• Journal of Korean Society of Environmental Engineers
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• v.22 no.6
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• pp.1021-1026
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• 2000

The removal of cadmium, copper and chromium ions was carried in a phase transfer reactor using W/O(water in oil) microemulsion containing sodium di[2-ethylhexyl] sulfosuccinate(AOT) and isooctane system. Removal efficiencies and mass transfer rate of $Cd^{2+}$, $Cu^{2+}$ and $Cr^{3+}$ were increasing with increasing pH of aqueous solution. However, $Cr^{6+}$ was not extracted by W/O microemulsion with AOT/isooctane system. It was found that removal of heavy metal ions were required an attractive electrostatic interaction between the metal ions and W/O microemulsion. The relationship between mass transfer rate. Jo of $Cd^{2+}$, $Cu^{2+}$ and $Cr^{3+}$ and pH of aqueous solution by W/O microemulsion suggested.

• Journal of Life Science
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• v.13 no.4
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• pp.498-504
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• 2003

This Study was carried out to investigate the optimal mycelial growth of Pholiota nameko. The optimal medium for the mycelial growth was ME medium. The optimal temperature and pH were $25^{\circ}C$$\pm$1 and 5.5, respectively. The modified optimal medium compositions were glucose 3% (w/v), malt extract 0.25% (w/v), yeast extract 0.25% (w/v), $KH_2PO_4$ 0.046% (w/v), $K_2HPO_4$ 0.1% (w/v), $MgSO_4$ㆍ$7H_2O$ 0.05% (w/v). From the result of experiments on the optimal temperature, pH and nutritional requirements, the mycelial growth of modified optimal medium was higher than that of ME medium.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.391-396
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• 1998

To inhibit the import of hot sauce, the manufacturing process of the Korean type hot sauce was developed. Chemical analysis of the imported hot sauce showed as follows; moisture 95.66% (w/w), salt 2.79% (w/w), titratable acidity 3.62% (w/w), crude fiber 0.42% (w/w), reducing sugar 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg% and pH 3.26. Korean type hot sauce prepared with red pepper, salt and vinegar was aged in oak barrel for 12 months at $10^{\circ}C$. Chemical analysis of the Korean type hot sauce showed as follows; moisture 92.05% (w/w), salt 8.82% (w/w), titratable acidity 3.88% (w/w), crude fiber 3.14% (w/w), reducing sugar 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32 mg% and pH 3.29. Among chemical components, the contents of reducing sugar, salt and crude fiber except capsaicin and capsanthin were more than those of imported one. Chemical components of the Korean type hot sauce were changed slightly during aging for 12 months. The cell counts of yeast were increased from $3.2{\times}10^2\;to\;5.2{\times}10^6$ till the second month and those of lactic acid bacteria were increased from $3.{\times}10^1\;to\;1.5{\times}10^7$ till the third month, those of yeast and lactic acid bacteria decreased from the eighth month showed $6.6{\times}10^4$ and not detectable on the twelfth month, respectively. As the results of sensory evaluation on the Korean type hot sauce were evaluated to be superior to the imported to be superior to the imported one.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.4 no.2
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• pp.41-57
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• 2000

In this paper, we consider first order generalized difference scheme for the two-point boundary value problem and one-dimensional second order parabolic type problem. The optimal error estimates in $L_p$ and $W^{1,p}$ ($2{\leq}p{\leq}{\infty}$) as well as some superconvergence estimates in $W^{1,p}$ ($2{\leq}p{\leq}{\infty}$) are obtained. The main results in this paper perfect the theory of GDM.

• Communications of the Korean Mathematical Society
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• v.34 no.1
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• pp.1-16
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• 2019

Let a, b, P, and Q be real numbers with $PQ{\neq}0$ and $(a,b){\neq}(0,0)$. The Horadam sequence $\{W_n\}$ is defined by $W_0=a$, $W_1=b$ and $W_n=PW_{n-1}+QW_{n-2}$ for $n{\geq}2$. Let the sequence $\{X_n\}$ be defined by $X_n=W_{n+1}+QW_{n-1}$. In this study, we obtain some new identities between the Horadam sequence $\{W_n\}$ and the sequence $\{X_n\}$. By the help of these identities, we show that Diophantine equations such as $$x^2-Pxy-y^2={\pm}(b^2-Pab-a^2)(P^2+4),\\x^2-Pxy+y^2=-(b^2-Pab+a^2)(P^2-4),\\x^2-(P^2+4)y^2={\pm}4(b^2-Pab-a^2),$$ and $$x^2-(P^2-4)y^2=4(b^2-Pab+a^2)$$ have infinitely many integer solutions x and y, where a, b, and P are integers. Lastly, we make an application of the sequences $\{W_n\}$ and $\{X_n\}$ to trigonometric functions and get some new angle addition formulas such as $${\sin}\;r{\theta}\;{\sin}(m+n+r){\theta}={\sin}(m+r){\theta}\;{\sin}(n+r){\theta}-{\sin}\;m{\theta}\;{\sin}\;n{\theta},\\{\cos}\;r{\theta}\;{\cos}(m+n+r){\theta}={\cos}(m+r){\theta}\;{\cos}(n+r){\theta}-{\sin}\;m{\theta}\;{\sin}\;n{\theta},$$ and $${\cos}\;r{\theta}\;{\sin}(m+n){\theta}={\cos}(n+r){\theta}\;{\sin}\;m{\theta}+{\cos}(m-r){\theta}\;{\sin}\;n{\theta}$$.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.11 no.2
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• pp.9-14
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• 2007

A signed 3-partite graph is a 3-partite graph in which each edge is assigned a positive or a negative sign. Let G(U, V, W) be a signed 3-partite graph with $U\;=\;\{u_1,\;u_2,\;{\cdots},\;u_p\},\;V\;=\;\{v_1,\;v_2,\;{\cdots},\;v_q\}\;and\;W\;=\;\{w_1,\;w_2,\;{\cdots},\;w_r\}$. Then, signed degree of $u_i(v_j\;and\;w_k)$ is $sdeg(u_i)\;=\;d_i\;=\;d^+_i\;-\;d^-_i,\;1\;{\leq}\;i\;{\leq}\;p\;(sdeg(v_j)\;=\;e_j\;=\;e^+_j\;-\;e^-_j,\;1\;{\leq}\;j\;{\leq}q$ and $sdeg(w_k)\;=\;f_k\;=\;f^+_k\;-\;f^-_k,\;1\;{\leq}\;k\;{\leq}\;r)$ where $d^+_i(e^+_j\;and\;f^+_k)$ is the number of positive edges incident with $u_i(v_j\;and\;w_k)$ and $d^-_i(e^-_j\;and\;f^-_k)$ is the number of negative edges incident with $u_i(v_j\;and\;w_k)$. The sequences ${\alpha}\;=\;[d_1,\;d_2,\;{\cdots},\;d_p],\;{\beta}\;=\;[e_1,\;e_2,\;{\cdots},\;e_q]$ and ${\gamma}\;=\;[f_1,\;f_2,\;{\cdots},\;f_r]$ are called the signed degree sequences of G(U, V, W). In this paper, we characterize the signed degree sequences of signed 3-partite graphs.

• Proceedings of the Korean Environmental Health Society Conference
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• 2004.06a
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• pp.207-209
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• 2004

This study was performed to estimate the effects of salinity and washing of food wastes on temperature, pH, and salinity in aerobic composting of food wastes. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1(W-1), 1:2(W-2), 1:3(W-3) and 1:4(W-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and W-4 were 5kg:5L, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The increase in the ratio of food wastes to water used in washing resulted in the decrease of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the ratio of food wastes to water used in washing resulted in faster pH increase The final salinities of Control, W-1, W-2, W-3 and W-4 were 0.95%, 0.73%, 0.65%, 0.57% and 0.41%, respectively.

• Journal of Environmental Health Sciences
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• v.30 no.1
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• pp.1-6
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• 2004

This study was performed to estimate the effects of washing of food wastes on temperature, pH, weight and volume reduction and salinity in aerobic composting of food wastes. Weight ratios of food wastes to water in washing were 1:0(Control), 1:1 (W-1), 1:2(W-2), 1:3(W-3) and :4(W-4), respectively. Ratios of food wastes to wood chips in reactor of Control, W-1, W-2, W-3 and W-4 were 5 kg:5 1, respectively. Reactors were operated for 24 days with 1 hour stirring by 1 rpm and 2 hours aeration per day. The increase in the ratio of food wastes to water used in washing resulted in the decrease of the highest reaction temperature and the elongation of the high temperature reaction period. The lowering of the ratio of food wastes to water used in washing resulted in faster pH increase and the steady state in the weight reduction rate and the volume reduction rate of composts. The final salinities of Control, W-1, W-2, W-3 and W-4 were 0.95%, 0.73％, 0.65%, 0.57％ and 0.41％, respectively.

• Journal of the Semiconductor & Display Technology
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• v.6 no.2 s.19
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• pp.25-28
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• 2007

Electroless Ni-P coating is widely used for chemical, electronic, and semiconductor equipment parts because of its corrosion resistance. The incorporation of chemically-inert PTFE particles into the Ni-P films improves properties such as, non-stick, anti-adhesive and better corrosion resistance. However, soft PTFE particles degrade the hardness, wear and abrasion resistance. In this study, effects of PTFE and W addition to the Ni-P-coatings were compared by the XRD, SEM, sheet resistance, contact angle, and microhardness measurements. The change in sheet resistance was negligible, but contact angle was doubled by the addition of PTFE and W. The microhardness was lower for Ni-P-PTFE, but higher for Ni-P-PTFE-W coatings, compared to that of Ni-P coatings.

• Journal of applied mathematics & informatics
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• v.40 no.1_2
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• pp.15-24
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• 2022

Let p > 1 and α^[p](x) : $\sqrt{x}$, $\sqrt{\frac{p}{^2p-1}}$, $\sqrt{\frac{2p-1}{3p-2}}$, … , with 0 < x ≤ $\frac{p}{2p-1}$. In [10], the authors considered the subnormality, n-hyponormality and positive quadratic hyponormality of W_α^[p](x). By continuing to study, in this paper, we give a sufficient condition of quadratic hyponormality of W_α^[p](x). Finally, we give an example to characterize the gaps of W_α^[p](x) distinctively.