• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2008.04c
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• pp.91-97
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• 2008

Polymers submitted to thermo/electrical stress suffer from ageing that can drastically affect their functional behaviour. Understanding the physico/chemical processes at play during ageing and defining transport regimes in which these mechanisms start to be critical is therefore a prime goal to prevent degradation and to develop new formulation or new materials with improved properties. It is thought that a way to define these critical regimes is to investigate under which conditions (in terms of stress parameters) light is generated in the material by electroluminescence (EL). This can happen through impact excitation/ionization involving hot carriers or upon bi-polar charge recombination (a definition that excludes light from partial discharges, which would sign an advanced stage in the degradation process). After a brief review of the EL phenomenology under DC, we introduce a numerical model of charge transport postulating a recombination controlled electroluminescence. The model output is critically evaluated with special emphasize on the comparison between simulated and experimental light emission. Finally, we comment some open questions and perspectives.

• International Journal of Industrial Entomology and Biomaterials
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• v.35 no.1
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• pp.39-44
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• 2017

The venome of Phoneutria nigriventer spider has been shown to have side effects including severe painful erections that last for hours. PnTx2-6, a toxin from P. nigriventer spider venom, modulates voltage gated $Na^+$ channels and activation of nitric oxide (NO) production. NO is essential for the regulation of blood flow and pressure. Therefore, PnTx2-6 is expected to be effective not only for erectile dysfunction but also for cardiovascular diseases. A previously has reported cDNA clone for PnTx2-6 toxin, which was expressed in E. coli cytoplasm. We created the same clone and expressed it in a bacterial expression system. PnTx2-6 increased the genes expression of superoxide dismutase 1, glutathione peroxidase 1, and sulfiredoxin 1. We hypothesized that recombinant PnTx2-6 may indirectly regulate blood flow and pressure, resulting in NO production in human umbilical vein endothelial cells (HUVEC). These data suggest differential regulation of the vascular ageing process, which may contribute to the anatomic heterogeneity of atherosclerosis. The results of this study may be used for the emergency treatment of sudden cardiovascular disease caused by ageing.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2007.11a
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• pp.351-352
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• 2007

Polymers submitted to thermo/electrical stress suffer from ageing that can drastically affect their functional behaviour. Understanding the physico/chemical processes at play during ageing and defining transport regimes in which these mechanisms start to be critical is therefore a prime goal to prevent degradation and to develop new formulation or new materials with improved properties. It is thought that a way to define these critical regimes is to investigate under which conditions (in terms of stress parameters) light is generated in the material by electroluminescence (EL). This can happen through impact excitation/ionization involving hot carriers or upon bi-polar charge recombination (a definition that excludes light from partial discharges, which would sign an advanced stage in the degradation process). After a brief review of the EL phenomenology under DC, we introduce a numerical model of charge transport postulating a recombination controlled electroluminescence. The model output is critically evaluated with special emphasize on the comparison between simulated and experimental light emission. Finally, we comment some open questions and perspectives.

• Structural Engineering and Mechanics
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• v.47 no.1
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• pp.1-25
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• 2013

A combined thermal and mechanical action in roller compacted concrete (RCC) dam analysis is carried out using a three-dimensional finite element method. In this work a numerical procedure for the simulation of construction process and service life of RCC dams is presented. It takes into account the more relevant features of the behavior of concrete such as hydration, ageing and creep. A viscoelastic model, including ageing effects and thermal dependent properties is adopted for the concrete. The different isothermal temperature influence on creep and elastic modulus is taken into account by the maturity concept, and the influence of the change of temperature on creep is considered by introducing a transient thermal creep term. Crack index is used to assess the risk of occurrence of crack either at short or long term. This study demonstrates that, the increase of the elastic modulus has been accelerated due to the high temperature of hydration at the initial stage, and consequently stresses are increased.

• Proceedings of the KIEE Conference
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• 2003.07c
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• pp.1448-1450
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• 2003

The suspension insulators are subjected to harsh environment in service for a long time. Long term reliability of the insulators is required for both mechanical and electrical performances. We studied an analysing method to find out a deformation of brittle porcelain with a thermal expansion of simulation analysis and experimental results show that cement volume growths affect severely to be mechanical failure ageing.

• International Journal of Concrete Structures and Materials
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• v.7 no.2
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• pp.119-125
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• 2013

Carbonation is a natural ageing process for cement. This study focuses on how the carbonation rate varies with selected hydration times and atmospheric conditions during the early stages of reacting dried cement paste. Diffuse reflection Fourier transform infrared spectroscopy is shown to be a suitable technique to monitor the formation of carbonates in cement. Combined with a previously developed freeze drying technique, carbonation can be studied at specific hydration stages. In ambient air both calcium hydroxide and calcium silicate hydrate (C-S-H) in cement are carbonated. Increased hydration time enhances the carbon dioxide uptake, which indicates that the calcium in the hydration products reacts more easily than the calcium in the clinker phase. In a humid $CO_2$ atmosphere, the carbonation process is so pronounced that it decomposes C-S-H into calcium carbonate and silica. In a moist $N_2$ atmosphere no carbonation occurs, but the sulfate chemistry of the cement seems to be affected due to the formation of ettringite.

• Journal of Powder Materials
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• v.19 no.6
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• pp.398-404
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• 2012

This paper describes the spherical ammonium diuranate gel particles which are the intermediated material of the $UO_2$ microsphere for an VHTR(very high temperature reactor) nuclear fuel. The characteristics of the intermediate-ADU gel particles prepared by AWD(ageing, washing, and drying) and FB(fluidized-bed) apparatus were examined and compared in a sol-gel fabrication process. The electrical conductivity of washing filtrate from the FB treating and the surface area of dried-ADU gel particles were higher than those of AWD treating. Also, an internal pore volume in dried-ADU gel particles showed a more decrease in AWD treatment than FB treatment because of decomposition of PVA affected by the washing time. However, the internal microstructures of ADU gel particles were similar regardless of the process variation.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.3
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• pp.435-446
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• 2012

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 ($9.94{\mu}g/g$), 60 ($15.75{\mu}g/g$), 49 ($107.61{\mu}g/ml$) and 50 ($7.20{\mu}g/g$) volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05). Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s) of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature). This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.8
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• pp.89-95
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• 2008

This paper describes the checking results and some problems of guard lamps installed in the field. The guard lamp providing night security for people is installed outdoors and exposed to the natural factors causing secular ageing and the people's vandalism, etc., thus it is prone to get troubles in function. In fact, the guard lamps has been left without considering the fundamental measures in the legislative system in spite of the loss of lives due to the electric shock accidents repetitively taking place every year. This study arouses people's attention to the risk due to the lack of management and maintenance of the guard lamp by investigating the recent technology and the actual operating conditions and some problems and countermeasures were ultimately deduced. In this process, we reflected on the various opinions through fieldwork and had a couple of consultations with field staffs, manufacturers concerned and active officers with local autonomous entities.

• Animal Bioscience
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• v.34 no.11
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• pp.1849-1858
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• 2021

Objective: Tenderness is a very complex feature, and the process of its formation is very complicated and not fully understood. Its diversification is one of the most important problems of beef production, as a result beef aging is widely used to improve tenderness as it is believed to provide a homogeneous product to consumers. While few studies have evaluated the muscle structure properties in relation to tenderness from early post-mortem, there little to no information available on how the muscle nanostructure of beef carcasses changes during post-mortem ageing to determine the appropriate aging time for acceptable tenderness. Methods: Muscle nanostructure (myofibril diameter [MYD], myofibril spacing [MYS], muscle fibre diameter [MFD], muscle fibre spacing [MFS], and sarcomere length [SL]), meat tenderness and cooking loss [CL]) were measured on 20 A2 longissimus muscles of Bonsmara, Beefmaster, Hereford, and Simbra at 45_mins, 1, 3, and 7 days post-slaughter. Muscle nanostructure was measured using a scanning electron microscope, while tenderness was measured using Warner Bratzler shear force. Results: At 45 minutes post-slaughter, breed affected MYD and MYS only, while at 24_hrs it also affected MFD and MFS. On day 3 breed effected MFS and SL, while on day 7 breed effected tenderness only. As the muscles matured, both MYD and MYS decreased while CL increased, and the muscles became tender. There was no uniformity on muscle texture features (surface structure, fibre separation, muscle contraction, and relaxation) throughout the ageing period. Conclusion: Meat tenderness can be directly linked to breed related myofibril structure changes during aging in particular the MYD, spacing between myofibrils and their interaction; while the MFD, spacing between muscle fibres, SL, and CL explain the non-uniformity in beef tenderness.