• Journal of Korean Institute of Fire Investigation
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• v.11 no.1
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• pp.63-73
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• 2007

In this paper, we discussed the hazard of ignition on the bimetal type thermostat molded by phenol resin with case study and accelerated aging test. We experimented three type thermostats molded by phenol resin which are used on hot/cold water dispenser. On the case study, the thermostat was origin of 6re and dry tracking occurred around it's moveable contactor. On the accelerated aging test, the more thermostat was switched, the more damaged it become. One of the A-type thermostats that is similar type on the case study fired around moveable contactor. We therefore confirmed that the tracking around the moveable contactor of bimetal type thermostat molded by phenol resin could be origin of fire and it is available to reduce of fire that using noncombustible material for molding of bimetal type thermostat.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.11a
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• pp.539-542
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• 2003

Recently, the polymer insulators which are being used for high voltage applications have some advantages such as light weight, small size, vandalism resistance, hydrophobicity and easy making process. During outdoor service of polymer insulators, the surface of the insulating material is frequently subjected to moisture and contamination which lead to the well known phenomenon of dry band arcing. Their tracking resistance, erosion resistance, end sealing and shed design are very important because dry band arcing causes degradation of polymer surface. The shape design of porcelain insulator is formalized but design standard for polymer insulator is no standardized up to now, much research is necessary in real condition. In this paper, the aging property of polymer insulator with shed shape(regular, alternative type) is analyzed through numerical analysis, CEA(canadian electricity association) tracking wheel test and IEC 61109 Annex C.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.723-743
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• 2022

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

• Archives of Plastic Surgery
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• v.47 no.4
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• pp.290-296
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• 2020

In many aging individuals, dermatochalasis and involutional ptosis appear together. Therefore, for functional and aesthetic purposes, ptosis correction and upper blepharoplasty are performed together. The aim of this article is to investigate factors that should be considered in order to achieve good results when simultaneously performing involutional ptosis correction and upper blepharoplasty in aging patients. Involutional ptosis is usually corrected through aponeurosis advancement in mild cases. In moderate or severe ptosis, the Muller muscle and aponeurosis are used together to correct ptosis. Using the two muscles together has the advantages of reducing lagophthalmos and increasing the predictability of outcomes after surgery. Broadly speaking, the surgical method used for involutional ptosis varies depending on the specific case, but unlike congenital ptosis, it is often not necessary to perform overcorrection. In particular, if there are problems such as severe dry-eye symptoms or risk of lagophthalmos, undercorrection should be considered. When performing ptosis correction, the surgeon should be careful not to overdo skin excision; instead, limited excision should be performed. After ptosis surgery, the brow may descend and the double fold may look too small. However, in order to make the double eyelids look larger, the surgeon should consider making the double eyelid design high rather than excising an excessive amount of skin. In some cases, to obtain more natural double eyelids and favorable results, it may be necessary to perform a sub-brow lift or forehead lift before or after involutional ptosis surgery.

• Korean Journal of Acupuncture
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• v.30 no.3
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• pp.171-177
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• 2013

Objectives : The purpose of this study is to investigate the mechanism of Cosmetic Acupuncture through reinterpretation of anatomy and physiology. Methods : The causes of wrinkle increases and rapid aging of facial skin were studied and the theoretical system of Cosmetic Acupuncture treatment was analyzed through anatomy and physiology reinterpretation. Results and Conclusions : An increase in wrinkles and rapid aging of facial skin is caused by xerosis. Skin condition represents the condition of subcutaneous muscle. The reason why skin becomes easily dry is the heat produced by craniofacial part. Craniofacial part always generates lot of physiological fever because of the muscles. This physiological fever is produced from the muscles that are responsible for maintaining skull suture, controlling the movement of temporomandibular joint, maintaining head and neck posture. Controlling this fever is the crux of Cosmetic Acupuncture mechanism. These muscles correspond to Foot Taeyang meridian-muscle, Foot Soyang meridian-muscle and Foot Yangmyung meridian-muscle. Cosmetic Acupuncture is effective for preventing facial skin from aging and wrinkle increase by mechanical stimulus on facial muscles, and for controlling craniofacial part meridian-muscle system producing the heat.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1355-1361
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• 2021

Digestibility of pet food can affect the health of dog, especially of aged animals. To maintain the health of dogs in an overall good status it is necessary to provide nutritionally balanced food. For example, the digestibility of dogs was known to be decreased along aging. In addition, losing teethes is an often event in aged dogs that could induce a problem to eat a large size dry pet food. Nonetheless, few detailed information is available on the most suited feeding for aged dogs. As part of the nutritional study of food for aged dogs, in this study, we tested whether food type impacts on digestibility on adult versus senior dogs. The methodology to measure the digestibility of nutrients was chosen the index method using chromium oxide. Dogs were fed the same commercial dry or wet diets, which were supplemented with 0.5% chromium oxide. The wet food was prepared by adding twice volume of water in the dry food prior to incubated overnight (14-16 hours) at room temperature. After five days, their feces were collected up to a total weight of > 200 g which was the amount to analyze undigested nutrients in feces as 3 repeats. In the apparent total tract digestibility analysis of the experimental breed, no difference in the digestibility of crude protein, crude fat, crude fiber, ash, and energy was observed regarding the moisture content of the food. Noteworthy, the digestibility of nitrogen free extract was significantly increased in senior dogs fed dry dog food compared with adult dogs fed the same diet, whereas no difference was observed between senior and adult dogs fed wet food. The small breed dogs showed similar results to the experimental breed dogs. However, the digestibility of crude fat was additionally affected by age and food type unlike the experimental breed dogs. This finding suggests that the food moisture content affects the digestibility of nutrients in dogs with aging. Hence, it may be helpful to determine the nutrient contents in foods for senior dogs depending on the food type.

• Nutrition Research and Practice
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• v.8 no.5
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• pp.550-557
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• 2014

BACKGROUND/OBJECTIVES: Angelica keiskei is a green leafy vegetable rich in plant pigment phytochemicals such as flavonoids and carotenoids. This study examined bioavailability of flavonoids and carotenoids in Angelica keiskei and the alteration of the antioxidant performance in vivo. SUBJECTS AND MATERIALS: Absorption kinetics of phytochemicals in Angelica keiskei were determined in healthy older adults (> 60 y, n = 5) and subjects with metabolic syndrome (n = 5). Subjects consumed 5 g dry Angelica keiskei powder encapsulated in gelatin capsules with a low flavonoid and carotenoid liquid meal. Plasma samples were collected at baseline, 0.5, 1, 2, 3, 4, 5, 6, 7, and 8 h. Samples were analyzed for flavonoids and carotenoids using HPLC systems with electrochemical and UV detection, respectively, and for total antioxidant performance by fluorometry. RESULTS: After ingestion of Angelica keiskei increases in plasma quercetin concentrations were observed at 1-3 and 6-8 hr in the healthy group and at all time points in the metabolic syndrome group compared to baseline (P < 0.05). Plasma lutein concentrations were significantly elevated in both the healthy and metabolic syndrome groups at 8 hr (P < 0.05). Significant increases in total antioxidant performance were also observed in both the healthy and the metabolic syndrome groups compared to baseline (P < 0.05). CONCLUSIONS: Findings of this study clearly demonstrate the bioavailability of phytonutrients of Angelica keiskei and their ability to increase antioxidant status in humans.

• Journal of Adhesion and Interface
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• v.3 no.2
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• pp.40-44
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• 2002

We invested effect of the keeping-time of uncured composite and thermal aging, of cured composite on adhesive strength for rubber-brass coated steel cord composite in this study. We also evaluated how the adhesive strength affects to tire endurance. Using PAD adhesion specimen, peel adhesive strength was measured. The uncured composite was kept for several days up to 35 days in factory. Cured composite was also kept for 5 and 10 days at $85^{\circ}C$ in dry oven. Peel adhesive strength was decreased with increasing keeping-time and showed lower value with increasing thermal aging time. The lower peel adhesive strength, the lower tire-endurance. This fact was caused by the humidity and thermal aging which affected in the decrease of adhesive strength of the rubber-steel cord composite and resulted in interface fracture between rubber and steel cord. This phenomenon was confirmed from SEM investigation and tire-endurance. It was just known that corrosion of steel cord's surface and aging of adhesive layer strongly affected to decrease of adhesive strength. This resulted in directly decreasing tire-endurance.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Analytical Science and Technology
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• v.32 no.3
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• pp.113-119
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• 2019

Enhancement of footwear impressions in urine on the surface of tiles by using p-dimethylaminocinnamaldehyde (DMAC), which react with urea, and ninhydrin, 1,8-diazafluoren-9-one (DFO), 1,2-indanedione/zinc (1,2-IND/Zn), which react with amino acid, was studied. As a result of comparing the application methods of reagents, the ninhydrin and the 1,2-IND/Zn were suitable for application with spray method, which is spray directly on footwear impression, DFO and DMAC were suitable for application with dry contact method, which is applying heat with press to DMAC impregnated paper on footwear impression. In addition, DMAC applied with dry contact method showed best contrast and enhancement result in both white and black colored tiles by comparing of the sensitivity by different dilution ratio of urine and the aging time of footwear impressions in urine. And the result of applied with DMAC (with dry contact method) on the floor tiles collected at various places in a building's men's and women's bathrooms, it can be successfully enhanced that footwear impressions in urine. So it is believed that the method can be used to recover footwear impressions in urine from real crime scenes.