• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2015.11a
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• pp.8-10
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• 2015

최근 2D 와 3D 콘텐츠의 급격한 수요 증가로 인하여 2D 와 3D 공간에서 사람이 인지하는 물체의 시각적 정보량을 정량화할 필요성이 대두되었다. 본 논문에서는 정보이론에 기초하여 엔트로피 관점에서 2D 와 3D 영상의 시각적 정보량을 측정하는 방법을 제시한다. 시각적 정보량을 측정할 때, 기존의 연구에서는 고려되지 않았던 집중영역(saliency), 시각세포의 불균형으로 인한 주변영역 흐림현상인 포비에이션(foveation), 양안합성(binocular fusion)등 인간의 시각적 특성을 반영하였다는 점에서 기존의 연구들과 차이를 둔다. 2D 콘텐츠의 시각적 엔트로피는 단안시에 근거한 질감(texture) 엔트로피와 깊이 엔트로피로 구성되어 있다. 그리고 3D 콘텐츠의 시각적 엔트로피는 2D 에서의 시각적 엔트로피와 양안시에 의한 깊이 엔트로피를 포함한다. 본 논문의 시각적 엔트로피는 2D 와 3D 영상의 시각적 피로도를 측정할 때 사용될 수 있다.

• Journal of Fisheries and Marine Sciences Education
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• v.17 no.3
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• pp.427-433
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• 2005

The study of Web GUI(Graphic User Information) system for Virtual Reality System is mainly performed on effective methodology which transform real world data to computing world data. MGIS(Marine Geographic Information System) has its own target on reliable data service by acquisition of geometric information using accurate measurement and graphical visualization. This type of raw data visualization can be built without software tools, yet is incredibly useful for interpreting and communicating data. Even simple visualizations can aid in the interpretation of complex 3D relationships that are frequently encountered in the geosciences. The Virtual Reality Modeling Language provides an easy way for geoscientists to construct complex visualizations that can be viewed with free software. This study propose a three dimensional Web GUI system using MGIS-based three dimensional data models and virtual imaging system. Finally, we design a Web GUI system integrating above data models.

• Journal of the Korean Home Economics Association
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• v.34 no.3
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• pp.211-218
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• 1996

The objective of this study was to increase moisture content and to enhance the texture and color of guar gum backsulgies by adding sliced chinese radish, minced carrot, and carrot juice. Sensory evaluation for guarsulgies added these ingredients were investigated to decide the maximum acceptable addition levels. The maximum acceptable addition levels of these ingredients was 100% for Sliced radish and 90% for minced carrot, and 250g for Carrot juices instead of water. In the texturemeter measurement for grarsulgies selected to the maximum acceptable levels, springness, gumminess, cohesiveness, hardness, and chewiness of guarsulgies added carrot juice tended to increase compared to other guarsulgies.

• Proceedings of the KIEE Conference
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• 2006.07c
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• pp.1581-1582
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• 2006

본 논문은 그루빙(grooving), 타이닝(tining), 텍스쳐(texture) 등의 포장도로의 표면 상태를 차량에 장착된 고성능의 레이저 변위센서를 사용하여 주행 중에 정밀하게 측정하는 도로 표면 측정 장비 개발에 관한 논문이다. 본 논문에서는 전체 시스템을 설계 및 시험제작 하였으며, 차량 주행을 모사한 실험 모형을 이용한 실내 실험 및 시험도로에서의 실제 도로 표면 측정 실험을 실시하였다. 실내 포장도면 모사장비를 이용한 실험 결과 타이닝 폭 오차 2%, 깊이 오차 4%(60km/h)를 얻었으며, 실외에서 차량에 레이저센서를 장착 후 측정한 실험에서는 폭 오차 3.24%, 깊이 오차 5% (50km/h)가 측정되었다. 이러한 실험 결과를 토대로 시험도로 상의 실제 도로 표면 측정 실험에서는 25mm, 18mm, 26mm, 그리고 임의의 간격의 횡 방향 및 종 방향 타이닝을 측정하였고 이를 확인하였다.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.27 no.4
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• pp.67-75
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• 2014

Objectives : The aim of present study was to investigate the skin characteristics of twenty-five healthy Korean subjects. These results can be used as basic data for the development of future herbal applications. Methods : Skin type, hair and scalp condition, water content, sebum content were investigated through the measurement of skin conditions and subjective questionnaire survey to know the skin characteristics of subjects. Results : Most of subject has 'Dry Skin' and they have trouble about their keratin(dandruff), scalp itching, alopecia, hair texture, scalp moisture. Conclusions : More studies are needed to investigate the skin characteristics of healthy Korean subjects.

• Smart Structures and Systems
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• v.24 no.5
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• pp.659-668
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• 2019

In digital image correlation, speckle image is closely related to the measurement accuracy. A practical global evaluation criterion for speckle image is presented. Firstly, based on the essential factors of the texture image, both the average particle size and image sharpness are used for the assessment of speckle image. The former is calculated by a simplified auto-covariance function and Gaussian fitting, and the latter by focusing function. Secondly, the computation of the average particle size and image sharpness is verified by numerical simulation. The influence of these two evaluation parameters on mean deviation and standard deviation is discussed. Then, a physical model from speckle projection to image acquisition is established. The two evaluation parameters can be mapped to the physical devices, which demonstrate that the proposed evaluation method is reasonable. Finally, the engineering application of the evaluation method is pointed out.

• Journal of Institute of Control, Robotics and Systems
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• v.22 no.2
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• pp.139-146
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• 2016

Recently, popularity of 3D technology has been growing significantly and it has many application parts in the various fields of industry. In order to overcome the limitations of 2D machine vision technologies based on 2D image, we need the 3D measurement technologies. There are many 3D measurement methods as such scanning probe microscope, phase shifting interferometry, confocal scanning microscope, white-light scanning interferometry, and so on. In this paper, we have used the extended depth of focus (EDF) algorithm among 3D measurement methods. The EDF algorithm is the method which extracts the 3D information from 2D images acquired by short range depth camera. In this paper, we propose the EDF algorithm using the edge informations of images and the average values of all pixel on z-axis to improve the performance of conventional method. To verify the performance of the proposed method, we use the various synthetic images made by point spread function(PSF) algorithm. We can correctly make a comparison between the performance of proposed method and conventional one because the depth information of these synthetic images was known. Through the experimental results, the PSNR of the proposed algorithm was improved about 1 ~ 30 dB than conventional method.

• Journal of the Korean Applied Science and Technology
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• v.39 no.5
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• pp.614-622
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• 2022

This study attempted to investigate the effect of manufacturing a formulation with lavender extract and applying it to damaged hair. The experimental material was prepared by adding 0 g, 3 g 6 g, and 9 g of lavender extract to the perm base agent. The prepared formulation was applied to four damaged hair samples and compared and analyzed. As a measurement method for the effect on damaged hair, tensile strength, absorbance using methylene blue, and gloss were measured. Statistical analysis was conducted for the reliability of the research results. The tensile strength measurement results showed that the tensile strength of the sample applied with a formulation containing 6 g and 9 g at 8 levels increased, affecting damaged hair. As a result of absorbance analysis using methylene blue, it was found that the absorbance of all samples applied by adding extracts decreased, affecting damaged hair. The gloss measurement results showed that the addition of 9 g affected the damaged hair. In conclusion, it can be seen that lavender extract affects damaged hair, so it is considered to have an effect of improving Damage hair.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.492-498
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• 2008

This study investigated the quality characteristics of the white pan bread prepared with pomegranate powder. Three different powder concentration levels of 1%, 2% and 3% were added to flour to make the bread. The contents of moisture and crude fat contents of the bread added with to which pomegranate powder was added were lower than that of the control group. However, the ash content was not did not significantly different differ significantly among groups. The pH increased with increasing concentrations of pomegranate powder concentration. The weight of bread increased with increasing concentrations of pomegranate powder concentration, while whereas the volume and baking loss rate of bread concomitantly decreased. In terms of color values, with increase increases in of the concentration of pomegranate powder concentration, induced a reduction in the L value decreased, but and a concomitant increase in the a and b values increased. The water activity in the bread decreased by with increasing pomegranate powder concentration, and was the highest in the control group. In the Upon texture analyzer measurement analysis, the hardness of the bread was shown to increased increase with increases of in the concentration of pomegranate powder concentration, but the springiness decreased. In the With regard to the results of sensory evaluation, the quality of the 1% pomegranate powder bread showed the evidenced the highest in taste, flavor, and overall acceptability. The color, appearance, mouth feel, and texture of the bread decreased with the increasing pomegranate powder content concentrations. From According to the results of this study, the white bread prepared with 1% pomegranate powder content was shown judged to have the best highest quality.

• Korean journal of food and cookery science
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• v.8 no.4
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• pp.405-410
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• 1992

This study attempted to examine the effects on sensory characteristics and texture of Kyongdan in various volume of adding water and temperature of adding water. Evaluation was conducted through sensory evalation and objective evaluation. The results were summarised as follows. 1. In sensory evaluation on various volume of water and temperature of adding water, the most favorite tendency on the quality was at the 25% adding water and hot water ($80^{\circ}C$). 2. This condition corresponded to the low level of hardness, adhesiveness and the high level of springiness and cohesiveness, chewiness in comparison with Instron measurement.