• The Korean Journal of Physiology
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• v.1 no.1
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• pp.67-72
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• 1967

Present paper is attempted to introduce the phenomenon of 'after contraction' in isolated cardiac-muscle. Papillary muscles were removed from cat right ventricle and were used as a preparation. The muscle strip was Placed in tissue bath which is kept in steady temperature of around $25^{\circ}C$ and was perfuced by Tyrode solution, saturated with 95% $O_2$ and 5% $CO_2.$ under the condition of high calcium (8.2-10.0 mM/l), low sodium (72.4-70.0 mM/l) perfusion with the administration of epinephrine (1-2 mg/l) into tile tissue bath normally triggered muscle contraction was followed by oscillatory, repetitive contractions - after contraction. The phenomenon of after contraction was augumented by decrease in tissue bath temperature and by increase in number of preceding beats and in driving rate. Authors were able to maintain the phenomenon in prominent and steady state giving proper experimental conditions such as fixed bath temperature (ranged from $22^{\circ}C\;to\;27^{\circ}C$), suitable driving rate (20 per minute in average) and perfusion of high calcium, loll sodium and 1-2 mg/l of epinephrine. In some preparations, the strength of after contraction (second contraction) reached up-to 80% of normally triggered contraction and five repetitive contractions were observed as largest number of after contractions. Intracellular action potential measured in the muscle which was beating regulary showing steady after contraction revealed no oscillating after potential in most parts of the muscle but in few cases oscillating changes of after potentials were detectable. In electrogram of the muscle preparation recorded by means of contact electrode prominent, oscillating after potentials were observable when the recorder was set at highest sensitivity. It still is not clear that whether after contraction is the phenomenon which corresponds to those changes in action potential, oscillating after potential, of the muscle preparation. Possible mechanism of the phenomenon of after contraction relating with after potential changes was proposed. Detailed results obtained from further studies on after contraction and concrete discussion on the phenomenon will be reported by authors.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• The Journal of Korean Academy of Prosthodontics
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• v.45 no.1
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• pp.60-70
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• 2007

Statement of problem: The cement-type abutment would be needed for the reduction of its body in order to correct the axis and to assure occlusal clearance. In the case of intraoral preparation, there is a potential risk that generated heat could be transmitted into the bone-implant interface, where it can cause deterioration of tissues around the implant and failed osseointegration. Purpose: The purpose of this study was to assess the difference of the heat transmitting effect on external and internal connection implant types under various conditions. Material and method: For evaluating the effects of alternating temperature, the thermocoupling wires were attached on 3 areas of the implant fixture surface corresponding to the cervical, middle, and apex. The abutments were removed 1mm in depth horizontally with diamond burs and were polished for 30 seconds at low speed with silicone points using pressure as applied in routine clinical practice. Obtained data were analyzed using Mann-Whitney rank-sum test and Wilcoxon / Kruskal-Wallis Tests. Result: Increased temperature on bone-implant interface was evident without air-water spray coolant both at high speed reduction and low speed polishing (p<.05). But, the difference between connection types was not shown. Conclusion: The reduction procedure of abutment without using proper coolant leads to serious damage of oral tissues around the implant irrespective of external and internal connection type.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.354-359
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• 2005

To investigate the physiological activities and development of tangerine peel tea, we examined the antioxidant effect of tangerine peel tea and determined the physicochernical characteristics including proximate composition, mineral contents, color values and sensory evaluation. The wet weight composition of tangerine peel tea was $61.6\pm0.3mg$ of crude carbohydrate, $15.0\pm20mg$ of crude lipid, $8.3\pm2.1mg$ of crude Protein and $7.6\pm0.1mg$ of crude ash. The pH of tnagerine peel tea decreased with increasing preparation temperature. The Hunter color values (L and a values) generally increased with increasing preparation temperature. Total phenolic contents of tangerine peel tea were $16.0 mg\%\;at\;60^{\circ}\;18.9mg\%\;at\;80^{\circ}C\;and\;20.9m\%\;at\;100^{\circ}C$. As the preparation temperature of tangerine peel tea increased, the radical scavenging activity (DPPH) also increased obviously. In the sensory evaluation, the tangerine peel tea prepared with 1 g at $80^{\circ}C$ obtained the best result with high scores in overall acceptability.

• Applied Biological Chemistry
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• v.14 no.1
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• pp.1-7
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• 1971

In order to develop an enzyme preparation for clarification of fruit juices, a microbial strain having a strong pectolytic activity was selected and a crude enzyme preparation from this strain was examined for the effects in the preparation of grape juice and wine. The results are summarized as follows: 1) A strain of Aspergillus niger was selected as having the highest productivity of pectolytic enzymes among many species of Aspergillus and Rhizopus. 2) A pectolytic enzyme preparation was purified from this selected strain and the effects of pH and temperature on its enzyme activity and stability were investigated. 3) The use of the enzyme preparation brought about the increase in the free run yield and clarity of grape juice. 4) Whereas the use of the enzyme preparation did not exhibit any effect in the brewing of red wine, its use showed a good effect on the rates of filtration and clarity in the case of white wine.

• Journal of Industrial Technology
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• v.21 no.B
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• pp.141-147
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• 2001

For the preparation of calcium carbonate particles from aqueous $Ca(OH)_2$ slurry, carbonation reaction of aqueous $Ca(OH)_2$ slurry was carried out by batch method the $CO_2$ into reactor filled with aqueous slurry of $Ca(OH)_2$. The concentration of $Ca(OH)_2$ varies from 1.00 to 7.00wt%, reactor temperature at 20 and $40^{\circ}C$, and reactor pressure from atmospheric pressure to $6.0kg_f/cm^2$. Crystal structure of calcium carbonate was of calcite, the particle size were about $0.05{\sim}2.0{\mu}m$, and the particle shape was cubic and spindle. When reactor temperature was higher, particle size of calcium carbonate was bigger and particle shape was varied, but reaction rate was increased. When reactor pressure was higher, particle size of calcium carbonate was smaller, particle shape was cubic, and reaction rate was increased.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.1
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• pp.1-9
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• 1998

In this study, we have investigated the preparation conditions of 45$\times$45$\times$20(mm) square cross-section sapphire single crystal by the modified heat exchanger method using water as a coolant. Melting and solidification processes were optimized by the systematic change of the chamber pressure with the heater temperature. As a results, solidification temperature was between 1960 and $1970^{\circ}C$. The crucible was formed by handling. Therefore its shape should had the 'spiral type' ear at edge of its side. Heat exchanger affected to the temperature distribution and gradient of molten alumina. Heat flux and unmelted seed were controlled by volume of heat exchanger. Voids were controlled by the cooling rate of the heater below $0.2^{\circ}C$/min.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.282-285
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• 2009

This study presents preparation and characterization of composite membranes based on ionic liquids. The ionic liquids act as water in sulfonated membranes. On the behalf of ionic conduction through ionic liquid inside the membranes, non-aqueous membranes showed Arrenhius dependence on temperature with no external humidification. It was implied that hopping mechanism of proton was dominant in the ionic liquid based membranes. In addition, small angle X-ray (SAXS) studies provided the information on morphology of ionic clusters formed by the interaction between sulfonic acid groups of the polymers and ionic liquids. The SAXS spectra showed matrix peaks, ionomer peaks and Prodo's law for Nafion based composite membranes and only matrix peaks for hydrocarbon based ones. However, ionic conductivity and atomic force microscopy (AFM) images showed the clear formation of ionic clusters of the hydrocarbon based composite membranes. It implies for ionic liquid based high temperature membranes that it is important to use sulfonated polymers as solid matrix of ionic liquid which can form clear ionic clusters in SAXS spectra.

• International Journal of Industrial Entomology and Biomaterials
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• v.33 no.1
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• pp.31-35
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• 2016

The influence of commonly used steeping times and temperatures about mulberry tea on a-glucosidase inhibitory activity were studied. The effects of product and preparation variables on the in-cup chemical composition of mulberry tea extracts is of interest because the appearance and taste characteristics and the possible health effects of a tea liquor arise from the chemical components extracted from the leaf during mulberry tea preparation. A comprehensive study was therefore undertaken to determine the contributions of product and provide a basic data for development of high quality mulberry tea products against diabetes. Specific eight mulberry tea were collected from each region of Korea (A-I) and when it was extracted on 85℃ for 2min, a-glucosidase activity was best for 98-102%. According to various temperature and time extraction methods, this study was carried out to optimize teamaking conditions for maximal DNJ extraction from Korean mulberry tea and and it would be of particular interest for people who drink mulberry tea to control blood glucose levels.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.24 no.9 s.180
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• pp.2381-2386
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• 2000

Surface replication is playing an important role in the assessment of creep damage and remaining life of high temperature components. As the replication procedures, however, have not been standardized in domestic industry, its standardization is proposed in this study. For this purpose, the 2.25Cr-IMo steel was heat treated(5 min at 1,300 0C and oil quenched) to produce a simulated HAZ microstructure, and crept in air at 575 0C and under 120 MPa to produce artificial cavities. Then, the effect of surface preparation procedures on the quality of replicas was investigated using this sample. As a result, it was demonstrated that the presence of cavities may be observed readily or missed depending on the surface preparation procedures followed. Therefore it is essential to repeat three polishing/etching cycles at least in order to reveal cavitation damage accurately, even though it may be tedious or time-consuming.