• The KIPS Transactions:PartB
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• v.10B no.6
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• pp.629-638
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• 2003

In this paper, we propose an improved method of watermarking to increase the invisibility of a watermark and robustness against attacks for the purpose of removing the embedded watermark. The proposed method adaptively selects DCT blocks and determines position and intensity for watermarking based on the characteristics of human visual system. The used features are texture, luminance and contrast. We show the experimental results against image processing attacks such as cropping, image enhancement, low pass filtering, and JPEG compression, and then discuss the performance of the proposed method.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.637-647
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• 2014

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2005.10a
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• pp.287-290
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• 2005

The shearing and punching processes are analyzed with the finite element method using an isotropic material model. The experimental result in the punching process shows that final radiuses of sheet metal according to the rolling direction and transverse direction are different because of the material anisotropy. The material anisotropy is induced by complicated large deformation in the polycrystalline aggregate. The contact region between the punch and sheet metal experiences severe deformation such as shear, compression and tension in the punching process. In this paper, the analysis of punching process for Al 1100 is performed with the ABAQUS Standard. The analysis of texture development and evolution is carried out based on the deformation history in the punching process. The deformation histories are extracted by UMAT in the ABAQUS Standard. The torture development is investigated with the pole figure and yield surface during the punching process.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.140-148
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• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.316-325
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• 2015

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

• International Journal of Advanced Culture Technology
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• v.8 no.4
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• pp.58-63
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• 2020

In literature it is not only the meaning of words which matters, but also their texture matters i.e. their rhythm, colour and style are relevant and none of these natures can be reduced to an item of information. The texture is also important in film languages, especially the rhythm. In order to make the storytelling rhythm visible, a new concept of 'the Rhythm Chart Analysis Method (RCAM)' has been devised in this research and used for analysis. By analyzing original films and remakes in Korean and Chinese, one can find out that different countries have different storytelling rhythms i.e. the same story can be told in different rhythms. The central idea in Korean films is portrayed at the end, which is a typical characteristic of Korean films. And as the defining moment does not occur suddenly the audience can naturally get immersed into the story. But Chinese films communicate with the audience in a more direct way. It directly mentions characteristics of each actor in such a way that it is telling rather than showing. The information of the movie is given to the audience in the initial stages of the movie. Rhythm is as important as story and information. And through this we can find out the cultural differences from the different storytelling rhythms.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.291-302
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• 2015

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of dropwort powder. According to the results, the $^{\circ}Brix$ value, pH, and moisture contents of yanggaeng decreased significantly with the addition of dropwort powder. The results of color measurement analysis reveal tha t L value, a value, and b value of the groups with dropwort powder werelower than those of the control group. Texture measurement scores in terms of hardness, cohesiveness, chewiness, and brittleness for yanggaeng showed that 1~4% of substituted sample groups were higher than those of the control group. DPPH radical scavenging activity of the control group was 24.20%, whereas groups with the added dropwort powder ranged from 33.56~58.80%. As dropwort powder increased, antioxidative activity also increased. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 1% and 2% of dropwort powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 2% dropwort powder may be the best substitution ratio for yanggaeng.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.1
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• pp.39-46
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• 2004

Waxy maize starches are inherently stable in soluble status and can be chemically modified to improve stability along with heat, acid and shear resistance. This study was carried out to investigate the effect of theological and sensory characteristics of the yellow layer cake made by adding different levels of waxy maize starch as a fat substitute for shortening. By increasing the substitution level of waxy maize starch for shortening, the specific gravity of cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by the scanning electron microscope were not different significantly, and the size of air cells and fat particles also were not substantially decreased by increasing fat substitution level. The texture profile analysis using texture analyzer decreased by increasing the different substituting levels of waxy maize starch. Among various sensory properties, the color value of layer cake increased by increasing the level of waxy maize starch. However, the appearance, flavor, taste, texture and overall preference decreased.

• Journal of the Korean Society of Clothing and Textiles
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• v.11 no.3 s.25
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• pp.89-99
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• 1987

The purpose of this present study is not only to investigate mutal relationship between the preference of clothing design and the nature of Reflectiveness-Impulsiveness, but to offer clothing design for desirably developing of child, especially of preschool children. And the practical research was performed for 166 preschool children who are in kindergarten located in Seoul and are selected according to their sex and social class. This study used Kagan's MFFT and Personality Inventory of Hwang Eung-Yeon for the test of Reflectiveness-Impulsiveness, while for the preference of clothing design used the photo deck which is showed to children. The data analysis was based on frequency, percentage, mean, standard deviation, chi-square ($x^2$) test, t-test, F-test, and Duncan's Multiple Range Test. It can be concluded that girls rather than toys, high class children rather than middle or low class children were more reflective as a general trend. The relationship between the preference of clothing design and the nature of Reflectiveness and Impulsiveness is as follows : 1. In color, reflective boy liked blue series and reflective girl liked pastel coloring series, while they disgusted red series and non-coloring series. The group of impulsiveness liked red series, while they disgusted non-coloring series. 2. In color combination, group of reflectiveness liked similar color, while group of impulsiveness liked contrasting color. 3. In texture, group of reflectiveness liked soft and shiny texture, while they disgusted thick and rough texture. Also Group of impulsiveness liked soft texture. 4. In pattern, reflective boy liked lettering pattern and reflective girl liked flower pattern, while she disgusted lettering pattern. Impulsive boy liked stripe pattern and limpulsive girl liked flower pattern. 5. In pattern size, group of reflectivenss liked small size, while group of impulsiveness liked large one. 6. In style, group of reflectiveness liked formal style.

• Journal of Korea Multimedia Society
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• v.10 no.7
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• pp.856-868
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• 2007

We propose an effective method for block classification in a document image. The gray level document image is converted to the binary image for a block segmentation. This binary image would be smoothed to find the locations and sizes of each block. And especially during this smoothing, the inner block heights of each block are obtained. The gray level image is divided to several blocks by these location informations. The SGLDM(spatial gray level dependence matrices) are made using the each gray-level document block and the seven second-order statistical texture features are extracted from the (0,1) direction's SGLDM which include the document attributes. Document image blocks are classified to two groups, text and non-text group, by the inner block height of the block at the nearest neighbor rule. The seven texture features(that were extracted from the SGLDM) are used for the five detail categories of small font, large font, table, graphic and photo blocks. These document blocks are available not only for structure analysis of document recognition but also the various applied area.