• Restorative Dentistry and Endodontics
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• v.45 no.3
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• pp.41.1-41.7
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• 2020

Objectives: This study aimed to evaluate the ability of lithium disilicate ceramics to reproduce the A2 shade and to mask A4 substrates. Materials and Methods: Twenty-four discs (8 mm in diameter, shade A2) of high translucency (groups 1-3) and low translucency (groups 4-6) of IPS e.max ceramic with different thicknesses (0.5, 0.75, and 1 mm) were fabricated as monolithic structures. In addition, discs of medium opacity (group 7-8) with different core/veneer combinations (0.3 mm/0.7 mm and 0.5 mm/0.5 mm) were fabricated as bilayer structures. Specimens were superimposed on an A4 substrate (complex). The color changes of the complex were measured using a spectrophotometer on a black background, and the ΔE values of the complex were compared with either the A4 substrate or the A2 shade tab. One-way analysis of variance, the Tukey honest significant difference test, and the Fisher test were used to analyze the data (p < 0.05). Results: Significant between-group differences were found for comparisons to both the A4 substrate and the A2 shade (p < 0.05). When compared with the A4 substrate, the ΔE values in all groups were in the non-acceptable range. When compared with the A2 shade, the ΔE values in all groups, except groups 2 and 3, were in the clinically acceptable range. Conclusions: All translucencies and thicknesses masked the underlying dark substrate. However, the low-translucency IPS e.max Press better reproduced the A2 shade.

• Food Science and Preservation
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• v.14 no.6
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• pp.605-610
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• 2007

The quality of guava (Psidium guajava L.) leaves processed using different methods, such as fermentation, steaming, and roasting were investigated. The total phenolics content was highest in the roasted guava leaves. While tyrosinase inhibition and electron donating abilities were highest in steamed guava leaves. The overall palatability showed higher scores in both fermented and steamed guava leaves compared to roasted ones. Upon blanching and steaming of guava leaves, the total phenolics content, tyrosinase inhibition ability, and electron donating ability decreased as the treatment time increased. The overall quality properties were significantly higher in steamed than the blanched samples. The sensory scores, however, were low mainly due to the astringent taste of guava leaves. Thus, it was found that the removal or masking of the astringent taste of guava leaves is of primary concern for their further use.

• Journal of the Korea Institute of Military Science and Technology
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• v.23 no.4
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• pp.407-416
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• 2020

Recent complex battle field demands Network Centric Warfare(NCW) ability to control various parts into a cohesive unit. In path planning filed, the NCW ability increases complexity of path planning algorithm, and it has to consider a communication coverage map as well as traditional parameters such as minimum radar exposure and survivability. In this paper, pros and cons of various propagation models are summarized, and we suggest a coverage map generation method using a Longley-Rice propagation model. Previous coverage map based on line of sight has significant discontinuities that limits selection of path planning algorithms such as Dijkstra and fast marching only. If there is method to remove discontinuities in the coverage map, optimization based path planning algorithms such as trajectory optimization and Particle Swarm Optimization(PSO) can also be used. In this paper, the Longley-Rice propagation model is used to calculate continuous RF strengths, and convert the strength data using smoothed leaky BER for the coverage map. In addition, we also suggest other types of rough coverage map generation using a lookup table method with simple inputs such as terrain type and antenna heights only. The implemented communication coverage map can be used various path planning algorithms, especially in the optimization based algorithms.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.455-460
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• 2002

This experiment was conducted to obtain basic information on the natural spice of Elsholtzia splendens, which is one of the native Korean aromatic plants for aromatic, medicinal and ornamental uses. The overall acceptability and the masking effects on the fetid smell of beef were investigated with Elsholtzia splendens-flavored oils by sensory evaluation. The ability of an electronic nose with six metal oxide sensors to classify Elsholtzia splendens flavored oils based on their odors was studied. The response by electronic nose was analyzed by principal component analysis (PCA). In EOI, EOII, and ESI, (이것들이 무엇을 의미하는지 기술할 필요가 있음). overall acceptability of French dressing showed a same level of preference during storage. Fetid smell of beef was not changed by the addition of 4 types of Elsholtzia splendens-flavored oil during storage. In EO I -flavored oil, the proportion of 1st principal component was 0.829, and the proportion of 1st principal component was 0.818 in ESI-flavored oil. The PCA plot was used to detect stored Elsholtzia splendens flavored oils.(앞 뒤 문맥이 안맞음. 뒤에 이어지는 글이 있는지\ulcorner).

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.4
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• pp.314-321
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• 2000

In order to obtain the fundamental data on the auditory thresholds of fishes for catching method using low frequency sound, the auditory thresholds of coralfish Chromis notatus were measured in the presence of masking noise in the spectrum level range of 73~83dB re l$\mu$Pa/√Hz by heartbeat conditioning technique using pure tones coupled with a delayed electric shock. Critical ratios were about 23~41dB at measurement frequency, The critical ratio increased almost linearly with increasing frequency from 500Hz. The noise spectrum level at the start of masking was about 60~65dB. This suggests that hearing of coralfish is masked in the natural environment with the noise spectrum level above 60dB. The sound pressure level of which the signal sound of 300Hz is recognized by coralfish under the ambient noise is above 88dB and the critical ratio of them is above 23dB. The hearing index of coralfish with ambient noise was 81.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.4
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• pp.269-275
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• 2003

In this paper, We examined auditory threshold and critical ratio of amberjack seriola dumerili, in the Jeju Island coastal waters, to find out hearing ability of the fish. The auditory threshold level, critical ratio and hearing index of amberjack were determinded by conditioning method using a sound coupled with electric shock in the condition of ambient noise or white noise in an experimental water tank. The audio-signals of pure tone and electric shock were from 80 HZ to 800 Hz and DC 7 V, respectively. Values for the critical ratios were calculated in terms of the masked thresholds using the noise projected to stable spectrum levels at all measurement frequencies of background noise. Masking noises were in the spectrum level range of 65 dB∼75 dB $(re 1{\mu}Pa\sqrt{Hz})$. The auditory thresholds of amberjack within the test the frequencies were most sensitive at 300HZ as 94.5 dB. The critical ratios of fishes ranged from 36.4 to 52.8 dB. The noise spectrum level that started masking was about 58∼72 dB within frequencies.

• Journal of the Korean earth science society
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• v.26 no.1
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• pp.58-65
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• 2005

Homomorphic filtering improves image by enhancing high components and reducing low components in the Sequency domain based on FFT, as one of useful digital image processing techniques. In this study, the application program f3r homomorphic filtering was developed. Using this program, satellite imageries and geophysical image such as magnetic image data were processed and their results were analyzed. In case of applying to other techniques suck as histogram equalization and kernel-based masking f3r the same purpose. they often cause the slight distortion of boundary or overall change of brightness values on the whole image. Whereas. homomorphic filtering has ability to enhance selectively detailed components in a target image. Therefore. this technique can be effectively used for extraction or separation of complex types of characteristics contained in the satellite imagery. In addition, this technique would be applicable to investigate anomalous zone in various geophysical image data.

• The Journal of Advanced Prosthodontics
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• v.7 no.5
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• pp.368-374
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• 2015

PURPOSE. The aim of the study was to evaluate the effect of abutment shade, ceramic thickness, and coping type on the final shade of zirconia all-ceramic restorations. MATERIALS AND METHODS. Three different types of disk-shaped zirconia coping specimens (Lava, Cercon, Zirkonzahn: ${\phi}10mm{\times}0.4mm$) were fabricated and veneered with IPS e.max Press Ceram (shade A2), for total thicknesses of 1 and 1.5 mm. A total of sixty zirconia restoration specimens were divided into six groups based on their coping types and thicknesses. The abutment specimens (${\phi}10mm{\times}7mm$) were prepared with gold alloy, base metal (nickel-chromium) alloy, and four different shades (A1, A2, A3, A4) of composite resins. The average $L^*$, $a^*$, $b^*$ values of the zirconia specimens on the six abutment specimens were measured with a dental colorimeter, and the statistical significance in the effects of three variables was analyzed by using repeated measures analysis of variance (${\alpha}$=.05).The average shade difference (${\Delta}E$) values of the zirconia specimens between the A2 composite resin abutment and other abutments were also evaluated. RESULTS. The effects of zirconia specimen thickness (P<.001), abutment shade (P<.001), and type of zirconia copings (P<.003) on the final shade of the zirconia restorations were significant. The average ${\Delta}E$ value of Lava specimens (1 mm) between the A2 composite resin and gold alloy abutments was higher (close to the acceptability threshold of 5.5 ${\Delta}E$) than th ose between the A2 composite resin and other abutments. CONCLUSION. This in-vitro study demonstrated that abutment shade, ceramic thickness, and coping type affected the resulting shade of zirconia restorations.

• Journal of Broadcast Engineering
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• v.16 no.5
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• pp.846-860
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• 2011

The binaural auditory system of human has ability to differentiate the direction and the distance of the sound sources by using the information which are inter-aural intensity difference(IID), inter-aural time difference(ITD) and/or the spectral shape difference(SSD). These information is generated from the acoustical transfer of a sound source to pinna, the outer ears. We can create a virtual sound system using the information which is called Head related transfer function(HRTF). However the performance of 3D sound is not always satisfactory because of non-individual characteristics of the HRTF. In this paper, we propose the algorithm that uses human's auditory characteristics for accurate perception. To achieve this, excitation energy of HRTF, global masking threshold and loudness are applied to the proposed algorithm. Informal listening test shows that the proposed method improves the sound localization characteristics much better than conventional methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.311-314
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• 2003

As a research on the practical approaches of gamma irradiation for the reduction of egg allergy, cakes including gamma-irradiated egg white were manufactured, and rheological characteristics and sensory qualities of the cakes were evaluated. Egg white was separated from whole egg and then gamma-irradiated with the absorbed dose of 10 or 20 kGy White layer cake, pound cake and sponge cake were made with irradiated egg white and used to the subsequent experiments. Firmness of all samples containing irradiated egg white was higher than that of control. Retrogradation of pound and sponge cakes containing irradiated egg white was delayed, and the result showed that the usage of irradiated egg white was better at the point of rheological storage ability. Effects of irradiated egg white on the sensory quality were different depending onto the properties of each product. Radiation off-odor was observed in the a11 samples containing irradiated egg white. To maintain the sensory Qualify, adequate methods such as masking effects should be developed during manufacture.