• 한국의류학회지
• /
• 제18권1호
• /
• pp.121-129
• /
• 1994

A study focused on the implication of the blue and black colors in Korean traditional costume is presented. The presented study shows that the blue color in most of literatures regarding Korean traditional costume implies not only green and blue colors, but also dark blue and black colors. In a broad sense, the blue color implies a color category which includes green, indigo, blue, dark blue and black. On the other hand, the color includes blue, dark blue and black in a narrow sense. The rotor black, however, should not be interpreted as blue and dark blue because it has two bypes of black colors with and without reddish tone. Four reasons that the color blue was understood as the color black were discussed in this paper. The fundamental reason was that the blue color looked like black because of dark shadows. Secondly, there was a difference of color awareness between the color blue in Korea and in China. Thirdly, there was a color difference related to the type of textiles. Finally, other substitutes were used because of the lack of blue dyes.

• 동아시아식생활학회지
• /
• 제22권3호
• /
• pp.401-407
• /
• 2012

Baked black soybean has great nutritional value, so it is a great potential ingredient in cake. To find an acceptable ingredient ratio, baked black soybean powder was to wheat flour in different experimental groups. The control was pure wheat flour, and the experimental groups had 0 (control), 10%, 20%, 30%, and 40% baked black soybean powder added. The baked black soybean powder consists of moisture (4.88%), crude protein (34.46%), crude fat (11.35%), crude ash (4.84%), and carbohydrates (44.47%). The specific gravity, spreadability, and baking loss increased with an increase in the amount of baked black soybean powder, but specific volume decreased. The 'L' and 'b' chromaticity values of a sponge cake decrease with increased amounts of added baked black soybean powder. The texture becomes more hard and stuff with added baked black soybean powder, but springiness decreases. A sensory test found the best experimental group to be that of 20% powder added.

• 동아시아식생활학회지
• /
• 제22권3호
• /
• pp.386-391
• /
• 2012

The principal objective of this study was to evaluate the quality characteristics of black garlic milk tofu prepared with five different levels (0%, 0.5%, 1%, 1.5%, and 2.0%) of black garlic concentrate (BG0~BG4). We conducted the pH, total phenol and flavonoids, Hunter's color values, mechanical characteristics, and a sensory evaluation analysis of black garlic milk tofu. The total phenol and flavonoid content of black garlic concentrate were 1.67mg/100 g and 1.07 mg/100 g. The more black garlic concentrate increased, the more lightness (L) decreased, but redness(a) and yellowness (b) increased. The hardness, gumminess, and chewiness scores significantly increased (p<0.05) in all black garlic milk tofu samples. In color, taste, flavor, texture, and overall quality, the score of milk tofu with 1.0% black garlic concentrate (BG2) increased the most.

• 한국생활과학회지
• /
• 제20권2호
• /
• pp.467-473
• /
• 2011

The principal objective of this study was to evaluate the quality characteristics of jelly prepared with five different levels(0, 0.5, 1.0, 1.5, and 2.0%) of black garlic concentrate(BG1-BG4). We conducted the pH, sugar content, Hunter's color value, mechanical characteristics, and a sensory evaluation analysis of black garlic jelly. The more black garlic concentrate increased, the more the sugar content of the black garlic jelly increased(p<0.05). In terms of color, lightness(L) and yellowness(b) decreased as the black garlic concentrate increased, while redness(a) increased. With regard to the mechanical properties of the black garlic jelly samples, the higher the score of hardness, gumminess, and chewiness significantly increased(p<0.05). In color, flavor, texture and overall quality, the score of jelly with 1.0% black garlic concentrate(BG2) increased most of the all.

• 한국식품영양학회지
• /
• 제23권3호
• /
• pp.386-391
• /
• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• 대한가정학회지
• /
• 제30권3호
• /
• pp.101-117
• /
• 1992

Effects of gamma irradiation(2.5∼20kGy) on water absorption property was studied for a local variety of black soybeans. In water absorption patterns of black soybeans, the time to reach a fixed moisture content was reduced depending on the increment of water soaking temperature and irradiation dose. Irradiation at 2.5∼10kGy resulted in the reduction of soaking time of black soybeans by about 1∼3 hours and the increase of hydration capacity by 10∼20%, respectively, compared to the nonirradiated control black soybean. The water uptake rate constant of the irradiated black soybean difinitely increased with the increase of dose levels and water soaking temperature. The activation energy for water absorption and z-value were lower in the irradiated black soybeans than in the nonirradiated control black soybean. The efficacy of water absorption property in the irradiated black soybeans was also recognized after one year of storage at room temperature.

• Bulletin of the Korean Chemical Society
• /
• 제19권2호
• /
• pp.174-178
• /
• 1998

Blowout of NR and SBR vulcanizates was studied using a microwave oven. Rubber vulcanizates with different contents of carbon black (0, 30, 50, 70 phr) and various cure systems (conventional, semi-EV, and EV) were prepared. Unfilled rubber vulcanizates did not exploded by irradiation of microwave, while carbon black-filled ones exploded within 10 min. A blowout time of the carbon black-filled rubber vulcanizate decreases with an increase of the content of carbon black in the vulcanizate. A blowout temperature of the organic additive-extracted vulcanizate is higher than that of the not-extracted one, but the extracted vulcanizate blows out faster than the not-extracted one. A blowout temperature of the overcured vulcanizate is higher than that of the undercured one with the same cure system. Temperatures of unfilled SBR vulcanizates heated by the microwave irradiation are lower than those of unfilled NR ones. The carbon black-filled SBR vulcanizates blow out at higher temperatures than the carbon black-filled NR ones. Blowout times of the carbon black-filled SBR vulcanizates are longer than those of the carbon black-filled NR ones.

• 천문학회보
• /
• 제46권2호
• /
• pp.45.2-45.2
• /
• 2021

Merging of two supermassive black holes would generate gravitational waves that can be detected by the Pulsar Timing Array (PTA) in the nHz band. In order to assess the plausibility of GW detection with PTA and to develop the data analysis scheme, it is important to understand the underlying properties of black holes and black hole binaries. In this work, we present mass and redshift distributions of black hole mergers using the Horizon Run 5 (HR5) data and discuss their implications for GW detection. We find a general conjecture about the black hole merger tree is true with the Horizon Run 5. For example, a) relatively lighter black holes merge at higher redshifts and b) binary mergers do contribute to the formation of more massive black holes toward low redshifts. We also present our plan to use the black hole properties extracted from the HR5 data in order to generate simulated GW signals to be injected into actual PTA data analysis pipelines. Mass and distance obtained from the HR5 would be key ingredients to generate a more realistic PTA source data set.

• 유통과학연구
• /
• 제17권11호
• /
• pp.63-72
• /
• 2019

Purpose: Black Friday is a globally used as a promotion event. A lot of South Korean retailers also have used it as their promotion concepts. But South Korean Consumers' response to Black Friday has never been investigated academically. This study examined Black Friday shopping of South Korean consumers, including experiences, perceptions, motives and shopping mechanism. Research design, data and methodology: To verify the purposes of this research, a survey was conducted with 462 participants. This study analyzed descriptive features of experiences, perceptions and motives and developed and tested the model of shopping mechanism. Results: South Korean consumers perceive Black Friday as one of the credible marketing tactics offering a big price discount. They have generally positive perceptions and shopping experiences toward Black Friday. The key motive of Black Friday shopping is for saving cost. In addition, for South Korean consumers, perceived deal value, perceived innovativeness, saving cost motive and fun motive are important antecedents of shopping on Black Friday, and attitude toward Black Friday plays a mediating role between antecedents and shopping behavior. Conclusions: The findings of this study provide practical and theoretical insight to understand the impact of Black Friday in South Korea.

• Journal of Information Processing Systems
• /
• 제14권1호
• /
• pp.56-78
• /
• 2018

Security issue in mobile ad hoc network (MANET) is a promising research. In 2011, we had accomplished a survey of black hole attacks in MANETs. However network technology is changing with each passing day, a vast number of novel schemes and papers have been proposed and published in recent years. In this paper, we survey the literature on malicious attacks in MANETs published during past 5 years, especially the black hole attack. Black hole attacks are classified into non-cooperative and collaborative black hole attacks. Except black hole attacks, other attacks in MANET are also studied, e.g., wormhole and flooding attacks. In addition, we conceive the open issues and future trends of black hole detection and prevention in MANETs based on the survey results of this paper. We summarize these detection schemes with three systematic comparison tables of non-cooperative black hole, collaborative black hole and other attacks, respectively, for a comprehensive survey of attacks in MANETs.