• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.11
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• pp.196-201
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• 2016

Digital watermarking is a technique used to hide information within digital media. Digital watermarking techniques can be classified as either robust watermarking or fragile watermarking. Robust watermarking techniques are generally used for the purpose of copyright protection. In addition, fragile watermarking techniques are used for the authentication and integrity verification of a digital image. Therefore, fragile watermarks should be easily breakable for trivial tampering of a watermarked image. This paper proposes an efficient fragile watermarking method for image tamper detection in the spatial domain. In the proposed method, a hash code and symmetric key encryption algorithm are used. The proposed method of inserting a watermark by dividing the original image into many blocks of small sizes is not weak against attacks, such as cut and paste. The proposed method can detect the manipulated parts of a watermarked image without testing the entire block of the image.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.27 no.1
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• pp.8-14
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• 2023

The existing self-supervised learning-based CutPaste generated synthetic data by cutting and attaching specific patches from normal images and then performed anomaly detection. However, this method has a problem in that there is a clear difference in the boundary of the patch. NSA for solving these problems have achieved higher anomaly detection performance by generating natural synthetic data through Poisson Blending. However, NSA has the disadvantage of having many hyperparameters that need to be adjusted for each class. In this paper, synthetic data similar to normal were generated by a simple method of making the size of the synthetic patch very small. At this time, since the patches are so locally synthesized, models that learn local features can easily overfit synthetic data. Therefore, we performed anomaly detection using gMLP, which learns global features, and even with simple synthesis methods, we were able to achieve higher performance than conventional self-supervised learning techniques.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.36 no.8
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• pp.719-727
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• 2008

A 3-D compressible Navier-Stokes solver using overlapped grids is developed to predict a flow-field around a hovering rotor. The flow solver is verified by a parametric study with the grid spacing of wake grid, spatial accuracy and turbulence model. Computations are performed with different Chimera grid systems. Computational results are compared with the experimental data of Caradonna et al. for both blade loading and the tip vortex behavior. Numerical results show good agreements with experiments for the distribution of surface pressure and tip vortex behavior. Pressure distributions over the blade have marginal differences for different numerical methods, whereas large discrepancies are seen in the prediction of the wake behavior. Results unexpectedly show that the vortex strength from an automated cut-paste Chimera grid is weaker than that from the conventional Chimera grid.

• Journal of Korean Society of Forest Science
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• v.99 no.2
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• pp.220-225
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• 2010

This study was conducted to examine the effects of wound dressing with thiophanate-methyl paste on the compartmentalization of pruning wounds in Acer palmatum. A total of thirty field-grown trees were used for three different treatments, such as no dressing, dressing once right after pruning cut, and dressing twice, one more dressing treatment one year after initial dressing. Wound closure rate (WCR) and discolored/wound area ratio (D/W ratio) two years after treatment were measured. Variations of extractives, holocellulose and lignin at the treated branch unions were also examined. The WCR of no dressing treatment of 70.9% was significantly lower than those of the two dressing treatments (85.4% and 82.7%, respectively), while the difference between dressing once and twice was not significant. The D/W ratio of no dressing treatment (39.3%) was significantly higher than those of the two dressing treatments (around 30%). Generally, at the branch core of the treated union, contents of extractives and lignin were higher and holocellulose contents were lower than the branch core of the union with living branch. Among the branch core of treated union, no dressing treatment showed a relatively lower holocellulose (63.5%), and relatively higher extractives (2.8%) and lignin (26.6%) than dressing once (66.2%, 1.7%, 26.1%, respectively).

• Korean Journal of Community Nutrition
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• v.11 no.1
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• pp.98-107
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• 2006

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.73-82
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• 2005

This study was carried out to evaluate changes in the characteristics of the fermented pork using a Korean traditional seasonings. Biceps femoris were cut to cube(7 ${\times}$ 12 ${\times}$ 2 em) and three Korean traditional seasonings such as soybean paste(Tl), garlic paste(T2), red pepper paste(T3), were seasoned by the proportions of meat to each seasonings(l: 1), respectively. The seasoned samples were fermented at 0 $\pm$ 1 $^{\circ}C$ for 10 days. Sensory evaluation did not significantly differ between all treatments. The highest pH among treatments were shown in T2, wheres T3 showed the lowest value. The highest saccarinity was shown in T2, followed by T3. Salinity was shown to be higher in all treatments. Shear force value was the highest in T2 and T3. VBN and TBARS increased during storage. The total bacterial counts was highest of storage 21 days. E. coli. was higher in the order of T2 > T3 > TI. Lactobacilli spp. was higher in the order of T2 > T1 > T3.

• Journal of Korean Society of Forest Science
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• v.108 no.2
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• pp.269-275
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• 2019

The aim of our study was to compare the wound responses and fine root development after root cutting and wound dressing among different tree species. The roots (2~4 cm in diameter) of mature Pinus densiflora, Prunus serrulata var. spontanea, and Zelkova serrata grown in Sangju, South Korea, were cut every 6 months from May 2014 to November 2016. The cut roots were subjected to pastes of vaseline and organic fertilizer. Six months after cutting, fine root development in the cut roots was examined. There was a significant increase in the fine root development in P. serrulata and Z. serrata; however, the development was rarely observed in P. densiflora. Zelkova serrata showed the highest fine root development among the three species in both the control and organic paste treatment groups. No significant differences in fine root development were observed in P. serrulata among the treatments. These results indicate that different tree species exhibit different responses to wound dressing after root cutting, which suggests that specific treatments must be applied to specific tree species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.125-132
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• 1983

Dielectric properties of sardine-starch paste with moisture content of 4 to $13\%$ were investigated as functions of moisture and frequency. And the effects of the levels of fat and starch of the mixtures upon dielectric permittivity, critical moisture, were also mentioned. In addition, a theoretical prediction of frequency dependence of dielectric constant which was computed by the lumped circuit of two layer condenser model was evaluated. For the preparation of sardine-starch paste, comminuted sardine meat was washed thoroughly several times in chilled water by soaking and decanting, and finally centrifuged. This procedure was extended longer to provide a low fat sample. The centrifuged meat was mixed with adequate amounts of starch and salt, and ground for 25 minutes in a stone mortar, moulded in the form of disk with 7cm diameter and 1.2cm thickness and then freeze dried. Dried meat disks were cut off for the size of 5.5cm diameter and 1.0cm thickness and their moisture contents were controlled in humidified desiccators with saturated solutions. Dielectric constants of sardine-starch paste tended to decrease frequency was increased showing a critical charge at the moisture called critical moisture content. In case of the sample with $20\%$ starch and $2\%$ salt an average complex permittivity($\epsilon^{\ast}$) at 7 to $8\%$ morsture as the critical moisture content was presented; $\epsilon^{\ast}$=3.37+j 0.39 at 0.1 MHz, $\epsilon^{\ast}$=2.54+j 0.19 at 15 MHz, and $\epsilon^{\ast}$=2.15+j 0.08 at 1.8 GHz, respectively. The theoretically obtained complex permittivity values from the two layer condoner model were in close agreement with these actual measurements under the same conditions, that appeared as $\epsilon^{\ast}$=2.53+i 0.09 at 0.1 MHz and $\epsilon^{\ast}$=2.28+j 0.06 at 15 MHz, respectively. The fast level of the mixture also revealed an influence on dielectric property that defatted neat with $1.0\%$ fat showed a higher hc and $\epsilon^{\ast}$ value than the meat with $4.8\%$ fat. Complex permittivity being related to the moisture level remained nearly unchanged or slightly changed at the moisture range of 4 to $8\%$ but was dispersed widely at higher moisture contents.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.