• Journal of Broadcast Engineering
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• v.21 no.1
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• pp.36-42
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• 2016

Recently, many 3D contents have been produced through the multiview camera system. In this system, since a difference of the viewpoint between color and depth cameras is inevitable, the camera parameter plays the important role to adjust the viewpoint as a preprocessing step. The conventional camera calibration method is inconvenient to users since we need to choose pattern features manually after capturing a planar chessboard with various poses. Therefore, we propose a semi-auto camera calibration method using a circular sampling and an homography estimation. Firstly, The proposed method extracts the candidates of the pattern features from the images by FAST corner detector. Next, we reduce the amount of the candidates by the circular sampling and obtain the complete point cloud by the homography estimation. Lastly, we compute the accurate position having the sub-pixel accuracy of the pattern features by the approximation of the hyper parabola surface. We investigated which factor affects the result of the pattern feature detection at each step. Compared to the conventional method, we found the proposed method released the inconvenience of the manual operation but maintained the accuracy of the camera parameters.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.31-36
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• 2000

180g of fermented soy paste and 150g of red pepper paste were packaged in glass jars of 232 mL with different conditions of active packaging and then stored at $13^{\circ}C$ for about 170 and 128 days, respectively. During the storage, package atmosphere, surface color, pH, acidity and microbial flora were monitored to see the effect of packaging conditions. Test packaging conditions include package equipped with $Ca(OH)_2\;as\;CO_2$ absorber, package with pinhole and closed control one. Closed control packages of soypaste and red pepper paste showed the increased $CO_2$ partial pressure, the decreased $O_2$ partial pressure and the constant $N_2$ partial pressure to produce high pressure buildup with storage. The paste packages with $Ca(OH)_2$ maintained relatively low $CO_2$ partial pressure and thus the package pressure close to normal atmospheric pressure for initial storage period of 70 days. The packages with air pinhole channel had the partial pressures of $O_2\;and\;N_2$ decreased with storage time, while $CO_2$ partial pressure first increased to a maximum and then slowly decreased thereafter Without any pressure increase the packages with pinhole gave the lowest quality changes possibly due to the effect of package atmosphere, but it had problem of mold contamination and growth for soy paste after 120 days. There were no difference in microbial flora between the packages after about 70 day storage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.11
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• pp.6432-6439
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• 2014

The NAUT (Non-contact Air coupled Ultrasonic Testing) technique is one of the ultrasonic testing methods that enables non-contact ultrasonic testing by compensating for the energy loss caused by the difference in acoustic impedance of air with an ultrasonic pulser receiver, PRE-AMP and high-sensitivity transducer. As the NAUT is performed in a state of steady ultrasonic transmission and reception, testing can be performed on materials of high or low temperatures or specimens with a rough surface or narrow part, which could not have been tested using the conventional contact-type testing technique. For this study, the internal defects of spot weld, which are often applied to auto parts, and CFRP parts, were tested to determine if it is practical to make the NAUT technique commercial. As the spot welded part had a high ultrasonic transmissivity, the result was shown as red. On the other hand, the part with an internal defect had a layer of air and low transmissivity, which was shown as blue. In addition, depending on the PRF (Pulse Repetition Frequency), an important factor that determines the measurement speed, the color sharpness showed differences. With the images obtained from CFRP specimens or an imaging device, it was possible to identify the shape, size and position of the internal defect within a short period of time. In this paper, it was confirmed in the above-described experiment that both internal defect detection and image processing of the defect could be possible using the NAUT technique. Moreover, it was possible to apply NAUT to the detection of internal defects in the spot welded parts or in CFRP parts, and commercialize its practical application to various fields.

• Asian Journal of Turfgrass Science
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• v.26 no.2
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• pp.135-139
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• 2012

Creeping bentgrass (Agrostis stolonifera) is one of the most popular turfgrasses for high-quality playing surface such as putting green on golf courses and athletic fields. Continues damage such as divot injury on creeping bentgrass is major issue to maintain golf course properly. Although plentiful researches to maximize divot resistance have been reported, minimal research has focused on relation between nitrogen (N) sources and divot resistance. The study was conducted to determine the effect of N source for turfgrass divot recovery and overall tee performance. Eleven fertilizer treatments as N sources were applied to creeping bentgrass 'Penncross'. Before the first application, divot injuries were simulated by removing a core of soil and turfgrass from established plots and backfilling with native soil. Data collection included turfgrass color and quality. N release speed did not influenced divot recovery. Frequency of urea application had no effects on divot recovery. Urea with split application had no difference with no treatment for divot recovery. Polyon product especially polyon mini (41-0-0) had the best performance for divot recovery and for maintaining better turfgrass quality. Overall, small particle size of slow-release N form would influence creeping bentgrasss to recover divot damage.

• Korean Journal of Plant Taxonomy
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• v.37 no.4
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• pp.431-446
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• 2007

The purpose of this study is to review the taxonomical position of Phytolacca insularis Nakai based on morphological characters and ITS sequences. Phytolacca insularis was similar to P. acinosa in the stem shape, inflorescence, apocarpous, eight pistils, eight stamens, pink anther, and eight fruits. But the unique difference between P. insularis and P. acinosa was leaf size and pistil color. Phytolaccri insularis and P. acinosa have a similar sculpturing patterns as an foveolate and microscabrate in pollen, but they differed from P. americana in having a bigger foveolae size in sculpture pattern. Phytolacca insularis and P. acinosa were similar in the seed size but different from P. americana by having a small size of seed. The seed surface of P. insularis and P. acinosa was similar with a irregularly undulate shape, but its feature of P. americana differed in having the reticulate shape. Phytolacc a insularis had identical ITS sequences with P. acinosa. Phytolacca insularis and P. acinosa have a close relationship in the morphological characters and ITS sequences. The examinations of morphology and ITS sequences suggest that P. insularis be a form of P. acinosa although it has been formerly treated as a distinct species.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.19 no.2
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• pp.130-145
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• 2006

Objectives : The aim of this work is the approaching of properties-flavours theory and the making of morphological standard in Artemisiae herba. Methods : The properties-flavours theory were attempted with bibliographic method and various climate-information. The external-internal morphological standards were determined by using stereoscope and butanol series. Conclusions : The following is a list the conclusion of the approaching of properties-flavours theory and how to make the standard of morphological standard in artemisiae herba. 1. The significant analysis for the artemisiae herba as the properties-flavours theory, is a follow-up survey of the effect written in the official oriental medicine book 2. The other analytic methods according to the gathering time, processing or storing system or especially nature or growth environment(altitude, temperature,. the mean moisture, and the agronomical survey) by way of the explanation of properties-flavours theory appears so many insufficiency at the many cases. 3. In the case of artemisiae herba., there are 2 cases(Artemisia capillaris $T_{HUNB}$ and A. iwayomogi $K_{ITAMURA}$) in current and recently A. aruwa L. is substituted for artemisiae herba in circulation. 4. The external and internal characteristics according to the shape of original plant or herbal states, entirely correspond to all the official oriental medicine boo 5. According to the place of productiot the difference appeals. (1) A. capillatis $T_{HUNB}$. has leaves like a fine thread, and A. iwayomogi $K_{ITAMURA}$ has big and wide leaves, and shows some reddish color, and A. aruwa L. has narrow leaves, its section lines long vertically. (2) In the internal shapes, as the A. capillatis $T_{HUNB}$. leaves', upper epidermal cell wall shows relatively straight form, its all upper- lower epidemical cell wall has a stoma, and calcium rosette crystal is relatively few. As iwayomogi $K_{ITAMURA}$, all upper- lower epidermal cell wall is wavelike concave, and hypodermics has many stoma and many calcium rosette crystal. (3) In the internal shapes of A. aruwa L. the shape of leaves' epidermal cell is irregular and has so many non-glandular hair nad glandular hair on its surface.

• Journal of dental hygiene science
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• v.14 no.2
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• pp.94-100
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• 2014

The purpose of this study was to evaluate the accuracy of digitized elastomeric impression materials of crown abutment, using non-contact white light scanner and virtual three-dimensional superimpositional analysis. The stone models and impressions were digitized white light scanner to create three-dimensional surface models. Stone models were used as CAD reference model (CRM). The resulting point clouds (ASC file) from digitization of impressions using converting software. Discrepancies between the points in the point clouds and CRM were measured by superimpositional software. Mean and standard deviation of values of discrepancies were analyzed by one-way ANOVA and multiple comparison (${\alpha}=0.05$). The mean discrepancy between the impressions for the extra-light body (XLB), light body (LB), and heavy body (HB) group were $5.10{\pm}1.45{\mu}m$, $6.30{\pm}1.87{\mu}m$, $9.80{\pm}1.52{\mu}m$, respectively. The different impression materials affected the digitization of impressions significantly (p<0.05). As a result, digitization of elastomeric impression materials on dental scanner was influenced by material sort.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.465-471
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• 2009

To prevent the explosive spalling of the high strength concrete and control the rise of temperature in the steel rebar during fire, a fiber cocktail method has been proposed simultaneously with the use of polypropylene and steel fiber. After applying the fiber cocktail (polypropylene and steel fibers) into the mixture of high strength concrete with a compressive strength of between 40 and 100 MPa and evaluating the thermal properties at elevated temperatures, the fire test was carried out on structural members in order to evaluate the fire resistance performance. Two column specimens were exposed to the fire without loading for 180 minutes based on the standard curve of ISO-834. No explosive spalling has been observed and the original color of specimen surface was changed to light pinkish grey. The inner temperature of concrete dropped rapidly starting from 60mm deep. After 60 minutes of exposure to the fire, the temperature gradient of fiber cocktail reinforced high strength concrete was measured as 2.2oC/mm, which is approximately 5 times less than that of normal concrete. The final temperatures of steel rebar after 180 minutes of fire test resulted in 488.0oC for corner rebar, 350.9oC for center rebar, and 419.5oC for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 137.1oC The tendency of temperature rise in concrete and steel rebar changed between 100oC and 150oC The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.

• Journal of the Korea Concrete Institute
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• v.21 no.4
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• pp.473-480
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• 2009

The 180 minutes fire test based on the standard curve of ISO-834 were conducted on three RC column specimens with different constant axial loading ratios to evaluate the fire performance of fiber cocktail (polypropylene+steel fiber) reinforced high strength concrete column. The columns were tested under three loading levels as 40%, 50%, and 61% of the design load. No explosive spalling has been observed and the original color of specimen surface has been changed to light pinkish grey. The maximum axial displacements of three specimens were 1.5~2.2 mm. There was no reduction in load bearing capacity of each specimen exposed to fire and no effect were observed on the fire performance within 61% of the design load. The tendencies of the results with loading, such as the temperature distribution of in concrete and the changes in temperature rise due to the water vaporization in concrete, are very similar to those without loading. The final temperatures of steel rebar after 180 minutes of fire test resulted in 491.4${^{\circ}C}$ for corner rebar, 329.0${^{\circ}C}$ for center rebar, and 409.8${^{\circ}C}$ for total mean of steel rebar. The difference of mean temperature between corner and center rebar was 153.7${^{\circ}C}$ㅍ. The tendency of temperature rise in concrete and steel rebar changed after 30~50 minutes from the starting time of the fire test because the heat energy influx into corner rebar is larger than that into center rebar. The cause of decrease in temperature rise was due to the water vaporization in concrete, the lower temperature gradient of the concrete with steel and polypropylene fiber cocktails, the moisture movement toward steel rebars and the moisture clogging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.560-566
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• 2010

Changes in characteristics of low-salted Kochujang added with mixed additives (licorice 0.8%, mustard 0.7%, chitosan 2%) were investigated during fermentation for 40 days. There was no significant difference in viable and yeast cell counts and color among all treatments, whereas lactic acid bacteria counts of 6.8% and 5.9% salted Kochujang added with the mixed additives (p<0.05) were significantly lower than that of control. The phenomenon of abnormal fermentation was observed on surface of low-salted Kochujang but not the low-salted Kochujang added with the mixed additives. The level of amino nitrogen in low-salted Kochujang was close to that of 8.5% salted Kochujang at 20 days of fermentation; however, the amino nitrogen content in 5.9% salted Kochujang added with the additives was 1.6 times higher than in 8.5% salted Kochujang at 40 days. In sensory evaluation, 5.9% salted Kochujang with the additives had the highest score in overall palatability. These results indicate that salt contents of Kochujang could be lowered up to 5.9% by addition of the mixture of licorice, mustard and chitosan, resulting in improvement of palatability and shortening of fermentation time.