• 한국의류학회지
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• 제38권4호
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• pp.540-556
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• 2014

This research investigated the effective conditions to dye cotton with commercial indigo leaf powder. We tested dyeing conditions of: pH of dyebath (6.5, 9-12), heating ($20^{\circ}C$, $50^{\circ}C$, $70^{\circ}C$, $90^{\circ}C$), ageing (0, 0.5, 1, 4, 24 hours), reduction time (0, 30, 60 min), and dyeing temperature ($2^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$, $50^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$), dyeing was conducted for 20 minutes. The highest K/S value was obtained when cotton was dyed using pH 11 dyebath, heated at $50^{\circ}C$ for 30 minutes, aged for 24 hours at room temperature ($20^{\circ}C$), reduction carried out for 30 minutes, and dyed at $50^{\circ}C$. It is proposed that the K/S value is primarily influenced by the dyebath pH and dyeing temperature, followed by the presence or absence of ageing time and reduction time. The color of cotton with high K/S values was B type by Munsell hue value, which was similar to the color obtained in previous studies by freshly made indigo leaf powder and indigo leaf juice. The results indicate that the dyeing conditions established in this research are suitable to maximize the dyeability of commercial indigo leaf powder and that the indigo leaf powder can be used as a substitute for fresh indigo leaf juice.

• 보존과학회지
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• 제36권4호
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• pp.275-283
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• 2020

Iron oxides are the essential coloring oxides in traditional ceramic glazes. However, when Fe is involved in the coloration in the form of ions or colloids in glazes with low Fe content, it is difficult to identify the iron oxide phases. Generally, in many these glazes, Ca-rich minerals are observed by X-ray diffraction (XRD) or microscopic images, owing to their devitrification by the high Ca content. This study attempts to elucidate the correlation between the crystalline structure and coloration in the glazes while mainly focusing on neoformed Ca-rich minerals and Fe content. An experimental firing was carried out to produce tree ash glazes, with pine tree ash and Buyeo feldspar. In the case of oxidation glazes, the scanning electron microscopy (SEM) images and XRD patterns did not exhibit any Ca-rich crystals, and all the visible light reflectance spectra lines exhibited a similar shape. In contrast, the reduction glazes divided into blue glazes and other colored glazes according to the shapes of their reflectance spectra. It was confirmed that the influence of Ca-rich minerals on the glaze color was more pronounced than the blue color of the reduction glazes when the Ca and feldspar contents were sufficiently high and low, respectively, to form wollastonite. As the Ca content increased and the elemental composition of the reduction glazes changed, the neoformation of the Ca-rich minerals, such as wollastonite, anorthite, diopside, and akermanite was sequentially observed.

• International Journal of Computer Science & Network Security
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• 제22권6호
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• pp.230-240
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• 2022

Sharing of online videos via internet is an emerging and important concept in different types of applications like surveillance and video mobile search in different web related applications. So there is need to manage personalized web video retrieval system necessary to explore relevant videos and it helps to peoples who are searching for efficient video relates to specific big data content. To evaluate this process, attributes/features with reduction of dimensionality are computed from videos to explore discriminative aspects of scene in video based on shape, histogram, and texture, annotation of object, co-ordination, color and contour data. Dimensionality reduction is mainly depends on extraction of feature and selection of feature in multi labeled data retrieval from multimedia related data. Many of the researchers are implemented different techniques/approaches to reduce dimensionality based on visual features of video data. But all the techniques have disadvantages and advantages in reduction of dimensionality with advanced features in video retrieval. In this research, we present a Novel Intent based Dimension Reduction Semi-Supervised Learning Approach (NIDRSLA) that examine the reduction of dimensionality with explore exact and fast video retrieval based on different visual features. For dimensionality reduction, NIDRSLA learns the matrix of projection by increasing the dependence between enlarged data and projected space features. Proposed approach also addressed the aforementioned issue (i.e. Segmentation of video with frame selection using low level features and high level features) with efficient object annotation for video representation. Experiments performed on synthetic data set, it demonstrate the efficiency of proposed approach with traditional state-of-the-art video retrieval methodologies.

• Applied Biological Chemistry
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• 제35권6호
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• pp.437-442
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• 1992

우리나라에서 널리 보급되어 재배되고 있는 감자 품종인 수미(秀美, Superior) 및 남작(男爵, Irish Cobbler) 두 품종을 원료로 potato chip을 제조할 때 품질에 직접적으로 영향을 미치는 Maillard 반응의 중요한 요인으로 작용하는 환원당의 함량을 감소시키기 위하여 화학적 저해제로 알려진 $CaCl_2$와 NaCl을 사용하여 감자를 전처리한 후 환원당 함량을 분석하고 potato chip을 제조하여 색상을 비교한 결과 NaCl로 침지 처리한 경우에는 환원당의 감소가 $15{\sim}30%$에 불과하고 chip의 색상도 좋지 못하였다. 그러나 NaCl 침지 가열처리의 경우에는 환원당의 감소가 평균 40%였으며, 특히 두 품종 모두 0.08% NaCl 용액으로 5분 및 7분간 처리한 것이 좋은 효과를 나타내었다. $CaCl_2$ 용액에 침지처리한 것은 NaCl 용액으로 처리한 것보다 효과는 있었으나 색상이 고르지 못하고 부분적으로 갈색화되었다. $CaCl_2$용액에 침지 가열처리한 것이 가장 좋은 결과를 나타내어 환원당의 감소가 약 50% 정도였으며 그 중에서도 0.05% 및 0.07% $CaCl_2$ 용액에 5분 및 7분간 처리한 것이 환원당의 감소는 물론 chip의 색상도 가장 좋았다. 침지시 상온에서 처리하는 것보다는 $72{\sim}82^{\circ}$ 에서 NaCl 용액 보다는 $CaCl_2$ 용액으로 blanching하는 것이 가장 효과적이었다.

• Bulletin of the Korean Chemical Society
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• 제27권9호
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• pp.1329-1334
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• 2006

The electrochemical reduction of coumarin, 7-acetoxy-4-methyl coumarin (AMC), and 7-acetoxy-4-bromomethyl coumarin (ABMC), in 0.1 M tetraethyl ammonium perchlorate/acetonitrile solution was carried out by direct current, differential pulse polarography, cyclic voltammetry, and controlled potential coulometry. The electrochemical reduction of ABMC was proceeded through three steps of electron transfer coupled with the chemical reactions. The color of solution was changed to yellow when the carbonyl group was reduced during 2nd step (-1.8 volts) and independented with cleavage of bromo group. Highest fluorescence intensity showed when the electrochemical reduction of AMC was controlled at near the potential (-2.3 volts vs. Ag/AgCl).

• 한국염색가공학회지
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• 제21권6호
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• pp.12-21
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• 2009

The dyeing property of direct-spinning type and seaisland type 0.2D micro polyester nonwoven fabrics was characterized by three disperse dyes (Dorosperse Red KFFB, Blue KGBR, Yellow KRL) at $120^{\circ}C$ and $130^{\circ}C$. Before and after reduction cleaning, dyeing fastness was evaluated and the thermomigaration after heat setting at $180^{\circ}C$ for 60 min were also evaluated. Direct-spinning type fabric showed better dyeing property, wash fastness, and light fastness, but worse rub fastness than seaisland type fabric. The dyeing property and fastness of direct-spinning type fabric increased at higher dyeing temperature, whereas seaisland type fabric exhibited lower dyeing fastness and the increase of thermomigration at higher dyeing temperature. Non-fixed dye in fiber surface was removed by reduction cleaning process, then dyeing fastness was improved and thermomigration decreased. The higher dye uptake of direct-spinning type non-woven fabric caused the increase of dye molecule migration from fiber internal to fiber surface, so this fabric showed larger thermomigration than seaisland type non-woven fabric.

• 원예과학기술지
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• 제28권3호
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• pp.403-408
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• 2010

본 실험은 비닐온실 내에서 0%, 35%, 55%, 75% 차광처리에 따른 진달래($Rhododendron$ $mucronulatum$ Turcz.)와 영산홍($R.$ $indicum$ (L.) Sweet) 묘목의 생리적 반응을 조사하기 위하여 수행되었다. 차광처리는 생육 후반기인 2008년 9월 9일부터 11월 5일까지 시행되었다. 차광처리는 9월의 낮 온도를 0.9-$1.7^{\circ}C$, 10월에는 0.8-$1.7^{\circ}C$ 정도를 낮추는 효과가 관측되었다. 차광처리 전 진달래 및 영산홍의 함수율은 각각 68.5%, 66.3%이었으며, 차광처리 기간 후 75% 차광 하의 진달래의 함수율은 66.2%로써 3.4%가 감소하였으며, 영산홍은 65.9%로써 0.6%가 감소하였다. 두 수종 모두 차광 수준이 높아질수록 감소율이 낮아지는 유사한 경향을 보였다. 영산홍의 광합성능력은 차광 수준이 높아질수록 높았는데 75% 차광에서 $9.63{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$로 가장 높았다. 한편, 세포간극 내 $CO_2$의 농도, 기공전도도 및 증산율 역시 전광 하의 묘목에 비하여 차광처리에 따라 높았는데 55%, 35% 및 75% 차광순이었다. 수분이용효율은 전광의 묘목이 차광처리 묘목에 비하여 상대적으로 높은 것으로 조사되었다. 차광처리를 받지 않은 진달래 잎색은 자주색에 가까운 색으로 변색한 반면, 차광처리 수준이 높을수록 육안으로도 녹색이 지속되고 있는 것이 관찰되었다. 이러한 차광 수준별 진달래 잎색의 변화를 Munsell Color Chart로 정리한 결과 전광의 경우 R(red)과 Y(yellow) chart의 색이 많은 반면 차광 수준이 높을수록 G(green), Y의 chart에 속하는 비율이 높아 여전히 녹색을 많이 띄고 있었다.

• 대한전자공학회논문지SP
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• 제46권3호
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• pp.52-59
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• 2009

어두운 장면에 대해 획득된 영상의 대비 향상을 위해 일반적으로 사용하는 히스토그램 평활화나 감마 커브 보정 기법들은 영상의 전반적인 대비 향상에는 효과적이나 부분적인 영역에 대한 영상 화질 저하를 유발한다. 이러한 점을 해결하기 위해 최근 주변의 평균 밝기 값을 이용하여 대비를 향상시키는 다중 Retinex 알고리즘이 제안되었다. 그러나 칼라 영상에서 채널별 지역적 평균 밝기 값을 추정할 때, 영상 내에 단색의 채도가 높은 물체가 존재 할 경우 물체의 색도가 영향을 미쳐 색이 왜곡되는 경우가 발생한다. 이를 해결하기 위해 본 논문에서는 다중 Refiner 알고리즘에서 사용되는 채널별 주변의 평균 밝기 값을 보정하기 위해 영상의 주색도 값을 추정한다. 영상의 평균 색도는 광원의 색도 정보를 포함하고 있기 때문에 이를 제거하기 위하여 영상의 밝은 영역에서 광원의 색도 값을 추정하고 이를 평균 색도 값에 나누어주어 영상의 주색도 값을 추정한다. 또한 다중 Retinex 알고리즘의 결점인 낮은 채도를 CIELAB 표준 색 공간에서 색상을 유지하면서 보정하였다.

• 한국건축시공학회지
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• 제3권1호
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• pp.107-114
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• 2003

This study aims to find methods that prevents aging of buildings paint coating and that limits defects in construction. Defects in painting can occur in four stages: pure paint, during painting, after the paint coating has dried, and after some period of time has passed after coating. Paint may become bad due to precipitation of pigments, formation of membranes, and seeding during manufacturing. Therefore, it is important that the paint is well mixed and kept airtight at a cool, dark place. Indents, paint brush strokes, orange peel, separation of colors, and paint running and spreading during the paint work process can be prevented by using high quality materials and applying a high-level of construction method. After the paint coating has dried, boiling, yellowing, poor drying, poor bonding, and/or glen deficiency may occur. These are influenced by the levels of cleanness of the dried product, drying temperature and hydration. Then, when the coating has been left dried for some period of time, cracking, peeling, scaling, swelling, discoloring, and/or rusting may develop due to the ultraviolet and contaminants in the air. Since these defects occur due to inappropriate construction schedule and/or hot and humid condition, one must use weatherproof materials. Furthermore, poor paint color may be caused by contamination in the sample plate, discoloration, and/or discrepancies in colors which are due to material differences, level of glossiness, degree of dispersion, dual color property of metallic colors, precipitation of pigments, etc. One should achieve reduction in construction cost and effectiveness in paint work by limiting contaminations in the construction site and strictly observing to construction regulations.

• 한국축산식품학회지
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• 제38권2호
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.