• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.73-76
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• 2013

This paper proposes a tongue and its direction recognition algorithm which compares and estimates pixel distribution in the mouth area. As the size of smart phones grows, facial gesture control technology for a smart phone is required. Firstly, the nose area is detected and the mouth area is detected based on the ratio of the nose to mouth. After detecting the mouth area, it is divided by a pattern of grid and the distribution of pixels having the similar color to the tongue is tested for each segment. The recognition rate was nearly 80% in the experiments performed with five researchers among our laboratory members.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.36-47
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• 2018

In this study, pH, $^{\circ}Brix$, salt concentration, sodium content, color, hardness, and sensory evaluations were measured during storage at low temperatures for 21 days after making tongue sole Jangajji with different types of Gochujang sauces. The pH was higher than those of samples not containing Maesil fermented liquor at all storage periods. The $^{\circ}Brix$ of the Maesil fermented liquor added samples was higher than that of the samples not added at the early stages of storage. On the other hand, there was no significant difference between the samples with and without Maesil fermented liquor at the later stages of storage. The sodium content was lower than that of the samples not containing Maesil fermented liquor. The lightness (L) was lower in the early stages of storage than those of the Maesil fermented liquor. In the late stage of storage, however, the lightness was higher than those of the samples not containing Maesil fermented liquor. The redness (a) of the GRWO sample group showed the highest value at all storage periods compared to the other sample groups. The yellowness (b) of the GRWO sample group was high at the early stages of storage. On the $21^{st}$ day of storage, however, the GRW sample group was significantly higher (p<0.01). The hardness results showed that the value of the later storage period was lower than that at the initial storage stage. The sensory evaluation showed that the Maesil fermented liquor reduced the spicy, salty, bitter, and unpleasant taste. As a result of the acceptance test, the GRWO and GRW samples were evaluated as the acceptance group with color, aroma, texture and overall acceptability compared to the brown rice Gochujang sample group.

• Journal of Korean Society of Water and Wastewater
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• v.37 no.6
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• pp.425-435
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• 2023

Organoleptic parameters such as color, odor, and flavor influence consumer perception of drinking water quality. This study aims to evaluate the taste of the selected bottled and tap water samples using an electronic tongue (E-tongue) instead of a sensory test. Bottled and tap water's mineral components are related to the overall preference for water taste. Contrary to the sensory test, the potentiometric E-tongue method presented in this study distinguishes taste by measuring the mineral components in water, and the data obtained can be statistically analyzed. Eleven bottled water products from various brands and one tap water from I city in Korea were evaluated. The E-tongue data were statistically analyzed using multivariate statistical tools such as hierarchical clustering analysis (HCA), principal component analysis (PCA), and partial least squares discriminant analysis (PLS-DA). The results show that the E-tongue method can clearly distinguish taste discrimination in drinking water differing in water quality based on the ion-related water quality parameters. The water quality parameters that affect taste discrimination were found to be total dissolved solids (TDS), sodium (Na+), calcium (Ca²⁺), magnesium (Mg²⁺), sulfate (SO₄^2-), chloride (Cl^-), potassium (K⁺) and pH. The distance calculation of HCA was used to quantify the differences between 12 different types of drinking water. The proposed E-tongue method is a practical tool to quantitatively evaluate the differences between samples in water quality items related to the ionic components. It can be helpful in quality control of drinking water.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• The Journal of the Society of Korean Medicine Diagnostics
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• v.17 no.2
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• pp.131-155
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• 2013

Objectives A study on the importance of observing face color in the Dongeuibogam and the other things to know when we observe face color. Methods We used Deyuk Dongeuibogam of Dongeuibogam publishing company from original photographic edition. Results (1) In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the chapters related with observing face color were fifty-one. In Naekyungpyeon, the chapters related with observing face color were nineteen(37%). In Oehyeongpyeon, the chapters related with observing face color were ten(20%). In Japbyoungpyeon, the chapters related with observing face color were twenty-two(43%). In all section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the statements related with observing face color were three-hundred and nine. In Naekyungpyeon, the statements related with observing face color were sixty-four(21%). In Oehyeongpyeon, the statements related with observing face color were fifty-two(17%). In Japbyoungpyeon, the statements related with observing face color were one hundred ninety-three(62%). (2) In each chapter, the number of statement related with observing face color was studied. Pediatric Chapter (75) were the most common, followed by The way of finding the cause of a disease (27) Face (26) Cold (24) Weak&Fatigue (12) Phlegm, Jaundice (8) Nose, Worm, Chronic indigestion (7) Mouth&Tongue, Woman, Stool (6) Bodyshape, Liver, Heart, Kidney, Cough (5) Eye, Carbunculosis (4) Blood, Voice, Spleen, Lung, Chest, Fire, Edema, Detoxification (3) in order. (3) In each section(ex. Naekyungpyeon, Oehyeongpyeon and Japbyoungpyeon), the rate of chapter related with observing face color was studied. Naekyungpyeon(73%) was the highest. Japbyoungpyeon(61%). Oehyeongpyeon(38%) was the lowest. Conclusions The importance of each chapter for observing face color in the Dongeuibogam was studied. In addition, the entire ocular inspection, the part ocular inspection, moisture and the difference of skin according to the personal constitution should be considered. There are not only the important parts of the past that does not mean but also the unimportant parts of the past that are meaningful now. Additional studies will be needed for the latter.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.142-147
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• 2013

This study was conducted to evaluate and compare new beer (NB) with market beers, e.g., New castle brown ale (NC), Victoria bitter (VB), and Coopers pale ale (CP) using physicochemical parameters. In addition, pattern recognition analyses were carried out using an electronic nose based on mass spectrometry (MS-E nose) and an electronic tongue (E-tongue) for differentiation of the different types of beer. The measured alcohol content of NB was 4.37%. NB was not significantly different compared with other types of beer with regard to bitterness unit, color, and polyphenol content (p<0.05). On the basis of the flavor pattern determined by the MS-E nose, NB was separated by DF1 (first score from discriminant function analysis), while NC, VB, and CP were located in the same group. The result of the E-tongue showed that the different samples could be clearly discriminated; NB was less sour. It was suggested that the discriminant function analysis (DFA) given by the MS-E nose and E-tongue could be used for evaluations during new product development. Furthermore, because of its simplicity, it might be possible to use the validated method for the evaluation of beer.

• The Korean Journal of Zoology
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• v.21 no.1
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• pp.19-27
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• 1978

This study has been carried out with the object of researching into the situation of the genetic isolation of a Korean population located near Seoul. The results obtained are summarized as follows: In general, the distribution of P.T.C. threshold values in the population is close to that of the Seoul population. But the nonataster frequency of male in the population is higher than that of female, and this is in agreement with the status of ankyloglossia frequency in male. However the relationship between the two traits has not been clarified. The gene frequencies of rolling and folding of tongue are slightly lower than that of the Seoul population. The gene frequency conditioning the ability to twist the tongue is lower in the male than in the female. The color-blindness is 6.21 percent, and it is slightly higher than that of other Korean population. All considered, the studied population might be regarded to have been kept in genetic isolation.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.1970_1971
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• 2009

한의학에서 혀는 장부의 건강 상태를 표면적으로 보여주는 중요한 요소 중의 하나이다. 특히 장부가 혀의 영역에 연결이 되어 각 장부의 특성을 파악하는데 매우 요긴하게 사용되고 있다. 이 연구에서는 비침습적으로 카메라와 조명 장치를 이용한 설진기를 이용하여 객관적으로 혀 영역을 촬영하고 진단을 위한 혀 영역의 객관적인 지표를 자동으로 찾는 방법을 개발하는 것을 목표로 한다. 이를 위해서 가장 중요한 일은 혀의 컬러 요소를 파악하여 정확한 위치를 찾아내는 것이다. 컬러를 색상, 채도, 명암으로 분해하고 지역 영역의 히스토그램을 분석하여 분할 임계값을 선택, 전체 영역을 분할한다. 결론적으로 이 방법은 설태가 있는 영역을 찾아내고 설태의 종류를 구분하는 방법을 제안하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2006.11a
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• pp.101-104
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• 2006

본 논문에서는 재택형 한방 진단기기를 개발하기 위한 단계별 연구과정 중 혀의 영역 추출과 색상 분석을 통해 질환을 진단할 수 있는 설진 시스템 개발 기법에 대해 제안하고자 한다. 우리나라는 초고령화 사회를 맞아 의료비 증가로 인한 사회적 부담과 대체의학에 대한 의존도가 증가되고 있으며 이를 해결하기 위해 영상 처리 기술과 한방 진단 기법의 연계를 통한 설진 시스템을 구축하고자 한다. 통상 인체의 생체 신호를 반영하여 나타내어 주는 곳은 홍채나 혀, 오관 등이 있다. 본 논문에서는 이 중 혀를 통해 인간의 생체 신호에 대한 결과를 반영하여 건강 상태에 대한 정보를 제공해 주는 설진(舌診)을 네트워크 기반의 재택형 한방 진단 시스템으로 개발하고자 한다. 특히 본 논문은 한방 유비쿼터스 의료 시스템 개발을 위한 전체 시스템 중 혀 영역 추출과 색상으로부터 질환에 대한 정보를 제공하여 주는 방법에 대해 제안하고자 한다. 끝으로 실험에 의해 제안한 방법의 유용성을 입증하고자 한다.