• Title/Summary/Keyword: Blue color

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The Characteristics of Blue Color on Korean and Japanese Traditional Costume (한·일 전통복식에 나타난 청색의 고유성 연구)

  • Lee, Kyung-Hee;Lee, Eun-Joo
    • Fashion & Textile Research Journal
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    • v.5 no.1
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    • pp.43-52
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    • 2003
  • The purpose of this study was to investigate the characteristics of traditional blue color between Korean and Japanese traditional costumes. Korea and Japan as the neighboring country of geographically and historically, but showed obvious difference in traditional color. In this study we investigated the blue color characteristics that appear on Korean and Japanese traditional costumes. We researched the characteristics of blue color on color names and color tones through the old Korean and Japanese literatures, costume remains and restoration dyeing fabrics. This study researched the Chosun Period in Korea and Edo Period in Japan. The results of this study Were as following; Many differentiation colors appeared in Chosun and Edo period than former ages. These differentiation colors were made giving differences gradually in basic color, hue, value and chroma. The blue color names appeared 40 names in Chosun Period and 57 names in Edo Period. In these blue color names of Chosun and Edo Period, the common color name was not more 'indigo'. The most highly appearanced blue color hues of costume remains in Chosun and restoration dyeing fabrics in Edo Period were blue and purplish blue. The most highly appearanced blue color tones were dull and moderate. By result of preceding descriptions, the characteristics of national color were not come from difference of dye and dyeing method, could know that come from difference of society and cultural environment.

Comparative study of worksite food service between white and Blue color Groups in Seoul and kyunggi-Do (서울과 경기지역의 사무직과 육체적 노동직 급식간의 영양공급량 비교 연구)

  • 백재은
    • Journal of the Korean Home Economics Association
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    • v.29 no.1
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    • pp.51-58
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    • 1991
  • This study was conducted to investigate the dietary and nutritional status supplied by group feeding for blue color and white color in Seoul and Kyunggi area. The results are summarized as follows : 1. Blue color and white color of the average food supply per person per day was 1370.0g. Blue color of the total fool supply was consisted of 35.1% grain, 44.1% vegetables. White color of the total fool supply was consisted of 31.8% grain, 44.0% vegetable. The amount of milk product, fruit and fat supply were very small. 2. Blue color and white color of the ratio of main dish and side dish supplied was 69 : 31, 60.0 : 39.7. 3. Main dish all is rice. Side dish ard kinds of soupes and Jigeai Johngol in the two groups. In the kind of side dish white color much more than blue color. Dessert are scarcely supplied in the two groups. 4. The mean daily supplies of energy and 9 nutrients were above the level of the R.D.A. Blue color and white color of the mean daily amount of energy supply was 2653.0㎉ 3022.6㎉. Blue color and white color of the ratio of carbohydrate, protein, and fat supplied was 68.4%, 18.6%, 13.1%, and 62.1%, 20.9%, 17.0%. 5. Blue color and white color of the average feeding cost amounts to 460won, 812won per meal. 6. Blue color; There were high correlations in supply amoung energy, protein, fat. Carbohydrate, calcium, iron, riboflavin, niacin. White color; There were high correlation in supply amoung energy, protein, carbohydrate, calcium, iron, thiamin, riboflavin, niacin, vit-C.

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미생물에 의한 치자 Iridoid 배당체 변환 청색소의 생산

  • 양승각;전기붕
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.13 no.1
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    • pp.36-44
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    • 1987
  • Seven bacterial strains capable of conversing Gardenia irridoidglucoside into blue color was isolated on nutrient agar plates with 0.1% water extracted solution of Gardenia's dryad seed. In the seven, strain No. C2 was most effective in the production of blue color. The optimal conditions in production of blue color were when initial pH of medium was 7.0 and cultivation temperature was 35$^{\circ}C$. In 5 $\ell$-Jar fermantor, the powder of blue color was produced about 15% (W/W). And the color was relatively stable in our test.

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Application of methylene blue color test for the detection of inherited susceptibility to hemolysis of Korean native cattle (한우(韓牛)의 선천성용혈감수성검사(先天性溶血感受性檢査)에 대한 methylene blue 청색소실시험법(靑色消失試驗法)의 적용(適用))

  • Cho, Jong-hoo
    • Korean Journal of Veterinary Research
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    • v.28 no.2
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    • pp.327-329
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    • 1988
  • Blood samples were obtained from Korean native cattle and dairy cattle of Holstein species in the slaughter house and methylene blue color tests were performed for the detection of the inherited susceptibitity to hemolysis. Glucose-6-phosphate dehydrogenase activities expressed as the optical density obtained by methylene blue color test were the highest as 0.54 in male Korean cattle, 0.62 in female Korean cattle and 0.72 in dairy cattle of Holstein species. Percent hemolysis, packed cell volume and plasma protein contents were measured and compaired with relation to the results of methylene blue color test and no correlation were observed in each.

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Characterization of Natural Gardenia Color with Systhetic Color (천연치자색소의 합성색소와의 특성 비교)

  • 김희구;김옥도;이상준
    • The Korean Journal of Food And Nutrition
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    • v.11 no.5
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    • pp.506-512
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    • 1998
  • In order to replance systhetic colors by natural colors as food additive, properties of Gardenia yellow color and Gardenia blue color were compared with Food yellow No. 4 and Food blue No. 1. Color differeance between Food yellow No. 4 and Gardenia yellow color was 7.55. Thermal stability of Food yellow No. 4 was above 99%. On the other hand, in case of Gardenia yellow color, showed adove 90% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 75% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food yellow No. 4 and gardenia yellow color was about 18%. Addition of ascorbic acid was increased about 6% in light stability. Color difference between Food blue No. 2 and Gardenia blue color was 107. Thermal stability of Food blue No. 2 was above 99%. But Gardenia blue color showed 92% of residual color units in 8$0^{\circ}C$$\times$30min and 10$0^{\circ}C$$\times$30min at pH 7.0 but 90% in 121$^{\circ}C$$\times$15min. Difference of light stability between Food blue No. 4 and Gardenia blue color was about 8%. Addition of -tocopherol was increased about 4% in light stability of Gardenia blue color.

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Assessment of foodservice management practices in the employee feeding operations according to type of workers (사업체 단체급식소의 유형에 따른 급식운영실태 평가)

  • Gwak, Dong-Gyeong;Jang, Mi-Ra
    • Journal of the Korean Dietetic Association
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    • v.3 no.1
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    • pp.63-73
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    • 1997
  • This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

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Production of Gardenia Blue Color from Gardenia Waste by the Bacillus subtilis (Bacillus substilits에 의한 치자황색소 부산물로부터 치자청색소의 생산)

  • 김희구;이상준
    • The Korean Journal of Food And Nutrition
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    • v.11 no.6
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    • pp.606-611
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    • 1998
  • For waste recyle, we were investigated on Gardenia blue color production using Gardenia by-product by Bacillus subtilits. Optimum conditions for producing blue pigment were found to be 30$^{\circ}C$, initial pH 6.5, glucose as a carbon source 3% and yeast extract as a nitrogen source 0.5%, respectively. Optimum conditions for fermentor culture were agitation speed 400rpm, aeration 2 vvm and inoculum 5%. The optimum perculture time for inoculum was 20 hrs for blue pigment production.

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A Study on the Bule and Black Colors in Korean Traditional Costume - About the Categroy of Blue Color - (한국전통복색에서의 청색과 흑색 - 청색의 범주문제를 중심으로 -)

  • 이은주
    • Journal of the Korean Society of Clothing and Textiles
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    • v.18 no.1
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    • pp.121-129
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    • 1994
  • A study focused on the implication of the blue and black colors in Korean traditional costume is presented. The presented study shows that the blue color in most of literatures regarding Korean traditional costume implies not only green and blue colors, but also dark blue and black colors. In a broad sense, the blue color implies a color category which includes green, indigo, blue, dark blue and black. On the other hand, the color includes blue, dark blue and black in a narrow sense. The rotor black, however, should not be interpreted as blue and dark blue because it has two bypes of black colors with and without reddish tone. Four reasons that the color blue was understood as the color black were discussed in this paper. The fundamental reason was that the blue color looked like black because of dark shadows. Secondly, there was a difference of color awareness between the color blue in Korea and in China. Thirdly, there was a color difference related to the type of textiles. Finally, other substitutes were used because of the lack of blue dyes.

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Assessment for Management of the Foodservice industry in Seoul through the Survey I. The Types of Foodservice System, the Menu, the Food Price, and Role of the Dietitian for the White and Blue Color Group (서울지역 산업체급식소의 운영관리 실태조사 및 평가 I. 생산직과 사무관리직간의 운영형태, 급식비, 영양사 업무를 중심으로)

  • 전희정
    • Korean journal of food and cookery science
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    • v.9 no.3
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    • pp.247-256
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    • 1993
  • This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

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Difference of Perception and Preference of Color According to Time Passage -Comparison between 1998 and 2004- (시간경과에 따른 색상의 인지도와 선호도의 차이 -1998년과 2004년의 색상 인지도와 선호도 비교 -)

  • Park, Hea-Ryung;Shim, Kue-Nam;Park, Mee-Ryung
    • Fashion & Textile Research Journal
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    • v.8 no.2
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    • pp.191-195
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    • 2006
  • The purpose of this study was to identify the change of perception and preference of color according to time passage. The subjects were university students and for the survey 257 questionnaires in 1998 and 522 questionnaires in 2005 were effectively used to compare the perception and preference of color between the both period. The statistics was performed with frequency analysis and independent t-test in SPSS 10.0. The results were as follows. 1) Color perception according to time passage showed significant differences in red, yellow, green, and blue color. 2) Color preference according to time passage showed significant differences in red, green, and blue color. 3) Color perception among three regions according to time passage showed significant differences in red color in Seoul, yellow color in Seoul, Mokpo and Jeju, green color in Seoul and Mokpo, blue color in Seoul, Mokpo and Jeju, and purple color in Seoul. 4) Color preference among three regions according to time passage showed significant differences in yellow color in Mokpo, green and blue color in Seoul, Mokpo and Jeju.