• Title/Summary/Keyword: Bare hands

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Interactive Pixel-unit AR Lip Makeup System Using RGB Camera

  • Nam, Hyeongil;Lee, Jeongeun;Park, Jong-Il
    • Journal of Broadcast Engineering
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    • v.25 no.7
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    • pp.1042-1051
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    • 2020
  • In this paper, we propose an AR (Augmented Reality) lip makeup using bare hands interactively using an RGB camera. Unlike previous interactive makeup studies, this interactive lip makeup system is based on an RGB camera. Also, the system controls the makeup area in pixels, not in polygon-units. For pixel-unit controlling, the system also proposed a 'Rendering Map' that can store the relative position of the touched hand relative to the lip landmarks. With the map, the part to be changed in color can be specified in the current frame. And the lip color of the corresponding area is adjusted, even if the movement of the face changes in the next frame. Through user experiments, we compare quantitatively and qualitatively our makeup method with the conventional polygon-unit method. Experimental results demonstrate that the proposed method enhances the quality of makeup with a little sacrifice of computational complexity. It is confirmed that natural makeup similar to the actual lip makeup is possible by dividing the lip area into more detailed areas. Furthermore, the method can be applied to make the face makeup of other areas more realistic.

Comparison of Hand Grip Strength, Dexterity, and Hand Function According to the Type of Glove

  • Ro, Hyo-Lyun
    • Journal of the Korean Society of Physical Medicine
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    • v.17 no.3
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    • pp.11-21
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    • 2022
  • PURPOSE: This study examined the changes in the handgrip strength, dexterity, and hand function according to the presence or absence of gloves and types of gloves. METHODS: Seventy-six adults in their twenties (male: 24, female: 52, mean age 21.04 years) were the subjects of this study. The handgrip strength, dexterity, and hand function were evaluated with bare hands without gloves, poly gloves, and latex gloves. The handgrip strength was measured using a dynamometer, and three pinch strength tests were performed: tip pinch, lateral pinch, and three-jaw pinch. The hand dexterity was evaluated using the Minnesota manual dexterity test, and the hand function was evaluated using the Jabson-Taylor hand function test. RESULTS: There was no difference in the grip strength depending on whether the gloves were worn. The hand grip, dexterity, and hand function showed significant differences according to the type of glove. Regarding the handgrip, dexterity, and hand function, the latex glove had the best function, and the poly glove had the lowest function. CONCLUSION: There was a difference in dexterity among the hand functions but no difference in grip strength according to the type of glove. The results suggest that the use of latex gloves in daily life be recommended.

Guidelines for dental clinic infection prevention during COVID-19 pandemic (코로나 바이러스 대유행에 따른 치과 의료 관리 가이드라인)

  • Kim, Jin
    • Journal of Korean Academy of Dental Administration
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    • v.8 no.1
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    • pp.1-7
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    • 2020
  • Dental settings have unique characteristics that warrant specific infection control considerations, including (1) prioritizing the most critical dental services and provide care in a way that minimizes harm to patients due to delayed care, or harm to personnel from potential exposure to persons infected with the COVID-19 disease, and (2) proactively communicate to both personnel and patients the need for them to stay at home if sick. For health care, an interim infection prevention and control recommendation (COVID-19) is recommended for patients suspected of having coronavirus or those whose status has been confirmed. SARS-CoV-2, which is the virus that causes COVID-19, is thought to be spread primarily between people who are in close contact with one another (within 6 feet) through respiratory droplets that are produced when an infected person coughs, sneezes, or talks. Airborne transmission from person-to-person over long distances is unlikely. However, COVID-19 is a new disease, and there remain uncertainties about its mode of spreads and the severity of illness it causes. The virus has been shown to persist in aerosols for several hours, and on some surfaces for days under laboratory conditions. COVID-19 may also be spread by people who are asymptomatic. The practice of dentistry involves the use of rotary dental and surgical instruments, such as handpieces or ultrasonic scalers, and air-water syringes. These instruments create a visible spray that can contain particle droplets of water, saliva, blood, microorganisms, and other debris. While KF 94 masks protect the mucous membranes of the mouth and nose from droplet spatter, they do not provide complete protection against the inhalation of airborne infectious agents. If the patient is afebrile (temperature <100.4°F)* and otherwise without symptoms consistent with COVID-19, then dental care may be provided using appropriate engineering and administrative controls, work practices, and infection control considerations. It is necessary to provide supplies for respiratory hygiene and cough etiquette, including alcohol-based hand rub (ABHR) with 60%~95% alcohol, tissues, and no-touch receptacles for disposal, at healthcare facility entrances, waiting rooms, and patient check-ins. There is also the need to install physical barriers (e.g., glass or plastic windows) in reception areas to limit close contact between triage personnel and potentially infectious patients. Ideally, dental treatment should be provided in individual rooms whenever possible, with a spacing of at least 6 feet between the patient chairs. Further, the use of easy-to-clean floor-to-ceiling barriers will enhance the effectiveness of portable HEPA air filtration systems. Before and after all patient contact, contact with potentially infectious material, and before putting on and after removing personal protective equipment, including gloves, hand hygiene after removal is particularly important to remove any pathogens that may have been transferred to the bare hands during the removal process. ABHR with 60~95% alcohol is to be used, or hands should be washed with soap and water for at least 20 s.

Survey: The Tabletop Display Techniques for Collaborative Interaction (협력적인 상호작용을 위한 테이블-탑 디스플레이 기술 동향)

  • Kim, Song-Gook;Lee, Chil-Woo
    • Proceedings of the Korea Contents Association Conference
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    • 2006.11a
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    • pp.616-621
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    • 2006
  • Recently, the researches based on vision about user attention and action awareness are being pushed actively for human computer interaction. Among them, various applications of tabletop display system are developed more in accordance with touch sensing technique, co-located and collaborative work. Formerly, although supported only one user, support multi-user at present. Therefore, collaborative work and interaction of four elements (human, computer, displayed objects, physical objects) that is ultimate goal of tabletop display are realizable. Generally, tabletop display system designs according to four key aspects. 1)multi-touch interaction using bare hands. 2)implementation of collaborative work, simultaneous user interaction. 3)direct touch interaction. 4)use of physical objects as an interaction tool. In this paper, we describe a critical analysis of the state-of-the-art in advanced multi-touch sensing techniques for tabletop display system according to the four methods: vision based method, non-vision based method, top-down projection system and rear projection system. And we also discuss some problems and practical applications in the research field.

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Classification of Crop Lands over Northern Mongolia Using Multi-Temporal Landsat TM Data

  • Ganbaatar, Gerelmaa;Lee, Kyu-Sung
    • Korean Journal of Remote Sensing
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    • v.29 no.6
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    • pp.611-619
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    • 2013
  • Although the need of crop production has increased in Mongolia, crop cultivation is very limited because of the harsh climatic and topographic conditions. Crop lands are sparsely distributed with relatively small sizes and, therefore, it is difficult to survey the exact area of crop lands. The study aimed to find an easy and effective way of accurate classification to map crop lands in Mongolia using satellite images. To classify the crop lands over the study area in northern Mongolia, four classifications were carried out by using 1) Thematic Mapper (TM) image August 23, 2) TM image of July 6, 3) combined 12 bands of TM images of July and August, and 4) both TM images of July and August by layered classification. Wheat and potato are the major crop types and they show relatively high variation in crop conditions between July and August. On the other hands, other land cover types (forest, riparian vegetation, grassland, water and bare soil) do not show such difference between July and August. The results of four classifications clearly show that the use of multi-temporal images is essential to accurately classify the crop lands. The layered classification method, in which each class is separated by a subset of TM images, shows the highest classification accuracy (93.7%) of the crop lands. The classification accuracies are lower when we use only a single TM image of either July or August. Because of the different planting practice of potato and the growth condition of wheat, the spectral characteristics of potato and wheat cannot be fully separated from other cover types with TM image of either July or August. Further refinements on the spatial characteristics of existing crop lands may enhance the crop mapping method in Mongolia.

Survey: Tabletop Display Techniques for Multi-Touch Recognition (멀티터치를 위한 테이블-탑 디스플레이 기술 동향)

  • Kim, Song-Gook;Lee, Chil-Woo
    • The Journal of the Korea Contents Association
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    • v.7 no.2
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    • pp.84-91
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    • 2007
  • Recently, the researches based on vision about user attention and action awareness are being pushed actively for human computer interaction. Among them, various applications of tabletop display system are developed more in accordance with touch sensing technique, co-located and collaborative work. Formerly, although supported only one user, support multi-user at present. Therefore, collaborative work and interaction of four elements (human, computer, displayed objects, physical objects) that is ultimate goal of tabletop display are realizable. Generally, tabletop display system designs according to four key aspects. 1)multi-touch interaction using bare hands. 2)implementation of collaborative work, simultaneous user interaction. 3)direct touch interaction. 4)use of physical objects as an interaction tool. In this paper, we describe a critical analysis of the state-of-the-art in advanced multi-touch sensing techniques for tabletop display system according to the four methods: vision based method, non-vision based method, top-down projection system and rear projection system. And we also discuss some problems and practical applications in the research field.

Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants (현행 식품접객업소 조리식품 위생관리 기준 보완에 관한 전문가 의견)

  • Ju, Seyoung;Kawk, Hyoseon;Hong, Wansoo;Kwak, Tongkyung;Chang, Hyeja
    • Journal of Nutrition and Health
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    • v.49 no.3
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    • pp.201-212
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    • 2016
  • Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

Wearing Effects of Winter Gloves in Cold Environment on Physiological Responses and Subjective Perception in Elderly Females (추운 환경에서 보온용 장갑 착용이 고령 여성의 인체 생리 반응 및 주관적 감각에 미치는 효과)

  • Park, Joonhee;Lee, Joo-Young
    • Journal of the Korean Society of Clothing and Textiles
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    • v.43 no.6
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    • pp.866-876
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    • 2019
  • This study examined the physiological and psychological effects of wearing gloves at rest in a cold environment. Seven elderly females participated in two separate trials: wearing gloves (WG) and bare hands (BH). The experiment was conducted for 60 min in a climatic chamber (air temperature 7.8±0.3℃ with 44±2%RH) with a sedentary posture. Microclimate temperature on the left palm was 4.16℃ higher in WG compared to that in BH (p<.1). Microclimate temperature on the chest during the last 5 min increased compared to the initial 5 min only in WG (p<.05). During the last 5 min, skin temperatures at the arm and hand in WG were higher than those in BH (p<.05). There was no statistical difference in the change of rectal temperature between WG and BH. Heart rate in BH was significantly higher compared to the WG (p<.05). Subjects also felt less cold on the whole body and hand in WG than those in BH (p<.05). The findings indicate that wearing gloves for elderly females affected the distribution of skin temperature and cardiovascular response in cold environments. Elderly females should be informed about the importance of wearing gloves through the clothing guideline in winter.

A Pilot Study of In-hole Seismic Method (인홀탄성파시험의 타당성 연구)

  • Mok, Young-Jin;Kim, Jung-Han;Kang, Byung-Soo
    • Journal of the Korean Geotechnical Society
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    • v.19 no.3
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    • pp.23-31
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    • 2003
  • Over the past half century, borehole seismic surveys have been diversified into the three techniques such as crosshole, downhole, and suspension logging according to their devices and testing configurations. These field techniques have been improved, in terms of equipment and testing procedures, and are very valuable in the evaluation of ground characteristics for geotechnical and earthquake engineering problems. Yet, despite the importance and significance of the techniques as engineering tools, the techniques are not much used as standard penetration test (SPT) by practicing engineers. The possible explanations are cost and operational difficulties of the surveys as well as sophistication and complexity of the devices. An in-hole seismic method has been developed to meet the requirement of economical testing cost and practicality in engineering practice to measure dynamic soil properties. The prototype in-hole probe developed herein is small and light enough to be fit in three-inch boreholes and to be handled with bare hands. The performance of the source has been evaluated through extensive crosshole tests at various sites. The in-hole seismic method was adopted at three test sites and verified by comparing with crosshole results.

Study on the Property of Sintered Silver Clay for Rapid Modeling (신속 조형용 은점토 소결체의 물성 연구)

  • Kim, Jun-Hwan;Kim, Keum-Jong;Kim, Myung-Ro;Song, Oh-Sung
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.9 no.6
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    • pp.1548-1554
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    • 2008
  • The market of silver precious metal clay (PMC) is promising as its application for agile metal craft. The property of suitable hardness and shrinkage as well as environment-safe is strictly required as people make the final product with bare hands. We propose a silver PMC with new organic binder made of palm oil, glycolic acid and water. Then we prepared disk specimen of our proposed PMC and well-known commercial PMC. We investigated the hardness, weight change, linear shrinkage, density and micro structure evolution with sintering temperature of $700{\sim}900^{\circ}C$ ($50^{\circ}C$ gap) for 15minutes. We confirm our proposed PMC has suitable property for craft product comparable for commercial PMC, and the optimum sintering condition is $850^{\circ}C$-15minutes for metal craft application.