• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.2
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• pp.270-275
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• 2018

Method for improving the image quality are divided into a tone mapping method and a retinex theory based method. Typical example of the image quality enhancement method using tone mapping method is one using image characteristics like histogram. In this paper, we propose a hardware design of real-time wide dynamic range algorithm based on tone mapping method for image quality enhancement. The proposed method divides the image into the luminance and chroma components and then improves the chroma region based on the variation of the luminance component. Adding to that, it is designed to be compatible with the existing 8-bit signal, using high quality image with 12-bit extended signal according to the desired flow. As a result of simulation, it is confirmed that the image quality is improved, and the hardware design is confirmed that the real-time operations is possible at the maximum frequency at 138.26MHz.

• Journal of the Korean Chemical Society
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• v.36 no.6
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• pp.832-839
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• 1992

Lead has been determined by Resonance Ionization Mass Spectrometry (RIMS) through one-color-two-photon ionization, two-color-two-photon ionization and three-color-three-photon ionization in a vacuum chamber equipped with Time-of-Flight(TOF) mass spectrometer. In all cases, the first excited state chosen was 6p7s($^3P_1$) state and the transition was at 283.3 nm in wavelength from the ground state. By using various concentrations of lead standard solutions, the calibration curve is obtained in the range of 0.1 ${\mu}g$ to 1.0 pg in both ionization schemes. The detection limit was estimated as 20 pg for the two-color ionization, while 10 pg for the three-color ionization experiment.

• Journal of Dental Rehabilitation and Applied Science
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• v.28 no.2
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• pp.213-221
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• 2012

The purpose of this study was to evaluate the stability of external stain that long term attrition caused by tooth brushing affected the color variation of external stain of IPS e.max Press Porcelain. The specimen was made by IPS e.max Press LT ingots, and treated the shade of external staning as Orange, A, B, C, D After conducting horizontal toothbrush strokes about 11,000 / 22,000 / 44,000 / 66,000 / 88,000, Color changers of the external stained layer was measured with SpectroShade$^{tm}$ MICRO(MHT, Italy). The result of this study was obtained as follows: 1. After 11,000 strokes, the color changes of shade were greater in Orange shade than the other 4 shade groups. And even though toothbrush strokes were increased until 88,000, there were no statistical significant color changes about the external stain shade variation. 2. The amount of color variation about increasing of toothbrushing strokes was irregular(no consistent increasing, or decreasing), and it was no statistical significant changes According to these results, the long term tooth-brushing doesn't affect the changes of external stain about IPS e.max press porcelain. And it doesn't reduce the stability of external stain clinically. Later, it will be needed to study other factors affecting the external stain.

• Proceedings of the Korean Fiber Society Conference
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• 2002.04a
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• pp.33-36
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• 2002

폴리비닐알코올 (poly(vinyl alcohol), PVA)은 의류 및 산업용 섬유, 막, 약물전달, 암세포 괴사용 색전제등에 널리 사용되고 있다[1,2]. 이런 PVA와 같은 비닐계 고분자는 분자량 이외에도 입체규칙성에 따라 그 물리적 성질이 변화하는데 그 입체규칙성에 따라 혼성배열, 동일배열 및 교대배열 고분자로 분류할 수 있다. PVA는 일반적으로 55% 이상의 교대배열 다이애드기 함량을 가질 때 교대배열 PVA라고 불린다. (중략)

• Applied Biological Chemistry
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• v.24 no.3
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• pp.200-205
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• 1981

Some chemical components, absorbance at 450nm and color of traditional and improved soysauce during fermentation were investigated. The traditional soysauce was made from soybean Meju and the improved soysauces were prepared from Kojis of various mixtures of soybean and wheat. The contents of reducing sugar were higher in the improved soysauces than in the traditional soysauce and it increased with proportion to the mixing amount of wheat. The contents of total nitrogen and amino nitrogen were increased gradually during fermentation and, in the improved soysauce, it increased with the amount of soybean. The changes of the absorbance and the chromaticity were greaser in the traditional soysauce than in the improved soysauce during fermentation. The increase of absorbance and the chromaticity was greater in the improved soysauce than that of the traditional soysauce during heating process. In the improved soysauce, the greater the amounts of wheat in Koji, the greater the increase of color.

• Proceedings of the Korean Information Science Society Conference
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• 1998.10c
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• pp.500-502
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• 1998

최근 정보 사회에서 중요한 기술로 자리잡은 멀티미디어 정보 검색에 대한 다양한연구가 진행 중에 있다. 본 논문은 정지 화상에 대한 CBIR(Content-Based Image Retrieval)방법 중 칼라 정보를 이용한 방법에서 공간 정보를 충분하게 표현할 수 있는 알고리즘을 제안한다. 일반적으로 칼라 정보를 이용한 CBIR에서는 공간정보를 표현하기 위하여 인위적으로 영상을 여러 개로 분할하는 방법이나 영상의 히스토그램 내에서 영상의 위치 정보를 이용하는 방법 등이 연구되었다. 본 논문에서는 기존의 방법을 칼라 오브젝트의 추출 방법에 따라 1차와 2차 관계에 의한 방법으로 분류하고, 이동, 회전 특히 크기 변화(축소, 확대)에 탁월한 성능을 보이는 3차 칼라 오브젝트 관계를 이용한 방법을 소개한다. 제안된 알고리즘은 주어진 영상으로부터 양자화 된 24개의 버킷(bucket)을 생성해서 각 버킷 내의 칼라에 대한 색의 표준 편차로 색의 분산 정도를 나타내고, 빈도수가 높은 3개 버킷의 평균 칼라 위치를 계산해서 그들의 상호 각도를 추출하여 영상의 특징 벡터로 사용하였다. 실험결과 기존 방법보다 특히 영상의 크기 변화에 대해 좋은 결과를 얻을 수 있었으며, 계산량도 적어 효율적임을 보여 주었다.

• Proceedings of the KAIS Fall Conference
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• 2000.10a
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• pp.208-213
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• 2000

본 논문은 정지 화상에 대한 CBIR(Content-Based Image Retrieval)방법 중 칼라 특성을 이용해서 영상 내 공간 정보를 충분하게 표현할 수 있는 알고리즘을 제안한다. 일반적으로 칼라 특성을 이용한 CBIR은 영상 내 공간정보를 충분하게 표현하지 못하는 단점을 지니고 있다. 이에 기존 논문에서는 인위적으로 영상을 여러 개로 분할하는 방법 등으로 공간정보를 표현하고자 하였지만 특징벡터의 수가 급격히 늘어남에 따라 검색효율이 저하된다는 단점을 가지고있다. 본 논문에서는 기존의 방법을 칼라 오브젝트의 추출 방법에 따라 1차와 2차 관계에 의한 방법으로 분류하고, 이동, 회전 특히 크기 변화(축소, 확대)에 탁월한 성능을 보이는 칼라 오브젝트의 3차 관계를 이용한 방법을 소개한다. 주어진 영상으로부터 양자화된 24개의 버킷을 생성해서 각 버킷 내의 칼라에 대한 색의 표준 편차로 색의 분산 정도틀 나타내고, 히스토그램의 빈도수가 높은 세 개 버킷의 평균 칼라 위치를 계산해서 그들의 상호 각도를 추출하여 영상의 특징 벡터로 사용한을 제안하였다. 실험결과 기존 방법보다 특히 영상의 크기 변화에 대해 좋은 결과를 얻을 수 있었으며, 계산량도 적어 효율적임을 보여 주었다.

• Proceedings of the Korean Information Science Society Conference
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• 2003.10b
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• pp.184-186
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• 2003

실세계의 공간 객체는 시간이 흐름에 따라 위치 또는 모양과 같은 속성이 변경되고, 이로 인해 대용량의 이력 데이터가 발생된다. 이러한 시공간 객체의 이력을 효율적으로 저장하고 빠르게 검색하기 위하여 색인 기법들에 대한 연구가 최근까지 활발히 진행되어 왔다. 그러나 기존의 공간 데이터베이스의 색인 기법들은 시공간 객체의 이력을 지원하기에 적절치 못하거나 실세계의 객체에 직접 적용하기 어려운 문제점을 갖는다. 따라서 이 논문에서는 이산적으로 변화하는 시공간 객체의 이력을 효율적으로 관리하기 위해 다중 버전 구조의 색인을 설계한다. 그리고 실세계의 시공간 객체가 갖는 일반적인 특징을 분석하여 그 결과를 토대로 확장된 알고리즘을 제안한다.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.250-258
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• 2010

This study was performed to find the most desirable mixing formula for Sulgidduk added with Cheongkukjang powder for various benefits. The optimal mixing formulas were identified by evaluations of ingredients, the color, and the sensory and textual characteristics. As the amount of Cheongkukjang powder increased, the rice cake appeared redder, yellower and less luminous. The amount of crude ash was significantly smaller in the experimental groups than in the control group, and the amount of crude protein and crude fat was significantly high. The change in texture according to the amount of Cheongkukjang powder was not statistically significant, but hardness, adhesiveness, and cohesiveness showed significant differences(p<0.05). It was also found that chewiness increased while adhesiveness decreased as storage time increased. According to the results of the sensory evaluation, scores in the color and aroma decreased as the amount of Cheongkukjang powder increased. Overall acceptability score was highest in the 5% group, consisting of 68% of rice powder, 5% of Cheongkukjang powder, 10% of sugar, and 17% of water.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.5
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• pp.183-189
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• 2014

This study was conducted to study the influence of Co and Fe on the color of glaze and diopside crystals in the diopside crystal glaze empirically produced and used by ceramic artists, in case of adding $Co_3O_4$ and $Fe_2O_3$. As a result, the color of glaze was blue when $Co_3O_4$ was added to the diopside crystal glaze and the diopside crystals appeared pastel violet with Co included. When $Fe_2O_3$ was added to the diopside crystal glaze, the color of glaze appeared brown and the color of diopside crystals was goldenrod with Fe included. The crystals precipitated on the surface of diopside consisted of diopside crystals and diopside precursors. With longer retention time, the amount of diopside precursors decreased and the amount of diopside crystals increased. Also, Co was more easily included by the diopside crystals than Fe was and crystallizability of dispside was improved in case of including Co. Including Fe lowered peak intensity of properties and partially dissolved the diopside crystals.