• 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 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.

• 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.

• Korean Journal of Mathematics
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• v.32 no.1
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• pp.1-14
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• 2024

We seek for an invertible map B from L²(Γ) to L²(G), where G is a finite abelian group and Γ is the direct product of finite cyclic groups which is isomorphic to G, so that any Gabor frame in L²(G), is a generalized pseudo B-Gabor frame.

• 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 $Y_v$.

• 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.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.

• Proceedings of the Korean Information Science Society Conference
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• 2001.10c
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• pp.442-444
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• 2001

최근 통신환경의 급속한 발전과 함께 점점 복잡 다양해지는 사회적 요구에 의해 유선망을 무선환경으로 옮겨 가기 위한 많은 연구들이 진행되고 있다. 본 논문에서는 Frame Relay 망과 WATM 백본 망라의 연동 환경을 제안하였고, 이 망에서 Frame Relay 망의 이동으로 인하여 발생하는 망의 이동성 지원 방안과 QoS를 보장하는 단말들의 멀티 핸드오버를 효율적으로 지원하기 위한 G-CAC알고리즘을 제안한다. 본 논문에서 제안한 G-CAC알고리즘은 망 단위의 이동환경에서 Frame Relay의 트래픽 특성, DE/CLP 맵핑 , 트래픽 파라미터 변환 방식을 이용하여 핸드오버 블락킹 율과 손실 율을 감소시킨다. 또한 여러 Frame Relay 망과 통신하고 있는 백본의 WATM에서는 다른 Frame Relay망들의 할당된 자원 중에 CLP비트가 세트된 셀들을 드롭하여 그 자원을 새로운 핸드오버를 요청하는 Frame Relay망에 접합된 WATM에 제공하는 QoS를 고려한 핸드오버 CAC(connection admission control)알고리즘을 제안한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.651-656
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• 2007

Fish-frames which are left after obtaining fillets or muscle during fish processing, consist of useful food components such as muscle, collagen, calcium, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This study was carried out to prepare snack using flatfish frame and also to elucidate food component characterization of the snack. The results of heavy metal and volatile basic nitrogen (VBN) content suggested that flatfish frame was a suitable material for preparing snack. The optimal addition ratio of flatfish frame to mix was 3% for preparing snack according to the results of VBN content, water activity and sensory evaluation. The major fatty acids of the snack with 3% flatfish frame (SFF) were 16:0 and 18:0 as saturates, 18:1n-9+7 as monoenes, and 18:2n-6 and 18:3n-3 as polyenes, while EPA and DHA were contained in small amount SFF. Total amino acid content (9,281.9 mg/100 g) of the SFF was higher than that of the snack without flatfish frame (7,791.3 mg/100 g) and the major amino acids were aspartic acid, glutamic acid, proline and leucine. The calcium and phosphorus contents of SFF were 492.3 mg/100 g and 270.3 mg/100 g, respectively. The Ca/P of SFA was 1.82 which is a good ratio for the absorption of calcium. The SFF was superior in total amino acid, calcium and phosphorus contents compared to the snack without flatfish frame.