• 제목/요약/키워드: Refrigerator Application

검색결과 72건 처리시간 0.024초

동결보호제의 종류에 따른 냉동보관자가골의 골형성능에 대한 연구 (A HISTOLOGIC STUDY OF BONE FORMATION ACCORDING TO DIFFERENT CRYOPROTECTANTS DURING CRYOPRESERVATION OF BONE)

  • 박현욱;이백수
    • Journal of the Korean Association of Oral and Maxillofacial Surgeons
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    • 제31권3호
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    • pp.228-238
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    • 2005
  • Purpose: Several cryoprotectants are in use to help the survival of cells during cryopreservation of bone in maxillofacial region. Among them, $Me_2SO$(dimethyl sulfoxide), EG(ethylene glycol), sucrose were used for experimentally created defects with accompanying cryopreserved bone graft in the rabbit model. The aim of this study is to analyze the effect of above mentioned agents on bone formation using histologic and histomorphometrical methods, thus to provide experimental support for clinical application of these agents. Materials and methods: Nine rabbits were used as experimental animals. Surgical defects were created on the distal femoral heads and mesial tibial heads of each animal using trephine drill(5mm diameter and 5mm length). The harvested bones were cryopreserved in $-80^{\circ}C$ refrigerator for one week. The defects were filled with cryopreserved bone with cryoprotectants as experimental groups and cryopreserved bone without cryoprotectant as control. Then, the animals were sacrificed at 1, 2, and 3 weeks after surgery. With Goldner's modified Masson trichrome staining and semiautomatic image analysis system, we observed the change of the cells and bone formation. Results: After bone graft, bone formation and active remodeling process were examined in all experimental groups and the control. But the intensity of such activities of the control were somewhat weaker than that of the experiments. Especially $Me_2SO$+sucrose group was the best in bone formation and bone remodeling. $Me_2SO$ group was more than that of EG group in bone fomation. Sucrose seems to be helpful in survival of the bone cell. Histologic findings showed superior bony quantity and quality in experimental groups than that in control. Conclusions: The data from this study provides the basis for future studies for evaluating the effect of cryoprotectants in the cryopreservation of bone and clinical study for predictable use of these agents.

지수적 가중치를 적용한 협력적 상품추천시스템 (A Recommendation System of Exponentially Weighted Collaborative Filtering for Products in Electronic Commerce)

  • 이경희;한정혜;임춘성
    • 정보처리학회논문지B
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    • 제8B권6호
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    • pp.625-632
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    • 2001
  • 전자상점에서 이루어지는 고객의 구매패턴이 온라인 상에서 데이터베이스화되어, 이를 통하여 고객의 취향에 맞는 상품을 제공할 수 있는 많은 알고리즘이 연구되고 있다. 이러한 알고리즘은 전자상점에서 고객의 개별특성을 고려한 상품을 제공하기 위하여, 고객정보 데이터베이스와 거래정보 데이터베이스로부터 연관규칙 등을 추출하여 사용한다. 그러나 시간의 흐름에 민감한 계절상품이나 특선상품과 같이 전자상점의 거래량에 크게 직결될 수 있는 상품에도 기존의 시간을 고려하지 않은 알고리즘을 적용한다면 추천성공률이 떨어질 것이다. 따라서 본 논문에서는 시간의 영향을 많이 받는 상품추천을 위하여, 최근 전자상점 추천시스템으로 효과적인 아이템 기반 협력알고리즘에 지수적 가중치를 적용한 협력적 여과추천(EWCFR) 알고리즘을 제안한다. 또한 이러한 추천시스템이 대용량의 고객데이터와 상품데이터에 대한 연산을 수행하고 다수의 고객에게 실시간으로 서비스를 제공하여야 하므로, XML기반의 MMDB를 활용한 전자상거래 시스템과 알고리즘을 제안한다.

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연맥의 휴면타파법에 관한 연구 (Methods of Breaking Seed Dormancy in Oats)

  • 김흥배
    • 한국작물학회지
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    • 제10권
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    • pp.85-90
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    • 1971
  • 야생귀리 Avena sterilis 의 종자휴면을 타파하기 위하여 알콜, 산소, 온수, 저온, thiourea, 제베레린 등을 처리하여 그것들의 효과에 대해서 연구하였다. Thiourea는 약간의 효과만을 보였고 지베레린과 저온처리는 큰 효과를 보였다. 다른 처리들은 아무 효과도 없었다. 1. 지베레린처리 5ppm, 50ppm, 500ppm 중 500ppm은 가장 효과가 컸으며 제1소수에 대해서는 거의 100% 제2소수에 대해서는 66~96%의 효과를 보였다. 지베레린의 효과는 처리농도에 따라 그리고 Avena sterilis 계통간에 차이가 컸으며 그 차이는 통계분석에서도 유의성이 있었다. 2. Thiourea의 처리는 이 실험에서 제1고농도이었던 0.625 x $10^{-2}$ M에서 가장 효과적이었으나 전체적으로 볼 때 thiourea의 효과는 저조하였다. 3. 섭씨 3도를 유지하는 냉장고내에서 1주일간 저온 처리한 제1소수종자들은 90% 제2소수종자들은 10~66%의 발아율을 보이었다. 저온처리에 의한 발아율의 차이는 계통간에도 현저하였다.

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문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래 (Traditional Foods: Historical Perspectives and Future Prospects)

  • 김희섭
    • 한국식생활문화학회지
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    • 제30권1호
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    • pp.1-7
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    • 2015
  • Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

연속된 3차원 영상에서의 통계적 물체인식 (Probabilistic Object Recognition in a Sequence of 3D Images)

  • 장대식;이양원;성국서
    • 한국컴퓨터정보학회지
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    • 제14권1호
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    • pp.241-248
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    • 2006
  • 냉장고나 에어컨 등과 같은 비교적 크고 자주 움직이지 않는 물체들에 대한 인식은 실내 환경에서의 SLAM (Simultaneous Localization and Map building) 문제에서 중요한 전역적 고정 특징으로 사용될 수 있다는 측면에서 그 필요성이 크다. 본 논문에서는 연속적으로 획득되는 3차원의 영상 장면들을 사용하여 이러한 큰 물체들을 안정적으로 인식할 수 있는 방법을 제안한다. 제안하는 방법에서는 파티클 필터(Particle Filter)를 기반으로 연속적인 3차원 영상에서 점진적으로 3차원의 물체를 인식하는 방법을 사용한다. 이를 위해 인식하고자 하는 하나의 물체를 표현하는 파티클(Particle) 들을 3차원의 장면에 뿌리고, 3차원 선들의 정합을 통해 각 파티클에 대한 정합 확률을 계산한다. 이 확률과 정합된 파티클의 비율을 기반으로 3차원 환경 속에 놓여진 물체를 인식할 수 있으면 물체의 자세 또한 함께 인식될 수 있다. 실험 결과를 통해 파티클 필터에 기반한 점진적이고 확률적인 물체인식의 가능성을 보이고 SLAM문제에 응용한 결과도 함께 보여준다.

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Isolation and Identification of Postharvest Spoilage Fungi from Mulberry Fruit in Korea

  • Kwon, O-Chul;Ju, Wan-Taek;Kim, Hyun-Bok;Sung, Gyoo-Byung;Kim, Yong-Soon
    • 한국환경농학회지
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    • 제37권3호
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    • pp.221-228
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    • 2018
  • BACKGROUND: Spoilage fungi can reduce the shelf life of fresh fruits and cause economic losses by lowering quality. Especially, mulberry fruits have high sensitivity to fungal attack due to their high water content (> 70%) and soft texture. In addition, the surface of these fruits is prone to damage during harvesting and postharvest handling. However, any study on postharvest spoilage fungi in mulberry fruit has not been reported in Korea. This study aimed to examine the spoilage fungi occurring in mulberry fruits during storage after harvest. METHODS AND RESULTS: In this study, we isolated postharvest spoilage fungi from mulberry fruits stored in refrigerator (fresh fruits) and deep-freezer (frozen fruits) and identified them. In the phylogenetic analysis based on comparisons of the ITS rDNA sequences, the 18 spoilage fungi isolated from mulberry fruits and the 25 reference sequences were largely divided into seven groups that were subsequently verified by high bootstrap analysis of 73 to 100. Alternaria spp. including A. alternate and A. tenuissima, were the most frequently isolated fungi among the spoilage isolates: its occurrence was the highest among the 18 isolates (38.9%). CONCLUSION: The findings of this study will be helpful for increasing the shelf life of mulberry fruits through the application of appropriate control measures against infection by spoilage fungi during storage.

콩의 Lipoxygenase-1 신속 검정방법 확립 (Studies on Various Test Conditions and Application of Test Method for Lipoxygenase-l in Soybean)

  • 조준형;김영미;윤홍태;김용호;김용욱;김명애
    • 한국작물학회지
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    • 제42권6호
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    • pp.739-747
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    • 1997
  • 본 실험은 lipoxygenase-1 효소 검정을 위한 관련요인 구명과 새로운 검정방법의 활용성을 확립함으로써 무두취 콩품종 육성사업에 도움이 될 수 있는 자료를 얻고저 수행되었다. 1. 기질용액의 완충제로서 Tris나 potassium borate가 효과적이었고 그중 0.1M potassium brate가 lipoxygenase-1의 검정에 있어 가장 효과적이었으며 적정 pH의 범위는 pH 8.5~9.0 이었다. 2. 기질인 linoleic acid의 적정 농도는 2mM이었고 기질용액은 4$^{\circ}C$ 냉장고에서 10일 정도 실온상태에서 4일 정도까지 안전하게 보관하면서 사용할 수 있었다. 3. 콩 종실의 lipoxygenase-1 유무 여부의 확인을 위한 가장 적당한 검정방법은 종피와 배가 제거되고 얇게 자른 반립의 종자를 1.5ml크기의 plastic tube에 넣고 기질용액(0.1M potassium borate (pH 9.0), 0.1% Tween-20, 2mM linoleic acid)을 1ml 첨가해 주고 15분 경과 후 포화된 KI 용액이 5% 함유된 15% acetic acid와 1% 전분용액을 각각 100$\mu$l씩 첨가한 뒤 4시간 후에 상층액의 발색반응을 관찰하는 것으로 판명 되었다. 4. Lipoxygenase-1이 존재하는 종실의 상층액에서는 보라색 발색반응을 보였고 lipoxygenase-1이 결핍된 종실의 상층액에서는 우유빛이 나타났으며 lipoxygenase-2와 3의 간섭효과는 없었다. 보라색 발색은 4시간부터 24시간까지 안정하였고 발색용액(KI와 starch)첨가한 뒤에는 plastic tube를 흔들림없이 유지시켜야 했다.

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설비공학 분야의 최근 연구 동향 : 2013년 학회지 논문에 대한 종합적 고찰 (Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2013)

  • 이대영;김사량;김현정;김동선;박준석;임병찬
    • 설비공학논문집
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    • 제26권12호
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    • pp.605-619
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    • 2014
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2013. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of fluid machinery, pipes and relative parts including orifices, dampers and ducts, fuel cells and power plants, cooling and air-conditioning, heat and mass transfer, two phase flow, and the flow around buildings and structures. Research issues dealing with home appliances, flows around buildings, nuclear power plant, and manufacturing processes are newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for general analytical model for desiccant wheels, the effects of water absorption on the thermal conductivity of insulation materials, thermal properties of Octadecane/xGnP shape-stabilized phase change materials and $CO_2$ and $CO_2$-Hydrate mixture, effect of ground source heat pump system, the heat flux meter location for the performance test of a refrigerator vacuum insulation panel, a parallel flow evaporator for a heat pump dryer, the condensation risk assessment of vacuum multi-layer glass and triple glass, optimization of a forced convection type PCM refrigeration module, surface temperature sensor using fluorescent nanoporous thin film. In the area of pool boiling and condensing heat transfer, researches on ammonia inside horizontal smooth small tube, R1234yf on various enhanced surfaces, HFC32/HFC152a on a plain surface, spray cooling up to critical heat flux on a low-fin enhanced surface were actively carried out. In the area of industrial heat exchangers, researches on a fin tube type adsorber, the mass-transfer kinetics of a fin-tube-type adsorption bed, fin-and-tube heat exchangers having sine wave fins and oval tubes, louvered fin heat exchanger were performed. (3) In the field of refrigeration, studies are categorized into three groups namely refrigeration cycle, refrigerant and modeling and control. In the category of refrigeration cycle, studies were focused on the enhancement or optimization of experimental or commercial systems including a R410a VRF(Various Refrigerant Flow) heat pump, a R134a 2-stage screw heat pump and a R134a double-heat source automotive air-conditioner system. In the category of refrigerant, studies were carried out for the application of alternative refrigerants or refrigeration technologies including $CO_2$ water heaters, a R1234yf automotive air-conditioner, a R436b water cooler and a thermoelectric refrigerator. In the category of modeling and control, theoretical and experimental studies were carried out to predict the performance of various thermal and control systems including the long-term energy analysis of a geo-thermal heat pump system coupled to cast-in-place energy piles, the dynamic simulation of a water heater-coupled hybrid heat pump and the numerical simulation of an integral optimum regulating controller for a system heat pump. (4) In building mechanical system research fields, twenty one studies were conducted to achieve effective design of the mechanical systems, and also to maximize the energy efficiency of buildings. The topics of the studies included heating and cooling, HVAC system, ventilation, and renewable energies in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment is mostly focused on indoor environment and building energy. The main researches of indoor environment are related to infiltration, ventilation, leak flow and airtightness performance in residential building. The subjects of building energy are worked on energy saving, operation method and optimum operation of building energy systems. The remained studies are related to the special facility such as cleanroom, internet data center and biosafety laboratory. water supply and drain system, defining standard input variables of BIM (Building Information Modeling) for facility management system, estimating capability and providing operation guidelines of subway station as shelter for refuge and evaluation of pollutant emissions from furniture-like products.

Knapsack 알고리즘을 이용한 모바일 네트워크용 M2M 시뮬레이터 개발 (Development of M2M Simulator for Mobile Network using Knapsack Algorithm)

  • 이순식;장종욱
    • 한국정보통신학회논문지
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    • 제17권11호
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    • pp.2661-2667
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    • 2013
  • 최근 국내외에서는 기존 인간의 통신 패러다임에서 사물(Thing)이 통신의 주체로 참여하는 사물인터넷(loT/M2M)의 시대가 본격화 되고 있다. 자동차, 냉장고, 자전거, 심지어 신발까지, 정보의 생성과 통신 기능이 탑재되면서 새로운 IT 기반의 융합서비스를 창출하고 있다[1]. 따라서 그 쓰임새와 활용도가 각종 분야로 점점 넓어지고 있으며, 기존의 통신에 비해 사용되는 단말의 수가 점점 증가하게 되면서 사물마다 전송되는 정보들의 수도 증가하고 있다. 각 그룹별로 나누어진 단말로부터 전송하는 각각의 데이터가 이동통신망을 이용하는데 있어 트래픽이 한계 상황에 도달하게 된다면 M2M 통신의 서비스 처리를 원활하게 하지 못하는 상황이 발생 할 수 있다. 본 연구는 M2M 통신에서 사용하게 될 이동통신망이 한계점에 도달했을 때 M2M 서비스의 원활한 처리를 위해 Knapsack Problem 알고리즘을 이용하여 가상의 시뮬레이터를 구현하였다. 가상의 시뮬레이터는 각각의 장비 그룹별로 데이터가 들어 오게 되면 이동통신망에서 우선적으로 처리해야 될 M2M 통신의 서비스의 처리부터 나중에 처리 될 서비스까지 원활한 처리방법을 위해 구현하였으며, M2M 기술이 더욱 발전하게 되어 점차 소형화 되는 사물들이 많아짐에 따라, 폭증하게 될 이동통신망에서 M2M 서비스를 처리하는 것이 원활하도록 도움을 줄 것이다.

Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat

  • Heo, Kang-Nyeong;Hong, Euichul;Kang, Bo-Seok;Park, Byoungho;Cha, Jae-Beom;Choo, Hyo-Jun;Kwon, Il;Kim, Ji-Hyuk
    • 한국가금학회지
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    • 제46권4호
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    • pp.223-234
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    • 2019
  • This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.