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GRAY CURVATURE IDENTITIES FOR ALMOST CONTACT METRIC MANIFOLDS
Mocanu, Raluca,Munteanu, Marian Ioan Korean Mathematical Society 2010 대한수학회지 Vol.47 No.3
Alfred Gray introduced in [8] three curvature identities for the class of almost Hermitian manifolds. Using the warped product construction and the Boothby-Wang fibration we will give an equivalent of these identities for the class of almost contact metric manifolds.
ON GENERALIZED (σ,ι)-DERIVATIONS Ⅱ
Raluca Mocanu,Hulya G. Inceboz 대한수학회 2010 대한수학회지 Vol.47 No.3
This paper continues a line investigation in [1]. Let A be a K-algebra and M an A/K-bimodule. In [5] Hamaguchi gave a necessary and sufficient condition for gDer(A,M) to be isomorphic to BDer(A,M). The main aim of this paper is to establish similar relationships for generalized (σ,ι)-derivations.
GRAY CURVATURE IDENTITIES FOR ALMOST CONTACT METRIC MANIFOLDS
Raluca Mocanu,Marian Ioan Munteanu 대한수학회 2010 대한수학회지 Vol.47 No.3
Alfred Gray introduced in [8] three curvature identities for the class of almost Hermitian manifolds. Using the warped product construction and the Boothby-Wang fibration we will give an equivalent of these identities for the class of almost contact metric manifolds.
Anca Roxana Costan,Carmen Vulpoi,Veronica Mocanu 한국식품영양과학회 2014 Journal of medicinal food Vol.17 No.5
Nursing home residents have severe vitamin D deficiency and increased risk of falls and fractures. These individuals may need 125 lg of vitamin D3 to achieve desirable 25-hydroxyvitamin D [25(OH)D] concentrations to improve overall health. We evaluated health-related quality of life (HRQoL) in 45 nursing home residents (28 women and 17 men, aged 58–89 years) with 25(OH)D concentrations < 50nM who consumed daily one bun that had been fortified with 125 lg vitamin D3. The Romanian version of Questionnaire of the European Foundation for Osteoporosis (QUALEFFO-41) was applied at baseline and after 12 months. Data were analyzed using repeated measures analyses of variance (ANOVA). After one year supplementation, serum 25(OH)D reached optimal status ( > 75 nM) and bone health has improved significantly. Nursing home residents who consumed daily bread fortified with 125 lg vitamin D3 reported significant (P = .02 for the effect of time) improvement in HRQoL (total score of QUALEFFO-41). The interaction time x treatment was also statistically significant on pain (P = .04), daily activities (P = .02), and locomotion (P = .04). To ensure the serum concentrations of 25(OH)D recommended by medical groups for bone- and general-health in the older nursing residents, the practical experience shows that much higher amounts of vitamin D3 are required. Fortification of bread and cereals is a feasible way to improve vitamin D nutrition.
Acid Black 172 dye adsorption from aqueous solution by hydroxyapatite as low-cost adsorbent
Gabriela Ciobanu,Maria Harja,Lacramioara Rusu,Anca Mihaela Mocanu,Constantin Luca 한국화학공학회 2014 Korean Journal of Chemical Engineering Vol.31 No.6
The Acid Black 172 dye adsorption on the uncalcined hydroxyapatite nanopowder was investigated. Thehydroxyapatite prepared by wet coprecipitation method has high specific surface area of 325 m2/g and crystal sizessmaller than 70 nm. The batch adsorption experiments revealed that under the optimum adsorption conditions (pH 3,hydroxyapatite dosage 2 g/L, initial dye concentration 400 mg/L and temperature 20 oC) the dye removal efficiencywas 95.78% after 1 h of adsorption. The adsorption kinetics was best described by the pseudo-second order kineticmodel. The intraparticle diffusion model shows that intraparticle diffusion is not the sole rate-limiting step; the masstransfer also influences the adsorption process in its initial period. The Langmuir isotherm model best represented theequilibrium experimental data, and the maximum adsorption capacity (qm) was 312.5 mg/g.
Ohmic Treatment of Apple Puree (Golden Delicious Variety) in Relation to Product Quality
Oana-Viorela Nistor,Nicoleta Stãnciuc,Doina Georgeta Andronoiu,Elisabeta Botez,Gabriel Dãnuţ Mocanu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.1
Inactivation of pectin methyl esterase was evaluated using thermal and ohmic treatments. Kinetics of enzyme inactivation in crude extracts during thermal treatment was described by a first order model yielding an activation energy of 202.52±25.86 kJ/mol. Pectin methylesterase was inactivated more rapidly by an ohmic treatment than by heating. A gradient of 25 V/cm was used to evaluate ohmic induced changes in color, reducing sugar concentrations, mineral and total polyphenolic contents, and rheological and morphological properties. A pseudo-plastic behavior was observed and the Power law was considered adequate to describe apple puree behavior. Minimal changes in physico-chemical parameters occurred. Ohmic treatment can be used in food processing and bioengineering for inactivation of quality-degrading enzymes and retention of health-related compounds and extension of the shelf-life.