• Proceedings of the Korean Society of Computer Information Conference
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• 2014.07a
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• pp.41-42
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• 2014

본 논문에서는 스마트폰 케이스에 제품디자인에 있어서 패턴 디자인 활용사례를 알아보고 주조색 분석을 통해 패턴디자인 트렌드를 살펴보는데 그 목적이 있다. 주조색 추출에 사용된 스마트폰 케이스는 +D프로젝트에 출시된 자료를 활용해 9명 디자이너 별 대표제품 2개를 분석했으며, 분석은 한국 표준색 색채분석, KSCA (Korea Standard Color Analysis) 프로그램을사용하여 각각의 이미지에서 5%이상 쓰인 주조색을 추출 하였고, Hue&Tone 분포를 통해 스마트폰케이스 패턴디자인에 사용된 색채 트렌드를 알아보고자 한다. 스마트폰케이스에 사용된 전체 주조색들을 살펴보면 색상에 있어서는 붉은색(R) 과 보라색-파랑색(PB) 의 분포가 상대적으로 높게 나타났고, 색조에 있어서는 밝은(B), 옅은(P) 톤이 가장 많이 사용 된 것을 알 수 있다. 향후 연구에서는 색채를 통한 감성분석을 연구해 스마트폰 케이스 제품디자인에 있어서 색채와 감성 간의 상관관계를 알아보고자 한다.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.2
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• pp.77-86
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• 2002

Soil color characteristics were measured by a optical instrument, colorimeter, comparing with the conventional Munsell color chart and related to the chemical properties of soils. Total of the 67 experimental soils were taken from tobacco fields that located at Cheongwon, Enmseong, Boeun, Goesan, Jincheon, and Chungju countries in Chungbuk Province having the 29 soil series including Samgag. The values of L, a, and b measured by colorimeter were closely related with hue, value, and chroma of Munsell color chart, respectively, indicating the quantitative measurement of soil color characteristics. The standard deviations in measurement for L, a, and b values was smaller in soil sample passed by 0.5 mm sieve than 2 mm sieve, suggesting that soil particle size less than 0.5 mm was better condition for colorimeter measurement. The values of L and b measured by colorimeter showed a tendency to decrease as increase of soil moisture content but nearly on difference with moisture condition for the value of a. However, correlation coefficient between air dry samples and wet soil samples(soil moisture retension of -10 hPa) for measurements of L, a and b value were more than 0.9 showing the same tendency in measurement. Consequently, air dry soil passed by 0.5 mm sieve was recommended to desirable conditions for stable measurement by colorimeter. The measured values by colorimeter were significantly correlated with organic matter, CEC, exchangeable Ca and Mg, showing the highest correlation coefficient between L value and organic matter.

• Bulletin of the Korean Space Science Society
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• 1998.10a
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• pp.21.1-21
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• 1998

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.306-312
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• 1986

Color changes of a mixture of 0.8 M glucose, fructose or sucrose and 0.8 M glycine were evaluated by Hunter 'L', 'a', 'b' values during Maillard reaction at the temperature range of $70^{\circ}-100^{\circ}C$. The results suggested the reaction to be devided into three stages. In initial reaction the 'L' and 'a' values decreased slowely, and 'b' rapidly increased to maximum, which were followed by a rapid decrease in 'L' and 'b' and rapid increase in 'a' values at intermediate stage. At final reaction period the both 'L' and 'b' were slowed down in their reduction rate while 'a' decreased rapidly from its maximum point. All of the Hunter values were reached to nea. zero. Linear equations, which can be used for prediction of cole. change in Maillared reaction, of $1/\sqrt{(L_t-L_{\circ})^2\;+\;(a_t-a_{\circ})^2\;+\;(b_t-b_{\circ})^2}\;=\;a(1/t)\;+\;b$ for Hunter values and $1/\sqrt{X\;+\;Y\;+Z}\;=\;a(1/t)\;+\;b$ for CIE tristimulus values were found to have a very high correlation coefficient. Relationships between 'L' and 'a', 'L' and 'b' and 'a' and 'b' were also graphcally compared.

• Journal of Music and Human Behavior
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• v.13 no.1
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• pp.1-18
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• 2016

This study examined the correlation between the rhythm reproduction performance and cognitive function of school-aged children. A total of 59 third grade elementary students participated in this study. An iPad-based rhythm reproduction task, the Digit Span Test (DST), the Children's Color Trails Test (CCTT), and a self-paced tapping task via a MIDI keyboard were conducted for each participant. The results demonstrated that scores at each stage of the iPad-based rhythm reproduction test showed different patterns of correlation with cognitive function test scores. This result suggests that accuracy of a simple rhythm task is correlated to speed of self-paced tapping (second). Also cognitive function may affect rhythm grouping ability. Results of this analysis for each of 20 rhythm items showed that there was a common rhythm characteristics that correlated with executive function, working memory or self-paced tapping speed. These results indicate that rhythm ability is related to, and predictive of, the level of cognitive functioning in elementary school students and can be used as an useful parameter when examining cognitive function of school-aged children in multifaceted dimensions.

• Proceedings of the IEEK Conference
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• 2003.07e
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• pp.1819-1822
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• 2003

내용 기반 영상검색에서 다중 특징을 사용하여 영상을 검색하는 기존의 방법들은 영상에서 특징간의 상관관계를 고려하지 않고 각 특징을 개별적으로 추출하여 검색에 사용한다. 따라서 특징간의 최적의 가중치를 찾아야 하는 문제가 있다. 이 논문에서는 내용기반 영상검색을 위해 색과 질감 특징을 효과적으로 표현할 수 있는 새로운 특징 벡터인 CCE (channel color energy)를 제안한다. 실험을 통하여 제안하는 방법이 정규 가중거리 비교 방법에 비해 우수한 성능을 보이는 것을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1423-1430
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• 2012

The present study investigated the relationship between physical conditions and sensory properties of red pepper powder stored at different temperatures ($-20^{\circ}C$, $0^{\circ}C$, $20^{\circ}C$) and in different wrap materials (linear low density polyethylene, LLDPE; aluminum/linear low density polyethylene, Al/LLDPE). Red pepper powders with initial moisture contents of $17.35{\pm}0.32$% were not affected by the packaging material or storage temperature. Hunter a values of red pepper powder decreased while Hunter b values increased as storage temperature increased. There were no significant differences according to packaging materials. The American Spice Trade Association (ASTA) color value ($60.85{\pm}0.13$) significantly decreased with increasing temperature from $-20^{\circ}C$ to $20^{\circ}C$ ($21.70{\pm}0.06$ to $56.03{\pm}0.24$). The ASTA color value of samples packed with LLDPE ($21.70{\pm}0.06$) decreased more compared to samples packed with other materials. Further, capsanthin contents ($13.74{\pm}0.02$ mg/100 g) significantly decreased with increasing temperature from $-20^{\circ}C$ ($0.25{\pm}0.01$ to $0.28{\pm}0.01$ mg/100 g) to $20^{\circ}C$ ($0.13{\pm}0.01$ to $0.25{\pm}0.01$ mg/100 g). In the sensory evaluation of red pepper powder, overall acceptability was influenced by redness, yellowness, and pungency color. All physicochemical and sensory properties of red pepper powder were compared. Hunter a values, ASTA color values, and capsanthin contents were significantly associated with sensory preferences. In particular, ASTA color value showed a close relationship with color preference for red pepper (R2=0.922). Thus, we suggest that the preference for red pepper powder can be determined based on instrumental measurements of Hunter a values, ASTA color values, and capsanthin contents.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.325-332
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• 2013

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at 0, -5, -15, and $-25^{\circ}C$. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at$-25^{\circ}C$. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and $-25^{\circ}C$. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.205-219
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• 2012

The purpose of this study is to make a correlation analysis between mechanical characteristics and sensory characteristics of puffer fish fillet under storage conditions and to find out those quality characteristics. With the storage time, VBN increased while color, smell and texture values decreased. As the appearance, the fish showed excellent quality stored at $4^{\circ}C$ for 8-12 hours, at $12^{\circ}C$ for 4-8 hours and at $20^{\circ}C$ for 4 hours. When the L value increased, color preference in sensory results decreased in correlation physicochemical properties, mechanical properties and sensory properties of puffer fish fillet. However, mechanical properties and sensory evaluation showed a different aspect. When the higher temperature, redness(a-value) decreased. Regardless of storage temperature, yellowness (b-value) increased. In the results of the hardness, the value was higher, the sensory showed the better texture.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.141-146
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• 2005

The objective of this study was to determine the characterisics of quality and antioxidant with various sweet potato(SP) varieties. The differences of skin color between general and colored SP was not significant. The flesh color of steamed SP was the lower than flesh of raw SP, and especially steamed purple SP(5.24) was lower than flesh SP(22.0). In physical characteristics, the hardness of raw SP showed the low values and the springness, gumness and hardness among steamed SP varieties was not significant. The total phenol content(TPC) of purple, yellow-fleshed and general SP had 13.1, 6.22 and 3.02 mg/g, respectively. In DPPH, the purple-fleshed SP had the highest free radical scanvering. Also, shingunmi$(88.5\%)$, Saengmi$(80.9\%)$ and Shinchunmi$(78.9\%)$ show the high antioxidant activities. The redness of SP was positively correlated with TPC in raw and steamed. However, the yellowness of flesh SP was negatively correlated with DPPH.