• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.3
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• pp.114-119
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• 2005

This study has been carried out with the eight HPHT processed NOUV diamonds - two yellow, two yellowish green, two green and two orangy yellow color stones. The gemological properties of these diamonds included a highly saturated body color, graphitized fractures around the girdles, tension cracks around crystalline inclusions, long-wave UV with medium yellowish green to a very strong yellowish green luminescence, and short-wave UV with faint yellowish green to a strong yellowish green luminescence. Distinctive features of spectroscopic properties include absorption peaks at 415 nm and 503 nm a strong absorption band at $460{\sim}480nm$ and a H2 center at 986nm. Infrared spectra showed an absorption peak at $1344cm^{-1}$ (C center), which is the characteristics related to single substitutional nitrogen.

• Journal of Environmental Health Sciences
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• v.4 no.1
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• pp.10-12
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• 1977

A study was carried out to detect of illegal artificial dyes and to confirm the used rate of illegal dyes in the production process of commercial jellys by thindayer chromatography and paper chromatography, from March, 1976 to July, 1976. The following conclusions were obtained 1. Seperated dyes were amaranth, erythrosin, tatrazin, sunset yellow FCF, fight green SF yellowish, fast green FCF and the most frequent use of amaranth. 2. Used rate of legal dyes were 94.12% (96 samples) and illegal dyes were 5.88% (6 samples) with samples 102. 3. The average Rf value of T.L.C. were amaranth (0.92), erythrosin (0.48), tatrazin (0.83), sunset yellow FCF(0.86), fast green FCF (0.63), light green SF yellowish (0.23) and paper chromatography were amaranth (0.76), erythrosin (0.44), tatrazin(0.75), sunset yellow FCF (0.76), fast green FCF (0.86), light green SF yellowish(0.52).

• 한국해양학회지
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• v.20 no.3
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• pp.30-36
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• 1985

Water quality of seawater samples from ten stations was measured and analyzed to study the causes and the characteristics of the yellowish-green-colored zone in the Nakdong Estuary in February, May, August and October, 1984. The color of the yellowish-green-colored zone was equivalent to the grade 7 according to the Forel water-color meter and was observable throughout the year. The characteristics of the zone were low in transparency and high in the concentration of suspended solids, and about 52% of the suspended solids consisted of volatile substances. The chlorophyll a contents ranged from 0.4mg/$m^3$ to 51.0mg/$m^3$ and dissolved oxygen was in a state of supersaturation within the yellowish-green-colored zone. Nutrient concentrations were higher within the colored zone than the outside. Positive correlation was observed between tne concentrations of nutrients and chlorophyll a. Our results showed that the signficant portion of suspended solids sampled from the yellowish-green-colored zone consisted of phytoplanktons of which bloom was possibly induced by inflow of the nutrient-rich Nakdong River water.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.387-396
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• 1992

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha= .775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE: .405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that “light and mild color” is yellow, that “untasty color” is black, that “sourish and puckery color” is orange, that “bitter color” is violet, that “hot color” is red, and that “fresh color” is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as “tasty color”, and black and yellow, respectively, as “sweet color”. Then, the taste term showing difference between male and female college students included “light”, “mild”, “sourish”, “tasty” and “sweet”. Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

• Korean Journal of Pharmacognosy
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• v.41 no.4
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• pp.297-302
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• 2010

Lophatheri Herba is the aerial part of Lophatherum gracile Bronghiart(淡竹葉, Gramineae). 25~75 cm in length. Stem: cylindrical with nodes, empty inside, externally pale yellowish green. Leaf: dehiscent of lanceolate lamina, shrunken and rolled, 5~20 cm long, 10~35 mm wide; surface: pale green ~ yellowish green, parallel-formed with veins of square reticulate, more distinct of appearance on the lower surface. Banbusae Caulis In Taeniam is the stringy strip derived from the stem with the peeled-off epidermis of Phllostachys nigra Munro var. henosis Stapf, and Phllostachys bambusoides Siebold et Zuccarini(竹葉, Gramineae). Irregular in size and shape, thin plane ~ strip-shaped, sometimes powdery, sometimes 1~3 mm thick. Outer surface: pale green ~ yellowish green, sometimes grayish white L. gracile and P. nigra have different origins although they show similar morphologic features. We were able to distinguish between L. gracile and P. nigra which are almost indistinguishable through this study. AFLP(Amplifide Fragment Length Polymorphism) was more suitable for identifying differences between L. gracile and P. nigra in comparison with other genetic analysis using chemical analysis. Therefore. molecular biological methods are believed to be useful for discovering origins of herbal medicines.

• Textile Coloration and Finishing
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• v.18 no.1
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• pp.10-19
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• 2006

Despite several recent attempts to measure the concentration of individual catechins by HPLC, it has not been so easy to separate catechins accurately. The aim of the present work is to provide a proper condition for separating each component of catechins by HPLC analysis, and also to evaluate the experimental variables including color differences, and metal ion contents after dyeing and mordanting. Four kinds of Catechins, (-)-epicatechin(EC), (-)-epicatechin gallate(ECG), (-)-epigallocatechin(EgC), (-)-epigallocatechin gllate(EgCG) were isolated from the residues after dyeing. Catechins in Korean green tea leaves are richer when e tea leaves are younger. Higher concentration of catechins owes it to e way it is processed. The contents of catechins adsorbed in silk fabrics after dyeing were in order of EGCG>ECG>EGC>EC. We have found $68\%$ uptake of EGCG, and 116.8mg of EGCG in the silk fabrics after it was dyed with $1\%$ Korean green tea extracts. The absorbance intensity and K/S values of dyed silk fabrics were increased with dyeing temperature and time. Only the surface color of the silk fabric dyed with green tea extracts was yellowish red, but it changed from yellowish red to red with an increase in the mordant concentration. Post-mordanted silk fabrics with ferrous sulfate changed from yellowish red to red and purple color shade. In a practical evaluation, there is no significant change in color after twenty times of the continuous dry cleaning process. However, post-mordanted fabrics with ferrous sulfate faded the brightness of color after dry cleaning. Dyeing silk fabrics with a Korean tea extract reduced the metal ion contents in the silk fabrics when compared to the untreated silk fabrics. Metal contents in silk fabrics dyed and post-mordanted with $1\%$ each metal solution were 0.194 ppm for Aluminum, 1.601ppm for Copper, and 0.334 ppm for Iron. After the post-mordanting process, the heavy metal ion absorption increased, which was mainly attributed to the catechins and polyphenols in dyed silk fabrics.

• 한국정보디스플레이학회:학술대회논문집
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• 2006.08a
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• pp.780-783
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• 2006

In this paper, we confirmed the yellowish gravity-mura phenomenon in Fringe-Field Switching (FFS) mode using 2-D simulation. As the cell gap increases, while the LC efficiency of blue wavelength remains almost same, that of red and green wavelength increases continuously. As a result, yellowish phenomenon occurs.

• Journal of the Korean Institute of Landscape Architecture
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• v.19 no.4
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• pp.46-57
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• 1992

This study was carried out to compare physiological characteristics of winter green cultivar (Buxus microphylla van. koreana 'Hanlim') with those of native cultuvar and clucidate the effect of environmental factors such as light intensity, time of shading, and nutrients etc. on leaf color in Korean boxwood(Buxus microphylla var. koreana Nakai). The results are summarized as followed; The 'Hanlim' cultivar had higher contents of chlorophyll as compared with native cultivar from September, 1989 to March, 1990. However, at April, 1990, native cultivar had higher chlorophyll contents. In the rate of photosynthesis, 'Hanlim' cultivar was higher than native cultivar from September to December, 1989, but showed the opposite trend from March to April, 1990. As to the period of browning, 'Hanlim'cultivar had stayed green even after November 22, 1989, while the foliage of native cultivar turned yellowish brown color through the winter. The contents of nitrogen and potassium of 'Hanlim' cultivar werehigher than those of the native cultivar. However native cultivar had higher rate of phosphorus, magnessium, and calcium. In the effect of environmental factors such as light intensity, time of shading, and nutrients etc. on leaf color in Korean boxwood(Buxus microphylla var. koreana Nakai), chlorophyll contents were increased with shading and leaves grown 70% shading had twice as much as those of full sunlight, fertilized plot. Nutrient fertilization increased chlorophyll contents and values of color in boxwood too. In the shading times, early shading time maintained effectively green color of boxwood in winter. Therefore, in case of native cultivars, it has planted at full sunlight area until now and color of leaves turned yellowish brown color through the witner. However, it will maintain green color of leaves by planting at shade area. In addition to, as 'Hanlim' cultivar had benefits of maintain green color of leaves during winter, it will be planted at full sunlight area to landscape plants.

• Journal of the Korean Ceramic Society
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• v.47 no.5
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• pp.450-456
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• 2010

During the process of synthesizing green celsian pigments, attempts were made to replace a given amount of $BaCO_3$ with $SrCO_3$ to accelerate the hexagonal to monoclinic celsian phase transition, which was assumed to promote color development. Monoclinic celsian have been synthesized from Hongkong-Kaolin, $BaCO_3$, $SrCO_3$, $Al(OH)_3$, $SiO_2$ and $SrCO_3$ with 1 to 1.5 wt% of LiF as a mineralizer from 1100 to $1300^{\circ}C$. It was found that replacing $BaCO_3$ with $SrCO_3$ allowed monoclinic celsian to be formed at a lower temperature. While the pigments containing 1 mole of $BaCO_3$ were difficult to synthesize monoclinic celsian with absence of the mineralizer, the formation of monoclinic celsian was successfully achieved even without mineralizer by using 0.25 mole of $SrCO_3$ at $1250^{\circ}C$ for 1 h. The color development was improved from yellowish green to green with increasing amount of $SrCO_3$ being replaced.

• Mycobiology
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• v.38 no.1
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• pp.7-12
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• 2010

A green mold species that has not previously been reported in Korea was isolated from oak log beds used for shiitake (Lentinula edodes) cultivation that were infested by mushroom flies. In this study, we identify the mold species as Gliocladium viride (an anamorph of Hypocrea lutea) and describe its mycological properties. The fungus was cottony on both potato dextrose agar (PDA) and Czapek yeast extract agar (CYA), but was colored white on PDA and became yellowish green and brown on CYA. Mycelial growth on PDA attained a diameter of 73 mm at $30^{\circ}C$ after 5 days. The fungus grew faster on malt extract agar (> 80 mm, 5 days at $25^{\circ}C$) compared to CYA and PDA (< 68 mm, 5 days at $25^{\circ}C$). Penicillate conidiophores of the fungus are hyaline, smooth walled, branching above typically in four stages, and $120\sim240\;{\mu}m$ in length. Club-shaped or slender phialides are formed on the metulae. Conidia of the fungus were ovate and elliptic, yellowish brown and green, and $2.5\sim3.0\;{\mu}m\times1.8\sim2.3\;{\mu}m$ in size. Typically, slimy conidia are formed in a mass and colored brown to dark green to almost black. The internal transcribed spacer rDNA and translation elongation factor 1 alpha gene sequences of the fungus isolated here show 99% identity with previously identified G. viride strains.