• Journal of Biomedical Engineering Research
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• v.24 no.3
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• pp.183-192
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• 2003

A transformation methode of the chromaticity coordinates was proposed to calibrate the measured data obtained by a urine analysis system which implemented in our previous study. Generally. the reacted color of a reagent strip by urine analysis system often exhibit the color distortions due to nonlinear characteristics of the various devices that is the optic module mechanism. hardware, and surround circumstance. A color correction method for minimizing the color distortion play a few role in maintaining high accuracy and reproduction of the urine analysis system. In this work, we used the compensation method such as the shading correction, the characteristic curve extraction of RGB color by means of third order spline interpolation, and linear transformation using a reference color. In addition, 1931 CIE XYZ color space was used to compensate the color of the measured data by a standard reference system as colorimeter. A compensation matrix was obtained so that the output values of the urine analysis system is nearly equal to that of a standard reference system for identical color sample. Color correction obtained by a urine analysis system which implemented in our previous study exhibited a good color accuracy when it was compared with the reference data. Observed result from an experiments on ten items or a urinalysis strip that color difference or between two urine analysis system was 1.28.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.905-910
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• 2011

Cookies were prepared using different fat: butter, margarine, and shortening. Density, specific gravity of the dough, moisture content, spreadability, color, texture, and sensory evaluation for each cookies were conducted. Density, specific gravity and moisture content of each cookies showed the highest value with butter dough, and the lowest value with shortening dough. Spreadability of the cookie with margarine was the highest, and the cookie with butter and shortening resulted lower than that. The chromaticity 'L' and 'b' with butter cookie appeared the highest value, and margarine cookie and shortening cookie were followed that result. But chromaticity 'a' of butter cookie showed the lowest result while margarine cookie, and shortening cookie showed the highest value. Overall sensory evaluation showed high preference for butter cookie, beside margarine cookie and shortening cookie showed lower preference. Butter cookie was preferred in hardness, brittleness, color and chewiness, over margarine or shortening cookie. Flavor and sweetness with margarine cookie was preferred rather than butter cookie and shortening cookie. Softness and fatty taste of shortening cookie showed the highest result, beside margarine cookie and butter cookie showed lower result.

• Journal of the Korean Institute of Rural Architecture
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• v.10 no.3
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• pp.27-34
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• 2008

Recently, the outdoor lighting of architectural Facade has increased for the improvement of night-scape in urban and coastal resort. The purpose of this research is to analyze lighting characteristics; Luminance, Illuminance, Color Temperature, Chromaticity in Gyengpo Park of Eastern famous coastal resort. The result of this paper is as follows: 1) The Luminance ratio was measured that compare to the 1:10 criterion(IESNA) was in excess to the most building except "K". Because of these condition, Luminance environments was injurious to visual health the overuse of the outdoor lighting or glare to the eyes. 2) The level of vertical Illuminance value was insufficient 33.3% among the cases of survey with 4Lux standard of CIE. 3) The kinds of outdoor lighting of BLDG were increased lighting emitting diode(LED), metal halide(MH) instead of reduction trend of neon, fluorescent light, halogen. As the crisis of Energy resources we will be investigate adapt method of outdoor lighting, which design is based on economical efficiency by the use of optimum lighting.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.326-333
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• 2003

The purpose of this study was to investigate the effect of various cooking methods(roasted, salad, deep-fried seasoned-roasted and commercial laver) on mineral contents, color and sensory evaluation of laver. The contents of mineral of dried laver by various cooking methods were analyzed using the Inductively Coupled Plasma(ICP) system. The results were summarized as follows : The content of crude protein, moisture, ash and crude fat in dried laver were 35.1％, 10.6％, 9.7％ and 0.8％, respectively. Among the minerals of dried laver, the content of poassium was the highest (2268.0mg/100g d.w.) and those of calcium and iron were comparatively high (495.1mg/100g, 13.5mg/100g). Ca/P ratio of dried laver was about 1:1 levels. Among various laver dishes, the total mineral content was the highest in the roasted laver, but low in the deep-fried laver. Among color values by cooking methods, "L(lightness)" and " - a(greenness)" values were the highest in the roasted laver, and "b(yellowness)" was the highest in the deep-fried laver. The seasoned-roasted laver was highly scored by the sensory evaluation.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.4 no.4
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• pp.225-230
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• 2011

In this paper, we propose the segmentation method for detecting the facial region by using watershed based on depth information and merge algorithm. The method consists of three steps: watershed segmentation, seed region detection, and merge. The input color image is segmented into the small uniform regions by watershed. The facial region can be detected by merging the uniform regions with chromaticity and edge constraints. The problem in the existing method using only chromaticity or edge can solved by the proposed method. The computer simulation is performed to evaluate the performance of the proposed method. The simulation results shows that the proposed method is superior to segmentation facial region.

• 한국정보디스플레이학회:학술대회논문집
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• 2004.08a
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• pp.1266-1269
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• 2004

This study focuses on the color characteristics of FFS (Fringe Field Switching). We use various methods to prove the high performance of color characteristics in the Fringe Field Switching mode. We have described a color performance of 15" XGA product by the viewing angle range using x, y parameters of CIE chromaticity diagram. And so we used the 2 dimensional analyzing to prove the color shift distribution by viewing angle.

• Journal of the Korea Safety Management & Science
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• v.10 no.4
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• pp.145-152
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• 2008

According to the Korea Agency for Technology and Standards under the Commerce Ministry, OLED device's lifetime is defined 50% drop of luminance. OLED device is self-emitting operating device, that means it becomes different color between pixels under using environment. That's reason of the different luminance drop ratio & chromaticity coordinates shift ratio with time. The problem is there is not recovered after luminance drop and color shift. We can recognize the difference of color as image sticking. First we studied when human recognize the difference of color and second we apply the method of OLED device's lifetime test that's able to check different color between pixels.

• Annual Conference of KIPS
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• 2000.10b
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• pp.871-874
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• 2000

디지털 카메라(Digital Camera)와 같은 휴대형 영상 입력 장치(Portable Image Input Device)는 스캐너 (Scanner)와 달리 3 차원의 피사체(Object)를 디지털 영상으로 생성할 수 있고 다양한 조명 환경(Illuminant)에서 사용할 수 있다는 이유로 많은 응용 분야에서 활발하게 사용되고 있다. 그러나, 정확한 색 재현(Color Reproduction)을 위한 기존의 디지털 카메라 특성화 방법(Digital Camera Characterization Method)은 생성된 영상의 조명 정보를 고려하지 않은 상태에서 색 변환 행렬을 생성하므로 다양한 조명 환경 변화에 대해 적응적으로 대처하지 못하는 단점이 있다. 본 논문에서는 디지털 카메라가 생성하는 영상의 rgb 색도를 이용하여 색도 평면에 색도 다각형(Chromaticity Polygon)을 구성하고 각 색도 다각형들간의 포함 관계에 따라 조명 정보를 평가함으로써 조명색(Illuminant Color)의 변화에 따른 인간 시각 시스템(Human Visual System)의 색 불변성(Color Constancy)을 재현할 수 있는 디지털 카메라 특성화 방법을 제안한다.

• Journal of the Optical Society of Korea
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• v.11 no.2
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• pp.67-70
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• 2007

A Wide Color Gamut Backlight system was studied using a three-band white Light-Emitting Diode. A three-band white light-emitting diode (LED) was fabricated using an InGaN-based blue LED chip that emits 445-nm blue peak, and a green phosphor and red phosphor that emit 535-nm green and 621-nm red peak emissions, respectively, when excited by 450-nm blue light. Using for this three-band white LED, wide color gamut backlight unit (BLU) was attained. The luminance of BLU and CIE 1931 chromaticity coordinates was $1,700Cd/m^2$ and (0.337, 0.346). Color filter matching simulations for this configuration show that the three-band white LED backlight can be enhanced by up to 16% over conventional white LED backlight color gamut.

• Proceedings of the Safety Management and Science Conference
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• 2008.11a
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• pp.131-143
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• 2008

According to the Korea Agency for Technology and Standards under the Commerce Ministry, OLED device's lifetime is defined 50% drop of luminance. OLED device is self-emitting operating device, that means it becomes different color between pixels under using environment. That's reason of the different luminance drop ratio & chromaticity coordinates shift ratio with time. The problem is there is not recovered after luminace drop and color shift. We can recognize the difference of color as image sticking. First we studied when human recognize the difference of color and second we apply the method of OLED device's lifetime test that's able to check different color between pixels