• Journal of the Korean Statistical Society
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• v.16 no.2
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• pp.71-79
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• 1987

The linear and quadratic log contrast model with mixtures on the strictly positive simplex, $$ x_{q-1} = {(x_1, \cdots, x_q):\sum x_, = 1 and \delta \leq \frac{x_i}{x_j} \leq \frac{1}{\delta} for all i,j},$$ are considered. Using the invariance arguments, symmetric D-optimal designs are investigated. The class of symmetric D-optimal designs for the linear log contrasts model is given. Any D-optimal design for the quadratic log contrast model is shown to metric D-optimal designs for q=3 and 4 cases are given.

• JSTS:Journal of Semiconductor Technology and Science
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• v.8 no.2
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• pp.143-149
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• 2008

A novel compact model for a five-port transformer balun is proposed for the efficient circuit design of hybrid balun. Compared to the conventional model, the proposed model provides much faster computation time and more reasonable values for the extracted parameters. The hybrid balun, realized in $0.18\;{\mu}m$ CMOS, achieves 2.8 dB higher gain and 1.9 dB lower noise figure than its passive counterpart only at a current consumption of 0.67 mA from 1.2 V supply. By employing the hybrid balun, a differential zero-IF receiver is designed in $0.18\;{\mu}m$ CMOS for IEEE 802.15.4 ZigBee applications. It is composed of a differential cascode LNA, passive mixers, and active RC filters. Comparative investigations on the three receiver designs, each employing the hybrid balun, a simple transformer balun, and an ideal balun, clearly demonstrate the advantages of the hybrid balun in fully differential CMOS RF receivers. The simulated results of the receiver with the hybrid balun show 33 dB of conversion gain, 4.2 dB of noise figure with 20 kHz of 1/f noise corner frequency, and -17.5 dBm of IIP3 at a current consumption of 5 mA from 1.8 V supply.

• Preventive Nutrition and Food Science
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• v.22 no.1
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• pp.37-44
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• 2017

Sulfur-containing amino acids play important roles in good flavor generation in Maillard reaction of non-enzymatic browning, so aqueous model systems of glucosamine and cysteine were studied to investigate the effects of reaction temperature, initial pH, reaction time, and concentration ratio of glucosamine and cysteine. Response surface methodology was applied to optimize the independent reaction parameters of cysteine and glucosamine in Maillard reaction. Box-Behnken factorial design was used with 30 runs of 16 factorial levels, 8 axial levels and 6 central levels. The degree of Maillard reaction was determined by reading absorption at 425 nm in a spectrophotometer and Hunter's L, a, and b values. ${\Delta}E$ was consequently set as the fifth response factor. In the statistical analyses, determination coefficients ($R^2$) for their absorbance, Hunter's L, a, b values, and ${\Delta}E$ were 0.94, 0.79, 0.73, 0.96, and 0.79, respectively, showing that the absorbance and Hunter's b value were good dependent variables for this model system. The optimum processing parameters were determined to yield glucosamine-cysteine Maillard reaction product with higher absorbance and higher colour change. The optimum estimated absorbance was achieved at the condition of initial pH 8.0, $111^{\circ}C$ reaction temperature, 2.47 h reaction time, and 1.30 concentration ratio. The optimum condition for colour change measured by Hunter's b value was 2.41 h reaction time, $114^{\circ}C$ reaction temperature, initial pH 8.3, and 1.26 concentration ratio. These results can provide the basic information for Maillard reaction of aqueous model system between glucosamine and cysteine.

• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.2012-2018
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• 2016

Coxsackievirus B3 (CVB3) is the main cause of acute myocarditis and dilated cardiomyopathy. Plant extracts are considered as useful materials to develop new antiviral drugs. We had previously selected candidate plant extracts, which showed anti-inflammatory effects. We examined the antiviral effects by using a HeLa cell survival assay. Among these extracts, we chose the Amomi Cardamomi (Amomi) extract, which showed strong antiviral effect and preserved cell survival in CVB3 infection. We investigated the mechanisms underlying the ability of Amomi extract to inhibit CVB3 infection and replication. HeLa cells were infected by CVB3 with or without Amomi extract. Erk and Akt activities, and their correlation with virus replication were observed. Live virus titers in cell supernatants and viral positive- and negative-strand RNA amplification were measured. Amomi extract significantly increased HeLa cell survival in different concentrations ($100-10{\mu}g/ml$). CVB3 capsid protein VP1 expression (76%) and viral protease 2A-induced eIF4G1 cleavage (70%) were significantly decreased in Amomi extract ($100{\mu}g/ml$) treated cells. The levels of positive- (20%) and negative-strand (80%) RNA were dramatically decreased compared with the control, as revealed by reverse transcription-PCR. In addition, Amomi extract improved mice survival (51% vs 26%) and dramatically reduced heart inflammation in a CVB3-induced myocarditis mouse model. These results suggested that Amomi extract significantly inhibited Enterovirus replication and myocarditis damage. Amomi may be developed as a therapeutic drug for Enterovirus.

• Journal of Distribution Research
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• v.13 no.1
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• pp.1-33
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• 2008

As the interest in the business-to-business(B2B) electronic commerce is increasing, many companies are participating in the B2B e-Marketplaces. The e-Marketplace is defined as the virtual market that many players take part in to transact. The e-Marketplace has an influenced on the manner in which organizational buyers and sellers interact. As a result, it is important to develop an understanding of the behaviors of firms that use these electronic marketplaces. The purpose of this study is to develop a comprehensive model for trust and commitment of B2B e-Marketplace and empirically to examine their structural relationships. Drawing from trust and commitment theory in the interorganizational relationship and B2B electronic commerce context, this study identifies network externality, interactivity, justice, quality of information sharing, institutional assurance as the determinants of trust and commitment of e-Marketplace. The proposed model hypothesized that (1) trust is a function of network externality, interactivity, justice, quality of information sharing, institutional assurance, (2) attitudinal and behavioral commitment is a function of trust, (3) behavioral commitment is a function of attitudinal commitment. The proposed model is tested using organizational-level survey data from 187 buying organizations that conduct business in MRO e-Marketplaces. The data were tested by reliability test, correlation analysis, exploratory factor analysis, confirmatory factor analysis and covariance structure analysis. The results indicate that (1) trust is influenced by network externality, interactivity, justice, institutional assurance, (2) attitudinal commitment and behavioral commitment is influenced by trust (3) behavioral commitment is influenced by attitudinal commitment. Also, the empirical results confirmed that trust play a strong, central role in determinging e-Marketplace commitment. The key theoretical contribution of this research is that it begins to extend interorganizational information system literature in areas such as B2B Internet e-Marketplace. Managerially, this study contributes tn the understanding of the role of B2B e-Markeplace providers in Internet situation. And Limitations of this study and guidelines for future researches are also discussed.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.25 no.1
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• pp.6-14
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• 2012

For integrated complementary metal oxide semiconductor (CMOS) circuits, the lateral spread for two-dimensional (2-D) impurity distributions are very important for the analyzing the devices. The measured two-dimensional SEM data obtained using the chemical etching-method matched very well with the results of the Gauss model for boron implanted samples. But the profiles in boron implanted silicon were deviated from the Gauss model. The profiles in boron implanted silicon were shown a little bit steep profile in the deep region due to backscattering effect on the near surface from the bombardments of light boron ions. From the simulated 3-D data obtained using an analytical model, the 1-D and 2-D data were compared with the experimental data and could be verified the justification from the experimental data. The data of 3-D model were also shown good agreements with the experimental and the simulated data. It can be used in the 3-D chip design and the analysis of microelectro-mecanical system (MEMS) and special devices.

• Structural Engineering and Mechanics
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• v.37 no.3
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• pp.321-330
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• 2011

Long-term properties of concrete affect structures in many respects, not excepting dynamic behaviors. This paper investigates the influence of concrete creep on the dynamic behaviors of concrete filled steel tube (CFT) arch bridges, by means of combining the analytical method for the creep of axially compressed CFT members, which is based on Model B3 for concrete creep, with the finite element model of CFT arch bridges. By this approach, the changes of the stress and strain of each element in the bridge with time can be obtained and then transformed into damping and stiffness matrices in the dynamic equation involved in the finite element model at different times. A numerical example of a long-span half-through CFT arch bridge shows that creep influences the natural vibration characteristics and seismic responses of the bridge considerably, especially in the early age. In addition, parameter analysis demonstrates that concrete composition, compressive strength and steel ratio have an obvious effect on the seismic response of the CFT arch bridge.

• Journal of Korean Society for Quality Management
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• v.40 no.3
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• pp.347-358
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• 2012

Purpose: Given the mixture components - process variables experimental data, we propose the strategy to find the proper combined model. Methods: Process variables are factors in an experiment that are not mixture components but could affect the blending properties of the mixture ingredients. For example, the effectiveness of an etching solution which is measured as an etch rate is not only a function of the proportions of the three acids that are combined to form the mixture, but also depends on the temperature of the solution and the agitation rate. Efficient designs for the mixture components - process variables experiments depend on the mixture components - process variables model which is called a combined model. We often use the product model between the canonical polynomial model for the mixture and process variables model as a combined model. Results: First we choose the reasonable starting models among the class of admissible product models and practical combined models suggested by Lim(2011) based on the model selection criteria and then, search for candidate models which are subset models of the starting model by the sequential variables selection method or all possible regressions procedure. Conclusion: Good candidate models are screened by the evaluation of model selection criteria and checking the residual plots for the validity of the model assumption. The strategy to find the proper combined model is illustrated with examples in this paper.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.693-699
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• 2001

ChlorophyII destruction by irradiation in linoleic acid in methanol system was studied. ChlorophyII b standard (3 ppm) was added into methanol solution containing 1% of linoleic acid, and the sample was irradiated up to 20 kGy with or without nitrogen gas-bubbling. The content of chlorophyII b was analyzed by HPLC, and Hunter color value and UV-visible spectra were analyzed during 6 hr of photooxidation. The content of chlorophyll was reduced by irradiation and completely destroyed at 2.517 kGy. The model system with nitrogen gas-bubbling did not develop the lipid oxidation after irradiation or photooxidation at 20 kGy UV-visible spectra showed decreasing values of optical density by increase of irradiation doses, supporting the destruction of chlorophyII b. The results indicate that irradiation technology can be applied to reduce or eliminate the residual chlorophyII and to prolong the shelf-life of oil products.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.147-169
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• 1994

This study was conducted to ivestigate the quality of modeled chinese-cabbage Kimchi. The mutual action of sub-ingredients and optimum mixing conditions were examined by analyses of pH, acidity, content of vitamins, carotenes, number of total microorganism, and Lactobacilli, the activities of softening related to enzymes (polygalacturonase and ${\beta}$-galactosidase), and sensory quality during fermentation. The result about the mutual action of red pepler powder and garlic showed that the pH was decresed as concentration of garlic was higher and that of red peppler powder became lower. Kimchi had unpleasant taste and undesirable odor when the adding ratio of the peper powder and garlic was unbalanced. As the concentration of garlic became higher, the content of vitamin C in Kimchi tissue decreased while that of vitamin C in Kimchi juice increased. The contents of vitamin B1, B2 and carotene increased as the concentration of garlic became lower. The optimum mixing ratio of red pepper powder and garlic evaluated by overall eating quality was 4.66% and 3.45%, respectively. The result about the mutual action of ginger and green onion was that pH became higher as the concentration of ginger was 1.84% and that of green onion was 5.96%. The intensity of fresh taste and odor became stronger as the concentration of ginger increaed to 2.76% and that of green onion decreased to 2.98%. The balance of sour, salty and hot taste became better as the concentration of ginger increased and that of green onion decreased. The optimum mixing condition evaluated by overall eating quality was 2.94% in ginger ＋ 2.78% in green onion. The contents of vitamin B1, B2 and C were high in this condition. The result about the mutual action of leek and salted anchovy juice was that pH became lower as the concentration of leek increased and that of salted anchovy juice decreased. Sour, hot and sweet tastes were good in the condition of leek 12%, salted anchovy juice 4.69%. Palatable, fresh taste and odor became weaker when the one of both sub-ingredients was too much little. The optimum mixing condition evaluated by overall easting quality was 9.76% in leek ＋ 7.32% in salted anchovy juice. The contents of vitamin B1, B2, C and carotene were high in this condition and other sensory qualities were good. The result about the mutual action of salt and sugar was that pH became lower as the concentration of sugar became higher and that of salt became lower. The sweet taste was reduced of hot taste than salty taste. Palatable and fresh tastes were desirable when Kimchi fermented with less salt and more sugar. The optimum mixing condition evaluated by overall eating quality was 3.29% in sugar ＋ 4.80% in salt. The contents of vitamin B1, B1, C and carotene were high in this condition. The result of model Kimchi fermented at 20$^{\circ}C$ was that the number of Lactobacilli in model Kimchi was higher than that of in control Kimchi. The fermentation period was extended under pH 4.0 and the contents of vitamin B1, B1,C and carotene were high through the whole edible period. The activity of polygalacturonase was low, but that of ${\beta}$-galactosidase was high during fermentation.