• 제목/요약/키워드: Cie

검색결과 955건 처리시간 0.024초

기능성 소화불량 환자에서 설 지표의 경향성 파악 (Trends of Tongue Features in Functional Dyspepsia Patients)

  • 김지혜;고석재;박재우;김근호
    • 대한한방내과학회지
    • /
    • 제39권4호
    • /
    • pp.637-644
    • /
    • 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.

인지적 색 차이 기반의 이미지 품질 평가 기법 및 왜곡 종류에 따른 평가 시스템 제안 (Perceptual Color Difference based Image Quality Assessment Method and Evaluation System according to the Types of Distortion)

  • 이지용;김영진
    • 정보과학회 논문지
    • /
    • 제42권10호
    • /
    • pp.1294-1302
    • /
    • 2015
  • 현재까지 인간 시각 체계를 정확하게 반영하기 위한 이미지 평가 기법에 대한 연구가 많이 이루어져 오고 있다. SSIM은 인간의 시각 체계가 이미지의 구조적 정보에 예민하다는 점을 이용하여 구조적 정보를 이용하여 이미지를 평가하는 대표적인 인간 시각 체계를 만족시키는 평가 기법이다. 하지만 SSIM은 이미지의 색 차이를 반영하지 못하는 문제가 있다. 이러한 문제를 해결하기 위해, HSI 색 공간을 활용한 SHSIM 기법이 제안되었으나 두 컬러 이미지 간 인지적 색 차이를 충분히 반영하지는 못하고 있다. 본 논문에서는 CIE Lab 색 공간을 도입하여 대응 되는 픽셀들의 인지적 색 차이를 계산하여 이미지 평가에 활용하는 방법을 제안한다. 그리고 연구를 더 확장하여, SVM 분류기를 활용하여 왜곡 종류에 따라 최적의 평가 수식을 적용하는 최적화 시스템을 제안한다. 제안하는 기법을 평가하기 위해, 이미지 평가분야에서 가장 많이 알려진 LIVE 데이터베이스를 사용하였으며 네 종류의 평가 기준들을 이용하였다. 실험 결과에서는 제안하는 기법이 다른 기법들보다 인간 시각 체계와 더 상관성이 높다는 것을 보여준다.

LED 휘도의 디지털 제어 방식에 관한 연구 (A Study on Digital Control Method of LED Luminance)

  • 강신호;염정덕
    • 조명전기설비학회논문지
    • /
    • 제24권1호
    • /
    • pp.28-34
    • /
    • 2010
  • 발광다이오드(LED)의 휘도를 제어하는 기존 방식은 펄스폭변조(PWM)방식이 주로 사용되었다. PWM 방식은 LED의 점등시간비와 휘도가 비례하는 아날로그적인 방식으로 통신 등의 디지털 방식과는 호환이 어려운 단점을 가지고 있다. 본 연구에서는 디지털 방식으로 적, 녹, 청색 LED의 휘도를 제어하는 실험을하였다. 이를 위해 LED 구동회로와 디지털 논리회로로 구성된 LED 디지털제어 장치를 개발하였다. 디지털 입력에 대한 적, 녹, 청색 LED의 점등 펄스 수를 제어하여 다양한 광색을 구현하고, 측정한 광색의 x, y 색도좌표가 원하는 색의 CIE 색도도 영역에 포함될 수 있도록 디지털 코드를 최적화시켰다. 본 연구 결과는 디지털 통신을 이용한 LED 램프의 원격 제어로 풀 컬러를 구현하는데 효과적으로 활용될 수 있다.

ZnS:Cu의 청색 전계 발광 특성과 안료 혼합 의존성 (Blue Electroluminescent Properties of ZnS:Cu and Dependence of Dye Addition)

  • 이종찬;박대희
    • 대한전기학회논문지:전기물성ㆍ응용부문C
    • /
    • 제51권1호
    • /
    • pp.1-4
    • /
    • 2002
  • To obtain the blue emission of powder electroluminescent device, the emission properties of ZnS:Cu were estimated by the variation of applied frequency and the addition of dye to ZnS:Cu phosphor. The variation of applied frequency was from 400 to 4kHz and the addition ratio of dye was from 0 to 5 weight percent respectively. The increment of applied frequency made that emission peaks were shifted from 500.5nm and 460nm at 400Hz to 490nm and 450nm at 4kHz. CIE coordinate system was shifted from x=0.1647, y=0.3711 at 400Hz to x=0.1543, y=0.1856 at 4kHz. On the basis of applied voltage 100V, 400Hz, the increment of addition ratio of dye also made that emission peak was shifted from 505nm(0wt%) to 490nm(5wt%) and the CIE coordinate system was shifted from x=0.1647, y=0.3711(0wt%) to x=0.1334, y=0.2363 (5wt%). The brightness was increased from 60 cd/$m^2$(400Hz) to 174 cd/$m^2$(4kHz) with increment of frequency. When the addition ratio of dye was above 1wt%, the brightness was decreased below 42% of initial brightness and changed from 60 cd/$m^2$(0wt%) to 20.84 cd/$m^2$(5wt%).

Effect of polishing and glazing on the color and spectral distribution of monolithic zirconia

  • Kim, Hee-Kyung;Kim, Sung-Hun;Lee, Jai-Bong;Han, Jung-Suk;Yeo, In-Sung
    • The Journal of Advanced Prosthodontics
    • /
    • 제5권3호
    • /
    • pp.296-304
    • /
    • 2013
  • PURPOSE. The aim of this study was to evaluate the effect of polishing and glazing on the color and spectral distribution of monolithic zirconia. MATERIALS AND METHODS. Forty-five monolithic zirconia specimens ($16.3mm{\times}16.4mm{\times}2.0mm$) were fabricated and divided into 5 groups according to the number of A2-coloring liquid applications (Group I to V). Each group was divided into 3 subgroups according to the method of surface treatments (n=3): N: no treatment; P: polishing; G: glazing. Color and spectral distribution of five different areas of each specimen were measured according to CIELAB color space in the reflectance mode relative to the standard illuminant D65 on a reflection spectrophotometer. Data were analyzed using one-way ANOVA followed by Tukey's HSD test, Pearson correlation and regression analysis (${\alpha}$=.05). RESULTS. There was a significant difference in CIE $L^*$ between Subgroup N and P, and in CIE $b^*$ between Subgroup P and G in each group. Spectral reflectance generally decreased in Subgroup P and G in comparison with Subgroup N. Color differences between Subgroup P and G were within the perceptibility threshold (${\Delta}E{^*}_{ab}$ < 3.7) in most groups. Highly significant correlation was found between CIE $b^*$ and each subgroups as the number of coloring liquid applications increased ($R^2$ >0.88, P<.001). CONCLUSION. A perceptible color difference can be detected after polishing of monolithic zirconia. Polishing decreases the lightness, and glazing also decreases the lightness, but increases the yellowness of monolithic zirconia.

Al2O3:xCr2O3 고용상의 발광특성과 적색형광체의 연색성 향상을 위한 첨가제로의 응용 (Photoluminescence of Al2O3:xCr2O3 Solid Solution and Application as the Additive for Improving CRI of Red Phosphor)

  • 채기웅;천채일;김정석
    • 한국세라믹학회지
    • /
    • 제47권2호
    • /
    • pp.122-126
    • /
    • 2010
  • In this article photoluminescence of the $Al_2O_3:xCr_2O_3$ solid solutions prepared by solid state reaction method are represented. The effect of $Cr_2O_3$-activator concentration and heat treatment time on the PL characteristics have been discussed in conjunction with microstructure of phosphor samples. The $Al_2O_3:xCr_2O_3$ phosphors show the highest PL intensity at x=0.003 mole when the samples are reacted at $1600^{\circ}C$ for 5 h. The PL emission and absorption spectra show the maximum peaks at 698 nm and at 398 nm respectively. The CIE color coordinate is (x=0.646, y=0.316) at 0.003 mole $Cr_2O_3$, which value is very close to the NTSC coordinate of red color. This characteristic feature of $Al_2O_3:xCr_2O_3$ has been applied for an additive to improve the color characteristic of other red phosphor $LiEuW_2O_8$ which has a relatively poor color purity with an emission peak centered at 615 nm and with a CIE coordinate (x=0.530, y=0.280). The $Al_2O_3:0.003Cr_2O_3$ phosphor has been mixed with the $LiEuW_2O_8$ phosphor powder and the PL characteristics and CIE color coordinates are characterized. The $Al_2O_3:xCr_2O_3$ phosphor was found effective for improving the CRI (color rendering index) of $LiEuW_2O_8$ phosphor.

Effect of Gaseous Ozone Exposure on the Bacteria Counts and Oxidative Properties of Ground Hanwoo Beef at Refrigeration Temperature

  • Cho, Youngjae;Muhlisin, Muhlisin;Choi, Ji Hye;Hahn, Tae-Wook;Lee, Sung Ki
    • 한국축산식품학회지
    • /
    • 제34권4호
    • /
    • pp.525-532
    • /
    • 2014
  • This study was designed to elucidate the effect of ozone exposure on the bacteria counts and oxidative properties of ground Hanwoo beef contaminated with Escherichia coli O157:H7 at refrigeration temperature. Ground beef was inoculated with 7 Log CFU/g of E. coli O157:H7 isolated from domestic pigs and was then subjected to ozone exposure ($10{\times}10^{-6}kg\;O_3h^{-1}$) at $4^{\circ}C$ for 3 d. E. coli O157:H7, total aerobic and anaerobic bacterial growth and oxidative properties including instrumental color changes, TBARS, catalase (CAT) and glutathione peroxidase (GPx) activity were evaluated. Ozone exposure significantly prohibited (p<0.05) the growths of E. coli O157:H7, total aerobic and anaerobic bacteria in ground beef samples during storage. Ozone exposure reduced (p<0.05) the CIE $a^*$ value of samples over storage time. The CIE $L^*$ and CIE $b^*$ values of the samples fluctuated over storage time, and ozone had no clear effect. Ozone exposure increased the TBARS values during 1 to 3 d of storage (p<0.05). The CAT and GPx enzyme activities were not affected by ozone exposure until 2 and 3 d of storage, respectively. This study provides information about the use of ozone exposure as an antimicrobial agent for meat under refrigerated storage. The results of this study provide a foundation for the further application of ozone exposure by integrating an ozone generator inside a refrigerator. Further studies regarding the ozone concentrations and exposure times are needed.

Effects of Various Calcium Powders as Replacers for Synthetic Phosphate on the Quality Properties of Ground Pork Meat Products

  • Bae, Su Min;Cho, Min Guk;Jeong, Jong Youn
    • 한국축산식품학회지
    • /
    • 제37권3호
    • /
    • pp.456-463
    • /
    • 2017
  • The aim of this study was to identify the optimal and superior type of natural calcium for replacing phosphate in cooked ground pork products. To achieve this, 0.5% eggshell calcium (ESC), oyster shell calcium (OSC), marine algae calcium (MAC), or milk calcium (MC) was added to ground pork meat products. The effect of this substitution was studied by comparing the substituted products with products containing 0.3% phosphate blend (control). ESC was considered an ideal phosphate replacer for minimizing the cooking loss, which likely resulted from the increase in the pH of the product. Among the other natural calcium types, OSC treatment did not cause a significant increase in pH, but it lowered the cooking loss. CIE $L^*$ values were higher (p<0.05) in products treated with OSC or MC than the control, and lowest (p<0.05) in the products with ESC. However, products with ESC had higher (p<0.05) CIE $a^*$ and CIE $b^*$ values than the control and products treated with other powders. Compared to the control, products treated with ESC and OSC had similar substitution effects on the textural properties of the products. Therefore, the results of this study suggested that the combined use of ESC and OSC could be a potentially effective method for replacing synthetic phosphate in ground pork products.

An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion

  • Kavusan, Hulya Serpil;Serdaroglu, Meltem;Nacak, Berker;Ipek, Gamze
    • 한국축산식품학회지
    • /
    • 제40권3호
    • /
    • pp.426-443
    • /
    • 2020
  • In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were produced. The first batch was control (C) sample formulated with %100 beef fat, other batches were codded as GE50, GE75, and GE100 respective to the percentage of beef fat replaced with GE. The addition of GE to sausage formulation resulted in an increment in moisture and protein contents while a decrement was observed in fat content (p<0.05). pH, cooking yield and water holding capacity values of GE added samples were found lower than C (p<0.05). GE addition caused lower CIE L* values in samples, however, this trend was not observed in CIE a* and CIE b* values. Initially, the lowest peroxide and the highest TBARS values were recorded in GE100 samples on the 0th d (p<0.05). Peroxide and TBARS values were in the limits. The texture of samples was softened while total saturated fatty acid content reduced up to 52.61% with the incorporation of GE (p<0.05). Taken together, our results showed that GEs can be used as fat replacers in meat product formulations without causing undesirable quality changes.

Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

  • Choe, Ju-Hui;Kim, Hack-Youn;Han, Doo-Jeong;Kim, Yong-Jae;Park, Jae-Hyun;Ham, Youn-Kyung;Kim, Cheon-Jei
    • 한국축산식품학회지
    • /
    • 제31권5호
    • /
    • pp.668-675
    • /
    • 2011
  • The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.