• Kyungpook Mathematical Journal
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• 제64권2호
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• pp.271-286
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• 2024

In this paper, we prove the existence of distributional solutions in the anisotropic Sobolev space $\mathring{W}^{1,\overrightarrow{p}(\cdot)}(\Omega)$ with variable exponents and zero boundary, for a class of variable exponents anisotropic nonlinear elliptic equations having a compound nonlinearity $G(x, u)=\sum_{i=1}^{N}(\left|f\right|+\left|u\right|)^{p_i(x)-1}$ on the right-hand side, such that f is in the variable exponents anisotropic Lebesgue space $L^{\vec{p}({\cdot})}(\Omega)$, where $\vec{p}({\cdot})=(p_1({\cdot}),{\ldots},p_N({\cdot})){\in}(C(\bar{\Omega},]1,+{\infty}[))^N$.

• 한국항행학회논문지
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• 제14권3호
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• pp.397-408
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• 2010

업무효율 향상을 위해 중소기업에서의 정보시스템 사용이 대중화 되면서 초기 대기업을 중심으로 사용된 DBMS 활용이 중소기업 경쟁력을 강화시키는 데 중요한 촉매제 역할을 하고 있다. 그러나 정보시스템 및 DBMS 확산에 따라 보안사고와 같은 역기능도 함께 대두되면서 대기업에 비해 상대적으로 경영자원이 부족한 중소기업은 보안 시스템에 대한 투자가 미흡하여 DB보안 시스템을 도입하는 데 어려움을 겪고 있다. 따라서 본 논문에서는 중소기업의 DBMS 사용에 따른 해킹 및 보안사고 위협들을 사전에 방지 할 수 있는 중소기업의 정보화 환경에 적합한 간략한 하드웨어 형태의 DB보안 어플라이언스를 설계하고자 한다.

• ETRI Journal
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• 제25권5호
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• pp.401-406
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• 2003

A biometric system determines the identity of a person by measuring physical features that can distinguish that person from others. Since biometric features have many variations and can be easily corrupted by noises and deformations, it is necessary to apply machine learning techniques to treat the data. When applying the conventional machine learning methods in designing a specific biometric system, however, one first runs into the difficulty of collecting sufficient data for each person to be registered to the system. In addition, there can be an almost infinite number of variations of non-registered data. Therefore, it is difficult to analyze and predict the distributional properties of real data that are essential for the system to deal with in practical applications. These difficulties require a new framework of identification and verification that is appropriate and efficient for the specific situations of biometric systems. As a preliminary solution, this paper proposes a simple but theoretically well-defined method based on a statistical test theory. Our computational experiments on real-world data show that the proposed method has potential for coping with the actual difficulties in biometrics.

• 대한치과의사협회지
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• 제54권12호
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• pp.971-984
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• 2016

The increase rate of dentists' competition is very fast at metropolitan areas in South Korea. We compare metropolitan and rural parameters to investigate the relation between competition and revenue variation. The competition and revenue variables of 73 metropolitan and 75 rural areas were calculated from 2010 Census of Service Industry microdata which include non-insurance revenues of dental clinics. Independent sample t-test results showed that the level of competition among dental clinics in metropolitan areas is higher. The lowest and the low ranked revenues are higher in rural areas. The highest and the average revenues are higher in metropolitan areas. But, 25 percentile and median revenues has no significant difference between two areas. Simple log linear regression results showed that the number of clinics could explain the distribution of revenues in both areas better than the density of active dentists and Herfindahl-Hirschman index. In the areas with many clinics have high maximum and average revenues and low minimum revenues. The increasing rate of maximum revenues is higher in metropolitan areas though the decreasing rate of minimum revenues is higher in rural areas. Metropolitan areas have higher Gini coefficients than rural areas, but the increasing rate of Gini coefficients is lower than rural areas. Findings from this study are useful reference when the dentists select the opening areas. One is that the median revenues between metropolitan and rural areas have no significant difference. The other is that the rural areas ensure the more stable and uniform revenues. The results would help to relieve the consumptive competition among dentists and to achieve the distributional efficiency of dental human resources.

• 한국수산과학회지
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• 제9권2호
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• pp.111-119
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• 1976

Discoloration of canned boiled oyster namely greening, yellowing and browning often occur separately or associatively in the storage of the product. Greening is mainly caused by the appearance of chlorophyll and its derivatives on the surface around the digestive diverticula of the oyster and yellowing by dispersion of carotenoid. Browning reactions by sugar amino condensation or enzymatic action, tyrosinase, also cause an undesirable color development. In this paper, the stability and the changes in distributional or partitional ratio of chlorophyll and carotenoid pigment of meat vs viscera in raw and canned oyster during six month storage in order to measure the dispersion rate of both pigments between meat and viscera, and to evaluate the feasibility of discoloration of oyster meat. The development of brownish pigment and the toss of free tyrosine in oyster were also determined to compare the readiness of color development. In addition the influence of processing and storage conditions to the dispersion rate and the tendency of discoloration, and finally the effect of inhibitor were discussed. The results showed that greening or yellowing was initiated by the dispersion of chlorophyll or carotenoids from viscera to the meat of oyster, and the dispersion rate of carotenoid was much higher than the chlorophyll's, so that, yellowing appeared a leading reaction of discoloration. The dispersion rate was obviously fastened by raising the temperature in the process of sterilization and storage. Consequently, the low temperature storage could largely retard the occurance of yellowing or greening of oyster meat. The pH control of canned oyster did not seem to affect the dispersion of pigment but significantly did on the stability of the piqments. Browning by the reaction of sugar-amino condensation and enzymatic oxidation of tyrosine was positively detected in canned oyster meat. The development of brownish color was influenced rather by the storage temperature than the heating process. Addition of sodium sulfite in can or treating the boiled oyster with sulfite solution prior to filling seemed possibly inhibit the color development particularly in cold-storaged oyster meat.

• 미생물학회지
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• 제5권2호
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• pp.79-85
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• 1967

Kim, Jong Hyup., (Div. of Biology, Atomic Energy Research Institute,Korea.;) Studies on the Cellulor Metabolism in Microorganisms as influenced by Gamma-irradiation(III): On the Changes of Free Amino acid Pool and content of Protein in Yeast clls irradiated by .gamma.-ray. 1. The strain of Saccharomyces cerevisiae had been cultured synchronously in aerobic condition and irradiatel by gamma-ray from the source of cobalt-60. Drying in vacuum oven at $90^{\circ}C$ C over 12 hours, then changes of protein content (Kjeldahl) and free amino acid pool have been assayed with use of spectrophotometer. Results obtained were compared with those of unirradiated normal cells. 2. It is proved that amount of protein content in the irradiated cells increases to seven percent more than those of normal cells in the same weight of dried samples. It seems like carbohydrate breakown had been stimulated by irradiation and that relative contents of protein shows higher values than those of normal in the same weight of samples. 3. The amount of free amino acid pool in the irradiated cells shows less value about ten percent than those of normal cells, and rate of decreasing is also weak than those of standard reagent solution of amino acid. We may assume that free amino acid pool would be protected against radiation damage in living cells and more stable than in vitro. 4. The component of free amino acid pool have been assayed on second dimensional paper chromatogram, and the identified amino acids are as follows; aspartic acid, serine, glutamic acid, cystine, lysine, glycine, threonine, histidine, arginine, tyrosine, phenylalanine, valine and leucine. 5. Distributional presence of free amino acids are identical to that of normal cells except arginine, it is cosumable that radiation effect is univerlsal to all amino acid. However it is obvious that there are differences in radiolabilities of amino acids in irradiated cells.