• The Korean Journal of Ecology
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• v.20 no.6
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• pp.451-459
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• 1997

Seasonal and spatial distribution of vascular plants were examined and related to soil texture, pH, moisture and nutrient contents in the riparian zone of the Balan Stream. In spring the area was dominated by Alopecurus aequalis var. amurensis, was displaced by Persicaria thunbergii and Humulus japonicus in summer. From the stream channel to bank, soil texture and pH were not significantly differentiated, moisture decreased, organic matter and K increased, and TKN and available P increased in June and decreased in August. DCA ordination analysis by species distribution showed spatially and seasonally distinct patterns seasonal difference was evident on axis 1, and spatial difference according to the distance from stream channel was clear, too. Both axis 1 and axis 2 scores were significantly correlated with biomass, pH, and phosphate. Species richness increased were significantly correlated with biomass, pH, and phosphate. Species richness increaed with increasing organic matter and phosphate, and decreased with increasing soil moisture and K. Biomass increased with increasing organic matter, but was negatively related to pH, moisture, TKN, available P and K. Available P was significantly correlated with biomass, pH, and total soil nitrogen. In conclusion, the distribution of riparian vegetation was governed by soil physico-chemical properties, which are primarily determined by how far it is from the stream channel.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.36 no.6
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• pp.433-442
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• 2018

The reservoir area is defined as the area surrounded by the planned flood level of the dam or the land under the planned flood level of the dam. In this study, supervised classification based on RF (Random Forest), which is a representative machine learning technique, was performed to detect cropland in the reservoir area. In order to classify the cropland in the reservoir area efficiently, the GLCM (Gray Level Co-occurrence Matrix), which is a representative technique to quantify texture information, NDWI (Normalized Difference Water Index) and NDVI (Normalized Difference Vegetation Index) were utilized as additional features during classification process. In particular, we analyzed the effect of texture information according to window size for generating GLCM, and suggested a methodology for detecting croplands in the reservoir area. In the experimental result, the classification result showed that cropland in the reservoir area could be detected by the multispectral, NDVI, NDWI and GLCM images of UAV, efficiently. Especially, the window size of GLCM was an important parameter to increase the classification accuracy.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.200-206
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• 2005

This study was conducted to investigate the quality characteristics of the bread with red ginseng powder(RG). Four different powder concentration levels of 0, 3, 6, and $9\%$ were added to flour to make the bread. The appearance, pH, water holding capacity, specific volume, color, texture, and sensory properties were analyzed. pH of bread with RG had no difference according to the content of the red ginseng powder. The specific volume of the bread containing $0,\;3,\;6\%$ were bigger than that of the bread with $RG-9\%$. The water holding capacity of the bread with $RG-9\%$ was the highest. As the amounts of RG increased, L-values of the bread crumb were decreased and a- and b-values were increased. As a result of texture measuring by texture analyzer, hardness and gumminess were not affected by the addition of RG. Also, springiness, cohesiveness, and chewiness were not significantly different among the control, $RG-3\%\;and\;RG-9\%$. In sensory evaluation, color, flavor, taste and overall acceptability in the bread with $RG-9\%$ were significantly lower than the control and the other groups. On the other hand, the best result for sensory characteristics showed when red ginseng powder at $3\%$ level was added to the bread.

• The Korean Journal of Cytopathology
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• v.7 no.1
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• pp.23-30
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• 1996

Chromatin texture, which partly reflects nuclear organization, is evolving as an important parameter indicating cell activation or transformation. In this study, chromatin pattern was evaluated by image analysis of the electron micrographs of follicular and papillary carcinoma cells of the thyroid gland and tested for discrimination of the two neoplasms. Digital grey images were converted from the electron micrographs, nuclear images, excluding nucleolus and intranuclear cytoplasmic inclusions, were obtained by segmentation; grey levels were standardized; and grey level histograms were generated. The histograms in follicular carcinoma showed Gaussian or near-Gaussian distribution and had a single peak, whereas those in papillary carcinoma had two peaks(bimodal), one at the black zone and the other at the white zone. In papillary carcinoma, the peak in the black zone represented an increased amount of heterochromatin particles and that at the white zone represented decreased electron density of euchromatin or nuclear matrix. These results indicate that the nuclei of follicular and papillary carcinoma cells differ in their chromatin pattern and the difference may be due to decondensed chromatin and/or matrix substances.

• Food Science and Preservation
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• v.2 no.1
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• pp.131-138
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• 1995

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5$\pm$2$^{\circ}C$ were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.91-97
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• 1989

Consumption pattern of Ramyon (fried instant noodle) by middle school students at age of 13 ∼15 years in Kangwon-do area was surveyed by questionaire. About 67% among 866 students consumed Ramyon more than once per week. On the whole, common Ramyon was frequently consumed as a kind of substitues for supper sand between meals at home because of its convenience. The advertisement had strong effect on the selection of ramtron. Consumers considered that taste of soup is important quality factor of Ramyon In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desriable and undesirable taste of soup was respectively spicy and greasy taste. At present, no significant difference in consumption pattern betsween sex were observed in most cases.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.6
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• pp.863-872
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• 2010

The overall effects of three different beers on white bread were examined in terms of mixograph, pH, fermentation rate, TPA, crumbScan, colorimeter, sensory evaluation, and the hardness of bread through different storage times (0, 1, 2, 3 days), and texture as measured by texture analyzer. According to mixograph, the control (CON), black beer stout (BOB) and Asahi beer (AOB) but not max beer (MOB) were found to be proper between 3 and 5 minutes of peak time. All samples for peak value were at the level of over 60%. AOB showed the highest specific volume, and was the lowest in hardness (i.e. highest in softness) by TPA and storage days. In sensory evaluation, the difference test showed that AOB had the best volume, springiness, moistness, and softness. Moreover, in an overall preference test AOB scored the highest points in texture, flavor, taste, and overall acceptance.

• Journal of Korea Multimedia Society
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• v.18 no.9
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• pp.1008-1018
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• 2015

In this paper, we propose a method that constructs a saliency map in which important regions are accurately specified and the colors of the regions are less influenced by the similar surrounding colors. Our method utilizes LBP(Local Binary Pattern) histogram information to compare and analyze texture information of surrounding regions in order to reduce the effect of color information. We extract the saliency of stereoscopic images by integrating a 2D saliency map with depth information of stereoscopic images. We then measure the distance between two different sizes of the LBP histograms that are generated from pixels. The distance we measure is texture difference between the surrounding regions. We then assign a saliency value according to the distance in LBP histogram. To evaluate our experimental results, we measure the F-measure compared to ground-truth by thresholding a saliency map at 0.8. The average F-Measure is 0.65 and our experimental results show improved performance in comparison with existing other saliency map extraction methods.