• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.6C
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• pp.815-823
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• 2004

A hue-based attention operator and a combinational integral projection function(CIPF) are proposed to extract the normalized regions of face and facial features robustly against illumination variation. The face candidate regions are efficiently detected by using skin color filter, and the eyes are located accurately nil robustly against illumination variation by applying the proposed hue- and symmetry-based attention operator to the face candidate regions. And the faces are confirmed by verifying the eyes with the color-based eye variance filter. The proposed CIPF, which combines the weighted hue and intensity, is applied to detect the accurate vertical locations of the eyebrows and the mouth under illumination variations and the existence of mustache. The global face and its local feature regions are exactly located and normalized based on these accurate geometrical information. Experimental results on the AR face database［8］ show that the proposed eye detection method yields better detection rate by about 39.3% than the conventional gray GST-based method. As a result, the normalized facial features can be extracted robustly and consistently based on the exact eye location under illumination variations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1603-1610
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• 2012

The effects of moisture content on the physical properties of cereal extrudates were investigated. Cereal flours (rice, wheat, corn, barley, and oat) were extruded at a barrel temperature of $130^{\circ}C$, feed rate of 120 g/min, and various moisture contents (20, 22.5, 25, 27.5, and 30%). Proximate content, expansion index, specific length, bulk density, breaking strength, apparent elastic modulus, water absorption index (WAI), water solubility index (WSI), specific mechanical energy (SME) input, paste viscosity, and color values were analyzed. Expansion ratio of extruded corn flour was higher than that of other extrudates at low moisture content. Bulk density, specific length, and elastic modulus in all cereals decreased with an increase in moisture content. The WAI increased with an increase in moisture content, whereas WSI decreased. SME input of extruded corn flour was higher than those of other cereal flours at lower moisture content, whereas that of oat flour extrudate was lower than those of other cereals at higher moisture content. Lightness of extruded rice flour was lighter than those of other cereals while that of extruded barley flour was darker.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.292-299
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• 2001

Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18$\^{C}$ for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.

• The Journal of the Korea Contents Association
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• v.20 no.8
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• pp.101-113
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• 2020

This study aimed to explore how effective explicit form-focused instruction (FFI) is in teaching the schwa vowel /ə/ to EFL students in a classroom setting. The participants were 25 female high school students, who were divided into the experimental group (n=13) and the control group (n=12). One female American also participated in the study for a speech sample as a reference. The treatment, which involves shadowing model pronunciation by the researcher and a free text-to-speech software and the researcher's feedback in a private session, was given to the control group over a month and a half. The speech samples, for which the participants read the 14 polysyllabic stimulus words followed by the sentences containing the words, were collected before and after the treatment. The paired-samples t test and non-parametric Wilcoxon signed-rank test were used for analysis. The results showed that the participants of the experimental group in the post-test reduced the duration of the schwa by around 40 percent compared to the pre-test. However, little effect was found in approximating the participants' distribution patterns of /ə/ measured by the F1/F2 formant frequencies to the reference point, which was 539 Hz (F1) by 1797 Hz (F2). The findings of this study suggest that explicit FFI with multiple repetitions and corrective feedback is partly effective in teaching pronunciation.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.706-712
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• 2011

This study was carried out to investigate the quality characteristics and microbiology of the simple preprocessed food julienne white radish and pear during storage at $4^{\circ}C$ and fordevelopment of a standard recipe. Total aerobic bacteria level were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear, and $3.00{\pm}0.14$ log CFU/g in julienne white radish (control). Coliform counts were $3.20{\pm}0.08$ log CFU/g in julienne white radish and pear and $1.84{\pm}0.17$ log CFU/g in julienne white radish. Low levels of coliform and total aerobic bacteria were detected. pH values of julienne white radish and pear increased significantly after 3days, whereas that of control increased significantly after 1day. Lightness and redness decreased during storage, whereas yellowness increased significantly during storage. During storage, hardness of julienne white radish and pear decreased after 3days, whereas that of julienne white radish decreased after 5days. According to sensory evaluation, 70% julienne white radish and 30% julienne pear showed higher score in term of taste, harmony of ingredient, harmony of sauce and overall preference. Consequently, 70% julienne white radish and 30% julienne pear was determined to the best formula and a maximum storage period of 3 days was showned to be optimal.

• The Journal of the Korean dental association
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• v.58 no.7
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• pp.435-442
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• 2020

Porcelain is the first ceramic material to be introduced into dentistry. Porcelain jacket crown was introduced by Dr. Charles H Land in 1886, which was an excellent aesthetic dental restoration but has not been widely used due to high firing shrinkage and low tensile strength. Then metal-ceramic system, which combines the esthetic properties of ceramics and the mechanical properties of metals, was introduced and nowadays it is still used in dental clinical field. However, the metal-ceramic system has shown some problems, such as increased lightness by reflection of light at opaque layer, shadow beneath the gingival line due to the block-out of light by metal coping, exposure of metal in margin part, bond failure between metal and porcelain, oxidation of metal coping during firing the porcelain, etc. Recently, along with the advance of fabrication methods of dental ceramics, the all-ceramic restorations with high esthetic and mechanical properties has increased and gradually replaced metal-ceramic restorations. Especially, CAD/CAM technology has opened a new era in fabricating the dental ceramic restorations. This overview will take a look at the past, present and future possibility of the dental ceramic materials.

• Journal of Radiation Protection and Research
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• v.30 no.4
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• pp.175-183
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• 2005

Dose distribution of Korean radiation workers classified by occupational categories was analyzed. Statistics of the occupational radiation exposure(ORE) in 2002 of the radiation workers in diagnostic and dental radiology were obtained from the Korea Food and Drug Agency(KFDA) who maintains the database for individual radiation dose records. Corresponding statistics for the rest of radiation workers were obtained by processing the individual annual doses provided by the Korea Radioisotope Association(KRIA) after deletion of individual information. The ORE distribution was classified in term of 28 occupational categories, annual individual dose levels, age groups and gender of 52733 radiation workers as of the year of 2002. The total collective dose was 66.4 man-Sv and resulting average individual ORE was 1.26 mSv. Around 80% of the workers were exposed to minimal doses less than 1.2 mSv. However, it appeared that the recorded doses exceeded 20 mSv for 43 workers in the industrial radiography and for 147 workers in the field of radiology. Particularly, recorded doses of 23 workers in radiology exceeded the annual dose limits of 50 mSv, which is extraordinary when the working environment is considered. It is uncertain whether those doses are real or caused by careless placing of dosimeters in the imaging rooms while the X-ray units are in operation. No one in the workforce of 16 operating nuclear power plant units was exposed over 20 mSv in 2002. Number of workers was the largest in their 30's of age and the mean individual dose was the highest in their 20's. Women were around 20% of the radiation workers and their average dose was around one half of that of man workers.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.424-431
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• 2007

This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.

• Journal of Information Technology Application
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• v.3 no.2
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• pp.133-147
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• 2001

This paper proposed a new algorithm for binarization and removal of noises in color images with characters and pictures. Binarization was performed by threshold which had computed with color-relationship relative to the number of pixel in background and character candidates and pre-threshold for dividing of background and character candidates in input images. The pre-threshold has been computed by the histogram of R, G, B In respect of the images, while background and character candidates of input images are divided by the above pre-threshold. As it is possible that threshold can be dynamically decided by the quantity of the noises, and the character images are maintained and the noises are removed to the maximum. And, in this study, we made the noise pattern table as a result of analysis in noise pattern included in the various color images aiming at removal of the noises from the Images. Noises included in the images can figure out Distribution by way of the noise pattern table and pattern matching itself. And then this Distribution classified difficulty of noises included in the images into the three categories. As removal of noises in the images is processed through different procedure according to the its classified difficulties, time required for process was reduced and efficiency of noise removal was improved. As a result of recognition experiments in respect of extracted characters in color images by way of the proposed algorithm, we conformed that the proposed algorithm is useful in a sense that it obtained the recognition rate in general documents without colors and pictures to the same level.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.15-20
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• 1992

The changes in color of spinach leaves upon blanching in boiling water and by microwave oven were investigated. The noticible changes in color of leaves were observed above $70^{\circ}C$. The values of L (lightness), a (redness) and b (yellowness) were decreased upon blanching. The value of the under surface of leaves was decreased by 2~3 times compared to that of the upper surface. The noticible color changes occured from 15 sec and the absorbance at 432 nm of water increased rapidly from 2 min of blanching in boiling water. Salt (0.5 and 0.9%) decreased the absorbance at 432 nm of water. The changes of L and b of the under surface of leaves upon heating with a microwave oven were less compared with those in boiling water. Based on the color differences of leaves upon blanching in boiling water, the optimum ratio of spinach to water was 1:4 or 1:5.