• Journal of Digital Contents Society
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• v.19 no.1
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• pp.165-171
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• 2018

Shadow is a physical phenomenon observed in natural scenes and has a negative effect on various image processing systems such as intelligent video surveillance, traffic surveillance and aerial imagery analysis. Therefore, shadow detection should be considered as a preprocessing process in all areas of computer vision. In this paper, we define and analyze various feature elements for shadow detection in a single natural image that does not require a reference image. The shadow elements describe the intensity, chromaticity, illuminant-invariant, color invariance, and entropy image, which indicate the uncertainty of the information. The results show that the chromaticity and illuminant-invariant images are effective for shadow detection. In the future, we will define a fusion map of various shadow feature elements, and continue to study shadow detection that can adapt to various lighting levels, and shadow removal using chromaticity and illuminance invariant images.

• Journal of Korea Multimedia Society
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• v.17 no.7
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• pp.806-817
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• 2014

The extraction of lip region is essential to Lip Reading, which is a field of image processing to get some meaningful information by the analysis of lip movement from human face image. Many conventional methods to extract lip region are proposed. One is getting the position of lip by using geometric face structure. The other discriminates lip and skin regions by using color information only. The former is more complex than the latter, however it can analyze black and white image also. The latter is very simple compared to the former, however it is very difficult to discriminate lip and skin regions because of close similarity between these two regions. And also, the accuracy is relatively low compared to the former. Conventional analysis of color coordinate systems are mostly based on specific extraction scheme for lip regions rather than coordinate system itself. In this paper, the method for selection of effective color coordinate system and chromaticity transformation to discriminate these two lip and skin region are proposed.

• Journal of the Korean Ceramic Society
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• v.48 no.1
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• pp.34-39
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• 2011

Systematic study on relationship between celadon coloring and glaze component was conducted by chromaticity analysis and M$\ddot{o}$ssbauer spectroscopic analysis. The chromaticity ($L^*$, $a^*$, $b^*$ values) and M$\ddot{o}$ssbauer analysis results were correlated to the amount of $Fe_2O_3$, $TiO_2$, MnO, and $P_2O_5$, which are the essential factors influencing celadon coloring. According to chromaticity analysis, celadon glaze color belongs to GY group when the addition of $TiO_2$ was 1.4%, whereas the color belongs to BG group when the addition of $TiO_2$ was 0.1%. For the GY group, the colors change from GY to YR with the decrease of brightness as the addition of $TiO_2$, MnO, and $P_2O_5$ increases. According to M$\ddot{o}$ssbauer analysis results, as the amount of divalent iron ion increases, the $a^*$ and $b^*$ values decrease, on the other hand, $L^*$ value increases. The ratio of divalent iron ion produced in reductive sintering process is found to be 80~95% in this study, which induces the increase of $L^*$ values in celadon glaze.

• KSBB Journal
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• v.26 no.6
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• pp.523-528
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• 2011

The objective of this study was to reduce negative elements such as volatile organic compounds (VOCs) from fulvic acid using supercritical carbon dioxide ($SCO_2$) and to measure concentration and chromaticity of fulvic acid before and after treatment of $SCO_2$. Fulvic acid was treated at different experimental conditions; pressures of 100, 120 and 150 bar at $40^{\circ}C$ for 2 h. The composition of VOCs from fulvic acid was evaluated by GC-MS analysis, and the concentration was quantitatively analyzed using UV-spectrometer from fulvic acid at different experimental conditions. Also, the chromaticity of fulvic acid was evaluated using spectrophotometer. Though concentration and chromaticity of fulvic acid were not nearly changed, the VOCs from fulvic acid was remarkably decreased at 150 bar, $40^{\circ}C$ and 2 h. Reduction of VOCs through the $SCO_2$ is expected to contribute to quality improvement of fulvic acid.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.243-243
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• 2017

Leaf colors of rice can be used to identify stress level due to its adaptation to environmental change. For most leaves green-related colors are sourced from chlorophyll a and b. For most leaves green-related colors are consisted of chlorophyll a and b. Chlorophyll concentration is normally measured using a spectrophotometer in laboratory. In some remote observation fields, it is impossible to collect the leaves, preserve them, and bring them to laboratory to measure their chlorophyll content. The measurement of chlorophyll content is observed through its color. Using CIE chromaticity diagram leaf color information in RGB is transformed into wavelength (in nm). Pheophytin contents were also analyzed in 95% ethanol extracts. In the process of leaf development of rice young seedling, both pigments were compared. Leaf samples from different rice seedling bed is taken, their colors and RGB values are recorded using Photoshop Image Analysis. SPAD-502 values were also measured. The chlorophyll and Pheophytin contents were fully estimated by ${\rightthreetimes}_{avg}$ on CIE chromaticity diagram.

• Journal of Korean Ophthalmic Optics Society
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• v.17 no.4
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• pp.425-433
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• 2012

Purpose: Basic design of virtual colored overlay, film overlay, colored lenses and colored glasses for people with Scotopic Sensitivity Syndrome. Methods: I calculated sRGB and RGB values of the overlays from measured data. I evaluated the relationship between the combinational chromaticities composed of Galaxy Tab white background and film overlays and the chromaticities of pure film overlays. Results: Implementable sRGB and RGB values of the overlays is calculated. The chromaticities of film overlays are different from them with white paper background and them with Galaxy Tab's white background, but showed a certain relationship between them. Light transmittances of Intuitive Overlay are the most (59%-79%) among them and average light reflectance of Reading Ruler is least(8%). Conclusions: The sRGB values and the RGB values are directly applicable to implement assistive tools and the light transmittances are used to calculate ${\alpha}$, transparency of virtual overlay in IT devices. It is recommended to consider the chromaticity of white color in implementing virtual colored overlay in the case which the chromaticity is considerably different to theoretical chromaticity of white color.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.38 no.3
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• pp.292-303
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• 2001

Object color can be determined by the characteristic of scene illuminant and surface. In this paper, perceived illumination effect is extended and with the highlight analysis, hybrid approach is proposed to estimate the illuminant chromaticity. The perceived illumination approach provides a stable candidate range for the estimation of illuminant chromaticity, however, the accuracy is slightly degraded depending on the image contents. The highlight approach does not depend on the image contents and provides an accurate solution of the scene illuminant chromaticity, however, it is difficult to determine the final solution among many cross-points. These two approaches are in effect mutually compensating. The solution from perceived illumination can be used as a starting point or as base information for the highlight approach to get the final solution.

• Applied Chemistry for Engineering
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• v.27 no.3
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• pp.325-329
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• 2016

Extracting natural dyes have been widely studied since the needs of eco-friendly and non-toxic natural dyes increased. In this paper, the natural dyes were extracted from sappan wood, gardenia, and mugwort containing brazilein, crocin, and chlorophyll process. After the extraction with variables of pH of solvent and reaction time, the chromaticity of extracted natural dyes was analyzed using quantitative values from brightness and color coordinate (L, a, b) based on the target colors of red, yellow and green. For the case of brazilein and crocin, the cadmium red and cadmium yellow, respectively were extracted. In the case of sappan wood and gardenia, the red pigment under pH 12 (${\Delta}$ = 18.2) and the yellow pigment at pH 9 (${\Delta}$ = 18.4) were extracted respectively. However, the color of extracted chlorophyll from mugwort was different from the target chrome green.

• Journal of Applied Reliability
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• v.12 no.4
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• pp.275-285
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• 2012

This paper presents a changes of luminescence property for converted white LEDs with the commercially available silicate phosphor. If silicate phosphor's quantity increase step by step. luminescence property will be changing. we analyze luminescence property for these change and carry out the high temperature aging test for 7,000 hours, the high temperature and humidity aging test for 7,000 hours for reliability. LED degradation not only results in reduced light output but also in color changes. so we monitor correlated color temperature (CCT), chromaticity coordinates(x, y) and spectrum intensity. Those results suggest that humidity factor more bad effect in color changes than temperature factor and Lighting quality is related with quantity of phosphor.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.363-375
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• 2012

The purpose of this study was to analyze the physiochemical properties of blackberry fruit beverage(BFB) and to develop a descriptive analysis procedure for evaluating the sensory characteristics of BFB. The amount of soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of BFB were determined. All BFB samples demonstrated significantly different physicochemical properties(p<.01). Ten highly trained panelists identified the following eleven sensory attributes in the BFB and defined by standardized terminology for each attribute; turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, throat hit, refreshing, as well as astringent grade for textural characteristics. There were significant differences in all the eleven sensory attributes of the BFB samples(p<.001). Descriptive terminology used in the BFB analysis was capable of classifying the sensory attributes of the BFB. Based on these results, the analysis method and sensory evaluation techniques used in this study could be reasonably applied to other fruit beverages for establishing similar physiochemical characteristic and descriptive sensory attributes.