• 한국컴퓨터산업학회논문지
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• 제3권12호
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• pp.1765-1774
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• 2002

얼굴 인식은 현재 많은 연구가 활발히 진행되고 있는 분야이다. 하지만, 이에 따른 많은 문제점들이 선결되어야 하는 실정이다. 우선, 영상 취득과정에서 생기는 다양한 조명 변화와 카메라의 위치 변화를 고려하여 대상 얼굴을 인식해야 한다. 본 논문에서는 PC 카메라 및 주민등록증에 있는 사진을 스캔하여 얼굴 특징점을 정확하고 빠른 계산 시간 안에 찾을 수 있는 새로운 방법을 제시한다. RGB 색공간을 YUV로 변환하여 Y성분을 히스토그램 균등화 시켜 휘도에 관계없이 얼굴 피부색을 추출한 후 YUV의 V성분을 변형한 V' 성분을 이용하여 얼굴의 특징점을 찾는 방법이다. 실험결과 주민등록증 사진과 PC카메라에서 입력받은 얼굴 영상이 오류 없이 추출됨이 관찰되었다.

• Applied Biological Chemistry
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• 제21권1호
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• pp.31-34
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• 1978

BPMC제(劑)의 안정성유지(安定性維持)에 관한 연구(硏究)의 일환(一環)으로, BPMC제(劑)를 포장(圃場)에 사용(使用)할 경우, 식물체(植物體)나 충체(蟲體)에 부착되거나 또 토양(土壤)에 흡착(吸着)된후 일광(日光), 수분(水分), 기온등(氣溫等)의 제반 요인(要因)들에 의(依)한 변화(變化)의 추이(推移)를 조사(調査)한 결과(結果)는 다음과 같다. BPMC제(劑)를 제제형태별(製劑形態別)로 조제(調製)하여 자외선(紫外線)을 조사(照射)시킨 결과(結果), 조사시간(照射時間)이 경과될수록 그 주성분(主成分)의 분해율(分解率)은 증가되었으며 분제(粉劑), 유제(乳劑), 입제(粒劑)의 순(順)이었다. 그리고 관용살포(慣用撤布) 유화액(乳化液)의 경우는 희석배율이 클수록 분해율(分解率)이 증가(增加)하였다. 또한 BPMC제(劑)는 강알카리성 용액중액에서 상당히 불안정(不安定)하였으며 자외선(紫外線)은 BPMC제(劑)의 분해촉진제(分解促進劑) 역할을 하였다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.457-468
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• 2003

Active ingredients have been around in cosmetics for a long time but have they really resulted in active cosmetic products\ulcorner In order to achieve this, the right active needs to be delivered to the right location at the right concentration for the correct period of time. And the extent (and therefore the concentration) of this delivery depends on the formulation. From a rather theoretical approach based on the polarity of the active ingredient, the stratum corneum and the oil phase, the Relative Polarity Index was established that enables the selection of a suitable emollient for ensuring skin penetration of the active ingredient. Practical examples subsequently show the validity of this approach that demonstrates that one can regulate the delivery of an active molecule (and therefore the efficacy of a cosmetic formulation) by selection and control of the emollient system. Cosmetic formulations are generally quite complex mixtures and subsequent experiments using different emulsifier systems indicated that this component of a cosmetic formulation could also have an impact on steering the active ingredient to the right layer of the skin, although it is too early to be able to derive general rules from this.

• 대한화장품학회지
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• 제33권4호
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• pp.275-280
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• 2007

본 연구는 암대극 추출물의 화장품 원료로서의 특성을 알아보기 위하여 항산화, 미백 및 항염 효과와 관련된 다양한 실험을 실시하였다. 암대극 70 % 메탄올 추출물은 MPLC를 사용하여 5개의 분획들로 분리하였다. 1번과 5번 분획에서 항산화(Mn-SOD 생성 억제), 미백(세포 내 멜라닌 생성 억제) 그리고 항염($IL-1{\alpha}$, IL-6, COX-2, Total NO 생성 억제)효과를 나타내었다. 이러한 결과를 종합해 볼 때, 암대극 추출물은 화장품 원료로서의 개발이 기대된다.

• 동아시아식생활학회지
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• 제5권2호
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• pp.27-38
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• 1995

This study was conducted to standardize ingredient ratio and preparation method of mafor traditional special kimchies in kyungsang province, korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock ws usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.246-251
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• 2009

The partitioning behavior of five printing ink solvents was studied in cookie ingredients and cookies to examine migration behavior, and to determine if one could predict Kp of a cookie from summing the Kp of each ingredient multiplied by its weight factor in the cookie formula. Solvents were ethyl acetate, hexane, isopropanol, methyl ethyl ketone, and toluene. Gas chromatography was used to measure Kp values on each raw and baked ($260^{\circ}C$ for 10 min) cookie ingredients, and lab-made cookies. The baking process-decreases in water content in each sample generally affected Kp of polar solvents, but did not affect that of the non-polar solvents. Structural changes in cookie ingredients during the baking process also caused some change of migration behavior. While the prediction of Kp of lab-made cookies using the Kp of raw ingredients showed significant differences between calculated and experimentally found values, predictions with baked ingredients showed much smaller differences. This suggests that loss of water and changes of crystallinity in cookies and cookie ingredients due to the baking process are important and affect the Kp.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2004년도 춘계학술대회 논문집 반도체 재료 센서 박막재료 전자세라믹스
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• pp.137-140
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• 2004

We treated $O_2$ plasma on ITO thin film using RIE (Reactive Ion Etching) system, and analyzed the ingredient of ITO thin film according to change of processing conditions. The ingredient analysis of ITO thin film was used by EDS (Energy Dispersive Spectroscopy) and XPS (X-ray Photoelectron Spectroscopy) to compare and analyze the ingredient of bulk and surface. We measured electrical resistivity using Four-Point-Probe and calculated sheet resistance, and ITO surface roughness was measured by using AFM (Atomic Force Microscope). Finally, we fabricated OLEDs (Organic Light-Emitting Diodes) device using substrate that was treated optimum ITO surface. The result of the study for electrical and optical properties using I V L System (Flat Panel Display Analysis System), we confirmed that electrical properties (I-V) and optical properties (L-V) were improved.

• 대한한의학방제학회지
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• 제16권2호
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• pp.31-45
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• 2008

This report describes 54 prescriptions related to the use of Talcum mainly blended prescriptions in Dongeuibogam. The following conclusion were reached through investigations on the prescriptions that use Talcum as a key ingredient. Prescriptions that Talcum was taken as a monarch drug are utilized for 22 therapeutic purposes. In particular, 35.2% of prescriptions appear in the chapter of urine, 7.4% of those appear in the chapter of heat. Prescriptions that utilize Talcum as the main ingredient are used in the treatment of uric disease, gonorrhea, heat disease, febrile disease, and they are also used for treating 16 different types of diseases. Talcum is used in pathogenic factors such as heat, wind with heat, and used in pathology related to the fever of small intestine and bladder. The dosage of Talcum is 3jeon(about 11.25g) to 2.5pun(about 0.94g), however 1jeon(about 3.75g) has been taken the most for clinical application. Ikwonsan is the most useful base prescription which use the Talcum as the main ingredient.

• 한국식품영양과학회지
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• 제25권3호
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• pp.379-383
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• 1996

To evaluate the methanol extract from Pinus strobus leave as a possible ingredient of health food, the sensory analysis and an animal experiment were designed using cookie, candy or chewing gum containing the methanol extract. Cookie, candy and chewing gum which contained 0.4%, 0.25% and 0.3% of the methanol extract, respectively, were prepared by Haitai Confectionary CO.. Sensory analysis of the products was evaluated by hedonic scale. Our results indicated that the addition of the methanol extract to the products provides better sensory perception in hedonic score and higher preference number than control, especially in candy and cookie. In the animal experiment, the chickens fed diet containing 10% of the cookie powder for 2 weeks exhibited a reduction of the serum cholesterol level by 18%, compared with the chickens fed basal diet. This result suggested that the methanol extract from P. strobus leave contained a potential ingredient to reduce the concentration of serum cholesterol. Therefore, extract from Pinus strobus leaves can be used as an ingredient of health food.

• 동아시아식생활학회지
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• 제10권1호
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• pp.1-20
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• 2000

The purpose of this study was to survey the various kinds of cooked beef products focusing on "chim" (a steamed beef recipes) through historical literatures written from 1945 to 1997 in Korea. " Chim" was recorded 96 times in the references and could be classified into 3 groups based on major ingredients suchas the cud pouch, liver , spine , tongue, fleshes, beef, rib and tail, an could be classified into 14 groups based on minor ingredients such as vegetables fried beef in egg batter. tomatoes, callion and rice cake. Among the seventeen cooked recipe of " chim", "kalbi chim(rib) " was recorded most frequently and "satae chim(shank)" was the next. Though "yang chim(the cud pouch), salkogi chim(fleshes), sokalbi chim(rib) and sokori chim (tail) " has been sued until present day, salkogi chim subdivided into satae chim, udun chim, nubianisam chim, sosim chim in the middle twenty centuries. Ribs was most popular ingredient among the major ingredients such as the cud pouch, liver, spine, tongue, tail, fleshes. Decorating ingredients such as sukgi mushroom, minarichodae, pyoko mushroom, gingkonut also come into use subingredients or decorating ingredient in the 1990.nto use subingredients or decorating ingredient in the 1990.