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The Geometry of the Space of Symmetric Bilinear Forms on ℝ2 with Octagonal Norm

  • Kim, Sung Guen
    • Kyungpook Mathematical Journal
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    • v.56 no.3
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    • pp.781-791
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    • 2016
  • Let $d_*(1,w)^2 ={\mathbb{R}}^2$ with the octagonal norm of weight w. It is the two dimensional real predual of Lorentz sequence space. In this paper we classify the smooth points of the unit ball of the space of symmetric bilinear forms on $d_*(1,w)^2$. We also show that the unit sphere of the space of symmetric bilinear forms on $d_*(1,w)^2$ is the disjoint union of the sets of smooth points, extreme points and the set A as follows: $$S_{{\mathcal{L}}_s(^2d_*(1,w)^2)}=smB_{{\mathcal{L}}_s(^2d_*(1,w)^2)}{\bigcup}extB_{{\mathcal{L}}_s(^2d_*(1,w)^2)}{\bigcup}A$$, where the set A consists of $ax_1x_2+by_1y_2+c(x_1y_2+x_2y_1)$ with (a = b = 0, $c={\pm}{\frac{1}{1+w^2}}$), ($a{\neq}b$, $ab{\geq}0$, c = 0), (a = b, 0 < ac, 0 < ${\mid}c{\mid}$ < ${\mid}a{\mid}$), ($a{\neq}{\mid}c{\mid}$, a = -b, 0 < ac, 0 < ${\mid}c{\mid}$), ($a={\frac{1-w}{1+w}}$, b = 0, $c={\frac{1}{1+w}}$), ($a={\frac{1+w+w(w^2-3)c}{1+w^2}}$, $b={\frac{w-1+(1-3w^2)c}{w(1+w^2)}}$, ${\frac{1}{2+2w}}$ < c < ${\frac{1}{(1+w)^2(1-w)}}$, $c{\neq}{\frac{1}{1+2w-w^2}}$), ($a={\frac{1+w(1+w)c}{1+w}}$, $b={\frac{-1+(1+w)c}{w(1+w)}}$, 0 < c < $\frac{1}{2+2w}$) or ($a={\frac{1=w(1+w)c}{1+w}}$, $b={\frac{1-(1+w)c}{1+w}}$, $\frac{1}{1+w}$ < c < $\frac{1}{(1+w)^2(1-w)}$).

Technical Development of Hot Sauce with Red Pepper (생홍고추를 이용한 핫소스 제조 기술)

  • Kwon, Dong-Jin;Kim, Yoo-Jin;Lee, Sung;Yoo, Jin-Yong
    • 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.

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Ash Reduction and the Change of Fuel Properties for Spent Mushroom Substrates by Acid Solution Extraction (산(acid) 첨가 용매 추출에 의한 폐버섯배지 회분 감소 및 연료특성 변화)

  • Lee, Eun-Jee;Oh, Doh-gun;Kim, Sun-Mee;Park, Eun-Suk;We, Sung-Gook
    • Korean Chemical Engineering Research
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    • v.48 no.3
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    • pp.365-374
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    • 2010
  • The ash reduction effects and fuel property changes of spent mushroom substrates by acid solution extraction, and the production possibilities of wood pellet fuel using them were studied. The ash weight of spent Pleurotus eryngii substrates was reduced from 8.81%(w/w) to 3.33%(w/w), and calorific value was increased from 3,958.3 kcal/kg to 4219.2 kcal/kg when extracted with a mixture of Acetic acid 2%(w/w) and Anhydrous citric acid 1%(w/w) in condition of liquid ratio 1:8, extraction temperature $55^{\circ}C$ and extraction time 180 min. The ash weight of spent Flammulina velutipes substrates was reduced from 14.91%(w/w) to 4.07%(w/w), and calorific value was increased from 4,190.3 kcal/kg to 4,219.2 kcal/kg when extracted with a mixture of Acetic acid 3%(w/w) and Anhydrous citric acid 1%(w/w) in condition of liquid ratio 1:8, extraction temperature $65^{\circ}C$ and extraction time 180 min. The ash weight of spent Pleurotus osteratus substrates was reduced from 3.31%(w/w) to 0.59%(w/w), and the smallest reduction was in calorific value from 4,558.6 kcal/kg to 4,216.2 kcal/kg when extracted with a mixture of Acetic acid 1%(w/w) and Anhydrous citric acid 1%(w/w) in condition of liquid ratio 1:8, extraction temperature $65^{\circ}C$ and extraction time 180 min.

Development of a Software Product-Line Architecture Process (소프트웨어 제품계열 아키텍처 개발 프로세스)

  • O, Yeong-Bae
    • 한국IT서비스학회:학술대회논문집
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    • 2005.05a
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    • pp.365-371
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    • 2005
  • S/W 제품계열(S/W Product Line)은 공통의 유사한 기능을 지닌 S/W 제품 또는 S/W 시스템의 집합을 의미한다. S/W 제품 계열을 통해 특정 영역의 시장과 용도의 요구사항을 만족하여 특정 S/W 제품 개발시 미리 구축된 S/W 아키텍처 등의 S/W 핵심 자산을 재사용하여 개발한다. S/W 제품계열 기반의 S/W 개발방식은 미리 구축된 S/W 핵심자산을 재사용함으로 처음부터 전체 시스템을 개발하는 방식보다 쉽고, 빠르게 S/W를 생산할 수 있다. S/W 기술 선진국들은 S/W 제품계열을 S/W 생산기술의 핵심 분야로 선장하고 중점적으로 기술 개발을 지원하고 있다. 미국의 CMU/SEI는 산업체 및 국방성과 함께 제품계열 프레임워크 4.0 (Product-Line Framework 4.0)을 개발하였고 유럽은 ITEA(IT for European Advancement) 프로그램에서 제품계열 기술 개발을 지원하고 있다. 그러나 국내의 경우 S/W 개발의 생산성 향상 방안으로 제품계열 기반 S/W 생산기술의 필요성을 인식하고 있으나, 기술 개발 투자는 미흡한 상황이다. 본 논문에서는 이러한 S/W 제품계열 생산을 위한 S/W 제품계열의 공통 아키텍처를 정립하는 것을 목표로 하고 있다.

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REGULARITY RELATIVE TO A HEREDITARY TORSION THEORY FOR MODULES OVER A COMMUTATIVE RING

  • Qiao, Lei;Zuo, Kai
    • Journal of the Korean Mathematical Society
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    • v.59 no.4
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    • pp.821-841
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    • 2022
  • In this paper, we introduce and study regular rings relative to the hereditary torsion theory w (a special case of a well-centered torsion theory over a commutative ring), called w-regular rings. We focus mainly on the w-regularity for w-coherent rings and w-Noetherian rings. In particular, it is shown that the w-coherent w-regular domains are exactly the Prüfer v-multiplication domains and that an integral domain is w-Noetherian and w-regular if and only if it is a Krull domain. We also prove the w-analogue of the global version of the Serre-Auslander-Buchsbaum Theorem. Among other things, we show that every w-Noetherian w-regular ring is the direct sum of a finite number of Krull domains. Finally, we obtain that the global weak w-projective dimension of a w-Noetherian ring is 0, 1, or ∞.

Effect of Dietary Composition with Different Feeding Regime on Compensatory Growth of Juvenile Olive Flounder Paralichthys olivaceus

  • Cho, S.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.24 no.8
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    • pp.1148-1156
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    • 2011
  • Compensatory growth of juvenile olive flounder Paralichthys olivaceus fed different diets with different feeding regime was compared. Four hundred fifty fish (twenty five fish per tank) were randomly distributed into 18 of 180 L flow-through tanks. Six treatments were prepared: fish were hand-fed with the control (C) diet to satiation twice a day, six days a week, for 8 weeks (C-8W treatment); and other groups of fish were starved for 2 weeks and then fed with the C, high protein (HP), high carbohydrate (HC), high lipid (HL), and combined protein, carbohydrate and lipid (CPCL) diets to satiation twice a day, six days a week, for 6 weeks, referred to as C-6W, HP-6W, HC-6W, HL-6W, and CPCL-6W treatments, respectively. Final body weight of fish in HP-6W treatment was higher than that of fish in C-6W, but not different from that of fish in C-8W, HC-6W, HL-6W and CPCL-6W treatments. Specific growth rate of fish in HP-6W treatment was higher than that of fish in all other treatments except for fish in CPCL-6W treatment. Feeding rate of fish in C-8W treatment was higher than that of fish in HP-6W, HC-6W, HL-6W and CPCL-6W treatments, but not different from that of fish in C-6W treatment. In addition, feeding rate of fish in C-6W treatment was higher than that of fish in HP-6W, HL-6W and CPCL-6W treatments. Feed and protein efficiency ratios of fish in HP-6W, HC-6W, HL-6W and CPCL-6W treatments were higher than those of fish in C-6W treatment. None of moisture, crude protein and ash content of the whole body of fish excluding the liver was different among treatments. Dietary supplementation of protein, carbohydrate, lipid and their combination could improve compensatory growth of fish when fish were fed for 6 weeks after 2-week feed deprivation; especially, supplementation of dietary protein was the most effective to improve compensatory growth of fish.

Effect of W Particle Size on the Electrical and Thermal Conductivity of W-Cu Composites (W 입자크기가 W-Cu 복합재료의 전기 및 열전도도에 미치는 영향)

  • 양주환;오승탁;박상우;문인형
    • Journal of Powder Materials
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    • v.11 no.1
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    • pp.43-49
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    • 2004
  • The electrical and thermal conductivity of W-Cu composites were investigated as a function of the W-particle size and W-W contiguity. Powder mixtures were prepared by ball milling or mechanical alloying process, and then sintered at various temperatures. The electrical conductivity of sintered composite was increased with decreasing W grain size. Dependence of electrical conductivity on the W grain size was explained by the W-W contiguity concept. The thermal conductivity was increased with increasing the temperature up to $600^{\circ}C$ but decreased at the temperature above $600^{\circ}C$ Also, thermal conductivity value was influenced by the W particle size. Change of thermal conductivity in W-Cu composites was discussed based on the observed microstructural characteristics and theoretical considerations.

Effect of Surfactant Micelles on Oxidation in W/O/W Multiple Emulsion (Surfactant micelle이 W/O/W multiple emulsion의 산화에 미치는 영향)

  • Cha, Woen-Seup;Cho, Young-Je
    • Journal of Life Science
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    • v.20 no.11
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    • pp.1611-1616
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    • 2010
  • The purpose of this research was to determine the effect of surfactant micelles on lipid oxidation in W/O/W multiple emulsions. The content of ferric irons and hydroperoxide in the continuous phase in W/O/W multiple emulsions was measured as a function of Brij micelle. The concentration of ferric iron and hydroperoxide in the continuous phase increased with increased storage time (1~6 days). Lipid oxidation rates, as determined by the formation of lipid hydroperoxides, TBARs and headspace hexanal, in the W/O/W multiple emulsions containing ferric iron decreased when 3% surfactant micelles were exceeded. These results indicate that excess surfactant micelles could alter the physical location and prooxidant activity of iron in W/O/W multiple emulsions.

w-MATLIS COTORSION MODULES AND w-MATLIS DOMAINS

  • Pu, Yongyan;Tang, Gaohua;Wang, Fanggui
    • Bulletin of the Korean Mathematical Society
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    • v.56 no.5
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    • pp.1187-1198
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    • 2019
  • Let R be a domain with its field Q of quotients. An R-module M is said to be weak w-projective if $Ext^1_R(M,N)=0$ for all $N{\in}{\mathcal{P}}^{\dagger}_w$, where ${\mathcal{P}}^{\dagger}_w$ denotes the class of GV-torsionfree R-modules N with the property that $Ext^k_R(M,N)=0$ for all w-projective R-modules M and for all integers $k{\geq}1$. In this paper, we define a domain R to be w-Matlis if the weak w-projective dimension of the R-module Q is ${\leq}1$. To characterize w-Matlis domains, we introduce the concept of w-Matlis cotorsion modules and study some basic properties of w-Matlis modules. Using these concepts, we show that R is a w-Matlis domain if and only if $Ext^k_R(Q,D)=0$ for any ${\mathcal{P}}^{\dagger}_w$-divisible R-module D and any integer $k{\geq}1$, if and only if every ${\mathcal{P}}^{\dagger}_w$-divisible module is w-Matlis cotorsion, if and only if w.w-pdRQ/$R{\leq}1$.

Effects of Dietary Nutrient on the Biological Index and Serum Chemistry of Juvenile Olive Flounder Paralichthys olivaceus Achieving Compensatory Growth

  • Cho, Sung-Hwoan
    • Fisheries and Aquatic Sciences
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    • v.15 no.1
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    • pp.69-72
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    • 2012
  • Effects of dietary nutrient content on the biological index and serum chemistry of olive flounder Paralichthys olivaceus achieving compensatory growth were investigated. Six treatments were prepared in triplicate. Fish were hand-fed with the control (C) diet twice daily for 8 weeks (8W-C) or fish were starved for 2 weeks and then hand-fed with the C, high protein (HP), high carbohydrate (HC), high lipid (HL), or intermediate protein, carbohydrate and lipid (IPCL) diets for 6 weeks, referred to as 6W-C, 6W-HP, 6W-HC, 6W-HL, and 6W-IPCL, respectively. Weight gain of fish in the 8W-C, 6W-HP, and 6W-IPCL treatments was higher than that of fish in the 6W-C treatment. Condition factor (CF) of the fish in the 6W-HP, 6W-HC and 6W-IPCL treatments was higher than that of fish in the 8W-C and 6W-C treatments. The hepatosomatic index (HSI) of fish in the 6W-HC, 6W-HL and 6W-IPCL treatments was higher than that of the fish in the 8W-C, 6W-C and 6W-HP treatments. Serum chemistry except triiodothyronine ($T_3$) was not significantly different among the treatments. In conclusion, CF and HSI of the fish could be indices reflecting compensatory growth, whereas $T_3$ seemed to play a partial role in achieving compensatory growth.