• 대한가정학회지
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• 제42권1호
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• pp.167-180
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• 2004

This study was carried out to investigate quality characteristics of chopped garlic stored at various temperature. Chopped garlic was stored at room temp.($25^{\circ}C$), refrigerator temp.($5^{\circ}C$) and frozen temp. ($-18^{\circ}C$) for 1, 2, 4, 8, 24, 48, 72 hours(room temp.) and 1, 3, 5, 7, 10, 15, 20, 30 days(refrigerator temp. and frozen temp.), respectively. Brown color, Hunter color value, vitamine C contents and flavor patterns by electronic noes of chopped garlic were measured. Fresh chopped garlic was used as control and garlic powder by hot air drying was used for comparisons. Brown color of chopped garlic increased with increasing storage time, and the intensity of that was reduced as following order such as chopped garlic stored at room temp., refrigerator temp. and frozen temp. Brown color of garlic powder was most dark amomg all the samples. The results of Hunter color value was consistent with then of brown color in chopped garlic, whereas those of garlic powder showed relatively low browning. Above results might be caused by the difference of measurement as only surface color was measured in Hunter color value unlike brown color. Vitamine C contents of chopped garlic decreased with increasing storage time, and in particular those stored at room temp. decreased markedly as retention of those stored at room temp. was 60％ of control after 1 day storage. Vitamine C retention of chopped garlic stored at refrigerator temp. was 78％ of control after 10 day storage and that stored at frozen temp. was 86％ of control after 30 day storage. At room temp., flavor pattern by electronic nose showed a difference between chopped garlic stored for 1hour and control, and showed occurrence of off odor after 1 day storage. Flavor pattern of garlic powder by electronic nose showed a mild flavor. Flavor patterns of chopped garlic stored at refrigerator temp. were similiar until 10 day storage, whereas those showed occurrence of volitile components after 15 day storage. Flavor patterns of chopped garlic stored at frozen temp. were similiar after 30 day storage, and especially those after 3 day storage were almost the same as control. Therefore it is desirable to store chopped garlic within 1 day at room temp. and within 10 days at refrigerator temp. And it is most desirable to store chopped garlic at frozen temp. as retention of quality characteristics was superior than other storage temp.

• 방재기술
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• 통권19호
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• pp.9-16
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• 1995

The spot-type heat detector is a main component of the automatic fire alarm system intended to signal when heat energy is produced in protected area. The most of protected area in our country is installed spot-type heat detector. On this study, the responsiveness to the change of environmental temp. of spot-type heat detec-tor were obtained and analyzed under specified temp., velocity in accordance with the KOFEIS stan-dard. The experiment was carried under the condition with the change of environmental temp. Concluion of this study is as follows : 1. It was confirmed that the responsiveness of rate-of rise heat detector is sensitive to temp. below 10 degrees above zero. The malfunction appeared at 40 degrees above zero and intended performance is disqualified at 50 degrees above zero. 2. The intended performance of fixed-temp. detector which is maintained for the change of envi-ronmental temp. But the responsiveneness is confirmed instability for the change of environmental temp.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.328.2-328.2
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• 2002

This paper presents stability of tyhoid vaccine -attenuuated vaccine(oral) and killed vaccine{vi polysaccharide)- 5 classes with various temperature(3 points: iced temperature, refrigeration temp.. indoor temp.). Analytical techniques -vi polysaccharide content. pH. sterility. assay - have been used for the quantity of pharmacologically active chemical entries. From this study. we have found the attenuated vaccine is show iced temp. 258% and indoor temp. 0.02% compare with refrigeration temp. in assay examination and the killed vaccine is not found different. (omitted)

• 한국작물학회지
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• 제8권1호
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• pp.111-115
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• 1970

1) 본 실험은 Y.S.A. Gold leaf, oxford 1, Awha Yungzung, Samsun, Maruha, Hatano, 등 8개 품종을 온도와 일장 반응으로 본 것이다. 2) 온도는 저온을 야외(10~$20^{\circ}$) 고온을 온실($20^{\circ}C$~$35^{\circ}C$)에서 맞추었으며 일장은 8.10.12.14로 처리했다. 3) 이를 요약하면 1) 단일 조건에서는 고온보다 저온에서 장일조건에서는 저온보다 고온에서 개화가 촉진되었다. ii) 대체로 고온 장일에서 보다는 저온 단일에서 다소 개화가 촉진 되었다. iii) 그러나 위와 가튼 경향은 품종간에 많은 차이를 볼 수 있다.

• 한국농촌생활과학회지
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• 제7권2호
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• pp.121-128
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• 1996

This study was performed to define the effects of Far Infrared Ray Radiation Fabrics as summer garments during outdoor work by human trial. One healthy male subject was volunteered for this study. Experimental garments consisted of three kinds of trousers (Cotton, Cotton/linen blended, Far Infrared Ray Radiation Fabric/wool blended) and basic garments (panty, socks, shirts, and dress shirts). The measurements were rectal temp., skin temp., microclimate inside clothing, heart rate, subjective sensation etc. The results were as follows : 1. Rectal temperature showed the lowest in Far Infrared Ray Radiation Fabrics among 3 garments. 2. Skin temperature (forehead, chest abdomen temp.) and mean skin temperature were lower in Far Infrared Ray Radiation Fabrics than in others, especially during early stage of work. 3. Heart rate showed lower value in Far Infrared Ray Radiation Fabrics than in others but there was no significance among the garments. 4. Humidity inside clothing and total weight loss showed the highest value in Far Infrared Ray Radiation Fabrics.

• 대한가정학회지
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• 제30권4호
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• pp.15-26
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• 1992

To investigate the seasonal effects on physiological responses of human body, clothing micro-climate, and subjective sensation, selected the cloths the most frequently dressed by men in spring and fall, and completed wearing trials in the climatic chamber. The results are as follows: 1. Rectal temp. ranged 36.8-37.1$^{\circ}C$ in either spring or fall, and no seasonal effect was found. 2. In skin temp., there was no seasonal effect in forehead, abdomen, and forearm. Skin temp. of chest was higher in spring than in fall. On the contrary, reverse was true in high and leg. Average skin temp. ranged 32.2-33.2$^{\circ}C$ in spring and 32.9-34.$0^{\circ}C$ in fall. 3. Average total sweat rate of spring, 79.4g/hr, was smaller than that of fall, 110.9g/hr. 4. Clothing temp. ranged 28.1-32.8$^{\circ}C$ in spring and 27.6-31.$0^{\circ}C$ in fall. Clothing humidity ranged 36.9-48.9% in spring and 38.2-51.1% in fall. Therefore, clothing microclimate was higher during fall than during spring. As results, skin temp. of the body core except chest did not show seasonal variation, but there was obvious seasonal variation in skin temp. of the extremities. Therefore, seasonal variation should be take into consideration in the experiments related to the cloth. In addition, standard for each season and the degree of work performance should be re-established in clothing micro-climate.

• 한국의류학회지
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• 제27권5호
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• pp.582-587
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• 2003

To examine the effect of heat treatment temperature in finishing process on PET/PBT Fabric, PET/PBT Fabrics were treated at different relaxing temp., pre-set temp., and final-set temp.. The dimensions such as thickness and density were measured, and the handles were evaluated by Kawabata system. In relaxing which was wet heat treatment, thickness and bulkiness were increased, and NUMERI, FUKURAMI, SOFUTOSA, and THV also were increased but KOSHI was decreased with elevating temperature. With elevating pre-set temp., thickness and bulkiness were decreased, but KOSHI was increased. NUMERI, FUKURAMI, SOFUTOSA, and THV were the best at 180$^{\circ}C$ pre-set treatment. In final-set which was dry heat treatment like pre-set, thickness, bulkiness, NUMERI, HUKURAMI, SOFUTOSA, and THV were decreased, but KOSHI value was increased with elevating temperature. Therefore the best heat treatment condition was 130$^{\circ}C$ relaxing, 180$^{\circ}C$ pre-set, and 160$^{\circ}C$ final-set. And the handle of PET/PBT Fabric was affected much more by relaxing temp. than pre-set temp. and final-set temp.

• 급식외식위생학회지
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• 제2권2호
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• pp.91-96
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• 2021

This study was performed to provide fundamental data on hygiene and quality control of ready-to-eat sandwiches. Predictive models were developed to the kinetics of Staphylococcus aureus growth in these sandwiches as a function of temperature (10, 15, 25, and 35℃). The result of the primary model that used the Gompertz equation showed that the lag phase duration (LPD) and generation time (GT) decreased and the exponential growth rate (EGR) increased with increasing storage temperature. The secondary model showed an R² for M and B of 0.9967 and 09916, respectively. A predictive growth model of the growth degree as a function of temperature was developed. L(t)=A+Cexp(-exp(-B(t-M))) (A=Initial contamination level, C=MPD-A, B=0.473166-0.045040*Temp-0.001718*Temp*Temp, M=19.924824-0.627442*Temp-0.004493*Temp*Temp, t=time, Temp=temperature). This model showed an R² value of 0.9288. All the models developed in this study showed a good fit.

• Child Health Nursing Research
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• 제28권1호
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• pp.62-69
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• 2022

Purpose: This study explored the validity of a new type of thermometer and parent satisfaction with the new device. This 24-hour continuous monitoring smart wearable wireless thermometer (TempTraq^®) uses a very small semiconductor sensor with a thin patch-like shape. Methods: We obtained 397 sets of TempTraq^® axillary temperatures and tympanic temperatures from 44 pediatric patients. Agreement between the axillary and tympanic measurements, as well as the validity of the TempTraq^® axillary temperatures, were evaluated. Satisfaction surveys were completed by 41 caregivers after the measurements. Results: The TempTraq^® axillary temperatures demonstrated a strong positive correlation with the tympanic temperatures. The Bland-Altman plot and analysis of TempTraq^® axillary temperatures and tympanic temperatures showed that the mean difference was +0.45 ℃, the 95% limits of agreement were -0.57 to +1.46 ℃. Based on a tympanic temperature of 38 ℃, the results of validity of fever detection were sensitivity 0.85 and specificity 0.86. Satisfaction scores for TempTraq^® temperature measurement were all > 4 points (satisfactory). Conclusion: TempTraq^® smart axillary temperature measurement is an appropriate method for measuring children's temperatures since it was highly correlated to tympanic temperatures, had a reliable level of sensitivity and specificity, and could be used safely and conveniently.

• 한국수산과학회지
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• 제40권4호
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• pp.187-192
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• 2007

To prepare oligouronic acids from high-molecular-weight alginates prepared from sea tangle (Laminaria japonica), the alginates were hydrolyzed at various temperatures for 1 hr at pH 5.0. The effects of hydrolysis temperature $(H_{Temp})$ on the average molecular weight (AMW) and distribution ratio of MW (DR) in the hydrolyzed alginates were investigated. As $(H_{Temp})$ increased, the AMW of the alginates decreased exponentially; in addition the DR of the alginates with MW>500 kDa decreased exponentially, while the DR of those with MW=50-100 and MW<50 kDa increased exponentially. For the alginates with MW=300-500 and MW=100-300 kDa the DR increased exponentially until $H_{Temp}$ reached $80^{\circ}C$, and then decreased exponentially at above $80^{\circ}C$. AS $H_{Temp}$ increased, the MW cutoff size and AMW Of the alginates fraction With the highest DR both decreased. For $H_{Temp}<60^{\circ}C$, the MW cutoff size with the highest DR was MW>500 kDa; the DR was 39-67% and the AMW 1,000-1,300 kDa. For $H_{Temp}$ $80^{\circ}C$, the MW cutoff size with the highest DR was MW=300-500 kDa and the DR was about 33% and the AMW about 400 kDa. For $H_{Temp}\;100-121^{\circ}C$, the MW cutoff size with the highest DRs was MW=50-100 kDa, with a DR of 39-44% and an AMW of 70-80 kDa.