• Journal of the Korean Chemical Society
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• v.37 no.9
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• pp.800-805
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• 1993

An analytical method has been developed to determine trace elements in biological samples. The biological samples are added to a laboratory-bulit Teflon bomb together with nitric acid-hydrogen peroxide mixture and enriched stable isotopes. The samples are decomposed in a microwave oven. The decomposed sample solutions are analyzed by isotope dilution inductively coupled plasma mass spectrometry. The analytical results of the biological samples agree well with the reference values.

• Nuclear Engineering and Technology
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• v.48 no.5
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• pp.1219-1229
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• 2016

The present paper reports on a trial to shed further light on the characterization, applications, and operation of radar speed guns or Gunn diodes on different radiation environments of neutron or g fields. To this end, theoretical and experimental investigations of microwave oscillating system for outer-space applications were carried out. Radiation effects on the transient parameters and electrical properties of the proposed devices have been studied in detail with the application of computer programming. Also, the oscillation parameters, power characteristics, and bias current were plotted under the influence of different ${\gamma}$ and neutron irradiation levels. Finally, shelf or oven annealing processes were shown to be satisfactory techniques to recover the initial characteristics of the irradiated devices.

• Korean Journal of Microbiology
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• v.54 no.2
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• pp.140-145
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• 2018

The most energy-intensive processes in lipids extraction were the disruption of the cell wall of microalgae. Here, we tried to extract lipids through lysis using virus-infecting microalgae, to compare with those by the other two methods using microwave or ultrasonication. The lipids yield using viral infection was not significantly different from those using ultrasonication and microwave oven. This suggests that the same amount of lipids can be obtained with low energy and costs, as well as that microalgal lipids extraction by chlorella virus infection might provide the price competitiveness in biodiesel production even if it will be applied to mass production facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.268-274
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• 1984

The purpose of this study was to investigate the physico-chemical effects of a potato starch and a purified potato starch under the condition of the microwave heating. They were exposed to the microwave energy in a 950 W, 2,450 MHz oven for 30 through 120 seconds. As the microwave heating time was increased, the contents of moisture and the crude fat of the samples were remarkably decreased irrespective of the starch composition, but on the other hand the contents of crude ash was slightly decreased and the crude protein was almost unchanged. The rings of crystallinity come to gradually changed in the X-ray diffraction pattern, and then the only 1 ring, of which interplanner spacing is wide, is changed strikingly. As the microwave heating time is increased, the starch granules which observed by a scanning electron microscope were broken partially with a special form, and the granules of purified potato starch were broken faster than those of potato starch. With the same condition that the microwave heating time was increased, while the gelatinization temperature comes to fall, the swelling power and the solubility were increased. Besides these, while the gelatinization temperature of the purified potato starch was lower than that of the potato starch, both the swelling power and the solubility of the purified potato starch is higher than those of the potato starch.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.3
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• pp.157-163
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• 2022

The demands for Home Meal Replacement (HMR) products are continuously increasing owing to the convenience of instant food and online food delivery. Ready-to-heat (RTH) products have received massive attention in the HMR industry because these products can be easily warmed using a microwave oven. However, the conventional microwave packaging should be opened before microwave heating to prevent bursting or food loss owing to the steam-pressure build-up inside the package. Open packaging might lead to non-uniform food heating and cross-contamination. Therefore, packaging materials that are able to release steam without opening are of interest to the HMR industry. In this study, polylactic acid(PLA)/polyethylene glycol(PEG)/nanoclay composite films were manufactured using an extrusion method as packaging materials with a smart steam-releasing function. The introduction of PEG to the PLA imparted a steam self-releasing feature to the composite films owing to the morphology change of composite films during microwave heating. Further, PEG increased the ductility of PLA, which in turn prevented bursting caused due to the steam-pressure build-up. The uniform dispersion of nanoclay obtained by a twin-screw extrusion led to stronger mechanical properties. Therefore, the smart composite films developed here can be applied as microwave packaging materials with a self-releasing function.

• Tuberculosis and Respiratory Diseases
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• v.40 no.1
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• pp.43-51
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• 1993

Background: The polymerase chain reaction (PCR) is a very sensitive method for the detecting of mycobacterial DNA. There are many reports revealing the efficacy of PCR for the diagnosis of M. tuberculosis, but there are many different methods for DNA extraction from Mycobacterium tuberculosis. Bead beater method is a very useful method for DNA extraction from clinical spectimens, but its procedures are relatively complicated and time-consuming. So we studied other methods for the DNA extraction from Mycobacterium tuberculosis $H_{37}Rv$ and some clinical specimens (5 smear positive sputa and 5 smear negative CSF). Method: We extracted the mycobacterial DNA with 6 different methods from H37Rv strain and clinical specimens. The methods included SDS-microwave oven method, NaOH lysis method, Triton X-100-Proteinase K method, Lysis buffer method, SDS-proteinase K method and bead beater method. The target DNA was 123bp of IS6110 and was detected by examination of ethidium bromide-stained agarose gels. Results: Among 6 methods, SDS-proteinase K method, bead beater method, lysis buffer method and triton X-100-proteinase K method were excellent, but SDS-proteinase K method was the best method in the aspect of simplicity and cost-effectiveness. Conclusion: We suggest that SDS-porteinase K method is a simple and convinient method and might be the best method for the extraction of mycobacterial DNA.

• Journal of the Korean Wood Science and Technology
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• v.31 no.4
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• pp.31-37
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• 2003

Flat-sawn 32 mm-thick boards of Populus alba×P. glandulosa, one of major plantation species in this country, were dried in conventional, high-temperature and microwave-vacuum (MW/V) kilns. The average green specific gravity of the specimens used in this study was 0.349±0.074. Their average green moisture contents of heartwoods and sapwoods were around 200% and 100%, respectively. From green to oven-dry they shrunk 2.4 and 7.3% in radial and tangential directions, respectively, and there was no discrepancy between heartwoods and sapwoods. It took 65, 35 and 22 hours to dry from green to 10% moisture content in conventional, high-temperature and MW/V kilns, respectively. A colorimetry study showed that the surface color of the specimens dried in a MW/V kiln was clearer and lighter than those in other kilns.

• Journal of the Korean Vacuum Society
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• v.11 no.1
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• pp.68-75
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• 2002

It is observed the characteristic of the microwave air plasma in the wide range of the operating pressure, 1 mTorr ~ 760 Torr. The microwave air plasma was generated by an AC-type microwave source manufactured with a magnetron taken from a commertial microwave oven and the input power was fixed at 370 W. Characteristics of the plasmas were observed by an injection Langmuir probe and an OES(Optical Emission Spectroscopy). The breakdown electric field is drastically changed at 500 mTorr. For < 500 mTorr, the ratio of the breakdown electric field and the pressure decreased inversely to the pressure, $5.7\times10^4$V/m-Torr.However, the ratio increased linearly as 43 V/m-Torr for the operating pressure, > 500 mTorr. The minimum breakdown electric field was observed about 12. kV/m at 500 mTorr. It corresponds that the input frequency equals to the collision frequency. The effective collision cross section of the air at this pressure was calculated as $9.23\times10^{-l6}\textrm{cm}^2$.The results of the OES measurement revealed that the main ions were composed of the oxygen, argon, and nitrogen for > 500 mTorr. In contrast, only oxygen and argon ions were dominated for < 500 mTorr. ion temperature of oxygen (O(II)) in the air was decreased from about 1.2 eV to 0.5 eV as the pressure increased. Langmuir probe data shows that the plasma density for < 500 mTorr was higher that for > 500 mTorr.

• Journal of Bio-Environment Control
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• v.32 no.3
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• pp.217-225
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• 2023

This experiment was conducted to investigate the effects of microwave irradiation on the growth and secondary metabolite contents of lettuce seedlings. Seedlings at three weeks after sowing were treated by a microwave oven for 0, 4, 8, and 12 seconds with 200 W. After cultivation in a close plant production system for 4 weeks, plant growth measurements and secondary metabolite analysis were performed. The results showed that the fresh and dry weights of the shoot and root, leaf area, leaf length, and the number of leaves were decreased as increasing the microwave treatment times. Chlorophyll a and b, total carotenoids were increased and total phenolics were decreased at the 12-second treatment compared to the 4-second treatment. Total flavonoid contents were decreased at the 8-second treatment compared to the control. These results suggest that the changes in the levels of secondary metabolites were caused by oxidative stress. Although there was no significant difference in secondary metabolite contents excluding total flavonoid contents on the microwave treatments compared to the control, the significant difference suggests that the microwave treatment of 200 W and 2.45 GHz may alter secondary metabolite contents of lettuce after 4 weeks.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.