• Nuclear Engineering and Technology
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• v.52 no.8
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• pp.1742-1748
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• 2020

TSSD, TSSP, and TSSP2 of hydrogen for optimized-Zirlo (Zirlo™) alloy were measured by DSC in the range of 53-457 wppm. Solvus curves of the TSSs are derived and proposed in this study. The results show that the temperature gap between TSSD and TSSP solvus lines of Zirlo™ are similar to those of other zirconium alloys, but another gap between the TSSD and TSSP2 line differs significantly. In particular, the TSSP2 solvus line becomes closer to the TSSD solvus line than to TSSP unlike Zircaloy-4, so ΔT_TSSD-TSSP2 of Zirlo™ decreases with decreasing temperature. This implies that hydride reorientation can take place more significantly in Zirlo™ than in Zircaloy-4, and the limited temperature variation of 65 ℃ during the vacuum drying and the cooling-down process may not be sufficient to prevent the triggering of hydride reorientation in Zirlo™ cladding under long-term dry storage.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.34 no.4
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• pp.144-152
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• 1985

This paper temperature gradient thermally stimulated surface potentian (TG-TSSP) in measurements are applied to the study of the polarity of trapped and ionic carriers in cross-linked polyethylene (XLPE) filsm. In the thermally stimulated current in uniform temperature (TSC) of XLPE five peaks appear as indicated of the A B C D and E. In this paper A (at about -120$^{\circ}C$) D (at about 70$^{\circ}C$) and E (at about 110$^{\circ}C$) peaks are investigated. A peak is due to the biassing voltage and biassing temperature. Appear in to the glass transition temperature territory and caused in to the polarization of dipole. D peak is due to the depolarization of ionic space charge and E peak due to the detrapping of carriers injected from the electrodes. TG-TSSP and TSSP are measured to study the polarity of ionic carrier (D peak). In the unsatureated region of ionic space charge polarization, TG-TSSP is lower than TSSP during the initial stage of heating. Result of the experiment for E peak, TG-TSSP is higher than TSSP during the initial stage of heating and these results do not depend on the polarity of biassing voltage, and E peak is concerned with positive carriers (Holes).

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.75-81
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• 2017

For people who have a food allergy the only way to manage the allergy is to avoid the food allergen. The mackerel is one of the major food allergens, but no immunoassay for the rapid and simple detection of mackerel has been reported. The objectives of this study are to develop and characterize monoclonal antibodies (MAbs) specific to mackerel using thermal stable-soluble proteins (TSSP) as an immunogen and to characterize the MAbs by indirect enzyme-linked immunosorbent assay (iELISA). The mice immunized with mackerel TSSP and showing high titer were used for cell fusion and cloning. The characterization of MAbs produced from hybridoma cells obtained was confirmed by indirect ELISA and western blot. Four MAbs were confirmed to be specific to mackerel without cross-reaction to other marine products and livestock products in the both methods. The iELISA and western blot based on the MAbs can sensitively detect 1% mackerel protein in other marine products. These results support that immunochemical methods based on the MAb produced could be used as rapid means to detect low levels of mackerel and to identify mackerel adulterated in food.

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.445-450
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• 2016

Thermal-stable soluble proteins (TSSP) in livestock products has been recently reported. Therefore, the development of antibodies and immunoassay using a TSSP is useful because the presence of TSSP can be measured on processed food. In this study, the existence of TSSPs in pork fat and meat was confirmed and their antigenicity was investigated. The extracts from pork fat and meat by heating method were analyzed by SDS-PAGE with 5% stacking and 12% separating gels. The protein profiles from the raw pork fat and meat extracts (major band ranged 25 to 100 kDa) without cooking and heating treatments were significantly different compared to those from cooked and heated pork fat and meat extracts (several major bands > 100 kDa and < 30 kDa). This meant that non thermal-stable soluble proteins ranged from 25 to 100 kDa may be denaturated to insoluble proteins by cooking and heating treatments, and TSSPs were in pork fat and meat at kept their properties. The confirmed TSSPs were used as an immunogen to investigate their antigenicity. Eight mice (5 mice for pork fat and 3 mice for pork meat) were separately immunized with the TSSPs of pork fat and meat, and the anti-sera obtained from the immunized mice showed high titer values. Polyclonal antibodies against each target protein showed the specific reaction to pork fat and meat, individually. These indicated that TSSP could be used as an immunogen to produce antibodies such as monoclonal and polyclonal antibodies. In addition, antibodies specific to TSSP from pork fat and meat may be used as a bio-receptor in immunoassays for the identification of fraudulent adulteration with pork fat and meat in livestock products.

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1990.10a
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• pp.63-67
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• 1990

Many characteristics of space charge in insulating materials which is the cause of insulation break down was measured quantita-tively. It was confirmed that injection charge of the electrode was trapped to form mainly space charge. In the present paper, collecting potential was determined by TSSP and mean depths of space distribution was investigated by measuring variation quantity of space charge under the different bias time, voltage and temperature. Experimental resuts was in good agreement with model analysis on a stedy state.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.4 no.4
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• pp.68-78
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• 1990

절연파괴의 원인이 되는 절연체중의 공간전하의 여러 특성을 정량적으로 측정하였다. 전극에서의 주입전하가 트랩되어 주로 공간전하를 형성하는 것을 확인하였다. TSSP측정법으로 컬렉팅 전위를 결정하고 바이어스의 시간, 전압, 온도에 따른 공간전하 변화량을 측정하여 공간적 분포의 깊이를 조사하였다. 그리고 정상상태에 있어서 모델과 해석과 시험 결과가 비교적 잘 일치함을 발견하였다.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.41 no.2
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• pp.185-191
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• 1992

In this paper, it is attempted to distinguish the charged particles and to judge the polarity by the use of Thermally Stimulated Current(TSC) and Temperature Gradient Thermally Stimulated Surface Potential Measurement(TG-TSSP)with experimental insulation material XLPE-EVA for power cables which is made by blending cross-linked polyethylene(XLPE) and ethylene-vinylacetate copolymer(EVA). In addition, it is performed to investigate the effect of EVA blending. From the experimental results, it is known that for the case of XLPE-EVA blended experimental material, the generation of space charged electric field is not obtained in the high temperature region due to the obatruction of the injection of trapping carrier by the electron and the positive hole.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.989-1001
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• 2023

Processed foods containing pork fat tissue to improve flavor and gain economic benefit may cause severe issues for Muslims, Jews, and vegetarians. This study aimed to develop an indirect enzyme-linked immunosorbent assay (iELISA) based on a monoclonal antibody specific to thermal stable-soluble protein in pork fat tissue and apply it to detect pork fat tissue in heat-processed (autoclave, steam, roast, and fry) beef meatballs. To develop a sensitive iELISA, the optimal sample pre-cooking time, coating conditions, primary and secondary dilution time, and various buffer systems were tested. The change in the iELISA sensitivity with different 96-well microtiter microplates was confirmed. The detection limit of iELISA performed with an appropriate microplate was 0.015% (w/w) pork fat in raw and heat-treated beef. No cross-reactions to other meats or fats were shown. These results mean that the iELISA can be used as an analytical method to detect trace amounts of pork fat mixed in beef.

• Nuclear Engineering and Technology
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• v.51 no.1
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• pp.238-248
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• 2019

In the high-temperature and high-pressure irradiation environments, the multi-field coupling processes of hydrogen diffusion, hydride precipitation and mechanical deformation in Zircaloy cladding tubes occur. To simulate this hydrogen-induced complex behavior, a multi-field coupling method is developed, with the irradiation hardening effects and hydride-precipitation-induced expansion and hardening effects involved in the mechanical constitutive relation. The out-pile tests for a cracked cladding tube after irradiation are simulated, and the numerical results of the multi-fields at different temperatures are obtained and analyzed. The results indicate that: (1) the hydrostatic stress gradient is the fundamental factor to activate the hydrogen-induced multi-field coupling behavior excluding the temperature gradient; (2) in the local crack-tip region, hydrides will precipitate faster at the considered higher temperatures, which can be fundamentally attributed to the sensitivity of TSSP and hydrogen diffusion coefficient to temperature. The mechanism is partly explained for the enlarged velocity values of delayed hydride cracking (DHC) at high temperatures before crack arrest. This work lays a foundation for the future research on DHC.

• Journal of Microbiology and Biotechnology
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• v.33 no.9
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• pp.1170-1178
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• 2023

Food allergy represents a severe problem for many societies, including sensitive populations, academies, health authorities, and the food industry. Peanut allergy occupies a special place in the food allergy spectrum. To prevent consumption by consumers suffering from a peanut allergy, a rapid and sensitive detection method is essential to identify unintended peanut adulteration in processed foods. In this study, we produced four monoclonal antibodies (MAbs; RO 3A1-12, PB 4C12-10, PB 5F9-23, and PB 6G4-30) specific to thermo-stable and soluble proteins (TSSPs) of peanut and developed an enzyme-linked immunosorbent assay (ELISA) based on the MAbs. Among them, PB 5F9-23 MAb was firmly bound to Ara h 1, and other MAbs strongly reacted to Ara h 3 in the Western blot analysis. An antibody cocktail solution of the MAbs was used to enhance the sensitivity of an indirect ELISA, and the limit of detection of the indirect ELISA based on the antibody cocktail solution was 1 ng/ml and improved compared to the indirect ELISA based on the single MAb (11 ng/ml). The cross-reaction analysis revealed the high specificity of developed MAbs to peanut TSSPs without cross-reaction to other food allergens, including nuts. Subsequently, analyzing processed foods by indirect ELISA, all foods labeled as containing peanuts in the product description were confirmed to be positive. The results indicate that the developed antibodies exhibit high specificity and sensitivity to peanuts and can be used as bio-receptors in immunoassays or biosensors to detect intentional or unintentional adulteration of peanuts in processed foods, particularly heat-processed foods.