• Journal of the Korean Society for Heat Treatment
• /
• v.16 no.3
• /
• pp.134-140
• /
• 2003

Effects of cryogenic treatment and tempering temperature on the amount of retained austenite, hardness and wear properties has been investigated using alloy tool steel, STD 11. Cryogenic treatments were performed at the temperatures of $-100^{\circ}C$, $-150^{\circ}C$ and $-196^{\circ}C$, and tempering were performed at $200^{\circ}C$ and $530^{\circ}C$. It was shown that lower hardness value was obtained on high temperature ($530^{\circ}C$) tempering even after cryogenic treatment. And retained austenite was not entirely transformed to martensite after cryogenic treatment even at $-196^{\circ}C$, which was not consistent with the belief that $-80^{\circ}C$ was sufficient to entirely transform any austenite retained in the quenched microstructure. Austenite retained in cryogenic treated condition was completely transformed to martensite only after tempering at $530^{\circ}C$. As far as wear test conditions in this investigation, it was found that cryogenic treatments improved the sliding wear resistance, but improvement of wear resistance was not directly related with retained austenite contents. And it was found that predominent wear mechanisms of STD 11 steel were oxidation wear and adhesive wear In sliding wear conditions.

• Restorative Dentistry and Endodontics
• /
• v.34 no.6
• /
• pp.491-499
• /
• 2009

This study examined the influence of the storage methods on the viability of oral epithelial cells using conventional cell freezing storage, slow freezing preservation, rapid freezing preservation, and slow freezing preservation with a pressure of 2 Mpa or 3 Mpa. The cell viability was evaluated by cell counting, WST-1 and the clonogenic capacity after 6 days of freezing storage. After 6 days, the frozen cells were thawed rapidly, and the cell counting. WST-1, and clonogenic capacity values were measured and compared. 1. The results from cell counting demonstrated that conventional cryopreservation, slow freezing under a 2 Mpa pressure and slow freezing under a 3 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p < 0.05). 2. The results from the optical density by WST-1 demonstrated that slow freezing under a 2 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p<0.05). 3. The clonogenic capacity demonstrated that slow freezing under a 2 Mpa pressure showed significantly higher values than slow freezing preservation and rapid freezing preservation (p < 0.05).

• Journal of Welding and Joining
• /
• v.20 no.6
• /
• pp.762-768
• /
• 2002

In this study, the low temperature toughness was evaluated by using the instrumented Charpy impact testing procedures for A15083-O aluminum alloy used in the LNG carrying and storage tank. The specimens were GMA(Gas Metal Arc) welded with four different mixing shield gas ratios (Ar100%+He0%, Ar67%+He33%, Ar50%, and Ar33%+He67%), and tested at four different temperatures(+25, -30, -85, and $-196^{\circ}C$) in order to investigate the influence of the mixing shielding gas ratio and the low temperature. The specimens were divided into base metal, weld metal, fusion line, and HAZ specimen according to the notch position. From experiment the maximum load and displacement were shown the highest and He lowest at $-196^{\circ}C$ than the other test temperatures. The absorption energy of weld metal notched specimens was not nearly depends on test temperature and mixing shield gas ratio because the casting structure was formed in weld metal zone by melting welding wire. On the other hand, the others specimens was shown that the lower temperature, the higher absorption energy slightly up to $-85^{\circ}C$ but the energy was decreased so mush at $-196^{\circ}C$.

• Journal of Korean Society of Forest Science
• /
• v.98 no.1
• /
• pp.115-124
• /
• 2009

New strain needs to maintain desirable characteristics for long term when it was bred, but in lapse of time it degenerates into a bad condition. Therefore the influence of temperature on the viability and survival rates of Lentinula edodes strains were examined after cryopreservation. Also, liquid nitrogen preservation for L. edodes has been proved to be one of the most reliable method. However, a mechanical damage of strain is inevitable during cryopreservation of the fungus because the fungus is very sensitive to stress of cooling rate in the freezing process. So we tried to find out state change of L. edodes with a programmable freezer. L. edodes strains were preserved at $-20^{\circ}C$, $-80^{\circ}C$ and $-196^{\circ}C$ for 50 days. At $-20^{\circ}C$, its mycelial growth became extinct. When thawed, the growth of mycelia which were preserved at $-80^{\circ}C$ was fastest. Attempts were made to investigate viability of L. edodes strains after freezing at $-80^{\circ}C$ and $-196^{\circ}C$, respectively. As the result, more than 90% showed high survival rate of strains tested at $-80^{\circ}C$ and $-196^{\circ}C$. Mycelial growth between apical and basal parts of colony after freezing preservation for 50 days was compared. At apical and basal parts, the survival rates showed 100% at $-80^{\circ}C$, but 98% and 94% at $-196^{\circ}C$, respectively. We confirmed that the ice crystal formation temperatures of L. edodes strains were $-6.0^{\circ}C$ for Sanlim 1, $-5.5^{\circ}C$ for the Sanlim 2, $-4.0^{\circ}C$ for the Sanlim 3 and $-15.5^{\circ}C$ for the Sanzo 302. These results indicated that L. edodes strains showed completely different responses to the ice crystal formation. We knew the fact that even the same species, especially L. edodes, they displayed completely different responses to the same freezing condition. Also, this has nothing to do with the connection between temperature type and freezing point. And a protocol was tried to minimize state change of L. edodes strains using programmable freezer when they are frozen, but it was not effective on them.

• Food Science and Preservation
• /
• v.22 no.4
• /
• pp.520-527
• /
• 2015

This study investigated the physiological activities of garlic extracts frozen at -20, -80, and $-196^{\circ}C$. To determine the optimum freezing temperature for maintaining garlic's physiological activity, antioxidant and antibacterial activities were investigated. The antioxidant activities were determined by DPPH radical scavenging ability, SOD-like activity, nitrite-scavenging ability, and reducing power. Total phenolic compounds and flavonoids of garlic extract frozen at $4^{\circ}C$ (control) were measured as $6.91{\pm}0.69{\mu}gGAE/g$ and $0.315{\pm}0.017{\mu}gQE/g$, respectively. Although the content of total phenolic compounds was not affected by the different freezing temperatures, the flavonoids contents of garlic extract frozen at $-20^{\circ}C$ were slightly decreased. The DPPH radical scavenging ability of garlic extracts (2 mg/mL) frozen at $-80^{\circ}C$ was 61%, whereas those frozen at $-20^{\circ}C$ and $-196^{\circ}C$ were 51%. SOD-like activity was slightly increased by freezing. However, the nitrite scavenging ability (18% at pH 3.0) and reducing power (OD700=1.6) were not affected by freezing temperatures. Antimicrobial activities did not show significant differences depending on freezing temperatures. Taken together, the physiological activities of the frozen garlic extracts were not significantly changed by the freezing temperatures; however, the antioxidant and antibacterial effects of the phenolic compounds and flavonoids were maintained at $-80^{\circ}C$. These results suggest that $-80^{\circ}C$ frozen garlic could maintain a higher quality than the conventional freezing method ($-20^{\circ}C$) without loss of physiological activities during the storage.

• Journal of the Korean institute of surface engineering
• /
• v.44 no.5
• /
• pp.196-200
• /
• 2011

The Ni-based superalloy, Inconel 713, was oxidized at $800{\sim}1100^{\circ}C$ for 50 and 100 hours in air. It displayed excellent oxidation resistance, forming a few micrometer-thick scales. The major scale was ${\alpha}-Al_2O_3$. Other scales formed were $TiO_2$, $NiAl_2O_4$ and $Cr_2O_3$. Generally, uniform oxidation occurred over the alloy surface, resulting in the formation of ${\alpha}-Al_2O_3$ with and without $Cr_2O_3$. Other oxides such as $TiO_2$ and $NiAl_2O_4$ sometimes also formed. Locally, nodular oxidation occurred at the nodules that consisted of diverse alloying elements. The scales were adherent at $800^{\circ}C$. However, they spalled a little at $900{\sim}1100^{\circ}C$.

• Journal of the Institute of Convergence Signal Processing
• /
• v.3 no.2
• /
• pp.83-88
• /
• 2002

In this paper, a POS interfacing and temperature compensable LPG dispensing control system(LDCS) has been developed. A LDCS includes a 16-bit 80C196 microprocessor, RAM, ROM, video driver, and programmable peripheral devices. Based on gas flow encoding pulse, temperature-voltage conversion values and apparatus calibration values, the LDCS controls the LPG dispensing quantity with switching on or off the solenoid valves. The temperature compensation is performed with a 10-bit A/D conversion and its range is from +7$0^{\circ}C$ to -3$0^{\circ}C$ with a 0.5$^{\circ}C$ resolution.

• Journal of the Korean Society for Heat Treatment
• /
• v.25 no.4
• /
• pp.196-205
• /
• 2012

The purpose of this study is to enhance the hardenability and the mechanical properties by the addition of alloying elements such as Ni, Cr, Mo and B for the development of Cr-Mo plastic mold steel with uniform hardness and microstructure. The ingots were prepared by vacuum induction melting and forged to ${\Phi}35mm$ round bar. Forged bars were quenched and tempered at $200{\sim}600^{\circ}C$ for 1.5 hour. Jominy test, boron distribution observation, microstructual observation, tensile test and charpy impact test were conducted. It was confirmed that the hardenablity of these steels was improved by increasing of alloying elements and further promoted by the addition of boron. The critical rate of cooling required to obtain the bainitic structure for 0.27C-1.23Cr-0.28Mo-B steel was $0.5^{\circ}C/sec$. Hardness and strength of Cr-Mo steels decreased with increasing tempering temperature, but elongation and reduction of area increased with increasing tempering temperature. However, impact energy tempered at $400^{\circ}C$ showed the lowest value in the range $200{\sim}600^{\circ}C$ due to the temper embrittlement.

• Korean journal of food and cookery science
• /
• v.13 no.4
• /
• pp.440-447
• /
• 1997

The antibacterial effect of low concentrations of oregano (Origanum vulgare L.) in culture broth against Escherichia coli O157:H7 and Staphylococcus aureus 196E was tested at 35,5 and -20$^{\circ}C$. Tryptic soy broth (TSB) containing 0∼2% (w/v) of oregano was inoculated with 10$\^$6/∼10$\^$7/ CFU/$m\ell$ of E. coli or S. aureus and incubated at each temperature. The growth of E. coli was not inhibited at 0.1∼1.0% oregano and the growth occured at 2% oregano but only after a prolonged lag period. The death rate of E. coli after stationary phase was increased with increasing concentration of oregano in culture broth. The growth of S. aureus was inhibited with increasing concentration of oregano at 35$^{\circ}C$. Growth of S. aureus occured at the presence of 0.3∼0.5% oregano after a long lag period while the viability at 1.0∼2.0% was decreased during storage at 35$^{\circ}C$. During refrigerated storage at 5$^{\circ}C$, inhibition of E. coli or S. aureus was increased with the progress of time and increasing spice concentration. At the presence of 0.5∼2.0% oregano, E. coli and S. aureus were dead after 20 and 16 days of refrigerated storage, respectively. During frozen storage at -20$^{\circ}C$, the antibacterial activity of oregano against E. coli was increased with increasing storage time and spice concentration while the antibacterial activity against S. aureus was effective during the early period of storage, and no changes in the population of S. aureus occurred at different concentrations of oregano during frozen storage. Viable counts of E. coli were 1/3∼l/7 and S. aureus were 1/18∼l/46 of the control at 0.1% oregano in culture broth during frozen storage.

• Journal of the Korean Society for Heat Treatment
• /
• v.21 no.6
• /
• pp.307-313
• /
• 2008

The tensile deformation and shape recovery behaviors were studied in Ni-Ti shape memory wires showing different transformation characteristics by annealing at $200{\sim}600^{\circ}C$. Both R phase ${\rightarrow}$ B19' martensitic transformation at lower temperature and B2 ${\rightarrow}$ R phase transformation at higher temperature occurred in the shape memory wires annealed at $200{\sim}500^{\circ}C$. Transformation temperature and heat flow of B19' martensite increase but those of R phase main almost constant even with increasing annealing temperature. In the case of wires annealed and then cooled to $20^{\circ}C$, plateau on stress-strain curves in tensile testing can be observed due to the collapse of R phase variants and the formation of deformation-induced B19' martensite. In the case of wires annealed and then cooled to $-196^{\circ}C$, however, plateau on stress-strain curves does not appear and stress increases steadily with increasing tensile deformation. Comparing shape recovery rate with cooling temperature after annealing, shape recovery rate of the wire cooled to $20^{\circ}C$ is higher than that of the wire cooled to $-196^{\circ}C$ after annealing, and maximum shape recovery rate of 95% appears in the wire annealed at $400^{\circ}C$ and then cooled to $20^{\circ}C$. $R_s$ and $R_f$ temperatures measured during shape recovery tests are higher than $A_s$ and $A_f$ temperatures measured by DSC tests even at the same annealing temperature.