• 한국수학교육학회지시리즈B:순수및응용수학
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• 제22권4호
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• pp.375-382
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• 2015

In this paper, we solve the additive ρ-functional equations

• Bulletin of the Korean Chemical Society
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• 제24권10호
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• pp.1427-1428
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• 2003

• Bulletin of the Korean Chemical Society
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• 제28권2호
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• pp.329-332
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• 2007

• 복식
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• 제65권3호
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• pp.151-166
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• 2015

This research aims to study the needs of the trail runners as trail running has become a popular outdoor activity, and give suggestions for high functional outdoor menswear design that can satisfy the needs of the highly demanding taste of runners. The design development is as follows: 1) The design had to be made of lightweight material and be easily packable in all situations, and 2) we also considered the ergonomic and compact fit for activity, 3) the functional location of high functional fabric, 4) the reflective use and layering system giving a wide range of outdoor workout time and 5) the trend in 2016 S/S active sports and outdoor wear. Based on the above elements, the men's outdoor wear design has been developed for trail running in spring and summer. The design development includes a total of 7 items. The design focused on lightweight, availability of packaging, "comfortability" and freshness in activity, functional suitability of location of highly functional materials and the layering system to protect body temperature under the changing environment. In particular, the layering system was implemented to provide ventilation, and it was done in body parts that released the most body heat. Therefore, mesh materials were actively used on the side panel, sleeves and center of the back piece for necessary sweat emission without any problems and ventilation for trail running.

• 농업과학연구
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• 제46권1호
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• 한국세라믹학회지
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• 제50권1호
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• pp.63-69
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• 2013

Negative-temperature coefficient (NTC) thermistors based on nickel manganite spinel ($NiMn_2O_4$) are widely used for many applications, such as sensors and temperature compensators, due to their good thermistor characteristics and stabilities. However, to achieve thermistors with a high NTC B constant, which is an important figure of merit pertaining to the degree of temperature sensitivity, the activation energy should be high such that high resistivity at ambient temperatures results. To obtain a high B constant and low resistivity, Al and Si modified spinel structured $Ni_{0.6}Si_{0.2}Al_{0.6}Mn_{1.6}O_4$ hybrid thick films with the conducting metal oxide of $LaNiO_3$ were fabricated on a glass substrate by aerosol deposition at room temperature (RT). The NTC-$LaNiO_3$ hybrid thick films showed resistivity as low as < $100k{\Omega}\;cm$ at $90^{\circ}C$, which is one or two orders of magnitude lower than that of the monolithic NTC films, while retaining a high B constant of $NiMn_2O_4$ of over 5500 K when 20 wt% $LaNiO_3$ was added without a post-thermal treatment. These phenomena are explained by the percolation threshold mechanism.

• 한국축산식품학회지
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• 제41권2호
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• pp.185-195
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• 2021

The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis. High pressure processing was performed at 0 (control), 100, 200, 300, 400, and 500 MPa at 35℃. The essential amino acid index of the control was lower (p<0.05) than that of the P. brevitarsis seulensis extract treated with 100 MPa. The SDS-PAGE patterns tended to become faint at approximately 75 kDa and thicker at approximately 37 KDa after high pressure treatment. The protein solubility and pH of the protein tended to increase as the hydrostatic pressure levels increased. The instrument color values (redness and yellowness) of the P. brevitarsis seulensis protein treated with high pressure were lower (p<0.05) than those of the control. The forming capacity of the protein solution with P. brevitarsis seulensis treated with high pressure was higher (p<0.05) than that of the control. In conclusion, we confirmed that the technical functional properties of edible insect proteins extracted under high pressure of 200 MPa are improved. Our results indicate that high pressure can improve the technical functional properties of proteins from edible insects.

• 산업융합연구
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• 제13권3호
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• pp.57-76
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• 2015

The purpose of this paper is to examine the moderate effects of self monitoring and the ways of thinking on the relationships and the moderate effects of brand credibility and brand attachment on the relationships between the negative information about a brand and the customer attitude holistic and analytic on the relationships between the negative information about a brand and customer attitude. To accomplish these purposes, this research divided negative information about a brand into corporate ability and corporate social responsibility. In addition, research also divided product type into functional product and symbolic product. participants are classified as having Low or High self monitoring. and the ways of thinking divided into holistic and analytic on the relationships between the negative information about a brand and customer attitude. The following are the summary of hypothesis test: (1)the consumers with low(high) level of self monitering are more likely to reveal high level of preference for negative information of corporate ability. (2)the consumers with analytic(holistic) ways of thinking are more likely to reveal high level of preference for negative information of corporate ability. (3)the consumers with low(high) level of self monitering are more likely to reveal high level of preference for functional product. (4)the consumers with analytic(holistic) ways of thinking aren't more likely to reveal high level of preference for functional(symbolic) product.

• 한국학교수학회논문집
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• 제4권1호
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• pp.103-114
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• 2001

The purpose of this study is to develop learning materials for functional concept on variable and to verify the effect of how well students could learn functional concept after they studied with those materials. To accomplish the purpose of this study, I developed learning materials and after teaching students with them. I have concluded the followings : First, there was little effect in teaching functional concept on variable between two experimental groups, whereas teaching functional concept had greater effect on forming functional concept in high level groups in those two experimental groups. Second, teaching functional concept on variable had little effect on students' understanding of functional concept and perfecting tables in Black box, graph, and mathematical problems, whereas there was much effect in students' understanding functional concept and solving relation formula, image, and range problems related to everyday life or general things. On the basis of the problems which appeared in the process of this study, the following can be suggested : First, we should develop learning materials fit for low level students so that they could understand functional concept. Second, we should continue to teach the basic problems like solving relation formula, image, and range, and understanding functional concept in graph until students are able to understand them exactly. Third, since the goals of Unit Function in a middle school textbook is to solve problems related to everyday life through functional thinking, there should be change in constructing systematic contents of Unit Function in a middle school textbook.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2005년도 추계종합학술대회
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• pp.837-840
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• 2005

This paper presents 3D graphics lighting processor based on vector processing using pipeline chaining. The lighting process of 3D graphics rendering contains many arithmetic operations and its complexity is very high. For high throughput, proposed processor uses pipelined functional units. To implement fully pipelined architecture, we have to use many functional units. Hence, the number of functional units is restricted. However, with the restricted number of pipelined functional units, the utilization of the units is reduced and a resource reservation problem is caused. To resolve these problems, the proposed architecture uses vector processing using pipeline chaining. Due to its pipeline chaining based architecture, it can perform 4.09M vertices per 1 second with 100MHz frequency. The proposed 3D graphics lighting processor is compatible with OpenGL ES API and the design is implemented and verified on FPGA.