• Journal of Broadcast Engineering
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• v.14 no.6
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• pp.661-675
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• 2009

The carelessly and illegally copied contents are raising serious social problem as internet and multimedia technologies are advancing. Therefore, development of video copy detection system must be settled without delay. In this paper, we propose the hierarchical video copy detection method that estimates similarity using statistical characteristics between original video and manipulated(transformed) copy video. We rank according to luminance value of video to be robust to spacial transformation, and choose similar videos categorized as candidate segments in huge amount of database to reduce processing time and complexity. The copy videos generally insert black area in the edge of the image, so we remove rig black area and decide copy or not by using statistical characteristics of original video and copied video with center part of frame that contains important information of video. Experiment results show that the proposed method has similar keyframe accuracy to reference method, but we use less memory to save feature information than reference's, because the number of keyframes is less 61% than that of reference's. Also, the proposed method detects if the video is copied or not efficiently despite expansive spatial transformations such as blurring, contrast change, zoom in, zoom out, aspect ratio change, and caption insertion.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.398-409
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• 2006

Changes of component(amino acid, free sugar, fatty acid and mineral) and antioxidant effect by pickling of soybeans we.e investigated. Soybean cultivars, Daewon, Pungsannamul, Hwaeum(yellow bean), Ilpum Black and Zynuni(black bean) were soaked in persimmon vinegar for 10 days at $20^{\circ}C$. The major amino acids of raw soybeans were glutamic acid, aspartic acid, lysine and leucine. The content of total amino acid decreased by pickling. The major free sugar of raw soybeans were glucose, fructose and sucrose. Sucrose decreased and glucose and fructose increased by pickling. Maltose was found only in pickled Daewon and Ilpum Black. Linoleic and linolenic acid content of raw soybeans were $49.3%{\sim}57.1%\;and\;7.8{\sim}8.9%$, and the fatty acid contents did not change by pickling. The major mineral elements were K, P and Mg, and their compositions except for Na did not change by pickling. Total phenolic compound, vitamin $B_1$ and C content increased during pickling. The antioxidant effects, electron donating abilities, nitrite-scavenging abilities increased by pickling.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.472-477
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• 2005

This experiment was studied to investigate the physico-chemical properties and sensory evaluation in pickled quail egg during storage at 10 and $20^{\circ}C$ for storage periods 15 days. The weight change of the pickled quail egg were saw a big increase rate with the pickle during 10 days later, and the during storage at $20^{\circ}C$ were increased than the during storage at $10^{\circ}C$. Moisture, crude protein, crude fat and crude ash content of quail egg were 75.24, 12.13, 9.53 and $1.20\%$ respectively. The pH were showed increase pattern for pickle storage periods on 5 days at $10^{\circ}C$. Water soluble nitrogen of quail egg white saw decreased with during the pickle peroids at 10 and 15 days, and the non-protein nitrogen saw increased with according to pickle periods. The change of the viscosity by a rotation viscometer measurement saw increased with according to pickle period days. and the viscosity values saw increased on pickle periods at 5 days. The result of sensory evaluation of sample was S-3>S-2>S-1, in order.

• Fire Science and Engineering
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• v.28 no.6
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• pp.52-57
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• 2014

The present study suggests the fundamental method for the prediction time of the fire origin by analyzing the combustion phenomenon of inflammable material in the building structure. The heat release rate (HRR) with time variant is evaluated for the interphone as a inflammable material, which is opted from the fire incidents in the stairwell. the fire dynamics simulator (FDS ver. 6.1) is applied in order to analyze the difference of the smoke inflow time to the downstair from the fire event area with various fire pattern. The results show that the maximum inflow time difference for the case of the interphone made from ABS materials is about 4.93 times with the input conditions of heat flux values and the environment in the FDS for the fixed stairwell which composed of total volume $291.3m^3$, floorage $23.3m^2$ and the height of each floor 2.5 m. This research can be practical information for the application method of simulation scheme with experimental data to the fire Identification.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.574-581
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• 2001

The microbial properties and acid tolerance of the three kinds of Acetobacter sp. isolated from persimmon vinegar were investigated. Acid tolerance was also evaluated. Acetobacter sp. were gram negative, short rod, nonspore forming and motile. They reacted positively catalase, methyl red, oxidation fermentation, Voges-Proskauer and nitrate reduction tests and negative to hydrogen sulfide test and ONPG. Acetobacter sp. showed normal growth curve in Carr broth and there was no significant difference between isolates and (standard on) typical strains such as Acetobacter aceti (KCTC1010), Acetobacter liquefaciens (KCTC2804), Acetobacter diazotrophicus (KCTC 2859). Optimum temperature and initial ethanol concentration in incubation were $30^{\circ}C$ and 6%, respectively. Growth and acid production of Acetobacter sp. were suppressed by the concentration of above 4% acetic acid. The amount of $Mg^{++}$ release from Acetobacter sp. cells in medium was increased by acetic acid, and almost in the concentration of 6% acetic acid. Glycolysis by Acetobacter sp. had optimal pH about 6.0 to 7.0 and more stable in acidic condition than in alkalic. The $H^+-ATPase$ of Acetobacter sp. S-1 and S-3 showed a maximal activity between pH values of approximately 5.5 to 7.5 and 6.0 to 7.5, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.403-412
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• 2021

Despite strengthening requirements for fire retardancy and applied buildings of insulation panels, the number of fires and influence of damage have increased. In this study, the thermal effects were evaluated as the separation distances, and three types of EPS panel, glass wool panel, and gypsum board panel were then selected. Temperature sensors on the panels were installed vertically from the ground. The fire source on the lamination layer of lumber was ignited by changes in the separation distances (0 cm, 25 cm, 50 cm) from the panels. The test results suggested that the maximum temperature was 349 ℃ in the EPS panel. The inside/outside shape changes were limited by the height of the low and middle positions until the critical point of a 25 cm separation distance. Furthermore, the combustion marks appeared after 500 s on average, and then the EPS panel with a high fire strength showed a broad "U type" pattern, glass wool panel, and gypsum board panel showed medium or narrow "V type" pattern. Therefore, the acquired data can provide valuable information for evaluating the fire risks and verifying fire investigation from buildings composed of these insulation panels.

• The Korea Journal of Herbology
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• v.20 no.4
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• pp.151-161
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• 2005

Objectives : Our research purpose is to establish the standard identification analysis on C. officinale and L. chuanxiong in Korea and China by PCR-mediated fingerprinting. Methods : The Restriction Fragment Length Polymorphism (RFLP) and Randomly Amplified Polymorphic DNA (RAPD) method was used on Internal Transcribed Spacer (ITS) regions and rbcL regions to compare and discriminate genes extracted from crude drugs as C. officinale and L. chuanxiong in Korea and China. Results : L. chuanxiong Korea and China have very similar polymorphism, whereas L. chuanxiong in Korea and C. officinale have very different polymorphism in RFLP. And restriction enzymes AluI and SacI forms the specific fragment band only in C. officinale, they can be used as RFLP marker on ITS regions to discriminate among the species. Conclusions : The results could be applied in discriminating crude drugs among C. officinale and L. chuanxiong in Korea and China. Also they could be used in controlling drug quality, preserving medicinal plants, and improving plant description.

• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.294-302
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• 2017

In this study, latent fingermarks deposited in porous or non-porous surface was developed by cyanoacrylate fuming, and then the developed fingermark is enhanced by using Rhodamine 6G. Between water-based R6G and organic solvent-based R6G, author studied about which material have higher effectiveness in enhancing fingermark. In all seven types of surfaces depositing fingermark, water-based R6G have higher effectiveness in enhancing fingermark and lower surface coloring than organic solvent-based R6G. But because the surfaces found in crime scene have multicolor background and various quality, the additional study about various surfaces is needed.

• Proceedings of the Korean Information Science Society Conference
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• 2001.04a
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• pp.856-858
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• 2001

지적 재산권 보호 중에서 디지털 저작물 보호는 근래에 활발히 연구되고 있으며 법 과학 분야는 지문감식, 치아감정, DNA 등 많은 분야가 있다. 법과학 분야 중 법적용 컴퓨팅(Forensic Computing)에 관한 응용은 새로운 연구 과제이다. 그 중에서도 디지털 저작물에 대하여 증거를 보전 하고자 많은 연구가 진행되고 있지만 디지털 저작물에 관하여 네트워크를 통한 능동적 저작물 보호는 미약하다. 현재의 데이터 추출(Extraction), 발굴(Exploitation), 복구, 암호 해독, 패스워스 풀기(Defeat), 미러 이미징 등의 방법 가지고 해결 못하는 경우와 인터넷 상에서 온라인으로 이루어지는 불법 복제에서 결정적 기여(smoking gun)를 찾아내려고 하는 것이 본 논문에서 해결 하고자 하는 부분이다. 오프라인일 경우도 가능하며 분석된 결과는 변호사/대리인, 법인, 보험회사, 법집행관 등에게 온라인으로 제공한다. 진행 과정은 서버에서 파견시킨, 미션을 부여받은 에이전트가 저작물 불법 복제 상황을 트래킹 한 후, 네트워크를 통하여 정해진 시간별로 서버에 전달하면, 법 조항과 매핑시켜서 분석한 다음 서버의 지식베이스에 저장되어 사용자의 요구에 응하는 능동형 디지털 저작물 보호 관리 시스템이다.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.355-363
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• 1996

Physicochemical properties of marketing and intensive persimmon vinegar were investigated, the results are as following; Total acidity in D, H, S, J, sweet persimmon(SP) and persimmon vinegar were 4.20, 3.03, 2.58, 3.30, 5.92 and 5.81%, respectively, and the value of intensive persimmon(IP) vinegars wre higher than that of others. SP sample was lower than any other vinegar as compared to L value in colors, no sample was lower than H and S vinegar inturbidity and browning. Brix of IP samples were lower than that of other vinegars, there was a little fructose in the all samples. Among the organic acids, galacturonic acid content except acetic acid was the highest, and ascorbic and malic acid were detected a little, Calium content was the highest of minerals in persimmon vinegars, phosphorus was detected a little. Alcohols of 5~6 types were analyzed in each samples, free amino acids of 17~24 dypes were analyzed, D and IP vinegars have more acohols and amino acids, and their contents were higher than the others. Volatile components of 6~9 types were analyzed in each samples, these have more ethanols except acetic acids than other volatile components, and the contents of IP samples were higher than that of marketing persimmon vinegars.