• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.297-306
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• 2012

In this study we investigated emotional characteristics of various whites which have slightly different nuances to suggest guidelines that help designers to select appropriate colors when designing white based products. The study involved three different procedures. In experiment 1, we selected 20 emotional words through a survey (N=30) among 60 words, which we picked from literature review that was thought to be appropriate to evaluate product colors. In experiment 2, we evaluated the emotional characteristics of 13 basic colors from the I.R.I Hue & Tone 120 system (N=30) using previously selected emotional words, to find relative emotional positions of white in comparison to other colors. Based on the ratings, factor analysis was conducted and consequently four factors were extracted: flamboyant, elegant, clear, and soft. Accordingly, the emotional characteristics of the 13 colors were profiled and compared with those of white. Finally, in experiment 3, we conducted an evaluation of emotional characteristics on 25 whites with different nuances facilitating the four factors obtained in experiment 2. The color stimuli used in experiments were measured in terms of CIE 1976 $L^*a^*b^*$, and regression analysis was performed in order to predict the emotional characteristics through the L, a, and b values of a color, as long as that is perceived as a white. Throughout three empirical studies, we observed three overruling tendencies : First, there are four important factors when evaluating product color - flamboyant, elegance, clearness and softness; second, white is dominantly the most elegant in comparison to other colors; third, the emotional factors of the study were affected by some combinations of attributes of colors rather than by all three-hue, saturation and brightness. In addition, the equations derived from the regression analysis in experiment 3, it is expected that designers may predict the emotional distinction between nuances of white.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.1
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• pp.223-232
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• 2014

The feasibility of a virtual colored overlay is based on constraints of computer and user preference and it is evaluated for people with Scotopic Sensitivity Syndrome. We draw ${\alpha}$ and chromaticities of virtual colored overlay which will be implemented on IT devices by measuring optical characteristics of 2 representative film overlays and simulating them. We analyzed the influence of two illuminating conditions on the virtual colored overlay. We find that it is possible to get the multiple combinations of alpha and source RGB values to match a chromaticity which is presented in CIE-Luv color space under ideal white condition of display, a user can select one among them with respect to clarity and comfort. Under 100 lx difference of illumination conditions, the changes of chromaticities are negligible, but luminances are increased $37.8cd/m^2$ average(std 2.006) at high illumination condition.

• Journal of Digital Convergence
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• v.10 no.8
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• pp.239-247
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• 2012

This paper is related to an Object VR-based virtual textile wearing system carrying out textile texture mapping based on viewpoint vector estimation and intensity difference map. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multi-view 2D images of clothes model for Object VR(Object Virtual Reality), and three-dimensionally viewing its virtual wearing appearance at multi-view points of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi-automatic processing possible to reduce the manual works.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.10
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• pp.5015-5038
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• 2018

In this paper, a novel spectral-spatial joint sparse representation algorithm for hyperspectral image classification is proposed based on multi-layer superpixels in various scales. Superpixels of various scales can provide complete yet redundant correlated information of the class attribute for test pixels. Therefore, we design a joint sparse model for a test pixel by sampling similar pixels from its corresponding superpixels combinations. Firstly, multi-layer superpixels are extracted on the false color image of the HSI data by principal components analysis model. Secondly, a group of discriminative sampling pixels are exploited as reconstruction matrix of test pixel which can be jointly represented by the structured dictionary and recovered sparse coefficients. Thirdly, the orthogonal matching pursuit strategy is employed for estimating sparse vector for the test pixel. In each iteration, the approximation can be computed from the dictionary and corresponding sparse vector. Finally, the class label of test pixel can be directly determined with minimum reconstruction error between the reconstruction matrix and its approximation. The advantages of this algorithm lie in the development of complete neighborhood and homogeneous pixels to share a common sparsity pattern, and it is able to achieve more flexible joint sparse coding of spectral-spatial information. Experimental results on three real hyperspectral datasets show that the proposed joint sparse model can achieve better performance than a series of excellent sparse classification methods and superpixels-based classification methods.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.760-766
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• 2016

To increase the collagen recovery rate, bromelain (PB) and a microbial enzyme (PM) were used to treat to pork skin with single agent or combinations. The quality of collagen from the pork skin was evaluated by enzymatic treatments. The highest results for the solid contents and pork skin recovery rate obtained with the microbial-enzyme-bromelain mixtue (PMB) were 13.60% and 18.05% respectively. The result also showed that the color was affected by different types of enzyme treatments. Although PM treatment showed the highest result in the protein content of 251.30 mg/100 g, PMB treatment was the highest in the test of collagen content of 37.73 g/100 g among the treatments. However bands of the pork skin were detected widely at 130 kDa and 170 kDa ranges in SDS-PAGE. The band of PB treatment showed at the range of below 17 kDa, changed into a smaller molecular weight. The collagen content test of the pork skin by the treatments, collagen contents with combination treatment of pork skin with PMB (0.5%) resulted the highest in 43.76 g/100 g. Also the fat content at the above treatment was reduced to 11.12% compared to the other treatments. With these results of this experiment, we conclude that the enzymatic treatments were effective for the processing property of pork skin like enhancing the yield of collagen.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.24 no.2
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• pp.43-50
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• 1979

In order to determine the effect of mixtures of different barley genotypes, four barley varieties that were similar to the variety Kangbori for earliness, culm length, spike type and spike color were tested. The variety Kangbori was mixed with the 4 other barleys in ratios ranging from 20% to 80% of Kangbori. Tests were conducted at Suweon and Iri. It was difficult to distinguish differences in heading date, maturing date and culm length in the various mixtures. In the mixed populations the degree of lodging was decreased due to the superior straw strength of Kangbori. The mixtures of 20% Kangbori and 80% Bunong and 20% Kangbori and 80% Milyang #6 gave the highest yield increase among the combinations.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.10
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• pp.1188-1198
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• 2011

This study proposes the use of firework shapes to design fashion accessories in the judgment that they are appropriate for the expression of creative images in consideration of the display of fireworks as a kind of entertainment and a festive symbol. This study promotes the sustainable application of firework shapes to develop the designs of fashion culture items that feature a distinctive personality and uniqueness. In this present study, the proposed fashion accessory design was intended to create an entertaining new atmosphere that uses an Organic Light Emitting Diode (OLED) that draws attention as a futuristic display. In terms of methodology, a literature review of firework shapes and OLED was conducted; in addition, Adobe Illustrator CS2 and Adobe Photoshop CS2 were used to develop six different standard motive designs with formative design elements represented by a variety of firework shapes. Each of the six motifs was further expanded with different color combinations. Rich images are produced with the use of pink, blue, purple, green, yellow, orange, and red, in conjunction with various OLED effects to express the three-dimensional images of fireworks. The motifs are applied to three types of items: bags, bracelets, and necklaces. For the video images, evening and tote bags, pendants, and bangles were used. Shifting images and lights should produce unique images as well as satisfy the consumer desire for entertainment. The Adobe Image Ready software was used to present the motive of fireworks applied to the design of fashion accessories in video images but not in still-cut images due to physical constraints of this paper.

• Journal of Fashion Business
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• v.13 no.2
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• pp.100-114
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• 2009

In Honam province, the cultural prototype are largely unknown to the people, also the research on this subject are scarce, the artistic excellence, somewhat under evaluated, both in our country and internationally. It is imperative that we develop the modern design using this prototype. thereby apply it to many areas of cultural products. We should extend the dimension not only to the local festival but also to the mass production resulting in the commercial gains. The Unjusa Buddha festival for promoting the public relation would be greatly benefited by using the concept of the temple, the local prototype, by which we expect to create a ingenious textile design pattern, coinciding with the main purpose of this study. The ancient material around Unjusa come to be the subject of our textile design by way of selecting the most remarkable ones of heritage among the materials of Unjusa. In the long run, the harmonious contrast of both traditional and modern image were sought in this study. Designed patterns were edited using Adobe Photoshop CS3, a multi-purpose graphic program and were simulated in the towel for visual presentation. The design is of two kinds, the one is of the free style using combinations of reclining Buddha, stone Buddha, stone pagoda, and geometric patterns freely not to be standardized. The other one is mixing of lotus pattern, reclining Buddha, and geometric patterns. These designs were applied delicately on the towel, necktie and handkerchief, and the various colors were suggested by the 6 color ways. The brilliance of our traditional cultural property should be noted by these designs and I hope that this study would be a help to develop our cultural prototype and make a product of using the outstanding heritage.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.342-348
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• 2004

To evaluate the sensory characteristics of domestic or imported chilled and frozen pork butts, six samples were purchased and investigated. Sixty panels of sensory evaluation were consisted of six groups by sex and age. In the appearance test, many panels preferred the domestic frozen butt A obtained good scores in fat color and fat attachment (p<0.001). In the age group, the 20's consumer preferred the domestic chilled pork butt of A company, whereas the 30's and 40's consumers preferred the imported frozen butt of A company. According to the results from the triangle test, the combinations of domestic frozen butt B and imported frozen butt A was the most significantly distinguished among the pairs of raw and cooked butts.

• Food Science of Animal Resources
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• v.34 no.6
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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.