http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
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.
Electron and Hole Transmission through Superconductor- Normal Metal Interfaces
Kurt Gloos,Elina Tuuli 한국물리학회 2013 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.62 No.10
We have investigated the transmission of electrons and holes through interfaces between superconducting aluminum (Tc = 1.2K) and various normal non-magnetic metals (copper, gold, palladium,platinum, and silver) using Andreev-reflection spectroscopy at T = 0.1K. We analysed the point contacts with the modified BTK theory that includes Dynes’ lifetime as a fitting parameter Γ in addition to superconducting energy gap 2∆ and normal reflection described by Z. For contact areas from 1 nm2 to 10000nm2 the BTK Z parameter was 0.5, corresponding to transmission coefficients of about 80%, independent of the normal metal. The very small variation of Z indicates that the interfaces have a negligible dielectric tunneling barrier. Fermi surface mismatch does not account for the observed transmission coefficient.
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.
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.
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.