• 대한수학회보
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• 제54권4호
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• pp.1141-1158
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• 2017

In this paper, we study the value distribution of the derivative of a Dirichlet L-function $L^{\prime}(s,{\chi})$ at the a-points ${\rho}_{a,{\chi}}={\beta}_{a,{\chi}}+i{\gamma}_{a,{\chi}}$ of $L^{\prime}(s,{\chi})$. We give an asymptotic formula for the sum $${\sum_{{\rho}_{a,{\chi}};0<{\gamma}_{a,{\chi}}{\leq}T}\;L^{\prime}({\rho}_{a,{\chi}},{\chi})X^{{\rho}_{a,{\chi}}}\;as\;T{\rightarrow}{\infty}$$, where X is a fixed positive number and ${\chi}$ is a primitive character mod q. This work continues the investigations of Fujii [4-6], $Garunk{\check{s}}tis$ & Steuding [8] and the authors [12].

• 한국환경보건학회지
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• 제31권1호
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• pp.94-98
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• 2005

This study was carried out to provide radon concentration and exposure in building. The average radon concentrations of building was measured 1.37 pCi/L in basement, 0.95 pCi/L in 1st layer, 0.74 pCi/L in 2nd layer, 0.56 pCi/L in 3rd layer, and 0.4 pCi/L in 4th layer, respectively. The average radon concentration of basement was measured the higher than any other stairs. Daily average distribution of radon concentrations in building shown that radon concentrations measured in morning at 8hr was the highest value. Monthly average distribution of radon concentrations shown 0.28 ${\pm}$ 0.17 pCi/L in April and 0.82 pCi/L in December that was the highest value. The average concentrations of radon was measured 0.38pCi/L in spring. 0.44 pCi/L in summer, 0.53 pCi/L in autumn, and 0.67 pCi/L in winter, respectively. This result shown that the average concentrations of radon in winter was the higher than any other seasons. That reasons was supposed that effect of number of exchanges and using air conditions was the higher in summer than winter.

• 환경영향평가
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• 제15권3호
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• pp.227-235
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• 2006

In order to understand chemical characteristics and formation of dewfall in Miryang area, we analysed monthly distribution of dewfall, and investigated its chemical composition of dewfall. The modified teflon plate ($1m{\times}1m$) was used qualitatively to collect water soluble components at Miryang weather station from August 2002 to April 2003. Dewfall amount during the sampling periods (37 day) collected 5.28 mm. The behaviors of water soluble ions in dewfall showed the highest concentration ($555.8{\mu}eq/l$ for $Cl^-$, $338.6{\mu}eq/l$ for ${NO_3}^-$, $1118.2{\mu}eq/l$ for ${SO_4}^{2-}$, $262.7{\mu}eq/l$ for ${NH_4}^+$, $1341.0{\mu}eq/l$ for ${Ca_2}^+$, $177.8{\mu}eq/l$ for ${Mg_2}^+$, and $325.5{\mu}eq/l$ for $Na^+$) during the April, the lowest concentration ($243.6{\mu}eq/l$ for ${SO_4}^{2-}$, $39.3{\mu}eq/l$ for ${NH_4}^+$ and $456.2{\mu}eq/l$ for ${Ca_2}^+$) during the September. Monthly equivalent ratio of [${SO_4}^{2-}$]/[${NO_3}^-$] showed the highest value (6.45) during the March, the lowest value (1.86) during the September, and the mean value was 2.70.

• 공업화학
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• 제24권3호
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• pp.299-304
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• 2013

Box-Behnken design (BBD) 방법은 일체형 흡착제의 합성조건을 최적화하기 위해 사용되었다. 단량체(monomer)의 양(mL), 가교제(crosslink)의 양(mL), porogen의 양(mL)에 대한 효과를 조사했다. 실험 값은 여러 회귀분석 및 통계적인 방법에 의해 2차 다항 방정식을 얻었다. 이 모델의 결정계수($R^2$)는 0.9915이고 결정계수의 p value는 0.0001보다 작은 값으로 모델이 매우 유의미하다는 것을 나타낸다. RSM 모델에 의해 예측된 최적의 일체형 흡착제 합성조건은 단량체의 양 0.30 mL, 가교제의 양 1.40 mL, porogen의 양 1.47 mL이고 이 조건 아래서 합성된 일체형 흡착제의 양은 2120.15 mg이다. 이 결과는 이 모델이 적절하다는 것을 나타내었다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.199-205
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• 2009

울금가루를 새로운 식품소재로 활용하고자 하는 연구의 일환으로 울금가루 첨가량을 달리하여 국수를 제조하고 그 품질특성을 조사하였다. 밀가루와 울금가루 혼합분의 물결합력과 breakdown은 울금가루 8% 첨가구에서 가장 높았으나, setback은 울금가루 8% 첨가구에서 가장 낮았다. 울금가루 첨가 국수의 조리 특성에서 무게, 부피 및 인장강도는 울금가루 8% 첨가구에서 가장 낮았고, 대조구에서 가장 높았으나, 탁도는 울금가루 8% 첨가구에서 가장 높았으며, 울금가루 첨가량이 증가할수록 높았다. 국수의 조리 전과 조리 후의 색도 및 물성의 변화에서 L값은 조리 전 생국수가 조리된 국수보다 높았으나, 색도의 a값 및 b값과 물성에서는 조리 전 생국수보다 조리된 국수에서 높았다. 색도의 L값과 물성의 탄력성 및응집성은 울금가루 첨가량이 증가할수록 낮아졌고, 색도의 a값 및 b값과 물성의 경도, 점착성 및 씹힘성은 울금가루 첨가량이 증가할수록 높아졌다. 울금가루 첨가량에 따른 관능검사에서 울금가루 4% 첨가구의 기호도가 가장 높았고, 울금가루 2% 및 8% 첨가구는 대조구보다 낮은 기호도를 보였다.

• 동아시아식생활학회지
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• 제12권5호
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• pp.388-396
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• 2002

유과의 품질을 향상과 기능성 부여를 목적으로 감귤과피(0, 2, 4 및 6%)를 첨가하여 제조한 유과의 품질특성을 조사하였다. 팽화율은 대조구(1,740%)보다 첨가구(855~l,517%)에서 낮았다. 감귤과피의 첨가량이 증가할수록 경도는 증가한 반면 아삭아삭한 정도는 감소하였으나 전통유과의 텍스쳐 범위에 속하였다. 색상은 대조구(L*값 70, a*값 3.30, b*값 12.6)의 경우는 백색을 띄었으나 첨가구(L*값 63.3~49.9, a*값 10.6~17.5, b*값 12.6~56.4)는 연황~황색을 띄었다. 감귤과피를 첨가한 유과의 carotenoid, hesperidin 및 naringin의 함량은 각각 0.18~0.5lmg%, 36.55~101.60mg%, 24.65~70.8lmg%범위였다. 관능검사에 의하여 펑가된 색상에 대한 기호도 및 종합적 기호도는 감글 과피륵 4% 첨가한 유과에서 가장 양호하였으며 감귤의 향긋한 냄새가 있었다. 그러나 대조구와 첨가 구간의 단맛과 신맛은 유의적인 차이를 보이지 않았다.

• 대한수학회보
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• 제59권2호
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• pp.431-452
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• 2022

For any positive integer 𝜇, we compute the mean value of the 𝜇-th derivative of quadratic Dirichlet L-functions over the rational function field 𝔽_q(t), where q is a power of 2.

• Journal of Nutrition and Health
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• 제35권1호
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• pp.5-14
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• 2002

Alteration in the syntesis or enhanced inactivation of nitric oxide(NO) can induce impairment of endothelial cell function. Insulin dependent diabetes mellitus(IDDM) is characterized by impaired endothelial function and vascular disease. NO is produced through L-arginine pathway To elucidate the hypothesis that the decreased production on NO in IDDM reflects vascular damage and the NO production can be manipulated by either dietary fat(7% of kg diet) or the oral supplementation with L-arginine(2g/kg bw), plasma markers for vascular endothelial damage and plasma lipid profiles were measured in streptozotocin(STZ)-induced diabetic rats. Diabetic or normal Sprague-Dawley rats were fed 6 different experimental diets for 4 weeks(SO : soybean oil, SOA: soybean oil + L-arginine supplementation, BT : beef tallow, BTA_ beef tallow + L-arginine supplementation, OV olive oil, OVA : olive oil + L-arginine supplementation). Plasma glucose, total cholesterel, HDL-cholesterol, LDL-cholesterol and triglyceride were measured. Endothelial markers, plasma von Willebrand factor(vWf), thromboxane B$_2$, and 6-keto PGF1$\alpha$ of aorta were measured by ELISA. Plasma NO production was evaluated through the measurement of nitrite by EIA. Feeding saturated fatty acid(SFA, BT) increased relative liver size(RLS) in diabetic rats compared to either polyunsatunted fatty acid(PUFA, SO) or monounsaturated fatty acid(MUFA, OV) The supplementation of L-arginine inhibited the liver and kidney enlargement in olive oil find diabetic rats. Plasma glucose was lower in diabetic animal find the olive oil compared to fed beef tallow and the supplementation L-arginine decreased it in diabetic rats find beef tallow significantly(p < 0.05). Plasma TXB$_2$ levels were increased due to diabetes and the value of beef tallow group showed highest value. Plasma vWf concentration of beef tallow group was higher value in normal rats and was elevated more in diabetes. In diabetic groups, the vWf concentration of olive oil group was lower than beef tallow or soybean oil group. The supplementation of L-arginine in diabetic rats decreased plasma TXB$_2$ and vWf levels significantly(p < 0.05). NO production was higher in normal olive oil fed rats and was tend to be decreased in diabetic rats and the supplementation of L-arginine recovered to normal value(p < 0.05), Olive oil supplemented with L-arginine tended to lower plasma total cholesterol and LDL-cholesterol after 4 week treatment. These results suggest that generalized vascular endothelial changes based on plasma TXB$_2$and vWf occurs in diabetic rats. and olive oil with L-arginine supplementation contributes to a better control of the hyperglycemia, endothelial changes and hypercholesterolemia accompanying diabetes as compared with beef tallow or soy bean oil in this rat model.

• 한국환경보건학회지
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• 제5권1호
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• pp.61-65
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• 1978

To investigate the phytoplankton distribution effected by polluted water, this research was carried out at eight sampling places in Tae-jun and one sampling place in Kang-kyong during the period from May 10 to July 25, 1977. The results are as follows. 1) The range of water temperature was 21.0~36.0$\circ$C (May 10~July 25), and pH value was in the range of 3.5~11.0. 2) BOD was generally high (140~432mg/l) 3) At the places where BOD was high, dominant species were Aphanocapsa rivularis, Microcystis aeruginosa and Oscillatoria sp. belonging to Cyanophyta, Chlorella sp. belonging to Chlorophyta, Euglena sp. belonging to Euglenophyta, and Navicula exqua and Navicula sp. belonging to Chrysophyta. 4) At the places where the range of pH value was 3.5~3.8 and the range of BOD value was 134~148mg/l, observable species were Scenedesmus ellipsoideus and Pandorina morurn belonging to Chlorophyta, Navicula exqua belonging to Chrysophyta and Euglena sp. belonging to Euglenophyta. 5) At the places where the range of pH value was 9.0~11.0 and the range of BOD value was 214~220mg/l, a few observable species were Scenedesmus carinatus, Scenedesmus ellipsoideus, Scenedesmus bijuga and Scenedesmus obundance belonging to Chlorophyta.

• 산업식품공학
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• 제15권1호
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• pp.85-89
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• 2011

Freeze-dried Ecklonia cava powder was incorporated into cookie dough at 5 levels (0%, 1.5%, 3%, 4.5%, and 6%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheeting, cookies were baked at $185^{\circ}C$ for 14 min in a convection oven. The baked cookies were cooled to room temperature for 30 min and packed in airtight bags prior to all measurements. Lightness $(L^*)$ decreased significantly as the E. cava powder content increased (p<0.05) and a decreasing trend in both redness ($a^*$-value) and yellowness ($b^*$-value) was observed. On the other hand, firmness increased significantly with an increase in E. cava powder content (p<0.05). Increases in E. cava powder concentration up to 6% in the cookie formulation significantly increased the intensities of all sensory attributes such as color, flavor, taste, and firmness (p<0.05). Correlation analysis indicated that the E. cava concentration correlated significantly with most of the properties except for $a^*$-value (p<0.01, 0.05, or 0.001). Properties such as firmness and sensory color and firmness correlated positively while $L^*$- and $b^*$-value correlated negatively with E. cava concentration. Sensory color correlated negatively with $L^*$- and $b^*$-value. Sensory firmness correlated positively with mechanically measured firmness.