• Title/Summary/Keyword: white color

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Improving color gamut of white LED for LCD B/L application

  • Lee, H.J.;Yoo, J.S.
    • 한국정보디스플레이학회:학술대회논문집
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    • 2006.08a
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    • pp.1100-1102
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    • 2006
  • A three-band white LED was fabricated by combining a blue LED with SrGa2S4:Eu (green) and CaS:Eu (red) phosphors for improving the color gamut, which is favorable to full color image.

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Recent Advances In Small Molecule OLED Microdisplays

  • Ghosh, Amalkumar P.
    • 한국정보디스플레이학회:학술대회논문집
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    • 2007.08a
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    • pp.235-238
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    • 2007
  • eMagin's unique OLED-on-silicon microdisplay technology is unique and is based on small molecule white OLED with color filters using a top emitter structure. This paper will present results of recent improvements in the technology including improved lifetimes and uniformity and will feature an SVGA resolution full color microdisplay that is 0.44 inches diagonal.

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A Survey on Women's Preference of Food Color (식품색에 대한 여성의 기호조사 II)

  • 황춘선
    • Journal of the Korean Home Economics Association
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    • v.32 no.1
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    • pp.133-150
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    • 1994
  • This study was a survey of the taste for color arrangement and the relation to taste with food color. The term of investigation and object was the same as before mentions. The data-treatment was determinded by frequence percentage chi-square and F-test as measured by SAS program for PC and statistical figures were obtained by GDAS. The results were as follows;1. In the taste of arrangement for food, color. The most frequent colors were green and white followed by a yellowish green red. In preference 50's object was difference from another aged. It's significance was showed orange yellow pink and white. 2. In the relation of food color and taste term the color shown a pungent sweet hot and delicious taste was red and a sour astringent sweet taste was orange and anastringent bitter delicate hard taste was brown and a proteiny sofe sweet delicate taste was yellow and a cool taste was yellow and a cool taste was green, and a cool, bitter taste was blue and an astrngent taste was pink, and a bitter hard, tasteeless taste was black and a proteiny sofe taste was white. But in the case of any a bitter taste it's significance was shown.

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Color temperature transformation of high dynamic range images

  • Kim, Yoon-Ah;Byun, Seong-Chan;Lee, Byung-Uk
    • Proceedings of the Korean Society of Broadcast Engineers Conference
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    • 2009.01a
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    • pp.334-336
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    • 2009
  • Estimation and correction of color temperature of digital images are basis of white balance adjustment after image acquisition stage. White balance is one of the most important image processing techniques for subjective image quality enhancement. Correction of color temperature is applied for white balance adjustment or for changing the mood of a picture. A picture taken under the daylight can be changed to have a mood of sunset or cloudy day, for example. We evaluate color temperature transformation of high dynamic range images in linear and log domain, and we conclude that linear domain transformation shows better results.

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Change in Color of Kimchi during Fermentation (김치의 숙성중 색상변화에 관한 연구)

  • 김미경;하귀현;김미정;김순동
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.2
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    • pp.274-278
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    • 1994
  • Correlation between pH and color of Kimchi during fermentation was investigated to visually evaluate the fermentation degree of Chinese cabbage Kimchi. Color "a" and 'H" values in the white part, "a", "H" and "C" values in the green part of the Kimchi showed a high correlation with pH, respectively. "a" and "H" values of Kimchi juice. "L" and "V" values of red pepper attached to kimchi had a high correlation with pH. The color of the white part was light greenish white in unripended Kimchi, but changed to redish in ripended kimchi. Green part changed from light green to redish green as ripening. Red pepper powder attached to kimchi showed redish color in unripening, but changed to yellowish re din over ripening.

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Effects of Different Body Color Strain and Improvement on Serium Cholesterol and Protein Contents in Chickens (닭의 체모색 계통별 및 개량상태가 혈중 Cholesterol과 Protein 함양에 미치는 영향)

  • 조성구
    • Korean Journal of Poultry Science
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    • v.17 no.1
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    • pp.7-15
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    • 1990
  • The present study was undertaken to determine the effect of different body hair color (Native type) and commercial white laying hen (Improvement, Nick Chick strain) on cholesterol, triglyceride and protein concentration in serium. Experimental hens were selected out of yellow-brown body hair color strain (10 heads), green-black body hair color strain (13 heads), white body hair color strain (7 heads), black-bone strain (10 heads) as native type and commercial white laying hen (30 head,3) as improved variety. Experimental diet was fed identically for 4 weeks in total groups. The results of the experiment obtained were summerized as follows:1. Serium cholesterol contents were the highest in commercial white laying hen ($172.50\pm$13.45 mg/100 $m\ell$) (p<0.01;, and higher in white color strains than body hair color strain groups. Body hair color strain groups were similar in serium cholesterol contents. 2, Serium triglyceride concentration also showed no response among native type groups, however commercial white laying hen group shelved significatly difference. (p<0.01) 3. Serium protein contents were the highest in commercial white laying hen group ($6.24\pm$0.23 mg/100 $m\ell$). (p<0,01) Increasing the serium cholesterol, triglyceride and protein contents in commercial white laying hen group than color strain group of native type was considered to improved grade.

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A Study on Preference of Men and Women in Their 20s of Clothing Color -In the Taegu Areas- (20대 남녀의 의복색상 선호에 관한 연구 -대구시내를 중심으로-)

  • 은영자;박소희
    • 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.

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Two-color-mixed white organic light-emitting diodes with a high color temperature

  • Park, Jung-Soo;Yu, Jae-Hyung;Jeon, Woo-Sik;Son, Young-Hoon;Kulshreshtha, Chandramouli;Kwon, Jang-Hyuk
    • Journal of Information Display
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    • v.12 no.1
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    • pp.51-55
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    • 2011
  • Efficient two-color-mixed white organic light-emitting diodes are presented herein by employing a sky-blue phosphorescent dopant of iridium(III)bis[4,6-(difluorophenyl)-pyridinato-N,$C^{2'}$]picolinate (FIrpic) and an orange phosphorescent dopant of bis(2-phenylquinoline)(acetylacetonate)iridium(III) ($Ir(phq)_2$acac) on the emissive layer. Very stable color variation under ${\Delta}$0.02 until a 5000 cd/$m^2$ brightness value was realized by efficient carrier control in a multi-stacked emitting layer of blue/red/blue colors. Maximum current and power efficiencies of 23.8 cd/A and 22.9 lm/W in the forward direction were obtained. With balanced emission from the two emitters, the white-light emission of high correlated color temperature of 7308K and the Commission Internationale de I'Eclairage coordinates of (0.30, 0.33) were achieved.

The Most Suitable Reference White Setting for Three-tube Projection HDTV (3관식 프로젝션 HDTV의 기준 백색 설정)

  • 정재영;구병준;권용대;이광순;송규익
    • Proceedings of the IEEK Conference
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    • 2000.11d
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    • pp.239-242
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    • 2000
  • The color television signal and color receivers should be balanced for the same value of reference white to achieve colorimetric fidelity and to minimize interference. The NTSC signal is balanced for white at 6774 K and most existing receivers are balanced between 6500 K and 10000 K for many reasons. In this paper, we analyze beam current ratio, lightness, and channel gain ratio according to the color temperature for the three-tube projection HDTV. We also propose the brighter reference white for the three-tube projection HDTV based on the Helmholtz-Kohlrausch effect and the optical resolution of the image. In computer simulation we confirmed the most suitable reference white using the proposed analysis method.

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Optical and electrical characteristics of White OLEDs (White OLEDs의 전기 및 광학적 특성 평가)

  • Hwang, Sun-Pil;Moon, Dae-Gyu
    • Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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    • 2008.04a
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    • pp.25-26
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    • 2008
  • In this paper, the white organic light-emitting diode(OLED)was fabricated using the DPVBi of blue emitting material and a rubrene of orange color of fluorescent dye by vacuum evaporation processes. The device structure of OLED was Glass/ITO/2T-NATA(15nm)/NPB(3nm)/DPVBi(3nm)/DPVBi rubrene[2%](10nm)/DPVBi(25nm)/$Alq_3$ or New-ETL(60nm) /LiF(0.5nm)/ Al(100nm). The device with the $Alq_3$, layer shows orange color, and the luminance of 1000cd/$m^2$ at an applied voltage of 10.4V. On the other hand, the New-En layer results in white color, CIE coordinates of (0.327, 0.323), and the lowered driving voltage of 5V for achieving the same luminance value.

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