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A Recurrence Relation for Bernoulli Numbers
Kurt 대한수학회 2005 대한수학회보 Vol.42 No.3
In this paper, using Gauss multiplication formula, a recurrence relation forBernoulli numbers, generalizing Namias' results, is given.
THE MULTIPLICATION FORMULAE FOR THE GENOCCHI POLYNOMIALS
Kurt 장전수학회 2010 Proceedings of the Jangjeon mathematical society Vol.13 No.1
The aim of this paper is to obtain the multiplication formu-lae for the λ-Gennochi polynomials of higher order. The λ-multiple power sum are found related to the λ-Bernoulli and λ-Genocchi polynomials of higher order.
ON THE (p, q)-POLY-KOROBOV POLYNOMIALS AND RELATED POLYNOMIALS
KURT, BURAK,KURT, VELI The Korean Society for Computational and Applied M 2021 Journal of applied mathematics & informatics Vol.39 No.1
D.S. Kim et al. [9] considered some identities and relations for Korobov type numbers and polynomials. In this work, we investigate the degenerate Korobov type Changhee polynomials and the (p,q)-poly-Korobov polynomials. We give a generalization of the Korobov type Changhee polynomials and the (p,q) poly-Korobov polynomials. We prove some properties and identities and explicit relations for these polynomials.
Probabilistic Power Flow Analysis Using Matlab Graphical User Interface (GUI)
Kurt Unal,Ozgonenel Okan,Ayvaz Birsen Boylu 대한전기학회 2022 Journal of Electrical Engineering & Technology Vol.17 No.2
In today’s power systems, there are renewable energy sources such as wind energy systems and solar energy systems. Renewable energy sources cause extra power fl uctuation in the system. Rising of the fl uctuation incresas the uncertainties of the power system. Since deterministic methods that do not contain uncertainty because of using certain fi xed values instead of probabilistic values, these methods can not give reliable results under uncertainties. Therefore, statistical load fl ow, also known as probabilistic load fl ow, has taken its place as a new title in the literature in order to overcome the defi ciencies of conventional load fl ow methods which do not contain uncertainty. In this study, a comparative analysis of Monte Carlo simulation with Latin Hypercube sampling method and Unscented transformation methods are presented. These methods are compared with the results obtained from the classical Monte Carlo simulation method. IEEE 14 and 30 bus test systems and Ondokuz Mayıs University campus distribution system were chosed as a test system for the application of the proposed methods. The results show that Unscented transformation method is faster and more reliable than the other two methods.
NOTES ON THE PARAMETRIC POLY-TANGENT POLYNOMIALS
KURT, BURAK The Korean Society for Computational and Applied M 2020 Journal of applied mathematics & informatics Vol.38 No.3
Recently, M. Masjed-Jamai et al. in ([6]-[7]) and Srivastava et al. in ([15]-[16]) considered the parametric type of the Apostol-Bernoulli, Apostol-Euler and Apostol-Genocchi polynomials. They proved some theorems and gave some identities and relations for these polynomials. In this work, we define the parametric poly-tangent numbers and polynomials. We give some relations and identities for the parametric poly-tangent polynomials.
UNIFIED APOSTOL-KOROBOV TYPE POLYNOMIALS AND RELATED POLYNOMIALS
Kurt, Burak Korean Mathematical Society 2021 대한수학회보 Vol.58 No.2
Korobov type polynomials are introduced and extensively investigated many mathematicians ([1, 8-10, 12-14]). In this work, we define unified Apostol Korobov type polynomials and give some recurrences relations for these polynomials. Further, we consider the q-poly Korobov polynomials and the q-poly-Korobov type Changhee polynomials. We give some explicit relations and identities above mentioned functions.
Kurt, Sukru Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.3
In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.