• Proceedings of the Korea Information Processing Society Conference
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• 2011.11a
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• pp.1051-1054
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• 2011

사람의 신체 중 손, 발, 얼굴 부위는 오장육부와 관련이 있다. 이 중 발은 '제2의 심장'이라고까지 불러지고 있다. 이러한 내용은 발의 건강이 인체의 건강을 유지할 수 있고 혈액순환에도 중요하다는 의미도 있다. 본 논문에서는 발 지압점에서도 신장과 관련된 지압점이 있다는 내용을 기반으로 발 지압을 통한 얼굴의 색상 수치 변화를 분석하였다. 특히, 얼굴 부위 중 신장을 나타내는 지각 부위의 Lab 색체계에서 L값과 CMYK 색체계에서 K값의 변화를 분석하였다. 결론적으로 신장 발지압 자극에 따른 지각 부위의 색상 변화를 통한 지압의 효과성을 객관적으로 입증하는 실험을 수행하였다.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.269-283
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• 2024

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers' preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

• Journal of Korean Ophthalmic Optics Society
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• v.4 no.2
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• pp.123-128
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• 1999

This paper reports the preparation and characterization of colored coatings of $Al_2O_3$-CoO. Films of 25mol% CoO doped $Al_2O_3$, have been prepared on soda-lime-silica slide glasses by the sol-gel process from Al-alkoxide and Co-nitrate. The films have been characterized by a photospectroscopy and hardness tester. The color, spectral reflectance and spectral transmittance of the films was expressed in Lab color chart and on spectra plot. Microhardness of the films increased with increasing of the heating temperature. Transmittance and reflectance of the films decreased with increase of the heating temperature and coating times. The coating films showed various light-yellow, deep-yellow, greenish-yellow color as a function of the coating times and heating temperature.

• Food Science and Preservation
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• v.23 no.3
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• pp.326-334
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• 2016

Omija (Schizandra chinensis) extract (OE) was fermented by using Lactobacillus plantarum EJ2014 to produce a beverage fortified with gamma-aminobutyric acid (GABA). After 2 days of fermentation in the presence of 2% monosodium glutamate (MSG) and 0.5% yeast extract (YE), the four-fold-diluted OE showed a higher viable cell count ($2.2{\times}10^9CFU/mL$) and lower acidity (1.2%) than that of the unfermented OE. In particular, addition of MSG as a precursor resulted in a small increase in the initial pH. MSG (2%) was completely converted to GABA (0.92%) during lactic acid bacteria fermentation for 3 days. Furthermore, the acidity of the fermented OE decreased from 1.74% to 0.56%. In addition, the original red color of the OE disappeared during LAB fermentation. However, when the fermented OE was mixed with 50% of the original OE, the original red color was recovered, with 19.56 and 13.92 for Hunter L and a values, respectively. The mixture of 50% original OE and 50% fermented OE showed the highest sensory score including the highest overall preference. In conclusion, the OE fortified with GABA and probiotics was produced by fermentation with a static culture, L. plantarum EJ2014.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.100-106
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• 2001

The objective of this study was to improve the shelf-life of kimchi by freeze drying. Kimchi was freeze dried and stored at $0^{\circ}C$, $5^{\circ}C$ and $28^{\circ}C$ for 60 days. It was reconstituted with water at an interval of ten days and number of total lactic acid bacteria(LAB), sensory properties and shape/color were observed. The results were as follows: (1) Number of total LAB of sample stored at $0^{\circ}C$ or $5^{\circ}C$ for 60 days decreased gradually and the value of 10 day-sample and 30 day-sample was significantly different from the value of 0 day-sample and 20 day-sample, respectively (p<0.05). Number of total LAB of sample stored at $28^{\circ}C$ decreased more rapidly in comparison with that of sample stored at $0^{\circ}C\;or\;5^{\circ}C$. (2) Overall acceptability, taste, moistness and chewiness of freeze dried/reconstituted kimchi slightly decreased by freeze drying. However, acceptability of freeze dried/reconstituted kimchi was relatively good. (3) Overall acceptability of freeze dried/10 days-stored/reconstituted sample was slightly lower than that of reference sample (not-freeze dried sample). Overall acceptability of sample stored at $28^{\circ}C$ for 50 days decreased substantially in comparison with sample stored at $28^{\circ}C$ for 10 day. (4) In case of freeze dried/stored samples, sensory properties of sample stored at $5^{\circ}C$ for 60 days were not different from those of reference(sample stored at $0^{\circ}C$). Overall acceptability, taste, texture and crispness of sample stored at $28^{\circ}C$ started to decrease after 10 days. Odor and color of sample stored at $28^{\circ}C$ were changed after 50 days and 60 days, respectively.

• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.333-340
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• 2010

The Korean Dendropanax lacquer, made from a natural resinous sap from Dendropanax orbifera Lev., was used as a golden and transparent varnish for the traditional artifacts (armor uits, helmets, arrowheads, etc.) to make them be brilliant golden color. The cured film of the acquer has excellent protective properties such as weatherability, water resistance, and nticorrosive. But, one of disadvantages is that takes a long time and much energy to fulfill curing the lacquer. The chemical constituents of the lacquer contained conjugated diene compounds s the photopolymerizable monomers. These monomers easily polymerized in sunlight to form olden-colored, hard-coating films in a short time. Photooxidation may be one of the most mportant reactions in the chemistry of the lacquer. Although the Korean Dendropanax Lacquer hould be dried to a thoroughly dry stage to achieve optimal film properties, curing with elevated emperatures may be required for the protracted curing time at atmospheric temperature. So we ntended to accelerate the curing rate of the lacquer by dual curing of thermal and radiation uring. The effect of thermal initiator on the thermal curing reaction was evaluated by monitoring he changes in double bond peak with FT-IR. Then the curing rate of the lacquer blended with hermal initiator and photoinitiator together was measured during dual curing using a RPT with V spot curing machine. Thermal initiator not only accelerated the curing rate but also improved he physical property. And the curing rate of the Korean Dendropanax lacquer was improved by ual curing method of thermal and UV curing. According to these results, the application area of he Korean Dendropanax lacquer could be expanded to surface coatings for electronic devices uch as mobile phones or electronics.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.483-489
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• 2001

The objective of this study was to investigate the effect of ripening on the quality of kimchi or freeze-dried/rehydrated kimchi. Kimchi stored/ripened at 0$\^{C}$ for 120 days was taken at an interval of 10 days and freeze-dried/rehydrated with water. The number of lactic acid bacteria(LAB), shearing force and sensory properties of kimchi ripened (Raw sample) or kimchi ripened/freeze-dried/rehydrated (F/D sample) were observed. The results were as follows: (1) The number of LAB of Raw and F/D samples decreased slightly during ripening for 120 days, while the pH of both samples decreased. The number of LAB in kimchi decreased up to 6∼16% of the original value by freeze-drying. (2) Ripening for 120 days did not affect shearing force of kimchi while freeze-drying increased markedly its shearing force. (3) Although overall acceptability and taste of Raw and F/D samples decreased gradually, the degree of change between two samples was different. The odor of Raw and F/D samples decreased slightly during ripening for 120 days while the degree of change between two samples was similar after 70 days of ripening. Moistness of Raw and F/D samples was maintained relatively stable during ripening. Chewiness of Raw sample decreased during ripening for 120 days while that of F/D sample was not affected by ripening. Color of Raw and F/D sample was changed during ripening while the degree of change between two samples was not significant. It can be concluded that the change of some sensory properties between Raw sample and F/D sample was affected by ripening for 120 days while the change in the number of LAB, pH and shearing force between both samples was not affected markedly by ripening.

• Journal of Life Science
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• v.28 no.9
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• pp.1118-1126
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• 2018

In this study, investigated the general characteristics and diagnostic methods types of streptococcosis among various fish disease pathogens that caused a lot of economic damaged to aquaculture fish based on the previous research paper. Streptococcosis infection of fish is considered a reemerging disease affecting a variety of wild and cultured fish throughout the world. Calssifiacation of Gram positive cocci based on DNA-DNA hybridization coupled with 16S sequencing has shown that at least five different species are considered of significance as fish pathogens: Lactococcus garvieae, L. piscium, Streptococcus iniae, S. agalactiae, S. paruberis, Vagococcus salmoninarum. Symptoms of infection with streptococcosis disease such as body color change, eyeball abnormality, gill discoloration, bleeding, abdominal distension, swelling of the kidney and spleen. In addition, it usually occurs from June to October when the water temperature rise a lot of fish death. Currently, 16S rRNA, 16S-23S rRNA intergenic spacer region (ISR), Random Amplified polymorphic DNA (RAPD), Ribotyion (RT), Loop-mediated isothermal amplification (LAMP) are among the methods for diagnosing streptococcosis. Among them, the LAMP method, which is high applicable to the aquaculture farm has attracted the spotlight, but due to problems such as confirmation of results. This seems to minimize the economic loss of streptococcosis which complements the problem so that it can be easily used from the diagnosis to the results confirmation.

• Journal of Broadcast Engineering
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• v.11 no.2 s.31
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• pp.207-221
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• 2006

A fully automatic and computationally efficient method is proposed for intelligent display of soccer video on small multimedia mobile devices. The rapid progress of the multimedia signal processing has contributed to the extensive use of multimedia devices with a small LCD panel. With these emerging small mobile devices, the video sequences captured for standard- or HDTV broadcasting may give the small-display-viewers uncomfortable experiences in understanding what is happening in a scene. For instance, in a soccer video sequence taken by a long-shot camera technique, the tiny objects (e.g., soccer ball and players) may not be clearly viewed on the small LCD panel. Thus, an intelligent display technique is needed for small-display-viewers. To this end, one of the key technologies is to determine region of interest (ROI), which is a part of the scene that viewers pay more attention to than other regions. In this paper, the focus is on soccer video display for mobile devices. Instead of taking visual saliency into account, we take domain-specific approach to exploit the characteristics of the soccer video. The proposed scheme includes three modules; ground color learning, shot classification, and ROI determination. The experimental results show the propose scheme is capable of intelligent video display on mobile devices.

• Journal of Conservation Science
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• v.35 no.5
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• pp.518-527
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• 2019

This investion studies the manufacturing techniques of chimi(ridge-end roof tiles based on the) fragments excavated from the Wonju Beopcheonsa temple site(Historic site No. 466) and aids in the conservation of the fragments. The results of the investigation are categorized into the production of the body parts, the wing and the feather attachment, the production of the decorative parts, the scratches in the upper and lower part, the perforations connecting the upper and lower parts, and the formative features(bending phenomenon). The procedures in the conservation treatment of the chimi was performed in a sequential order beginning with a preliminary examination, followed by the removal of foreign substances, coating, joining and restoration, and color retouching. A three-dimensional scanning data was employed to restore the missing parts after adhesion to determine the location, size, and angle of the original shape. The restored chimi measures 118 cm in height and weighs 121 kg, which makes it the fifth largest in size among any chimi(including restored) in Korea. We expect that the pointed feathers will make the chimi from the Beopcheonsa temple site a rare reference as no specimens with these features have been found in Korea until now.