• Archives of Plastic Surgery
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• v.33 no.5
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• pp.632-636
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• 2006

Purpose: Methicillin-Resistant-Staphylococcus aureus(MRSA) has been increasingly recognized as a cause of nosocomial infection. MRSA is hardly-controllable organism among the pathogen of nosocomial infection, because it is resistant to most antibiotics except vancomycin, and local treatment with most antiseptics are not effective to eradicate MRSA from the infection. The effectiveness of Vacuum-Assisted-Closure(VAC) was reported widely. we tried to modify original VAC. We tried VAC dressing on MRSA infected wound to evaluate whether or not the VAC is effective to eradicate MRSA which existed in the open wound. Methods: From September 2003 to December 2003, 24 patients admitted to the plastic and reconstructive surgery and orthopedic surgery, were studied. All patients were found to be positive in previous wound. Using clinical randomized study, 24 patients were divided into two groups: VAC dressing group and the $Betadine^{(R)}$ dressing group(control). During treatment, wound culture was done twice a week for evaluation of MRSA infection elimination. Results: The mean period that MRSA become not detected in all case was 17.1 days in VAC dressing group, and 25.8 days in control group, respectively. The p value was 0.013. The result reveals that the VAC dressing group is more effective to MRSA infection control. As a result, the VAC dressing was more effective in MRSA infected wound than conventional dressing. Conclusion: Through this study, we found objective result of VAC dressing. We hope that VAC dressing is more widely applied to fresh and infected wound.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.260-264
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• 1992

In present paper, we investigated the quality stability of sardine burgers during storage at $-20{\pm}2^{\circ}C$. During frozen storage of sardine burger, the PH were decreased, while volatile basic nitrogen contents were increased. The results of changes in peroxide values, thiobarbituric acid values, fatty acid compositions and color values during frozen storage showed that lipid oxidation and discolorization of antioxidant treated sardine burger and vacuum packed sardine burger could be effectively retarded. The changes in the taste compounds such as free amino acid, nucleotide and their related compounds, total creatinine, betaine and trimethylamine oxide, total amino acids and texture profile analysis of vacuum packed sardine burger were negligible during frozen storage. From the results of sensory evaluation and chemical experiments, the vacuum packed sardine burger could be preserved in good quality during frozen storage of 90 days.

• Korean Journal of Materials Research
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• v.20 no.3
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• pp.125-131
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• 2010

In this study, Ti powders were fabricated from Ti scrap by the Hydrogenation-Dehydrogenation (HDH) method. The Ti powders were prepared from the spark plasma sintering (SPS) and their microstructure was investigated. Hydrogenation reactions of Ti scrap occurred at near $450^{\circ}C$ with a sudden increase in the reaction temperature and the decreasing pressure of hydrogen gas during the hydrogenation process in the furnace. The dehydrogenation process was also carried out at $750^{\circ}C$ for 2 hrs in a vacuum of $10^{-4}$ torr. After the HDH process, deoxidation treatment was carried out with the Ca (purity: 99.5%) at $700^{\circ}C$ for 2 hrs in the vacuum system. It was found that the oxidation content of Ti powder that was deoxidized with Ca showed noticeably lower values, compared to the content obtained by the HDH process. In order to fabricate the Ti compacts, Ti powder was sintered under an applied uniaxial punch pressure of 40 MPa in the range of $900-1200^{\circ}C$ for 5 min under a vacuum of $10^{-4}$ torr. The relative density of the compact was 99.5% at $1100^{\circ}C$ and the tensile strength decreased with increasing sintering temperature. After sintering, all of the Ti compacts showed brittle fracture behavior, which occurred in an elastic range with short plastic yielding up to a peak stress. Ti improved the corrosion resistance of the Ti compacts, and the Pd powders were mixed with the HDH Ti powders.

• Journal of the Korean Solar Energy Society
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• v.37 no.4
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• pp.35-47
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• 2017

Energy efficiency solutions are being pursued as a sustainable approach to reducing energy consumption and related gas emissions across various sectors of the economy. Vacuum Insulation Panel (VIP) is an energy efficient advanced insulation system that facilitates slim but high-performance insulation, based on a porous core material evacuated and encapsulated in a barrier envelope. Although VIP has been applied in buildings for over a decade, it wasn't until recently that efforts have been initiated to propose and adopt a global standard on characterization and testing of VIP. One of the issues regarding VIP is its durability and aging due to pressure and moisture dependent increase of the initial low thermal conductivity with time; more so in building applications. In this paper, the aging of commercially available VIP was investigated experimentally; thermal conductivity was tested in accordance with ISO 8302 standard (guarded hot box method) and long-term durability was estimated based on a non-linear pressure-humidity dependent equation based on study of IEA/ECBCS Annex 39, with the aim of assessing durability of VIP for use in buildings. The center-of-panel thermal conductivity after 25 years based on initial 90% fractile with a confidence level of 90 % for the thermal conductivity (${\lambda}90/90$) ranged from 0.00726-0.00814 (W/m K) for silica core VIP. Significant differences between manufacturer-provided data and measurements of thermal conductivity and internal pressure were observed.

• Journal of the Korean Physical Society
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• v.80
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• pp.337-346
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• 2022

In this study, we investigated whether changes in the pumping speed characteristics of dry pumps due to the conduit can be predicted through simulation. The intrinsic pumping speed was measured in the dry pump characteristic evaluation system of the Korea Research Institute of Standards and Science, and the pumping speed affected by the conduit was measured using the plasma enhanced chemical vapor deposition (PECVD) equipment of the National NanoFab Center. Change in the pumping speed were predicted using conductance calculation equations and commercial vacuum-system simulation program, VacTran. A comparison of the results from the two approaches showed that the error rate was within ± 6.5%, confirming the reliability of the prediction. The simulation result was compared with the measured effective pumping speed, and it was confirmed that the error rate was within ± 10%, except in a specific part where the error rate was up to ± 40%. It is considered that the high error rate in some areas is as a result of automatically adjusting the rotation speed of the motor according to the power consumption of the inverter. However, a high simulation accuracy was obtained, demonstrating that the pumping speed characteristics can be predicted through simulation. This has potential application in the design of a vacuum system.

• Journal of the Korean Vacuum Society
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• v.20 no.1
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• pp.35-41
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• 2011

In this study, the interface soaking effect in InAs/GaAs strained-layer superlattice (SLS) on crystalline phase modulation has been analyzed by the x-ray diffraction (XRD) curve. The strain variation induced by As and/or Sb soaking was determined by the separation angle between the substrate peak and the 0th-order superlattice satellite peak in the XRD spectra. Contrated that the As/InAs soaking arises minor GaAs-like interfacial layer, the Sb/GaSb soaking induces InSb-like one. The Fourier-transformed curves of the Pendellosung interference oscillation shows that the optimum soaking times of As/InAs and Sb/GaSb are 2 sec and 12 sec, at which the highest crystallineity has, respectively. An anomalous twin-peak phenomenon that a satellite peak splits into two peaks was observed in the SLS structure co-soaked by As and Sb at InAs${\rightarrow}$GaSb interfaces. We suggest that it may be resulted from coexistence of two kinds crystalline phases of InAsSb and GaAsSb due to intermixing of In${\leftrightarrow}$Ga and Sb${\leftrightarrow}$As.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.290-298
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• 2007

The effect of packaging methods on the quality of stick type restructured jerky was investigated in terms of pH, water activity $(A_w)$, TBA (thiobarbituric acid) value, total bacterial counts, and sensory evaluation during storage at room temperature $(25^{\circ}C)$ for 90 days. The jerky was subjected to plastic or vacuum packaging at $(25^{\circ}C)$. The pH decreased slightly as storage time increased (p<0.05), but there were no significant differences between the packaging methods. The water activity of jerky in plastic packaging decreased as storage time increased (p<0.05), however jerky in vacuum packaging showed no significant change. Vacuum packaging resulted in a higher water activity value than plastic packaging. The TBA and hardness values decreased as storage time increased (p<0.05), and there were significant differences between packaging methods during the storage period (p<0.05). The total bacterial counts in vacuum packaged jerky were lower than jerky in plastic packaging. The sensory evaluation of each treatment decreased slightly as storage time increased (p<0.05), however there was no significant difference between packaging methods. Based on our findings, we conclude that vacuum packaging provides more effective storage than common packaging of jerky.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.538-545
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• 2012

The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.

• The Journal of Korean Society for Radiation Therapy
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• v.16 no.1
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• pp.67-72
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• 2004

Purpose : Patient immobilization is crucial factor for radiation therapy. Generally, we have been used vacuum bag immobilization device(Vac-Lock) for whole body immobilization. In order to easily set up of vacuum bag(Vac-Lock), we made a 3DCA(3-Dimensional Conformal Accessary). The purpose of this study is evaluation of effectiveness of 3DCA using Vack-Lock for patient immobilization. Materials and Methods : We made 3DCA(3-Dimensional Conformal Accessary) tool of wooden boards. The reasons to choice of wooden boards are its easily handling nature and cheap expenses. Results : (1) We reduced man power from $5{\sim}6$persons to 1person to make immobilizations, (2) Shortened work time from 1hour to within 10minutes. (3) Avoid a collision to treatment gantry head. (4) Its shapes are smart and clean. Conclusion : We have made and used 3DCA(3-Dimensional Conformal Accessary) tool was very effective and convenience for the patients and users.

• Food Science and Preservation
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• v.13 no.2
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• pp.154-160
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• 2006

Shelf-life of functional beverage for the purpose of body fat reduction during storage was estimated at different temperatures. To estimate quality change of functional beverage, vacuum gauge, sugar concentration pit acidify, Hunter's color value, browning color intensity, total cell count and sensory evaluation were measured periodically. Vacuum gauge, sugar concentration pH and acidity were little changed and total cell count was not detected. By using the correlation coefficient between sensory evaluation and physicochemical properties, b-value was chosen for quality index of functional beverage. $Q_{10}-values$ for shelf-life were in the range of $2.13{\sim}2.59$. When sensory evaluation was 2.5 at $50^{\circ}C$, storage period was 6.83 weeks. And shelf-life calculated by $Q_{10}-values$ were 73.89, 34.21 and 13.21 weeks in $20^{\circ}C,\;30^{\circ}C\;and\;40^{\circ}C$, respectively.