• Journal of the Korea Society of Computer and Information
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• v.20 no.5
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• pp.65-72
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• 2015

In this paper, we proposed the color matching application based on smart phone which can help color blind people. For color blind people, the existing methods and applications supported color matching application which based on mobile. However, because the most research only showed the color value and color name through capture image of mobile camera, those cannot compare with capture image color of mobile camera and color of real object in real-time. To solve those problem, we proposed the color matching algorithm and developed the color matching application that can compare with color of mobile camera's capture image and color of real object in real-time, because the proposed application divides screen of smart phone into two parts and it show one part as capture image of smart phone camera and the other part as real-time camera image of smart phone. Color matching algorithm calculate cosine similarity using Red, Green, Blue, and Hue value of each image for real-time comparing and show matching result according to similarity value in real-time. To evaluate the performance of the proposed application, we tested a color matching experiment using the proposed application and the matching result was 98% success rate. Therefore, the proposed application will be a useful application which can help color blind people.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.593-602
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• 2002

The objective of this study was to investigate the sensory and quality characteristics of Gamjeobyung containing different ratios of ingredients such as heated potato flour(30%, 40%, 50%), potato starch(30%, 40%), sugar, honey, and water by sensory evaluation and mechanical examination. The results of sensory evaluation showed that Gamjeobyung containing 30% heated potato flour, and potato starch had higher scores in overall acceptability, color, flavor, grain, moistness, chewiness and sweetness preferance. In the textural analysis of Gamjeobyung, the cohesivenss, springiness, adhesiveness were the highest in the samples with 30% potato starch, and the chewiness, gumminess, and hardness were the highest in the 40% added samples. The hunter's color L value and b-value of Gamjeobyung was decreased and a-value was increased of potato starch. The moisture content of Gamjeobyung was higher in the samples with heated potato flour than the samples with potato starch.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.2
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• pp.406-413
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• 1997

The dyeability and colorfastness of browning extracts from mushroom were investigated. The results of this study are as follows, 1. Browning extracts from mushroom exhibited dyeability to wool, nylon and silk. The wool and silk had the greatest K/S value at pH 4 and nylon at pH 5 2. Furthermore, the increase in K/S value corresponded to temperature, time, and the number of dyeing. 3. In most cases, the value of K/S was increased by mordant treatment. The treatment of pre-mordant caused the increase in K/S value depending on the concentration of mordant, but not in the color. Co.mordant and post-mordant treaments, however, showed various colors of YR, Y, and GY types of Munsell color wheel. 4. In the most cases, color fastness of light, drycleaning, laundry, sweat, rubbing was excellent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.838-843
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• 1997

The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. the moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the rqw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

• Textile Coloration and Finishing
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• v.30 no.3
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• pp.216-226
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• 2018

The combination dyeing have been attempted to get the various color. The objective of this research was to study the color developing effects on cotton fabrics dyed with persimmon, catechu and combination of the both by heat treatment process. These dye were applied on bleached cotton fabrics for the dyeing before post mordanting with aluminium potassium sulfate, copper sulfate, and iron sulfate. The various color changes on cotton fabric were measured by color spectrophotometer. The heat treatment of temperature around $150^{\circ}C$ for an hour can reach the highest color developing. The dyed fabrics with mordanting were heated for specific time period, which was compared without the mordanting. The post mordanted fabrics showed that more various colors can be obtained using combination dyeing. K/S values of dyed fabrics with Al, Fe, and Cu mordants were higher than the cases without mordants. The Cu mordanted fabric showed very effective color developing by the heating process. The fabrics dyed with catechu lowered L* value with little changes in a* and b* values, while the a* and b* values became higher with heat treatment. The fabrics dyed with persimmon has the lowest L* value and more changes in a*, b* value with heating process. Therefore, K/S values can be increased effectively by the combination dyeing of persimmon and catechu. Colorfastness to washing in color change was grade 2-3 in non-mordanted fabric, and grade 3 in mordanted fabric. Lightfastness of the dyed fabrics was above grade 4.

• Korean Institute of Interior Design Journal
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• v.15 no.4 s.57
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• pp.123-128
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• 2006

The purpose of the research is to estimate the amount of a color image reaction variation by changing areas in order to design the method to reduce an error about the color sample when it is applied in the real situation. The summary of the results acquired in this research is as followed. (1) With fixed observing distance of 1m, we observed that the value and chroma of each color object became higher as sight angle was increased as $2^{\circ},\;10^{\circ},\;and\;30^{\circ}$, even though the variation ratio was different. (2) With fixed sight angle of 10, we observed that the value and chroma of each color object becane higher as observing distance was changed from 1m to 3.3m, even though the variation ratio was different. (3) With same area, we observed that the values and chromas of each color object in the conditions of $1m-30^{\circ}\;and\;3.3m-10^{\circ}$ were almost same. (4) When the area became larger, the subjects tended to feel that colors were bright and clear with the increase of tone. In all the colors, the variation of a color reaction in chroma is higher than those in value. In future, we can observe the limit in applying to colors in the architecture by identifying the tendency of the color change according to the area change qualitatively.

• Fashion & Textile Research Journal
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• v.11 no.1
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• pp.103-111
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• 2009

This study is to help make-up and coordination for image-making after analysis of facial color and shape of elderly women. The data was analyzed 55-75 years old 212 elderly women's face color and pictures by means of SPSS 12.0 statistics package. On the basis of the colorimetric data on face by Minolta CM2500D, this research considered the analysis of facial color, patternization of facial color and its analysis by age group; for the analysis of facial shape, this research patternized facial shape and analyzed its characteristic using both contour-based facial shape analysis and Kamata facial shape analysis. As for facial color, it was found that the lower age bracket has bright and reddish face, looking fine, while the higher age bracket has a conspicuously yellowish face, looking bad. The community of facial color is classified as 3 types and it was found out that the facial color of the subjects belonging to Type 3, whose L value is the largest, looked the brightest; the face of the subjects belonging to Type 2, whose a value is the largest, was much tinged with red, and the face of the subjects belonging to Type 1, whose b value is the largest were tinged with yellow. According to the analysis of facial shape, there appeared oval & long forms in the classification by contour, while there appeared a lot of downward-directed power and inner-directed power in the classification by Kamata, which is believed to reflect the phenomenon that their chin line becomes roundish and the facial length also tend to be longer due to aging.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.3
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• pp.203-210
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• 2021

With the development of package printing technology, the package has expanded from the basic function of protecting products to the marketing function through package design. Color, the visual element that composes the package design, is delivered to the consumer most quickly and effectively. As color marketing of these package designs expands, accurate color reproduction that the product wants to express is becoming more important. The color of an object is transmitted by absorption and scattering of light. Spectral reflectance refers to the intensity of light reflected by an object at different wavelengths by the spectral effect. As a result, the color of the object is expressed in various colors. Packaged printing inks have their own absorption and scattering coefficients, and the Kubelka-Munk model for color reproduction and prediction defines the relationship between these correlation coefficients through reflectance. In the Kubelka-Munk model for color reproduction and prediction, the relationship between the absorption and scattering coefficients (K/S) of printed material is predicted as the sum of the K/S values according to the mixing ratio of all color ink used. In this study, the reflectance of the measured print is reversely calculated at the mixing ratio of print ink using the Kubelka-Munk model. Through this, the relationship value of the ink-specific absorption/scattering coefficient constituting the final printed material is predicted. Delta E is derived through the predicted reflectance, and the similarity between the measured value and the predicted value is confirmed.

• Fashion & Textile Research Journal
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• v.11 no.5
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• pp.709-719
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• 2009

Since the beginning of time people had been using color to mark territory and decorate their surroundings. Color was taken for granted today as an intrinsic part of every waking moment. In modern age, color education was very important curriculum of art and design. In general, color expressed by hue, value and chroma but used the tone on the design spot, therefore the tone concept education was very important to color education. In this study I planned the usable "Systematic Color Coordinate System 180" for general color education on hue and tone color system and manufactured the color papers, color chart and color code based on the system. "Systematic Color Coordinate System 180" was attached the Munsell notation and common color names which could reappear the colors when needed.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.786-789
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• 1996

An image processing system was built to evaluate the color properties of apple and meat. The system consisted of video camera, video card, 32 bit microcomputer and an optical illuminator. The operating software was developed to carry out capturing, analyzing, displaying and storing of the 8 bit digitized images of food. The images of apples at various maturing stages were investigated to obtain the color histogram of R, G, B and Hunter value. RGB histogram showed a major difference in G value, 35.01, the minor change in R value, 6.16, and the negligible difference in B value. The image of beef cut was separated into two parts, fat and lean tissue, by applying threshold value method based on the digital value of color. The threshold value for fat was over 240 and for lean under 230 in R value, respectively. The resulting non fat image showed 2% decreased color difference value, ${\Delta}E$, than whole meat cut.