• 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 Costume
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• v.57 no.5 s.114
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• pp.72-89
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• 2007

The purpose of this study is to investigate the effect of eyeshadow color(brown, purple), lipstick color(red, red purple, and yellow red), and lipstick tone(vivid, light, dull, and dark), clothing color(same, different), clothing tone(vivid, light, dull, and dark) on image formation. Sets of stimulus and response scales(7 point semantic) were used as experimental materials. The stimuli were 128 color pictures manipulated with the combination of eyeshadow color, lipstick color, lipstick tone, clothing color, and clothing tone using computer simulation. The subjects were 768 female undergraduates living in Gyeongnam-do. Image factor of the stimulus was composed of 4 different components, attractiveness, visibility, stability, and softness). In the 4 image components, lipstick tone, clothing color and clothing tone showed independent effect. Eyeshadow color influenced independently on the attractiveness, visibility and stability. According to the variation of clothing color and tone, makeup color, it was investigated that the images for a clothing wearer were expressed diversely, were shown differently in image dimensions, and could be produced to different images.

• Journal of the Korean Ceramic Society
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• v.23 no.2
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• pp.50-54
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• 1986

Effects of additionof $NH_4Cl$, NaBr and LiF on the formation of Zircon and the synthesis of CdS-Se red stain were investigated by means of XRD, DTA and the color standard and color nomenclature. The red stain of CdS-Se system shows a little difference dependent on firing temperature on firing conditon. Consequently it forms a good soid-solution with red color under the ratio of CdS and Se 3.5 -4.1 at 58$0^{\circ}C$. But it changes to dark red as increasing Se. LiF is the most effective in mineralizer to preparae zircon with the equilbrant molar $SiO_2$ and ZrO Zircon makes a good preparation in 0.33 mole LiF from 90$0^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.52-52
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• 2019

Buckwheat is well-known crop for containing a high contents of flavonoids that are effective in vascular disease. The current study was performed to estimate the influence of morphological characterization of Fagopyrum esculentum (ES) germplasm for seed's two major flavonoids contents: rutin and quercetin. We found that the red stem color, pale green leaf color, arrowhead leaf shape, white flower color, pale brown seed coat color, and egg-shaped seed were significantly associated with 77%, 56.7%, 83.7%, 98.7%, 70.8% and 74.5% germplasm, respectively. Overall, the rutin contents of ES germplasm ranged from 0.30 to 47.86 mg/100g dry weight (DW) and the quercetin contents ranged from 0 to 1.22 mg/100g DW. The rutin contents of germplasm possessing red stem color, pale green leaf color, arrowhead leaves, white flower color, pale brown seed coat color and egg-shaped seed ranged from 7.22 to 47.86 mg/100g DW. However, the quercetin contents of germplasm with red stem color and pale brown seed coat color ranged from 0 to 1.15 mg/100g DW, with pale green leaves ranged from 0 to 0.96 mg/100g, with arrowhead leaves and white flower ranged from 0 to 1.22 mg/100g and with egg-shaped seed ranged from 0.32 to 1.22 mg/100g DW. In PCA analysis, the first three principal components (PCs) showed Eigen value more than 1 and accounted for 51.70% of variation. For both higher contents of rutin and quercetin, the morphological evaluation in ES shows a tendency of red stem color, arrowhead leaves, pale green leaf color, white flower color, pale brown seed coat color and egg-shaped seed. From this information, we can assume the rutin and quercetin contents by the morphological characteristics of the germplasm. And It could be useful in improving the rutin and quercetin contents and selecting proper resources for cultivation in existing buckwheat cultivars.

• Journal of Fashion Business
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• v.3 no.2
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• pp.31-36
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• 1999

This study is to examine personal color - preferred color, well-matched color and the relations between preferred color and the well-matched color. Focus is also placed on how sexual difference influences color temperature preference. For data collection, a questionnaire including color stimulus was employed. The subjects of this study were the male and female college students who lived in Pusan. The results of the research are summarized as the following : In view of preferred color, male subjects preferred KEY2 color(warm) in red, pink, and yellow, and preferred KEY1(cool) in green and blue. While most subjects showed the same signal, in green, male preferred KEY1 color and female preferred KEY2 color. Concerning preferred personal color type, KEY1 type person liked KEY1 color except red, and KEY2 type person liked KEY2 color except blue. This shows that people prefer the focused color presenting its own traits. In view of well-matched color, most subjects liked KEY2 color in red, yellow, pink, and they selected KEY1 color in blue as the well-matched color. However, in green, each sex showed different preferences; while male subjects selected KEY1 color as the well-matched color, female ones selected KEY2 color. In each personal color type, KEY1 type male evaluated KEY1 color as the well-matched color, KEY2 type male evaluated KEY2 color except blue. KEY1 type female chose all the KEY1 color as well-matched colors, and KEY2 type female chose KEY2 color. The well-matched colors are similar between male and female subjects. In over 80 percentage of the answers, the preferred colors coincided with well-matched colors. KEY1 type persons chose KEY1 color, and KEY2 type person chose KEY2 color as the well-matched color. These results show that there is a meaningful relationship between the preferred color and well-matched color.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.11
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• pp.368-375
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• 2016

This study examined the criteria for efficient LEDs used throughout the experiment of an LED with another light color growth to be used in a plant factory. The experiment was confirmed by measuring the Red-LED, Blue-LED, plant growth, and amount of carbon reduction in a White-LED environment. The white-LED showed a similar growth trend to the Red-LED. Blue-LED showed the lowest growth. Measurements of the carbon dioxide levels, showed that the Red-LED and blue LED produced the lowest levels. The combination of the ratio of the LED showed four Red-LEDs and one blue LED to be the higher of the two. In addition, three Red-LED and one Blue-LED produced equal growth to that of the white-LED. In addition, as much as possible, red is the light color that obtains the result suitable for plant factories.

• The Research Journal of the Costume Culture
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• v.15 no.2 s.67
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• pp.311-325
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• 2007

The purpose of this study is to investigate the effect of eyeshadow color(brown, purple), lipstick color(red, red purple, and yellow red), and lipstick tone(vivid, light, dull, and dark), clothing style(formal, casual), clothing tone(N9, N7, N4, N2) on image formation. Sets of stimulus and response scales(7 point semantic) were used as experimental materials. The stimuli were 128 color pictures manipulated with the combination of eyeshadow color, lipstick color, lipstick tone, clothing style, and clothing tone using computer simulation. The subjects were 768 female undergraduates living in Gyeongnam-do. Image factor of the stimulus was composed of 5 different components, attractiveness, stability, cuteness, visibility, and tenderness. In the 5 image components, clothing style and clothing tone showed independent effect. In the stability, cuteness and visibility, lipstick color showed independent effect. Eyeshadow color and lipstick tone influenced independently on the attractiveness, stability and visibility. In the coordination of achromatic clothing with makeup face, attractiveness image by the coordination of lipstick tone with clothing tone, cuteness image by the coordination of lipstick tone with clothing style or clothing style with clothing tone, visibility image can be produced by the coordination of eyeshadow color with lipstick color.

• Textile Coloration and Finishing
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• v.24 no.3
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• pp.165-172
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• 2012

The stability of yellow and red dyes prepared from safflower (Carthamus tinctorius L.) in aqueous solution and in solid state was investigated. External factors such as light irradiation and temperature on the stability were examined during storage. Changes in absorbance of dye solutions and the color changes of fabrics dyed after long time storage were measured. Also, color reproducibility during storage was investigated by dyeing test on various fabrics. Red colorant in aqueous solution was very unstable to light, resulting that about 40% of absorbance were lost in 12hrs. The absorbance of yellow dye solutions was not decreased within 84hrs. In aqueous medium, yellow dye was much more stable than carthamin. Both dyes are relatively stable for long storage when they are stored in solid state compared to when in aqueous solution. Color changes are marginal in both dyes.

• Journal of Fashion Business
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• v.25 no.5
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• pp.1-24
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• 2021

This study aimed to explore the fashion design and style features, and differences in BLACKPINK, TWICE, and Red Velvet girl groups. A total of 469 fashion photos (132 BLACKPINK, 217 TWICE, 120 Red Velvet) focusing on 23 title songs (7 BLACKPINK, 9 TWICE, 7 Red Velvet) were collected. Photo classification work was carried out in accordance with the design analysis criteria and the results were derived by combining statistical analysis and content analysis. BLACKPINK's fashion design characteristics showed a lot of complex colors, shade tone, pure tone, contrast color coordination, stylistic pattern, slit, patchwork, checklist method, sexy and avant-garde images. TWICE's fashion design characteristics included warm color, complex color, tint tone, monotone, contrast color coordination, tone-on-tone, geometric & stylistic patterns, cotton, silk, a combination of the same material, frill, beads, ribbon decoration, blouse, skirt, and many romantic and ethnic images. Red Velvet's fashion design characteristics were a cold color, moderate tone, monotone, cotton, velvet, geometric pattern, zipper, sequins, T-shirt, pants, tie, belt, and many retro and active images. The fashion styles of BLACKPINK, TWICE, and Red Velvet were as follows. BLACKPINK was divided into sexy avant-garde, sexy active, sexy romantic styles. TWICE was divided into romantic active, romantic classical, and romantic ethnic styles. Red Velvet was divided into retro active, retro sexy, and retro avant-garde styles.