• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.28 no.4
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• pp.142-155
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• 2015

Objectives : The purpose of this case study is to report the effectiveness of Sasang constitutional medicine on 5 seborrheic dermatitis patients who were diagnosed as Soyangin.Methods : Among 5 seborrheic dermatitis patients, 3 of them were treated byyanggyeoksanhwa-tang, 1 of them was treated byhyeongbangsabaek-sanand 1 of them was treated byhyeongbangdojeok-san. The effects of treatment was measured by VAS score, photographs and Colormeter using Dermavision.Results : VAS scores of all patients decreased from 10 to 1,2. A㏄ording to photographies and Colormeter, all patients were noticeably improved.Conclusions : The result indicates that Sasang constitutional medicine is effective in treatment of seborrheic dermatitis patients. And the authors consider that continuous clinical study will be needed in Korean medical dermatology.

• Polymer(Korea)
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• v.29 no.2
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• pp.204-210
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• 2005

We describe a colorless, transparent polyimide films for plastic display substrate which should have heat resistance, roll-to-roll processability and low CTE (coefficient of thermal expansion) property. Colorless polyimides were synthesized from 3,3',4,4'-oxydiphthalic anhydride (ODPA) 4,4'-(hexafluoroisopropylidene)diphthalic anhydride (6FDA) and diamines such as sulfonyldianiline, aminophenoxybenzene (TPE-p, TPE-q, TPE-r) and bis[4-(3-aminophen oxy)phenyl] sulfone (m-BAPS). Their optical properties were measured by UV spectrophotometer, colormeter and hazemeter. We prepared polyimide/organophilic layered silicate nanocomposite to improve dimension stability. These colorless polyimide films showed UV transmittance by the level upper $89\%$, at 440 nm and excellent optical property having the value under yellow index (YI)=7. In addition, polyimide nanocomposite films also showed an improvement of CTE value as decreased according to the amount of layered silicate contents.

• Journal of the Korean Society of Fashion and Beauty
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• v.6 no.2
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• pp.73-79
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• 2008

To study of the rate of damage and morphological change when apply perm and dye according to kinds of curly hair, measured the thickness of hair and divided the samples into groups. Measured the chromaticity and thickness according to kinds of curly hair and chemical treatment with Spectrum colormeter and Micrometer. Measured the tensile strength of hair then calculated the damage rate. After tensile test, took photographs of the section and surface with the electron microscope.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.43-47
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• 1992

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.

• Korean Journal of Materials Research
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• v.28 no.4
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• pp.221-226
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• 2018

The property changes of 18, 14, and 8K green gold alloys for jewelry are observed by adding 0.0, 3.0, and 5.0 wt% of indium (In), respectively. To check the composition of the alloys, an energy dispersive spectroscopy (EDS) analysis is conducted. Color and microstructure analysis is executed through bare-eye, macro camera, UV-VIS-NIR-colormeter, and optical microscope. The melting point, wetting angle, and hardness are measured using TGA-DTA, a wetting angle tester, and a Vickers hardness tester. The EDS analysis result demonstrates that each of the green gold alloys was manufactured with purposed contents. The color analysis result shows that the color of the alloys is similar to the color of the conventional 4 wt%-Cd 18K green gold, and the green color improves as the In content increases. The micro structure analysis result demonstrates that grain refinement improves as the amount of In increases. Enhancements in the melting point, wettability, and Vickers hardness changes appear as the In content increases and Au content decreases. The hardness is up to 260, which implies good durability. Therefore, the results suggest that the proposed 18, 14, and 8K In-added green gold alloys enhance the properties of jewelry products with regard to the green color, castability, and durability.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.225-231
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• 1992

This investigation was undertaken for the purpose of studying me quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30$^{\circ}C$, room temperature (18~20$^{\circ}C$) and 5~6$^{\circ}C$. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing me Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5~6$^{\circ}C$. 3. By color value of soybean rice cake, b value was tend to increase as me addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed mat color of sensory evluation had significant relationship with only b value.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.6
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• pp.2300-2305
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• 2010

This study was performed about color-contained mud to provide fun and diversity for the event of mud self massage as a core program of Boryeong Mud Festival which has become one of representative festivals in Korea. Adjusting its own lower brightness of mud and based on the primary study performed about the expressivity of yellowish colors, inorganic colors (oxidized steel in red, ultra marine pink, ultra marine blue, chrome oxide green) were added for the development of colored mud in diverse colors on the basis of Korean traditional colors. It had been judged about each expressivity of color by methods of colormeter, naked eyes inspection and feeling of usage, etc. For the color decided, it had been examined about the coloring when it got wet with the cleaning condition so that it can be used for the event of mud self massage as a program of Boryeong Mud Festival to increase diversity of the Festival and also attempted to develope colored mud to show Korean traditional colors.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.528-535
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• 2005

This paper aims to compare and evaluate the quality of beef jerky made with Korean beef meat, Korean beef cattle and imported beef meat from Australia and New Zealand through sensory evaluation, measurement of hardness, thickness and contents of the moisture and crude lipid, and microscopic texture observation (SEM). According to the sensory evaluation, beef jerky made with Korean beef meat recorded the highest score in overall acceptability; New Zealand beef meat, the lowest. The preference of beef jerky made with Korean beef meat was shown in the appearance, smell, and texture, and especially in the taste. Whereas Korean beef jerky scored highest in color, glaze and palatability, New Zealand beef meat showed the lowest score. Korean beef meat showed the lowest in hardness, but New Zealand beef meat showed the highest as shown in the result of technical evaluation through rheometer. The evaluation through colormeter concluded that New Zealand beef meat had the highest scores in L and a values, but that Korean beef meat showed the lowest score. When it comes to the color difference compared with Korean beef meat, New Zealand beef meat showed the biggest difference. Although the moisture contents of jerky made with different beef meat showed little difference, the content of the crude lipid of jerky made with Korean beef meat and Australian beef meat was lower than that of Korean beef cattle and New Zealand beef meat. When the beef jerky is dry, fat contained in the beef meat is dissolved, which causes the glaze on the outside. Scanning electron micrographs showed that Korean and Australian beef jerky had larger gaps than Korean beef cattle and New Zealand beef jerky. It was concluded that this affected the hardness of beef jerky.

• Korean Journal of Materials Research
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• v.28 no.2
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• pp.89-94
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• 2018

The properties of 18 K red gold solder alloys were investigated by changing the content of In up to 10.0 wt% in order to replace the hazardous Cd element. Cupellation and energy dispersive X-ray spectroscopy (EDS) were used to check the composition of each alloy, and FE-SEM and UV-VIS-NIR-Colormeter were employed for microstructure and color characterization. The melting temperature, hardness, and wetting angle of the samples were determined by TGA-DTA, the Vickers hardness tester, and the Wetting angle tester. The cupellation result confirmed that all the samples had 18K above 75.0wt%-Au. EDS results showed that Cu and In elements were alloyed with the intended composition without segregation. The microstructure results showed that the amount of In increased, and the grain size became smaller. The color analysis revealed that the proposed solders up to 10.0 wt% In showed a color similar to the reference 18 K substrate like the 10.0 wt% Cd solder with a color difference of less than 7.50. TGA-DTA results confirmed that when more than 5.0 wt% of In was added, the melting temperature decreased enough for the soldering process. The Vickers hardness result revealed that more than 5.0 wt% In solder alloys had greater hardness than 10.0 wt% Cd solder, which suggested that it was more favorable in making a wire type solder. Moreover, all the In solders showed a lower wetting angle than the 10.0 wt% Cd solder. Our results suggested that the In alloyed 18 K red gold solders might replace the conventional 10.0 wt% Cd solder with appropriate properties for red gold jewelry soldering.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.25-30
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• 1982

To evaluate the quality of commercial dehydrated tea-products, the relationships between particle sizes, densities, moisture absorption & desorption and color appearance were studied by using Hunter-lab tristimulus colorimeter and spectrophotometer. Among the tea-products was held no significant relation between particle sizes and color appearance but red ginseng extract powder (RGEP) was included L, a and b values when was reduced particle size. appearance color of tea-products indicated red-orange color, L, a and b values were ranged 32.7 to 48.0, 4.0 to 10.0 and 5.6 to 18.0, respectively, densities of tea-products ranged 0.232 to 0.898 g/ml and increased L values, Hunter's a/b ratio values was included in 0.61 to 0.90. Color stability in this products was well agreed with decrease of total color difference value ($\Delta$E) and chromaticity difference value ($\Delta$C) of the Hunter-lab color data.