• Journal of Fashion Business
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• v.3 no.2
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• pp.31-36
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• 1999

This study is to examine personal color - preferred color, well-matched color and the relations between preferred color and the well-matched color. Focus is also placed on how sexual difference influences color temperature preference. For data collection, a questionnaire including color stimulus was employed. The subjects of this study were the male and female college students who lived in Pusan. The results of the research are summarized as the following : In view of preferred color, male subjects preferred KEY2 color(warm) in red, pink, and yellow, and preferred KEY1(cool) in green and blue. While most subjects showed the same signal, in green, male preferred KEY1 color and female preferred KEY2 color. Concerning preferred personal color type, KEY1 type person liked KEY1 color except red, and KEY2 type person liked KEY2 color except blue. This shows that people prefer the focused color presenting its own traits. In view of well-matched color, most subjects liked KEY2 color in red, yellow, pink, and they selected KEY1 color in blue as the well-matched color. However, in green, each sex showed different preferences; while male subjects selected KEY1 color as the well-matched color, female ones selected KEY2 color. In each personal color type, KEY1 type male evaluated KEY1 color as the well-matched color, KEY2 type male evaluated KEY2 color except blue. KEY1 type female chose all the KEY1 color as well-matched colors, and KEY2 type female chose KEY2 color. The well-matched colors are similar between male and female subjects. In over 80 percentage of the answers, the preferred colors coincided with well-matched colors. KEY1 type persons chose KEY1 color, and KEY2 type person chose KEY2 color as the well-matched color. These results show that there is a meaningful relationship between the preferred color and well-matched color.

• Journal of the Korean Ceramic Society
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• v.29 no.11
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• pp.851-854
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• 1992

It was grown ZrO2:10 mol% Y2O3 single crystals doped with 1 wt% of rare earth metal ion (Ce, Pr, Nd, Er, Eu) by Skull Method. Grown crystals showed Ce:orange-red, Pr:golden-yellow, Nd:lilac, Er:pink, Eu:light pink due to dopant effect. It was examined color centers in light absorption pattern of visible region (λ= 300~700 nm); in as grown samples, absorption by Ce4+, (Pr4+, Pr3+), Nd3+, Er3+, Eu3+ ions were important, and in samples after vacuum annealing, decrease of absorption by Pr4+ ion and increase of absorption by Pr3+ ion was important, and absorption by Ce3+, Eu2+ was important due to reduction of activator.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.118-118
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• 2019

Abeliophyllum distichum Nakai belonging to Oleaceae is only species in Korean endemic genus, Abeliophyllum. Abeliophyllum distichum (AD) is divided into various types according to flower shape and color. AD is known to have various colors such as white, pink, and ivory. Recently, light yellow flowers have been registered as new varieties (Okhwang 1ho). To date, various ecological and morphological studies on AD have been carried out, but no studies have been made on the phytochemicals and activities according to various traits. In this study, we analyzed the phytochemicals and antioxidative activities of from four kinds of flowers (white, pink, ivory, light yellow) in full bloom. The contents of phytochemicals such as chlorogenic acid, Hirsutrin, Rutin, Acteoside and Isoacteoside were analyzed by HPLC. Antioxidant activity was evaluated by DPPH, ABTS. As a result, the content of each substance varied according to the flower color. These results will provide basic data for evaluating the usefulness of genetic resources in Korea and developing new functional materials in preparation for the Nagoya Protocol.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.265-270
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• 1996

When new told grape with high acidity Is used wine, their sensory scores are decreased. Using three available methods reducing excess acidify In winemaking, they were malo-lactic fermentation, addition of apple pomace and malo-alcohol fermentation. The chemical monponents and sensory evaluation of wine were determined. They were found in pink wine added apple pomace that tatal acidity and malic acid content were 0.76 and 0.484%. Color Intensity (A520+A420) in pink wanes, their valuse were in the range 8.21~9.42, while the value of red wine was 20.92. Browning index and total phenol contents in pink wine, their values were In the range of 1.36∼1.42 and 3,300∼3,800mg 11. The sensory evaluation showed that the pink wine added apple pomace(10%) was highest in taste and total scores (P<0.05), and the taste of wine has improved.

• Journal of Periodontal and Implant Science
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• v.31 no.3
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• pp.501-511
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• 2001

Several indices have been developed that use bleeding and color changes as indicators of early gingival pathology. In the presence of gingivitis, vascular proliferation and reduction of keratinization owing to increase redness in gingiva. Descriptions of healthy gingiva are numerous, ranging from pale pink and coral pink to deep red and violet. This terms are not objective. Because of perception of color depends on a lot of factors such as light source, object, observer and so on. It is difficult to make an objective expression. Therefore the using of mechanical equipment is recommended to exclude these variables and observer's vias. The purpose of this study was to evaluate gingival color change after scaling & subgingival root planing. The other purpose of this study was to research the correlation of pocket depth, P.B.I. score and gingival color change. After photo-taking and storaging the image of gingival color into a computer, color change was examine with an image analysis program. Results were as follow; 1. Color of healed gingiva after scaling & subgingival root planing was significantly differ from color of inflamed gingiva(p<0.01). 2. Color of healed gingiva after scaling was similar to color of healed gingiva after subgingival root planing(p<0.05). 3. There was statistically significant correlation between color change of red component and pocket depth after scaling & subgingival root planing(p<0.01). 4. There was no correlation between color change of green, blue component and pocket depth after scaling & subgingival root planing(p<0.01). 5. There was statistically significant correlation between between color change of red component and P.B.I. score after scaling & subgingival root planing(p<0.01). 6. There was no correlation between color changes of green, blue component and P.B.I. score after scaling & subgingival root planing(p<0.01). 7. Increase of pocket depth and P.B.I. score were significantly correlated to the amount of color change(p<0.01). 8. P.B.I. score had a higher correlation with color change than pocket depth(p<0.01).

• Applied Microscopy
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• v.47 no.3
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• pp.157-159
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• 2017

This study concerns (i) Botanical characterization of local almond ecotype named "Beldi" based on flowering period and flowers color measurements (ii) Chemical characterization of almond oil such as acidity and peroxide index and specific UV absorbance values (K232 & K270). The color results of 100 flowers analyzed by chromameter shows two different color categories. The first is very light pink to whitish ($L^*=81.58$, $a^*=7.43$, $b^*=8.06$). The second is a dark pink ($L^*=71.64$, $a^*=18.34$, $b^*=4.97$) with a difference in color between the two categories ${\Delta}E=15.07$. Compared to Ferragnes/Ferraduel varieties, Beldi almond kernel has almost a comparable oil yield but different acidity and peroxide values which are 0.81%, $8.12meq/O_2/kg$ and 0.40%, $16.39meq/O_2/kg$ respectively.

• Korean Journal of Breeding Science
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• v.43 no.3
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• pp.206-209
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• 2011

A new gerbera cultivar 'Noble Pink' was released by the National Institute of Horticultural & Herbal Science (NIHHS) in 2009. A cross was made between 'Himalaya' with white and semi-double and 'Vital' with pastel cream and single in 2006. After investigation of the characteristics for four years (from 2006 to 2009), it was selected specially for the use of cut flower. 'Noble Pink' is a vigorous cultivar with pastel pink flower color (RHS R48B), brilliant green disc floret and semi-double. The average flower diameter is 11.8 cm, large flower. And inner ray floret and disc diameter are 4.77 cm and 2.17 cm, respectively. It produces a large yield with continuous supply of cut flowers and has adequate peduncle height. We believe that 'Noble Pink' has a great potential for expanding cultivated area of domestic gerbera cultivars and increasing farmers-income.

• Horticultural Science & Technology
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• v.29 no.5
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• pp.503-506
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• 2011

A new hybrid, Phalaenopsis 'Pink Marble' was made by the National Institute of Horticultural and Herbal Science, Rural Development Administration, in 2005. This hybrid was selected from self-crossed progenies of P. '21-1' (collected number) in 1999. In 2001, one line was selected based on the aspects such as flower color, leaf shape, flower stalk, and vigorous growth. Trials were conducted from 2003 to 2005 for evaluation and selection of this cultivar. 'Pink Marble' had a medium flowering habit and a dark pink spot (RHS, RPN74B) on white petal and sepal when fully opened. The number of flowers on each peduncle was 7.5, and flower diameter was 52.3 cm. The general impression of petals and sepals is a plate shape. The thick sepal could extend the long flowering time. The average length of leaf and peduncle were 16.5 cm and 6.8 cm, respectively. It had a half-erect leaf form, and was a fast-growing cultivar. This hybrid is relatively easy to clone.

• Korean Journal of Microbiology
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• v.8 no.2
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• pp.69-76
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• 1970

1. The yeasts in the two samples of Nuruk (mold wheat) which one prepared at the College of Agriculture, Choong-Nam University (S) and the other purchased at a market(T), were examined and counted. The yeasts were differe entiated by the market (T), were examined and counted. The yeasts were differe entiated by the TTC(2,3,5-triphenyltetrazolium chloride)agar overlay technique that yields a varied shade of color. The results were : the population of yeasts in 1g of Nuruk S was about $6{\times}10^4$, 56.5% of which were TTC-pink yeasts, 16% TTC-red pink yeasts, 8% were TTC-red yeasts, and 16.5% TTC-white yeasts. In Nuruk T(1g), the number of yeasts accounted for $14{\times}10^4$ and constituted of 42% TTC0pink, 21% TTC-red pink, 23% TTC-red and 9% TTC-white. 2. During the fermentation of Takju (Korean Sake) employing the Nuruk S and T the yeast flora throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated all cultured. The strains ($1{\times}10^5$/ml) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of yeast flora was examined during fermentation.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.231-241
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• 2020

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67℃/min) or slow cooking rate (2.16℃/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a^⁎ values were observed in treatment 4 (p<0.05), while treatment 2 was effective in reducing the redness in cooked chicken products. The fast cooking rate resulted in lower CIE a^⁎ values and higher CIE L^⁎ values and cooking yield in cooked chicken breasts compared to the slow cooking rate. Our results indicate that adding NaCl and STPP to meat, followed by storing and cooking at a fast rate, may result in inhibiting the pink color defect sporadically occurred in cooked ground chicken breasts.