• Fashion & Textile Research Journal
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• v.3 no.3
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• pp.271-276
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• 2001

In this study, We endeavored to revaluate the effects of different types of clothing and colors on clothing microclimate in the subjects wearing sports wear at sunlight environment. This study was conducted 4 different kinds (cotton 100%) of clothing ensembles, that was W-1(long trousers and shirt of white color), B-1 (long trousers and shirt of black color), W-s (short trousers and shirt white color), B-s (short trousers and shirt black color) and were done in a climate chamber under sunlight ambient temperature ($33.67{\pm}1.8^{\circ}C$, $46.0{\pm}8.5%RH$) by three males subject who are in good healthy. Start a 20-min rest period, 20-min bouts of exercise and final 20-min recovery period were performed. The kinetic load was given for 20 minutes under the condition of 6.0 km/hr walking speed on the treadmill. The results is as followed In case of same type of garment, temperature within clothing which is based on difference of color the white ensemble keeps higher temperature than black one. According to distribution chart of temperature within clothing in case of chest, white one shows higher temperature than black one, in case of back, black one shows higher temperature than white one. Difference of heart rate was so clear and sequence is W-1>B-1>W-s>B-s, so we could find same tendency with temperature within clothing.

• The Transactions of the Korean Institute of Electrical Engineers P
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• v.58 no.2
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• pp.142-147
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• 2009

Conventional HP(high pressure) sodium or Metal-halide lamps have a life span of around one year requiring at least annual replacement and maintenance. High Power LED lights require no regular maintenance further increasing savings on replacement bulbs, access equipment and labour costs. New installations benefit from a substantial reduction in the cost of expensive heavy duty cable required for sodium lighting. Especially, LED light can achieve variable color temperature, high functional performance in the field of street light. There are two main method to achieve variable color temperature function of the street light. one method is using RGB multi-chip LED, the other is using Orange-White LED method. In this paper, it was compare RGB Multi-chip LED with white-orange LED for there characteristics performance.

• International Journal of Advanced Culture Technology
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• v.9 no.3
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• pp.265-270
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• 2021

VR and AR contents provide a rich user experience [1]. Realistic content with human computer interaction and immersion provides an improved user experience, but there is a limit to producing all elements realistically. In this study, we propose a method to advance the rendering of immersive content using background color information [2]. First, the elements necessary for Kelvin temperature rendering are derived from the color and background as context elements, and the rendering effect has been realized in the soap bubble. For soap bubbles Kelvin temperature rendering, the average color of the background is extracted and the color with the highest similarity is applied by comparing the main color and Kelvin temperature.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.27 no.5
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• pp.9-17
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• 2013

Preferred combinations of illuminance and color temperature of lighting depend on daily living activities. We investigated whether the illumination stimuli of LED lighting can enhance attention and relaxation level by controlling color temperature and illuminance level according to activities. Illuminations and color temperatures of LED flat panels are controlled in accordance with activities such as office work and resting. The attention and relaxation level under the task specific lightings are compared with those under normal lighting condition. Single channel EEG signals from the NeuroSky's Mindset are used to estimate attention and relaxation level of human subjects under different lighting conditions. Experiment results show that high color temperature with high illuminance of LED lightings (6600K, 800lx) shows improved attention level compared with conventional lighting conditions (4000K, 500lx).

• Journal of Environmental Health Sciences
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• v.41 no.2
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• pp.82-89
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• 2015

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.23 no.12
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• pp.10-22
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• 2009

This paper presents an LED lighting system with an LED color control algorithm that can independently change its color temperature and illuminance. To show the validity of the proposed algorithm, it is proven that its solution always exists. The proposed algorithm was applied to the control of an LED module that is composed of red, green, blue, and white (RGBW) LEDs. Its color temperature variation ranged from 3,500~7,500[$^{\circ}K$], and its illuminance ranges from 500~1,500[lux]. Within these range, the color temperature and illuminance deviations are as low as $\pm0.8$[%] when the junction temperature of LEDs are maintained at 40[$^{\circ}C$]. In the range of 30~70[$^{\circ}C$], the measured illuminance and color temperature deviations are as low as 2.1[%] and 3.6[%], and the compensated ones are as low as 1[%] and 0.49[%], when the desired illuminance and color temperature are 1,000[lux] and 6,500[$^{\circ}K$], respectively.nyang.ac.kr).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1039-1043
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• 1997

Correlation among color intensity, electron donating ability to $\alpha$, $\alpha$-diphenyl-$\beta$-dicrylhydrazy(DPPH) and cultivation conditions by Bacillus subtilis DC-2 were tested with response surface methodology. Both of pigment generation ability and DPPH were more affected by temperature than any other factor. The highest correlation was appeared between color intensity and DPPH as 0.8364 which is significant at 1% level. After fixing cultivation time which is not significant at 10% level to 84hrs as optical cultivation time, response surface methodology was conducted in regarding temperature and color intensity. As a result of overlapped contour map of color intensity and DPPH, when cultivation temperature was in the range of 38.9~41.1$^{\circ}C$ and pH was in the range of 8.34~9.12, optical density of color intensity was predicted higher than 0.374 at 390nm and DPPH was infered higher than 1.310 at 528nm. In the range of optical culture condition, cultivation temperature, pH and cultivation time was fixed to 4$0^{\circ}C$, 8.5 and 85hrs, respectively. In resulting, observation value of color intensity and DPPH was in the range of anticipation value as 0.386 at 390nm and 1.332 at 528nm respectively.

• The KIPS Transactions:PartB
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• v.13B no.4 s.107
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• pp.471-478
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• 2006

In this paper, two color contrast evaluation algorithms, W3C and NSSC algorithms are compared and investigated to select proper criteria of the color contrast of text-background color combinations in web documents. The relationship between the color contrast defined by existing formula and the readability rating is not perfect and there is quite a bit of variance, in particular, there is some substantial outlier. I modify the NSSC algorithm to apply all colors and compare the two algorithms to apply same color combinations of web safe colors. A new algorithm considering color temperature feeling as a component of the color contrast is proposed and implemented. As the results of this study, the existing two algorithms are not contradictory to each other, 82% of all color combinations of web safe colors are not proper combinations according to W3C guide which provide severe restriction to select colors in web documents compared to NSSC algorithm. Experimental test shows proposed algorithm is superior to the W3C algorithm with respect to the linearity of relationship between color contrast and readability rating. It means a color temperature feeling is an effective component of a color contrast. But to determine best contribution ratio of the color temperature feeling, further study is required and it is related to Hangul font style and size. The more popular a mobile color display is used, the more important accessibility factor a color contrast will be.

• Korean Journal of Materials Research
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• v.15 no.4
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• pp.252-256
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• 2005

We removed the bluish of the natural ruby successfully by vacuum annealing, and measured the color evolution with annealing time and temperature. We varied the anneal temperature and time $800\~1500^{\circ}C$ and $3\~26$ hrs, respectively. The color evolution of rubies with annealing condition was recorded by a digital camera and a color coordination visible spectrometer. We determined the optimum bluish eliminating annealing condition was $1500^{\circ}C-3hr$, which conserving the natural inclusions. We suggest the bluish shrink with diffusion coefficient of $D=(5\times10^{-3}){\exp}(-200.000/RT)[cm^2/s]$. We propose the color of ruby may be determined as the identical red color if the color difference between two samples are less than 1.0, and the color difference nay be an auxiliary standard to evaluate the color of rubies.

• Journal of the Korean Society of Clothing and Textiles
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• v.11 no.1
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• pp.79-85
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• 1987

The purpose of this study was to help the consumer about the care of nonwoven fabrics by investigation of the properties such as launderability. shrinkage, color fastness and strenth. Materials used were two types, soft and stiff, of commercial nonwoven fabrics. Deter-gents used were neutral detergents, synthetic detergents and dry cleaning solutions(perch-toro-ethylene) The results of this study were summerized as follows; 1. Laundering of nonwoven fabrics in low temperature is more ideal as morphological changes by laundering in high temperature were more prominent than that in low temperature. 2. Ironing of nonwoven fabrics wants more attention on environmental temperature as the rate of shrinkage in high temperature was higher than that in low temperature. Neutral detergents are more desirable as the rate of shrinkage of nonwoven fabrics by laundering with synthetic detergents was more prominent than that with neutral deter-gents. The rate of shringkage of nonwoven fabrics was not affected by dry cleanining. 3. Special care is wanted in order to prevent color transfer from non woven fabrics to polyester or wool during dry cleaning or laundering as the color fastness test show that color changes of nonwoven fabrics were not affected, but that color stain was increased on polyester or wool. 4. The strength was affected by composition of fibers and types of nonwoven fabrics, soft or stiff.