• Title/Summary/Keyword: Color additive

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An Epipolar Rectification for Object Segmentation (객체분할을 위한 에피폴라 Rectification)

  • Jeong, Seung-Do;Kang, Sung-Suk;CHo, Jung-Won;Choi, Byung-Uk
    • The Journal of Korean Institute of Communications and Information Sciences
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    • v.29 no.1C
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    • pp.83-91
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    • 2004
  • An epipolar rectification is the process of transforming the epipolar geometry of a pair of images into a canonical form. This is accomplished by applying a homography to each image that maps the epipole to a predetermined point. In this process, rectified images transformed by homographies must be satisfied with the epipolar constraint. These homographies are not unique, however, we find out homographies that are suited to system's purpose by means of an additive constraint. Since the rectified image pair be a stereo image pair, we are able to find the disparity efficiently. Therefore, we are able to estimate the three-dimensional information of objects within an image and apply this information to object segmentation. This paper proposes a rectification method for object segmentation and applies the rectification result to the object segmentation. Using color and relative continuity of disparity for the object segmentation, the drawbacks of previous segmentation method, which are that the object is segmented to several region because of having different color information or another object is merged into one because of having similar color information, are complemented. Experimental result shows that the disparity of result image of proposed rectification method have continuity about unique object. Therefore we have confirmed that our rectification method is suitable to the object segmentation.

Effect of Cryoprotectants on Quality Properties of Chicken Breast Surimi (냉동변성방지제의 종류가 닭가슴살 수리미의 품질 특성에 미치는 영향)

  • Jin, S.K.;Kim, I.S.;Kim, S.J.;Jeong, K.J.;Lee, J.R.;Choi, Y.J.
    • Journal of Animal Science and Technology
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    • v.49 no.6
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    • pp.847-856
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    • 2007
  • This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar+5% sorbitol+0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol +0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar+5% sorbitol+0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.

Studies on the Breeding of the Response to short photoperiod, Fiber weight, and Qualitative characters and of the Associations Among these characters in Kenaf (섬유용양마의 육종에 관한 연구 -단일반응성과 섬유종의 유전 및 연소)

  • Johng-Moon Park
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.4 no.1
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    • pp.115-124
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    • 1968
  • It was shown that the most desirable characters for kenaf are high-fiber weight and moderately early maturity. Therefore, the objectives of this research on this crop is to find varieties possessing these characteristics. The experiments covered in this report provided new information relative to segregation, mode of inheritance, estimate of the number of genes involved in fiber weight and their response to short day length of 10 hours and the qualitative characters, such as, color of stem, capsule, petiole and shape of leaves. The associations which exist among these characters are also indicated. Fiber weight per plant, days to flowering, Stem color, Petiole color, Capsule color, and shape of leaves were studied in parental, $F_1$.$F_2$and backcross populations of a cross between Dashkent, a low-fiber weight but early maturing kenaf variety, and G 38 F-1, a high-fiber weight but late maturing kenaf variety. Crosses were made using the varieties, Dashkent and G 38 F-1 as parents. The Dashkent parent had the following characteristics: green stems, capsules and petioles and lobed shaped leaves; 105.8234 mean-days to flowering in the field, and 106.9222 mean-days under 10 hours short day treatment. The other parent, G 38 F-1 had red stems yellow capsules and red petioles and unlobed shaped leaves; 149.8921 mean-days to flowering in the field, and 62.3684 mean-days under 10 hours short day treatment. Both of the parents, $F_1$, $F_2$, $BC_1$ ($F_1$ X Dashkent, ) and $BC_2$($F_1$ ${\times}$ G38F-1) of the kenaf cross were grown at the Crops Experiment Station, Suwon, Korea in 1965. Color of stems, petioles and capsules, and shape of leaves were noted to be simply inherited as a single factor. Red stem color was dominant over green stem color, red petiole color was dominant over green petiole, lobed shaped leaves were dominant over unlobed shaped leaves and yellow capsules were dominant over green capsule. It was, also, noted that the factor for color of petiole was linked with the factor for shape of leaf with a 11.9587 percent recombination value, however no interaction or linkage were found among the color of stem and capsule color. Using Powers partitioning method, theoretical means and frequency distributions for each population, the days to flowering were calculated with the assumption that two gene pairs were involved. The values obtained fitted the theoretical values. In general this would indicate that Dashkent and G 38 F -1 were differentiated by two gene pairs. Heritability values were calculated as the percent of additive genetic variance. Heritability value of days to flowering, 89.5% in the broad sense and 79.91% in the narrow sense, indicated that the selection for this character would be effective in relatively early generations. Particularly, high positive correlations were found between days to flowering and the color of petioles and shape of leaves. However, there was no relation between days to flowering and capsule color nor between these and stem color. On the basis of the results of this experiment there is evidence that the hereditary factor for shape of leaves and the color of petioles is linked with an effective factor or factors for the characters of days to flowering. The association was sufficiently close to offer a possible simple and efficient means of selection for moderately early mat. uring plants by leaf shape and petiole color selection. Again using Powers partitioning method the frequency distribution for each population to the fiber weight were calculated with the assumption that two gene pairs, AaBb, were involved. Both phenotypic and genotypic dominance were complete. The obtained value did not agree with the theoretical value for $F_2$ and $BC_1$ ($F_1$ ${\times}$ Dashkent.) It seems that Dashkent and G 38 F-1 were differentiated by two major gene pairs but some the other minor genes are necessary. It is certain that the hereditary factor for shape of leaves and color of petioles is linked with an effective factor or factors for fiber weight. Also, high. yielding plants with moderately early maturity were found in the $F_2$ population. Thus, simultaneous selection for high-fiber yield and moderately early maturing plants should be possible in these populations. Phenotypic and genotypic correlation coefficients between fiber weight per plant and days to flowering, stem height and stem diameter were calculated. In general, genotypic correlations are higher than the phenotypic correlation. The highest correlation is found between stem height and fiber weight per plant (0.7852 in genotypic and 0.4103 in phenotypic) and between days to flowering and fiber weight per plant (0.7398 in genotypic and 0.3983 in phenotypic.) It was also expected that the selection of high stem height and moderately early maturing plants were given the efficient means of selection for high fiber weight.

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Plating Solution Composition Control of Tin-Cobalt Alloy Electroplating Process (Tin-Cobalt 합금 도금공정에서 도금물성 향상을 위한 최적 용액조성 디자인)

  • Lee, Seung-Bum;Hong, In-Kwon
    • Applied Chemistry for Engineering
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    • v.17 no.2
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    • pp.150-157
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    • 2006
  • The alternate plating method was suggested by a tin-cobalt alloy plating process which has excellent mechanical characteristics and also favorable to environment. Tin-cobalt alloy plating has many advantages such as nontoxicity, variable color-tone, and no post-treatment process. In this study, the plating conditions such as temperature, pH, current density, plating time, and amount of additive (glycine) were determined in the tin-cobalt alloy plating process through Hull-cell test and surface analysis. As the result of Hull-cell analysis, brightness became superior as the amount of glycine increased. It was found that the optimum alloy ratio was 0.03 M of $SnCl_{2}{\cdot}2H_{2}O$ and 0.05 M of $CoSO_{4}{\cdot}7H_{2}O$ at $50^{\circ}C$, pH 8.5, and $0.5A/dm^2$. The optimum amount of additive was 15 g/L of glycine and 0.1 g/L of organic acid. Then, the solution including glycine was recommended as an optimum plating solution for a chromium plating process.

Effect of Lilium davidi's Root Powder Additions on the Rheology of the Dough and Processing Adaptability for Bread (백합 구근 분말 첨가가 반죽 물성 및 제빵 가공적성에 미치는 영향)

  • Joung, Yong-Myeon;Lee, Kyung-Seok;Hwang, Seong-Yun;Son, Man-Ja;Lee, Ki-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.39 no.2
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    • pp.287-293
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    • 2010
  • Regarding the physical properties of wheat flour added with lily's root powder, elasticity in farinograms tended to increase as the ratio of added lily's root powder increased. However, viscoelasticity, absorptivity, absorption time, and stability tended to decrease after an initial increase when a certain ratio of lily's root powder was added to the wheat flour. Results from the rapid viscosity analyzer (RVA) indicated that the retention strength, final viscosity, break down, set back value, $P_{max}$ value of the alveogram, and falling number value decreased. As for gaseous release, measured with a rheofermentometer, the total amount of $CO_2$ gas generated and retained tended to decrease. As for the gelatinizing properties in terms of differences in the granularity and the amount of lily's root powder (bulbs) added to wheat flour, the initial gelatinization temperature had no effect regardless of the type or amount of general grinding and minute (ultra-fine, $10\;{\mu}m$) lily's root powder. Meanwhile, the peak viscosity and peak viscosity time exhibited significant differences in 3, 5% general grinding lily's root powder additive groups. On the other hand, there was no significant difference between 3, 5% minute lily's root powder additive groups. This is likely because the activity of the enzyme in wheat flour decreased relatively and differences in the lily's root powder granularity resulted in a variation in water absorptivity. In the preference test, flavor retention of the functional bread increased according to the granularity of lily's root powder and the ratio of added lily's root powder, thus resulting in significant differences in the mouth feel and flavor; the texture and crumb color, however, did not exhibit significant differences.

Quality characteristics and antioxidant activities of macaron added with white bean powder (흰콩 가루를 첨가한 마카롱의 품질 특성 및 항산화성)

  • Kim, Da Hee;Kim, Su Jin;Baek, Seung Yeon;Park, Young Mi;Kim, Mee Ree
    • Korean Journal of Food Science and Technology
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    • v.52 no.6
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    • pp.632-640
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    • 2020
  • In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.

Effect of the Various Sources of Dietary Additives on Growth, Body Composition and Shell Color of Abalone Haliotis discus hannai (다양한 원료의 사료첨가제가 전복의 성장, 체조성 및 패각 색채에 미치는 영향)

  • Cho, Sung-Hwoan;Park, Jung-Eun;Kim, Chung-Il;Yoo, Jin-Hyung;Lee, Sang-Min;Choi, Cheol-Young
    • Journal of Aquaculture
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    • v.19 no.4
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    • pp.275-280
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    • 2006
  • Effect of the various sources of dietary additives on growth, body composition and shell color of abalone Haliotis discus hannai was investigated for 16 weeks. Forty juvenile abalone averaging 13.5 g were randomly stocked into 21 of 50 L plastic rectangular containers each. Eight kinds of additives were prepared for this study: four commercially available microalgae [Haeatococcus (Hae), Isochrysis galbana (Iso), Shizochytrium (Sch) and Spirulina (Spi)], three crustacean meals [krill meal (KM), shrimp head meal (Shm) and red crab meal (Rcm)], and green tea by-product (Gre). In addition, dry sea tangle (Dst), Laminaria japonica, as a control, was prepared. Casein, dextrin and a mixture corn oil and fish oil was protein, carbohydrate and lipid sources, respectively, in the experimental diets. The 2% each additive was included into the experimental diets. The experimental diets were fed to abalone once a day at the ratio of $1.5{\sim}2.0%$ total biomass of abalone with a little leftover throughout the 16-week feeding trial. Survival of abalone was not significantly (P>0.05) affected by the experimental diets. However, weight gain of abalone fed the all experimental diets containing the various sources of additives was significantly (P<0.05) higher than that of abalone fed the Dst diet. Weight gain of abalone fed the Spi diet was highest and Shi, KM and Iso diets in order. Shell length and the ratio of soft body weight to body weight of abalone was not significantly (P>0.05) affected by the experimental diets. However, shell width of abalone fed the all experimental diets containing the various sources of additives was significantly (P<0.05) higher than that of abalone fed the Dst diet. The shell color of abalone fed the Spi diet was improved the most distinctively and similar to that of natural abalone. Therefore, it can be concluded that the experimental diets with the various sources of additives (microalgae and crustacean meals) was effective to improve growth of abalone and dietary inclusion of Spirulina was most effective to improve shell color of abalone.

A study on the optimum ratio of the ingredients in preparation of black sesame gruels (흑임자죽 재료배합비의 최적화 연구)

  • 박정리;김종군;김정미
    • Korean journal of food and cookery science
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    • v.19 no.6
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    • pp.685-693
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    • 2003
  • The aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to improve the quality of the black sesame gruels that modem consumers would like. The results are summarized as follows: The more black sesame added to the gruel, the lower its brightness was, but the redness and yellowness was higher. The amount of black sesame made a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. It was highest in the overall preference when the amount of black sesame was added 33g(40% of rice weight basis). Different types of rice were added to the black sesame gruel, and it was observed that the color value of the gruel was high in its brightness, redness and yellowness when 50g(60%) of glutinous rice was added to it. The black sesame gruel was most preferred when 50g of non-glutinous rice was added. The redness value was high when 15g(18%) of non-glutinous rice flour was added. The yellowness value was high when 25g(30%) of non-glutinous rice flour was added. This observation showed significant differences in the viscosity, color, nutty taste, bitterness, appearance and overall preference. In particular, the black sesame gruel was most preferred when 50g of non-glutinous rice flour was added. The addition of 7g(9%) of salt to the black sesame gruel showed the highest brightness. The redness and yellowness was the highest when 5g(6%) of salt was added. This observation showed a significant difference in the viscosity, color, nutty taste, bitterness, appearance and overall preference. The highest preference was observed when 2.5g(3%) of salt was added. Adding more materials increased the viscosity of the black sesame gruel. With increasing temperature, the viscosity became lower, and vice versa. The intensity of sweetness and spreadability was found to be proportional to the amount of additive material. In conclusion, the optimum recipe for black sesame gruels was obtained 33g(40%) of black sesame, 50g(60%) of glutinous rice (flour), 2.5g of salt, and 500$m\ell$ of water.

Effects of Dietary Persimmon Peel and its Ethanol Extract on the Production Performance and Liver Lipids in the Late Stage of Egg Production in Laying Hens

  • Oh, S.T.;Zheng, L.;Shin, Y.K.;An, B.K.;Kang, C.W.
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.2
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    • pp.260-265
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    • 2013
  • The purpose of this study was to investigate the dietary effects of persimmon peel (PP) and PP ethanol extract (PPE) on egg production, egg quality, and liver lipids in the late stage of egg production in laying hens. One hundred and twenty 50-wk-old Hy-Line Brown layers (n = 120) were fed different diets. Four replicate groups of 6 hens each were randomly assigned to 5 dietary treatments. The 5 dietary treatments were as follows: i) CON, basal diet; ii) PP 0.15, CON+0.15% PP (0.035% tannin); iii) PP 0.5, CON +0.5% PP (0.117% tannin); iv) PPE 0.075, CON+0.075% PPE (0.03% tannin); and v) PPE 0.25, CON+0.25% PPE (0.11% tannin). The total tannin concentration of PPE was higher (p<0.05) than that of PP. Egg production in the PP 0.5 group was higher than in the other groups. Egg production and mass of hens in the PPE 0.25 group showed a greater decrease than that in the other groups (p<0.05). Eggshell color in the PP 0.15, PP 0.5, and PPE 0.075 groups was lighter than that of the control group (p<0.05). The Haugh unit for the groups that were fed PP and PPE were significantly higher than that in the other groups after 7 d of storage (p<0.05). Therefore, PP seems an effective feed additive for improving the production performance and egg quality in late stage laying hens.

내산성, 내답즙성이 높은 미생물을 이용한 생균제 개발

  • Kim, So-Yeong;Jeong, Hae-Yeong;Jo, Cheol-Hui;Park, Geun-Hyeong;Son, Seok-Min;Lee, Gi-Yeong;Lee, Geon-Sun;Kim, Hong;Chae, Hui-Jeong
    • 한국생물공학회:학술대회논문집
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    • 2003.04a
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    • pp.180-184
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    • 2003
  • Several bacteria and yeasts were isolated from soil and characterized for the development of functional probiotics which can be used as a livestock feed additive. From the soil, the microbial strains which have acid/bovine resistance, antibiotics resistance and high stability, were isolated. Most strains selected were very tolerable against acids and very stable in a broad range of pH. Some strains could survive 100% at pH 2.5. The growth of the strains was not affected in the presence of bile acid, pathogenic E. coli and several antibiotics such as tetracycline, nisin, kanamycin, streptomycin, ampicillin. Acidogenic capability test showed that all the strains can produce acids. The hydrolytic activities were analysed for amylase, protease, lipase and cellulase to decompose various organic compounds. All the strains were found to be gram negative, round type, non-kinetic and the color is yellow or white.

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