• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2003.05a
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• pp.66-72
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• 2003

The paper describes on the implementation of three-dimensional visualization system that is to visualize meaning of the statistical prediction results of marine casualty with easy of understanding. Graphical User Interface(GUI) and Web based Virtual Reality (VR) technology are mainly introduced in the system development. In addition, the time based prediction models of the marine casualty and the risk level are developed to display daily situation. As operating test results of the system, it is known that complicated statistical results can be shown as simple colour in the three-dimensional virtual space.

• Journal of dental hygiene science
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• v.12 no.5
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• pp.477-485
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• 2012

This study evaluate the influence of food staining food and bleaching on the color (CIELAB) and reflectivity of two-way (anterior & posterior) composite resin and flowable composite resin. There were 6 immersion media: kimchi, red pepper paste, blueberry, tea, curry and distilled water. A total of 36 specimens ($11{\times}11{\times}2$ mm) were prepared and immersed in each immersion media for 8 days at $37^{\circ}C$. Their color and reflectivity measured with the spectrophotometer at baseline and every 24 hours. Data from the color change and reflectivity were collected and subjected to statistical analysis by ANOVA, ANCOVA and RM-ANOVA. Curry showed the highest influence on color change and blueberry on brightness (p<0.001) on both resins. Bleaching after polishing made color change more than polishing or bleaching independently on two-way (anterior & posterior) composite resin, but not on flowable composite resin. It was suggested cleaning the mouth after taking curry and blueberry be needed to maintain the original color of composite resin.