• Food Science of Animal Resources
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• v.22 no.3
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• pp.222-227
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• 2002

Efficacy of submersion aging in chilled water of vacuum-packed Hanwoo beef was investigated. At 24 hours post-mortem, the somimemebranosus portion of Hanwoo carcass was excised and sliced (2.5cm, thickness). After beef core samples(6$\textrm{cm}^2$${\times}$2cm) were prepared and vacuum packed, the samples were randomly assigned to the four treatments which were conventional refrigerator at 4$^{\circ}C$(control), conventional refrigerator at 1$^{\circ}C$(T1), submersion in chilled water at 4$^{\circ}C$(T2) and submersion in chilled water at 1$^{\circ}C$(T3). Samples were stored for 3, 7, 10 and 14 days to measure meat color(CIE L*, a*, b*), deoxymyoglobin, oxymyoglobin and metmyoglobin percentage, thiobarbituric acid reactive substance (TBARS) value, purge loss(%) and total heam pigment content. CIE a* value of samples was not significantly changed by treatment during the storage. However, metmyoglobin content of T2 samples was significantly (p<0.05) lower than those of control and T1,T3 during storage. Also, TBARS value of T3 samples was significantly (p<0.05) lower than those of control and T2 samples. T3 showed the lowest purge loss%, whereas control remarked the highest purge loss(%). Total heam pigment of all samples were not significantly changed during the storage. These results suggested that submersion aging in chilled water could keep the myoglobin stability and reduce lipid oxidation and purge loss of vacuum packed beef during storage.

• Korean Journal of Materials Research
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• v.4 no.4
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• pp.483-490
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• 1994

The effect of vanadium additions on the thermal stability of Al-TI alloy \vas investigated. Al- 8wt.%Ti and Al-8wt.%(Ti+V) alloys wirh different Ti to V atomic ratios of 3 : 1 and 1 : 1 were pre- pared by mechanical alloying. The steady states wwe obtalncd after mechanical alloy~ng for ltihours for all the alloy compositions. The mechanically alloyed powders were consolidaicd by vacuum hot pressing and thermal st.ability was investigated by hardness testing afrcr aging thc specimens at $400^{\circ}C$, $480^{\circ}C$, $550^{\circ}C$ for up to 1000hrs. It was confirmed that addit~on of V- increased the thermal stability of Al-Ti alloy by reducing coarsening rate of $Ai_{3}Ti$ intermetallic compound.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.22 no.4
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• pp.107-113
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• 2008

We investigated the electro-optical characteristics of an ICP(Inductively Coupled Plasma) light source depending on driving temperature, and length of discharge tube. An electro-optical stability of a sample at operating was measured to see a steady state of a sample. In this results, we can see that a stability of power loss and luminous flux of a sample at operating of upper 70[min] was 1.45[%1 and 0.36[%]. We measured the optical characteristics of a sample in a thermal chamber operated at a specific temperature divided into 5 steps. While luminance increased with temperature increasing, the decrement of luminance a eared at u or $46.7[^{\circ}C]$. According to Parchen's and Boyle-Charles' law, we can speculate that a pressure was increased and a higher voltage was needed but a ballaster having a rating power can't support a higher voltage corresponding to a pressure change, 0.02[Torr] at $46.7[^{\circ}C]$. Moreover, we measured an a lied power and current of samples depending to a various length of a discharge tube.

• Polymer(Korea)
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• v.37 no.3
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• pp.399-404
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• 2013

In order to develop the blends with good long-term thermal stability and tensile elongation, the blends of polyphenylene sulfide (PPS) and 7 kinds of elastomer were tested. PPS/elastomer (90/10, 80/20, 70/30) blend samples were prepared by compression molding after twin screw extrusion or punching after sheet extrusion. Rheological, mechanical property and morphology of the blends were analyzed by capillary rheometer, UTM, impact tester, and SEM. For long-term thermal stability tests, the mechanical properties were measured again after the samples were stored in a convection oven for a week. The tensile strengths were almost same regardless of kinds of elastomer and the tensile elongation was the maximum for the PPS/m-EVA blend. As the content of elastomer increased, the elongation increased but delamination occurred at 30 wt% of elastomer content. The tensile strength increased but the elongation decreased seriously after thermal aging. Many problems related with PPS processing could be solved by adding a small amount of the elastomers partially compatibile with PPS and it would be applicable to develop various PPS grades.

• KSBB Journal
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• v.31 no.4
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• pp.256-262
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• 2016

The need for natural cosmetic ingredients has been increasing over the world nowadays. Agarose, a natural polymer from red seaweeds, has high hydrophilic character and a function of scaffolder. As skin moisturizer, agarose is adequate for percutaneous absorption. While, blueberry fruits extract possesses rich procyanidins and anthocyanins which show health benefits, anti-oxidant effect, anti-aging and anti-melanogenesis. Stability, sensory preference, skin trouble of the emulsion formula are important for cosmetic product development. In this study, we manufactured an emulsion formula for skin moisturizers using the two ingredients and tested emulsion stability and skin trouble. Total phenolic contents of the blueberry fruits extract were evaluated as well as tyrosinase inhibitory and collagenase inhibitory activities. $IC_{50}$ values of blueberry fruits extract for anti-tyrosinase and anti-collagenase activities were 168 and $112{\mu}g/mL$, respectively using gallic acid as a control ($64.8{\mu}g/mL$). The stability (pH and viscosity) of the formula containing 2% blueberry fruits extracts and 0.1% agarose was measured at five different temperatures (room temp., $25^{\circ}C$, $55^{\circ}C$, $45^{\circ}C$, $55^{\circ}C$) under the sun light at 2 day intervals for 12 days. There has been little pH change at the different temperatures. According to the sensory evaluation, there was no significant flavor, discoloration and physical changes of the formula at $25-65^{\circ}C$. These results suggest that emulsion formula containing blueberry extract and agarose could be used as a candidate for lotion and essence products.

• Journal of Microbiology and Biotechnology
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• v.20 no.11
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• pp.1539-1545
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• 2010

In beer, glutathione works as the main antioxidant compound, which also correlates with the stability of the beer flavor. In addition, high residual sugars in beer contribute to major nonvolatile components, which are reflected in a high caloric content. Therefore, in this study, the Saccharomyces cerevisiae GSH1 gene encoding glutamylcysteine synthetase and the Saccharomycopsis fibuligera ALP1 gene encoding ${\alpha}$-amylase were coexpressed in industrial brewing yeast strain Y31 targeting the ${\alpha}$-acetolactate synthase (AHAS) gene (ILV2) and alcohol dehydrogenase gene (ADH2), resulting in the new recombinant strain TY3. The glutathione content in the fermentation broth of TY3 increased to 43.83 mg/l as compared with 33.34 mg/l in the fermentation broth of Y31. The recombinant strain showed a high ${\alpha}$-amylase activity and utilized more than 46% of the starch as the sole carbon source after 5 days. European Brewery Convention tube fermentation tests comparing the fermentation broths of TY3 and Y31 showed that the flavor stability index for TY3 was 1.3-fold higher, whereas its residual sugar concentration was 76.8% lower. Owing to the interruption of the ILV2 gene and ADH2 gene, the contents of diacetyl and acetaldehyde as off-flavor compounds were reduced by 56.93% and 31.25%, respectively, when compared with the contents in the Y31 fermentation broth. In addition, since no drug-resistant genes were introduced to the new recombinant strain, it should be more suitable for use in the beer industry, owing to its better flavor stability and other beneficial characteristics.

• Journal of the Korean Wood Science and Technology
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• v.27 no.1
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• pp.64-71
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• 1999

This study was conducted to manufacture MDF panels bonded with PF resins which provide excellent durability and dimensional stability with panels, and to identify benefits and weaknesses of using PF resins for MDF panels that have been manufactured with urea-formaldehyde (UF) resins for interior applications due to its low dimensional stability under moisture conditions. The results showed that the performance of PF-bonded MDF panels satisfied the performance requirement. A six-cycle aging test also revealed that PF-bonded MDF panels had high durability. Thickness swelling after 24 hours submersion in cold water was less than 2 percent, showing good dimentioanl stability. The identified weaknesses of using PF resins were relatively high resin content and long hot-pressing time. An acceptable resin content appeared to be 8 percent which can increase the production cost of PF-bonded MDF panels. The hot-pressing time (7 minutes) used in this study is relatively long compared to that of UF-bonded MDF panels. This result also indicates that hot-pressing process has to be optimized to control various pressing variables.

• The Journal of Advanced Prosthodontics
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• v.5 no.2
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• pp.75-83
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• 2013

PURPOSE. Maxillofacial silicone elastomer is usually colored intrinsically with color pigments to match skin colors. The purpose of this study was to investigate the color stability of a maxillofacial silicone elastomer, colored with a thermochromic, color changing pigment. MATERIALS AND METHODS. Disc-shaped maxillofacial silicone specimens were prepared and divided into 3 groups: a conventionally colored control group, one group additionally colored with 0.2 wt% thermochromic pigment, and one group with 0.6 wt% thermochromic pigment. Half of the surface of each specimen was covered with an aluminium foil. All of the specimens were exposed to UV radiation in 6 hour cycles over 46 days. In between the UV exposures, half of the specimens were stored in darkness, at room temperature, and the other half was stored in an incubator, at a humidity of 97% and a temperature of $+37^{\circ}C$. Color measurements were made with a spectrophotometer and registered according to the CIELAB $L^*a^*b^*$ color model system. The changes in $L^*$, $a^*$ and $b^*$ values during artificial aging were statistically analyzed by using paired samples t-test and repeated measures ANOVA. P-values <.05 were considered as statistically significant. RESULTS. The UV exposure resulted in visually noticeable and statistically significant color changes in the $L^*$, $a^*$ and $b^*$ values in both of the test groups containing thermochromic pigment. Storage in the incubator lead to statistically significant color changes in the $a^*$ and $b^*$ values of the specimens containing thermochromic pigment, compared to those stored at room temperature. CONCLUSION. The specimens containing thermochromic pigment were very sensitive to UV radiation, and the thermochromic pigment is not suitable, as such, to be used in maxillofacial prostheses.

• Polymer(Korea)
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• v.24 no.3
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• pp.382-388
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• 2000

Polymer electrolyte films consisting of poly(vinylidenefluoride-hexafluoropropylene) (PVdF-HFP), LiClO$_3$ and a mixture of ethylene carbonate (EC) and ${\gamma}$-butyrolactone (GBL) were examined in order to obtain the best compromise between high ionic conductivity, homogeniety, dimensional and electrochemical stability. Measurements of ionic conductivity, differential scanning calorimetry and linear sweep voltammetry have been carried out for various compositions. The highest conductivity of 3.8$\times$10$^{-3}$ S$cm^{-1}$ / at 3$0^{\circ}C$ were obtained for a film of 30(PVdF-HFP)+7.8LiClO$_4$+62.2EC/GBL. From the DSC study, it has been found that the PVdF-HFP gels are stable up to 10$0^{\circ}C$, and the salt lowers the melting temperature of crystalline part of PVdF by interacting sensitively with polymer segments. When Lithium metal is in contact with the gel films, it tends to undergo corrosion and the reaction products accumulate resulting in the formation of a passive film on Li electrode. As the aging time progresses, the interfacial resistance increases continuously. Anodic stability is measured to extend up to about 4.5 V vs. Li.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.266-275
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• 2019

Although the production of dry-aged beef has been increasing, most purveyors are unaware of the changes in quality that ensue after completion of the aging period and do not adhere to specific guidelines for its packaging and storage. The objective of this study was to investigate the storage stability of vacuum-packaged dry-aged beef based on changes in microbial, physicochemical, and sensory properties during refrigeration at $4^{\circ}C$ for 21 d. The total aerobic bacterial count exceeded 6 Log CFU/g at approximately day 11 and significantly increased after day 14. Freshness indicators such as pH and volatile basic nitrogen content were acceptable until day 14 and 21, respectively. Based on the evaluation of overall sensory acceptability, the dry-aged beef was acceptable until 14 d without any sensory deterioration. Therefore, vacuum-packaged dry-aged beef could be stored for 11 d at $4^{\circ}C$ without any adverse effect on its microbial and sensory quality.