• Korean Journal of Plant Resources
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• v.14 no.1
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• pp.1-7
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• 2001

Life form, flower color, flowering and seed-ripening seasons of 59 alpine plants in Paeknokdam, the crater of Mt. Halla, were investigated in order to obtain the information about ornamental potentials of alpine plants. Life form spectrum of alpine plants are characterized by a high percentage of hemicryptophytes (67.8%). This result was similar to those of other alpine plant communities. Flowering season of alpine plants was July to August and seed-ripening season was August to September. Flower color of these alpine plants was dominated by white (27%), blue (22%) and yellow (20.3%).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.959-964
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• 2008

The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at $2^{\circ}C$. The pH, meat color, thiobarbituric acid reactive substances (TBARS) values, and metmyoglobin (MetMb) contents were measured. A gradual increase in pH was noted with increases in the storage time. The Hunter a (redness) value decreased until 6 days of storage, and evidenced no noticeable changes there after, and the cactus evidenced significantly higher a values than other groups over time (p<0.05). The TBARS formation was effectively inhibited by the addition of rosemary for 6 days of storage, reflective of strong antioxidative activity (p<0.05). The antioxidative activity on the lipid oxidation of cooked pork patties was noted in the following order: rosemary, fennel seed, cactus, and orange peel. The MetMb contents increased according to storage period, and no significant differences were noted among the meat patties.

• Korean Journal of Human Ecology
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• v.21 no.2
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• pp.377-388
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• 2012

The purpose of this study was to determine the content attributes and sensory characteristics of ice cream flavored with lotus leaf and seeds (Nelumbo nucifera Gaertner). Analysis of freeze dried lotus leaf powder produced the following technical results: Freeze dried lotus leaf powder contained moisture 12.2, crude protein 5.9, crude fat 1.2, crude ash 7.0, crude fiber 13.4g/100mg; raw lotus seed powder contained moisture 65.0, crude protein 8.2, crude fat 0.3, crude ash 1.0, crude fiber 10.8g/100mg; freeze dried lotus seed powder contained moisture 14.0, crude protein 17.1, crude fat 1.9, crude ash 4.0, crude fiber 2.8g/100mg. Lotus seed was processed by 4 methods: freeze dried, roasted, freeze dried peeled inner layer, cooked cut peeled inner layer. Analysis of the color value produced the following technical results: freeze dried lotus leaf powder were L(lightness) 14.5, a(redness) 4.4, b(yellowness) 24.0; freeze dried lotus seed powder L 57.3, a 14.4, b 12.0; roasted lotus seed powder L 52.7, a 22.5, b 11.9; freeze dried lotus seed peeled inner layer L 60.0, a 1.4, b 12.3. Proportional lotus ingredients used for ice cream were 1%, 3%, 5%, 7%, 10% for lotus leaves and 1%, 3%, 5% for lotus seeds. The maximum over run ratio for lotus leaf ice cream was 45.3~56.9% at 20~25 minutes operating time. Over run was significantly decreased by increasing the contents of lotus leaf powder. A maximum over run ratio for lotus seed ice cream was 46.1~54.3% at 20~25 operating time. Over run was not significantly different based on content of lotus leaf versus lotus seed. Sensory evaluation of lotus leaf ice cream produced the following results: the highest score was for color of 4.42 and the lowest score was for sweetness of 3.30. The total mean score significantly decreased by increasing the content of lotus leaf powder. Sensory evaluation of lotus seed ice cream produced the following results: the highest score was for cooked cut peeled inner layer type and the lowest was for freeze dried type 3.86. The sensory scores were not significantly different based on the content of lotus seed. Texture was evaluated highest with a rating of 4.21 and the taste was evaluated lowest with a rating of 3.68 For whole evaluation. This study concluded that lotus leaf ice cream demonstrates relative strength in terms of color and taste, and a relative weakness in terms of over run and sweetness. Suitable content of lotus leaf ranged from 1~5%. The lotus seed processed by the cooked cut peeled inner layer method received a higher rating than dried powder for lotus seed ice cream.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.197-202
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• 1999

The objective of this study was to standardized the cooking method of Imjasootang, a traditional health food in summer. By mixing chicken soup with 20 g (I$_1$), 30 g (I$_2$), 40 g (I$_3$), 50 g (I$_4$) of seasam seeds, the distinctive characteristic and level of preference of Imjasootang were examined through the analyses of the proximate composition, fatty acid contents, color index, turbidity, brix$^{\circ}$, and sensory evaluation. 1. The proximate composition of Imjasootang was 90.2∼95.1% of total moisture, 0.985∼1.271% of crude protein, 0.90∼0.98% of crude fat, 1.592∼2.456% of nonfiber, 0.003∼0.004% of fiber, and 0.77∼0.97% of crude ash. Fatty acid were composed of 15.15∼17.36% of saturated fatty acid and 79.73∼82.54% of unsaturated fatty acid. Imjasootang contains high level of oleic acid and linoleic acid which were dependant on the content of seasame seeds. 2. For color index of samples, the lightness ranged 47.2∼56.9, “a”values 1.82∼2.15%, and “b”values 15.5∼16.5%. The turbidity of samples ranged 39∼61%, in which I$_4$ (chicken stock 100 g+sesame seed 50 g+water 25 g) was the most turbid. Solid content was also the highest in I$_4$, ranging 1.4∼5.1%. 3. In sensory evaluation, all sesame seed Imjasootangs had no significance differences in appearance. The higher the level of sesame seed in Imjasootangs, the more Imjasootang was preferred in terms of nutty aroma, color nutty taste. and viscosity. I$_4$ had the strongest nutty aroma. I$_2$ (chicken stock 100 g+sesame seed 30 g+water 15 g) and I$_3$ (chicken stock 100 g+sesame seed 40 g+water 20 g) were the best in the overall preference.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.788-794
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• 2010

Camellia sinensis L. (green tea) seed oils were prepared by roasting at $213^{\circ}C$ and pressing (RP), pressing (P), and nhexane extraction (H). The physico-chemical properties of the RP, P, and H samples, including fatty acid composition, color, and sensory characteristics were analyzed. RP, P and H samples were thermally oxidized at $180^{\circ}C$, and oxidative stability was determined by DPPH, CDA, and p-AV at 0, 20, 40, 60, and 80 min. Compared to the P and H samples, RP resulted in significantly higher thermal oxidative stability according to the DPPH, CDA, and p-AV results (p<0.05). The ratio of unsaturated fatty acids to saturated fatty acids among RP, P, and H samples were significantly different (p<0.05). The oleic acid and linoleic acid contents in green tea seed oils were 58 and 23%, respectively. Hunter's color value of lightness (L) for the RP, P, and H samples was not significant. Redness (a) of RP was $3.47{\pm}0.119$ and yellowness (b) of H was $60.10{\pm}2.483$, which were significantly different. Compared to RP samples, H and P samples had the highest color and off-odor values in the sensory evaluation. RP samples showed the highest taste value and were significant overall (p<0.05). The thermal stability of RP extraction was more stable than any other method. Camellia sinensis L. seed oil extracted by RP had better sensory characteristics than other edible oils, including soybean oil, grape seed oil, and extra virgin olive oil.

• Journal of Biosystems Engineering
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• v.32 no.3
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• pp.179-189
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• 2007

Most of the seeds of cucurbitaceous rootstock species used for grafting were mainly sown by hand. This study was carried out to develop an on-line discriminating algorithm of seed direction using machine vision and an automatic seeding system. The seeding system was composed of a supplying device, feeding device, machine vision system, reversing device, seeding device and system control section. Machine vision was composed of a color CCD camera, frame grabber, image inspection chamber, lighting and personal computer. The seed image was segmented into a region of seed part and background part using thresholding technique in which H value of HSI color coordinate system. A seed direction was discriminated by comparing position between the center of circumscribed rectangle to a seed and the center of seed image. It took about 49ms to identify and redirect seed. Line-up status of seed was good the more than 95% of a sowed seed. Seeding capacity of this system was shown to be 10,140 grains per hour, which is three times faster than that of a typical worker.

• Plant Resources
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• v.6 no.2
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• pp.94-97
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• 2003

The objective of this study is to investigate morphological characteristics of seeds and effects of environmental factors such as light and temperature on the germination and seedling growth of Adenophora triphylla var. japonica, Codonopsis lanceolata, Platycodon glandiflorum, Which belongs to Campanulaceae and useful for on oriental medicine materials. Seed shape of Codonopsis lanceolata is Elliptic. Platycodon glandiflorum is Oblong. Color of seed coats varied from yellow to dark brown. Seed size of Adenophora triphylla var. japonica is 1.37mm in length, 0.69mm in width. One thousand-seed weight of Adenophora triphylla var. japonica is 258mg. Seed size of Codonopsis lanceolata is 4.45mm in length, 2.11mm in width. One thousand-seed weight of Codonopsis lanoceolata is 1,278mg. Seed size of Platycodon glandiflorum is 2.31mm in length, 1.10mm in width. One thousand-seed weight of Platycodon glandiflorum is 988mg. Optimum temperatures for seed germination and seedling growth range from 20 to $25^{\circ}C$.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.12
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• pp.5507-5528
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• 2016

In computer vision, salient object is important to extract the useful information of foreground. With active contour analysis acting as the core in this paper, we propose a bottom-up saliency detection algorithm combining with the Bayesian model and the global color distribution. Under the supports of active contour model, a more accurate foreground can be obtained as a foundation for the Bayesian model and the global color distribution. Furthermore, we establish a contour-based selection mechanism to optimize the global-color distribution, which is an effective revising approach for the Bayesian model as well. To obtain an excellent object contour, we firstly intensify the object region in the source gray-scale image by a seed-based method. The final saliency map can be detected after weighting the color distribution to the Bayesian saliency map, after both of the two components are available. The contribution of this paper is that, comparing the Harris-based convex hull algorithm, the active contour can extract a more accurate and non-convex foreground. Moreover, the global color distribution can solve the saliency-scattered drawback of Bayesian model, by the mutual complementation. According to the detected results, the final saliency maps generated with considering the global color distribution and active contour are much-improved.

• 한국정보디스플레이학회:학술대회논문집
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• 2003.07a
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• pp.829-831
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• 2003

In the present study, the electroless plating method was applied instead of the sputtering as a formation method of metallic bus electrodes. No additional blackening step is needed in this method since this process provides a metallic seed layer with black color by a single step. The parameters which affects color and morphology of the metallic seed layer in the electroless plating solution were investigated

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.359-362
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• 2007

Isoflavone concentration(daidzein, glycitein, and genistein) of soybean(Taekwangkong and Sowonkong) were analyzed for studying the relationship between seed size and isoflavone concentration and seed coat color and isoflavone concentration. The isoflavone concentration was the greatest in daidzein then followed by genistein, however glycitein was the smallist of all. The isoflavone concentration was increased with the increasing of the ripening degree and seed size.