• Journal for History of Mathematics
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• v.27 no.6
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• pp.387-394
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• 2014

Since ancient civilization, solving equations has become one of the most important subjects in mathematics and mathematics education. The extractions of square roots and cube roots were first dealt in Jiuzhang Suanshu in the setting of subdivisions. Extending these, Shisuo Kaifangfa and Zengcheng Kaifangfa were introduced in the 11th century and the subsequent development became one of the most important contributions to mathematics in the East Asian mathematics. The translation of coordinate axes plays an important role in school mathematics. Connecting the translation and Kaifangfa, we find strong didactical implications for improving students' understanding the history of Kaifangfa together with the translation itself although the latter is irrelevant to the former's historical development.

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.772-773
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• 2023

클라우드 네이티브(Cloud Native) 환경인 쿠버네티스(Kubernetes)에서 컨테이너(Container)는 가볍고 배포 주기가 빠르기 때문에, 쿠버네티스에서 상태를 지속적으로 모니터링하는 시스템이 필요하다. 쿠버네티스는 파드(Pod)를 기본 단위로하여 다수의 컨테이너를 관리·감독한다. 쿠버네티스 모니터링을 위해 프로메테우스는 주기적으로 메트릭을 수집하며 많은 양의 정보를 빠르게 검색한다. 이를 활용하여 쿠버네티스를 모니터링 한다.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.953-965
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• 2019

In this study, the Opuntia humifusa f. jeollaensis (Wanggasi-Chunnyuncho) fruit (WCF) was used as a source of viscous dietary fiber and color pigmentation in sausage production to improve quality characteristics, including cooking loss and emulsion stability. Control and treatment sausages were formulated with 0%, 1%, 5%, and 10% WCF powder, respectively, and the following quality measures were investigated: general composition, fiber content, cooking loss, emulsion stability, chromaticity, pH, texture, and sensory properties. The moisture, dietary fiber, and ash contents showed increasing trends (all p<0.05) with increasing concentrations of fruit powder. Conversely, crude protein and crude fat contents exhibited decreasing trends with increasing fruit powder concentrations (p<0.05). Moreover, both the moisture and dietary fiber contents affected cooking loss, water retention capacity, and the sausage texture, causing the cooking loss to decrease, while the water and oil retention capacity increased (p<0.05) with increasing concentrations of WCF powder. Furthermore, hardness exhibited a significant decreasing trend as the concentration of WCF powder increased (p<0.05). This finding suggested that both dietary fiber and viscous materials, along with the protein and moisture content, affected the product hardness. In addition, sensory evaluation of the WCF powder groups showed better results than did the control group, and the strongest results obtained for the group containing 5% fruit powder (p<0.05). Therefore, this study suggests that WCF powder improves the quality of emulsified sausages and can potentially be applied as a naturally-derived additive.