• 스마트미디어저널
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• 제12권6호
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• pp.9-14
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• 2023

최장 증가 부분서열(longest increasing subsequence)은 컴퓨터 과학 분야에서 오랫동안 연구되어온 주요 문제이다. 본 논문에서는 최장 조건을 극대로 완화한 극대 증가 부분서열(maximal increasing subsequence) 문제를 고려한다. 본 논문에서는 두 가지 버전의 증가 개념(단조증가, 순증가)에 대해, 알파벳 Σ 에 대한 서열의 극대 증가 부분서열을 구하는 선형시간 알고리즘을 제안한다. 극대 단조증가 부분서열을 구하는 알고리즘은 O(1) 공간을 사용하고, 극대 순증가 부분서열을 구하는 알고리즘은 O(|Σ|) 공간을 사용한다.

• 한국농공학회지
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• 제24권3호
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• pp.84-91
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• 1982

This study was conducted to investigate the consolidation characteristics of repeated increasing and decreasing load m marine clay. Consolidation test was performed by the whole repetition of increasing and decreasing load and the partial repetition of increasing and decreasing load. The results obtained were as follows: 1. The void ratio e was decreased according to the increase of preloading and the repe- tition of increasing and decreasing load. 2. In case of the partial repetition of increasing and decreasing load the compression index Cc was decreased with the increase of preloading and the repetition of increa- sing and decreasing load 3. The expansion rate was greatly increased with the whole repetition of increasing and decreasing load and it was inclined to be increased with the increase of preloading in case of the partial repetition. 4. The coefficient of volume compressibility were decreased according to the repetition of increasing and decreasing load 5. The secondary consolidation coefficient was decreased with the repetition of increasing and decreasing load. Especially in case of the partial repetition, the peaks of secon- dary consolidation curves could be found to move toward the vicinity of preloading.

• 대한건축학회논문집:계획계
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• 제34권2호
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• pp.67-74
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• 2018

The purpose of this study was to analyze relationship between emotion and behavior with the color images of indoor space in hotels. The study methods evaluation experiments of emotion and behavior with computer graphic images. Study results are as follows: First, The color image according to the indoor space had a significant influence on the user's emotions. Lobby and restaurant had difference in pleasure arousal emotion by color image, and also guest room had difference in pleasure dominance emotion by color image. Second, The color image according to the indoor space had a significant influence on the user's behavior. Also lobby and restaurant had difference in movement hobby eating resting behavior by color image, and guest room had difference in hobby eating resting behavior by color image. Third, As a result of analyzing the effect of user's emotions on the behavior according to the indoor space: In the lobby, the more un-arousal increasing of users, the more hobby resting behavior increasing. And the more dominance increasing of users, the more movement hobby eating resting behavior increasing. In the restaurant, the more dominance increasing of users, the more movement eating hobby behavior increasing. The more arousal increasing of users, the more movement resting behavior increasing. The more un-arousal increasing of users, the more hobby eating behavior increasing. In the guest room, the more un-arousal dominance increasing of users, the more hobby eating resting behavior increasing. And also the more arousal increasing of users, the more movement behavior increasing.

• Journal of Advanced Marine Engineering and Technology
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• 제24권2호
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• pp.57-62
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• 2000

The effect of exhaust gas recirculation(EGR) on the characteristics of exhaust gas emissions, and SFC are experimentally investigated by four-cylinder, four-cycle and direct injection marine diesel engine. In order to reduce the soot contents in the recirculated exhaust gas to intake system of the engines, a soot removal system of a cylinderical-type scrubber is specially designed and manufactured for the experimental system. (1) SFC is increased in downward convex curve style with increasing excess air ratio, it is increased with increasing EGR rate at the same excess air ratio. (2) NOx emission is reduced in downward convex curve style with increasing excess air ratio, it is reduced with increasing EGR rate at the same excess air ratio. (3) Soot emission is decreased in downward convex curve style with increasing excess air ratio, it is reduced with increasing EGR rate at the same excess air ratio. (4) CO emission is increased in nearly straight line style with increasing excess air ratio, it is increased with increasing EGR rate at the same excess air ratio. (5) HC emission is not constant tendency with increasing excess air ratio, it is increased with increasing EGR rate at the same excess air ratio.

• Journal of applied mathematics & informatics
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• 제41권1호
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• pp.1-9
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• 2023

In the present paper, two theorems on absolute matrix summability of infinite series are generalized for the 𝜑 - |A, p_n|_k summability method using quasi 𝛽-power increasing sequences instead of almost increasing sequences.

• 한국식품조리과학회지
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• 제33권3호
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• 환경위생공학
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• 제20권1호
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• pp.40-54
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• 2005

This dissertation aims to develop adsorption tubes for measuring organic solvents in the working environment, by comparing and analyzing breakthrough condition and adsorption capacity with ACF. 1. In breakthrough characteristics, the raising velocity of breakthrough curve is increasing according to assault concentration, but $50\%$ breakthrough time is decreasing. As breakthrough curve of calculated data using this agrees with the one of experimental data both of them can be used on determining sampling time of adsorption tubes. It is predicted by theoretical that $10\%$ breakthrough time is increasing in the case of increasing filled adsorbent amount. 2. $10\%$ breakthrough time is regularly decreasing as much as assault concentration is increasing. As a result, we can predict the life of adsorbent within the range of the low concentration, and adsorption amount that ACF can sample during $10\%$ breakthrough time is increasing as much as assault concentration is increasing.

• Journal of the Korean Wood Science and Technology
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• 제12권4호
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• pp.3-10
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• 1984

In hot pressed wood of Pseudotsuga menziesii compressed to 0 - 50 percent at temperature 60 - $180^{\circ}C$, relative humidity conditions affecting dynamic Young's modulus of elasticity and internal friction were investigated. The results obtained are summarized as follows: Moisture absorption of the hot pressed wood decreased with increasing press temperature, but there was no effect on the amount of compression. Thickness swelling dereased with increasing press temperature, and increased with increasing amount of compression. In general, dynamic Young's modulus of elasticity showed a straight line with increasing specific gravity of specimens. Dynamic Young's modulus of elasticity decreased with increasing moisture content, but internal friction increased with increasing amount of moisture content. Dynamic Young's modulus of R specimens pressed in the radial direction showed hight values than T specimens pressed in the tangential direction.

• 동아시아식생활학회지
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• 제27권3호
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• pp.304-312
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• 2017

This study was carried out to evaluate the effects of yam powder addition (0~40%) on the quality characteristics and oxidative stability of yackwa made with rice flour. While most rice flour (34.35%) had a particle size more than $250{\mu}m$, 75% of yam powder had a particle size less than $65{\mu}m$. Width, height, and volume of rice yackwa added with yam powder increased with increasing yam powder content. While L and b values of rice yackwa added with yam powder decreased with increasing yam powder content, a value increased. Hardness and chewiness of rice yackwa added with yam powder increased as storage period increased at $25^{\circ}C$ for 9 days, whereas they decreased with increasing yam powder content. In a discrimination test, brown color, flavor, sweetness, and bitterness increased with increasing yam powder content, whereas hardness decreased. In a preference test, taste, texture, and overall acceptance increased with increasing yam powder content. The acid and thiobarbituric acid (TBA) values of rice yackwa added with yam powder increased as storage period increased. However, acid and TBA values of the treated groups decreased with increasing yam powder content compared to the control group. Although 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activities decreased with increasing storage period, values increased with increasing yam powder content. It was found that yackwa quality, preference, and oxidative stability increased during storage with increasing yam powder content. From these results, addition of 40% yam powder would be the optimal conditions for making rice yackwa.

• 한국농공학회지
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• 제45권7호
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• pp.27-37
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• 2003

This study was performed to examine the flowing ability and filling ability of polypropylene fiber reinforced high performance concrete. The slump flow was decreased with increasing the polypropylene fiber content, rapidly. At the box-type filling ability, the difference of box height was increased with increasing the fiber content and the box-type passing ability was closed in fiber content 1 %. The final flowing distance of L-type was decreased with increasing the fiber content. Also, it was decreased above 0.75% of polypropylene fiber content, rapidly. The filling ability of L-type was badly showed above polypropylene fiber content 0.75%. Also, the compressive strength was decreased with increasing the fiber content, but the flexural strength was shown higher than that of the concrete without fiber. At the impact resistance, drop numbers for reaching in final fracture were increased with increasing the fiber content. Also, the drop numbers for reaching initial fracture of 1mm were increased with increasing the fiber content. At the acid resistance, the percent of original mass was decreased with increasing the fiber content.