Earticle

In this paper, the main problem about color design for composition elements, which influence streetscape directly, has been surveyed. Through the analysis of color harmony and matching types, analysis the problem and elements of proposal, as well as elements of restriction proposal about type decision. And in order to establish new analysis sheet of color composition elements, application of essential data was the aim of this paper. At first, in previous work, the results of analysis for different types of constitute elements revealed the method for multicolor measurement and the tool of evaluation, as well as the inconsiderate color application for elements caused too many visual stimulation and confusion, which harmed to the city environment. Furthermore, due to the most of the investigation for current situation and hedonic scale were stopped, the proposals to solve the problem for those were insufficient. Therefore, in order to establish the entire color plan for each region, the type decision of composition elements' color plan in streetscape and proposal for restricted elements, were put proposed.

This study was conducted to investigate the carcass characteristics and nutritional composition of longissimus lumborum(LL) muscle of domestic steer beef(Hanwoo and Holstein born and raised in Korea) and imported beef(Angus imported from Australia, raised for about 6 months in Korea). A total of twelve steers(4 steers per each breed and quality grade 2) were slaughtered, LL muscles were separated and stored at 4℃ for 7 days. The pH values of Holstein meat were notably higher than those of Hanwoo, and WHC values were similar between Hanwoo and Holstein, but Angus showed some differences. The WHC of the LL muscle from Hanwoo was better than those from Holstein and Angus when stored for fourteen days. The CIE a*, b*, and h0 values of the LL muscle from Hanwoo were significantly higher than those of Angus at day 7(p<0.05). Oxymyoglobin and metmyoglobin contents were not significantly different among three breeds at days 7 and 14. In the intra-muscular fat contents, the LL muscle of Hanwoo was significantly higher than Holstein, whereas the moisture and ash contents tended to be lower than the others. In mineral contents, P and Zn contents in the LL muscle of Holstein were higher than the other breeds, and K contents was higher in Hanwoo and Holstein meat than Angus.

용융클링커 제조용 혼합원료 중의 하나로 고로슬래그를 사용하였다. 고로슬래그를 사용한 혼합원료는 용융클링커 제조를 위해 1620에서 용융하였다. 냉각된 클링커는 XRD 패턴으로 클링커 광물의 생성여부를, 색도분석기로 색도를 분석하였다. 용융클링커는 XRD 분석을 통해 OPC 광물과 동등의 클링커 광물을 포함하고 있다는 것을 확인할 수 있었다. 용융시멘트는 OPC보다 백색도가 높아, 색상이 OPC보다 옅게 관찰되었다. 용융시멘트의 LSF 및 SM이 높아짐에 따라 백색도는 낮아졌다. 또한 슬래그를 용융시켜 제조한 시멘트 클링커는 고로 슬래그시멘트보다 백색도가 높았다.

Raw mix of molten clinker was fabricated using blast furnace slag as starting material. Raw mix was melted at 1620 for molten clinker fabrication. Color and mineral composition of molten clinker was investigated by XRD and colorimeter. It was found that the molten clinker contains alite and belite equivalent to OPC clinker mineral and shows higher whiteness value than that of OPC. Whiteness of the molten clinker decreased with LSF and SM. Also the whiteness value of the slag cement using molten clinker was higher than that of common slag cement.

본 연구는 맥주박과 옥수수 위주의 발효사료에 대한 coated vitamin C+E 및 면실의 첨가 급여가 거세한우의 육조성분, 육색 및 도체등급에 미치는 영향을 구명하고자 평균체중 550.4±42.8kg의 거세한우 24두를 공시하여 실시하였다. 시험구 배치는 발효사료급여구(T1)와 coated vitamin C+E 및 면실 첨가 발효사료구(T2)의 2처리로 하였다. 배최장근의 조지방 함량은 T2구에서 T1구에 비해 높았다(p< 0.05). 배최장근의 표면 육색 중 황색도와 색상색은 T2구에서 T1구에 비해 낮았고(p<0.05) 명도는 T1구에 비해 T2구에서 높았다(p<0.05). 육량 A 등급의 출현은 T2구에서 T1구에 비해 높았다. 근내지방도는 T1구에 비해 T2구에서 높았다. 이상의 결과에서 맥주박과 옥수수 위주의 발효사료에 대한 CVCE 및 면실의 첨가는 거세한우 배최장근의 조지방 함량, 육색 및 근내지방도에 효과적인 것으로 판단된다.

Twenty four Hanwoo steers(average body weight=550.4±42.8kg) were used in the experiment to determine the effects of supplementing coated vitamin C+E with cottonseed on meat quality, meat color and carcass grade in Hanwoo steers fed brewers grain and cracked corn-based fermented feedstuff. Steers were randomly assigned to feeding groups of fermented feedstuff without any supplements(T1) and fermented feedstuff supplemented with coated vitamin C+E and cottonseed(T2). Ether extract content of longissimus dorsi was higher in T2 than in T1(p<0.05). Yellowness and hue-angle among surface colors of longissimus dorsi was lower(p<0.05) in T2 than in T1 but lightness was higher(p<0.05) in T2 than in T1. Ratio of yield grade ‘A’ was higher from T2 group than from T1 group. Marbling score was higher in T2 than in T1(p<0.05). Present results indicate that supplementation of coated vitamin C+E and cottonseed to brewers grain and cracked corn-based fermented feedstuff has positive effects on ether extract content, color, marbling score of longissimus dorsi in Hanwoo steers.

조선시대의 일상생활의 필수품인 조각보는 한국인의 고유한 생활양식과 전통적 미의식이 잘 나타나 있으며 오늘날 민족 고유의 특성을 살린 전통 주제로서 새롭게 인식되고 있다. 한국의 조각보라는 것은 만들어질 때부터 일상생활에 밀착된 생활 도구로 전문적인 작가가 아닌 실제 그 물건을 사용하는 사람들에 의해서 만들어지고, 그것도 일부러 재료를 마련한다기보다는 생활 주변에 남아있는 폐물을 이용하였다. 흔히 옷을 만들고 남은 조각 천을 이용하여 하나의 작품이 탄생된 것이다. 오색 빛깔의 실로 한 땀, 한 땀 정성을 들인 자수보와 자투리 천을 조각조각 이어 빗어낸 조각보를 통해 우리 옛 여인들의 미술적 재능은 가히 위대하다고 할 수 있을 것이다. 자수보와 조각보에 나타난 색채, 문양, 조형성 등은 현대 미술의 감각에 결코 뒤떨어지지 않는 것이다. 이는 옛 여인들의 바느질 솜씨에서 생활의 미적 감성이 뛰어남을 보여주는 것으로 한국적인 정서를 한껏 엿볼 수 있다.본 논문에서는 옛 여인들이 자투리 천을 이용하여 만들어낸 조각보의 개념과 종류, 그리고 조각보 안에서 보여 지는 색채와 면구성의 조형적 특징을 살펴보고자 한다. 조각보의 역사가 매우 오래 된 것으로 추정되나 문헌의 기록을 보면 조선시대에 들어서 나타난다. 조각보의 유물이 19세기 후기에서 20세기 전후의 것이므로 조각보의 연구범위는 조선시대 후기로 하였다.

Inherent life pattern and conventional aesthetic consciousness of Korean are well shown in the Chogakbo which is commodity of daily life of the Joseon Dynasty period. Nowadays, the Chogakbo is freshly recognized as the tradition principal agent which makes good use of the characteristic of our nation. Called the Chogakbo of Korea was made by people using it actually not specialists and was sticking to the life from the situation when it is made. Moreover the Jogakbo was made from odd ends of cloths remained in the surrounding of life rather than of materials prepared specially. A piece of work was born by using patchwork remained after making dresses. We may well say that the artistic talent of our ancient women are fully great in consideration of the Chogakbo for which they made remnants of dress goods together and the embroidered cloth-wrapper made by earnest embroidery steps with stitches of variegated colors. Color, pattern, motif, and etc. shown in the Chogakbo and the embroidered cloth-wrapper aren't ever inferior to the sensation of modern art.It shows through sewing skill of our ancient women that aesthetic sensitivity of the life is excellent, and the Korean emotion can be fully glanced at. In this paper, concept and kind of the Chogakbo made of odd ends of cloth by ancient women and the figurative characteristics of color and surface composition which can be seen in the Chogakbo tries to be looked into. The history of the Chogakbo is assumed to be very long, but it showed up as late as the Joseon Dynasty period in documentary records. Research range of the Chogakbo in this paper was the latter term of the Joseon Dynasty since the relics of the Chogakbo is the thing of the 20th century either before or after from the latter terms of the 19th century.

This study conducts a theoretical analysis of film color generated by Artificial Intelligence through the lens of Johann Wolfgang von Goethe's Zur Farbenlehre. It identifies the dominant digital color paradigm as Newtonian, a framework based on the quantitative manipulation of light as objective data. Conversely, this study posits Generative AI, specifically controllable Diffusion Models, as a technology capable of realizing a Goethean paradigm that is phenomenological, dynamic, and holistic. The research aims to deconstruct the analytic framework of digital color grading and re-evaluate AI's creative potential within Goethe's principles of polarity, intensification, and totality. The methodology employs a hermeneutic comparative analysis of Goethe's 1810 text and the technical principles of GANs and Diffusion Models. The study concludes that Generative AI mirrors Goethe’s dynamic principles by generating color from the interplay of light and dark, enabling the practical application of concepts like the Urphänomen and Steigerung. This approach offers a path toward achieving a totality of color in cinema that is affectively resonant and aligned with the human cognitive demand for completeness, elevating AI from a tool of data manipulation to a medium of phenomenological experience.

3차원 체적데이터의 광선추적법에서는, 영상을 구성하는 각 화소의 색깔을 보통 각 화소점에서부터 발사한 광선 위의 각 표본점들이 미치는 영향의 합으로 구한다. 이 합을 자연스럽게 표현하는 법은 적분이다. 그러나, 대부분의 방법에서는 적분을 통한 분석적 해법을 찾기 어렵기 때문에 수치누적계산법을 통하여 구한다. 본 논문에서는 체적데이터의 광선추적법을 위한 분석적 해법을 구할 수 있다는 것을 보여준다. 끝으로 우리의 접근법에 대한 의의와 유용함에 대한 가설적인 결론을 실험에 근겋여 이끌어낸다.

In ray tracing of 3D volume data, the color of each pixel in the image is typically obtained by accumulating the contributions of sample points on the ray cast from the pixel point. This accumulation is most naturally represented by integration. In most methods, however, it is done by numerical summation because analytical solution to the integration are hard to find. This paper shows that a semi-analytical solution can be obtained for a typical ray tracing of volume data. Tentative conclusions about the significance and usefulness of our approach are presented based on our experiments.

Objective: The present study aimed at comparing the nutritional composition and color traits between two meat types: Horse meat and pork from Korean native black pigs raised in Jeju Island. Methods: After slaughter 24 h, the longissimus dorsi samples were taken from left side carcasses of the 32-mo-old Jeju female breed horses and the 6-mo-old Korean native black pigs (n = 10 each). The samples were then placed into cool boxes containing ice packs and transported to the Laboratory of Meat Science where all visual fats and connective tissues were trimmed off and then the samples were ground. All the samples were analyzed for nutritional composition (proximate composition, minerals, vitamins, fatty acids, and amino acids) and color traits. Results: The horse meat contained significantly higher collagen, moisture and protein than the pork (p<0.05). The Jeju horse meat showed more desirable fatty acid profiles such as containing significantly lower saturated fatty acids (SFA), higher polyunsaturated fatty acids (PUFA) contents and PUFA/SFA ratios than the pork (p<0.05). Differences in concentrations of ten amino acids existed between the two meat types in which the horse meat had higher values for all these amino acids, total amino acids (20.33 g/100 g) and essential amino acids (10.06 g/100 g) than the pork (p<0.05). Also, the horse meat showed significantly higher concentrations of Fe (34.21 mg/100 g) and Cu (2.47 mg/100 g) than the pork (Fe, 17.42 mg/100 g and Cu, 1.51 mg/100 g) (p<0.05). All the vitamins detected showed statistical differences between the two meat types in which the horse meat had higher concentrations of vitamin B1 (25.19 mg/100 g), B2 (92.32 mg/100 g), B3 (2,115.51 mg/100 g), and B5 (67.13 mg/100 g) than the pork (p<0.05). Conclusion: Based on the results obtained in the study, it is concluded that the two meat types studied are rich in nutrients and the animal species strongly affected the nutritional values and color traits of the muscle tissues.

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

본 연구는 감온성 안료 혼입에 따른 온도반응 색변환 모르타르의 기초물성을 파악하고자 하였다. 실험결과, 압축강도는 감온안료 및 혼화제 치환율이 증가할수록 증가하는 경향을 나타냈으며, 온도변화에 따른 색변환은 혼화제를 치환하였을 경우에도 색변환 및 발현이 우수한 것으로 확인되었다.

This study is to investigae the properties of mortar with temperature reactive pigment. The results of the experiment, the compression strength of mortar increases by the rate of chemical admixture and temperature reactive pigment. And it is also excellent color expression with the use of chemical admixture.

This study was conducted to investigate the carcass characteristics and nutritional composition of longissimus lumborum (LL) muscle of domestic steer beef (Hanwoo and Holstein born and raised in Korea) and imported beef (Angus imported from Australia, raised for about 6 months in Korea). A total of twelve steers (4 steers per each breed and quality grade 2) were slaughtered, LL muscles were separated and stored at $4^{\circ}C$ for 7 days. The pH values of Holstein meat were notably higher than those of Hanwoo, and WHC values were similar between Hanwoo and Holstein, but Angus showed some differences. The WHC of the LL muscle from Hanwoo was better than those from Holstein and Angus when stored for fourteen days. The CIE $a^*$, $b^*$, and $h^0$ values of the LL muscle from Hanwoo were significantly higher than those of Angus at day 7 (p<0.05). Oxymyoglobin and metmyoglobin contents were not significantly different among three breeds at days 7 and 14. In the intra-muscular fat contents, the LL muscle of Hanwoo was significantly higher than Holstein, whereas the moisture and ash contents tended to be lower than the others. In mineral contents, P and Zn contents in the LL muscle of Holstein were higher than the other breeds, and K contents was higher in Hanwoo and Holstein meat than Angus.

Near Infrared spectroscopy was applied to the samples of processed pork to see the effect of grinding on chemical components analyses. Data from conventional chemical analyses of moisture, fat, protein, NaCl were put into calibration model by NIR of reflectance mode. The other properties observed were pH and color parameters ($L^*,\;a^*,\;b^*$). Spectral ranges of 400~2500 nm and 400~1100 nm were compared for color parameters. Spectral ranges of 400~2500 nm and 1100~2500 nm were compared for chemical components and pH. Different spectral ranges caused little changes in the coefficients of determination or standard errors. $R^{2,}s$ of calibration models for color parameters were in the range of 0.97 to 1.00. $R^{2,}s$ of calibration models of intact sausages for moisture, protein, fat, NaCl and pH were 0.98, 0.89, 0.95, 0.73 and 0.77, respectively using spectra at 1100~2500 nm. $R^{2,}s$ of calibration models of ground sausages for moisture, protein, fat, NaCl and pH were 0.97, 0.91, 0.97, 0.42 and 0.56, respectively using spectra at 1100~2500 nm.

This study was carried out to investigate the fatty acid composition, aroma pattern, color, and oxidative stability of M. longissimus from 28-mon-old Hanwoo steers with different raising altitude (100, 200, 300, 400, 700, and 800 m above sea level). The samples were stored at $2{\pm}0.2^{\circ}C$ for 9 d. Meat from 700 and 800m had lower palmitic acid, saturated fatty acids and higher oleic acid, monounsaturated fatty acids (MUFA) than that from 100 m (p<0.05). There was no positive discrimination of the aroma pattern of meat among all groups. There were no significant difference in TBARS values of beef among all groups at 6 and 9 d of storage. At 9d of storage, meat from 700m showed the highest MetMb concentration and the lowest a* value among all groups. However, the differences in Mb concentration and color among groups were not linear to the difference in raising altitude. Consequently, the difference in raising altitude at 100-800 m affected the fatty acid composition of meat from Hanwoo steers; the higher the raising altitude, the higher the MUFA concentration. The difference in fatty acid composition among them didn't affect the aroma pattern and oxidative stability.

PURPOSE. The purpose of this study was to compare the translucency and color changes of ceramic laminate veneers of different composition following glazing process. MATERIALS AND METHODS. $10mm{\times}10mm$ square specimens of 0.6 mm and 1.0 mm thicknesses were fabricated with IPS e.max Press (EM) and IPS e.max ZirPress (ZP) (n=10 per group). The color coordinates (CIE $L^*$ $a^*$ $b^*$) of the specimens were recorded with a colorimeter before and after glazing. The color changes and translucency parameter (TP) were calculated. For the comparisons with the composition and thicknesses between the 'not glazed' and 'glazed' groups, statistical analyses were done through paired T-test, independent two-sample T-test, and multiple regression analysis using SPSS 18.0 (P<.05). RESULTS. The TP of 0.6 mm EM was higher than that of 0.6 mm ZP. Total color difference (${\Delta}E^*$) between bare and glazed specimens of 1.0 mm EM was greater than that of 1.0 mm ZP with statistical significance. Following glazing, specimens from all groups showed statistically significant amount of decrease in $L^*$ and $a^*$, and statistically significant increase in $b^*$. The result of multiple regression analysis of EM and ZP showed that ${\Delta}L^*$ improved ${\Delta}E^*$. CONCLUSION. Within the limitations of present study, we conclude that translucency and color of ceramic laminate veneers change significantly after glazing process, and the nature and amount of changes vary with different compositions.

이 연구의 목적은 백색 LED 광원의 색이라도 색온도에 따라 심리적 안전감과 명시성이 달라진다. 따라서 색온도를 조정할 수 있는 스탠드라이트 광원을 만들면 장시간 사물과 책을 볼 시 눈의 인지능력 향상과 눈의 피로를 감소시킬 수 있다. 본 연구를 통하여 3가지 색온도 백색 3000K 대역, 5000K 대역, 6600K 대역의 LED 광원을 이용하여 산술적 합성의 의하여 4000K 대역, 6000K 대역 등 다양하게 색온도를 구현하여 실제적으로 조명을 조사하여 인지능력과 눈의 피로가 감소 시킬 수 있는 색온도를 갖는 스탠드라이트 광원을 찾는데 목적을 둔다. 또한 4000K인 경우 3000K와 5000K LED 출력을 1:1 비율로 조사하면 4000K의 색온도가 나올 것으로 이론상 가능하고 2:1 비율로 조사하면 3500K의 색온도가 나올 것으로 예상되며 총 9가지의 산술적 조명을 구현한다. 스탠드라이트 광원을 자주 사용하는 고등학생을 대상으로 학습 분위기를 조성할 수 있는 9가지 백색 LED 색온도 광원 중 1개를 선택하여 가장 적합한 조명의 수요도 조사를 하고 본 연구의 색온도 산술적 합성 연구의 실험을 통하여 색온도가 조절 가능한 스탠드 라이트를 상용화 하는데 논문의 목적을 둔다.

Stained glass windows are an important elementin both religious and civil architecture. Stainedglass windows are fascinating art crafts becausethey are multifunctional, e.g., mainly acting asfilters for light and as iconographic supports. Theart of stained flourished in the time period of 1100and 1500, when magnificent windows were createdfor great cathedrals. The stained glass windowswere the major pictorial art form in northernFrance, Germany and England during theflourishing period. It is known that there are therelationship between color and colorants. The colorsin the stained glass are attributed to differentchemical compounds that were added to the moltenglass during processing. The addition of metallicoxides called pot-metal glass changed the color ofthe windows-gold for red, copper for green, cobaltfor blue and soon. Most of the properties of traditional ceramicsoriginated from the fact that their raw materials(natural clays) are nanosized. The practical metalnanoparticles used for the pottery and glass arecopper, silver and gold dispersed in an opticallyclear matrix. Incorporation of metallic silver at theglass surface has remained the usual method toobtain yellow stained glass windows. The electron cloud at the surface of a nanoparticleresonates with different wavelengths of lightdepending upon their frequency at the nanoscale. Depending on the size of the nanoparticle, theelectron cloud resonates with a particular wavelengthof light and absorb that wavelength. A nanoparticleof about 90 nm in size will absorb colors on thered and yellow end of the color spectrum toachieve the nanoparticle appear blue-green.

본 연구는 조선 후기 민화 화훼도의 상징성과 색채특성을 과학적·정량적으로 규명하고, 이를 융합적 예술 콘텐츠로 확장할 수 있는 구체적 활용 가능성을 제시하는 데 목적이 있다. 연구 대상은 조선 후기 민화 화훼도의 대표적 화훼 소재인 모란, 연꽃, 매화, 자목련, 감자꽃 등 5종으로 설정하였다. 각 소재별 대표작품을 선정한 뒤 디지털 이미지에서 RGB 값을 추출하고, 이를 KS A 0062 규격과 KSCA 체계에 따라색상(Hue), 명도(Value), 채도(Chroma) 좌표로 변환하여 정량적 색채 분석을 수행하였다. 분석 결과, 모란은 고채도의 R·YR(적·황적색) 계열을 통해 부귀와 영화의 상징성을, 연꽃은 YR·R 계열 꽃잎과 GY·Y(황록색) 계열 잎의 대비로 청정과 불교적 의미를, 매화는 YR·R(홍색)과 Wh(백색)의 병치를 통해 절개와 생명력을, 자목련은 YR 계열의 온화한 색조를 통해 고귀함과 절제를, 감자꽃은 G·GY와 Y 계열의 조화 속에서 농경사회의 소박함과 생명력을 드러냈다. 이를 통해 민화 화훼도의 색채는 단순한 장식적 요소가 아니라 상징적 의미를 지닌 문화 코드임이 확인되었다. 더 나아가 본 연구의 색채 분석 결과는 단순한 이론적 제시에 그치지 않고, 디지털 미디어와 교육, 확장현실 기반 체험, 디자인·브랜드 산업 등 다양한 분야에서 실질적 융합 활용의 토대를 제공한다. 따라서 본 연구는 민화 화훼도의 색채 구조를 과학적으로 규명하고, 이를 다양한 실천 영역으로 확장할 수 있는 실질적 근거를 제시했다는 점에서 전통과 현대, 예술과 과학을 연계하는 학술적·실무적 의의를 지닌다.

The purpose of this study is to scientifically and quantitatively identify the symbolism and color characteristics of Korean folk painting “Hwa-hwe-do” of late Joseon Dynasty and to suggest the possibility of expanding them into convergent art contents. In this study, five types of floral materials, including peony, lotus, plum blossom, lily magnolia, and potato flower, were selected as analysis subjects among the flower paintings (Hwa-hwe-do) that reflect the characteristics of late Joseon Korean folk paintings. After selecting representative paintings for each material, RGB values were extracted from digital images. These values were then converted into Hue, Value, and Chroma coordinates in accordance with the KS A 0062 standard and the Korea Standard Color Analysis (KSCA) system, enabling quantitative color analysis. The analysis results demonstrated that the peony revealed its wealth and honor through its high-chroma R and YR series (red and yellow-red). The lotus revealed that its purity and Buddhist meaning through the contrast between the soft petals of medium-value and medium-chroma centered on the YR and R series (yellow-red) and the leaves of the GY·Y series (yellow-green). The plum blossom revealed its integrity and vitality through the juxtaposition of YR·R (red) and Wh (white). Also, the lily magnolia revealed its nobility and moderation with mild YR tone. Additionally, the potato flower revealed its simplicity and vitality of agriculture with petals of the G·GY series (green) and Y (yellow) These findings has confirmed that the colors of the flower painting (Hwa-hwe-do) are not merely decorations, but cultural codes with symbolic meaning. Furthermore, the data-based color analysis has confirmed that it is possible to provide an academic and practical foundation for utilizing the traditional color finish of Korean folk painting in various convergence contents such as digital design, exhibitions, education, and cultural industry.