• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 2008.04a
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• pp.125-126
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• 2008

A near-ring N is called strongly reduced if, for a ${\epsilon}$ N, $a^2\;{\epsilon}\;N_c$ implies a ${\epsilon}\;N_c$, where $N_c$ denotes the constant part of N. We investigate some properties of strongly reduced near-rings and apply those to the study of left strongly regular near-rings. Finally we classify some reduced, and strongly reduced near-rings.

• Korean Journal of Mathematics
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• v.29 no.3
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• pp.483-492
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• 2021

This article concerns the property that for any element a in a ring, if a²ⁿ = aⁿ for some n ≥ 2 then a² = a. The class of rings with this property is large, but there also exist many kinds of rings without that, for example, rings of characteristic ≠2 and finite fields of characteristic ≥ 3. Rings with such a property is called reduced-over-idempotent. The study of reduced-over-idempotent rings is based on the fact that the characteristic is 2 and every nonzero non-identity element generates an infinite multiplicative semigroup without identity. It is proved that the reduced-over-idempotent property pass to polynomial rings, and we provide power series rings with a partial affirmative argument. It is also proved that every finitely generated subring of a locally finite reduced-over-idempotent ring is isomorphic to a finite direct product of copies of the prime field {0, 1}. A method to construct reduced-over-idempotent fields is also provided.

• Bulletin of the Korean Chemical Society
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• v.8 no.4
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• pp.285-291
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• 1987

The approximate rates, stoichiometries and products of the reaction of potassium triethylborohydride $(KEt_3BH)$ with selected organic compounds containing representative functional groups under the standard condition $(0^{\circ}C,$ THF) were examined in order to explore the reducing characteristics of this reagent as a selective reducing agent. Primary alcohols, phenols and thiols evolve hydrogen rapidly whereas secondary and tertiary alcohols evolve very slowly. n-Hexylamine is inert to this reagent. Aldehydes and ketones are reduced rapidly and quantitatively to the corresponding alcohols. Reduction of noncamphor gives 3% exo- and 97% endo-norboneol. Anthraquinone is cleanly reduced to 9,10-dihydro-9,10-dihydroxyanthracene stage. Carboxylic acids liberate hydrogen rapidly and quantitatively but further reduction does not occur. Anhydrides utilize 2 equiv of hydride to give an equimolar mixture of acid and alcohol. Acid chlorides, esters and lactones are rapidly and quantitatively reduced to the corresponding alcohols. Epoxides are reduced at moderate rates with Markovnikov ring opening to give the more substituted alcohols. Primary amides liberate 1 equiv of hydrogen rapidly. Further reduction of caproamide is slow whereas benzamide is not reduced. Tertiary amides are reduced slowly. Benzonitrile utilizes 2 equiv of hydride in 3 h to go to the amine stage whereas capronitrile takes only 1 equiv. The reaction of nitro compounds undergo rapidly whereas azobenzene and azoxybenzene are reduced slowly. Cyclohexanone oxime rapidly evolves hydrogen without reduction. Phenyl isocyanate utilizes 1 equiv of hydride to proceed to formanilide stage. Pyridine N-oxide and pyridine is reduced rapidly. Disulfides are rapidly reduced to the thiol stage whereas sulfoxide, sulfonic acid are practically inert to this reagent. Sulfones and cyclohexyl tosylate are slowly reduced. Octyl bromide is reduced rapidly but octyl chloride and cyclohexyl bromide are reduced slowly.

• Nutrition Research and Practice
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• v.9 no.6
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• pp.644-649
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• 2015

BACKGROUND/OBJECTIVES: Targeting consumers who consume lunches at their worksite cafeterias would be a valuable approach to reduce sodium intake in South Korea. To assess the relationships between socio-demographic factors, consumer satisfaction, attitudes, barriers and the frequency of sodium-reduced meal intake. SUBJECTS/METHODS: We implemented a cross-sectional research, analyzing data from 738 consumers aged 18 years or older (327 males and 411 females) at 17 worksite cafeterias in South Korea. We used the ordinary least squares regression analysis to determine the factors related to overall satisfaction with sodium-reduced meal. General linear models with LSD tests were employed to examine the variables that differed by the frequency of sodium-reduced meal intake. RESULTS: Most subjects always or usually consumed the sodium-reduced meal (49%), followed by sometimes (34%) and rarely or never (18%). Diverse menus, taste and belief in the helpfulness of the sodium-reduced meal significantly increased overall satisfaction with the sodium-reduced diet (P < 0.05). We found importance of needs in the following order: 1) 'menu diversity' (4.01 points), 2) 'active promotion' (3.97 points), 3) 'display of nutrition labels in a visible location' (3.96 points), 4) 'improvement of taste' (3.88 points), and 5) 'education of sodium-reduction self-care behaviors' (3.82 points). CONCLUSION: Dietitians could lead consumers to choose sodium-reduced meals by improving their taste and providing diverse menus for the sodium-reduced meals at worksite cafeterias.

• Journal of Korean Medicine for Obesity Research
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• v.1 no.1
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• pp.33-42
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• 2001

Objectives: This study was to investigate the reductive effects of oriental medicine on the body fat and abdominal obesity, Methods: The subject were selected among the patients who were treated with 4weeks total program, visited our obesity clinic from October 1999 to August 2000, We practiced combined therapy such as herbal medicine, acupuncture therapy, moxibution therapy, negative therapy, auricular acupuncture, electrolipolysis, colon hydrotherapy, heat therapy, Chuna therapy, low-calorie diet teaching, exercise teaching, and correcting life style for 4 weeks. Results and Conclusion: 1. Body weight, RBW, and BMI were significantly reduced each by 5.4kg, 10.4% and $2.2kg/m^2$ (p<0.01). 2. % Body fat was significantly reduced by 3.3%. Fat mass was reduced by 4.0kg(17.0%) and soft lean mass was reduced by 1.5kg(3.7%), thus it was acknowledged that fat mass was significantly reduced compared to soft lean mass by oriental medicine treatment for obesity. 3. WHR was significantly reduced by 0.02. Waist circumference was reduced by 6cm(6.6%) and hip circumference was reduced by 4.5cm(4.6%), thus it was acknowledged that waist fat was significantly reduced compared to hip circumference by oriental medicine treatment for obesity.

• Bulletin of the Korean Chemical Society
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• v.16 no.5
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• pp.416-421
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• 1995

The approximate rates and stoichiometry of the reaction of excess lithium gallium hydride with selected organic compounds containing representative functional groups were examined under the standard conditions (diethyl ether, 0 $^{\circ}C)$ in order to compare its reducing characteristics with lithium aluminum hydride and lithium borohydride previously reported, and enlarge the scope of its applicability as a reducing agent. Alcohols, phenol, and amines evolve hydrogen rapidly and quantitatively. However lithium gallium hydride reacts with only one active hydrogen of primary amine. Aldehydes and ketones of diverse structure are rapidly reduced to the corresponding alcohols. Conjugated aldehyde and ketone such as cinnamaldehyde and methyl vinyl ketone are rapidly reduced to the corresponding saturated alcohols. p-Benzoquinone is mainly reduces to hydroquinone. Caproic acid and benzoic acid liberate hydrogen rapidly and quantitatively, but reduction proceeds slowly. The acid chlorides and esters tested are all rapidly reduced to the corresponding alcohols. Alkyl halides and epoxides are reduced rapidly with an uptake of 1 equiv of hydride. Styrene oxide is reduced to give 1-phenylethanol quantitatively. Primary amides are reduced slowly. Benzonitrile consumes 2.0 equiv of hydride rapidly, whereas capronitrile is reduced slowly. Nitro compounds consumed 2.9 equiv of hydride, of which 1.9 equiv is for reduction, whereas azobenzene, and azoxybenzene are inert toward this reagent. Cyclohexanone oxime is reduced consuming 2.0 equiv of hydride for reduction at a moderate rate. Pyridine is inert toward this reagent. Disulfides and sulfoxides are reduced slowly, whereas sulfide, sulfone, and sulfonate are inert under these reaction conditions. Sulfonic acid evolves 1 equiv of hydrogen instantly, but reduction is not proceeded.

• International Journal of Aeronautical and Space Sciences
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• v.18 no.1
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• pp.8-16
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• 2017

Most of small air vehicles with moving wing fly at low Reynolds number condition and the reduced frequency of the moving wing ranges from 0.0 to 1.0. The physical phenomena over the wing dramatically vary with the reduced frequency. This study examines experimentally the effect of the reduced frequency at low Reynolds number. The NACA0012 airfoil performs sinusoidal pitching motion with respect to the quarter chord with the four reduced frequencies of 0.1, 0.2, 0.4 and 0.76 at the Reynolds number $2.3{\times}10^4$. Smoke-wire flow visualization, unsteady surface pressure measurement, and unsteady force calculation are conducted. At the reduced frequency of 0.1 and 0.2, various boundary layer events such as reverse flow, discrete vortices, separation and reattachment change the amplitude and the rotation direction of the unsteady force hysteresis. However, the boundary layer events abruptly disappear at the reduced frequency of 0.4 and 0.76. Especially at the reduced frequency of 0.76, the local variation of the unsteady force with respect to the angle of attack completely vanishes. These results lead us to the conclusion that the unsteady aerodynamic characteristics of the reduced frequency of 0.2 and 0.4 are clearly distinguishable and the unsteady aerodynamic characteristics below the reduced frequency of 0.2 are governed by the boundary layer events.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.222-231
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• 2006

Deoxynivalenol (DON)-contaminated barley was treated with 0.1 M $Na_2CO_3$ solution to reduce DON content. DON content of barley was reduced from 2.08 to 0.67 ppm. Bread was made with 10, 20, and 30% DON-reduced barley flour added to white wheat flour. Farinogram showed water absorption and arrival time increased, while stability and mechanical tolerance index decreased when DON-reduced barley flour was added to white wheat flour. Gelatinization temperature, temperature at maximum viscosity, and maximum viscosity increased in amylogram with increasing addition of DON-reduced barley flour. Loaf volume of bread decreased with increasing amount of DON-reduced barley flour, while loaf weight increased. Barley flour pH increased by treatment with$Na_2CO_3$, and pH reduction decreased fermentation rate of yeast. Volume and size of gluten matrix decreased and crumb hardened in bread made with DON-reduced barley flour. Acceptabilities for color and texture were low in bread made with DON-reduced barley flour. Addition of DON-reduced barley flour at 30% reduced overall acceptability, whereas no significant difference in overall acceptability was observed when DON-reduced barley flour was added at 10 and 20%.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.453-458
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• 2004

This study proposes a new two-level condensation scheme for the construction of a reduced system. In the first step, the candidate area is selected for the construction of the reduced system by energy estimation in element-level. In the second step, primary degrees of freedom are selected by sequential elimination from the candidate degrees of freedom linked to the selected elements. Numerical examples demonstrate that the proposed method saves the computational cost effectively and provides a reduced system which predicts the eigenvalues accurately. Moreover, the well-constructed reduced system can present the reliable behavior of the structure under arbitrary dynamic loads comparing to that of global system. Time integration in a reduced system can save the computing time remarkably. Through a few numerical examples, the efficiency and reliability of the proposed scheme are verified.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.15 no.3
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• pp.70-76
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• 2007

The benefits for using reduced takeoff thrust are many, ranging from lower maintenance and operating costs to improved engine and dispatch reliabilities. Some pilots, however, are apprehensive about using reduced thrust. They are particularly reluctant to use the maximum permissible level of reduced thrust. Two common arguments are (1)If reduced thrust is used, then the airplane will not be able to clear the obstacles if an engine fails during takeoff, and (2)If the maximum allowable assumed temperature is used, then there will be no stopping margin left if the takeoff is aborted. There is the notion that using reduced thrust sacrifices safety. The intent of this discussion is to: (1)Show that reduced thrust performance meets all regulatory requirements (2)Show that the Assumed Temperature method includes inherent extra performance margins (3)Show how to maximize performance margins while maximizing thrust reduction.