• Journal of the Korean Mathematical Society
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• v.53 no.6
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• pp.1331-1345
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• 2016

A K-g-frame is a generalization of a g-frame. It can be used to reconstruct elements from the range of a bounded linear operator K in Hilbert spaces. K-g-frames have a certain advantage compared with g-frames in practical applications. In this paper, the interchangeability of two g-Bessel sequences with respect to a K-g-frame, which is different from a g-frame, is discussed. Several construction methods of K-g-frames are also proposed. Finally, by means of the methods and techniques in frame theory, several results of the stability of K-g-frames are obtained.

• Nonlinear Functional Analysis and Applications
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• v.28 no.1
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• pp.37-56
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• 2023

In this paper, we introduced the notions of ∗ - g-fusion frame and ∗ - K - g-fusion frame in Hilbert C^*-modules, we gives some properties and study the tensor product of ∗ - g-fusion frame. Non-trivial examples are further provided to support the hypotheses of our results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.380-388
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• 2005

Lipid characteristics of 6 species of fish frame (armored weasel-fish, AW; chum salmon, CS; spanish mackerel, SM; common mackerel, CM; conger eel, CE and skipjack tuna, ST) were studied by determining total lipid (TL) contents, lipid classes, and fatty acid composition. The highest yield of bone was obtained from ST frame (64.2%), followed by CS frame (57.9%), CE frame (54.6%), A W frame (41.6%), SM frame (41.7%), and CM frame (32.6%). The highest neutral lipid content was also found in total lipid (TL) from SM bone (23.3 g/100 g), followed by TL from CE bone (21.5 g/100 g), CS bone (16.0 g/100 g), and CM bone (15.5 g/100 g), while those from ST and A W bones were 7.2 g/100 g and 0.4 g/100 g, respectively. The prominent lipid classes of neutral lipids (NL) from all fish bones and muscles were triglyceride (TG), however, which was much lower in AW than in other fishes. The percentages of EPA and DHA in NL from fish bone were in the descending order of CS (29.3%), ST (27.1%), AW (27.0%), CM (25.7%), SM (21.6%), and CE (14.9%). Based on the lipid characteristics, the CS frame was the best resource for extraction of a functional lipid.

• Kyungpook Mathematical Journal
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• v.56 no.3
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• pp.793-806
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• 2016

G-vector-valued sequence space frames and g-Banach frames for Banach spaces are introduced and studied in this paper. Also, the concepts of duality mapping and ${\beta}$-dual of a BK-space are used to define frame mapping and synthesis operator of these frames, respectively. Finally, some results regarding the existence of g-vector-valued sequence space frames and g-Banach frames are obtained. In particular, it is proved that if X is a separable Banach space and Y is a Banach space with a Schauder basis, then there exist a Y-valued sequence space $Y_v$ and a g-Banach frame for X with respect to Y and $Y_v$.

• Kyungpook Mathematical Journal
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• v.53 no.1
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• pp.135-141
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• 2013

In this paper we show that a $g$-frame for a Hilbert space $\mathcal{H}$ can be written as a linear combination of two $g$-orthonormal bases for $\mathcal{H}$ if and only if it is a $g$-Riesz basis for $\mathcal{H}$. Also, we show that every $g$-frame for a Hilbert space $\mathcal{H}$ is a multiple of a sum of three $g$-orthonormal bases for $\mathcal{H}$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.473-480
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• 2017

We investigated the nutritional characteristics of the uncooked Skipjack tuna Katsuwonus pelamis frame (U-STF) as a basic resource for preparing flavor-enriching concentrates. The bone rate based on the fish frame (FF) was 53.2% in U-STF, thus lower than those of cooked skipjack tuna frame (C-STF), the uncooked salmon frame (U-SF), and beef leg bone (BLB). The composition of FF had 48.6-58.0% moisture, 18.4-21.3% crude protein, 7.0-15.0% crude lipid, and 12.8-22.1% ash. Compared to the proximate composition of BLB, that of FF was higher moisture and crude protein but lower solids, crude lipids, and ash. The total amino acid contents of FF was 17.6-20.8 g/100 g, which was higher than that of BLB. The levels of calcium and phosphorus of FF were 4.7-8.5 g/100 g and 2.4-4.2 g/100 g, respectively, thus lower than those of BLB. The brix concentration of FF extract was $5.0-8.2^{\circ}$, being highest in U-STF extracts, followed by extracts of U-SF and then extracts of C-STF. Our results indicate that U-STF is an optimal resource for preparing flavor-enriching concentrates.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.9C
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• pp.877-886
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• 2005

Various frame recovery algorithms have been suggested to overcome the communication quality degradation problem due to Internet-typical impairments on Voice over IP(VoIP) communications. In this paper, we propose a new receiver-based recovery method which is able to enhance recovered speech quality with almost free computational cost and without an additional increment of delay and bandwidth consumption. Most conventional recovery algorithms try to recover the lost or erroneous speech frames by reconstructing missing coefficients or speech signal during speech decoding process. Thus they eventually need to modify the decoder software. The proposed frame recovery algorithm tries to reconstruct the missing frame itself, and does not require the computational burden of modifying the decoder. In the proposed scheme, the Vector Quantization(VQ) codebook indices of the erased frame are directly estimated by referring the pre-computed VQ Codebook Index Interpolation Tables(VCIIT) using the VQ indices from the adjacent(previous and next) frames. We applied the proposed scheme to the ITU-T G.723.1 speech coder and found that it improved reconstructed speech quality and outperforms conventional G.723.1 loss recovery algorithm. Moreover, the suggested simple scheme can be easily applicable to practical VoIP systems because it requires a very small amount of additional computational cost and memory space.

• KCI Concrete Journal
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• v.11 no.3
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• pp.153-164
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• 1999

The objective of this research is to observe the actual response of a low-rise nonseismic moment-resisting masonry-infilled reinforced concrete frame subjected to varied levels of earthquake ground motions. The reduction scale for the model was determined as 1 : 5 considering the capacity of the shaking table to be used. This model was, then, subjected to the shaking table motions simulating Taft N2IE component earthquake ground motion, whose peak ground acceleration(PGA) was modified to 0.12g, 0.2g, 0.3g, and 0.4g. The g1oba1 behavior and failure mode were observed. The lateral accelerations and displacements at each story and local deformations at the critical portions of the structure were measured. Before and after each earthquake simulation test, free vibration tests and white noise tests were performed to find the changes in the natural period of the model. When the results of the masonry-infilled frame are compared with those of the bare frame, it can be recognized that masonry infills contribute to the large increase in the stiffness and strength of the g1oba1 structure whereas it also accompanies the increase of earthquake inertia forces. However, it is judged that masonry infills may be beneficial to the performance of the structure since the rate of increase in strength appears to be greater than that of the induced earthquake inertia forces.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.223-230
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• 2008

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.