• 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.

• Textile Coloration and Finishing
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• v.23 no.4
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• pp.263-273
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• 2011

Digital textile printing(DTP) technology made considerable advances in recent years. In this study, a pre-treatment agent has been prepared for the better coloration of digital textile printing. The ink formulation contained three kinds of 5g thickener (CMC, Sodium alginate, Dextrin), 25g urea, 5g sodium carbonate, and 465g distilled water. The optimal sharpness of outline was found in the 1-3% concentration of the pre-treating agent with a viscosity of 10-15 cSt. Even if the color difference between untreated and treated samples was not apparent in the printing step, the color appearance increased after steaming. The color appearance of cyan, magenta, yellow, black reactive colorants increased in the order of CMC>Sodium alginate>Dextrin. Wash fastness to shade change and staining for the treated samples were 4-5 rating, while untreated sample was 1-2 rating. Also, the pre-treated sample with 1:1 mixtures had 4-5 rating. Both dry and wet rubbing fastness to shade change and staining were excellent in the treated samples, whereas rubbing fastness of untreated sample was 1-2 rating. With exception of 3 rating to black color, light fastness properties were 4 rating for the remaining three colors in the regardless of treatment condition and mixing of pre-treating agents. Dry cleaning fastness of all samples were also 4-5 rating irrespective of treatment condition and mixing of pre-treating agents.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.9
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• pp.119-126
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• 2013

In this paper, we propose a chromatic aberration removal algorithm in image capture devices, which considers local properties of the image. Chromatic aberration is generated by the fact that the refractive index of the lens is different for different wavelengths, which produces color artifacts on strong edge due to misalignment of RGB channels. Under the characteristics of the artifacts, the proposed algorithm first estimates the regions with the apparent color artifacts as the neighborhoods of the strong edge. In the regions, the proposed algorithm removes the color artifacts by matching the edges of RGB channels. The widely used conventional methods based on global image warping could not remove the color artifacts of longitudinal chromatic aberration and purple fringing identified by the image sensor, whereas the matching process of the proposed method could reduce them. Experimental results show that the proposed algorithm outperforms the conventional methods on objective and subjective criteria.

• Food Science and Preservation
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• v.18 no.3
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• pp.271-278
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• 2011

Considering the importance of cassava as food crops in humid tropics, the effect of feed moisture (20, 25%) and barrel temperature (110, $130^{\circ}C$) on physical properties (piece density, expansion, mechanical properties, color, water solubility index, water absorption index) and pasting properties of extruded cassava starch was investigated. The feed moisture used during extrusion processing had a significant effect on extrudates SME input, specific length and piece density at (p<0.05) while effect on cross-sectional expansion index, apparent elastic modulus and breaking strength in bending shown significantly at p<0.1. Furthermore, the interaction effect of feed moisture and barrel temperature gave a significantly affected the SME input and piece density (p<0.1), specific length (p<0.05) and on redness (p<0.01). The increase in water injection rate led to increase in piece density, apparent elastic modulus, breaking strength in bending, cold peak viscosity, breakdown and final viscosity and decrease in cross-sectional expansion index and specific length. It was found that the extrusion cooking process did not affect the value of color L, color b, water solubility index and water absorption index. Thus, the results of this study can be useful to some extent in developing extruded cassava starch as human and animal feeds.

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

• Journal of Fashion Business
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• v.7 no.3
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• pp.14-23
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• 2003

The purpose of this study is to determine affects of hair colors on physical shapes and images through field survey and experimental research. For the purpose, this researcher surveyed 230 female college students residing in Busan about their dyed hair colors, and selected the subjects for the study. Then the researcher an experimental research on the subjects by suing test stimuli. Results of the study can be described as follows: Experiment of the Optical Illusion of Physical Shapes. For all items measured for the experiment, except four ones, if was found that hair colors provided significant efforts of optical illusion factor analysis, included horizontality, outlines of the body and face, a horizontal line of the shoulder, the length, verticality and a horizontal line of the face. According to hair colors, black made the body look slimmer and the face look apparent. White made the body height look low, the outline of the face look clear and the neck or shoulder look fleshed. Female college students whose hair color was orange looked unclear in the body silhouette, bright in the face and broad in the hip and shoulder. Other students whose hair color was red, attracting the line of vision upward most strongly, looked fleshed in the upper body and broad in the face. Finally, blue made the face look dark.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.1
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• pp.47-56
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• 2011

This study was carried out to investigate the characteristics of the Hanji which had been used for movable types printing volumes of the Joseon Dynasty. A total 29 volumes which had printed with metal and wooden movable types, were examined on the physical properties, fiber morphology, and color reactions. The grammage of all of the Hanji which had been used for movable types printing volumes were $13.10-51.65g/m^2$ and on the average was $25g/m^2$. The apparent density of the Hanji was $0.23-1.65g/cm^3$ and on the average was $0.4g/cm^3$. In almost all movable types printing volumes, the Hanji had undergone Dochim which is a processing of printability improvement. Through the examination on fiber morphology and color reactions, Hanji was investigated into that all of those were made from paper mulberry bast fiber.

• Journal of Veterinary Clinics
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• v.25 no.6
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• pp.506-509
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• 2008

A 2-month-old, intact female white Bull Terrier presented because of suspected deafness. The coat color was predominantly white and the iris color, of both eyes, was brown. The dog did not respond to the owner's voice when the sound stimuli were presented outside of the visual field; however, the dog responded to visual gestures. The other physical, neurological, otoscopic, radiographic, and blood examinations were unremarkable. To assess the apparent deafness, brainstem auditory evoked responses (BAER) were recorded and analyzed in the dog with suspected deafness as well as a normal littermate. The response in the normal littermate consisted of a series of five wave peaks (I-V) with decreased amplitude and prolonged latency as the stimulus intensity decreased. The BAER from the dog suspected of deafness appeared as a flat line and did not reveal identifiable peaks that corresponded to those found in the normal littermate. Thus, congenital, sensorineural and bilateral deafness was confirmed by the BAER.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1439-1443
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• 2006

This study was performed on the effects of extraction temperature, pressure, time on apparent solubility and extraction yield of perilla oil and tocopherol, and color and fatty acid composition of the residue in supercritical carbon dioxide $(SC-CO_2)$ extraction. Apparent solubility of perilla oil and tocopherol increased with the increase of $CO_2$ density and was found to strongly depend on extraction pressure rather than extraction temperature. The extract yield of tocopherol in $SC-CO_2$ extraction increased with an increase of temperature and decreased with an increase of pressure and extraction time. The perilla oil apparent solubility of dried perilla powder for $60\sim180$ min at $40^{\circ}C/276$ bar increased with an extraction time, on the other hands, tocopherol apparent solubility decreased. As the increase of $CO_2$ density, less redness and yellowness increased. Fatty acid composition of perilla oil showed that perilla oil extracted by $SC-CO_2$ had better unsaturated fatty acid and decreased in saturated fatty acid. $SC-CO_2$ extraction offers a safe natural method for gaining perilla oil from dried perilla seeds powder.

• Journal of the Korean Society of Costume
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• v.66 no.3
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• pp.135-146
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• 2016

This study is examines the replica of the excavated braided belt that tied the Daedae(大帶) of Simui(深衣). This study aims to comprehend the structure and color of the excavated braided belt, and to reproduce the Jodae(braided belt) of Kim Won-taek(1683-1766) clan, which was excavated in Cheongju. Black dye was used on the belt since it was the color that remained the most on the artifact. This study in the color black is focused on the Cheungchosack in Jeonggongji(展功志) from the first volume of 'Yimwongyeongjeji(林圓經濟志)'. From the Kim Won-taek clan, the braided belt of Simui of Kim Won-taek and his son, Kim Shang-jik(1716-1773), have been excavated. The blackness of the braided belt was more apparent in Kim Shang-jik compared to Kim Won-taek, and also Kim Shang-jik's braided belt was darkbrown. So I mixed gallnut, green vitriol, ash tree and catechu, the ingredient of bluish black, in equal proportions. Kim Won-taek's silk thread was dyed 3 times and Kim Sang-jik's silk thread was dyed 5 times to reproduce the original belt. Based on the information from the 'Saryepyenlam(四禮便覽)' that the Jo was weaved with five colored threads, I reproduced the Jo with sophora flowers, gardenia, amur cork tree, safflower, madder and indigo sediment. Yeokeum organization(interlacing), which is a Jodae woven strands of both sets of 15 repeats construction were in the mixed organization of 3/2 and 2/2.