• The Korean Journal of Ecology
• /
• 제20권6호
• /
• pp.451-459
• /
• 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.

• 한국측량학회지
• /
• 제36권6호
• /
• pp.433-442
• /
• 2018

저수구역은 계획된 홍수위에 의하여 둘러싸인 지역 혹은 댐의 계획된 홍수위 내에 있는 지역으로 정의된다. 본 연구에서는 저수구역 내 농경지를 탐지하기 위하여, 대표적인 기계학습 기법인 RF (Random Forest) 기반의 감독 분류 방법을 적용하였다. 저수구역 내의 농경지를 효과적으로 분류하기 위하여, 질감정보를 정량화하기 위한 대표적인 기법인 GLCM (Gray Level Co-occurrence Matrix)과 NDWI (Normalized Difference Water Index), NDVI (Normalized Difference Vegetation Index)를 추가적인 입력자료로 활용하였다. 특히, 질감정보를 생성하는데 사용된 윈도우 크기가 농경지의 분류 정확도에 미치는 영향을 분석하여, 저수구역 내의 농경지를 효과적으로 분류하기 위한 방법론을 제시하였다. 실험결과, UAV 영상을 이용한 분류결과를 통하여 취득된 다중분광영상과 NDVI, NDWI, GLCM 영상들을 이용하여 저수구역 내의 농경지를 효과적으로 탐지할 수 있음을 확인하였다. 또한, GLCM의 윈도우 크기가 분류정확도를 향상시키기 위한 중요한 변수임을 확인하였다.

• 동아시아식생활학회지
• /
• 제14권6호
• /
• pp.591-597
• /
• 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.

• 동아시아식생활학회지
• /
• 제15권2호
• /
• pp.200-206
• /
• 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.

• 대한세포병리학회지
• /
• 제7권1호
• /
• pp.23-30
• /
• 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.

• 한국식품저장유통학회지
• /
• 제2권1호
• /
• pp.131-138
• /
• 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.

• 한국식품조리과학회지
• /
• 제13권4호
• /
• pp.417-421
• /
• 1997

국수 조리시 조직감 향상을 위해 소금, 기름과 설탕을 각각 1%의 농도로 삶는 물에 첨가한 후 조리 특성과 조직감을 측정한 결과, 1%의 소금을 첨가하여 국수를 삶은 경우 83 g의 무게를 보였으며, 삶은 후의 부피 또한 72 $m\ell$로 낮은 함수율을 보였으며, 조직감 역시 우수하였다. 염의 종류를 각각 달리하여 첨가한 경우 NaCl, CaCl,, MgSO$_4$간의 조리 특성은 큰 차이가 없었으며, 염의 종류에 따른 조직감의 유의적 차이는 없었으나, NaCl를 첨가한 경우 다른 염을 첨가한 경우에 비해 다소 우수한 조직감을 보였다. NaCl 첨가농도를 달리하여 조리특성과 조직감을 비교한 결과, 조리 후 무게와 부피의 증가가 NaCl 첨가 농도가 증가할수록 감소하는 경향을 보였다. 염의 농도가 증가할수록 이들의 조직감이 증가하는 경향을 보였으나 이들 염의 농도에 따른 유의적 차이는 관찰되지 않았다. 그러나 염을 첨가하지 않은 경우에 비해 5%의 염을 첨가한 경우에는 이들 조직감에 유의적 차이를 보였다.

• 한국식품조리과학회지
• /
• 제5권2호
• /
• pp.91-97
• /
• 1989

강원도지역에 거주하는 만 13∼15세의 중학교 학생 866명을 대상으로 라면소비실태와 품질인자에 대하여 조사한 결과는 다음과 같았다. 1) 총 866명중 67%가 라면을 1주에 1회이상 섭취하고 있었으며 이들 대부분은 가정에서 저녁식사 또는 간식의 형태로 라면을 이용하고 있었다. 2) 라면을 먹는 주된 이유는 편의성과 맛때문인 것으로 나타났으며 라면을 선택할 때는 선전이나 광고에 의하여 이루어지고 있었다. 3) 라면을 먹을때 가장 중요시하는 인자는 국물의 맛이었으며 대체로 보통정도 굵기의 면발을 선호하고 있었다. 4) 면발의 조직감은 쫄깃쫄깃하고 꼬들꼬들한 것을 좋아했으며 흐물거리고 풀어진 면발은 싫어했다. 국물의 맛은 얼큰한 맛을 가장 좋아했으며 그다음이 구수한 맛으로 나타났고 느끼한 맛과 짠맛은 싫어하는 것으로 나타났다. 5) 라면선택방법의 문항을 제외한 모든 문항에서 성별에 따라 유의적인 상관관계가 있었다.

• 동아시아식생활학회지
• /
• 제20권6호
• /
• pp.863-872
• /
• 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.

• 한국멀티미디어학회논문지
• /
• 제18권9호
• /
• pp.1008-1018
• /
• 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.