• KSBB Journal
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• v.22 no.5
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• pp.351-355
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• 2007

Resveratrol, a polyphenolic compound with antioxidative property, was purified from the grape's twig to be used as functional additives of food and/or cosmetics. Extraction of the grape's twig was performed using 80% ethanol in ultrasonic extractor for 60 min. The crude extract was purified up to 99% after elution through silica gel open column chromatography. The stability of the purified resveratrol was as follows: a half life of 90 days at 40$^{\circ}C$ and 60 days at 25$^{\circ}C$. A sensory test of the commercial grape juice including the 1-10 ppm of purified resveratrol showed better preference than the grape juice without purified resveratrol additive. Color and smell test showed no difference between the samples. The grape twig can be used as a valuable resource for the extraction of resveratrol, which would be added to nutraceutical and cosmetic products.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.21 no.1
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• pp.107-114
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• 2017

Iris diagnosis is an alternative medicine to diagnose the disease of the patient by using different of the iris pattern, color and other characteristics. This paper proposed a disease prediction algorithm that using the iris regions that analyze iris change to using differential image of iris image. this method utilize as patient's health examination according to iris change. Because most of previous studies only find a sign pattern in a iris image, it's not enough to be used for a iris diagnosis system. We're developed an iris diagnosis system based on a iris images processing approach, It's presents the extraction algorithms of 8 major iris signs and correction manually for improving the accuracy of analysis. As a result, PNSR of applied edge detection image is about 132, and pattern matching area recognition presented practical use possibility by automatic diagnostic that presume situation of human body by iris about 91%.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.182-191
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• 2016

The objective of this study was to asses the quality characteristics of yanggaeng prepared with different ratios of chestnut powder: 0%, 5%, 10%, 15%, and 20%. The moisture content of the control yanggaeng was higher than that of any other chestnut powder added groups. In terms of color, The lightness (L) and yellowness (b) decreased significantly, but redness (a) increased with increasing contents of chestnut powder. The total polyphenol content and DPPH free radical scavenging activities increased as the amount of chestnut powder. Texture profile analysis showed that the hardness, adhesiveness, cohesiveness, and chewiness were higher than the control group. The result of sensory evaluation test and the overall acceptability showed that the taste, color, flavor, chewiness, softness and overall acceptability were the highest in the 10~15% added group while the color and softness were identified no significant different group. Based on these results, it is suggested that yanggaeng with up 10~15% added chestnut powder can be developed as products.

• Journal of Broadcast Engineering
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• v.20 no.3
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• pp.449-463
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• 2015

Video object tracking is important for variety of applications, such as security, video indexing and retrieval, video surveillance, communication, and compression. This paper proposes an object tracking method in HEVC bitstreams. Without pixel reconstruction, motion vector (MV) and size of prediction unit in the bitstream are employed in an Spatio-Temporal Markov Random Fields (ST-MRF) model which represents the spatial and temporal aspects of the object's motion. Coefficient-based object shape adjustment is proposed to solve the over-segmentation and the error propagation problems caused in other methods. In the experimental results, the proposed method provides on average precision of 86.4%, recall of 79.8% and F-measure of 81.1%. The proposed method achieves an F-measure improvement of up to 9% for over-segmented results in the other method even though it provides only average F-measure improvement of 0.2% with respect to the other method. The total processing time is 5.4ms per frame, allowing the algorithm to be applied in real-time applications.

• Proceedings of the Korean Society of Community Living Science Conference
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• 2009.09a
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• pp.89-89
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• 2009

순무(Brassica rapa L., Brassica campestris L.)는 십자화과에 속하는 채소로 무의 일종이다. 모양은 팽이와 유사하고 껍질은 적자색을 띄고 있다. 이를 원료로 한 연구로 피클, 젖산발효, 식이섬유소의 함량, 성분분석에 관한 연구 등이 보고되어 있다. 본 연구에서는 순무를 활용한 농가형 음료 및 식품 소재 개발의 일환으로 자당 첨가량과 발효온도를 달리하여 순무 발효액을 제조하고 이화학적 특성을 검토하였다. 순무는 강화군 농가에서 직접 구입하였다. 순무를 $4{\times}5{\times}1cm$의 크기로 세절하고 중량대비 40%, 60%, 80%, 100%의 자당을 첨가한 다음 $24^{\circ}C$에서 15일간 발효하였다. 또한 발효온도에 따른 변화는 60%의 자당을 첨가하여 $18^{\circ}C,\;24^{\circ}C,\;30^{\circ}C$에서 21일간 발효하였다. 시료는 3일 간격으로 채취하여 수율, 당도($^{\circ}Brix$), 산도(acetic acid, %), pH를 조사하였다. 자당 첨가량이 추출 수율에 미치는 영향은 40%, 60%, 80%, 100% 순으로 각각 39.14%, 55.38%, 53.56%, 55.72%로 40%를 첨가한 군을 제외하고 차이가 없었다. 당도와 pH는 자당 첨가량이 높을수록 증가하였고 총 산도는 각각 0.415, 0.446, 0.242, 0.194 (acetic acid, %)로 나왔다. 발효온도에 따른 당도와 pH의 변화는 시간이 경과할수록 감소하였으나 산도는 발효 15일 이후에는 $30^{\circ}C$가 $24^{\circ}C$보다 점차 높아졌다. 총산도의 변화는 $24^{\circ}C$와 $30^{\circ}C$에서 차이가 없었다. 본 실험의 결과에서 볼 때 순무발효액을 추출하기 위한 가공조건은 60~80%의 자당을 첨가하여 $24^{\circ}C$에서 15일간 발효하는 것이 적당한 것으로 사료된다.

• Journal of the Korean Society for Library and Information Science
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• v.44 no.4
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• pp.75-94
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• 2010

This study designed a pilot system in which queries can be expanded through a tag ontology where equivalent, synonymous, or related tags are bound together, in order to improve the retrieval effectiveness of videos. We evaluated the proposed pilot system by comparing it to a tag-based system without tag control, in terms of recall and precision rates. Our study results showed that the mean recall rate in the structured folksonomy-based system was statistically higher than that in the tag-based system. On the other hand, the mean precision rate in the structured folksonomy-based system was not statistically higher than that in the tag-based system. The result of this study can be utilized as a guide on how to effectively use tags as social metadata of digital video libraries.

• Journal of Korean Society of Water and Wastewater
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• v.8 no.3
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• pp.9-18
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• 1994

Activated sludge pilot plant testing was conducted to determine the ability of a well-designed activated sludge treatment system to remove chromic toxicity from the bleached kraft pulp mill effluent. Removals of conventional(BOD and SS) and nonconventional(resin and fatty acids, color, AOX) pollutants were estimated. The pilot plant was operated at steady state for about 10 weeks at an F/M of 0.28 and a sludge age of 8.4 days. The average MLSS concentration was 4,309mg/l, of which volatile fraction was 57%. During the operation period, the BOD removal reaction rate(k) was determined to be 8.2/day at $30^{\circ}C$. The BOD removal was 84 percent, which was 3 to 6 percent lower than expected for full-scale treatment. The chronic toxicity of the activated sludge effluent was tested by employing both Dinnel and the BML protocols. It was found that the pilot plant could achieve in excess of 90 percent reduction in chronic echinoderm toxicity. The data show slight reduction of color and AOX across the activated sludge system. The pilot system, however, demonstrated on excellent removal of resin and fatty acids.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.759-765
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• 2013

This study investigated the quality characteristics of cookies containing Platycodon grandiflorum powder, which is well known for its various functions and biological activity. Cookie samples were prepared by adding the Platycodon grandiflorum powder at different levels of 0%, 1%, 3% and 5%. In this study, moisture, pH, color, spread factor, hardness and sensory evaluation of cookies were examined. The results showed that the pH and moisture of cookies were decreased when more amount of Platycodon grandiflorum powder was added. Regarding the color of cookies, the L value was decreased when more amount of Platycodon grandiflorum powder was added, where as the a value and b value were increased (p<0.001, p<0.01). The spread factor of cookies generally increased as more amount of Platycodon grandiflorum powder was added, but it was not statistically significant. The hardness of the cookies decreased as more amount of Platycodon grandiflorum powder was added. Cookies containing 1% of Platycodon grandiflorum powder showed the highest scores for overall acceptability, color, taste and texture. Regarding the flavor of cookies, the control showed the highest score, and the score decreased as more amount of Platycodon grandiflorum powder was added.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.44 no.1
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• pp.56-63
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• 2007

A color gamut mapping has been known to be one of promising methods to enhance display quality of various types of color display device. However, it is required to handle this mapping in real time for display or digital TV application. If carefully arranged, the tetrahedral interpolation can be computed with simpler operations compared to a cubic interpolation in the conventional reduced resolution look-up table which is devised to process the gamut mapping in real time. Based on the tetrahedral interpolation, a new type hardware architecture for real-time gamut mapping is proposed in this paper. The proposed hardware architecture shows better processing speed and reduces the hardware cost.

• The Journal of the Korea Contents Association
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• v.11 no.2
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• pp.303-311
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• 2011

For us who live in the 21 century, a variety of media and videos such as TV, movies, magazines, internet, etc. have now become indispensable entities. Because of changing age, unlimited sharing of information, and development of machines, fashion and ideas are rapidly conveyed and theres is also a tendency to seek after more sense based and stimulating things. Around us, there are innumerable colors which do not seem to have any special presence like the air and go beyond human ability to identify them. Such colors exert direct influence upon the visual culture and most rapidly reflect that age's trend. It is precisely from this perspective that the importance of neon colors, which have recently received the spotlight, have emerged in a magnified way. Yet, although much research has been conducted on colors by earlier studies, there has been no research on neon colors and as such, I felt the need for a study of neon colors. The purpose of this study is to recognize the importance and psychology of colors within the visual culture, discover whether there is a correlation between the characteristics of neon colors and the visual culture, and seek ways to demonstrate it by applying it to art education.