• Science of Emotion and Sensibility
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• v.9 no.4
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• pp.341-351
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• 2006

The effect of color evokes a certain feeling and affects behavior. Especially, an understanding and applying color are critical because well-designed color substantially contributes to quality and usability. In this study, the effects of three color components(hue, value, and chroma) on apparent warmth were investigated separately and relatively, and then feasibility of applying to the information display was examined. The result showed that the apparent warmth of 10 Hues was a U-shaped function declining from Red to Purple-Blue and increasing from Purple-Blue to Red-Purple with following order of color-circle. Chroma made the character of hues remarkably clear, so warm color becomes warmer and cool color becomes cooler if chroma gets higher. But value has no effect on warmth. These results propose that we can change the apparent warmth by varying chroma in the limitation of color use. And there was a sharp distinction between warm and cool color, Meanwhile, in the reading task of the graphical information, the subjects' judgment distortion overestimating or underestimating the actual degrees was ascertained. This result should be applied to control operator's sensitivity in accordance with the purpose of task and display.

• Journal of Fashion Business
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• v.17 no.3
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• pp.1-14
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• 2013

This study is about the evaluation of the color arrangements of working clothes that are harmonized with working environment and assist in the protection of workers in industrial sites. This study attempted color arrangement design with the intention of giving order to the colors of working environment and working clothes so as to help improve the safety of work and the management aspects including human resource management, efficiency improvement, and the practice of business ethics. The study method consisted of literature research, empirical research, and evaluation research. The literature research performed theoretical examination about colors, industrial safety, and visibility. Three actual outdoor work sites in the machine industry were chosen and pictures were taken at 20-30 m from workers. The background colors of the work environment of each work site and the colors of the working clothes that were actually worn were analyzed through color values measured with a color-difference meter(CR-400). As a result, it was found that between value and chroma which affect visibility, color arrangement based on differences in chroma could be a greater influence than color arrangement based on differences in value. The results of this study could assist the integration of color schemes among working environment colors, people and working clothes by suggesting color arrangements with improved visibility that are applicable to the working clothes of domestic machine manufacturers that are playing a pivotal role in domestic industries and by presenting appropriate guidelines.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.51-56
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• 1998

In this research, we added 10%, 20% and 30% of white rice powder and colored rice powder to wheat flour, then baked cakes to appraise the quality of each cake by physical and sensory evaluation The resultsare as follows: 1) The specific gravity was increased in order of rice powder-added batters and colored rice powder-added batters. No remarkable difference was found in expansion ratio of cakes except some reduction in 30% rice powder-added cake. 2) Gumminess of cake was higher in the 30% colored rice-added cake Hardness of rice-added cakes was higher than colored rice-added ones. More adding rate of rice, higher hardness of cake. No remarkable difference was found in chewiness, springiness and cohesiveness of cakes 3) In case of color, rice-added cakes showed more L value and less b value than colored rice-added ones. Colored rice-added cakes showed less L value more a value and less b value as adding rate became higher 4) According to the results of sensory evaluation, no remarkable difference was found in the size of a cell and distribution of cells. Crumb and tenderness tended to be lower in rice added cakes than in colored rice added ones. Color was prefered in 30% colored rice added cakes over rice-added cakes and less added colored rice added cakes.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• Food Engineering Progress
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• v.15 no.1
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• pp.85-89
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• 2011

Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $185^{\circ}C$ for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness $(L^*)$ decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness ($a^*$-value) and yellowness ($b^*$-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for $a^*$-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while $L^*$- and $b^*$-value correlated negatively with E. cava concentration. Sensory color correlated negatively with $L^*$- and $b^*$-value. Sensory firmness correlated positively with mechanically measured firmness.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.7 s.144
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• pp.959-967
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• 2005

The color of apparels has the interaction of the face skin colors of the wearers. This study was carried out to classify the face skin colors of Korean males into several similar face skin colors in order to extract favorable colors which flatter to their face skin colors. The criterion that select the new subjects who have the classified face skin colors have to be decided. With color spectrometer, JX-777, face skin colors of subjects were measured quantitatively and classified into three clusters that had similar hue, value and chroma with Munsell Color System. Sample size was 418 Korean males and other 15 of new males subjects. Data were analyzed by K-means cluster analysis, ANOVA, Duncan multiple range test, Stepwise discriminant analysis using SPSS Win. 12. Findings were as follows: 1. 418 subjects who have YR colors were clustered into 3 kinds of face skin color groups. 2. Discriminant variables of face skin colors was 4 variables : L value of forehead, v value of cheek, c value of forehead, and b value of cheek from standardized canonical discriminant function coefficient 1 and c value of forehead, L value of forehead, b value of cheek. and L value of cheek from standardized canonical discriminant function coefficient 2. 3. Hit ratio of type 1 was $92.3\%$, of type 2 was $96.5\%$ and of type 3 was $92.6\%$ by the canonical discriminant function of 4 variables. 4. The canonical discriminant function equation 1 and 2 were calculated with the unstandardized canonical discriminant function coefficient and constant, the cutting score, and range of the score were computed. 5. The criterion that select the new subjects who have the classified face skin colors was decided.

• Journal of the Korean Society of Costume
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• v.58 no.1
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• pp.1-8
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• 2008

The purpose of this study was to investigate the mechanical properties and hand values of polypropylene knit and to analyze its color-fastness for light, laundering and abrasion, comparing to nylon and polyester knits. The results of this study were as follows: 1. Polypropylene stretched more with less force than nylon and polyester and its elastic recovery and shape stability were better than nylon and polyester. 2. Polypropylene was more flexible than nylon and polyester. 3. Polypropylene stretched more easily for shearing but its recovery from shearing was less than nylon and polyester. 4. Polyester had smoother surface than nylon and polyester. 5. Polypropylene was compressed more easily than polyester with less force but less than nylon. Its recovery from compression was more than nylon and polyester. 6. Polypropylene had lower KOSHI and SHARI values and higher FUKURAMI value than nylon and polyester. It had better T.H.V. value than nylon but less than! polyester. 7. Color fastness of polypropylene for lanudering, light, and abrasion in wet and dry conditions was good except polypropylene dyed with red color.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.2
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• pp.45-61
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• 2015

In order to analysis on color difference of natural dyes, I have dyed Hanji, cotton, silk fabric and exposed them to carbon arc light. The results of experiment have been analysed by wavelength of maximum absorption, amounts of dye uptake, color difference, Hunter's value and Munsell's value. Gardenia Jasminoides is monogenetic dye, but it gained darker color by pre-mordanting method used Al mordant agent and greenish yellow color by Fe mordant agent. whereas Curcuma, an Amur cork, and bud of pagoda tree are shown as greenish yellow color, and A barberry root, Betel nut, and Rhubarb are shown as reddish yellow color. these gained khaki colored dyed fabric by Fe mordanting. In addition, Sappan wood showed great result in pre-mordanting. Especially, it gained dark red color by Al pre-mordanting. The pink color was shown by post-mordanting. and Logwood showed great dyeing result in Hanji and cotton better than silk. Specially pre-mordanting was effective. Hanji and cotton showed greenish blue color by Al pre-mordanting, and silk showed brown color.

• Journal of Fashion Business
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• v.17 no.5
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• pp.45-56
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• 2013

This study researches functional arrangements for colors of work clothes - concentrating on the arrangements of lightness - for safety protection of workers at the job sites in the mechanical industry. To conduct such study, blue color (5PB) is selected for the CAD simulations on six arrangements of brightness based on two colors. The brightness ranges are of 5PB color (between 3~7.5) which are measurable by Munsell Conversion, and arrangements on lightness consisting of one arrangement of high lightness-gap, two of medium lightness-gap, and three of low lightness-gap. To analyze the data of color values after applying arrangements of lightness and to evaluate the levels of awareness regarding arrangements, the NCS colorimetric is being applied. Color palettes are based on the NCS notations, and then marked with color triangles. After evaluation, the visibility proves to be high when the arrangements contain high lightness at the top and bottom, and the arrangements with higher lightness-gap show higher effects in safety. Since this study tends to check factors of lightness, the other color factors were limited. Therefore, in order to apply these results at the job sites, integrated applications of such results will be very useful for developing safe working clothes in the future.

• 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.