• Phonetics and Speech Sciences
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• v.2 no.3
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• pp.65-73
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• 2010

No systematic study has examined the relationship between acoustic variability and /w/-deletion in Korean. Most previous studies on /w/-deletion have described /w/-variants in categorical terms, i.e., /w/-deletion or a full glide (Silva 1991; Kang 1997; Yun 2005). These studies are based either on impressionistic judgements without a systematic acoustic analysis or on an exclusive examination of internal acoustic variability of /w/ such as F2, without examining the availability of external acoustic cues such as voice onset time (VOT) of a consonant. However, given the important influence of the adjacent sounds for segmental realizations, it is necessary to examine possible acoustic variability in the differentiation of /w/-variants. The present study aims to address this issue by evaluating the acoustic properties of /CwV/, including VOT and formant transitions. In the analysis, 432 tokens in word-initial position (216 /CwV/ words and 216 /CV/ words) were examined. The results indicated that /w/ exhibits four different variants. Firstly, /w/ is realized as a full glide. Such a variant is characterized by a VOT difference and significant differences in F1 and F2 at voicing onset compared with /CwV/ and /CV/. Secondly, /w/ can be maintained but coarticulated with the following vowel. Such a variant is demonstrated by differences in VOT and F2. Thirdly, /w/ is categorically deleted, which is indicated by the absence of any differences in VOT, F1, and F2. Fourthly, /w/ overlaps a consonant. The F2 difference without VOT difference is manifested in the variant. In contrast to VOT, F1, and F2 differences, pitch plays little role in determining /w/-variants in Korean. These findings suggest that allophones can be produced along a gradient continuum of acoustic cues, exhibiting sounds intermediate between the full realization of a given category and its deletion. Furthermore, each variant can be cued by a set of internal and external acoustic cues.

• Kyungpook Mathematical Journal
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• v.63 no.1
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• pp.123-129
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• 2023

For an ordered set W = {w₁, w₂, . . . , w_k} of vertices and a vertex v in a connected graph G, the k-vector r(v|W) = (d(v, w₁), d(v, w₂), . . . , d(v, w_k)) is called the metric representation of v with respect to W, where d(x, y) is the distance between the vertices x and y. A set W is called a resolving set for G if distinct vertices of G have distinct metric representations with respect to W. The minimum cardinality of a resolving set for G is its metric dimension dim(G), and a resolving set of minimum cardinality is a basis of G. The corona product, G ⊙ H of graphs G and H is obtained by taking one copy of G and n(G) copies of H, and by joining each vertex of the ith copy of H to the ith vertex of G. In this paper, we obtain bounds for dim(G ⊙ K₁), characterize all graphs G with dim(G ⊙ K₁) = dim(G), and prove that dim(G ⊙ K₁) = n - 1 if and only if G is the complete graph K_n or the star graph K_1,n-1.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.580-592
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• 2018

The formulation of an oil/water (o/w) emulsion made up of a mixture of perilla oil and canola oil (30/70 w/w) was optimized using a response surface methodology to find a replacement for animal fat in an emulsion-type meat product. A 12 run Plackett-Burman design (PBD) was applied to screen the effect of potential ingredients in the (o/w) emulsion, including polyglycerol polyricinoleate (PGPR), fish gelatin, soy protein isolate (SPI), sodium caseinate, carrageenan (CR), inulin (IN) and sodium tripolyphosphate. The PBD showed that SPI, CR and IN showed promise but required further optimization, and other ingredients did not affect the technological properties of the (o/w) emulsion. The PBD also showed that PGPR played a critical role in inhibiting an emulsion break. The level of PGPR was then fixed at 3.2% (w/w total emulsion) for an optimization study. A central composite design (CCD) was applied to optimize the addition levels of SPI, CR or IN in an (o/w) emulsion and to observe their effects on emulsion stability, cooking loss and the textural properties of a cooked meat emulsion. Significant interactions between SPI and CR increased the cooking loss in the meat emulsion. In contrast, IN showed interactions with SPI leading to a reduction in cooking loss. Thus, CR was also removed from the formulation. After optimization, the level of SPI (4.48% w/w) and IN (14% w/w) was validated, leading to a perilla-canola oil (o/w) emulsion with the ability to replace animal fat in an emulsion-type meat products.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.10
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• pp.1540-1544
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• 2003

This study chiefly aimed to ascertain the effect of age at weaning on caecal content characteristics, post-weaning performance and health of rabbits. A secondary aim was to study the effect of dietary restriction on performance and health of rabbits. After delivery, 30 litters of 8 pups each, were housed in separate cages. Fifteen litters were weaned 24 days from birth (group W 24) while the other 15 were weaned at 28 days (group W28). After weaning, 53 rabbits of group W24 and 56 of group W28 were fed ad libitum (group LIB), while 53 rabbits of group W24 and 57 of group W28 were restricted (group RES). All the rabbits were kept in individual cages. Fourteen other rabbits of groups W24 (7 fed ad libitum and 7 restricted) and 7 of group W28 were sacrificed to obtain data regarding caecum weight and caecal content. Age at weaning affected neither the state of health nor the final live weight. In comparison with those of group W28, the rabbits weaned at 24 days had a lower daily gain until 35 days of age but gain was higher subsequently. From the 28th day, however, the feed intake and the feed conversion ratio of the group W24 rabbits were always better than those of W28. The restricted diet until 42 days resulted in a lower weight both at 42 days (1,078 vs. 1,164 g) and at 70 days (2,192 vs. 2,294 g). Indeed, from the 42nd day, despite receiving feed ad libitum the rabbits of the restricted group continued to ingest less feed (120.8 vs. 127.2 g) than those of the ad libitum group, and had a slightly lower daily gain (39.8 vs. 40.3 g). The measurements carried out on the caecum highlighted significant differences among the groups in caecal content (33.1 vs. 31.7 vs. 25.3 g respectively for groups W24LIB, W28 and W24RES), for total volatile fatty acids (53.2 vs. 50.6 vs. 44.5 mmol/l respectively for groups W24LIB, W28and W24RES) for ammonia (7.0 vs. 7.2vs 8.8 mmol/l respectively for groups W24LIB, W28 and W24RES), for propionate (5.7 vs. 6.3 vs. 8.1% respectively for groups W24LIB, W28 and W24RES) and for propionate/butyrate (0.33 vs. 0.36 vs. 0.49 respectively for groups W24LIB, W28 and W24RES).

• Journal of the Korean Institute of Telematics and Electronics A
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• v.33A no.3
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• pp.117-125
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• 1996

The variation of the interfacial and the electrical properties of SiO$_{2}$TiW layers as a function of anneal temperature was extensively investigated. During the deposition of SiO$_{2}$ on TiW chemical bonds such as SiO$_{2}$, TiW, WO$_{3}$, WO$_{2}$ TiO$_{2}$ Ti$_{2}$O$_{5}$ has been created at the SiO$_{2}$/TiW interface. At the anneal temperature of 300$^{\circ}C$, WO$_{3}$ and TiO$_{2}$ bonds started to break due to the reduction phenomena of W and Ti and simultaneously the metallic W and Ti bonds started to create. Above 500$^{\circ}C$, a part of Si-O bonds was broken and consequently Ti/W silicide was formed. Form the current-voltage characteristics of Al/Sico$_{2}$(220$\AA$)/TiW antifuse structure, it was found that the breakdown voltage of antifuse device wzas decreased with increasing annealing temperature for SiO$_{2}$(220$\AA$)/TiW layer. When r, the insulating property of antifuse device of the deterioration of intermetallic SiO$_{2}$ film, caused by the influw of Ti and W.W.

• Nutrition Research and Practice
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• v.7 no.4
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• pp.294-301
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• 2013

In this study, we examined the hepatic anti-steatosis activity of carnosic acid (CA), a phenolic compound of rosemary (Rosmarinus officinalis) leaves, as well as its possible mechanism of action, in a high-fat diet (HFD)-fed mice model. Mice were fed a HFD, or a HFD supplemented with 0.01% (w/w) CA or 0.02% (w/w) CA, for a period of 12 weeks, after which changes in body weight, blood lipid profiles, and fatty acid mechanism markers were evaluated. The 0.02% (w/w) CA diet resulted in a marked decline in steatosis grade, as well as in homeostasis model assessment of insulin resistance (HOMA-IR) index values, intraperitoneal glucose tolerance test (IGTT) results, body weight gain, liver weight, and blood lipid levels (P < 0.05). The expression level of hepatic lipogenic genes, such as sterol regulating element binding protein-1c (SREBP-1c), liver-fatty acid binding protein (L-FABP), stearoyl-CoA desaturase 1 (SCD1), and fatty acid synthase (FAS), was significantly lower in mice fed 0.01% (w/w) CA and 0.02% (w/w) CA diets than that in the HFD group; on the other hand, the expression level of ${\beta}$-oxidation-related genes, such as peroxisome proliferator-activated receptor ${\alpha}$ (PPAR-${\alpha}$), carnitine palmitoyltransferase 1 (CPT-1), and acyl-CoA oxidase (ACO), was higher in mice fed a 0.02% (w/w) CA diet, than that in the HFD group (P < 0.05). In addition, the hepatic content of palmitic acid (C16:0), palmitoleic acid (C16:1), and oleic acid (C18:1) was significantly lower in mice fed the 0.02% (w/w) CA diet than that in the HFD group (P < 0.05). These results suggest that orally administered CA suppressed HFD-induced hepatic steatosis and fatty liver-related metabolic disorders through decrease of de novo lipogenesis and fatty acid elongation and increase of fatty acid ${\beta}$-oxidation in mice.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.767-772
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• 2006

In this study, we sought to produce a double layer microcapsule containing Lactobacillus sp. as the core material. The conditions for this microencapsulation process were optimized for the formation of a microcapsule with high storage stability. The effects of the ratio of[core material] to [wall material], the type and concentration of emulsifier used, the stirring rate(dispersibility) and the temperature of the dispersion fluid on the microencapsulation yield were studied. The optimal concentration and type of emulsifier required in order to allow for the stable formation of a W/O type emulsion (a primary process in double layer microencapsulation) were 1.00% (w/w) and polyglycerol polyricinileate (PGPR, HLB 0.6). However, the optimal concentration and type of emulsifier required to construct a W/O/W type emulsion (a secondary process in double layer microencapsulation), were 0.65% (w/w) and polyoxyethylene sorbitan monolaurate (PSML, HLB 16.7). Finally, we obtained a maximum yield of microencapsulation with a dispersion fluid stirring rate of 270rpm and a dispersion fluid temperature of 10$^{\circ}C$ after spraying a W/O/W type emulsion into the dispersion fluid.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.2
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• pp.157-161
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• 2000

The Eye sensitivity in the difference conditions of a light source intensity consists of two functions by the receptor of cone and rod according to a wavelength. We derived a distribution function of $P({\lambda})=A{\cdot}e^{-({\lambda}-{\lambda}_0)^2/2W^2}$ using a respond probability of the receptor of cone-rod for a photon. It was well applied for a CIE eye's sensitivity curve of a wavelength, we obtained values in case of a relative sensitivity. A = 106.4, ${\lambda}_0=559.2$, W = 83.5 for a photopic and A = 99.3 ${\lambda}_0=502.6$, W = 79.5 for a scotopic, and in case of a sensitivity curve using 1m/W units. $A=7.2{\times}10^4$, ${\lambda}_0=559.2$, W = 83.5 for a photopic and $A=1.6{\times}10^5$, ${\lambda}_0=502.6$. W = 79.5 for a scotopic.

• Journal of Ginseng Research
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• v.24 no.1
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• pp.23-28
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• 2000

To develop a dry alcohol containing red ginseng extract, dry alcohols composed of ethanol, water, dextrin and sodium lauryl sulfate were prepared using spray dryer, and their ethanol contents and encapsulation efficiencies were determined. An optimal dry alcohol containing red ginseng extract was chosen and the feeling for its oral administration was evaluated. Dextrin at dextrin/water weight ratios below 1.6/l and ethanol at ethanol/water weight ratios below 1/1 remarkably Increased both the ethanol contents and encapsulation efficiencies of dry alcohols. However dextrin at dextrin/water weight ratios above 1.6/1 and ethanol at ethanol/water weight ratios above 1/1 slightly decreased the both parameters. It might be due to the low solubility of dextrin in ethanol and limited diffusion coefficient of ethanol to the dextrin shell. furthermore, 0.5% (w/w) sodium lauryl sulfate gave the maximum ethanol content of dry alcohol. The more increased amounts of red ginseng extract were added, the more increased amounts of ginsenoside Rb1 but the more decreased amounts of ethanol were encapsulated in dry alcohols. A dry alcohol containing red ginseng extract was prepared with dextrin/ethanol/water (1/1/1, w/w/w) mixed solution, in which 0.5% (w/w) sodium lauryl sulfate and 20% (w/w) red ginseng extract were dissolved. It contained the ethanol contents of31.17$\pm$ 1.33% (w/w) and ginsenoside Rbl of 243.0$\pm$7.0 $\mu$g/g. It gave the moderate taste of red ginseng extract at Its oral administration with or without water Thus, the dry alcohol containing red ginseng extract can be further developed as a more convenient dosage form for red ginseng extract.

• 한국IT서비스학회:학술대회논문집
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• 2005.05a
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• pp.365-371
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• 2005

S/W 제품계열(S/W Product Line)은 공통의 유사한 기능을 지닌 S/W 제품 또는 S/W 시스템의 집합을 의미한다. S/W 제품 계열을 통해 특정 영역의 시장과 용도의 요구사항을 만족하여 특정 S/W 제품 개발시 미리 구축된 S/W 아키텍처 등의 S/W 핵심 자산을 재사용하여 개발한다. S/W 제품계열 기반의 S/W 개발방식은 미리 구축된 S/W 핵심자산을 재사용함으로 처음부터 전체 시스템을 개발하는 방식보다 쉽고, 빠르게 S/W를 생산할 수 있다. S/W 기술 선진국들은 S/W 제품계열을 S/W 생산기술의 핵심 분야로 선장하고 중점적으로 기술 개발을 지원하고 있다. 미국의 CMU/SEI는 산업체 및 국방성과 함께 제품계열 프레임워크 4.0 (Product-Line Framework 4.0)을 개발하였고 유럽은 ITEA(IT for European Advancement) 프로그램에서 제품계열 기술 개발을 지원하고 있다. 그러나 국내의 경우 S/W 개발의 생산성 향상 방안으로 제품계열 기반 S/W 생산기술의 필요성을 인식하고 있으나, 기술 개발 투자는 미흡한 상황이다. 본 논문에서는 이러한 S/W 제품계열 생산을 위한 S/W 제품계열의 공통 아키텍처를 정립하는 것을 목표로 하고 있다.