• International Journal of Fuzzy Logic and Intelligent Systems
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• v.9 no.2
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• pp.115-127
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• 2009

In the present paper we introduce and study L-pre-$T_0$-, L-pre-$T_1$-, L-pre-$T_2$ (L-pre-Hausdorff)-, L-pre-$T_3$ (L-pre-regularity)-, L-pre-$T_4$ (L-pre-normality)-, L-pre-strong-$T_3$-, L-pre-strong-$T_4$-, L-pre-$R_0$-, L-pre-$R_1$-separation axioms in (2, L)-topologies where L is a complete residuated lattice.Sometimes we need more conditions on L such as the completely distributive law or that the "$\bigwedge$" is distributive over arbitrary joins or the double negation law as we illustrate through this paper. As applications of our work the corresponding results(see[1,2]) are generalized and new consequences are obtained.

• International Journal of Fuzzy Logic and Intelligent Systems
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• v.1 no.1
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• pp.62-68
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• 2001

In this paper, we introduce the concepts of fuzzy r-pre-semiopen and r-pre-semiclosed sets. With them we define fuzzy r-pre-semiinterior and r-pre-semiclosure. We also introduce and investigate the properties of a fuzzy r-pre-semicontinuous map, a fuzzy r-pre-semiopen map and a fuzzy r-pre-semiclosed map. These concepts are generalizations of the Bai Shi-Zhongs fuzzy pre-semicontinuity.

• Animal cells and systems
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• v.11 no.2
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• pp.129-134
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• 2007

The initiation of eukaryotic DNA replication requires assembly of the pre-replicative complex (Pre-RC) through the concerted action of Orc, Cdc6, Cdt1 and Mcm2-7 complex during G1 phase. The pre-RC assembly licenses individual replication origins for the initiation of DNA replication and sufficient number of the pre-RC is essential for proper progression of S phase. However, it is not well known how cells recognize the completion of the pre-RC assembly before G1-S transition. In order to understand the cellular responses to the defects in pre-RC assembly, we depleted the known components of pre-RC proteins using the small interference RNAs in HeLa cells. Although the defects of pre-RC assembly by the depletion of the pre-RC proteins such as Orc2, Cdt1, Mcm2 & Mcm10 did not elicit the activation of Chk1- or Chk2-dependent checkpoint pathways, these cells still showed significant decrease in the cellular level of Cdc25A proteins. These results suggests that a novel checkpoint pathway exist in HeLa cells, which is not dependent upon Chk1 or Chk2 proteins and play essential roles in the cellular responses to the defects in the pre-RC assembly. Also, among those four proteins tested in this study, the depletion of Mcm10 and Cdt1 proteins significantly increased the apoptotic cell death in HeLa cells, suggesting that these proteins not only play roles in the pre-RC assembly, but also are involved in the checkpoint responses to the defects in the pre-RC assembly.

• Korea-Australia Rheology Journal
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• v.17 no.3
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• pp.125-130
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• 2005

Coalescence process of binary immiscible fluid mixtures having bimodal size distributions, prepared by mixing two pre-sheared samples at different shear rates, ${\gamma}_{pre1}\;and\;{\gamma}_{pre2}$, under shear flow at a final shear rate, ${\gamma}_f$, are examined by transient shear stress measurements and microscopic observations in comparison with the results for simply pre-sheared samples having narrow size distributions (unimodal distribution samples). Component fluids are a silicone oil (PDMS) and a hydrocarbon-formaldehyde resin (Genelite) and their viscosities are 14.1 and 21.0 $pa{\cdot}sec$ at room temperature $(ca.\;20^{\circ}C)$, respectively. The weight ratio of PDMS: Genelite was 7:3. Three cases, $({\gamma}_{pre1}=7.2sec^{-1},\;{\gamma}_{pre2}=12.0sec^{-1}\;and\;{\gamma}_f=2.4sec^{-1}),\;({\gamma}_{pre1}=0.8sec^{-1},\;{\gamma}_{pre2}=4.0sec^{-1}\;and\;{\gamma}_f=2.4sec^{-1}),\;and\;({\gamma}_{pre1}=7.2sec^{-1},\;{\gamma}_{pre2}=12.0^sec^{-1}\;and\;{\gamma}_f=7.2sec^{-1})$ the first case, transient shear stress did not show any significant difference but domains larger than the initial state are observed at short times. In the latter cases, there exist undershoot of shear stress, reflecting existence of deformed large domains, which is confirmed by the direct observation. It is concluded that coalescence between large and small domains more frequently occur than coalescence between the domains with similar size in the bimodal distribution samples.

• International Journal of Fuzzy Logic and Intelligent Systems
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• v.11 no.4
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• pp.254-258
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• 2011

In this paper, we introduce the notion of fuzzy (r, s)-S1-pre-semicontinuous mappings on intuitionistic fuzzy topological spaces in $\check{S}$ostak's sense, which is a generalization of $S_1$-pre-semicontinuous mappings by Shi-Zhong Bai. The relationship between fuzzy (r, s)-pre-semicontinuous mapping and fuzzy (r, s)-$S_1$-pre-semicontinuous mapping is discussed. The characterizations for the fuzzy (r, s)-$S_1$-pre-semicontinuous mappings are obtained.

• Animal Bioscience
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• v.35 no.8
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• Journal of Embryo Transfer
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• v.33 no.1
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• pp.1-11
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• 2018

Cellular cyclic adenosine-3' 5'-monophosphate (cAMP) modulator is known as meiotic inhibitor and can delays spontaneous maturation in IVM experiment. Among many cAMP modulators, the role of Pituitary adenylate cyclase activating polypeptide (PACAP) on IVM isn't known. The purpose of this study is to improve the maturation of oocytes derived from follicles ${\leq}3mm$ in diameter through PACAP as meiotic inhibitor during pre-in vitro maturation (pre-IVM). First, we checked PACAP and its receptors in cumulus cells and, to establish the optimal phase and concentration of PACAP for pre-IVM, we conducted chromatin configuration assessments. As a result, the rate of GV (Germinal Vesicle) according to duration of pre-IVM was significantly decreased 12 h and 18 h after IVM (87.1 and 84.1%, respectively) compared to 0 h (99.4%). When COC was cultured for 18 h, the GV rate in the $1{\mu}M$ of PACAP treatment group (82.1%) was significantly higher than any other PACAP treatment groups (60.5, 64.1, 74.4 and 69.9 %, respectively). So, we divided into four groups as follows; MF (the conventional IVM group, obtained from follicle from 3 to 6 mm in diameter), SF (the conventional IVM group, obtained from follicle ${\leq}3mm$ in diameter), Pre-SF(-)PACAP (IVM group including 18 h pre-IVM without $1{\mu}M$ of PACAP, obtained from follicle ${\leq}3mm$ in diameter) and Pre-SF(+)PACAP (IVM group including 18 h pre-IVM with $1{\mu}M$ of PACAP, obtained from follicle ${\leq}3mm$ in diameter). To examine the effect of PACAP during pre-IVM, we investigated analysis of nuclear maturation, intracellular glutathione (GSH) and reactive oxygen species (ROS) levels. In cumulus cells, PACAP receptors, ADCYAP1R1 and VIPR1 were detected but were not detected in oocytes. After IVM, the Pre-SF(+)PACAP had the highest Metaphase II rate (91.7%) among all groups (P<0.05). The GSH levels in the MF and Pre-SF(+)PACAP were significantly higher than in the other groups (P<0.05) and ROS levels was no significant difference among all groups. In conclusion, these results indicated that even though the oocytes were derived from SF, pre-IVM application of PACAP improved meiotic and cytoplasmic maturation by regulating intracellular oxidative stress.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Journal of the Korean institute of surface engineering
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• v.54 no.4
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• pp.184-193
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• 2021

This study demonstrates formation behavior and morphological changes of PEO (Plasma Electrolytic Oxidation) films on AZ91 Mg alloy as a function of pre-treatment time in 1 M HF solution at 25 ± 1 ℃. The electrochemical behavior and morphological changes of AZ91 Mg alloy in the pre-treatment solution were also investigated with pre-treatment time. The PEO films were formed on the pre-treated AZ91 Mg alloy specimen by the application of anodic current 100 mA/cm² of 300 Hz AC in 0.1 M NaOH + 0.4 M Na₂SiO₃ solution. Vigorous generation of hydrogen bubbles were observed upon immersion in the pre-treatment solution and its generation rate decreased with immersion time. It was also found that 𝛽-Mg₁₇Al₁₂ in AZ91 Mg alloy was dissolved and a protective thin film of MgF₂ was formed on the AZ91 Mg alloy surface during the pre-treatment process in the 1 M HF solution. PEO film did not grow on the AZ91 Mg alloy specimen when the surface was not pre-treated and irregular PEO films with nodular defects were formed for the specimens pre-treated up to 1 min. Uniform PEO films were formed when the AZ91 Mg alloy specimen was pre-treated more than 3 min. The growth rate of PEO films on AZ91 Mg alloy increased significantly with increasing pre-treatment time.

• Animal Bioscience
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• v.35 no.3
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• pp.494-502
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• 2022

Objective: The objective of this study was to evaluate functional properties of reduced-salt pork meat products made of pre-rigor pork loin treated by different freezing temperatures (-30℃ and -70℃) during storage. Methods: Pre-rigor cured pork loin with 1.0% added salt was compared to post-rigor muscle added with 1.5% salt for pH, color (L^*, a^*, b^*), cooking loss (CL), expressible moisture, warner-Bratzler shear value, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN). Results: Pre-rigor cured pork loins had higher pH and temperature than post-rigor ones as raw meat (p<0.05). pH values were higher for pre-rigor pork loins than those of post-rigor pork loins (p<0.05). Color values did not different among treatments (p>0.05). No color differences were observed during storage period after cooking (p>0.05). The CL (%) of pre-rigor cured pork loins was the lowest when frozen at -70℃. The TBARS and VBN increased from 8 weeks of storage (p<0.05), but no further changed thereafter (p>0.05). Pre-rigor cured pork loins added with 1.0% salt showed similar characteristics to post-rigor pork loins added with 1.5% salt. Conclusion: Cured pork loins could be produced using pre-rigor muscle added with 1/3 of the original salt level (1.5%) and could be stored for up to 4 wks of frozen storage, regardless of a frozen temperature of -30℃ or -70℃ without detrimental effects.