• Korean Journal of Applied Biomechanics
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• v.20 no.3
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• pp.261-266
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• 2010

Human body is hard to be in perfect balance during walking. Most of time the trunk is supported by one leg and the center of mass(COM) falls to the contralateral side. Thus, dynamic variables such as the velocity of the COM should be considered when gait stability is evaluated. The purpose of this study was to investigate whether the extrapolated center of mass(XCom) which utilized the COM position and its velocity, is appropriate to evaluate gait stability. Ten healthy adults participated in this study and performed 3 different types of gaits(normal(NG), hands on waists(HWG), and hands on shoulders(HSG)) onto 4 different types of obstacle(obstacle height: 0%, 30%, 40% and 50% of leg length). Medio-lateral Com-CoP and XCom-CoP inclination angle were calculated during support phase. For all condition, greater M-L XCoM-CoP inclination angles were found(p<.05) compared with those of matched obstacle height CoM-CoP. Especially, M-L XCoM-CoP inclination angle at 50% height revealed the best condition for monitoring dynamic stability. Significantly increased in M-L XCoM-CoP inclination angle was found(p<.05) as obstacle height increased on NG and HWG.

• Korean journal of food and cookery science
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• v.6 no.3 s.12
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• pp.9-15
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• 1990

Peanut prptein isolate was tested for the purpose of finding out the effect of pH, Sodium Chloride concentration and heat treatment on the solubility, surface hydrophobicity, foam expansion and foam stability. The solubility of peanut protein isolate was affected by pH and showed the lowest value at pH 4.5. When the peanut protein isolate was heated, the solubility decreased at pH 3 and pH 7 but at pH 9 solubility increased. At all pH range, solubility decreased as NaCl was added. The surface hydrophobicity of peanut protein isolate showed the highest value at pH 1.5. Generally, at acidic pH range the surface hydrophobicity was high, but at alkaline region, the surface hydrophobicity increased as the temperature increased. And when NaCl was added, the surface hydrophobicity was also increased. Foam expansion of peanut protein isolate was no significant difference among the values about pH. When the peanut protein was heated and NaCl was added, foam expansion was increased at pH 7. Foam stability was significantly low at pH 4.5 and foam stability was increased at acidic pH region below pH 4.5. At pH 7 and pH 9, heat treatment above $60^{\circ}C$ increased foam stability. When NaCl was added, foam stability was significantly increased at pH 3 and pH 7.

• Honam Mathematical Journal
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• v.33 no.4
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• pp.467-485
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• 2011

We consider the Hyers-Ulam-Rassias stability problem $${\parallel}u{\circ}A-{\upsilon}{\circ}P_1-w{\circ}P_2{\parallel}{\leq}{\varepsilon}({\mid}x{\mid}^p+{\mid}y{\mid}^p)$$ for the Schwartz distributions u, ${\upsilon}$, w, which is a distributional version of the Pexider generalization of the Hyers-Ulam-Rassias stability problem ${\mid}(x+y)-g(x)-h(y){\mid}{\leq}{\varepsilon}({\mid}x{\mid}^p+{\mid}y{\mid}^p)$, x, $y{\in}\mathbb{R}^n$, for the functions f, g, h : $\mathbb{R}^n{\rightarrow}\mathbb{C}$.

• Korean Journal of Microbiology
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• v.13 no.2
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• pp.59-63
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• 1975

When the enzyme preparations were at various temperatures for 1 hour, the thermal stability for the enzyme was maximum at $30{\circ}C.$ The optimum temperature for the enzyme activity was at $40{\circ}C.$ When the enzyme preparations were exposed to various pHs for 22 hours, the enzyme stability was maximum at pH 3.8, and it was decreased gradually as the pH rose up to 4.8, above which the stability was greatly restored. When the exposure period was extended from 22 to pH's 3.0 and 5.9, but the stability tended to rise at pH's below 3.0 and above 5.9. The optimum pH for the enzyme activity was obtained at 4.8.

• Communications of the Korean Mathematical Society
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• v.26 no.2
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• pp.261-271
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• 2011

We consider the Hyers-Ulam-Rassias stability problem ${\parallel}2u{\circ}\frac{A}{2}-u{\circ}P_1-u{\circ}P_2{\parallel}{\leq}{\varepsilon}({\mid}x{\mid}^p+{\mid}y{\mid}^p)$, $x,y{\in}{\mathbb{R}}^n$ for the Schwartz distributions u, which is a distributional version of the Hyers-Ulam-Rassias stability problem of the Jensen functional equation ${\mid}2f(\frac{x+y}{2})-f(x)-F(y){\mid}{\leq}{\varepsilon}({\mid}x{\mid}^p+{\mid}y{\mid}^p)$, $x,y{\in}{\mathbb{R}}^n$ for the function f : ${\mathbb{R}}^n{\rightarrow}{\mathbb{C}}$.

• Analytical Science and Technology
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• v.8 no.3
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• pp.293-298
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• 1995

The stability of brass coated on steel cords with pH and applied constant potential changes in aqueous solution has been investigated by AC impedance measurements. In solutions of the constant pH, as a applied constant potential is shifted to positive potential, the coating pore resistance is reduced. The fact indicates that as a applied constant potential is shifted to positive potential, the brass coated is dissolved more in solution. The stability of brass coated on steel cords decrease in the order pH=7.1 > pH=4.0 > pH=10.0. The above results are demonstrated by the data of scanning of electronic microscopy(SEM)/energy dispersive spectrometer(EDS).

• The Journal of the Korea Contents Association
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• v.9 no.12
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• pp.348-356
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• 2009

The purpose of this study was to examine the effect of bridging using Swiss ball, whole body vibration (WBV), and mat on trunk and lower extremity muscle activity and postural stability. The results were as follows: 1) EMG activity of internal oblique increased significantly in WBV condition compared with mat condition (p<.05). 2) EMG activity of rectus femoris and medial gastrocnemius increased significantly in Swiss ball condition and WBV condition compared with mat condition (p<.05). 3) The muscle activity of medial hamstrings increased significantly in Swiss ball condition compared with mat condition (p<.05). 4) The limit of stability in three groups increased significantly in all directions after 4-week intervention (p<.05). 5). There were no significant differences in the limit of stability among three groups after 4-week intervention (p>.05). Therefore the trunk and lower extremity muscle activity increased in Swiss ball and WBV conditions, and postural stability was improved in three groups after intervention period.

• Journal of Pharmaceutical Investigation
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• v.1 no.1
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• pp.101-108
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• 1971

The stability and toxicity test for p.p'-DDT, DDVP and dipterex that put to used sample in this study effects is follows A. about p.p'-DDT (1) In elevating the stability of p.p'-DDT, best stabilizing solvent was benzene. (2) The stability-agent has no difficulty as long as it not contain metal ion for instance $Z_n^{2+}$,$C_r^{3+}$,$Al^{3+}$,and $Fe^{2+or3+}$ but in case of contain $F_e^{3+}$, the combination of salicylaminoguanidine is best effective. (3) Using this product for water-suspension, We must use span 40 for stability agent and adding it at the same time. (4) We must use container which does not week alkali and metal ion but it is to preserved in tight light-resistant container. (5) The stopper of container is adapted with above-mentioned condition of container, but it is better not to use metal material. (6) This product needs opening ventilation more than 30 minutes after diffusion or spray and in the room we remove cause of remained poison by cleaning the bottom. B. about DDVP and Dipterex (1) Benzene or toluene in best solvent to preserve stability of DDVP and Dipterex. (2) Span 40 is superior for stability agent of this product and second is span 80. (3) The pH of solution is very stable in pH 5-6 and comparative stable in alkali more than p,p'-DDT. (4) Container is to preserved in tight, lightresistant container and especially be careful of outflow and inflow of water. (5) Because this product is centeral stimulant poison, we must pay attention to prevent cause of contact diadermic toxicity after use.

• Food Science and Preservation
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• v.4 no.3
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• pp.331-335
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• 1997

The stability of carotenoid pigments extracted from Chrysanthemum petals against pH, sugar, and organic acid was investigated. The contents of total carotenoids in C. boreale and C. morifolium were 3.37mg% and 4.56mg% Per fresh weight, respectively. The elect of pH on the stability of extracted carotenoids showed that the periods reaching 50% of pigment retention were more than 5 to 6 days in pH 4, and the longer periods in pH 6 to 7 in both samples. The addition of sugars such as sucrose, sorbitol, glucose and fructose resulted in the reduction in pigment stability of C. boreale, but C. morifolium was contrast to C. boreale. However, citric acid and ascorbic acid were found to have a protective effect on both carotenoid samples extracted from C. boreale and C. morifolium.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.15-19
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• 1997

The stability of monascin yellow pigment isolated from Monascus purpureus was determined over a period of storage for the wide range of pH, various metal ions and antioxidants. The absorption maximum of monascin pigment was 385 nm. Monascin pigment was more stable in acid solutions than in alkaline (pH 9 and pH 11) during storage period. It was also observed the reduction of absorption was occur after 3 days storage. The stability of monascin pigment was not changed by adding the various metal ions of the concentration of 10-4 M, however, it was unstable by adding the Zn2+, Al3+ and Fe3+ of 103- M concentration. The antioxidants. BHA, BHT, cysteine and L-ascorbic acid, have no effects on the stability of monascin yellow pigment. Thus, it may be concluded that the monascin pigment is stable and useful food additives as the natural colorant except for the alkaline food and food containing the Zn2+, Al3+ and Fe3+.