• The Korean Journal of Ceramics
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• 제6권1호
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• pp.68-73
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• 2000

The effects of oxygen annealing on the carbon content in MgO thin films were investigated, MgO thin films were deposited on Si(100) substrate at different temperatures of 400 to $700^{\circ}C$ and different deposition rates of 3.4 to 11.6$\AA$/min. Using rf magnetron sputtering method. Carbon content change on the surface of MgO thin films with the oxygen annealing at different temperatures was investigated using various method. The carbon content decreased as the annealing temperature increased. $Pb(Zr_{0.53}Ti_{0.47})O_3$(PZT) thin films were deposited on the MgO/Si(100) substrates. The effects of carbon content on the phase formation and the electrical properties of PZT thin films were also investigated.

• Structural Engineering and Mechanics
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• 제58권1호
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• pp.93-102
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• 2016

This article presents an experimental study on the effect of temperature and solid volume fraction of nanoparticles on the dynamic viscosity for the CuO/EG-water nanofluid. Nanoparticles with diameter of 40 nm are used in the present study to prepare nanofluid by two-step method. A "Brookfield viscometer" has been used to measure the dynamic viscosity of nanofluid with solid volume fraction up to 2% at the temperature range between 20 to $60^{\circ}C$. The findings have shown that dynamic viscosity of nanofluid increases with increasing particle volume fraction and decreasing temperature. Nine different correlations are developed on experimental data point to predict the relative dynamic viscosity of nanofluid at different temperatures. To make sure of accuracy of the proposed correlations, margin of deviation is presented at the end of this study. The results show excellent agreement between experimental data and those obtained through the correlations.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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• pp.555-556
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• 2006

The study examines hardness pattern of SH737-2Cu-.9C samples transient liquid phase sintered at different temperatures viz. $1120^{\circ}C$, $1180^{\circ}C$ and $1250^{\circ}C$, heat treated by various methods and then tempered at different temperatures. Sintered samples were characterized for density and densification parameter, and austenitized at $900^{\circ}C$, subsequently cooled by four different methods viz. annealing, normalizing, oil and brine quenching. Hardness pattern was found minimum for air cooled and maximum for brine quenched, and samples sintered at $1250^{\circ}C$ had relatively higher hardness. The O.Q and B.Q samples were then tempered at $200^{\circ}C$, $400^{\circ}C$, $600^{\circ}C$ and $700^{\circ}C$. Hardness pattern typically showed secondary hardness taking place, with maximum around $600^{\circ}C$.

• Journal of Forest and Environmental Science
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• 제28권1호
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• pp.12-18
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• 2012

Like any other natural resources, forest flora may experience the extreme threat of elevated temperature and saline water submergence at different stages of their lives i.e. from germination to maturity due to climate change effects. The overall aim of the study was to measure the effect of higher temperatures along with saline water irrigation on survival and initial growth during seedling stage of Artocarpus chapalasha. The experiment was conducted in temperature- humidity-photoperiod regulated plant growth chamber during stipulated period to measure the growth performance of randomly selected seedlings. Within three different elevated temperatures viz. $30^{\circ}C$, $32^{\circ}C$ and $34^{\circ}C$, the seedlings were given three different saline conditions such as 0.5 g/L, 1.5 g/L and 2.5 g/L NaCl concentrations. Results found from the experiment was that, seedlings of Artocarpus chaplasha reared at different temperatures and saline water treatments showed stunted growth than reared at existing outdoor temperature ($26.31^{\circ}C$) irrigated with regular fresh water. Seedling growth at three different parameters such as height, collar diameter and number of leaves showed that with increasing temperature individuals respond negatively to increasing saline condition. The seedling's growth occurred at every day in height, collar diameter and leaf. However, growth rate reduced later during the observation. The combined effect of high salinity and higher elevated temperature results in seedling mortality. Therefore, Artocarpus chaplasha may not thrive at higher temperature and salinity intrusion at its early growing period in plantation and natural forest areas.

• Journal of Ginseng Research
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• 제42권3호
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• pp.277-287
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• 2018

Background: Temperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different. Methods: In this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples. Results: The results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20R-ginsenoside Rs3 and ginsenoside Rs4. Polar ginsenosides were abundant in red ginseng steamed at low temperature, whereas higher levels of less polar ginsenosides were detected in red ginseng steamed at high temperature. Conclusion: This study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.

• 한국재료학회지
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• 제34권6호
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• pp.267-274
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• 2024

In this study, four different samples of Se₆₀Ge_40-xBi_x chalcogenides glasses were synthesized by heating the melt for 18 h in vacuum Pyrex ampoules (under a 10^-4 Torre vacuum), each with a different concentration (x = 0, 10, 15, and 20) of high purity starting materials. The results of direct current (DC) electrical conductivity measurements against a 1,000/T plot for all chalcogenide samples revealed two linear areas at medium and high temperatures, each with a different slope and with different activation energies (E₁ and E₂). In other words, these samples contain two electrical conduction mechanisms: a localized conduction at middle temperatures and extended conduction at high temperatures. The results showed the local and extended state parameters changed due to the effective partial substitution of germanium by bismuth. The density of extended states N(E_ext) and localized states N(E_loc) as a function of bismuth concentration was used to gauge this effect. While the density of the localized states decreased from 1.6 × 10¹⁴ to 4.2 × 10¹² (ev^-1 cm^-3) as the bismuth concentration increased from 0 to 15, the density of the extended states generally increased from 3.552 × 10²¹ to 5.86 × 10²¹ (ev^-1 cm^-3), indicating a reduction in the mullet's randomness. This makes these alloys more widely useful in electronic applications due to the decrease in the cost of manufacturing.

• 농업과학연구
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• 제43권3호
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• pp.340-345
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• 2016

The kiwi fruit (Actinidia deliciosa cv. 'Hayward') should be ripened at any step during postharvest handling before consumer consumption. This is essential for freshly harvested kiwi fruit. But, this requires correct temperatures and ethylene concentrations. More testing of a newly developed ethylene generator using charcoal for commercial purposes is needed. This study was conducted to investigate the optimum storage temperatures and the effect of ethylene on the postharvest quality of kiwi fruit. Three different ethylene concentrations of 10, 50, and $100{\mu}L{\cdot}L^{-1}$ were used on fresh kiwi fruit stored at different temperatures of 10, 15, and $20^{\circ}C$. The quality changes of the fruits were assessed by sensory evaluation and by measuring firmness, soluble solids content, titratable acidity, and ethylene production. Higher storage temperatures and ethylene concentrations softened the kiwi fruit quickly and led to the rapid loss of acidity while soluble solid contents of fruit increased to a significant extent during the same storage period. Similarly, the firmness of ethylene-treated fruits stored at 20 and $15^{\circ}C$ dramatically decreased in the experiment while treated fruits stored at $10^{\circ}C$ decreased only slightly. Quality characteristics of kiwi fruits stored at 15 and $20^{\circ}C$ were better than those of fruits at $10^{\circ}C$. With regards to the effect of temperature, fruits stored at lower temperatures took a longer time to ripen and retained their quality longer. The newly developed ethylene generator maintained the ethylene concentration in the 5 kg box at $40-400{\mu}L{\cdot}L^{-1}$. The ethylene generator could also be used to soften persimmons.

• 치위생과학회지
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• 제10권6호
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• pp.459-464
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• 2010

본 연구는 실리콘 고무인상재의 보관온도에 따른 작업 시간과 압축 시 변형율, 탄성회복율, 점조도에 관한 물리적 특성에 대해서 평가하였으며, 다음과 같은 결과를 얻었다. 1. 작업시간은 저온의 온도유지장치에서 보관한 인상재가 실온이나 고온에서 보관한 인 상재보다 유의하게 크게 나타났고(P<0.05), 실온과 고온에서 보관한 인상재는 유의차 가 없었다. 2. 압축변형율은 저온 온도유지장치에서 보관한 인상재가 실온이나 고온에서 보관한 인 상재보다 유의하게 컸으며(P<0.05), 실온과 고온에서 보관한 인상재는 유의차가 없 었다. 3. 탄성회복율은 인상재를 보관한 각 저장온도에 따라 유의한 차이가 있는 것으로 나타 났으며(P<0.05), 온도가 높아짐에 따라 증가하였다. 4. 점조도는 인상재를 보관한 각 저장온도에 따라 유의한 차이가 있는 것으로 나타났으 며(P<0.05), 온도가 높아짐에 따라 감소하였다.

• Journal of Microbiology and Biotechnology
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• 제34권4호
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• pp.863-870
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• 2024

Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc, Logiolactobacillus, and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 제10차 국제학술회의 및 추계정기 학술발표회
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• pp.18-18
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• 2003