• 통합자연과학논문집
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• 제5권2호
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• pp.65-71
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• 2012

Neuropeptide Y (NPY), a 36-amino acid polypeptide, is a member of the pancreatic polypeptide family, which consists of NPY, peptide YY (PYY) and pancreatic polypeptide (PP). The neuropeptide Y (NPY) receptors called Y receptors belongs to G-protein coupled that are involved in a variety of physiological functions such as appetite regulation, circadian rhythm and anxiety. Five receptor subtypes have been cloned in mammals (Y1, Y2, Y4, Y5, and Y6) of which four are functional. In this short review, information about the functional NYP receptors was analyzed. Sequence analyses were done between these receptors to identify the relationships between them. Phylogram was generated between these receptors to identify the close homologue between these receptors. Our sequence analyses found that Y1 and Y4 receptors are close than the other receptors. Further structure based analysis could be useful to identify subtype selective antagonists and dual antagonists targeting Y1 and Y4 receptors.

• 한국마이크로전자및패키징학회:학술대회논문집
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• 한국마이크로전자및패키징학회 2002년도 춘계 기술심포지움 논문집
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• pp.224-233
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• 2002

A common YBCO powder has been made from a mixture of Y123 and Y211 that heated at different temperatures, respectively. The synthesis temperature of Y211 is lower than Y123. If Y211 has been heated as a synthesis temperature of Y123, a particle size of it may be very coarse. It exist as one of main defects for superconductor. But We simultaneously synthesize a YBCO(its composition is (Y123+0.4Y211)+$lwt%CeO_2$) using polymeric complex method. In the YBCO, the Y123 is synthesized lower temperature than other methodes, and its crystal structure is orthorombic. For measurement of these superconducting properties, we fabricated a YBCO single crystal. The manufactured YBCO single crystal is measured a magnetic distribution device using 0.5Tesla magnet and trapped magnet fields in it are 0.2Tesla.

• Korean Chemical Engineering Research
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• 제50권4호
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• pp.659-665
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• 2012

동물 혈청 중의 IgG (Immunoglobulin G)에 해당되는 난황에 포함된 면역 단백질 IgY (Immunoglobulin Yolk)는 식품 단백질로 장내 면역 물질로 중요하다. IgY를 정제하기 위해 신선란의 노른자에 카리지난이나 아라빅검을 전처리 물질로 사용하였다. 전처리 후 FPLC (Fast Protein Liquid chromatography)의 DEAE (Diethylaminoethyl) Sepharose 칼럼에서 이온교환법에 의해 불순물을 제거하여 IgY를 얻고, GF HPLC (Gel Filtration High Performance Liquid Chromatography)로 IgY의 분자량을 측정하고 표준 IgY와 비교하여 IgY 단백질을 동정하였다. GF HPLC에서 IgY의 다양성을 발견하였고 IgY 단백질 군의 다양성을 IE HPLC (Ion Exchange High Performance Liquid Chromatography)에서 AX, CX, SCX 칼럼을 사용하여 pH, NaCl 농도를 바꾸어 조사하였다. AX를 사용하여 0.5M NaCl, pH=8 조건에서 3개의 IgY 피크를 분리하였고, SCX를 이용했을 때 0.5M NaCl, pH=5 조건에서도 3개의 IgY 피크를 분리할 수 있었다.

• 대한수학회지
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• 제31권4호
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• pp.633-643
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• 1994

Let us consider the initial-value problem of dimension m: $$ \frac{d\tau}{d}y(\tau) = f(\tau, Y(\tau)), y(0) = y_0, \tau \geq 0, (1.1) $$ Where $ = (f_1, f_2, \cdots, f_m) and y = (y_1, y_2, \cdots, y_m)$.

• 대한수학회보
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• 제29권2호
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• pp.257-264
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• 1992

Since Alfsen and Effors [1] introduced the notion of an M-ideal, many authors [3,6,9,12] have worked on the problem of finding those Banach spaces X and Y for which K(X,Y), the space of all compact linear operators from X to Y, is an M-ideal in L(X,Y), the space of all bounded linear operators from X to Y. The M-ideal property of K(X,Y) in L(X,Y) gives some informations on X,Y and K(X,Y). If K(X) (=K(X,X)) is an M-ideal in L(X) (=L(X,X)), then X has the metric compact approximation property [5] and X is an M-ideal in $X^{**}$ [10]. If X is reflexive and K(X) is an M-ideal in L(X), then K(X)$^{**}$ is isometrically isomorphic to L(X)[5]. A weaker notion is a semi M-ideal. Studies on Banach spaces X and Y for which K(X,Y) is a semi M-ideal in L(X,Y) were done by Lima [9, 10].

• 충청수학회지
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• 제17권2호
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• pp.169-190
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• 2004

Let r, s be nonzero real numbers. Let X, Y be vector spaces. It is shown that if a mapping f : $X{\rightarrow}Y$ satisfies f(0) = 0, and $$sf(\frac{x+y{\pm}z}{r})+f(x)+f(y){\pm}f(z)=sf(\frac{x+y}{r})+sf(\frac{y{\pm}z}{r})+sf(\frac{x{\pm}z}{r})$$, or $$sf(\frac{x+y{\pm}y}{r})+f(x)+f(y){\pm}f(z)=f(x+y)+f(y{\pm}z)+f(x{\pm}z)$$ for all x, y, $z{\in}X$, then there exist an additive mapping A : $X{\rightarrow}Y$ and a quadratic mapping Q : $X{\rightarrow}Y$ such that f(x) = A(x) + Q(x) for all $x{\in}X$. Furthermore, we prove the Cauchy-Rassias stability of the functional equations as given above.

• Journal of Plant Biology
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• 제24권1호
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• pp.27-30
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• 1981

한국의 신분류군 식물에 대하여 3신종, 2변종과 1품종을 다음과 같이 발표하는 바이다. Astragalus koraiensis Y. Lee 정선황기 ; A. nakaianus Y. Lee 제주황기; Commelina minor Y. Lee & Oh Y. 애기닭의장풀: Cirsium rhinoceros Nakai var. albiflorum Y. Lee 흰바늘엉겅퀴 ; Tripterospermum japonicum (Sieb. & Zucc.) Max. va. albiflorum Y, Lee 흰덩굴용담 Adenophora remotiflora (Sieb. & Zucc.) Maq. form. albiflora Y. Lee 흰모시대.

• 충청수학회지
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• 제32권3호
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• pp.337-347
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• 2019

In this paper, we investigate the generalized Hyers-Ulam stability of the quadratic and quartic type functional equations $$f(kx+y)+f(kx-y)-k^2f(x+y)-k^2f(x-y)-2f(kx)\\{\hfill{67}}+2k^2f(x)+2(k^2-1)f(y)=0,\\f(x+5y)-5f(x+4y)+10f(x+3y)-10f(x+2y)+5f(x+y)\\{\hfill{67}}-f(-x)=0,\\f(kx+y)+f(kx-y)-k^2f(x+y)-k^2f(x-y)\\{\hfill{67}}-{\frac{k^2(k^2-1)}{6}}[f(2x)-4f(x)]+2(k^2-1)f(y)=0$$ by using the fixed point theory in the sense of L. $C{\breve{a}}dariu$ and V. Radu.

• Korean Journal of Mathematics
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• 제31권3호
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• pp.363-372
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• 2023

In this paper, we consider two functional equations: (1) h(𝓕(x, y, z) + 2x + y + z) + h(xy + z) + yh(x) + yh(z) = h(𝓕(x, y, z) + 2x + y) + h(xy) + yh(x + z) + 2h(z), (2) h(𝓕(x, y, z) - y + z + 2e) + 2h(x + y) + h(xy + z) + yh(x) + yh(z) = h(𝓕(x, y, z) - y + 2e) + 2h(x + y + z) + h(xy) + yh(x + z), without any regularity assumption for all x, y, z in a unital algebra A, where 𝓕 : A³ → A is defined by 𝓕(x, y, z) := h(x + y + z) - h(x + y) - h(z) for all x, y, z ∈ A. Also, we find general solutions of these equations in unital algebras. Finally, we prove the Hyers-Ulam stability of (1) and (2) in unital Banach algebras.

• 한국산학기술학회논문지
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• 제14권8호
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• pp.3887-3896
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• 2013

본 연구의 목적은 쌀을 원료로 하여 증류주 제조시 쌀 특성에 적합한 최적의 증류주 효모를 선발하는데 있다. 사용된 5종류의 효모는 전반적으로 정상적인 발효패턴을 보였으나 송천효모(Y1)와 증류주 효모(Y5)가 다른 효모에 비해 우수한 발효력을 보였다. 또한 발효후 술덧을 분석한 결과 고급알코올은 증류주 효모(Y4, Y5)에서, 에스터는 송천효모(Y1)와 증류주효모(Y4, Y5)에서 유의적으로 높게 검출된 반면, 유기산 함량은 증류주 효모(Y3, Y4, Y5)에서 유의적으로 높게 나타났다. 발효술덧을 동증류기를 이용한 상압증류한 증류주 분석 결과 송천효모(Y1)와 증류주 효모(Y5)가 최종 알코올 농도가 높아 제조수율에 유리한 것으로 판단되며, 고급알코올과 에스터 등 향기 성분은 발효술덧 분석 결과와 같이 고급알코올은 증류주 효모(Y4, Y5)에서, 에스터는 송천효모(Y1)와 증류주 효모(Y4, Y5)에서 유의적으로 높게 나타나 발효술덧의 향기 패턴이 증류주에 대부분 전이되는 것으로 판단된다. 효모별 발효특성과 발효술덧 및 증류주의 물리화학적 특성, 관능평가를 종합한 결과 증류주 효모인 siha aktivehefe 6 brennereihefe(Y5)가 쌀을 이용한 증류주 품질 최적화에 가장 적합한 효모로 선발되었다.