• 한국정보과학회논문지:소프트웨어및응용
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• 제32권6호
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• pp.570-579
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• 2005

표정인식 연구는 맨$\cdot$머신 인터페이스 개발, 개인 식별, 가상모델에 의한 표정복원 등 응용가치의 무한한 가능성과 함께 다양한 분야에서 연구되고 있다 본 논문에서는 인간의 기본정서 중 행복, 분노, 놀람, 슬픔에 대한 4가지 표정을 얼굴의 강체 움직임이 없는 얼굴동영상으로부터 간단히 표정인식 할 수 있는 방법을 제안한다. 먼저, 얼굴 및 표정을 결정하는 요소들과 각 요소의 특징영역들을 색상, 크기 그리고 위치정보를 이용하여 자동으로 검출한다. 다음으로 Gradient Method를 이용하여 추정한 광류 값으로 특징영역들에 대한 방향패턴을 결정한 후, 본 연구가 제안한 방향모델을 이용하여 방향패턴에 대한 매칭을 행한다. 각 정서를 대표하는 방향모델과의 패턴 매칭에서 그 조합 값이 최소를 나타내는 부분이 가장 유사한 정서임을 판단하고 표정인식을 행한다. 마지막으로 실험을 통하여 본 논문의 유효성을 확인한다.

• 동아시아식생활학회지
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• 제19권3호
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• pp.459-466
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas regarding their recognition and satisfaction of high quality ice creams. In terms of their preference for high quality ice creams, 152 (40.2%) answered "moderate", and 200 (52.9%) answered "likeable" or "very likeable", showing a very high preference. Ice cream was most often consumed as a snack (30.0%). The preferred food materials in combination with ice cream were fruits (32.8%), followed by chocolates (28.8%), dairy (15.6%), and nuts (7.7%). Many students viewed ice cream as an unhealthy food (46.8%), and the most frequent reason for using a selected brand was "taste" (46.6%), followed by "variety" (16.1%), "advertisement" (14.1%), and "operating of chain shop" (10.3%). In terms of overall satisfaction, 41.4% answered "somewhat satisfactory" or "very satisfactory", and only 9.8% answered "somewhat unsatisfactory" or "very unsatisfactory". The satisfaction construct was divided into nine sectors: nutrition, low calorie, functional, taste, color, variety, high quality, hygiene, and value. When these sectors were analyzed, "variety" was "somewhat satisfactory" or "very satisfactory" (74.2%), and "value" was "somewhat unsatisfactory" or "very unsatisfactory" (47.5%). In the analysis of satisfaction factors according to sectors, the Cronbach's $\alpha$ value related to nutrition was 0.755, that of preference was 0.830, and that of image was 0.661.

• Journal of the Korean Wood Science and Technology
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• 제37권4호
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• pp.406-413
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• 2009

전통 오방색 중 흑색 재현을 위하여 오배자, 신나무 잎, 감즙, 밤껍질, 묵즙 등을 이용하여 한지에 천연염색을 실시하였다. 흑색 염색을 위해 염료별 단독염색 및 복합염색을 행하였고, 매염제 및 염색순서를 달리하여 색상의 발현 특성을 조사하였다. 아울러 염료의 농도(o.w.f) 변화에 따른 염색 특성을 조사하여 흑색 발현을 위한 최적 염색조건을 구명하였다. 한지의 흑색 천연염색 발현에 있어 오배자가 가장 중요한 염료 물질로 나타났으며, 복합염색의 경우 오배자 염색 $\rightarrow$ 초산구리 매염 $\rightarrow$ 신나무 잎 염색 $\rightarrow$ 철 매염의 순서가 가장 우수한 흑색염색 특성을 나타냈다.

• 한국축산식품학회지
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• 제34권6호
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국어류학회지
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• 제26권4호
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• pp.249-258
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• 2014

금강에서 채집된 Acheilognathus sp.의 분류학적 위치를 밝히기 위하여 이들의 형태적 및 유전학적 특성을 검토하고 속 내의 유사종인 줄납자루 및 큰줄납자루와 비교하였다. 이들은 많은 형태적인 특징에서 거의 비슷하였으나 수컷의 혼인색인 등지느러미와 뒷지느러미 가장자리에 붉은 띠가 있고, 배지느러미 가장자리에 흰 띠가 있으며, 최대 체장이 줄납자루보다 큰 점, 계수형질에서는 척추골수가 다소 많은 점과 새파수는 적은 점 등의 특징에서 A. sp.가 다른 두 종과 차이가 있었다. 계통 분석에 의하면 A. sp.는 큰줄납자루 및 A. cyanostigma와 단계통을 형성하였으며 줄납자루와는 Acheilognathus속 내의 다른 종들보다도 더 먼 관계를 가지고 있었다. 따라서 금강의 A. sp.는 줄납자루, 큰줄납자루 및 일본의 A. cyanostigma와 형태, 분포 및 유전적 특성에 의하여 구별되는 다른 종의 수준에 있다고 생각된다.

• 한국게임학회 논문지
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• 제14권5호
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• pp.97-106
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• 2014

본 연구는 가상 조경을 구성하는 꽃, 나무 등의 디지털 식물 표현에 필요한 다수의 다양한 잎들을 쉽고 직관적으로 모델링하기 위한 효율적인 방법을 제안한다. 제안하는 절차적 방법은 잎을 크게 잎몸과 잎맥으로 구분하여 잎몸에 해당하는 이진영상으로부터 컨투어를 검출하고 이를 기반으로 잎맥을 절차적으로 모델링함으로써 잎을 생성한다. 우선 복잡한 잎맥 구조를 주잎맥, 곁 잎맥 그리고 3차 잎맥으로 나누며 모든 잎맥은 시작 옥신(auxin)으로부터 목적 옥신으로 향하며 절차적으로 성장하는 구조를 갖는다. 이때 성장에 필요한 목적 옥신을 자동으로 계산하기 위해 잎몸에 해당하는 이진영상으로부터 근사화된 컨투어를 찾아 이를 기반으로 후보목적 옥신을 계산한다. 마지막으로 다중 텍스쳐 맵 합성을 적용하여 자연스러운 디지털 잎을 생성한다. 제안한 방법을 통하여 자연스러운 다양한 잎의 생성이 가능하고, 효율적인지 여부를 실험을 통해 증명했다.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.173-178
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• 2003

The present study was conducted to determine a high-fiber variety of sprout bean and bean sprout. Sixty-six varieties of Korean sprout beans and thirty varieties of Korean bean sprouts were analyzed for their total dietary fiber (TDF) using a combination of enzymatic and gravimetric methods adopted by AOAC. The average and range of the TDF contents of the 66 varieties of sprout beans were 21.73$\pm$2.43% and 16.60~29.2% (dry basis), respectively. The top five types of sprout beans with high TDF anions the 66 samples were KLG10658 (29.2%), Dawonkong (28.46%), Sohokong (25.66%), Moohankong (25.465%) and Samnamkong (24.94%). The mean TDF content of sprout beans was relatively high in the variety with yellow seed coat color and a smaller seed size (<15 g/100 seeds) than the ones with other colors and of medium or large seed size. The average and range of the TDF content of the 30 varieties of bean sprouts were 24.48$\pm$3.9% and 18.3~33.38%, respectively. Dawonkong sprouts showed the highest TDF content (33.38%). The average TDF content of bean sprouts was 1.16 times higher than that of the corresponding seed beans. The TDF content of bean sprouts did not significantly change during the days of culture. The TDF content in the different parts of the bean sprout were high in the order of roots, hypocotyl and cotyledon.

• 한국조경학회지
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• 제27권5호
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• pp.107-113
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• 2000

The purpose of this study is to investigate the effects of soil amendments for reducing soil compaction at heavy traffic area in golf course. Major results of this research are summarized at follows: 1. In the Lab. experiment, the porosity was improved significantly when the materials, such as peatmoss, charcoal, and tire chip mixtures were used respectively. Especially mixture of sand and 20% peatmoss showed higher effectiveness (10%) in porosity, comparing with ordinary sand. This soil mixture(sand 80%+peatmoss 20%) was observed the best in water retention, soil hardness and hydrauric conductivity. 2. In the greenhouse experiment, traffic pressure was given 7 times a day on several combination of mixture treatments to see the top dry weight. The soil mixture of 20% peatmoss showed the highest in the top dry weight. When the more traffic pressure(15 time/day) were given on the different treatment, the top dry weight was significantly reduced. However, the mixture of 20% peatmoss also had the least influence on this type of heavy traffic. 3. In the field experiment, the soil amendments were treated in traffic area f golf course, and observed at 30days, 60days, 90days, 120days after treatment. Visual turf quality(color), root length and soil compaction were compared to those of control. As a result, overall treatments with soil amendments were effective, which showed better turf quality and less soil compaction. 4. In the field test, physical characters of soil (such as soil hardness and hydrauric conductivity) in sand+tire chip+peatmoss(60:20:20, %, v/v) treatment was significantly improved. Also in the slow increasing of traffic, the soil compaction was the most effective in reducing soil hardness.

• 한국의류산업학회지
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• 제11권1호
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• pp.24-32
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• 2009

The purpose of this study is to understand characteristic of expression in Korean style fashion design and investigated Korean style fashion design's deployment and design idea method as well as its esthetic value. The photographs for the research were selected from fashion collections during S/S 2003-F/W 2007 by four specialists in the department of textile and then analyzed with 288 final data. The results were as followings. First, the characteristics of design expression in Korean style fashion design were formation by separating partial shape from the whole, formation by shape's separation and repetition, and connecting formation by combination and transformation of parts. In the case of color, they were direct expression, contrasting formative expression, and gradual changing expression. In the case of pattern, they were the methods of filling, filling & emptying, and partial filling. Second, the deployments of Korean style fashion design were adding modern elements to traditional things, combining traditional elements and modern things, and adding traditional elements to modern things. The third, Korean style fashion design's idea methods were weaving, snatching, adding, and changing. Fourth, it was shown that esthetic values of Korean style fashion design were the interactive organism by building organic relationship, the optimum expressing beauty with minimum elements, the palpitation having dynamics and rhythmical beauty.