• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.3
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• pp.253-261
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• 2024

This study investigated the digital color profiles corresponding to different maturity stages and levels of brown croaker Miichthys miiuy specimens collected from the Southern Sea of South Korea. Maturity stages were determined using photomicrographs of ovarian developmental phases, which were compared with digital color values. Brown croaker specimens ranged from 24 to 81 cm in standard length; mature ovaries were predominantly observed in specimens that exceed 40 cm in length. Monthly ovary color values were primarily concentrated in the 1st and 4th quadrants, with both a^* and b^* values falling within a range of ±15 centered on the origin. Similarly, the testes color values were predominantly situated in the 4th quadrant, with a^* and b^* values ranging from -5 to 15 and 10 to 14, respectively. While the color values of the mature and spawning stages overlapped within a narrow range, distinguishing between them required both the color value and monthly color value distribution to be considered. Thus, this study underscores the efficacy of digital color measurements for assessing brown croaker gonad maturity, and provides more quantitative insights compared to subjective visual assessments by humans.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.145-152
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• 2024

The present study investigated the digital color characteristics corresponding to different maturity stages and maturation levels of white croaker Pennahia argentatus specimens collected from the Southern Sea of South Korea. Maturity stages were determined using photomicrographs depicting ovarian developmental phases and compared with digital color values. The specimens ranged in body length from 21-36 cm, with mature ovaries observed within the 24-30 cm length range. To differentiate the maturing, mature, spawning, and post-spawning stages of the gonads, boundary lines were established based on specific coordinates. For the ovaries, a dividing line was drawn through (-10, -10) and (15, 5), described by the equation Y=3/5X-4; while for the testes, the line passed through (20, 0) and (0, 15), indicated by the equation Y=-3/4X+15. However, the visual determination of the maturity stages proved challenging due to overlapping color values. Consequently, this study underscores the efficacy of employing digital color measurements over subjective visual assessments to evaluate the maturity of white croaker gonads and offers more quantitative insights.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.677-680
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• 1992

For quality evaluation of Korean cabbage kimchi during fermentation at $4^{\circ}C$ for 45 days, color change of kimchi juice was measured instrumentally. Chemical analyses of the kimchi juice showed that the kimchi has reached pH 4.2 and titratable acidity of 0.63% together with the highest vitamin C content, those values being obtained under the optimum ripening period, after 30 days of fermentation. The volume of kimchi juice increased until day 30 and was constant thereafter. The CIE-1976 $L^*$$a^*$$b^*$ color values increased until day 30 and then decreased. The ratio of color value $a^*$ to $b^*$ was 0.82 in the beginning, 0.98 at the optimum ripening period, and 0.94 under the over-ripening periods. The quality of kimchi could be estimated by using the $L^*$, $a^*$, $b^*$ values or the ratio of $a^*$ to $b^*$, alone or in combination with the juice volume.

• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.297-306
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• 2012

In this study we investigated emotional characteristics of various whites which have slightly different nuances to suggest guidelines that help designers to select appropriate colors when designing white based products. The study involved three different procedures. In experiment 1, we selected 20 emotional words through a survey (N=30) among 60 words, which we picked from literature review that was thought to be appropriate to evaluate product colors. In experiment 2, we evaluated the emotional characteristics of 13 basic colors from the I.R.I Hue & Tone 120 system (N=30) using previously selected emotional words, to find relative emotional positions of white in comparison to other colors. Based on the ratings, factor analysis was conducted and consequently four factors were extracted: flamboyant, elegant, clear, and soft. Accordingly, the emotional characteristics of the 13 colors were profiled and compared with those of white. Finally, in experiment 3, we conducted an evaluation of emotional characteristics on 25 whites with different nuances facilitating the four factors obtained in experiment 2. The color stimuli used in experiments were measured in terms of CIE 1976 $L^*a^*b^*$, and regression analysis was performed in order to predict the emotional characteristics through the L, a, and b values of a color, as long as that is perceived as a white. Throughout three empirical studies, we observed three overruling tendencies : First, there are four important factors when evaluating product color - flamboyant, elegance, clearness and softness; second, white is dominantly the most elegant in comparison to other colors; third, the emotional factors of the study were affected by some combinations of attributes of colors rather than by all three-hue, saturation and brightness. In addition, the equations derived from the regression analysis in experiment 3, it is expected that designers may predict the emotional distinction between nuances of white.