• Proceedings of the Korean Operations and Management Science Society Conference
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• 2005.05a
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• pp.904-913
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• 2005

This paper deals with an integrated problem of inventory control and dynamic pricing strategies for a commodity with price and sales-period dependent demand pattern, where a seller and customers have complete information of each other. The problem consists of two parts; one is each buyer's benefit problem which makes the best decision on price and time for buyer to purchase items, and the other one is a seller's profit problem which decides an optimal sales strategy concerned with inventory control and discount schedule. The seller's profit function consists of sales revenue and inventory holding cost functions. The two parts are closely related into each other with some related variables, so that any existing general solution methods can not be applied. Therefore, a simplified model with single seller and two customers in considered first, where demand for multiple units is allowed to each customer within a time limit. Therewith, the model is generalized for a n-customer-classes problem. To solve the proposed n-customer-set problem, a dynamic programming algorithm is derived. In the proposed dynamic programming algorithm, an intermediate profit function is used, which is computed in case of a fixed initial inventory level and then adjusted in searching for an optimal inventory level. This leads to an optimal sales strategy for a seller, which can derive an optimal decision on both an initial inventory level and a discount schedule, in $O(n^2)$ time. This result can be used for some extended problems with a small customer set and a short selling period, including sales strategy for department stores, Dutch auction for items with heavy holding cost, open tender of materials, quantity-limited sales, and cooperative buying in the on/off markets.

• The Journal of Advanced Prosthodontics
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• v.7 no.5
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• pp.375-379
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• 2015

PURPOSE. The purpose of this study was to evaluate the influence of tightening technique and the screw coating on the loosening torque of screws used for Universal Abutment fixation after cyclic loading. MATERIALS AND METHODS. Forty implants (Titamax Ti Cortical, HE, Neodent) (n=10) were submerged in acrylic resin and four tightening techniques for Universal Abutment fixation were evaluated: A - torque with 32 Ncm (control); B - torque with 32 Ncm holding the torque meter for 20 seconds; C - torque with 32 Ncm and retorque after 10 minutes; D - torque (32 Ncm) holding the torque meter for 20 seconds and retorque after 10 minutes as initially. Samples were divided into subgroups according to the screw used: conventional titanium screw or diamond like carbon-coated (DLC) screw. Metallic crowns were fabricated for each abutment. Samples were submitted to cyclic loading at $10^6$ cycles and 130 N of force. Data were analyzed by two-way ANOVA and Tukey's test (5%). RESULTS. The tightening technique did not show significant influence on the loosening torque of screws (P=.509). Conventional titanium screws showed significant higher loosening torque values than DLC (P=.000). CONCLUSION. The use of conventional titanium screw is more important than the tightening techniques employed in this study to provide long-term stability to Universal Abutment screws.

• Journal of Physiology & Pathology in Korean Medicine
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• v.26 no.6
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• pp.947-952
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• 2012

This Study was conducted to investigate Muscle Test of Point Selection through CRA(Contact Reflex Analysis) Muscel Diagnosis. So this study used to compare and analyze the effects of Muscel(Deltoid Muscel of Posterior) RMS(Root Mean Squared) and MEF(Median Edge Frequency) Among Groups that do not respond to questionnaire, Tonguibogam Naegyeongpyeon Small Intestine Group, Small Intestine MeridianPathway Primary Symptom and Secondary Symptom Group and Kwanwon(CV4) meridian Principal action Group. The questionnaire is composed of 23 items. The questionnaire was intended to elicit information on assorting into 4 groups. After Survey, Subject had to Muscle test subjects. Muscle experimental methods are as follows: Holding the shoulder without contacting Kwanwon. Holding the shoulder contacting Kwanwon. The first iteration. Group 1,2,3 were increased sEMG RMS compared with First experiment and Second experiment. Group 4(Including Uterus and Intestinal Flora Problem) were decreased sEMG RMS compared with First experiment and Second experiment. This test means that it is similar to diagnosis CRA and Small intestine channel of hand taiyang muscle, not Small Intestine MeridianPathway. It is suggested that subjects with a Small Intestine problem(Uterus and Intestinal Flora Problem) shows the results of decreasing posterior Deltoid Muscular strength. It means that CRA muscle diagnosis is associated with Alarm points diagnosis. But it doesn't consider influence of fat on the surface EMG.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.5
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• Clinics in Shoulder and Elbow
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• v.18 no.1
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• pp.13-20
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• 2015

Background: The purpose of this study is to assess the range of shoulder motion using an indirect evaluation method without physical examinations of patients based on questionnaires regarding several specific arm postures referenced by patient's own body parts. Methods: Nine criteria of specific shoulder motion including 4 forward flexion, 2 external rotation, and 3 internal rotation were decided as reference position which can represent a certain shoulder motion. Flexion contains postures such as lifting arm to waist-height, shoulder-height, eye-height, and raising arm above head with arm touching ears. External rotation comprises grasping ears and placing hands on back of the head. Vertebral height in internal rotation is determined by calculating the samples' motions, which are holding on to trouser belts, opposite-elbow, and scapula. These postures are included in questionnaires for patients to evaluate the validity and effectiveness of this indirect method. Results: The range of flexion was $77^{\circ}$ ($60^{\circ}$ to $100^{\circ}$), $96^{\circ}$ ($87^{\circ}$ to $115^{\circ}$), $135^{\circ}$ ($115^{\circ}$ to $150^{\circ}$), and $167^{\circ}$ ($150^{\circ}$ to $175^{\circ}$) when arms go up to waist, shoulder, eye, and high vertically. Range of external rotation was $39.6^{\circ}$ ($30^{\circ}$ to $50^{\circ}$) when grasping ears and $69.2^{\circ}$ ($60^{\circ}$ to $80^{\circ}$) with the hands on the back of the head. Range of internal rotation was L4 when placing trouser belts, T12 for holding opposite elbow, and T9 for reaching scapula. The mismatch rates of flexion, external rotation, and internal rotation were 11.6%, 9.6%, and 7.8%. Conclusions: The range of shoulder motion using this method is expected to be applied to an established shoulder scoring system which included shoulder motion evaluation item.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.724-733
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• 2016

Purpose: This study was to evaluate the microbiological quality of salads in lunchbox's based on the holding time and temperature at convenience and franchise stores. Methods: Cabbage salad and crab meat salad were targeted for microbiological quality assessment. They were tested for aerobic plate counts, coliforms, Escherichia coli, Staphylococcus aureus and Enterobacteriaceae and assessment were performed by Korean Food Standards Codex. Results: In cabbage salad at convenience franchise store's at $5^{\circ}C$, the aerobic plate counts did not exceed the Korean Food Standards Codex. For cabbage salad stored at $25^{\circ}C$, the aerobic plate counts was 5.08 log CFU/g we hours after purchase, which exceeded the Korean Food Standards Codex. In case of cabbage salad in franchise store, the E. coli and S. aureus count exceeded Korean Food Standards Codex 3 hours after purchase. Microbiological analysis did not exceed the Korean Food Standards Codex at $5^{\circ}C$ in crab meat salad in convenience store. At $25^{\circ}C$, the aerobic plate count was detected at 4.45 log CFU/g after 32 hours, coliforms, E. coli, and S. aureus did not detect, but Enterobacteriaceae was found to be 2.34 log CFU/g after 9 hours in franchise store's crab salad. Coliforms was detected at 1.18 log CFU/g after 3 hours, and S. aureus was detected at 2.04 log CFU/g after 6 hours at $25^{\circ}C$ in the franchise store. The lunchbox' salad under cold storage ($5^{\circ}C$) generally meet the Korean Food Standards Codex. Conclusion: The results indicate an urgent need to implement proper management guidelines for the production of lunchbox foods to ensure microbiological safety, and to improve the shelf life from production to consumption.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.20-27
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• 2017

Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• Journal of the Korea Society of Computer and Information
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• v.8 no.3
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• pp.113-123
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• 2003

Many researches on the application of neural networks for making financial index prediction have proven their advantages over statistical and other methods. In this paper, a neural network model is proposed for the Buying, Holding or Selling timing prediction in stocks by the price index of stocks by inputting the closing price and volume of dealing in stocks and the technical indexes(MACD, Psychological Line). This model has an equalized multi-layer arithmetic function as well as the time series prediction function of backpropagation neural network algorithm. In the case that the numbers of learning data are unbalanced among the three categories (Buying, Holding or Selling), the neural network with conventional method has the problem that it tries to improve only the prediction accuracy of the most dominant category. Therefore, this paper, after describing the structure, working and learning algorithm of the neural network, shows the equalized multi-layer arithmetic method controlling the numbers of learning data by using information about the importance of each category for improving prediction accuracy of other category. Experimental results show that the financial index prediction using the equalized multi-layer arithmetic neural network has much higher correctness rate than the other conventional models.