• Journal of Chest Surgery
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• v.29 no.12
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• pp.1293-1298
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• 1996

A series of animal experiments has been carried out to investigate the potential antigenicity of the FCS (Fetal Calf Serum) which is commonly used to enhance viability of preserved aortic allograft. Aorti allografts were processed using nutrient media without FCS(control group) or with 10% FCS(study group). After 14 days of 4$^{\circ}C$ cold storage and cryopreservation, antigenic expression of allograft rondothelial cells were studied using immunohistochemical study. To determine antigenicity, level of Anti-MHC class I Antibody, anti-MHC class II antibody and anti-lCAM 1 antibody were measured. There were no stAtistically significant differences in all antigenic expression between control group and study group(p=0. 524 in MHC class I expression, p=0.897 In MHC class II expression, p=0.1305 in ICAM 1 expression). With this result, antigenicity provoking effect of FCS could not be proven. Thus, FCS may not be eliminated from the nutrient media for preservation of aortic allograft due to its proven benefit of cell viability enhancement.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.104-108
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• 2001

We conducted this study to investigate the effect of methanol extract from Mulberry Fruit on the lipid metabolism and liver function in cholesterol-induced hyperlipidemia rats. We used 5 Mulberry Fruit varieties, including Daeryukppong, Kuksang 20, Subongppong, Wild variety and Cataneo. The yield of methanol extract from freezing dried Mulberry Fruits was 43.5-64.6%. Animal treated with Wild variety from Mulberry Fruit showed the decrease in body weight, food efficiency ratios, serum triglyceride (85%), and GOT value (86%). Our results suggest the hypolipidemic action of Wild variety from Mulberry Fruit.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.224-227
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• 2022

In this study, the protective effects of turanose on Saccharomyces cerevisiae (Baker's yeast) were examined during the freeze-drying process to evaluate the feasibility of utilizing turanose as a novel cryoprotectant. The survival rate of the Baker's yeast cells improved substantially with a cryoprotective medium containing turanose in a substitution-dependent manner. In accordance with these survival rates, the yeast cell surfaces became smoother as the turanose content increased. Turanose with skim milk maintained the viability of the Baker's yeast, which improved substantially upon storage at -20℃. Thus, it is thought that turanose will exhibit excellent preservation effects during the distribution of Baker's yeast. Finally, these results suggest that turanose has the potential to be used as a novel cryoprotectant against various microorganisms.

• The Journal of the Acoustical Society of Korea
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• v.41 no.6
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• pp.705-712
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• 2022

A sudden pressure drop caused by the pressure relief valve acts as a strong noise source and propagates the compressible pressure fluctuation along the pipe wall, which becomes a excitation source of Acoustic Induced Vibration (AIV). Therefore, in this study, the numerical methodology is developed to evaluate the reduction effect of compressible pressure fluctuation due to curved pipe in the pressure relief valve system. To describe the acoustic wave caused by density fluctuation, unsteady compressible Large Eddy Simulation (LES) technique, which is high accuracy numerical method, Smagorinsky-Lilly subgrid scale model is applied. Wavenumber-frequency analysis is performed to extract the compressible pressure fluctuation component, which is propagated along the pipe, from the flow field, and it is based on the wall pressure on the upstream and downstream pipe from the curved pipe. It is shown that the plane wave and the 1st mode component in radial direction are dominant along the downstream direction, and the overall acoustic power was reduced by 3 dB through the curved pipe. From these results, the noise reduction effect caused by curved pipe is confirmed.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.36 no.4
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• pp.457-463
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• 2012

Current refrigerators are designed to have thin doors and walls to facilitate user convenience and increase inner storage space. However, the thin doors and walls gives rise to the problem of dew generation on the outer surface of a refrigerator due to a large critical temperature difference between the outer wall and the room air; So far, an electric heater is commonly used for making the dew to evaporate; in this case, the heater inevitably requires additional electrical power. We propose a new approach to reduce the dew generation in a refrigerator by redesigning the gasket and varying the thickness of the inner case of the refrigerator. The results of simulations performed in this study indicate that the surface temperature in the region where dew was generated was increased by approximately $0.39{\sim}3.07^{\circ}C$ without the use of a heater.

• Korean Journal of Soil Science and Fertilizer
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• v.16 no.2
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• pp.168-178
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• 1983

Influence of several dehydration treatments on original structure and water behavior in the process of drying were investigated employing three hawaiian volcanic ash soils and four synthetic minerals. These three soils were developed under different rainfall condition and contained three different amount of amorphous materials in them. Measurement of water losses by oven drying at $105^{\circ}C$, $P_2O_5$ drying, freeze drying, and critical point drying revealed that more water losses were noted by oven drying than by three other drying techniques and the differences of water losses between oven and $P_2O_5$-drying were closely related to amoun: of amorphous materials in them, showing the order of Kaiwiki > Hilo > Kawaihae. This indicates that dehydration of amorphous materials by elevated temperature ($105^{\circ}C$) excluded water beyond that in the adsorbed (hygroscopic) state. The effect of dehydration treatments on initial structure was visualized by scanning electron microscopy. The micrographs showed that oven-and $P_2O_5$-dried samples formed into large mass of sub-angular blocky, dense, and closed crumbs, while the freeze dried and critical point dried samples resulted in less shrinkage, and small, fluffy and open spongy structure. However, critical point drying technique produced bulkier, softer, and greater open structure samples than even freeze drying. Additional Index Words: original structure, synthetic minerals, critical point drying, $P_2O_5$ drying. 1. This is a part of author's Ph.D. dissertation submitted to the University of Hawaii, Honolulu, Hawaii 96822 in 1979. 2. Professor of Agricultural Chemistry, Korea University.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.397-406
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• 1998

Hen egg white lysozyme (HEWL) is very valuable as a natural preservative in food processing due to its selective bactericidal activity. HEWL which traditionally isolated by crystallization or freeze drying was simply separated from 13 different hen egg white (HEW) proteins by a single-step ultrafiltration. Freeze dried HEW (0.25%, w/v) dissolved in a citrate-phosphate buffer (pH 4.6) was ultrafiltered with a PM30 membrane under various operating conditions, by changing concentration, temperature, transmembrane pressure $({\triangle}P_T)$, and stirring speed. Optimum separation conditions were decided when maximal flux was obtained. Under the optimum separation conditions, the effect of membrane material and fouling on flux as time passed as well as lysozyme concentration, protein concentration, specific activity (SA) in the permeate were measured. Best separation conditions of HEWL with PM30 membrane were sample concentration 0.25%, temperature $35^{\circ}C$, ${\Delta}P_T\;30\;psi$, and stirring speed 300 rpm. During the first 12 min, the flux of YM30 was higher, but at the steady-state it was lower than that of PM30. The SA of the PM30 permeate was over 2 times higher in spite of the lysozyme and protein concentration being lower than that of YM30 permeate. The flux of 5 times used PM30 decreased 30% compared to a new PM30, but both had the same tendency in flux decrease when time passed. Both of them reached a steady-state after 35 min and remained at 70% of the initial flux. In the PM30 permeate, the lysozyme concentration and SA were 110 units/mL and 2,821 units/mg protein, respectively. Therefore, PM30 membrane separation was very effective for separation of antimicrobial lysozyme.

• Journal of Advanced Marine Engineering and Technology
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• v.35 no.4
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• pp.421-428
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• 2011

Thermal energy storage(TES) cooling system using cheaper electricity of off-peak time has been applied to relieve a significant portion of the peak demand of electricity during the daytime in summer. Slurry ice type thermal energy storage cooling system is one kind of more efficient ice-thermal energy storage cooling system than Ice-on-Coil type or Encapsulated type TES cooling system, even though, which are more popular TES system. This experimental study was carried out to observe flow pattern and formation of slurry ice in reversing flow layer to improve efficiency of heat transfer between fluid and freezing tube and to disturb ice adhesion on tube surface. The reversing flow layer was made by using reversing materials in heat exchanger section(test section) to disturb ice adhesion. At this experiment, styrofoam balls and poly propylene balls were used as reversing materials, and a 20wt% solution of ethylene glycol was used as reversing flow layer. The experimental apparatus was constructed of the test section for making/storing slurry ice, the brine tank, pumps for circulating of a 20wt% solution of ethylene glycol and brine, a flow-meter, a data logger for measuring the temperature. The experiments were carried out under various conditions, with volumetric flow rate, ball filling rate and air filling rate.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.9
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• pp.1027-1031
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• 2014

Free cooling system is used to reduce energy consumption of cooling system. Free cooling system is consisted of cooling group and dry-cooler in which heat exchange of chilled water and out air is conducted. Although this system has an excellent energy saving effect in place having cooling load regularly, data or material of design for free cooling system is lacked. In this study, characteristics analysis of free cooling system is conducted through software HYSYS with changing some facts. The main result is following as : Dry-cooler capacity is influenced by out air temperature, required chilled water temperature and LMTD(Logarithmic Mean Temperature Difference) of heat exchanger. As out air temperature is more low, dry-cooler capacity become increased. in addition, as required chilled water temperature is more high and LMTD is more low, the out air temperature range is widened for using dry-cooler. If out air temperature is below $0^{\circ}C$, antifreeze need to be used because freeze and burst can be occurred. In case of South Korea, antifreeze of 34% of ethylene glycol concentration is proper. When compressor load of R22, R134a and R407C is compared, considering environmental regulation and energy consumption, R134a is best working fluid.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.