• Proceedings of the Korean Society of Computer Information Conference
• /
• 2018.01a
• /
• pp.47-50
• /
• 2018

본 논문에서는 초음파 영상에서 환자 정보를 제거하여 ROI 영역을 추출하고, 추출된 ROI 영역에서 최대 명암도를 임계치로 설정한 이진화 기법을 적용하여 ROI 영역을 이진화 한다. 이진화된 ROI 영역에서 4 방향 윤곽선 추적 기법을 적용하여 상완동맥 혈류 영역이 존재하는 사다리꼴 형태의 영역을 추출한다. 추출된 사다리꼴 형태의 영역에서 상완동맥 혈류영역을 정확히 추출하기 위하여 제안된 무게 중심법을 이용하여 추출된 후보 영역을 양자화 한다. 무게 중심법은 추출된 사다리꼴 영역에서 FCM 기반 무게중심법과 PCM 기반 무게중심법을 각각 계산한 후, 두 중심 간의 차이가 존재 할 경우에는 두 중심의 평균값을 새로운 무게 중심으로 설정하여 각 픽셀들을 클러스터링하여 상완 동맥 영역을 추출한다. 추출된 상완 동맥 영역에는 고혈압 영역인 빨강색 영역과 저혈압이나 혈류가 역류하는 영역인 파란색 영역이 존재한다. 추출된 상완 동맥 영역에서 고혈압 영역만을 추출하기 위해 빨강색 영역을 제외한 그 외의 영역은 제거한다. 전문의가 제공한 상완동맥 혈류 초음파 영상을 대상으로 TPR(True Positive Rate) 검사을 분석한 결과, 제안된 방법이 기존의 방법 보다 TPR 값이 높게 나타나는 것을 확인하였다.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.29 no.3
• /
• pp.401-406
• /
• 2000

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change of the food quality in color, which greatly affects the tastes of customers. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, Kiwifruit was enzymatically macerated to separate cells to primary cell wall without damage. Yields of kiwifruit treated with PPase and mechanical maceration were 82% and 60%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 95% of vitamin C, which is the most unstable component in application of the mechanical maceration, remained with intact form for one day after the enzymatic treatment. When the suspensions of kiwifruit macerated with both treatments had been stored at $4^{\circ}C for 6 days, the suspension of kiwifruit mechanically macerated was decolorized. whereas decolorization was not found in the enzymatically macerated kiwifruit. Moreover, the mechanically macerated kiwifruit was greatly deteriorated after heat treatment at $100^{\circ}C for 60 min ; the cell suspension of the exzymatically separated kiwifruit appeared to be stable, indicating the thermal stability. Thus, the PPase treatment could be a better choice for preparation of the highly valuable and functional processed food of kiwifruit as well as for prolonging the preservation period of the processed kiwifruit.

• Journal of the Korean Recycled Construction Resources Institute
• /
• v.8 no.3
• /
• pp.325-332
• /
• 2020

In the safety diagnosis of fire-damaged concrete structures, it is difficult to evaluate the strength and changes in materials due to high temperatures with the existing durability analysis method. In particular, the compressive strength of specimen with different damage levels by thickness is used as a representative value for reducing the compressive strength of the structural member. In this study, a heating experiment was performed with only top face heating and fully heating conditions at 400℃ to 800℃. After heating, splitting tensile test and color analysis were performed to sliced specimens with a thickness of 20mm accompanied by the compressive test of a fully heated specimen. As a result of the experiment, the compressive strength reduction rate calculated from the splitting tensile strength of every sliced specimen appeared to be within 10% of the fully heated specimen on aver age, and the hue value analysis showed consistent color values were observed by red at 400℃-600℃ and gray at 700℃ or above. It follows that the techniques proposed in this study are reasonably assessable to estimate heated temperature and residual compressive strength and damage depth of concrete.

• Journal of Service Research and Studies
• /
• v.10 no.3
• /
• pp.103-118
• /
• 2020

Chinese economic growth and Chinese adoption of foreign cultures have changed varied phenomena, consumption patterns and consumer life-styles, in particular. In order to understand behavior of Chinese consumers, it is critical to explore their lifestyles and its effects on their purchase behavior. For attaining this goal, our research classifies Chinese consumer lifestyles related to cosmetics, into four types: brand oriented, price sensitive, rational consumption, and impulse buying. The research further analyzes the effects of consumer lifestyles on perceived value, satisfaction, and purchase intention in each case of skin care cosmetics and make-up cosmetics. Significant difference are found in perceived value, satisfaction, and purchase intention of skin care cosmetics exists between brand-oriented type and rational consumption type. This is also the case between rational consumption type and impulse buying type. Purchase intention is only found to be different between rational consumption type and price sensitive type. In case of make-up cosmetics, significant differences in perceived value, satisfaction, and purchase intention in the pairs of brand-oriented type and rational consumption type, rational consumption type and impulse buying type, and rational consumption type and price sensitive type. This implies rational consumption type should be more appropriate target consumers in the Chinese cosmetics market.

• Proceedings of the Korean Institute of Surface Engineering Conference
• /
• 2016.11a
• /
• pp.200.1-200.1
• /
• 2016

최근 자동차 부품 분야 혹은 가전분야를 중심으로 3가 크로메이트에 대한 요구가 증가되고 있다. 종래의 6가 크로메이트는 그 독성(주로 발암성)으로 인하여, 그 사용에 대한 규제가 심하게 되어 왔으며, 최근에는 자동차 공업에서 그 사용을 제로화 하려는 움직임이 있다. 그러나 3가 크로메이트는 여전히 1) 약품비용이 높다. 2) 내식성이 약하다. 3) 처리액의 수명이 짧다. 4) 색조가 다양하게 준비되어 있지 않다. 는 등의 여러 가지 문제가 남아있다. 본 연구에서는 6가 크롬을 전혀 함유하고 있지 않은 3가 크로메이트 용액의 처리 시간에 따른 피막의 내식성을 조사하여, 기존의 처리액에 비해 액 안정성 및 수명이 개선된 처리액을 개발하는 것을 목적으로 하였다. 또, 도장하지용으로 사용하였을 경우의 열처리 후의 내식성을 비교 평가하여, 내식성이 향상된 3가 크로메이트 처리욕을 개발하는 것을 목적으로 하였다.

• Proceedings of the Korean Vacuum Society Conference
• /
• 2011.02a
• /
• pp.271-271
• /
• 2011

차세대 디스플레이로 각광 받고 있는 유기발광소자는 다른 디스플레이에 비해서 빠른 응답속도, 넓은 시야각 및 고휘도의 장점을 가지고 있으나 낮은 색순도, 전압에 따른 색 안정성의 변이 및 색조절의 문제점을 가지고 있다. 유기발광소자의 발광층과 낮은 이온화 에너지를 갖는 tris(3-methylphenylphenylamino)triphenylamine (m-MTDATA) 정공수송층 표면에서 엑시플렉스 발광에 의한 적색편이 현상으로 인해 발광색의 순도가 저하하거나 색 조절이 어려운 문제점이 생긴다. 엑시플렉스 발광현상을 조사하기 위해서 정공수송층으로 m-MTDATA를 사용하고 tris-(8-hydroxyquinoline) aluminum (Alq3)와 2,4-bis(dicyanomethylene)-6-(p-dimethylaminostyryl)-4H-pyran (DCM1)을 발광층으로 사용하여 계면에서 발생되는 엑시플렉스 발광특성에 대해서 관찰 하였다. 낮은 전압에서는 정공수송층과 발광층에서 엑시플렉스 발광에 의한 발광스펙트럼의 적색편이가 나타났으며, 전압이 증가할수록 엑시플렉스에 의한 발광 현상이 감소하면서 색순도가 증진되었다. 유기발광소자에서 색안정성 증진과 관련된 엑시플렉스 발광 메커니즘을 실험 결과를 사용하여 기술할 것이다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2016.10a
• /
• pp.846-847
• /
• 2016

LED lighting is energy in lighting control based on had developed into a human-centered / multi-functional lighting systems from simple one trillion people thereby using environmental change by combining IT technology and software, including a variety of sensor functions and communication functions, depending on the evolution of the IT Convergence Era the reduction, and the strength and the color tone customized illumination of the user-section of light has been desired. For this intelligent lighting system is applied to the sensor and the control center of the user should be possible, and it is necessary for this artist platform of the communication module. In this paper, we propose a communication platform that utilizes Bluetooth BLE module for LED lighting control.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
• /
• 2009.05a
• /
• pp.135-138
• /
• 2009

포토닉 의류는 의류에 다양한 광원과 광전달 소재를 적용하여 빛을 발현하는 디지털 기술을 적용하여 의류의 색채를 제어함으로써 착용자의 감성을 시각화할 수 있도록 하는 스마트 의류의 일종이다. 앞서 개발한 포토닉 의류의 중 LED램프와 광섬유의 조합으로 색광을 발현하는 기능은 특별히 RGB 색조합을 통해 의도하는 색채를 다양하게 구현할 수 있다는 특징이 있다. 현재 색채 발현 방법은 Red, Green, Blue의 3가지 색상의 LED의 적절한 조합을 통하여 색채를 발현하는 방식을 가지고 있으나 색체계 상의 기준 색상과 실제 발현되어 육안으로 확인되는 색채의 차이가 있어 의도와는 다른 색채가 나타나 디자이너의 색채 기획의도를 포토닉 의류에 적용하기 힘들며, 기존의 색체계에 의해 생산된 다른 텍스타일 색채와의 컬러 조합에 있어서 필요한 정확한 데이터를 얻기 어렵다. 따라서, 포토닉 의류에 의도하는 색채를 발현하기 위해서는 기존 색상과의 차이점 보정과 효과적인 데이터 베이스 구축이 필요하다. 본 연구에서는 포토닉 의류의 색채에 관한 보다 체계적인 연구를 통해 웹 컬러와 광섬유를 이용한 포토닉 컬러에서의 색채 이미지를 비교, 분석하고 RGB값과 색차값을 통한 차이점 보정을 참고하여 광섬유를 사용하여 제작되는 스마트 포토닉 의류의 제작 시 색채선정 기획에 있어서 기초적인 자료로 활용될 수 있도록 제시하고자 한다.

• Archives of design research
• /
• v.16 no.3
• /
• pp.231-240
• /
• 2003

As all other cultures do, in the background of color of costume, view of life or spirit are contained in the nature or environment that the people lived in are applied. Marring is the ceremony to be socially recognized that both of sexes are unified, assist ancestor and bear future generation. Meaning and symbolism of color are appeared in beauty and organic composition of Lee dynasty. This paper tried to dear up five colors are dean, beautiful and philosophical colors rather than awkward composition of colors through surveying character of five colors appeared in Korean traditional wedding dress that has been succeeded in present age. This paper compared Korean traditional wedding dress and "Dan-chung" of Korea, Japan and China and surveyed theoretical background of Korean traditional color to find character of color appeared in Korean traditional wedding dress. As a result, Korean traditional color is meaningful symbolic color, its origin starts in yin-yang and the live elements of the Oriental cosmogony and it is related with Taoism of Confucianism and color of "Dan-chung." Five colors of yin-yang means everything under the sun and il is the color achieving beauty of balance due to correlation when it is linked to over one color. Further, it contains nature worship and human dignity, prays happiness and gives the significance of "Buksa", meaning of expelling an evil spirit. Formative beauty praying that all creatures are harmonized while human is happy and escapes from uncertainty is the beauty pursuing mental satisfaction as well as visual satisfaction. In future, the creational and characteristic designs that can appeal to world are required through right understanding and study of the beauty of traditional culture beauty of traditional culture

• Applied Biological Chemistry
• /
• v.36 no.1
• /
• pp.58-63
• /
• 1993

In the present paper, we investigated the quality stability of mackerel based burger during frozen storage. The moisture and crude lipid contents of products were $60.2{\sim}61.5%$ and $14.7{\sim}14.9%$, respectively. The pH showed a tendency of decrease, while volatile basic nitrogen content showed a tendency of increase during frozen storage. The histamine content was $2.60{\sim}2.81\;mg/100g$, and this value increased slowly during frozen storage. The increasing ratio in the peroxide value, carbonyl value, TBA value, fatty acid composition and color value of vacuum packed product and antioxidants added product were lower than those of air packed product. The texture profile analysis parameters such as hardness and toughness showed a tendency of a slight increase in air packed product and showed less increase in vacuum packed product and antioxidants added product. From the results of chemical experiments and sensory evaluation during frozen storage, it is concluded that the vacuum packed mackerel based burger and antioxidants added mackerel based burger were good condition for preserving the quality during frozen storage of 60 days.