• 한국멀티미디어학회논문지
• /
• 제6권3호
• /
• pp.508-517
• /
• 2003

본 논문에서는 쌍직교 웨이브릿 영역에서 워터마크를 삽입할 수 있는 연속 부대역 양자화 및 스토케스틱 다해상도 특성을 갖는 지각 모델을 제안한다. 적응 워터마킹 알고리즘을 갖는 지각모델은 보다 강인한 워터마크 은닉을 위한 방법으로 연속 부대역 양자화(successive subband quantization: SSQ)에 의해서 텍스쳐 및 에지 영역에 삽입한다. 워터마크 삽입은 국부 영상 특성을 갖는 NVF(noise visibility function)함수에 의해 계산된다. 이 방법은 워터마크가 노이즈 특성을 갖기 때문에 영상의 통계적 특성에 기초한 비정상상태(non-stationary state) 가우스 모델과 정상상태(stationary state) 일반화 가우스(generalized Gaussian: GG)모델을 이용한다. 정상상태 GG모델의 삽입은 다해상도 내의 각 부대역별 분산과 형상계수(shape parameter)를 사용한다. 형상계수를 추정하기 위하여 모멘트 정합 방법을 사용한다. 비정상상태 가우스 모델은 각 부대역의 국부 평균 및 분산을 이용한다. 실험결과 우수한 비가시성과 강인성을 확인하였으며, 공격에 대한 실험으로 Stirmark 3.1 benchmark test를 수행하였다.

• 한국통신학회논문지
• /
• 제29권1C호
• /
• pp.140-148
• /
• 2004

자연 영상은 일반적으로 에지와 평탄 영역으로 구분된다. 에지 영역 또한 길고 강한 에지, 텍스처 등과 같이 다양한 형태를 가진다. 기존의 deinterlacing 기법들은 주로 하나의 보간 알고리즘을 전체 영상에 적용하기 때문에 영상의 다양한 형태를 반영하기에는 어려움을 가지고 있다. 본 논문은 영상의 영역별 특징을 주출하여 영상의 특성을 반영할 수 있늘 deinterlacing 기법을 제안한다. 제안 방법은 영상을 평탄 영역, 복잡한 에지, 긴 에지로 구분하여 각 영역에 대하여 그 특징에 맞는 보간 알고리즘을 적용한다. 즉, 긴 에지에 대해서는 긴 에지를 잘 보간하는 $NEDI(New Edge Directed Interpolation)^{[1]}$ 방법을 개선하여 적용하고, 복잡한 에지에는 고주파를 강조하는 선형 $필터^{[2]}$를 사용하고, 평탄 영역에는 쌍선형 보간(bilinear interpolation)을 적용하는 방법을 사용한다. 모의 실험에서 제안된 방법은 영상의 영역에 따른 특성을 반영하지 않은 기존 알고리즘들보다 PSNR과 주관적 화질에서 개선된 성능을 보였다.

• 복식문화연구
• /
• 제15권6호
• /
• pp.1053-1062
• /
• 2007

This study purposed to restructure representative traditional patterns formatively, manufacture actual cultural products with traditional dyeing technique using persimmon, and commercialize the results of the research. Traditionally in Korea, the dying of natural fiber such as cotton, flax and silk with persimmon was called Galmul dyeing, and clothes made through Galmul dyeing were called Galot. Galot was very useful because it is strong, does not pick up dirt easily, dries easily, and is cool in summer. In addition, cloth dyed with persimmon becomes stiff, so it does not need to be starched or ironed after washing. Moreover, it does not transmit heat under direct rays and is highly air-permeable, so it is cool and useful for standing the heat. In this study, we used traditional persimmon dyeing technique, printing traditional patterns fit for contemporary people's aesthetic sense not through dip-dying but through printing. When persimmon dyeing is used in expressing patterns, it produces not only visual effect but also embossing effect due to the characteristic of persimmon that makes printed patterns stiff, so we can obtain unique texture distinguished from other printing methods. We chose seven motive patterns, which were lotus pattern symbolizing eternal life, peony pattern symbolizing wealth and rank and prosperity, character Su(壽) pattern widely used as a symbol of health, bird and cloud pattern in the Goryeo Dynasty, Sahapyeoeuisohwa(四合如意小花) pattern printed on brocade in the Goryeo Dynasty, lattice pattern, cloth pattern on wall paintings from the Period of the Three Kingdoms. From each pattern chosen as a motive was extracted unit patterns and the original pattern was restored using Adobe Illustrator. Restored patterns were restructured to be applied to cultural products fit for contemporary formative sense. Fabrics used in dyeing were cotton, linen, ramie, silk, and polyester. Although the same persimmon dyeing was applied, we produced different feelings of patterns using various fabrics and in some cases gold and silver powder was added for the effect of gloss in addition to the embossing of patterns. Using printed fabrics we manufactured tea pads, place mats, cushions, wrapping cloth for gifts, wallet, lampshades.

• 한국식품조리과학회지
• /
• 제28권1호
• /
• pp.67-76
• /
• 2012

This study examined the optimal ingredient mixing ratio for the preparation of steamed cake containing mugwort (Artemisia princeps var. orientalis) powder. After preliminary studies, the following ingredient ranges were determined; 110~129% sugar, 3~8% mugwort powder, 10~25% oil. Among the different mixture designs, the D-optimal design was chosen for analysis. The results of F-test, specific gravity, viscosity, volume and color values (L, a, b), hardness decided a linear model, while the sensory characteristics (color, taste, texture and overall acceptance) decided a quadratic model. The fitness analysis results showed that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results showed that increasing amounts of mugwort powder decreased the brightness, and increased redness and yellowness. As the level of added oil increased, the softness of the cake increased. Cake samples received low sensory evaluation scores when sugar, mugwort powder, and oil were added above their optimal levels. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method presented as: sugar, mugwort powder, and oil at 120.7%, 5.1%, and 16.2%, respectively(flour weight basis). The above results demonstrate the feasibility of adding mugwort powder to sponge cake, and therefore, the commercialization of mugwort powder cake marketed as a functional food is deemed possible.

• 한국식품조리과학회지
• /
• 제25권3호
• /
• pp.317-329
• /
• 2009

In the study, we determined the optimal ingredient mixing ratio for the preparation of sponge cake containing bamboo (Pseudosasa japonica Makino) leaves. This experiment was designed in according with the D-optimal design of mixture design, which involved 14 experimental points including 4 replicates for three independent variables (sugar 110${\sim}$129%, bamboo leaves 3${\sim}$8%, oil 10${\sim}$25%). The results the F-test, specific gravity, volume and color values (L, a, b) decided a linear model, while the viscosity, hardness and sensory characteristics (color, smell, taste, texture and overall acceptance) decided a quadratic model. The results of our fitness analysis demonstrated that in all characteristic, the probabilities were significant within 0.05%; thus, the models were accepted as appropriate. The response surface and trace plot results demonstrated that increasing amounts of added bamboo leaves induced a reduction in brightness, and increasing redness and yellowness. In addition, increasing amounts of bamboo leaves caused increases in hardness, and thus the softness of the cake decreased. And as the level of added oil increased, softness increased. Cake samples received low sensory evaluation scores when sugar, bamboo leaves, and oil were added above their optimal levels. In the numeric optimization, the optimal ingredient amounts were 121.36% sugar, 4.96% bamboo leaves, and 15.69% oil. The above results demonstrate the feasibility of adding bamboo leaves to sponge cake, and therefore, a bamboo leaves as a functional food.

• 농촌계획
• /
• 제14권1호
• /
• pp.59-71
• /
• 2008

The landscape commonly refers to the appearance of the land, including its shape, texture, and colours. Among many factors contributing to the landscape, tree and plants factors playa significant role in rural landscape as a colours. Therefore the rural traditional theme village where had been designated under the rural traditional theme village since 2007 in Naegok-ri, Eohang-myeon, Haman-gun has planned to design the tree plant planning for creating a unique rural landscape. The landscape proposal for the new Rural Village in Naegokri, Yeohang-myeon, Haman-gun suggests three main strategies; 1) The riverside area and reservoir area adjoined forest was required to be prepared to offer organization waterside landscape and forest landscape through landscape planting and selecting trees i.e. able to reflect sense of the season that promote high quality values of landscape area in rural. 2) The area adjoined stable was required to strengthen the screen planting and buffer planting with multiple plant layer structure and trees of branches and leaves closeness, shrubs of beauty flowers in order to improve disamenity landscape and odours. 3) The rural traditional theme village adjoined entrance was required to open space such as multipurpose garden, specialized or themed garden which include Landmark factors and prepared to the space with the various theme and visual diversity in order to take charge of function as landmark characteristic in Naegok-ri, Eohang-myeon, Haman-gun, and so on. In conclusion, this winning principal purpose of this study is applied to basic tree plant model for sustainable rural landscape creation in rural areas by selecting beautiful landscape plants and the tree plant planning.

• 패션비즈니스
• /
• 제1권2호
• /
• pp.1-19
• /
• 1997

This thesis is a reflection of Korean aestheticism and how it has evolved and influenced Korean contemporary fashion throughout the last century. Up to the current, there have been five notable trends of fashion that have been influenced from and have reflected the qualities emblematic of various periods in Korean history. They can be characterized as the era of Missionary fashion, Uniform fashion, Salon fashion, Brand Name Fashion, and finally, fashion from the current era of diversification. The specific characteristics of each fashion era have been analized and illustrated in a comprehensive table. Design characteristics of Korean contemporary fashion are as follows : 1. A point of emphasis is given to facial feature, unconstructive design and ample silhouette and A silhouette, two-piece and pants. Korean style wrap skirt, a smooth curve and layered style. 2. Effect of flatness from material; as methods of quilting, reinforced dual stitching(Kaeki), patchwork, embroidery and goldfoil thread extra, it is turned up that texture of cloth stuff and effects of flatness. 3. Simple color combinations give effects in two different directions For instance, white and a variety of vivid colors, a dull color and bright colors, black, blue. 4. Over-design, diffusion of fashion. Based on the design characteristics described above, the essence of Korea's beauty consciousness can be captured and summarized through the following points: 1. Emotionalism and non-characterism: traditional and simple natural beauty and modernized natural beauty. 2. From authoritism to non-authoritism: traditional and formal personal beauty and casual characteristic beauty. 3. Polaris (antithesis) phenomenon: chastic beauty and ostentatious beauty, simplicity and lavishness, conformity of fashion and originality. Although the beauty consciousness of Korean contemporary fashion is changing from traditional passive metaphor to aesthetic expressionism for the new generation, after all the basic foundation or root of the spiritual beauty of idealism is usually recognized by focusing on the face.

• 패션비즈니스
• /
• 제17권6호
• /
• pp.28-43
• /
• 2013

Recent trends toward the collaborations among various sectors of academia and research areas have brought interests and significances in new activities especially in the fashion and textile areas. One of the collaboration examples is the recent research projects on 3D virtual clothing systems based on the 3D CAD software. The 3D virtual clothing systems provide simulated apparels with high degrees of fidelity in terms of color, texture, and structural details. However, since real fabrics exhibit strong nonlinearity, anisotropy, viscoelasticity, and hysteresis, the 3D virtual clothing systems need fine tuning parameters for the simulation process. In this study, characteristics of silk fabrics, which are woven by using degummed silk and raw silk yarns, are being analyzed and compared. Anisotropic properties may be measured as warp and filling direction properties separately in woven fabrics, such as warp tensile stress or filling bending rigidity. Hysteretic properties may be measured as bending hysteresis or shear hysteresis by using KES measurements. These data provide deformation-force relationships of the fabric specimen. Three-dimensional effects obtained when using these characteristic fabrics are also analyzed. The methods to control the three-dimensional appearance of the sewn fabric specimens when utilizing a programmable microprocessor-based motor device, as prepared in this study, are presented. Based on the physical and mechanical properties measured when using the KES equipment, the property parameters are being into a 3-dimensional virtual digital clothing system, in order to generate a virtual clothing product based on the measured silk fabric properties.

• 한국식품조리과학회지
• /
• 제31권4호
• /
• pp.456-464
• /
• 2015

This study was carried out to investigate quality characteristics of jelly added with aronia juices. Aronia juices were incorporated into jelly at 0%, 10%, 20%, 30%, 40% and 50%. The total phenolic content, anthocyanin content and DPPH free radical scavenging activity of jelly increased with each increase of aronia juice contents (p<0.05). The moisture content and pH of jelly decreased, but soluble soild contents and the total acidity of the jelly increased significantly with each increased level of aronia juices (p<0.05). As the content of aronia juices increased, L values decreased while a and b value increased (p<0.05). Texture analysis showed that the mechanical properties of the jelly decreased with increased level of aronia juices. Consumer acceptability showed that aronia juices groups of 30% and 40% scored higher in terms of overall preference, color, and flavor compared to the other groups (p<0.05). Characteristic intensity rating of aronia jelly showed that as more aronia juices was added, it began to intensify its purple color as well as its sour taste (p<0.05). Judging from the results, it can be concluded that the addition of aronia juices to jelly in processing can enhance the preference, antioxidant compounds, and DPPH free radical scavenging activity of the jelly.

• 한국식품조리과학회지
• /
• 제30권5호
• /
• pp.620-630
• /
• 2014

Traditionally, the persimmon Gojongsi (Diospyros kaki Thunb) is peeled to make dried persimmons and the skins are thrown away. In this study, the quality characteristics of cookies containing persimmon peel powder were tested for recycling of the persimmon peels. The amounts of persimmon peel powder added to the cookies were about 0, 5, 7, 9 and 11%. The densities of the cookies of the control group and the persimmon peel powder containing experimental group were 1.25 and 1.25~1.37 respectively. The pH was 6.02 for the control group and 5.95~6.01 for the experimental group. Significant differences in the moisture content were observed between groups at 3.34 and 2.16~3.31 for the control and experimental groups, respectively (p<0.05). The spreadabilities and loss rates of the cookies increased with increasing amounts of persimmon peel powder (p<0.05). In contrast, the loss rates and leavening rate of the cookies decreased significantly with decreasing amounts of persimmon peel powder (p<0.05). The lightness of the cookies showed significant decrease (p<0.05), while the redness and yellowness increased with increasing amounts of persimmon peel powder. The hardness (kg) of the control group was 0.847 while that of the experimental group was 0.904~1.110. In the QDA, the results of sensory characteristic analysis showed that the experimental group earned 11% higher scores for color, flavor, taste, and bitterness, 7% higher for appearance and 9% higher for after taste. The consumer acceptance test revealed the experimental group to have a 7% more positive evaluation for color, favor, taste and texture than the control group. On the grounds of the experiment above, the optimal mixture ratio from the sensory test was found to be 7% persimmon peel powder in the cookies.