• Science of Emotion and Sensibility
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• v.7 no.1
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• pp.41-49
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• 2004

The affective words on photographic images were analyzed and a model was structured. Based on this model, the effects of color on the affections were studied. In study 1, the photographic images with various materials and techniques were presented and the affective responses are collected. The factor analysis using principal axing method showed that the variance of the affective words could be explained about 42％ by the three factors. These are named positive-negative, dynamic-static, light-heavy, respectively. In study 2, the effects of color on the affections were evaluated on three basic dimensions. Ninety representative color images were converged black-and-white images, and each of 180 images was rated on the three affective scales. The t-test showed that the effects of color are statistically significant on the three affective scales, respectively. The achromatic images were felt more negative, more static, and heavier than chromatic images.

• Applied Chemistry for Engineering
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• v.33 no.6
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• pp.606-612
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• 2022

The purpose of this study is to convert hydrophobic dyestuff to hydrophilic dyestuff by reacting cationic collector with anionic dyestuff and reaction anionic collector with cationic dyestuff. The removal of colors from aqueous solutions and/or dispersions has been studied by dispersed-air flotation in a batch column. In this studies used generated micro bubble by ceramic gas diffuser having micro pore size for air flotation process. In this study, a ceramic gas diffuser with micro pore size was used to generate micro bubbles for the air flotation process. Two colours were used for the experiments: Basic Yellow 1 (cationic dyestuff) and Direct Orange 10 (anionic dyestuff). All two were effectively removed by flotation within 8 mins. Sodium dodecyl sulfate, sodium oleate (an anionic collector), and amines (a cationic collector) were found to be effective as collectors in the removal of color, which was found to be related to the pH of the solution and the amount of collector added to it, with high collector dosages causing the process to become pH-independent.

• Korean Journal of Cognitive Science
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• v.28 no.1
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• pp.27-42
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• 2017

Stroop effect(Stroop, 1935) is a reliable paradigm which has been used in various psychological research. Although classic Stroop experiment used color and color name for experimental stimuli, subsequent research reported that a color(e.g. green) and an object(e.g. grass) which displays a typical color show similar effects depending on color-object congruency(Klein, 1964). Because past research that used Stroop effect to investigate semantic representation tested association between concrete object and color, they predominantly used concrete nouns and their corresponding color names as stimuli(e.g. Dalrymple-Alford, 1968, 1972; Klein, 1964). Recently, Sherman and Clore(2009) reported that response time to white or black words is affected by moral value of words (e.g., honesty, crime) even when the words do not have specific referents. Based on this result, we tested association between thermesthesia-related adjectives(e.g., 따스한, 냉정한) and color(warm color, cold color) using Stroop task. The results showed that subjects were faster in their response to color when adjective-color was congruent than when incongruent, and there was an interaction between color and meaning of adjectives. The Stroop effect in this research is unique because, contrary to previous research that used concrete nouns, the effect was obtained even with abstract adjectives which do not have specific referents. In addition, unlike Sherman and Clore(2009) that used achromatic color, our results show that Stroop effect obtains between abstract adjectives and chromatic color.

• Applied Chemistry for Engineering
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• v.33 no.3
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• pp.279-283
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• 2022

UV-vis spectroscopy is one of the powerful tools for measuring the concentrations of reactant and products during a chemical reaction. However, there is an limitation of using the technique when the reaction undergoes in high concentration and high temperature. Color analysis using camera images can provide the identical results with UV-vis analysis with regardless of the sample concentration and temperature. The catalytic reduction reaction of resazurin to resorufin was investigated using the color analysis with the color spaces such as CIE L^*a^*b^*. Moreover, the color analysis enabled the independent analysis of two different material's concentrations without the deconvolution of overlapped wavelengths unlike the case of using UV-vis spectroscopy.

• Journal of the Korean Institute of Landscape Architecture
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• v.14 no.2
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• pp.69-80
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• 1986

In order to analyse the color preference quantitatively, specially with reference to the subjects in the age of twenties, 100 subjects(M=50, F=50) that unconsidered other factors were adopted and responded to 4 items of the questionaire. The item no. 1 was to investigate the most prefered color on the white background, no. 2 was to most preferred stimulation -level of lightness in the same hues, no. 3 was to most prefered color on 5 different backgrounds -grey, blue, pink, yellow, and yellow green-, and no. 4 was same as no. 3 but with different color-arrangement Materials for item 1 and 3 were made with transparent acryl-boards(30cm$\times$30cm), on which 16 color chips arranged on circle, for item 4 on lattice, and for item 2 with 16 white boards(8cm$\times$21cm), on which 7 color chips of different lightness-level arranged. Reflectance(Y) and color coordinate(x, y) of all color chips measured with color difference meter were transfered into wavelength(nm), exitation purity(%), and Munsell's value. The results may be summarized as follows: 1) Most prefered color was bluish green with wave1ength about 500nm. As increasing of exitation purity of color, more prefered. 2) When there were 7 different levels of lightness in the same hues, the relationship between the number of preference and the stimulation was inverted U-shaped. 3) With changing the background -color, the prefered colors were contrasting when backgrounds were low or high intensity-stimulation and familiar colors when backgrounds were medium intensity.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2007.05a
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• pp.35-38
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• 2007

맛을 인지하는데 있어 색채가 끼치는 영향에 대한 선행 연구들에 의하면 사람은 특정 색이 상기시켜주는 맛을 기억하고 있고, 맛과 그 강도를 예측하고 판단하는데 있어 색에 크게 의지하고 있음을 알 수 있다. 본 연구에서는 사람들이 음식물 색에 대한 경험의 종류와 정도에 따라 색채로부터 연상되는 맛에 대한 특성을 파악하기 위해 2회에 걸친 실험을 진행하였다. 실험 1에서는 색상환에 고르게 분포한 여섯 가지 대표 색을 가진 초콜렛 샘플을 준비하고 피험자들에게 단맛과 쓴맛의 정도에 대해 각각 평가하도록 하였다(N=20). 실험 2에서는 실험 1의 색을 활용하되, 이를 알약에 적용한 후 동일한 평가를 진행하였다(N=20). 실험 결과, 맛에 대한 경험이 풍부한 난색 계열에서는 단맛, 쓴맛에 대한 일관된 경향을 나타냈지만, 그렇지 않은 파랑색에 대해서는 분산된 반응을 나타났다. 본 연구의 결과는 경험의 정도에 따라 색으로부터 연상되는 공감각적 특성에 대한 통찰력을 제공하며 효과적인 식품 패키지 디자인에 참고로 활용될 수 있을 것이다.

• Science of Emotion and Sensibility
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• v.17 no.3
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• pp.29-38
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• 2014

The purpose of this study was to verify human physiological responses to emotional lighting system using LED (light emitting diode) flat lighting. Subjects were ten males in their twenties without medical history to eyes. Colors of LED lighting are red, orange, yellow, green, blue, purple and colorless (white). They were stimulated by LED lighting for 5 minutes. We measured body temperature, heart rate variability (HRV) and electroencephalogram (EEG) before and after color stimulus. In case of EEG analysis, relative power ${\alpha}$ wave ratio decreased in the groups of colorless, red and orange color light. Also, sympathetic nerve was more activated than parasympathetic nerve and the body temperature was increased in the groups of colorless, red, orange, yellow color light. On the other hand, relative power ${\alpha}$ wave ratio increased and parasympathetic nerve was more activated than sympathetic nerve and the body temperature was decreased in the groups of green, blue and purple color light. The results imply that the LED color lighting system in the realistic experiment environment. In the future, studies with compounded both colors and modes according to situation or auditory as nature sound or olfactory as aroma will be required.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.9-15
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• 2008

For the detection of contaminated liquid spawn, we selected suitable medium, indicator and developed method of diagnosis. The growth of pathogenic bacteria, Pseudomonas sp., and fungi, Trichoderma sp., in YPL media was better than in PDA and NA. In addition, the changes of color and absorbance of media were obviously showed when contaminated liquid spawn by pathogenic bacteria and fungi was incubated on YPL including phenol red for 48 hour at $25^{\circ}C$. The color of YPLP after incubating of infected liquid spawn by Pseudomonas sp. and Trichoderma sp. were changed from orange to red and to scarlet, respectively. Whereas, the color of YPLP after incubation of only Pleurotus ostreatus indicated yellow at liquid spawn. Therefore, it is possible to easily distinguish contaminated liquid spawn by color of change in YPLP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.881-885
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• 2006

The product formation and changes in color of glucose/glutamine model system were investigated in relation to heating temperature and time. The mixtures of glucose and glutamine in equal molar ratio were heated at 125, 150 and $175^{\circ}C$ for 10, 20 and 30 minute, respectively. Acetic acid, butanoic acid, 2-butenoic acid, di-(2-cthylhexyl)phthalate, 2,3-dihydro-3,5-dihydroxy-6-methly-4H-pyran-4-one and 5-hydroxymethylfurfural were identified as a major compounds, and 1,3-dimethylbenzene, 2-ethylhexanol, furfural, 5-methylfurfural, 2-pyrrolidinone, and 2,6-di(t-butyl)-4-hydroxy-4-methyl-2.5-cyclohexadien-1-one as 6 minor compounds by using GC/MS. The contents of acetic acid, 2-ehylhexanol and 2-pyrrolidinone increased with increased heating temperature and time, whereas the formation of the other 9 compounds increased up th heating conditions of $150^{\circ}C$ for 10 or 20 min or $175^{\circ}C$ for 10 min, and decreased dramatically with heating above those conditions. Color parameter $L^*$ decreased with increasing heating conition, resulting in dark brown color in final products. Changes of redness parameter $a^*$ and yellowness $b^*$ showed similar to those of the contents of 9 compounds mentioned as above.

• Proceedings of the Korean Society of Computer Information Conference
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• 2013.01a
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• pp.277-279
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• 2013

본 논문에서는 광학적 방법을 이용하여 정색반응을 정량적으로 측정할 수 있는 방법을 제시한다. 정색반응은 발색, 변색의 현상을 일으키는 화학 변화로 시료 용액에 시약을 더하여 특수한 빛을 나타내게 하여, 물질을 정성적으로 검출하는데 이용된다. 하지만 정색반응 결과로 나타난 색상은 사람마다 색구별이 다르므로 정확한 양을 알 수는 없다. 본 연구에서는 시료의 양에 따라 색상 변화의 미세한 차이를 PICkit Serial Analyzer를 사용하여 색상을 수치화하여 시료의 양에 따른 색의 변화를 정량적으로 측정하였다.