• Science of Emotion and Sensibility
• /
• v.11 no.4
• /
• pp.541-552
• /
• 2008

We cannot express emotions correctly with only speech because it is hard to estimate the kind, size, amount of emotions. Hamlet who is a protagonist in 'Hamlet' of Shakespeare has emotions which cannot be expressed within only speech because he is in various dramatic situations. So we supposed an artificial emotion, instead of expressing emotion with speech, expressing and visualizing current emotions with color and location. And we visualized emotions of characters in 'Hamlet' with the artificial emotion. We designed the artificial emotion to four steps considering peculiarities of emotion. First, the artificial emotion analyzes inputted emotional stimulus as relationship between causes and effects and analyzes its kinds and amounts. Second, we suppose Emotion Graph Unit to express generating, maintaining, decaying of analyzed one emotional stimuli which is outputted by first step, according to characteristic. Third, using Emotion Graph Unit, we suppose Emotion Graph that expresses continual same emotional stimulus. And we make Emotion Graph at each emotions, managing generation and decay of emotion individually. Last, we suppose Emotion Field can express current combined value of Emotion Graph according to co-relation of various emotions, and visualize current emotion by a color and a location in Emotion Field. We adjusted the artificial emotion to the play 'Hamlet' to test and visualize changes of emotion of Hamlet and his mother, Gertrude.

• The Journal of the Korea Contents Association
• /
• v.5 no.4
• /
• pp.111-121
• /
• 2005

The appearance of digital culture swiftly has changed the culture in domestic and international arenas before and after the year 2004 and the image and animation have become two of the most important expression media in contemporary age. Among the Japanese animations that have demonstrated the rapid development of cartoon and animation in the world, the director Dakahata Isao's 'Graves of the Fireflies' that has influenced many works has been evaluated as one of the noticeable works that has a unique method and scenario dramatization in terms of producing the original novel into an animation. This study investigates the metaphor and symbolism shown in this work according to each sequence, divides the production ability in the work into three elements and applies them to the important elements such as camera, colors and mise-en-scene when the original work is depicted into image. It can be summarized in more detail as in the following: firstly, I study the rhythm of camera corresponding to the symbolism of the angle that the camera has and production; secondly, I analyze the artistic elements appeared in the process of expressing the original work into the image, especially the production for the colors and symbolism contained in them and the composition of screen. Thirdly, I analyze how effectively the atmosphere for the situations for the original work is expressed in animation with the aid of one of the image elements, mis-en-scene. It is expected that the analyzed findings will be effective as a way of overcoming the limitation of expressions that the original work in text and the study on these processes will become good examples to the relevant workers and will be the good references to the producers who are interested in the creation of animation in Korea.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.6
• /
• pp.744-750
• /
• 2017

Acrylamide is a probable human carcinogen and can be formed during frying of starchy foods. The objective of this study was to investigate the effects of acrylamide reduction in storage potato chips by fermentation of Bacillus subtilis and compare its usefulness with four different cultivars of storage potatoes (Goeun, Atlantic, Saebong, and Jinsun). Potato slices were fermented by B. subtilis at $37^{\circ}C$ for 0, 2, and 4 h and fried at $180^{\circ}C$ for 115 s. The total sugar contents of the fermented potato slices did not change compared to the control. However, reducing sugar contents increased in the fermentation solution containing potato slices. Asparagine contents of Saebong and Jinsun potato slices decreased with fermentation time. Color values of the fermented potato chips were improved compared to those of non-fermented potato chips. The highest $L^*$ value was found in Saebong (57.4), followed by Goeun (56.7), Jinsun (52.5), and Atlantic (48.8) after 4 h of fermentation. Potatoes stored for 240 days generated considerable amounts of acrylamide, ranging from 4.99 to 10.38 ppm, after frying. Four hours of fermentation reduced acrylamide formation in all potato chips. The lowest acrylamide content was found in Saebong (0.77 ppm), followed by Jinsun (1.21 ppm), Goeun (1.76 ppm), and Atlantic (4.09 ppm). In conclusion, fermentation of storage potatoes by B. subtilis can effectively lower acrylamide formation during frying of potato chips.

• Journal of Conservation Science
• /
• v.32 no.3
• /
• pp.385-394
• /
• 2016

A fabric excavated from tombs or passed down is not easy to find its original color as it degrades and discolors by UV and visible rays, oxygen and microorganisms. LC-MS analysis is commonly used for separating and analyzing colors, but color extraction process is complicated and important in dye-qualitative analysis. To extract red colors from a fabric which is dyed with safflower and lac, solvents; hydrogen chloride, pyridine and oxalic acid are used and oxalic acid was the most effective solvent. Meanwhile, dyed samples were put in degradation condition; UV-A for 168 hours and analyzed with LC-MS to find out its colors'chemical changes. As a result, carthamin is detected in $T_R$ 13 min and laccaic acid A is detected in $T_R$ 10 min. However carthamin is not detected in a degraded fabric dying with safflower, it could be identified as a safflower fabric by the molecular weight of m/z 931. Through this study the most optimal method for red color extraction is found so it is expected to be used as a base line data for red color LC-MS analysis.

• Journal of Korean Ophthalmic Optics Society
• /
• v.19 no.3
• /
• pp.295-303
• /
• 2014

Purpose: This study aims to observe bleaching resulted from multipurpose contact lens solutions used to manage lenses with the subjects of colored contact lenses being distributed in Korea. Methods: The lenses have been worn for six months, and their refraction is 0.00D. Three types of colored contact lenses of which margin has been colored with a different manufacturing method have been adopted (type 1: pigment application method, type 2: chemical bonding process, type 3: sandwich method), and multipurpose solutions used were two types containing different components. Each of the colored contact lenses was stored in the multipurpose solutions for 20 days and went through vortexing for 15 seconds per day. Their fluorescence absorbance, surface roughness, brightness index, and color coordinate index were measured before and after the vortexing to see the degree of bleaching. Results: In the two types of multipurpose solutions, every type of the color contact lenses showed no statistically significant difference in their fluorescence absorbance value before and after the vortexing. Regarding surface image, the front surface of the lenses was smooth in every type, and about the back surface, type 3 indicated less protrusion than type 1 and 2. About the difference of color on the lens surface before and after the vortexing, type 3 showed significantly less difference than type 1 and 2; however, all fell into the permissible error. Conclusions: About the bleaching of colored contact lenses resulted from multipurpose solutions for soft contact lenses, there was no difference observed in terms of fluorescence absorbance and color. According to the methods of manufacturing dyes, however, there was difference in the protrusion of the posterior surface image.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.211-222
• /
• 2014

This study was performed to identify the quality characteristic of Platycodon grandiflorum for blanching(1, 2, 3 min), drying(5, 10, 15 min) conditions and thawing methods($4^{\circ}C$, $25^{\circ}C$, running water). The color, moisture contents, pH, hardness, viable cell count of blanched Platycodon grandiflorum were lower than those of native Platycodon grandiflorum. The sensory properties of blanched Platycodon grandiflorum for blanching and drying time showed the most highly evaluated in terms of texture. The optimum blanching and drying times selected for producing of frozen Platycodon grandiflorum were 1 min, 5 min. At this condition, the blanched Platycodon grandiflorum was frozen at $-40^{\circ}C$. After thawing of frozen Platycodon grandiflorum, the thawing time was the shortest in the case of thawing in running water, and drip loss was the lowest. The color, hardness and sensory properties did not significantly differ with different thawing methods. These results show that thawing in running water is the most suitable for frozen Platycodon grandiflorum.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.2
• /
• pp.239-245
• /
• 2012

This study was performed to evaluate the quality characteristics of Sulgi (Korean steamed rice cakes) prepared with fresh or frozen red onions. Sulgi was prepared with different levels (10, 20 or 30%) of fresh or frozen onions and stored for 4 days. The L value significantly decreased with the addition of fresh red onions and the a value significantly increased with the addition of either fresh or frozen red onions. The pH value was also increased with the addition of fresh red onions. In terms of texture, the hardness of Sulgi with either fresh or frozen red onions was reduced. The gumminess and brittleness gradually decreased with the addition of fresh or frozen red onions. Sulgi composed of 30% red onions showed the best sensory results in terms of color, flavor, texture, taste, and overall acceptance.

• Korean Journal of Food Science and Technology
• /
• v.21 no.4
• /
• pp.583-589
• /
• 1989

In order to improve the quality and yields of barley tea(water extracts), enzymatic hydrolysis was carried out with using three kinds of mired enzymes of ${\alpha}-amylase,\;{\beta}-amylase$ and protease. The barley treated with enzymes were the crushed , soaked and slightly roasted(light brown) Youngsanbori(hulless) and the physical, chemical and sensory characteristics were investigated. The results showed that enzymatic hydrolysis caused a signigicant increase in solid yields (80%) of barley tea, particularly with the mixed enzyme 5,000 which has higher activity of ${\alpha}-amylase$ than the other enzymes. The intrinsic viscosity of barley tea was reduced by enzymatic hydrolysis as the value of dextrose equivalent increased The Hunter L, a, b values was lower for the enzyme treated barley tea but showed not significant difference with reaction time. The organoleptic evaluation clearly showed that both intensity and acceptability of odor and taste was markedly Increased. The roasted nutty, and sweety odor and taste were particular in increase by mixed enzyme 5,000.

• Journal of the korean academy of Pediatric Dentistry
• /
• v.29 no.2
• /
• pp.255-261
• /
• 2002

The purpose of this study was to compare the microleakage pattern of flowable composite resin to sealant, composite resin used in preventive resin restoration and glass ionomer cement used as liner. 120 extracted sound human molars were divided into 6 groups : group 1 and 2:sealant ; group 3 and 4:preventive resin restoration ; group 5 and 6:sandwich technique restoration. For the experimental groups(group 2, 4 and 6), flowable composite resin(Tetric flow) was used. For the control group, Concise was used as sealant material(group 1), Z-100 with Concise were used as preventive resin restoration(group 3), and Vitrebond was used as cavity liner(group 5). All the restorations were thermocycled and the degree of dye penetration was evaluated with stereomicroscope. The microleakage of each group was measured and statistically analyzed. The results of the present study were as follows : 1. In group 1 and 2, there was no statistically significant difference in microleakage between Concise and Tetric flow(p>0.05). 2. In groups of preventive resin restorations, there was no statistically significant difference in microleakage between Z-100 with Concise and Tetric flow(p>0.05). 3. The microleakage of Vitrebond and Tetric flow used as liner showed no statistically significant difference(p>0.05).

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
• /
• v.4 no.4
• /
• pp.250-257
• /
• 2011

This experiment present the automatic detection algorithm of gastric cancer that take second place among all cancers. If an inflammation and a cancer are not examined carefully, early ones have difficulty in being diagnosed as illnesses than advanced ones. For diagnosis of gastric cancer, and progressing cancer in this study, present 4 algorithm. research team extracted an abnormal part in stomach through the endoscope image. At first, decide to use shading technique or not in each endoscope image for study. it make easy distinguish to whether tumor is existing or not by putting shading technique in or eliminate it by the color. Second. By passing image subjoin shading technique to erosion filter, eliminate noise and make give attention to diagnose. Third. Analyzing out a line and fillet graph from image adding surface shade and detect RED value according to degree of symptoms. Fourth. By suggesting this algorithm, that making each patient's endscope image into subdivision graph including RED graph value, afterward revers the color, revealing the position of tumor, this study desire to help to diagnosing gastric, other cancer and inflammation.