• Journal of environmental and Sanitary engineering
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• v.18 no.4
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• pp.45-51
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• 2003

This study was conducted to remove the color in dyeing wastewater by ozone oxidation process, and the results were summarized as follows ; The 18.3％ of BOD and 56.3％ TOC were removed as decreasing with pH 1 in dyeing wastewater, containing the polyester reducing process. It showed that terephthalic acid was precipitated at low pH. The color of dyeing wastewater was removed by the first order reaction, and the reaction rate constants at pH 3, 7, 12 were investigated $0.234{\;}min^{-1},{\;}0.215{\;}min^{-1}{\;}and{\;}0.201{\;}min^{-1}$ respectively. It showed that color was more effectively removed with direct reaction of ozone than radical reaction(non-direct reaction). As increasing of the water temperature, the reaction rate constants were increased slightly. It indicated that activity of ozone was improved at high water temperature.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.195-200
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• 1997

The purposes of this study were to investigate the Maillard reactions of some oligosaccharides with lysine and the antioxidative effects of the ethanol extracts from their reaction mixtures on the soybean oil. The Maillard reactions were carried out of 2% oligosaccharides such as palatinose (PN), fructooligosaccharide (FO), isomaltooligosaccharide (IMO) with 2% lysine (L) for 24 hours heating at 60, 80, $100^{\circ}C$. The color intensity of Maillard reaction mixtures were determined by UV-VIS spectrophotometer upon reaction time and temperature. And the antioxidative effects on the soybean oil of each ethanol extract from Maillard reaction mixture of each oligosaccharide were measured by peroxide value (POV). POV's of soybean oil including reaction extracts were determined regularly every 2 days during 20 days storaged at $60{\pm}1^{\circ}C$. The results were obtained as follows: 1. The color intensity of the Maillard reaction mixtures were raised highly as the browning temperature and time increased. The color intensity of PN L browning mixture was the highest. The order of high color intensity at $100^{\circ}C$ was PN L>FO L>Glu L>IMO L. 2. Comparing the antioxidative effect of Maillard reaction product (at $100^{\circ}C$, for 12 hours) of each oligosaccharide to that of BHT and TBHQ, the order of high antioxidative effect was TBHQ>IMO L>BHT>Glu L>PN L>FO L. 3. From these results, it was known that PN L shown as high brown color intensity was appeared low antioxidative effect, while IMO L shown as low brown color intensity was appeared high antioxidative effect. So, it was recognized that there was no relation between brown color intensity and antioxidative effect.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.2 no.2
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• pp.9-14
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• 2009

This study was conducted to develop a electronic circuit of primary color reaction for urine analyzer for measuring color response of urine strip. A primary color reaction system is equipped with the computer, electronic circuit, tray, detecting assembly and software. The determination of coefficient($R^2$) between reagent and color sensor were 0.9801(R), 0.9868(G) and 0.9837(B). To evaluate the system verification, we measured the primary color reaction of erythrocytes, Bilirubin, Urobilinogen, Ketones and Protein. We concluded that it is possible to use the developed the primary color reaction system for urine analyzer using u-health.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11a
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• pp.320-323
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• 2001

A computer simulation was performed to distinguish quantitatively a color reaction in a urine analysis systems by using the spectral power distribution of LEDs, the spectral reflectance of a urine strip, and the spectral sensitivity of photodiode. The CIE tristimulus values and CIE chromaticity coordinates ware modified to be conformable with real color reactions in a urine strips. Results on color simulation showed a of real color in comparison with those obtained by Colorimeter CM2C(Color Savvy).

• Journal of the Korean Society for Precision Engineering
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• v.24 no.10
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• pp.131-136
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• 2007

In this paper, we estimated the effects of different color stimulation on the cognitive function of human quantitatively. For the stimulations we used color lights with 6 color filters such as red, yellow, green, blue, violet and white. The experiment was performed in a soundproof chamber. 50 young male and female subjects were participated in the experiment. To find the appropriate color cognitive function, the endogenous visuospatial attention task(EVAT) and one back working memory task(OWMT) were performed. The reaction time and accuracy degree were measured. The results showed that the reaction time of EVAT was the fastest and the accuracy degree of attention task was the highest in green environment. The reaction time of OWMT was the fastest in yellow and the accuracy degree of memory task was the highest in blue. For physiological parameters, we measured electrocardiogram(ECG) and HRV spectrum analysis, HF/LF color environment. These results can be used as an indicator in the design of color environment and clinical applications.

• Korean Journal of Food Science and Technology
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• v.3 no.2
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• pp.105-109
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• 1971

Effects of perchloric acid (PCA) and trichloroacetic acid (TCA) on the color generation by orcinol reaction were systematically investigated. When the concentration of PCA on hot acid treatment was varied from 1 through 5 to 10%, and then the concentration of PCA on orcinol reaction was adjusted to 5% of reaction volume, no difference in the color generation was observed between 5 and 10% of PCA, but clearly observed between 1 and 5% PCA. When RNA was treated in 5% hot PCA and then PCA concentrations on orcinol reaction were adjusted to 5% and 10%, respectively, remarkable differences in color generation were observed. When RNA was treated in 10% hot PCA and then PCA concentration on orcinol reaction was adjusted to 5% no difference in color generation between 5% and 10% hot acid treatment was observed. The results show that PCA concentration must be adjusted prior to orcinol reaction.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.603-612
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• 2002

The study was carried out to compare the relation between the color intensity and antioxidant activity of caramelization products using xylose(XY), glucose(GL). sucrose(SU), glucose＋citric acid(GLCA), glucose＋sodium citrate(GLSC), heated at 80, 120 and 140$\^{C}$ for 24hrs, respectively. The color intensity(absorbance at 490nm) of the browning mixtures increased as the browning temperature and time increased. But the degrees of color intensity of SU and GLCA changed very little. The hydrogen donating ability(HDA) of browning reaction products was generally enhanced as the browning temperature and time increased. When browning mixtures were heated at 80$\^{C}$, the HDA of GLGC was the highest, but the HDA of GLSC was the highest when heated at 120 and 140$\^{C}$. The antioxidant activities for the corn oil substrate containing the anhydrous ethanol extracts from the browning mixtures was inferior to that of SU, but was superior to that of GLCA. The relations among the color intensity, the antioxidant activity, and the hydrogen donating ability(HDA, reducing power) of the browning reaction mixtures were as follows: As the color intensity increased, the antioxidant activity decreased. The correlation coefficient of the color intensity and the antioxidant activity by regression equation was -0.73 ∼ -0.82. As the reducing power increased, the antioxidant activity decreased. The correlation coefficient between the reducing power and the antioxidant activity by regression equation was -0.98 ∼ -0.99. Therefore, the antioxidant activity of browning reaction mixtures seemed not correlated with the color intensity and the reducing power.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.88-96
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• 1980

Reaction conditions in the amino-carbonyl reaction, and the effect of amino acids on the reactivity of amino-carbonyl reaction were investigated. Results obtained are as follows : 1. When the pH of the reaction mixture was increased above the isoelectric point of an amino acid, a significant increase in the color intensity was observed. 2. The color intensity increased gradually up to 1 : 1 of the molar ratio of reactants. This result was interpreted to show that sugar and free amino group combined in 1 : 1 ratio. 3. Amino-carbonyl reaction showed a significant time and temperature-dependences. The activation energy at 0.2 M glucose and 0.2 M glycine system was 37.5 Kcal/mole. 4. Among amino acids tested, glycine, lysine and $\beta$-alanine caused a significant increase in the color intensity, but acidic amino acids showed the least color intensity. The latter was interpreted to show that one of carboxyl groups of acidic amino acid has an inhibiting effect on the reactivity of the amino group. 5. The color intensity of sugars tested was in the order of xylose>arabibose>fructose>glucose>maltose>lactose.

• Applied Chemistry for Engineering
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• v.34 no.2
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• pp.131-136
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• 2023

We developed a method to measure the concentration of highly concentrated colored samples using color coordinates. We present a color analysis to estimate the concentration of highly concentrated binary solutions with an empirical function and apply it to estimate the kinetics of a catalytic irreversible reaction of resazurin to resorufin. The developed method enabled one to measure the concentration of solutions whose range of concentrations is nonlinear and beyond the limit of UV-vis spectroscopic measurement directly without dilution.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.11b
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• pp.320-323
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• 2001

A computer simulation was performed to distinguish quantitatively a color reaction in a urine analysis systems by using the spectral power distribution of LEDs. the spectral reflectance of a urine strip. and the spectral sensitivity of photodiode. The CIE tristimulus values and CIE chromaticity coordinates ware modified to be conformable with real color reactions in a urine strips. Results on color simulation showed a of real color in comparison with those obtained by Colorimeter CM2C(Color Savvy).