• The Korean Journal of Physiology
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• 제1권1호
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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.

• 대한가정학회지
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• 제43권2호
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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.

• 대한치과보철학회지
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• 제45권1호
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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.

• 한국식품조리과학회지
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• 제21권3호
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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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• 제14권1호
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• pp.1-7
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• 1971

과실쥬우스용 효소제를 개발할 목적으로 펙틴분해력이 강한 미생물균주를 선택하고 이에서 얻은 효소제에 의하여 포도쥬우스 및 포도주 제조과정에 있어서의 효과를 시험하여 다음과 같은 결과를 얻었다. 1) Aspergillus 및 Rhizopus속 균주에서 펙틴분해효소 생산력이 가장 강한 Aspergillis niger를 선정 하였다. 2) 이 균주에 의한 효소의 생성과정과 정제과정을 실험하고 조효소제품의 활성과 안정도에 미치는 pH 및 온도의 영향을 조사하였다. 3) 포도쥬우스 제조시에 효소제를 사용하면 free run juice의 수율이 증가하고 투명한 쥬우스를 얻을 수 있었다. 4) 포도주 양조시에 효소제를 사용하면 적포도주에는 아무 효과를 가지지 못하나 백포도주의 경우에는 과즙의 여과촉진 및 청정효과가 있을것으로 기대된다.

• 산업기술연구
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• 제21권B호
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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.

• 한국결정성장학회지
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• 제8권1호
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• pp.1-9
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• 1998

본 연구에서는 냉각매체로서 물을 이용하는 수정된 열교환법을 이용하여 45$\times$45$\times$20(mm) 크기의 사각단면 형상의 sapphire 단결정의 제조가능 조건에 대하여 조사하였다. 온도에 따른 성장로 내의 압력 변화로부터 사파이어의 용융 및 응고 과정을 추적할 수 있었으며, 이로부터 sapphire 단결정은 1970~$1960^{\circ}C$에서 응고가 완료됨을 알 수 있었다. 도가니 성형시 이루어지는 '귀'의 형태는 도가니 벽면과 접촉되지 않는 '나선형태'이어야 한다. 열유출부는 융액 내의 온도구배를 지배하며 융액내의 열유속과 씨앗 결정의 흔적은 Mo 봉의 체적 변화로서 조절할 수 있었다. 기공 형성을 억제하기 위해서는 $0.2^{\circ}C$/min 이하의 발열체의 냉각속도가 요구되었다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2009년도 춘계학술대회 논문집
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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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• 제33권1호
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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.

• 대한기계학회논문집A
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• 제24권9호
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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.