• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 추계종합학술대회 논문집(4)
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• pp.69-72
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• 2000

This study proposes a new calculation method for generating real nighttime lamp-lit images. In order to improve the color appearance in the prediction of a nighttime lamp-lighted scene, the lamp-lit image is synthesized based on spectral distribution using the estimated local spectral distribution of the headlamps and the surface reflectance of every object. The principal component analysis method is introduced to estimate the surface color of an object, and the local spectral distribution of the headlamps is calculated based on the illuminance data and spectral distribution of the illuminating headlamps. HID and halogen lamps are utilized to create beam patterns and captured road scenes are used as background images to simulate actual headlamp-lit images on a monitor. As a result, the reproduced images presented a color appearance that was very close to a real nighttime road image illuminated by single and multiple headlamps.

• 산업융합연구
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• 제19권5호
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• pp.151-157
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• 2021

빠르게 변모하는 산업화와 외모 지상주의의 사회적 흐름에 따라 메이크업은 헤어미용, 피부미용, 네일미용과 함께 성공적 사회생활과 원만한 인간관계를 형성하기 위한 중요수단으로 작용하고 있다. 이에 개인이 선호하는 메이크업 컬러를 다각도로 조사하여 미용산업의 매출 증대를 도모할 현실적 필요성이 대두되고 있다. 이에 광주광역시와 전라남도 거주하는 10대부터 40대 이상의 여성을 대상으로 외모관리 추구에 따른 메이크업 관심도와 컬러 선호도에 관하여 분석하였다. 연구 결과 서비스직, 학생, 10대 이하에서 평소에 메이크업을 많이 하는 것으로 나타났으며 '갈색계열'(70.2%)의 아이 쉐도우 컬러와 '붉은 계열'의 치크 컬러(76.8%) 및 립 컬러(62.5%)를 가장 많이 사용하는 것으로 나타났다. 본 연구를 통해 뷰티숍의 매출 증대 도모는 물론 향후 메이크업 제품 개발을 위한 기초 자료 및 메이크업 미용인의 컬러 선택을 위한 응용자료로도 활용되리라 사료한다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.655-660
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• 2002

We examined the quality characteristics and texture of Jokpyuns with chicken and codfish. In proportion to the increase of water addition, the color became lighter and the texture characteristics decreased in So-Jokpyuns, which were prepared with cow feet. The texture and taste had an influence on overall preference of So-Jokpyun. Yongbon-Jokpyun which was prepared with cow feet and chicken was much preferred to So-Jokpyun in the appearance and texture, and showed a similar preference with So-Jokpyun. However, Sodaegu-Jokpyun which was prepared with cow feet and codfish was not preferred to So-Jokpyun in all items including appearance and texture, and the overall preference was remarkably low. Overall preference of Yongbong-Jokpyun and Sodaegu-Jokpyun was greatly related with the preference of taste and flavor. The lightness and the degree of yellow color of Yongbong-Jokpyun were higher and the degree of red color was lower than So-Jokpyun. On the other hand, the results of lightness, degree of red and yellow color in Sodaegu-Jokpyun were opposite to those of Yonsbong-Jokpyun. In case of the hardness, Yongbong-Jokpyun was the lowest and Sodaegu-Jokpyun was similar with So-Jokpyun. Adhesiveness of Yongbong-Jokpyun and Sodaesu-Jokryun was lower than that of So-Jokpyun. There was no difference in the springiness and cohesiveness among 3 kinds of Jokpyun.

• 한국정보통신학회논문지
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• 제19권8호
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• pp.1859-1866
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• 2015

본 논문은 파우더 메이크업 효과를 시뮬레이션 하는 새로운 방법을 제안한다. 간단하면서도 사실적인 색상을 표현할 수 있는 색상 발현 모델을 고안하고, 여러 색상의 인조스킨에 파우더를 도포한 사진 이미지 분석에 색상모델을 적용하여 파우더 고유의 투과색 및 도포 두께를 추출하였다. 또한, 실제 사람 피부에 도포된 파우더 도포 두께 패턴을 추출하고 이를 다른 사람의 사진 상에서 메이크업 시뮬레이션 하는 데 사용하여 파우더의 질감을 실감 있게 표현하였다. 실험 결과 제안된 메이크업 시뮬레이션은 사실적인 색감과 질감을 나타낸 것으로 평가되었으며, 파우더 색상을 가상으로 테스트 하는 데 사용할 수 있을 것으로 기대한다.

• 한국식품조리과학회지
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• 제17권2호
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• pp.149-155
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• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• 복식
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• 제20권
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• pp.17-31
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• 1993

The purpose of this study is to inquire into the influence of appearance cues on the intellectual impression formations, whether there are differen-ces in the impression formation between the case which the appearance is partially percepted and the case wholely percepted. The study consists of the experiment of the factorial design with 5 independent variables of Face (intellectual and social), Hair Style (intellec-tual and social), Clothing Style (intellectual and social), Textile Pattern(single, color, dot, and stri-pe), and Presentation Level of stimuli (upper-half and full-length). The outcomes of study are as follows : 1) The intellectual impression formation was influenced by face, clothing style, and textile pat-tern, but clothing style and textile pattern were more influential than face. When the models with intellectual face wore in intellectual clothing style, they gave more additional intellectual impression. And when intellectual clothing was in single color, it conveyed more intellectual impression. Hair style had no main effect but it influenced on the impression formation through interaction with other variables. 2) There were differences in the formation of the intellectual impressions between the case the appearance was partially percepted and the case wholely percepted. The case of full-lenth pressen-tation was more influential than that of upper-half presentation.

• 한국신뢰성학회지:신뢰성응용연구
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• 제1권2호
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• pp.79-93
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• 2001

Recently, new aspects of paints such as a beautiful appearance, use of environmentally friendly paints, etc., in addition to the superior performance of paints have been requested for industrial paints including the paints for heavy construction equipment and others. Particularly, the quality of appearance of coating affects the sales of heavy construction equipment. And the necessity for the paints to have a superior weather-proof property without changing the luster or color even after long-time exposure to the open air is emphasized. The change in the surface color and luster of the paint due to the natural environment progresses very slowly, and it takes a long time to verify material properties when developing new paints. In order to improve such methods, weathering tests are performed in many laboratories as a test for accelerating aging of coating, and the lifetime of the products is estimated through evaluation of the weathering (environment-proof) quality of paints. However, not a great deal of research activity has been conducted up to the present time since the interrelationship between the actual results of testing and field data is different for each paint and it takes a long time to study relevant materials. Therefore, introduced in the present study is the estimation of the change in the quality of appearance of coating in the field through the accelerated aging test among the cases of improvement of the quality of appearance of the urethane paint for heavy construction equipment.

• 복식문화연구
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• 제12권1호
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• pp.28-40
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• 2004

The purpose of this study was (1) to identify the experimental bias which could appear person perception as results of development methods (2) to find out the most desirable method in developments of stimulus. The research was a quasi experiment and the subjects were 358 male and female undergraduate students by convenient sampling. The experimental instruments consisted of a set of stimulus and semantic differential scales of 7-point bi-polar adjectives. The collected data were analyzed by Principle Component Analysis, ANOVA(analysis of variance), Scheffe's multiple range test. The independent variables were developing methods of stimulus(live person, photography of real person, 2 kinds of black and white line drawing, 2 kinds of color drawing). The results were as follows. First, five factors which were potency, sociality, appearance, evaluation, activity impressional dimensions emerged to account for the methods of development of stimulus. Second, the methods of development of stimulus had significant effects on potency, sociality, appearance, activity factors. In sociality factors, the impression of photographic stimulus was the closest to the live person's impression. However in the appearance and activity impressions, significant difference existed between live person and other developing stimulus. In the potency impression, black and white line-drawing gave the highest impressional bias. In the sociability and appearance impressions, color-drawing stimulus gave the highest impressional bias. Result: On conclusion the developments of stimulus can effect on stimulus person's impressions and these effects can produce experimental biases, the photographic stimulus gave the least impressional bias. The study shows that photography of real person will produce minimize measurement error.

• 복식
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• 제52권8호
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• pp.29-39
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• 2002

It was increased leisure hours by automation and computerization of industry. Many people spend on hours in enjoying leisure sports, and then. nowadays, Many women tend to prefer casual wear to formal suits. The purpose of this research was to design of outdoor-wear that improve the functional and aesthetic effects for clothing comfort. Total 4 design prototype consisting of jumper and slacks were developed for this research. Outdoor-wear design forced on armhole type of jumper and ease of the back crotch length of slacks to improve the functional and aesthetic effects. And Outdoor-wear design focused on color harmony to aesthetic effects. Ease amount and materials of jumper and slacks were controlled. Design A: Jumper was designed as dropped shoulder with set-in steeve and band collar, A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of outside seam line of slacks Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 7% of total crotch length: Design B 4DM cut pattern were applied to the jumper and slacks pattern. A break-away zipper to facilitate ventilation control were made the area of back of jumper and the area of inside seam line of thigh. Color of jumper and slacks were grey and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design C : Jumper was designed as the set in sleeve and hood. and A break- away zipper to facilitate ventilation control were made the ares of the armhole and elbow. Color of jumper and slacks were ivory and orange color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Design D : Jumper was designed as raglan sleeve. Color of jumper and slacks were olive green color. Ease amount of the crotch length of slacks pattern was constructed as 5% of total crotch length. Total six females, ages 20-45, served as subjects for this research. Subjects have standard body type, generally, wearing 66 size of ready-to-wear clothing. The performance of the newly designed outdoor-wear was evaluated for their effectiveness in several aspects such as conditions of skin temperature, sensory evaluation of comfort during body movements, appearance and color harmony and aesthetic collar design. Design 3 was appeared to be the most positive in aesthetic evaluation and functional effects of design 2 of 4DM cut pattern was appeared to be beter than other designs.

• 펄프종이기술
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• 제34권4호
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• pp.44-50
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• 2002

This research was performed to investigate the physical properties and color appearance of Hanji manufactured using bast fibers dyed separately by two reactive dyes with different colors. The breaking length of color Ha was above 7 km. The fastness was five grade; the use of reactive dyes made the color of the Hanji not to be faded away. The Hanji manufactured by mixing uniformly two types of bast fibers separately dyed showed the mixed color of two different colors. However, the shives showed their original colors, resulted in irregular color patterns all over the sheets. The color of color Hanji with different colors in the front and back side of sheets showed color difference between front and back side of the sheets. Accordingly, the color of the sheet has a reflection from the backside, resulted in Pink. The colors of the Hanji appeared in this study could not be found from the Hanji manufactured by traditional methods.