• Microbiology and Biotechnology Letters
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• 제39권1호
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• pp.43-48
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• 2011

Physicochemical and organoleptic characteristics of Campbell Early red wines made by traditional method were investigated. The pH values of all Campbell Early red wines were ranged 3.0~3.3 during fermentation. The acidity value of Campbell Early red wine made by traditional method was 0.4~0.9%. Sucrose and alcohol contents were 6~7 Brix and 13.2~14.4% at the end of fermentation, respectively. Campbell Early red wine had the high sensory scores for color, aroma, taste, sharpness, after taste, and overall balance. Because Campbell Early red grapes are well fermented due to the rich fermentative sugar content, Campbell Early red wines made by adding EC-1118 yeast were shown to be the most appropriate.

• Asian-Australasian Journal of Animal Sciences
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• 제16권10호
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• pp.1487-1494
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• 2003

Studies were conducted with intact White Leghorn roosters to determine the true metabolisable energy (TME) and the true amino acid availability (TAAA) in five dehulled and hulled soybean meals produced in China. 60 roosters, kept in individual cages, were fasted for 48 h and then tube-fed 50 g of one of experimental feedstuffs and their excreta was then collected for the subsequent 48 h period. Two separate collection periods were used with each meal being fed to 12 roosters. The birds were given a 15-day recovery period between collection periods. An additional 12 roosters were either fasted or fed a protein-free diet in order to estimate the extent of endogenous losses of energy and amino acids in excreta. The average values per bird for nitrogen loss, endogenous energy losses (EEL) and endogenous energy losses corrected to zero-nitrogen balance ($EEL_n$) were found to be 0.74 g, 47.0 kJ and 21.5 kJ, respectively. It was found that the TME and TAAA values of dehulled soybean meal were higher than those of hulled soybean meal. The TME and nitrogen-corrected TME metabolisable energy values of dehulled soybean meal were 10.58 and 10.74 MJ/kg, respectively, while the corresponding values for hulled soybean meal were 10.03 and 10.27 MJ/kg, respectively. The average indispensable and dispensable amino acid availability of dehulled soybean meal was 92.1 and 93.5%, compared with 89.3 and 91.4% for hulled soybean meal. Dehulled soybean meal would therefore appear to be superior to hulled soybean meal as a source of protein and energy for use in poultry rations.

• Journal of the Institute of Electronics Engineers of Korea SP
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• 제47권3호
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• pp.1-10
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• 2010

In this paper, we propose a novel way of combining color demosaicing and the auto white balance (AWB) method, which are important parts of image processing. Performance of the AWB is generally affected by demosaicing results because most AWB algorithms are performed posterior to color demosaicing. In order to increase the performance and efficiency of the AWB algorithm, the color constancy problem is considered during the color demosaicing step. Initial estimates of the directional luminance and chrominance values are defined for estimating edge direction and calculating the AWB gain. We propose a modified edge-based AWB method that used a pre-defined achromatic region. The estimation of edge direction is performed region adaptively by using the local statistics of the initial estimates of the luminance and chrominance information. The proposed method shows significant improvements in terms of visual and numerical criteria when compared to conventional methods.

• Journal of the Korean Society of Costume
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• 제67권3호
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• pp.99-114
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• 2017

The uniqueness of Bali is inseparable from its culture and religion. Embedded in the cultural environment, textiles become one of the most important aspects in Balinese life as it is used as a medium in sacred ceremonies. Balinese textiles are made and used under special conditions according to Hindu teaching. This paper aims to observe the aesthetics of Balinese sacred cloths that are seen in their techniques, colors, and patterns. Quantitative research included in this study is based on 261 images taken from literature review and Museums. Field research was done in eastern part of Bali. This paper has divided the era between ancient and modern times. The ancient era before the 20th century used textiles for religious purposes. Modern era started from the colonialization period by the Dutch in Bali during 1910-1942 added economic values to the textiles. The independence of Indonesia in 1945 created Balinese textiles as a unifying value as one of the identity of Indonesia. The techniques are classified as Weft Ikat, Double Ikat, weave with Supplementary Weft, and Prada. The colors of the ancient era are 'fixed' with the restriction of the colors red, black, and white. The colors of modern era are 'festive' with combination of yellow, green, blue, and purple. The characteristics of patterns are geometric, natural, human, and animal groups. Field research in this paper observes Klungkung Village that produces Endek and Songket cloths. The aesthetics of Endek cloth is 'royal statement' and Songket cloth is a 'cultural heritage.' Nusa Penida Island produces Cepuk cloths and is a 'protective guardian.' Satria sub-district produces Prada cloths and appears to be an 'opulence charm.' Lastly, Tenganan Village produces Geringsing cloth which possesses a 'legendary legacy.' To sum up, Balinese sacred cloth essence is a balance of tradition and modern.

• Journal of Sensor Science and Technology
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• 제8권1호
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• pp.69-79
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• 1999

The research and implementation was preformed on high-resolution CCTV camera with CCD exclusive DSP conventional analog signal processor CCTV camera has its limit on auto exposure(AE), auto white balance(AWB), back light compensation(BLC) processing, severe distortion and noise of image, manual control parameter setting, etc. In our study, to resolve the problems in conventional CCTV camera, we made it possible to control AE, AWB, BLC automatically by the use of the DSP, which are used exclusively in the CCD camera produced domestically, and the microcontroller. And we utilized the function of screen display of microcontroller for the user-friendly interface to control CCD camera. And the electronic variable resister(EVR) was used to avoid setting parameters manually in the level of manufacturing process. As the result, It became possible to control parameters of the camera by program. And the cost-down effect was accomplished by improving the reliability of parameter values and reducing the efforts in setting parameters.

• Journal of Fashion Business
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• 제18권6호
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• pp.57-66
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• 2014

The purpose of this study is to design appropriate digital tools for the production of makeup designs. In this study, we used a three-dimensional facial avatar simulation program developed by the Electronics and Telecommunications Research. This study is based on the creation of three-dimensional CG digital art of facial avatar makeup, produced by using simulation technology. First, the actual application and the tools for digital-optimization and media features were created, leading to the research and cleanup. Second, the theoretical background was applied to the formative elements of oriental colors in the designing process. Makeup design elements include point, line, surface, color, and texture. In this study, effective makeup design was interpreted to be based on the representation of particular elements, notably the design principles of balance, proportion, rhythm, repetition, emphasis, contrast, harmony, and unity. In Asia, design is based on the visibility of red, blue, black, yellow, and white-the colors of the five elements-and the use of points, lines, and shapes. This study was recently under scrutiny in relations to digital simulation and various three-dimensional designs, in terms of how to take advantage of a wide range of applications, and how to apply the findings through media and the dissemination of basic research. This study applies the characteristics of the limited existing stereoscopic three-dimensional and digital simulation programs in order to take advantage of the empirical research, providing a basis to implement this research in a meaningful way. A follow-up study is needed to extend these findings and theoretical foundation through continuous observation and in-depth technical development and research.

• Restorative Dentistry and Endodontics
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• 제9권1호
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• pp.101-106
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• 1983

It was the purpose of this study to investigate the fracture mode of dental amalgam by observing the crack propagation, and to relate this to the microstructure of the amalgam. Caulk 20th Century Regular, Caulk Spherical, Dispersalloy, and Tytin amalgam alloys were used for this study. After each amalgam alloy and Hg measured exactly by the balance was triturated by the mechanical amalgamator (Capmaster, S.S. White), the triturated mass was inserted into the cylindrical metal mold which was 4 mm in diameter and 12 mm in height and was pressed by the Instron Universal Testing Machine at the speed of 1mm/min with 120Kg. The specimen removed from the mold was stored in the room temperature for a week. This specimen was polished with the emery papers from #100 to #200 and finally on the polishing cloth with 0.06${\mu}Al_2O_3$ powder suspended in water. The specimen was placed on the Instron testing machine in the method similar to the diametral tensile test and loaded at the crosshead speed of 0.05mm/min. The load was stopped short of fracture. The cracks on the polished surface of specimen was examined with scanning electron microscope (JSM-35) and analyzed by EPMA (Electron probe microanalyzer). The following results were obtained. 1. In low copper lathe-cut amalgam, the crack went through the voids and ${\gamma}_2$ phase, through the ${\gamma}_1$ phase around the ${\gamma}$ particles. 2. In low copper spherical amalgam, it was observed that the crack passed through the ${\gamma}_2$ and ${\gamma}_1$ phase, and through the boundary between the ${\gamma}_1$ and ${\gamma}$ phase. 3. In high copper dispersant (Dispersalloy) amalgam, the crack was found to propagate at the interface between the ${\gamma}_1$ matrix and reaction ring around the dispersant (Ag-Cu) particles, and to pass through the Ag-Sn particles. 4. In high copper single composition (Tytin) amalgam, the crack went through the ${\gamma}_1$ matrix between ${\eta}$ crystals, and through the unreacted alloy particle (core).

• Journal of Applied Tourism Food and Beverage Management and Research
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• 제7권
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• pp.61-85
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• 1997

1. Background of the Study Old Testament time made some food and Sauces. Cosher food is God's Covernant. Ancient Greek cooking and Roman cooking had been Sauces. Much of what we know of Greek gastronomy is found in the writting of Archestrate, cooking is sigle and direct, Sauces are Cumin, Vinegar, Roman culinary comes from mareus, first century A.D. many of the ingredients used in apicius's recipes are seen againg in midival Eurpean cooking. ① Cumin Sauce for Oyster ② Sauce for grounds, puree, and cardoons. 2. Culinary in the Middle ages Liaquid Flavorings their Sauces tested Verjuice and Vinegar are most often called for when a Liquid is needed, Spices and Liaisons. 3. Cookery the eighteenth century The eighteen the century brought about greated Systemization of basics, coulis, Jus, and bouillons. 4. The twentieth century culinary Careme were Systematized and recorded by Auguste Escoffier in his Guide Culinare Standardized. 5. Grand Sauces are Considered one of the greatest test of a Chef's Skill, Whether they are classics, Such as Sauce, Supreme, demand the highest technical expertise. The Successful paring of Sauce with a good demonstrates an understanding of the food and an ability to judge. Sauce making allows the cook more freedom to work flavors, textures, Aromatics, Tasty, and color than any other area of cooking. A Sauce is never eaten alone, function, balance, the direct flavor, Sauces presents the basic Sauce-making techniques that have been used in the past and that are popular today, Sauces are organized around the primeifhes of classic world cooking 6. Grand Sauces are 1) Brown Sauces are 1) Brown Sauce ① Demiglace ②Espagnole ③ Fond de veau 2) Bechamel Sauce 3) Velote Sauce 4) Tomato Sauce and 5) Hollandaise Sauce ① Brown Sauce made with Stock, Roux, Tomato Paste and Mirepoix. ② Bechamel Sauce made with Roux and Milk. ③ Veloute Sauce made with Roux and White Stock. ④ Tomato Sauce made with Tomto, Vegetable and Stock. ⑤ Hollandaise Sauce made with Egg and Butter.

• Journal of the Korean Graphic Arts Communication Society
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• 제27권1호
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• pp.1-14
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• 2009

The color reproduction of digital still camera does not, in general, match those of the final output device. Because color gamut of these devices is different, it is therefore necessary to take account of a way to match. The way uses the optimized profile to output device an image. This paper proposed a way to create the input profile of digital still camera for standardization soft proofing process. The results of proposed way showed that for input profiles equivalent, good results relatively. In this paper, an experiment was done where the illumination sources used as the standard illumination 5200K and illuminated at a $45^{\circ}$ angle in the best illumination efficiently. The white balance was in mode 'custom' : aperture F11, exposure time 1/60s, ISO50, focal length 80mm. The images were exported and saved as 16bit RGB TIFF(AdobeRGB, sRGB, ProphotoRGB) images. To do the test, the RGB values of the RGB TIFF images are processed through the ICC input profile to arrive at processed $CIEL^*a^*b^*$ values. A profiling tool such as ProfileMaker 5.0 and Monacoprofile 4.8 are used to do this. The processed $CIEL^*a^*b^*$ values are compared to the reference $CIEL^*a^*b^*$ values and these two values are used to calculate a ${\Delta}E{^*}_{ab}$.

• Journal of Korea Multimedia Society
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• 제9권4호
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• pp.451-459
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• 2006

Color reproduction of small LCD display is quite different from that of standard CRT due to the difference of physical, electrical, and optical characteristics. In this paper, we propose a simple and practical method using gamma and CCT correction for improvement of color reproduction on a small LCD display. First, we investigate characteristics of a small LCD display such as brightness, uniformity, color temperature, white and black balance, and nonlinear gamma. And, we also analyze color reproduction region and CCT trajectory according to LCD's input levels. Finally, the optimum gamma and CCT compensation method using LUT is proposed, and our proposed method was realized at mobile phone without hardware modification. In the experimental results, the result image of proposed algorithm is more close to standard color.