• Maxillofacial Plastic and Reconstructive Surgery
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• 제19권4호
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• pp.343-350
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• 1997

Diagnosis of maxillofacial lesions is very difficult. Recent developments in computed tomography enable the production of three dimnesional images of complex anatomical structures from a series of conventional computed tomographic sections. Methods of three-dimensional analysis of computed tomographic images have recently been described. Mostly, reports have concentrated on applications relative to congenital deformities. In this report, one method of three dimensional reformatting is reviwes. Images formed by this method have solid surface appearance and can be color enhanced and manipulated to isolate anatomic structures of interest. The program allows tissue densitis, volumes, and distances. This report emphasizes maxillofacial applications other than those previously reported in the surgical and radiological literature.

• KIEAE Journal
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• 제7권4호
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• pp.31-38
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• 2007

Streetscape plays on important role in urban cities. Characteristics of streets is basically defined by the building facade, signs, plants and paving during the daytime. However at night, street receives a new appearance due to the shop light from the buildings, exterior lightings, signboards and street light, and it creates most of the image of the streets. This study aims to analyze the luminous environment and its subjective image of two different pedestrian's commercial streets. Insa-dong street and Myungdong street were chosen for the study. Horizontal illuminance and luminance on building surface, advertisement billboards and pedestrian road were measured. Thirty students were asked to rate the five scaled questionnaire on their subjective images of the streets. Statistical analysis including profile, correlation and T-test are conducted and some findings are discussed

• 한국생산제조학회지
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• 제5권1호
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• pp.43-50
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• 1996

From a manufacturing standpoint it would be desirable to monitor the degradation of drawing die, that is essential for the maintenance of die quality, the evaluation of product integrity and the reducing scrap. Acoustic emission is powerful method in monitoring fine wire drawing process, especially in detecting the die fracture at early stage. Experiments also suggested that acoustic emission sigals contained valuable information regarding the stage of a drawing process such as the surface appearance of products and the condition of lubrication. These informations are AE monitoring techniques a possible tool in monitoring the drawing process operation. In order to approach this, this paper discusses the nature of acoustic emission signal presented which illustrate the effects of wire and die material, lubricants, and drawing speed on the generation and the mean voltage level of acoustic emission signal. From these experimental, results, we understanded controlling factors of acoustic emission generation.

• 한국조리학회지
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• 제8권2호
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.

• 한국조리학회지
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• 제8권2호
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• pp.245-254
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• 2002

This study was carried out to investigate the effects of grapephyun with different levels of starch, gelatin and agar. The results from this study are as follow. \circled1 Composition of the grapejuce was moisture 82.57g, reducing sugar 10.19g, sweetness 16 $^{\circ}$Brix, pectin 0.89g. \circled2 pH of gyapephyun content by 8 samples showed PA1(3.69), PA2(3.68), PA3(3.67), PG1(3.76), PG2(3.83), and PG3(3.80). \circled3 In the sensory evaluation conducted by panelists showed that there were significant differences among 8 samples. PA3, RG3 samples showed more significant among 8 samples in color, texture, appearance soureness sweetness and notable preference for PA3, PG3 and PA2, PG3 over PA1, PG1 and control.

• 한국방송∙미디어공학회:학술대회논문집
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• 한국방송공학회 2009년도 IWAIT
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• pp.703-708
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• 2009

The present paper describes the application of an improved impression transfer vector method (Sakurai et al., 2007) to transform the three basic dimensions (Evaluation, Activity, and Potency) of higher-order impression. First, a set of shapes and surface textures of faces was represented by multi-dimensional vectors. Second, the variation among faces was coded in reduced parameters derived by applying principal component analysis. Third, a facial attribute along a given impression dimension was analyzed to select discriminative parameters from among principal components with higher sensitivity to impressions, and obtain an impression transfer vector. Finally, the parametric coordinates were changed by adding or subtracting the impression transfer vector and the image was manipulated so that its facial appearance clearly exhibits the transformed impression. A psychological rating experiment confirmed that the impression transfer vector modulated three dimensions of higher-order impression. We discussed the versatility of the impression transfer vector method.

• 한국식품영양과학회지
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• 제25권3호
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• pp.504-512
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• 1996

Changes in quality of cooked rice after microwave reheating were evaluated. Ceramic coated microwave oven reduced a reheating time(1 min). Storage temperature, storage time and microwave reheating did not affect the color value of cooked rice after microwave reheating. Hardness of cooked rice after microwave reheating decreased in frozen storage treatment. Photomicrographs of cross-section of cooked rice after microwave reheating showed restoration of starch. Effect of storage temperature and time were not significant in appearance, aroma, taste and texture of cooked rice after microwave reheating for sensory evaluation test.

• Imaging Science in Dentistry
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• 제46권1호
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• pp.47-51
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• 2016

Herein, we report and discuss the detection of fossa navicularis magna, a close radiographic anatomic variant of canalis basilaris medianus of the basiocciput, as an incidental finding in cone-beam computed tomography (CBCT) imaging. The CBCT data of the patients in question were referred for the evaluation of implant sites and to rule out pathology in the maxilla and mandible. CBCT analysis showed osseous, notch-like defects on the inferior aspect of the clivus in all four cases. The appearance of fossa navicularis magna varied among the cases. In some, it was completely within the basiocciput and mimicked a small rounded, corticated, lytic defect, whereas it appeared as a notch in others. Fossa navicularis magna is an anatomical variant that occurs on the inferior aspect of the clivus. The pertinent literature on the anatomical variations occurring in this region was reviewed.

• 한국정보전자통신기술학회논문지
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• 제1권3호
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• pp.83-89
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• 2008

This paper introduces a visual object classification algorithm based on statistical information. Objects are characterized through the Histogram of Oriented Gradients (HOG) method and classification is performed using Multiclass AdaBoost. Salient features of an object's appearance are detected by HOG blocks Blocks of different sizes are tested to define the most suitable configuration. To select the most informative blocks for classification a multiclass AdaBoostSVM algorithm is applied. The proposed method has a high speed processing and classification rate. Results of the evaluation based on example of hand gesture recognition are presented.

• Journal of Welding and Joining
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• 제30권3호
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• pp.57-65
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• 2012

The interest of austenitic heat resistant stainless steels containing high Si has increased because they have higher resistance of oxidation and higher strength at high temperature than STS 310. This study carried out Varestraint test for evaluation of solidification cracking sensitivity of 14 different stainless steels. As a result of Varestraint test, all specimens solidified as primary ferrite, and solidification crack sensitivity increased with adding $N_2$ to shielding gas. Nb and W had beneficial effect on solidification crack resistance in case of less than FN 2 containing, but crack sensitivity increased with Nb and W in case of more than FN 2. Ce had beneficial effect on solidification crack resistance but impaired weld bead appearance.