• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.6
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• pp.87-93
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• 2014

Optical brightening agents (OBA) is generally used to improve the optical property of printing paper in the paper industry. However, effects of OBA addition on paper preservability has been not fully understood yet. Therefore, this study was aimed to investigate effects of a OBA on the aging characteristics of paper. The OBA treatment of three different types was performed by dipping a filter paper into each a OBA solutions of different concentrations. The filter papers applied with a OBA were artificially aged at 80oC and 65% RH, and their optical and mechanical properties were evaluated. It was found that application of OBAs influenced the aging characteristics of paper. Especially, after aging, the optical and mechanical properties of the filter paper treated with the tetra-type OBA were more significantly decreased than those of the non-treated filter paper. The more the concentration of the tetra-type OBA increased, the more decreasing rate of optical and mechanical properties of the filter paper. While, in case of di-type OBA and hexa-type OBA, paper optical and mechanical properties were slightly decreased or not changed with a OBA treatment.

• Journal of Hydrogen and New Energy
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• v.33 no.2
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• pp.176-182
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• 2022

Since the various characteristics of the polymer electrolyte membrane are not clearly identified, it is difficult to predict and design applications for various conditions. In this study, as a previous study on the aging of the polymer electrolyte membrane, a study was conducted on the change of mechanical properties according to the aging of the polymer electrolyte membrane. Through the tensile test of Nafion 117, the mechanical properties change due to aging was confirmed. As a result of the tensile test, it was confirmed that the aged Nafion 117 had reduced tensile strength. Through DSC measurement, aged Nafion confirmed that the glass transition temperature and enthalpy change were low, which is thought to be the effect of molecular motion and transition due to the lapse of time. The effect is thought to cause a difference in the amount of change in enthalpy, resulting in a difference in mechanical properties during tension.

• Journal of Animal Science and Technology
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• v.65 no.4
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• pp.865-877
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• 2023

Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality. The meat quality such as: pH, color, cooking loss, fatty acid, thiobarbituric acid reactive substance, warner-bratzler shear force, tensile tests, and texture profiles were analyzed on longissimus lumborum (LL) muscles of the carcasses at different aging times (3 d and 21 d). The results showed that steers and cows had higher back-fat thickness and marbling score, and a lower firmness (p < 0.001) than bulls. Bulls exhibited a lower meat quality indicating by higher cooking loss, thiobarbituric acid reactive substance content, warner-bratzler shear force and tensile test values (p < 0.01). Regarding the sensory property, the bull meat also had higher hardness, and lower tenderness, juiciness and flavor scores than the cow or steer meat (p < 0.01). Additionally, the bull meat had a higher polyunsaturated fatty acid and a lower monounsaturated fatty acid contents (p < 0.01). With increased aging time, the meat tenderness was improved in all the genders. Taken together, the present study demonstrated that the gender and aging time affected the carcass traits, fatty acid and sensory quality of beef. Postmortem aging could improve the meat tenderness of all genders especially bulls.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1993.05a
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• pp.88-91
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• 1993

In this study 9.5/65/35 PLZT was selected which has the excellent quadratic electro-optic property and slim-loop. It was fabricated by the methods of vacuum hot-pressing and sintering. The electrode of color filter was evaporated using the interdigital type masks. Hysteresis and transmission characteristics were measured. The coercive field and the nontransmited field were correlative. Aging effect was measured according to time at same temperature. Wavelengths of RGB were chosen 700[nm] for red, 545[nm] for green and 435[nm] for blue by the standard of the Commission Internationale del Eclaiage.

• Proceedings of the KSME Conference
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• 2003.04a
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• pp.96-100
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• 2003

In the tensile loading of sheet metals made from polycrystalline aluminum alloys, a single deformation band appears inclined to the elongation axis in the early stage of plastic deformation, and symmetric double bands are observed in the later stage. This character of the localized deformation bands has been analyzed by a perturbation method. Macroscopic slip modes composed of slip planes and slip directions were assumed to describe the tensile and shear strains. Along time integration path, the value of the perturbation growth parameter was checked to find at which angle to the elongation axis the localized deformation bands are generated. It was shown that the mode of the localized deformation is related to asymmetry of material property.

• Proceedings of the KSME Conference
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• 2001.06a
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• pp.517-522
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• 2001

The purpose of this study is to investigate the thermal embrittlement and the mechanical properties of 2.25Cr-1Mo steel aged at high temperature and stress for 250 hours. Original, aged artificially material were tested to obtain the hardness and impact absorbed energy. Hardness and impact absorbed energy decreased with the increasing aging time. The carbide morphology with the thermal embrittlement was found to contribute to the mechanical property change by X-Ray diffraction method.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.799-806
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• 2011

This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.12
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• pp.1733-1738
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• 2017

Objective: Different dry-aging methods [traditional dry-aging (TD), simplified dry-aging (SD), and SD in an aging bag (SDB)] were compared to investigate the possible use of SD and/or SDB in practical situations. Methods: Sirloins from 48 Hanwoo cows were frozen (Control, 2 days postmortem) or dry-aged for 28 days using the different aging methods and analyzed for chemical composition, total aerobic bacterial count, shear force, inosine 5′-monophosphate (IMP) and free amino acid content, and sensory properties. Results: The difference in chemical composition, total aerobic bacterial count, shear force, IMP, and total free amino acid content were negligible among the 3 dry-aged groups. The SD and SDB showed statistically similar tenderness, flavor, and overall acceptability relative to TD. However, SDB had a relatively higher saleable yield. Conclusion: Both SD and SDB can successfully substitute for TD. However, SDB would be the best option for simplified dry-aging of low-marbled beef with a relatively high saleable yield.

• Elastomers and Composites
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• v.40 no.3
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• pp.181-187
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• 2005

Changes of physical properties or NR vulcanizates with different cure systems by thermal aging were investigated. Two sulfur cure systems and one resole cure system were employed, and total contents of the curatives were varied. For the NR vulcanizates with sulfur cure systems, hardness and modulus after the thermal aging at $90^{\circ}C$ for 3 days were increased, but elongation at break and tensile strength were decreased. For the NR vulcanizates with resloe cure system, the physical properties after the thermal aging were decreased. The change of physical properties by the thermal aging was explained with the crosslink density change. The crosslink densities or the NR vulcanizates with sulfur cure systems were increased after the thermal aging, but those with resole cure system were decreased. Influence of the migration of antidegradant on the changes of physical properties was also investigated. However, the changes of physical properties by the thermal aging were not explained sufficiently with the migration of antigradant.