Earticle

This study was carried out to investigate the effects of addition of aged garlic extract (AGE) on the color and lipid oxidation of ground chicken during refrigerated storage. The leg meat from 6 weeks-broiler was chopped and added with 4% of distilled water (control) and AGE, respectively, and then stored at 4±0.2℃ for 8 days. The commercial garlic was aged for the relatively short time (40-90℃/300 hr →natural dryness/40 hr→20-30℃/30-50 hr). The pH value was not significantly different between control and AGE-added chicken. The TBARS level of chicken was remarkably inhibited by addition of AGE during storage. In CIE color values, AGE-added chicken showed lower L* and higher b*, C* and Ho values than those of control during storage. Therefore, the addition of AGE in ground chicken enhanced the lipid oxidative stability and change to dark color.

변형된 Redies-Spillmann 도형을 자극으로 사용하여 색 분절의 바깥쪽에 있는 분절과 안쪽에 있는 분절이 네온 색 확산에 미치는 효과를 비교해 보았다. 실험 1에서는 안쪽 분절과 바깥쪽 분절의 공선성이 네온 색 확산에 미치는 효과를 살펴보았고 실험 2에서는 연결성의 효과를 비교해 보았다. 실험 3-1과 3-2에서는 바깥쪽 분절과 색 분절의 간격의 동일성과 길이의 동일성이 네온 색 확산에 미치는 효과를 살펴보았다. 실험 4에서는 안쪽 분절과 바깥쪽 분절이 추가되었을 때 네온 색 확산의 정도가 어떻게 달라지는지 알아보았다. 실험 결과 안쪽 분절의 공선성과 연결성의 영향보다는 바깥쪽 분절의 영향이 더 큰 것으로 나타났다. 간격의 동일성과 길이의 동일성은 공선성이나 연결성에 비해 네온 색 확산에 미치는 효과가 미미했다. 안쪽 분절이 추가되었을 때는 네온 색 확산이 거의 영향을 받지 않았으나 바깥쪽 분절이 추가될 경우 네온 색 확산이 감소되는 경향이 나타났다. 이런 결과는 색 확산이 안쪽 윤곽과 바깥쪽 윤곽의 내부로 일어날 때 그 진행 방향이 동일하지 않으며 주관적 윤곽과 네온 색 확산은 별개의 기제에 의해서 만들어짐을 시사한다.

Five experiments were performed to compare the effects of inner and outer segments on the neon color spreading using the modified Redies-Spillmann figure. Experiment 1 examined the effect of collinearity of inner and outer segments on neon color spreading and experiment 2 compared the effect of continuity. Experiment 3-1 and 3-2, investigated the effects of same space and length of colored segments and outer segments on neon color spreading. Experiment 4 tested how the degree of neon color spreading changed when inner and outer segments were added. The result showed that the impact of outer segments was stronger than inner segments on neon color spreading in collineartity and continuity. However, the effects of identical spaces and lengths were less important than collinearity and continuity on color spreading. In contrast with addition of inner segments, when outer segments were added color spreading were reduced significantly. These results suggest that the centrifugal color spreading is stronger than centripetal spreading and that the subjective contours and the color spreading are caused by separate mechanisms.

Recently anodizing technique for titanium metal products becomes of more keen interest because of the titanium’s own nature. Anodizing technique has provided such possibility, but up to now the color obtained reveals somehow primary color. In this paper, we proposed a compound process, i.e. at first chemical oxidization, then followed by further anodizing process, so that the colors between primary colors have been successfully obtained. In addition we tried the color analysis for the specimen obtained both by ordinary and our anodizing techniques using a colorimeter. Finally, we present examples of titanium piece fabricated, adopting a freehand drawing technique

本研究は,チタン金属の着色の方法である陽極酸方法を発展させ、化学酸化方法と組み合わせた発色方法として試みたものである。チタンに関しては、単に防食技術の発展だけでなく､金属表面に塗料とは異なる色彩あるいは光沢などを付加させ､プロダクトデザイン上からも一般の民生市場に新たな金属製品の用途を持たせるようになって来た。さらに光触媒としてチタン金属に全く新規な機能を付加させられることも分かってきた。チタンを様々なデザイン分野に導入するための色彩付加の技術は重要な技術である。最近では製品にカラーバリエションを増やしてヒット商品になった例が多く報告されている。金属材料にカラフルな着色ができるのは以前と較べて、様々なデザイン分野の用途に広げてきた。従来の陽極酸化法で発色した色は大別して57色、細分して99色である。色彩は全般的に色鮮やかで原色に近い色が多い。そのためにカラーコーディネイトする際の色彩バランスに欠けるところがあった。したがって本研究は従来の陽極酸化で発色できた色をさらに増やすために、特に様々な中間色を発色できるようにした。従来の陽極酸化法に比べて、化学酸化と組み合わせた陽極酸化法では赤－緑および黄－青色に関する鮮やかな原色と異なり、中間色に近い淡い色味の色彩が得られる。色に関しては、原色も中間色のどちらも色彩デザイン上に必要なので、従来方法と黒下塗り方法を組み合わせていくことが必要である。発色方法としては黒色を得るために実施されてきた化学酸化法で一旦形成した黒色層を消去し、引き続いて陽極酸化法を実施して興味ある色彩、すなわち、より中間色に近い色相や低明度、低彩度の色が得られることができた。この研究では一定程度に黒色を脱色するかが重要である。また、この研究では目視による色彩判定だけでなく色彩測定器で測色し定量的な比較を行った。また、その結果をデ－タベ－ス化した。これまでも裸眼による作業者などの経験的な判断に評価が委ねられていたが、測色デ－タの蓄積と分析によって再現性のある色が可能になると期待される。

청송백자는 세종실록 지리지의 자기소와 도기소에는 포함되어 있지 않지만, 16세기부터 제작이 이루 어졌을 것으로 추측되며 이후 20세기까지 꾸준히 제작이 이루어져 왔다. 약 500년의 긴 역사를 보유한 청송백자는 마지막 청송사기공방이 폐점하면서 비록 일시적으로 역사가 단절된 시기가 있었지만, 국내 도자사학자들과 일본의 도예연구자들에게 꾸준히 언급되었을 정도로 역사적으로 큰 의의를 가지고 있 다. 이러한 청송백자는 청송지역의 지리적 환경과 청송백자만의 독특한 원료로 인해 청송사기공방만의 제작시설과 제작과정을 구축하기에 이른다. 원료의 특성상 분쇄과정을 필수로 거쳐야했으므로, 이에 소요되는 시간과 비용을 절약하고자 사기의 성형방법과 소성방법을 간소화하고 개선함으로써 경쟁력을 확보하였다. 청송사기공방 구성원들의 끊임없는 노력과 연구 끝에 청송사기는 10시간 내외의 짧은 소 성시간을 소요하여 단벌로 소성을 완성시키는 기술 혁신을 이룩할 수 있었다. 현대에 이르러 청송지역 은 양구지역과 더불어 양질의 백자태토 맥이 다량으로 발견되어, 백자 원료 생산지로써 세간의 관심을 받고 있다. 도자 제조에 필요한 대부분의 원료를 해외 수입원료에 의존하고 있는 오늘날, 사용가능한 양질의 국내 원료가 발견되었다는 것은 재료학적인 방면에서도 큰 의미가 있다고 생각된다. 본 연구를 포함하여 추후 많은 연구자들에 의해 청송도석을 포함한 국내 원료에 대한 더 많은 실험연구가 진행되 어 국내 원료의 발전에 이바지 할 수 있기를 기대한다.

Although Cheongsong white porcelain is not included in the magnetic and pottery facilities of King Sejong’s treatise on geography, it is assumed that it was produced from the 16th Century and has been continuously produced until the 20th Century. With a long history of about 500 years, Cheongsong white porcelain is of great historical significance to the extent that it has been consistently mentioned by local ceramic historians and Japanese potteries, although there was a time when history records were temporarily cut off with the closing of the last Cheongsong Sagi workshop. The geographical environment of Cheongsong area and the unique materials of Cheongsong White Porcelain has led to the establishment of the production facilities and production process of Cheeongsong Sagi Workshop. As grinding process was required due to the nature of the raw materials, the workshops secured competitiveness by simplifying and improving the molding and firing methods in order to save time and money required. After continuous efforts and research by the members of Cheongsong Sagi Workshop, Cheongsong Sagi took about 10 hours to complete with single firing. In modern times, the Cheongsong area has attracted public attention along with Yanggu area as a production site for white porcelain materials, as a large quantity of high-quality white porcelain clay macs were discovered. The discovery of white porcelain clay mac is significant in materialistic aspects and it is hoped that further experimental studies will be conducted to contribute to the development of domestic raw materials.

Polystyrene superstructure films show faint rainbow color, and this low color saturation limits its wide application. In thispaper, polystyrene superstructure films with single bright blue color were prepared by vertical deposition self-assemblymethod using polystyrene microspheres with average diameter of 310 ± 10 nm as raw material. Polystyrene superstructurefilms were modified by adding nano-carbon powder, and effect of the amount of nano-carbon powde on color performancewas studied. The results showed that without addition of nano-carbon powder, the superstructure films showed a faint rainbowcolor, while with addition of nano-carbon power, the superstructure films exhibited a single bright blue under the same naturallight source. Changing the amount of nano-carbon powder addition could adjust color saturation of the film. With increasingthe amount of nano-carbon powder addition from 0.008 wt% to 0.01 wt%, color saturation of the superstructure filmincreased gradually. Further increasing the amount of nano-carbon powder addition to 0.011wt%, color saturation of thesuperstructure film didn’t increase anymore and tended to get dark.

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

The effects of water addition on $Y_2O_3$ coatings or thick films prepared by plasma suspension spray (SPS) have been investigated. Water addition in suspension media was found to be effective to control the color of a $Y_2O_3$ coating prepared by SPS. The color changed with water addition at the shortest stand-off distance of 50 mm even if samples had the same crystalline phase. Change was not correlated with fragmentation behavior of liquid suspension inside the plasma jet. Water content over 50 vol% was found to produce unmelted particles, indicating that water suppressed heat transfer to the particles. However, plasma jet temperature was not affected. Instead, the coating fabricated with water addition has higher oxygen and lower carbon content compared to these characteristics of the coating without water addition. This was attributed to the retarded complete evaporation of liquid media from the suspension droplet, resulting in inhibition of excessive heating and evaporation of the molten $Y_2O_3$ droplet. In this regard, crystalline phase development with respect to stand-off distance and water addition was discussed.

To determine the effects of grape skin and seed pomace (GSP) additions on the lipid oxidation susceptibility and the color change of cooked pork sausages, the chemical characteristics of GSP itself and the addition for two different levels of GSP (0.5 and 1.0% GSP, respectively) to sausages were examined. Both the redness and blueness of the GSP were significantly reduced as the pH level was increased from 5 to 7, but a reverse result was determined in the color tint and yellowness (p<0.05). The GSP polyphenol and flavonoid contents were influenced by the percentages of methanol solvents, and more flavonoids were established when 100% of methanol was applied as a solvent to the GSP. But, similar results were not observed in the polyphenol of GSP. In cooked pork sausages, significant decreases in the lightness and redness were found in both the 0.5% and 1.0% of GSP sausages during the storage period (p<0.05). However, an incompatible effect was observed in terms of yellowness, which increased as compared to the control sausage after 6 days of storage. The 0.5% addition of GSP decreased the levels of TBARS (p<0.05), but the ability of GSP to minimize lipid oxidation was not dose dependent. Therefore, the results indicated that the GSP is an efficient suppressor of lipid oxidation and has latent effects as a natural antioxidant when 0.5% of GSP is added to the cooked pork sausages.

무기계 안료를 사용하여 제조한 칼라콘크리트가 중소형 건축물을 중심으로 점차 확대되는 경향이 있다. 그러나 콘크리트용 안료와 칼라 콘크리트에 관한 국내 규정이 전무하여 콘크리트 물성을 고려하지 않고 페인트나 플라스틱용 안료를 콘크리트에 사용하거나 안료에 따른 콘크리트의 공학적 특성 검토 없이 현장에 적용되고 있어 구조물의 미적요인의 저하 및 안전성 등 여러 문제들이 간과되고 있는 실정이다. 이러한 문제점들을 해결하기 위하여 일부 현장에서는 ASTM이나 ACI 규정을 현장에 적용하고 있지만 국내 실정에 맞지 않는 부분들이 존재함에 따라 그마저도 어려움이 따르고 있다. 본 연구에서는 안료의 종류 및 첨가율이 콘크리트의 기초적 물성에 미치는 영향을 검토함으로써 향후 칼라노출 콘크리트의 제조 및 시공 지침의 기초 자료로 활용하고자 한다.

Recent trends show an increased usage of 'colored concrete', a inorganic pigmented concrete mix, especially in small to large scale buildings. However, due to lack of regulations, current usage of colored concrete indicates a lack of consideration for safety factors and aesthetic aspects. Sometimes color pigmentation used in paints are inappropriately used in concrete, and in many cases the addition of coloring material is done without proper research into how structural characteristics of resulting concrete may have been affected. To resolve these issues, some construction sites apply ASTM or ACI regulations. However, such regulations incorporate elements that cannot be applied in Korea, which makes their domestic application impractical. In this paper, the primary aim is to determine to what extent the basic material characteristics of concrete is affected by the variety and quantity of different color pigments, and in so doing establish a foundation for future reference in case of construction projects involving the use of colored concrete.

본 연구에서는 산화주석(IV) 첨가량을 달리하여 동화유약 시편을 제조하고 발색기구를 분석하기 위하여 분광 분석, 결정상 분석, 미세구조 분석을 실시하여 색상과의 상관성을 분석하였다. 산화주석(VI) 첨가량이 증가함에 따라 동화유약의 붉은색은 사라지고 CIEab 값이 감소하여 무채색으로 발색하였다. 산화주석은 유약층에 고르게 분포하여 Cu nuclei가 성장하여 붉은색으로 발색하는 것을 방해하고 기포 주변의 metal Cu와 반응하여 합금을 형성하였다. 이로 인해 산화주석 첨가량이 증가함에 따라 금속 Cu 피크는 사라지고 미세한 $Cu_2O$ 피크만 남게 된다. 산화주석을 3.79 % 첨가하였을 때는 유약에 붉은색을 내는 $Cu_2O$보다 검정색을 나타내는 CuO와 Cassiterite $SnO_2$가 색상에 더 영향을 미치는 것으로 보여진다.

In this study copper glaze samples were prepared with varying amount of tin oxide, and the chromatic characteristics of glazes were explained on the results of spectrophotometric, crystalline phase, and microstructural analyses. The red color of copper glaze was dissipated with the addition of tin oxide and turned into achromatic color due to the decrease of CIEab values. Tin oxide homogeneously distributed in the glaze layer interfered with the red color generation coming from the growth of Cu nuclei, and formed an alloy with metal copper around bubbles. This resulted in the decrease of metal copper peak intensity with minor $Cu_2O$ peak. With the 3.79 % tin oxide addition the glaze was appeared as gray due to the black color CuO and Cassiterite $SnO_2$ phases.