• Journal of the Korean Society for Industrial and Applied Mathematics
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• v.11 no.4
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• pp.69-88
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• 2007

In this paper we propose new large-update primal-dual interior point algorithms for $P_{\neq}({\kappa})$ linear complementarity problems(LCPs). New search directions and proximity measures are proposed based on a specific class of kernel functions, ${\psi}(t)={\frac{t^{p+1}-1}{p+1}}+{\frac{t^{-q}-1}{q}}$, q>0, $p{\in}[0,\;1]$, which are the generalized form of the ones in [3] and [12]. It is the first to use this class of kernel functions in the complexity analysis of interior point method(IPM) for $P_*({\kappa})$LCPs. We showed that if a strictly feasible starting point is available, then new large-update primal-dual interior point algorithms for $P_*({\kappa})$ LCPs have the best known complexity $O((1+2{\kappa}){\sqrt{2n}}(log2n)log{\frac{n}{\varepsilon}})$ when p=1 and $q=\frac{1}{2}(log2n)-1$.

• Journal of the Korean Dietetic Association
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• v.25 no.1
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• pp.1-16
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• 2019

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after cooking processed foods (rolled omelet and seasoned soybean sprout), and cooking processed foods (panbroiled beef with oyster sauce and seasoned pork roast). Microbiological analyses were performed for the aerobic plate counts (APC), coliforms, and Escherichia coli. The analyses were conducted in July and November 2017. The mean APC and coliform count of seasoned cucumber decreased significantly from 4.71 log colony forming units (CFU)/g and 2.50 log CFU/g in July to 4.07 log CFU/g and 1.78 log CFU/g in November, respectively (P<0.01 and P<0.001). The APC of panbroiled beef with oyster sauce and seasoned pork roast were significantly lower in July (1.84 and 1.79 log CFU/g) than in November (2.41 and 2.28 log CFU/g) (P<0.001). The coliform counts of panbroiled beef with oyster sauce and seasoned pork roast were significantly greater in November (2.11 and 1.62 log CFU/g) (P<0.001). E. coli was not detected. Among the foods prepared using the three preparation processes, the post-preparation after cooking processed foods had the lowest microbial quality. The APC and coliform counts of cooking processed foods were satisfactory in July, with an acceptable rating for pan-broiled beef with oyster sauce in November. Time-temperature control and the prevention of cross-contamination are essential during meal production for food safety, regardless of the season.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.122-128
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• 2005

Contamination levels of total aerobic bacteria, coliforms, Esherichia coli, Staphylococcus aureus, Bacillus cereus, and Listeria monocytogenes of Kimbab and its main ingredients sampled from general and specialized restaurants were compared. Total aerobic bacteria and coliform counts of Kimbab samples from both restaurant types were not significantly different (p>0.05), showing approximately $4\;to\;6\;log_{10}CFU/g$. E. coli counts were significantly higher in kimbab from general restaurants ($65%:\;0.7-2.6\;log_{10}CFU/g$) than those from specialized ones ($8.33%:\;0.70log_{10}CFU/g$), whereas those of S. aureus and B. cereus were not significantly different (p>0.05). L. monocytogenes was not detected in all Kimbab samples. These results indicate hygiene of Kimbab and its main ingredients are deleterious. Contamination levels of pathogens determined in the present study may be used as primary data for microbial risk assessment.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04a
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• pp.517-519
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• 2004

Chord(6)는 N개의 노드로 이루어진 P2P(Peer-to-Peer)네트워크에서 검색에 사용되는 메시지를 O(logN)으로 줄인 P2P 검색 알고리즘이다. 하지만 모바일 Ad-hoc 네트워크에 이를 적용할 경우 검색 성공률이 매우 떨어져 (1000개의 노드가 도보속도(2m/s)로 움직이는 경우： 검색 성공률 30%이하)P2P 검색이 거의 이루어지지 않는 문제점이 발생한다. 본 논문에서는 이 같은 문제점을 극복하기 위한 알고리즘인 Backtracking Chord을 제안한다. Backtracking Chord 방식은 O(logN)메시지를 사용하여 순차적으로 t번까지 검색을 요청함으로써(t： Timeout의 횟수(0 < t< logN)) t에 따라 최고 88%(t>4)까지 검색 성공률을 높일 수 있다.

• The Korean Journal of Food And Nutrition
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• v.14 no.2
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• pp.126-131
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• 2001

Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4$^{\circ}C$ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic palate counts during storage of 3 days at 4$^{\circ}C$. Pork loins treated with lactic acid cultures during storage of 3 days at 4$^{\circ}C$ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4$^{\circ}C$ were a "liked less" to "typical" category compared to those of controls.

• East Asian mathematical journal
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• v.29 no.3
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• pp.279-292
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• 2013

It is well known that each kernel function defines a primal-dual interior-point method(IPM). Most of polynomial-time interior-point algorithms for linear optimization(LO) are based on the logarithmic kernel function([2, 11]). In this paper we define a new eligible kernel function and propose a new search direction and proximity function based on this function for LO problems. We show that the new algorithm has ${\mathcal{O}}((log\;p){\sqrt{n}}\;log\;n\;log\;{\frac{n}{\epsilon}})$ and ${\mathcal{O}}((q\;log\;p)^{\frac{3}{2}}{\sqrt{n}}\;log\;{\frac{n}{\epsilon}})$ iteration bound for large- and small-update methods, respectively. These are currently the best known complexity results.

• Honam Mathematical Journal
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• v.35 no.2
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• pp.235-249
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• 2013

It is well known that each kernel function defines primal-dual interior-point method (IPM). Most of polynomial-time interior-point algorithms for linear optimization (LO) are based on the logarithmic kernel function ([9]). In this paper we define new eligible kernel function and propose a new search direction and proximity function based on this function for LO problems. We show that the new algorithm has $\mathcal{O}(({\log}\;p)^{\frac{5}{2}}\sqrt{n}{\log}\;n\;{\log}\frac{n}{\epsilon})$ and $\mathcal{O}(q^{\frac{3}{2}}({\log}\;p)^3\sqrt{n}{\log}\;\frac{n}{\epsilon})$ iteration complexity for large- and small-update methods, respectively. These are currently the best known complexity results for such methods.

• Food Engineering Progress
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• v.23 no.2
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• pp.112-117
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• 2019

The purpose of this study is to develop a method to cultivate lactic acid bacteria (LAB) as a by-product in the fermentation of kimchi through the use of Chinese cabbage leaves. A method to reduce the initial number of microorganisms using citric acid and ethanol to wash cabbage leaves was investigated. In this experiment, Chinese cabbage leaves were washed using a mixture of 3% citric acid and 7% ethanol and the washed cabbage leaves were juiced and used as a sample. The total microorganisms of kimchi cabbage juice (KCJ) was reduced from log 6.53 CFU/g to log 3.69 CFU/g by washing with citric acid and ethanol, and lactic acid bacteria from log 4.40 CFU/g to log 2.01 CFU/g. The salinity of KCJ was appropriate for the growth of lactic acid bacteria but the pH was too low. The yield of washing, juice extraction, and total were 80.82%, 79.32%, and 64.11%, respectively. KCJ made by washing with citric acid and ethanol was good for the culture broth of lactic acid bacteria.

• Journal of the Korean Chemical Society
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• v.33 no.6
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• pp.596-600
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• 1989

The simple and mixed ligand complexes of cadmium-oxalate-citrate systems have been studied with differential pulse polarography at 25${\circ}$C, in the solution with constant ionic strength, ${\mu}$= 1.0 ($NaNO_3$) and pH 8.0. Using the graphical methods by DeFord-Hume and Schaap-McMasters, the overall stability constants for the mixed ligand complexes, $\beta_{ij}$, were found to be: $log\beta_{11}$ = 4.91, $log\beta_{12}$ = 4.99, and log $log\beta_{21}$ = 5.18, respectively. Various equilibria involved in the mixed system have also been discussed.

• Journal of Environmental Health Sciences
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• v.28 no.3
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• pp.1-8
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• 2002

The experiments for the characterization of inactivation were performed in a series of batch processes with the total coliform as a general indicator organism based on chlorine, chlorine dioxide and ozone as disinfectants. The water sam-ples were taken from the outlet of settling basin in a conventional surface water treatment system that is provided with the raw water drawn from the mid-stream of the Han River. The inactivation of total coliform was experimentally ana-lyzed for the dose of disinfectant contact time, pH, Temperature and DOC. The nearly 2.4,3.0,3.9 log inactivation of total coliform killed by injecting 1 mか1 at 5 minutes for chlorine, chlorine dioxide and ozone. For the inactivation of 99.9%(3 log), Disinfectants required were 1.70, 1.00 and 0.60 mか1 for chlorine, chlorine dioxide and ozone, respec-tively. The higher the pH is, the poorer the disinfections effects are in the range of pH 6-9 by using chlorine and ozone. But the irfluence of pH value on killing effects of chlorine dioxide is weak. The parameters estimated by the models of Chick-Watson, Hom, and Selleck from our experimental data obtained for chlorine are: log(N/ $N_{0}$ )=-0.16 CT with n= 1, log(N/ $N_{0}$ )=-0.71 $C^{0.87}$T with n$\neq$1, for Chicks-Watson model, log (N/ $N_{0}$ )= -1.87 $C^{0.47}$ $T^{0.36}$ for Hom model. For chlorine dioxide are: log(N/ $N_{0}$ )= -1.53 CT with n = 1, log(N/ $N_{0}$ )= -2.29 $C^{0.94}$T with n$\neq$1,, for Chicks-Watson model, log(N/ $N_{0}$ )= -3.64 $C^{0.43}$ $T^{0.24}$ for Hom model and for ozone are: log(N/ $N_{0}$ )= -2.59 CT with n = 1, log(N/ $N_{0}$ )= -2.28 $C^{0.36}$T with n$\neq$1, for Chicks-Watson model, log(N/ $N_{0}$ )= -4.53 $C^{0.26}$ $T^{0.19}$ for Hom model.19/ for Hom model.