• The Journal of the Korean bone and joint tumor society
• /
• v.1 no.1
• /
• pp.7-16
• /
• 1995

In countries where confucianism is popular, it is extremely hard to get fresh cadaver bone for allograft. Therefore in Korea, the reimplantation of resected autoclaved autogenous bone segments has been increasingly performed for limb reconstruction of extremities with malignancies. To preserve the bone morphogenetic protein and mechanical strength of heated bone, many studies have reported that pasteurization of bone is far better than autoclaving over $100^{\circ}C$. Based on this assumption, replacement with a pasteurized autogenous bone graft after resection of a malignant bone tumor was deemed feasible for reconstruction. However, little is known about how high a temperature and how much time for pasteurization is needed to make tumors completely necrotic and to maintain the mechanical strength of bone. Consequantly, experimental studies were carried out to test heat conductivity of human bone and torsional strength of porcine tibia after pasteurization. First, two pairs of human proximal tibia and distal femur were used. We used T-type thermocoples to check core temperature of the bone and a computerized data acquisition system to record results. Without reaming of the medullary cavity, in a $60^{\circ}C$-thermostatic saline tub, it took 32 minutes and 50 seconds to raise the core temperature of human proximal tibia from $20^{\circ}C$ to $58^{\circ}C$, and 30 minutes for distal femur. In a $80^{\circ}C$ saline tub, it took 12 minutes and 50 seconds for proximal tibia, and 11 minutes and 10 seconds for distal femur. In contrast, using porcine tibia whose cortical thickness is similar to that of human tibia, after reaming of the medullary canal, it took less than 3 minutes and 30 seconds in a $60^{\circ}C$ saline tub, less than 1 minute and 45 seconds in a $70^{\circ}C$ tub, and less than 1 minute in a $80^{\circ}C$ tub to elevate core temperature from $20^{\circ}C$ to $58^{\circ}C$. Second, based on data of the heat conductivity test, we compared the torsional strength before and after pasteurization. Twenty matched pairs of porcine tibia were used, The left one was used as a non-heated control group and the right one as a pasteurized experimental group. Wighout reaming of the medullary cavity, there was no statistical difference in torsional strength between the pasteurization of the $60^{\circ}C$-35minute and of $80^{\circ}C$-15minute. With reaming, we also found no statistical difference among pasteurization of $60^{\circ}C$-15 minute, of $70^{\circ}C$-15 minute, and of $80^{\circ}C$-15 minute groups. In conclusion, reaming of the medullary canal is very helpful in saving pasteurization time. And, in a $60^{\circ}C$ saline tub, no significant weakness in torsional strength occurs with pasteurization of the bone for up to 35 minutes. Also no significant weakness in torsional strength occurs with an exposure of 15 minutes to the $80^{\circ}C$ saline tub.

• Food Science and Preservation
• /
• v.11 no.1
• /
• pp.22-27
• /
• 2004

In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5$^{\circ}C$. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20$^{\circ}C$ maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0$^{\circ}C$. But no change of viable cell counts was founded at -20$^{\circ}C$. The shelf-lifes of SMF according to 5, 0 and -20$^{\circ}C$storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.

• Journal of the Korean Society of Propulsion Engineers
• /
• v.9 no.4
• /
• pp.23-30
• /
• 2005

The Hygrothermal aging of the laminates of $Avimid^(R)$ K3B/IM7 in $80^{\circ}C$ water was studied as a function of immersion time prior to forming microcracks. The factors causing the $80^{\circ}C$ water to degradation of the laminates could be the degradation of the matrix toughness, the change in residual stresses or the interfacial damage between the fiber and the matrix. The times to saturation in $80^{\circ}C$ water for the laminates and for the neat resin were 100 hours and 500 hours. After 500 hours aging of the neat resin, the glass transition temperature was changed less than 1% by DSC test, and the weight gain was 1.55% increase with the diffusion coefficient $7\times10^{-6}m/s^2$ and the fracture toughness was decreased about 41%. After 100 hours fully saturated aging of the ${[+45/0/-45/90]}_s$ K3B/IM7 laminates in $80^{\circ}C$ water, the weight gain was 0.41% increase with the diffusion coefficient $1\times10^{-6}m/s^2$. In 100 hours, the loss of the fracture toughness of the laminates was 43.8% of the original toughness by the microcracking fracture toughness criterion. Therefore, the main factor to degrade the microcracking toughness of the laminates could be the degradation of the matrix fracture toughness.

• Korean Journal of Food Science and Technology
• /
• v.46 no.4
• /
• pp.522-525
• /
• 2014

The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.

• Proceedings of the IEEK Conference
• /
• 1998.10a
• /
• pp.1207-1210
• /
• 1998

차세대 DVD system의 audio 규격인 Dolby AC-3를 구현하는 방법으로 DSP 프로세서인 TMSC80을 사용하여 실시간 처리 가능한 하드웨어 바탕의 firmware 소프트웨어를 개발하는 방법으로 구현하고자 한다. 본 논문에서는 먼저 TMS320C80을 바탕으로 한 하드웨어 구현에 관해 논의한다. 하드웨어의 구조는 TMS320C80과 시스템 메모리로의 DRAM, 오디오 입력부인 ADC, 입력 데이터를 효과적으로 사용하기 위한 FIFO menory, 오디오 출력용인 dac, 디버깅 및 통신포트로 USB, RS-232,LPT와 MPEG-2 encoding보드 등 다른 보드와 연계를 위한 local-bus를 위한 dual port ram으로 구성된다. 오디오 입력은 최대 24bit 48kHz sampling까지 받을 수 있다.

• The Korean Journal of Zoology
• /
• v.17 no.3
• /
• pp.107-116
• /
• 1974

The metabolism of CdR-2-$^14 C$ and UdR-2-$^14 C$ in mouse small intestine has been studied in connection with the effect of heat treatment on the enzymes concerned in vitro. CdR-2-$^14 C$ is deaminated reaidly by CdR-aminohydrolase at nucleoside level and then degraded into U by the action of nucleosidase which is quite resistant to cleave N-pentose bond of cytosine nucleosides, CdR and CR. High inactivation temperature of $80^\\circC$ was observed for CdR-aminohydrolase, while nucleosidase has an inactivation temperature of $60^\\circC$. CdR-aminohydrolases in various tissues of mouse were inactivated at $80^\\circC$, but not one in tissues of rabbit. It might be assumed that there are correlations between order specificity and inactivation temperature of the enzyme. A physiological significance of the appearance of CdR-aminohydrolase in differentiated tissues of mammals possibly be regarded as a main function in catabolic pathways.

• Korean Journal of Materials Research
• /
• v.8 no.11
• /
• pp.1026-1030
• /
• 1998

Thermal properties of Fe- base amorpous alloys were investigated. $Fe_{80}P_6C_{12}B_{12}$ and $Fe_{73}P_{11}C_6B_4AI_4Ge_2$ amorphous alloys were fabricated by melt spinning method and thermal analysis was done by differential scanning calorimeter. After isothermal crystallization. the Avrami exponents of $Fe_{80}P_6C_{12}B_{12}$ and $Fe_{73}P_{11}C_6B_4AI_4Ge_2$ amorphous alloys were 1.8-2.2 and 2.5-4.0, respectively. It means the former alloy shows diffusion controlled growth and the latter one shows interface controlled growth. For $Fe_{80}P_6C_{12}B_{12}$ and $Fe_{73}P_{11}C_6B_4AI_4Ge_2$ amorphous alloys. the activation energies of isothermal crystallization was 353 and 371kJlmol. Also the activation energies of nucleation and growth were 301, 324kJlmol and 273. 30lkJ/mol, respectively. Thus $Fe_{73}P_{11}C_6B_4AI_4Ge_2$ amorphous alloy is considered to be more stable than $Fe_{73}P_{11}C_6B_4AI_4Ge_2$ amorphous alloy.

• Korean Journal of Food Science and Technology
• /
• v.21 no.6
• /
• pp.815-819
• /
• 1989

Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of $30-65^{\circ}C$. However, starch suspension showed pseudoplastic flow behavior at $70^{\circ}C\; and\;above\; 65^{\circ}C$ for 3 and 4% concentration, respectively Flow activation energy below $50^{\circ}C$ was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at $60-70^{\circ}C$. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature $(65-80^{\circ}C)$ and time (15-60 min). The apparent viscosity of the starch remained constant after heating at $80^{\circ}C$ for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at $70-80^{\circ}C$ was 13.09kcal/mole. The apparent viscosity of thermal-gelatinized $(90^{\circ}C)$ starch was lower than that of 15 psi-gelatinized starch.

• Interaction and multiscale mechanics
• /
• v.4 no.4
• /
• pp.247-255
• /
• 2011

Understanding the structural stability of carbon nanostructure under heat treatment is critical for tailoring the thermal properties of carbon-based material at small length scales. We investigate the heat resistance of the single carbon nanoball ($C_{60}$) and carbon nanoonions ($C_{20}@C_{80}$, $C_{20}@C_{80}@C_{180}$, $C_{20}@C_{80}@C_{180}C_{320}$) by performing molecular dynamics simulations. An empirical many-body potential function, Tersoff potential, for carbon is employed to calculate the interaction force among carbon atoms. Simulation results shows that carbon nanoonions are less resistive against heat treatment than single carbon nanoballs. Single carbon nanoballs such $C_{60}$ can resist heat treatment up to 5600 K, however, carbon nanoonions break down after 5100 K. This intriguing result offers insights into understanding the thermal-mechanical coupling phenomena of nanodevices and the complex process of fullerenes' formation.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.11 no.1
• /
• pp.14-19
• /
• 2001

The crystal size was determined as a function of reaction temperature, during the crystallization process of NaX zeolite. The measured rate constants for linear growth were as 0.0441$\mu\textrm{m}$/h at $80^{\circ}C$, 0.0595$\mu\textrm{m}$/h at $90^{\circ}C$ and 0.0972$\mu\textrm{m}$/h at $100^{\circ}C$, respectively. The activation energy calculated from the relation between the linear growth rate an the reaction temperature was 43.243kJ/mol. The reaction of crystal growth were revealed as 20 days at $80^{\circ}C$, 16 days at $90^{\circ}C$ and 9 days at $100^{\circ}C$, respectively. Both the final product crystal size an the crystallization time were decreased with increasing reaction temperature.