention.

• Korean Journal of Human Ecology
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• v.19 no.1
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• pp.149-156
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• 2010

TV news anchor woman's appearance, voice, expression, and clothing, etc., have an influence on the reliability of the article to be reported. Among these, clothing is the most crucial factor in forming an anchor woman's image, especially the clothing color factor. This study is aimed at providing the basic foundation for anchor woman when they select the clothing color by analyzing the clothing color image on the screen. For this purpose, the KBS and MBC 9 o'clock news desk and SBS 8 o'clock news of the local major news programs were selected. With the collection of 300 pieces of news clips related to anchor woman's clothing from January to December 2008, they were classified into F/W seasons and analyzed by the clothing color. The surveying method of clothing color was to capture the anchor woman's clothing among the news clips, then pick the representing color by applying Adobe Photoshop, and researching the formed $L^*a^*b^*$ value of color chips. The surveyed color was transformed into value of distant cell, H V/C, and the results were analyzed. As a result, it showed that the White system for anchor woman's clothing during the S/S seasons is most frequently picked, followed by the Red system. In F/W seasons, Gray system is the most favored, then White and Red, respectively. It was revealed that the most frequently selected colors for upper-wear by anchor women in the three broadcasting stations was an achromatic color, such as White or Gray, and then the chromatic color, Red. It shows that there is no big difference in season. The Inner-wear color matched the jackets which were also achromatic in color, white and black being the most favored in the S/S seasons, and in the case of chromatic colors, Red was the most favored. In addition to this, identical coloration with jacket, coloration with similar color, or single color as clothing color were no less frequently adopted. During the F/W seasons, identical coloration accounts for 26%, the most popular colored being White and Red. It was found that the coloration with achromatic colors are highly favored in the three major broadcasting stations alike.

• Agricultural and Biosystems Engineering
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• v.1 no.2
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• pp.81-87
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• 2000

Quality characteristics of tomatoes irradiated with light (red light of far-red light followed two days later with a red light treatment), treated with ethylene, and stored in darkness were evaluated by subjective sensory and objective physical and chemical evaluations. Overall and individual liking evaluations and sensory evaluations were made by an untrained panel of eighteen people. A rankin gof treatments for consumer (panelist) acceptability was also conducted by the panel. Physical and chemical evaluations included surface color measurement (L*, a*, and b*), mechanical puncturing (firmness), soluble solids content (SSC), titratable acidity(TA), and tomato juice pH. Sensory data showed that outside color, inside color, and flavor of tomatoes treated with red light (R) and far-red light/red light (FR/R) were scored significantly higher than those of tomatoes treated with ethylene and those kept in darkness. The L* values for tomatoes treated with R and FR/R were lower (more darkening) than those for tomatoes treated with ethylene and those stored in darkness. Tomatoes treated with FR/R had the highest A* values, followed by those irradiated with R, treated with ethylene, and kept in darkness, respectively. Sensory values for firmness were similar for tomatoes treated with R, FR/R, and ethylene. Treatments had no significantly different effects on sweetness and acidity. There were no significantly different effects between treatments for pH, SSC, TA, and SSC/TA. From observations made during the study, it was suggested that R irradiation stimulated red color development in tomatoes after it had been delayed by FR irradiation. Consumer acceptability for tomatoes with either R or FR/R treatment was significantly higher than that for tomatoes treated with ethylene or stored in darkness. panelists' overall liking scores correlated well with all sensory variables except acidity, and also correlated highly with inside color, flavor, and sweetness (P<0.001). Overall liking versus flavor had the most pronounced relationship (r=0.78, P<0.001).

• Journal of Korean Ophthalmic Optics Society
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• v.8 no.1
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• pp.23-28
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• 2003

We report a switchable RGB color filters for Lab on a chip. Ink color filter devices are fabricated by PDMS patterning process. The optical transmission in the ultra-violet and visible wavelengths of color filters have been investigated. The ink color filters are characterised by the slope and shape of the spectrum. The transmission of red/yellow filter consists of curves with a sharp cut-off spectrum at 600 and 500 nm. The blue output of the ink filter has 80% peak transmission and weak red-leak, while the green ink filter has 48% peak transmission and red-leak.

• The Korean Journal of Zoology
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• v.8 no.2
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• pp.51-54
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• 1965

Present author observed the variation in color and pattern and also those of geographical distribution of Graphosoma rubrolineatum WESTWOOD.And the variations were also studied in relation to the temperature and the humidity . The results are as follows . 1. The variations in color and pattern of G.rubrolineatum were gradually changed into black ones, and so they showed polymorphic. 2. Their colors and patterns were not variated in inland at all, while those variations in island increased according to the distance from the inland. 3. The red color of the patterns appeared the yellowish-red in inland, the blackish -red in island. 4. The variation in color and pattern of G.rubrolineatum occure in the region of the temperature below 22.8$^{\circ}C$ (mean temperaturrre of June, July and August)and the humidity above 72%(yearly average).

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.3
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• pp.91-101
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• 2013

This paper proposes a new re-coloring method for the people with the red-green color vision deficiency (CVD). These people have difficulty in discriminating the red and green colors since they abnormally perceive the hue and luminance value of the colors. We introduce a color transformation that adjusts the hue and luminance value in HSV color space. The color transformation is determined according to the severity of CVD. Our aim is to maintain the color differences in original image while maintaining the recolored image to be natural to the people with normal color vision. Experimental results show that the proposed method can yield more comprehensible images for the people with red-green CVD while maintaining the naturalness of the recolored images.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.893-898
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• 1996

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi Prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59~13.48%. Lipid and ash contents of samples were in the range of 7.59~8.39% and 4.34~7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the sanlples. The capsaicin equivalent was in tile order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.l5mg%, total sugar content 15.79% and ASTA color value 178.2.

• Publications of The Korean Astronomical Society
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• v.30 no.2
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• pp.761-763
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• 2015

Colors have been derived from the observed optical spectrum of Mars and Jupiter. It is known that the planets and the Moon emit reflected sunlight and thus their spectra are similar to the spectrum of solar radiation. The question was then why is the color of Mars different from that of other planets, i.e. red, although it would share the same spectrum of reflected sunlight. Can one derive color from the spectrum? Therefore, we observed the optical spectra of the scattered sunlight in day time for the Moon and Mars using a 1-D array spectrograph on the 12-inch reflecting telescope in the Korea Science Academy of KAIST in Busan, Korea. We adopted the International Commission on Illumination (CIE) in 1931 of three spectral sensitivity peaks for the human eye in short, medium and long wavelengths in visible light. The observed spectra were imposed on CIE sensitivities and the color detected by the human eye was derived. The Mars spectrum represents red color and the Moon white. It is a similar color to that which a human would see. This result means that color is easily derived from astronomical spectra. The appearance of the planets surface can be determined for Mars, which is the result of iron oxide.

• Journal of the Korean Ceramic Society
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• v.46 no.4
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• pp.350-356
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• 2009

Perovskite codoped with chromium and iron have been studied. Samples with $YAl_{0.96}(Cr_{0.04-x}Fe_x)O_3$(x=0.01, 0.02, 0.03, 0.04) were prepared by solid state reaction at $1450^{\circ}C$ for 6 h and were characterized by XRD, FT-IR, Raman spectroscopy, SEM and UV-vis spectrophotometer. The color of the synthesized pigments were from red to dark brown(in bulk). Up to 0.02 mole $Fe_2O_3$ for substituting $Cr_2O_3$ development of color in lime-glaze gives good red color but as increasing amount of $Fe_2O_3$ and decreasing $Cr_2O_3$ proportionally produce from brownish red to brown. Increasing $Fe_2O_3$ amount lead to weaken crystal field relatively due to have smaller ionic radius than $Cr_2O_3$ ionic one. The UV-vis peaks were shifted to lower wavelength.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.325-329
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• 2006

This study was to investigate the effect of the addition of red ginseng powder in Dasik. The addition of red ginseng powder in Dasik that we used with was in the ratio of 0%, 2%, 4%, 6% and 8% of red ginseng powder to Dasik in weight. Also, we used two different kinds of Dasik. One was made of starch and the other was made of flour. The physic-chemical analysis and sensory test were performed on the Dasik. The red ginseng powder added flour and starch Dasik showed lower moisture content and higher ash content compared with the non-added control group. In color analysis, whereas L value lowed at the addition of red ginseng powder, a and b value increased at the addition of red ginseng powder. In mechanical texture test, addition of red ginseng powder starch Dasik showed high hardness, cohesiveness and brittleness. Addition of red ginseng powder flour Dasik showed high springiness and gumminess. In the sensory test, the addition of the red ginseng powder reduced the sweetness and increased the surface color and the flavor. There was no difference in preference between the Dasik with up to 4% of red ginseng powder added and the control group, but the Dasik with 6% or more red ginseng was found undesirable (p<0.05). In conclusion, the Dasik with up to 4% addition of red ginseng powder would be the useful method to fulfill the traditional quality of Dasik. It was also found that the flour Dasik was to be more preferable than the starch Dasik.