• The KIPS Transactions:PartB
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• v.13B no.4 s.107
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• pp.471-478
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• 2006

In this paper, two color contrast evaluation algorithms, W3C and NSSC algorithms are compared and investigated to select proper criteria of the color contrast of text-background color combinations in web documents. The relationship between the color contrast defined by existing formula and the readability rating is not perfect and there is quite a bit of variance, in particular, there is some substantial outlier. I modify the NSSC algorithm to apply all colors and compare the two algorithms to apply same color combinations of web safe colors. A new algorithm considering color temperature feeling as a component of the color contrast is proposed and implemented. As the results of this study, the existing two algorithms are not contradictory to each other, 82% of all color combinations of web safe colors are not proper combinations according to W3C guide which provide severe restriction to select colors in web documents compared to NSSC algorithm. Experimental test shows proposed algorithm is superior to the W3C algorithm with respect to the linearity of relationship between color contrast and readability rating. It means a color temperature feeling is an effective component of a color contrast. But to determine best contribution ratio of the color temperature feeling, further study is required and it is related to Hangul font style and size. The more popular a mobile color display is used, the more important accessibility factor a color contrast will be.

• Science of Emotion and Sensibility
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• v.4 no.2
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• pp.63-68
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• 2001

We purpose to evaluate the fatigue of the error correcting task on monitoring with color temperature 2700 K, 4000 K and 6500 K. Results of questionnaire on subjective feeling of visual fatigue, mental fatigue and concentration. Visual fatigue and mental fatigue level were the lowest, concentration level was the highest and working performance was the best at 2700 K. At 6500 K, mental fatigue level was the highest and concentration level is the lowest. At 4000 K, visual fatigue level was the highest and working performance shown the worst ratio of correcting answers. As results, color temperature 2700 K is the best condition of color temperature to perform the error correcting task on monitoring.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.12
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• pp.16-27
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• 2013

This study describes the difference of lighting directing techniques of between asian and westerner in the residential space, and presents the LED lighting environment according to the residents' behaviors. This study was conducted with Koreans, European and North Americans, and the space range was limited to the living room where the various activities occur. The data of the desired LED lighting environment is drawn through lighting technique, illumination color temperature and illuminance variation of LED in living room, and the detailed study results are as follows ; First, the lighting in living space should be made with considering the various behaviors because the expected level according to consideration or not of behavior makes much difference. Second, the comfortably feeling LED lighting environments that are lighting technique, illumination color temperature and illuminance variation, are different between Koreans and North Americans, but Koreans and European feel comfortable under the similar LED lighting environments. Third, the data for the comfortable LED lighting environments is established according to the various residents' behaviors, which are watching TV, reading, studying, relaxing, chatting, entertaining guests. And then, the established LED lighting environments are analyzed with characteristic of behavior and classified according to lighting technique, illumination color temperature and illuminance variation for understanding their characteristic Few studies have been conducted to find out difference of the comfortably feeling LED lighting environment between asians and westerners. Therefore, in this study, it has a great significance to present the difference of the LED lighting environments that asians and westerners feel comfortable in living space, and to draw the characteristic of the expected lighting environment according to residents' behaviors.

• Journal of Digital Convergence
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• v.11 no.4
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• pp.229-234
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• 2013

The purpose of this study is to develop a lighting apparatus of the illuminance and color temperature to maximize the ability of the optimal combination of light sources that can be controlled efficiently control device. Finding people comfortable feeling for indoor lighting that can be used in a variety of color temperature illumination area by combining light sensitivity can be realized. Lighting apparatus for fluorescent lamps with different color temperature of 2000K and 8000K, and by varying the quantity of each of the fluorescent lamps, the illuminance of lighting equipment and color temperature through optical simulations were evaluated. By infrared remote control receiver, divided into 5 types of relaxation, conversation, meeting, hospitality, arts and the lighting environment you want to transfer the PC0 ~ PC4 through the parallel port on the mode selected by the user at the receiving end the DC voltage output. EEFL inverter input DC voltage and the DC input voltage, depending on the level of EEFL dimming value (illuminance and color temperature) lighting environment you want to create change while using a PIR sensor EEFL automatically turn off if people do not have was developed so that the power consumption so you can save.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.24 no.4
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• pp.364-375
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• 2012

This study investigates the effects of interior design elements on the satisfaction and preference for space. Field measurements and surveys were conducted in three coffeeshops where various interior design elements were applied. Results indicate that movable tables and chairs for two people were preferred in the space. They need to be placed flexibly according to the visitors' needs to improve satisfaction for convenience. To improve spatial satisfaction, the brightness of color applied to wall surfaces was recommended to be lower than that of color used for floor surfaces. The surfaces of space and interior design elements such as furniture also need to be kept clean. Lamps with lower color temperature were effective to enhance spatial satisfaction. Light sources should be shielded when a pendant lighting system with general diffuse type was used in space. Natural daylight through window was also required for better satisfaction level. Multiple linear regression implied that the cozy feeling by electric light, existence of daylight, flexible layouts for tables and chairs, color and quality of material for tables and floor were significant contributors to overall spatial satisfaction.

• Science of Emotion and Sensibility
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• v.21 no.1
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• pp.155-164
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• 2018

The temperature is a sense that can be felt by touch and sight. However, the concept of the temperature sensation is rarely used together with the concept of visual sensation and tactile sensation. In this study, the sensation of the temperature sensed through tactile and visual sense was investigated by the visual temperature depending on color and material characteristics. The textile was selected as a sample that could include color and material characteristics. The textile sample was composed of each 15-16 kinds of Yellow, Red, Blue, and Green of total 90 samples. The analytical method was to analyze first, the warm-cool of the colors of Yellow, Red, Blue, Green, and then to the visual temperature according to visual classification and tactile classification. And we investigated the correlation of the visual temperature depending on weight, thickness, and unevenness. As a result, the number of textiles felt by Cool and Warm differed according to the warm-cool of the colors feeling in the same textile. However, the visual temperature was different to each classification of textile. In particular, it was noticeable in thin, see-through and matte textiles. In relation to weight, thickness, unevenness and the visual temperature, the textile classification related to the weight is a classification of a hard, matte textile, and the textile classification related to the thickness is a thin, see-through textile.

• Fashion & Textile Research Journal
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• v.8 no.6
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• pp.721-726
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• 2006

In this article I visually assessed the relation between luminous source and color, and analyzed subjective recognition of color by light source and image of color, aiming at giving guidelines in selecting source of light suitable for each purpose, thereby contributing to enhanced quality of life. For this purpose, I subjectized, by applying a quantitative method, the objective measurement that employs sensory evaluation method for 14 categories of color, light and feelings in visual perception of textile colors (blue, green and yellow) by color of light source (color temperature of 2800K, 4200K and 6500K), Followings are the conclusions derived form this study. Colors of textile were differently perceived according to the color of light source. When examining common recognition of textiles in blue, green and yellow, 2800K was said to give dirty, soft and blurred image, as for 4200K clear, wide and fine feelings were said, and pure, vivid, refined and bright image were marked for 6500K. As for 2800K, it got the most low appraisals compared with others. In conclusion, image and feeling of the same colors can differ according to light source, which indicates the importance of appropriate selection of light source for purpose of use. As for yellow, the number of assessment result that shows significant difference was the smallest among the three colors. So, it can be concluded that when we consider the recognition of color in mixing different colors, mixing with yellow can result in difficulty in visually perceiving difference of colors. Therefore, it is regarded that more considerable attention is required when dealing with yellow color.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.339-345
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• 2001

Baking properties of Korean domestic wheat flour supplemented with pine pollen powder were investigated. Farinographic characteristics showed that the addition of pine pollen increased water absorption without any changes in dough development time and stability of dough in comparison with control. A higher gelatinization temperature and a lower maximum viscosity of dough on amylogram were observed with pine pollen powder addition. The addition of pine pollen powder showed decrease in redness and increases in lightness and yellowness of bread crumb. A significant increase in bread volume was observed as the pine pollen powder added more. Springiness. cohesiveness and resilience of bread were increased by pine pollen powder. Sensory evaluation of bread showed that the addition of pine pollen powder, especially at the level of 1%, enhanced color, mouth feeling, bleak and appearance without significant reduction of overall acceptability.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.515-518
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• 1992

In order to find a critical temperature for keeping the quality of Chang-pyung yeot (one of the Korean traditional taffy-like rice foods), a sensory evaluation and a puncture test were done, and the changes in the appearance of cross section and the surface color were investigated for 10 day's storage. There was no change of quality at storage temperature below $10^{\circ}C$, but at storage temperature above $15^{\circ}C$, the quality of Chang-pyung yeot deteriorated with storage time. After storage for 1 week at temperature above $15^{\circ}C$, they sticked each other as results of structure deformation and melting, and sticked to teeth In mouth resulting in an offensive feeling. The estimated critical storage temperature of Chang-pyung yeot was $12{\sim}13^{\circ}C$.