• Communications for Statistical Applications and Methods
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• v.19 no.5
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• pp.639-646
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• 2012

The exponential continuous time GARCH(p,q) model for financial assets suggested by Haug and Czado (2007) is considered, where the log volatility process is driven by a general L$\acute{e}$vy process and the price process is then obtained by using the same L$\acute{e}$vy process as driving noise. Uniform ergodicity and ${\beta}$-mixing property of the log volatility process is obtained by adopting an extended generator and drift condition.

• The Bulletin of The Korean Astronomical Society
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• v.24 no.1
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• pp.22-22
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• 1999

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.513-520
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• 2016

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-${\alpha}$ production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

• Honam Mathematical Journal
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• v.31 no.4
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• pp.591-599
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• 2009

For given ${\alpha},{\omega}\;{\in}\;{\mathbb{R}}$ and ${\beta}$ > 1, let $T_{{\beta},{\alpha},{\omega}}$ be the skew-product transformation on the torus, [0, 1) ${\times}$ [0, 1) defined by (x, y) ${\longmapsto}\;({\beta}x,y+{\alpha}x+{\omega})$ (mod 1). In this paper, we give a criterion of ergodicity and weakly mixing for the transformation $T_{{\beta},{\alpha},{\omega}}$ when the natural extension of the given ${\beta}$-transformation can be viewed as a generalized baker's transformation, i.e., they flatten and stretch and then cut and stack a two-dimensional domain. This is a generalization of theorems in [10].

• Journal of Powder Materials
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• v.10 no.5
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• pp.333-336
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• 2003

The purpose of this study is the fabrication of nano-sized Fe-Co alloy powders with soft magnetic properties by the slurry mixing and hydrogen reduction (SMHR) process. $FeCl_2$0 and $CoCl_2$ powders with 99.9% purities were used for synthesizing nanostructured Fe-Co alloy powder. Nano-sized Fe-Co alloy powders were successfully fabricated using SMHR, which was performed at 50$0^{\circ}C$ for 1 h in H$_2$ atmosphere. The fabricated Fe-Co alloy powders showed $\alpha$' phase (ordered body centered cubic) with the average particle size of 45 nm. The SMHR powder exhibited low coercivity force of 32.5 Oe and saturation magnetization of 214 emu/g.

• Journal of the Korean Statistical Society
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• v.31 no.3
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• pp.359-368
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• 2002

Nonparametric kernel regression problem is considered for a stationary dependent sequence ｛(Xi, Yj) 1 j $\geq$ 1 ｝. In particular consistency and rates of convergence are discussed, which gives some useful insight for the effect of dependence for stationary $\alpha$-mixing sequences.

• Journal of environmental and Sanitary engineering
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• v.15 no.1
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• pp.95-101
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• 2000

This study was investigated to the reaction of alumina sintering with alkaline. The soluble $NaAlO_2$ was made after the commercial ${\alpha}-Al_2O_3$ was calcinated with NaOH. The reaction of alumina was carried out to be based on the effects of calcination temperature, time, and the mixing ratio of ${\alpha}-Al_2O_3/NaOH$. The alumina was calcined over $500^{\circ}C$ with NaOH powder after it was sieved with 170/270 mesh. The calcined alumina with NaOH powder was dissolved into $25^{\circ}C$ distilled water and filtrated, and HCI was added to adapt pH 6.5~7.5. The residue was separated with vacuum pump for filtration after it was adapted to proper pH, and aluminum compound was precipitated with $Al(OH)_3$. The investigation was carried out with the variables; the calcination temperature($500-900^{\circ}C$), the calcination time (30~90 min), and the concentration of HCI when leaching(0.5~3.0N) respectively. In this investigation, the main product of ${\alpha}-Al_2O_3$ and NaOH was $NaAlO_2$ and the maximum conversion ratio was 91.4% under the optimum conditions as followed ; the ratio of NaOH/${\alpha}-Al_2O_3$ was 1.5 and the calcination conditions were $800^{\circ}C$ and 90 min.

• Korean Journal of Environmental Biology
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• v.22 no.3
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• pp.426-437
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• 2004

To understand the phytoplankton community in adjacent waters of Ulchin nuclear power plant (UNPP), abundance and the size fractionated $chl-\alpha$ concentrations were evaluated through seasonal interval sampling from April 2003 to February 2004. A total of 211 different phytoplankton species was observed and mean abundance of phytoplankton in each study period ranged from 244,286 to 1,221,779 cells $L^{-1}$. The contributions of microplankton $(>20\mu{m})$ to total phytoplankton abundance ranged from 42.5 to 83.6% (average 66.1%) and those of nanoplankton $(>20\mu{m})$ ranged from 16.4 to 57.5% (average 33.9%). Total chl-$\alpha$ concentrations of phytoplankton ranged from 0.52 to $2.26\mu{g}\;L^{-1}$. The contribution of chl-$\alpha$ concentrations of microplankton was higher than that of nano- and picoplankton through the study period with exception of July 2008. The results of abundances and $chl-\alpha$ concentrations suggest that microplankton has an important role in adjacent waters of UNPP. The diminution of abundances and $chl-\alpha$ concentrations of phytoplankton was observed after passage through the cooling water system, but it was gradually recovered by mixing with the ambient waters. Our results suggested that the influence of thermal discharges on phytoplankton should be restricted within narrow limits around outlet area of thermal effluents.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.65-79
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• 2001

The effects of ${\alpha}$-chymotrypsin and trypsin treatments on the functional properties (degree of hydrolysis, solubility, and emulsifying capacity) of the soy protein isolate prepared from Jinpum soybean milk(JS milk) which has been developed as low lipoxidase-active soybean variety in Korea and extracted from commercially defatted soybean meal milk(DSM milk). The mixing ratios of JS milk to DSM milk were adjusted to 10:0, 7:3, and 5:5, respectively. The general quality attributes(yield, pH, titrable acidity, moisture contents, crude protein contents, color, textural properties, and sensory characteristics) of soybean cheese which has been prepared with the resulting soy protein hydrolysates were evaluated. Jinpum SPI was better subjected to trypsin than ${\alpha}$-chymotrypsin hydrolyses as indicated by better solubility and emulsifying capacity of the hydrolysates. The degree of hydrolysis and solubility of Jinpum SPI were higher than the soybean isolates from DSM milk. The increased ratios of DSM milk in the mixture resulted in the reduced yields and crude protein content along with the lowered titratable acidity while the pH values and moisture contents showed the opposite trends. In color characteristics, the increased amount of DSM milk brought about the significantly lower Hunter color reflectance values of lightness of the cheese products, along with the higher redness and total color difference value(ΔE). However, the enzyme treatment alone was not enough to cause any color differences. The increased ratios of DSM milk also caused the significantly lowered textural parameters such as hardness, adhesiveness and cohesiveness of the soybean cheese. Between the enzyme treatments, the ${\alpha}$-chymotrypsin treated samples resulted in the higher hardness and cohesiveness values of the products than those from the trypsin-treated ones. In organoleptic properties of the product, the better mouthfeel and overall quality scores were obtained from the trypsin treatments as compared with those from the ${\alpha}$-chymotrypsin ones. The mixing ratios of 10:0 and 7:3 were more favored than that of 5:5 as far as mouth-feel, yellowness and overall quality of the products were concerned. On the overall, the mixing ratio of 7:3(JS milk: DSM milk) and the trypsin treatment of the mixture was recommended for better manufacturing of high-quality soybean cheese.

• Textile Coloration and Finishing
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• v.9 no.6
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• pp.18-25
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• 1997

The change of crystalline structure and mechanical properties of i-PP films which had before isothermally annealed at various temperature and times have been studied. The following results were abtain The crystallinity and crystallite size of the samples showed increasing above the annealing temperature of 13$0^{\circ}C$ and these are equilibrated after an annealing time of 30min. When the crystalline form was at annealling condition were below 13$0^{\circ}C$, 2min, subsequently achieving an $\alpha$, $\beta$ mixing form and at 13$0^{\circ}C$, 10min, the crystalline form entered an $\alpha$ form transition. It is achieved a typical $\alpha$ form at 15$0^{\circ}C$. The value of T'm was increasing until 13$0^{\circ}C$ but it was not founded at 15$0^{\circ}C$. The slopes which represented crystalline form in an Avrami plot differed from each other within the range of this experiment.