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- 검색키워드
- 발행기관 : 國立 昌原大學校 基礎科學硏究所 (검색결과 138 건)
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이종근,강신준 國立 昌原大學校 基礎科學硏究所 1993 基礎科學硏究所論文集 Vol.4 No.-
본 논문에서는 n터플을 기초로 한 두 가지 완전 해쉬기법을 제시 하였다. 사실 n터플은 heuristic알고리즘을 이용하여 문자의 집합으로 표시할 수 있으며, 이는 다시 0/1 행렬이나 터플 테이블로 표시 된다. 본 연구에서는 Ziegler기법을 이용하여 완전 해쉬 함수를 구조하였다. In this paper, two new perfect hashing methods based on n-tuple are presented. A unique n-tuple from a set of words extracted by a heuristic algorithm. Then the extracted n-tuples are mapped into a 0/1 sparse matrix or tuple table. Using Ziegler's row displacement method or backtracking a perfect hash function is constructed.
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A Novel Synthesis of Homologated Allylic Alcohols Using Dimethylsulphonium Methylide
Le Gall, T.,Harnett, J. J.,Alcaraz, L.,Shin,Dong-Soo,Flack, J. R.,Mioskowski, C.,Martel, J. P. 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-
The reaction of excess dimethylsulphonium methylide with various aliphatic and aromatic ketones leads exclusively to homologated allylic alcohols in good yields.
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Longitudinal Survey에 의한 體格,體力에 關한 硏究
具光洙 國立昌原大學校 基礎科學硏究所 1989 基礎科學硏究所論文集 Vol.1 No.-
The physique and physical fitness weremneasured by the longitudinal survey. The results of this study were as follows: 1. The height and weight were showed the seight numerical value in increasing rate of a year at 11∼14 age. 2. The factor of physical fitness was showed the height numerical value at 14 age. 3. As a r=0.88 and p<0.001, the height and sitting height were showed a high degree of correlation in physique 4. The broad jump was showed r=0.21∼0.41 between physique and physical fitness 5. As a r=-0.619∼0.652, the running and broad jump were showed a significant correlation in physical fitness factor
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김양희,백건호 國立 昌原大學校 基礎科學硏究所 1993 基礎科學硏究所論文集 Vol.4 No.-
1:1 Complex of (Ⅰ;R=p-N, N-dimethylaminopheny1 Ⅱ;R=p-aminopheny1) organomercury cation ?? and dithizone have been prepared, characterized, and examined for their photochemical and photochromic behavior in solution and thermal stability for their solid state with IR, Visible, NMR spectrophotometer, DSC, and TGA. The photochemical stability of the Ⅰ solution in toluene and thermal stability for the solid state of Ⅰ was higher than those of Ⅱ. However, dye uptake by Ⅱ was higher than that by Ⅰ. Optimum pH of Ⅰ & Ⅱ dyeing on polyester was 7 and 5, respectively.
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백건호,박두철 國立昌原大學校 基礎科學硏究所 1989 基礎科學硏究所論文集 Vol.1 No.-
1:1 complex of organomercury(Ⅱ) cation HgR(R=2.6dichloro-4amino phenyl) and dithizon and mercury dithizonate have been prepared, characterized and examined for their photochemical and photochromic behavior is solution and solid state with IR, visible, NMR spectrophotometer. The above two complex are photochromic under steady illumination with visible light. very fast, than 1:2 complex. The photochemical stability of the complex in to luene solution to ultraviolet decrease in the order 1:2 complex > 1:1 complex.
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800 GeV 양성자가 원자핵 건판 내에 발생시킨 핵 반응 연구 방법
韓昌熙 國立昌原大學校 基礎科學硏究所 1989 基礎科學硏究所論文集 Vol.1 No.-
In this article, the researching methods on nuclear emulsion of the first run of FNAL E-653 experiment are discribed. The mean free path of 800 GeV protons in nuclear emulsion is measured by means of along-the-track scanning method. The number of charged shower particles, ??, the number of heavy prongs, ??, and the angular distributions of secondary particles of the interactions are measured by the microscope, which is connected the personal computer.
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저온에서 염화수소와 중소수분자간의 진동-진동에너지 이동
이창순 國立 昌原大學校 基礎科學硏究所 1993 基礎科學硏究所論文集 Vol.5 No.-
저온에서 HCL(v=1)+D₂(v=0)→HCl(v=0)+D₂(v=1)+ΔE과정에 의한 진동-진동 에너지 이동 확률 P10→01(T)을 energy mismatch, ΔE가 두 충돌분자의 local translation motion으로부터 이동되는 반응경로를 고려하여 반고전적인 방법으로 계산하였다. 계산된 에너지 이동 확률은 local translation motion이 중요한 역할을 하는 낮은 영역에서는 비교적 실험값과 잘 맞았고 온도가 증가함에 따라 실험값보다 작은 값을 보여주었다.
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분산 네트워크 관리 시스템 지원을 위한 멀티캐스트 프로토콜의 설계 및 구현
조현주,이광휘,김한수 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-
This paper presents a new model for group communication facility which is gradually magnified. This model has been implemented in LAN environment and can get the enhancement in performance because a new manager can be dynamically created determined depending on the type of receiving message. As an object oriented approach has been introduced in designing the system, it provides an application programmer with the means to develop a new application facility without having to build the detail functions. As the members in a group are only identified by the index in a table, the overhead for the address referencing can be minimized. In this paper, some requirements for multicast communication, the structure of the system, and service primitives will be describe in detail. As the number of manager can be dynamically created and destroyed relying on the requirement, the system can efficeintly operated. Multicast facility designed in this paper is for supporting a distributed network management system.
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Sulfur Ylide Vinylation of Halides and Mesylates
Le Gall,T.,Martel, J. P.,Harnett, J. J.,Shin,Dong-Soo,Flack, J. R.,Mioskowski, C.,Alcaraz, L. 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-
One-carbon homologation of benzylic, allylic, propargylic and primary halides or mesylates with dimethylsulfonium methylide affords terminal olefins in good to excellent yields.
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Koji를 이용한 저식염 멸치젓의 속성제조에 관한 연구
차용준,김은정,주동식 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-
산업적으로 경쟁력이 있는 젓갈을 제조하기 위한 목적으로 본 연구는 현재까지 연구된 저식염 젓갈에 Koji를 첨가하여 젓갈의 속성제조 및 풍미성분의 개량을 시도하여 보았다. Koji를 첨가한 저식염 멸치젓은 숙성 30일경에 완전히 숙성되었으며 이때 아미노질소 함량도 가장 높았다. 지방 및 단백질 분해효소의 활성은 대조구 및 Koji첨가 시료 모두 숙성 20일 및 30일경에 가장 높았고 그 후로 감소하였다. 단백질 분해균은 Koji의 경우 숙성 20일경에, 대조구는 숙성 30일경에 가장 많았으며 그 후로 감소하였다. Koji를 첨가한 저식염 멸치젓은 재래식 기존 젓갈에 비해 단기간에 숙성시킬 수 있었다. The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduce fermentation time and to enhance flavor quality as a commercial feasibilty in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation, whereas that of amino nitrogen was the highest in 30days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.
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