• Journal of the Korea Computer Graphics Society
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• v.29 no.3
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• pp.127-135
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• 2023

Accurate segmentation of histopathology whole slide images (WSIs) is a crucial task for disease diagnosis and treatment planning. However, conventional automated segmentation algorithms may not always be applicable to WSI segmentation due to their large size and variations in tissue appearance, staining, and imaging conditions. Recent advances in interactive segmentation, which combines human expertise with algorithms, have shown promise to improve efficiency and accuracy in WSI segmentation but also presented us with challenging issues. In this paper, we propose a novel interactive segmentation method, ZoomISEG, that leverages multi-resolution WSIs. We demonstrate the efficacy and performance of the proposed method via comparison with conventional single-scale methods and an ablation study. The results confirm that the proposed method can reduce human interaction while achieving accuracy comparable to that of the brute-force approach using the highest-resolution data.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.184-192
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• 2017

Rice flours from five rice (Oryza sativa L.) varieties with different amylose content were prepared by both wet and dry milling processes. The moisture content of wet-milled rice flours (WMR) was approximately three-times higher than that of dry-milled rice flours (DMR). Water absorption index (WAI), water solubility index (WSI), and swelling power (SP) increased in proportion to temperature. The WAI, WSI and SP values of DMR were higher than those of WMR. Baeokchal (BOC), which is a waxy rice cultivar, had a significantly high WSI value. Pasting properties of DMR, except for the BOC cultivar, resulted in an increase in peak, trough, final, and setback viscosities. The levels of resistant starch in four cultivars, except for Dodamssal (DDS), were under 1%, irrespective of the milling process, whereas the resistant starch contents of DMR and WMR in DDS were 9.18% and 6.27%, respectively. In vitro digestibility of WMR was higher than that of DMR, and the estimated glycemic index of the rice flour varieties ranged from 57.6 to 81.3. Damaged starch content of WMR was less than that of DMR; in addition, a negative correlation was observed between the amylose and damaged starch contents of WMR. These results suggest that the properties of rice flour vary depending on the milling method and flour variety, and could be a reference for selecting the appropriate processing method.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.2
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• pp.131-139
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• 2001

The physicochemical and sensory characteristics of brown rice flakes by different processing conditions such as flaking Process and their heat treatments were investigated to establish the brown rice flake processing procedure. To successfully make the compressed rice grain type flakes, the most appropriate water steeping conditions were 5 hours at 60'C. The brown rice flakes by compressed flaking procedure and heat treatment with microwave toasting showed the best crispiness-texture that tested from textrometer or sensory evaluation, and there was no significant difference between the source of rice varieties. The water absorption index(WAI) of tested flakes were negatively correlated with the water soluble index( WSI) and positively correlated with bowl life. The flakes made by compressed flaking procedure and heat treatment with microwave toasting showed longer bowl life, which is the length of the time that the cereal can retain its crispness after being soaked in milk.

• Mass Spectrometry Letters
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• v.7 no.4
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• pp.91-95
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• 2016

In recent years, matrix-free laser desorption ionization (LDI) for mass spectrometry of thermally labile molecules has been an important research subject in the pursuit of new ionization methods to serve as alternatives to the conventional matrix-assisted laser desorption ionization (MALDI) method. While many recent studies have reported successful LDI of thermally labile molecules from various surfaces, mostly from surfaces with nanostructures, understanding of what drives the LDI process still requires further study. This article briefly reviews the thermal aspects involved in the LDI mechanism, which can be characterized as rapid surface heating. The thermal mechanism was supported by observed LDI and postsource decay (PSD) of peptide ions produced from flat surfaces with special thermal properties including amorphous Si (a-Si) and tungsten silicide ($WSi_x$). In addition, the concept of rapid surface heating further suggests a practical strategy for the preparation of LDI sample plates, which allows us to choose various surface materials including crystalline Si (c-Si) and Au tailorable to specific applications.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1988.05a
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• pp.52-55
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• 1988

Tunsten silicide (WSix) films on polycrystalline silicon were formed by low-pressure chemical vapor deposition (LPCVD) and were annealed in $N_2$ for 30 mins at various temperatures. The annealing behaviors of tungsten silicide films have been investigated by electrical resistivity measurements, X-ray diffraction methods, scanning electron microscopy (SEM) and Hall measurements. The electrical resistivity decreased almost linearly with increasing annealing temperature and reached $35{\mu}{\Omega}-cm$ at $1000^{\circ}C$ annealing. The X-ray and SEM analyses indicate that crystallization of $WSi_2$ and grain growth occurs when annealed above $1000^{\circ}C$. Excess silicon redistribution occurs considerably when annealed above $1000^{\circ}C$. By Hall measurements, the carrier type for specimens annealed at $1000^{\circ}C$ was found to be positive holes, while the carriers were electrons in the specimens that were annealed at $800^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.4 no.1
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• pp.1-5
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• 1999

Seven rice varietes(Suweonjo, Suweon232 , BG276-5, IR44, IR41999-139, Suweon230 and Yongjubyeo) were used to study the influence of amylose content and particle size on the physicochemical properties of rice flours. Suweonjo has the highest amylose content (27.1% amylose content) had the finest flour particle as supproted by scanning electron microscopy (SEM). Suweonjo had the highest value in hardness of rice grain but the lowest length/width ration. There were no significant differences in color values among the rice flours. Data of brabender visco/amylograph was not associated with amylose content. Yongjubyeo had the highest maximum viscosity and breakdown value while Suweonjo had the lowest maximum viscosity , setback value and breakdown value. Yongjubyeo had the lowest water solubility index (WSI). The Suweon232 rice variety absorbed more water than any other varieties but rice varieties and amylose contents affected water absorption a little.

• Journal of the Korean Vacuum Society
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• v.3 no.3
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• pp.322-330
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• 1994

다결정실리콘 위에 저압 화학 증착법으로 비정질 WSix를 증착시킨 후에 질소 분위기, 87$0^{\circ}C$ 온 도에서 2시간 동안 열처리를 실시하여 결정화를 이룩한 다음 표면의 산화막을 희석된 불산용액으로 제 거한 후 산화를 실시하면 이상산화막이 형성이 되었다. 이와 같은 이상산화막 형성은 산화 공정전에 P 또는 As 이온 주입을 실시함으로써 억제되고 있었으며 P이온 주입 처리가 As 이온조입보다 이상산화 막 발생 억제에 보다 효율적임이 확인되었다. P이온 주입처리가 보다 효과적인 것은 산화시 산화막내에 형성되는 P2O5 가 산화막의 용융점을 크게 낮추어 양질의 산화막을 형성하는 데 기인하는 것으로 여겨 진다. 마지막으로 이온주입 처리에 의하여 비정질화된 텅스텐 실리사이드 표묘의 산화 기구에 대하여 제안하였다.

• Journal of the Korean Vacuum Society
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• v.4 no.3
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• pp.293-300
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• 1995

p-doped poly-Si/SiO2/Si 기판위에 저압 화학증착법(LPCVD)으로 증착한 텅스텐 실리사이드(WS2.7)막을$ 850^{\circ}C$에서 20분 동안 N2 분위기에서 열처리한 후에 건식 분위기에서 열산화하였다. 다결정 실리콘의 인도핑(doping)레벨에 따른 텅스텐 폴리사이드(WSi2.5/poly-Si)막의 산화 성장률과 텅스텐 폴리사이드막의 산화 메카니즘에 대하여 연구하였다. 텅스텐 폴리사이드막의 산화 성장률은 다결정 실리콘의 인(p) 도핑 레벨이 증가함에 따라 증가하였다. 텅스텐 폴리사이드막의 산화는 텅스텐 실리사이드층의 과잉(excess)Si가 초기 산화과정 동안 소모된 후에 다결정 실리콘층의 Si가 소모되었다. 산화막과 산화막을 식각(etching)한 후에 텅스텐 실리사이드막의 표면 거칠기는 다결정 실리？의 인 농도가 적을수록 평탄하였다.

• Biomolecules & Therapeutics
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• v.30 no.2
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• pp.179-183
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• 2022

Traditionally, pathologists microscopically examine tissue sections to detect pathological lesions; the many slides that must be evaluated impose severe work burdens. Also, diagnostic accuracy varies by pathologist training and experience; better diagnostic tools are required. Given the rapid development of computer vision, automated deep learning is now used to classify microscopic images, including medical images. Here, we used a Inception-v3 deep learning model to detect mouse lung metastatic tumors via whole slide imaging (WSI); we cropped the images to 151 by 151 pixels. The images were divided into training (53.8%) and test (46.2%) sets (21,017 and 18,016 images, respectively). When images from lung tissue containing tumor tissues were evaluated, the model accuracy was 98.76%. When images from normal lung tissue were evaluated, the model accuracy ("no tumor") was 99.87%. Thus, the deep learning model distinguished metastatic lesions from normal lung tissue. Our approach will allow the rapid and accurate analysis of various tissues.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.900-907
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• 2008

The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes ($379{\sim}288\;{\mu}m$) of dry milled flours were bigger than those ($336{\sim}253\;{\mu}m$) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours ($62.5{\sim}69.4^{\circ}C$) than wet milled flours ($46.1{\sim}46.4^{\circ}C$). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.