• Proceedings of the IEEK Conference
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• 2000.06d
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• pp.218-221
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• 2000

In this paper, we propose a new algorithm to detect human faces for controling a camera used in video conference. We model the distribution of skin color and set up the standard skin color in YIQ color space. An input video frame image is segmented into skin and non-skin segments by comparing the standard skin color and each pixels in the input video frame. Then, shape filler is applied to select face segments from skin segments. Our algorithm detects human faces in real time to control a camera to capture a human face with a proper size and position.

• Journal of Broadcast Engineering
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• v.21 no.5
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• pp.760-769
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• 2016

This paper proposes a hybrid LED driving circuit and its control method for extension of the color gamut of LED. The proposed hybrid LED driving circuit provides the constant current by switching regulation in the high current and by linear regulation in the low current through LED. Furthermore, the magnitudes of the high current and low current were controlled by CC(Continuous Current) control method and PWM(Pulse Width Modulation) control method, respectively. We experimentally confirmed that the current through RGB LED is linearly controlled to 2% maximum current ratio by varying PWM in the proposed driving circuit and control method. As a result of the measurement of the output light color in CIE1976 chromaticity coordinates, we confirmed that the color, which not be expressed by the existing method, uniformly expressed. We confirmed that the color, which can not be expressed by the existing method, was uniformly output and verified that the color gamut was expanded by the low current controlled by the proposed driving circuit and control method.

• Restorative Dentistry and Endodontics
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• v.25 no.4
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• pp.599-605
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• 2000

Among the effects of tooth bleaching on composite resins, degree of color change and dye deposition onto composite resins after office bleaching were investigated in vitro. Seventy two disc-shaped resin samples were fabricated with hybrid type composite resin, Z-100 under 3 different environments(24 samples for each environment) characterized by 3 kinds of light-curing intensity and duration($250mW/cm^2$-20sec., $250mW/cm^2$-40sec., $550mW/cm^2$-20sec.). As control, one-third samples of each group were not treated with bleaching agent. The remaining two-thirds samples of each group were treated with bleaching agent(bleaching group). Then, before thermocycling procedure in coffee bath, the half of the samples treated with bleaching agent were polished(polishing group) with polishing system. SofLex, but the other half(not-polishing group) and control group were not polished. Another 72 samples were also made with microfilled type composite resin. Sillux Plus and treated according to the experimental procedures mentioned above. The color of each resin sample was measured before bleaching, after bleaching, and after thermocycling preceded by bleaching. And color difference was evaluated. It was concluded as follows: 1. The amount of color change of resin samples after office bleaching was not statistically significant(p>0.05). But the samples which were treated with bleaching agent showed more color change than that of control group. 2. After thermocycling in coffee bath, the amount of color change of resin samples between control and bleaching group was not statistically significant(p>0.05). 3. After thermocycling in coffee bath, the polishing procedure of resin samples showed no statistically significant difference(p>0.05) between polishing and not-polishing group in the aspect of color change.

• Restorative Dentistry and Endodontics
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• v.48 no.1
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• pp.7.1-7.10
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• 2023

Objectives: This study aimed to evaluate the surrounding and underlying shades' effect on the color adjustment potential (CAP) of a single-shade composite used in a thin layer. Materials and Methods: Cylinder specimens (1.0 mm thick) were built with the Vittra APS Unique composite, surrounded (dual specimens) or not (simple specimens) by a control composite (shade A1, A2, or A3). Simple specimens were also built only with the control composites. Each specimen's color was measured against white and black backgrounds or the simple control specimens with a spectrophotometer (CIELAB system). The whiteness index for dentistry (WI_D) and translucency parameters (TP₀₀) were calculated for simple specimens. Differences (ΔE₀₀) in color between the simple/dual specimens and the controls were calculated. The CAP was calculated based on the ratios between data from simple and dual specimens. Results: The Vittra APS Unique composite showed higher WID and TP₀₀ values than the controls. The highest values of ΔE₀₀ were observed among simple specimens. The color measurements of Vittra APS Unique (simple or dual) against the control specimens presented the lowest color differences. Only surrounding the single-shade composite with a shaded composite barely impacted the ΔE₀₀. The highest CAP values were obtained using a shaded composite under simple or dual specimens. Conclusions: The CAP of Vittra APS Unique was strongly affected by the underlying shade, while surrounding this composite with a shaded one barely affected its color adjustment.

• Food Science of Animal Resources
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• v.40 no.2
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• pp.197-208
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• 2020

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2℃ or 7℃, followed by cooking to 75℃, and cooling and storage at 2℃-3℃ until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L^⁎ values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a^⁎ values increased (p<0.05) from 0 to 5 d in the control and STPP treated samples. Compared to the STPP treatment, the control exhibited increased reducing conditions (more negative oxidation reduction potential), lower undenatured myoglobin, and greater PMD. No differences in the cooking yields of the control and STPP-treated samples were observed for various storage durations. Products with STPP showed higher (p<0.05) pH values than those without STPP, but no differences (p>0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.28 no.5
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• pp.1-14
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• 2014

This study has found out appropriate scopes of correlated color temperature and illuminance value with regard to general diffused lighting and work in the kitchen. It also has presented appropriate photometric quantity control speed for behavioral change with the following results. 1)For general diffused lighting, the appropriate photometric quantity has turned out to be 4,000 to 4,500K in color temperature and illuminance value of 300 to 400lx. And 300lx at 4,500K has proven to be the most comfortable, behavior-appropriate, and preferred pair. 2)As far as appropriate photometric quantity for work is concerned, color temperature of 4,000 to 5,000K and illuminance value of 600 to 800lx are appropriate, while 700lx at 4,500 to 5,000K are the most comfortable, behavior-appropriate, and preferred set. 3)As for appropriate photometric quantity control speed in behavioral change, 3 to 5 seconds has proven the most comfortable, appropriate, and preferred for behavioral change from entry to general areas and 1 to 3 seconds for change from general to work.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.545-550
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• 2001

Effects of high hydrostatic pressure on pH, titratable acidity, color, hardness and microorganisms of Chinese Cabbage Kimchi were investigated. Kimchi was pressurized at $200{\sim}600$ MPa for 5 min. There were no significant differences in color and hardness between control and pressurized Kimchi (p>0.05). Total aerobes and lactic acid bacteria were effectively inactivated by high hydrostatic pressure above 400 MPa. Changes in pH, titratable acidity, color, hardness and microbial counts for 4 weeks storage of Kimchi were investigated Kimchi was pressurized at 400 MPa for 5 min and stored at $4^{\circ}C$. The pH of control decreased to 3.94 but pressurized Kimchi maintained its initial pH value throughout the storage. The color of control showed significantly low values compared with pressureized Kimchi (p<0.05), but hardness was not significantly changed (p>0.05). Total aerobes and lactic acid bacteria in the control were reduced from the initial value of $10^8{\sim}10^9$ CFU/mL to $10^6$CFU/mL after 4 weeks storage. Whereas microbial counts in pressurized Kimchi was maintained about $10^3{\sim}10^4$ CFU/mL during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• Journal of Convergence for Information Technology
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• v.11 no.12
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• pp.90-96
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• 2021

In this paper, we designed manufactured and design an integrated interface control unit that has compatibility with brightness control unit, color control unit, and existing control unit. As the implementation method the standard of DVI/HDMI transmission method is applied to the data transmission method, and the Sil 1169 IC is used as the applied IC. Brightness control is programmed to have eight levels of brightness control using the AT89C2051. Also, EPM240T100C5 IC was used for image and dimming data processing. As a result, it is compatible with the control unit using the DVI/HDMI transmission method manufactured by each company and can reproduce clear high quality full HD video according to the surrounding brightness through the full color LED display system.

• Journal of Institute of Control, Robotics and Systems
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• v.17 no.4
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• pp.346-352
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• 2011

This paper presents a system of road extraction for traffic images from a single camera. The road in the images is subject to large changes in appearance because of environmental effects. The proposed system is based on the integration of color correlograms and random forest. The color correlogram depicts the color properties of an image properly. Using the random forest, road extraction is formulated as a learning paradigm. The combined effects of color correlograms and random forest create a robust system capable of extracting the road in very changeable situations.