• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.231-238
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• 2012

This study aims for building an application system of converting sound into color image based on synesthetic perception. As the major features of input sound, both scale and octave elements extracted from F0(fundamental frequency) were converted into both hue and intensity elements of HSI color model, respectively. In this paper, we used the fixed saturation value as 0.5. On the basis of color model conversion theory, the HSI color model was then converted into the RGB model, so that a color image of the BMP format was finally created. In experiments, the basic system was implemented on both software and hardware(TMS320C6713 DSP) platforms based on the proposed sound-color image conversion method. The results revealed that diverse color images with different hues and intensities were created depending on scales and octaves extracted from the F0 of input sound signals. The outputs on the hardware platform were also identical to those on the software platform.

• The Journal of the Korea Contents Association
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• v.9 no.12
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• pp.10-18
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• 2009

Color rendition method is necessary for improving the low contrast images which are achieved by PDA, mobile phone camera or PC camera. There are some methods for color rendition. However, after correcting the color, image quality degradations, such as graying-out, halo-artifact and color noise, may occur. In order to overcome these problems, this paper proposes a retinex-based color rendition method. The proposed method uses the HSV color coordinate system to avoid the graying-out, and the advanced image formation model to reduce the halo-artifact in which the image is divided into three components as the global illumination, the local illumination, and reflectance. The experiment results show that the proposed method yields better performance of color correction over the conveniently method.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.5
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• pp.683-687
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• 2013

Evacuation disorder(ED) is frequently observed in the elderly people. In this study, we investigated the tongue color properties in the elderly. 327 subjects were participated in this study and classified into normal group (n=95) and ED group (n=23) by two Korean Oriental Medicine doctors. The tongue images were acquired by using computerized tongue diagnosis system, and its color were linearly corrected base on CIE $L^*a^*b^*$ values of 12 color samples. The tongue region was segmented from acquired image and divided into two regions along the vertical direction. In order to estimate color properties of the tongue, a color histogram was calculated for the root region based on the CIE $L^*$ and $a^*$ values, and differences of color histogram values between normal and ED groups were computed based on the Mann-Whitney U test. As results, pixels corresponding to typical colors of the pale tongue and thin tongue coating were significantly more distributed in ED than those in normal group(p<0.05). The tongue color of the root region in ED was revealed to be different from those in healthy subjects.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.40 no.2
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• pp.1-8
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• 2003

This paper proposes an object-based image retrieval technique based on the dominant color pair information. Most of existing methods for content based retrieval extract the features from an image as a whole, instead of an object of interest. As a result, the retrieval performance tends to degrade due to the background colors. This paper proposes an object based retrieval scheme, in which an object of interest is used as a query and the similarity is measured on candidate regions of DB images where the object may exist. From the segmented image, the dominant color pair information between adjacent regions is used for selecting candidate regions. The similarity between the query image and DB image is measured by using the color correlogram technique. The dominant color pair information is robust against translation, rotation, and scaling. Experimental results show that the performance of the proposed method has been improved by reducing the errors caused by background colors.

• Journal of Digital Contents Society
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• v.15 no.6
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• pp.751-761
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• 2014

Color deficient people do not have sufficient discernment for the colors with low saturation and brightness and at the same time express their negative emotions regarding emotion distortion. The purpose of recovering the distortion of the vision which is the basis for emotion is to increase positive emotions rather than negative ones that those with color vision deficiency feel when they experience digital culture contents. Contrast increases saturation and brightness by differing the direction of their conversion and by doing so, delivers emotion distortion such as dynamic vs. static and vivid vs. somber that the original images intend to convey to those with color vision deficiency by reducing such a contrast. In this respect, this study proposes a contrast-based color conversion method to convert saturation and brightness in the zone of color conversion and identifies if this method can reduce emotion distortion by using color conversion simulation and user test.

• The Transactions of the Korea Information Processing Society
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• v.3 no.6
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• pp.1646-1657
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• 1996

This paper presents a color transformation method based on a uniform color image model. Firstly, color variation factors are grouped into identical (multiplicative) factor and independent(additive) one for the color model, and they are modelled by the Gaussian function. The shape of a color cluster in (R, G, B) feature space is an ellipsoid whose elongated major axis correspond to the direction of mean vector. Secondly, the transformation of a color cluster using the model is studied. A transformation method for three dimensional coordinated is described. The proposed method is applied to artificial and natural color images. By the result of experiments, the elongated major axis of each cluster making up the transformed color image aggress with the direction of its mean vector.

• Science of Emotion and Sensibility
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• v.20 no.4
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• pp.127-134
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• 2017

Color is a significant factor for evoking human emotion. Therefore, the effects of color have been analyzed to predict and evaluate human emotion. The purpose of this study was to measure the cardiovascular responses depending on color stimuli in order to observe differences in color-emotions. Images consisting of six colors (red, green, blue, cyan, magenta, yellow) were used as visual stimuli. 26 college or graduate students (13 males) watched the color stimuli on the monitor and scored their subjective emotion while electrocardiogram (ECG) was meausred. The effects of the color on emotion were tested using Kruskal-Wallis test and Mann-Whitney U test. The coherence ratio showed significant differences between green and magenta (p = .004), green and red (p = .006), and green and yellow (p = .004). The significant differences of cardiovascular and emotions were relevant to emotional valence. This study shows significance as an empirical study by indicating that green induces pleasant and red induces unpleasant.

• Fashion & Textile Research Journal
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• v.21 no.4
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• pp.509-514
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• 2019

Cotton fabrics were treated with gelatin to enhance dyeability and color strength when using Caesalpinia sappan dye. Gelatin was used as the protein and a pad-dry- cure method was used for the treatment process (2, 4, 6, 8, 10, 12, 14g/l concentration). Pretreated fabrics were mordanted with 10% alum. Fabrics were then dyed with freeze-dried sappan wood water extract powder form. Dyed samples were assessed in regards to dyeing behavior and color fastness. Comparing untreated and gelatin treated samples from the SEM images indicated that the Gelatin treatment (10g/l) resulted in an enhanced surface roughness that was relative to that of untreated cotton. Padding cotton with gelatin at 6g/l concentration afforded dyed fabrics with a 2 times increase in the K/S value over that of untreated fabrics. All dyed samples were red color with a significant enhancement in the sample color strength (K/S) being observed for pretreated samples. pH values favor dye absorption with pH 7 yielding the highest color strength. Dyeing at an elevated temperature resulted in a lower color strength and reddish-dull color. Longer dyeing times created greater color strengths for untreated and gelatin treated cotton. Increased dye concentrations resulted in higher K/S values for both gelatin treated and untreated cotton. As for color fastness, gelatin treated and untreated cotton fabrics dyed with sappan wood extract showed a relatively low rating in washing fastness (color change 1 rating), light fastness (1 rating), and rubbing fastness (wet:1-2, dry:3-4 rating).

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• Annual Conference of KIPS
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• 2010.04a
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• pp.510-513
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• 2010

Color is basically composed of hue, saturation and value. Many objects are made up with color. When people see color, they feel different emotion because of different combination of hue, saturation and value of different colors. Thus, people feel different feeling about the taste of food depending on its color. Thus, by analyzing what color makes people feel tasty about food, we can make food to look more delicious. When people take pictures of food, theyusually do not consider this into account. However if we apply this technology into taking pictures of food, we can make the food look more delicious. This technology can be applied when people want to upload pictures of food in blog, homepage and twitter and so on. In this paper, we analyze the feelings of color of people and then choose the best color combination to present food. After that we change the original image into the new one based on the analysis of color. This way, we can reflect each user's preference.