• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.493-494
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• 2006

We have demonstrated highly efficient WOLED with two separated emissive layers using a blue fluorescent dye and a red phosphorescent dye. we also obtain stable $CIE_{x,y}$ coordinates with two-layered WOLEDs. The device structure was ITO/2-TNATA/NPB/two separated emissive layers/Bphen/Liq/Al. The maximum luminous efficiency of the device was 11.6 cd/A at $20\;mA/cm^2$ and $CIE_{x,y}$ coordinates varied from (x = 0.33, y = 0.37) at 6V to (x = 0.28, y = 0.35) at 14V.

• Journal of Information Processing Systems
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• v.15 no.1
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• pp.159-168
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• 2019

Accurate forest fires detection algorithms remain a challenging issue, because, some of the objects have the same features with fire, which may result in high false alarms rate. This paper presents a new video-based, image processing forest fires detection method, which consists of four stages. First, a background-subtraction algorithm is applied to detect moving regions. Secondly, candidate fire regions are determined using CIE $L{\ast}a{\ast}b{\ast}$ color space. Thirdly, special wavelet analysis is used to differentiate between actual fire and fire-like objects, because candidate regions may contain moving fire-like objects. Finally, support vector machine is used to classify the region of interest to either real fire or non-fire. The final experimental results verify that the proposed method effectively identifies the forest fires.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2020.11a
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• pp.64-65
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• 2020

With the modernization fund of the government, construction of new passenger ships make the level of interior design is improved, but the space where the crew is working is still inadequate. This study is to investigate the color environment of the Bridge Deck and Engine Room among working spaces of passenger ships. It aims to improve the mental health of crews and set up a safe working environment by presenting color design, and suggest the specificity of ship's working space and color value with matching the color environment.

• 대한치과보철학회:학술대회논문집
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• 1996.11a
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• pp.61-62
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• 1996

• Bulletin of the Korean Space Science Society
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• 2001.11a
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• pp.46-46
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• 2001

• 전자공학회논문지 IE
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• v.45 no.1
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• pp.1-6
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• 2008

In this paper, the white organic LED with two-wavelength was fabricated using the NPB of blue emitting material and a series of orange color fluorescent dye(Rubrene) by vacuum evaporation processes. The structure of white OLED was ITO/NPB$(200{\AA})$NPB:Rubrene$(300{\AA})$/BCP$(100{\AA})/Alq_3(100{\AA})/Al(1000{\AA})$ and the doping concentration of Rubrene was 0.75 wt%. We obtained the white OLED with CIE color coordinates were x=0.3327 and y=0.3387, and the maximum EL wavelength of the fabricated white organic light-emitting device was 560 nm at applied voltage of 11 V, which was similar to NTSC white color with CIE color coordinates of x=0.3333 and y=0.3333. The turn-on voltage is 1 V, the light-emitting him-on voltage is 4 V. We were able to obtain an excellent maximum external quantum efficiency of 0.457 % at an applied voltage of 18.5 V and current density of $369mA/cm^2$.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.134-142
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• 2013

The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.557-565
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• 2009

Effects of the addition of kimchi powder on the physico-chemical and sensory properties of semi-dried sausages were investigated at the following kimchi powder concentrations: control (0%), T1 (1%), T2 (2%), and T3 (3%). pH of the semi-dried sausages containing kimchi powder decreased with the addition of kimchi (p<0.05). Also, the addition of kimchi powder to the sausages significantly decreased the CIE $L^*$ and increased the CIE $a^*$ and CIE $b^*$ values (p<0.05). The T3 treatment resulted a higher mositure lose than other treatments. TBARS values of the T2 and T3 groups were significantly lower (p<0.05) than that of the control, while T3 had the highest VBN value among treatments at the end of the storage period. Addition of kimchi powder to semi-dried sausages improved the overall sensory properties of the sausages, and increased the softness and tenderness. These results suggest that addition of 2% kimchi powder to semi-dried sausage is helpful to improve the quality of sausages.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.325-337
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• 2018

This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake, pH, free water, cooking loss, drip loss and color properties were analyzed. Injection time had significant effect on marinade uptake levels of samples. Regardless of marinate formulation, marinade uptake of pre-rigor samples injected with marinade solutions were higher than post rigor samples. Injection of sodium lactate increased pH values of samples whereas lactic acid injection decreased pH. Marinade treatment and storage period had significant effect on cooking loss. At each evaluation period interaction between marinade treatment and injection time showed different effect on free water content. Storage period and marinade application had significant effect on drip loss values. Drip loss in all samples increased during the storage. During all storage days, lowest CIE $L^*$ value was found in pre-rigor samples injected with sodium lactate. Lactic acid injection caused color fade in pre-rigor and post-rigor samples. Interaction between marinade treatment and storage period was found statistically significant (p<0.05). At day 0 and 3, the lowest CIE $b^*$ values obtained pre-rigor samples injected with sodium lactate and there were no differences were found in other samples. At day 6, no significant differences were found in CIE $b^*$ values of all samples.

• The Journal of Internal Korean Medicine
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• v.39 no.4
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• pp.637-644
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• 2018

Objectives: In this study, the tongue features of patients with functional dyspepsia (FD) were compared with those of healthy controls. Methods: This prospective, case-control study was conducted on patients with FD and controls recruited at a single center. After screening, the subjects were allocated to the patient or control groups (patients=42, controls=40). Tongue images were acquired using a computerized tongue image acquisition system (CTIS). An independent t-test was conducted to compare the measurements from patients and controls. Binary logistic regression was performed to determine significant differences between the two groups after adjusting for age and sex. Results: The CIE $a^*$ color value in the tongue coating area was significantly lower in the patients with FD than in the controls (p=0.001). The tongue coating ratios were also significantly higher in the FD group than in the control group (p=0.003). We found that the CIE $a^*$ color value in the tongue coating area and the tongue coating ratios were significant predictive factors in both groups, based on binary regression analysis (p=0.016, 0.044, respectively). Conclusions: This study found that FD was significantly associated with CIE $a^*$ color value in the tongue coating area and tongue coating ratios. We suggest that these factors could be used as objective indicators of FD.