• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 2012년도 추계학술대회
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• pp.5-8
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• 2012

Haze is an extreme reason of the reduction of contrast when capturing image in the outdoor. Recently, there are several single image dehazing techniques, but they are not robust in dynamic variations of natural environment caused by the thickness, coverage of haze and appearance of sunlight. In this paper, we propose an effective and robust method to restore degradation of hazy image. Compare with conventional methods, our proposal have better performance and computation time.

• Animal cells and systems
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• 제3권2호
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• pp.119-125
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• 1999

Four new nemourid species, Amphinemura rai n. sp., Amphinemura baei n. sp., Protonemura villosa n. sp., and Nemoura espera n. sp. are described and illustrated. Amphinemura rai n. sp. closely resembles Amphinemura tragula (Kimmins) externally, but differs from Amphinemura tragula by the projections on male terminalia and the shape of the female subgenital plate. Amphinemura baei n. sp. is similar to A. bulla Shimizu in body color, size, and structure of male and female terminalia, but distinguished by the ventral sclerites of epiproct, the knobs on the sides of the epiproct, and the shape of paraprocts. Protonemura villosa n. sp. is similar to p. hotakana Ueno in body color, size, and the structure of terminalia, but distinguished by the epiproctal flagellum and ventral sclerite, the shape of the tenth tergum. Finally, Nemoura espera n.sp. is close to Nemoura alabeli Zhilt-zova In appearance, but differs by the shape and location of the ventral and dorsal sclerites of the epiproct.

• 한국축산식품학회지
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• 제20권1호
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• pp.72-78
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• 2000

This study was conducted to investigate the storage period and quality characteristics. The L- and b-value of hamburger patty added significantly during storage, but the color of hamburger bread was not changed. The springiness, cohesiveness, gumminess and chewiness of hamburger patty added significantly during storage. The cohesiveness of hamburger bread was added but the chewiness decreased significantly during storage. The pH of hamburger showed 5.66∼5.69 during storage. The TBA of hamburger patty added from 0.19 to 0.36 malonaldehyde mg/kg, and the VBN added from 3.58 to 7.83mg% during storage. The viable bacteria to 8 days storage was 5.1${\times}$105 CFU/g. The coliform group, Staphylococcus aureus, Salmonella and Vibrio parahaemolyticus was not detected during storage. The taste, aroma, color and texture was not changed, and was not appearance of mold and slime during storage.

• 한국세라믹학회지
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• 제13권2호
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• pp.17-23
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• 1976

The study is an attempt to prepare the raw graze can replace the lead glaze that has been used for a long time as Korean Kimchi-jars. 1) The batch of the glaze that show the similar properties and appearance of lead-glaze were 40% of Yongin or Anseong Yakto, 40% of Ash and 20% of Anhydrous-Colemanite. It's Seger Formula was {0.86 CaO 0.02 MgO 0.12 KNaO} {0.26 Al2O3 0.0007 Fe2O3} 0.92 SiO2 0.3 B2O3 2) The firing temperature of selected glaze was 950-1050℃. 3) As the content of anhydrous-Colemanite was increased, the thermal expansion coefficient was decreased. 4) The color of leadless raw glaze was translucent light yellow. It was possible to obtain the same color as lead glaze by Fe2O3 and MnO2.

• 한국식품과학회지
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• 제34권1호
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• pp.128-131
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• 2002

'Manita', a red pepper cultivar being cultivated currently and 'HL', a cultivar bred for single-harvest by National Horticultural Research Institute were grown by direct sowing and raising seedling methods, respectively, and all the fruits on the tree were harvested once. Fruits were grouped into 6 grades by color and appearance and their chemical compositions were analyzed. Generally, 'HL' showed less redness and contained less amounts of capsaicin, organic acid, Vit. C, and sugar than 'Manita'. Regardless of cultivar and cultivation method, red-old fruits, ripened and partially dried on the plant, had more red color (21-30%) and more capsaicin (40.0-78.3 mg% vs. 33.2-52.7 mg%), but less sugar (12.70-16.69% vs. 14.46-17.43%) than red-fresh fruits. No difference was found between direct sowing and raising seedling.

• 한국조리학회지
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• 제13권3호
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• pp.44-53
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• 2007

This study investigated the utilization of pumpkin cream soup mixture of pumpkin P1(sweet pumpkin 25%, pumpkin 75%), and S1(rice flour 100%) and S3(rice powder 50%, glutinous rice powder 50%) as thickening agents showed highest preference for pumpkin cream soup. Rice powder was used in pumpkin cream soup as a thickening agent. Hunter's color marked the lowest value in using group of flour roux, in contrast with the highest value in using glutinous rice powder roux. The results of viscosity were diverse according to the condition of relationships between the percentage of contents flour, rice and glutinous rice control. For the sensory evaluation, parameters such as appearance, color, viscosity and savory taste increased significantly from the control at glutinous rice roux, and overall acceptability marked the lowest result in flour roux control.

• 대한영양사협회학술지
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• 제15권4호
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• pp.356-363
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• 2009

The study aimed to determine the optimal mixing ratio of two different amounts of Letinus edodes powder and egg for preparation of pasta. The complete analysis was conducted using the Design Expert 7 program (State-Easy, Minneapolis, MN). Response surface methodology revealed 10 experimental points, including two replicates for L. edodes powder and egg. L. edodes pasta formulation was optimized using rheology. Lightness and redness displayed a lineal model pattern, whereas yellowness was represented by a quadratic model. The sensory evaluation parameters of texture, color, flavor, appearance and overall quality showed significant differences for color (p<0.01), flavor (p<0.05), texture (p<0.05) and overall quality (p<0.05). All sensory parameters showed significant values in a quadratic model. The optimum formulations processed by numerical and graphical optimization were determined as 15 g of L. edodes powder and 37.5 g of egg.

• 한국버섯학회지
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• 제6권3_4호
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• pp.146-149
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• 2008

Pleurotus pulmonarius usually grows on the dead wood of deciduous trees in mid summer to early fall. The pileus color is white to tan and fruiting body is generally smaller than P. ostreatus. This study was carried out to investigate the characteristics of cultivation and consumer acceptance of P. pulmonarius. The period of incubation and primordial occurrence were required about 33days, 5days in bottle cultivation repectively, and the yield was 170g/850cc bottle. In bed cultivation, the period of primordial occurrence was similar to that of bottle cultivation and the yields was $35.7{\sim}46.2kg/3.3m^2$. Taste and favor of P. pulmonarius were superior to P. oostreatus., but the appearance, color and shape, was slightly inferior to P. ostreatus.

• Journal of Chest Surgery
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• 제33권2호
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• pp.199-202
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• 2000

Primary pulmonary meningioma is an extremely rare disease. It is mostly benign and asymptomatic. This tumor shows the same cytohigstologic appearance as brain or spinal cord meninioma. It can be diagnosed as a primary pulmonary meningioma only if there is no evidence of metastasis from the brain or spinal cord meningioma. We experienced a case of primary pulmonary meningioma in a 60-year-old woman who had asymptomatic 2 cm-sized solitary pulmonary tumor in the right lower lobe. It is rather peripherally located. Fine needle aspiration cytology has suggested the possibility of either well-differentiated epithelial malignancy such as papillary adenocarcinoma or mucoepidermoid carcinoma or metastatic carcinoma such as from ductal carcinoma of the breast. Right lower lobectomy was performed. The tumor was bilobated and soild with yellowish color. pathologically it proved to be a primary pulmonary and solid with yellowish color. Pathologically it proved to be a primary pulmonary meningioma because there was no evidance of brain or spinal cord tumor. To the best of our knowledge this is the first case reported in Korea. We report this case with review of the literature.

• 한국식생활문화학회지
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• 제21권1호
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• pp.76-80
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• 2006

This study investigated the quality characteristics of demi-glace sauce that is used widely in western cuisine depending on adding volume of basil which has a specific aroma, taste and some functional ability. Analysis of color differences of demi-glace sauce was showed that a-value of demi-glace sauce decreased with adding basil, whereas viscosity of the demi-glace sauce was decreased. There were no significant differences in color, aroma, taste, appearance, viscosity, feel in mouse and general acceptability with sex and age of subjects. Demi-glace sauce with 2% basil showed best score in sensory evaluation. From theabove results, our data suggest that addition of 2% basil to demi-glace sauce is recommend for commercial use.