• Korean Journal of Human Ecology
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• v.14 no.6
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• pp.1037-1046
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• 2005

Using three consecutive years' harvested rices and their starches isolated from rice flours by alkaline method, it was found that no significant aging effect on rice flour and starch was observed based on following results. Proximate data of flours or starches showed in similarity, except high level of crude fat in rice flour and rice starch harvested in 2002. In SEM, the surface of aged rice flour had slightly layered shape due to possible abrasion during storage, and that of aged starch showed more smooth and less rigid polygonal shape. X-ray diffraction patterns of flours and starches were all A type, and crystallinity of rice starch harvested in 2000 had the smallest. From tristimulus colorimetry (Hunterlab Color), total color difference ($\Delta$E) calculated from L, a, and b gave less color difference with the darkest in 2002 harvested one among flours and the lightest in 2001 one among starches. WBCs of both 2002 rice flour and starch were the lowest among samples studied. At 80$^{\circ}C$, swelling power and solubility of rice starches harvested in 2000, 2001 and 2002 were 14.35, 9.75; 14.04, 9.6; and 12.49, 8.82, respectively. The highest peak viscosities measured by RVA were shown both in 2001 rice flour and in its starch. Starch and milled rice flour harvested in 2000 had higher hydrolytic $\alpha$-amylase, compared to other flour and starch samples.

• Restorative Dentistry and Endodontics
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• v.22 no.2
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• pp.769-781
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• 1997

The tristimulus values of 180 extracted maxillary and mandibular anterior teeth were measured by colorimeter. And it were colnverted to Munsell color order system(Hue, Value, Chroma) and CIE $L^*a^*b^*$ color coordinates. The commonly used Vita, and Bioform shade guides, 2 composite resin shade guides(Prisma APH and Z-100), and a glass-ionomer shade guide(Fuji II) were compared with these teeth. At the middle facial surface, color distributions of teeth were Hue(0.56YR to 9.77Y), Value(2.46 to 7.9), and Chroma(0.14 to 2.02). And the aberaged values and standard deviations for $L^*a^*b^*$ were $63.18{\pm}10.44$, $1.11{\pm}1.66$, and $5.79{\pm}2.36$. The shade guide did not match well with the color space of the human teeth. Especially, the lacks of the Yellow-red Hues and higher values were prominent. Compare with other measurements, the Hues of the teeth measured in this study were broadly distributed(most of ranges in Y and YR were included), while the Value and chroma were shown to the lower.

• Journal of the Optical Society of Korea
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• v.18 no.5
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• pp.507-516
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• 2014

We present a hybrid method for spectral reflectivity recovery, using 3D extrapolation as a supplemental method for 3D interpolation. The proposed 3D extrapolation is an extended version of 3D interpolation based on the barycentric algorithm. It is faster and more accurate than the conventional spectral-recovery techniques of principal-component analysis and nonnegative matrix transformation. Four different extrapolation techniques (based on nearest neighbors, circumcenters, in-centers, and centroids) are formulated and applied to recover spectral reflectivity. Under the standard conditions of a D65 illuminant and 1964 $10^{\circ}$ observer, all reflectivity data from 1269 Munsell color chips are successfully reconstructed. The superiority of the proposed method is demonstrated using statistical data to compare coefficients of correlation and determination. The proposed hybrid method can be applied for fast and accurate spectral reflectivity recovery in image processing.

• Korean Journal of Optics and Photonics
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• v.14 no.4
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• pp.473-479
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• 2003

The purpose of this study is to recover the CIE XYZ tristimulus values of original colors from scanner output signals, and to reproduce true colors on the monitor. The process of this study is composed of three steps; scanner characterization, chromatic adaptation transformation, and color space transformation between and sRGB. Especially, in the process of recovery, scanner stimuli were obtained accurately by dividing the non-linear photometric response curve into two parts. As the result of test to EPSON Expression 1680 scanner, the average color difference between true and recovered XYZ for 228 target colors, 22 test neutrals, and 36 test colors were 1.49, 0.97, and 1.42 $\Delta$ $E_{UV}$ *, respectively. With the transformation from illuminant D50 to illuminant D65, the input signals to sRGB monitor were predicted. Finally, it could be found that displayed colors with predicted input signals were very consistent with true colors. with true colors.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.418-424
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• 2005

The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.

• Journal of the Korean Graphic Arts Communication Society
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• v.23 no.1
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• pp.65-75
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• 2005

An accurate characterization of the display device is essential for better color matching. The calibration and characterization process in display device is needed to transform the device dependent color to the device independent color. The process of characterization performs a linearization and transforms the linearized values into the CIE XYZ tristimulus values. The purposes of this paper is to propose optimal color transformation method for accurate reproduction of original copy in display device and to explain the propriety of transformation method using specific variable for the power of gradation expression.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.387-393
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• 1988

Changes in chemical composition, viscosity and color during fermentation of improved Kochoojang from four starch sources (wheat, barley, rice and glutinous rice) were examined. Analyses included measurements of moisture, reducing sugars, amino nitrogen, pH, total acidity, viscosity, color and sensory panel scores for viscosity, color, odor and taste. Changes in chemical composition were similar for all Kochoojang products. Decrease in viscosity was greatest during the first 10 days of fermentation. Hunter tristimulus values decreased gradually during fermentation, and total color difference after 60 days was greatest for rice flour Kochoojang. Sensory evaluation showed that the viscosity of rice flour Kochoojang was less desirable than that of the others. However, no significant differences were found in color, odor and taste of all Kochoojang products. A high negative correlation was observed between Hunter a value and visual preference.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.306-312
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• 2008

This study investigated the influence of pH on the color development of melanoidins formed from amino acid enantiomer model systems. For this, the color development was evaluated by measuring browning at 420 nm and color measurements by spectrophotometry and colorimetry. The browning and browning index showed no difference according to the type of amino acid enantiomers, while that formed from the D-Asn system was the only difference according to pH level. The tristimulus value of melanoidins formed from all model systems was located on a dominant wavelength of 475 nm, the blue zone of the diagram. In addition, the $L^*$, $a^*$, $b^*$, $C^*_{ab}$ values, and ${\Delta}E^*$ index on the basis of the type of amino acid enantiomers, the differences were markedly found at pH 4.0. At pH 7.0, significantly differences were found in the $L^*$, $a^*$, $b^*$ values, and ${\Delta}E^*$ index and not in the case of the lysine enantiomers. In addition, at pH 10.0, the differences were found in the $a^*$ and $b^*$ values from the lysine enantiomers and $C^*_{ab}$ value from the asparagine enantiomers. Therefore, the color development of melanoidins was influenced by the type of amino acid enantiomers and pH levels. Especially, it is thought that the $a^*$ and $b^*$ values can be used to explain the differences among the amino acid enantiomers in the color development of melanoidins.

• Journal of The Korean Association of Information Education
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• v.3 no.1
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• pp.134-142
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• 1999

The demand for recognizing the color as well as the object shape is increasing to use the detailed information, because-the expense of color input/output devices become cheap. The research on the color correction should be researched for the exact color presentation and color reproduction of color input/output systems. In this paper, we researched on the color correction of color scanner. The characterization of color scanner is a two step process of gray-balancing and color transformation. The decoupling of the gray-balancing from the color transformation enables the portability of the scanner characterization. We used the least square methods for the line fitting and the Neural Network for the storage space and computation speed. The output of Neural Network is similar to the target value in three-dimensional tristimulus space. The proposed color correction method can be used for all scanners of a manufacturer's model because of the portability.

• Restorative Dentistry and Endodontics
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• v.25 no.1
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• pp.71-77
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• 2000

The color of an esthetic restorative material is controlled primarily by thickness of the material and background color. Although the effects of the two factors on the color coordinates of esthetic dental materials have been reported, the mechanism has not been clarified well enough to explain the effects quantitatively. The purpose of this study was to evaluate the effect of thickness and background color on the color of tooth colored restorative materials quantitatively. One hundred sixty samples were fabricated from two commercial light-cured composite resins and two commercial compomers. The color characteristics and changes in the color coordinates were measured by a tristimulus colorimeter (Model TC-6FX, Tokyo Denshoku Co. Japan) using the CIELAB system. The results were as follows: 1. As thickness increased from 1.0 to 4.0mm, values of $L^*$ $a^*$ $b^*$ changed irregulary for white and dentin color background, but showed no obvious difference in color for black background. 2. The colors of composite resins and compomers were significantly influenced by background color. 3. The color difference was recognized even the same shade name in four representative kinds of composite resins and compomers. 4. As thickness changed, values of color difference for same products and same background color showed constancy, but showed difference for different background color.