http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이동교,정문열,백두원,Lee, Dong-Gyo,Jeong, Mun-Yeol,Baek, Du-Won 한국컴퓨터그래픽스학회 2002 컴퓨터그래픽스학회논문지 Vol.8 No.4
In this paper we propose a new efficient muscle modeling for creating 3d facial models. It improves the existing muscle-based facial modeling method. We present the facial muscle action prediction map as a new method of muscle modeling. We also suggest a new face deformation method that improves the existing method which controls each muscle's condition separately. 본 논문에서는 디자이너가 제작한 3차원얼굴 모델을 생성하기 위해 표준 3차원 얼굴 모델을 변형하는 방법을 제시한다. 3차원 얼굴 모델을 변형하는 방법에는 근육에 기반 한 얼굴 변형 방법이 대표적인데, 본 논문에서는 기존의 얼굴 근육에 기반 한 얼굴 변형방법의 비효율적인 면을 개선하고 근육에 기반 한 보다 직관적인 얼굴 변형을 위해 얼굴 근육 운동 예측맵을 정의하고 이를 이용하여 근육을 독립적으로 처리하고 정의 했던 기존의 단점과 근육의 배치와 설정작업을 개선하고자 한다.
박병기,이동교,안준상,박중국,김민지,손기활,신종서 아세아·태평양축산학회 2019 Animal Bioscience Vol.32 No.8
Objective: This study was conducted to investigate the effects of dietary levels of tapioca residue on growth performance, carcass characteristics, and meat composition in Hanwoo steers. Methods: Twenty-eight steers were randomly assigned to one of four dietary groups; T0 (0% tapioca residue), T6.7 (6.7% tapioca residue), T9 (9% tapioca residue), and T12 (12% tapioca residue). Results: Supplementation with tapioca residue had no effect on overall growth performance. The concentration of plasma total cholesterol was higher in T6.7 than in other treatments (p<0.05). Dietary levels of tapioca residue did not affect carcass yield or the quality traits of Hanwoo steers. The lightness, redness, and yellowness of the longissimus muscle of Hanwoo steers were higher in T6.7 than in other treatments (p<0.05). Cohesiveness, gumminess, chewiness, and resilience were lower in T6.7 than in other treatments (p<0.05). Conclusion: The results of the present study indicate that supplementation with tapioca residue does not exert any negative effects on growth performance, carcass characteristics, and meat composition in Hanwoo steers. However, as the dietary level of tapioca residue increased, the intake of concentrate intake decreased, and tapioca supplementation greater than 6.7% did not substantially improved the marbling score.