• 한국공간정보시스템학회:학술대회논문집
• /
• 2003.11a
• /
• pp.163-168
• /
• 2003

현실 세계에서 자동차, 비행기, 태풍의 이동 등과 같이 시간에 따라 연속적으로 위치 및 모양이 변화하는 객체를 이동 객체라 한다. 이와 같은 이동 객체 정보를 다루기 위해서는 연속적으로 변화하는 정보를 저장해야 하며, 이로 인해 대용량 정보를 효과적으로 다루기 위한 색인이 필요하다. 특히, LBS를 제공을 위한 GPS 환경에서의 차량 관리 시스템 등에서는 이동 객체 관리를 위해 빠른 검색을 필요로 한다. 그리고, 기존의 이동 객체 색인은 대부분 R-트리의 구조를 가지기 때문에, 데드 스페이스 및 오버랩 등 R-트리의 문제점을 갖게 되고, 고려하는 초점에 따라 이 문제가 더 커진다. 따라서, 이 논문에서는 PDA를 활용한 차량 추적 시스템을 개발하고, R-트리의 문제점을 해결하기 위한 MP-트리 노드 연산 기법을 제안한다. 제안된 노드 연산 기법은 하위 노드의 경계 정보를 순서대로 저장함으로써, 데드 스페이스 및 오버랩으로 인한 불필요한 검색 비용과 분할 비용을 줄이고, 특정 시점 질의 및 시공간 범위 질의를 효과적으로 처리한다. 기존 이동 객체 색인과 비교한 실험으로부터 이동 객체 질의 처리 및 공간 활용에 대해 노드 연산이 유용하게 쓰임을 확인하였다.

• Proceedings of the KSRS Conference
• /
• 2000.04a
• /
• pp.131-136
• /
• 2000

Ocean Scanning Multi-spectral Imager (OSMI)는 다목적 실용위성 (KOMPSAT) 1호기 아리라위성에 탑재되어 1999년 12월 21일 발사된 해양 관측 기기이다. OSMI는 발사후 3년 이상 생물학적 해양지리학 연구를 위해 전세계 바다색을 관측하는 임무를 수행할 것이다. OSMI는 센서 성능의 궤도상 보정을 위해 태양광 보정과 암흑 보정을 수행한당. 태양광 보정은 궤도상에서 장기간에 걸친 해양 결상계의 노화에 따른 성능 변화 감지 및 보정에 있다. 발사 직후의 초기 태양과 보정 측정 자료는 추후 성능 변화 감지에 대한 기준이 될 뿐만아니라 발사 직후 OSMI 센서 성능 파악 및 점검에도 사용될 수 있으므로 매우 중요하다. 태양광 보정의 구조 및 광학적 특성을 분석하고 OSMI 주요 관측파 장대역별로 태양광 보정계의 출력신호량을 예측하였다. 초기 운영 기간동안 얻은 OSMI 태양광 보정계의 발사후 최초 측정 자료를 분석하고 발사전 예측 성능과 비교하였다. 이 연구는 OSMI 센서 보정 및 영상 품질 이해에 유용할 것이다.

• Korean Journal of Food Science and Technology
• /
• v.39 no.2
• /
• pp.194-199
• /
• 2007

This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are though to be the optimal concentrations for obtaining improvements in quality.

• KSBB Journal
• /
• v.15 no.2
• /
• pp.208-213
• /
• 2000

Using three types of porcelain clays such as White, Blue, and Yellow clays, which were used as raw materials for Bae씨a, C Chungja, and common porcelains, the biological refinement by an enrichment culture of iron reducing bacteria was studied. | In the biological clay refining, amounts of leached iron increased as increasing sucrose $\infty$ncentration, which was s supplemented as a carbon and electron donor source for cell growth and iron reduction. Total amounts of the leached iron a and specific rate of iron reduction were dependent on the types of the clay. Strength and chromaticity of refined clays which a are important properties required for porcelain clays were improved as increasing sucrose concentration. The degree of s shrinking, however, did not changed. the redness among the chromaticity of refined clays is favorably reduced through the r ripening by the iron reducing bacteria. Considering iron removal efficiency and the change of physical properties, the optimal c concentration of sucrose was 4%(w/w) in the clay.

• Journal of Bio-Environment Control
• /
• v.25 no.4
• /
• pp.240-248
• /
• 2016

The objective of this study was to determine the effect of exogenous abscisic acid (ABA) on the red coloration and endogenous ABA contents of apple fruit skins. ABA and fluridone (an ABA synthetic inhibitor, FD) was sprayed on 'Hongro' apple fruit skins at 107 days after full bloom (DAFB). Visual coloration and hunter's color values were not affected by the ABA and FD treatments. Anthocyanin contents in fruit skins increased similarly to hunter $a^*$ values of fruit skins, but ABA and FD did not affect its accumulations. Liquid chromatography analysis revealed that endogenous ABA contents in control fruit increased at first and then decreased from 12 hours after the treatment. ABA treatment increased ABA contents in fruit skins from 2 hour after the treatment and it lasted until the end of the treatments. FD decreased ABA contents in fruit skins from 6 hours after the treatment. ABA treatment increased MdNCED2 (an ABA biosynthetic gene), MdACO1 (an ethylene biosynthetic gene), and MdCHS and MdDFR expressions. However, MdUFGT expressions were not affected by ABA treatment.

• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.772-781
• /
• 2009

We investigated the effects of Alaska pollack addition on the quality of Kimchi during 20 days of fermentation at 10C. Alaska pollack was added to salted cabbage at concentrations of 0%, 6%, 12%, or 18% (all w/w). The quality characteristics determined were pH, acidity, salinity, reducing sugar content, color, free amino acid level, and lactic acid bacterial counts, at 4 d intervals over 20 d, during progressive fermentation at constant temperature (10C). Changes in pH, acidity, and reducing sugar content during fermentation were increased when Alaska pollack was added, whereas salinity decreased. Total lactic acid bacterial counts achieved maximum levels on day 8 for Kimchi with 18% (w/w) Alaska pollack, and the other Kimchi samples attained their highest values on day 12. In terms of color, the L, a, and b values of Kimchi rose with addition of Alaska pollack. The free amino acid content of Kimchi increased as the level of added Alaska pollack rose but gradually fell as fermentation progressed. Upon sensory evaluation, Kimchi with 6% (w/w) Alaska pollack scored highest in terms of appearance, texture, taste, and overall acceptance. In conclusion, our results indicate that Alaska pollack has a positive effect on the quality of Kimchi, increasing the content of free amino acids.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.4
• /
• pp.430-436
• /
• 2003

Coating treatment with 120 kDa of chitosan on bread was decreased growth rate of bacteria and not detected growth of any fungi during storage period. Bread with coating by 1% and 2% of 120 kDa chitosan have had the high antioxidant. Change in the water content was lawered as the higher concentration of chitosan coating on bread. water activity has a low variance untill 2% of chitosan concentration and so there result are expected on inhibition effect of retrogradation in bread during storage period. The change of pH was not detected in bread. And the color of bread have not effected on treatment with below 2% of chitosan but had a little effect by 2% of chitosan coating.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.32-37
• /
• 2004

Effects of mushroom powder on physicochemical characteristics of dough and bread-making properties were studied. In mixogram test, addition of 2-10% mushroom powder increased water absorption from 67,0 to 79%. Peak time, peak height, band width, and seven minute height of mushroom-wheat flour composite were similar to those of control. Sedimentation and P.K. values decreased with increasing amount of mushroom powder In amylogram test, no significant difference was observed in gelatinization temperature between control and mushroom powder-added dough. Peak viscosity increased with increasing amount of mushroom powder, Highest loaf volume was attained when 2 and 4% mushroom powders were added, whereas decreased above 6%. Bread weight and L value of crust increased with increasing amount of mushroom powder whereas 'a' value decreased. As the amount of mushroom powder increased, L value of crumb color decreased. No significant difference in springiness and adhesiveness was observed between control and mushroom-wheat composite flour bread whereas chewiness and gumminess, increased with increasing amount of mushroom powder, Hardness generally increased as the amount of mushroom powder increased. Mushroom powder caused bread staling at both storage temperatures ($4^{\circ}C\;and\;25^{\circ}C$). Although sensory value decreased with increasing mushroom powder, use of mushroom powder to replace up to 4% wheat flour is recommended in making bread.

• Food Science of Animal Resources
• /
• v.23 no.3
• /
• pp.215-220
• /
• 2003

This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.

• Journal of Korea Multimedia Society
• /
• v.14 no.4
• /
• pp.481-493
• /
• 2011

As the development of mobile devices, mobile phones are equipped with many features. Video-call feature is one of them. In this paper, we present distance measurement between speaker and smart-phone using multiple color spaces and multiple thresholds. first, detect face based on skin color information. and second, measure distance between speaker and smart-phone using the detected face region. Especially, the first considering point in the development of face area detection is real-time processing and the second point is robustness to solve the problems of face detection errors due to rapid change of object movement, lighting and background between adjacent frames.