• 대한수학회보
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• 제50권5호
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• pp.1567-1586
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• 2013

In this paper, we study the Einstein multiply warped products with a semi-symmetric non-metric connection and the multiply warped products with a semi-symmetric non-metric connection with constant scalar curvature, we apply our results to generalized Robertson-Walker spacetimes with a semi-symmetric non-metric connection and generalized Kasner spacetimes with a semi-symmetric non-metric connection and find some new examples of Einstein affine manifolds and affine manifolds with constant scalar curvature. We also consider the multiply warped products with an affine connection with a zero torsion.

• 수산경영론집
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• 제36권2호
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• pp.97-120
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• 2005

This study focused on manufactures of meat and fish products among food manufactures, made a time series data for the period from 1983 to 2002, and applied the data to Hecksher-Ohlin model to analyze the elements of pattern of export in food processing industries of Korea. The results are as follows; First, the average annual growth rate of constant exports has increased for meat product and fish product industries in Korea. But, for fish product industries, it has decreased at large since the mid-1990s. Second, the average annual growth rate of physical capital index has increased for meat product and fish product industry, The rate has been more higher for fish product industry than for meat product industry. Third, the average annual growth rate of labor index has decreased for both meat and fish products industries. Fourth, physical capital index has had no significant impact on constant exports for meat product industry, while labor index has had a significant impact on it. Fifth, physical capital index has had a significant impact on constant exports for fish product industry, while labor index has had no significant impact on it.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2005년도 추계종합학술대회
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• pp.949-952
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• 2005

We propose the hardwired distributed arithmetic which is applied to multiple constant multiplications and the fixed data path in the inner product of fixed coefficient as a result of variable radix-2 multi-bit coding. Variable radix-2 multi-bit coding is to reduce the partial product in constant multiplication and minimize the number of addition and shifts. At results, this procedure reduces the number of partial products that the required multiplication timing is shortened, whereas the area reduced relative to the DA architecture. Also, this architecture shows the best performance for DCT/IDCT and DWT architecture in the point of area reduction up to 20% from reducing the partial products up to 40% maximally.

• Kyungpook Mathematical Journal
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• 제59권4호
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• pp.603-615
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• 2019

Let R be an associative unital ring with an endomorphism α and α-derivation δ. The constant products of elements in Ore extension rings, when the coefficient ring is reversible, is investigated. We show that if f(x) = ∑ⁿ_i=0 a_ixⁱ and g(x) = ∑^m_j=0 b_jx^j be nonzero elements in Ore extension ring R[x; α, δ] such that g(x)f(x) = c ∈ R, then there exist non-zero elements r, a ∈ R such that rf(x) = ac, when R is an (α, δ)-compatible ring which is reversible. Among applications, we give an exact characterization of the unit elements in R[x; α, δ], when the coeficient ring R is (α, δ)-compatible. Furthermore, it is shown that if R is a weakly 2-primal ring which is (α, δ)-compatible, then J(R[x; α, δ]) = N iℓ(R)[x; α, δ]. Some other applications and examples of rings with this property are given, with an emphasis on certain classes of NI rings. As a consequence we obtain generalizations of the many results in the literature. As the final part of the paper we construct examples of rings that explain the limitations of the results obtained and support our main results.

• 식품저장과 가공산업
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• 제15권2호
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• pp.23-31
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• 2016

Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

• 수산경영론집
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• 제34권2호
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• pp.141-164
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• 2003

This study analysis the market status and competitive structure of Korean fishery in Japan import market, and derive policy implications for seeking main causes. Specifically', trade state between Korea and Japan is discovered and theoretical model is also used to analysis competitiveness between two countries. And then real measuring methods of competitive index is Introduced, the status of Korean fishery products in Japan import market is analysed totally through the study of comparative predominance and export competition. The analysis is based on the statistical methods such as RCA, RMI, and CMS. In summary, first, Korean fishery products have the comparative predominance in Japan, China and Thailand, but they have the comparative inferiority in USA, considering research results. Second, competitiveness of fishery products between Korea and in Japan import market extreme, relatively, competitiveness of Korean fishery products for Thailand's fishery products is lowest. Third, Korean fishery products maintain unconstant pattern, but competitive inputs result in increasing export to Japan generally.

• Food Quality and Culture
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• 제1권1호
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

• 한국식품위생안전성학회지
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• 제9권4호
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• pp.199-203
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• 1994

The oxidation of cholesterol in tallow heated at three frying temperatures, 130, 150 and 18$0^{\circ}C$ was studied by assaying cholesterol oxidation products(COP)by GC-MS. The correlation between levels of COP and changes of physicochemical parameters (peroxide value, polymer, polar components and dielectric constant) in tallow heated were studied. As temperature increased, the amount of cholesterol was decreased proportionally with heating time. However, the levels of COP did not increase considerably with increased frying temperature. The rate of cholesterol disappearance was the greatest at 18$0^{\circ}C$ and the smallest at 13$0^{\circ}C$. Larger amounts of COP formed were found at 15$0^{\circ}C$ than at 18$0^{\circ}C$. The levels of COP formed in tallow heated showed highly correlation with(r=0.94, n=30, p<0.01) polymer, polar components and dielectric constant, respectively.

• 한국응용과학기술학회지
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• 제12권2호
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• pp.145-150
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• 1995

The Kinetics velocity for hydrolysis reaction of vanillylidene imine derivatives has been measured by ultra-violet ray spectrophotometer in 20wt% $dioxane-H_2O$ at $25^{\circ}C$. It was measured the reaction rate Constant of vanillylidene imine derivatives that can be applied widely following to pH-change at $25^{\circ}C$. Final products that hydrolyzed the vanillylidene imine certified in vanillin and aniline derivative, and the effect of substitution radical that has affected on hydrolysis reaction was largely promoted to reaction rate by electron attrating group in acidity and electron donoring group in basic. From the results of rate constant to hydrolysis reaction, substituent radical effect and final products. It has certified the hydrolysis reaction mechanism of vanillylidene imine derivatives.

• 대한안전경영과학회지
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• 제5권1호
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• pp.129-141
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• 2003

In this thesis, using the 400 series ferrite stainless steel such as 434LD$_2$ which are furter excellent then the existing ferric products in mechanical characteristics, and experiment has been conducted on corrosion resistance of sensor ring. The results are following. 1. The products before sintering are much more corrodible in the condition of spray test of salt water and ammonia than humidity and nitrogen condition. 2. 434LD$_2$ ferrite stainless steel has shown a good corrosion resistance without an addition surface treatment. thus the decreasing production process has been obtained. 3. As hardness value of $H_{RB}$ 80 and tensile test, 434LD$_2$ ferrite stainless steel with show a good endurance when it is combined to constant velocity joint (c/v joint), and has a good hardness properties endurable to sand and pebble impact.