• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.3
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• pp.457-466
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• 2009

The purpose of this study is to research the similarity and difference of color application in culture of Korea and China. The subject of this research is the costume color of Changgeuk and Beijing opera. First, a bibliographical inquiry includes the attributes of cultural color in Korea and China and the costume attributes of Changgeuk and Beijing opera. Second, this survey analyzes Munsell's 3 attributes(Hue, Value, Chroma), tone by extracted color data. The results of this study are as follows: 1. The cultural color factors of Korea and China are classified geographical factor, internal cultural factor and external cultural factor. 2. Changgeuk costume much more used high value and medium & low chroma for korean temperate climate. But Beijing opera costume prefers high-medium value and low chroma color, various ranges of color because of China huge land and various climates, as geographical factor. 3. Changgeuk costume much more used YR color(no-dyeing color) because of korean white robe preference. Beijing opera costume much more used R color than Changgeuk costume because of traditional preference of R color, as infernal cultural factor. 4. Changgeuk costume and Beijing opera costume show the practical use of ascetic cole. like as jade green. Ojungsaek much less used than Obangsaek by the theory of exponents of the five elements doctrine, as external cultural factor.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• International journal of advanced smart convergence
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• v.4 no.2
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• pp.170-176
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• 2015

The stamp is one of the crucial information of traditional historical and cultural for nations. In this paper, we purpose to detect official stamps from scanned document and recognize the Mongolian traditional, historical stamps. Therefore we performed following steps: first, we detect official stamps from scanned document based on red-color segmentation and document standard. Then we collected 234 traditional stamp images with 6 classes and 100 official stamp images from scanned document images. Also we implemented the processing algorithms for noise removing, resize and reshape etc. Finally, we proposed a new scale invariant classification algorithm based on KNN (k-nearest neighbor). In the experimental result, our proposed a method had shown proper recognition rate.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Journal of The Institute of Information and Telecommunication Facilities Engineering
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• v.9 no.2
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• pp.73-79
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• 2010

The most popular technique for image retrieval in a heterogeneous collection of color images is the comparison of images based on their color histogram. The color histogram describes the distribution of colors in the color space of a color image. In the most image retrieval systems, the color histogram is used to compute similarities between the query image and all the images in a database. But, small changes in the resolution, scaling, and illumination may cause important modifications of the color histogram, and so two color images may be considered to be very different from each other even though they have completely related semantics. A new method of color feature representation based on the 3-dimensional RGB color map is proposed to improve the defects of the color histogram. The proposed method is based on the three 2-dimensional projection map evaluated by projecting the RGB color space on the RG, GB, and BR surfaces. The experimental results reveal that the proposed is less sensitive to small changes in the scene and that achieve higher retrieval performances than the traditional color histogram.

• Journal of information and communication convergence engineering
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• v.2 no.2
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• pp.123-127
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• 2004

The most popular technique for image retrieval in a heterogeneous collection of color images is the comparison of images based on their color histogram. The color histogram describes the distribution of colors in the color space of a color image. In the most image retrieval systems, the color histogram is used to compute similarities between the query image and all the images in a database. But, small changes in the resolution, scaling, and illumination may cause important modifications of the color histogram, and so two color images may be considered to be very different from each other even though they have completely related semantics. A new method of color feature representation based on the 3-dimensional RGB color map is proposed to improve the defects of the color histogram. The proposed method is based on the three 2-dimensional projection map evaluated by projecting the RGB color space on the RG, GB, and BR surfaces. The experimental results reveal that the proposed is less sensitive to small changes in the scene and that achieve higher retrieval performances than the traditional color histogram.

• Journal of the Korean Wood Science and Technology
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• v.34 no.3
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• pp.90-98
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• 2006

The purpose of this study was to estimate natural dyeing properties of Korean traditional paper (Hanji). Korean traditional paper, which made from bleached bast fiber pulp of Broussonetia kazinoki was used as base paper. As dyestuffs, hot water extractives of Phellodendron amurense bark, Rosa multiflora leaf and stalk, and Rubia cordifolia root and methanol extractives of Lithospermum erytrorhizon root were used. $Al_2(SO_4)_3$ and $Fe(OH)(CH_3COO)_2$ 0.5% solution were used as mordant. Soybean juice (10%), chitosan (0.1%), and skim milk (2%) solutions were used as auxiliary dyeing agents. Accelerated aging treatments of natural dyed Korean traditional papers were undergone at following conditions: exposure temperature, $80^{\circ}C$ relative humidity, 60%; wavelength, 340 nm; UV irradiance, $0.67W/m^2/nm$ exposure time, 24, 48, and 72 hours. Colors, color difference, and color fastness were examined for estimation of natural dyeing characteristics. The auxiliary dyeing agents treated Korean traditional papers were more superior the dyeing effectiveness about dyestuffs than untreated Korean traditional papers. The dyeing effectiveness of soybean juice treated Korean traditional paper was superior to the others. The color fastness of Korean traditional paper, which was dyed with Rubia cordifolia root extractives, was most inferior to the others.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• Journal of the Korea Fashion and Costume Design Association
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• v.25 no.3
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• pp.97-111
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• 2023

Dynamic orphism images expressed with abstraction and construction in color are often found in modern fashion. Orphism stressing color is one of the many art trends that influence fashion. This work aims to examin its expressive effects and characteristics that appear in fashion and provide basic materials for fashion design study. This study proceeds with the following steps. First, the study takes on a theoretical examination of the orphism trend using a literature review. Second, based on its results, modern fashion's expressive features influenced by orphism are analyzed. Third, the study draws expression effects in modern fashion from these characteristics. The study coverage is confined to domestic and foreign collections released in the 21st century. The study contents come from an Internet-base domestic and international database and published material, including dissertations and books. Orphism expression effects are found in the following ways in modern fashion. First, it lies in the abstraction effect of color. This feature arrays flat geometric figure on the clothing surface and applies a strong sense of color inside it, as if color has an abstractive structured design. Second, it gives a dynamic sense visually to the clothes all at once by stressing the relation among and between the colors with powerful contrast. Third, it has a collage effect of color. This effect develops into an organic combination composed of geometric plane figures with intense complementary colors in a single piece of clothing. Expression types that presents the orphism effect in fashion are divided into clothing showing traditional orphism characteristics faithfully and clothing expressing conventional orphism characteristics mixed with modern trends. Further developed orphism fashion can be classified by the playful type, with graffiti added onto an orphism color structure, and the destructive type, where traditional orphism color orders are taken apart and reformed into a new color order.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.28 no.1
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• pp.102-112
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• 2010

By understanding physiological characters of plants and the environment, plant design should decide the relationship with other plants from the designer's curiosity of the plant's color, texture, form and other aspects. There are a traditional tendency that many designers put the plant's color ahead of other aspects. This study explores 4 gardens of Gertrude Jekyll's Munstead Wood, Vita Sackvill-West's Sissinghurst, Christopher Lloyd's Grest Dixter and Lawrence Johnston's Hidcote Manner. The flower border of Munstead is started with light grey and blue at the edge and it gets stronger colors like red and orange as the line comes to the middle. It is noticeable that white an blue colors were used unlike before. Sissinghurst made use of purple color which was very seldom used before and Dixter added orange to magenta color that was already there, giving a strong visual effect and through juxtaposition it could realize the wanted effect. A strong red border line was created in Hidcote Manner. Above mentioned designers arranged various colors so that visitors can experience different spacial senses according to observer's direction. In the cognitive space the main color and the secondary color arranged leading to the fact that the observer recognizes it as a whole. In plant design time means seasonal performance which influences the main color arrangement like gradation or contrast. Moreover, space determines the color's zone when it comes to plant design.