• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.11
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• pp.2271-2283
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• 2015

In this paper, we propose a method which infers an accurate disparity map for radiometrically varying stereo images. For this end, firstly, we transform the input color images to the log-chromaticity color space from which a linear relationship can be established during constructing a joint pdf between input stereo images. Based on this linear property, we present a new stereo matching cost by combining weighted mutual information and the SIFT (Scale Invariant Feature Transform) descriptor with segment-based plane-fitting constraints to robustly find correspondences for stereo image pairs which undergo radiometric variations. Experimental results show that our method outperforms previous methods and produces accurate disparity maps even for stereo images with severe radiometric differences.

• Journal of Environmental Health Sciences
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• v.28 no.5
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• pp.4-12
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• 2002

It is well-known method to use Ethylene Oxide (ETO) as a fumigant to preserve cultural heritage from the attack of some bacteria and insects. In this article, we investigated co]or change of some cultural material upon treating ETO. The cultural material was selected from Korean paper (hanji), ancient books, blue prints, pigments (DA, DB, DC, DD, DE and DF). hemp cloths, and colored pictures (DG, DH, Dl, DJ, DK). The $\Delta$E value in chromaticity coordinates for each item was obtained upon treatment with ETO at concentration of 200, 250, 380, 500, 710 g/m$^3$ respectively. The $\Delta$E value was derived from the equation of L*at with the data checked 24 hr, 48 hr, and 72 hrs respectively. The Korean papers(hanji) showed slightly change in color by $\Delta$E 0.8. In the case of ancient books, it showed $\Delta$E 2.91 which was easily distinguishable with the naked eyes. For the almost 73％ of blue prints, the value of $\Delta$E was as much as more than 4.0 that it is recommended not to use. In the case of pigments, the value of $\Delta$E was ranged from 0.15 up to 4.0 so that it should be very careful before use. The hemp cloth dyed with natural indigo showed less than 1.00 in $\Delta$E, while various colored hemp cloth showed wide range of $\Delta$E from 1.00 to 4.00. Finally, from the fact that the color change was as small as less than 1.00 for the colored pictures, it is thought that treatment with ETO is one of method to be used to this purpose.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.292-298
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• 2018

In this study, Ascidian shell pigment was extracted, first using a 100.0 % ethanol solvent, proceeding with the dilution of it with DMSO (Dimethyl sulfoxide). The extracted pigment was evaluated to verify the stability. The absorbance of light have been evaluated according to pH levels and using the color-difference meter. As a result, it could be seen that absorbance and chromaticity ${\pm}a$ values were most stable at a pH level of 7.0 By keeping the sample at a pH level of 3.0, it could be observed that the absorbance and the chromaticity ${\pm}a$ values were decreased. Based on this observation, it can be deduced that the discoloration of the pigment can be prevented if kept at a neutral pH level. When antioxidants were added, the absorbance of the pigment increased, and the best effects could be seen in the ${\alpha}-tocopherol$ and glutathione samples.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the Korean Ceramic Society
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• v.49 no.1
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• pp.66-71
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• 2012

In ancient Goryeo celadon, the effect of the chemical composition and ionic state of Fe on the color was evaluated by Mossbauer spectroscopy and Design of Experiment (DOE) analysis. The ancient celadon pieces excavated from the kiln sites in GangJin and Buan areas were analyzed by Mssbauer spectroscopy, chromaticity, and DOE analysis. The color of celadon was found to be mainly determined by that of glaze since variations of $L^*$, $a^*$, and $b^*$ values for the body were much smaller than those for the glaze. As $Fe^{2+}$/$Fe^{3+}$ in glaze increases, $L^*$ value increases, whereas $a^*$/$b^*$ value decreases, which is well consistent with the result on the synthetic glaze. As the amount of titanium increases in the glaze, the $a^*$ and $b^*$ values decrease; on the other hand, the $L^*$ value increases, which is well consistent with the result on the synthetic glaze.

• Journal of dental hygiene science
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• v.21 no.3
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• pp.178-184
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• 2021

Background: As the importance of the esthetic function of teeth increases, the use of esthetic restoration materials and whitening treatment are increasing. The purpose of this study was to investigate the color change of esthetic restoration materials upon using staining and whitening toothpaste. Methods: Light curing (LC) packable composite resin, LC flowable resin, LC glass ionomer (GI), and self-curing GI specimens were colored in coffee or curry for three hours a day for seven days. After that, regular toothpaste, whitening toothpaste containing hydrogen peroxide, and whitening toothpaste containing activated charcoal were applied for three minutes three times a day for two weeks. Luminosity (L), chromaticity a (a), and chromaticity b (b) were measured using a spectrophotometer once a week. Results: In the coffee-colored group, the change in L^2*a^2*b² (E²) with time was significant (p=0.004), there was no difference for different toothpaste types (p=0.646), and there was significant difference (p<0.001) for different esthetic restorative materials. The change of E² in the curry-colored group was significant only for different esthetic restorative materials (p<0.001). In the coffee-colored group, the L, a, and b values of the light-curing GI showed greater change than other materials after staining and one week after whitening, turning dark, red, and yellow. In the curry-colored group, L did not differ for different materials and times, and a and b showed the greatest difference in light-curing GI after staining and one and two weeks after whitening. Conclusion: The use of whitening toothpaste for two weeks was not different from the use of general toothpaste in the removal of staining or whitening. Since light-curing GI is the most vulnerable to coloration, it is recommended that coloring by food chromogen should be explained in advance, before using light-curing GI for teeth restoration.

• Journal of the Korea Furniture Society
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• v.23 no.1
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• pp.68-74
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• 2012

In this study domestic thinning and small diameter woods of Giant dogwood (Cornus controversa Hemsl) was used. To increase the utilizability of wood, the utilizability was proposed after manufacturing laminated wood by pressing and heating. The physical and mechanical characteristics of Laminated wood were investigated and the color change was measured, using a Chromaticity coordinates, after being pressed at 10% (45 mm), 20% (40 mm), 30% (35 mm) for 5 minutes, using Stopper, and then heated at $180^{\circ}C$ for 6, 12, 24 and 48 hours. The results were as follows. Wood density, compressive strength, MOR, MOE are increased with increasing pressing rate but decreased as heating time is increased after pressing. However, Color change is clear, dimensional stability is improved after pressing and heating.

• 한국정보디스플레이학회:학술대회논문집
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• 2004.08a
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• pp.483-486
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• 2004

A CCD-based color uniformity measurement system was set up. Through measuring the two-dimensional brightness distributions of three primary colors on the screen, chromaticity coordinate distributions of combination gray can be obtained within a few seconds. This system can be widely used in the production of LCD projection.

• Proceedings of the IEEK Conference
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• 2000.09a
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• pp.411-414
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• 2000

우리가 일반적으로 모니터에서 작업을 하는 경우 주로 백열등이나 형광등의 조명을 켠 상태에서 하게된다 이런 경우 모니터 상의 동일한 색도는 주위 조명이 바뀜에 따라 다르게 느껴지며 특히 주위 조명의 색도와 모니터의 색도가 틀린 경우는 더욱더 다르게 느껴진다[1]～[3]. 이 논문에서는 우리가 생활하는 일반 환경인 백열등이나 형광등 아래의 모니터 상에 영상을 재현 시 주위 조명의 영향을 고려한 색 재현 알고리즘을 제안한다. 임의의 환경에서 사람의 색 인식에 영향을 미치는 요소는 장면에 존재하는 조명의 색 특성과 물체의 색 특성에 의존한다. 단순한 물체의 표면 반사가 아닌 모니터 등의 조명 역할을 하는 표면이 존재하는 경우는 두 개 이상의 조명이 있는 형태이다. 두개 이상의 조명이 존재하는 경우, 사람들이 느끼는 백색점(white point)은 각 조명의 색도 벡터(chromaticity vector)의 조합으로 표현된다. 본 논문에서는 임의 환경에서 사람이 인식하는 백색점을 모델링하기 위하여 주위 환경이 백색점의 인식에 미치는 영향을 분석하였으며 모니터 상의 색 재현시 주위 조명의 영향을 주위 조명에 의해 생성되는 모니터 표면의 경면 반사(specular reflection)에 의한 영향과 인간 시각의 색 순응(color adaptation) 백색점의 변화 두 가지로 나누어 분석하였다.