• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2003.09b
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• pp.87-90
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• 2003

과거의 이동로봇 시스템은 완전한 자율주행이 주된 목표였으며 그때의 영상정보는 단지 모니터링을 하는 보조적인 수단으로 사용되었다. 그러나 지금은 이동 물체의 추적, 대상 물체의 인식과 판별, 특징 추출과 같은 다양한 응용분야에서 영상정보를 이용하는 연구가 활발히 진행되고 있다 또한 제어 측면에서는 전통적인 제어기법으로는 해결하기 힘들었던 여러 가지 비선형적인 제어를 지능제어 방법을 통하여 많이 해결하곤 하였다. 그러한 지능제어에서 신경망을 많이 사용하기도 한다. 최근에는 신경망의 학습에 많이 사용하는 방법 중 강화학습이 많이 사용되고 있다. 강화학습이란 동적인 제어평면에서 시행착오를 통해, 목적을 이루기 위해 각 상황에서 행동을 학습하는 방법이다. 그러므로 이러한 강화학습은 수많은 시행착오를 거쳐 그 대응 관계를 학습하게 된다. 제어에 사용되는 제어 파라메타는 어떠한 상태에 처할 수 있는 상태와 행동들, 그리고 상태의 변화, 또한 최적의 해를 구할 수 있는 포상알고리즘에 대해 다양하게 연구되고 있다. 본 논문에서 연구한 시스템은 비젼시스템과 Strong Arm 보드를 이용하여 대상물체의 색상과 형태를 파악한 후 실시간으로 물체를 추적할 수 있게 구성하였으며, 또한 물체 이동의 비선형적인 경향성을 강화학습을 통하여 물체이동의 비선형성을 보다 유연하게 대처하여 보다 안정하고 빠르며 정확하게 물체를 추적하는 방법을 실험을 통하여 제안하였다.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.53-57
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• 2006

In order to reduce the drying cost and to maintain the natural color of raw red pepper and also to keep the red pepper hygienically, two kinds of Kimchies made of red pepper powder and mashed red pepper were prepared. The difference of quality characteristics between Kimchi made of red pepper powder and mashed red pepper was examined during fermentation at $7^{\circ}C$. Both of two Kimchi showed the same patterns of changes in pH, acidity, total bacteria cell count and total lactic acid bacteria cell count. But Kimchi made of mashed red pepper showed lower sensory scores than red pepper powder in overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.267-270
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• 2006

In Korea, for a long time Rhus verniciflua has traditionally been used as an herbal medicines plants. A stem of Rhus verniciflua has been used to treat gastrointestinal trouble with in form of boiled chicken as a folk medicine. But it has been recognized as an extremely active allergen causing skin reactions. The chief allergenic component, urushiol, is found within the oleoresinous sap of Rhus verniciflua. Most components of urushiol have unsaturated side chains. These unsaturated side chains of urushiol are important to polymerization of these natural products. The urushiol components in Korean lacquer were isolated by reversed phase HPLC. The molecular weight of purified urushiol was determined as 340 from mass analysis. This compound was identified as Heptadecatetraenyl catechol (MW 340).

• Archives of design research
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• v.11 no.1
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• pp.229-236
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• 1998

It is the most important technological progress for the computer graphics when computer has incorporated the color system. However, color system used in computer is totally different from traditional color system like printing ink or painting color because it is exist only in the form of wavelengths of light on the computer screen. Therefore, some compatible problems are still remains with traditional design process or color matching in photography. It is important to produce precise representation and management of color in the current design system which is controlled and managed by computer to merge design process. In this study, I have discussed the merits of color, technological characteristics, designer's approach to color and traditional color system. Also I analyzed the aesthetic characteristics of computer color system which are found in computer graphics technology and compared them to traditional color system to try to find some opportunity and possibility for new method of development.

• Journal of Yeungnam Medical Science
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• v.13 no.2
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• pp.324-346
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• 1996

A survey was conducted to study attitudes of physician, nurse and patient towards physician's and nurse's uniform, from March 1 to March 31, 1996. The study population was 130 physicians and 147 nurses engaged in Yeungnam University Medical Center and 211 inpatients of Yeungnam University Medical Center. A questionnaire method was used to collect data. The following are summaries of findings: In the respect of physician's uniform, both physicians and nurses preferred other type of gown to the traditional coat-typed one and especially, nurses preferred more than physicians. Patients showed no difference in the preference of the traditional one and other form of gown as a whole but those who had higher educational level preferred other form of gown(p<0.01). Regarding the color of physician's gown, 73.6% of physicians and nurses liked white color, and 86.3% of the patients also liked the white color. Male physicians preferred the white color more than female physicians and nurses(p<0.01). Patients showed no meaningful difference for the color. The opinion of insisting on wearing a necktie when physician see patients was given by male physicians, physicians of fifty or more, physicians working in the field of medicine and professors, which showed significantly higher percentage than other groups(p<0.01). In the group of patiens， the same opinion was given by female, the group of sixty or more, the group of elementary school graduates or less and people residing in other cities and counties more than male, the group of other ages, the group of having higher educational level and people of Taegu city(p<0.01). It tended to agree wearing casual wear of physician during the working time of weekend and holiday as a whole. Younger physicians showed significantly higher preference for it(p<0.05). Regarding the nurse's uniform, both physicians and nurses preferred trousers, and 96% of the nurses did. Especially, nurses who were forty years old or more and who served at outpatient department and administrative and aid parts expressed 100 percent partiality to trousers. For the patients, those who had lower educational level preferred skirt and those who had higher educational level preferred trousers. As to the color of nurse's gown, 46.7% of the physicians and nurses liked white color. The physicians preferred white and nurses preferred other color(p<0.01). Of the patients, 79.1% liked white color. Regarding the wearing cap, 95.9% of the nurses replied it didn't have to wear the cap. The nurses who were fifty or more and who served at outpatient department and special parts gave whole answers of not having to wear the cap. On the other hand, 77.7% of the patients answered nurse had to wear the cap. From the above findings, it would be advisable to give a change to the forms and colors of the gowns to match with the trend and sense of the time instead of insisting on the traditional typical ones.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.

• Korean Journal of Heritage: History & Science
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• v.48 no.2
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• pp.142-157
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• 2015

This study examines how traditional knowledge functions in the specific techniques to make pottery in terms of the traditional knowledge on the pottery techniques of Onggi potters. It focuses on how traditional pottery manufacturing skills are categorized and what aspects are observed with regard to the techniques. The pottery manufacturing process is divided into the preparation step of raw material, the molding step of pottery, and the final plasticity step. Each step involves unique traditional knowledge. The preparation step mainly comprises the knowledge on different kinds of mud. The knowledge is about the colors and properties of mud, the information on the regional distribution of quality mud, and the techniques to optimize mud for pottery manufacturing. The molding step mainly involves the structure and shape of spinning wheels, the techniques to accumulate mud, ways to use different kinds of tools, the techniques to dry processed pottery. The plasticity step involves the knowledge on kilns and the scheme to build kilns, the skills to stack pottery inside of the kilns, the knowledge on firewood and efficient ways of wood burning, the discrimination of different kinds of fire and the techniques to stoke the kilns. These different kinds of knowledge may be roughly divided into three categories : the preparation of raw material, molding, and plasticity. They are closely connected with one another, which is because it becomes difficult to manufacture quality pottery even with only one incorrect factor. The contents of knowledge involved in the manufacturing process of pottery focused are mainly about raw material, color, shape, distribution aspect, fusion point, durability, physical property, etc, which are all about science. They are rather obtained through the experimental learning process of apprenticeship, not through the official education. It is not easy to categorize the knowledge involved. Most of the knowledge can be understood in the category of ethnoscience. In terms of the UNESCO world heritage of intangible cultural assets, the knowledge is mainly about 'the knowledge on nature and universe'. Unique knowledge and skills are, however, identified in the molding step. They can be referred to 'body techniques', which unify the physical stance of potters, tools they employ, and the conceived pottery. Potters themselves find it difficult to articulate the knowledge. In case stated, it cannot be easily understood without the experience and knowledge on the field. From the preparation of raw material to the complete products, the techniques and traditional knowledge involved in the process of manufacturing pottery are closely connected, employing numerous categories and levels. Such an aspect can be referred to as a 'techniques chain'. Here the techniques mean not only the scientific techniques but also, in addition to the skills, the knowledge of various techniques and levels including habitual, unconscious behaviors of potters.

• Korean Journal of Heritage: History & Science
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• v.56 no.2
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• pp.148-169
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• 2023

Hayeob pigment is known as one of the traditional dark green pigments, but the color, raw material, and manufacturing method have not been clearly identified. However, comparing the analysis results of the particle shape and constituent minerals of Hayeob pigments revealed through pigment analysis studies of colored cultural properties such as Dancheong, Gwaebul, and paintings, Hayeob pigments appear to be the same as Dongrok pigments produced by salt corrosion. Therefore, in order to restore Hayeob pigment, the manufacturing method of Dongrok pigment was studied based on the records of old literature. The Dongrok pigment manufacturing method confirmed in the old literature records is a natural corrosion method in which copper powder and a caustic are mixed and then left in a humid condition to corrode. Based on this, artificial corrosion using a corrosion tester was adopted to corrode the copper powder more efficiently, and an appropriate mixing ratio was selected by analyzing the state of corrosion products according to the mixing ratio of the caustic agent. In addition, the manufacturing method of Dongrok pigment was established by adding a salt removal process to remove residual caustic agents and a purification process to increase chroma during pigment coloring. The prepared Dongrok pigments have a bluish green or green color, show an elliptical particle shape and a form in which small particles are aggregated, and a porous surface is observed. The main constituent elements are copper(Cu) and chlorine(Cl), and the main constituent mineral is identified as atacamite [Cu₂Cl(OH)₃]. As a result of an accelerated weathering test to evaluate the stability of the prepared Dongrok pigments, it was found that the greenness partially decreased and the yellowness significantly increased as deterioration progressed. Before deterioration, the Dongrok pigments had lower yellowness compared to the Hayeob pigments of the old Dancheong, but after deterioration, yellowness increased significantly, and it was found to have a similar chromaticity range as Dancheong's Hayeob pigments. As a result, the prepared Dongrok pigments were confirmed to be similar to Dancheong's Hayeob pigments in terms of color as well as particle shape and constituent minerals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.728-732
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• 2002

To assess the quality of commercial sikhes, we compared physicochemical and sensory characteristics of commercial sikhe with home-made one. Six different brands and home-made sikhes were analysed for physicochemical (sugar content, acidity, color, viscosity, transparancy, texture of rice) and sensory characteristics (7-point scoring test,18 experienced panel members). Commercial sikhes (6 different companies) exhibited lower sugar content (11.6～12.5$^{\circ}$Brix) and viscosity (5.33～9.33 cP) than home-made one, whereas higher pH (5.93 ～6.87), transparency (9.1～46.5% at 558 m), Hunter L, a and b values. In the texture of rice, commercial sikhe showed higher hardness, springiness and chewiness than those of home-made one in. Sensory evaluation showed that malt and rice content, tex-ture and color of rice, and over-all preference for commercial sikhe was significantly lower than those for home-made one (p<0.05). Especially, the scores of over-all preference for 3 commercial sikhes (2.7～3.6) were much lower than that of home-made one (5.7).

• Journal of Sericultural and Entomological Science
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• v.47 no.1
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• pp.31-35
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• 2005

This study had done to find an easily-dyeing method for novices because the dyeing method of traditional indigo has not been general to the public so that only an expert could dye the fibers. The results are as the following. When the powders after burning the shell of cockle (tegillarca granosa) were added. pH of the solution was 12.35 The k/s value of 2.49 was the highest in the dye after dipping in the solution of indigo for 1-2 days and the k/s value was 3.10 when adding 20 g/l of the starch (55% corn-starchy products in Korean market) into the solution of indigo. In addtion, the k/s value was the highest when fermenting temperature was $30^{\circ}C$ and when the powders after burning the cockle shell were 4 g/l. There were no differences between water and lye of rice straw which had used for the ferment of indigo. The components of two dye which has traditionally made of the cockle shell and which has made of calcium hydroxide were all the same.