• Proceedings of the Korean Information Science Society Conference
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• 2002.10c
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• pp.28-30
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• 2002

시간에 따라 연속적으로 위치가 변화하는 객체를 이동체라 한다. 기존의 R-Tree를 사용한 이동체 색인에 관한 연구에서는 현재 위치 질의 시 고비용의 연산이 요구되고, 시간축의 값이 증가하는 방향으로 보고되는 이동체의 위치데이터의 특징을 고려한 노드 분할 정책이 제안되지 않았다. 이 논문에서는 이동체의 현재 위치 및 과거 위치에 대한 색인 방법인 CPTR-Tree(Current Position and Trajectory R-Tree)를 제안한다. 특히, 제안 방법에서 이동체의 현재 위치에 대한 공간차원의 PMBR(Point MBR)을 유지함으로써, 현재 위치 질의 처리시 불필요한 노드 접근 횟수를 줄일 수 있어 성능향상을 할 수 있다. 그리고, 시간축의 값이 증가하는 형태로 보고되는 이동체 위치 데이터의 특징을 고려하여 시간축 분할시 SP(Split Parameter) 분할 방법을 제공함으로써 노드 공간 활용률을 높여 색인의 크기를 줄이고, 공간축 분할시 노드 겹침을 줄이는 동적 클리핑 분할 정책을 제시하여 이동체 과거 위치 검색 효율을 높인다.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.41 no.6
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• pp.33-41
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• 2004

This paper proposes a color matching 3D look-up table simplifying the complex color matching procedure between a monitor and a mobile display device. In other to perform color matching, it is necessary to process color of image in the device independent color space like CIEXYZ or CIELAB. To obtain the data of the device independent color space from that of the device dependent RGB color space, we must perform display characterizations. LCD characterization error using S-curve model is larger than tolerance error since LCD is more nonlinear than CRT. This paper improves the S-curve model to have smaller characterization error than tolerance error using the electro-optical transfer functions of X, Y, and Z value. We obtained images having higher color fidelity on mobile display devices through color matching experiments between monitor and mobile display devices. As a result of this experiments, we concluded that the color matching look-up table with 64(4${\times}$4${\times}$4) is the smallest size allowing characterization error to be acceptable.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.38 no.4
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• pp.371-380
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• 2001

In this paper, lightness mapping for uniform color distribution and gamut mapping for maximum chroma reproduction are proposed. In the conventional lightness mapping, the average lightness difference between the two gamut is increased and different color changes in bright and dark regions are also increased. To solve these problems, a lightness mapping is proposed that minimizes the lightness difference of the cusps at each hue angle and produces same color changes in bright and dark regions. Also, gamut mapping that utilize variable anchor point and an anchor point are proposed for maximum chroma reproduction and uniform color change. Accordingly, the proposed algorithm can reproduce high quality images with low-cost color devices.

• Korean Journal of Microbiology
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• v.33 no.1
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• pp.38-42
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• 1997

For the purpose of obtaining microorganisms producing high amount of erythritol, the screening test was carried out. Productivity of erythritol was analyzed by paper chromatography and HPLC' methods. Among more than two hundred isolates, one strain(KJX1) was selected as an erythritol prtducer from thc soil of corn shock. The isolated strain was identified as Pmicilliurn sp. KJ81 from the morphological and physiological characteristics. Penicillium sp. KJ81 showed white to green colony color, two- to three-stage branching conidiophcvc and flask-shaped phialides.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.243-254
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• 2012

The purpose of this study is to rapidly produce a sauce using paprika powder in a short period. The test results of moisture content, pH, salinity, color, texture, reducing sugar, amino-nitrogen, and sensory testing are as follows. The water content of sauce (CON) using paprika powder was 26.31%, whereas 31.58% in SP1, 31.40% in SP2, 30.84% in SP3, and 24.08% in SP4. pH value increased with increasing paprika powder (P<0.001). Salinity ranged from 4.87% to 5.22%, which showed a lower value than that of a former study. In terms of color, SP3 showed the highest L value (28.01), and CON showed the highest a and b values (P<0.001). In textural properties, CON showed the highest hardness of 205.50, whereas SP3 showed the lowest hardness of 106.53. Contrary to the results for hardenss (ED:?) CON showed the lowest adhesiveness which was -704.17, SP3 showed the highest value which was -348.93. SP1, and SP2 showed the highest reducing sugar value (P<0.001), and SP1 and SP4 showed the highest and lowest values of amino-nitrogen, respectively (P<0.001). In the results of sensory tesating, SP2 showed the greatest appearance and flavor, but was not found to be significantly different to any of the others. CON, SP1 and SP2 showed the best texture(P<0.05) and SP2 showed the best interest among them with no significant difference. According to these results, SP2 made with 200g of paprika powder, 150g of soy powder, 600g of grain syrup, 500g of water, and 75g of salt showed the highest sensory interest value and was determined to be the most suitable for making the paprika sauce.

• Korean Journal of Ichthyology
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• v.26 no.4
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• pp.249-258
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• 2014

To examine the taxonomic status of Acheilognathus sp. specimens from the Geum River, morphological and genetical characteristics of A. sp., A. yamatsutae and A. majusculus were investigated and compared in detail. Specimens of A. sp. could be distinguished from the other two species by the combination of some morphological characters such as nuptial color, vertebrae, gillrakers and etc. Males of A. sp. had red bands on the outer margin of dorsal and anal fins and a white band on the outer margin of ventral fin in breeding season. A. sp. had larger maximum body length and somewhat more vertebrae than A. yamatsutae, and had fewer gillrakers than A. majusculus. A. sp. appeared as a monophyletic group with A. majusculus and A. cyanostigma based on genetic analysis. In addition, it had even more close relationship with other congeners than A. yamatsutae. Therefore it is presumed that A. sp. from the Geum River may be a distinct species in genus Acheilognathus.

• The Korean Journal of Food And Nutrition
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• v.9 no.4
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• pp.398-403
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• 1996

To produce low salt fermented anchovy by an accelerated method with Asp. oryzae and Bacillus sp. koji and taste properties after the 60 day fermentation were examined. The main free amino acids of 60 day fermented anchovy paste were valine, isoleucine, proline, alanine, lysine, glutamic acid and aspartic acid. Total amount of free amino acids was the highest in non koji anchovy paste wit 2,624.76mg%. Among the koji added samples, Asp. oryzae koji added on was the highest in the amount o free amino acids. Hypoxanthine accounted for 84.14~95.4% of total nucleotides and their related compounds; Asp. oryzae koji added anchovy paste was the highest in nucleotides other related. Citric acid and lactic acid accounted for 94.9~96.7% of total non-volatile organic acids; Asp. oryzae koji added sample was the highest in non-volatile organic acids with 287.93mg%. The Hunter a and b values gradually increased during the fermentation, but the L value decreased until day 30 or 40 and increased steadily after that. The a and b values were higher in the use of Asp. oryzae koji than in Bccillus sp. koji, but the L value was to the contrary. The Asp. oryzae koji added anchovy paste was good in the aspect of color and taste compared to others. In the aspect of odor, the anchovy paste using the mixture of Asp. oryzae and Bacillus sp. koji was the best. Overall aceptability of sensory evaluation was higher in the mixture of Asp. oryzae and Bacillus sp. koji tan in the others.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.40 no.1
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• pp.43-50
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• 2003

Today, the demand of image acquisition systems grows as the multimedia applications go on increasing greatly. Among the systems, film scanner is one of the systems, which can acquire high quality and high resolution images. However due to the nonlinear characteristic of the light source and sensor, colors of the original film image do not correspond to the colors of the scanned image. Therefore color correction mr the scanned digital image is essential in the film scanner. In this paper, polynomial regression method is applied for the color correction to CIE $L^{*}$ $a^{*}$ $b^{*}$ color model data converted from RGB color model data. A1so a film scanner hardware with 12 bit color resolution for each R, G, B and 2400 dpi was implemented by using TMS320C32 DSP chip and high resolution line sensor. An experimental result shows that the average color difference ($\Delta$ $E^{*}$$_{ab}$ ) is reduced from13.48 to 8.46.6.6.6.6.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.5 s.305
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• pp.19-28
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• 2005

Real surround viewing conditions in watching the color display devices such as TV and PC monitor are quite different from the standard viewing conditions. Human visual system is adapted chromatically under the different viewing conditions in luminance levels and chromaticity of illuminants. Accordingly, the reproduced colors of the same chromaticity will appear as quite different color. Therefore, it is necessary that the displayed colors are reproduced to be appeared as the original colors in the standard viewing conditions. In this paper, we propose a chromatic adaptation model for the variations of the surround illuminants' chromaticity under the same luminance conditions. In proposed chromatic adaptation model, we calculate each gain of L, M, and S as nonlinear functions according to the chromaticity of the surround illuminants. And the optimal coefficients are obtained from the corresponding colors data of the Breneman's experiments. The proposed chromatic adaptation model is compared with the conventional chromatic adaptation models. In the experimental results, the proposed model has very good performance in the whole range of luminance levels. We also experimentally confirmed that the reproduced corresponding colors using the proposed chromatic adaptation are appeared as the original colors when the real surround viewing conditions are different from the standard viewing conditions.

• Korean Journal of Microbiology
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• v.33 no.1
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• pp.22-26
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• 1997

We cloned the 5~kb Xlwl fragment containing gene responsible for degrad"tion of phenanthrene using pBLUES~ CRIPT SK( +) vector and E. coli XLI-Blue strain from the genomic library of Pseudomonas sp. 0177 and this recombinant plasmid was named pUPX5. The strain containing pUPX5 could produce a yellow meta-cleavage product using 2.3-dihydroxybiphenyl as a substrate. This strain have a higher activity toward 2,3-dihydroxybiphenyl than catechol. We sub cloned and localized the gene encoding 2.3-dihydroxybiphenyl-1.2-dioxygenase. which is designated as phn$\Omega$.