• Journal of Conservation Science
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• v.29 no.2
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• pp.171-185
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• 2013

The purpose of this study were to interpret making characteristics and clay sources for Proto-Three Kingdoms period potteries which were excavated from Bakjimeure site in Tangjeong, Asan, Korea, on the basis of shape types. The pottery samples of the studied included deep bowl pottery, cylinder shaped pottery, duck shaped pottery and rounded based jar with short neck. And the last jar was dominant among them. This is supported in nearby Yongduri Jinter site, Galmaeri site and Baekseokdong site. They vary in terms of color of clay, absorption ratio and mineral classification. Based on the fact that their absorption ratio range was 4.50 to 25.19% and firing temperature range was 850 to $1,150^{\circ}C$, they were thought to be widely used. The equivalence of cylinder shaped pottery, duck shaped pottery and deep bowl pottery was high in terms of material characteristics and their firing temperature range was 850 to $950^{\circ}C$. However, the deep bowl pottery, compared to other pottery shapes, contained great amount of coarse grained quartz and feldspar, and was different from others in terms of function. For soil sample collected from relative plains (area 3) in the southernmost part of the site, their mineralogical and geochemical characteristics were the most similar to those of the potteries excavated from the Bakjimeure site and even most of the potteries collected from different sites.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.3
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• pp.266-273
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• 1996

To obtain basic information on forage sorghum F$_1$ hybrid breeding a total of 16 lines were selected from 311 introduced sorghum germplasm accessions, assessed and classified by the taxonomic distance and principal component analysis. The lines of which plant height and morphological characters were diverse and the 50% flowering date was similar to each other, were selected for parental lines in sorghum $\times$ sweet sorghum and sorghum $\times$ sudangrass crossing groups. Three varietal groups were classified by the average linkage cluster analysis based on the D$^2$ computed in eleven characters. Group I, II and III included 6 lines of sudangrass, 4 lines of sweet sorghum and 6 lines of grain sorghum, respectively. In the result of principal component analysis for eleven characters, about 82% of total variation could be appreciated by the first four principal components, the first principal component was highly loaded with head compactness and shape, l00-seed weight, plant color and grain covering, the second principal component with flowering date, plant height and awnness.

• Journal of Digital Convergence
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• v.14 no.2
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• pp.183-190
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• 2016

This paper proposes algorithm to reduce the computing time in a neural network that reduces transmission of data for tracking mobile objects in surveillance networks in terms of detection and communication load. Object Detection can be defined as follows : Given image sequence, which can forom a digitalized image, the goal of object detection is to determine whether or not there is any object in the image, and if present, returns its location, direction, size, and so on. But object in an given image is considerably difficult because location, size, light conditions, obstacle and so on change the overall appearance of objects, thereby making it difficult to detect them rapidly and exactly. Therefore, this paper proposes fast and exact object detection which overcomes some restrictions by using neural network. Proposed system can be object detection irrelevant to obstacle, background and pose rapidly. And neural network calculation time is decreased by reducing input vector size of neural network. Principle Component Analysis can reduce the dimension of data. In the video input in real time from a CCTV was experimented and in case of color segment, the result shows different success rate depending on camera settings. Experimental results show proposed method attains 30% higher recognition performance than the conventional method.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.3
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• pp.83-92
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• 2019

This study aims to examine at the garden characteristics of salt merchant in Yangzhou, China during the Ming and Qing Dynasties, I looked at the background of garden formation through the literature. In addition, analyzed the garden design method and components of salt merchants. The results were as follows; First, the Yangzhou area in the past has achieved cultural and economic development with the establishment of the ancient Grand Canal. Salt merchants accumulated wealth through trade, and created many gardens under the background of securing materials for create garden through trade, forming political forces through the cultivation of students, and inflow of foreign cultures. Second, salt merchants in Yangzhou asked garden experts to design and create the garden as a place for exchange and relaxation. Also, through the production of landscape changes using Gasan(假山) and a long corridor(長廊), clear classification of spaces using architectural elements, and the placement of buildings in scenic areas adjacent to the water, the gardens with practical and aesthetic functions were owned. Third, the gardens of Yangzhou Salt Merchants have a building-oriented commercial space on the front, and a garden-centered design characteristic on the back. The garden of the commercial zone was built in a simple form using pots, oddly shaped stone, bamboo and fence patterns in the remained space, focusing on the front of the building. The garden at the back formed a curved waterway connected to the canal is refracted across the garden. The garden also features piled stones(疊石), stone bridges and ship-shaped stone building(石舫). In addition, the design reflected the introduction of trees that take into account the climate and color contrast of Yangzhou province, pavement of various materials and patterns.

• Journal of the Korean Chemical Society
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• v.62 no.4
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• pp.279-287
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• 2018

In this study, we analyzed the explanations and examples of Brønsted-Lowry model in Chemistry I and Chemistry II textbooks of the 2009 revised curriculum. In particular, the definition of the Brønsted-Lowry model, the examples, and the content of experiments were analyzed by the process perspective of chemical equilibrium, emergent process. The analyzed textbooks were 4 kinds of Chemistry I textbooks and 4 kinds of Chemistry II textbooks in 2009 revision curriculum. As a result, Chemical I textbooks did not adequately show the chemical equilibrium viewpoint when explaining the Brønsted-Lowry model. In the Chemistry II textbooks, the examples of Brønsted-Lowry model were not present emergent process viewpoint, and those were described as sequential viewpoint of Arrhenius model. In addition, examples of experiments to demonstrate the Brønsted-Lowry model of Chemistry II textbooks were insufficient. The experimental examples related to the definition of acid bases were at the level of classification by the color change of indicators. The experimental examples for explaining the strength of acid and base were to compare current intensity or amount of hydrogen gas generated from the reaction with metal. In addition, all textbooks presented the state of aqueous solution when describing the Brønsted-Lowry model, causing problems with differentiation from the Arrhenius model. Therefore, it is necessary to develop examples of experiments to help students understand Brønsted-Lowry model by presenting acid and base reaction in the non-aqueous solution state.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.351-364
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• 2011

Hot and spicy flavor grading in hot pepper powder for gochujang in various cultivars was studied using sensory and physicochemical characteristics. Chungyang, which had the highest capsaicin content had very low redness a value of 17.49 representing stronger red color does not relate to the stronger hot and spicy flavor. Sensory results showed that chungyang had significantly the highest value of hot and spicy aroma and flavor of 5.73 and 7.87, respectively(p<0.05). Although wurigun had the second highest capsaicin contents, it had relatively low hot and spicy aroma value as 3.87, some sweet flavor, and relatively low stingingness in the mouth value of 4.67, thus, comparatively weak hot and spicy flavor of 4.87 suggesting the difficulties in grading the hot and spicy flavor only by the capsaicin contents. Capsaicin content was highly positively correlated with the hot and spicy flavor, aftertaste and stinging flavor, and negatively correlated with the sweet flavor. In the principal component analysis, samples of chunyang, balita, and gumbit groups with greater hot and spicy aroma and flavor, were loaded in the first principal component. Classifying hot and spicy flavor of hot pepper powder for gochujang in various cultivars are suggested as 'very weak', 'weak', 'intermediate', 'strong', and 'very strong' with capsaicin contents under 40.00 mg/dL, 40~100 mg/dL, 100~150 mg/dL, 150~500 mg/dL, and those higher than 500 mg/dL, respectively. Since too many sample groups were located in the specific stages in the five stage grading, the nine staged classification is also suggested.

• Journal of Society of Preventive Korean Medicine
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• v.18 no.1
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• pp.93-101
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• 2014

Objective : The aim of this study is to analyze medicinal herbs, the ingredients of traditional Korean liquor, focusing on efficacy in the traditional Korean medicine. Through this study, for vitalizing traditional Korean liquor market, the researchers attempt to explain the superiority of traditional Korean liquor and the advantages of using herbs to brew alcoholic beverages. Method : We conducted a research targeting traditional Korean liquors in domestic market from July through september 2012, and finally 70 kinds of liquor were selected and analyzed. Results : Among traditional liquors, fermented liquors are most common. When comparing regions of brewery, the central region of Korea, Gyeonggi-do and Chungcheongnam-do, is major brew area. 37 liquors contain just one medicinal herb. followed 10 liquors contain two medicinal herbs. The most frequently used medicinal herb is Ginseng Radix. And Lycii Fructus, Schisandrae Fructus, Angelicae Gigantis Radix and Chrysanthemi Indici Flos are well used medicinal herbs to brew traditional liquors. In the classification of efficacy of medicinal herbs, tonifying and replenishing medicinal herbs are most popular as ingredients in the traditional alcohols, astringent medicinal herbs, exterior releasing medicinal herbs and heat clearing medicinal herbs are also frequently used. Investigation of tastes and properties of the herbs, it reached a conclusion as below: sweet taste is most common, followed by sour taste and bitter taste. Warm property is account for 50% approximately, followed by cold property. Conclusion : Medicinal herbs have been widely used in the traditional Korean liquor. It came out into the open that the liquor with medicinal herbs is very good for our body in terms of longevity and invigoration. However, liquor consumers concern about not only the efficacy but also the taste, scent and color. Therefore, further study about these things would be required to demonstrate the superiority of the traditional Korean liquor.

• Korean Journal of Oriental Medicine
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• v.12 no.1
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• pp.23-38
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• 2006

The taxonomic list of specific features in external and internal shape and the pattern analysis of Aconitum carmichalei $D_{EBX}$ as the original plant of Aconiti Lateralis Radix Preparata and Aconitum cliiare Dc as the original plant of Aconiti Ciliare Tuber are as follows. 1. Aconitum carmichalei $D_{EBX}$ has tri-palmately parted leaves, petiole in lower leaves, and its ovary has short hair. Whereas Aconitum cliare Dc has $3{\sim}4$ parted leaves, long petiole, and its ovary has not hair. 2. Aconitum carmichalei $D_{EBX}$ has cylinder shape is relatively small in length and diameter, is greyish brown blacky brown in outer surface, greyish $white{\sim}dark$ gray in section. 3. According to the collection place, there is a remarkable difference in the physical shape of herbal states. Aconiti Lateralis Radix Preparate(medicated in Korea) is more transparent blacky brown color than Aconiti Lateralis Fadix Preparata(medicated in Chian). Also Black Aconi Radix(墨附片) has exodermis and White Aconi Radix(白附片) has not. 4. The internal characteristics entirely correspond to in internal shape described in the literatures, Only it is possible to discriminate between black Aconi Radix(墨附片) and White Aconi Radix(白附片) by the existence of cork layer. The classification between Aconiti Lateralis Radix Preparata and Aconiti Ciliare Tuber makes entirely Tuber makes entirely remarkable difference in the physical shape of cambium layer Namely, in shape of cambium layer the kinds of Aconiti lateralis Radix Prepala has horn-like shape and the kinds of Aconiti Ciliare Tuber has circle-like shape. 5. In the peak of examination substance in comparison to Rt of the index material diterpene alkaloid mesaconitine, aconitine, hypaconitine chromatogram Aconiti Ciliare Tuber is higher than in Aconiti Lateralis Radix Preparata This explain that the component changes after the process of medicine. 6. In the Content of mesaconitine, aconitine and hypaconitime Aconiti Ciliare Tuber is higher than Aconiti Lateralis Radix Preparata. 7. In Aconiti Lateralis Radix Preparata, aconitine, hypaconitine and mesaconitine each appears in Rf 0.46, 0.54, 0.32. But except Aconiti Ciliare Tuber the band does not appear. For the future, such results will be used as the basic source of additional research, and a far-reaching comparative study is needed to distinguish between many kinds of same genus-degree of relatedness.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.35 no.8C
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• pp.651-660
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• 2010

In this paper, we implement an efficient histogram-based prefiltering to compensate the illumination mismatches in regions between neighboring views. In multi-view video, such illumination disharmony can primarily occur on account of different camera location and orientation and an imperfect camera calibration. This discrepancy can cause the performance decrease of multi-view video coding(MVC) algorithm. A histogram matching algorithm can be exploited to make up for these differences in a prefiltering step. Once all camera frames of a multi-view sequence are adjusted to a predefined reference through the histogram matching, the coding efficiency of MVC is improved. However general frames of multi-view video sequence are composed of several regions with different color composition and their histogram distribution which are mutually independent of each other. In addition, the location and depth of these objects from sequeuces captured from different cameras can be different with different frames. Thus we propose a new algorithm which classify a image into several subpartitions by its depth information first and then histogram matching is performed for each region individually. Experimental results show that the compression ratio for the proposed algorithm is improved comparing with the conventional image-based algorithms.

• Journal of Broadcast Engineering
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• v.26 no.3
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• pp.308-320
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• 2021

Conventional image quality studies have been focused on 'naturalness' and has relied on memory color. Memory colors are mainly formed for familiar objects with prior experience, and the more faithfully these memories are reflected, the more naturalness of the reproduced image quality increases. In particular, the brightness and saturation of memory colors play an important role in increasing the preference of image quality as well as naturalness. Therefore, in the case of existing image quality studies, image quality characteristics were studied focusing on natural objects and people with memory. We extracted representative images of each genre (sports, documentaries, news, entertainment and music, and movies), adjusted the brightness, contrast, and saturation of each image, and conducted an experiment to evaluate perceived quality. Based on situational context, the results of this classification indicated that genres of television content can be divided into two categories: proximate and indirect experiences. Proximate experience best characterizes outdoor sports, dramas, and nature documentaries, where their image qualities have shown to have a strong correlation with brightness and contrast. On the other hand, indirect experience best characterizes news, music shows and SF/action movies. The image quality perception for indirect experiences was shown to be closely related to and optimized by contrast and saturation.