• 한국초등과학교육학회지:초등과학교육
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• 제33권2호
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• pp.242-257
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• 2014

Researchers have employed a diversity of definitions and measurement methods for creativity. As a result, creativity research is underrepresented in the literature and the findings of different studies often prove difficult to draw into a coherent body of understanding. With regard to assessment, there are some important problems both in creativity research and practice, such as originality bias and Big-C creativity bias in teachers' perceptions about creativity and creative thinking, and additive rather than multiplicative scoring systems of creativity assessment. Drawing upon most widely accepted conceptions of the creativity construct, I defined 'student's scientific creativity' as the ability to make a product both original and useful to the student in terms of little-c creativity, and 'scientist's scientific creativity' as the ability to come up with a product both original and useful to the science community in terms of Big-C creativity. In this study, an 'Assessment Formula for Scientific Creativity' was developed, which is consisted of the multiplication of originality and usefulness scores rather than the sum of the two scores, and then, with scores calculated from the assessment formula, the scientific explanations generated by children were categorized into four types: routine, useful, original, and creative types. The assessment formula was revealed to be both valid and reliable. The implications of the assessment formula for scientific creativity are examined. The new assessment formula may contribute to the comprehensive understanding of scientific creativity to guide future research and the appropriate interpretation of previous studies.

• 한국식품영양과학회지
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• 제27권3호
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• pp.495-500
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• 1998

To compare the extent of heat treatment in domestic infant formula, pH,titratable acidity, undenatured whey protein contents, HMF contents and protein-reducing substances of three commercial products (A, B, C) were measured. The pH of B products was lowest and the titratable acidity of B product was highest. The contents of undenatured whey protein per 100ml serum were 0∼30mg(A products), 90∼130mg(B products)and 80∼90mg(C products), respectively. Distinct differences of undenatured whey protein contents according to the manufacturer and infat's stage in age could be observed. The HMF contents of tested products showed 10.9∼21.5umol/L and B-2 product(B products for the second stage of 5∼9 month) was the highest among tested products. The protein-reducing substances showed 4.46∼9.50mg K4Fe(CN)6/100ml serum nd B-2 product was the highest among tested products.

• 대한수학회보
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• 제54권2호
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• pp.687-704
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• 2017

Using a simple formula for conditional expectations over an analogue of Wiener space, we calculate a generalized analytic conditional Fourier-Feynman transform and convolution product of generalized cylinder functions which play important roles in Feynman integration theories and quantum mechanics. We then investigate their relationships, that is, the conditional Fourier-Feynman transform of the convolution product can be expressed in terms of the product of the conditional FourierFeynman transforms of each function. Finally we establish change of scale formulas for the generalized analytic conditional Fourier-Feynman transform and the conditional convolution product. In this evaluation formulas and change of scale formulas we use multivariate normal distributions so that the orthonormalization process of projection vectors which are essential to establish the conditional expectations, can be removed in the existing conditional Fourier-Feynman transforms, conditional convolution products and change of scale formulas.

• 대한수학회논문집
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• 제22권1호
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• pp.91-109
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• 2007

In this paper, we derive a change of scale formula for conditional Wiener integrals, as integral transforms, of possibly unbounded functions over Wiener paths in abstract Wiener space. In fact, we derive the change of scale formula for the product of the functions in a Banach algebra which is equivalent to both the Fresnel class and the space of measures of bounded variation over a real separable Hilbert space, and the $L_p-type$cylinder functions over Wiener paths in abstract Wiener space. As an application of the result, we obtain a change of scale formula for the conditional analytic Fourier-Feynman transform of the product of the functions.

• Communications for Statistical Applications and Methods
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• 제28권3호
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• pp.251-265
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• 2021

This paper discusses the pricing of autocallable structured product with knock-in (KI) feature using the exit probability with the Brownian Bridge technique. The explicit pricing formula of autocallable ELS derived in the existing paper handles the part including the minimum of the Brownian motion using the inclusion-exclusion principle. This has the disadvantage that the pricing formula is complicate because of the probability with minimum value and the computational volume increases dramatically as the number of autocall chances increases. To solve this problem, we applied an efficient and robust simulation method called the Brownian Bridge technique, which provides the probability of touching the predetermined barrier when the initial and terminal values of the process following the Brownian motion in a certain interval are specified. We rewrite the existing pricing formula and provide a brief theoretical background and computational algorithm for the technique. We also provide several numerical examples computed in three different ways: explicit pricing formula, the Crude Monte Carlo simulation method and the Brownian Bridge technique.

• Journal of Dairy Science and Biotechnology
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• 제26권2호
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• pp.45-49
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• 2008

We studied the feasibility of monitoring and controlling the manufacturing process of an infant formula with rice starch by testing in-process samples using rheology. We used DSC to first determine the gelatinization temperature of the rice starch, a key ingredient of this product. With this characteristic temperature and the process design known, rheological measurements were conducted on the in-process samples for detecting the presence and extent of gelatinization and retrogradation of rice starch; in-process samples were collected from the carbohydrate tank, after the homogenizer, and the finished product tank. The correlation between the rheological measurements on these samples and manufacturing performance proved that rheology is a very sensitive tool for monitoring the structural development of this infant formula during main process, and their influence on sterilization efficiency. We observed that the lower degree of gelatinization during main process, a shorter residence time in the finished product tank, and using caustic flush rather than clean-in-place additively lead to higher sterilization efficiency. These findings can be utilized for a rational design and analysis of the manufacturing process for infant formulas containing rice starch.

• 한국포장학회지
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• 제24권1호
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• pp.13-16
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• 2018

Powdered infant formula is susceptible to oxidation in the presence of oxygen. Even though the product is usually packaged in nitrogen atmosphere, the oxygen ingress through the package layer may occur in case of flexible pouches and affects the oxidation of the product. $O_2$ barrier of the package is thus important variable to protect the product from oxidative deterioration. $O_2$ barrier property was investigated for aluminum-laminated small pillow packs of $3.5{\times}17.5cm$. Storage temperature and combination of primary and secondary packages were evaluated as variables affecting the barrier for conditions of empty pouch flushed with nitrogen. Apparent oxygen transmission rate of the primary package exposed to air was $2.32{\times}10^{-3}mL\;(STP)\;atm^{-1}\;d^{-1}$ at $30^{\circ}C$ and its temperature dependence could be explained by activation energy of $28.5kJ\;mol^{-1}$ in Arrhenius relationship. The additional secondary package of nylon/PE film containing 20 primary packages was ineffective in modulating package $O_2$ transmission and was only marginally helpful when combined with oxygen scavenger. The same was true in suppressing the product oxidation when the primary package was filled with 14 g of the formula.

• 소성∙가공
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• 제12권5호
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• pp.498-503
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• 2003

The die for cold forging gets a very high axial load and radial pressure during processing and hence deforms considerably in the radial direction. This radial deformation of die becomes a important factor influencing the dimensional accuracy of a product. In order to obtain the product with highly accurate dimension, therefore, it is essential to acquire some information on elastic deformation of the die and the product. The study has been performed for the relation of the deformation between the die and the product in backward extrusion. The strain of the die has been given by the simple experiment using the strain gauges attached to the outer surface of the die. Also the history of the deformation of the die and the product has been given by the experiment and Lames' formula. The results has been compared with the previous another method. The study has given useful results for the deformation history of the die and the product through the experiment and Lame's formula in backward extrusion, which can be applied in the die design for the product with accurate dimension.

• 한국경영과학회지
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• 제19권3호
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• pp.93-109
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• 1994

Even though sojourn time distributions are essential information in analyzing queueing networks, there are few methods to compute them accurately in non-product form queueing networks. In this study, we model the location process of a typical customer as a GMPH semi-Markov chain and develop computationally useful formula for the transition function and the first-passage time distribution in the GMPH semi-Markov chain. We use the formula to develop an effcient method for approximating sojourn time distributions in the non-product form queueing networks under quite general situation. We demonstrate its validity through numerical examples.

• 대한수학회보
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• 제40권4호
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• pp.593-601
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• 2003

Let X be a 4-manifold obtained by gluing two symplectic 4-manifolds Xi, i = 1, 2, along embedded surfaces. Using the gradient flow of a functional on 3-dimensional Seiberg-Witten theory along the cylindrical end, we study the Seiberg-Witten equations on X and have a product formula of Seiberg-Witten invariants on X from the ones on Xi, i = 1, 2.