• 전기의세계
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• 제24권6호
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• pp.97-101
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• 1975

The electrical neuronal model described in this paper simulates the most important functional properties of nerve cells. An model circuit incorporating many of the digital and analog properties of neurons is described. Having such properties as variable threshold level, action potential, summation, all-or-none output, absolute and relative refract oriness, and ingibition, it exhibits a considerable amount of functional equivalence to biological structures. This electrical neuronal model has utility not only for studying single unit properties but also for investigating group interactions. Such studies may be relevent to elucidation of neuronal network behavior.

• Elastomers and Composites
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• 제55권4호
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• pp.314-320
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• 2020

This study focused on experiments with polyethylene glycol (PEG) and glycidyl methacrylate (GMA), which are functional additives for water-expandable rubber. Polychloroprene rubber (CR)/superabsorbent polymer (SAP) composites were prepared and their cure behaviors, mechanical properties, water absorption rates, and surface morphology were measured based on the functional additives applied. When PEG and GMA were applied to the composites, the water absorption rate increased-including the initial rate-compared to that measured when functional additives were not used. The results also show that PEG has a hydrophilic functional group, which allows it to absorb more water, and GMA acts as a coupling agent between CR and SAP. However, with the introduction of functional additives, the cure rate slowed down and the mechanical properties also decreased.

• 한국축산식품학회지
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• 제36권1호
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• pp.122-130
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• 2016

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased saltiness, however, decreased hunter color values (L, a, and b values). Ripening process for 21 d increased most parameters, such as saltiness, color values, weight loss, shear force and cholesterol content due to the drying process. The mixed starter culture had higher lactic acid bacteria than the commercial one. While eight volatile compounds were identified from fermented hams during curing process, total fiftyeight volatile compounds were identified from fermented hams during ripening process. The main volatile compounds were alcohols, esters and furans. However, no differences in volatile compounds were observed between two batches. Fermented hams (batch B) manufactured with probiotic starter culture (LPP) had higher sensory score in texture, color and overall acceptability than counterparts (batch A), while the opposite trend was observed in flavor. Therefore, mixed probiotic starter culture isolated from kimchi might be used as a starter culture to be able to replace with commercial starter culture (LK-30 plus) for the manufacture of fermented ham.

• 대한수학회보
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• 제56권3호
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• pp.779-787
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• 2019

In this paper, we study two functional equations with two unknown functions from an Abelian group into a commutative ring without zero divisors. The two equations are generalizations of Swiatak's functional equations with an involution. We determine the general solutions of the two functional equations and the properties of the general solutions of the two functional equations under three different hypotheses, respectively. For one of the functional equations, we establish the Hyers-Ulam stability in the case that the unknown functions are complex valued.

• 한국의류산업학회지
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• 제10권5호
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• pp.756-761
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• 2008

In this paper, silver slit yarns combined with cotton yarns were used to produce weft knits. The purpose of this study was to investigate the physical properties as well as the functional properties of weft knit with silver slit yarns. The six different weft knit fabrics were made from silver slit yarns varying knit structure and fabric density. One cotton weft knit was also knitted to compare the properties. Weft knits made from silver slit yarns were characterized by excellent antibacterial properties, electric magnetic shielding properties, UV-cut properties, anti-static properties, and air permeability. Although there were significant differences in the physical properties of different knit structure and the fabric density, weft knits with silver slit yarns were seen to have better end use properties and ideal for apparel than the cotton weft knits.

• Journal of Plant Biotechnology
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• 제1권1호
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• pp.13-19
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• 1999

The visco-elastic properties of gluten are major determinants of the processing properties of doughs. These visco-elastic properties are strongly influenced by the ratio of monomeric and polymeric proteins and the size distribution of the polymeric proteins, which make up the gluten fraction of the dough. Recent studies have revealed that other features, such as the number of the cysteine residues of the HMW-GS, also play an important role in determining the functional characteristics. To modify the processing properties at molecular level, the relationship between the structure of molecules and dough properties has to be understood. In order to explore the relationships between individual proteins and dough properties, we have developed procedures for incorporating bacterially expressed proteins into doughs, and measuring their functional properties in small-scale equipment. A major problem in investigating the structure/function relationships of individual seed storage proteins is to obtain sufficient amounts of pure polypeptides from the complex families of proteins expressed in the endosperm. Therefore, we have established a simplified model system in which we produce specific protein genes through bacterial expression and test their functional properties in smallscale apparatus after incorporation into base flour. An S poor protein gene has been chosen as a template gene. This template gene has been modified using standard recombinant DNA techniques in order to test the effects of varying the number and position of cysteine residues, and the size of the protein. Doughs have been mixed in small scale apparatus and characterized with respect to their polymeric composition and their functional properties, including dough mixing, extensibility and small scale bating. We conclude that dough characteristics can be manipulated in a predictable manner by altering the cysteine residues and the size of high molecular weight glutenins.

• Preventive Nutrition and Food Science
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• 제11권2호
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• pp.160-165
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• 2006

This study intends to present basic materials for the development and production of functional dumpling skins by making rice flour-added functional dumpling skins and analyzing the nature of its quality. The moisture content of dumpling skins increased with high addition of rice flour. The color value of dumpling skins changed little with high addition of rice flour. The hardness of dumpling skins showed significant difference in all storage periods with the addition of rice flour. For the sensory properties of dumpling skins with the addition of rice flour, where 25% and 50% rice-flour were added, dumpling skins showed a high score in overall quality for O-day and 7-days of storage. In particular, the 50% rice-flour dumpling skin mixture indicated the highest score. For the correlation between textural and sensory properties according to the addition of rice flour, 0 day-stored dumpling skins showed a positive correlation between smoothness and moistness in the mouth feel and the overall quality (p<0.01) in the sensory properties. Wheat odor (r=0.68) and chewiness (r=0.65) also correlated positively with overall quality (p<0.05). Hardness in textural properties correlated positively with moistness (r=0.69) and the mouth feel (r=0.65) of dumpling skins (p<0.05). Hardness in textural properties correlated positively with adhesiveness (r=0.99) and chewiness (r=0.93, p<0.01). Dumpling skins stored for 7 days showed a positive correlation between hardness, chewiness, and moistness in the mouth feel and overall quality (p<0.05) in the sensory properties. Hardness in textural properties correlated positively with gumminess (r=0.65, p<0.05).

• 보존과학연구
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• 통권31호
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• pp.79-88
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• 2010

Paper cultural heritages experience chemical and physical deterioration due to various factors including preservation environments and the property of paper materials1). Thus, it is important to develop optimal preservation and restoration methods for the damaged paper cultural heritages. Currently, lining is a popular treatment for the restoration of paper cultural heritages in Korea. Since lining paper is a layer of paper directly attached to the inside of cultural heritages for protection, understanding of the preservation properties of lining paper is primarily needed in order to devise the better preservation methods. The main material of lining paper is the paper mulberry, but additives such as chalk and white clay is sometimes used to enhance the preservation properties of lining paper. To date, the properties of the functional lining paper containing these additives have been not fully understood yet. In this study, dry heating aging at $105^{\circ}C$ and biological aging by the Aspergillus versicolor and Penicillium polonicum for the lining paper, which is made from paper mulberry and the chalk, are carried out to evaluate changes in their preservation properties by these aging factors. As a result, it is found that the functional lining paper containing 25.1% of chalk can control the growth of fungi, while the paper containing 32.7% of chalk do not show any protection effect. However, the functional lining paper added by chalk is more aged than the lining paper made from paper mulberry by dry heating accelerated aging.

• 한국복합재료학회:학술대회논문집
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• 한국복합재료학회 1999년도 추계학술발표대회 논문집
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• pp.40-43
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• 1999

Electrochemical surface treatment of PAN-based carbon fibers in acidic electrolyte has been studied in increasing the surface functional groups on fiber surfaces for the improvement of fiber-matrix adhesion of the resulting composites. According to the FT-IR and XPS measurements, it reveals that the oxygen functional groups on fibers are largely influence on the composite mechanical behaviors, whereas the nitrogen functional groups are not affected in the system. In this work, a good correlation between surface functionality and mechanical properties is established.

• 충청수학회지
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• 제29권2호
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• pp.347-359
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• 2016

In this paper, we show that the solutions to perturbed functional differential system $$y^{\prime}=f(t,y)+{\int_{t_0}^{t}}g(s,y(s),Ty(s))ds$$, have a bounded properties. To show the bounded properties, we impose conditions on the perturbed part ${\int_{t_0}^{t}}g(s,y(s),Ty(s))ds$ and on the fundamental matrix of the unperturbed system y' = f(t, y) using the notion of $t_{\infty}$-similarity.