• Textile Coloration and Finishing
• /
• v.23 no.4
• /
• pp.290-297
• /
• 2011

In this study, the possibility of the practical development of highly sensitive clothing textiles using fibrillated wool fibers were considered by determining the dyeability, the physical and mechanical properties of fibrillated wool fibers treated under strong acid and high temperature ultrasonic wave irradation and they were compared with those of untreated wool fibers. The color strengths of the dyed fibrillated wool fabrics increased by the acid metal complex dyes contrary to the untreated wool fabrics, and color fastness properties to rubbing, light, and dry cleaning were excellent, similar to those of the untreated wool fabrics. The tensile strengths of fibrillated wool fabrics were also kept after the dyeing. Moreover, the Numeri, Fukurami, and THV of the fibrillated wool fabrics were better than those of the untreated wool fabrics.

• Textile Coloration and Finishing
• /
• v.17 no.3 s.82
• /
• pp.8-15
• /
• 2005

Cationic dyeable polyester(CDP) fabric was annealed at varying temperatures range from $120^{\circ}C$ to $220^{\circ}C$ for 1, 3, and 5 min under tension. Dyeing rates of CDP fabrics were measured with cationic and disperse dyes at $100^{\circ}C$ and $120^{\circ}C$ in water system. Also X-ray diffraction pattern, DSC thermograms and dyeability of fabric with cationic and disperse dyes were investigated. The intensities of X-ray diffraction peaks of annealed fabric were increased with increasing in annealed temperature, and peak became sharp with heat setting temperature. The apparent color depth (K/S) of CDP fabric initially decreased with increase of heat-setting temperature up to $160\~180^{\circ}C$ and then increased at higher temperature. The shearing modulus(G) and surface roughness were increased with annealing temperature.

• The Journal of Natural Sciences
• /
• v.8 no.2
• /
• pp.191-198
• /
• 1996

We were investigated the change of shrinkage, pilling, tensile strength, color fastness and staining of Cotton, Nylon, Cotton/Nylon(60/40) socks after wearing and washing. From the experiment we found that color fastness of the color socks decreased corresponding to the frequency of wearing and washing. Our results showed that color fastness in the case of Cotton is best among them. Shrinkage was significant in Nylon/Cotton and Cotton socks. In the experiment of male and female socks, male showed a greater evidence of staining, shrinkage and pilling than female.

• Journal of the East Asian Society of Dietary Life
• /
• v.24 no.3
• /
• pp.368-374
• /
• 2014

We investigated the physical and cooking properties of commercial noodles supplemented with functional ingredients. RVA (rapid visco analyzer), color, water activity, texture and cooking properties were tested. Noodles containing kudzu showed the highest initial gelatinization temperatures, whereas noodle containing kelp displayed the highest peak viscosity and set back. Holding strength and final viscosity were highest in noodles containing mugwort. The L value ($94.89{\pm}0.02$) of wheat flour noodle was the highest. Among functional noodles, L value ($88.65{\pm}0.01$) and a value ($7.42{\pm}0.02$) of cactus noodle were the highest, whereas b value of pumpkin noodle was $40.81{\pm}0.03$, which was higher value than in other noodles. Water activity of cactus noodle was highest (0.455), but the difference was not significant. Cooking properties (including weight, volume, and water absorption) and turbidity of pumpkin noodles showed the highest growth rate. In terms of texture, hardness was highest ($12836.8{\pm}7.1g/cm^2$) in green tea noodles, and cohesiveness and gumminess were highest in kelp and mugwort noodles. Considerig the quality characteristics of noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, pumpkin noodles were most stable in terms of gelatinization and cooking properties.

• Fashion & Textile Research Journal
• /
• v.12 no.2
• /
• pp.224-232
• /
• 2010

The natural dyeing of fabrics with persimmon juice(astringent persimmon, sweet persimmon, astringent and sweet persimmon mix) was investigated. After dyeing of cotton and silk fabrics with persimmon juice, we evaluated the dyeability of persimmon juice, the observation of fabric surface with high magnification video microscope, physical properties and color fastness with the conditions of repeating times of dyeing and variables of mordants. The results obtained from this study were as follows: The fabrics dyed with astringent persimmon have shown the highest color difference, while the fabrics dyed with sweet persimmon and the fabrics dyed with astringent and sweet persimmon mix have shown similar color differences. With the increase of repeating times of dyeing, the brightness of fabric decreased. However, $a^*$ value increased gradually, so that it became dark brown color. The $a^*$ and $b^*$ values of dyed fabrics with Fe-mordant have dropped significantly, so that they have shown achromatic colors. But the fabrics treated with other mordants have shown yellowish brown colors. On the surface of the fabrics, threads were bonded together by the viscosity of persimmon juice. Regardless of the types of persimmon juice, stiffness was increased after dying, while crease resistance was decreased. The water repellency of silk fabrics were improved than cotton fabrics after dyeing with sweet persimmon juice, but in case of cotton, it hasn't changed. Washing fastness was improved with the EM(Effective Microorganism)-fermented liquid treatment, and rubbing fastness of two fabrics was better in dry condition than in wet condition.

• Journal of the Korean Wood Science and Technology
• /
• v.38 no.1
• /
• pp.17-26
• /
• 2010

Recently, yellow poplar (Liriodendron tulipifera L.) is getting attention in Korea due to the fast growing and high yield and quality of lumber. But, it is thought that the color difference between heartwood and sapwood may restrict the practical use of it. This study was aimed to enhance the value of yellow poplar lumber by the color control using high temperature heat-treatment, which had been tried for domestic cedar (Kim et al., 2009). The material properties including surface color of yellow poplar lumber were evaluated according to heat treatment conditions. The difference of color between sapwood and heartwood could be reduced by heat treatment at a temperature about $200^{\circ}C$. Long heating time was more effective in reducing the difference. The Equilibrium Moisture Content (EMC) of heat-treated wood was as low as 50 percent of the control. The result obviously indicates that heat-treated wood is more dimensionally stable in the change of moisture condition. The durability against wood rotting fungi also increased by the heat-treated, but it was not so effective as the case of cedar. The changes of mechanical properties of heat-treated yellow poplar were very similar to that of heat-treated cedar. In order to develop new use of heat-treated yellow poplar, the changes of mechanical properties should be considered. There were no significant changes in microscopic structure which may cause changes in mechanical properties. Further study of heat-treated wood is needed to scrutinize the causes of changes of material properties.

• Science of Emotion and Sensibility
• /
• v.12 no.1
• /
• pp.109-120
• /
• 2009

This study was carried out in order to investigate color sensation and sensibility for yellowish natural dye fabrics and reddish ones and to establish prediction models for color sensibility factors of them by color sensation and the related physical measurements focusing on 40s middle-aged people. Eight fabric stimuli which were dyed with a variety of yellowish or reddish natural dyes was subjectively evaluated in terms of color sensation and sensibility by 40s aged participants. As results, three color sensibility factors including 'Active', 'Characteristic', and 'Relax' were extracted and they were examined in respect of their relationships with color sensation and physical color properties. Color sensibility factor 'Active', the dominant factor for the naturally dyed fabrics was explained by $L^*$ and sensation 'Deep' in its predictive model and a yellowish fabric dyed with 300% solution of armur cork unmordanted was perceived the strongest in the factor. Factor 'Characteristic' was predicted by both $a^*$ and sensation 'Light' and reddish natural dye fabrics tended to be felt more strongly for it. Color sensation 'Strong' was the only predictor for factor 'Relax' in that naturally dyed fabrics with lower values for the sensation seemed to show higher 'Relax' factor and a reddish fabric dyed with safflower 125% was the highest for the color sensibility factor. These results could be utilized to design color-sensible natural dye fabrics for middle-aged people.

• Journal of the Korea Furniture Society
• /
• v.24 no.4
• /
• pp.416-425
• /
• 2013

Luis Barragan's Architecture has creative feature that Mexican environment and traditional culture were complete by color. Thus the color of his work makes our emotions rich and colorful. He said "My architecture is autobiographical..." at speech in Pritz price. As we can see in his architectural philosophy that sentimental architecture is important than theorical system, his works are impression of empirical factor with intuition. "Color is a complement to the architecture. It serve to enlarge or reduce a space. It's also useful for adding that touch of magic a place needs", stated Barragan. During his process of shaping space, Barragan drew on color in the same way as an architectural component, according it a spatial funtion and expressive vale. he allied it with light, deeming it a crucial vehical for conveying the emotive attributes a site. The capacity of color to express sensitivity and sensuality within an architecture space is liked to its psycho-physiological qualities. In this kind of view, color featyre in Barragan's work is one of the most important tools to realize sentimental architecture, not only is result of the Mexican regional color. As a result, make focus on analyzing various meaning of the color in Barragan's architecture like poetic and habitable structure.

• Journal of the Korean Graphic Arts Communication Society
• /
• v.14 no.2
• /
• pp.21-36
• /
• 1996

With increased use of halftone dot overprints for offset color printing, it is important to study the density and ink trap of the overprints. In this research the equation to predict the density and the method to evaluate ideally the fractional ink trap are preposed. And also the halftone dot overprinting experiments of Magenta over Cyan or Cyan over Magenta under wet-on-wet or wet-on-dry overprinting using 2-color offset press show the above proposals are reasonable, and show the effect of overprinting sequence on the density and ink trap.

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