• The Journal of the Korea Contents Association
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• v.13 no.12
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• pp.38-47
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• 2013

An image coding based on MRC model, a kind of multi-layer image model, first segments a screen image into foreground, mask, and background layers, and then compresses each layer using a codec that is suitable to the layer. The mask layer defines the position of foreground regions such as textual and graphical contents. The colour signal of the foreground (background) region is saved in the foreground (background) layer. The mask layer which contains the segmentation result of foreground and background regions is of importance since its accuracy directly affects the overall coding performance of the codec. This paper proposes a new layer segmentation algorithm for the MRC based image coding. The proposed method extracts text pixels from the background using morphological top hat filtering. The application of white or black top hat transformation to local blocks is controlled by the information of relative brightness of text compared to the background. In the proposed method, the boundary information of text that is extracted from the edge map of the block is used for the robust decision on the relative brightness of text. Simulation results show that the proposed method is superior to the conventional methods.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.444-453
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• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Journal of Animal Science and Technology
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• v.53 no.1
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• pp.75-81
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• 2011

This study was designed to investigate the effects of fermented turmeric extract on body weight, abdominal fat mass and biochemical markers related to obesity in rats fed high fat diet. Turmeric and brown sugar was equally mixed and fermented for one year. Wistar rats (weighing about 125 g (15 rats)) were divided into three groups: high fat diet (20.9%) and brown sugar 7.2% (HFD), turmeric powder in replace of corn starch 12.8%, brown sugar 7.2% (TP), fermented turmeric powder 20% (FTP) for four weeks. The final body weight was about 425g. The retroperitoneal fat weights in TP group showed the tendency to decrease regardless of feed intake in the rats. Serum levels of total cholesterol and LDL-cholesterol in the FTP group showed the lowering tendency than those of the HFD group (p<0.05). Serum levels of leptin, adiponectin and aspartate aminotransferase (AST) in the FTP group was significantly (p<0.05) lower than that of the HFD group, and serum level of tumor necrosis factor-$\alpha$ (TNF-$\alpha$) in all the groups were similar. These results suggest that fermented turmeric extract might be effective to prevent obesity in rats fed high fat diet.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.189-195
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• 2005

This study was carried out to investigate the antioxidant effect of Rhus verniciflua Stokes (RVS) extracts. The antioxidant activity of ethanol and water extract from RVS was examined on model systems and cooked beef, respectively. As concentration of RVS ethanol extract increased (1, 10, 100, and 1,000 ppm), the reductive activity of DPPH (2, 2-diphenyl-1-picrylhydrazyl) was significantly increased (14.79, 75.08, 82.02, and $83.97\%$ respectively) (p<0.05). The RVS ethanol extract (10 ppm) was showed higher antioxidant activity than control in liposome and meat homogenate (p<0.05). It had more antioxidative effect in 10 ppm RVS ethanol extract with 2 ppm $\alpha-tocopherol$ treatment The maximum antioxidant activity appeared at pH 6.0 in meat homogenate and at pH $5.0\~6.0$ in liposome. Cooked beef mixed with Rhus verniciflua Stokes water extract showed significantly lower TBARS value, POV during storage for 4 days at $4^{\circ}C$ (p<0.05). And the RVS water extract also showed strong antioxidant activity in cooked beef which accelerated NaCl-catalyzed oxidation. Therefore, the results suggest that RVS extract may be used in commercial meat products as natural antioxidant in the near future.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.111-115
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• 1999

This study was attempted to develop technique of masking the pungent odor of chonggugjang using two-stage fermentation method with mixed pure cultures. Cooked soybeans were fermented with Lactobacilli or Aspergillus oryzae at $38^{\circ}C$ for 36 hrs, and then re-fermented with Bacillus subtilis for 12 hrs. The volatile compounds of chonggugjang were obtained with a SDE(Simultaneous steam Distillation and solvent Extraction) system and the extracts were identified by GC and GC-MS. The experimental results revealed the presence of 35 volatile compounds in control chonggugjang(only Bacillus subtilis inoculation). Among them, the major volatile compounds were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine. Twenty-nine kinds of volatile compounds were in chonggugjang prepared by two-stage fermentation method with Lactobacilli and Bacillus subtilis(II), and major volatile compounds were identified to be 2,3,5-trimethyl pyrazine and 2,5-dimethyl Pyrazine. In chonggugjang(Asp. oryzae and then Bacillus subtilis inoculation(III)), the contents of hexadecanoic acid and 2-methyl pyrazine were patricularly high and the main components of chonggugjang fermented with rice straw(IV) were 2,5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine etc. In conclusion, the flavor compounds such as 2, 5-dimethyl pyrazine, 2,3,5-trimethyl pyrazine and 2-methyl pyrazine were increased by the inoculation of Lactobacilli or Asp. oryzae, where as unpleasant odor components-butyric acid and valeric acid were decreased. Compared with volatile compounds of chonggugjang made from different soybean cultivars, the flavor compounds (2-methyl pyrazine 2,5-dimethyl pyrazine 2,6-dimethyl pyrazine 2,3-dimethyl pyrazine 2-acetyl pyrazine 2,3,5-trimethyl pyrazine 2-ethyl-3,5-dimethyl pyrazine) of chonggugiang prepared with Sinpaldalkong were high.

• Journal of Korean Society of Transportation
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• v.35 no.6
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• pp.481-498
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• 2017

Travel time reduction benefit is the most important benefit item in the feasibility study of transportation infrastructure investment projects and calculated by using the value of travel time. The current feasibility study guideline (5th edition) calculate the value of non-business ravel time in a metropolitan area, using the ratio of the value of non-business travel time to business travel time calculated based on the nationwide inter-regional traffic survey data of 1999. The characteristics of metropolitan trips are different from those of nationwide regional trips. Metropolitan trips have frequent transfers between multiple public transits and long-time commuter trips. Therefore, this research aims to calculate the value of travel time reflecting traffic characteristics in a metropolitan area by improving the limitation of current calculation methods. To reflect these characteristics, this research extracts commuter trips from non-business trips and calculates the value of travel time for commuter trips. The results of the likelihood ratio test for the commuter trip model and the non-business trip model are found to be statistically significant. An integrated public transportation model was also estimated in this study to reflect the trip conditions of the Seoul metropolitan area integrated fare system. The results of comparing coefficients between bus and subway in the integrated public transit model indicated that there were no statistically significant differences between the two modes.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.303-310
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• 2002

An optimization for fermentation processes to make lactic acid juice with extracts from apples, carrots, celery, watercress, jujube and lycii (3 : 3 : 1 : 1/2 : 1 : 1/2) using co-cultures of Leuconostoc mesenteroides, Lactococcus lactis and Lactobacillus cellobiosus isolated from Dongchimi had been investigated on the emphasis of composition of sugars and sodium chloride at various temperatures. The concentration of sugars less than 25% and salt less than 0.8% did not affect remarkably the cell growth of lactic acid bacteria and acid formation during fermentation. The fermenting juice showed increases in the population of lactic acid bacteria and acidity, and decreases in population of coliform bacteria and sugar concentration with high cultural temperature. At $25^{\circ}C$ viscous substance was not formed as it had at $15^{\circ}C$. The optimum composition, based on the sensory evaluation, was determined to be oligosaccharide and 0.2% for sodium chloride. It took 3 days to produce the most preferable juice of pH 3.62 at $25^{\circ}C$. At the optimal state the fermented juice showed viable cell counts (cfu/mL) of exponential numbers 8 for lactic acid bacteria and 4 for yeast. Coliform bacteria which had been $5.6{\times}10^2\;cfu/mL$ at the beginning of fermentation were not detected.

• Korean Journal of Plant Resources
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• v.24 no.2
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• pp.174-180
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• 2011

This study was conducted to investigate the optimum condition of extraction from fronds of Osmunda japonica to increase antioxidant compounds and antioxidant activity. Powder (1 g) of lyophilized fronds were mixed with three different solvents (MeOH, 80% EtOH and water). Extraction was carried out using not only by immersion (room temp.), heating ($60^{\circ}C$) and stirring (200 rpm) for 6 h, but also by sonication in 42 kHz ultrasonic bath for 15, 30 and 45 min. Extracts were filtered, and adjusted up to 50 mL to determine contents of soluble solids, total polyphenols and total flavonoids. Antioxidant capacity was measured by radical scavenging activity of 0.15 mM DPPH (2,2-diphenyl-1-picrylhydrazyl) and 7.4 mM ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical. Among the solvents, MeOH and 80% EtOH appeared to be effective for extraction. Extract obtained from sonication in MeOH for 15 min resulted high polyphenol contents (45.15 $mg{\cdot}g^{-1}$ db) and DPPH radical scavenging activity ($RC_{50}$= 0.35 $mg{\cdot}mL^{-1}$). The highest flavonoid contents was obtained from immersion or heating extraction with MeOH (38.10~38.10 $mg{\cdot}g^{-1}$ db). ABTS radical scavenging was high in same extraction with 80% EtOH ($RC_{50}$= 0.21~0.22 $mg{\cdot}mL^{-1}$). Altogether, our results indicate that the extraction using ultrasonic bath with MeOH as a solvent (for 15~30 minutes) was the most effective way not only for increasing various antioxidant activities but also for saving labor and time in case of fronds of Osmunda japonica.

• Journal of Life Science
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• v.23 no.3
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• pp.368-376
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• 2013

The optimal condition for Morus alba cv was an MS culture medium at $27^{\circ}C$ for 20 days. Cheongmoknosang callus showed inhibitory activity against Helicobacter pylori at 1.05 g of wet weight of the cultured callus. The callus formation of Morus alba cv. Cheongmoknosang was influenced by naphthalene acetic acid (NAA), 2,4-dichlorophenoxy acetic acid (2,4-D), 6-benzylaminopurine (BA) and kinetin at concentrations of 2 mg/l. The growth rate of callus was higher than it was when these hormones were mixed with a single hormone. Thus, the optimal condition for direct callogenesis was to incubate with mixture (2,4-D/NAA) of 2 mg/l concentration at $27^{\circ}C$ for 20 days. Moreover, the optimal culture condition of the biomass in the mass production of inhibitory compounds against Helicobacter pylori from Morus alba cv. Cheongmoknosang callus was to incubate in an MS broth (each concentration 1 mg/l of 2,4-D and BA). When Morus alba cv. Cheongmoknosang callus were incubated for 20 days in a bioreactor, Helicobacter pylori inhibition of callus extracts was the highest at a clear zone of 16 mm.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1089-1094
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• 1996

The in vivo effect of tyrosinase inhibitors in the melanogenesis of gold fish (jet black color) was evaluated by measuring surface color and observing melanin pigment. The fish was firstly cultivated in 0.9% NaCl solution for 1 week to induce melanogenesis, and then, it was transferred to each treatment group containing tyrosinase inhibitor. The fish was grouped into control. food additive group (addition of 5 mM glutathione, 5 mM cysteine, and 1 mM benzoic acid), microbial inhibitor group (addition of culture broth of Aspergillus oryzae in shiitake and glucose medium), and plant extract group (addition of the mixed extracts of green tea, beet, red chicory, and nameko). After 6 days, the fish was anesthetized by electric shock, and color of pectoral region, lateral region, and dorsal fin was measured. Hunter's L and b values of treated group were generally higher than those of control group, indicating that the tyrosinase inhibitors could inhibit the melanogenesis of the fish. Effect of plant extract was apparent, though relatively weak, not because it did not work in vivo, but because a sufficient amount of extract could not be added to fish globes. If a large amount of extract was added, fish gradually died due to a microbial contamination. Microscopic observation of melanin in lateral scale and dorsal fin showed that in the treated groups with tyrosinase inhibitors, the number of melanophore per unit area and the size of one melanophore decreased.