• The Transactions of the Korea Information Processing Society
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• v.4 no.6
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• pp.1418-1432
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• 1997

Most general content_based image retrieval techniques use color and texture as retrieval indices. In color techniques, color histogram and color pair based color retrieval techniques suffer from a lack of spatial information and text. And This paper describes the design and implementation of content_based image retrieval system using color space and keywords. The preprocessor for image retrieval has used the coordinate system of the existing HSI(Hue, Saturation, Intensity) and preformed to split One image into chromatic region and achromatic region respectively, It is necessary to normalize the size of image for 200*N or N*200 and to convert true colors into 256 color. Two color histograms for background and object are used in order to decide on color selection in the color space. Spatial information is obtained using a maximum entropy discretization. It is possible to choose the class, color, shape, location and size of image by using keyword. An input color is limited by 15 kinds keyword of chromatic and achromatic colors of the Korea Industrial Standards. Image retrieval method is used as the key of retrieval properties in the similarity. The weight values of color space ${\alpha}(%)and\;keyword\;{\beta}(%)$ can be chosen by the user in inputting the query words, controlling the values according to the properties of image_contents. The result of retrieval in the test using extracted feature such as color space and keyword to the query image are lower that those of weight value. In the case of weight value, the average of te measuring parameters shows approximate Precision(0.858), Recall(0.936), RT(1), MT(0). The above results have proved higher retrieval effects than the content_based image retrieval by using color space of keywords.

• Journal of Communication Design
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• v.63
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• pp.336-347
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• 2018

Nowadays, in Korea, the number of campers is increased over 5 million. Many Korean camping brands have excellent qualities however, a lot of times weak brand identities to be globally known. The purpose of this study is to provide helpful sources to have strong brand identities, add more values based on related word research from big data and market research. The data is to be analysed by sensible & cognitive approaches. The keywords for the sensible research are 'camping, camp, camping brand, and camping design'. Then 17 representative oversea brands and 10 Korean brands were analysed for the market researches. From related word research from big data, we can find out the thinking process of potential consumers, how people communicates to exchange information, and what can be the sources to add brand values. Also from the market researches, we were able to find that successful brands have distinctive brand identities, stories, logos with representable colors and they continuous produce signature designs and own way of color matching.

• Archives of design research
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• v.15 no.3
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• pp.15-28
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• 2002

The purpose of this research is to identify the concrete imagery terms that characterize Korean cultural identity and to express Korean feelings and images through those words. We classified the selected imagery terms into the elements of design, the principles of design, abstraction, expression and function. As a result, new aspects of the Korean Image are as follows. 1, It recognized that the colors representing the Korean image are not only achromatic but also splendid. 2. Noble images with common images have taken up a large part of Korean traditional image. 3. Pleasant images as well as sad images should be presented as a new perspective to express Korean cultural identity. 4. Indirect image rather than direct image appears frequently, while positive/active image appears frequently. Since this image accounts for a large portion of Korean present image it cannot be overlooked as Korean traditional Image. 5. Korean traditional architecture is expressed as functional and rational. Up until now, representative imagery terms about Korean cultural identity appear to be positive and active and we know that Korean feelings and images are implying more variety to the image generally recognized at this time. Therefore, if today's various information technology, and values are compared and the continuity and changes of designs are appropriately combined above Korean cultural identity with these results, this will provide an essential direction for the development of global Korean designs.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.6
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• pp.933-945
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• 1995

The purpose of this study is to examine the current foreign languages of clothing terms which have been misused, clarify the meanings and suggest the unified teams. The results are as follows. First, English and Japanese are great parts of the origins of the clothing terms in foreign languges which have been misused. And next, there were French, German, Portuguese and Spanish via English and Japanese. Especially, the misused foreign languages in styles, materials of clothing are also via English and Japanese. The compound words in Japanese are many parts of them and misused Japanese, Japanese via English, French, German, Dutch, Spanish, Poltuguese, and some terms can not be found their origin. (ex: 색채, 컬러, 카라) In case of the colors of clothing, the terms have the English marking rules and the Japanese pronounciation. And some unified terms are Korean, English, and Chinese letters. (ex: 빨강, 레드, 적색) There are lots of the misused foreign lagusges in sewing terms. On each case, the corresponding words in English and Japanese were suggested to understand easily. The most of the unified words were suggested in Korean. (ex: 하찌사시 $\rightarrow$ 하자시; padding stitch, 팔자뜨기) In clothing construction, there were lots of the misused terms in Japanese and the corrupted terms of Japanese. And so the explains and the unified terms were suggested. (ex: 구세토리, 몸새맞춤, 나찌, 가위집 (내기)) Finally, the origins of terms in western history of costume were clarified and analyzed the meanings : $\circled1$robe, $\circled2$ jacket, gipon, pourpoint, doublet, justaucorps, habit, flock(coat), cutaway, swallow tail coat, 배광, lounge suit, $\circled3$ coat Robe is the gown style garment which was used by men and women from the Middle ages, the jacket is a short, coat-like garment and coat is a long outer garment. Each origin is different, however the 'jacket' and the 'coat' were used confusely in the middle of 19th century.

• Journal of Aquaculture
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• v.19 no.4
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• pp.275-280
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• 2006

Effect of the various sources of dietary additives on growth, body composition and shell color of abalone Haliotis discus hannai was investigated for 16 weeks. Forty juvenile abalone averaging 13.5 g were randomly stocked into 21 of 50 L plastic rectangular containers each. Eight kinds of additives were prepared for this study: four commercially available microalgae [Haeatococcus (Hae), Isochrysis galbana (Iso), Shizochytrium (Sch) and Spirulina (Spi)], three crustacean meals [krill meal (KM), shrimp head meal (Shm) and red crab meal (Rcm)], and green tea by-product (Gre). In addition, dry sea tangle (Dst), Laminaria japonica, as a control, was prepared. Casein, dextrin and a mixture corn oil and fish oil was protein, carbohydrate and lipid sources, respectively, in the experimental diets. The 2% each additive was included into the experimental diets. The experimental diets were fed to abalone once a day at the ratio of $1.5{\sim}2.0%$ total biomass of abalone with a little leftover throughout the 16-week feeding trial. Survival of abalone was not significantly (P>0.05) affected by the experimental diets. However, weight gain of abalone fed the all experimental diets containing the various sources of additives was significantly (P<0.05) higher than that of abalone fed the Dst diet. Weight gain of abalone fed the Spi diet was highest and Shi, KM and Iso diets in order. Shell length and the ratio of soft body weight to body weight of abalone was not significantly (P>0.05) affected by the experimental diets. However, shell width of abalone fed the all experimental diets containing the various sources of additives was significantly (P<0.05) higher than that of abalone fed the Dst diet. The shell color of abalone fed the Spi diet was improved the most distinctively and similar to that of natural abalone. Therefore, it can be concluded that the experimental diets with the various sources of additives (microalgae and crustacean meals) was effective to improve growth of abalone and dietary inclusion of Spirulina was most effective to improve shell color of abalone.

• Journal of the Korean Society of Food Culture
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• v.6 no.3
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• pp.281-291
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• 1991

Kasugadaisha was built in the 9th century at Nara, Japan and it was the powerful Fujiwara's Shrine at that time. And also Wakamiyasai which has transmitted from generation to generation about for 1200 years at Kasugadaisha is typical sacrificial service of Nara Ages and it was built up with the historical background from Korean peninsula, especially Bekje. So it could be presumed to be important data to survey the sacrificial service in order to study on the ancient dietary culture of Korean and Japanese. 1) They used a live flower or paper flower in every sacrificial services. But in Korea, it has been used not only in the sacrificial services but also in happy events. And also it has been changed to use silk or developed rice cake instead of paper. 2) Steamed rice cake in Siru has been taken after boiled rice and unpolished rice. 3) Fried rice cake like doughnut was beginning of fried cake like Yak-kwa. 4) Four colors of red, yellow, green and white are symbolic at the high offering. There are a lot of cake, candy and some kind of biskuit four colors used in every events even now in Korea.

• Archives of design research
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• v.18 no.4 s.62
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• pp.257-266
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• 2005

The purpose of this study is to investigate the psychological reaction to the image of the worship space in the church buildings and to quantify its contribution of the stimulation elements causing such reaction, and finally to suggest basic data for realizing emotional worship space of the church architecture. For this, 143 christians were surveyed to analyze the relationship between 23 emotional expressions extracted from the worship space and 32 images of the worship space. The combined data was described with the two dimensional dispersion using the quantification theory III. The analysis found out that 'simplicity-complexity' of the image consisted of the horizontal axis (the x-axis) and 'creativity' of the image the vertical axis(the y-axis). In addition, to extract the causal relationship between the value of emotional reaction and its stimulation elements quantitatively, the author indicated 4 emotional word groups such as simple, sublime for x-axis and typical creative for y-axis based on its similarity by the cluster analysis, The quantification theory I was also used with total value of equivalent emotional words as the standard variance and the emotional stimulation elements of the worship space as the independent variance. 9 specific examples of the emotional stimulation elements were selected including colors and shapes of the wall and the ceiling, shapes and finish of the floor materials, window shapes, and the use of the symbolic elements. Furthermore, 31 subcategories were also chosen to analyse their contribution on the emotional reaction. As a result, the color and finish of the wall found to be the most effective element on the subjects' emotional reaction, while the symbolic elements and the color of the wall found to be the least effective. It is estimated that the present study would be helpful to increase the emotional satisfaction of the users and to approach a spatial design through satisfying the types and purposes of the space.

• Food Science and Preservation
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• v.8 no.4
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• pp.427-433
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• 2001

The purpose of this study was to investigate the effect of chitosan on the shelf-life and quality of Paeksulkis(Korea rice cake). Paeksulgis containing 0-0.5% chitosan were stored at 5$^{\circ}C$ for 4 week and 2$0^{\circ}C$ for 1 week to test the effect of extenting shelf-life of Paeksulgis by chitosan. The pH of Paeksulkis was 5.65 without chitosan and pH of those were about 7.0(6.94-7.01) with 0.05-0.5% level of chitosan. Moisture content of Paekrukis wish or without chitosan was 38-40%. In Hunter’s color values of Paeksulkis of control, the lightness (L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness (L), redness(a) and yellowness(b) of Paeksulkis were increased by the increasing concentration of chitosan. In mechanical characteristics, cohesiveness concentration of Paeksulkis were the highest in control while obtained the highest score in color, after swallowing and overall quality (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan wre not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan were not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). Total bacterial counts (TBC) of Paeksulgis immediately before storage were 4.2$\times$10$^2$CFU/g in control and those containing 0.3-0.5% of chitosan were 0.5-1.0 log cycle lower than control. TBC of Paelsulgis containing chitosan was lower than increased for 2 weeks, reached at 1.8$\times$10$^{5}$ CFU/g and decreased for 2 weeks, reached at 1.8$\times$10$^4$CFU/g during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$ for 4 weeks. TBC of Paeksulgis increased to 10$^{8}$ CFU/g in control and 10$^{6}$-10$^{7}$ CFU/g in more than 0.3% chitosan during storage at 20$^{\circ}C$ for 1 week. The shelf-life of Paeksulkis was increased with increasing concentration of chitosan both temperature at 5$^{\circ}C$ and 20$^{\circ}C$.