• Journal of Mushroom
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• v.8 no.1
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• pp.6-10
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• 2010

A new commercial strain of Agrocybe chaxingu, "Dasan", was developed with crossing between monokaryotic strain derived from Jinhyang and GWM20502 strain. The optimum temperature, carbon source and nitrogen source for mycelial growth were $25{\sim}30^{\circ}C$, glucose and ammonium chloride, respectively. The period of primordia formation and fruiting body growth were about 12~13days and 6~8days in bottle cultivation using Georgia pine sawdust which supplemented with 30% wheat bran. The yields was 118.2g/850mL bottle, and the color of pileus was brown.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.24 no.4
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• pp.327-334
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• 2006

The aerial photos need in a simple object such as cartography and ground cover classification and also in a social objects such as the city plan, environment, disaster, transportation etc. However, the shadow, which includes when taking the aerial photos, makes a trouble to interpret the ground information, and also users, who need the photos in their field tasks, have a restriction. Generally the shadow occurs by the building and surface topography, and the detail cause is by changing of the illumination in an area. For removing the shadow this study uses the single image and processes the image without the source of image and taking situation. Also, applying the entropy minimization method it generates the 1-D gray-scale invariant image for creating the shadow edge mask and using the Canny edge detection creates the shadow edge mask, and finally by filtering in Fourier frequency domain creates the intrinsic image which recovers the 3-D color information and removes the shadow.

• Research in Plant Disease
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• v.15 no.2
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• pp.127-129
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• 2009

Gray mold caused by Botrytis cinerea occurred on Astragalus sinicus in an experimetal rice field of Gyeongsangnam-do Agricultural Research and Extension Services in Korea from 2008 to 2009. The symptoms appeared on the leaves, petiole and stems of infected plants. and then started with water-soaked, rotted and eventually died blight on plants. The colony were grayish brown and the optimum temperature for sclerotial formation was $20^{\circ}C$ on potato dextrose agar. The conidia were one celled, mostly ellipsoid or ovoid in shape, and were colorless or pale brown in color. The conidia were $7{\sim}16{\times}5{\sim}10{\mu}m$ in size and conidiophores were $14{\sim}28{\mu}m$ in length. On the basis of mycological characteristics and pathogenicity test on host plants, the fungus was identified as Botrytis cinerea Persoon: Fries.

• Economic and Environmental Geology
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• v.53 no.4
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• pp.425-440
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• 2020

The study area is located in the southern part of the M'aider Paleozoic basin in the Moroccan Eastern Anti-Atlas. It is an arid region, characterized by minimal vegetation cover, which can provide an ideal environment to apply remote sensing. In this study, remote sensing and field investigations were integrated for lithological and structural lineaments mapping. The Landsat 8 OLI data were processed in order to understand the role of lithology and geological structures in the distribution of mineral deposits in the study area. To achieve this purpose, the Color Composite (CC), the Principal Component Analysis (PCA) and Band Rationing transformation (BR) tests were performed. The results of remote sensing techniques coupled with field investigations have shown that the zones of high lineaments densities are highly correlated with the occurrences of barite mineralization. These findings depict a spatial relationship between structural lineaments and the mineralization distribution zones. Therefore, the barite and Iron oxides mineralization veins, which occur mainly in the Ras Kammouna district, seem to have a structural control. The methodological approach used in this study examining lithological mapping and lineament extractions can be used to explore mineral deposits in arid regions to a high degree of efficiency.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.2
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• pp.270-279
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• 2004

The purpose of this study is to make a basic resource in developing a design satisfying male consumers＇ fashion inclination by examining the features of the men＇s fashion style shown in the fashion collections. Collected were 1,291 photos relating to the suit style through the analysis on the men＇s fashion collections for 8 years(1995-2002). Representative men＇s fashion images are extracted from these photos, then figurative features were analyzed and typified according to image, and finally representative fashion styles were presented and its meaning was analyzed. Representative men＇s fashion images are Sophisticated, Casual, Elegant, Active, Natural, Classic, Romantic, Ethnic, Military, Marine, Colonial, and Avant-garde. With the subcategories such as detailed shape of jacket and trousers, the relationship of color between upper and lower clothes, type and organizing method of material quality, type and arranging method of pattern, and coordination, the extracted fashion images were analyzed the figurative features. After finding out the common and different features, four men＇s fashion styles were suggested. Formal style maintains the typical suit style and has the feature expressing the men＇s authority, tradition, and honor. It includes Sophisticated, Elegant. and Classic image. Casual St Sporty style has the feature that there is a change in the volume of suit by adding activity to the typical suit style. It includes Casual, Active, and Natural image. Uniformed style is that political and social environment such as war has an influence on the suit design. It includes Military, Marine, and Colonial image. Deformed style has the feature that it suggests new type instead of adhering to the typical suit design. It includes Ethnic, Romantic, and Avant-garde image.

• Journal of Korea Society of Industrial Information Systems
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• v.16 no.4
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• pp.9-18
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• 2011

In this paper, we propose a method which recognizes human activity using model-based gaze direction estimation in an indoor environment. The method consists of two steps. First, we detect a head region and estimate its gaze direction as prior information in the human activity recognition. We use color and shape information for the detection of head region and use Bayesian Network model representing relationships between a head and a face for the estimation of gaze direction. Second, we recognize event and scenario describing the human activity. We use change of human state for the event recognition and use a rule-based method with combination of events and some constraints. We define 4 types of scenarios related to the gaze direction. We show performance of the gaze direction estimation and human activity recognition with results of experiments.

• Human Ecology Research
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• v.53 no.1
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• pp.17-27
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• 2015

This study was performed to investigate the antioxidative properties of sea buckthorn (Hippophae rhamnoides L.; leaf, fruit and stem) and the quality characteristics of brown rice sulgidduk prepared using a powder of sea buckthorn leaves. First, the antioxidative activities of sea buckthorn were measured to choose the most effective part of this plant. By analyzing the measured values, we concluded that the effective part of sea buckthorn was its leaves. The $IC_{50}$ value of the DPPH radical scavenging activity and the ABTS radical scavenging activity in sea buckthorn leaves were $7.78{\mu}g/mL$ and $264.04{\mu}g/mL$, respectively. The total polyphenol and total flavonoid contents of sea buckthorn leaves were 3.80 mg/mL and .19 mg/mL, respectively. Therefore, the brown rice sulgidduk was prepared using a powder of sea buckthorn leaves in the weight ratio of 0%, .5%, 1.0%, 1.5%, 2.0% and 2.5%. For analyzing the quality characteristics of the prepared sulgidduk, proximate compositions, color and texture profiles were measured and a sensory evaluation was conducted. With an increase in the added content of the sea buckthorn leaf powder (SBLP), the L-value significantly decreased while the a-value and the b-value increased. In the case of texture profiles, the control group (control A) had a higher score for hardness than the case groups in which the SBLP was added. However, springiness, chewiness and adhesiveness were not significantly different among the groups. In the sensory evaluation, the sample containing 1.5% SBLP yielded the best results. Therefore, we suggest that the powder of sea buckthorn leaves is a good ingredient for increasing the consumer acceptability and functionality of sulgidduk.

• The Bulletin of The Korean Astronomical Society
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• v.36 no.2
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• pp.76.1-76.1
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• 2011

We present ultraviolet (UV) photometric properties of galaxies in two clusters, the Fornax and Virgo, with different dynamical conditions. We construct UV color-magnitude relations (CMRs) of galaxies in the Fornax and Virgo clusters using GALEX UV data matching with optical B band data. Elliptical and lenticular galaxies locate on red sequence in UV CMRs and show UV upturn phenomenon in both clusters. While dwarf lenticular galaxies (dS0s) in the Fornax also follow the extension of red sequence of giant early type galaxies, they are redder than dS0s in the Virgo at a given magnitude. We also investigated the effect of neighbor galaxies and cluster environment to the UV properties. In the space of projected clustercentric radius and projected nearest neighbor galaxy distance, we found that red (NUV-B>3) galaxy fraction of the Fornax depends entirely on clustercentric radius. However, in the case of Virgo, galaxy colors are also affected by interactions between galaxies outside the cluster virial radius. We suggest that UV properties of early-type galaxies in the Fornax cluster is likely consistent with its dynamically evolved system compared to the Virgo cluster.

• Food Science and Preservation
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• v.22 no.3
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• pp.322-327
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• 2015

Bamboo sprout powder was added to Jeonbyeong dough for improving its quality and functional properties. Crude protein and ash content increased as the amount of bamboo sprout powder increased, while the crude fat content was decreased. As the content of bamboo sprout powder increased, total amino acid content also increased. As bamboo sprout powder content increased, Hunter's L, a and b values decreased whereas sugar-free content increased. The addition of bamboo sprout powder to Jeonbyeong increased its dietary fiber contents. The sensory score of Jeonbyeong containing 300 g of bamboo sprout powder showed the highest score among all other tested Jeonbyeong. Based on the results, the addition of bamboo sprout powder could improve the quality and sensory characteristics of Jeonbyeong.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.360-366
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• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.