• Journal for History of Mathematics
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• v.22 no.3
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• pp.171-186
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• 2009

$Poincar\acute{e}$ is mathematician and the episodes in his mathematical invention process give suggestions to scholars who have interest in how mathematical invention happens. He emphasizes the value of unconscious activity. Furthermore, $Poincar\acute{e}$ points the complementary relation between unconscious activity and conscious activity. Also, $Poincar\acute{e}$ emphasizes the value of intuition and logic. In general, intuition is tool of invention and gives the clue of mathematical problem solving. But logic gives the certainty. $Poincar\acute{e}$ points the complementary relation between intuition and logic at the same reasons. In spite of the importance of relation between intuition and logic, school mathematics emphasized the logic. So students don't reveal and use the intuitive thinking in mathematical problem solving. So, we have to search the methods to use the complementary relation between intuition and logic in mathematics education.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1033-1037
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• 1996

An attempt was made to analyze preservatives in flavor-containing curry and tomato ketchup without interference due to their of flavor components. Samples were steam-distillated and extracted with ether. Sorbic acid, benzoic acid, dehydroacetic acid and salicylic acid were analyzed by GC with capillary column. Benzoic acid and dehydroacetic acid in curry were interfered by flavor components, but there was no interference in case of tomato ketchup. Samples were pretreated with Sep-Pak $C_{18}$ cartridge and analyzed with HPLC to avoid any interference due to flavor components. The recoveries by HPLC were higher than those by GC. Recoveries of sorbic acid, benzoic acid and salicylic acid from curry were 79.9%, 71.2% and 64.4%, respectively. Recoveries of sorbic acid, benzoic acid and salicylic acid from tomato ketchup were 83.4%, 87.8% and 77.7%, respectively.

• The Korean Journal of Rheology
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• v.8 no.1
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• pp.11-29
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• 1996

스크류 채널 내에 주기적을 배리어를 설치함으로써 단축 스크류 압출 공정에서의 혼합 성능이 높여질수 있음이 S.J. Kim과 T.H. Kwom에 의해 밝혀진 바있다. 그들은 이새 로운 스크류를 통한 혼합이 카오틱하는 점으로부터 이 새로운 스크류를 카오스 스크류라고 명명했다. 우리는 카오스 스크류가 장착된 단축 압출공정에서 역학계 이론과 혼합운동학을 연계하여 연구를 수행하였다. 포인카레 단면을 통한 연구로부터 우리는 배리어의 배열이 islan의 크기에 대단히 밀접하게 관련되어 있음을 발견하였다. 연속적인 쉘 변형은 카오틱 유동에서 유체 요소를 지수 함수 형태로 늘이는 늘임과 접힘으로 이루어진 카오틱 혼합 메 카니즘을보여준다. 유체요소의 국부 늘임은 원리상으로는 계산되어질수 있으나 수치 해석상 의 어려운 점이 있다. 정규 유동에서와 달리 카오틱 유동에서는 입자 추적이 Runge-Kutta 적분중의 시간간격에 대단히 민감하다. 그래서 실제 사용될수 있는 시간 간격에 의해 계산 된 국부 늘임율 및 혼합효율의 정확도가 보장되어지지 않는다. 이러한 점들을 고려하여 우 리는 새로운 혼합 척도로 $\sigma$z를 제안하는데 이값은 비교적 긴 유체선분이 채널방향을 따라 늘어나는 비에 관련된 값이다. 배리어 영역의 길이가 짧을수록 $\sigma$z는 큰값으로 나타나지만 포인카레 단면에 의한 연구에 따르면 배리어의 주기가 너무 짧다면 두 개의 거대한 island 가 존재하는 것으로 밝혀졌다. 그리고 이러한 사실은 유체요소의 늘임비가 크다는 것이 항 상 좋은 혼합성능을 뜻하는 것은 아니라는 점을 보여준다. 이러한 관점에서 볼 때 혼합 스 크류를 설계하는데 있어서는 포인카레 단면을 병행하여 ${\sigma}_z$의 값을 사용하는 것이 바람직할 것이다.

• Korean Journal of Optics and Photonics
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• v.5 no.1
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• pp.25-30
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• 1994

We derive a set of formuale which show one-to-one correspondence between the the unitary Jones matrices of transparent anisotropic media and the rotational transformations on the Poincare sphere. By using the formuale one can determine the vectorial representation of the rotational transformation on the Poincare sphere which specifies the direction of the axis and the angle of the rotation in terms of the three parameters specific to the corresponding unitary Jones matrix, and conversely the the three parameters of the uniatry Jones matrix in terms of the vectorial representation of the corresponding rotational transformation on the Poincare sphere. To understand the polarization transmission characteristics of an optical system consisting of transparent linear anisotropic media, start with the Jones calculus to get the unitary Jones matrix for the whole system and then convert it to a rotational transformation on the Poincare sphere, from which we can intuitively understand the effect of the optical system on the polarization state of the light passing through the system.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.467-473
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• 2009

The principal objective of this study was to assess the quality characteristics of Topokki with different amounts of curry powder[0%(CT0), 2%(CT2), 4%(CT4), 6%(CT6) and 8%(CT8)], based on the amount of rice flour. The L values of the uncooked and cooked Topokki decreased significantly with increases in the amount of added curry powder. The a and b values of cooked Topokki increased significantly with increases in the amount of added curry powder. The weight gains(%) of CT0(11.40%), CT2(11.67%) and CT4(10.93%) were significantly higher and the volume increases(%) of CT2(12.53%) and CT4(12.23%) were higher than those of the other samples. Textural properties such as hardness, cohesiveness, springiness and gumminess were also assessed. Our sensory evaluation test demonstrated that the appearance of CT2(4.24), the color of CT2(4.24) and CT4(4.26), the flavor of CT2(4.34) and the overall acceptability of CT2(4.24) and CT4(4.26) were superior to those of the others. CT4, CT6 and CT8 evidenced more profound antimicrobial activities than the others. In conclusion, the addition of $2{\sim}4%$ curry powder to the rice flour proved the most acceptable for the preparation of Topokki with curry powder.

• The Science & Technology
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• no.10 s.413
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• pp.48-50
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• 2003

• The monthly packaging world
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• s.147
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• pp.80-84
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• 2005

• 베이커리
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• no.5 s.346
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• pp.36-51
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• 1997

• Monthly Korean Chicken
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• v.19 no.8
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• pp.121-123
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• 2013

• The monthly packaging world
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• s.349
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• pp.105-113
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• 2022