• International Journal of Costume and Fashion
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• v.17 no.1
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• pp.59-72
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• 2017

This study aimed to analyze the dilemmas of aging and down-aging by the senior street look, and to examine the styling, psychology, and attitudes of the elderly through socio-cultural discussions. It was conducted through a multidisciplinary literature review and empirical analysis of seniors featured in fashion photos collected from SNS. With respect to seniors' fashion attitudes, firstly, they make personal/social records of dress as a means of recording aging and to reminiscence. Secondly, they attempt to down-age kidult play using mature humor. Thirdly, they try to express a perfect, moderate, and mature beauty to positively adapt themselves to aging. Fourthly, they adopt a regional and ethnic look to escape from the dilemmas accompanying aging and down-aging. This may be regarded as an attitude for repositioning themselves and planning a new life by escaping from a long-standing frame. Finally, they show a desire to stop and enjoy the moment of aging. While recording their cherished everyday lives, they enjoy the present rather than becoming concerned about the past or the future and use styling as a cure for their lives.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• Journal of Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Journal of Ocean Engineering and Technology
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• v.23 no.4
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• pp.52-57
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• 2009

The effect of aging treatment on the microstructure and mechanical properties of super duplex stainless steel with W was investigated. The phase was precipitated mainly at the early stage of aging and a lower aging temperature under $750^{\circ}C$, but the phase was formed after long-term aging treatment between $600^{\circ}C$ and $900^{\circ}C$. The volume fraction of the phase increased with aging temperature up to $750^{\circ}C$ and then decreased up to $900^{\circ}C$. With an increase in the aging time, the volume fraction phase at the early stage of aging increased slightly, and then increased rapidly beyond a certain time. The rapid increase in the tensile strength and hardness and decrease in the elongation and impact toughness were measured with aging temperatures up to $750^{\circ}C$. On the other hand, the tensile strength and hardness decreased slightly, and the elongation and Charpy impact toughness were unchanged with aging temperatures over $750^{\circ}C$. The tensile strength and hardness increased rapidly at the early stage of aging, and then increased slowly beyond a certain time. The elongation and Charpy impact toughness decreased rapidly at the early stage of aging, and then remained unchanged beyond a certain time. The phase that formed at the early stage of aging and the lower aging temperature had a considerable effect on the elongation and Charpy impact toughness of the super duplex stainless steel with W.

• Transactions of the Korean Society of Automotive Engineers
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• v.5 no.3
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• pp.86-94
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• 1997

Quick aging of catalysts has done with IAE(Institute for advanced engineering) AGING MODE suggested by IAE. To estimate the effects of number of aging cycle, temperature and $H_2O$, characteristics of surfaces, mechanical properties and weibull modulus were estimated. Also, the conversion efficiency of aged catalysts was evaluated with model gas bench test. The area of surface and pore volume were decreased according to the number of aging cycle. The precious metal which is well dispersed in fresh state was sintered and agglomerated with aging. The mechanical of deactivation and sintering of catalysts are discussed on the basis of mechanical tests. The conversion efficiency was decreased with the repeats of aging. Especially, the existence of $H_2O$ in supply gas had a main role in catalyst deactivation withy high temperature.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.06a
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• pp.173-174
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• 2008

• Journal of the Korean Society for Heat Treatment
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• v.32 no.2
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• pp.57-60
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• 2019

The impact of two-step treatment on the mechanical properties of the 6061 Al alloy was investigated by testing the hardness and electrical conductance values. After two-step aging treatment, the hardness and electrical conductivity of the alloy was increased, and if the first aging treatment temperature was lower than the secondary aging treatment temperature, both the hardness and the electrical conductivity were not increased. The higher the temperature of the first aging treatment, the higher the hardness. The temperature of the first aging treatment is $175^{\circ}C$, $150^{\circ}C$, $120^{\circ}C$, and the second is $175^{\circ}C$ and $120^{\circ}C$.

• Journal of Animal Science and Technology
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• v.60 no.9
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• pp.23.1-23.9
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• 2018

Background: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia. Results: Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic amino acids increased significantly (P < 0.05) and hardness tended to decrease during both dry- and wet-aging processes. On comparison between dry- and wet-aging processes by analysis of variance, drip and cooking losses were significantly lower during the dry-aging process than during the wet-aging process. However, there was no significant difference in free amino acids or hardness in this comparison. Conclusion: There was no significant difference between dry- and wet-aging methods for all studied variables related to free amino acids or hardness in this study.

• The Journal of Korean Academic Society of Nursing Education
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• v.11 no.1
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• pp.7-15
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• 2005

Purpose: The purpose of this study were to 1) degree of the aging anxiety 2) to identify predictors influencing aging anxiety of the elderly. Method: Data were collected from 179 elders & utilizing questionnaires developed by Watkins, Coates, and Ferroni(1998). Data were analyzed using SPSS/Win 10.0 program and descriptive statistics t-test ANOVA were adopted as necessary. Result: Degree of the aging anxiety were 33-60scores, mean 49.96 scores. There were significant differeence in aging anxiety scores according to relegion, and disease. conclusion : The result of this study show the aging anxiety in a improtant factor in explaining psychological health, and development of adequate intervention for the elderly population to decrease the aging anxiety.

• KIEAE Journal
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• v.12 no.4
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• pp.47-57
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• 2012

The purpose of this study is to develop an aging friendly guideline aging friendly outdoor exercise environment in Universal design aspect. The aim for this guideline is to suggest a creative method to cope with forthcoming aging society and meet the various demands of all park users. Documentary survey and field survey were used to extract notion of universal design and aging friendly design; based from the extracted notions three types of exercise environment were suggested, Small scale, Medium scale and Large scale. The significant of this guideline is as fallow: First, negative aspects of aging friendly design can be eliminated by adopting universal design; therefore the guideline can have social integration aspect. Second, reflected needs of residents can be suggested on the guideline; and it was extracted from documentary survey, PPP UD checklist and field survey. Third, classifying universal design and aging friendly design in one guideline can enhance ability to manage various composition of population. Fourth, by studying young child and old people's likeness and parallel resemblance, design guideline for forthcoming aging society can be suggested. Fifth, from three developed exercise environments, the guideline can be applied into different conditions of location. Sixth, canopy type design model can be very useful for old people.