• Journal of the Korea Computer Graphics Society
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• v.8 no.2
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• pp.31-38
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• 2002

This paper presents a method for real-time 3D Sumi-e rendering us ing normal graphics hardware. Sumi-e is one of the traditional oriental painting styles. Most research on Sumi-e paintings has focused on 2D or :2.5D Sumi-e brushwork simulation. On these systems. complicated user's hand drawing is required to generate the image of Sumi-e effects. and it can render the 2D or 2.5D Sumi-e images only. We present an automated rendering system for 3D image of Sumi-e painting. It uses 3D common object as an input data and does not need any additional input of user brushwork. Especially for the real-time rendering. hardware-accelerated algorithm for Sumi-e rendering is newly suggested in our system. It is designed with efficiency for customer level graphics hard ware. The results of this paper show that the features of traditional Sumi-e painting are successfully modeled and that 3D Sumi-e painting is rendered in real-time effectively.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.241-246
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• 1992

In this study. we measured the degree of browning of 3 potato culitivars harvested in Korea and compositions such as total phenols, tyrosine and polyphenol oxidase (PPO) activity. And we compared the extent of browning and composition factors to investigated which was related to the differences among 3 cultivars in browning. The results are as follows. 1. Among 3 culitivars, Sumi browned most after grinding and showed that browning in Sumi was preceded by significant1y shorter lag time. Namjak and Sumi were rapid to brown compared to Daejima. 2. Among 3 culitivars, Sumi contained significant1y more total phenols than did Namjak and Daejima. On the other hand, tyrosine contents by automatic analyzer of Sumi and Namjak were similar and mat of Daejima was the lowest. PPO activities were higher when catechol was used as substrate and Sumi contained more PPO than did the other culitivars. 3. When we compared me browning behavior and composition of 3 culitivars, significant correlation was obtained between browning extent and total phenols, tyrosine and PPO. For me individual cultivar, Sumi which browned much extensively showed higher correlation between browning and PPO. On the other hand, the other cultivars showed higher correlation with total phenols and tyrosine, respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.7
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• pp.3454-3459
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• 2013

Sumi-e is one of the art work that uses not only ink line but also color painting. This technique is well known as a representative Asian painting style and widely used in movie, advertisement poster and various effect in camera device. In this paper, we propose an algorithm that can generate result image with Sumi-e effects of example image based on computer graphics and image processing techniques. For this, we pass two steps. The first is painting expression step. We used texture transfer technique to generate result with texture effect of reference image by analyzing numerically. The second step is ink-painting effect generation step. We express ink-painting effect in outline by considering intensity variation in edge of example image. Our algorithm can express various Sumi-e style based on selected reference image. So it can be utilized to various contents generating research.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.45-52
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• 1985

For the knowledge of characteristics of the cooking condition of different varieties of patato, 4 kinds of spring cultivated (Namjak, Sumi, Daiji, and Dowon) and 4 kinds of summer cultivated (Namjak, Sumi, Bintze, Radosa) were selected. The quality of potato starch, the viscosity, and the palatability of each potato soup were measured respectively. The amylograph characteristics of potato starch showed great difference not only between the spring and the summer cultivated, but also among the various kinds of potatoes. The amylograph of the spring cultivated didn't show the breakdown and the set back largely but showed the gradual increase of the viscosity and the high gelatinization temperature. Bintze and Namjak among the summer cultivated were gelatinized easily and in low temperature, and showed the beakdown. The low gelati-nization temperature of the summer cultivated infers that the starch granules of the summer cultivated are less compact then those of the spring ones. Sumi, Daiji and Dowon of the spring products showed the soup was falling down, but the viscosity of Namjak and 4 summer cultivated increased only slightly. The taste of soup is different according to the consistency of soup, and so the taste of soup of Daiji, Dowon, and Sumi of the spring cultivated products was good at the consistency 19.8％ and 23.5％. All the summer cultivated products and Namjak of the spring cultivated were good at 27％.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.89-95
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• 1995

Three potato cultivars, Sumi,Daejima and Namjak, were prepared as slices. They were dipped in distilled water for 20 seconds. The potato slices were packed in polyethylene bags and stored at $5^{\circ}C$. Browning degree, total phenol and chlorogenic acid contents and polyphenol oxidase (PPO) activity were measured. And the correlation analysis of browning parameters were conducted. The results were as follows. There were increase in browning degree, phenolic content and PPO activity during cold storage of potato slices with different cultivars. Among three cultivars, Sumi showed the highest browning degree, phenolic content and PPO activity and also showed the highest % increse of browning and PPO activity during cold storage. On the contrary, Daejima was the lowest. But Daejima showed the highest % increase in phenolic contents during cold storage. With Sumi, browning degree was significantly correlated with PPO activity and phenolic contents (p<0.05). With Daejima and Namjak, a significant correlation was found between browning degree and PPO activity (p<0.05). From the above results, enzymatic browning reactions of potato slices and factors affecting them were dependent on cultivar. Among the tested three cultivars, Daejima showed the lowest browning degree during cold storage and thus seems to be desirable for minimal processing.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.62-62
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• 2019

Natural substances have various physiological activities. Substances isolated from natural substances are known to be safer and more potent than pharmaceuticals. Potatoes not only act as energy sources but also contain active ingredients such as vitamins and minerals. In particular, the potato contains a large amount of polar compounds, including the saponin in the polar compounds, and the physiological activity of the saponins, such as immunity enhancement, antioxidant and anti-inflammatory is known. In this study, the antioxidative activity of polar compounds from five potatoes was examined by chemical base anti-oxidation assay and cell based anti-oxidation assay. In the chemical base anti-oxidation assay, DPPH experiment showed activity in the order of Hongyoung, Haryung, Seohong, Sumi, and Jayoung. In the LPA experiment, IC50 was lower in the order of Jayoung, Seohong, Sumi, Hongyoung, and Haryung. In the cell based anti-oxidation assay, the smallest amount of ROS was generated when the compound was derived from Haryung and hongyoung, and strong SOD activity was observed in Sumi and Jayoung. The results of this study reveal the antioxidative effect of polar compounds extracted from various kind of potatoes, which will enable the acquisition of new bioactive candidates and the establishment of new profit generation models for farmers.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.97-100
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• 1995

Three potato cultivars were prepared as slices and stored for 4 weeks at $5^{\circ}C$. Changes in Vitamin C content and other quality factors, such as color, pH, soluble solid and protein content were determined. Vitamin C content and L value decreased in three potato cultivars. Initial Vitamin C contents of three potato cultivars varied from 49.27 mg% in Sumi to 56.40 mg% in Namjak. Changes in L value showed that the tendency of browning in Daejima was slower than Sumi and Namjak. Changes in pH were small. Soluble solids and protein content increased and varied by cultivar. From the correlation analysis, correlation between browning degree and Vitamin C content was low in three potato cultivars.

• Bulletin of the Korean Chemical Society
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• v.35 no.8
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• pp.2563-2566
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• 2014

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.807-811
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• 2006

본 논문에서는 기존의 연구에서 여러 단계를 거쳐 복잡한 연산을 한 후에 수묵화 표현이 가능했던 것과 달리 기존에 요구되었던 채색과정을 줄임으로써 렌더링의 효율을 높인 실시간 3차원 수묵화 기법을 제안한다. 본 논문에서 제안된 기법은 모델이 보여지는 방향에 따라 다른 조명 값과 법선 벡터 값을 계산한 후 연산 값에 따라서 여러장의 텍스처를 일정 비율에 맞춰서 모델에 적용함으로써 수묵화의 특징인 농담, 발묵 효과를 한 번에 적용할 수 있게 한다. 그리고 모델의 윤곽선을 표현하는데 사용자의 입력에 따라 붓의 굵기를 조절하게 하여 보다 사실적인 수묵화 느낌을 살렸다. 또한 텍스처 매핑 이후 에도 동양화적인 느낌을 살리기 위해서 두 가지의 종이질감효과를 추가하였다. 이 2 가지의 종이질감 효과는 일종의 안개 필터로서 기존의 안개 필터와 달리 모델이 그려지는 위치에 따라서 각각 가중치가 다른 필터가 적용되게 하였다. 이렇게 필터가 적용된 렌더링의 결과는 일반적으로 채색된 3차원 모델과 느낌이 다른 자연스러운 결과를 생성할 수 있다. 본 연구는 또한 간단한 구현에 장점을 두고 있기 때문에 간단한 애니메이션이나 일반 3차원 게임 등 여러 분야에서 기존에 적용하기 어려웠던 수묵화 기법을 다양하게 활용할 수 있는 가능성을 제시한다.

• 제어로봇시스템학회:학술대회논문집
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• 1993.10b
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• pp.434-439
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• 1993

Described is a stabilizing circuit of the Doppler beat signal obtained by the coherence-dependent fiber-optic laser Doppler velocimeter (LDV), which employs both a self-mixing laser diode (SM-LD) and a 10m-100m long optical fiber. The stabilizing circuit maintains the SM-LD drive current at an optimum value, which gives a maximum Doppler signal during long hours.