• The Bulletin of The Korean Astronomical Society
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• v.38 no.1
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• pp.57.1-57.1
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• 2013

Non-LTE 항성대기모형인 Tlusty 모형의 합성색지수와 성간소광을 매우 적게 받은 산개성단에 있는 별들의 색지수를 바탕으로 O와 B형 별의 고유색지수 관계를 채택하였다. 태양인근 3kpc 내에 있는 약 190개 젊은 산개성단의 가시광 및 근적외선 2MASS JHKs 관측자료와 위에서 채택한 고유 색지수 관계를 적용하여 색 초과비 E(V-I)/E(B-V), E(V-J)/E(B-V), E(V-H)/E(B-V), 및 E(V-Ks)/E(B-V)를 얻고, 색 초과비와 $R_V$의 관계를 사용하여, 각 성단의 성간소광법칙 $R_V$를 결정하였다. 국부 나선팔의 백조자리 방향과 Per 나선팔에 있는 산개성단들은 약간 작은 $R_V$를 보이며, 큰개자리 방향의 국부 나선팔에 있는 산개성단은 정상적인$R_V$를, 그리고 Sgr-Car 나선팔에 있는 산개성단들은 약간 큰 값을 보였다. 이 결과는 최대 편광도를 보이는 파장과 $R_V$의 관계로 얻을 수 있는 양상과 잘 일치한다.

• Proceedings of the Korean Information Science Society Conference
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• 2001.04a
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• pp.649-651
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• 2001

본 논문에서는 XML 문서의 효율적인 관리와 구조검색을 위한 구조적 색인 방법을 제안한다. 기존의 방법은 특정 엘리먼트의 부모, 자식, 형제애 대한 다양한 구조검색을 효율적으로 지원하지 못하므로, XML 문서의 구조정보를 LETID(Labeled Element Type ID)로 표현하며 엘리먼트를 식별하고, 부모와 자식 엘리먼트간의 계층 정보와 동일한 부모 엘리먼트를 갖는 자식 엘리먼트들의 순서정보를 나타낸다. LETID는 고정된 크기로 하며, 엘리먼트에 고유 ID를 부여하는 방식을 통해서 DTD의 논리적 구조를 분석할 때 부모 형제 노드를 직접적으로 찾을 수 있고 ID 값에 깊이정보가 포함되어 있기 때문에 고유번호만 보고 깊이를 알 수가 있다. 이 구조정보를 이용하여 빠른 검색을 위한 내용 색인 구조 색인 애트리뷰트 색인을 설계하고 설계된 색인을 통하여 질의를 처리하여 다양한 구조적 질의를 효율적으로 처리할 수 있다.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1446-1449
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• 2005

The purpose of this study is the real-time shape measurement of three-dimensional object by using color coded information. The paper relates to non-contact optical measurements of surface profiles or displacements, because of optical measurement systems are advantageous over using mechanical sensing, their relatively high speed and non-destructive capabilities. Therefore is particularly useful for three dimensional sensing which requires high horizontal and vertical resolution of measurements over a wide range thereof. Each a red, blue, green by using a inherence colors of hue value are good point.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.5
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• pp.972-978
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• 2009

In order to achieve color constancy, this paper proposes a method that can detect an invariant direction that affects formation of an intrinsic image significantly, using eigenvector in the $\chi$-chromaticity space. Firstly, image is converted into datum in the $\chi$-chromaticity space which was suggested by Finlayson et al. Secondly, it removes datum, like noises, with low probabilities that may affect an invariant direction. Thirdly, so as to detect the invariant direction that is consistent with a principal direction, the eigenvector corresponding to the largest eigenvalue is calculated from datum extracted above. Finally, an intrinsic image is acquired by recovering datum with the detected invariant direction. Test images were used as parts of the image data presented by Barnard et al., and detection performance of invariant direction was compared with that of entropy minimization method. The results of experiment showed that our method detected constant invariant direction since the proposed method had lower standard deviation than the entropy method, and was over three times faster than the compared method in the aspect of detection speed.

• Proceedings of the IEEK Conference
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• 2000.09a
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• pp.861-864
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• 2000

본 논문에서는 물체의 고유 칼라 정보 복원을 통하여 조명의 영향을 받지 않는 칼라 기반 얼굴검출 기법을 제안한다. 즉 주위 조명 영향으로부터 RGB 성분 계수를 파악하여 조명 성분에 영향을 받은 성분을 상쇄시키고, 색포화도와 밝기값 보상을 통해 고유 칼라를 복원(color recover)하는 실험을 하였고, 복원된 영상을 YCbCr 좌표계로 변환시킨 후, CbCr 각각에 대해 살색 성분이 나타내는 일정한 범위내의 부분을 검출하였다. 또한 이 진화 과정에서 생긴 잡음들을 형태학적인 모폴로지 필터를 통해 제거하였으며, 살색 후보 영역 중 같은 영역들은 레이블링하여 얼굴 후보 영역을 생성하였다. 그러나 칼라 정보만으로는 검출된 영역이 얼굴인지를 판단하기가 매우 어렵다. 그러므로 본 연구에서는 인간시각에 기반한 Gabor 필터를 사용하여, 검출된 살색 영역이 최종적으로 얼굴인지를 판별하는 효율적인 알고리즘을 제안한다.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.441-446
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• 1988

Alkaline treatment during preparation of anchovy extracts was studied for its changes in some of the physicochemical and sensory qualities. The dried anchovy was blended in 0-0.5N NaOH solutions and then incubated at $60^{\circ}C$ for 6 hours. After extraction the suspensions were neutralized and centrifuged. The results showed that the yields of solids and protein were increased by 3-5 fold of those of water extract as alkaline concentration and treatment time increased. The intrinsic viscosity showed little changes for the extracts prepared with 0-0.2N NaOH solution while the extracts prepared with over 0.3N NaOH resulted a initial small decrease followed by a rapid increase to the maximum point. The changes in color expressed as Hunter 'L', 'a' and 'b' values showed that the L value increased rapidly until 3 hours of treatment followed by a decrease, and 'a' and 'b' values were increased a little. The intensities of odor and taste were markedly increased by 2-3 fold for all of the descriptions investigated where clam-like odor and taste and sea complex odor were particularly significant.

• Journal of the Mineralogical Society of Korea
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• v.1 no.1
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• pp.20-31
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• 1988

울진 연.아연 광사의 Ca석류석은 결정화학적 성질의 차이에 따라 색, 경도, 비중과 같은 물리적 특성이 달라진다. 가기 다른 색을 보여주는 네가지의 석류석에 대하여 전자현미분석, X-선 회절분석, 뫼스바우어 및 적외선 분광분석등을 실시하여 화학적, 구조적 및 결정화학적 특징을 연구하였으며 광학적 및 물리적 특성도 연구되었다. 화학분석에 의하면 Fe 함량이 0.35에서 1.92%로 증가함에 따라 석류석의 색이 연분홍, 황록색, 적갈색 및 암갈색의 순으로 변한다. 이러한 Al에 대한 Fe의 치환은 단위포의 크기에도 영향을 미쳐 11.91$\AA$에서 12.06$\AA$으로 단위포의 크기가 증가한다. 뫼스바우어 계수에 따르면 Fe치환에 따른 Y-O 거리의 증가로 $\delta$값이 0.372에서 0.389mm/sec로 일정하게 증가한다. 또한 능을 고유하며 이웃하는 X십이면체에 영향을 주어 내부대칭도를 떨어뜨리게 된다. 이러한 현상은 적외선 스펙트럼의 360~300cm-1의 영역에서 그로슐라에는 관찰되지 않는 수개의 흡수선이 안드라다이트에서는 관찰된다. 한편 소량의 Fe2+가 그로슐라에서만 관찰됨을 미루어 석류석의 생성이 용역내으 낮은 산소분압에 영향을 받았을 것으로 추측된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.780-785
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• 2006

The composition analysis of various radish (Rapharnus sativus L.) leaves and the effects of drying condition on the quality characteristics of hot-air dried radish leaves were carried out by a response surface methodology. Independent variables put in drying temperature $(X_1)$ and drying time $(X_2)$, dependent variables put in color, calcium, iron, vitamin, etc. In the proximate composition of radish leaves by varieties, there were no significant differences in the ash, protein, lipid, calcium and iron content of samples, but there were significant differences in the vitamins, chlorophyll and color value of samples. The quality characteristics on dried radish leaves by central composite design, it was significant value on the moisture content, chlorophyll and color value according to drying temperature and drying times. But there were no significant differences in the contents of calcium $(31.41{\sim}35.80\;mg/g,\;dry\;base)$ and iron $(0.21{\sim}0.29\;mg/g\;dry\;base)$. The multiplex regression coefficients analysis were calculated with independent variables $(X_1,\;X_2)$ and dependent variables (moisture, chlorophyll, color value). The calculated coefficient correlations for the each samples were $R^2>0.97$. The effects of drying temperature were greater than drying time in the total chlorophyll content changes of radish leaves. Based on the present study, the optimum drying condition for the lowest color changes and effective reduction of moisture of radish leaves were expected to be $5{\sim}6$ hours at $70^{\circ}C$.