• Journal of environmental and Sanitary engineering
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• v.14 no.3
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• pp.54-62
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• 1999

2,4-Dichlorophenol was known pollutants caused by the endocrine disruptor into the refractory substances of environment and this is difficult to be degradable by conventional methods. Therefore, a considerable interest has been devoted to developing new process where 2,4-Dichlorophenol can easily decomposed. In this study, the series of ultrasonic irradiation for removal of 2,4-Dichlorophenol has been selected as a model reaction in the batch reactor system in order to obtain the basic data investigate the influence of various experimental parameters such as concentration, pH, reaction temperature, acoustic intensity. The products obtained form the ultrasonic irradiation were analysed by GC/MS and HPLC. The formation of $H_2O_2$, a well-known the strong oxidant was found proportionally to increase with irradiation time. The intermediates of ultrasonic irradiation of 2,4-Dichlorophenol were identified as HCl, catechol, hydroquinone, o,p-benzoquinone, muconic acid, and maleic acid. The final products of this was $CO_2$ and $H_2O$. As the decomposition of 2,4-Dichlorophenol proceeds by the ultrasonic irradiation, the pH of 2,4-Dichlorophenol containing aqueous solution increases slowly, The decomposition of 2,4-Dichlorophenol was found to be occured fast in the basic medium. In general, the rate of reaction is proportional to the reaction temperature obeying the Arrhenius' law. However, in the ultrasonic irradiation, this suggests as the reaction temperature increase the decomposition rate of the reactant decreases. This result meant that the increase of reaction temperature due to the increase of vapor pressure of water accelerated the decrease of acoustic intensity which was can be proportional to the decomposition rae of these compounds. It was found that more than 80% of phenol solution was removed within hours in all reaction conditions. The reaction order in the degradation of the 2,4-Dichlorophenol compounds was verified as the Pseude-first order. From the fore-mentioned results, it can be concluded that the refractory organic compounds caused by endocrine disruptor as 2,4-dichlorophenol could be removed by the ultrasonic irradiation with radicals, such as $H{\;}{\cdot}{\;}and{\;}OH{\;}{\cdot}$ radical causing the high increase of pressure and temperature. Finally, it apeared that the technology using ultrasonic irradiation can be applied to the treatment of refractory substances caused by endocrine disruptor which are difficult to be decomposed by the conventional methods.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.186-191
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• 1985

The effect of gamma irradiation on the physicochemical properties of chicken meat and its sensory quality were investigated during 41 days of storage at 3 to $4^{\circ}C$ following irradiation of 5 to 10 kGy. Immediately after irradiation, the water holding capacity of chicken meat decreased slightly with the increase of irradiation dose, whereas during storage, the water holding capacity of irradiated groups was superior to that of the nonirradiated ones. With increasing the irradiation dose and storage time, the TBA values of irradiated groups were higher than those of nonirradiated ones. The volatile basic nitrogen content of nonirradiated group markedly increased over 20mg% by microbial spoilage from the 10th day of storage, however, the irradiated groups of over 8 kGy showed only the 16 to 18mg% until 41 days of storage. The irradiated groups had a slight irradiation-odour that dissipated during up to 3 days of storage, and also they showed a slight pink discoloration in the carcasses and this tendency was much more pronounced with increasing irradiation dose. The nonirradiated group gave off an off-odour due to the spoilage around 5 to 7 days of storage and showed a change in meat appearance, while the irradiated groups of over 5 kGy maintained a fresh state during the 25 to 30 days of storage.

• Korean Journal of Food Science and Technology
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• v.51 no.2
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• pp.103-108
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• 2019

This study was conducted to select the optimal extraction method of codonopsis lanceolata saponin. To investigate the lancemasides content depending on each extraction method, various extractions were performed: reflux (methanol and butanol), hot water, as well as ultrasonic bath (40 kHz; continuous irradiation/interval irradiation) and ultrasonicator (20 kHz) extractions. From the result, the overall lancemasides content were the highest in ultrasonic bath (MeOH; continuous irradiation) extraction, followed by ultrasonic bath (water; continuous irradiation)>ultrasonic bath (MeOH; interval irradiation)>ultrasonicator (MeOH)>hot water>MeOH reflux>BuOH reflux extractions in that order. Sample drying method prior to ultrasonic bath extraction was more effective shade drying than freeze drying. Effective duration and temperature of extraction was 2 hr at $64^{\circ}C$. And ingredient change diverted from aster saponin Hb to lancemasides was identified by extraction condition such as extraction time and temperature.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.653-659
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• 2005

When emulsion is irradiated by a microwave, the energy absorbed by the emulsion is proportional to irradiation time. In case of a long exposure, the temperature of emulsion rises, its viscosity decrease, and subsequently increase the rate of demulsification. In this work, in order to improve demulsification rate, the studies on demusification and the Sauter mean diameter ($D_{32}$) for each microwaved emulsion with different irradiation mode(continuous, pulsative, and periodical irradiation) have been carried out. When the 30% W/O emulsion (sample #1) was irradiated for 600 sec and settled for 24 h, oil recovery rates from continuous, pulsative, and periodical microwave irradiation were 60.0%, 62.3%, and 96.2%, and the amounts of separated water were 26.5%, 35.0%, and 93.9%, respectively. Also, the Sauter mean diameters ($D_{32}$) were $47.183{\mu}m$, $111.547{\mu}m$, and $220.476{\mu}m$, respectively.

• Imaging Science in Dentistry
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• v.31 no.4
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• pp.227-233
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• 2001

Purpose: The purpose of this study was to investigate the apoptosis induction in tissues constituting the craniofacial region of growing rat by irradiation. Materials and Methods: The submandibular gland, brain, articular cartilage of condylar head, and calvarium were extracted from 20-day-old rats irradiated 10 Gy. Apoptosis of each tissue was examined by DNA fragmentation and estimated quantitatively using apoptotic index on TUNEL assay. Apoptotic index of each tissue was calculated by the equation for apoptotic cells/total cells × 1,000 on the images of confocal laser scanning microscopy. Apoptotic index was analyzed statistically according to the time lapse after irradiation on the tissues. Results : In the submandibular gland, apoptotic index was significantly increased from 6 hours after irradiation showing the highest value at 12 hours and decreased to the control level at 3 days after irradiation. In the brain, apoptotic index was abruptly reached to the maximum value at 6 hours after irradiation and decreased to the control level at 4 days after irradiation. Articular cartilage and calvarium showed no or little apoptotic signals. The results obtained by the apoptotic index accorded with that of DNA fragmentation. Conclusion : Radiation was closely related with the apoptosis of submandibular gland and brain but, not related with the apoptosis of the articular cartilage of condylar head and calvarium. The changes induced by radiation of the hard tissues would not be explained by apoptosis.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.693-698
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• 2017

Turmeric is a yellow food-coloring spice containing curcuminoids, curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), which have several physiological effects. In the present study, the effect of microwave irradiation on the chemical properties, antioxidant activity, and cytotoxicity of turmeric were investigated. Degradation of turmeric pigments was accelerated upon increase in irradiation time or intensity at 405 nm. Residual levels of curcumin, DMC, and BMC after 5 minutes of irradiation at 700 W were 11.3, 34.4, and 71.2%, respectively. Scavenging activities of turmeric pigment against 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH) peroxyl radical and nitrite were enhanced significantly after microwave radiation. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained unaffected. Cytotoxic activity of turmeric was significantly reduced, and hydrogen peroxide generated from turmeric increased after microwave irradiation. The results obtained indicate that microwave irradiation affects chemical stability and bioactivity of turmeric pigment. Hence, these effects should be considered when processing foods containing turmeric pigments.

• Journal of Korean Academy of Oral and Maxillofacial Radiology
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• v.23 no.1
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• pp.49-66
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• 1993

The purpose of this study was to investigate the early effects of irradiation on the temporomandibular joint in rats. Male rats were singly irradiated with the dose of 5 Gy or 10 Gy to their head and neck region by /sup 60/Co X ray. Experimental animals were sacrificed at each of the following time intervals -1, 2, 3, 5, 7 and 14 days. The specimens were examined with a light microscope, and treated with H & E staining and immuno-histochemical staining. The results were as follows, 1. By light microscopic findings, proliferative and hypertrophic zone were narrowed and hematopoietic cells were few in number at 5 days after irradiation. Repair signs were seen at 7 days after irradiation when decrease in osteoclast, increase in hematopoietic cells and increase of proliferative zone were noted. The 10 Gy irradiated group showed more severe histopathologic change than the 5 Gy group, and their repair was more slow. 2. In the S -100 antibody, positive cells were examined in the glenoid fossa. Positive cells of irradiated group showed more slight decrease in number than the control group. Low radiosensitivity and slow repair was noted in the glenoid foosa. 3. The interarticular disc was high radioresistant, and any histopathologic changes were not seen in disc. 4. Repair was examined clearly with the response to the antibodies. Especially by 5 days after irradiation 5 Gy group showed S-l00 positive cells in hypertrophic zone next to proliferative zone, chondroitin-4-sulfate positive cell in erosive zone next to hypertrophic zone, type-1 collagen positive cell in subchondral bone.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.26 no.1
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• pp.188-195
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• 2002

To investigate the degradation of mechanical properties induced mainly by neutron irradiation, the tensile tests were conducted from room temperature to 300\\`c using the irradiated and the unirradiated Zr-2.5Nb pressure tube materials. The irradiated longitudinal and transverse specimens were collected from the coolant inlet, middle, and outlet parts of M-11 tube which had been operated in Wolsung CANDU Unit-1 and exposed to different operating temperatures and irradiation fluences. The different tensile behavior was characterized not by the fluences of irradiation but by the tensile loading direction. The transverse specimen showed the higher strength and lower elongation than those of the longitudinal one. It was believed that these phenomena resulted from the microstructure anisotropy caused by the extrusion process. The increased strength hardening and decreased elongation embrittlement of the irradiated material were compard to those of the unirradiated one. While the tensile strength of the inlet was higher than that of the outlet, the elongation of the inlet was lower than that of outlet. Considering the operation condition, it was proposed that the operating temperature could be a more effective parameter than the irradiation fluence for long-time life. Through the TEM observation, it was found that while the a-type dislocation density was increased, the c-type dislocation was not changed in the irradiated. The fact that the higher dislocation density was sequentially distributed over the inlet, the middle, and the outlet parts was consistent with the distribution of the tensile strength.

• Journal of the Korean Ceramic Society
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• v.38 no.10
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• pp.921-927
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• 2001

An effect of ultrasonic irradiation for the extraction and synthesis of alumina from kaolin was investigated by comparing ultrasonic irradiation method and conventional method with the same factors as reaction time, reaction temperature, and acid concentration. The ultrasonic irradiation method accelerated alumina extraction in comparison to conventional method at $60{\sim}80^{\circ}C$ for $1{\sim}6\;h$ in $1{\sim}5\;M$ ${H_2}{SO_4}$. The characteristics of precipitates and calcined samples, synthesized under the ultrasonic irradiation method and the conventional method, were determined by the means of DTA/TG, XRD, SEM, PSA, BET, etc. Especially, the calcined sample synthesized under the ultrasonic irradiation method had smaller particle size and larger surface area than that synthesized under the conventional method.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.815-821
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• 2014

The effects of ultraviolet (UV) radiation were investigated with regards to the microbial growth inhibitory effect on the shelf life of Korean native cattle (Hanwoo) beef prior to refrigerated storage. The Hanwoo samples were exposed to UV radiation ($4.5mW/cm^2$) for 0, 5, 10, 15, and 20 min. The UV-irradiated beef that was exposed for 20 min showed significantly reduced mesophilic and psychrotrophic bacterial populations to the extent of approximately 3 log cycles, as compared to that of non-irradiated beef. About 2.5 Log CFU/g of mesophilic bacteria were different compared with UV-irradiated and non-irradiated meat. UV irradiation showed the most significant growth inhibition effects on mesophilic and psychrotrophic bacteria. Coliform and Gram-negative bacteria were also reduced by 1 log cycle. The population of L. monocytogenes, S. Typhimurium, and E. coli O157:H7 decreased significantly to 53.33, 39.68, and 45.76% after 10 min of UV irradiation. They decreased significantly to 84.64, 80.76, and 84.12%, respectively, after 20 min of UV irradiation. The results show that UV irradiation time and the inhibitory effect were proportional. These results verified that UV radiation prior to refrigeration can effectively reduce the number of pathogenic bacteria on the surface of meat and improve the meat's microbial safety.