• Journal of the Korean Mathematical Society
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• v.50 no.4
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• pp.813-828
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• 2013

It is known that generalized free products of finitely generated nilpotent groups are conjugacy separable when the amalgamated subgroups are cyclic or central in both factor groups. However, those generalized free products may not be conjugacy separable when the amalgamated subgroup is a direct product of two infinite cycles. In this paper we show that generalized free products of finitely generated nilpotent groups are conjugacy separable when the amalgamated subgroup is ${\langle}h{\rangle}{\times}D$, where D is in the center of both factors.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.11a
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• pp.241-244
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• 2010

This paper investigates mainly the new free mandrel technology of the metal spinning. Although the classical spinning, so called conventional, shear, tube spinning, uses the axisymmetric shaped mandrel(which is same inner shape of the final product), new technology does not use it.

• Journal of Applied Reliability
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• v.15 no.1
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• pp.6-11
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• 2015

Maintenance plays an important role in keeping product availability, reliability and quality at an appropriate level. In this paper, two-types of maintenance policies are studied following the expiration of two-dimensional (2D) free replacement warranty. Both the fixed-maintenance-period policy and the variable-maintenance-period policy are based on a specified region of the warranty defined in terms of age and usage where all failures are minimally repaired. An accelerating failure time (AFT) model is used to allow for the effect of usage rate on product degradation. The maintenance model that arises following the expiration of 2D warranty is discussed. The expected cost rates per unit time from the user's point of view are formulated and the optimal maintenance policies are determined to minimize the expected cost rate to the user. Finally numerical examples are given to illustrate the optimal maintenance polices.

• Journal of Life Science
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• v.10 no.2
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• pp.131-139
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• 2000

Lecithin-free egg yolk protein (EYP), the by-product of lecithin extraction from egg yolk, which is denatured with an organic solvent, would normally be discarded. In this study, the denatured protein was renatured with alkali, and hydrolyzed with Alcalase in order to utilize by-product. The hydrolysate was separated through a series of ultrafiltration membranes with molecular weight cut-off (MWOO) of 10, 5 and 1 kDa, and the antioxidative activities of the hydrolysates was investigated. The 5K hydrolysate, permeate from 5 kDa membrane, showed stronger antioxidative activity than 10 K and 1 K hydrolysate which were permeated from 10 kDa and 1 kDa membrane, in a linoleic acid autoxidation system. In addition, the optimum concentration of antioxidative activity for 5 K hydrolysate was 1%, and the activity was about 37% higher as compared with α-tocopherol. The synergistic effect was also increased by using the hydrolysates with α-tocopherol.

• Journal of the Korean Magnetic Resonance Society
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• v.25 no.1
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• pp.1-7
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• 2021

Employing of 13C stable-isotopes in NMR metabolomics can give unique splitting patterns and coupling constants information originated from 13C-13C coupling interaction that provide an important structural information regarding the cellular metabolic process. But it has been known that an undesirable signal distortion in 2D heteronuclear correlation study, due to 13C-13C interaction, hampers an analysis of the coupling information. Recently, we proposed J-scaled distortion-free heteronuclear single-quantum coherence (HSQC) sequence which provides a distortion-free 13C-13C coupling information with a selective resolution enhancement of JCC splitting. In this paper, we dicuss theoretical aspect and practical feature of J-scaled HSQC pulse sequence. The conceptual explanation of orgin of the signal distortion by 13C-13C coupling interaction and design of J-scaled HSQC through exemplified results are provided in brief.

• Natural Product Sciences
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• v.1 no.1
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• pp.5-9
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• 1995

The metabolites of marine mollusk Mytilus edulis were isolated and characterized, revealing the presence of the rare free fatty acids and proteinogenic amino acids together with a non-proteinogenic free amino acid, taurine. The free fatty acids in this organism were particularly interesting for the presence of both unusual n-6 acid [20:4 (n-6)] and triple bond containing acid (2,5-octadecadiynoic acid). In addition to the proteinogenic amino acids commonly found in proteins, non-proteinogenic free amino acid taurine was isolated and the structure was determined by its physicochemical properties. Recently taurine has been given much interest in the molecular level because of diverse biological activities and the medicinal properties. Furthermore, the result of the analyses of analyses of free amino acids showed that glycine, glutamic acid, serine and alanine, which were considered to be related to the taste of this organism, are predominantly present.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.05a
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• pp.115-116
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• 2016

Numerous of free-form buildings come up with external appearances using various types of free-form panels. If the panel types produced, transport and installation order and maintenance history are not properly managed, it is difficult to complete a given project successfully. For free-form building projects that satisfy 5 factors (proper time, place, price, product and quantity), a supply chain management technique is applied for distribution management of free-form concrete panels. In addition, the study listed the whole production process of free-form concrete panels and any necessary information, and suggested a basic model for the management. The study result will be a great help in effective distribution management of free-form panels for free-form building projects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.74-81
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• 1995

In the proximate composition of the yams of home product, wild yam was most abundant in crude lipid and crude protein, and those content in the cultivated yams, cultivated long yam and cultivated short yam were similar. Cultivated long yam is the richest in crude ash. African yam had more crude lipid and crude protein compare to those of home product yams. Especially, the amount of crude lipid in African yam was four-fold of home product yams. In the mineral content, Ca was the richest mineral in four kinds of yam. The rest of mineral were in order of Fe, Mn and Zn. Among the home product yams, the Ca content of wild yam was higher than that of cultivated yam. The contents of Fe, Mn and Zn were also high in wild yam compared to cultivated yam. In the composition of free sugars, the sucrose content is the highest in wild yam, cultivated short yam and African yam. in order The fructose content was the most abundant in cultivated long yam and the next was sucrose. The composition of free fatty acids were in order of lactobacillic acid, palmitic acid and palmitoleic acid. Crude saponin contents of the home products were almost similar levle, but crude saponin of wild yam was more abundant than that of cultivated yam. And crude saponin of African yam was much more abundant compared that of other home product yams. there is not much difference in the kinds of saponin from the home product yams. However, the amount of each saponin from the home product yams was different. In case of African yam, 'b' saponin did not appear and 'e' saponin was higher compared with home product yams. In African yam, the bitter taste from ethyl acetate layer was the strongest, and the next was n-butanol layer. It is possible that there was a powerful UV absorption material in the bitter taste of ethyl acetate layer and also supposed that there were saponin and phenol is material.

• Bulletin of the Korean Chemical Society
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• v.31 no.3
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• pp.557-558
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• 2010

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.1-9
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• 2017

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.