• KSII Transactions on Internet and Information Systems (TIIS)
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• 제11권4호
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• pp.2124-2148
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• 2017

Accurate facial expression recognition (FER) requires reliable signal filtering and the effective feature extraction. Considering these requirements, this paper presents a novel approach for FER which is robust to noise. The main contributions of this work are: First, to preserve texture details in facial expression images and remove image noise, we improved the anisotropic diffusion filter by adjusting the diffusion coefficient according to two factors, namely, the gray value difference between the object and the background and the gradient magnitude of object. The improved filter can effectively distinguish facial muscle deformation and facial noise in face images. Second, to further improve robustness, we propose a new feature descriptor based on a combination of the Histogram of Oriented Gradients with the Canny operator (Canny-HOG) which can represent the precise deformation of eyes, eyebrows and lips for FER. Third, Canny-HOG's block and cell sizes are adjusted to reduce feature dimensionality and make the classifier less prone to overfitting. Our method was tested on images from the JAFFE and CK databases. Experimental results in L-O-Sam-O and L-O-Sub-O modes demonstrated the effectiveness of the proposed method. Meanwhile, the recognition rate of this method is not significantly affected in the presence of Gaussian noise and salt-and-pepper noise conditions.

• 한국환경복원기술학회지
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• 제18권4호
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• pp.15-27
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• 2015

The objectives of this study are to analyze the quantitative ecological principal components of Korean Peninsula using the multivariate spatial environmental datasets and to compare the ecological difference between South and North Korea. Ecological maps with GIS(Geographical Information System) are constructed by PCA(Principal Component Analysis) based on seventeen raster(cell based) variables at 1km resolution. Ecological differences between South and North Korea are extracted by Factor Analysis using ecosystem maps masked from Korean ones. Spatial data include SRTM(Shuttle Radar Topography Mission), Temperature, Precipitation, SWC(Soil Water Content), fPAR(Fraction of Photosynthetically Active Radiation) representing for a productivity, and SR(Solar Radiation), which all cover Korean peninsula. When it performed PCA, the first three scores were assigned to red, green, and blue color. This color triplet indicates the relative mixture of the seventeen environmental conditions inside each ecological region. The first red one represents for 'physiographic conditions' worked by high elevation and solar radiation and low temperature. The second green one stands for 'seasonality' caused by seasonal variations of temperature, precipitation, and productivity. The third blue one means 'wetness condition' worked by high value such as precipitation and soil water contents. FA extraction shows that South Korea has relatively warm and humid ecosystem affected by high temperature, precipitation, and soil water contents whereas North Korea has relatively cold and dry ecosystem due to the high elevation, low temperature and precipitation. Results would be useful at environmental planning on inaccessible land of North Korea.

• 정보처리학회논문지D
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• 제11D권3호
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• pp.691-702
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• 2004

본 문은 고속으로 이송되는 컨베이어 벨트 환경에서 획득된 대용량 소포 영상에서 다양한 관심영역(ROI：Region of Interest)을 고속 추출할 수 있는 방법을 제안한다. 제안된 방법의 친 번째 단계에서는 영상을 32${\times}$32 픽셀 크기의 마스크로 나누고 그 중 내부 픽셀의 최대값과 최소값의 차이값이 최저 동적 입계값보다 큰 경우에 1차 후보로 검출한다. 두 번째 단계에서는 1차 후보 마스크를 다시 8${\times}$8크기의 서브마스크로 나누고 적셀 값의 편차(deviation)을 기준으로 최저 임계값보다 큰 마스크만 남김으로서 불필요한 영역을 제거한다. 이러한 전처리 과정을 거쳐 1차원 바코드, 2차원 바코드, 소포의 외형 경계, 레이블 및 문자와 같은 소포의 정보가 기록되어 있는 영역(ROI)을 제외한 나머지 영역을 제거한다. 후처리 과정에서는 위의 ROI 중 2차원 바코드 영역만을 추출하기 위해서 각각의 ROI에 대하여 기준축을 생성한 결과를 이용하여 각각의 영역을 검증하였다. 이와 같은 방법으로 실험한 결과 대용량 소포영상에서 약 200msec 이내에 다양한 ROI를 추출하였으며 100%의 정확도로 2차원 바코드 영역을 지정할 수 있음을 확인하였다.

• 한국통신학회논문지
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• 제37권4C호
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• pp.347-353
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• 2012

본 논문에서는 수온 변화에 따른 성대의 영향을 분석하는 실험을 수행하였다. 특히, 섭취하는 수온 변화에 따라 성대 진동의 패턴에 대한 유의성을 추출하기 위한 음성 측정 시스템을 설계하는 연구를 수행하고자 한다. 이를 위해 $0^{\circ}C$부터 $70^{\circ}C$까지 $10^{\circ}C$ 간격으로 총 8단계의 온도 차이를 두고 이를 섭취했을 때 변화하는 성대 진동의 음성 분석 요소값을 측정하였다. 결과적으로 $30^{\circ}C{\sim}40^{\circ}C$의 온도를 나타내는 물을 섭취했을 때 성대 진동이 안정화 되면서 발음의 정확성이 향상되는 것을 알 수 있으며 이를 통해 $30^{\circ}C{\sim}40^{\circ}C$의 물이 성대에 가장 좋은 영향을 미치는 것으로 분석되었다.

• Journal of Ginseng Research
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• 제45권1호
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• pp.58-65
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• 2021

Background: Panax ginseng, as one of the most widely used herbal medicines worldwide, has been studied comprehensively in terms of the chemical components and pharmacology. The proteins from ginseng are also of great importance for both nutrition value and the mechanism of secondary metabolites. However, the proteomic studies are less reported in the absence of the genome information. With the completion of ginseng genome sequencing, the proteome profiling has become available for the functional study of ginseng protein components. Methods: We optimized the protein extraction process systematically by using SDS-PAGE and one-dimensional liquid chromatography mass spectrometry. The extracted proteins were then analyzed by two-dimensional chromatography separation and cutting-edge mass spectrometry technique. Results: A total of 2,732 and 3,608 proteins were identified from ginseng root and cauline leaf, respectively, which was the largest data set reported so far. Only around 50% protein overlapped between the cauline leaf and root tissue parts because of the function assignment for plant growing. Further gene ontology and KEGG pathway revealed the distinguish difference between ginseng root and leaf, which accounts for the photosynthesis and metabolic process. With in-deep analysis of functional proteins related to ginsenoside synthesis, we interestingly found the cytochrome P450 and UDP-glycosyltransferase expression extensively in cauline leaf but not in the root, indicating that the post glucoside synthesis of ginsenosides might be carried out when growing and then transported to the root at withering. Conclusion: The systematically proteome analysis of Panax ginseng will provide us comprehensive understanding of ginsenoside synthesis and guidance for artificial cultivation.

• 한국컴퓨터정보학회논문지
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• 제28권1호
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• pp.87-92
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• 2023

음성 인식 시스템의 지속적인 발전으로 음성에 대한 인식율은 급속도로 발전되었지만 사용 환경에서의 잡음과 여러 음성이 혼합되어 발생하는 잡음으로 정확한 음성을 인식할 수 없는 단점을 가진다. 환경 잡음이 있는 음성을 처리할 때 음성 인식률을 높이기 위해서는 잡음을 제거해야 하며, 기존의 HMM, CHMM, GMM, 그리고 AI 모델이 적용된 DNN에서도 예상치 못한 잡음이 발생하거나 기본적으로 디지털 신호에 양자화 잡음이 추가되면 소스 신호가 변경되거나 손상되어 인식률이 저하된다. 이를 해결하기 위해 각 음성 프레임에 대한 음성 신호의 특징을 효율적으로 추출하기 위해 MFCC를 개선하여 처리하였으며, 음성 신호에 대한 잡음을 제거하기 위해 가우시안 모델을 적용한 잡음 편차 추정을 이용한 잡음 제거 방법을 개선하여 적용하였다. 제안된 모델에 대한 성능 평가는 음성에 대한 정확성 평가를 위해 교차 상관 계수를 사용하여 처리하였으며, 제안하는 방법의 인식률을 평가한 결과 이들에 대한 상관 계수에 대한 평균값 차이는 0.53 dB 개선된 것을 확인하였다.

• Journal of Microbiology and Biotechnology
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• 제32권11호
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• pp.1454-1461
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• 2022

Palm kernel expeller (PKE), a by-product of palm oil extraction, contains higher amounts of fiber than corn and soybean meal, but offers low energy density, protein value, and amino acid (AA) composition, limiting its use for swine. Recently however, it was reported that dietary fiber has a positive effect on the gut microbiota of the host, and therefore it is necessary to study the effect of PKE feeding on the intestinal microbiota of swine. In this study, we investigated the effects of supplementation with PKE in lactation diets on the gut microbiota composition of lactating sows and their litters. A total of 12 sows were randomly assigned to two dietary treatment groups in a completely randomized design. The treatments were a diet based on corn-soybean meal (CON) and CON supplemented with 20% of PKE. Sow and piglet fecal samples were collected before farrowing, on days 7 and 28 (weaning) after farrowing, and on days 7 and 28 (weaning) after farrowing, respectively, to verify gut microbiota composition by pyrosequencing analysis. The beta-diversity result showed a significant difference only in weaning-stage piglets, but dietary PKE altered the gut microbiota in sows by increasing the abundance of Lactobacillus compared with CON. In piglets, dietary PKE decreased the abundance of opportunistic pathogen Proteus and increased the abundance of potentially beneficial bacteria, such as Prevotellaceae and Prevotella. Our results can be helpful in developing feeding strategies and support the beneficial effects of dietary PKE to improve the gut health of animals.

• 농약과학회지
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• 제16권2호
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• pp.121-130
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• 2012

농약의 잔류분석은 일반적으로 기존의 액액분배 추출법(liquid liquid extraction, LLE)이 적용되어 왔으나, 시료 전처리에 많은 유기용매와 분석기구가 사용되고, 분석시간이 길며, 복잡한 분석단계로 인하여 보다 신속하고 효율적인 방법의 개발이 요구되고 있다. 이에 따라 경제적이고 간편한 농약 잔류 분석법을 확립하고자, 기존 분석법과 고체상 분말을 시료에 직접 주입하여 농약성분을 추출, 정제하는 QuEChERS (quick, easy, cheap, effective, rugged and safe)시료 전처리법을 비교 실험하였다. 엽채소류 중 상추, 참나물 및 취나물을 대상으로 농가에서 많이 사용하고, LC로 분석 가능한 대표적인 농약 6종(boscalid, cyazofamid, dimethomorph, fludioxonil, imidacloprid, pyraclostrobin)을 선정하였다. 두 분석법 모두 검량선의 상관계수($R_2$)는 0.99 이상으로 양호하였고, 검출한계는 imidacloprid는 0.02 mg/kg, 나머지 농약성분들은 0.05 mg/kg 수준이었다. 실험 결과, 액액분배법의 회수율은 92.8-100.9%, RSD는 2.5%이하였고, QuEChERS법의 회수율은 92.2-101.6%, RSD는 1.9%이하였다. Paired t-test를 이용하여 두 분석법 간의 시간에 따른 농약 잔류량을 비교한 결과, p-value는 0.3148-0.9890으로 두 분석법 간의 유의한 차이가 발견되지 않았다. 이 결과들을 볼 때 QuEChERS법은 기존의 액액분배법를 이용한 분석과 비교하여 동등한 회수율 결과를 보였으며, 분석 시간은 기존보다 약 1/4 정도 단축되었다. 또한 추출 과정 중 dichloromethane 등의 유해 유기용매 사용을 배제하여 실험자의 건강보호 및 폐용매의 양을 현저하게 줄일수 있어 친환경적이면서 경제적인 분석법으로 판단되었다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.