• Journal of the Korea Computer Industry Society
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• v.3 no.12
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• pp.1765-1774
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• 2002

A face recognition is currently the field which many research have been processed actively. But many problems must be solved the previous problem. First, We must recognize the face of the object taking a location various lighting change and change of the camera into account. In this paper, we proposed that new method to fund feature within fast and correct computation time after scanning PC camera and ID card picture. It converted RGB color space to YUV. A face skin color extracts which equalize a histogram of Y ingredient without the luminance. After, the method use V' ingredient which transformes V ingredient of YUV and then find the face feature. The reult of the experiment shows getting correct input face image from ID Card picture and PC camera.

• Applied Biological Chemistry
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• v.21 no.1
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• pp.31-34
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• 1978

The stability of active ingredient of BPMC formulation under ultraviolet lights and sunlights was investigated using dust, emulsifiable concentrate and granular. The active ingredient of BPMC dust was more rapidly degraded by irradiation with ultraviolet lights than emulsifiable concentrate or granular tested. In the case of BPMC emulsions, the degree of degradation was increased in the order of granular, emulsifiable concentrate, dust by irradiation with ultraviolet lights. BPMC was unstable in alkaline solution and ultraviolet lights had highly significant relation to the decomposition of its active ingredient.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.457-468
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• 2003

Active ingredients have been around in cosmetics for a long time but have they really resulted in active cosmetic products\ulcorner In order to achieve this, the right active needs to be delivered to the right location at the right concentration for the correct period of time. And the extent (and therefore the concentration) of this delivery depends on the formulation. From a rather theoretical approach based on the polarity of the active ingredient, the stratum corneum and the oil phase, the Relative Polarity Index was established that enables the selection of a suitable emollient for ensuring skin penetration of the active ingredient. Practical examples subsequently show the validity of this approach that demonstrates that one can regulate the delivery of an active molecule (and therefore the efficacy of a cosmetic formulation) by selection and control of the emollient system. Cosmetic formulations are generally quite complex mixtures and subsequent experiments using different emulsifier systems indicated that this component of a cosmetic formulation could also have an impact on steering the active ingredient to the right layer of the skin, although it is too early to be able to derive general rules from this.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.4
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• pp.275-280
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• 2007

In this study, we evaluate anti-oxidation, whitening and anti-inflammatory efficacies of Euphorbia jolkini extract for application as a cosmeceutical ingredient. We separated 5 fractions from Euphorbia jolkini extract (70 % MeOH) by MPLC. First and 5th fractions showed a supressive effect on Mn-SOD synthesis in the normal human fibroblasts. They inhibited melanogensis in the B16-F10 melanma cells. Furthermore, 1st and 5th fractions reduced the amounts of $IL-1{\alpha}$, IL-6, COX-II and total NO secreted from the normal human fibroblasts. These results suggest that Euphorbia jolkini extract may be used as an active ingredient in cosmetics.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.246-251
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• 2009

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked ($260^{\circ}C$ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.04b
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• pp.137-140
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• 2004

We treated $O_2$ plasma on ITO thin film using RIE (Reactive Ion Etching) system, and analyzed the ingredient of ITO thin film according to change of processing conditions. The ingredient analysis of ITO thin film was used by EDS (Energy Dispersive Spectroscopy) and XPS (X-ray Photoelectron Spectroscopy) to compare and analyze the ingredient of bulk and surface. We measured electrical resistivity using Four-Point-Probe and calculated sheet resistance, and ITO surface roughness was measured by using AFM (Atomic Force Microscope). Finally, we fabricated OLEDs (Organic Light-Emitting Diodes) device using substrate that was treated optimum ITO surface. The result of the study for electrical and optical properties using I V L System (Flat Panel Display Analysis System), we confirmed that electrical properties (I-V) and optical properties (L-V) were improved.

• Herbal Formula Science
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• v.16 no.2
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• pp.31-45
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• 2008

This report describes 54 prescriptions related to the use of Talcum mainly blended prescriptions in Dongeuibogam. The following conclusion were reached through investigations on the prescriptions that use Talcum as a key ingredient. Prescriptions that Talcum was taken as a monarch drug are utilized for 22 therapeutic purposes. In particular, 35.2% of prescriptions appear in the chapter of urine, 7.4% of those appear in the chapter of heat. Prescriptions that utilize Talcum as the main ingredient are used in the treatment of uric disease, gonorrhea, heat disease, febrile disease, and they are also used for treating 16 different types of diseases. Talcum is used in pathogenic factors such as heat, wind with heat, and used in pathology related to the fever of small intestine and bladder. The dosage of Talcum is 3jeon(about 11.25g) to 2.5pun(about 0.94g), however 1jeon(about 3.75g) has been taken the most for clinical application. Ikwonsan is the most useful base prescription which use the Talcum as the main ingredient.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.1-20
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• 2000

The purpose of this study was to survey the various kinds of cooked beef products focusing on "chim" (a steamed beef recipes) through historical literatures written from 1945 to 1997 in Korea. " Chim" was recorded 96 times in the references and could be classified into 3 groups based on major ingredients suchas the cud pouch, liver , spine , tongue, fleshes, beef, rib and tail, an could be classified into 14 groups based on minor ingredients such as vegetables fried beef in egg batter. tomatoes, callion and rice cake. Among the seventeen cooked recipe of " chim", "kalbi chim(rib) " was recorded most frequently and "satae chim(shank)" was the next. Though "yang chim(the cud pouch), salkogi chim(fleshes), sokalbi chim(rib) and sokori chim (tail) " has been sued until present day, salkogi chim subdivided into satae chim, udun chim, nubianisam chim, sosim chim in the middle twenty centuries. Ribs was most popular ingredient among the major ingredients such as the cud pouch, liver, spine, tongue, tail, fleshes. Decorating ingredients such as sukgi mushroom, minarichodae, pyoko mushroom, gingkonut also come into use subingredients or decorating ingredient in the 1990.nto use subingredients or decorating ingredient in the 1990.