• The Transactions of The Korean Institute of Electrical Engineers
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• v.59 no.12
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• pp.2262-2267
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• 2010

In order to analyze the reason of wall blackening, which affect the decline of lifetime in a ceramic metal halide lamp, we carried out the deterioration of ceramic tubes by a change in operating conditions with arc tubes of two types of spherical and cylindrical, and we have confirmed the cause of wall blackening through the analysis of element composition and spectrum from SEM/EDS and spectrum analyzer. Wall blackening of tungsten was shown by sputtering from ignition in 20 minute on/off condition and wall blackening from chemical reaction between PCA wall and rare earth halides was shown significantly in a condition without on/off test. Especially, the wall blackening and the decline of luminous flux were reduced by inner convection in spherical type arc tube. Moreover, the color temperature and color coordinate were changed by reduction of emission spectrum of Dy which causes the chemical reaction with PCA wall.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.6-13
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• 2001

The study was conducted to investigate the effect of the browning inhibitors such as PVPP(polyvinylpoly-pyrrolidone), A.A.(ascorbic acid) on nonezymatic browning factors [free sugar, total amino acid, organic acid, A.A., HMF (hydroxymethylfurfural)] and enzymatic browning factors [PRO (polyphenoloxidase) activity, polyphenol compounds] in concentrated apple juice during 90 days storage. Considering color value (L value, $\Delta$E), absorbance at 420 nm, concentrated apple juice during 90 days storage. Considering color the effect of browning inhibition. According to the storage period, the changes of nonenzymatic factors in concentrated apple juice added with browning inhibitors were similar to those in control (concentrated apple juice without browning inhibitors), which were the decreased of sucrose(0.24~0.35% at 90 days), the slight increase of glucose and fructose, the decrease of total amino acid (530.4~573.1 mg/10g at 90 days), same value of A.A. at 90 days (38.5~78.6 mg/100g), and the increase of HMF (27.8~30.6 mg/100g at 90 days). On the contrary, enzymatic browning factors were significantly inhibited in concentrated apple juice added with PVPP, judging from the slow increase of PRO activity and the significant decrease of initial value in polyphenol compounds (especially chlorogenic acid). These results suggest that PVPP plays an important role as enzymatic browning inhibitor, that is, a scavenger of polyphenol compounds by adsorption in concentrated apple juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.4 no.1
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• pp.97-100
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• 1975

Degree of polished rice so called 70 percentage of polished rice sold at the 19 places of rice dealer's store in Gwang - Ju city were surveyed through the New M.G.color reaction reagent, from 24th to 30th of January, 1975. The results were as follows ; 1. Nearly the 70 percentage polished rice sold at the rice dealer's store showed some differences in the degree of polishing of rice, with respect to color reaction in comparison with standard 70 percentage polished rice. 2. There have been no rice which are over excessive 70 percentage polished rice. 3. The place were more than 90 percentage of 70percentage polished rice amount, were 3 places in the 19 places rice dealer's store and 50 percentage of below 70 percentage polished rice amount were 8 places in the 19 places.

• Korean Journal of Materials Research
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• v.31 no.11
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• pp.608-613
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• 2021

This study investigated the reaction between clay and Mn. Mn was coated using a manganese sulfate on porcelain plate and sintered from 1,100 ℃ to 1,250 ℃. The body begin to shrink around 950 ℃ with the increase in temperature and rapidly progressed after 1,100 ℃. Shrinkage of celadon body was performed at a lower temperature than for other substrates. Quartz, kaolin, and feldspar were the main crystalline phases of the starting materials, but they became mullite and crystobalite during the firing process, and some formed amorphous glass. When manganese sulfate was applied and fired, manganese oxide was fused, and some manganese oxide reacted with the substrate to show a dense microstructure different from that of the substrate; the substrate had pores. The manganese coated porcelain fired at 1,200 ℃ had L^* values of 55.25, 36.87, and 37.13 for the white ware, celadon body, and white mixed ware, respectively; with a^* values of 4.63, 3.07, and 2.15, and b^* values of 7.93 and 3.98, it was found to be 3.42. This result indicated that the color of the surface was affected during firing by the chemical reaction between the substrate and manganese.

• Journal of the korean academy of Pediatric Dentistry
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• v.45 no.1
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• pp.32-40
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• 2018

The aim of this study was to determine the efficacy of a 3 tone plaque disclosing gel in assessing the risk of caries related to the population of Streptococcus mutans, Streptococcus sobrinus, and Lactobacillus spp. quantified using a quantitative real-time polymerase chain reaction (qRT-PCR). 15 healthy children of ages 9 - 12 years were randomly examined. The 3 tone plaque disclosing gel was applied on teeth surfaces, which changed the color to pink or red, blue or purple and light blue. Plaque was divided into 3 groups based on staining. Genomic DNA from each sample was subjected to a qRT-PCR assay for quantitative detection of target bacteria. The Kruskal-Wallis test was conducted for correlation between the color of plaque and the number of bacterial species. The levels of S. mutans, S. sobrinus, and Lactobacillus spp. were significantly different in the plaque samples of the 3 groups (p < 0.05). The proportion of S. sobrinus to S. mutans showed correlation to the color of plaque. The different color-dyed plaque was related to the number of acidogenic bacteria. The 3 tone plaque disclosing gel could be used as one of the indicators to assess the clinical risk of caries associated with the population of S. mutans, S. sobrinus, and Lactobacillus spp.

• Korean Journal of Materials Research
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• v.29 no.7
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• pp.437-442
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• 2019

Green $BaSi_2O_2N_2:0.02Eu^{2+}$ phosphor is synthesized through a two-step solid state reaction method. The first firing is for crystallization, and the second firing is for reduction of $Eu^{3+}$ into $Eu^{2+}$ and growth of crystal grains. By thermal analysis, the three-time endothermic reaction is confirmed: pyrolysis reaction of $BaCO_3$ at $900^{\circ}C$ and phase transitions at $1,300^{\circ}C$ and $1,400^{\circ}C$. By structural analysis, it is confirmed that single phase [$BaSi_2O_2N_2$] is obtained with Cmcm space group of orthorhombic structure. After the first firing the morphology is rod-like type and, after the second firing, the morphology becomes round. Our phosphor shows a green emission with a peak position of 495 nm and a peak width of 32 nm due to the $4f^65d^1{\rightarrow}4f^7$ transition of $Eu^{2+}$ ion. An LED package (chip size $5.6{\times}3.0mm$) is fabricated with a mixture of our green $BaSi_2O_2N_2$, and yellow $Y_3Al_5O_{12}$ and red $Sr_2Si_5N_8$ phosphors. The color rendering index (90) is higher than that of the mixture without our green phosphor (82), which indicates that this is an excellent green candidate for white LEDs with a deluxe color rendering index.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.10-19
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• 1986

A study on the rapid fermentation of fish sauce has been carried out for effective utilization of sardine. The frozen sardine was thawed at room temperature, chopped, homogenized with equal amount of water and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture under different conditions of hydrolysis. The effect of wheat gluten for masking fishy odor and color development during thermal treatment were also tested. The reaction mixture was heated for 30 minutes at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 minutes at 4,000 rpm. Finally, table salt and benzoic acid were added for bacteriostatic effect. The results were summarized as follows ; 1. The hydrolyzing temperature, time, pH and the concentration of enzymes based on the weight of whole sardine for optimal hydrolysis were as follows: autolysis, $52.5^{\circ}C$, 4 hours, pH 8.0: with $0.25\%$ bromelain, $52.5^{\circ}C$, 4 hours, pH 6.6 :with $0.25\%$ ficin, $52.5^{\circ}C$, 4 hours, pH 6.8: with $0.3\%$ papaya protease, $52.5^{\circ}C$, 4 hours, pH 6.6: with $6\%$ enzyme mixture, $52.5^{\circ}C$, 4 hours, pH 6.9, respectively. But pH control was not much beneficial in increasing yield. 2. The hydrolytic reaction of chopped sardine with proteolytic enzymes could be interpreted as a first order reaction that devided into 2 periods with different reaction rate constsnts. $Q_{10}$ values of the first period prior to 4 hours were 1.23 to 1.31, and those of post 4 hours were 1.25 to 1.55. The corresponding activation energies were $1.81{\times}10^4\;to\;2.34{\times}10^4\;kJ/kmol$ and $1.92{\times}10^4\;to\;3.77{\times}10^4\;kJ/kmol$, respectively. 3. The reasonable amount of $75\%$ vital wheat gluten for addition was $9\%$ of chopped sardine. 4. The dark brown color was mainly developed during the thermal treatment for 30 minutes at $100^{\circ}C$ and not changed during storage.

• Applied Chemistry for Engineering
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• v.30 no.4
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• pp.421-428
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• 2019

This paper describes a methode to extract yellow pigment from curcuma and turmeric containing natural color curcumin whose target color indexes of L, a, and b were 87.0 7.43, and 88.2, respectively. The pH range and extraction temperature used for the reaction surface analysis method were from pH 3 to pH 7 and between 40 and $70^{\circ}C$, respectively for both natural products. A central synthesis planning model combined with the method was used to obtain optimal extraction conditions to produce the color close to target. Results and regression equations show that the color space and difference of curcuma and turmeric have the greatest influence on the value. In the case of curcuma, the optimum conditions to satisfy all of the response theoretical values of color coordinates of L (74.67), a (5.69), and b (70.08) were at the pH and temperature of 3.43 and $54.8^{\circ}C$, respectively. The experimentally obtained L, a, and b, values under optimal conditions were 72.92, 5.32, and 72.17, respectively. For the case of turmeric, theoretical numerical color coordinates of L, a, and b, under the pH of 5.22 and temperature of $50.4^{\circ}C$ were 82.02, 7.43, and 72.86 respectively. Whereas, the experiment results were L (81.85), a (5.39), and b (71.58). Both cases showed an error range within 1%. Therefore, it is possible to obtain a low error rate when applying the central synthesis planning model to the reaction surface analysis method as an optimization process of the dye extraction of natural raw materials.

• Environmental Engineering Research
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• v.12 no.5
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• pp.203-210
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• 2007

Since the emissions composition from the household products have potentially been associated with health risks for building occupants, the chemical composition emitted from the products should be surveyed. The current study identified the emission composition for 42 liquid household products, using a purge-and-trap method. This evaluation was done by classifying the household products into five product classes (deodorizers, household cleaners, color removers, pesticides, and polishes). Nineteen compounds were chosen on the basis of selection criteria. The quality control program for purge-and-trap and analytical systems included tests of laboratory blank Tenax traps and blank water samples, and the determination of calibration equation, measurement precision, method detection limit (MDL), and recovery. The number of chemicals varied according to the product categories, ranging from 4 for the product category of bleaches to 12 for the product categories of air fresheners and nail color removers. For all product categories, the emission composition and concentrations varied broadly according to product. It is noteworthy that most household products emit limonene: 19 of 25 cleaning products; 5 of 6 deodorizers; 1 of 3 pesticides; 3 of 3 color removers; and 4 of 5 polishes. It was suggested that the use of household products sold in Korea could elevate the formation of secondary toxic pollutants in indoor environments, by the reaction of limonene with ozone, which entered indoor environments or might be generated by indoor sources such as electronic air cleaning devices and copying machines.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.3_4 s.141
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• pp.425-437
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• 2005

The purpose of this study was to identify the categories and contents of the cognitive inferences of both men and women regarding the style and color of clothing. The study was conducted by survey method, using open-ended questions. The data were collected from 420 male/female university students and analyzed by the qualitative method. The main results are as follows: First, cognitive inferences are formed from stereotypes that fall into six categories--appearance, personality, background, behavior, situation, and reaction. Second, there are some differentiations in these stereotypes depending on clothing style and color. Specifically, the amount of exposure represented in the clothing style is a salient features, one that shows situational attribution. Third, the strength of stereotype differs depending on the sex of perceivers: women indicate a stronger tendency to stereotype-based on clothing-than do men. In conclusion, each of cognitive inferences occurs between wearer and the actual perceiver. Stereotypes are important determining factors fDr making cognitive inferences.