• Bulletin of the Korean Chemical Society
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• v.31 no.9
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• pp.2613-2617
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• 2010

Chloroprene is a chlorine substituent of 1,3-butadiene. Butadiene rubber (BR) and chloroprene rubber (CR) composites were thermally aged at 60, 70, 80, and $90^{\circ}C$ for 2 - 185 days in a convection oven and changes of the crosslink densities by the accelerated thermal aging were investigated. The crosslink densities increased as the aging time elapsed and as the aging temperature became higher. Degrees of the crosslink density changes of the BR composite were on the whole larger than those of the CR one except the short-term thermal aging at 60 and $70^{\circ}C$. The crosslink densities abnormally increased after themal aging at high temperatures for a long time. Activation energies for the crosslink density changes of the rubber composites tended to increase with increase of the aging time and the variation showed a local minimum. The activation energies of the CR composite were lower than those of the BR one. The experimental results were explained with a role of ligand of chlorine atom of CR in a zinc complex, steric hindrance by chlorine atom of CR, and oxidation of rubber chain.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.5
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• pp.42-46
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• 2008

The papers in preserved books and archives experience aging which was affected by a variety of factors. Thus, the studies concerning impacts of those factors on paper aging are required. In this research, a simulation of a short-time accelerated paper aging was conducted in order to examine the effects of acid and metals (alum, copper (II) sulfate, copper (II) chloride, and iron (III) chloride) on the natural paper aging for a long time. As a result of experiments, it is found that both acid and metals have impacts on paper aging. Alum resulted in the significant decrease of pH, brightness, folding endurance, and viscosity of paper. Both copper (II) chloride and iron (III) chloride also resulted in the decrease of brightness, folding endurance, and viscosity of paper. In more detail, paper aging by iron (III) chloride showed much more significant than that by copper (II) chloride. The paper aging in case of copper (II) sulfate coexisting sulfate ion, where metal absorbed moisture was higher than in case of paper treated only by alum. This result indicated that metal catalyzes paper aging by acid. Based on these results, it was revealed that both alum and metal are the major factors in paper aging. In particular, paper aging was far more accelerated in case when acid and metals existed in paper at the same time.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.215-222
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• 2016

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.

• International Journal of Highway Engineering
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• v.9 no.4
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• pp.45-54
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• 2007

This study was carried out for developing artificial short-term aging(SA) and long-term aging(LA) methods of asphalt mixtures in which the aging level is properly matched with those of RTFO and PAV aged binders, respectively. The specimens were made of the short-term aged loose asphalt mixture which was kept in a convection oven at $154^{\circ}C$ for 2 hours and were aged at $110^{\circ}C$ for 24, 48, 72 and 96 hours for SA. Large molecular size(LMS) were measured using GPC after SA and LA to evaluate aging extents of each mixture with aging time. It is shown that the LMS was increased with aging time increment and that from the LMS(%) change ratio, it was possible to suggest an appropriate artificial aging time which is corresponding level of aging with RTFO and PAV. It was found that SA was somewhat strong and LA for 48 hours at $110^{\circ}C$ would be appropriate if sort-term aging is properly controlled.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• Food Science of Animal Resources
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• v.43 no.5
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• pp.901-913
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• 2023

This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics of aged pork loin were evaluated to determine the effects of wet and dry (normal and Jeju Scoria) aging methods and aging time (0, 10, 20, 30, and 40 days) on meat quality. The aging methods altered pH and CIE L^* after 10 days of aging. However, the aging method did not alter the pH and CIE L^* of the aged pork loin after 10 days of aging. The shear force was significantly lower in the Scoria aging method than in the wet aging method after 10 and 20 days of aging. Both the normal and Scoria aging methods increased aging loss compared to the wet aging method, which could be attributed to longer air exposure times of the two non-packaged aging methods than in the packaged aging method. The scoria aging method had significantly higher contents and ratios of saturated (SFA) to mono-unsaturated fatty acids but lower ratios of poly-unsaturated fatty acids to SFA than the wet aging method. The content of most free amino acids significantly increased with aging time, especially those related to the sweet, and umami categories. In summary, this study suggests that the Scoria aging method provides positive aspects of eating quality, such as improvement of meat tenderness and taste, including umami, with minimum changes in the overall meat quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.6
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• pp.1175-1179
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• 2009

We analyze voltage characteristics of charged particle type display according to particle layers and cell gap between two electrodes and ascertain the aging effects by measuring the response time of particles with and without aging process. The threshold/driving/breakdown voltage is proportional to layers of charged particles and cell gap and the response time at driving voltage is faster than that of threshold and breakdown voltage because of different q/m of color and black particles. The analysis of response time is a method of estimation of optical characteristics, driving voltage and particle lumping and these results are promoted by aging process. We use the laser and photodiode to measure response time and optical properties. It has not been studied and reported to analyze the relationship of response time, threshold/driving/breakdown voltage, lumping phenomena, cell gap, and aging process for charged particle type display.

• The Korean Journal of Food And Nutrition
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• v.6 no.3
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• pp.219-230
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• 1993

This research aims to study the changes In gastrointestinal function attributed to aging In human. The thresholds for recognition and detection of flavors became elevated and salivary gland acinar cells decreased in the old age. But most esophageal function remained relatively Intact. Although gastric emptying time has been slowed with aging, the total intestinal transit time did not differ. Atropic gastritis due to H. pylori in old man decreased secretion of acid and Intrinsic factor and absorbability of calcium and iron. Pancreatic secretion is droned in older persons. Prevalence of gallstones rised with age. Liver size and portal blood flow decreased significantly with age. Mucosal surface area has been reported to be slightly diminished in the aging man. Glucose transporters decreased and Insulin tolerance Increased. Absorption of aromatic amino acid is diminished with age. Dietary protein In that aging human increased fecal nitrogen excretion. Vitamin A tolerance increased. Vitamin D receptor concentration decreased and resistance to 1,25-(OH)2D3 action increased. Permeability of aging small Intestine Increased. Zinc balance dirt not differ Copper absorption appeared not to be significantly affected by age. Neurotensin secretion decreased thus slowed colonic peristaltic movements and Intestinal mucosal growth.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.11a
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• pp.451-455
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• 1997

The partial discharge has been blown as the chief breakdown of power equipments. The analysis and the recognition is much difficult because the partial discharge signal is very small and has complex aging pattern. Recently, insulation aging diagnosis based on pattern of phase(Ф), partial discharge magnitude(q), number(n) has been very important. Owing to depreciate the reappearance of aging progress at the electrical tree pattern and to be difficult to analyze visually, the study on partial discharge pattern is suggested to normalizing analysis method of partial discharge signals. This parer is purposed on prediction of life-time measurement of cv-cable, on decision of risk degree with normalization and real-time measurement of partial discharge signals for aging diagnosis of cv-cable. As normalizing the aging signals of electrical tree in cv-cable, it is able to confirm risk degree of insulation material with the distribution of Ф-q-n and recognize the process of aging pattern using neural network.

• Proceedings of the Korean Geotechical Society Conference
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• 2005.03a
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• pp.916-923
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• 2005

In this study, to observe aging effect of undrained shear behavior for Nak-Dong River sand, undrained static and cyclic triaxial tests were performed with changing relative density ($D_r$), consolidation stress ratio($K_c$) and consolidation time. As a result of the test, the modulus of elasticity to all samples estimated within elastic zone by the micro strain of about 0.05% in case of static shear behavior increased with the lapse of consolidation time significantly, so aging effect was shown largely. Also strength of phase transformation point(S_{PT}$) and strength of critical stress ratio point($S_{CSR}$) increased with the lapse of consolidation time. Undrained cyclic shear strength($R_f$) obtained from the failure strain 5% increased in proportion to relative density($D_r$) and initial static shear stress($q_{st}$), $R_f$ of consolidated sample for 1,000 minutes increased about 10.6% compared to that for 10 minutes at the loose sand, and $R_f$ increased about 7.0% at the medium sand. In situ application range of $R_f$ to the magnitude of earthquake for Nak-Dong River sand was proposed by using a increasing rate of $R_f$ as being aging effect shown from this test result.