• Communications of the Korean Mathematical Society
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• v.37 no.4
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• pp.1041-1053
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• 2022

In this paper, sharp lower and upper bounds on the third order Hermitian-Toeplitz determinant for the classes of Sakaguchi functions and some of its subclasses related to right-half of lemniscate of Bernoulli, reverse lemniscate of Bernoulli and exponential functions are investigated.

• Bulletin of the Korean Mathematical Society
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• v.59 no.3
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• pp.789-799
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• 2022

We establish a sharp integral inequality related to compact (without boundary) linear Weingarten hypersurfaces (immersed) in a locally symmetric Einstein manifold and we apply it to characterize totally umbilical hypersurfaces and isoparametric hypersurfaces with two distinct principal curvatures, one which is simple, in such an ambient space. Our approach is based on the ideas and techniques introduced by Alías and Meléndez in [4] for the case of hypersurfaces with constant scalar curvature in an Euclidean round sphere.

• Bulletin of the Korean Mathematical Society
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• v.60 no.2
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• pp.389-404
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• 2023

We prove sharp bounds for Hankel determinants for starlike functions f with respect to symmetrical points, i.e., f given by $f(z)=z+{\sum{_{n=2}^{\infty}}}\,{\alpha}_nz^n$ for z ∈ 𝔻 satisfying $$Re{\frac{zf^{\prime}(z)}{f(z)-f(-z)}}>0,\;z{\in}{\mathbb{D}}$$. We also give sharp upper and lower bounds when the coefficients of f are real.

• 대한임상약리학회:학술대회논문집
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• 1995.12a
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• pp.21-21
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• 1995

• Science of Emotion and Sensibility
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• v.7 no.1
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• pp.23-28
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• 2004

In this paper, we investigated the affective components of facial beauty. In study 1, we did factor analysis of affective evaluations of the faces, and about 65% of the variances are explained by only two factors. Two factors were named 'sharp' and 'soft', respectively. In study 2, the correlation between facial beauty and affective evaluations was analyzed, and the correlation between facial beauty and sharp factor was significant. In study 3, we made the new images by morphing and warping the faces: 'average', 'high-ranked', and 'exaggerated'. The participants evaluated the 'high-ranked' face more beautiful than the 'average' face, and the 'exaggerated' face more beautiful than the 'high-ranked' face. The rating of affective words on the faces showed that the 'average' face was related to 'soft' impression, the 'high-ranked' image to 'sharp' impression, and the 'exaggerated' face might have double impression. These results might support the directional hypothesis for the facial beauty.

• Journal of Welding and Joining
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• v.24 no.4
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• pp.32-38
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• 2006

The objective of present research works is to investigate the effects of process parameters, including the power of laser, cutting speed, material thickness, and the edge angle, on the melted area in the sharp edge of the cut material fur the case of cutting of a low carbon steel sheet using high-power CW Nd:YAG laser. In order to investigate the influence of edge angle and size of loop on the melted area in the sharp edge, angular cutting tests and loop cutting tests have been carried out. From the results of angular cutting tests, the relationship between the edge angle and the melted area has been obtained. The results of the experiments have been shown that the melted area is rapidly reduced from $120^{\circ}$ of the edge angle and the melted area is nearly zero at $150^{\circ}$ of the edge angle. Through the results of loop cutting experiments, the relationship between the cutting angle on the melted area in the edge according to the size of loop have been obtained. In addition, it has been shown that a proper size of loop is nearly 3 mm as the corner angle is greater than $90^{\circ}$ and 5 mm as the comer angle is less than $90^{\circ}$. The results of above experiments will be reflected on the knowledge base to generate optimal cutting path of the laser.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.248-254
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• 1990

Commercial food grade porcine-pancreatic lipase was incorporated into cheese at two different levels of concentration and ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ Gas chromatographic analysis showed that the pancreatic lipase-treated cheese produced significantly higher levels of short-chain free fatty acids than controls. At $21^{\circ}C$ the high level of pancreatic lipase-treated cheese produced medium flavor cheese at 1 wk and close to sharp flavor cheese at 3 wk without causing distinctive defects. The low level of pancreatic lipase-treated cheese developed a number of good quality cheese. They were roughly equivalent to medium and sharp cheeses when ripened at $7^{\circ},\;13^{\circ}\;and\;21^{\circ}C$ for 3 to 15wk. Statistical analyses indicated that there were significant correlations between aged Cheddar flavor and the concentration of c6 as individual short chain free fatty acids (FFA) or C4 and C6 FFA combinations. Pancreatic lipase may be applicable for the accelerated ripening of Cheddar cheese if appropriate conditions are used.

• Food Science and Preservation
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• v.19 no.2
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• pp.173-177
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• 2012

Whole apples were cut with a sharp or dull knife, and whole cabbages and crisp lettuce heads were cut into salad or thin strips with a knife or by hand. The fresh-cut apples, cabbages, and lettuce were packed in low-density polyethylene bags and kept at $4^{\circ}C$, and their qualities were investigated. Browning and softening of the apples that were cut with a sharp knife were more delayed than those of the apples that were cut with a dull knife. The soluble solids and pH of the fresh-cut apples were not affected by the sharpness of the cutting blade. The browning indexes of the fresh-cut cabbages and lettuce were significantly lower in the samples that were cut with a knife than by hand and in the samples that were cut into large pieces. The results suggest that the cutting blade sharpness, cutting tools, and cut types affected the quality of the fresh-cut apples and leafy vegetables, and that the cutting methods which minimized the cutting damage should be used to retard the browning and softening of the produce.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.153-158
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• 1984

The traditional methods of testing the meltability of cheese, the Schreiber and the Arnott test, were reviewed and compared. The limitations of such methods were examined. Different sensitivities were observed for these two tests. In the Schreiber test, sharp Cheddar showed highest meltability, followed by process American, mild Cheddar, and Mozzarella. In the Arnott test, however, the rank changed to Mozzarella, mild Cheddar, sharp Cheddar, and process American. Process cheese products showed very dispersed values. Meltability increased quickly until about 4 min and held constant after 5 min in the Schreiber test. In the Arnott test, it started to increase after 5 min and held constant after 15 min. The constant meltabilities shown after certain times were caused by scorching or case hardening which prevented further flow. The DSC-thermogram showed endothermal peaks at about 14 and $30^{\circ}C$. These peaks can be accounted for by the fusion of butter fat during heating.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.3
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• pp.510-518
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• 2014

In this study, in order to improve and optimize the performance of the turning mechanism for a fish robot in the fluid, we propose the tail joint trajectories using neural networks to mimic the CST(C-shape Sharp Turn) patterns of a real fish which is optimized in the natural environment. In order to mimic the CST patterns of a fish, we convert the sequential recording CST patterns into the coordinate data, and change the numerical coordinate data into a functions. We change the motion functions to the relative joint angles which is adapted to suit robot's shape and data. However, these relative joint trajectories obtained by the sequential recording of the carp have low-precision. It is difficult to apply to the control of a fish robot. Therefore, the relative joint trajectories are interpolated using neural networks with superior generalization ability and applied to the fish robot. we have found that the proposed method using neural networks is superior to ones using high-order polynomial equation through the computer simulations.