• Kyungpook Mathematical Journal
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• 제56권3호
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• pp.781-791
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• 2016

Let $d_*(1,w)^2 ={\mathbb{R}}^2$ with the octagonal norm of weight w. It is the two dimensional real predual of Lorentz sequence space. In this paper we classify the smooth points of the unit ball of the space of symmetric bilinear forms on $d_*(1,w)^2$. We also show that the unit sphere of the space of symmetric bilinear forms on $d_*(1,w)^2$ is the disjoint union of the sets of smooth points, extreme points and the set A as follows: $$S_{{\mathcal{L}}_s(^2d_*(1,w)^2)}=smB_{{\mathcal{L}}_s(^2d_*(1,w)^2)}{\bigcup}extB_{{\mathcal{L}}_s(^2d_*(1,w)^2)}{\bigcup}A$$, where the set A consists of $ax_1x_2+by_1y_2+c(x_1y_2+x_2y_1)$ with (a = b = 0, $c={\pm}{\frac{1}{1+w^2}}$), ($a{\neq}b$, $ab{\geq}0$, c = 0), (a = b, 0 < ac, 0 < ${\mid}c{\mid}$ < ${\mid}a{\mid}$), ($a{\neq}{\mid}c{\mid}$, a = -b, 0 < ac, 0 < ${\mid}c{\mid}$), ($a={\frac{1-w}{1+w}}$, b = 0, $c={\frac{1}{1+w}}$), ($a={\frac{1+w+w(w^2-3)c}{1+w^2}}$, $b={\frac{w-1+(1-3w^2)c}{w(1+w^2)}}$, ${\frac{1}{2+2w}}$ < c < ${\frac{1}{(1+w)^2(1-w)}}$, $c{\neq}{\frac{1}{1+2w-w^2}}$), ($a={\frac{1+w(1+w)c}{1+w}}$, $b={\frac{-1+(1+w)c}{w(1+w)}}$, 0 < c < $\frac{1}{2+2w}$) or ($a={\frac{1=w(1+w)c}{1+w}}$, $b={\frac{1-(1+w)c}{1+w}}$, $\frac{1}{1+w}$ < c < $\frac{1}{(1+w)^2(1-w)}$).

• 한국식품과학회지
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• 제30권2호
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• pp.391-396
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• 1998

핫소스의 수입을 억제하고 우리 기호에 적합한 한국식 핫소스를 개발하기 위하여 생홍고추를 이용한 한국식 핫소스의 제조방법을 조사하였다. 개발 대상으로 선정한 Tabasco hot sauce의 일반성분을 분석한 결과 수분은 95.66% (w/w), 염도 2.79% (w/w), 적정산도 3.62% (w/w), 조섬유 0.42% (w/w), 환원당 0.03% (w/w), capsanthin 0.89% (w/w), capsaicin 4.28 mg%, pH 3.26이었다. 생홍고추를 oak통에 담아 $10^{\circ}C$에서 12개월간 숙성시켜 제조한 한국식 핫소스의 일반성분을 분석한 결과 수분은 92.05% (w/w), 염도 8.82% (w/w), 적정산도 3.88% (w/w), 조섬유 3.14% (w/w), 환원당 1.78% (w/w), capsanthin 0.13% (w/w), capsaicin 2.32mg%, pH 3.29이었다. Capsaicin과 capsanthin을 제외한 환원당, 염도, 조섬유의 함량이 수입 핫소스보다 많은 편이었다. 12개월 숙성기간 동안 일반성분은 큰 변화를 보이지 않았으나 젖산균과 효모는 숙성 초기부터 숙성 3개월까지 급속히 증가하고 이후 완만히 증가하다가 숙성 8개월부터 감소하는 경향을 나타내고 있었다. 한국식 핫소스와 수입 핫소스에 대하여 맛, 향, 색 및 전체적인 기호도에 대하여 관능검사를 실시한 결과 한국식 핫소스가 수입 핫소스보다 기호도에서 우수한 것으로 나타났다.

• Korean Chemical Engineering Research
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• 제48권3호
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• pp.365-374
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• 2010

농산폐기물인 폐버섯배지의 목재 펠릿 연료화 가능성을 탐색하기 위하여 국내 발생량이 가장 많은 새송이버섯, 팽이버섯, 느타리버섯 폐배지를 대상으로 산(acid) 첨가 용매추출에 의한 회분감소 실험을 수행하였고 이에 따른 연료특성 변화를 탐색하였다. 새송이버섯 폐배지는 초산 2%(w/w), 무수구연산 1%(w/w) 첨가군, 액비 1:8, 추출온도 $55^{\circ}C$, 추출시간 180분의 추출조건에서 무처리군의 회분함유량 8.81%(w/w), 발열량 3,958.3 kcal/kg 대비 각각 3.33%(w/w), 4,219.2 kcal/kg로 성능을 극대화시킬 수 있었으며, 팽이버섯 폐배지는 초산 3%(w/w), 무수구연산 1%(w/w) 첨가군, 액비 1:8, 추출온도 $65^{\circ}C$, 추출시간 180분의 추출조건에서 무처리군의 회분함유량 14.91%(w/w), 발열량 4,190.3 kcal/kg 대비 각각 4.07%(w/w), 4,627.6 kcal/kg로 성능이 극대화되었으며, 느타리버섯 폐배지는 초산 1%(w/w), 무수구연산 1%(w/w) 첨가군, 액비 1:7, 추출온도 $65^{\circ}C$, 추출시간 180분의 추출조건에서 무처리군 대비 회분함유량이 3.31%(w/w)에서 0.59%(w/w)로 감소효과가 극대화되었고 발열량은 4,558.6 kcal/kg 대비 4,216.2 kcal/kg로 감소효과가 최소화됨으로써 성능이 극대화되었다.

• 한국IT서비스학회:학술대회논문집
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• 한국IT서비스학회 2005년도 춘계학술대회
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• pp.365-371
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• 2005

S/W 제품계열(S/W Product Line)은 공통의 유사한 기능을 지닌 S/W 제품 또는 S/W 시스템의 집합을 의미한다. S/W 제품 계열을 통해 특정 영역의 시장과 용도의 요구사항을 만족하여 특정 S/W 제품 개발시 미리 구축된 S/W 아키텍처 등의 S/W 핵심 자산을 재사용하여 개발한다. S/W 제품계열 기반의 S/W 개발방식은 미리 구축된 S/W 핵심자산을 재사용함으로 처음부터 전체 시스템을 개발하는 방식보다 쉽고, 빠르게 S/W를 생산할 수 있다. S/W 기술 선진국들은 S/W 제품계열을 S/W 생산기술의 핵심 분야로 선장하고 중점적으로 기술 개발을 지원하고 있다. 미국의 CMU/SEI는 산업체 및 국방성과 함께 제품계열 프레임워크 4.0 (Product-Line Framework 4.0)을 개발하였고 유럽은 ITEA(IT for European Advancement) 프로그램에서 제품계열 기술 개발을 지원하고 있다. 그러나 국내의 경우 S/W 개발의 생산성 향상 방안으로 제품계열 기반 S/W 생산기술의 필요성을 인식하고 있으나, 기술 개발 투자는 미흡한 상황이다. 본 논문에서는 이러한 S/W 제품계열 생산을 위한 S/W 제품계열의 공통 아키텍처를 정립하는 것을 목표로 하고 있다.

• 대한수학회지
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• 제59권4호
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• pp.821-841
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• 2022

In this paper, we introduce and study regular rings relative to the hereditary torsion theory w (a special case of a well-centered torsion theory over a commutative ring), called w-regular rings. We focus mainly on the w-regularity for w-coherent rings and w-Noetherian rings. In particular, it is shown that the w-coherent w-regular domains are exactly the Prüfer v-multiplication domains and that an integral domain is w-Noetherian and w-regular if and only if it is a Krull domain. We also prove the w-analogue of the global version of the Serre-Auslander-Buchsbaum Theorem. Among other things, we show that every w-Noetherian w-regular ring is the direct sum of a finite number of Krull domains. Finally, we obtain that the global weak w-projective dimension of a w-Noetherian ring is 0, 1, or ∞.

• Asian-Australasian Journal of Animal Sciences
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• 제24권8호
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• pp.1148-1156
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• 2011

Compensatory growth of juvenile olive flounder Paralichthys olivaceus fed different diets with different feeding regime was compared. Four hundred fifty fish (twenty five fish per tank) were randomly distributed into 18 of 180 L flow-through tanks. Six treatments were prepared: fish were hand-fed with the control (C) diet to satiation twice a day, six days a week, for 8 weeks (C-8W treatment); and other groups of fish were starved for 2 weeks and then fed with the C, high protein (HP), high carbohydrate (HC), high lipid (HL), and combined protein, carbohydrate and lipid (CPCL) diets to satiation twice a day, six days a week, for 6 weeks, referred to as C-6W, HP-6W, HC-6W, HL-6W, and CPCL-6W treatments, respectively. Final body weight of fish in HP-6W treatment was higher than that of fish in C-6W, but not different from that of fish in C-8W, HC-6W, HL-6W and CPCL-6W treatments. Specific growth rate of fish in HP-6W treatment was higher than that of fish in all other treatments except for fish in CPCL-6W treatment. Feeding rate of fish in C-8W treatment was higher than that of fish in HP-6W, HC-6W, HL-6W and CPCL-6W treatments, but not different from that of fish in C-6W treatment. In addition, feeding rate of fish in C-6W treatment was higher than that of fish in HP-6W, HL-6W and CPCL-6W treatments. Feed and protein efficiency ratios of fish in HP-6W, HC-6W, HL-6W and CPCL-6W treatments were higher than those of fish in C-6W treatment. None of moisture, crude protein and ash content of the whole body of fish excluding the liver was different among treatments. Dietary supplementation of protein, carbohydrate, lipid and their combination could improve compensatory growth of fish when fish were fed for 6 weeks after 2-week feed deprivation; especially, supplementation of dietary protein was the most effective to improve compensatory growth of fish.

• 한국분말재료학회지
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• 제11권1호
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• pp.43-49
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• 2004

The electrical and thermal conductivity of W-Cu composites were investigated as a function of the W-particle size and W-W contiguity. Powder mixtures were prepared by ball milling or mechanical alloying process, and then sintered at various temperatures. The electrical conductivity of sintered composite was increased with decreasing W grain size. Dependence of electrical conductivity on the W grain size was explained by the W-W contiguity concept. The thermal conductivity was increased with increasing the temperature up to $600^{\circ}C$ but decreased at the temperature above $600^{\circ}C$ Also, thermal conductivity value was influenced by the W particle size. Change of thermal conductivity in W-Cu composites was discussed based on the observed microstructural characteristics and theoretical considerations.

• 생명과학회지
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• 제20권11호
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• pp.1611-1616
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• 2010

W/O/W multiple emulsion의 산화에 미치는 surfactant micelle의 영향을 규명하기 위하여 W/O/W multiple emulsion에서 continuous phase로 전이되는 ferric iron의 양과 hydroperoxide의 양을 측정한 결과, continuous phase로 전이된 ferric iron과 hydroperoxide의 양은 첨가한 과량의 surfactant micelle에 의해, 저장기간이 길어질수록 증가하였다. Ferric iron을 함유한 W/O/W multiple emulsion의 지방산화 정도는 hydroperoxide와 TBA값 및 headspace hexanal을 측정하여 살펴본 결과 과량의 surfactant에 의해 산화는 감소하였다. 이상의 결과로 첨가된 과량의 surfactant에 의해 W/O/W multiple emulsion에서 prooxidant로 작용하는 ferric iron의 위치가 변화되어 산화를 줄일 수 있을 것으로 판단하였다.

• 대한수학회보
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• 제56권5호
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• pp.1187-1198
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• 2019

Let R be a domain with its field Q of quotients. An R-module M is said to be weak w-projective if $Ext^1_R(M,N)=0$ for all $N{\in}{\mathcal{P}}^{\dagger}_w$, where ${\mathcal{P}}^{\dagger}_w$ denotes the class of GV-torsionfree R-modules N with the property that $Ext^k_R(M,N)=0$ for all w-projective R-modules M and for all integers $k{\geq}1$. In this paper, we define a domain R to be w-Matlis if the weak w-projective dimension of the R-module Q is ${\leq}1$. To characterize w-Matlis domains, we introduce the concept of w-Matlis cotorsion modules and study some basic properties of w-Matlis modules. Using these concepts, we show that R is a w-Matlis domain if and only if $Ext^k_R(Q,D)=0$ for any ${\mathcal{P}}^{\dagger}_w$-divisible R-module D and any integer $k{\geq}1$, if and only if every ${\mathcal{P}}^{\dagger}_w$-divisible module is w-Matlis cotorsion, if and only if w.w-pdRQ/$R{\leq}1$.

• Fisheries and Aquatic Sciences
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• 제15권1호
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• pp.69-72
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• 2012

Effects of dietary nutrient content on the biological index and serum chemistry of olive flounder Paralichthys olivaceus achieving compensatory growth were investigated. Six treatments were prepared in triplicate. Fish were hand-fed with the control (C) diet twice daily for 8 weeks (8W-C) or fish were starved for 2 weeks and then hand-fed with the C, high protein (HP), high carbohydrate (HC), high lipid (HL), or intermediate protein, carbohydrate and lipid (IPCL) diets for 6 weeks, referred to as 6W-C, 6W-HP, 6W-HC, 6W-HL, and 6W-IPCL, respectively. Weight gain of fish in the 8W-C, 6W-HP, and 6W-IPCL treatments was higher than that of fish in the 6W-C treatment. Condition factor (CF) of the fish in the 6W-HP, 6W-HC and 6W-IPCL treatments was higher than that of fish in the 8W-C and 6W-C treatments. The hepatosomatic index (HSI) of fish in the 6W-HC, 6W-HL and 6W-IPCL treatments was higher than that of the fish in the 8W-C, 6W-C and 6W-HP treatments. Serum chemistry except triiodothyronine ($T_3$) was not significantly different among the treatments. In conclusion, CF and HSI of the fish could be indices reflecting compensatory growth, whereas $T_3$ seemed to play a partial role in achieving compensatory growth.