• 대한수학회보
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• 제36권3호
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• pp.589-597
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• 1999

Let G be a closed subspace of a Banach space X and let (S,$\Omega$,$\mu$) be a $\sigma$-finite measure space. It was known that $L_1$(S,G) is proximinal in $L_1$(S,X) if and only if $L_p$(S,G) is proximinal in $L_p$(S,X) for 1$\infty$. In this article we show that this result remains true when "proximinal" is replaced by "Chebyshev". In addition, it is shown that if G is a proximinal subspace of X such that either G or the kernel of the metric projection $P_G$ is separable then, for 0 < p $\leq$ $\infty$. $L_p$(S,G) is proximinal in $L_p$(S,X)

• 한국식품영양학회지
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• 제19권4호
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• pp.473-481
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• 2006

This study was carried out to investigate the properties of cucumber kimchi prepared with different minor ingredients(potato, puchu). Acidity, pH, color value, hardness, and lactic acid bacteria were measured under the condition of $10^{\circ}C$ for 25 days. Five conditions of making cucumber kimchi included: cucumber kimchi with puchu 300g(treatment 1, control), cucumber kimchi with potato 90g, puchu 210 g(treatment 2, 5-1), cucumber kimchi with potato 150g, puchu 150 g(treatment 3, S-2), cucumber kimchi with potato 210g, puchu 90 g(treatment 4, S-3), cucumber kimchi with potato 270g, puchu 30g(treatment 5, S-4). Hardness of cucumber kimchi appeared higher values as the potatoe's volume increased(S-1, S-2, S-3, S-4), during all fermentation days. The results showed very significant values in pH(p<0.001), acidity(p<0.001), 'L' of lightness(p<0.05), hardness(p<0.001), lactic acid bacteria(p<0.001) according to fermentation. And the results showed very significant values in 'a' of redness(p<0.01), hardness(p<0.001) according to cucumber kimchi samples. These results showed that fermentation patterns of cucumber kimchi were influenced by the different minor ingredients used.

• Korean Journal of Mathematics
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• 제24권2호
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• pp.297-305
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• 2016

In this paper, by using fixed point theorem, we obtain the stability of the following functional equations $$f(pr,qs)+g(ps,qr)={\theta}(p,q,r,s)f(p,q)h(r,s)\\f(pr,qs)+g(ps,qr)={\theta}(p,q,r,s)g(p,q)h(r,s)$$, where G is a commutative semigroup, ${\theta}:G^4{\rightarrow}{\mathbb{R}}_k$ a function and f, g, h are functionals on $G^2$.

• 한국환경과학회지
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• 제14권2호
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• pp.193-199
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• 2005

To obtain the residual organochlorine pesticides in the ginseng, the methods of multi-analysis for BHC's isomer, DDT's isomer and other organochlorine pesticides by GC-ECD are surveyed. The relative retention time for $\alpha-BHC,\;\beta-BHC,\;\delta-BHC\;and\;\gamma-BHC$ is 1.000, 1.025, 1.034 and 1.056, respectively. The relative retention time for o,p-DDE, p,p-DDE, o,o-DDD, o,p-DDT, o,p-DDD, and p,p-DDT is 1.199, 1.230, 1.242, 1.286, 1.329 and 1.333, respectively. The BHC isomers, DDT's isomer and other organochlorine pesticides are separated with multianalysis condition. The qualified defection concentration for $\alpha-BHC$, Quintozene, Aldrin, Captan, $\alpha-Endosulfan$, and Dieldrin is 0.95ng/g, 0.27ng/g, 1.04ng/g, 0.63ng/g, 0.55ng/g and 0.62ng/g, respectively. The qualified defection concentration for Fenhexamid, Endrin, $\beta-Endosulfan$, o,p-DDT, Endosulfan-sulfate is 5.71ng/g, 0.61ng/g, 0.48ng/g, 0.44ng/g and 0.51ng/g, respectively. BHC, Aldrin, Dieldrin, Endrin and DDT, which were Korea Food & Drug Administration advisory pesticides, are not detected in soil environment. Also it's residual organochlorine pesticides are not polluted in the ginseng on Sangju Korea.

• Asian-Australasian Journal of Animal Sciences
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• 제18권9호
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• pp.1348-1352
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• 2005

Most breeds of sheep in Iran are adapted to their agro ecological niches where it is likely that they were also artificially selected by their owners. In general, most of sheep breeds are multipurpose producing lambs, wool and milk. To compare the physical and chemical composition of the carcasses of ten Iranian native fat-tailed sheep breeds, 243 male lambs (6-7 months of age) of ten fattailed, Iranian breeds of sheep, Sanjabi (S), Ghezel (G), Afshari (A), Mehrabani (M), Lori (L), Lori Bakhtiari (LB), Kordi Khorasan (K), Sangesari (Sa), Baluchi (B) and Chal (C) were studied. Lamb breed group had a significant (p<0.05) effect on all the carcass traits measured. The LB and C lambs showed the same live weight which was significantly (p<0.05) higher than the other breeds. Carcass dressing- out percentage in S lambs was lowest (p<0.05), but not different from G lambs. K and Sa breeds showed the highest (p<0.05) carcass dressing-out percentage. The S lambs had the highest (p<0.05) lean meat percent. Lean meat percentage was not significantly (p>0.05) different in the G, A, M and C breeds. The Sa and K breeds showed the lowest lean meat percent. The S lambs showed the lowest (p<0.05) fat percent in their carcass, while K and Sa showed the highest (p<0.05). Subcutaneous fat in K, Sa and B was higher (p<0.05) than the other breeds. Lambs of S, G, A and M breeds had the lowest subcutaneous fat in their carcasses (p>0.05). Intramascular fat was significantly (p<0.05) lower in M, S and C despite the fact that this values were highest in B and K lambs. The K and Sa breeds had highest fat-tail percentage (p<0.05) in their carcass, whereas S and G showed lowest. Lambs of G, S and A breeds had higher bone percent than other breeds (p<0.05). Lowest bone percent (p<0.05) was seen in K and Sa lambs. The carcass moisture percent was not significantly (p>0.05) different in S, G, A, M, L and C breeds. M lambs showed the lowest crude protein percentage and S breed the highest (p<0.05). There were no significant (p>0.05) differences among other lamb breeds for this trait. Chemical fat percentage was the same in S, G, A, C and M breeds, but significantly (p<0.05) lower from LB, K, Sa and B. Ash percent in S, G and A had no significant (p>0.05) difference. According to higher lean meat and lower fat percentages in the carcass, the ranking of breeds would be S, G, A, M and C.

• Korean Journal of Mathematics
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• 제26권1호
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• pp.87-101
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• 2018

The purpose of this paper is to define a new class of hyperholomorphic functions spaces, which will be called $F^{\alpha}_{{\omega},G}$(p, q, s) type spaces. For this class, we characterize hyperholomorphic weighted ${\alpha}$-Bloch functions by functions belonging to $F^{\alpha}_{{\omega},G}$(p, q, s) spaces under some mild conditions. Moreover, we give some essential properties for the extended weighted little ${\alpha}$-Bloch spaces. Also, we give the characterization for the hyperholomorphic weighted Bloch space by the integral norms of $F^{\alpha}_{{\omega},G}$(p, q, s) spaces of hyperholomorphic functions. Finally, we will give the relation between the hyperholomorphic ${\mathcal{B}}^{\alpha}_{{\omega},0}$ type spaces and the hyperholomorphic valued-functions space $F^{\alpha}_{{\omega},G}$(p, q, s).

• 대한수학회논문집
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• 제9권4호
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• pp.933-944
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• 1994

Let $\pi : P \to S^4$ be a principal G-bundle over $S^4$ whose the structure group G is a compact, connected, simple Lie group. Since $\pi_3(G) = \pi_4 (BG) = Z$, we can classify the principal bundle $P_k$ over $S^4$ by the map $S^4 \to BG$ of degree k. Atiyah and Jones [2] showed that $C_k = A_k/g^b_k$ is homotopy equivalent to $\Omega^3_k G \simeq \Omega^4_k BG$ where $A_k$ is the space of the all connections in $P_k$ and $g^b_k$ is the based gauge group which consists of all base point preserving automorphisms on $P_k$. Here $\Omega^nX$ is the space of all base-point preserving continuous map from $S^n$ to X. Let $M_k$ be the space of based gauge equivalence classes of all connections in $P_k$ satisfying the Yang-Mills self-duality equations, which we call the moduli space of G instantons.

• 대한수학회보
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• 제51권4호
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• pp.1205-1210
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• 2014

Let E be a free product of a finite number of cyclic groups, and S a normal subgroup of E such that $$E/S{\sim_=}G$$ is finite. For a prime p, $\hat{S}=S/S^{\prime}S^p$ may be regarded as an $F_pG$-module via conjugation in E. The aim of this article is to prove that $\hat{S}$ is decomposable into two indecomposable modules for finite elementary abelian p-groups G.

• Molecules and Cells
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• 제21권1호
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• pp.42-51
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• 2006

We investigated the mechanism of contraction induced by S1P in esophageal smooth muscle cells. Western blot analysis demonstrated that $S1P_1$, $S1P_2$, $S1P_3$, and $S1P_5$ receptors existed in the cat esophagus. Only penetration of EDG-5 ($S1P_2$) antibody into permeabilized cells inhibited S1P-induced contraction. Pertussis toxin (PTX) also inhibited contraction, suggesting that it was mediated by $S1P_2$ receptors coupled to a PTXsensitive $G_i$ protein. Specific antibodies to $G_{i2}$, $G_q$ and $G_{\beta}$ inhibited contraction, implying that the S1P-induced contraction depends on PTX-insensitive $G_q$ and $G_{\beta}$ dimers as well as the PTX-sensitive $G_{i2}$. Contraction was not affected by the phospholipase $A_2$ inhibitor DEDA, or the PLD inhibitor ${\rho}$-chloromercuribenzoate, but it was abolished by the PLC inhibitor U73122. Incubation of permeabilized cells with $PLC{\beta}3$ antibody also inhibited contraction. Contraction involved the activation of a PKC pathway since it was affected by GF109203X and chelerythrine. Since $PKC{\varepsilon}$ antibody inhibited contraction, $PKC{\varepsilon}$ may be required. Preincubation of the muscle cells with the MEK inhibitor PD98059 blocked S1P-induced contraction, but the p38 MAP kinase inhibitor SB202190 did not. In addition, co-treatment of cells with GF 109203X and PD98059 did not have a synergistic effect, suggesting that these two kinases are involved in the same signaling pathway. Our data suggest that S1P-induced contraction in esophageal smooth muscle cells is mediated by $S1P_2$ receptors coupled to PTX-sensitive $G_{i2}$ proteins, and PTX-insensitive $G_q$ and $G_{\beta}$ proteins, and that the resulting activation of the $PLC{\beta}3$ and $PKC{\varepsilon}$ pathway leads to activation of a p44/p42 MAPK pathway.

• 한국식품조리과학회지
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• 제18권2호
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• pp.164-172
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• 2002

멥쌀가루에 첨가되는 솔잎가루의 양, 당의 종류와 양, 물의 양의 차이가 솔설기의 관능적 특성과 텍스쳐에 미치는 영향을 실험한 결과를 요약하면 다음과 같다. 1. 관능평가 결과, 색과 향기는 멥쌀가루 350g에 솔잎가루 10.5g(3%), 설탕 60g을 첨가한 군(A03S)이 유의하게 가장 좋다고 평가되었고(p〈0.05), 거친정도, 촉촉한정도, 쫄깃한정도는 멥쌀가루 350g에 솔잎가루 3.5g(1%), 꿀 80m1를 첨가한 군(A01H)이 유의하게 가장 높게 평가되었고(p〈0.05), 단정도는 멥쌀가루 350g에 솔잎가루 7g(2%), 설탕 60g을 첨가한 군(A02S)이 유의하게 가장 달다고 평가되었다(P<0.05). 바람직한 정도는 멥쌀가루 350g에 솔잎가루 3.5g(1%), 꿀 80m1를 첨가한 군(A01H)이 유의하게 가장 좋다고 평가되었다(p〈0.05). 솔잎가루 1, 2, 3% 첨가한 순으로 좋다고 평가되었으며, 선호도가 높게 평가된 솔설기가 grain이 곱고, moistness가 촉촉하고, chewiness가 쫄깃거렸다. 2. 기계적검사 결과 탄력성, 응집성, 견고성은 멥쌀가루 350g에 솔잎가루 3.5g(1%), 설탕 60g을 첨가한 군(A01S)이 유의하게 가장 높았고(p〈0.05), 씹힘성은 멥쌀가루 350g에 솔잎가루 7g(2%), 올리고당 90ml를 첨가한 군(A02O)이 유의하게 가장 높았고(P<0.05), 점착성은 멥쌀가루 350g에 솔잎가루 3.5g(1%), 올리고당 90m1를 첨가한 군(A01O)이 유의하게 가장 높았고(p〈0.05), 부착성은 멥쌀가루 350g에 솔잎가루 7g(2%), 꿀 80ml를 첨가한 군(A02H)이 유의하게 가장 높았다(P<0.05). 3. 수분함량은 멥쌀가루 33.2%, 솔잎가루 2.6% 였고 37∼40% 정도라야 바람직한 솔설기라고 평가되었다. 4. 색도측정 결과 L값(Lightness)은 멥쌀가루 350g에 솔잎가루 3.5g(1%), 꿀 80ml를 첨가한 군(A01H)이 가장 밝았으며, a값(Redness)과 b값(Yellowness) 은 멥쌀가루 350g에 솔잎가루 10.5g(3%), 설탕 60g을 첨가한 군(AO3S)이 가장 높아 red와 yellow에 가까웠다(p〈0.05). 이상의 연구를 통해 얻은 솔설기의 가장 바람직한 배합비는 멥쌀가루 350g에 솔잎가루 3.5g, 꿀 80m1, 소금 3.5g, 물 20m1를 넣고 찐 떡이었으며, 수분함량은 37.1% 였다. 솔잎은 약재로 여러 질병의 치료나 구황식푼으로 많이 상용해 왔는데, 솔잎을 떡에 첨가하여 음식으로 섭취할 수 있는 솔설기를 개발함으로서 일상적인 기능성 음식으로 솔설기가 널리 보급되었으면 하고 기대한다.