• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.12
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• pp.1101-1106
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• 2004

Magnetic refrigeration is based on the magnetocaloric effect (MCE)-the ability of some materials to heat up when magnetized and cool down when demagnetized. A rotary magnetic refrigeration device using gadolinium (Gd) ribbon and permanent magnets was constructed for experimental study. Gd ribbon attached around a rotating wheel is cyclically magnetized and demagnetized by permanent magnets and exchanges heat with liquid in the surrounding container. Temperature of the liquid in each divided section of the container was measured and the experimental results obtained in this study were discussed.

• Journal of Periodontal and Implant Science
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• v.26 no.4
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• pp.779-797
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• 1996

The present study investigated the effects of variations in decalcification time of demineralized freeze-dried bone on the osteogenic potential of DFDB. Sixteen 3-wall intrabony defects with 4mm depth were surgically created in the mesial aspect of upper and lower anterior teeth of 4 dogs. Following the flap procedure, three test groups with 4 defects each received either freeze-dried bone graft (Group I), demineralized freeze-dried bone graft decalcified for 12hours (Group II), or demineralized freeze-dried bone graft decalcified for 24hours(Group III). The rest of the four defects received the flap procedure-only as the control group. The healing was histologically analyzed after 14 weeks on the length of connective tissue adhesion, new bone formation and new cementum formation. The results were as follows: 1. The length of connective tissue adhesion showed no statistically significant difference in all groups with $0.62{\pm}0.14mm$ for Control, $0.42{\pm}0.11mm$ for Group I, $0.63{\pm}0.43mm$ for Group II and $0.52{\pm}0.11mm$ for Group III. 2. The new bone formation showed no statistically significant difference in all groups with $3.17{\pm}0.24mm$ for Control. $3.15{\pm}0.56mm$ for Group I. $3.22{\pm}0.36mm$ for Group II, and $3.28{\pm}0.74mm$ for Group III. 3. The new cementum formation showed no statistically significant difference in all groups with $4.19{\pm}0.46mm$ for Control, $3.23{\pm}0.64mm$ for Group I, $4.13{\pm}1.82mm$ for Group II. and $3.13{\pm}0.62mm$ for Group III.

• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.503-513
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• 2018

The purpose of this study was to identify the effectiveness of oral care protocol including individual oral care education, cryotherapy and benzydamine gargling on oral cavity status and self-care performance in solid cancer patients receiving chemotherapy. Thirty-one patients were enrolled by convenience sampling in this study and allocated to control (n=18) and experimental group (n=13). In the intervention group, individual oral care education, oral cryotherapy and benzydamine gargling were applied, while the control group received pre-existed oral care. Oral cavity status and self-oral care behavior were measured in five periods. The data were analyzed using the Mann-Whitney test, Friedman test, and Chi-square test. There was no significant difference in oral cavity status between the groups. But the two groups showed the poorest oral cavity status on $14^{th}$ day. Self-care behavior was significantly higher in the intervention group than the control group. This effect had maintained for 4months after completion of study. The results showed that individual oral care education by oncology nurse is effective to encourage patients to do self-care behavior and a further study is needed to explore the effect of cryotherapy and benzydamine gargling on oral cavity status of patient with solid tumor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.1
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• pp.37-45
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• 1975

The present study was ,conducted to evaluate the effects of condensed phosphates on the refeezing damage of Alaska pollack muscle. The fillets were dipped in such solution as 5 and $10\%$ sodium polyphosphate, 1 and $5\%$ mixture of sodium polyphosphate and sodium pyrophosphate (1:1, w/w) for 1 and 5 minutes, respectively, before refreezing. And fillets were frozen at $27^{\circ}C\~28^{\circ}C$ and stored for 15 days at $-18^{\circ}\~-20^{\circ}$. The degree of denaturation was estimated by determining amounts of drip relased, content of total solids, nitrogen, and DNA in the drip an cooking-weight-loss. Phosphorus absorbed in the muscle was also determined. Phosphorus absorbed in the fillets treated with loft solution of sodium polyphosphate for 5 minutes amounted to 101 mg/100g muscle as $P_2O_5$. The absorption was dependent on tile concentration of treating solution rather than on the dipping time. The increase of phosphorus absorption seemed to affect to reduction of drip. Among the treating conditions, $10\%$, 5 minutes and $10\%$ 1 minute with sodium polyphosphate appeared most effective ones on drip reduction. The effect of $5\%$, minutes with the mixture of sodium polyphosphate and sodium pyrophosphate did not show so benefitable effect in refrozen fillets. As a tendency total solids, nitrogen, and DNA in tile drip varied proportionally to the amount of drip released. And the content of DNA was lower than the amount. Treatment, at higher the concentration and longer the dipping time, resulted in the lower cooking-weight-loss and the better quality on organoleptic test of thawed fillets.

• Korean Journal of Weed Science
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• v.17 no.4
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• pp.413-420
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• 1997

In this study, germination characteristics and effect of some chemicals on germination of Trapa japonica $F_{EROV}$ seeds were investigated to obtain a fundamental data for controlling them. When the seeds were stored at low temperature for at least 3 months, their dormancy was completely released with a germinability of above 90%. However, those stored under the room or high temperature condition were never germinated. Germination was best at constant temperature of around $25^{\circ}C$ or at alternate temperature of 25/$15^{\circ}C$ (12 hr-day/12 hr-night), and was nat dependent on light. They could germinate though planted at the depth of 15 cm, but their initial growth were: suppressed with increase of planting depth, especially above 10 cm depth. Germinability was lost when the fresh weight was decreased more than 30%, indicating that the seed is sensitive to dehydration. The freezing at $-20^{\circ}C$ for 1 hr didn't affect germination, but 5 hr treatment completely killed them. Their germination was inhibited by 100% at 100 ppm ABA and slightly inhibited above 25 ppm of butachlor, whereas pyrazosulfuron-ethylnt is likely to control T. japonica physically and herbicide treatment to inhibit germination may not be recommendatory. and bensulfuron-methyl didn't inhibit the germination at the concentration of 100 ppm. Taken together, dehydration treatme is likely to control T. japonica physically and herbicide treatment to inhibit germination may not be recommendatory.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.652-662
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• 2000

This study was performed to measure the mutagenicity of fish by cooking and storage. Mutagenicity of the fish extract was measured by Ames test(Salmonella typhimurium reversion assay with TA 100) in vitro and by micro-nucleus test in vivo. The fish samples screened in this study were white fish(Trichiurus, Croaker, Salted Croaker) and red fish(Saury pike, Mackerel, Yellowtail, Salmon). The number of revertants of red fish were significantly higher than that of white fish. And the mutagenicity of mackerel was higher than other red fish, so followed experiment was made by using the extract of mackerel. Mutagenicity of the samples cooked on microwave oven was the lowest, whereas there was no significant difference between the samples cooked on gas grill and the ones on electric grill. In the presence of S9 mixture, the methanol extract of mackerel showed 2∼4 times high values of mutagenicity in comparison with the extract without S9. The extract of mackerel cooked with various vegetable juices showed inhibitory effects on the mutagenicity in the order of green tea, ginger, and radish. Also, the number of revertants was increased in the stored samples. Mutagenicity of the samples stored in the refrigerator was higher than that of the freezer. In micronucleus test, the methanol extract treated with vegetable juice inhibited micro-nucleus formation in bone marrow by cyclophosphamide in the order of ginger, green tea, and radish. In TBA test, there was a tendency that TBA values were increased as the storage time increased. Also, the rancidity of sample were stored in the refrigerator was higher value than sample stored in the freezer. Samples cooked on microwave oven showed the highest value in rancidity. When the antioxidant effect of vegetable juice was measured by electron donating ability(EDA) of mackerel cooked with vegetable juice to DPPH, the samples treated with onion showed the highest value of EDA(%), and the samples treated with green tea, ginger and cabbage also showed the antioxidant effect.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.135-142
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• 2000

The purpose of this study was to investigate the effects of onion and garlic juice on the lipid oxidation of fish oil as antioxidants and quality characteristics of fish muscle. The samples were treated with onion and garlic juice at 5%(w/w) or 10%(w/w) of fish muscle, and stored at 4$\pm$1$\^{C}$ and -18$\pm$2$\^{C}$ for 7 and 42 days, respectively. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA values of the samples treated with 5% onion and garlic juice were lower than those treated with l0% onion and garlic juice. POV of the samples treated with onion were lower than those treated with garlic juice. Lightness and yellowness of the sample were the highest in 10% onion and garlic juice-treated ones. The score of overall quality in sensory evaluation was the highest in the samples treated with onion juice stored at 4$\pm$1$\^{C}$.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.459-465
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• 2002

To obtain the basic data for commercial 10% salted egg yolk for mayonnaise preparation, 3 types of egg yolks [pasteurized egg yolk (Yolk A)-not salted, pasteurized before salting (Yolk B)-salted, and pasteurized after salting (Yolk C)-salted] were prepared, and the changes in quality characteristics of these egg yolks with frozen storage were tested. The results obtained were as follows; Yolk A gelatinized during frozen storage, thus could not used for mayonnaise preparation. The viscosity of the egg yolk increased $3{\sim}5$ times after salting. Viscosity of the salted egg yolk increased with frozen storage time. Viscosity of Yolk B was higher at $-20^{\circ}C$ than $-15^{\circ}C$. Viscosity of Yolk C, however, was higher at $-15^{\circ}C$ than $-20^{\circ}C$. Frozen storage of pasteurized salted egg yolk showed some effects on the emulsification capacity. The effect, however, was smaller than that of unpasteurized salted egg yolk. Microbes of salted egg yolk were decreased with frozen storage, but there was no difference between Yolk B and Yolk C. It was suggested that commercially pasteurized 10% salted egg yolk for mayonnaise preparation can be successfully stored for 12 months at the temperature of $-15{\sim}-20^{\circ}C$.

• Journal of Climate Change Research
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• v.3 no.2
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• pp.117-128
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• 2012

The Government of South Korea has continued its effort to fixate virtuous circle of economic growth and climate change response to cope with international demands and pressure to commitment for greenhouse gas reduction effectively. Nationally, Korean Government has established "Enforcement of the Framework Act on Low carbon, Green Growth"(2010. 4. 13) to implement national mid-term GHG mitigation goal(30% reduction by 2020 compare to BAU), which established the foundation for phased GHG mitigation by setting up the sectoral and industrial goal, adopting GHG and Energy Target Management System. Also, follow-up measures are taken such as planning and control of mid-term and short-term mitigation target by detailed analysis of potential mitigation of sector and industry, building up the infrastructure for periodic and systematic analysis of target management. Likewise, it is required to establish more accurate, reliable and detailed sectoral GHG inventory for successfully establishment and implement the frame act. In comparison to the $CO_2$ emission, Especially fluorinated greenhouse gases (HFCs, PFCs, $SF_6$) are lacking research to build the greenhouse gas inventories to identify emissions sources and collection of the applicable collection activities data. In this study, with the refrigeration and air conditioning sector being used to fluorine refrigerant(HFCs) as the center, greenhouse gas emission estimation methodology for evaluating the feasibility of using this methodology look over and mobile air conditioning, fixed air conditioning, household refrigeration equipment, commercial refrigeration equipment for the greenhouse gas emissions were calculated. First look at in terms of methodology, refrigeration and air conditioning sector GHG emissions in developing country-specific emission factors and activity data of the industrial sector the construction of the DB is not enough, it's 2006 IPCC Guidelines Tier 2a (emission factor approach) rather than the Tier 2b (mass balance approach) deems appropriate, and each detail by process, sectoral activity data more accurate, if DB is built Tier 2a (emission factor approach) can be applied will also be judged. Refrigeration and air conditioning sector in 2009 due to the use of refrigerant greenhouse gas emissions ($CO_2eq.$) assessment results, portable air conditioner 1,974,646 ton to year, fixed-mount air conditioner 1,011,754 ton to year, household refrigeration unit 4,396 ton to year, commercial refrigeration equipment 1,263 ton to year was estimated to total 2,992,037 tons.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1750-1756
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• 2011

This study evaluated the effect of antioxidants treatment; (Vit. C and E) on the physicochemical and sensory properties of Tarakjuk treated with gamma-irradiation under two different temperature conditions, e.g. room and frozen temperatures. In samples of Tarakjuk irradiated at room temperature, Vit. C gradually decreased the pH level as the concentration increased (p<0.05), whereas Vit. E did not. Addition of both Vit. C and E to Tarakjuk decreased TBA (2-thiobarbituric acid) value while also increasing viscosity. However, these antioxidants did not cause any change in Hunter's color values. Sensory properties showed that Vit. C and E significantly improved the overall acceptability of Tarakjuk, and the addition of 0.1% each Vit. C and E was best treatment. In samples of Tarakjuk subjected to combined treatment with antioxidants and irradiation under frozen temperature conditions, Vit. C and E were effective in decreasing TBA value, improving viscosity, and maintaining sensory quality. Especially, co-treatment with 0.1% Vit. C and E augmented the observed effect (p<0.05). Therefore, combined treatment with antioxidants and irradiation under frozen temperature conditions could improve the final sensory quality of gamma-irradiated Tarakjuk.