• The Transactions of the Korea Information Processing Society
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• v.5 no.8
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• pp.1951-1959
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• 1998

In this paper, we propose an efficient feature extaetion method for content-based approach and implement an image retrieval system in the Oracle database. First, we estract color feature by the modified Stricker's method from input images, and this color feature and ART2 neural network are used for the rough classification of images. Next, we extract texture feature using wavelet transform, and finally exeute the detailed classification on the rough classified images from the previous step. Exsing the proposed feature extraction methods, we implement a useful image retrieval system by Extended SQI, statement on the relational database. The proposed system is implemented on the Oracle DBMS, and in the experimental results with 200 sample images, it shows the retrieval rate 90% and 81% in Recall and Precision, respectively.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.57 no.4
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• pp.382-389
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• 2021

By applying super-high pressure (150-250 MPa) to a sealed pressure vessel, it is possible to make oyster shucking machine that automatically opens two-sheet shellfish or oysters. Possibility of developing a shucking machine was confirmed by identifying the working pressure for meat of oysters produced in the southern coast and conducting sensory evaluation of meat oysters. As a result of confirming the shucked oysters under super-high pressure of 150 MPa in the pressure vessel, the number of type A with separated shells and well-separated meat was 22 and type B with both shells and internal meat and shells not separated. For the oysters that were treated at 175 MPa, there were 58 type As with shell separated and meat well separated and 42 type Bs without oyster shells and insides. When looking at the oysters shucked at 200 MPa in the pressure vessel, the number of type A was 86 and type B was 14 accounting for 86% of oysters with good marketability. As a result of shucking oysters by applying 250 MPa, 96% type A oysters and 4% type B oysters were obtained from the total specimen. The total specimen oyster weight used in the conducted experiment was 6 kg, the average oyster shell weight was 3.99 kg and the average oyster meat weight was 1.25 kg. Therefore, the fatness of oyster meat, which measures the added value of oysters, is 20.8%. Sensory evaluation was conducted on thinned oysters by hand and type A oysters shelled by machine with an operating pressure of 200 MPa. The hand-worked oyster sample scored 4.7 points only in salty taste, and scored 5.0 or higher in color, shape, smell, fishy taste, texture and preference.

• Korean Journal of Materials Research
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• v.30 no.6
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• pp.308-314
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• 2020

A commercial AA1070 alloy for electrical wire is severely deformed by drawing process in which a rod with an initial diameter of 9mm into is reduced to a wire of 2mm diameter. The drawn AA1070 wire is then annealed at various temperatures from 200 to 450 ℃ for 2h. Changes in microstructure, mechanical properties and electrical properties of the specimens with annealing temperature are investigated in detail. The specimen begins partially to recrystallize at 250 ℃; above 300 ℃ it is covered with equiaxed recrystallized grains over all regions. Fiber textures of {110}<111> and {112}<111> components are mainly developed, and {110}<001> texture is partially developed as well. The tensile strength tends to decrease with annealing temperature due to the occurrence of recovery or/and recrystallization. On the other hand, the elongation of the annealed wire increases with the annealing temperature, and reaches a maximum value of 33.3 % at 300 ℃. Electric conductivity of the specimens increases with annealing temperature, and reaches a maximum value of 62.6 %IACS after annealing at 450 ℃. These results are discussed in comparison with those for the other aluminum alloy.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.196-203
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• 2018

This study was examined the quality characteristics of dough liquid according to the additional ratio of Doraji in seaweed snack manufacturing. Firstly, the results of Doraji type (dry & powder) were as follows: Carbohydrates 77.57~79.29, crude protein 9.10-9.25, crude fat 0.96~1.33 and calories 355~366 kcal, pH 5.42~5.45, sugar $3.53{\sim}3.96^{\circ}brix$, color 33.82~44.25 (L), 2.27~3.52 (B) and total free amino acids 2,200~2,699 mg/100 g. Total polyphenol contents had dry extracts 1,931.18 mg% and powder extract 1,382.43 mg%, DPPH and ABTs radical scavenging activities tended to increase with higher treatment concentration. Next, the results showed that dough liquid for seaweed snack manufacture which was added Doraji were as follows: Color became deep poppy red with increased addition of Doraji. The texture of adhesiveness, cohesiveness, chewiness, and brittleness tended to decrease with addition of Doraji. The springness showed the opposite tendency. Accordingly, these results suggest that 20% of dry Doraji extract is a proper proportion so that it can be added to the rice dough liquid to produce form Doraji (dry and powder) containing seaweed snacks.

• Economic and Environmental Geology
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• v.23 no.1
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• pp.105-123
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• 1990

Igneolls rocks of the Hamyang area consist of Hamyang foliated granites and hornblende diorite. Hamyang foliated granites are classified into four rock types in terms of mineral composition and texture. The four rock types are foliated hornblende biotite granodiorite, foliated porphrytic granodiorite, foliated fine biotite granodiorite and foliated leuco granite. Petrochemical data of these rocks suggest that Hamyang foliated granites is calc-alkali rock series of differentiated products of cogenetic magma by fractional crystallization. Igneous rocks of studied area correspond to I-type, peraluminous and calc alkali rock series. Rb-Sr age and $Sr^{87}/Sr^{86}$ initial ratio for foliated prophrytic granodiorite is $200{\pm}Ma$and $0.711{\pm}0.0037$, respectively. K-Ar(hornblende) age of hornblende diorite is $179{\pm}9Ma$. These data come to an coincidence with Igneous activity of South Korea which were proposed by O.J. Kim(1975), that is, they correspond to Hamyang foliated granites of products of Songrim Disturbance, and to hornblende diorite of Daebo Orogeny.

• The International Journal of Costume Culture
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• v.12 no.2
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• pp.121-128
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• 2009

The goal of this study is to investigate the current conditions of apparels for the handicapped, identify the problems and recommend what are appropriate and functional apparels for the handicapped. The research method was to statistically process a survey on 200 handicapped by frequency analysis and cross tabulations. The study results are as follows. First, the degree of discomfort in daily activities was shown during toilet use and eating. Among clothes categories owned by the handicapped, most discomfort was felt in the order of everyday clothes, workout clothes, underwear, athletic shoes and working clothes. Second, children's clothing was most commonly preferred clothing style by handicap for the dwarfism. Comfortable clothes was preferred and relaxed, decent, and unique styles were preferred in the order. Soft feeling texture and absorbency was considered important as preferred clothing material. Third, sizes and designs were improvements wanted by the handicapped in apparel in the order. In addition, they wanted to wear apparel sensitive to the fashion just like the non-handicapped without showing the handicapped parts. There is a necessity for the government or municipalitiesto establish and run protected workplaces or independent workplaces for those who have studied apparel. The field is thought to require continuous and numerous follow-up studies such as researches on different physiques, standardization of apparel, segmentation of sizes and methods of producing custom apparel by function and handicap.

• Journal of the Korean Ceramic Society
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• v.36 no.9
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• pp.901-908
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• 1999

Effects of LPMOCVD process parameters on the properties of TiO2 thin film were investigated. Depositions were made in the range of temperature 300-67$0^{\circ}C$ with various TTIP(Titanium Tetraisopropoxide) concentrations by contrlling bubbler temperature(40-8$0^{\circ}C$) and/or flow rate(30-90 sccm). Post annealing treatments were carried out at 500-80$0^{\circ}C$ range in the air. Films deposited at 40$0^{\circ}C$ have denser morphology than those of films deposited at 50$0^{\circ}C$ and $600^{\circ}C$ due to slower deposition rate. Bubbler temperature can affect on the deposition rate in mass transfer controlled regime such as 50$0^{\circ}C$ or higher but not below 50$0^{\circ}C$ where surface reaction rate becomes important. On the contrary for films deposited above 50$0^{\circ}C$ flow rate can raise deposition rate but eventually saturate it at the 50 sccm and above due to retarded adhesion of decomposed species. But for films deposited at 40$0^{\circ}C$ deposition rate increases stadily with flow rate. As the film becomes more porous A(200) texture can not be developed and AnataselongrightarrowRutile transition kinetics increases.

• Journal of the Korean Wood Science and Technology
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• v.25 no.2
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• pp.52-60
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• 1997

Hornbeam trees(Carpinus laxiflora BL.) are growing in Korea and have good characteristics such as relatively high density, fine texture, split- resistance, and white colour. However, they have seldom been used as manufacturing materials This study was carried out to evaluate the possibility of using hornbeam wood as bent, wood furniture materials. Softening methods were steaming and micro-wave heating. The specimens of $15{\times}15{\times}350mm$ were used green or air-dried, and were steamed at $100^{\circ}C$ for 20min, or microwave heat ed f or 60 seconds. The bending processing conditions are showed in Table 3. The minimum solid-bending radii of air-dried wood were 40mm for steaming and 200mm for micro-wave heating, respectively. And that of green wood were 40mm for micro-wave heating. In conclusion, both of the steamed wood and micro-wave heated green wood showed very good solid bending processing properties, but micro-wave heated air-dried wood were not sufficient for bent-wood furniture.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1992.11a
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• pp.73-76
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• 1992

The amorphous phase of bulk and thin film in the As-Se-S-Ge system was observed by X-ray diffraction. Thermal analysis using DSC, DTA and TGA method has been used for the determination of the glass transition temperature, Tg. The glass transition temperature, Tg for the composition were $238^{\circ}C$ in $As_{40}Se_{15}S_{35}Ge_{10}$ and $231^{\circ}C$ in $AS_{40}Se_{25}S_{25}Ge_{10}$ and $As_{40}Se_{50}Ge_{10}$. The phase seperation of continuous phase and dispersive phase was observed by the optical texture of the polarizing microscope. Also, the glass transition temperature of the thin film was near $200^{\circ}C$. As the results of SEM-EDS analysis, the phase transition of the films by thermal treatment and light illumination was the amorphous to amorphous.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.394-402
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• 2017

This study evaluated how fresh pear cognition variables influences the purchase of primary and secondary products to promote pear consumption. The survey was performed online using 200 consumers who have consumed pears. Consumers' cognition was classified into two groups, one that was more favorable toward fresh pears and one that was less favorable. The cognition toward pear significantly affected the attitude (p<0.001) and purchase intention (p<0.001) toward fresh pear. When consumers bought fresh pear, sweetness was most important among the selection attributes to both groups, and the most common reason why consumers liked the pear analyzed by check all that apply (CATA) was also sweet taste. However, the negative group did not prefer fresh pear because of taste and texture, so those qualities should be well-controlled. In addition, cognition toward primary products influenced liking and purchase intention of processed pear products, especially beverages (p<0.001), bakeries and sweets (p<0.05). Therefore, these types of secondary products should be developed based on consumers' demands.