• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.225-231
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• 1994

As the way of mass process of red pepper, extraction of oleoresin, which is labile during distribtuion and long-term storage, is alternative way to minimize markdown of red pepper quality. Changes of carotenoid pigments in modified oleoresin during cooking at high temperature were investigated. Dried red peperwas milled to 100 mesh of size particle and oily compounds were extracted by reduced pressure steam distillation. The rest part was reetracted and concentrated. The extracts were combined . The same volume of water and 4 % of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleroesin. Capsanthin among dried red pepper, was the most abundant carotenoid (97.80mg%) followed by $\beta$ -cartoene, cryptoxanghin ,violaxanthin, crypotocapsin, and capsorubin. Oleoresin is acquiesce in the same order of raw red pepper. Transmittal of color components from raw red pepper to oleroresin was over 85% in cryptoxanthin, crytocapsin, and $\beta$ -carotene, over 70% in capsolutein and hydroxycapsolutein, and under 50% in antheraxanthin and mutatoxanthi Crytocapsin cryptoxanthin, an capsorubin in oleoresin red pepper were remained 72.1, 51.8 and 25.25, respectively, after cooking for 5hours at10$0^{\circ}C$. Color compounds were unsteady by cooking , About 90% of color compounds were destroyed by 3 hours cooking at 15$0^{\circ}C$. But, they were more thermostable under nitrogen circumstance than air one.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.85-90
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• 1999

The characcteristics of anthocyanin pigments from crab apple (Malus prunifolia Wild. Borkh. "red fruit") by ethanol extract were investigated at various condition of light temperature sugar, organic acid me-tal ion and pH. The pigments were stable(over the 60%) on the light irradiation throughout 20 days sto-rage period at room temperature and in the pesenc of Al-foil red blue green and yellow cover were rage period at room temperature and in the pesence of Al-foil red blue green and yellow cover were very stable. The pigments also showed high thermal stbility(over the 67% at 115$^{\circ}C$ 10min) at pH2.5 respectively. The pigments with added organic acid greatly increased thickness of red color. The pig-ments with added metal ions at pH 2.5 such as Na+ K+, Mg2+ Ca2+ and Mn2+ were stable throughout 20 days storage period at $25^{\circ}C$. But Cu2+ addition showed the rapidly degradation of the pigments and Al3+ addition induced the color conversion from red to redish violet. The thickness of the red color of anthocyanin pigments increased increased as the pH decreased. These results indicated that crab apple antho-cyanin pigments might be potental source of natural food colorant. colorant.

• Journal of the Semiconductor & Display Technology
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• v.16 no.4
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• pp.11-15
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• 2017

Red phosphors, $Sr_2Si_5N_8:Eu^{2+}$, were synthesized as a single-phase crystal structure by optimizing carbon and $Eu^{2+}$ contents in a carbothermal reduction nitridation method. With increasing $Eu^{2+}$ contents, the photoluminescence spectra were red-shifted from 600 nm peak for 1 mol% for to 700 nm for 7 mol%. It was suggested that this red shift is attributed to the energy transfer from one low-energy sited $Eu^{2+}$ (1) to other high-energy sited $Eu^{2+}$ (2). Finally, the best red sample (620 nm emission peak and 80 nm half width for 3 mole% of $Eu^{2+}$) was packaged on a Blue LED together with two additional green and yellow phosphors, the fabricated White LED showed a high color-rendering index of 90 and white color coordinates of x= 0.321 and y = 0.305.

• Journal of the korean academy of Pediatric Dentistry
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• v.26 no.1
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• pp.14-24
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• 1999

The purpose of study was to develop new dental plaque disclosants which could replace erythrosine. Three food coloring agents(Red No.40, Blue No.1, and Mixed Green), erythrosine and fluorescein were tested for their color difference, antibacterial property, and biocompatibility. Color difference of Red No.40 was greater than that of erythrosine as concentration of solution increased. Color differences of Blue No.1 and Mixed Green were smaller than that of red dyes. Erythrosine showed obvious antibacterial property, but food coloring agents showed almost no antibacterial property. The taste and sensation of erythrosine was the worst, and the taste of Red No.40 and the sensation of Mixed Green were the most tolerable. Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No.1 was the next in the depth and longevity of stain.

• JSTS:Journal of Semiconductor Technology and Science
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• v.6 no.4
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• pp.270-274
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• 2006

A color filter array (CFA) helps a single electrical image sensor to recognize color images. The Red-Green-Blue (RGB) Bayer CFA is commonly used, but the amount of the light which arrives at the photodiode is attenuated with this CFA. Red-White-Blue (RWB) CFA increases the amount of the light which arrives at photodiode by using White (W) pixels instead of Green (G) pixels. However, white pixels are saturated earlier than red and blue pixels. The pseudo multiple capture scheme and the corresponding RWB CFA were proposed to overcome the early saturation problem of W pixels. The prototype CMOS image sensor (CIS) was fabricated with $0.35-{\mu}m$ CMOS process. The proposed CIS solves the early saturation problem of W pixels and increases the dynamic range.

• The Research Journal of the Costume Culture
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• v.7 no.1
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• pp.82-99
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• 1999

The purpose of this study was to investigate the traditional costume colors in ancient Korea. The results of this study can be summarized follows : The traditional costume colors in ancient Korea was affected on Chineses goverment official\`s costume colors, specially in Tongil Silla Dynasty. Goverment official\`s costume colors were purple(紫), red(赤), yeoolw(黃), blue(靑). The traditional Korean colors for clothes were devided in the white costume for low class and the colored costume of high class. The traditional Korean colors for colthes became fixed in the later Chosun dynasty, According to developing of dyeing technic, the prohibition of red costume for low class made for wear red undercloth. And on account of costume color in sumptuary law occured the transition of costume color. As transition of costume color, yellow(黃) changed in light in light yellow(松花色), purple(紫) did in dark green purple(茶割) Also it was found that the traditional Korean color for clothes was many kinds of soft, deep, natural colors out of red(紫)·yellow(黃)·white(白)·black(黑)·blue(靑).

• The Research Journal of the Costume Culture
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• v.4 no.3
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• pp.305-323
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• 1996

The purpose of this sty is to forecast the tendency of clothing colors, to provide materials useful for making the color plan for a better costume, and suggest new information in the apparel industry. To achieve these purposes, this study was carried out by suggesting vogue colors of recent apparel, along with the 20 standard colors of Muncell to 350 men and women in their 20s residing in Taegu.. We analysed and compared their preferred colors in suits vidual factor ;age, sex, education ,skin color, and body shape, and additionally classifying their interest in clothing colors, cause for color selection , degree of interest in color of clothes, color satisfaction of apparel market, and color combination of clothing, color satisfaction of apparel market, and color combination of clothing. We compared these elements according to their age, sex, and education. The results of this study is summarized as follows; 1. It was shown that both men and women in their 20s preferred warm colors the first colors mentioned being the most popular ; Pastels, Red, Blue and Black. They disliked dark and sordid colros in the order of Mauve, Khaki and Red. They preferred wearing Pastels and Yellow in the Spring, White, Blue, and Pastels were the favorites for summer, Beige in autumn, and black, Gray, and Beige in winter. The repugnated colors they chose two wear were Black, Red, Mauve, Khaki in spring and summer. Mauve, Red, Yellow were favorites for autumn, and Blue·White, Yellow·Green, and Pastels in winter. 2. The preferred colors for T-shirts were Yellow, Pastels, White in spring. White and Pastels were summer favorites, Beige an Red for autumn, and Black, Red, Beige in Winter. As for suits, the preferred colors in spring were in the order of Pastels, Beige and Yellow. The preferred colors of upper garments in summer were in the order of White and pastels. for lower summer garments Pastels, White and Blue were favorites. In autumn, Beige was shown to be highly preferred, and in winter, the order of preferred colors was Black, Gray and Beige. 3. On of those individual factors showing the greatest difference was sex. 4. Those factors having the greatest impact on the selection of clothing color were the season and their preference color. 5. The in vogue color of men in their 20s was at a higher level than hat of women. The groups that had an upper college level education showed a significant difference in their choices thant hose who were highschool graduates and technical college student and graduates. The consideration of inteterest in color of clothes, holding clothes during new purchasing, body shape and skin color was higher for women than men. In buying and wearing accessaries, women tend to take into consideration the harmony with the garment, and there was shown a significant difference between highschool graduates and the groups above the level of college education.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.11 no.3
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• pp.63-70
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• 1997

The objective of this study was to investigate the color preference and the recognition of color names among college students. The study revealed the following: 1) The most favorite colors included blue, purple, white and green in that order; and the least favorite colors included achromatic colors, ocher and red in that order. 2) Brown was the favorite color in furniture while red was the disliked color; In colthing, white was preferred while red was disliked; Red was appropriate for accent colors, and bright colors were for product packages. 3) In regards with seasonal image, yellow, blue, brown and white were associated with spring, summer, fall and winter, respectively; Blue represented self-image most. 4) Black, grey, red and green in that order showed the higest recognitions in color names while indigo, crimson, deep carmine and havy blue showed the lowesR ; Color name recognitions showed the order of achomatic, neutial, warm and cool colors.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.

• Korean Journal of Breeding Science
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• v.43 no.2
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• pp.126-132
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• 2011

The bulb storability of eight red and ten yellow onion (Allium cepa L.) cultivars grown primarily in Korea was evaluated. During storage, sprouting occurred earlier in red cultivars than in yellow cultivars. In addition, the ratio of sprouted to unsprouted bulbs increased more rapidly in red cultivars than in yellow cultivars. However, not all yellow cultivars had strong storabilities. Bulb storability of three yellow cultivars was as poor as that of red cultivars, suggesting only a slight possibility of a pleiotropic effect of color and bulb storability. Meanwhile, $F_3$ lines of a red cultivar selected based on stronger storabilities showed intermediate storabilities between those of the red and yellow cultivars, implying that strong storability could be obtained by successive selection. In contrast, $F_1$ hybrids from crosses between yellow and red breeding lines showed poor storability compared with the yellow cultivars, indicating that poor storability may be dominant over strong storability. The relationships between color and other traits that potentially affect storability, such as fresh and dry weight, water content, and firmness of bulbs, were evaluated. No significant differences in these traits were observed between the two colors, although the water content of yellow cultivars and the dry weight of red cultivars were slightly higher than their counterparts. Correlation analyses between bulb storability and other traits, including weight, water content, and firmness, also showed no significant correlations. In this study, no correlations were identified between bulb color, storability, and other traits. However, based on these results, red cultivars with stronger storabilities could be developed through successive selection of bulbs with stronger storabilities.