• Journal of the Korean Institute of Landscape Architecture
• /
• v.52 no.2
• /
• pp.96-109
• /
• 2024

The purpose of this study is to propose a method for evaluating the similarity of Show gardens using Deep Learning models, specifically VGG-16 and ResNet50. A model for judging the similarity of show gardens based on VGG-16 and ResNet50 models was developed, and was referred to as DRG (Deep Recognition of similarity in show Garden design). An algorithm utilizing GAP and Pearson correlation coefficient was employed to construct the model, and the accuracy of similarity was analyzed by comparing the total number of similar images derived at 1st (Top1), 3rd (Top3), and 5th (Top5) ranks with the original images. The image data used for the DRG model consisted of a total of 278 works from the Le Festival International des Jardins de Chaumont-sur-Loire, 27 works from the Seoul International Garden Show, and 17 works from the Korea Garden Show. Image analysis was conducted using the DRG model for both the same group and different groups, resulting in the establishment of guidelines for assessing show garden similarity. First, overall image similarity analysis was best suited for applying data augmentation techniques based on the ResNet50 model. Second, for image analysis focusing on internal structure and outer form, it was effective to apply a certain size filter (16cm × 16cm) to generate images emphasizing form and then compare similarity using the VGG-16 model. It was suggested that an image size of 448 × 448 pixels and the original image in full color are the optimal settings. Based on these research findings, a quantitative method for assessing show gardens is proposed and it is expected to contribute to the continuous development of garden culture through interdisciplinary research moving forward.

• Journal of the Korean earth science society
• /
• v.45 no.3
• /
• pp.214-223
• /
• 2024

The recent increase in maritime traffic and coastal leisure activities has led to a rise in various marine accidents. These incidents not only result in damage to human life and property but also pose a significant risk of marine pollution involving oil and hazardous and noxious substances (HNS) spills. Therefore, effective ship monitoring is crucial for preparing and for responding to marine accidents. This study conducted an aerial experiment utilizing hyperspectral remote sensing to develop a maritime ship monitoring system. Hyperspectral aerial measurements were carried out around Gungpyeong Port in the western coastal region of the Korean Peninsula, and spectral libraries were constructed for various ship decks. The spectral correlation similarity (SCS) technique was employed for ship detection, analyzing the spatial similarity distribution between hyperspectral images and ship spectra. As a result, 15 ships were detected in the hyperspectral images. The color of each ship's deck was classified based on the highest spectral similarity. The detected ships were verified by matching them with high-resolution digital mapping camera (DMC) images. This foundational study on the application of aerial hyperspectral sensors for maritime ship detection demonstrates their potential role in future remote sensing-based ship monitoring systems.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.503-510
• /
• 2010

Different amounts of black garlic extract(0, 1, 3, 6, 9 and 12%(W/W)) were added to white pan bread, and the quality characteristics were evaluated. The pH and density of dough was decreased with increasing concentration of black garlic extract. There was no marked difference in the fermentation power of the dough expansion among the samples. The pH of bread decreased, and there were no significant differences in baking loss rate, dough yield or bread specific volume as the concentration of black garlic extract was increased. Regarding crust and crumb color values, lightness gradually diminished with increased amounts of black garlic extract in bread, whereas redness and yellowness increased. For measurement of texture, the highest hardness and gumminess of bread were observed in the 1% added group, and there was no remarkable difference between the 3% added group and control. Sensory evolution was the highest when 6% black garlic extract was added, but there were no significant differences in terms of color or overall acceptability. The results imply that addition of black garlic extract to white pan bread created a healthy and functional bread.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.1
• /
• pp.65-72
• /
• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.6
• /
• pp.455-464
• /
• 2018

This study investigated whether the whitening effects of fullerene serum occurred through improvement of melanin production and skin tone and evaluated its potential for use as a cosmetic material for adult women aged 30-55 with dull skin color and pigmentation. Subjects were divided into a control group with fullerene-less serum (B) and an experimental group with serum containing 0.1% fullerene (A) and evaluated over 8 weeks. Visual assessment and measurement of skin conditions (melanin index, skin brightness) were conducted before use of and 4 and 8 weeks after use of the product, and a questionnaire survey and safety assessment were conducted at the end of the experiment. The results revealed that the highest decrease was 0.37% in the experimental group (A) after eight weeks of use of the product, but that this difference was not statistically significant. Moreover, no significant differences were observed upon inter-group comparison. Evaluation of changes in the melanin index and inter-group comparison revealed a significant decline in the experimental group (A) at all time points. Additionally, the $L^*$ value (skin brightness) of the experimental group (A) showed a significant increase (improvement) after eight weeks, while in inter-group comparison revealed a significant increase (improvement) at all time points (4 and 8 weeks later) (p<0.05). Based on a questionnaire survey of efficacy, positive response rates such as improvement of the target parts on week 8 were high in terms of 'improvement of skin color.' Moreover, the safety assessment revealed no adverse reactions. In conclusion, serum containing 0.1% fullerene revealed improved melanin production and skin tone (brightness) and confirmed its potential for use as a cosmetic material with brightening efficacy. Taken together, the results of this study indicate systematic investigation of the effective application and cosmetics formulations of this product are warranted.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.44 no.5
• /
• pp.709-715
• /
• 2015

As consumers interest in microgreens is increasing worldwide, the production of leafy microgreens uisng different LED lights was investigated in this study. The experiment was carried out to evaluate the effects of different LED lights on the composition and vitamin C contents of buckwheat microgreens. Physicochemical properties of buckwheat microgreens grown under different lights (red, blue, and white) and control exposed to a dark room were investigated. Moisture contents of buckwheat microgreens were 95.65% under white light (WL), 95.75% under blue light (BL), 90.77% under red light (RL), and 89.71% under dark room (DR). Crude ash contents of buckwheat microgreens grown under WL, DR, RL, and BL were 0.39%, 0.39%, 0.31%, and 0.37%, respectively. Crude protein contents of buckwheat microgreens grown under DR, RL, WL, and BL were 7.12%, 7.81%, 1.60%, and 2.40%, respectively. Crude fat contents of buckwheat microgreens grown under DR, BL, RL, and WL were 1.12%, 0.54%, 0.35%, and 0.22%, respectively. $^{\circ}Brix$ was the highest in microgreens grown under BL and RL and the lowest in buds grown under DR. Vitamin C content was the highest in buds grown under WL and the lowest in buds grown under BL. Total chlorophyll content was the highest in microgreens grown under RL and the lowest in buds grown under WL. For mineral content measurement of buckwheat microgreens, Ca, K, Mg, and P contents were high whereas B, Cu, and Zn contents were not detected. The mineral contents of buckwheat microgreens according to each color of light showed significant differences. These results demonstrated that treatment of different colored LED lights during cultivation was able to increase vitamin C content up to affecting the nutritional value of buckwheat microgreens.

• Investigative Magnetic Resonance Imaging
• /
• v.13 no.1
• /
• pp.40-46
• /
• 2009

Purpose : The purpose of this study was to investigate the quantitative evaluation of the corticospinal tract (CST) at the multiple levels by using functional MRI (fMRI) co-registered to diffusion tensor tractography (DTT). Materials and Methods : Ten normal subjects without any history of neurological disorder participated in this study. fMRI was performed at 1.5 T MR scanner using hand grasp-release movement paradigm. DTT was performed by using DtiStudio on the basis of fiber assignment continuous tracking algorithm (FACT). The seed region of interest (ROI) was drawn in the area of maximum fMRI activation during the motor task of hand grasp-release movement on a 2-D fractional anisotropy (FA) color map, and the target ROI was drawn in the cortiocospinal portion of anterior lower pons. We have drawn five ROIs for the measurement of FA and apparent diffusion coefficient (ADC) along the corona radiata (CR) down to the medulla. Results : The contralateral primary sensorimotor cortex (SM1) was mainly found to be activated in all subjects. DTT showed that tracts originated from SM1 and ran to the medulla along the known pathway of the CST. In all subjects, FA values of the CST were higher at the level of the midbrain and posterior limb of internal capsule (PLIC) than the level of others. Conclusion : Our study showed that co-registered fMRI and DTT has elucidated the state of CST on 3-D and analyzed the quantitative values of FA and ADC at the multiple levels. We conclude that co-registered fMRI and DTT may be applied as a useful tool for clarifying and investigating the state of CST in the patients with brain injury.

• Journal of Conservation Science
• /
• v.31 no.1
• /
• pp.37-46
• /
• 2015

In the case of adhesives & restoration agents currently being used for the preservation treatment of ceramics and earthenware, epoxy type, cellulose type and cellulose type are mainly being used. However, they are showing various problems such as re-detachment from severe contraction, color change from yellowing, work inconvenience of staining on tools and hand during usage and irreversibility. For the purpose of solving the issues of yellowing and irreversibility of epoxy resin being used to restore ceramics, urethane synthetic resin with low yellowing excellent reversibility has been developed in this study. The adhesive strength of urethane resin that has been developed has excellent properties with 2.07MPa for undiluted solution, which is 1.5 times higher than that of existing material EPO-$TEK301^{(R)}$ 1.21MPa. The result of workability measurement showed that the wear rate of urethane resin (in Talc 50wt%) was 1.09%, which was somewhat higher than that of existing material Quick $Wood^{(R)}$ (1.02%). In addition, its wear rate is two times higher than that of $EPO-TEK301^{(R)}$ (0.41%) and $L30^{(R)}$ (0.39%), thereby showing an advantage in its forming process compared to existing materials. As for the advantage of urethane resin of reversibility experiment, 12 hours after acetone, ethyl alcohol deposition, urethane resin and filler talc were dissolved 100% while showing powdering phenomenon. Compared to 0% reversibility of existing epoxy resin, it has much superior reversibility. The result of UV rays experiment to evaluate its durability showed that ${\Delta}E^*ab$ color change value based on undiluted solution of urethane resin was 2.76 before & after UV rays exposure, which was a decrease by about 7-20 times compared to that of existing resin, thereby minimizing the issue of heterogeneity.

• Korean journal of food and cookery science
• /
• v.2 no.2
• /
• pp.43-54
• /
• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

• Korean Journal of Remote Sensing
• /
• v.39 no.6_2
• /
• pp.1605-1613
• /
• 2023

The physical properties of the ocean interior are determined by temperature and salinity. To observe them, we rely on satellite observations for broad regions of oceans. However, the satellite for salinity measurement, Soil Moisture Active Passive (SMAP), has low temporal and spatial resolutions; thus, more is needed to resolve the fast-changing coastal environment. To overcome these limitations, the algorithm to use the Geostationary Ocean Color Imager-II (GOCI-II) of the Geo-Kompsat-2B (GK-2B) was developed as the inputs for a Multi-layer Perceptron Neural Network (MPNN). The result shows that coefficient of determination (R²), root mean square error (RMSE), and relative root mean square error (RRMSE) between GOCI-II based sea surface salinity (SSS) (GOCI-II SSS) and SMAP was 0.94, 0.58 psu, and 1.87%, respectively. Furthermore, the spatial variation of GOCI-II SSS was also very uniform, with over 0.8 of R² and less than 1 psu of RMSE. In addition, GOCI-II SSS was also compared with SSS of Ieodo Ocean Research Station (I-ORS), suggesting that the result was slightly low, which was further analyzed for the following reasons. We further illustrated the valuable information of high spatial and temporal variation of GOCI-II SSS to analyze SSS variation by the 11th typhoon, Hinnamnor, in 2022. We used the mean and standard deviation (STD) of one day of GOCI-II SSS, revealing the high spatial and temporal changes. Thus, this study will shed light on the research for monitoring the highly changing marine environment.