• Food Science and Preservation
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• v.18 no.3
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• pp.414-422
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• 2011

The optimum condition for phenolics contents extraction from purple sweet potato was 12 hrs. in 50% ethanol. The electron donating scavenging activities (DPPH), ABTS radical cation decolorization (ABTS) and antioxidant protection factor (PF) of Jami, Yeonjami and Shinjami were higher than general sweet potato, and thiobarbituric acid reaction substance (TBARs) was below 30%. The minimum inhibitory concentration (MIC) against Staphylococcus aureus and Escherichia coli on skin were each 5,000 and 2,500 ppm in all purple sweet potatoes, and MIC of Jami was the lowest as 2,500 ppm against Staphlococcus epidermidis. The whitening (tyrosinase inhibitory) activity of purple sweet potatoes was the highest as 62.5% and 48.7% in Jami water and ethanol extracts. The anti-inflammation (hyaluronidase inhibitory) activity of purple sweet potatoes was the highest as 25.3% and 94.4% in Jami water and ethanol extracts. The safety of cosmetic with Jam; extracts was assessed by various safety profiles. pH and viscosity change of essence for 90 days was not detected. Cosmetic was stable to temperature and light for 90 days. The result to measure changes of skin color and pore size of the skin was that an aged skin was more effective than young skin.

• Journal of the Korean Society of Costume
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• v.58 no.9
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• pp.68-80
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• 2008

The purpose of this study is, as a prior stage to produce manufactured medical goods, to examine literature on the medicinal efficacy of natural dyes that can be used to produce medical goods, and to experiment the possibility of dyeing of some medicinal ingredients that have not been used as natural dyes until now. For this study, 44 types of medicinal ingredients such as Gyomaekchil(buckwheat), Nohoiyeob(aloe), Pogongyounng(dandelion), and Jibooja(broom cypress) were used. First, they were classified by a thermal sensation such as hot, warm, neutral, cool, and cold feeling, and by their characteristics of complex tastes such as sweet, sour, bitter, salty, pungent, astringent, and flat tastes. And then they were dyed with two types of mordant, resulting to a total of 132 types of dyed cloths. The 132 dyed cloths could be classified as five types of colors: 89 types(67.42%) of yellow series, 25 types(18.94%) of yellow-red series, 6 types(4.55%) of green-yellow series, 6 types(4.55%) of purple series, and 6 types(4.55%) of purple-blue series. The results of this study found that there were various medicinal ingredients that had efficacy to cure skin disorders and also could be used as natural dyes.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.4 s.152
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• pp.567-581
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• 2006

The purpose of this research is to provide the basic data for the development of make-up color application system, based of Korean's skin tone and the preference in make-up color to enhance the effectiveness of the education of beauty in universities. The research was conducted by the previous studies, the analyses of sale's rate of hue-cosmetics, the analytic experiment of color of cosmetics by using Spectrum Color Analyzer and other experimental researches. This research, based on the results of three preliminary researches, shows the result of evaluation from perceivers which has been come out from the experiment of having one model in her twenties being changed with twenty-two different conditions of make-up. Here follows the result of the research. Firstly, there was difference on perceiving images in terms of the gender of perceivers and especially male-group tend to have clearly perceived the gap between elegance-greyish purple, orange-natural, red-classic on monochrome make-up and contrast make-up. Secondly, in terms of lip-colors, salmon pink and pink was regarded positively to both female and male subjects and to male subjects, greyish purple was thought to be better on darker skin-tone and to female subjects, better on lighter skin-tone. Thirdly, on image make-up, romantic gives intelligent image regardless of skin-tone and gender, especially gives more positive looks to male subjects. Natural and classic elements were perceived more positively on darker skin-tone and had bigger perceiving gap in female subjects. Fourthly, in preference rate, male subjects normally preferred the look with make-up than female subjects did and salmon pink and pink lip color was preferred on the darker skin-tone.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• Journal of the Korean Society of Costume
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• v.26
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• pp.163-173
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• 1995

The purpose of this study is to investigate the Ku which was worn by nomadic tribes which was Khitai, Mongols and Manchus. The results of this study can be summarized as follows. 1. The fur clothes were very important clothes that nomadic tribes put on in order to protect them against the cold. The Ku was an outfit for protection against the cold. It was made of ani-mal fur and its style was tight sleeve and long dress. 2. The Ku was worn in all social classes including emperor, nobles and the masses in ancient China and Asia dynasty. After the nomadic tribes estabilished dynasty in China the style of Ku was changed. All kinds of animal fur was used to make the Ku but the volume of fur, kinds and colors were classified severely by their social position. In Khitai dynasty the Ku was worn in same style. But the emperor wore the Ku of silver marten. The noble class wore the Ku of purple, black and blue marten and silver squirrel skin. The masses wore the Ku of the other colors marten, sheep, squirrel and dessert fox skin. In Mongol dynasty, the emperor wore the Ku of purple marten, silver squirrel, silver fox and black fox skin. The nobles wore the Ku of the other colors marten and squirrel. The masses wore the Ku of degraded animal fur. Before the Manchus estabilished the varient races dynasty in China, the rich man preferred the Ku of marten, squirrel, fox, goat furs. But the poorman preferred the Ku of cow, horses, pig, sheep, cat, dog, snake and deer skin. After the manchus conquered the China, the manners of dress were changed. Generally the fur did not appear in right side of garment, but high quality or noble fur appeared outside. Sometimes the inside or outside of Ku was made of silk fabrics and sleeves, neck-band was made of the high quality fur.

• Archives of design research
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• v.15 no.4
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• pp.327-336
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• 2002

This paper is intended to help cool-skin-colored people to choose suitable clothing colors confidently and look well-dressed and to make positive self-images. A pseudo-experimental method has made it possible to analyze the visual evaluations of clothing color images for cool-skin-colored people and obtain the following results. 1. Reddish colors of vivid tone for doffing give positive images and those of dull and dark tone, negative ones. 2. Yellowish colors of vivid and bright tone for doffing show positive images and those of dull and dark tone, negative ones. Cool yellow of light tone proves to contribute to a well-looking image. 3. Warm green of vivid and deep tone, and cool green of vivid tone for clothing present positive images. 4. Warm blue of vivid and deep tone, and cool blue of vivid and bright lone make positive images. Either blue with dull tone gives a negative image. 5. Purple colors whose tone is vivid, deep and light contribute to positive images, and those of dull tone, negative ones.

• Journal of the Korean Society of Costume
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• v.62 no.3
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• pp.112-119
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• 2012

Dresses reflecting human aesthetic consciousness are used as a way of expressing the inner desire of human beings. The desire to attract the opposite sex through sexual appeal among the human inner desires is the one innate characteristic that all human beings have. We may say that the $See-through$ look emphasizes a sense of softness and femininity by exposing the skin and expresses bodily beauty by way of using see-through cloth. It is a fashion style that can express sexual appeal and eroticism of female most effectively. In this study, after observing the motivation of dress wearing and $See-through$ look in the perspective of bodily concept and eroticism, colors of $See-through$ look shown in the $Pret-a-Porter$ Paris S/S collection from 2006 and 2007, a fashion style expressing eroticism was newly re-analyzed as romanticism and glam look particularly in 60, 80s compared with other times were re-created and evaluated. As a result of analyzing colors of the $See-through$ look, Yellow Red(close to skin color) was revealed to be the highest( 31.3%), followed by Red(9%), Purple Blue(7.2%), Yellow(7.2%), Purple(5.4%), respectively and in terms of color tone, pale and gray tones that have a sense of femininity and softness was revealed to the highest(20%) followed by ltg(11%) and dkg(9%). We may find the meaning of this study in analyzing colors of the $See-through$ look, and the typical look of eroticism, which has never been tried before. It is required to identify chronological color features of the $See-through$ look and the diversified characteristics of skin colors expressed in them to prepare useful data by which a sense of the $See-through$ look can be utilized for color coordination through the relationship between skin tone and dress by pursuing a more detailed method based on the result of this study.

• Journal of Bio-Environment Control
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• v.32 no.4
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• pp.302-311
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• 2023

This study aimed to investigate the changes in bioactive compounds across the ripening stages of three pepper cultivars, each characterized by unique skin colors. The samples used in this study consisted of three pepper cultivars distinguished by their skin colors as green, purple, and yellow green at breaker ripening stage. Samples were harvested at each of the four ripening stages, including premature, breaker, turning, and mature, and subjected to analysis for various bioactive compounds, including capsaicin, ascorbic acid, kaempferol, quercetin, and sugars. In all cultivars with varying skin colors, the capsaicin content within green pepper fruits consistently increased as the ripening stages advanced. Ascorbic acid was most abundant during the premature stage of development in purple and green cultivars, subsequently declining as maturation progressed. In the case of the purple cultivar, kaempferol content decreased by approximately 30% at the mature stage, while the green cultivar exhibited a gradual increase in kaempferol content with maturation. Conversely, the kaempferol content of the yellow green cultivar rapidly declined as maturation progressed. Regarding quercetin content, the purple and green cultivars tended to decrease with maturity, while the yellow green cultivar displayed an increasing trend. Furthermore, the accumulation patterns of glucose, fructose, and sucrose, the predominant free sugars in green pepper fruit, demonstrated an inclination to increase as the maturation stage advanced in both purple and green cultivars. In contrast, the yellow green cultivar initially showed an elevation in free sugar content during the immature stage, followed by a minor reduction during maturation and a subsequent rise during the mature stage. Each pepper cultivar, distinguished by its unique skin color, exhibits varying levels of bioactive substances at different ripening stages. Therefore, optimal harvesting and utilization should align with periods when the desired substance content is at its peak.

• Journal of the Korean Chemical Society
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• v.19 no.1
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• pp.34-37
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• 1975

3-Hydroxy-canthaxanthin, reddish purple needle shaped crystals, has been isolated from the abdominal skin of Bombina Orientalis. Its structure has been established by visible and IR spectral characteristics, chromatographic behaviors, and physical and chemical properties.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.264-274
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• 2003

Many potato genetic resources have been collected and improved for their diverse traits over the years using breeding program in KPGR. To select potential varieties for table and processing in Korea, 58 elite potato breeding lines and several 'Valley' varieties were cultivated and harvested at Korea Alpine area in 2001. The cultivated lines and varieties were evaluated using their cultural adaptability in the environment and tuber characteristics, such as the depth of tuber eye, tuber shape, skin color, flesh color, scab resistance, yield, and the resistance of hollow heart and internal brown spot disease. Additionally, in the selection of potential processing varieties, reducing sugar content (sum of glucose and fructose concentration) of tubers is critically considered, because it mainly influence on the chip color of processing potato tuber. For table stock varieties with white skin color, 'Early Valley', 'Summer Valley', 'Winter Valley', and 'Taebok Valley' were selected. In the aspect of diverse potato tuber color, several varieties were selected such as 'Golden Valley' for its yellow fresh and skin color, 'Gogu Valley', 'Juice Valley', and 'Rose Valley' for their red skin color, and 'Purple Valley' for its purple skin. Compared with world wide known processing cultivar 'Atlantic', 24 lines (or varieties) were selected for the potential potato processing industry due to their low reducing sugar contents (below 0.3％), high yield (above 4.0 ton/ha), and unique chip colors. Selected white chipping varieties were 'Taedong Valley', 'Kangshim Valley', and 'Kangwon Valley', which have 0.23％, 0.27％, and 0.29％ of reducing sugar contents, respectively. 'Bora Valley', having deep purple color in both skin and fresh, was selected for purple chip variety and has 0.26％ of reducing sugar content. Light yellow chip varieties (lines) were 'Rose Valley' and Valley 54, having 0.19％ and 0.269％ of reducing sugar content, respectively. For French frying potatoes, 'Stick Valley' of 0.22％ and Valley 72 of 0.151％ in reducing sugars were selected. All of these selected lines and 'Valley' varieties can be used as parents to improve potato genetic resources and to develop better varieties with unique traits and colors.