• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 2011.07a
• /
• pp.296-298
• /
• 2011

본 논문에서는 향상된 중간 시점 합성 영상을 위한 깊이 영상 부호화 방식을 제안한다. 깊이 영상은 실제 영상과 다르게 날카로운 경계를 기준으로 완만한 변화를 가지는 픽셀 값을 가지는 특성이 있다. 따라서 깊이 영상의 부호화에서는 경계 영역을 효율적으로 부호화하는 것이 중요하다. 기존의 다시점 비디오 부호화기 (Multiview Video Coding)가 하나의 프레임 내에서 고정된 양자화 파라미터 값을 사용하는 것에 반해, 제안된 방식에서는 경계 영역을 효율적으로 부호화하기 위해 블록의 특성에 따라 적응적으로 양자화 파라미터를 할당한다. 2 차 미분 영상의 분포에 기반해 각 블록을 경계 블록, 평탄 블록, 일반 블록으로 구분하고 이에 따라 양자화 파라미터를 할당한다. 실험결과로서, 제안하는 방법의 성능이 다시점 비디오 부호화기 참조 소프트웨어 JMVC 8.3 에 비하여 BD-PSNR 이 평균 0.18dB 향상되고, BD-BR 은 평균 4.03% 감소되어 부호화 효율이 우수함을 확인할 수 있었다.

• Clinical and Experimental Reproductive Medicine
• /
• v.17 no.1
• /
• pp.71-80
• /
• 1990

New immunoassay systems for the detection of anti-sperm antibodies were developed. For this, sperm surface protein was purified by the immunoaffinity column prepared by the coupling of rabbit anti-human IgG antibodies to Sepharose-4B. Fraction eluted by tris-HCI buffer containing SDS showed a single band having molecular weight of about 60KD on electrophoresis. Enzyme HRP labelled goat anti-human IgG and chemiluminescence aminobutylethyl-isoluminol(ABEI) labelled rabbit anti-human IgG were used for ELISA and CIA, respectively. These two labelled conjugate bound well with human IgG. When serum dilution curves were made to titrate positive serums, two kinds of curves with steep and sluggish slopes were obtained Serum samples were categorized into 3 groups: positive, weak positive and negative based on slope of curve and O.D. values at 1:160 dilution of serum. When ELISA and CIA were compared to conventional method Kibrick test by the determinations of 62 male serums with different diagnosis, the results of ELISA and CIA agreed well, but both disagreed with that of Kibrick test. This study showed that purified sperm surface antigen can be used to develope solid-phase immunoassay systems such as ELISA and CIA which may eliminate the problems encounted the immobilization of living sperm in other tests.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
• /
• v.19 no.2
• /
• pp.173-181
• /
• 2001

It is very important to assess spatial data quality of a digital map produced through digital map generalization. In this study, as a aspect of spatial data quality maintenance, we examined the tolerate range of theoretical expectation accuracy and established the quality assessment standard in spatial data for the transformed digital map data do not act contrary to the digital map specifications and the digital map accuracy of the relational scale. And, transforming large scale digital map to small scale, if we reduce complexity through processes as simplification, smoothing, refinement and so on., the spatial position change may be always happened. thus, because it is very difficult to analyse the spatial accuracy of the transformed position, we used the buffering as assessment method of spatial accuracy in digital map generalization procedure. Although the tolerated range of generic positioning error for l/l, 000 and l/5, 000 scale is determined based on related law, because the algorithms adapted to each processing elements have different property each other, if we don't determine the suitable parameter and tolerance, we will not satisfy the result after generalization procedure with tolerated range of positioning error. The results of this study test which is about the parameters of each algorithm based on tolerated range showed that the parameter of the simplification algorithm and the positional accuracy are 0.2617 m, 0.4617 m respectively.

• Journal of Korea Society of Industrial Information Systems
• /
• v.22 no.1
• /
• pp.33-40
• /
• 2017

In this Paper, Analyse the Steady State Behavior of TCP and TFRC with Packet Error when both TCP and TFRC Flows Co-exist in the Network. First, Model the Network with TCP and TFRC Connections as a Discrete Time System. Second, Calculate Average Round Trip Time of the Packet Between Source and Destination on Packet Loss Environment. Then Derive the Steady State Performance i.e. Throughput of TCP and TFRC, and Average Buffer Size of RED Router Based on the Analytic Network Model. The Throughput of TCP and TFRC Connection Decrease Rapidly with the Growth of Sending Window Size and Their Transmission Rate but Their Declines become Smoothly when the Number of Sending Window Arrives on Threshold Value. The Average Queue Length of RED Router Increases Slowly on Low Transmission Rate but Increases Rapidly on High Transmission Rate.

• Korean Journal of Food Science and Technology
• /
• v.31 no.5
• /
• pp.1289-1294
• /
• 1999

To identify the effect of packaging film on browning reaction of dried squid, 3 kinds of packaging film$(NYLON\;12\;{\mu}m/LDPE\;80\;{\mu}m)$ including transparency, white, black film were tested about browning degree of dried squid during storage at ambient temperature for 50 days. During storage period, water content and water activity were maintained almost constant, and microbial count was not changed. When color index was measured by color difference meter, L value and ${\Delta}E$ value were the highest in the dried squid packaged with transparency film. ${\Delta}E$ value was rapidly increased in early packaging period(within 10 day). TBA value was showed same tendency with ${\Delta}E$ value in early storage period. So, the browning was supposed to originated from lipid oxidation by UV light transmitted through packaging film in the early storage period.

• Food Science and Preservation
• /
• v.7 no.4
• /
• pp.403-408
• /
• 2000

To enlarge applicable field of electrolyzed acid-water(EAW) on food industry, quality changes of agaricus mushroom(Agaricus blazei Mui1l) washed with cooled EAW were investigated during storage at 5$\^{C}$. Total count and coliform count were decreased to 1/88 level and l0$^1$cfu/g respectively by immersion washing with EAW for 5 min. Agaricus mushroom washed with EAW had showed better quality properties such as weight loss, pH, acidity, browning, organoleptic properties after 3∼4 days of storage at 5$\^{C}$ except firmness of the trunk parts of agaricus mushroom comparing with non-treated one. △E values of agaricus mushroom showed lower increasement than those of non-treated ones after 3∼4 days of storage. Considering organoletpic and quality characteristics of stored agaricus mushroom synthetically, it was showed that EAW could be applicable to shelf life extension of argaricus mushroom.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.386-391
• /
• 2004

This study was performed to investigate change of quality characteristics on traditional dried Persimmons from Sangju varity regions (sun-dried, Namjang and Bokryong). Moisture contents on drying were decreased and constant at from 7th to 14th days drying periods and its periods were recognized to constructing second peel of dried persimmons. Constructed second peel were affected on quality characteristics of traditional dried Persimmons. Also, in case of semi-dried persimmons were processed at 45∼55% level of moisture content. Final products of semi -dried persimmons were estimated in 25th from initial drying periods. Changes of water activity were increased reducing speed at time of water content decreased, second feel constructing during drying persimmons were introduced to decreasing of water activity. Weights of dried Persimmons were quickly decreased in 21th drying periods and slowly decreased after that time. Weight changing and water evaporation of dried persimmons at the Namjang and Bokryong were slowy decreased and controled after 7∼14th in periods of constructing second feel of dried persimmons. Change of brix in dried persimmons have had in 18∼27% value at initial drying periods and quickly increased after 7∼14th in drying periods and have in high value of 40∼50% at 21th drying periods. At the texture of dried persimmons, hardness were decresed after 7∼14th in periods and effected on decreasing of water content, increasing of drying times. Sensory score of dried persimmons were highest score of color, sweetness and texture at dried persimmons of Namjang. Score of astringency, sourness and mold smell were highest at dried persimmons of Bokryong. Value of highest overall acceptance score was at dried Persimmons of Namjang.

• Applied Biological Chemistry
• /
• v.42 no.3
• /
• pp.246-251
• /
• 1999

This experiment was carried out to elucidate and investigate the changes in the content of antioxidants and the activities of antioxidant enzymes in the leaves of soybean subjected to water stresses. The results obtained were as follows; Leaves of soybeans subjected to water stresses have showed the differences in the activities of the antioxidant enzymes. In eunhakong, the activity of APOX was increased within a few days, but that of GR was decreased, whereas the activities of APOX and GR were gradually decreased in eunhakong. The activity of MDHAR of the leaves of eunhakong subjected to drought stress was gradually increased within 4days, whereas that of flooding was increased within 2days. We are supposed that the activities of APOX and MDHAR are coupled to maintain ascorbate concentration. In eunhakong, the relative activity of DHAR subjected to flooding was higher than that of drought. These results imply that DHAR is the only enzyme participating in the regeneration of ascorbate when the activity of MDHAR was limited by the deficiency of NADPH. The contents of ascorbate and reduced glutathione subjected to drought stress decreased continually, whereas those subjected to flooding stress recovered after five days of treatment.

• Korean Journal of Food Science and Technology
• /
• v.33 no.3
• /
• pp.373-377
• /
• 2001

Egg white mix (EWM) added with different ratios of cream $(10{\sim}15%,v/v)$ was fermented with Lactobacillus acidophilus (KCTC 2182) and changes of volatile aroma compounds during fermentation for 21 h were investigated. The amount of volatile aroma compounds between pre-fermented EWM, 15 h-fermented EWM, soft ice cream prepared from fermented EWM, and hard ice cream prepared from soft ice cream was compared. The results were as follows: (1) The amount of ethanol increased gradually until 9 h and increased rapidly to maximum value at 12 h and then decreased rapidly. The amount of acetone at 12 h was slightly higher, but it was not changed markedly during fermentation. Diacetyl was detected at 3 h and increased gradually to maximum value until 15 h and then decreased slightly. The amount of butanol was not changed markedly during fermentation. Acetoin was detected at 3 h and increased rapidly until 15 h and then increased gradually. (2) The amount of acetone, ethanol, diacetyl and butanol of pre-fermented sample, 15 h-fermented sample, soft ice cream and hard ice cream increased in proportion to the amount of cream added to EWM. However, the amount of butanol was relatively constant regardless of added cream ratio. The amount of volatile aroma compounds of soft ice cream was higher than that of other samlples, while that of pre-fermented sample was lower than that of other samples. Diacetyl and acetoin were not detected in pre-fermented sample.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.6
• /
• pp.904-911
• /
• 2015

The objective of this study was to investigate the quality characteristics of traditional wine using an radio-frequency identification (RFID) system annexed to a fermenter. In this study, we proposed an RFID-based data transmission scheme for monitoring fermentation of traditional alcoholic beverages. The pH, total acidity, total sugar, soluble sugar, free sugar, alcohol content, and organic acids of were investigated and subjected to fermentation of traditional alcoholic beverages three times. The pH ranged from 7.98, 7.95, and 7.68 at day 0, decreased drastically to 3.31~2.96 at day 2, and then slowly increased to the end point, finally reaching 3.34 at day 20. Acidity tended to increase quickly with time, especially for all samples after day 2. The fermentation environment induced a sudden increase acidity in reactants and indicated a low pH. The total sugars during fermentation quickly decreased to the range of 20.3, 22.43, and 19.2% at day 2, and the slope of reduction steadily decreased to 5.1, 6.1, and 4.8% at day 10. On the other hand, the alcohol content showed the reverse trend as total sugars. The alcohol content also showed the same pattern as total acids, showing the highest alcohol content of 17.3% (v/v) on day 20. In this study on traditional wine fermentation using an RFID system, we showed that pH, soluble sugar, and alcohol content can be adopted as key indicators for quality control and standardization of traditional wine manufacturing.