• Journal of Physiology & Pathology in Korean Medicine
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• v.30 no.5
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• pp.320-326
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• 2016

Tongue diagnosis is convenient and non-invasive method to examine the body's functional condition, and it has been frequently used in traditional Korean Medicine (KM). The aim of this study was to investigate the difference of the tongue color assessed by computerized tongue image analysis system (CTIS) between the common cold (CC) patients and healthy subjects. A total of 85 participants, including 45 CC patients without organic diseases and 40 healthy subjects, were asked to complete the CC symptom questionnaire. A tongue image was acquired by using CTIS. Color differences in Commission Internationale de l'Eclairage (CIE) L*, a* and b* between the CC patient group and the control group were analyzes by using paired t-test analysis. The variable CIE b* of the tongue body was significantly lower in CC than that in controls (P=0.019). The variable CIE L* of the tongue coating was significantly higher in CC than that in controls (P=0.032). In CC, the color of the tongue body seems to be changed to intense red color. The color of the tongue coating seems to be changed to thick fur. The present study demonstrated that the CTIS can be used as a diagnostic and monitoring tool for the objective and standardized evaluation of common cold in clinics.

• The Research Journal of the Costume Culture
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• v.7 no.5
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• pp.80-92
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• 1999

The objectives of this study were to investigate the relation between personality(activity, emotional stability, and dominance) and clothing design preferences, and to examine the differences of clothing design preferences according to demographic variables of men. Subjects for the study were 255 male white-collar workers ranging in ages from twenties to fifties, in Seoul and Kwangju City, Korea. The men with higher activity of personality preferred the double jacket with 4 buttons, the combination of light color jacket and dark trousers, glen check pattern jacket, herringbone pattern jacket, light beige color dress shirts. The higher the emotional stability, the higher the preferences on diverse patterns such as fine stripe, plaid, hound\`s-tooth check, and small check pattern. The men with higher dominance preferred dark blue color suit, glen check pattern suit, and necktie of red circle, and disliked the necktie of gray circle. The men in their 20\`s and 30\`s liked the single jacket with 3 buttons, the suit of fine stripe and the necktie of gray circle more among three income groups. The higher the men\`s age and income were, the more they liked the conservative style such as a single jacket with 2 buttons. The men who reside in Seoul liked the suit of gray circle, the jacket and trousers of same color, the patternless jacket, and the patternless suit more than the men in Kwangju. Therefore, the men in methropolitan area preferred conservative clothing image. Fine stripe pattern and patternless materials were preferred when men wore jacket and trousers of same color, while glen check pattern was preferred as the pattern of jacket when jacket and trousers of different color. Male white-collar worker liked single jacket more than double jacket, and preferred the dark blue color suit and necktie, patternless suit, fine stripe suit, and the pale blue dress shirts generally. The present findings provide that the personality of male has influence on the clothing design preferences, and it is possible to infer men\`s personality by their attire.

• The KIPS Transactions:PartD
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• v.14D no.7
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• pp.809-818
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• 2007

In this thesis, the color information is used to extract the traffic sign territory, and for recognizing the extracted image, it proposes the traffic sign recognition system that applies the error back propagation algorithm. The proposed method analyzes the color of traffic sign to extract and recognize the possible territory of traffic sign. The method of extracting the possible territory is to use the characteristics of YUV, YIQ, and CMYK color space from the RGB color space. Morphology uses the geometric characteristics of traffic sign to make the image segmentation. The recognition of traffic signs can be recognized by using the error back propagation algorithm. As a result of the experiment, the proposed system has proven its outstanding capability in extraction and recognition of candidate territory without the influence of differences in lighting and input image in various sizes.

• Fashion & Textile Research Journal
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• v.23 no.4
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• pp.423-438
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• 2021

This study compared and analyzed the direction of Louis Vuitton creative directors Kim Jones and Virgil Abloh. Accordingly, 485 photos(251 Kim Jones, 234 Virgil Abloh) were collected. For data analysis, statistical and content analyses were combined. First, as for the overall design characteristics of creative director Kim Jones, complex colors, colorful barrels, tone-in-tone color schemes, H-line, plain fabrics, soft materials, heterogeneous material combinations, casual style. Second, as for the overall design characteristics of creative director Virgil Abloh, achromatic color, colorful tone, tone-on-tone color scheme, I-line, plain fabric, soft material, similar material combination, casual style. There were significant differences in color, tone, color scheme, silhouette, pattern, material type, material combination, fashion image, detail, trimming, top and bottom that differed in the creative directors' design direction. Therefore, it appears that Kim Jones has been directing the luxurious and unique men's wear through H-line, coat and slim pants, colorful color combination, soft material, heterogeneous material combination, plain fabric, and chic active sensibility. Meanwhile, Virgil Abloh is directing men's wear in a loose and trendy street mood through the I-line, jacket and wide pants, achromatic color, soft material, plain fabric, similar material combinations, and soft and sophisticated modern sensibility.

• Journal of Technologic Dentistry
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• v.43 no.3
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• pp.77-83
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• 2021

Purpose: The purpose of this in vitro study was to measure and compare the thickness-dependent color dimensions of digital light processing (DLP) three-dimensional (3D) printer and conventional interim restorative resin. Methods: Specimens (N=60) were fabricated using either subtractive manufacturing (S group) or DLP 3D printing (D group) material. All milled and 3D-printed specimens were allocated into three different groups (n=10) according to different thicknesses as follows: 1.0, 1.5, and 2.0 mm. Color measurements in the CIELab coordinates were made using a spectrophotometer under room light conditions (1,003 lux). The color differences (𝚫E^*) between the specimen and control target data were calculated. Data were analyzed using the oneway analysis of variance (ANOVA). Post hoc comparisons were conducted using Tukey's honestly significant difference method (α=0.05 for all tests). Results: The 𝚫L^*, 𝚫a^*, 𝚫b^*, and 𝚫E^* values of interim restorative resin produced by DLP 3D printing were obtained in terms of the specimen's thickness increased compared with the increases by subtractive manufacturing. When the thickness was similar, the color difference between subtractive manufacturing and DLP 3D printing was ≥5.5, which is a value required by the dentist for remanufacturing. Conclusion: Color was influenced by the thickness of the interim restorative resin produced by DLP 3D printing.

• Resources Recycling
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• v.28 no.2
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• pp.23-30
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• 2019

An color sorting technique was introduced to recycle End-of-life automobile shredded bumpers. The color sorting is a innovate method of separating the differences in the color of materials which are difficult to separate in gravity and size classification by using a camera and an image process technique. Experiments were planned and optimal conditions were derived by applying BBD (Box-Behnken Design) in the reaction surface method. The effects of color sensitivity, feed rate and sample size were analyzed, and a second-order reaction model was obtained based on the analysis of regression and statistical methods and $R^2$ and p-value were 99.56% and < 0.001. Optimum recovery was 94.1% under the conditions of color sensitivity, feed rate and particle size of 32%, 200 kg/h, and 33 mm respectively. The recovery of actual experiment was 93.8%. The experimental data agreed well with the predicted value and confirmed that the model was appropriate.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.40-44
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• 2008

Response surface methodology (RSM) was used for analyzing the manufacturing process of Prunus mume extract-added vinegared red pepper paste (maesil chokochujang) with respect to sensory quality properties. Experiments were carried out according to a central composite design, selecting the amount of kochujang, amount of maesil extract, and type of sugar in the mixture as independent variables; sensory attributes such as flavor, taste, color, and mouthfeel viscosity as response variables. The polynomial models developed by RSM for sensory color and mouthfeel viscosity were highly effective to describe the relationships between the factors studied and the responses. The estimated response surfaces confirmed that the amount of kochujang had a positive effect on color (p<0.001) whereas the amount of maesil extract had a positive effect on mouthfeel viscosity (p<0.001). Increase in the amount of kochujang led to a sharp increase of the sensory score on color at all the maesil extract and sugar type levels. On the other hand, increase in the amount of maesil extract caused a sharp increase in the mouthfeel viscosity value regardless of kochujang concentration and type of sugar. The differences among samples made with different types of sugar were not significant (p>0.05).

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.2
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• pp.354-368
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• 2020

Accurate and versatile image data-sets are essential for fashion AI research and AI-based fashion businesses based on a systematic attribute classification system. This study constructs a color and texture attribute hierarchical classification system by collecting fashion item images and analyzing the metadata of fashion items described by consumers. Essential dimensions to explain color and texture attributes were extracted; in addition, attribute values for each dimension were constructed based on metadata and previous studies. This hierarchical classification system satisfies consistency, exclusiveness, inclusiveness, and flexibility. The image tagging to confirm the usefulness of the proposed classification system indicated that the contents of attributes of the same image differ depending on the annotator that require a clear standard for distinguishing differences between the properties. This classification system will improve the reliability of the training data for machine learning, by providing standardized criteria for tasks such as tagging and annotating of fashion items.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.195-206
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• 2012

The purpose of this study was to determined the optimal mixing condition of two different amounts of tomato powder (A), and starch (B) for the preparation of sausage prepared with tomato powder was determined. The content of lycopene was 3 mg/g. The experiment was designed according to the central composite design of response surface, which showed 10 experimental points including 2 replicates for tomato powder and starch. The physiochemical, mechanical, antioxidant activity and sensory characteristics of samples were measured. The results of the physiochemical, mechanical and antioxidant activity analysis of each sample, including pH, moisture content, color L, color a, color b, hardness, chewiness and cohesiveness, total phenolic content and DPPH free radical scavenging activity showed significant differences. The sensory measurements were significantly different in color, flavor, chewiness, overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 4.26 g tomato powder and 7.51 g starch.