• Asian Pacific Journal of Cancer Prevention
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• v.13 no.3
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• pp.1043-1048
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• 2012

The COPS3 gene has stimulating effect on cell proliferation and progression of osteosarcomas and related cells. However, the features of COPS3 and its potential application as a therapeutic target in other cancers has not yet been studied. In this study, therefore, the effect of COPS3 silencing via COPS3 siRNA on lung cancer cell proliferation was examined. Expression levels of COPS3 gene in COPS3 siRNA infected cells and control siRNA infected cells were compared with real time PCR and Western blot analysis. Cell proliferation levels were comprehensively analyzed by MTT, BrdU incorporationy, and colony formation assays. For mechanistic assessment the effects of COPS3 silencing on cell cycle and apoptosis were analyzed using flow cytometry. Results showed that successful silencing of the COPS3 gene at both translational and transcriptional levels significantly reduced the proliferation and colony formation by lung cancer cells (p<0.01). Flow cytometry showed cell cycle arrest in the G0/G1 phase after COPS3 silencing, and more importantly, apoptosis was induced as a result of COPS3 knockdown, which negatively affected cell survival. Therefore, these results provide another piece of important evidence that the COPS3 gene expressed in lung cancer cells may play a critical role in stimulating proliferation. Down-regulation of COPS3 could significantly inhibit lung cancer cell growth, which was most likely mediated via induction of cell cycle arrest in G0/G1 phase and apoptosis.

• Journal of Adhesion and Interface
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• v.15 no.3
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• pp.93-99
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• 2014

Monodisperse poly[styrene-co-(COPS-I)] latices in the size range of 165~550nm were successfully prepared by soap-free emulsion polymerization with various polymerization conditions (Styrene, COPS-I, KPS, DVB concentrations and polymerization temperature). In general, the COPS-I and KPS, DVB concentrations and polymerization temperature were closely related to the polymerization rate and the number of particles, molecular weight, and zeta potential. The polymerization rate and zeta potential increased, but molecular weight decreased, with increasing in the number of particles.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.433-441
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• 2018

The objective of present study was to investigate the effect of cooking and their combinations with re-heating methods on the formation of cholesterol oxidation products (COPs) in stored chicken thigh meat. Pan roasting, steaming, oven grilling, charcoal grilling, and microwaving were used for cooking. Re-heating of samples was done using the same cooking methods or microwaving after 3 and 6 d of refrigerated storage. Cooking and re-heating resulted in reduction of crude fat and cholesterol contents of chicken thigh meat depending on storage period before re-heating. Cooking and storage period had no influence on the total amount of COPs. The highest total amount of COPs was observed in meat samples cooked by steaming and reheated by microwaving after 6 d of storage, which showed similar value to raw chicken meat stored for 6 days. However, different re-heating methods formed different types of COPs depending on storage period before re-heating. The high amount (p<0.05) of 25-hydroxycholesterol or ${\alpha}-epoxide$ was detected in meat samples reheated by steaming or microwaving at 3 or 6 d of storage after steamed cooking, respectively. As a result, the combination of steaming and re-heating with microwaving could increase the total amount of COPs in chicken thigh meat and different cooking/re-heating methods could form different types of COPs, even though no significant difference in the total amount of COPs depending on storage period.

• Bulletin of the Korean Chemical Society
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• v.34 no.9
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• pp.2787-2794
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• 2013

Cholesterol and cholesterol oxidation products (COPs) may accumulate in foods of animal origin during processing or storage. An effective and sensitive analytical method was developed by increasing the UV absorption of compounds through derivatization by attaching a chromophore to the functional groups of cholesterols (cholesterol, 20-hydroxycholesterol, 7-ketocholesterol, cholestane-$3{\beta}$-$5{\alpha}$-$6{\beta}$-triol, 25-hydroxycholesterol, and $5,6{\alpha}$-epoxycholesterol). The influences of the reaction time, volume of reaction solvent, amounts of derivatizing reagent, and extraction solvents were investigated, as they may influence the reaction and extraction yield. The derivatized COPs were analyzed simultaneously on a C18 column (2.1 mm i.d. ${\times}$ 100 mm length, $3.5{\mu}m$ particle size) using a gradient elution with water and acetonitrile. The derivatized COPs showed increased sensitivity and selectivity in HPLC/UV-Vis. The LOD and LOQ were in the concentration ranges of 0.018-0.55 mg/kg and 0.059-1.84 mg/kg from the powdered milk. And the accuracy and precision were 78.1-116.7% and 1.1-9.9%, respectively.

• Bulletin of the Korean Mathematical Society
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• v.55 no.6
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• pp.1667-1690
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• 2018

We consider the minimum order of a graph G with a given lazy cop number $c_L(G)$. Sullivan, Townsend and Werzanski [7] showed that the minimum order of a connected graph with lazy cop number 3 is 9 and $k_3{\square}k_3$ is the unique graph on nine vertices which requires three lazy cops. They conjectured that for a graph G on n vertices with ${\Delta}(G){\geq}n-k^2$, $c_L(G){\leq}k$. We proved that the conjecture is true for k = 4. Furthermore, we showed that the Petersen graph is the unique connected graph G on 10 vertices with ${\Delta}(G){\leq}3$ having lazy cop number 3 and the minimum order of a connected graph with lazy cop number 4 is 16.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.5
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• pp.756-762
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• 2006

The objective of this study was to define the effects of various cooking and re-heating methods (pan roasting, steaming, oven grilling and micro-waving) on the cholesterol and formation of cholesterol oxidation products in beef loin during storage at $4^{\circ}C$. Raw samples showed lower total cholesterol content than cooked products sampled during storage for 6 d. The following cholesterol oxidation products (COPs) were separated by gas chromatography: $7{\beta}$-hydroxy cholesterol, $20{\alpha}$-hydroxy cholesterol, 25-hydroxy cholesterol, cholestane-$3{\beta}$, $5{\alpha}$, $6{\beta}$ triol (triol), ${\alpha}$-epoxide and 7-ketocholesterol. Total amounts of COPs/cholesterol at 0 d were 0.74, 0.63, 0.76, 1.23 and 0.83% for the raw sample, pan roasting, steaming, oven grilling and micro waving methods, respectively. After 6 d storage almost of the samples had higher content of total COPs than at 0 and 3 d; the lowest (0.55%) COPs was found in the steaming cooking and re-heating method. The highest (5.96%) of COPs was found in the pan roasting cooking and re-heating method after 6 d storage. In conclusion, the concentration of total cholesterol and cholesterol oxidation of beef loin were increased as a consequence of cooking and re-heating methods. Steaming and micro-waving methods showed the lowest of cholesterol oxidation products under refrigerated storage for 6 d. However, each cooking and re-heating method had its own distinctive cooking effects.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.32 no.6
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• pp.454-462
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• 2008

Since operating conditions are significantly different for heating and cooling mode operations in a $CO_2$ heat pump system, it is difficult to optimize the performance of the $CO_2$ cycle. In addition, the performance of a $CO_2$ heat pump is very sensitive to outdoor temperature and gascooler pressure. In this study, the cooling and heating performances of a variable speed $CO_2$ heat pump with a twin-rotary compressor were measured and analyzed with the variations of EEV opening and compressor frequency. As a result, the cooling and heating COPs were 2.3 and 3.0, respectively, when the EEV opening was 22%. When the optimal EEV openings for heating and cooling were 28% and 16%, the cooling and heating COPs increased by 3.3% and 3.9%, respectively, over the COPs at the EEV opening of 22%. Beside, the heating performance was more sensitive to EEV opening than the cooling performance. As the compressor speed decreased by 5 Hz, the cooling COP increased by 2%, while the heating COP decreased by 8%.

• Journal of the Korean Society for Geothermal and Hydrothermal Energy
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• v.9 no.3
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• pp.1-10
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• 2013

Open loop geothermal heat pumps have great potential where the groundwater resources are sufficient. Performance of open loop geothermal heat pump systems is considered higher than that of ground source heat pumps. Head and power calculation of submersible pumps, heat pump units, and piping are numerically based on regression data. Results shows that the system performance drops as the water level drops, and the lowest flow rates generally achieve the highest system COPs. The highest achievable cooling system COPs become 6.34, 6.12, and 5.95 as the groundwater levels are 5m, 15m, and 25m. The highest heating system COPs also become 4.59, 4.37, and 4.20. Groundwater level and submersible pump selection greatly influence the system performance of open loop geothermal heat pumps. It needs to be analysed during the design process of open loop geothermal heat pump system, possibly with analysis tools that include wide range of pump product data.

• Journal of Animal Science and Technology
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• v.46 no.3
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• pp.397-404
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• 2004

Turkey thigh meats with skin were ground twice through a 3-mm plate and patties were prepared. Patties were cooked using 5 different methods(oven cooking, pan frying, oil deep frying, boiling, and microwaving) to an internal temperature of 85${\sim}90^{\circ}C$ and packaged in either oxygen permeable PVC zipperbags or oxygen impermeable PVDC bags. The samples were analyzed for thiobarbituric acid reactive substances(TBARS) and cholesterol oxidation products(COPs) after storage at $4^{\circ}C$. The TBARS of cooked meat increased during the storage regardless of cooking methods, vacuum packaged thigh meat produced less TBARS and COPs than the aerobically packaged samples. At the beginning of storage, aerobically packaged meat cooked by boiling method produced higher TBARS than that of others. However, the TBARS of microwaved meat with vacuum packaging increased rapidly after 3 days of storage at $4^{\circ}C$. The amount of total COPs in cooked thigh meat increased linearly with storage time. The level of total COPs in aerobically packaged cooked meat was higher than the vacuum-packaged meat. Microwave produced higher level of total COPs in meat than other cooking methods during storage.

• Journal of Aerospace System Engineering
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• v.3 no.1
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• pp.6-11
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• 2009

It is anticipated that quality assurance for the Ka band Communication Payload System(COPS) development program of the communication, Ocean & Meteorological Satellite(COMS) may be a core technical factor to be concerned in order to avoid any failure, and to assure its final performance during the mission lifetime in space. Those can be managed and verified and assessed by performing the Quality Assurance (QA) and risk management which helps to prevent and to reduce the critical fails. This paper introduces the Product Assurance (PA) system and procedures for controlling and monitoring sub-contractors which were participated in Ka band Communication Payload System (COPS) development. Also this paper shows Quality Assurance (QA) procedures and detailed their processes for assured the product performed by local companies from site survey for selecting companies to delivery of their equipment.