• Korean System Dynamics Review
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• v.15 no.1
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• pp.75-96
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• 2014

This research primarily aims at analyzing major crises originating from marginalizing population, especially in counties. In addition, based on the system dynamics approaches, it pays attention to divulging causal loop structure which has been rather strengthened by diverse interactions among key variables. Judging from simulation works, even though Korea is exposed to unprecedented aging trends over decades, its counter response seems inadequate and insufficient, mostly dismissing a series of impact embedded in the aging dynamics. This research statistically confirms that demographic marginalization trends have already begun in the villages within Eup and Myon counties. Furthermore, this research pinpoints out the fact that it would be almost impossible for majority of villages within Eup and Myon counties to escape from going out of existence in the course of time, as they tend to be entrapped vicious cycle of marginalization or extinction.

• The Transactions of the Korean Institute of Electrical Engineers C
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• v.52 no.8
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• pp.359-364
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• 2003

Ageing characteristics of RTV coating materials by corona discharge have been studied. The hydrophobicity recovery of RTV coating materials with 300${\mu}{\textrm}{m}$ thickness was identical with a bulk silicone materials. The RTV coating materials hydrophobicity has been almost lost when its were discharged during 40 seconds by corona discharge of 10㎸, and recovered after about 45 hours. The resistivity of RTV coating materials has not been recovered after 45 hours, though after 80 hours the initiation resistivity value has been recovered up to 95%. There was no critical change of compounds(such as Si and Al) on RTV surfaces by the corona discharge treatment until 100 seconds. In the test of arc erosion, it was seen that the coating sample with silicone rubber as a base material have more longer burn-out time than other samples with FRP or glass base.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2006.05a
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• pp.159-163
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• 2006

The effects of annealing temperature and time on mechanical properties and microstructures were studied in cold drawn pearlitic steel wires containing 0.84wt% Si. Annealing was performed from $200^{\circ}C$ to $450^{\circ}C$ with different time of 30sec, 1min, 15min and 1hr. The increase of tensile strength at low temperature was related with strain ageing. The decrease of tensile strength at high annealing temperature was related with spherodization of cementite and the occurrence of recovery of the lamellar ferrite in the pearlite. The improvement of ductility was connected with spherodization of cementite plate in pearlite and recovery process by reduction of high dislocation density at short time annealing temperature of $400^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Elastomers and Composites
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• v.52 no.4
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• pp.237-241
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• 2017

The tensile strength (TS) and elongation-at-break (EB) loss of a CR/CB rubber composite sample prepared for the automotive parts were measured after accelerated thermal ageing at temperatures of 100, 120, 140, and $150^{\circ}C$. The change in TS was observed to be linear from the master curve prepared using the time-temperature superposition-principle (TTSP). An Arrhenius type of shift factor, $a_T$ was used to predict the life time of the sample, and a plot of ln $a_T$ vs. 1/T was also shown to be linear. The activation energy ($E_a$) of the sample was calculated as 70.30 kJ/mole from the Arrhenius plot. The expected life time of the sample was predicted at the given operating conditions by applying Arrhenius analysis. Assuming the $E_a$ value was constant at lower operating condition, life time of the sample was calculated as 2.3 years when the life limit was set as time to reach the 20% decrease of the initial TS value at operating temperature of $40^{\circ}C$.

• Journal of the Korean Society of Clothing and Textiles
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• v.38 no.4
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• pp.540-556
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• 2014

This research investigated the effective conditions to dye cotton with commercial indigo leaf powder. We tested dyeing conditions of: pH of dyebath (6.5, 9-12), heating ($20^{\circ}C$, $50^{\circ}C$, $70^{\circ}C$, $90^{\circ}C$), ageing (0, 0.5, 1, 4, 24 hours), reduction time (0, 30, 60 min), and dyeing temperature ($2^{\circ}C$, $10^{\circ}C$, $20^{\circ}C$, $50^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$), dyeing was conducted for 20 minutes. The highest K/S value was obtained when cotton was dyed using pH 11 dyebath, heated at $50^{\circ}C$ for 30 minutes, aged for 24 hours at room temperature ($20^{\circ}C$), reduction carried out for 30 minutes, and dyed at $50^{\circ}C$. It is proposed that the K/S value is primarily influenced by the dyebath pH and dyeing temperature, followed by the presence or absence of ageing time and reduction time. The color of cotton with high K/S values was B type by Munsell hue value, which was similar to the color obtained in previous studies by freshly made indigo leaf powder and indigo leaf juice. The results indicate that the dyeing conditions established in this research are suitable to maximize the dyeability of commercial indigo leaf powder and that the indigo leaf powder can be used as a substitute for fresh indigo leaf juice.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.414-419
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• 2005

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.

• Textile Coloration and Finishing
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• v.21 no.3
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• pp.19-25
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• 2009

Polymerization of tetraethoxysilane on a glass substrate was investigated by remote microwave plasma using argon with portions of nitrous oxide as carrier gas. Transparent layer like a thickness of 0.5 ${\mu}m$ 3 ${\mu}m$ were obtained, differing in chemical composition, depending on plasma power and treatment time as well as on ageing time. In general the milder the treatment and the shorter the ageing was, the higher was the content of organic structural elements in the layer. We have identified that the chemical structure of our samples composed of mainly Si O and Si C groups containing aliphatics, carbonyl groups. These results were obtained by X ray photon spectroscopy, Fourier transformed infrared spectroscopy, and scanning electron microscope combined with Energy dispersive X ray spectroscopy.

• Journal of the Korean Data and Information Science Society
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• v.6 no.1
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• pp.105-110
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• 1995

In this paper, we shall convey preservation of some partial orderings and closures of some positive ageing classes under k-out-of-n systems of like components. That is, if the life time of a component A is larger than that of a component B in any of the NBU, DMRL, NBUE, HNBUE, NBUFR and NBUFRA orderings, then a k-out-of-n system formed by i.i.d.. components of type A has larger life time, in that ordering, than that of a similar system consisting of n i.i.d. components type of B. And using these partial orderings, closures of positive aging classes(NBU, DMRL, NBUE, HNBUE, NBUFR and NBUFRA) under the coherent system like components.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.8
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• pp.1218-1223
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• 2003

The effects of type (high and low voltages) and time (3, 40 and 60 min postmortem) of stimulation on drip loss and meat color at 24 h post-mortem were determined on M. longissimus dorsi of 38 crossbred steers and heifers. In addition, the effect of pH early postmortem (70 min postmortem) on the rate and extend of meat tenderization was examined. Either high or low voltage stimulation at 3 min showed a tendency for faster pH decline (p=0.052) and higher drip loss (p=0.08), and improved the color dimensions of L*, a* and b* (p<0.01), compared to stimulation at 40 min. This was equivalent to approximately one unit of an AUSMEAT color chip. On the other hand, although there were significant differences in pH decline between high voltage stimulation at 40 and 60 min, and between low voltage stimulation at 40 min and control sides, drip loss and meat color did not differ significantly (p>0.05). The results suggested that early application of stimulation, regardless of type of stimulation, improved overall meat color at 24 h postmortem through its effect on faster glycolysing rate. However, if the pH decline was moderate, the benefit of electrical stimulation on meat color was not apparent. An intermediate pH decline resulted in the lowest shear force. Due to differential ageing rates the optimum pH at 70 min postmortem increased with ageing time from 5.96, 6.07, 6.12 and 6.14 for 1, 3, 7 and 14 days postmortem, respectively. This implied that a small difference in the rate of pH decline was important, especially carcasses stimulated for very early postmortem, and the optimum rate of pH decline varied with intended ageing period. The study suggests that the beneficial or adverse effects of electrical stimulation on drip loss, meat color and tenderness is determined by the rate of pH decline, rather than by stimulation treatment and time of application per se.