• Journal of radiological science and technology
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• v.27 no.2
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• pp.13-19
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• 2004

This study proposes how to insert a strong watermark creating a big change in the areas of edge and texture. While conversion by existing Fourier transformation can acquire information for all ranges of frequency domain from the image, Wavelet transformation can manipulate edge and texture area selectively. Therefore, through wavelet transformation concerned area may be selected and watermarks in copyright formation are inserted. Our proposed algorithm was compared to Xia's watermarking technique using wavelet transformation. Its fidelity and robustness were tested with attack methods used in existing papers and it turns out that the proposed algorithm using HVS properties is more superior to Xia's techniques.

• The Journal of the Korea Contents Association
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• v.3 no.2
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• pp.31-38
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• 2003

This paper proposes method to insert soong Watermark considering dull HVS properties to big change of Edge and Texture area. While conversion of existent Fourier form can acquire information for whole frequency ingredient of image, but Wavelet transform can look for Edge and Texture area locally. Therefore, use Wavelet transform to use HVS properites, and compare with Xia's Watermarking techniques to use Wavelet transform simply arid experimented these proposal algorithm. Experimented about fidelity and robusthness by attack method that is used in existing paper, and as a result, confirmed that proposal algorithm that use HVS properties is more superior than Xia's techniques.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.28 no.5C
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• pp.514-522
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• 2003

Contrary to the previous methods, in this paper, we propose an enhanced shot change detection method using multiple features and binary decision tree. The previous methods usually used single feature and fixed threshold between consecutive frames. However, contents such as color, shape, background, and texture change simultaneously at shot change points in a video sequence. Therefore, in this paper, we detect the shot changes effectively using multiple features, which are supplementary each other, rather than using single feature. In order to classify the shot changes, we use binary classification tree. According to this classification result, we extract important features among the multiple features and obtain threshold value for each feature. We also perform the cross-validation and droop-case to verify the performance of our method. From an experimental result, it was revealed that the EI of our method performed average of 2% better than that of the conventional shot change detection methods.

• Restorative Dentistry and Endodontics
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• v.31 no.2
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• pp.133-139
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• 2006

The purposes of this study were firstly to identify the microbial species on gutta-percha (GP) cones exposed at outpatient clinics using polymerase chain reaction, and secondly to evaluate the rapid sterilization effect of two chemical disinfectants at chair side. It also evaluated the alteration of surface texture of GP cones after 5-min soaking into two chemical disinfectants. A total of 100 GP cones from two endodontic departments were randomly selected for microbial detection using PCR assay with universal primer. After inoculation on the sterilized GP cones with the same microorganism identified by PCR assay, they were soaked in two chemical disinfectants: 5% NaOCl and 2% chlorhexidine for 1, 3, 5, and 10 minutes. The sterilization effect was evaluated by turbidity and subculture. The change of surface textures using a scanning electron microscope was also examined after 5 min-soaking in two chemical disinfectants. Results showed that four bacterial species were detected in 17 GP cones, and all the species belonged to the genus Staphylococcus. Two chemical disinfectants were effective in sterilization with just 1 minute soaking. On the SEM picture of NaOCl-soaked GP cone, a cluster of cuboidal crystals was seen on the cone surface. Present data demonstrate that two chemical disinfectants are useful for rapid sterilization of GP cone just before obturation at chair side, while CHX-soaked GP cone has cleaner surface without crystal precipitation than that of NaOCl-treated cone.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.386-391
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• 2004

This study was performed to investigate change of quality characteristics on traditional dried Persimmons from Sangju varity regions (sun-dried, Namjang and Bokryong). Moisture contents on drying were decreased and constant at from 7th to 14th days drying periods and its periods were recognized to constructing second peel of dried persimmons. Constructed second peel were affected on quality characteristics of traditional dried Persimmons. Also, in case of semi-dried persimmons were processed at 45∼55% level of moisture content. Final products of semi -dried persimmons were estimated in 25th from initial drying periods. Changes of water activity were increased reducing speed at time of water content decreased, second feel constructing during drying persimmons were introduced to decreasing of water activity. Weights of dried Persimmons were quickly decreased in 21th drying periods and slowly decreased after that time. Weight changing and water evaporation of dried persimmons at the Namjang and Bokryong were slowy decreased and controled after 7∼14th in periods of constructing second feel of dried persimmons. Change of brix in dried persimmons have had in 18∼27% value at initial drying periods and quickly increased after 7∼14th in drying periods and have in high value of 40∼50% at 21th drying periods. At the texture of dried persimmons, hardness were decresed after 7∼14th in periods and effected on decreasing of water content, increasing of drying times. Sensory score of dried persimmons were highest score of color, sweetness and texture at dried persimmons of Namjang. Score of astringency, sourness and mold smell were highest at dried persimmons of Bokryong. Value of highest overall acceptance score was at dried Persimmons of Namjang.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.33 no.3
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• pp.66-71
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• 2015

Given the recent trend of natural planting, the recognized needs for new landscaping plants that have advantages in terms of climate change and maintenance, and expected increases in demands for grasses in Korea, this study is intended to investigate from the design point of view the techniques to use grasses and their significance through garden design by Piet Oudolf who is attracting international interests with the use of perennial plants and grasses and is leading the trends in modern planting design, thereby answering the question: how to best use grasses in landscaping spaces? The characteristics of Oudolf's garden design using grasses are summarized in the following conclusions: First, Oudolf combines perennial plants and grasses to make one-to-one correspondences or express expanded drifts. Here grasses mainly serve as an element to change over to other spaces or as a connecting element between image transitions. Second, the brown color and texture of grasses represent Oudolf's considerations on the temporal continuity of gardens. They express the lyricism and pictorialism of autumn and winter. Third, grasses serve to set layers in wide areas resulting in discordance between viewpoints and circulations. Oudolf repeatedly cross perennial plants and grasses using matrices, islands and distributed layering. Here grasses are used to express abstractive meanings in the settings of scenes.

• Journal of the Korea Convergence Society
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• v.13 no.1
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• pp.149-160
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• 2022

In this study, the physical quality and microbial changes of ginseng sprout according to the pretreatment process and packaging container were evaluated to improve the storage properties of ginseng sprout produced in smart farm. Quality change during storage (10 days) according to pretreatment method (ascorbic acid, citric acid, peroxyacetic acid) and packaging container (expanded polystyrene (EP), polypropylene (PP), polyethylene (PE), polypropylene + polyethylene + cast polypropylene (PP+PE+CPP)) was evaluated in terms of texture, viable cell count, water content, and color. As a result of comparison according to the type of pretreatment, the citric acid treatment group showed the lowest texture change and the effect on inhibition of bacterial growth. On the other hand, citric acid, which was most effective among pretreatments, was treated in all samples and then stored in 4 types of containers. Specially, the ginseng sprout in PP packaging container was not observed significant softening or color changes after 10 days storage, and the lowest changes in viable cell number. Therefore, this study was shown that citric acid treatment and use of PP packaging container are effective in increasing the shelf life of ginseng sprout.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.49 no.2
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• pp.90-95
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• 2012

Remotely sensed data provide valuable information on land monitoring due to multi-temporal observation over large areas. Especially, high resolution imagery with 0.6~1.0 m spatial resolutions contain a wealth of information and therefore are very useful for thematic mapping and monitoring change in urban areas. Recently, remote sensing technology has been successfully utilized for natural disaster monitoring such as forest fire, earthquake, and floods. In this paper, an efficient change detection method based on texture differences observed from high resolution multi-temporal data sets is proposed for mapping disaster damage and extracting damage information. It is composed of two parts: feature extraction and detection process. Timely and accurate information on disaster damage can provide an effective decision making and response related to damage.

• Journal of the Korean Magnetics Society
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• v.5 no.5
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• pp.570-574
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• 1995

Magnetoresistance of NiFeCo/Cu/NiFeCo/FeMn uncoupled exchange biased sandwiches has been studied. The magnetoresistance change ratio, ${\Delta}R/R_{s}$ showed 4.1 % at a saturation field as low as 11 Oe in $Si/Ti(50\;{\AA})/NiFeCo(70\;{\AA})/Cu(23\;{\AA})/NiFeCo(70\;{\AA})/FeMn(150\;{\AA})/Cu(50\;{\AA})$ spin valve structure. In this system, the magnetoresistance was affected by interlayer material and thickness. When Ti and Cu were used as the interlayer material in this structure, maximum magnetoresistance change ratio were 0.32 % and 4.1 %, respectively. 6.1 % MR ratio was obtained in $Si/Ti(50\;{\AA})/NiFeCo(70\;{\AA})/Cu(15\;{\AA})/NiFeCo(70\;{\AA})/FeMn(150\;{\AA})/Cu(50\;{\AA})$ spin valve structure. The magnetoresistance change ratio decreased monotonically as the interlayer thickness increased. It was found that the exchange bias field exerted by FeMn layer to the adjacent NiFeCo layer was ~25 Oe, far smaller than that reported in NiFe/Cu/NiFe/FeMn spin valve structure(Dieny et. al., ~400 Oe). The relationship between the film texture and exchange anisotropy ha been examined for spin valve structures with Ti, Cu, or non-buffer layer.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.