• Tribology and Lubricants
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• v.16 no.4
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• pp.241-246
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• 2000

The effect of post-irradiation shelf-aging time on the wear of UHMWPE was investigated, and wear results were correlated with the time-dependent microstructural changes of polyethylene after gamma irradiation sterilization. The levels of oxidation and crosslinking in the shelf-aged acetabular liners were examined by FTIR and hot xylene extraction, respectively, and uni-directional repeat pass sliding wear tests were conducted by using a pin-on-disc wear tester. Gamma irradiation sterilization in the air environment caused an increase of oxidation, crosslinking, and wear resistance. With aging, however, oxidation progressed and decreased the level of crosslinking. This resulted in a decrease of wear resistance of UHMWPE that was accompanied with white bands and brittle cracking.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.111-116
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• 2002

This study investigated quantitative changes in the spaces between and within myofibrils and the impact of high and low voltage electrical stimulation on muscle ultrastructure as seen in electron micrographs. In addition, the relationships of these spaces and the impact to meat tenderness were investigated. The degradation of myofibrils during aging appeared to be localized across the muscle fibre. Structural deterioration of muscle fibres was evident 1 day post-mortem, involving the weakening in the lateral integrity of the myofibrils and Z-disc regions. Meat tenderisation, as shown by objective measurements, coincided with these increases in degradation, as assessed by the sum of the gaps between and within myofibrils. The results showed that the total size of gaps between and within myofibrils can be used as an indicator of meat tenderization during aging, but that ultrastructural alteration in electrically stimulated muscle had little relationship with meat tenderness.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1999.11a
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• pp.296-302
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• 1999

The effect of post-irradiation shelf-aging time on the wear of orthopaedic grade UHMWPE was investigated, and wear results were correlated with the time-dependent microstructural changes of polyethylene after gamma irradiation sterilization. The levels of oxidation and crosslinking in the shelf-aged acetabular liners were examined by FTIR and hot xylene extraction, respectively, and uni-directional repeat pass sliding wear tests were conducted by using a pin-on-disc wear tester. Gamma irradiation sterilization in the air environment caused an increase of oxidation, crosslinking, and wear resistance. With aging, however, oxidation progressed and decreased the level of crosslinking. This resulted in a decrease of wear resistance of UHMWPE that was accompanied with the existence of white bands and brittle cracking.

• The Journal of Advanced Prosthodontics
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• v.8 no.4
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• pp.251-258
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• 2016

PURPOSE. This study was undertaken to investigate whether use of an adhesive penetration enhancer, dimethyl sulfoxide (DMSO), improves bond stability of fiber posts to root dentin using two two-step etch-and-rinse resin cements. MATERIALS AND METHODS. Forty human maxillary central incisor roots were randomly divided into 4 groups after endodontic treatment and post space preparation, based on the fiber post/cement used with and without DMSO pretreatment. Acid-etched root dentin was treated with 5% DMSO aqueous solution for 60 seconds or with distilled water (control) prior to the application of Excite DSC/Variolink II or One-Step Plus/Duolink for post cementation. After micro-slicing the bonded root dentin, push-out bond strength (P-OBS) test was performed immediately or after 1-year of water storage in each group. Data were analyzed using three-way ANOVA and Student's t-test (${\alpha}$=.05). RESULTS. A significant effect of time, DMSO treatment, and treatment${\times}$time interaction were observed (P<.001). DMSO did not affect immediate bonding of the two cements. Aging significantly reduced P-OBS in control groups (P<.001), while in DMSO-treated groups, no difference in P-OBS was observed after aging (P>.05). CONCLUSION. DMSO-wet bonding might be a beneficial method in preserving the stability of resin-dentin bond strength over time when fiber post is cemented with the tested etch-and-rinse adhesive cements.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.12
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• pp.1645-1656
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• 2010

This study was conducted to investigate the effects of strain on broiler performance, and age at slaughter and postchilling (PC) aging time on meat quality traits. A total of 500 one-day-old chicks (250 Hubbard classic and 250 Lohman) were reared under commercial conditions. Half of the broiler birds from each strain were slaughtered at 32 days and the other half at 42 days old. At each processing day, 168 carcasses were randomly selected (84 Hubbard and 84 Lohman) and divided into groups of 28 carcasses within each strain, and aged for 0, 4 and 24 h after chilling. Average weekly body weight was comparable between strains. Feed conversion ratio was higher (p<0.05) for the Hubbard strain during the second and third week of age. Initial carcass pH was significantly (p<0.05) affected by age where younger birds (32-d-old) had lower pH values than older (41-d-old) birds. Breast temperature was higher (p<0.001) for Lohman than Hubbard at 0, 2 and 4 h of PC. Younger birds had a lower breast temperature (p<0.001) at all measured times of PC. Thaw loss, cook loss and water holding capacity were not significantly affected by strain, age or aging time. Lohman strain had more tender meat (p<0.05) than Hubbard strain, and tenderness was improved with the increase of broiler age and aging time. Meats from Hubbard were lighter and less red than those from Lohman strain where younger birds had darker color. In conclusion, strain, age at slaughter and PC aging duration are critical to breast meat quality characteristics, and 4 h of aging are required before deboning in order to obtain more tender fillets.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.723-743
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• 2022

Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proportion of the total slaughter in the US and globally. Modern consumers typically favor cuts suitable for fast, dry-heat cookery, thereby creating challenges for the industry to market inherently tough muscles. In general, cull cow beef would be categorized as having a lower extent of postmortem proteolysis compared to youthful carcasses, coupled with a high amount of background toughness. The extent of cross-linking and resulting insolubility of intramuscular connective tissues typically serves as the limiting factor for tenderness development of mature beef. Thus, numerous post-harvest strategies have been developed to improve the quality and palatability attributes, often aimed at overcoming deficiencies in tenderness through enhancing the degradation of myofibrillar and stromal proteins or physically disrupting the tissue structure. The aim of this review is to highlight existing and recent innovations in the field that have been demonstrated as effective to enhance the tenderness and palatability traits of mature beef during the chilling and postmortem aging processes, as well as the use of physical interventions and enhancement.

• Prospectives of Industrial Chemistry
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• v.23 no.6
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• pp.3-13
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• 2020

저출산 고령화 사회로의 진입은 대한민국뿐만 아니라 전 세계적으로 많은 사회 문제를 야기하고 있다. 그 중에서 고령 인구 증가로 인한 의료 수요 증가와 이를 뒷받침 할 의료인력 부족은 곧 다가올 사회문제이다. 4차 산업 혁명으로 인해 다양한 사회문제에 대한 혁신적인 해법들이 제시되고 있는데, 본 기고문에서는 다가올 고령화 사회에서 의료인력 부족 등에 의한 해결법으로 원격의료 지원을 위한 인공지능 활용을 다루고자 한다. 병 진단 및 예측을 위한 여러 가지 인공지능 알고리즘은 이미 많이 개발 되어 있으나, 일반적으로 딥러닝에 많이 쓰이는 인공신경망 구조인 합성곱 뉴럴네트워크(convolution neural network)나 기존 퍼셉트론(perceptron) 구조에서 벗어나 확률론적 인공신경망 중에 하나인 베이지안 뉴럴네트워크(Bayesian neural network)를 다루고자 한다. 그중에서 연산효율적이며 뉴로모픽 하드웨어로 구현 가능성이 높고 실제 진단 예측(diagnosis prediction) 문제 해결에 강점을 보이는 알고리즘으로써 naive Bayes classifer를 활용한 연구를 소개하고자 한다.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.11
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• pp.1639-1645
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• 2016

We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at $4^{\circ}C$ for 14 d. One half was marinated for 0, 7, or 14 d, while the second half was used as a control. Marinade absorption, cooking loss, cooking yield, texture profile, pH, color, protein solubility, and thiobarbituric acid reactive substances (TBARS) values were evaluated, and protein sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) was performed. Marinade absorption and pH did not vary significantly after 14 d of aging. Marination increased the pH, color ($a^*$ and $b^*$) values, and cooking yield and reduced cooking loss. TBARS values significantly increased with aging time, but were significantly reduced by marination. Myofibril and total protein solubility increased with aging and marination, while SDS-PAGE showed protein degradation. Hence, aging and marination can be used simultaneously to improve physicochemical quality and cooking yield of vacuum-aged duck breast.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10a
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• pp.281-284
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• 2003

The microstructural changes of Al-Zn-Mg-Cu alloy containing Sc during hot extrusion and post heat treatment is investigated. Two kinds of Al-Sc alloys with different alloying elements (B1, B2) are hot extruded to make I-shape bars at 380$^{\circ}C$, then the bars are solution treated at 480$^{\circ}C$ for 2hrs followed by artificial aging at 120$^{\circ}C$ for 24hrs. The interior microstructure of as extruded bar consists of elongated grains, however, fine equiaxed grains are mainly observed around surface. The microstructural gradient suggests that different restoration process can proceed during the hot extrusion. For B1 and B2, different grain growth behaviors are found around the surface during the post heat treatment. Rapid grain growth behavior around the surface is discussed related with the crystallographic orientation of the grain.

• Toxicological Research
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• v.29 no.2
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• pp.81-86
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• 2013

Toxicoproteomics integrates the proteomic knowledge into toxicology by enabling protein quantification in biofluids and tissues, thus taking toxicological research to the next level. Post-translational modification (PTM) alters the three-dimensional (3D) structure of proteins by covalently binding small molecules to them and therefore represents a major protein function diversification mechanism. Because of the crucial roles PTM plays in biological systems, the identification of novel PTMs and study of the role of PTMs are gaining much attention in proteomics research. Of the 300 known PTMs, protein acylation, including lysine formylation, acetylation, propionylation, butyrylation, malonylation, succinylation, and crotonylation, regulates the crucial functions of many eukaryotic proteins involved in cellular metabolism, cell cycle, aging, growth, angiogenesis, and cancer. Here, I reviewed recent studies regarding novel types of lysine acylation, their biological functions, and their applicationsin toxicoproteomics research.