• 상하수도학회지
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• 제38권2호
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• pp.109-117
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• 2024

In this study, various pre-treatment methods were evaluated for microalgae separation. These methods aimed to facilitate safe, rapid, and cost-effective online imaging for real-time observation and cell counting. As pre-treatment techniques, heating, chemical hydrolysis, heating combined with chemical hydrolysis, and sonication were employed. The effectiveness of these methods was evaluated in the context of online imaging quality through experimentation on cultivated microalgae (Chlorella vulgaris and Scenedesmus quadricauda). The chemical treatment method was found to be inappropriate for improving image acquisition. The heating pre-treatment method exhibited a drawback of prolonged cell dispersion time. Additionally, the heating combined with chemical hydrolysis method was confirmed to have the lowest dispersion effect for Chlorella vulgaris. Conversely, ultrasonication emerged as a promising technique for microalgae separation in terms of repeatability and reproducibility. This study suggests the potential for selecting optimal pre-treatment methods to effectively operate real-time online monitoring devices, paving the way for future research and applications in microalgae cultivation and imaging.

• 제어로봇시스템학회논문지
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• 제14권6호
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• pp.543-547
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• 2008

In the paper, we develop the ultrasonic bonding technique for LCD driver chips having small size and high pin-density. In general, the mounting technology for LCD driver ICs is a thermo-compression method utilizing the ACF (An-isotropic Conductive Film). The major drawback of the conventional approach is the long process time. It will be shown that the conventional ACF method based on thermo-compression can be remarkably enhanced by employing the ultrasonic bonding technique in terms of bonding time. The proposed approach is to apply the ultrasonic energy together with the thermo-compression methodology for the ACF bonding process. To this end, we design a bonding head that enables pre-heating, pressure and ultrasonic excitation. Through the bonding experiments mainly with LCD driver ICs, we present the procedures to select the best combination of process parameters with analysis. We investigate the effects of bonding pressure, bonding time, pre-heating temperature before bonding, and the power level of ultrasonic energy. The addition of ultrasonic excitation to the thermo-compression method reduces the pre-heating temperature and the bonding process time while keeping the quality bonding between the LCD pad and the driver IC. The proposed concept will be verified and demonstrated with experimental results.

• 생명과학회지
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• 제14권1호
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• pp.110-114
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• 2004

본 연구는 뽕나무 품종간의 유전적 특성 분석을 위한 기초 자료로서 최적의 RAPD-PCR 조건을 확립하기 위하여 수행하였다. 본 연구를 위해 '밀성뽕', '청일뽕', '수일뽕' 그리고 한성뽕'등의 4품종을 이용하여 Operon사의 OPY15 (5'-AG-TCGCCCTT-3') primer를 사용, 여러 가지 PCR 조건하에서 실험하였다. DNA 농도, primer농도, $MgCl_2$ 농도, PCR 횟수, annealing temperature, pre-heating time의 조작유무 등 여러 가지 요인들을 대상으로 시험을 수행한 결과, $25 \mu$ 반응용액을 기준으로 50 ng의 template DNA, $1 \muM$의 random primer, 1.5 mM의$MgCl_2$45회의 PCR cycle, 45$^{\circ}C$의 annealing temperature 그리고 pre-heating time이 없는 조건이 최적으로 나타났다. 이러한 RAPD-PCR법의 안정적인 조건의 확립은 후차적인 뽕나무 품종간의 유전적 특성의 규명, 계통간의 관련, 신품종 육성 등을 위한 중요한 기초 자료로 활용될 것으로 생각된다.

• 한국연소학회지
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• 제16권2호
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• pp.40-46
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• 2011

The diesel pre-heater has being used in cabin heating and coolant heating of engine to reduce the engine warm up time for commercial vehicle. The pre-heaters are classified as diesel spray combustor and it forms diffusion flame. By using swirler, a recirculation flow of hot product gases is established near the fuel nozzle and it helps the maintaining of diffusion flame. The design difference of swirler can affect on reaction characteristics and temperature distribution inside pre-heater. The purpose of this study is the investigation of the effect of swirler configuration on combustion characteristics. To solve spray combustion problem, the Euler-Lagrange approach discrete model is used to track droplet trajectory and evaporation history. The PDF equilibrium model is used for chemical reaction model. These models are implemented into the FLUENT code.

• 생명과학회지
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• 제10권2호
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• pp.182-187
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• 2000

The optimized RAPD-PCR conditions, which can be utilized as a basic information for the analysis of the genetic characteristics were investigated with four onion varieties, named Changryungdaego, Yeoeuijuhwang, Yakwangju, and Dabonghwang using Operon primers, OPR01 (TGCGGGTCCT) and OPZ20 (ACTTTGGCGG). We tested several concentrations of DNA, primer, and MgCl2, annealing temperature, number of PCR cycle, and presence/absence of pre-heating time at the begining of PCR reation in the 25${mu}ell$ volume. The best RAPD profiles were obtained using 50ng of DNA, 5mM of primer, 1.5mM of MgCl2, 45$^{\circ}C$ of annealing temperature and an absence of pre-heating time. An establishment of the stable and reproducible RAPD-PCR conditions are expected to be useful for the subsequent RAPD-related investigation, such as genetic characterization of the onion strains, re-establishment of phylogenetic relationships and development of new varieties.

• Journal of Nutrition and Health
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• 제36권10호
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• pp.1071-1082
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• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• 한국축산식품학회지
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• 제29권5호
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• pp.579-589
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• 2009

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

• 한국수소및신에너지학회논문집
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• 제24권4호
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• pp.275-281
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• 2013

This study was conducted to increase the amount of bio-hydrogen production from microalgae(Chlorella vulgaris) in batch reactors by thermal pre-treatment. The optimization of thermal pre-treatment was conducted using statistic experimental design of response surface methodology. Two experimental parameters of temperature and reaction time were considered. The optimization condition was founded at the coded variables of <0.52, -0.07> corresponding to the experimental of heating temperature of $95.6^{\circ}C$ and reaction time of 57.9 min, respectively. Under the optimal condition, the maximum hydrogen production was predicted to 25.3mL $H_2/g$ dry cell weight (dcw), which was 9.1 times higher value of control(2.8mL $H_2/g$ dcw).

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 춘계학술대회논문집A
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• pp.91-96
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• 2000

Glass fiber reinforced thermoplastic composites were manufactured by Rapid Press Consolidation Technique(RPCT) as functions of temperature, pressure and time in pre-heating, consolidation and solidification sections during the manufacturing processing. It was found that the material property is greatly affected by pre-heating temperature under vacuum, mold temperature and molding pressure. Among them, the temperature In the mold was the most critical factor in determining the mechanical properties and the molded conditions of specimen. The crystallinity of PET matrix was also investigated by differential scanning calorimetry(DSC) measurements for various processing conditions. The level of crystallinity($X_c$) depended strongly on the mold temperature, cooling rate and the type of composite. The difference in $X_c$ is believed to be one of important factors in characterizing the mechanical properties.

• Journal of Animal Science and Technology
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• 제64권2호
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• pp.380-395
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• 2022

This study investigated the utilization of detoxified Rhus verniciflua (RV) extract as a natural antioxidant to extend the shelf life of chicken breast meat during storage. Pre-heating at (35℃, 100℃, 120℃, and 140℃) was conducted on heartwood of RV prior to extraction to improve its antioxidant activity and remove the allergenic compound urushiol. The antioxidant activity was the highest when RV pre-heated at 120℃ with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity observed at 62.29 EC₅₀ ㎍/mL and 12.11 IC₅₀ mg/mL, respectively. Pre-heating also significantly increased the total phenolic content (TPC), with the highest improvement was seen at 120℃, 100℃, and 140℃ respectively, wherein 35℃ shared no difference with the raw RV (RRV). Urushiol content was vanished following pre-heating at 120℃ and 140℃. With respect to these result, pre-heating treatment at 120℃ was applied before the extraction of the heartwood of RV. Prepared breast meat sample was dipped into distilled water as a negative control, 0.02% butylated hydroxytoluene (BHT) as positive control, and a solution containing detoxified RV extract (0.10%, 0.25%, 0.50%, 1.00%) at 4℃ for 60 min. Treatment group with 0.50% and 1.00% addition increased the redness and yellowness value on day 6 and day 3 of storage respectively (p < 0.05). The pH value of breast meat was also increased in treatment of 0.50% and 1.00% on day 0, but subsequently lower until end of storge day compared to control negative (p < 0.05). Furthermore, 0.50% treatment exhibited a higher antioxidant activity, stronger inhibition of the microbial growth evaluated by total viable count and maintaining a lower total volatile basic nitrogen among treatments (p < 0.05), unless for BHT and 1.00% treatment groups (p > 0.05). It indicates a similar efficacy of detoxified RV extract with that of positive control treated with BHT. The results of this study suggested that dipping chicken breast meat into a solution containing 0.50% of previously pre-heated RV heartwood at 120℃ could be a promising natural antioxidant for extending the shelf life, and at the same time improve its quality during storage.