• Cartoon and Animation Studies
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• s.41
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• pp.337-356
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• 2015

Recently augmented reality contents are variously used in public such as advertisements or exhibits as well as children's books. Therefore, it is certain that the market, development of augmented reality contents, is gradually growing. Those who are the producer of augmented reality may be familiar with the skill where those images are used as a marker which is created by image recognition technique. In case of using image recognition technique, they usually use the augmented reality marker platform from Qualcomm since it is able to recognize self-produced images and 3-dimensional figures at no cost. This study was started when undergraduate students began to use those general techniques in their contents producing process. AR majoring students in Namseoul University applied image recognition technique to 3 AR contents exhibited in Sejong Center. Creating 3 different images, they have registered images at Image Target Manager provided by Vuforia to use as a marker. Moreover, they have modified the image producing method to raise the recognition rate by research. The higher recognition rate brings the more stable use of augmented reality contents. To achieve the satisfied rate, they have compared the elements of color contrast, pattern and etc. in the use of platform. Thus, the effective image creation method has been drawn. This study is aiming to suggest the production of stable contents by recognizing smart devices' limitation and producing educational contents. The purpose of this study is to help practically augmented reality contents developers by illustrating the application of augmented reality contents which are based on image recognition technique and also its effectiveness at the same time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1307-1313
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• 2011

This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of $25^{\circ}C$ (in room), $4^{\circ}C$ (in ice), and $-20^{\circ}C$ (in dry ice) at a dose of 10 kGy, and then autoclaved at $120^{\circ}C$ for 15 min for comparison. pH and Hunter's color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.

• Food Science and Preservation
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• v.12 no.2
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• pp.101-106
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• 2005

This study was carried rut to investigate the quality properties of two cocked germinated-brown rices(A- and B-product). Color value of A- and B-product were L=68.46, a=0.92, b=9.49 and L=69.32, a=-1.10, b=9.77, respectively. Moisture content of those was $64.5\%$. The free sugar contents of A-product were $0.2\%$ glucose, $0.15\%$ sucrose, $0.18\%$ maltose, and those of B-product were $0.14\%$ glurose, $0.50\%$ sucrose, $0.17\%$ maltose, respectively. Vitamin E content in A-product was $30.7\;{\mu}g\;100\;g$ and $46.9\;{\mu}g\;100\;g$ in B-product. Total dietary fiber contents were $2.8\%$, and $2.2\%$, respectively. The DSC(differential scanning calorimetry) characteristics of two cooked germinated-brown rices showed similar pattern. Onset temperature and gelatinization enthalpy of peak 1 were $56.5^{\circ}C$, 5.46 J/g in A-product and $56.2^{\circ}C$, 5.56 J/g in B-product, respectively. Onset temperature and melting enthalpy of peak 2 were $109.5^{\circ}C$, 0.33 J/g in A-product and $108.9^{\circ}C$, 0.37 J/g in B-product, respective1y. Sensory properties of cocked germinated-brown rices were affected by appearance, taste and texture. Palatability score of B-product was higher than that of A-product.

• Korean Journal of Agricultural Science
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• v.39 no.4
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• pp.459-466
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• 2012

The objective of this study is to observe growth pattern of grand rapids(lettuce) according to different dexperimental conditions for minimizing its growth period such as composition of nutrient, irradiation time of light source and cultivation mode. The culture of water spray type using seeds of grand rapids was performed during growth period of total 50 days. Experimental conditions consist of five compositions of nutrient (PW 0.5 mS/cm, PW 1.0 mS/cm, PY 0.5 mS/cm, PY 1.0 mS/cm, PW 2.0 mS/cm) and three irradiation times of light source (12h(on) / 12h(off), 18h(on) / 06h(off), 24h(on) / 00h(off)). Illumination was adjusted to ratio of 7:1:1 of red, blue and white color, respectively. Indoor environmental condition for cultivating grand rapids is as follows: temperature (19-$22^{\circ}C$), relative humidity (60-70%) and carbon dioxide (1,000-1,200 ppm). The data were obtained from five iteration tests. The maximum growth level was observed in the experimental condition of 18 hr(on) / 06 hr(off) and PY 1 mS/cm for 1st week of cultivation period, 24 hr(on) / 00 hr(off) and PY 1mS/cm for 2nd week of cultivation period, and 24 hr(on) / 00hr(off) and PW 1 mS/cm for 3rd week of cultivation period, respectively. On the contrary, the minimum growth level was observed in the experimental condition of 18 hr(on) / 06 hr(off) and PW 0.5 mS/cm for 1st week of cultivation period, 12 hr(on) / 12 hr(off) and PW 0.5 mS/cm for 2nd week of cultivation period, and 12 hr(on) / 12 hr(off) and PY 0.5 mS/cm for 3rd week of cultivation period, respectively. Based on the results obtained from this study, it is concluded that the growth level of grand rapids varied with different irradiation time of light source and composition ratio of nutrient according to cultivation period.

• Korean journal of applied entomology
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• v.24 no.3 s.64
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• pp.141-149
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• 1985

Embryonic developmental rates of the Oriental tobacco budworm, Heliothis assulta Guenee, were compared at various constant temperatures and 16 hours of light, and detailed embryogenesis was also studied at $25^{\circ}C$. The egg was nearly globular in form and had an average equatorial diameter of 0.53mm. A single micropyle was in the center of the circular area at the anterior pole of the egg. Durations of embryogenesis at 20, 25, 30, and $35^{\circ}C$ were 147, 81, 61, and 67hrs, respectively. Embryonic death was especially higher at $35^{\circ}C$ than any other temperatures investigated. Embryogenesis progressed with changes in color and pattern, which are quite characteristic at each developmental stage of the embryo. At $25^{\circ}C$, organogenesis began in 14hrs after oviposition, formation of gut completed in 44hrs and eclosion occurred in 80hrs. The embryo formed along the long axis at early developmental stage, moved towards the equatorial plane in 24hrs, and made a half-turn on the plane in 36hrs. In 40hrs, head was oriented to the anterior pole of the egg until eclosion.

• Journal of the Korean Society of Costume
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• v.55 no.1 s.91
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• pp.25-42
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• 2005

Costume is a formative art expressed by active human unlike the field of other living formativeness, and an expression of social actions based on a style of culture in a period. Therefore, costume has a deep connection with a mode of living and is recognized as a 'culture for living', and is more characteristic culture than all metaphysical cultures including architecture, craft, painting, and sculpture. Therefore, it expresses wearer's status or social standing, and furthermore, ideas and values of the times with aesthetic features in their form, color, materials, and pattern, so it is expressed as a mirror reflecting the phases of the times as. Korean costume had been dressed until the period of the Joseon Dynasty without a great change and started to be simplified in a simple style on the grounds of inconvenience in behaviors with the opening of an interchange of Western culture in the civilized period. And, this movement had been continued and Korean costume had been applied as an everyday dress under the name of 'Reformed Korean Costume'. Since the middle phase of 1980s, it aroused many people's interests with the introduction of designs focused on activity and convenience. In 1990's, many people had taken a growing interest in Korean costume with development of various designs keeping pace with the internationalization period and Korean Costume had been revitalized under the name of 'The Modernized Korean Costume'. And, since the 21st century, the advanced communication and full-scaled import of Western fashion have made the introduction of many fashion information in the world into Korea, affected greatly the fashion market, led consumers' sensitivity on a trend to be increased. Therefore, a design accepting a trend 'The Modernized Korean Costume' with fashions has risen. Second, this study is an attempt to suggest a revitalization method of domestic casual Korean costume brands by developing and suggesting competitive and highly value-added products with connection of practicality, variety, and highly sensitive fashion styles. For theoretical study, domestic and foreign literatures, academic journals, professional monthly magazines, and newspapers were examined. And, a process of change and features of the Korean fashion since the civilization period, and concept, features and images of casual Korean costume were analyzed, On the basis of analyzing image, features, and consumers' preference of the modernized Korean costume, a design development plan was established and 10 suits of costume were designed and made.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.29-37
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• 1996

This study was undertaken to evaluate the relation between obesity and dietary life of children aged 4-7 divided into two groups based on height for age, weight for age and weight for height. Controls were selected based on sex and age similar with those of cases. Cases and controls were selected using the combination of weight for height, weight for age and height for age by the World Health Organization standard. Cases were 23 children judged as obese. Controls were 37 judged as normal. Whether their mother had a job or not, showed relative risk 1.35(95% C1 0.32-5.64). In obese group, employmental statue of mother was 17.4% compared with 13.5% in control group. In mother's concern for cooking pattern, the relative risk was 5.64 and 95% CI was 1.70-18.66 in the item of "We consider the color arrangement when we serve foods" which was the highest rate. The item having the lowest relative risk was "We cook the meal by ourselves with spending time" which of the relative risk was 0.52 and 95% CI was 0.16-1.65. The item having a great significance in the dietary habit of subjects were "They beat the tablewear with the chopstick"(RR:1.64, 95% CI:0.22-12.73) and "I talk with food in my mouth"(RR :1.11, 95% CI:0.39-3.15), and the other items didn't show significancy. Number of food eating per day for male was 30.0$\pm$10.93 in obese group where as 23.2$\pm$9.80 in control group. 22.3$\pm$4.56, 21.8$\pm$10.91 were taken obese group and control group respectively in female. In the survey for general habit in life, the item of "We has a time for conversation with our family regularly" was high correlation to obesity and item of "We made our children change clothes and go to toilet themselvesj has slight relation to obesity. From above, we observed normal and obese children had different factors such as mother's attitude for preparing meals, table manners and habit of living. So we should take a continuous interest in children's dietary life in order to correct the wrong dietary habit and to protect from future problems.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.11
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• pp.205-210
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• 2014

This is concerned with the technology to display the design on Porcelain and adjust malfunction for moving effect and light intensity by curator. More precisely, the technology makes it possible that the porcelain is connected to Light module which is the device for controlling light emission and rotating rolling plate, etc that are connected to LED light module, optical fiber and controller that is for scenario from the given storytelling. In addition, with a WiFi portable device (Smart-phone, other mobile device). equipped with a scenario programs, information for operation, failure and malfunction can be obtained and analyzed in real-time, and menu color and alarm is alerted when the displaying design is in abnormal status, which makes the early reactions to the status. Furthermore, the collected data can be sent through WiFi network to the device and PC managed by the curator specialized in managing the design on the Porcelain, thus the technology could help the curator who have less knowledge about moving pattern on the Porcelain. There is always a possibility of malfunction due to various condition that are caused by wring-harness when modules are wired-connected. In this research, in order to overcome this problem, we propose a system configuration that can do monitoring and diagnosis with a device for collecting data from LED control module, Light emission sensor and a personal WiFi device. Also, we performed connection between optical Fiber and LED and interlock for the system defined by the definition for information and storytelling scenario.

• Korean Journal of Ichthyology
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• v.25 no.4
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• pp.200-207
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• 2013

We investigated developmental stages of egg and early life history of the Korean indigenous fish, Korean Chub Zacco koreanus from the South Han River in 2011 for phylogenetic study and conservation of this species. Eggs of Zacco koreanus were artificially fertilized by the dry method in the laboratory. The fertilized eggs were demersal, almost spherical in shape, transparent and unpigmented, with a pale yellow yolk, and no oil globule and average $3.09{\pm}0.07$ mm (n=10) in diameter. The hatching of the embryo took place in about 68 hrs after fertilization under water temperature of $20.0{\sim}23.0^{\circ}C$ and the newly hatched larvae were average $10.30{\pm}0.40$ mm (n=10) in total length (TL). Six days after hatching, the larvae grew up to $16.12{\pm}0.42$ mm (n=8) in TL and york sac absorption, mouth and anus opening were shown postflexion larvae stage. 17 days after hatching, most of fin-rays appeared at $18.21{\pm}0.38$ mm (n=6) in TL and brown spot appeared on the abdomen. 27 days after hatching, the larvae were brought up to $20.01{\pm}1.12$ mm(n=5) in TL and all their fin-rays were formed. 120 days after hatching, the larvae (juvenile) were $23.29{\pm}3.12$ mm (n=10) in TL and their body shape and color pattern were similar to the adult fish.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.16-20
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• 2009

To develop health functional foods using high amylose rice flours, the properties of flours prepared from domestic high amylose rice varieties, Goamy2 and Goamy, and imported rice from Thailand were investigated. After soaking the rice grains and drying, the dry-milled rice flours were passed through a 120-mesh sieve. The protein and total starch contents of the Goamy2 rice flour were lowest, but its crude lipid and ash contents were highest among the flours. In addition, apparent amylose content, water binding capacity, and total dietary fiber were highest in the Goamy2 flour (36.2, 255.0, and 9.2%, respectively). The Thai rice flour had the highest swelling power, whereas the Goamy2 flour had the lowest swelling power and solubility. By Rapid visco-analysis, the Thai flour showed the highest peak and total setback viscosities and lowest breakdown viscosity. The pasting pattern of the Goamy2 flour was different from that of the other flour, where low viscosity was maintained during heating and cooling. Goamy and Thai rice flours showed an A type crystallinity, but Goamy2 flour showed a B type crystallinity similar to high amylose maize starch. The Goamy2 flour presented a dull and yellowish color, and the lowest lightness (L) value and the highest yellowness (+b) value.