• International Journal of Contents
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• v.10 no.1
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• pp.18-22
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• 2014

Hidden nodes have a key role in the information processing of feed-forward neural networks in which inputs are processed through a series of weighted sums and nonlinear activation functions. In order to understand the role of hidden nodes, we must analyze the effect of the nonlinear activation functions on the weighted sums to hidden nodes. In this paper, we focus on the effect of nonlinear functions in a viewpoint of information theory. Under the assumption that the nonlinear activation function can be approximated piece-wise linearly, we prove that the entropy of weighted sums to hidden nodes decreases after piece-wise linear functions. Therefore, we argue that the nonlinear activation function decreases the uncertainty among hidden nodes. Furthermore, the more the hidden nodes are saturated, the more the entropy of hidden nodes decreases. Based on this result, we can say that, after successful training of feed-forward neural networks, hidden nodes tend not to be in linear regions but to be in saturated regions of activation function with the effect of uncertainty reduction.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.209-215
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• 1980

Proteases from papaya latex were partially purified by ammonium sulfate precipitation and separated into two fractions (Fraction I and II ) by carboxymethyl cellelose column chromatography. Each fraction, mixture of the two fractions, and crude extract of the papaya latex at pH 7.0 were inactivated at the range of $60{\sim}90^{\circ}C$ and thermal properties of the enzymes were investigated. In the thermal inactivation of fraction I, the enthalpy of activation was 89.5 kJ/mol; the entropy of activation, -44.0 J/mol K; the free energy of activation, 104.6 kJ/mol; z-value, $25^{\circ}C$. For fraction II, the enthalpy of activation was 96.5 kJ,/mol; the entropy of activation, -22.0 J/mol K; the free energy of activation, 104.0 kJ/mol; z-value, $23^{\circ}C$. For the mixture of fraction I and II, the enthalpy of activation was 90.9 kJ/mol; the entropy of activation, -38.8 J/mol·K; the free energy of activation, 104.2 kJ/mol; z-value, $24.6^{\circ}C$. For crude extract, the enthalpy of activation was 113.8 kJ/mol; the entropy of activation, 22.0 J/mol·K; the free energy of activation, 106.2 kJ/mol; z-value, $23.2^{\circ}C$. It was indicated that the fraction I was more heat-stable than the fraction II and this suggested that the thermal stability of the proteases in papaya latex is probably due to the fraction I.

• Journal of the Korean Chemical Society
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• v.45 no.6
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• pp.603-607
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• 2001

• Bulletin of the Korean Chemical Society
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• v.29 no.3
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• pp.575-579
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• 2008

• Journal of the Korean Chemical Society
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• v.64 no.3
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• pp.145-152
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• 2020

Flip-flop rate constants were measured by dithionite assay of NBD-PE fluorescence in DMPC/POPC vesicles made of various DMPC/POPC ratios. The activation energy, enthalpy, entropy, and free energy were determined based on the transition state theory. We found that the activation energy, enthalpy, and entropy increased as the amount of POPC increased, but the activation free energy was almost constant. These experimental results and other similar studies allow us to propose that the POPC molecules included in DMPC vesicles affect the flip-flop motion of NBD-PE in DMPC/POPC vesicles via increasing the packing order of the ground state of the bilayer of the vesicles. The increase in the packing order in the ground state seems to be a result of the effect of the overall molecular shape of POPC with a monounsaturated tail group, rather than the effect of the longer tail group.

• Journal of the Korean Chemical Society
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• v.25 no.4
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• pp.214-218
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• 1981

Kinetic studies were carried out on urethane polymerization reaction of hydroxyl-terminated polybutadiene with isophorone diisocyanate under presence of Hexogen as solid additive. The rate was found to increase with the amount of Hexogen added. However the rate acceleration was not a catalytic effect but solely due to an increase of activation entropy. The reaction was a good 2nd order process with nearly constant activation energy of 8.4 kcal/mole.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.165-169
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• 1977

An apparatus for continuous sterilization of fluids in which heating-up and cooling time are negligible enabled determination of the kinetics of thermal inactivation of peroxidase for the range of temperatures $110{\sim}140^{\circ}C$. The enthalpy of activation was 146.4 kJ/mol; free energy of activation, 113kJ/mol; and the entropy of activation, 82.9J/mol.K. Comparisons of the experimental results with the thermal destruction time curves of microorganisms showed the possibility that the time required to inactivate peroxidase might be taken into account in evaluating thermal processes for commerciel HTST methods.

• Bulletin of the Korean Chemical Society
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• v.18 no.9
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• pp.998-1002
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• 1997

Irradiation of tert-butyl 9-anthroate and furan through a Uranium glass filter gave the [4+4] cyclodimer (21.8%) of tert-butyl 9-anthroate and furan and the 1,4-10',9' cyclodimer (4.2%) of tert-butyl 9-anthroate as well as the 9,10-10',9' cyclodimer (65.7%) of tert-butyl 9-anthroate. The [4+4] cyclodimer of tert-butyl 9-anthroate and furan was found to be thermally dissociated into their unit components with the activation enthalpy of 35.6 kcal/mole and the activation entropy of 7.6 eu, and photochemically dissociated to produce excited tert-butyl 9-anthroate. Quantum yields for the photodissociation to tert-butyl 9-anthroate and the formation of excited tert-butyl 9-anthroate in cyclohexane at room temperature were determined to be 0.56 and 0.19, respectively. The 1,4-10',9' cyclodimer of tert-butyl 9-anthroate in DMF was thermally dissociated into tert-butyl 9-anthroate with the activation enthalpy of 34.8 kcal/mole and the activation entropy of 16.4 eu. Upon irradiation, the [4+4] cyclodimers of tert-butyl 9-anthroate and the [4+4] cyclodimers of methyl 9-anthroate were quantitatively dissociated. However, no adiabatic photoreversion was observed from any of the cyclodimers. Quantum yields for the photodissociation in cyclohexane at room temperature were measured and compared.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.171-175
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• 1979

Thermal properties of crude papain and crude peroxidase from domestic papaya were investigated. The crude extract of papaya was inactivated at the temperature range of $60^{\circ}{\sim}90^{\circ}C$ at pH 7.0 and the rest of the activities of papain and peroxidase were determined, respectively. The heat inactivation of papain and papaya peroxidase was biphasic at low temperature. For the thermal inactivation of papain extract, the enthalpy of activation was 91.4 kJ/mol, the entropy of activation, -49.6 J/mol K, and the free energy of activation, 108.5 kJ/mol. The activation energy for the inactivation of papaya peroxidase was 168.5 kJ/mol, the entropy of activation, $200.4\;J/mol{\cdot}K$ and the free energy of activation, 99.7 kJ/mol. The thermal stability of papain showed that it has a possibility for use as a meat tenderizer. It was also discussed that papaya peroxidase could be more suitable as a biochemical criteria for heat treatment than papaya catalase.

• Journal of Electrochemical Science and Technology
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• v.12 no.1
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• pp.112-125
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• 2021

The new emerging "High entropy materials" attract the attention of the scientific society because of their simpler structure and spectacular applications in many fields. A novel nanocrystalline high entropy (Be,Mg,Ca,Sr,Zn,Ni)3O4 oxide has been successfully synthesized through mechanochemical treatment followed by sintering and air quenching. The present research work focuses on the possibility of single-phase formation in the aforementioned high entropy oxide despite the great difference in the atomic sizes of reactant alkaline earth and 3d transition metal oxides. Structural properties of (Be,Mg,Ca,Sr,Zn,Ni)3O4 high entropy oxide were explored by confirmation of its single-phase Fd-3m spinel structure by x-ray diffraction (XRD). Further, nanocrystalline nature and morphology were analyzed by scanning electron microscopy (SEM). Among thermal properties, thermogravimetric analysis (TGA) revealed that the (Be,Mg,Ca,Sr,Zn,Ni)3O4 high entropy oxide is thermally stable up to a temperature of 1200℃. Whereas phase evolution in (Be,Mg,Ca,Sr,Zn,Ni)3O4 high entropy oxide before and after sintering was analyzed through differential scanning calorimetry (DSC). Electrochemical studies of (Be,Mg,Ca,Sr,Zn,Ni)3O4 high entropy oxide consists of a comparison of thermodynamic and kinetic parameters of water and hydrazine hydrate oxidation. Values of activation energy for water oxidation (9.31 kJ mol-1) and hydrazine hydrate oxidation (13.93 kJ mol-1) reveal that (Be,Mg,Ca,Sr,Zn,Ni)3O4 high entropy oxide is catalytically more active towards water oxidation as compared to that of hydrazine hydrate oxidation. Electrochemical impedance spectroscopy is also performed to get insight into the kinetics of both types of reactions.