• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.73-76
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• 2013

This paper proposes a tongue and its direction recognition algorithm which compares and estimates pixel distribution in the mouth area. As the size of smart phones grows, facial gesture control technology for a smart phone is required. Firstly, the nose area is detected and the mouth area is detected based on the ratio of the nose to mouth. After detecting the mouth area, it is divided by a pattern of grid and the distribution of pixels having the similar color to the tongue is tested for each segment. The recognition rate was nearly 80% in the experiments performed with five researchers among our laboratory members.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.17 no.2
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• pp.131-155
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• 2013

Objectives A study on the importance of observing face color in the Dongeuibogam and the other things to know when we observe face color. Methods We used Deyuk Dongeuibogam of Dongeuibogam publishing company from original photographic edition. Results (1) In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the chapters related with observing face color were fifty-one. In Naekyungpyeon, the chapters related with observing face color were nineteen(37%). In Oehyeongpyeon, the chapters related with observing face color were ten(20%). In Japbyoungpyeon, the chapters related with observing face color were twenty-two(43%). In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the statements related with observing face color were three-hundred and nine. In Naekyungpyeon, the statements related with observing face color were sixty-four(21%). In Oehyeongpyeon, the statements related with observing face color were fifty-two(17%). In Japbyoungpyeon, the statements related with observing face color were one hundred ninety-three(62%). (2) In each chapter, the number of statement related with observing face color was studied. Pediatric Chapter (75) were the most common, followed by The way of finding the cause of a disease (27) Face (26) Cold (24) Weak&Fatigue (12) Phlegm, Jaundice (8) Nose, Worm, Chronic indigestion (7) Mouth&Tongue, Woman, Stool (6) Bodyshape, Liver, Heart, Kidney, Cough (5) Eye, Carbunculosis (4) Blood, Voice, Spleen, Lung, Chest, Fire, Edema, Detoxification (3) in order. (3) In each section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the rate of chapter related with observing face color was studied. Naekyungpyeon(73%) was the highest. Japbyoungpyeon(61%). Oehyeongpyeon(38%) was the lowest. Conclusions The importance of each chapter for observing face color in the Dongeuibogam was studied. In addition, the entire ocular inspection, the part ocular inspection, moisture and the difference of skin according to the personal constitution should be considered. There are not only the important parts of the past that does not mean but also the unimportant parts of the past that are meaningful now. Additional studies will be needed for the latter.

• Proceedings of the Korea Multimedia Society Conference
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• 2012.05a
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• pp.374-377
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• 2012

본 논문은 다양한 조명환경에서의 실시간 설진 진단을 위한 혀 영역 검출 및 영역 분할 방법을 제안한다. 임의의 환경에서 얻어낸 이미지에서 혀 영역의 추출과 추출된 영역에서의 혀의 상태를 진단하는 데는 많은 어려움이 있다. 다양한 조명환경에서의 영상으로부터 혀 영역을 추출하기 위하여 본 논문에서는 ASM을 이용한다. 검출된 영역을 6개의 영역으로 영역 분할한 다음 HSV영상으로 변환하고 색상 정보를 분석함으로써 신체의 건강상태를 판별하는 방법을 제한한다.

• Proceedings of the Optical Society of Korea Conference
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• 2003.07a
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• pp.78-79
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• 2003

설진(舌診)은 한의학에서 망진(望診)의 한 분야로, 환자의 설질(舌質)과 설태(舌苔)의 변화를 관찰함으로써 질병을 진찰하는 방법이다. 임상에서 설진은 의사들의 주관적인 지식과 경험에 의해서 결정되며, 광원이나 주변 환경의 밝기의 차와 같은 외부적인 요인에 의해서 영향을 받는다. 또한 진단의 결과들은 정량적으로 저장, 관리되고 있지 않다. 그러므로 설진의 조직적이고 정량적인 진단 표준을 제공하고, 객관적인 설 진단법을 구축하기 위해서 디지털화된 설진시스템의 개발이 필요하다. (중략)

• Annual Conference of KIPS
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• 2024.05a
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• pp.440-443
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• 2024

한의학의 증상을 파악하는 한의 변증 진단에서 혀의 형태와 색상을 파악하는 것에서 설질과 설태의 색상을 파악하는 것이 핵심이다. 혀 촬영 장치로 촬영하더라도 조명의 빛 종류와 빛 강도, 위치에 따라 컬러가 변환됨에 따라 혀 취득장치의 컬러교정이 필요하다. 컬러교정을 하지만, 오버피팅, 측정 오류와 노이즈 또는 색상 공간의 불균형으로 컬러의 왜곡이 발생할 수 있다. 이 연구에서는 24개의 patch 중에서 오류를 최소화할 수 있는 patch를 선정하는 최적화의 방법을 제시하려 하였다. 24개 patch 중 몇 개의 선택한 patch의 평균값을 구하여, 기준 값으로 변환시키는 변환 행렬을 구하고, 교정 값을 구하고, 교정된 24 patch 값의 평균과 기준 값과의 오차를 구하여 최소가 되는 변환 행렬을 구하였다. 이 방법은 컬러 챠트의 개수를 줄여 장치의 부피를 줄이는데 활용될 수 있다. 또한 이 방법은 외부의 빛이 차단된 촬영장치에서 활용되었지만, 조명조건이 안정된 개방된 공간에서도 스마트폰을 이용하여 촬영하는데 활용 가능할 것으로 예상된다.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Fashion & Textile Research Journal
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• v.10 no.2
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• pp.128-137
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• 2008

The purpose of this study is to investigate the characteristic analysis and to date guidance of European high heeled shoes in 18th century. The research was conducted by stylistic analysis of high heeled shoes from literature review and museums resource. 14 comparative study on shoe objects dating from 1600-1790 in the Museum at F.I.T., New York, Museum of Art, Boston and Metropolitan Museum of Art, New York were selected. The result of this study are as follows: (1) The origin and development of high heeled shoes were accomplished by protection, social status and exaggeration of body, decoration and fashion. (2) According to the comparative study of Museum objects and literature, characteristic analysis of high heeled shoes from 1700-20s, 1730-40s, 1750-60s, 1770-89 and 1890-1900 were accomplished. (3) Significant elements of European women's shoes from 18th century that aid dating are identified as the presence of white rand, shape of tongue, heel shape and height, latchat, toe shape, color and materials.

• The Korean Journal of Zoology
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• v.21 no.1
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• pp.19-27
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• 1978

This study has been carried out with the object of researching into the situation of the genetic isolation of a Korean population located near Seoul. The results obtained are summarized as follows: In general, the distribution of P.T.C. threshold values in the population is close to that of the Seoul population. But the nonataster frequency of male in the population is higher than that of female, and this is in agreement with the status of ankyloglossia frequency in male. However the relationship between the two traits has not been clarified. The gene frequencies of rolling and folding of tongue are slightly lower than that of the Seoul population. The gene frequency conditioning the ability to twist the tongue is lower in the male than in the female. The color-blindness is 6.21 percent, and it is slightly higher than that of other Korean population. All considered, the studied population might be regarded to have been kept in genetic isolation.