• 자원환경지질
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• 제10권4호
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• pp.185-198
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• 1977

This paper is the result of a petrochemical study on the Jongam granite mass which intruded metasediments of Ogcheon zone, locating about 10km northwest from Miweon town, and the mass is $2.5km^2$ in area. In this study, the granite was petrographically analysed in such ways, modal analysis, myrmekite analysis, petrochemical study analysis and tectonic analysis of joint system. The findings are as follows: 1) The area of the granite distributed is a basin surrounded by metasediments. The granite is magma origin. 2) The major mineral composition of the granite are quartz, plagioclase, microcline orthoclase and biotite, and accessaries are muscovite, sericite, magnetite, zircon and sphene. 3) In triangles of $Qu-K{\cdot}fp-PI$, Bi-Or-Hb+Mt and Qu-Ab-Or, the data point areas are similar to those of the NW zone of D.S. Lee (1971) 4) The granite mass can be divided into three granites; quartz monzonite, granodiorite and biotite granite, by petrological aspect in detail. 5) It shows inverse ratio of content between quartz and plagioclase. 6) The myrmekite-texture of the granite are stem type and dominating in northern part. 7) In the tectonic analysis of joint, the strikes are almost constant in direction, N-S direction of dominant joints 8) The geological age of the granites estimated to be Jurassic in age. 9) According to the mineralogical distribution and joint systen, the intrusion direction of the granite magma was infered as from north to south.

• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• 반도체디스플레이기술학회지
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• 제15권2호
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• pp.61-65
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• 2016

Facial feature detection is a fundamental function in the field of computer vision such as security, bio-metrics, 3D modeling, and face recognition. There are many algorithms for the function, active shape model is one of the most popular local texture models. This paper addresses issues related to face detection, and implements an efficient extraction algorithm for extracting the facial feature points to use on iOS platform. In this paper, we extend the original ASM algorithm to improve its performance by four modifications. First, to detect a face and to initialize the shape model, we apply a face detection API provided from iOS CoreImage framework. Second, we construct a weighted local structure model for landmarks to utilize the edge points of the face contour. Third, we build a modified model definition and fitting more landmarks than the classical ASM. And last, we extend and build two-dimensional profile model for detecting faces within input images. The proposed algorithm is evaluated on experimental test set containing over 500 face images, and found to successfully extract facial feature points, clearly outperforming the original ASM.

• 한국식품조리과학회지
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• 제31권6호
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• 제어로봇시스템학회논문지
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• 제22권11호
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• pp.877-882
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• 2016

Disaster robots have accepted tele-operation in order to share the intelligence of human operators and robot systems. Virtual wall is one of the tele-operation technology to support recognition of human operator. If the virtual wall can block the robot from dangers, the operator will feel comfortable and can concentrate on fundamental missions. In this paper, we proposes and compares three methods for virtual wall visualization in tele-operation using 3D reconstruction. First is a virtual wall visualized only with edges. A wall filled with transparent color is the second method. Finally, third method is a texture-mapped virtual wall. In the experiments, we discuss their merits and demerits in view of robot tele-operation.

• International Journal of CAD/CAM
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• 제8권1호
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• pp.29-36
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• 2009

Domain mapping is a bijective transformation of one domain to another, usually from a complicated general domain to a chosen convex domain. This is directly useful in many application problems like shape modeling, morphing, texture mapping, shape matching, remeshing, path planning etc. A new approach considering the domain as made up of structural elements, like membranes or trusses, is developed and implemented using the nonlinear finite element formulation. The mapping is performed in two stages, boundary mapping and inside mapping. The boundary of the 3-D domain is mapped to the surface of a convex domain (in this case, a sphere) in the first stage and then the displacement/distortion of this boundary is used as boundary conditions for mapping the interior of the domain in the second stage. This is a general method and it develops a bijective mapping in all cases with judicious choice of material properties and finite element analysis. The consistent global parameterization produced by this method for an arbitrary genus zero closed surface is useful in shape modeling. Results are convincing to accept this finite element structural approach for domain mapping as a good method for many purposes.

• ETRI Journal
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• 제45권5호
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• pp.847-861
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• 2023

Dynamic object detection is essential for ensuring safe and reliable autonomous driving. Recently, light detection and ranging (LiDAR)-based object detection has been introduced and shown excellent performance on various benchmarks. Although LiDAR sensors have excellent accuracy in estimating distance, they lack texture or color information and have a lower resolution than conventional cameras. In addition, performance degradation occurs when a LiDAR-based object detection model is applied to different driving environments or when sensors from different LiDAR manufacturers are utilized owing to the domain gap phenomenon. To address these issues, a sensor-fusion-based object detection and classification method is proposed. The proposed method operates in real time, making it suitable for integration into autonomous vehicles. It performs well on our custom dataset and on publicly available datasets, demonstrating its effectiveness in real-world road environments. In addition, we will make available a novel three-dimensional moving object detection dataset called ETRI 3D MOD.

• 한국식품저장유통학회지
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• 제10권2호
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• pp.200-205
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• 2003

백년초 분말을 각각 0%, 0.05%, 0.1%, 0.3% 및 0.5%의 비율로 첨가한 국수를 제조하여 일반성분, 수분함량, 색상 및 기계적 texture를 측정하고 관능검사를 행하였다. 백년초 첨가 국수의 수분함량은 모두 32∼33% 정도로 큰 차이가 없었다. 국수 대조구의 색상은 명도(L치) 74.21,적색도(a치) -2.40, 황색도(b치) 5.52였으며 백년초 분말 첨가량이 증가할수록 명도(L치)는 감소하며, 적색도(a치)와 황색도(b치)는 약간 증가하는 경향을 나타내었다. 기계적 물성 측정 결과, 백년초 첨가량이 증가할수록 국수의 강도, 견고성, 부서짐성이 높아지는 경향이었다. 백년초 첨가 국수의 관능검사 결과, 색은 0.3%와 0.5% 첨가군에서 대조구보다 유의적으로 높은기호도를 나타내었다(p<0.05). 관능검사 결과, 국수의 기호도는 촉촉한 정도, 부드러움, 종합적인 기호도에서 백년초 0.3% 첨가군이 가장 높은 점수를 얻었다. 이상의 관능검사결과를 종합하면 국수 제조시 적정한 백년초 분말 첨가량은 0.3%가 가장 적당한 것으로 판단된다.

• Journal of Veterinary Science
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• 제25권2호
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• pp.29.1-29.11
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• 2024

Background: Preservation of biological tissues has been used since ancient times. Regardless of the method employed, tissue preservation is thought to be a vital step in veterinary surgery teaching and learning. Objectives: This study was designed to determine the usability of chemically preserved cadaveric equine heads for surgical teaching in veterinary medicine. Methods: Six cadaveric equine heads were collected immediately after death or euthanasia and frozen until fixation. Fixation was achieved by using a hypertonic solution consisting of sodium chloride, sodium nitrite and sodium nitrate, and an alcoholic solution containing ethanol and glycerin. Chemically preserved specimens were stored at low temperatures (2℃ to 6℃) in a conventional refrigerator. The specimens were submitted to gross and organoleptic assessment right after fixative solution injection (D0) and within 10, 20, and 30 days of fixation (D10, D20, and D30, respectively). Samples of tissue from skin, tongue, oral vestibule, and masseter muscle were collected for histological evaluation at the same time points. Results: Physical and organoleptic assessments revealed excellent specimen quality (mean scores higher than 4 on a 5-point scale) in most cases. In some specimens, lower scores (3) were assigned to the range of mouth opening, particularly on D0 and D10. A reduced the range of mouth opening may be a limiting factor in teaching activities involving structures located in the oral cavity. Conclusions: The excellent physical, histologic, and organoleptic characteristics of the specimens in this sample support their usability in teaching within the time frame considered. Appropriate physical and organoleptic characteristics (color, texture, odor, and flexibility) of the specimens in this study support the use of the method described for preparation of reusable anatomical specimens.

• 지질공학
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• 제19권3호
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• pp.277-285
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• 2009

단층슬립의 기하분석에 의한 단층의 거동특성을 평가하고자 주단층의 주향변화, 단층 선단부의 발달 상태, 단층대의 폭의 주기적 변화, 단층암의 변형양상, 2차 소단층의 각관계를 근거로 양산단층의 주향을 따라 남쪽 양산에서 북쪽으로 포항시 신광면에 이르는 구간을 5개의 구역($A{\sim}E$)으로 구분하였다. 또한 가상의 단층비지를 대상으로 시행한 이전 여러 실험연구 결과들로부터 얻어진 단층작용의 운동 양상과 변형 조직과의 관계를 양산단층에 적용하고자 하였다. 단층의 미끄럼 거동을 이해하기 위하여 양산단층을 따라 단층의 자세와 단층슬립을 측정하였고, 주단층과 2차 소단층의 Riedel shear 각 관계를 분석하였다. 양산단층 각 구역에서 주단층과 2차 단열의 방향성 및 단층슬립을 이용하여 각 구역별 단층의 거동특성을 해석한 결과 A, D 및 E와 같은 직선구역들은 안정된 전단운동을 한 creeping 운동의 구역으로 평가되었고, 반대로 B와 같은 곡선구역은 stick-slip 운동을 한 locked 구역으로 평가되었다.