• Journal of Broadcast Engineering
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• v.17 no.4
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• pp.611-624
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• 2012

'Gesture' is the most intuitive means of communication except the voice. Therefore, there are many researches for method that controls computer using gesture input to replace the keyboard or mouse. In these researches, the method of user detection and main body parts estimation is one of the very important process. in this paper, we propose user objects detection and main body parts estimation method on inaccurate depth information for pose estimation. we present user detection method using 2D and 3D depth information, so this method robust to changes in lighting and noise and 2D signal processing 1D signals, so mainly suitable for real-time and using the previous object information, so more accurate and robust. Also, we present main body parts estimation method using 2D contour information, 3D depth information, and tracking. The result of an experiment, proposed user detection method is more robust than only using 2D information method and exactly detect object on inaccurate depth information. Also, proposed main body parts estimation method overcome the disadvantage that can't detect main body parts in occlusion area only using 2D contour information and sensitive to changes in illumination or environment using color information.

• Journal of Mushroom
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• v.18 no.4
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• pp.339-343
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• 2020

This study aimed to optimize total nitrogen (TN) content in the medium and the growth temperature to improve the shelf life of Pleurotus eryngii Keneutari No. 2. We investigated the growth characteristics and changes in the O2/CO2 content in polypropylene film and performed sensory evaluations during cold storage under 1.5%, 1.8%, 2.1%, and 2.4% TN and at temperatures of 9℃, 12℃, and 15℃. The diameter and weight of the fruit bodies tended to increase with increasing nitrogen content, regardless of the growth temperature, and the highest weight per bottle (149.5 g) was obtained at 12℃ and 2.4% TN. Regardless of the nitrogen content, leaf color deepened with decreasing temperature. The gas concentration in the film, which changes depending on storage time, was maintained for the longest period at 9℃ and 2.1% TN. The sensory evaluation revealed no difference between the different nitrogen conditions tested, and the odor, discoloration, and decay were similar at 15℃ and 9℃ until day 28 of storage.

• Journal of Mushroom
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• v.21 no.3
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• pp.160-166
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• 2023

The effects of punching treatment on mycelial culture and fruiting body productivity were investigated in a new Lentinula edodes cultivar, "Jadam", in sawdust medium for the stable production of oak mushroom. As the punching volume and number increased, the weight loss rate and color difference increased and the L value decreased. After spawn inoculation, the sawdust medium temperature and CO₂ concentration reached their highest values at 33 and 19 days of incubation, respectively. The O₂ concentration showed the lowest value on the 14^th day of incubation, which was the opposite pattern to the CO₂ concentration. As the punching volume and the number increased, the medium temperature and O₂ concentration increased, and the CO₂ concentration decreased. Higher punching volumes and numbers resulted in higher temperatures and lower CO₂ concentrations. The best fruiting body yield was 5 × 70 mm - 30 (punching diameter × depth - number), and the total yield after three cycles was 644.7 g.

• Current Research on Agriculture and Life Sciences
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• v.29
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• pp.43-53
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• 2011

The possibility of making Cheongukjang by the use of soy-powder and pill type re-made from soy-powder was investigated. Some of experimental results obtained are summarized as follows; 1. Regardless of three different types for the source material of Cheonggukjang, soybean seed, soy-power, and pill, the dry weight of fermented Cheonggukjang showed continuously decreasing trends along with the time of fermentation applied. 2. In all type of source materials, the length of viscous substance during fermentation was increased along with the time of fermentation, and the rate of elongation was much reduced after 48hr of fermentation. Out of four soybean varieties tested, Taekwangkong produced longest viscous substance fermented in the type of soybean seed. No viscous substance was formed when the depth of soy-powder in the fermentation box was shallow, one centimeter. 3. Not much difference was observed in the number of microbes, Bacillus licheniformis B1, in all soybean varieties. The number was proportionally increased in the type of powder but it increased rapidly from 12 hour to 24 hour with low rate of increase thereafter in the pill type. 4. Along with the time of fermentation in all types, the color of Cheonggukjang changed from yellow to dull. At the same time, the tone of color and chroma changed into reddish and yellow, respectively. 5. Along with the time of fermentation in all types, pH of Cheonggukjang changed in alkali. 6. Along with the time of fermentation, the content of isoflavone in Cheonggukjang increased by 48hr but decreased thereafter. 7. In general, the quality of Cheonggukjang fermented in types of soy-powder and pill re-made from soy-powder was lower than that of soybean seed. More study is seemed to be needed to produce high quality Cheonggukjang by the use of soy-power.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.283-296
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• 2003

Emulsion-type sausages were manufactured to investigate the effects of CLA-vegetable oils and CLA-lard on quality characteristics of emulsion-type sausage. Each treatments replaced pork back fat with CLA-corn oil (CLA-CO), CLA-safflower seed oil (CLA-SSO) and CLA-lard (CLA-LD) were stored during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. The changes in physico-chemical properties, texture, thiobarbituric acid reactive substances (TBARS), fatty acid composition and CLA content of each treatments were measured during 1, 7, 14, 21 and 28 days at 4$^{\circ}C$. During storage, pH of control showed higher pH value than that of CLA-vegetable and CLA-lard treatments. The pH values of all treatments was significantly low at storage 14 days (p<0.05). The color L* and a*-value of all the treatments was not significantly changed with the storage periods. Color b*-value of CLA-treatments was higher than that of control during the storage period. Fatty acids composition was changed by addition of CLA-vegetable oils and CLA-lard. All kinds of fatty acids composition were decreased with CLA replacements than that of the control. Whereas linolenic acid content extremely increased by replacement of CLA-vegetable. CLA content of CLA-treatments was extremely increased than that of the control. The cohesiveness, springness, gumminess and brittleness of CLA-LD treatment was significantly higher (P<0.05) than that of the other treatments. The TBARS value of all treatments were significantly increased (P<0.05) as the storage period was passed. TBARS of sausage products containing CLA-CO was the lowest. Summing up the a forementioned results, emulsion-type sausage manufacturing with CLA-vegetable oil and CLA-lard was not affected in physico-chemical properties and texture characteristics. Also, it may be assumed that the high quality sausage can be manufactured with the extent of storage period and CLA accumulation.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.409-413
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• 2004

We have studied quality changes of fully ripe fruit of Korean native pumpkin 'Yangsan' regarding the following parameters: pH, sugar content, weight, water content, contents of crude protein and amino acids during 60 days storage at room temperature. As the results, there was no changes in sugar contents according to the storage period, but pH was changing to a little acidic direction with slight decrease in weight and water content. Contents of total crude proteins and comprising amino acids were increased during the storage period. The main contents of amino acids of the Korean native pumpkin, Yangsan, were glutamic acid (15.5%), aspartic acid (10.1%), lysine (8.7%), valine (7.5%), leucine (7.1%) and alanine (6.6%), which were not highly influenced during storage period. Additionally we have investigated the content of free amino acids and color changes during processing of Yangsan under high temperature at $121^{\circ}C$ and high pressure at $1\;kg/cm^2$. In fully ripe fruits, a total of 29 kinds of free amino acids were detected including 8 kinds of essential amino acids (histidine, isoleucine, leucine, lysine, phenylalanine, methionine, threonine and valine). More than 35% of total free amino acids were aspartic acid (20.3%) and asparagine (15.4%); ornithine, citrullin, and arginine, which are related to Ornithine cycle, were also detected in fully ripe fruits. But when treated with high temperature and high pressure, glutamic acid and arginine were decreased rapidly whereas ammnonium chloride was relatively increased. Moreover "b" value as yellow color indicator was decreased from 17.45 to 9.14 while treated for 60 minutes with high temperature and pressure, caused by the degradation of ${\beta}-carotene$ and other yellowish pigments in Yangsan.

• Journal of Bio-Environment Control
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• v.15 no.4
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• pp.406-411
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• 2006

New Guinea impatiens (Impatiens hawkeri) shows very sensitive responses to different light conditions. Due to these phenomena, testers of DUS (distinctness, uniformity and stability) for granting plant variety protection right often have problems distinguishing genetic or physiological differences. New Guinea impatiens 'Fishlimp 149' was grown under several light intensities in a rain-sheltered vinyl house to observe differences of plant growth and flowering. As compared with the control (avg. $1,010{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$), treatments of shade-1 (avg. $599{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) and shade-2 (avg. $88{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) showed increased plant height, plant width, leaf size and pedicel length. On the contrary, these growth parameters decreased in shade-3 (avg. $30{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$) with the lowest light intensity. Shade-1 treatment enhanced flower characteristics such as flower diameter, upper petal width, side petal width and lower petal length. However, these characteristics were suppressed by lower light intensities than that in shade-1. Anthocyanin contents of shoot, leaf and pedicel decreased with increasing shading, but that of flower petal was the greatest of the shade-1 treatment. Shade-1 treatment showed the greatest Hunter a value analyzed by a colorimeter, and L and b values increased with increasing shading. Shade-1 treatment seemed to be provided the most proper light condition for DUS test of New Guinea impatiens. Additionally, anthocyanin accumulation on New Guinea impatiens during DUS test was due to not genetic differences but physiological phenomenon.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• The Journal of the Petrological Society of Korea
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• v.27 no.2
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• pp.73-84
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• 2018

In the northern Cheongsong, there are occurred igneous intrusions: Cheongsong dike swarm, Jungtaesan laccolith, Galpyeongji stock. The swarm is composed of rhyolitic dikes that have developed many various spherulites. The dikes represent an geometrically radical pattern centering the Galpyeongji stock, but also geochemistry of the intrusions indicate the swarm source. Here we report the compositional data for 28 samples from the three intrusions. All of the intrusions belong to rhyolitic composition, but according to compositional correlation, there are considerable overlaps between intrusion compositions. In particular, the Cheongsong dike swarm is divided into several dike groups by rock color and shows compositional diversity, but the composition of the dikes generally overlap with compositions of other intrusions. The Jungtaesan laccolith is enriched in alkali, $K_2O$ and $Al_2O_3$ and depleted in $Fe_2O_3{^t}$, $TiO_2$ and REE compared to the Cheongsong dike swarm. In contrast, the Galpyeongji stock is narrow in composition range, and commonly has sharp compositional overlaps with the Cheongsong dike swarm. According to the compositional correlations, the stock is considered to be a source of the swarm and it is connected to an episode of volcanism.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.935-943
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• 2011

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), cooking loss (CL), fatty acids composition, amino acid composition and mineral contents of Hanwoo beef (QG $1^+$, 1) and imported New Zealand black Angus beef with loin, strip loin, eye of round and chuck tender. The intramuscular fat contents were higher in the strip loin, loin and chuck tender of Hanwoo beef than New Zealand beef (p<0.05). Hanwoo QG 1 beef had higher Fe contents in the strip loin (30.52 mg/100g) and chuck tender (40.70 mg/100g) (p<0.05). Hanwoo beef had lower cooking loss and than those of New Zealand beef, whereas New Zealand beef had higher protein and amino acids contents (%) than their counterpart. There was no significant difference in the WBS between two origin samples except the chuck Hanwoo beef had significantly lower saturated fatty acids (SFA) and higher monounsaturated fatty acids contents than New Zealand beef (p<0.05). WBS values indicated that Hanwoo and New Zealand beef had similar tenderness in the loin, striploin and eye of round due to the longer aging periods of the New Zealand beef than Hanwoo beef during the distribution.