• Journal of Digital Convergence
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• v.12 no.4
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• pp.201-211
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• 2014

This study is to identify whether a difference exists between factors that influence the time when independently owned nail shops and franchises commence business. Futhermore, we set out to investigate the criteria for nail shop owners use when selecting franchise nail shops with a relatively high level of customer satisfaction and performance, to discuss the necessity of a franchise agreement. An actual analysis has revealed that there is a difference in factors that influence management at the time of and after the inception of independently owned shops and franchise nail shops. Business performance of franchise shops, as a result of evaluating customer satisfaction or monthly sales, turns out to be higher than independently owned shops. The criteria for selecting franchise stores includes intensity of competitiveness in the same business district, accessibility, ability to keep up with current trends, directors' skills, color scheme, excellence of company logo, interesting interior, reasonable prices compared to the level of cosmetic procedure and efforts to motivate employees. Overall, the deciding factor enabling shops to operate continuously is constant supervision from the headquarters of the franchise company.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1805-1812
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• 2013

The quality and sensory characteristics of Misutkarus, made from immature-whole green rice (IWGR) and barley (IWGB), and their cookies were assessed. Misutkarus of IWGR and IWGB showed a significantly higher water absorption index and viscosity, as well as higher hydrolysis rate by ${\alpha}$-amylase, resulting in higher amount of reducing sugar than those of mature brown rice and barley. The cookies made with 30% Misutkarus of IWGR and IWGB showed harder texture, lower spread ratio, darker and more reddish color than cookies with 100% wheat flour (control). For sensory evaluation, the beverage was prepared by mixing Misutkarus, milk and honey, and the beverages of IWGR and IWGB could not provide acceptable sensory quality due to reduced nutty taste and stronger greenish aroma. However, when added to prepare cookies, 30% Misutkarus of IWGB imparted the favorable taste, aroma, texture and overall preference by presenting no significantly different sensory characteristics with wheat flour.

• Journal of Korea Multimedia Society
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• v.7 no.2
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• pp.173-186
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• 2004

This paper proposed the content-based retrieval system as a method for performing image retrieval through the effective feature extraction of the object of significant meaning based on the characteristics of man's visual system. To allow the object region of interest to be primarily detected, the region, being comparatively large size, greatly different from the background color and located in the middle of the image, was judged as the major object with a meaning. To get the original features of the image, the cumulative sum of tile declination difference vector the segment of the object contour had and the signature of the bipartite object were extracted and used in the form of being applied to the rotation of the object and the change of the size after partition of the total length of the object contour of the image into the normalized segment. Starting with this form feature, it was possible to make a retrieval robust to any change in translation, rotation and scaling by combining information on the texture sample, color and eccentricity and measuring the degree of similarity. It responded less sensitively to the phenomenon of distortion of the object feature due to the partial change or damage of the region. Also, the method of imposing a different weight of similarity on the image feature based on the relationship of complexity between measured objects using the fractal dimension by the Boxing-Counting Dimension minimized the wrong retrieval and showed more efficient retrieval rate.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.176-182
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• 2018

One of the most important factor of esthetic prosthesis is the color of the teeth. Zirconia is produced in the process of design, milling, coloring, drying, and sintering. The effect of the drying degree of zirconia colorant on the color tone is examined. For the experiment, a total of 45 zirconia specimens(15 for each) were fabricated by using cad/cam system. The zirconia specimens(L block(LAZOR), Z block(Zircos-E block posterior), A block(AlphaZ)) were then subjected to zirconia sintering in accordance with the manufacturer's instructions, using a chemical coloring agent to Non-drying(0sec), intermediate (10sec), and completely dried (10min) temperature holding times. The color tone was measured using a spectrophotometer. The results were analyzed with a One-way analysis of variance and the Tukey post-hoc test (${\alpha}=.05$) The $L^*$ values of L, A specimens, $a^*$ values of A specimens, and $b^*$ values of Z specimens were not statistically different according to the degree of drying (p>0.05), While the $L^*$ value of Z specimen, $a^*$ value of L, Z specimen, $b^*$ values of L, A specimens were statistically different according to the degree of drying(p <0.05). In conclusion, the drying of zirconia colourants improves zirconia brightness and increases the optical properties of the enamel.

• 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.

• Journal of Life Science
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• v.32 no.5
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• pp.355-361
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• 2022

Melanin pigments are the main cause of skin color. They are produced in melanocytes and then transferred to keratinocytes, which eventually gives the skin surface a variety of colors. Although many skin-lightening or depigmenting agents have been developed, the demand for materials to reduce pig- mentation is still increasing. Here, we tried to find materials for skin-lightening or depigmentation using natural compounds and found that mistletoe (Viscum album var. coloratum) extracts (ME) had an inhibitory effect on tyrosinase activity. As a result, ME significantly reduced pigmentation in human primary melanocytes. In addition, a promoter reporter assay revealed that ME inhibited the transcription of microphthalmia-associated transcription factor (MITF), melanophilin (MLPH), tyrosinase-related protein-2 (TRP-2), and tyrosinase (TYR) genes in HM3KO melanoma cells. In addition, ME decreased the protein level for pigmentation-related molecules, such as TYR and TRP-1. Furthermore, it markedly inhibited the melanogenesis of zebrafish embryos, an in vivo evaluation model for pigmentation. To elucidate the action mechanism of ME, we investigated its effects on intracellular signaling. Eventually, the ME dramatically decreased the phosphorylation of the cAMP responsive element binding protein (CREB), AKT, and ERK. The data suggest that ME may inhibit the melanogenesis pathway by regulating the signaling pathway related to pigmentation. Taken together, these data propose that ME can be developed as a depigmenting or skin-lightening agent.

• Journal of the Korea Society for Simulation
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• v.18 no.2
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• pp.39-48
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• 2009

This study reviews the limit of image search by considering on the image search methods related to content-based image retrieval and suggests a user interface for more efficient content-based image retrieval and the ways to utilize image properties. For now, most studies on image search are being performed focusing on content-based image retrieval; they try to search based on the image's colors, texture, shapes, and the overall form of the image. However, the results are not satisfactory because there are various technological limits. Accordingly, this study suggests a new retrieval system which adapts content-based image retrieval and the conventional keyword search method. This is about a way to attribute properties to images using texts and a fast way to search images by expressing the attribute of images as keywords and utilizing them to search images. Also, the study focuses on a simulation for a user interface to make query language on the Internet and a search for clothes in an online shopping mall as an application of the retrieval system based on image attribute. This study will contribute to adding a new purchase pattern in online shopping malls and to the development of the area of similar image search.

• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.131-138
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• 2019

The film enters the color film from black and white, and the screen image changes qualitatively. The color in the film not only has the reproduction function of the restoration object like the objective appearance, but also has the function of conveying different subjective emotions. It can express the color and can't express it. The artistic effect conveys the information content that the story itself can't convey, so the color of the film becomes an important part of the film language. The color in the film is presented on the screen in the form of single-screen color, scene color, full-color color tone, and various color chains designed according to different contradictions and conflicts. Because the film art and art means are assembled by montage, he colors in the picture also form a montage form. People call it "color montage". People's subjective nature of color criticism and acceptance of color language also depend on various local tones. The accurate expression of the relationship, the unique attribute of color determines that the color must enter the structural state in order to express its unique charm. The color of the film only has the real aesthetic value when it enters the level of "color structure". This paper studies the color of Chinese and Western films from the differences between the color thinking of Chinese and Western film directors and the cultural implication of Chinese and Western film colors. The western film director emphasizes the structure of color and pays attention to the use of tonal montage to convey the characters. Emotions reflect the characteristics of a subjective color. Beginning with the "fifth-generation" director of Chinese film, the new journey of film color language has been opened. In the process of blending love and scenery, the film style of "image-in-one" has been achieved.

• Journal of KIISE:Software and Applications
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• v.31 no.10
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• pp.1332-1344
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• 2004

Upon development of information super-highway and multimedia-related technoiogies in recent years, more efficient technologies to transmit, store and retrieve the multimedia data are required. Among such technologies, firstly, it is common that the semantic-based image retrieval is annotated separately in order to give certain meanings to the image data and the low-level property information that include information about color, texture, and shape Despite the fact that the semantic-based information retrieval has been made by utilizing such vocabulary dictionary as the key words that given, however it brings about a problem that has not yet freed from the limit of the existing keyword-based text information retrieval. The second problem is that it reveals a decreased retrieval performance in the content-based image retrieval system, and is difficult to separate the object from the image that has complex background, and also is difficult to extract an area due to excessive division of those regions. Further, it is difficult to separate the objects from the image that possesses multiple objects in complex scene. To solve the problems, in this paper, I established a content-based retrieval system that can be processed in 5 different steps. The most critical process of those 5 steps is that among RGB images, the one that has the largest and the smallest background are to be extracted. Particularly. I propose the method that extracts the subject as well as the background by using an Image, which has the largest background. Also, to solve the second problem, I propose the method in which multiple objects are separated using RGB channel selection techniques having optimized the excessive division of area by utilizing Watermerge's threshold value with the object separation using the method of RGB channels separation. The tests proved that the methods proposed by me were superior to the existing methods in terms of retrieval performances insomuch as to replace those methods that developed for the purpose of retrieving those complex objects that used to be difficult to retrieve up until now.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.774-783
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• 2013

This study investigated the quality characteristics of boiled pork with different amounts (0.5, 1, 1.5, or 2%) of green tea, oolong tea and black tea extracts. Characteristics measured included approximate composition, water holding capacity (WHC), hardness, pH, Hunter's color value, total aerobic bacterial counts, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and sensory qualities. Green tea approximately contained 3.4%, 31.8%, 5.5%, and 57.7% of moisture, crude protein, crude ash, and carbohydrate, respectively. There were no significant differences with the type of tea. However, the crude fat content of green tea, oolong tea, and black tea were 1.6%, 1.0%, and 0.9%, respectively. Green tea had the highest content of crude fat (p<0.05). Boiled pork approximately contained 55.1%, 38.6%, 5.2% and 0.9% moisture, crude protein, crude fat and crude ash, respectively. The WHC of boiled pork, with tea extract added, significantly increased and there were no significant differences according to the type of tea. The hardness of boiled pork significantly increased as the amount of tea extract added increased (p<0.05). The pH of the boiled pork was not significantly different after storage for one day, but significantly decreased in control groups and boiled pork with 0.5% of any tea extract added during storage. However, in boiled pork with 1%, 1.5%, or 2% of any tea extract added, pH was not significantly different during storage. The Hunter's L and b values decreased in all boiled pork. The Hunter's a-values also decreased in boiled pork with green and black tea extract added, but increased in boiled pork with oolong tea extract added. In boiled pork with tea extract added, total aerobic bacterial counts significantly decreased as the amount of tea extract added increased during storage (p<0.05). The VBN values significantly increased during storage in all groups. TBARS values were significantly lower in boiled pork with green tea extract added, oolong tea added (at concentrations of 1%, 1.5%, or 2%), and black tea extract added compared to control groups on the first day. The sensory evaluation results showed that the color, flavor, and overall acceptance of boiled pork containing 1% of oolong or black tea extracts had the highest scores but there were no significant differences. However, taste scores were significantly different (p<0.05). These results indicate that boiled pork has improved quality characteristics with 1% of oolong or black tea extracts added.