• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2006년도 하계학술대회 논문집 Vol.7
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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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• 제15권1호
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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.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2020년도 추계학술대회
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• pp.64-65
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• 2020

현대화펀드를 통한 여객선 건조 지원을 통해 거주구 실내공간 디자인 수준은 향상되었지만, 여전히 선원이 활동하는 작업공간은 크게 개선되지 않는 상태이다. 본 연구는 여객선 선원 작업공간 중 조타실과 기관실의 색채환경을 조사한다. 선박 작업공간 환경의 실내디자인 특수성을 제시하고 이에 맞는 색채환경, 제안하는 색값을 통해 선원의 정신건강 증진과 안전한 근무환경을 조성하는 것에 있다.

• 대한치과보철학회:학술대회논문집
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• 대한치과보철학회 1996년도 추계학술대회
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• pp.61-62
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• 1996

• 한국우주과학회:학술대회논문집(한국우주과학회보)
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• 한국우주과학회 2001년도 한국우주과학회보 제10권2호
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• pp.46-46
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• 2001

• 전자공학회논문지 IE
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• 제45권1호
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• pp.1-6
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• 2008

본 연구에서는 발광층에 2 파장 재료를 갖는 백색 유기발광소자를 진공증착법을 사용하여 청색 발광재료인 NPB와 황색 발광재료인 Rubrene을 사용하여 제작하였다. 제작된 소자는 ITO/NPB$(200{\AA})$NPB:Rubrene$(300{\AA})$/BCP$(100{\AA})/Alq_3(100{\AA})/Al(1000{\AA})$ 구조로 하였고 Rubrene의 도핑농도는 0.75 wt%이었다. 소자의 색좌표값은 인가전압 11 V에서 x = 0.3327, y = 0.3387 로 NTSC 색좌표 순수한 백색영역(x = 0.3333, y = 0.3333)에 근접한 순수한 백색에 가까운 값을 얻었고, 이 때 최대발광파장은 560 nm이었다. 소자의 동작 개시전압은 1 V이하이고 발광 개시전압은 4 V이다. 최대 외부양자효율은 인가전압 18.5 V, 전류밑도 $369mA/cm^2$ 일 때 0.457 %를 얻었다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권1호
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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.

• 한국축산식품학회지
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• 제29권5호
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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.

• 한국축산식품학회지
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• 제38권2호
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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.

• 대한한방내과학회지
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• 제39권4호
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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.