• Journal of the Korean Graphic Arts Communication Society
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• v.21 no.2
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• pp.43-53
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• 2003

As information-communication network has been developed rapidly, internet users' circumstances also have been changed for the better, in result, more information can be applied than before. At this moment, there are many differences between real color and reappeared color on the CRT. When we observe a material object, our eyes perceive the multiplied form of light sources and nature spectral reflection. However, when the photographed signal is reappeared, illumination at that time of photographing and spectral reflection of a material object are converted into signal, and this converted RGB signal is observed on the CRT under another illumination. At this time, RGB signal is the reflected result of illumination at that time of photographing Therefore, this signal is influenced by the illumination at present, so it can be perceived another color. To accord the colro reflections of another color source, the study has been reported by S.C.Ahn$^{[1]}$, which study is about the color reapperarance system using neuron network. Furthermore, color reappearing method become independent of its circumstances has been reported by Y.Miyake$^{[2]}$. This method can make the same illuminations even if the observe circumstances are changed. To assume the light sources of observe circumstances, the study about color reappearing system using CCD sensor also have been studied by S.C.Ahn$^{[3]}$. In these studies, a population is fixed, first, on ab coordinates of CIE L${\ast}$a${\ast}$b${\ast}$. Then, color reappearing can be possible using every population and existing digital camera. However, the color is changed curvedly, not straightly, according to value's changes on the ab coordinates of CIE L${\ast}$a${\ast}$b. To solve these problems in this study, first of all, Labeling techniques are introduced. Next, basis color-it is based on Munsell color system-is divided into 10 color fields. And then, 4 special color- skin color, grass color, sky color, and gray-are added to the basis color. Finally, 14 color fields are fixed. After analyzing of the principle elements of new-defined-color fields' population, utility value and propriety value are going to be examined in 3-Band system from now on.

• Korean Journal of Agricultural Science
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• v.48 no.3
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• pp.413-422
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• 2021

The aim of this study was to investigate the effect of adding curcumin-steviol glycoside complex (CSG) on the growth performance and meat quality of white semi broilers. A total of 60 one-day-old white semi broilers with an initial body weight (BW) 40.0 ± 0.2 g were used in a 5-week experiment. The three treatments were as follows: 1) CON; basal diet, 2) T1; CON + 0.5% CSG and 3) T2; CON + 1.0% CSG. Each treatment consisted of 5 replicate cages with 4 broilers per cage. In 0 - 2 weeks, the supplementation of 1.0% CSG in the diets significantly increased (p < 0.05) the BW and decreased the feed intake (FI), thereby improving the feed conversion ratio (FCR) compared to the CON group. For meat quality, the T2 group showed a higher water holding capacity (WHC) and lower drip loss (DL) and cooking loss (CL) compared to the CON group (p < 0.05). For meat color, the T2 group showed a significantly lower lightness (L^*) and yellowness (b^*) than that of the other treatment groups (p < 0.05). In the sensory evaluation, the meat color and texture in the T2 group were significantly improved (p < 0.05) compared with those of the other treatment groups. As a result, the acceptability of consumers was ameliorated. In conclusion, this study shows that the supplementation of CSG improved the growth performance and meat quality in white semi broilers. This study suggests that 1.0% CSG is the optimal level in the diet.

• Korean Journal of Optics and Photonics
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• v.18 no.1
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• pp.1-7
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• 2007

Filter colorimeters have a set of spectral bands for which spectral responsivity is the same as the color matching function defined by CIE (Commission Internationale de I'Eclairage). We have designed a set of color matching function filters denoted by $\bar{x}-filter,\;\bar{y}-filter,\;and\;\bar{z}-filter$. Because the $\bar{x}-function$ has two transmission bands, two $\bar{x}-filters$ are designed to cover the $\bar{x}-function$. To design the filters, we developed a nonlinear least square fit program which determines the thickness of the color glasses by minimizing its spectral mismatch value ($f{_1}'$) to below 3 %. The design has been validated by fabrication of the $\bar{y}-bar$ filter, of which $f{_1}'$ was measured to be 2.8 %. Considering a LCD flat panel display as a device under test, we have calculated the systematic error of the colorimetric measurement using the designed filters.

• The Journal of Korean Academy of Prosthodontics
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• v.43 no.4
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• pp.466-477
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• 2005

Statement of problem : Problem of matching the appearance of porcelain restorations with the patient's natural dentition has always been a concern to dental clinicians. Recently, demands for esthetics, even in restorations requiring strength, has brought a revolution to dentistry and increased use of zirconia. Among the various factors, shade and translucency or the core can significantly affect the overall esthetics of the restoration and should be considered when selecting an all-ceramic system. Purpose : The purpose of this study was to spectrophotometrically evaluate the influence of different zirconia systems and core thickness on the final shade of all-ceramic restorations using the CIEL$^*a^*b^*$ system. Material and Methods: Core specimens (n : 20 per group) of In-Ceram Alumina, In-Ceram Zirconia, Digident CAD/CAM Zirconia, Cercon Zirconia were fabricated 20mm in diameter. 10 specimens of each group were fabricated at core thickness of 0.5mm and 0.7mm. These core specimens were veneered with shade Al & A3 porcelain of the recommended manufacturer. CIEL$^*a^*b^*$ coordinates were recorded for each specimen with a spectrophotometer (Model CM-2600d, Minolta, Japan). Color differences were calculated using the equation ${\Delta}E^*=[({\Delta}L^*)^2+({\Delta}a^*)^2+({\Delta}b^*)^2]^{\frac{1}{2}}$. Results : 1. Specimens of core thickness 0.5mm and 0.7mm did not exhibit clinically perceived color difference. 2. Regarding shade reproducibility, In-Ceram Alumina and In-Ceram Zirconia showed significant difference within each group. 3. Cercon Zirconia group showed the highest $L^*$ value and Digident Zirconia group showed lowest $a^*$ & $b^*$ value. 4. Generally the shade difference between materials was higher in the A3 shade group than in the Al shade group. Conclusion: Within the limitations of this study, there was no color difference after increase in core thickness and every all-ceramic system has color characteristics that clinicians have to consider when selecting materials. Also, manufacturers of different porcelain systems must make every effort to achieve color reproducibility.

• The Journal of Korean Academy of Prosthodontics
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• v.41 no.2
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• pp.148-159
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• 2003

Statement of problem Metal-ceramic restorations have been used extensively by dental clinicians for nearly 40 years. Strength an functional ability of metal-ceramic restorations are proved to be satisfying, However esthetics and biocompatibility of metal alloy which is used in metal-ceramic restoration is not ideal. Using pure gold as an alternative, have advantage of esthetics, biocompatibility over conventional metal alloy. But there had been little article which studied on the color effect of pure gold on fual porcelain color. Purpose The purpose of this study was to spectrophotometrically evaluate the difference between color of metal alloy(Au-Pt, Ni-Cr) and pure gold, during color masking procedure with opaque porcelain and to analyze the differences, Material and Methods Three types of metal - base metal(Ni-Cr), high gold alloy(Au-Pt), pure gold(GES) - specimen were fabricated 1cm in diameter. Four steps were established - after finishing, after pre-coditioning, after application of first opaque porcelain(0.08mm in thickness), after application of second opaque porcelain(0.15mm in thickness)- and tested color with spectrophotometer every each steps and analyzed with $CIEL^*a^*b^*$ color order system. One-Way ANOVA test was used to and out if there were significant differences between groups tested and Shaffe multiple comparison was used to identify where the differences were. Results 1. After finishing and pre-conditioning, pure gold(GES) group showed most high values in $L^*,a^*,b^*$. 2. After application of first opaque porcelain(0.08mm in thickness), after application of second opaque porcelain(0.15mm in thickness), pure gold(GES) group showed the least difference in $L^*,a^*,b^*$ values and the lowest ${\Delta}E$ value(${\Delta}E$=0.63). 3. After application of first opaque porcelain and after application of second opaque porcelain differences that were significant (P<0.05) between groups were found only in $a^*$ values. 4. Base metal alloy group showed the lowest $a^*$ value in test after application of first opaque porcelain and the highest value in test after application of first opaque porcelain Conclusion Pure gold group and high gold group showed higher $a^*$ values than base metal group when tested after 0.08mm thickness of opaque porcelain was applied and pure gold group showed much similar $L^*,a^*,b^*$ values between 0.08mm thickness and 0.15mm thickness of opaque porcelain. This meant that pure gold was more easily masked by opaque porcelain than the other two groups.

• Food Science of Animal Resources
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• v.34 no.1
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• pp.99-105
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• 2014

The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity ($a_w$) was found in the beef jerky cured with SFFs than the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color ($L^*$, $a^*$, $b^*$, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the $a_w$, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.

• Journal of the Korean Graphic Arts Communication Society
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• v.21 no.2
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• pp.31-42
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• 2003

The optimum color proofing system with the similar colorants to the printing system has to be used in high quality offset color printing. And so, the evaluation on color reproduction properties of the colorants for proofer and press are very important. In this paper, the optimum color proofing method is recommended by means of colorimeric comparative evaluation on the color reproduction properties such as color gamut, color difference, hue error of the colorants for the proofing system of CRT monitor, inkjet printer, dye sublimation type digital proofer, and the actual printing system of offset press.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.7
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• pp.1049-1054
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• 2003

A group of Hanwoo (Korean cattle) steers (n=14,386) was sampled from a commercial abattoir located in Seoul over one year period (spring, summer, autumn and winter) and their carcass traits were collected. Carcass traits assessed by an official meat grader comprised degree of marbling, meat color, fat color, texture and maturity for quality grade, and back fat thickness, ribeye area and carcass weight for yield grade. A heavier carcass with a higher marbling score, more red meat color and white fat color received better quality grade (p<0.05). Regression analysis showed that the marbling score was the strongest attribute (partial $R^2=0.88$) for quality grade. Lighter carcasses with a thinner back fat and larger ribeye area received higher yield grade score. The back fat thickness was the most negative determinant of yield grade (Partial $R^2=-0.66$). The slaughter season had a little effect on quality and yield grades. As slaughter weight increased, back fat thickness and ribeye area increased linearly, whereas marbling score reached its asymptotic level at approximately 570 kg. As a consequence, quality grade showed a considerable improvement up to 570 kg, but increases in slaughter weight afterward showed a little benefit on quality grade. There was a clear curvilinear relationship between slaughter weight and yield grade in that the yield grade reached its highest point at approximately 490 kg and decreased afterward. These results suggested that 570kg at the age of 24 months might be the economic slaughter weight for quality grade but 490 kg for yield grade.

• 보존과학연구
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• s.32
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• pp.25-35
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• 2011

Wood vinegar and Asarum sieboldii Miquel were selected as candidate materials showed antimicrobial activity and insect repellent activity. These natural pesticides have its own color and these could cause color difference on fabric materials. In the present study, we investigated the color difference of undyed and dyed fabrics to evaluate negative effect of wood vinegar and A. sieboldii Miquel. Undyed and dyed fabrics were exposed to natural pesticides of various concentrations for six months in relative humidity 70% and temperature $28^{\circ}C$. After exposure of pesticides, color difference (${\Delta}E*$) were investigated at two weeks intervals for six months. As a results, dyed cotton, silk and undyed silk fabrics exposed wood vinegar were not nearly changed in their colors, but color of only undyed cotton fabric was clearly changed by wood vinegar. Especially color difference by wood vinegar on undyed cotton fabric was most distinct as the concentration increased. On the other hand, all of fabrics exposed A. sieboldii Miquel were not nearly changed in their colors for six months. Therefore, this study first suggests that wood vinegar and A. sieboldii Miquel as natural insecticides could be used to conserve for textile cultural properties from insects and microorganism, but wood vinegar couldn't use the high concentration on undyed cotton fabric.

• Food Science of Animal Resources
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• v.43 no.1
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• pp.113-123
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• 2023

This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explanatory variables included in all linear regression models with an adjust-r² value of ≥0.5 were pH and the protein content. In the linear regression model predicting cooking loss, the highest adjust-r² value was 0.7, with pH, CIE L^*, CIE b^*, moisture, and protein content as the explanatory variables. In 30 pork loins, electrical conductivity was additionally measured, and as a result of linear regression analysis for predicting cooking loss, the highest adjust-r² value was 0.646 with electrical conductivity measured at 40 Hz, with pH and color as the explanatory variables. Ordinal logistic regression analysis was performed to predict the three grades (low, middle, and high) of loin cooking loss using pH, color, and 40 Hz electrical conductivity as the explanatory variables, and the percent concordance was 93.8%. In conclusion, the addition of electrical conductivity as an explanatory variable did not increase the prediction accuracy of the linear regression model for predicting cooking loss; however, it was demonstrated that it is possible to predict and classify the cooking loss grade of pork loin through quality properties that can be measured quickly and easily.