• Tunnel and Underground Space
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• v.28 no.1
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• pp.25-37
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• 2018

Burger's model was used to analyze creep characteristics of unconsolidated rock. Burger's model should determine four physical parameters from two pairs of data. In this study, physical parameters of Burger's model were determined by applying mathematical concept solution. Creep was accelerated for three years using the determined physical parameters of the Burger's model for unconsolidated rocks. As a result, the creep behavior showed a continuous deformation behavior without convergence. Therefore, in this mine, it is analyzed that the application of U-Beam is more appropriate than roofbolt in terms of stability.

• Communications of the Korean Mathematical Society
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• v.26 no.2
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• pp.207-214
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• 2011

The formal linearization method is an efficient method for constructing multisoliton solution of some nonlinear partial differential equations. This method can be applied to nonintegrable equations as well as to integrable ones. In this paper, we obtain multisoliton solution of generalization Burger's equation and the (3+1)-dimension Burger's equation and the Boussinesq equation by the formal linearization method.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.318-322
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• 1997

As an investigation for utilization of squid viscera oil as a food source, we attempted to improve a quality of fish burger by addition of emulsion curd formed from gelatin, water and refined squid viscera oil. Judging from the results of peroxide value, brown pigment formation, color value of Hunter, jelly strength and sensory evaluation, the reasonable amount of emulsion curd for the improvement of a fish burger functionality was determined as 6% on the weight basis of the chopped mackerel meat. Total plate counts, volatile basic nitrogen and histamine contents in fish burger prepared by addition of 6% of emulsion curd were $6.2{\times}10^4\;CFU/g$, 19.0 mg/100 g, and 50.7 mg/100 g, respectively. It may be concluded, from the above results that the emulsion curd-added fish burger is a safe as a food commodity. The ratio of polyenes to saturates of emulsion curd-added mackerel burger was 1.13. By adding emulsion curd formed from gelatin, water and refined squid viscera oil, color in cross section, texture and lipid functionality of mackerel burger could be improved in part.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Journal of the Korean GEO-environmental Society
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• v.13 no.3
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• pp.39-51
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• 2012

The time-dependent characteristics of mudstone in this study were analyzed by performing creep tests for the mudstone in Pohang. The creep tests were conducted on various boundary conditions to observe the time-dependent behavior of mudstone and the results were compared with values predicted by established visco-elastic model and empirical equations. As a result of analysis for empirical equations proposed by Griggs(1936), Cottrell(1952) and Singh(1975), the creep constants generally tend to increase as increasing the stress level and water content. Moreover, the values predicted by Singh's equation were well fitted for the test results. Therefore, it is expected to be reasonable that creep behavior of mudstone is analyzed using Singh's equation. As a result of analysis for a Burger's model, the predicted values were well fitted for the test results. Therefore, it is expected be reasonable that the creep behavior of mudstone by a rheological model is analyzed using Burger's model.

• Nutrition Research and Practice
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• v.16 no.1
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• Journal of Community Nutrition
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• v.8 no.2
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• pp.96-101
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• 2006

This study compares brand equity of the fast food industry between Korea and the Philippines. This comparison is conducted by measuring a price premium that the college students in both countries would pay for hamburgers. Three popular fast food chains in each country, Lotteria, McDonalds', and Burger King in Korea and Jollibee, McDonalds', and Burger King in the Philippines, were chosen for the study. Utilizing a brand-based comparative approach, the findings of the study indicated that Burger King showed the highest brand equity for the premium brand image in both countries, whereas both local brands had a lower brand equity compared to international brands. The results of the study provide useful information for international and local brand managers that wish to establish strategies for a brand image, as well as to manage brand equity effectively. (J Community Nutrition 8(2): 96-101, 2006)

• Nonlinear Functional Analysis and Applications
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• v.28 no.4
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• pp.1017-1034
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• 2023

In this paper, we work two different problems. First, we investigate a new class of fractional differential equations involving Caputo sequential derivative with some (e₁, e₂, θ)-periodic conditions. The existence and uniqueness of solutions are proven. The stability of solutions is also discussed. The second part includes studying traveling wave solutions of a conformable fractional Korteweg-de Vries-Burger (KdV Burger) equation through the Tanh method. Graphs of some of the waves are plotted and discussed, and a conclusion follows.

• Journal of applied mathematics & informatics
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• v.41 no.1
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• pp.83-93
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• 2023

We would like to consider Laplace transform of the form of fg, the form of product, and applies it to Burger's equation in general case. This topic has not yet been addressed, and the methodology of this article is done by considerations with respect to several approaches about the transform of the form of f g and the mean value theorem for integrals. This paper has meaning in that the integral transform method is applied to solving nonlinear equations.

• The Korean Journal of Franchise Management
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• v.5 no.2
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• pp.51-67
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• 2014

Looking at the case of countries or companies, the success and failure can be found a certain repetitive 'Pattern'. In this paper, global franchise company factors determine the success or failure of the Burger King on the market dynamism perspective, and looked to discuss its implications. The success or failure of a company in a country like pattern of the growth and erosion and stagnation and decline, and the pursuit of sustainable growth through relentless improvement reactivated. Burger King has more to strengthen brand equity oriented by the world's best restaurant through the development of aggressive marketing activities in the global market to regain its former glory.