• The Research Journal of the Costume Culture
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• v.12 no.3
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• pp.354-368
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• 2004

The purpose of this study is to investigate the effect of Shirts-color(Different-color, Same-color) and Hat color(Red, Blue, Beige, Grey), Hat design (Beret, Cloche, Bowler, and Capeline) on impression formation. The experimental materials developed for this study were a set of stimulus and response scales. The 7-point semantic thirty stimuli color pictures of various combination of hair length, hair style, and type of hat design were manipulated by computer drawing. The subjects were 360 undergraduates living in Seoul, Kyunggi and Kyungnam. The experimental design was composed of 3 factorial designs. The result of the study can be summarized as follows; Impression factor of the stimulus consisted of the 5 different dimensions. (concentration of attention, attractiveness, gracefulness, activity, tenderness). Concentration of attention, elegance, and tenderness in case of a hat as a clue, elegance and tenderness in case of the color of upper clothes as a clue, and all the factors except attractiveness and elegance in case of the type of hat as a clue were significant factors to differences of appearance. In regarding the effect of interaction between each variable, the combination of Hat color and Shirts-color had significant effects on tenderness, Hat color and type of hat design on concentration of attention, elegance and activity.

• The Journal of the Convergence on Culture Technology
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• v.6 no.1
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• pp.105-110
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• 2020

In this study, two hats and a laptop bag were developed and produced as cultural products by using Hanji-fabrics dyed with various natural dyeing materials. First of all, for the cultural product development, I selected Hanji-fabric which made with traditional Korean paper with excellent durability and functionality. Secondly, it was dyed blue with indigo, brown with green persimmon juice, red by safflower, yellow by amur cork and purple by gromwell root. Third, two hats and a laptop bag were designed. Fourth, according to the designs, patterns of two hats and a laptop bag were made. And then two hats and a laptop bag were finished by cutting and sewing Hanji-fabrics dyed in various colors.

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.1113-1119
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• 2006

본 논문에서는 광고나 포스터제작에 사용될 수 있는 이미지 모자이크 기법을 소개한다. 모자이크는 임의의 개수의 셀로 하나의 전체 이미지를 표현하는 기법이다. 이중 포토 모자이크는 사진의 조합으로 새로운 사진을 생성한다. 이는 만들고자 하는 영상을 격자를 이용해 나누고 해당 격자에 최적의 이미지를 영상 DB 로부터 찾아 격자를 채움으로써 하나의 이미지 모자이크를 생성한다. 본 논문에서는 하나의 단위 이미지(색이 할당되지 않고 형태만 갖는 영상)를 사용하여 경계로 구분된 특정 영역을 채워나감으로써 하나의 추상화된 예술적 모자이크 영상을 생성하는 알고리즘을 소개한다. 하나의 단위 이미지는 회전, 이동을 통해 다양하게 변할 수 있으며 입력영상의 그래디언트의 방향과 에지정보를 이용해 해당영역을 채우게 된다. 이를 위해서 에지를 넘어서지 않도록 단위 이미지를 변환시키며 최적의 위치를 찾게된다. 또한 입력영상의 색상이나 임의의 색상이나 특정 색상테이블을 이용해 단위 이미지에 색상을 할당함으로써 만들고자 하는 입력영상과 비슷한 모양을 갖거나 형태만을 유지한 추상화된 모자이크 영상 생성이 가능하다.

• Journal of the Korea Computer Graphics Society
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• v.17 no.1
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• pp.25-31
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• 2011

Photomosaic is a method of representation an input image in forms of mosaics by a set of small tile images. Generally, equal rectangular tiles are used in photo mosaics. Therefore, there are limitations to expression of mosaic according to characteristic of images. In this paper, photo mosaics using quad-tree structure is proposed to create tiles in varies sizes. Initially, color variance per each level of an input image is computed using the mipmap of graphic hardware. Depending on the value of Valiance, the input image is divided into tiles in varies sizes. Each tile finds the most similar reference image and replaces with it. As a result, the method provides another pictorial effectiveness by dividing the input image into tiles in varies sizes depending on color held by the input image. In addition, whole processing is done on the graphic hardware and thereby we achieve faster performance.

• Proceedings of the Korea Information Processing Society Conference
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• 2018.10a
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• pp.792-794
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• 2018

본 연구에서는 일반적으로 R,G,B 색 평면의 높은 상관관계를 이용하여 컬러 복원을 시도하던 기존의 방법의 문제점을 정의하고, DCGAN을 활용한 디모자이킹에 관한 연구를 소개한다. 약 2000장의 $256{\times}256$ 이미지를 학습데이터를 이용하였다. 보다 나은 결과를 위하여 R,G,B 색상 채널에 따라 각각의 네트워크를 구성하고 학습하였다. 제안 방법은 Intel Core i7-7770 CPU(3.60GHz), 16GB Memory,NVIDIA GeForce GTX1080Ti 구성의 Laptop에서 진행하였고, 평균 PSNR 22.5dB 정도의 성능을 보인다.

• Korean Journal of Remote Sensing
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• v.36 no.6_2
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• pp.1537-1549
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• 2020

The ground sample distance of KOMPSAT-3 is 0.7 m for panchromatic band, 2.8 m for multi-spectral band, and the swath width of KOMPSAT-3 is 16 km. Therefore, an image of an area wider than the swath width (16 km) cannot be acquired with a single scanning. Thus, after scanning multiple areas in units of swath width, the acquired images should be made into one image. At this time, the necessary algorithm is called image mosaicking or image stitching, and is used for cartography. Mosaic algorithm generally consists of the following 4 steps: (1) Feature extraction and matching, (2) Radiometric balancing, (3) Seamline estimation, and (4) Image blending. In this paper, we have studied an effective seamline estimation method for satellite images. As a result, we can estimate the seamline more accurately than the existing method, and the heterogeneity of the mosaiced images was minimized.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.796-801
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• 2010

This study was carried out to establish a system for mutation breeding by irradiation of gamma-ray in $Rosa$ $hybrida$ Hort. The rooted cuttings of two roses, 'Spidella' and 'Cabernet' were irradiated with different gamma-ray doses (0, 30, 50, 70, 90, 110, 130, 150 and 170 Gy) from a $^{60}Co$ source to reveal an optimal dose for induction of mutants. The irradiated plants were planted in a greenhouse, and investigated on the appearance of petal color mutants and shoot growth by gamma ray dose. The 50% lethal doses ($LD_{50}$) of plant were 110 Gy for 'Spidella' and 150 Gy for 'Cabernet', respectively. The 50% decrease dose of shoot length was observed at 70-90 Gy dose for 'Spidella', and 110 Gy dose for 'Cabernet'. Solid, chimeric and mosaic petal mutants with various colors were induced from pink petal of 'Spidella' and red petal of 'Cabernet' when 30-170 Gy dose was irradiated. The mutants obtained from 'Spidella' had white, ivory, pinky ivory, light pink and deep pink petal colors. The mutants obtained from 'Cabernet' had pink, deep pink, purple red (magenta), orange red and purple petal colors. It was suitable to irradiate 70-90 Gy dose for 'Spidella' and 90-110 Gy dose for 'Cabernet' for the induction of various mutants considering plant survival rate, shoot growth and mutant occurrence rate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.723-730
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• 2016

In this study, we developed traditional liquor, Omegisul, with seaweeds to support the regional culture of Jeju Island in manufacturing traditional liquors. Seaweed extracts from Sargassum fulvellum and Hizikia fusiformis were added for manufacturing Omegisul at a final concentration of either 5 or 10% and fermented for 10 days. During fermentation, samples were collected to measure changes in quality of Omegisul including pH, acidity, alcohol content, chromaticity, total microbes, organic acid content, and antioxidant activity. Both pH and acidity of Omegisul were significantly altered in the early stages of fermentation. Alcohol contents increased over the fermentation period up to 9%. Regarding chromaticity of the product, L, a, and b values were highest in Omegisul with 10% Hizikia fusiformis. Both total plate count and lactic acid bacterial count tended to increase in the early stage of fermentation and decrease later, reaching their highest points in Omegisul with 10% Hizikia fusiformis at 10 days: $1.45{\times}10^8CFU/mL$ and $2.21{\times}10^8CFU/mL$, respectively (P<0.05). Among organic acids, lactic acid contents were significantly higher during fermentation with the highest concentration of 7.474 mg/mL in Omegisul containing 10% Sargassum fulvellum. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging assays showed that antioxidant activity of Omegisul was increased during fermentation period. Among the samples, Omegisul with 10% Sargassum fulvellum showed the highest antioxidant activities of 69.81% and 81.61% in DPPH and ABTS assays, respectively. Taken together, Omegisul with 10% Sargassum fulvellum showed better characteristics in terms of quality than the other groups and has potential as functional Omegisul.

• Journal of Broadcast Engineering
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• v.16 no.3
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• pp.561-565
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• 2011

This paper presents an imaging system for reconstruction of enhanced color images using the conventional Bayer CFA. By extracting various colors such as RGBCY from two sequential images which consist of a image by broadband G channel lens filter and the other image captured without one, the proposed color image reconstruction system can reduce the computational complexity for demosaicking and make high resolution color information without aliasing artifacts. Because the proposed system uses the common Bayer CFA image sensor, fabricating a new type of CFA is not necessary for obtaining a multi-spectral image, which can be easily extensible for applications of multi-spectral imaging. Finally, in order to verify the performance of the proposed system, experimental results are performed. By comparing with the existing demosaicking methods, the proposed camera system showed the significant improvements in the sense of color resolution.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.723-728
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• 2011

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.