• Journal of the Korean Ceramic Society
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• v.30 no.8
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• pp.685-693
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• 1993

Boron cabride was prepared from the mixture of metal boron and graphite powders in Argon atmosphere by Self-propagating High-temperature Synthesis Chemical furnace. The most excellent mechanical properties were in the case that Fe was added as a sintering agent before the synthesis of the B4C in the Chemical furnace. Sintered B4C-5wt% Fe specimen showed the relative density of 95%, of theoretical value, and 3-point-flexural strength of 380MPa.

• Biomedical Science Letters
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• v.26 no.1
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• pp.8-13
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• 2020

Cervical cancer is the fourth most common cancer in women, with approximately 528,000 new cases and 266,000 women dying of it per year in the world. MicroRNAs have recently been in the spotlight as potential biomarkers that regulate gene expression and are involved in tumorigenesis. In the present study, we evaluated miR-1260b as a potential biomarker for screening of cervical cancer by quantitative reverse transcription PCR. We profiled the TCGA data of miR-1260b in 307 cervical cancer tissues. Then, miR-1260b expression levels in 10 cervical cancer tissues and 10 noncancerous tissues were investigated in a pilot study. miR-1260b was found to be significantly up-regulated in cervical cancer FFPE tissues as compared to those in cervical normal FFPE tissues (P = 0.006). The mean expression level of miR-1260b in late-stage (IIB-IVB) was higher than in those with early-stage (IA-IIA). Furthermore, high miR-1260b was found to be associated with high hTERT and Ki-67 mRNA expression, which are representative of tumor prognosis. The results of the pilot study suggest that miR-1260b may be used as a novel biomarker for improving the diagnosis of cervical cancer.

• Korean Journal of Veterinary Research
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• v.15 no.2
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• pp.161-176
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• 1975

In order to evaluate the epizootiological influence of high-land on cattle feeding, routine hematological observation, with additional examinations of feces and general clinical condition, was conducted comparing the high-land cows resident at altitude of 800 to 1,200 meters in Daegwanryeong to the low-land cows resident at altitudes of less than 100 meters in Samcheok and Gangneung. The high-land cows were divided into 3 groups such as group A, B and C, consisting of 15, 16 and 20 adult cows respectively, and among the 3 groups only group C was exposed to abrupt high-land cold before observation. The low-land cows, that is group D, were consisted of 25 adult cows. The results obtained in the survey were summarized as follows: 1. Number of erythrocytes, concentration of hemoglobin and packed cell volume were remarkably higher (p<0.01) in all of 3 groups (group A, B and C) of high-land cows than trios of low-land cows (group D). These higher values in high-land cows were ascribable to the better feeding and hygienic management, and lesser infestation of small-type Piroplasma (Theileria) and internal parasites in contrast with the low-land cows. 2. Remarkably higher value of mean corpuscular volume (p<0.01) and a tendency to lower value of mean corpuscular hemoglobin concentration were noted in group D in contrast with group A, B and C. The reason was attributed to the higher infestation (p<0.01) of smalltype piroplasma in low-land cows in contrast with high-land cows. 3. It was noticiable that even though lesser infestation of small type Piroplama in the highland cows was shown, a natural case of clinical small-type-piroplasmosis was found in high-land group B as well as a case in the low-land group D. The blood Pattern showed characteristic macrocytic-hypochromic-anemia with increased reticulocytes in both two cases (Table 7). 4. In the observation of leukocytic series, marked increase of eosinophils in group D was seen in accordance with heavy infestation of gastrointestinal nematodes, and increased neutrophils with higher appearance of nonlobulated form and eosinopenia in group C only was observed suggesting the leukocytic response to the cold exposure in high-land. 5. Mean values of thrombocytes in group A,B,C and D were 48.4, 40.7, 42.7 and $32.3{\times}10^4/mm^3$ respcetively, and no statistically significant differences were observed.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.163-175
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• 2016

The purpose of this study was to investigate optimal condition for making marinated crabs sauce added mulberry branches(M/B), which is effective in removing smells and storing food with antibacterial function of microorganism, and present the biochemical properties, VBN, changes of microorganisms and amino acids, and sensory evaluations. pH increased along with aging process when the same amount of M/B. After 1 day of aging, salinity decreased significantly along with the added amount of M/B(p<0.001). Sweetness decreased along with the aging process. L-value decreased as the aging proceeded, so the color turned darker. a-value and b-value showed significantly high figures with 1 day aging and G4(p<0.05). VBN of G4 was lower than that of other groups, meaning the lowest level of decomposition. The samples with M/B showed lower number of microorganism than the G1 due to antibacterial function(p<0.05). Total free amino acid content was the highest in G5 and it increased along with aging process. Characteristic difference test results showed bitterness, grass flavor, and astringent flavor increased significantly as the amount of M/B increased(p<0.05). Savory taste was the highest (p<0.001). Fish flavor was the highest in the G1 and it decreased as the amount of M/B increased(p<0.001). In the preference test conducted on general consumers, flavor, taste, and general preference was statistically significant(p<0.01).

• Journal of the Korean institute of surface engineering
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• v.37 no.4
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• pp.208-214
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• 2004

The influence of the boron content on the various properties of Ni-B alloy films produced by electrodeposition was investigated. The considerable reduction in grain size was observed with increasing boron content. The internal stress was tensile and increased linearly with increasing boron content. Hardness increased up to $750H_{v}$ at 2 at% boron and then kept the value to 11 at% boron for as-plated Ni-B coatings. The hardness of Ni-B films increased up to $1,250H_{v}$ due to the intermetallic$ Ni_3$B precipitation by the heat treatment, and maximum hardness of each coating increases with boron content. Wear resistance decreased with increasing the boron content because of high friction coefficient and brittle fracture of film which has higher content of boron.

• Journal of Magnetics
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• v.2 no.1
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• pp.12-15
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• 1997

Fe-(3∼6.5wt%) Si alloy powders having a high magnetic induction(Bs) and a low core loss value for high frequency use were obtained by an extractive melt spinning as well as a centrifugal atomization technique. Sintered core rings made by the rapidly solidified Fe-6.5wt% Si powders exhibited the high frequency magnetic properties : megnetic induction(B8) of 1.23 T, coercivity(Hc) of 0.12 Oe, relative permeability(${\mu}$a) of 6321, and core loss(W10/50) of 1.27 W/kg from the rings of 1.1 mm thick. The magnetic induction values were found to be almost identical to those of non-oriented Fe-6.5wt% Si steel sheet and double the value of 6.5wt% Si sheet prepared by the CVD technique. The high frequency core losses(W) up to 10 kHz(W10/10k) were measured to be competitive to those of grain-oriented Fe-6.5wt% Si steel sheet.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1484-1489
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• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.

• Analytical Science and Technology
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• v.16 no.6
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• pp.443-449
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• 2003

Thermal neutron irradiation experiment of boric acid solution was carried out using HANARO in following three conditions: (A) $^{10}B$ concentration = $203.0{\mu}g/mL$, irradiation time = 1 hr; (B) $^{10}B$ concentration = $381.4{\mu}g/mL$, irradiation time = 1 hr; (C) $^{10}B$ concentration = $381.4{\mu}g/mL$, irradiation time = 0.5 hr. The amount of lithium produced from $^{10}B(n{\cdot}{\alpha})^7Li$ reaction which was generated on neutron irradiation, was measured by flameless atomic absorption spectroscopy. The concentration of $^7Li$ measured in the three experiments was $0.18{\mu}g/mL$ (78.3% of theoretical value, $0.23{\mu}g/mL$) in (A), $0.31{\mu}g/mL$ (70.5% of theoretical value, $0.44{\mu}g/mL$) in (B) and $0.16{\mu}g/mL$ (71.6% of theoretical value, $0.22{\mu}g/mL$) in (C). The pH value of irradiated boric acid was shifted to considerably low. It is estimated that boric acid would be transformed into the polyborate fonn, by radiolysis products of water, which has high dissociation constant.

• Journal of Fisheries and Marine Sciences Education
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• v.4 no.1
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• pp.16-29
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• 1992

1. Purpose of the study: This study was to investigate and analyse the career decision making patterns of students, which would enhance vocational guidance activities for the students. The specific purposes of the study are as follows. 1) To find how much the fisheries high school students are satisfied with the school. 2) To find out the factors which would influence the fisheries high school students in their career decision making. 3) To find out the person who plays the most important role in the career decision making of the students 4) To find out the patterns of behavior taken by the fisheries high school students in their career decision making. 2. Hypotheses: The following hypotheses were tested for this study. 1) There would be significant differences in the extent of school-satisfaction, depending on the class level and major. 2) There would be significant differences in the value criterion with which the fisheries high school students make decisions on their careers, depending on the grades, majors, and the levels of school-satisfaction. 3) There would be significant differences in the human factors which affect their decision-making on their career, depending on the class levels, majors, and the levels of school satisfaction. 4) There would be significant differences in the patterns of behavior they take when they make decisions on their careers depending on the grades, majors and the levels of school satisfaction. 3. Methods of the study: For the verification of the above hypotheses, a questionaire was developed by the researcher, and the questionaire was answered by the total 440 students from three fisheries high schools, located in the rural and urban areas, out of 8 fisheries high schools in Korea. The questionaire was composed of two major parts: school-satisfaction (10 items) and career decision making patterns (39 items). The career decision-making patterns include 16 value criterion items, 10 human category items, and 13 behavior category items. 4. Results of the study: 1) School satisfaction; There was no significant difference in school satisfaction depending on the class level and major. 2) Value criteria; a) Almost of the fisheries high school students think that the potential for advancement, job security, and salary are important factors for their job. b) The seafarer-students rated the salary, prestige of the occupation and leadership to be important than the nonseafarer-students. The nonseafarer-students rated the stabilization of their livelihood and opportunity to use their creative ideas than the seafarer-students. c) The students unsatisfied with their school emphasize the working environment, variety of work duties and leisure more than the satisfied ones. 3) Human factors: a) The fisheries high school students are affected most by their homeroom teachers, major teachers and their parents, but they are less influenced by their counselor. b) The seniors are more affected by their friends or classmates than the freshmen, and especially seafarer-students are more affected by major teachers. c) The persons, who are working in the occupation they are interested in, exert more influence on unsatisfied students than class-teachers do. 4) Behavior patterns; a) Most of them want test their abilities. b) The nonseafarer-students and seniors tend to depend on their own intuitions. c) The seafarer-students, the freshmen, and the satisfied with their school tend to discuss with other persons, and the unsatisfied tend to be influenced by the information that they collect for themselves.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.2
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• pp.171-181
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• 2005

In this study, to investigate the effect of fermented fruit wines on quality and sensory characteristics of beef jerky physicochemical properties and sensory evaluation were determined. Acidity of fruit wines were high in order of Kiwifruit wine>Pineapple wine>Red grapes wine>Pear wine. Aw and pH of beef jerky added fruits wine decreased slowly with the extended storage period and these trend were obvious in jerky added kiwifruit wine. Textural characteristics values of all beef jerky samples were increased according to the storage period was prolonged. At 4 weeks of storage, beef jerky-added Kiwifruit wine showed the highest value in chewiness. The L, a, b values of all beef jerky samples showed a tendency to decrease with the extended storage period, and beef jerky-added kiwifruit wine were the highest value in L, a, b, at 4 weeks of storage. TBA values of beef jerky-added kiwifruit wine, Chungju (S) and pear wine (P) were $0.51\;\cal{mg/kg}$, $0.71\;and\;0.78\;\cal{mg/kg}$ respectively. Total plate counts of bacteria of all beef jerky-added fruit wines were lower than those of Control (Con) and increased as storage period was prolonged and beef jerky-added kiwifruit wine were the lowest value $9.0\times10^{5} CFU/g$ at 4 weeks of storage. In the sensory evaluation, beef jerky-added fruit wines showed higher score than those of Control (Con), and All beef jerky samples got high score at 1 week' of storage. Beef jerky-added Kiwifruit wine showed high score in almost sensory items and especially in overall.