• Speech Sciences
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• v.14 no.2
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• pp.23-33
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• 2007

This study examined the aerodynamic functions (mean airflow rate MFR, subglottal pressure Psub) and closed quotients (CQs) in the fixed pitch (C3, E3, G3, C4) with the variable loudness (70 and 80 dB) as well as in the fixed loudness at 70 dB and 80 dB with the variable pitch (C3, E3, G3, C4) in five classic male singers (Baritone). Results showed that MFR significantly increased at C3, E3, and G3 and Psub significantly increased at C4 when the loudness increased from 70 to 80 dB. At 70 dB, MFR and Psub significantly increased and CQ significantly decreased when the pitch increased from C3 to C4. At 80 dB, MFR significantly decreased when the pitch increased from C3 to G3. However, Psub showed the significant decrease with the pitch increased at 80 dB. In conclusion, as the loudness increases, the aerodynamic loss is getting higher and vocal efficiency becomes lower at low pitch than at higher pitch. At a low loudness level, the main mechanism to control loudness is the amount of medial compression of the vocal folds rather than the aerodynamic function. In addition, the aerodynamic function and medial compression of the vocal folds have a significant role in increasing the loudness level.

• Animal cells and systems
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• v.14 no.1
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• pp.17-23
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• 2010

We isolated warm temperature acclimation-related protein 65-kDa (Wap65) cDNA from the liver of olive flounder and investigated the mRNA expression of Wap65 and HSP70 in olive flounder exposed to osmotic (17.5, 8.75, and 4 psu) and thermal stress (25 and $30^{\circ}C$). The mRNA expression of Wap65 and HSP70 was increased by thermal stress. The mRNA expression of HSP70 was also increased by osmotic stress, whereas no significant change in Wap65 expression was detected. These results indicate that Wap65 mRNA expression occurs specifically in response to increases in water temperature, but not in response to osmotic stress. Plasma cortisol levels were also increased by osmotic and thermal stress. We also utilized the stress hormone cortisol to examine whether Wap65 expression is thermal-stress-specific. Cortisol treatment increased HSP70 mRNA expression in vitro, but had no significant effect on Wap65 mRNA expression. Thus, thermal stress, but not osmotic stress, induces Wap65 expression.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.16 no.5
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• pp.227-234
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• 2006

Microstructures of free surface and interior of glass-ceramics obtained by heat treating silicate glass specimen containing electric arc furnace dust(EAF dust) were observed. The crystallization temperature, $T_c$ of glassy specimen was measured around $850^{\circ}C$ from the result of different thermal analysis so heat treatment temperature to obtain glass-ceramic specimen was selected as $950^{\circ}C$ for 1 hr. Glass specimens containing 50 wt% dust were amorphous, while glass specimens containing 70 wt% dust showed spinel crystal peaks in XRD results. In case of glass-ceramic specimens, spinel crystalline phase was appeared with willemite, and willemite crystal peak intensity increased with increasing dust contents. The fractured surface of glass specimens containing 50 wt% dust was smooth like mirror surface, but that containing 70 wt% dust showed spinel crystals of 10 ${\mu}m$ size in glass matrix. In case of glass-ceramic specimens, ZnO crystal particles of $2{\sim}5{\mu}m$ size were produced in free surface and glassy phase, spinel and willemite crystal phases existed in interior. There were no crystals in glasses containing 50 wt% dust, while glass containing 70 wt% dust had 14 vol% crystals. Crystallinity of glass-ceramic specimens containing 50 and 70 wt% dust were 19 and 43%, respectively. When microstructures of glass and glass-ceramic specimens were observed through SEM after TCLP experiment, glass specimens showed flaking phenomenon while glass-ceramic specimens showed a slight corrosion evidence without any cracks.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.10a
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• pp.260-263
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• 2001

Mechanical properties have been accepted to be major factor to improve wear resistance. The effect of mechanical properties on wear resistance of 0.27C-0.70Ni-1.42Cr-0.20Mo steel was studied under various test conditions. It is clear that yield strength, tensile strength, impact value, and hardness are strongly related each other. Wear resistance tests as pin on plate type and dry sand / rubber wheel type proved to be that wear depends on mechanical properties. Microstructures were also observed to make clear the wear properties. At quenching and low temperature tempering, the specimen has a good wear resistance.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.105-110
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• 2003

This study was conducted to investigate the effect of freezing methods, slow freezing at $-20^{\circ}C$ and rapid freezing at $-70^{\circ}C$, on physical properties of Chinese cabbage in frozen Kimchi during storage at $-20^{\circ}C$. Elasticity of midrib of Chinese cabbage in frozen Kimchi was decreased until 15 days and did not changed thereafter during storage at $-20^{\circ}C$. Hardness of that was not changed during storage. Those results of elasticity and hardness of slow frozen sample are similar to rapid frozen sample. By the morphological observation through transmission electron microscope, more of cellular structure of Chinese cabbage in slow frozen was destructed than that of rapid frozen sample. Drip loss was more in slow frozen sample than that in rapid one.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.413-418
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• 2002

The dough was frozen either before or after fermentation at the five different freezing and storage conditions. Although fermentation before freezing was effective for rapid freezing, it reduced bread volume of the dough frozen at both air freezer and liquid immersion freezer. Freezing at the air freezer set to $-70^{\circ}C$ took more time for freezing and resulted in lower bread volume than freezing at the immersion freezer set to $-20^{\circ}C$. Therefore, the freezing in the liquid immersion freezer was more effective to reduce the freezing time and increase the bread volume. At the liquid immersion freezer, the higher temperature was more effective than lower temperature. The doughs frozen in a liquid immersion freezer set to $-10^{\circ}C$ and fermented after de-frosting produced higher bread volume than control unfrozen dough. And also there was no significant difference in bread volume between the control unfrozen dough and the dough frozen in a liquid immersion freezer set to $-10^{\circ}C$, fermented before freezing and re-fermented after defrosting. The longer proof time and greater loaf volume obtained for the dough frozen and stored at the air freezer set to $-70^{\circ}C$. Therefore the optimum process for freezing the dough was freezing immediately after mixing, storing at $-10^{\circ}C$ in a liquid immersion freezer and fermented after defrosting.

• Development and Reproduction
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• v.13 no.3
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• pp.199-205
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• 2009

HSP70 has widely been induced in in vivo hyperthermia conditions in various organisms to study gene regulation and recently neuroprotectve roles of the induced gene expression under varying conditions. We investigated different responses among various tissues in zebrafish under heat shock to evaluate whether spatial and temporal expression pattern of zebrafish (z) hsp70 in transcriptional and translational level under heat shock stress in different brain regions. Heat shock groups were given for 1 h at $37^{\circ}C$ after recovery by transferring the treated animals back to $28^{\circ}C$ for 1, 2 and 24 h for recovery, respectively. Control (CTRL) group was kept at $28^{\circ}C$. At the end of treatments, five animals were collected and used for isolation of total RNAs and peptides from the corresponding tissues. Expression of zhsp70 mRNA showed different patterns in recovery periods in the tissues including the brain, eye, intestines, muscles, heart and testis by RT-PCR. Unlike the RT-PCR analysis, Northern blot analysis demonstrated nearly 30-fold increase in zhsp70 at 1 h heat shock, suggesting that RT-PCR may not be appropriate in unmasking regulation of the time-dependent zhsp70 expression. In the experiment involving different brain regions, the cerebellum showed gradual activation at 1 h to R1h and decreases in R2h and R24h, while the medulla oblongata and optic tectum showed gradual increase at R1h and decrease at R24h, indicating that different brain tissues respond specifically to heat shock in inducing zhsp70 and recovering from the heat shock status. Western blot analysis also demonstrated that the intracellular levels of zHSP70 in three different brain regions including the cerebellum, medulla oblongata and optic tectum are differently induced and recovered to normal state. These results clearly demonstrate that different regions of the body and the brain tissues are responding differently to heat shock in the aspects of its level of expression and speed of recovery.

• Korean Journal of Food Science and Technology
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• v.43 no.5
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• pp.611-617
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• 2011

This study investigated the germination and reduction of microbial population in domestic (radish, Chinese cabbage, and vitamin) and imported (radish and red cabbage) sprout seeds by heat treatment (40, 50, 60, and 70$^{\circ}C$ for 15 min or 30 min). The germination ratio (define the ratio) was 45-97% at 24 h after treatment <60$^{\circ}C$ and was decreased at 70$^{\circ}C$. In domestic radish seed, total aerobic bacteria were decrease by approximately 1.71 log CFU/g after heat treatment at 70$^{\circ}C$ for 30 min and viable coliforms were decreased to under the detection limit at temperatures over 60$^{\circ}C$. Decrease of total aerobic bacteria and coliforms in domestic Chinese cabbage seed was 1.23-1.34 and 2.77 log CFU/g, respectively, after heat treatment over 60$^{\circ}C$. In domestic vitamin seed, total aerobic bacteria were decreased by about 0.3 log CFU/g at 70$^{\circ}C$ for 15 min. In imported radish seed, total aerobic bacteria were decreased 2.12-2.30 log CFU/g after heat treatment over 60$^{\circ}C$. Total aerobic bacteria in imported red cabbage seed were reduced by 0.66-0.84 log CFU/g after heat treatment over 40$^{\circ}C$ and coliforms were undetectable. In case of Bacillus cereus, there was no significant difference by heat treatment in any sample. Staphylococcus aureus and Salmonella sp. were not detected at the detection limit in any tested seeds at any temperature.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.460-465
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• 2008

This study examined the effect of head formation on the quality maintenance of minimally processed lettuce (Lactuca sativa L.) samples. The fresh-cut lettuce samples were packed in $20{\times}15{\times}5$ cm polypropylene+polyethylene terephthalate tray, and were then stored at $4^{circ}C$ for up to 8 days. According to the results, the sample with 100% head formation had lower sugar, minerals (Ca, Na, Fe, Mg, K), and chlorophyll contents compared to the sample with 70% head formation. The 70% head formed lettuce had higher vitamin C content at 3.30 mg/100 g, whereas the 85% and 100% formed samples had lower levels of 2.61 and 2.10 mg/100 g, respectively. The polyphenol oxidase (PPO) activity of the 70% formed lettuce was 240 unit/g, while the 100% formed sample had almost 2-fold higher activity. However, the 100% formed lettuce had greater firmness than all other samples. Overall, among the fresh-cut lettuces, the sample with 70% head formation showed more positive effects in terms of quality maintenance.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.393-398
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• 2003

Effects of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder were examined using three types of pre-treatment on ginkgo nuts: coarse grinding of ginkgo nut (GR); coarse grinding followed by 1 min blanching (GB); 3 min blanching followed by coarse grinding (BG). Pretreated ginkgo nuts were dried in convection oven at 70 and $80^{\circ}C$ to the moisture content of approximately 5%. Rehydration rate, swelling power, solubility, lightness, and greenness of GB ginkgo nut powder dried at $70^{\circ}C$ were the most similar to those of freeze dried one. GR and GB samples dried at $70^{\circ}C$ had higher sensory values of green color and ginkgo nut flavor. Ginkgo nut powder with desirable quality attributes could be produced by drying GB in convection oven at $70^{\circ}C$ for 10 hr.