• Journal of the Korean Institute of Gas
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• v.16 no.3
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• pp.54-64
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• 2012

DWTT (Drop Weigh Tearing Test) is one critical method that can exhibit the fracture properties of line pipe steel, since it estimates the properties with real pipe steel. In this study, the ductile portion, inverse fracture ratio and absorbed energy of API X65 and X70 line pipe steels were estimated with temperature variation. Both steels showed that the ratio of ductile area and absorbed energy were decreased with respect to decreasing the test temperature. However, while the ductile fracture behavior exhibited until $-40^{\circ}C$ for the X70 steel, but it showed until $-30^{\circ}C$ for the X65 steel. The fracture properties were discussed with respect to test temperatures.

• Physical Therapy Korea
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• v.17 no.1
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• pp.1-8
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• 2010

The purpose of this study was to compare EMG activity for pectoralis major muscle during shoulder movement with various abduction angle and rotation position in supine position. Fifteen healthy subjects were recruited for this study. All subjects performed shoulder horizontal adduction holding a 2 kg dumbbell in shoulder abduction $40^{\circ}C$, $70^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$, $160^{\circ}C$ with shoulder neutral, internal rotation (IR), and external rotation (ER). Surface EMG activity was recorded from pectoralis major clavicle part and pectoralis major sternum part for 5 seconds and EMG activity was normalized to the value of maximal voluntary isometric contraction (%MVIC). Dependent variables were examined with 3 (Neutral, IR, ER) ${\times}$ 5 ($40^{\circ}C$, $70^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$, $160^{\circ}C$) analysis of variance with repeated measures. The EMG activity of pectoralis major muscle was significantly different between shoulder abduction angles and between shoulder rotation positions (p<.05). The highest value of EMG activity of pectoralis major clavicle part among shoulder abduction angles was in $70^{\circ}C$ and, $90^{\circ}C$ in that order. The highest value of EMG activity of pectoralis major sternum part among shoulder abduction angles was in $130^{\circ}C$ and, $90^{\circ}C$ in that order. According to the rotation degree, shoulder ER showed the highest value and IR showed the lowest value in both muscle parts. These results suggest that shoulder abduction $70^{\circ}C$, $90^{\circ}C$, $130^{\circ}C$ will be effective during manual muscle testing (MMT) and strengthening exercise for pectoralis major muscle. It is also supposed that shoulder ER is the efficient posture for strengthening of pectoralis major muscle.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.04a
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• pp.70.1-70.1
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• 2000

• BMB Reports
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• v.40 no.4
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• pp.554-561
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• 2007

Shen and colleagues (Lin et al., 2004) have recently shown that overexpression of the Drosophila DNA methyltransferase 2 isoform C, dDnmt2c, extended life span of fruit flies, probably due to increased expression of small heat shock proteins such as Hsp22 or Hsp26. Here, I demonstrate with immunoprecipitations that overexpressed dDnmt2c interacts with endogenous Hsp70 protein in vivo in S2 cells. However, its C-terminal half, dDnmt2c(178-345) forms approximately 10-fold more Hsp70-containing protein complexe than wild-type dDnmt2c. Overexpressed dDnmt2c(178-345) but not the full length dDnmt2c is able to increase endogenous mRNA levels of the small heat shock proteins, Hsp26 and Hsp22. I provide evidence that dDnmt2c(178-345) increases Hsp26 promoter activity via two heat shock elements, HSE6 and HSE7. Simultaneously overexpressed Hsp40 or a dominant negative form of heat shock factor abrogates the dDnmt2c(178-345)-dependent increase in Hsp26 transcription. The data support a model in which the activation of heat shock factor normally found as an inactive monomer bound to chaperones is linked to the overexpressed C-terminus of dDnmt2c. Despite the differences observed in flies and S2 cells, these findings provide a possible explanation for the extended lifespan in dDnmt2c-overexpressing flies with increased levels of small heat shock proteins.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.213-218
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• 2016

This study was conducted to investigate the effect of taurine supplementation on heat shock protein 70 and in vitro protein turnover in broiler chicks under chronic heat stress. Chicks were allocated into 3 groups of 10 birds per group; the control group was maintained at a temperature of $24^{\circ}C$ without taurine (CO group), the heat-stressed group maintained at a temperature of $34^{\circ}C$ without taurine (HO group), and heat-stressed group maintained at a temperature of $34^{\circ}C$ with taurine (HT group). The final body and liver weights of broilers in the HO and HT groups were significantly lower than those of broilers in the CO group (P<0.05). However, these parameters of the broilers in the HT group were significantly higher than those of broilers in the HO group (P<0.05). The heat shock protein 70 (hsp70) concentration in the liver of broilers in the HO group was significantly higher than that of broilers in the CO and HT groups, but the hsp70 concentration in the liver of broilers in the HT group was not different from that of broilers in the CO group. Liver homogenates of 21 day-old broilers were incubated at temperatures of $37^{\circ}C$ and $45^{\circ}C$ to prove the effect of high temperature and taurine on total protein syntheses. Neither high temperature nor taurine supplementation affected protein syntheses in liver homogenates of the broilers. However, the more the temperature increased, the more the degradation rates of cytoplasmic protein in liver homogenates increased; however, taurine supplementation had no effects on the protein syntheses in the liver of the broiler. It is possible that taurine indirectly affected protein turnover via various physiological mechanisms.

• The Korean Nurse
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• v.11 no.1 s.57
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• pp.70-70
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• 1972

• Bulletin of the Korean Mathematical Society
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• v.22 no.1
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• pp.70-70
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• 1985

• Journal of Photoscience
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• v.9 no.2
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• pp.118-121
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• 2002

A state of bacteriorhodopsin at high temperature was studied by various spectral measurements. The stability measurements indicated that the onset temperature of the denaturation was 70$^{\circ}C$ in the dark and 60$^{\circ}C$ under illumination. The reactivity of hydroxylamine with the Schiff's base also significantly increased in the temperature range between 60 and 70$^{\circ}C$. A spectral band at about 470 nm appeared in the temperature range higher than 60$^{\circ}C$. The circular dichroism spectra in the visible region started to change from a bilobed exiton type to a positive band at about 60$^{\circ}C$, suggesting that the two-dimensional configuration of bacteriorhodopsin molecules changed from crystalline to amorphous. All the measurements suggested a new state between 60 and 70$^{\circ}C$ in which bacteriorhodopsin is stable only in the dark.

• Journal of Environmental Science International
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• v.27 no.1
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• pp.47-53
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• 2018

In this study, high-purity silver nanocolloids were synthesized by an electrolytic reaction, and the effect of temperature on the nanocolloid concentration was analyzed by performing the reaction at $70^{\circ}C$ and $90^{\circ}C$. The antibacterial properties of the thus-synthesized silver nanocolloids were also studied. When the synthesis was performed at $90^{\circ}C$, the concentration of silver nanocolloid increased to 14 mg/L after 5 min, 1756 mg/L after 30 min, and 2147 mg/L after 60 min. The concentration of silver nanocolloid synthesized by electrolytic reaction at $70^{\circ}C$ and $90^{\circ}C$ for 60 min was 1,882 mg/L and 2147 mg/L, respectively. The preferred temperature at which the electrolytic synthesis is performed is $70^{\circ}C$ to obtain high concentrations of 1,000 mg/L or more. The antibacterial performance of the thus-synthesized silver nanocolloids was 99.9% for E. coli and 99.5% for Pseudomonas aeruginosa.

• Food Science and Preservation
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• v.15 no.5
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• pp.675-681
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• 2008

This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures ($-70^{\circ}C$, $-10^{\circ}C$), two thawing temperatures ($0^{\circ}C$, $40^{\circ}C$), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at $-10^{\circ}C/40^{\circ}C$ (freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after $-70^{\circ}C$ freezing were higher than after $-10^{\circ}C$ freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at $-70^{\circ}C$ and thawing at $0^{\circ}C$ in air.