• 대한화장품학회지
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• 제23권3호
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• pp.39-47
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• 1997

Retinol as well as RA is well known to have many beneficial effects on aged skin. But the skin irritation potential and unstable condition of the products containing them have been some problems in their cosmetic uses. So, retinol containing gel product was developed for less skin irritancy and more stability in cosmetic products. To examine the clinical effects of retinlo containing product, we used cilnicla non-invasive assessment techniques on 40 volunteers for 6 months maintaining double-blind test conditions. According to our results, the use of retinol containing product improved skin color and hydration level slightly. But there was no statistical differences. There was no erythema reaction compared to the use of RA. Especially, the skin elasticity increased above 20% and skin wrinkles of crows' feet region decreased more than 10%. Besides the instrumental analysis, a large majority of volnteers felt that their skin were improved in the case of wrunkles, elasticity, hydration and color.

• 한국식품영양학회지
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• 제15권4호
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• 구강회복응용과학지
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• 제23권3호
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• pp.219-225
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• 2007

The ability of a dentist to select and communicate an acceptable shade match to a dental laboratory may be the most important factor in esthetic restorative dentistry. However, shade matching is a very complex situation. In this study, an attempt was made to compare and evaluate the conventional visual assessment and colorimetric analysis in clinical shade matching. 20 patients were selected and their maxillary central incisors shade were measured by Vita classic shade guide, using $Shadepilot^{TM}$ and ShadeEye $NCC^{(R)}$. The results indicate that there is much variation in the shade selection by visual and instrumental methods.

• 구강회복응용과학지
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• 제23권2호
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• pp.131-137
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• 2007

The ability of a dentist to select and communicate an acceptable shade match to a dental laboratory may be the most important factor in esthetic restorative dentistry. However, shade matching is a very complex situation. In this study, an attempt was made to compare and evaluate the conventional visual assessment and colorimetric analysis in clinical shade matching. 20 patients were selected and their maxillary central incisors shade were measured by Vita classic shade guide, using $Shadepilot^{TM}$ and ShadeEye $NCC^{(R)}$. The results indicate that there is much variation in the shade selection by visual and instrumental methods.

• 한국식품조리과학회지
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• 제14권5호
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• pp.553-559
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• 1998

Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and ΔE tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.

• 한국식품영양과학회지
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• 제25권3호
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• pp.484-490
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• 1996

Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15${\mu}{\textrm}{m}$/polyethylene 100${\mu}{\textrm}{m}$) and stored for one year at ambient and cooling(5~1$0^{\circ}C$) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, b and ΔE. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5 kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).

• 한국염색가공학회지
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• 제15권5호
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• pp.340-347
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• 2003

Present situation of Korean textile products regarding European eco-label criteria was assessed by analyzing harmful substances including pH, PCP & TeCP, formaldehyde, heavy metals, cleavable arylamines, allergenic dyes, pesticides, organic carriers, TBT as well as color fastness as the minimum quality requirement. Fabric specimens were submitted from six typical textile companies for product eco-testing. In six product groups selected, arylamines, allergenic dyes, halogenated organic carriers and color fastness were found to be parameters that failed to meet the criteria. Source elucidation of harmful substances were presented with their instrumental analysis results.

• 한국식품조리과학회지
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• 제8권3호
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• pp.265-273
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• 1992

This study was undertaken for the purpose of investigating the properties of Yackwa added by different levels of ginger juice with 3 different kinds of ginger (small, medium, and large) produced in Susan and Bongdong. There were differences in content of moisture and ash. Susan large ginger showed me highest level of moisture. By the sensory evaluation, Yackwa added by 5 g (2% of wheat flour, w/w) of Susan (small) and Bongdong ginger juice showed higher preference man those of other levels. However, Yackwa made with Susan large ginger juice showed preferable when 10 g (4% of wheat flour, w/w) was added. Textural characteristics by rheometer measurement and color were influenced by adding different levels of ginger juice. Sensory evaluation for the color of Yackwa made with Susan and Bongdong ginger juice showed a high positive correlation with L, a, and b values in instrumental test.

• 한국식품조리과학회지
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• 제13권3호
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• pp.266-271
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• 1997

The effect of partial replacement of flour with roasted soybean powder (0, 5, 10, 15, 20%) was examined by sensory and instrumental analyses of the bread. There were no significant changes in specific loaf volume up to 10% of replacement. Although the hardness of the bread increased with increasing storage time at higher replacement, there were no differences in springiness and cohesiveness compared with control. The yellow color of the soybean powder was reflected in the bread, however, it did not affect the preference. Overall, the bread with 10-15% soybean powder suggested to be acceptable.

• 한국식생활문화학회지
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• 제10권4호
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• pp.247-253
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• 1995

The proximate composition and calorie of kidney bean sediment, amylogram, color, texture and sensory evaluation of Yanggaeng mixed with kidney bean sediment. Significant differences in the protein and fat contents were noticed among kidney bean sediment samples. The amylograms of sediment mixed with sugar and/or agar showed no peak and increase of viscosity compared with the control. When the Yanggaeng was prepared from the mixture of sediments of red bean and kidney bean, noticiable color changes were observed at 30% level of kidney bean sediment. Hardness and cohesiveness of Yanggaeng were increased but elasticity decreased as the proportion of kidney bean sediment increased. Sensory evaluation of Yanggaeng stored at $4^{\circ}C$ for 24 hr revealed that the product prepared from the mixture of red bean sediment (70%) and kidney bean sediment (30%) was not significantly different (p<0.05) compared with that from the 100% red bean sediment.