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On Intersectional Soft Implicative Ordered Filter of Implicative Semigroup
Chul-Hwan Park(박철환) 한국지능시스템학회 2021 한국지능시스템학회논문지 Vol.31 No.6
본 논문에서는 함의적 반군의 Intertsectional soft ordered 필터와 Intertsectional soft implicative ordered 필터에 대한 개념을 소개 하였다. 우리는 그들의 기본적 성질을 조사하고 Intertsectional implicative soft ordered 필터와 Intertsectional soft ordered 필터 사이의 관계를 확인하였다. 이들 결과를 통하여 함의적 반군에서 Intertsectional implicative soft ordered 필터의 특성을 밝혔다. In this paper, we introduce the definitions of intertsectional soft ordered filter and intertsectional soft implicative ordered filter of Implicative semigroup. We investigate their basic properties and discuss the relationship between intertsectional soft ordered filter and intertsectional soft implicative ordered filter. From these results, intertsectional soft implicative ordered filter characteristics of Implicative semigroup were established.
Intuitionistic fuzzy interior ideals in ordered semigroup
Chul Hwan Park(박철환) 한국지능시스템학회 2007 한국지능시스템학회논문지 Vol.17 No.1
In this paper, we consider the intuitionistic fuzzification of the notion of a interior ideal in ordered semigroup S, and investigate some properties of such ideals. In terms of intuitionistic fuzzy set, characterizations of intuitionistic fuzzy interior ideals in ordered semigroups are discussed. Using a collection of interior ideals with additional conditions, an intuitionistic fuzzy interiror ideal is constructed. Natural equivalence relations on the set of all intuitionistic fuzzy interior ideals of an ordered semigroup are investigated. We also give a characterization of a intuitionistic fuzzy simple semigroup in terms of intuitionistic fuzzy interior ideals.
Intuitionistic fuzzy ideals in Regular duo ring
Chul hwan Park(박철환) 한국지능시스템학회 2007 한국지능시스템학회논문지 Vol.17 No.1
The aim of this paper is to characterise regular duo ring R by using the concept of intuitionistic fuzzy left(right,bi,quasi) ideals of R.
On BMBJ-Neutrosophic ideal of Subtraction Algebra
Chul-Hwan Park(박철환) 한국지능시스템학회 2020 한국지능시스템학회논문지 Vol.30 No.5
본 논문에서는 BMJ-neutrosophic 집합을 Subtraction 대수에서 적용하였고 subtraction 대수에서 BMBJ-neutrosophic ideal의 개념을 소개 하였다. BMBJ-neutrosophic 아이디얼에 관련된 기본성질을 연구하였다. 또한 MBJ-neutrosophic 집합이 BMBJ-neutrosophic 아이디얼 되는 조건을 찾아보았고 Subtarction 대수 에서 아이디얼과 BMBJ-neutrosophic 아이디얼 사이의 관계를 확인하였다. 이들 결과를 통하여 Subtraction 대수의 BMBJ-neutrosophic 아이디얼 특성을 이해할 수 있었다. In this article, we applied the concept of MBJ-neutrosophic set to subtraction algebra, and introduced the concept of BMBJ-neutrosophic ideal in subtraction algebra. We studied the basic properties of the BMBJ-neutrosophic ideal of subtraction algebra. In addition, we investigated the conditions of becoming the MBJ-neutrosophic set into the BMBJ-neutrosophic ideal, and realized the relationship between ideal and the BMBJ-neutrosophic ideal in the subtration algebra. From these results, the BMBJ-neutrosophic ideal characteristics of subtraction algebra were established.
박철환(Chul-Hwan Park),박상민(Sang-Min Park),조현덕(Hyun-Duk Cho),한봉호(Bong-Ho Han) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.22 No.2
축육제품의 실제 열처리 온도범위에서 적용가능한 열확산도 추정식을 제시하고자, 식염 1.5%, 중합인산염 0.2%, lard 및 대두단백질을 임의의 농도로 혼합한 돼지고기를 사용하여 열전달실험을 행하고 열확산도 추정식을 구하였다. 수분함량 49.01~77.55%, 가열온도 80.76~121.03℃의 범위에서 열확산도는 동일온도에서는 수분함량의 증가에 따라, 동일 수분함량에서는 가열온도가 높아짐에 따라 커졌으며, 각 온도에서의 실측 열확산도는 다음의 식들로 나타낼 수 있었다. α_p, (80.76±0.3℃) =0.0869ㆍ10^(-6)ㆍXw+0.0720ㆍ10^(-6), (m²ㆍs^(-1), r=0.9230) α_p, (98.59±0.3℃) =0.0849ㆍ10^(-6)ㆍXw+0.0818ㆍ10^(-6), (m²ㆍs^(-1), r=0.9264) α_p, (121.03±0.5℃) =0.0909ㆍ10^(-6)ㆍXw+0.0893ㆍ10^(-6), (m²ㆍs^(-1), r=0.9507) 이 식들을 종합한, 임의의 온도에서의 열확산도 추정식은 다음과 같았으며 이로부터 구한 열확산도와 실측치의 차이는 실측치를 기준으로 ±1.7% 이내였다. α_p=(2.1394+0.5ㆍXw)ㆍα_w+0.0035ㆍ10^(-6)ㆍXw-0.2785ㆍ10^(-6), (m²ㆍs^(-1)). To obtain a thermal diffusivity predicting equation for meat products, minced pork meat was mixed with some additives such as lard, isolated soybean protein, 1.5% of table salt and 2% of polyphosphate to control the composition and texture of the products and then stuffed in a model can. Heat penetration curves were measured in the temperature range of 80.76~121.03℃ by using a thermocouple fixed at the cold point of the model can and the thermal diffusivities were calculated from the plotted heat penetration curves. At constant heating temperature, the thermal diffusivities of pork meat with water content of 49. 01~77.55% increased linearly with increasing water content. The thermal diffusivities of the products with constant water content also increased linearly with increasing heating temperature and the values could be predicted by following equation : α_p= (2.1394+0.5Xw)ㆍα_w+0.0035ㆍ10^(-6)ㆍXw-0.2785ㆍ10^(-6), (m²ㆍs^(-1)). The maximal difference of the values predicted with this equation on the basis of the practical measured values were less than 1.7%.