• 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.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.7
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• pp.767-777
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• 2012

This study analyzed the system and arguments on the light-pink official uniforms and investigated the backgrounds and principles on the changes of the Sibok system. A study on light-pink danryeong in the latter part of the Joseon Dynasty is a de facto study on Sibok since the name of the light-pink official uniforms (implemented at the time of King Seonjo) changed from Sangbok to Sibok. Sangbok is discussed to explain the name change from Sangbok to Sibok and distinguish their usages; in addition, Gongbok is examined to understand the characteristics of the Sibok system. The Annals of the Joseon Dynasty (books written by scholars) and related laws are used as research materials. The research results are as follows. The name of the light-pink uniforms (a custom before the Japanese invasion in 1592) changed from Sangbok to Sibok at the time of King Gwanghaegun and the light-pink uniform was used as a relatively light formal uniform compared to Sangbok. Sibok was added to the law Sok-dae-jeon at the time of King Yeongjo (because the king respected the custom) and its color rank system was denoted from light-pink and red. Sibok was revised to light-pink, blue, and green under the law Dae-jeon-tong-pyeon that was promulgated at time of King Jeongjo. In the development of the Sibok system in the latter part of the Joseon Dynasty, the color rank system of Gongbok was reflected. The sovereign ideas in the official uniforms in the latter part of the Joseon Dynasty (revealed in the study of the system and arguments on the light-pink official uniforms) were the thoughts that respected the custom and the principles that distinguish ranks to establish a Confucian based hierarchy.

• Horticultural Science & Technology
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• v.29 no.5
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• pp.500-502
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• 2011

'Dream Pink', a cultivar of Gypsophila paniculata was newly developed for cut flowers by Jeollabuk-do Agricultural Research & Extension Services. It has morphological characteristics of the intermediate plant type, double florets with many petal and two pistils, emarginate petal tip and campanulate calyx shape. Also 'Dream Pink' had several other traits such as strong flower stalk, deep pink flower color, resistance to powdery mildew and pest injury. Furthermore, 'Dream Pink' produced higher number of nodes, primary branches, longer flower stalk length with long intermodal length. In subalpine area, 'Dream Pink' cultivar showed narrow branching angle as compare to 'My Pink', during the summer cultivation. Blooming in 'Dream Pink' was delayed by 5 days, its florets were broader with more number of petals as compare to 'My Pink'.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.906-911
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• 2014

A new coreopsis cultivar, 'Uridream Pink', was developed by mutation breeding using gamma-ray irradiation. Rooted cuttings of 'Uridream 01', developed at Uriseed Company, were exposed to various gray ranges of gamma-rays from a $^{60}CO$ source for 24 h in 2009 at the Korea Atomic Energy Research Institute. Using gamma-rays with the range of 10-100 Gy, a chimeric mutant with pastel pink flowers was induced at 30 Gy from 'Uridream 01', which blooms red-purple flowers (Red-purple group, 59A). Clones that produced flowers with modified pink color were separated from the chimeric mutant and fixed by more than three rounds of cutting back from 2009 to 2010. The separated mutant clones with modified pink color were found to bloom flowers with marketable color and be free of any abnormal plant characteristics. The typical color of the flowers was pastel pink (Red-purple group, 67B), and the clones were registered as 'Uridream Pink' at the Korea Seed and Variety Service (plant variety protection number: 4410). Although the size of flowers and leaves of 'Uridream Pink' are smaller than those of 'Uridream 01', the number of flowers per plant is greater. 'Uridream Pink' can be used as both a pot and a garden plant because of its long blooming period from late spring to late autumn.

• Journal of the Korean Ceramic Society
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• v.45 no.3
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• pp.172-178
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• 2008

This paper described the study of a sphene-pink pigment based on $Cr_2O_3-SnO_2-CaO-SiO_2$ system exhibits stable pink-red color at high temperature. This study is focused on the optimization of the synthesis parameter such as temperature and holding time for the formation the Malayaite crystal. Malayaite crystal is sensitively influenced by the synthesizing temperature, maintaining time and contents of substituting chromium. The crystal phases formed at different temperatures exhibits various color. The optimum temperature is suggested at $1300^{\circ}C$ for 2 h and substituting contents of Cr for Sn is 0.01 mole. The maximum substituting contents is 0.02 mole based on analysis results by XRD, FT-IR, SEM and UV-vis.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.331-345
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• 2023

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a^* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a^*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a^* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.4
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• pp.586-597
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• 2008

The purpose of this study is to find out the relationship between the personal color types and personality types and analyze the differences in color preference according to the personal color types and personality types. This study was conducted by using questionnaire method and drape diagnosis method in parallel. The results are as follows. First, in case of introversion (I), the summer type took the most and spring, fall, and winter type followed respectively. Also in the case of extroversion (E), the summer type took the most and spring, fall, and winter type followed respectively. Second, the spring type preferred yellow, the summer type, blue, the fall type, brown, and winter type, blue the most. For the preference of the tone of color, all 4 types preferred the pastel tones the most. For the lipstick colors, the spring and summer type preferred the pink color, the fall type, orange and winter type, red the most. For eye shadows, the spring type preferred orange, summer type, blue, fall type, orange and winter type, pink. For nail colors, all 4 types preferred pink the most. Third, the most preferred color for introversion (I) was red group. In contrast, the most preferred color for extroversion (E) was yellow group. In the tone of preferred colors, both introversion and extroversion preferred the pastel tones the most. In lipstick colors, eye shadow colors, and nail colors, both introversion and extroversion preferred the pink group colors the most.

• 축산식품과학과 산업
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• v.9 no.1
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• pp.67-69
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• 2020

• Food Science of Animal Resources
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• v.37 no.1
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.