• Transactions of Materials Processing
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• v.8 no.3
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• pp.247-247
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• 1999

The segregation (distribution) of nickel and the composition of its constituents influence the low thermal expansion characteristics (Invar effect) in Fe-30 wt.% Ni-12.5 wt.% Co-xC Invar alloy. The change of coefficient of the thermal expansion and magnetic properties were studied as an aspect of carbon addition causing the segregation of Ni in primary austenite of as-cast Fe-30 wt.% Ni-12.5 wt.% Co Invar alloy. The coefficient of thermal expansion of Fe-30 wt.% Ni-12.5 wt.% Co-xC Invar alloy showed its lowest value at 0.08 wt.% carbon, increased with increasing carbon content in the range of 0.08-1.0 wt.%C, kept constant at 1.0-2.0 wt.%C and decreased at carbon higher than 2.0 wt.%. The effective distribution of the coefficient of nickel in as-cast Fe-30 wt.% Ni-12.5 wt.% Co-xC Invar alloy increased with increasing carbon content. The volume fraction of they phase of Fe-30 wt.% Ni-12.5 wt.% Co-xC alloy increased with increasing carbon content. The microstructure of Fe-30 wt.% Ni-12.5 wt.% Co-xC alloy changed with the carbon content was independent of the coefficient of thermal expansion. The Curie temperature changed linearly with the carbon content and was similar to the change of the coefficient of thermal expansion. Moreover, the coefficient of thermal expansion decreased when the ratio of saturation magnetization to Curie temperature ($\sigma_s/T_c$) increased, decreasing the Curie temperature and showed a specific relationship with the magnetic properties of the Fe-30 wt.% Ni-12.5 wt.% Co-xCInvar alloy.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.9
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• pp.1229-1238
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• 2016

This study was conducted to determine the relationships of five intragenic single nucleotide polymorphism (SNP) markers (protein kinase adenosine monophosphate-activated ${\gamma}3$ subunit [PRKAG3], fatty acid synthase [FASN], calpastatin [CAST], high mobility group AT-hook 1 [HMGA1], and melanocortin-4 receptor [MC4R]) and meat quality traits of Duroc breeding stocks in Korea. A total of 200 purebred Duroc gilts from 8 sires and 40 dams at 4 pig breeding farms from 2010 to 2011 reaching market weight (110 kg) were slaughtered and their carcasses were chilled overnight. Longissimus dorsi muscles were removed from the carcass after 24 h of slaughter and used to determine pork properties including carcass weight, backfat thickness, moisture, intramuscular fat, $pH_{24h}$, shear force, redness, texture, and fatty acid composition. The PRKAG3, FASN, CAST, and MC4R gene SNPs were significantly associated with the meat quality traits (p<0.003). The meats of PRKAG3 (A 0.024/G 0.976) AA genotype had higher pH, redness and texture than those from PRKAG3 GG genotype. Meats of FASN (C 0.301/A 0.699) AA genotype had higher backfat thickness, texture, stearic acid, oleic acid and polyunsaturated fatty acid than FASN CC genotype. While the carcasses of CAST (A 0.373/G 0.627) AA genotype had thicker backfat, and lower shear force, palmitoleic acid and oleic acid content, they had higher stearic acid content than those from the CAST GG genotype. The MC4R (G 0.208/A 0.792) AA genotype were involved in increasing backfat thickness, carcass weight, moisture and saturated fatty acid content, and decreasing unsaturated fatty acid content in Duroc meat. These results indicated that the five SNP markers tested can be a help to select Duroc breed to improve carcass and meat quality properties in crossbred pigs.

• ALGAE
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• v.31 no.3
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• pp.267-276
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• 2016

Microalgae are currently a very promising source of biomass and triacylglycerol (TAG) for biofuels. In a previous study, we identified Chlorella saccharophila as a suitable source of oil for biodiesel production because it showed high biomass and lipid content with an appropriate fatty acid methyl esters profile. To improve the TAG accumulation in C. saccharophila, in this study we evaluated the effect of abscisic acid (ABA) addition on cell concentration, lipid content and TAG production in this microalga. First, we evaluated the effects of four ABA concentrations (1, 4, 10, and 20 μM) added at the beginning of a single-stage cultivation strategy, and found that all concentrations tested significantly increased cell concentration and TAG content in C. saccharophila. We then evaluated the addition of 1 μM ABA during the second stage of a two-stage cultivation strategy and compared it with a nitrogen deficiency treatment (ND) and a combination of ND and ABA (ND + ABA). Although ABA alone significantly increased lipid and TAG contents compared with the control, ND showed significantly higher TAG content, and ND + ABA showed the highest TAG content. When comparing the results of both strategies, we found a superior response in terms of TAG accumulation with the addition of 1 μM ABA at the beginning of a single-stage cultivation system. This strategy is a simple and effective way to improve the TAG content in C. saccharophila and probably other microalgae as a feedstock for biodiesel production.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.54 no.10
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• pp.443-448
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• 2005

To measure modulus, damping properties and smoothness of semiconducting materials in power cable, we have investigated those of semiconducting materials showed by changing the content of carbon black. Then they were produced as sheets after pressing for 20 minutes at 180[$^{\circ}C$] with a pressure of 200[kg/cm$^{2}$]. The content of conductive carbon black was the variable, and their contents were 20, 30 and 40[wt$\%$], respectively. The modulus and tans were measured by DMA 2980. The ranges of measurement temperature were from -50[$^{\circ}C$] to 100[$^{\circ}C$] and measurement frequency was 1[Hz3. The modulus of specimens was increased according to a increment of a carbon black content. And modulus was rapidly decreased at the glass transition temperature. The tans of specimens was decreased according to a increment of a carbon black content. The smoothness was measured by JSM-6400. EEA resin from SEM measurement was best the dispersion of carbon back in base resin.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.423-433
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• 2014

In this study, the nutritional and storage quality of meatballs formulated with different levels (0, 1.5, 3.0, 4.5 and 6.0%) of bee pollen were investigated during storage at $41^{\circ}C$ for 9 d. Protein content of meatballs increased, while moisture content decreased with increased pollen. The addition of pollen improved cooking loss but decreased the redness (Hunter a value) and sensory scores. Textural parameters (hardness, springsness, gumminess, and chewiness) were affected by pollen addition and the hardness and gumminess values of meatballs decreased as the pollen content increased. While C18:0 content of meatballs slightly decreased with pollen addition, C18:2n-6c, C18:3n-3, C20:5n-3, and PUFA contents increased. The PUFA/saturated fatty acids (P/S) ratio increased from 0.05 in the control to 0.09 in meatballs with 6.0% pollen. The n-6/n-3 ratio decreased from 11.84 in the control to 3.65 in the meatballs with 6.0% pollen. The addition of pollen retarded the lipid oxidation and inhibited the bacterial growth in meatballs. The pH, redness, TBA value and total aerobic mesophilic bacteria, coliform bacteria and S. aureus counts values changed significantly during storage. The results suggest that bee pollen could be added to enhance the nutritional and storage quality of meatballs with minimal changes in composition and/or sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.73-77
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• 1993

This study was intended to investigate the effects of solvents, particle size of a sample, sample to solvent ratio, temperature and time on the extraction of garlic oleoresin. Among eleven solvents used for oleoresin extraction from garlic, the optimal solvent was methyl alcohol. The most appropriate particle size of garlic, extracting temperature and mixing ratio of garlic to methyl alcohol were 20mesh, $25^{\circ}C$ and 1 to 3(w/w), respectively. On the basis of yield in oleoresin extraction, optimum extracting time was about 4 hours. The yield of oleoresin under the above-mentioned conditions was 21.3%. "L" and "b" as color appearance were decreased, whereas "a"was increased slightly during 60 days storage at 5$^{\circ}C$, $25^{\circ}C$ and 4$0^{\circ}C$. Changes in the pyruvate content showed close relation to pH value. During storage pyruvate content of garlic oleoresin was decreased as increasing storage temperature.

• Journal of Surface Science and Engineering
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• v.37 no.5
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• pp.301-306
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• 2004

Electric Conductivities of $LaCl_3$-LiCl binary melts have been measured by the Kohlausch bridge method over the range of their liquidus temperatures to about 1200 K. The electric conductivity increases with the content of LiCl for all over the composition range of binary melts. Composition dependence of the electric conductivity and molar conductivity for the binary melt shows a non-linear relation from the additivity line, and the deviations displays a maximum value at about 60 mol % LiCl. This suggest the existence of the complex ion of$ LaCl_{4}^{-}$ in the melt. Activation energy for electric conductivity of the binary melts decrease monotonously with increasing content of LiCl.l.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.491-491
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• 2013

A novel plasma system has been developed for 3-dimensional modification of the carbon nano-powders. Improvement of dispersion of these nano materials are studied by plasma discharge, not using chemical modification. The plasma process is considered to great advantages over wet chemical process due to environmental, economic viewpoint, and uniformity over the treated volume. The uniform dispersion is a critical factor for these material's nano composite applications. Using this plasma system, graphene, carbon black, and CNT was treated and functionalized. Several key discharge conditions such as Ar/H2/O2 or Ar/H2/NH3 gas ratio, treatment time, power, feeder's vibration frequency are investigated. Hydrophobic of graphene has turned some more into hydrophilic by reaction test with water, electrophoresis, surface contact angle test, and turbidity analysis. The oxygen content ratio in the plasma treated CNT has increased about 3.7 times than the untreatedone. In the case of graphene and carbon black, the oxygen- and nitrogen- content has been enhanced average 10%. O-H (N-H) peak, C-O (C-N) peak, and C=O (C=N) peak data have been detected by FTIR measurement and intensified compared to before-plasma treatment due to O2 or NH3 content.

• Horticultural Science & Technology
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• v.35 no.3
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• pp.300-313
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• 2017

'Unicon' cherry tomato (Solanum lycopersicum) is one of the most highly perishable horticultural crops due to its high water content and respiration rate. This study was carried out to assess the effect of continuous application of $CO_2$ (control [air], 3%, and 5%) on the quality and shelf life of cherry tomato fruits stored at $10^{\circ}C$ and $85{\pm}5%$ relative humidity (RH) at two maturity stages (pink and red). Continuous application of $CO_2$ did not affect the soluble solids content (SSC) or titratable acidity (TA) of the fruit at either maturity stage during storage. However, there was a significant difference among treatments in terms of flesh firmness, cell wall thickness, pectin content, vitamin C content, skin color, lycopene content, weight loss, ethylene production rate, respiration rate, and acetaldehyde and ethanol production. Fruits treated with 5% $CO_2$ maintained their high quality with regards to vitamin C, skin color ($a^*$), lycopene content, weight loss, physiological parameters (ethylene production rate, respiration rate, and volatile compounds), flesh firmness, cell wall thickness, and pectin content at both maturity stages compared with 3% $CO_2$ treatment and the control. Continuous application of $CO_2$ (5%) reduced the ethylene production rate and the production of volatile compounds during storage. Therefore, cherry tomato 'Unicon' fruit can be stored for two weeks without losing fruit quality at both maturity stages under continuous application of 5% $CO_2$ as a postharvest treatment.