• 한국수정란이식학회지
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• 제30권1호
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• pp.65-71
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• 2015

The aim of this study was to determine the relationship between the coat color appearance of Korean brindle cattle and the changes of relevant hormone levels that may affect the hair pigmentation during different stages of growth and maturation. In mature cattle, levels of both ACTH and DHEA in Korean brindle cattle with brown color were significantly higher than those with black color (p<0.05). Levels of ${\alpha}$-MSH in Korean brindle cattle with whole brindle ($${\geq_-}50%$$) color were significantly higher than those with brown color (p<0.05). In calves of Korean brindle cattle at 2 to 6 months, the concentration of estradiol was significantly higher in calves with whole brindle color than those with part brindle color (p<0.05), when the coat color was confirmed. After 6 month of coat color confirmation, levels of testosterone and ACTH increased in calves with part brindle color and were significantly higher than those with whole brindle color (p<0.05). In calves of Korean brindle cattle at 1 or 2 months, there were no significant differences in hormone levels of estradiol, ACTH, DHEA and ${\alpha}$-MSH between the calves with brindle color and brown color, except estradiol before brindle color appearance. Changes of relevant hormone levels at different stage of growth and maturation may affect the pigmentation of coat during the development of cattle. In addition to the current study correlating the different coat colors with relevant hormone levels, investigation of the coat color associated genes expressed in Korean brindle cattle may further clarify the mechanisms of coat color changes during their development.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2006년도 학술대회 1부
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• pp.1044-1049
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• 2006

얼굴 추적은 Vision base HCI의 핵심인 얼굴인식, 표정인식 그리고 Gesture recognition등의 다른 여러 기술을 지원하는 중요한 기술이다. 이런 얼굴 추적기술에는 영상(Image)의 Color또는 Contour등의 불변하는 특징들을 사용 하거나 템플릿(template)또는 형태(appearance)를 사용하는 방법 등이 있는데 이런 방법들은 조명환경이나 주위 배경등의 외부 환경에 민감하게 반응함으로 해서 다양한 환경에 사용할 수 없을 뿐더러 얼굴영상만을 정확하게 추출하기도 쉽지 않은 실정이다. 이에 본 논문에서는 deformable한 model을 사용하여 model과 유사한 shape과 appearance를 찾아 내는 AAM(Active Appearance Model)을 사용하는 얼굴 추적 시스템을 제안하고자 한다. 제안된 시스템에는 기존의 Combined AAM이 아닌 Independent AAM을 사용하였고 또한 Fitting Algorithm에 Inverse Compositional Image Alignment를 사용하여 Fitting 속도를 향상 시켰다. AAM Model을 만들기 위한 Train set은 150장의 4가지 형태에 얼굴을 담고 있는 Gray-scale 영상을 사용 하였다. Shape Model은 각 영상마다 직접 표기한 47개의 Vertex를 Trianglize함으로서 생성되는 71개의 Triangles을 하나의 Mesh로 구성하여 생성 하였고, Appearance Model은 Shape 안쪽의 모든 픽셀을 사용해서 생성하였다. 시스템의 성능 평가는 Fitting후 Shape 좌표의 정확도를 측정 함으로서 평가 하였다.

• 한국식품조리과학회지
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• 제30권4호
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• pp.454-462
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• 2014

This study aimed at the optimization and development of rice snack by response surface methodology (RSM). The effect of rice soaking time and additional ratio of soybean milk on physicochemical properties and sensory evaluation of dried rice flour for non-fried snack was studied. After soaking for 0 to 12 days, Baekjinju rice was milled and then air-dried. A quadratic model was selected for weight, volume, hardness, taste and appearance. Two-factor interaction model was selected for expansibility, color and overall preference. A linear model was selected for yellowness and flavor. Weight, hardness and appearance were increased and decreased thereafter as rice soaking time increased, but the volume was reversed. Expansibility, color, taste and flavor were decreased as rice soaking time increased, but yellowness was reversed. Weight and overall preference decreased as additional ratio of soybean milk increased, but volume, expansibility and yellowness were reversed. Hardness, taste and appearance were increased after initial decrease as additional ratio of soybean milk increased, color and flavor were not changed by additional ratio of soybean milk. The optimum conditions of each factor were set to where the rice soaking time and additional ratio of soybean milk were at their minimum. Weight, volume, expansibility, yellowness, hardness, color, taste, flavor, appearance and overall preference were established at maximum level where the objective of the optimum was in level. Our data indicated the statistically predicted values of the highest desirability was 1.24 day of rice soaking time and 15.80% of additional ratio of soybean milk.

• Korean Chemical Engineering Research
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• 제48권4호
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• pp.483-489
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• 2010

본 연구에서는 화상분석(image analysis)에 기반한 소프트 센서를 설계하고, 이를 색상-질감 특성을 가진 제품의 외관품질 자동분류에 적용하였다. 색상과 질감(texture)을 동시에 가진 화상을 분석하기 위해 다중해상도 다변량 화상분석(Multiresolutional Multivariate Image Analysis, MR-MIA) 기법을 이용하였으며, 자동 분류를 위한 감독 학습법(supervised learning)으로는 Fisher의 판별분석(Fisher's discriminant analysis)을 사용하였다. 잠재변수법의 하나인 Fisher의 판별분석을 사용하였기 때문에, 제품의 외관을 서로 다른 불연속적인 부류로의 분류할 수 있을 뿐 아니라, 연속적인 외관 변화를 일관적이고 정량적으로 추정함은 물론, 외관의 특성 해석 또한 가능하였다. 이 방법은 인조대리석 제조 공정에서 중간 및 최종 제품의 외관 품질을 자동으로 분류하는 데에 성공적으로 적용되었다.

• 한국식품영양학회지
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• 제28권4호
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• pp.586-593
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• 2015

The baking properties of gluten-free rice bread with different percentages of corn starch and waxy corn starch were investigated. The specific gravity and color (L, a, b) of the dough as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. Replacement of rice flour with 1, 2.5, 5, 7.5 and 10% corn starch did not have a significant effect on the specific gravity and color of the dough. The volume and specific volume of the rice bread showed an increasing trend as the amount of added corn starch increased. The chewiness, gumminess and hardness of the rice bread showed a decreasing trend as the amount of added corn starch increased. Replacement of rice flour with 1, 5 and 10% waxy corn starch did not have a significant effect on the specific gravity and color of the dough. The color of the rice bread showed an increasing trend as the amount of added waxy corn starch increased. These results suggest that replacement of rice flour with 7.5% corn starch or 1% waxy corn starch is effective for gluten-free rice bread.

• 한국산업융합학회 논문집
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• 제22권1호
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• pp.39-45
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• 2019

We propose an active color model based method for tracking motions of multiple human using a networked multiple-camera system in IoT space as a human-robot coexistent system. An IoT space is a space where many intelligent devices, such as computers and sensors(color CCD cameras for example), are distributed. Human beings can be a part of IoT space as well. One of the main goals of IoT space is to assist humans and to do different services for them. In order to be capable of doing that, IoT space must be able to do different human related tasks. One of them is to identify and track multiple objects seamlessly. In the environment where many camera modules are distributed on network, it is important to identify object in order to track it, because different cameras may be needed as object moves throughout the space and IoT space should determine the appropriate one. This paper describes appearance based unknown object tracking with the distributed vision system in IoT space. First, we discuss how object color information is obtained and how the color appearance based model is constructed from this data. Then, we discuss the global color model based on the local color information. The process of learning within global model and the experimental results are also presented.

• 한국축산식품학회지
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• 제43권4호
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• pp.580-593
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• 2023

The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a^*, and to determine the gas composition concentration that is suitable for maintaining it. Pork hind meat was cured with four types of curing agent for 5 d at 4℃. The different curing agents comprised the control salt, control nitrite pickling salt (CN), treatment brine, and treatment bittern (BT). The cured hams were cooked at 65℃ for 4 h and packaged at O₂:N₂ gas ratios of 7:3, 8:2, and 9:1 for 3 wk. The physicochemical properties were assessed immediately after heating the sample, and the color properties were measured after a 3 wk storage period. Based on the correlation results of the physicochemical properties, BT had a higher curing and cooking yield than the other treatments, owing to its high salinity. Results of color properties for BT (7:3) and CN (8:2) showed similar color CIE L^*, CIE a^* chroma, and hue angle values. Therefore, BT can be said to be a sous-vide curing agent suitable for preserving the color of ham, and a high nitrogen concentration of 30% helps to maintain the appearance of seawater sous-vide ham.

• 한국멀티미디어학회논문지
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• 제4권4호
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• pp.316-323
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• 2001

장치간 색변환을 위한 색역사상은 영상의 현색을 향상시키거나 보존하기 위하여 장치사이에 색을 변환하기 위한 방법이다. 색 역사상은 본질적으로 색변환 오차를 발생시키며, 이때 색변환 오차는 색역사상 방법, 원시 및 목적 장치 , 그리고 색역 모델링을 위한 표본점에 의존한다. 모니터와 프린터사이의 색 변환의 경우 각 장치에 대한 모델링을 위해 표본의 측정값에 기초한 경험적인 표기법을 많이 사용한다. 색표본은 CMY 혹은 RGB와 같은 장치 색 공간에서 균일하게 분포된 색표본을 측정해서 사용한다. 그러나, 프린터 표본의 경우 이러한 표본들은 프린터 색역 내부에 균일하게 분포되지 않으므로 색변환 오차가 증가한다. 따라서 본 연구에서는 장치 독립적인 색공간인 CIELAB공간에서 균등하게 분포하는 색표본 생성법을 제안하고 3차원 보간법을 이용한 색변환 실험을 통해 제안된 색표본 생성 방법의 성능을 평가하였다.

• 동아시아식생활학회지
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• 제5권3호
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• pp.239-246
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• 1995

This study was prepared to optimize $\alpha$-azuki bean powder content by sensory evaluation method when manufacturing bread with added $\alpha$-azuki bean powder. These sensory characteristics were designed to investigate sensory evaluation about appearance, color, texture, taste and overall acceptability of small red bean bread by balanced incomplete block design. According to evaluated mean of adjusted treatments, appearance was represented high value in bread with added 3% and 6% $\alpha$-azuki bean powder than bread without $\alpha$-azuki bean powder. Bread without $\alpha$-azuki bean powder was revealed maximum sensory score value of color among whole treatments and vread with added 6% $\alpha$-azuki bean powder was revealed second highest sensory value. As $\alpha$-azuki bean powder content increased, sensory score of texture, taste and overall acceptability increased. and bread added 12% $\alpha$-azuki bean powder revealed maximum sensory score. On the results of this research about sensory characteristics for manufacturing bread with added $\alpha$-azuki bean powder, bread with added $\alpha$-azuki bean powder was considered optimum when12% $\alpha$-azuki bean powder was added wheat flour because of highest score of texture, taste and overall acceptability in spite of lower score of appearance and color.

• 감성과학
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• 제13권2호
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• pp.301-308
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• 2010

본 연구는 톤 인 톤 배색과 톤 온 톤 배색을 활용한 배색의 감성 효과에 관한 것이다. 톤 인 톤 배색 과 톤 온 톤 배색에 근거하여 제작한 24개 배색에 대하여 Osgood의 SD법(Semantic Differential Method)을 이용하여 10명 대학생에게 배색에 대한 인상 평가를 받았으며 자료 분석은 엑셀 통계 프로그램 2004를 사용하여 요인분석을 하였다. 연구결과, 톤 인 톤 배색에 근거한 배색과 톤 온 톤 배색에 근거한 배색의 인상이 매우 다르게 평가되는 것을 확인했다. 따라서 색채조화의 형식으로 제안되는 배색 기법이 배색의 감성 효과에 영향을 미칠 가능성을 확인하였다. 그리고 '좋다-싫다', '어린이답다-어른답다', '강하다-약하다', '따뜻하다-차갑다' 4개 이미지 차원이 도출되었으며 이러한 이미지에는 색상과 색조가 영향을 주는 요소로 작용한다는 것을 확인하였다. 제품의 사진배색과 거의 동일한 색종이 배색의 인상을 비교한 것으로 색표를 이용한 배색과 그 배색에 근거한 제품의 배색 인상에는 거의 차이가 없다는 것을 확인하였다. 그러나 제품이 가진 고유 특성이나 형태, 재질 등에 의해 인상이 크게 달라지는 것도 확인하였다. 이러한 연구 결과는 배색 이미지나 색채 디자인의 기초 자료로 활용 될 것이다.