• ETRI Journal
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• v.30 no.1
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• pp.101-112
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• 2008

In this paper, we present a method to customize the ground color in outdoor sports video to provide TV viewers with a better viewing experience or subjective satisfaction. This issue, related to content personalization, is becoming critical with the advent of mobile TV and interactive TV. In outdoor sports video, such as soccer video, it is sometimes observed that the ground color is not satisfactory to viewers. In this work, the proposed algorithm is focused on customizing the ground color to deliver a better viewing experience for viewers. The algorithm comprises three modules: ground detection, shot classification, and ground color customization. We customize the ground color by considering the difference between ground colors from both input video and the target ground patch. Experimental results show that the proposed scheme offers useful tools to provide a more comfortable viewing experience and that it is amenable to real-time performance, even in a software-based implementation.

• Textile Coloration and Finishing
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• v.7 no.3
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• pp.22-30
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• 1995

The effects of agents in padding liquor on the fixation of vinylsulfonyl reactive dye of ground color and on the resist-dischargeability in resist-discharge printing of cotton fabrics with reactive/reactive dyes were investigated. Alkalis, such as sodium bicarbonate, sodium carbonate, sodium acetate and trichloro sodium acetate, were used to fix the dye for ground color on cotton fabrics. Sodium bicarbonate and sodium carbonate showed a good fixation of the dye for ground color, but they were ineffective to the white and the colored resistdsichargeabilities, which were caused by the fast fixation of the dye for ground color before its reaction with resist agent in printing paste. Therefore these are not suitable for the agent to fix the dyes for ground color because they deteriorate the resist-dischargeability. In case of sodium acetate, as the fixation yield of the dye for ground color was remarkably low. and the white resistdischargeability was not good, it had better not be used for the agent to fix the dye for ground color. However, the addition of sodium trichloroacetate to padding liquor gave a very good fixation yield of ground color, and showed an excellent resist-dischargeability. The effects of acetic acid in padding liquor on the fixation of the dye for ground color and on the resist-dischargeability were studied in case of immediate printing of resist-discharge pastes after padding and drying and in cases of printing after 1∼3 day-storage of padded goods. By the addition of 2% of 48% acetic acid aqueous solution to padding liquor, the white and the colored resist-dischargeabilities were improved and the fixation of the dye for ground color was good without any troubles. Especially, when the padded goods were stored for 2 or 3 days and printed with resist-discharge printing pastes, its addition was very effective on the resist-dischargeability.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.3
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• pp.617-628
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• 2001

Cotton and silk fabrics dyed with brazilein(Caesalpinia Sappan), berberine (Phellodendron Amurense), and shikonin(Lithospermum Erythrorhizon) were stored in the air, in the water, and under the ground for about one year. The change of the color, the flexibility, and the breaking strength were measured at the intervals of few weeks. The results are as follows; 1. The color of the fabrics changed most extensively in the fabrics that were under the ground, then in the order of the ones that were in the water, and in the air. The color of the fabrics changed to the achromatic color over the time. 2. The flexibility change among the dyes was similar. All the fabrics became stiff under the ground and in the water over the storage time. 3. In general, cotton and silk fabrics dyed with berberine showed better strength retention than the fabrics dyed with other substances. 4. The strength retention of cotton fabrics was high in the order of the fabrics which were in the air, in the water, and under the ground. Only minuscule change occurred in the strength of the cotton fabrics. The strength of the fabrics that were in the water and under the ground decreased remarkably after 30 weeks and 20 weeks respectively. 5. The strength retention of silk fabrics was high in the order of the fabrics which were in the air, under the ground, and in the water. In the air, the strength on silk fabrics decreased rapidly after 30 weeks. In the water, the strength of silk fabrics decreased more rapidly than that of the cotton fabrics. Under the ground, the strength retention of silk was higher than that of cotton.

• Korean Journal of Agricultural Science
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• v.50 no.3
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• pp.549-554
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• 2023

The traditional oviposition ground for indoor breeding of Luciola lateralis is moss. This study was conducted to find the most suitable alternative oviposition ground that can maintain or increase the oviposition rate of L. lateralis while addressing the problems of larva collection time and larva loss that occur when moss is used. As alternative candidate oviposition ground comprising six colors of non-woven fabric and felt were used to measure the fecundity variation rate of L. lateralis with respect to the color and material of the oviposition ground. In addition, measure the fecundity variation rate of L. lateralis in moss, a traditional oviposition ground, was also measured and investigated for comparison. The investigation showed that the average number of eggs in the non-woven fabric group was higher than that in the felt group. The yellow non-woven fabric had an average number of eggs that was more than 100 times higher than of moss used as a traditional oviposition ground. In the space where the six color non-woven fabric were together, L. lateralis concentrated its oviposition on yellow. These results showed that yellow non-woven fabric can be sufficiently used for efficient indoor mass breeding of L. lateralis while addressing problems caused by moss, a traditional oviposition ground.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Korean Journal of Cognitive Science
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• v.25 no.2
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• pp.73-90
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• 2014

It has been suggested that primates' trichromatic color vision is an adaption for folivory and frugivory. Ripened fruit frequently is red against a green background. Given this, the question for our research was whether the ecological relationship between red and green plays any role in figure-ground organization that is an essential step in forming our perception of objects? In this study, it was tested which color looked most strong as a figure, using a red circle on a green background and a green circle on red background. The results of Experiment 1 showed that most participants saw the red circle for the figure more than the green circle. However, this effect was significant only in females, but not in males. Accordingly, this result suggests that the visual development of figure-ground organization based on red-green color combination may differ between males and females. In Experiment 2, it was surveyed that the results of Experiment 1 was simply not by the sex difference of color preference. The gender difference of the figure-ground organization on red-green stimuli are discussed in terms of some recent hypotheses such as gatherer-hunter hypothesis.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.582-590
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• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.15-18
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• 1996

Twenty different kinds of roasted and ground coffees, 9 domestic and 11 foreign coffee products, were analyzed using a headspace gas chromatographic technique. Among many aroma compounds, acetaldehyde, acetone, carbon disulfide, isobutylaldehyde, 2-methylfuran, 2-methylbutanol and isovaleraldehyde were mainly analyzed for aroma pattern. Roasting color was determined by Photovolt colorimeter. The average roasting color of the foreign coffee was 54 and 47 for domestic coffee. It means that color of the domestic coffee was darker than that of the foreign coffee. The correlation of coefficient between roasting color and 2-methylfuran was 0.712.

• KIISE Transactions on Computing Practices
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• v.23 no.3
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• pp.171-176
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• 2017

Recently, several information-technology research projects such as those for high-performance computing, the cloud service, and the DevOps methodology have been advanced to develop the efficiency of satellite data-processing systems. In March 2019, the Geostationary Ocean Color Imager II (GOCI-II) will be launched for its predictive capability regarding marine disasters and the management of the fishery environment; moreover, the GOCI-II Ground Segment (G2GS) system for data acquisition/processing/storing/distribution is being designed at the Korea Ocean Satellite Center (KOSC). The G2GS is composed of the following six functional subsystems: data-acquisition subsystem (DAS), data-correction subsystem (DCS), precision-correction subsystem (PCS), ocean data-processing subsystem (ODPS), data-management subsystem (DMS), and operation and quality management subsystem (OQMS). The G2GS will enable the real-time support of the GOCI-II ocean-color data for government-related organizations and public users.