• Applied Biological Chemistry
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• v.38 no.1
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• pp.67-71
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• 1995

For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.4
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• pp.49-57
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• 2000

This study was carried out to investigate the effect of the type of base papers containing rice straw-BKP on the properties and printabilities of coated papers. Also, it was intended to evaluate the effect of coated paper prepared with anionic and amphoteric latex based coating color. The results obtained from this study were as follows. The fiber length of rice straw-BKP was observed much shorter than those of the wood pulps(Sw-BKP, Hw-BKP). This has effect on physical properties. Therefore, the results of measured physical properties were much lower than those of wood pulps. Also, physical properties tended to increase slightly with the increase of the mixing ratio of Sw-BKP. Opacity of the base paper containing rice straw-BKP, was higher than that of the wood pulps. As the mixing ratio of Sw-BKP increases the opacity tended to decrease. On the other hand, smoothness and roughness to rice straw-BKP were similar with Sw-BKP and its air permeability was lower than those of wood pulps. The optical properties of coated papers containing rice straw-BKP tended to be similar to those of other base papers. The ink receptivity of coated papers containg rice straw-BKP was higher than those of wood pulps and printing gloss was similar to wood pulps. The mixing ratio of Sw-BKP, the ink receptivity and printing gloss of rice straw-BKP were showed no difference irrespective the mixing ratio of Sw-BKP. Meannwhile, amphoteric latex improved the optical properties and printability of coated papers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.11 no.6
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• pp.3143-3165
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• 2017

We present a computerized framework for producing color pastel painting from the visual information extracted from a photograph. To express color pastel painting, we propose a multi-layered framework where each layer possesses pastel stroke patterns of different colors. The stroke patterns in the separate layers are merged by a rendering equation based on a participating media rendering scheme. To produce the stroke patterns in each layer, we review the physical properties of pastels and the mechanism of a convolution framework, which is the most widely used scheme to simulate stick-shaped media such as pencils. We devise the following computational models to extend the convolution framework to produce pastel strokes: a bold noise model, which mimics heavy and clustered deposition of pigment, and a thick convolution filter model, which produces various pastel stroke patterns. We also design a stochastic color coordination scheme to mimic pastel artists' color expression and to separate strokes in different layers. To demonstrate the soundness of approach, we conduct several experiments using the models and compare the results with existing works or real pastel paintings. We present the results for several pastel paintings to demonstrate the excellent performance of our framework.

• Journal of the Korean Wood Science and Technology
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• v.45 no.6
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• pp.753-761
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• 2017

The heartwood (HW) of Japanese cedar (Cryptomeria japonica) has usually a reddish color. But some trees have black-colored heartwood (BHW). BHW of Japanese cedar has a low commercial value because of the appearance. Therefore, in this study, a comparative analysis was conducted to evaluate the differences in the physical, mechanical, and inorganic element properties, and decay resistance of red-colored heartwood tree (RHW) and BHW. The physical properties showed significant difference between sapwood (SW) and HW, but there was no significant difference between RHW and BHW. From the results of mechanical properties, no significant difference was recognized in SW of RHW, HW of RHW, SW of BHW, and HW of BHW. There were decay resistance differences between RHW and BHW in HW, and between HW and SW in both RHW and BHW, respectively. The magnesium (Mg), potassium (K), and calcium (Ca) contents had significant differences between SW and HW in both RHW and BHW. In this present study, the decay resistances and the contents of Mg and K were higher in HW than in SW both for RHW and BHW, while these measurements were lower in RHW than in BHW. Therefore, BHW was considered to be worthy as a high-quality material as RHW.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.859-863
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• 2003

The effects of shiitake mushroom (Lentinus edodes) on texture properties of surimi gel were investigated. Surimi gels containing 0, 5, 10, 15, and 20% (w/w) of shiitake mushroom were prepared, and then color, rheological properties, and sensory evaluation were analyzed. Increasing the amount of mushroom in the fish paste tended to decrease the lightness in Hunter color value, but to increase the redness and yellowness. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 20% mushroom showed the highest values in strength, hardness, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavor, and 10% mushroom sample had the best score in overall acceptance. These results suggest that shiitake mushroom can be applied to fish paste for the purpose of high quality.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.877-882
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• 1998

To establish optimum drying methods for Korean yam, freeze drying, cool air drying and hot air drying methods were compared by determining some quality criteria. The native color, odor, taste and viscosity of raw yam were preserved by only freeze drying at less than $40^{\circ}C$. The native white color of yam changed to brown and odor and taste of yam decreased largely by cool air drying and hot air drying. Especially cooked and roasted flavor was developed in hot air dried yam. The viscosity of cool and hot air dried yam was about half than that of freeze dried yam. Conclusively freeze drying method was shown optimum to preserve quality properties of yam such as viscosity, color, odor and taste. The physical properties of yam powder such as dispersiveness and solubility was the best in $40{\sim}60{\;}mesh$ particle size.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.6
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• pp.788-799
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• 1999

This study was performed to investigate the effect of mordants on the dyeability colorfastness to light and to laundering and biological properties of mordanted and natural-dyed cotton and silk substrates. Natural red dyes were extracted from Caesalpinia Sappan L. (Sappan wood) and Rubia Akane Nakai (Madder) by boil water Five different compounds of Al, Cr, Cu, Fe and Sn were used as mordanting agents. The result of this study are sumarized as follows ; 1. In the of the fabrics mordanted and dyed with sappan wood K/S value increases and λmax shifts to the longer wavelength as mordant concentration increases. Color of the fabrics dyed with sappan wood and madder change to redder bluer and lighter after mordanting. 2. As the number of repetition of dyeing-mordnating process increase the color of the dyed fabrics tend to be redder bluer and darker. Mordanted dyes with Al and Sn make chroma increase. The quantity of mordant absorbed in the silk fabric increase as mordant concentration increase. More Fe is absorbed in silk than Cr is. 3. After being exposed to light the fabrics dyed with sappan wood and madder change to less red Fe and Cu mordanting yeild better colorfastness to light than others does. Natural-dyed fabrics exposed to light tend to be faded and whitened in CIELAB chromaticity co-ordinates. So we might trace back the original color of ancient faded fabrics by changes in color of natural dyes. 4. After washing the colors of natural dyes change to more blue, Fe and Cu mordanting give better colorfastness to wash than others do. 5. The soil-burial cotton is more susceptible to mildew and rot than the silk is. Antimicrobial activity of the natural-dyed cotton can be enhanced by Cu and silk can be enhanced by Cu and Cr mordanting respectively.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.582-590
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• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.