• Food Science of Animal Resources
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• v.35 no.3
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• pp.406-412
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• 2015

The combined effects of electron-beam irradiation and ageing of beef were examined. The irradiated samples at dose of 0 or 2 kGy were kept and analyzed for the microbial growth, shear values, meat color, and nucleotide-related flavor compounds at different ageing temperatures (2, 10, or 25℃) for 8 d. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and E. coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose, showing D₁₀ values of 0.66 and 0.65 kGy respectively. The irradiated beef eye of round had lower number of total aerobic bacteria (TAB) than nonirradiated one during the storage, but the TAB increased with higher ageing temperature (p<0.05). Especially, TAB increased sharply in non-irradiated samples aged at 25℃ after 4 d (p<0.05). With increasing ageing temperature and ageing time, shear force values decreased (p<0.05). The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the ageing period (p<0.05). As ageing time and temperature increased, the amounts of inosine monophosphate decreased and the hypoxanthine increased (p<0.05). Relatively high ageing temperature could be used at irradiated beef eye of round to shorten the ageing time.

• Journal of Electrical Engineering and Technology
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• v.10 no.3
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• pp.1124-1130
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• 2015

Moisture and high temperature are the most important factors that lead to the ageing of oil-paper insulation, but the research about space charge characteristics of oil-paper insulation does not take the combined effect of ambient temperature, moisture and thermal ageing into account. The pulsed electroacoustic (PEA) method was used to investigate the influence of moisture and temperature on space charge characteristics of oil paper at different ageing stages. The results showed that moisture could speed up formation of space charge in oil paper when water concentration was low, but the formation was restrained if the water concentration was high. At the beginning of thermal ageing, heterogeneous charge accumulation had predominance, but it gradually changed to homogeneous charge injection with ageing. It was believed that moisture concentration could speed up ageing and enhance charge accumulation on one hand, and accelerate or slow down the establishment speed of space charge on the other hand, therefore, charge accumulation type changed with ageing. The more seriously the oil-paper insulation was thermally aged, the deeper the trap energy level was, hence more space charge was trapped, which could be speeded up by increasing the ageing temperature, but the effect of ambient temperature did not fit the Arrhenius law.

• Nuclear Engineering and Technology
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• v.53 no.10
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• pp.3398-3405
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• 2021

This study observed the effect of neutron irradiation and ageing on the microstructure, hardness, and corrosion resistance of SAV-1 (Al-Mg-Si) alloy. The investigated material was irradiated with neutrons to fluences of 10²¹-10²⁶ n/m² in the WWR-K research reactor and kept in dry storage. Long-term irradiation led to an increase in hardness of the alloy and a deterioration of pitting corrosion resistance. Post-irradiation ageing for 1 h at 100-300 ℃ resulted in a decrease in microhardness of the irradiated SAV-1. The effect of post-irradiation ageing on pitting corrosion was made clear through the formation of Guinier-Preston zones and secondary precipitates in the Al matrix. Ageing at 250 ℃ corresponded to the development of stable microstructure and the highest corrosion resistance for the irradiated samples. Mg₂Si, Si, and needle-shaped β" precipitates were formed in SAV-1 alloy that was irradiated with low fluences. β" and clusters of rod-shaped B-type precipitates were observed in highly irradiated samples. The precipitates were similar to those seen in non-irradiated pseudo-binary Al-Mg₂Si alloys with Si excess.

• YAKHAK HOEJI
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• v.6 no.2
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• pp.13-17
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• 1962

The effects of glycerin and sorbitol and ageing of antacid activity of aluminum hydroxide gel has been described. The results under accelerated temperatures showed sorbitol had excellent stabilizing effect and glycerin had promoting effect by contraries.

• Nuclear Engineering and Technology
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• v.5 no.1
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• pp.55-64
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• 1973

The effect of compression in the strain ageing of Ferrovac E iron has been examined with compressive testing following the prestrain in compression. Both prestraining and testing were preformed at room temperature with the strain rate of 1.9$\times$10$^{-4}$ se $c^{-1}$ and that of 0.95$\times$10$^{-4}$ se $c^{-1}$ , respectively. Ageing was carried out at several temperatures below 8$0^{\circ}C$ using thermostatically controlled oil baths with a temperature control within$\pm$1$^{\circ}C$. It was found that the rate of strain ageing obeyed the $t^{2}$3/ law up to about five hours ageing at 6$0^{\circ}C$. The rate was slower than theses reported in case of the tensile prestrained iron. Activation energy for strain ageing has been estimated as 21.5 Kcal/mole at tile first stage of the aging process. At the second stage of ageing where the $t^{2}$3/ law is still valid, however, the activation energy was somewhat decreased. The activation energy at the first stage of ageing was about 10% larger than published results on the tensile-prestraining. This difference between the activation energies is explained in terms of the residual stress field in lattice.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.369-375
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• 2012

The current study was carried out to investigate the impact of extraction conditions on the free amino acid level and type in beef longissimus muscle. The sample blocks were chiller aged for 1 d and 7 d at $4^{\circ}C$. There are three homogenization speeds (11,000, 19,000 and 24,000 rpm) for bigger and two speeds (11,000 and 13,000 rpm) for smaller homogenizer's dispersing tools were used for evaluation. Results showed that chiller ageing greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in the highest free amino acid levels for both 1 and 7 d samples. Significant differences (p<0.05) in the mean values of most amino acids due to the effect of speed and interactions between ageing times. However, the speed effect and interaction between ageing with homogenization speed were not significant (p>0.05) for most of the amino acids except valine and isoleucine when using the smaller dispensing tools. The current data indicated that a standardized method for free amino acid types and levels of aged beef samples. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is a better condition for releasing free amino acid contents in beef samples.

• Proceedings of KOSOMES biannual meeting
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• 2018.06a
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• pp.73-74
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• 2018

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.52 no.8
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• pp.342-347
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• 2003

The suspension insulators are subjected to harsh environment in service for a long time. Long term reliability of the insulators is required for both mechanical and electrical performances. We studied an analysing method to find out a deformation of brittle porcelain with a thermal expansion of simulation analysis and experimental results show that cement volume growths affect severely to b mechanical failure ageing.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.403-407
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• 2014

Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.

• Journal of Acupuncture Research
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• v.20 no.4
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• pp.42-52
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• 2003

Objective: For designing an optimal countermeasure against ageing and ageing related disease, it is necessary to understand the ageing mechanism and other reactive species. Free radicals are associated with the mechanisam of biological ageing and age-related diseases. This study was performed to identifiy the scavenging effect of Radix Cynanchi Wilfordii Herbal-Acupunture Solution(RCWHA) on Nitric Oxide(NO), 1, 1-diphenyl-2-picryl-hydrazyl(DPPH) and Interleukin-4(IL -4). Methods: The activity to scavenge DPPH radicals and NO was observed in vitro, We evaluated the antioxidant activity of RCWHA by using DPPH or NO free radical method. Also the inhibitory effect on IL-4 in RCWHA was observed in vitro, Results: The followings are the summary of the results; (1) There is a significant scavenging effect of RCWHA on NO in 0.1mg/ml and 10mg/ml group after 24hrs. (2) There is no significant scavenging effect of RCWHA on DPPH. (3) There is a significant scavenging effect of RCWHA on IL-4 in $10{\mu}g/m{\ell}$ and $100{\mu}g/m{\ell}$ group. Conclusions: These findings indicate that RCWHA can be used as antioxidant or antiimflamatory drug. But further study is needed about the effect of RCWHA.