• Kyungpook Mathematical Journal
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• 제59권1호
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• pp.65-71
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• 2019

This paper is concerned with the existence of positive solutions of the nonlinear Neumann boundary value problems $$\{u^{{\prime}{\prime}}+a(t)u={\lambda}b(t)f(u),\;t{\in}(0,1),\\u^{\prime}(0)=u^{\prime}(1)=0$$, where $a,b{\in}C[0,1]$ with $a(t)>0,\;b(t){\geq}0$ and the Green's function of the linear problem $$\{u^{{\prime}{\prime}}+a(t)u=0,\;t{\in}(0,1),\\u^{\prime}(0)=u^{\prime}(1)=0$$ may change its sign on $[0,1]{\times}[0,1]$. Our analysis relies on the Leray-Schauder fixed point theorem.

• Journal of the East Asian Society of Dietary Life
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• 제24권1호
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• pp.126-135
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• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.

• Journal of the Korean Society of Food Science and Nutrition
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• 제33권1호
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• The Journal of Asian Finance, Economics and Business
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• 제8권1호
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• pp.791-801
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• 2021

This study aims to test whether and to what extend national culture affects the readiness of business-to-consumer (B2C) e-commerce across the world. We regress two sets of data at national level: (1) the ratings of two main dimensions of Hofstede's national culture framework, uncertainty avoidance and individualism, and (2) UTCTAD B2C e-commerce index value. A sample of 83 countries was tested in this study. Several control variables at national level are included in our regression model. We find that these two cultural dimensions have an effect on the readiness of B2C e-commerce in various ways. We find that countries with high individualism score have high index value of B2C e-commerce development. We discuss the implications of these findings for B2C e-commerce developing strategies. We then call for designing relative policies with full consideration on national culture to promote the development of B2C e-commerce. In addition, we identify the limitations of the study and propose recommendations for future research. This study is the first one to use UNCTAD data on B2C e-commerce to explore the relationships between two dimensions of Hofstede's national culture and the readiness of B2C e-commerce and adds to the knowledge of literature in this research field.

• Journal of Ocean Engineering and Technology
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• 제8권1호
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• pp.114-122
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• 1994

X-ray stress constant, K, was determined for the diffraction line of (211)plane by using Cr-K$\alpha$ radiation. K was -340.87 MPa/deg. Fatigue crack propagation tests of SS41 steel were conducted under stress ratios of 0.1, 0.3 and 0.5. The half-value breadth of X-ray diffraction profile was measured at and beneath the fracture surface. The half-value breadth, B, on the fracture surface was found to increase with increasing $K_max$. The value of B was influenced by stress ratio in SS41 steel. The half-value breadth took the maximum value at the borden of reversed plastic zone, while it approached to the initial (pre-fatigue) value near the boundary of monotonic plastic zone. The maximum depth of the plasticzone was evaluated on the basis of the half-value breadth distribution. The depth $\omega$$_y$ is related to $K_max$by the following equation : $\omega$$_y$ = $\alpha$($K_max$/$\sigma$$_y$$)^2$ where .sigma.$\sigma$$_y$ is the yield strength obtength obtained in tension test .alpha.is 0.136 for SS41 steel.

• Journal of the Korea Society of Computer and Information
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• 제15권11호
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• pp.225-231
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• 2010

Transaction value of business-to-business(B2B) is composed of various factors for groups and time series. In this paper, we use the panel data for finding various variables and using this we analyse the factors that is major influence to transaction value of business-to-business. For analysis we looked at transaction value of business-to-business of 7 groups such as manufacturing industry, electric, gas and piped water industry, construction industry, retail & wholesale trade, traffic industry, publish, image; broad-casting & telecommunication and information service industry, etc. In our analysis we looked at the transaction value of business-to-business during the period from 2005.01 to 2009.12. We examined the data in relation to the transaction value of cyber shopping mall, company bond, composite stock price index, transaction value of credit card, loaned rate of interest in deposit bank, rate of exchange looking at the factors which determine the transaction value of business-to-business, evidence was produced supporting the hypothesis that there is a significant positive relationship between the transaction value of cyber shopping mall, composite stock price index and loaned rate of interest in deposit bank, rate of exchange. The company bond is negative relationship, transaction value of credit card is positive relationship and they are not significant variables in terms of the transaction value of business-to-business.

• Proceedings of the CALSEC Conference
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• 한국전자거래학회 2000년도 종합학술대회발표논문집
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• pp.403-419
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• 2000

◆ 목표 : 철강산업의 전자거래 확산을 통한 산업경쟁력 확보 - 철강사 전자거래 대상업무 파악 및 도입효과 극대화 전략 수립 - 업무분석을 통한 전자거래 관점에서의 업무개선과제 도출 - 철강 관련사 Value Network 구성을 위한 기반인프라 조성 - 업무/데이터 전자문서 표준 도입 - 철강전자거래 e-Business 모델 정립(중략)

• Food Science of Animal Resources
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• 제23권4호
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.

• Korean Journal of Clinical Pharmacy
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• 제24권4호
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• pp.231-239
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• 2014

Background and objective: Pravastatin has been shown to have favorable risk-benefit profile when it is administered to hypercholesterolemic subjects to prevent cardiovascular events. However, subjects with impaired OATP1B1 activity may be more susceptible to pravastatin-induced muscle toxicity than subjects with normal OATP1B1 activity. A systematic review was conducted to evaluate the effect of SLCO1B1 genetic polymorphism on pharmacokinetics of pravastatin. Method: Medline$^{(R)}$ and Embase$^{(R)}$ were searched for relevant studies until July 2013. The search terms used were pravastatin AND (SLCO1B1 OR OATP1B1 OR LST1 OR SLC21A6) AND (gene OR $genetic^*$ OR $genomic^*$ OR $pharmacogenet^*$ OR $pharmacogenom^*$ OR $polymorph^*$). Results: A meta-analysis of the area under the concentration-time curve (AUC) of pravastatin in $SLCO1B1^*15$ and $SLCO1B1^*1a/^*1a$ was conducted. Five studies met all the inclusion criteria and methodological requirements. There was no statistically significant difference in the AUC value between $SLCO1B1^*15$ and $SLCO1B1^*1a/^*1a$ (p=0.728). However, $SLCO1B1^*15$ participants exhibited significantly higher AUC values than $SLCO1B1^*1b/^*1b$ carriers (p<0.001). In case of $SLCO1B1^*15^*15$ carriers, they had significantly higher AUC value than $SLCO1B1^*1a/^*1a$ subjects (p=0.002). Lastly, compared with to the subjects of $SLCO1B1^*1a/^*1a$, the carriers of heterozygous $SLCO1B1^*15$ increased the AUC value of pravastatin statistically significantly in Asian population (p=0.014). Conclusion: The present meta-analysis suggests that subjects with $SLCO1B1^*15$ are associated with increased AUC of pravastatin.

• Journal of Microbiology and Biotechnology
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• 제27권4호
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• pp.785-790
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• 2017

Two piloquinone derivatives isolated from Streptomyces sp. CNQ-027 were tested for the inhibitory activities of two isoforms of monoamine oxidase (MAO), which catalyzes monoamine neurotransmitters. The piloquinone 4,7-dihydroxy-3-methyl-2-(4-methyl-1-oxopentyl)-6H-dibenzo[b,d]pyran-6-one (1) was found to be a highly potent inhibitor of human MAO-B, with an $IC_{50}$ value of $1.21{\mu}M$; in addition, it was found to be highly effective against MAO-A, with an $IC_{50}$ value of $6.47{\mu}M$. Compound 1 was selective, but not extremely so, for MAO-B compared with MAO-A, with a selectivity index value of 5.35. Compound 1,8-dihydroxy-2-methyl-3-(4-methyl-1-oxopentyl)-9,10-phenanthrenedione (2) was moderately effective for the inhibition of MAO-B ($IC_{50}=14.50{\mu}M$) but not for MAO-A ($IC_{50}$ > $80{\mu}M$). There was no time-dependency in inhibition of MAO-A or -B by compound 1, and the MAO-A and -B activities were almost completely recovered in the dilution experiments with an excess amount of compound 1. Compound 1 showed competitive inhibition for MAO-A and -B, with $K_i$ values of 0.573 and $0.248{\mu}M$, respectively. These results suggest that piloquinones from a microbial source could be potent reversible MAO inhibitors and may be useful lead compounds for developing MAO enzyme inhibitors to treat related disorders, such as depression, Parkinson's disease, and Alzheimer's disease.