• The Journal of the Korea Contents Association
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• v.11 no.5
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• pp.125-137
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• 2011

Recently the research on the system using images taken from camera phones as input is actively conducted. This paper proposed a system that shows wine pictures which are similar to the input wine label in order. For the calculation of the similarity of images, the representative color of each cell of the image, the recognized text color, background color and distribution of feature points are used as the features. In order to calculate the difference of the colors, RGB is converted into CIE-Lab and the feature points are extracted by using Harris Corner Detection Algorithm. The weights of representative color of each cell of image, text color and background color are applied. The image similarity is calculated by normalizing the difference of color similarity and distribution of feature points. After calculating the similarity between the input image and the images in the database, the images in Database are shown in the descent order of the similarity so that the effort of users to search for similar wine labels again from the searched result is reduced.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.9
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• pp.4472-4477
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• 2013

This paper describes the color features of smoke in each standard color model in order to present the most suitable color model for somke detection in video surveillance system. Histogram intersection technique is used to analyze the difference characteristics between color of smoke and color of non smoke. The considered standard color models are RGB, YCbCr, CIE-Lab, HSV, and if the calculated histogram intersection value is large for the considered color model, then the smoke spilt characteristics are not good in that color model. If the calculated histogram intersection value is small, then the smoke spilt characteristics are good in that color model. The analyzed result shows that the RGB and HSV color models are the most suitable for color model based smoke detection by performing respectively 0.14 and 0.156 for histogram intersection value.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.588-595
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• 2011

In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.55-60
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• 2009

This study was conducted to measure tea surface colors using the visible bands ($400{\sim}700$ nm) with near-infrared spectroscopy (NIRS). The surface colors of 117 tea products were measured with a colorimeter. The $a^*/b^*$ (CIE color scale) or a/b (Hunter color scale) ratios in different tea products accounted for about 99.7% of the variation in fermentation degree (FD), indicating that the $a^*/b^*$ (a/b) ratio is a very useful trait for assessing fermentation degree. Also tea powders were scanned in the visible bands used with NIRS. Calibration equations for surface colors and fermentation degree were developed using the regression method of modified partial least-squares (MPLS) with internal cross validation. The equations had low SECV (standard errors of cross-validation), and high $R^2$ (coefficient of determination in calibration) values with $0.779{\sim}0.999$, indicating that the whole bands ($400{\sim}2500\;nm$) with NIRS could be used to rapidly measure traits related to surface color, fermentation degree and other chemical components in tea products with high precision and ease at a time.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.1
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• pp.31-37
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• 2000

In order to color analyze of in Farnsworth Test Panel D-15 using a Protan, Deutan and Tritan test, we introduced the CIE system so that measured the reflectance light spectrum intensity in the 380~780 nm wavelength regions. The color difference of Panel D-15 was depended on the intensity of reflectance ratio in the 400~450 nm, 500~600 nm and more than 650 nm wavelength regions. From the reflectance spectra, we obtained the tristimulus X, Y, Z values, the $L^*a^*b^*$ and $L^*ab$ values of the 3-Dimension CIELAB system in a complement plane and light-darkness axis, the $U^*V^*$ values and the x, y values of chromaticity coordinates.

• Journal of Technologic Dentistry
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• v.33 no.4
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• pp.313-321
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• 2011

Purpose: The purpose of this study was to compare color parameters of different fabrication method of Lava ceram powder, Lava DVS blocks, IPS e.max ceram and IPS e.max zirpress. Methods: The three available shades(A1, A2, A3.5) of Lava & Kavo zirconia blocks were examined. For each of three colors, three different thickness were tested, 5 times of measurement frequency. The measurements were made using a spectrophotometer equipped with an integrating sphere using the CIE $L^*$, $a^*$, $b^*$ colorimetric system. Results: Lava build-up group and Lava DVS group showed clinically perceived color difference, on the other hand IPS e.max build-up group and IPS e.max zirpress group did not show clinically perceived color difference to shade allowed on core. When the thickness of porcelain veneer increased from Lava and IPS e.max groups, color differences(${\Delta}E$) were decreased. Conclusion: All-ceramic system has color characteristics that clinicians have to consider when selecting materials. Also, manufacturers of different porcelain systems must make every effort to achieve color reproducibility.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.923-929
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• 2023

This study investigated the optical characterization of water types based on Jerlov's classification, employing the CIE colorimetric system. Digital visualization techniques were applied to articulate watercolor manifestations intuitively. The L^* luminance parameter exhibited a discernible reduction from optical water type I III and from type 1 to 9, registering a range between 66 and 84. Analysis of color attributes in each optical water type revealed that in the transition from type I to III, the color a^* values spanned from -7.43 to -8.32, while color b^* values ranged from -2.97 to -3.33. a^* values for optical water types 1 to 9 varied between -6.28 and -10.50, with corresponding b^* values ranging from -2.51 to -4.20. Consequently, optical water type I, IA, IB, II, and III were discretely categorized by independent color values, as were optical water types 1, 3, 5, 7, and 9. The digitized representation of watercolor in this inquiry facilitated comprehensive information asso,o;atopm. The study highlights limitations in Jerlov's classification for representing watercolors in different ocean conditions. It emphasized the need to collect color data from various marine areas and formulate a novel color standard or method for comparing colors.

• Bulletin of the Korean Chemical Society
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• v.29 no.1
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• pp.135-138
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• 2008

Two bicarbazyl-containing fluorene copolymers, PFEBCz (95/5) and PFEBCz (75/25), were synthesized for white light electroluminescence from a single emitting polymer. All synthesized polymers were soluble in common organic solvents such as chloroform and toluene. The weight-average molecular weights (Mw) of the PFEBCz (95/5) and PFEBCz (75/25) copolymers were found to be 11,000 and 5,700 with polydispersity indices 1.4 and 1.8. The EL spectrum of the PFEBCz (75/25) device showed bright white-light emission with CIE coordinates of (0.32, 0.34) at 1000 cd/m2, which is very close to that for pure white (0.33, 0.33). This white emission may have been due to strong excimer formation between the bicarbazyl and fluorene polymer backbone. The device exhibited a maximum brightness of 3400 cd/m2 with a maximum efficiency of 0.2 cd/A.

• Journal of Technologic Dentistry
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• v.33 no.3
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• pp.203-210
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• 2011

Purpose: The purpose of this study was to compare color correspondence of different sizes of Vita Mark II$^{(R)}$ and TriLuxe$^{(R)}$ Feldspar blocks. Methods: The three commercially available shades(1M2, 2M2, 3M2) of Mark II & TriLuxe blocks for the CEREC$^{(R)}$ CAD/CAM system were examined. For each of three colors, three different sizes were tested, 5 blocks each. The measurements were made using a spectrophotometer equipped with an integrating sphere using the CIE $L^*$, $a^*$, $b^*$ colorimetric system. Results: The $L^*$, $a^*$, $b^*$ value of Vita Mark II$^{(R)}$ ceramic block showed significantly higher than TriLuxe$^{(R)}$ ceramic block(p<0.05). In comparing the Vita Mark II$^{(R)}$ specimen of the three different shade, color differences between materials(${\Delta}E^*$) showed the lowest value of 2.09, and the highest was 2.24. ${\Delta}E^*$ values of the materials of Vita Mark II$^{(R)}$ were higher than 2. As the size of ceramic block differed, the color correspondence of Vita Mark II$^{(R)}$ showed statistically significant difference but, this result is clinically acceptable. Conclusion: All the different sizes of the different shades of Vita TriLuxe$^{(R)}$ blocks for the CEREC$^{(R)}$ system showed the high degree of color correspondence necessary in industrially prefabricated CAD/CAM blocks. The results of the present study suggested that it would be necessary to establish the reproducible and constant color specification system for an esthetic restoration.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.12
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• pp.1865-1873
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• 2007

An experiment was performed to evaluate the effects of dietary metabolizable energy (ME) and lysine on carcass characteristics and meat quality in Arbor Acres (AA) broilers from 1 to 56 days of age. A total of 2,970 1-d-old male broiler chicks were randomly allocated to nine dietary treatments (three ME levels in combination with three lysine levels), and dietary ME and lysine concentrations were formulated by varying corn, soybean meal, tallow, and L-lysine sulfate concentrations. Live body weight (BW), carcass weight (CW), dressing percent, breast muscle weight (BMW), yield of breast muscle, muscle color (CIE L*, a*, and b*), pH values 45 min and 24 h postmortem ($pH_{45}$, and $pH_{24}$), meat shear force value (SFV), and water loss rate (WLR) were evaluated. Results showed that live body weight and dressing percent increased (p<0.05) as dietary energy increased. Higher dietary lysine content improved breast muscle weight. Neither carcass weight nor yield of breast muscle was affected by dietary energy or lysine content. Higher ME increased the b* value (p = 0.067) and $pH_{24}$ value (p<0.05), whereas it decreased SFV (p<0.05) and WLR (p = 0.06). Only water loss rate was influenced (p<0.01) by dietary lysine, which was higher in broilers from the high lysine diet as compared to those from medium or low lysine diets. The $pH_{45}$ value and L* value of breast muscle were not affected by ME or lysine. Significant interaction of dietary ME and lysine was found on a* value of breast muscle. These results indicated that dietary ME and lysine had important effects on breast muscle growth and meat quality, however their effects were different. Different concentrations of dietary ME and lysine might be considered to improve meat quality.