• The Research Journal of the Costume Culture
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• v.22 no.2
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• pp.339-345
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• 2014

This study analyzes and compares Hanji made with loess to Hanji made with kaolin, two yellow-based inorganic pigments, in terms of its physical properties, optical properties, and color fastness to light with the aim of using it as a fashion material. Hanji made by adding inorganic pigments showed an approximately 20% retention ratio on average. This figure was similar to those of loess and kaolin. Physical properties were analyzed, with the following results. A higher amount of additives lowered the apparent density and increased thickness and bulk. In general, inorganic pigment-added Hanji had lower tensile strength, bursting strength, and folding endurance compared to non-additive Hanji. The analysis of optical properties showed a lower brightness index for Hanji made with inorganic pigments compared to non-additive Hanji. When comparing the two inorganic pigments, the brightness of Hanji made with kaolin was higher. Regarding color fastness to light, loess showed level 4 and kaolin showed level 5 when 25% inorganic pigments on pulp were added to Hanji. Thus, Hanji made by adding inorganic pigments during the manufacturing process may perform well as materials for fashion because the additives enhanced both the color fastness to light and the bulk while maintaining the strength. In addition, Hanji dyed with inorganic pigments may have the potential to serve as materials for the fashion industry while still retaining the characteristics of Hanji.

• Journal of the Korea Furniture Society
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• v.23 no.4
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• pp.407-414
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• 2012

In order to develop the end use of cylindrical laminated veneer lumber (LVL) such as wooden crafts, the light resistance properties of natural dye-colored and finished cylindrical LVL was investigated. The study results were as follows; The cross section of LVL showed the higher light resistance than its tangential section, and the light resistance also increased with surface coated. On the other hand, LVL specimen were colored by 9 natural dyes of amur cork-tree etc., and the natural and apparent hue harmonized with wood was found after coating and light resistance test. Particularly, The dyes extracted from amur cork-tree, persimon and sappan wood showed orange color, reddish brown and red color respectively, giving an accenting effect to original wood color.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.5
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• pp.753-767
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• 2019

Dyeing behavior of indigo leaf powder was examined in regards to the effect of the amount of pigments on color and dye adsorption for silk dyed by reduction and nonreduction dyeing. The amount of indigotin and indirubin pigments adsorbed in dyed silk was examined by HPLC-DAD analysis. The color of dyed silk showed 7.7BG - 2.7B hue when silk was dyed at $50^{\circ}C$, and 3.5G - 4.9BG when dyed at $70^{\circ}C$. Blue ($b^*$) and green ($a^*$) color decreased as the pH of dyebath increased. When silk was dyed using nonreduction, R (red) and RP (red purple) hue and R hue was more apparent in samples dyed at $90^{\circ}C$. In reduction dyeing, amount of indigotin detected from silk exceeded the amount that was initially contained in the input dye. The amount of indirubin was lower than indirubin that was initially in the powder. In nonreduction dyeing, silk showed a higher amount of indirubin adsorption compared to silk dyed by reduction. The amount of indigotin adsorbed in silk was lower than the amount initially contained in the input dye. The amount of indigotin and indirubin adsorption was primarily dependent upon the dyeing method-reduction or nonreduction along with dyeing temperature and the pH of dyebath.

• Journal of Technologic Dentistry
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• v.36 no.1
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• pp.9-15
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• 2014

Purpose: Generally dental technicians clinically decide the sintering temperature of zirconia artificial teeth to match the color of the teeth. However, the sintering temperature influence the microstructure and mechanical strength of ceramic body. In this study, to evaluate the free choice of sintering temperature which leads to color the problems in zirconia false teeth, the variation of microstructure, mechanical strength, and colortone of zirconia ceramics according to the change of sintering temperature was investigated. Methods: Bar type specimens were prepared from commercial zirconia blocks by cutting and polishing into $0.8cm(L){\times}1.0cm(W){\times}4.8cm(H)$. Specimens were fired from 1,400 to $1,700^{\circ}C$ at $50^{\circ}C$ intervals and held for 1hour at highest temperature. Apparent porosity, water absorption, firing shrinkage, bulk density, bend strength, whiteness were tested. Microstructures were observed by SEM. Results: When fired above $1450^{\circ}C$, all specimens showed 0% apparent porosity and water absorption, 20% firing shrinkage, and $6.1g/cm^3$ bulk density regardless of firing temperatures. SEM photomicrographs showed grain growth of zirconia occurred above $1,600^{\circ}C$. Whiteness was also largely changed above this temperature. Maximum bend strength of 1,05MPa was obtained at $1,550^{\circ}C$. Bend strength lowered slightly above this temperature and showed $950{\ss}\acute{A}$ at $1,700^{\circ}C$. Conclusion: In order to fit the colortone of zirconia artificial teeth, arbitrary choice of firing temperature higher than $1,500^{\circ}C$, up to $1,700^{\circ}C$ did not influence the mechanical strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.826-833
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• 2001

The effects of Monascus koji on the fermentation and quality of mul-kimchi (CCK) were investigated. Monascus koji at a final concentration of 1% against total amounts of saline and salted Chinese was added to MK and CCK, respectively, and fermented at 1$0^{\circ}C$. The koji of MK and CCK had a little effect on pH and acidity. Antimicrobial effect of water extracts from Monascus koji showed at the concentration of 3% for L. brevis and 5% for L. acidophilus and L. bulgaricus, respectively. Whereas no effect was founded in the strains of L. plantrum, L. GG and Leuc. mesenteroides. It was possible to control the color of kimchi by using Monascus koji instead of red pepper. Especially, color acceptability of MK added the koji was greatly improved. The content of reducing sugar and the score of sweet taste were slightly increased in the kimchi added the koji, whereas no great difference in the crispness was found. Overall acceptability of CCK was not apparent, but that of MK was greatly enhanced. It is apparent that the inhibitions of HMG-CoA reductase in MK and CCK added 1% Monascus koji were 10~20 and 7~16%, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Journal of Fashion Business
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• v.13 no.6
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• pp.61-75
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• 2009

The objective of this research is to the enhance the color function of work clothing : to research and analyze the hue and tone of work clothing colors to be used for machinery and heavy industries in national industrial complexes, Through this research, the color using problems which related with safety workers will be revealed. For this project, total 42 sets of work suits were sampled from 12 different companies in the machinery and construction industries in the national industrial complexes of Gyeongsang Namdo Province and 16 sets of work suits currently being sold in the market. The collected work suits samples were classified according to item types and design. Color measurements were taken thus: After calibration according to ASTM D1729 specifications of standardized configuration settings to match standardized luminous source D65(Daylight 6500K) in color cabinet BOTECK SuperLight-VI, the RGB values of the work suits were calculated using PANTONE Color Cue TX. The RGB values of the colors thus derived were converted into V/C values using the Munsell Conversion 9.0.6 and analyzed with Munsell's 10-color system and PCCS. The results were presented according to Munsell's color wheel and color and brightness distributions were expressed in table form, as well as presented as a tone map. Following analysis, color hue distribution was found to be concentrated around PB, and brightness distribution toward the low end and mid range of the scale. Saturation values were distributed mostly around the low end of the scale. Following color tone analysis according to PCCS, it became apparent that colors were mainly distributed around dkg, ltg, and g, at low- and mid-brightness and low-saturation. Therefore, it may be concluded that colors used in work suits in the machinery and heavy industries are mainly cool colors, at low- and mid-brightness and low saturation. It is conjectured that such colors were applied uniformly in the workplace in order to serve certain functions, such as concealment of stains and contamination. Therefore, it follows that the utilization of colors, among other functions served by working clothings, must be taken into consideration in order to enhance safety and efficiency.

• Journal of Korean society of Dental Hygiene
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• v.12 no.3
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• pp.533-541
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• 2012

Objectives : The purpose of this study was to evaluate the effects of tooth bleaching agent contained 35% hydrogen peroxide on the color, microhardness and surface roughness of tooth-colored restorative materials. Methods : Four types of tooth-colored restorative materials, including a composite resin(Filtek Z350 ; Z350), a flowable composite resin(Filtek P60 : P60), a compomer(Dyract$^{(R)}$ AP ; DY), and a glass-ionomer cement(KetacTM Molar Easymix ; KM) were used in the study. The specimens($8mm{\times}5mm$) were made by using a customized acrylic mold. Each material was divided into two groups equally(n=40) : experimental group(35% HP) and control group(distilled water). 35% HP group was treated 30 mim/5 days for 15 days. Each 30 minute treatment session consisted of two 15 minute cycles of gel application with 20 second light exposure. The authors measured the color, microhardness, and roughness of the specimens before and after bleaching. The data were analyzed with ANOVA and T-test. Results : 35% HP group showed an apparent color change(${\Delta}E^*$) than control group. In particular, DY and KM showed a noticeable color change and statistically significant differences(p<0.05). 35% HP group showed a reduction in microhardness. Z350 and P60 does not have a statistically significant difference(p>0.05), DY and KM showed a statistically significant difference(p<0.05). Percentage microhardness loss(PML) of control group was 0.6 to 5.5% in the group, 35% HP group was 6.6 to 34.6%. Roughness was increased in 35% HP group after bleaching. Especially DY and KM were significantly increased(p<0.05). Conclusions : Bleaching agents may affect the surface of existing restorations; therefore, they should not be used indiscriminately when tooth-colored restorations are present.

• Publications of The Korean Astronomical Society
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• v.4 no.1
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• pp.31-52
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• 1989

The rotational properties of late-type main sequence stars in the solar neighborhood have been investigated. So rotation periods and stellar radii are determined for 104 field stars, 8 Ursa Major Group stars, and 20 Hyades cluster stars. Most of the rotation periods are derived using the Noyes et al. (1984)'s relation between chromospheric activity and rotation period. Stellar radii are calculated by the Stefan law for the nearby stars within 25 pc from the sun. Rotational velocities at equator are determined by the above rotation periods and stellar radii. Their distribution along the (B-V) color shows an upper boundary and an abrupt drop for the stars in the range of 0.4<(B-V)<0.8, as found from the apparent rotational velocity data. Furthermore, it is apparent that there is an lower boundary of rotational velocity. The inclination of rotation axis to line-of-sight is obtained by comparing the rotational velocity at equator with the apparent rotational velocity given by the analysis of the line profiles. For the field stars, it is found that the inclination has no correlation with the galactic lattitude and follows random distribution.

• Journal of the HCI Society of Korea
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• v.10 no.1
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• pp.29-41
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• 2015

Technologies for video reality (e.g., 3D displays, vibration, surround sound, etc.) utilize various sensory input and many of them are now commercialized. However, when it comes to the use of olfaction for video reality, there has not been much progress in both practical and academic respects. Because olfactory sense is tightly associated with human emotion, proper use of this sense is expected to help to achieve a high degree of video reality. This research tested the effects of a video's color-temperature related scent on reality improvement when the video does not have apparent object (e.g., coffee, flower, etc.) which suggest specific smell. To this end, we had participants to rate 48 scents based on a color-temperature scale of 1,500K (warm)-15,000K (cold) and chose 8 scents (4 warm scents, 4 cold scents) which showed clear correspondence with warm or cold color-temperatures (Expt. 1). And then after applying warm (3,000K), neutral (6,500K), or cold (14,000K) color-temperatures to images or videos, we presented warm or cold scents to participants while they rate reality improvement on a 7-point scale depending on relatedness of scent vs. color-temperature (related, unrelated, neutral) (Expts. 2-3). The results showed that participants experienced greater reality when scent and color-temperature was related than when they were unrelated or neutral. This research has important practical implications in demonstrating the possibility that provision of color-temperature related scent improves video reality even when there are no concrete objects that suggest specific olfactory information.