• Journal of the East Asian Society of Dietary Life
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• v.6 no.1
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• pp.77-84
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• 1996

For the purpose of utilizing aspartame as sweetener of kimchi, the kimchi containing 0.01 to 0.08% aspartame was investigated by measuring pH, acidity, texture, color, sensory evaluation test during fermentation of 250days at 1$0^{\circ}C$, The pH of kimchi added aspartame was a little higher than that of control. The Hunter L-value of kimchi containing 0.01 to 0.04% aspartame was higher than that of control, and "a" and "b" values were also high in 0.06 to 0.08% and 0.01 to 0.08% treatments, respectively. The sweet taste and overall taste of kimchi containing 0.02% were suitable. In spite of the decrease of sweetener's degree by decomposition of aspartame during fermentation, the edible period of the kimchi by decrease of sour taste was also extended.e was also extended.

• Proceedings of the KIEE Conference
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• 1999.07g
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• pp.2938-2940
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• 1999

도로 색과 대비를 이루는 계수선을 도로위에 그려놓고 영상을 이용하여 통과 차량을 계수 하는 영상기반 교통량 측정 기술을 제안하였다. 기존의 컴퓨터 영상을 이용한 차량 계수 장치들은 대부분 도로와 차량의 gray level차이를 이용하는 방식이기 때문에 도로와 차량간의 구분이 쉽지 않고 그림자와 차량의 식별도 어려우며 조명에 의해 착오를 일으키기 쉬운 문제를 안고 있었다. 제안한 계수방법은 도로 위에 도로 색과 뚜렷한 대비를 이루는 띠를 도로를 가로질러 그려 놓은 다음 이를 통과하는 차량에 의해 띠의 형상이 절단되는지의 여부를 판단하여 차량을 계수 하는 방법이다. 이를 위해서 계수선을 포함하는 영상의 창을 설치하고 수시로 에지를 추출한 후, 에지의 절단 여부를 검사한다. 이때 계수선의 색과 동일한 차량이 통과할 경우에는 계수선의 에지는 절단되어 도로방향으로 연장되게 되며 계수선의 색과 다른 차량인 경우에는 계수선의 에지가 계수선의 내부로 연장되게 된다. 계수선 상에 그림자가 있는 경우에도 도로와 계수선 간의 색상변화가 뚜렷하므로 계수선의 에지 검출에는 영향을 받지 않게 된다. 제안한 알고리즘을 실험실에 설치된 모형도로와 모형 차량들을 이용하여 실험하고 결과를 제시하였다.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2009.06a
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• pp.439-442
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• 2009

해상용 200mm 등명기를 대체하기 위해 2003년 최초로 국내에서 LED 등명기가 개발되었다. LED 등명기는 개발되어진 이래로 그 수요가 계속 증가하고 있으며, 기능 또한 많이 개선되어지고 있다. 그러나 현재까지 LED 등명기에 관한 심도 있는 분석이 이루어지고 있지 않다. 본 논문은 LED 등명기의 사용전검사시 색상별 부동광도 및 정기검사(3년) 시 부동광도 감소율 등을 통계조사를 통해 알아보고, 현재 진행중인 LED 등명기 수명실험의 2차년도까지의 결과를 토대로 현단계에서의 개선점을 찾아보기 위해 작성되었다. 또한 향후 계속적인 LED 등명기 성능 기선 연구에 기초자료를 제공하고자 한다.

• Food Science and Preservation
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• v.8 no.4
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• pp.427-433
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• 2001

The purpose of this study was to investigate the effect of chitosan on the shelf-life and quality of Paeksulkis(Korea rice cake). Paeksulgis containing 0-0.5% chitosan were stored at 5$^{\circ}C$ for 4 week and 2$0^{\circ}C$ for 1 week to test the effect of extenting shelf-life of Paeksulgis by chitosan. The pH of Paeksulkis was 5.65 without chitosan and pH of those were about 7.0(6.94-7.01) with 0.05-0.5% level of chitosan. Moisture content of Paekrukis wish or without chitosan was 38-40%. In Hunter’s color values of Paeksulkis of control, the lightness (L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness (L), redness(a) and yellowness(b) of Paeksulkis were increased by the increasing concentration of chitosan. In mechanical characteristics, cohesiveness concentration of Paeksulkis were the highest in control while obtained the highest score in color, after swallowing and overall quality (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan wre not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan were not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). Total bacterial counts (TBC) of Paeksulgis immediately before storage were 4.2$\times$10$^2$CFU/g in control and those containing 0.3-0.5% of chitosan were 0.5-1.0 log cycle lower than control. TBC of Paelsulgis containing chitosan was lower than increased for 2 weeks, reached at 1.8$\times$10$^{5}$ CFU/g and decreased for 2 weeks, reached at 1.8$\times$10$^4$CFU/g during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$ for 4 weeks. TBC of Paeksulgis increased to 10$^{8}$ CFU/g in control and 10$^{6}$-10$^{7}$ CFU/g in more than 0.3% chitosan during storage at 20$^{\circ}C$ for 1 week. The shelf-life of Paeksulkis was increased with increasing concentration of chitosan both temperature at 5$^{\circ}C$ and 20$^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.29-37
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• 2019

Textile quality management targets the physical properties of fabrics and the subjective discriminations of color and fitting. Color is the most representative quality factor that consumers can use to evaluate quality levels without any instruments. For this reason, quantification using a color discrimination device has been used for statistical quality management in the textile industry. However, small and medium-sized domestic textile manufacturers use only visual inspection for color discrimination. As a result, color discrimination is different based on the inspectors' individual tendencies and work procedures. In this research, we want to develop a textile industry-friendly quality management method, evaluating the possibility of rapid color discrimination using a digital imaging device, which is one of the office-automation instruments. The results show that an imaging process-based color discrimination method is highly correlated with conventional color discrimination instruments ($R^2=0.969$), and is also applicable to field discrimination of the manufacturing process, or for different lots. Moreover, it is possible to recognize quality management factors by analyzing color components, ${\Delta}L$, ${\Delta}a$, ${\Delta}b$. We hope that our rapid discrimination method will be a substitute technique for conventional color discrimination instruments via elaboration and optimization.

• Journal of the korean academy of Pediatric Dentistry
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• v.42 no.1
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• pp.30-37
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• 2015

A new colorimetric test ($Cariview^{(R)}$) using a new type of pH indicator can reflect the acidogenic potential of plaque bacteria. The objective of this study was to evaluate the correlation between $Cariview^{(R)}$ and the caries experience (measured through the dmft index) of children, and to compare $Cariview^{(R)}$ with Dentocult $SM^{(R)}$. Having obtained informed consent, 135 children less than 6 years old participated in the study. We examined their dmft index, and performed two caries activity tests ($Cariview^{(R)}$ and Dentocult $SM^{(R)}$) according to the manufacturers' instructions. In the results, $Cariview^{(R)}$ showed a moderate correlation with the dmft index (r = 0.43, p < 0.01). $Cariview^{(R)}$ showed a sensitivity of 68.8%, a specificity of 69.2%, and an area under curve of 0.686 in the ROC curve analysis. $Cariview^{(R)}$ had a significant correlation with the children's caries experience and had a slightly better explanatory ability than Dentocult $SM^{(R)}$. Furthermore, $Cariview^{(R)}$ was convenient and easy to use on uncooperative children, and also had an educational effect with its visual colors. It is suggested that $Cariview^{(R)}$ could be used clinically to identify the children susceptible to develop caries and to establish a preventive strategy.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.2
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• pp.177-186
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• 1996

This study attempted to examine the sensory quality, the degree of gelatization, color, texture and moisture content of Backsulgi added with Jobs'tears and Brown rice. The results were as follows: In sensory quality Backsulgi added with 10% Jobs'tears and Brown rice showed the most favorable sensory evaluation. In view of color, flavor, afterswallowing and overall quality, 10% Backsulgi was preferable than those of other Backsulgi added with Jobs'tears and Brown rice. The moisture contents was about 36-40%. There are not changed after 24hr and 48hr. L-value on the control group was high, 90.08. and Al, A2, A3 and A4 group were 80.65, 71.63, 68.66 and 61.50 respectively. L-value on the Backsulgi added with Jobs'tears was decreased as the amount of Jobs'tears. The gelatinization of Backsulgi added with Jobs'tears and Brown rice was Increased as the amount of Jobs'tears and Brown rice.

• Tuberculosis and Respiratory Diseases
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• v.45 no.2
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• pp.333-340
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• 1998

Background: Lung cancer is the leading cause of cancer over the world. P53 alteration is by far the most common genetic defect in lung cancer. The mutation of p53 protein involves the loss of inhibitory function of p53 related tumor suppressor gene and resultant oncogenesis. The analysis of p53 alterations consists of immunohistochemical stain, PCR based assay, or serologic ELISA (enzyme-linked immunosorbent assay). Methods : Serum levels of p53 mutant protein were measured in 69 cases of lung cancer (adenocarcinoma n=29, epidermoid n=16, small cell n=13, large cell n=1, undifferentiated n=1, undetermined n=9) and 42 controls of respiratory disorders using ELISA. Immunohistochemical stain in tissue was performed using monoclonal antibody of p53 in lung cancer subjects. Results: Both serum p53s in nonsmall cell cancer ($0.28{\pm}0.44ng/ml$) and in small cell cancer ($0.20{\pm}0.14ng/ml$) were not different from controls ($0.34{\pm}0.20ng/ml$). Also there was no significant difference in serum p53 according to tumor stages. P53 immunohistochemical stain showed 50% positivity overall in lung cancer. There were no close correlation between serologic level and positivity of immunohistochemical stain. Conclusion: The serologic determination of p53 mutant protein is thought to have no diagnostic role in lung cancer. Immunohistochemical stain in lung cancer specimen shows 50% positivity.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.598-603
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• 2003

This study was accomplished to investigate the effect of dietary fiber purified from Cassia Tora on the quality characteristics of the bread compared to hydroxypropyl methyl cellulose (HPMC) and xanthan gum (XG). The bread-making flour was prepared with wheat flour/rice flour (75/25) and added with 3% various dietary fibers. Dietary fiber of Cassia Tora (CT fiber) showed the highest volume expansion and the volume of bread with XG was the lowest. The values of lightness in both the crust and crumb color were the highest in the bread with XG. There was no significant difference in the score of sensory evaluation about color. As a result of texture measuring by Texture Analyzer, springiness and cohesiveness were not affected by the addition of CT fiber. However the significant decrease of gumminess, hardness and chewiness were observed from the bread containing CT fiber. Overall acceptance scores by sensory evaluation of baked bread with CT fiber were not significantly different from those of control.

• Journal of the Korea Society of Computer and Information
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• v.19 no.11
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• pp.115-126
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• 2014

In order to improvement of the perceptive of health state and the motivation, this study suggests the ways and design forms which provide PHR information customizing individual attributes as well as guidelines through a decision support system and services which integrate medical information visualization. Expression methods using the color, form, position in order to visualization based on images improved performance of information awareness by changing radar chart from existing information which provide only numerical figure. The methods providing a graphic figure which seems like beads of blood which shows the result of blood tests would also arise patient's attention. They gives the patient's information which is able to compare their health status and normal status and visualizes the records as a human figure in order to perceiving their status as well. The visualization showing the position of human body figures marks in inspection elements located in position of relevant organs. The method also uses icons represent examination results so they improve attention of the results and shorten recognize times.