• Journal of the Korean Society for Heat Treatment
• /
• v.6 no.4
• /
• pp.185-193
• /
• 1993

The effect and Condition of heat treatment on the tensile strength of welded joint was investigated in 300 grade 18% Ni-Co-Mo-Ti maraging steel sheets welded with electron beam. A good tensile strength of welded joint was obtained by following heat treatment cycle ; At $1100^{\circ}C$ the specimen was high temperature solution treated for 1 hour and then it was repeated solution treated at $900^{\circ}C$, $820^{\circ}C$ for 1 hour respectively to recrystallize the coarsened ${\gamma}$ grain. These heat treatment cycle was completed by an final aging heat treatment at $480^{\circ}C$ for 4 hour. Moreover, dissolution of dendrite, a significant decrease in seregation of Mo, Ti in weld metal were observed and also the coarsened ${\gamma}$ grain formed at $1100^{\circ}C$, $1200^{\circ}C$ changed to fine grain due to the effect of recrystallization.

• Bulletin of the Korean Mathematical Society
• /
• v.54 no.1
• /
• pp.319-329
• /
• 2017

Let I denote an ideal of a Noetherian local ring (R, m). Let M denote a finitely generated R-module. We study the endomorphism ring of the local cohomology module $H^c_I(M)$, c = grade(I, M). In particular there is a natural homomorphism $$Hom_{\hat{R}^I}({\hat{M}}^I,\;{\hat{M}}^I){\rightarrow}Hom_R(H^c_I(M),\;H^c_I(M))$$, $where{\hat{\cdot}}^I$ denotes the I-adic completion functor. We provide sufficient conditions such that it becomes an isomorphism. Moreover, we study a homomorphism of two such endomorphism rings of local cohomology modules for two ideals $J{\subset}I$ with the property grade(I, M) = grade(J, M). Our results extends constructions known in the case of M = R (see e.g. [8], [17], [18]).

• Journal of Life Science
• /
• v.13 no.6
• /
• pp.829-835
• /
• 2003

Addition effect of mugwort powder on storage stability of boiled carcass grade(B and E) during storage at $4\pm1^{\circ}C$for 8 weeks were investigated. The pH value and volatile basic nitrogen(VBN) content of boiled pork with mugwort powder were not significant difference(p>0.05) depending on the carcass grade as compared to boiled pork without mugwort powder. The thiobarbituric acid reactive substances(TBARS) values of boiled pork with mugwort powder were significantly lower than those of boiled pork without mugwort powder up to 8 weeks of the chilling process. The boiled pork with mugwort powder showed to have lower numbers of bacteria and residual nitrite than those without mugwort powder depending on the carcass grade.

• Journal of the Korean Society of Costume
• /
• v.56 no.2 s.101
• /
• pp.147-154
• /
• 2006

In this study 1, the dyeability and sun protection characteristic of the fabrics dyed with pine needles extract was investigated. In the test of color difference, the surface color of all the dyed fabric of both cotton and silk came to light as greenish yellow. In the test of dyeing colorfastness, the colorfastness to sunlight of dyed cotton fabric was below 2nd grade and the one of dyed silk fabric was below 3rd grade. The colorfastness to laundry for the degree of discoloration showed a difference as to mordants, but the colorfastness to laundry for the degree of contamination was excellent as all the dyed fabrics were 4th-5th grade. The colorfastness to perspiration was excellent as the degree of discoloration was more than 3rd grade and the degree of contamination was more than 4th-5th grade. The colorfastness to rubbing showed the excellent result as all the dyed fabrics were 4th-5th grade. In the test of sun protection factor(SPF), the cotton and silk fabrics dyed with $FeSO_4{\cdot}7H_{2}O$ mordant showed very high sun protection characteristic as the SPF was each 36.1 and 42.5. In the test of sun protection rate for UV-A and UV-B, the cotton and silk fabrics dyed with $FeSO_4{\cdot}7H_{2}O$ mordant showed the very high sun protection rate of more than $90\%$.

• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.15-22
• /
• 2004

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B$\_$+/ or E$\_$+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B$\_$0/ or E$\_$0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter's L$\^$＊/ value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork. Hunter's a$\^$＊/ value of B$\_$0/ boiled pork were lower than those of E$\_$0/ boiled pork. Sensory taste and tenderness value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.3
• /
• pp.415-421
• /
• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• Journal of Acupuncture Research
• /
• v.26 no.4
• /
• pp.115-123
• /
• 2009

Objectives : This study was to investigate the effectiveness of bee venom phamacopuncture complex therapy on the sequelae of peripheral facial palsy. Methods : We observed the effectiveness of bee venom pharmacopuncture complex therapy on three patients who have residual symptoms of Bell's palsy although early stage(0 to 3months) elapsed. H-B grade and Yanagiha's total score was used for evaluating the patient. Results : 1. Deviation of the bee venom therapy on the sequelae of peripheral facial palsy, One patient was improved from 19 to 39, another patient was improved from 25 to 40, the third patient was improved from 15 to 26 on Yanagiha's total score. 2. In the bee venom therapy on the sequelae of peripheral facial palsy, compared with baseline, at final, H-B grade and Yanagiha's total score was increased. Conclusions : Bee venom phamacopuncture can be available for relieving residual symptom of bell's palsy after the early stage.

• Asian-Australasian Journal of Animal Sciences
• /
• v.15 no.6
• /
• pp.838-843
• /
• 2002

The objectives of this study were to examine growth performance and meat quality by three different feeding patterns in Korean native cattle (KNC). In each of 3 years, fifteen KNC were randomly assigned in a (3 feeding management)${\times}$(3 sex) factorial design experiment; thus, in total, there were 5 animals in each of the 9 treatments. The three feeding management treatments were longterm (24 month) restriction feeding (LTFR), long-term restriction feeding-hormone implant (LTFR-tH), and short-term (18 month) nonrestriction feeding (STFNR). Three sexes were bull, steer, and heifer. Concentrate diet was fed restriction-feeding method based on body weight in LTFR and LTFR-tH. However, the diet was fed ad libitum in STFNR. Hormonal implantation was made three times with M-$PO^{TM}$ for bulls and with F-$TO^{TM}$ for heifers at 18, 20, 22 month of age in LTFR-tH. Animal were purchased from the local cattle market and managed in two local farms and at the university research unit. Animals were slaughtered at 24 months for long-term trial and at 18 month for short-term trial. The growth rate was the highest in bulls and the lowest in heifers. However, the differences were diminished in F-$TO^{TM}$ implanted heifers. The average daily gain was high in STFNR due to ad libitum feeding. The carcass grade was similar among the treatments on percentage bases. Hormonal implants improved significantly the meat quality grade in all sexes. Castration increased body fat content and improved meat quality grade by intramuscular fat deposition. In conclusion, long-term feeding and hormone treatment increased meat quality grade more than short-term feeding. However, ADG was higher in the short-term trial although feedefficiency was lower.

• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.449-458
• /
• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2008.06a
• /
• pp.85-86
• /
• 2008