• Journal of the Korean Recycled Construction Resources Institute
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• v.4 no.3
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• pp.322-329
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• 2016

This study is about the method to control the quality of material used to repair leakage and crack of concrete structure and suggests the "Temperature Stability Test Method" as a follow-up study. In the result of performance evaluation for 45 samples of 15 types in 5 series, the temperature stability test showed different material changes including rolling down, volume change, and color change as they are frozen and melt repeatedly in the somewhat extreme conditions at low($-20^{\circ}C$) and high($60^{\circ}C$) temperatures, where 13 samples (approx. 29%) and 32 samples (approx. 71%) showed leakage, respectively, in the permeability test to evaluate leakage. This result shows the enough importance of setting the quality control criteria of leakage repair material currently used to maintain concrete structures considering the temperature conditions, and proves the applicability of the Temperature Stability Test Method as a standard test method to ensure long-term durability of concrete structure.

• Journal of Korean Neurosurgical Society
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• v.58 no.6
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• pp.578-581
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• 2015

A rigid spino-pelvic fixation to anchor long constructs is crucial to maintain the stability of long fusion in spinal deformity surgery. Besides obtaining immediate stability and proper biomechanical strength of constructs, the S2 alar-iliac (S2AI) screws have some more advantages. Four Korean fresh-frozen human cadavers were procured. Free hand S2AI screw placement is performed using anatomic landmarks. The starting point of the S2AI screw is located at the midpoint between the S1 and S2 foramen and 2 mm medial to the lateral sacral crest. Gearshift was advanced from the desired starting point toward the sacro-iliac joint directing approximately $20^{\circ}$ angulation caudally in sagittal plane and $30^{\circ}$ angulation horizontally in the coronal plane connecting the posterior superior iliac spine (PSIS). We made a S2AI screw trajectory through the cancellous channel using the gearshift. We measured caudal angle in the sagittal plane and horizontal angle in the coronal plane. A total of eight S2AI screws were inserted in four cadavers. All screws inserted into the iliac crest were evaluated by C-arm and naked eye examination by two spine surgeons. Among 8 S2AI screws, all screws were accurately placed (100%). The average caudal angle in the sagittal plane was $17.3{\pm}5.4^{\circ}$. The average horizontal angle in the coronal plane connecting the PSIS was $32.0{\pm}1.8^{\circ}$. The placement of S2AI screws using the free hand technique without any radiographic guidance appears to an acceptable method of insertion without more radiation or time consuming.

• Journal of the Korean Society of Food Science and Nutrition
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• v.2 no.1
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• pp.41-47
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• 1973

In the present work, the quality stability of sun-dried Alaska pollack, Theragra chalcogramma, was discussed in the aspects of non-enzymatic discoloration as a function of relative humidity during storage at room temperature$(20^{\circ}C)$. Frozen Alaska pollack was dressed, filleted, dried for 48 hours in the open air, and finally stored in cylindrical acrylic chambers which contained saturated specific salt solutions proposed by Rockland(1960) for humidity control. The color development of the product was analyzed by spectrophotometry at 10 day-intervals during the storage. Lipid oxidation was measured as TBA value at wavelength of 538nm. And browning pigments were extracted, divided into two fractions and measured at 460nm: one was chloroform-methanol (2:1 v/v)soluble fraction attributed to lipid oxidation, and the other was water dialyzed fraction caused by so called Maillard reaction. The TBA value showed a maximum on 30 day storage, hereafter, intended to decrease gradually. On the other hand, the rate of brown pigment development in water dialyzed fractions as well as in chloroform-methanol soluble fractions was lower at 34 to 45%RH than at any other case, and propagation of lipid oxidation was also diminished at the same levels of humidity. From the facts described previously, it is recognized that storage at 34 to 45%RH provides higher quality stability for sun-dried Alaska pollack.

• Clinics in Shoulder and Elbow
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• v.18 no.3
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• pp.152-158
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• 2015

Background: Acromioclavicular (AC) stability is maintained through a complex combination of soft-tissue restraints that include coracoclavicular (CC), AC ligament and overlying muscles. Among these structures, the role of the CC ligament has continued to be studied because of its importance on shoulder kinematics, especially after AC injury. This study was designed to determine the geometric change of conoid and trapezoid ligaments and resulting stresses on these ligaments according to various scapular motions. Methods: The scapuloclavicular (SC) complex was isolated from a fresh-frozen cadaver by removing all soft tissues except the AC and CC ligaments. The anatomically aligned SC complex was then scanned with a high-resolution computed tomography scanner into 0.6- mm slices. The Finite element model of the SC complex was obtained and used for calculating the stress on different parts of the CC ligaments with simulated movements of the scapula. Results: Average stress on the conoid ligament during anterior tilt, internal rotation, and scapular protraction was higher, whereas the stress on the trapezoid ligament was more prominent during posterior tilt, external rotation, and retraction. Conclusions: We conclude that CC ligament plays an integral role in regulating horizontal SC motion as well as complex motions indicated by increased stress over the ligament with an incremental scapular position change. The conoid ligament is the key structure restraining scapular protraction that might occur in high-grade AC dislocation. Hence in CC ligament reconstructions involving only single bundle, every attempt must be made to reconstruct conoid part of CC ligament as anatomically as possible.

• Food Science of Animal Resources
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• v.20 no.4
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• pp.296-302
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• 2000

산패된 미강을 닭과 돼지에게 급여하여 사육시킨후 도축한 고기에서 저장중 색깔과 지방산화 변화를 구명하기 위하여 실시하였다. 사료배합 조성에서 탈지강을 첨가한 것을 대조구로 하여 신선한 미강(유리지방산함량 8.2%)과 산패괸 미강(유리지방산함량 15.6%)을 돼지(삼원교잡종, Landrace $\times$Yorkshire$\times$Duroc)사료에 각각 20% 첨가하여 평균 종료체중 92kg이 될 때까지 56일간 사육하였으며, 닭(Avi-an 종) 사료에 각각 10%를 첨가하여 3주령부터 급여를 시작하명서 3주간 사육하였다.도축후 1$^{\circ}C$에서 24시간 후에 발골 및 세절하여 함기포장을 한 다음-2$0^{\circ}C$에서 3개월간 저장하였다. 산패된 미강급여구는 신선한 미강급여구에 비해 저장중 명도(L*)가 낮았고 적색도/황색도(a*/b*)는 높았다. 모든 급여구는 저장기간 동안 황색도(b*)는 증가하였고 적색도는 감소하였다. 저장 0일에 비해 3개월에 있어서 계육과 돈육의 적색강도 감소율을 보면 산패된 미강급여구가 66%와 67%로 미강급여구의 84%와 78%나 비급여구의 84%와 77%에 비해 유의적으로 낮게 나타나 가장 많이 변색되었다. 세절육의 냉동중 지방산화는 계육에서 더 많이 진행되었고 저장 1개월만에 급증하였다. 미강을 급여구가 신선한 미강급여구에 비해 산화억제력이 약했다. 따라서 닭과 돼지에 미강을 급여하면 탈지강 급여구에 비해 식육에서 지방산화를 더 많이 억제시키지만, 미강의 산패 정도가 식육의 산화에도 직접적으로 영향을 끼치는 것으로 나타났다.

• Animal Bioscience
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• v.36 no.9
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• pp.1414-1425
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• 2023

Objective: Long chain n-3 polyunsaturated fatty acids (PUFA) exert positive effects on human health. The long chain n-3 PUFA of pork can be increased by adding fish oil to the diet. Due to the cost and availability of fish oil an alternative source must be found. Methods: This study evaluated the effect of five dietary oils on meat quality, fatty acid composition and lipid stability. The five diets contained 1% palm oil (Control), 1% soya oil, 1% linseed oil, 1% fish oil, and 1% Echium oil, respectively. The trial consisted of 60 gilts, randomly allocated to five groups. Results: All color parameters, extractable fat content, fat free dry matter, and moisture content of the m. longissimus muscle were unaffected by dietary treatment. Consumers and a trained sensory panel could not detect a difference between the control samples and the Echium oil sample during sensory analysis. Samples containing higher levels of PUFA (soya, linseed, fish, and Echium oil) had higher levels of primary and secondary lipid oxidation products after refrigerated and frozen storage. However, these values were still well below the threshold value where off flavors can be detected. The Echium oil treatment had significantly higher levels of long chain PUFA than the linseed oil treatment, but it was still significantly lower than that of the fish oil treatment. Conclusion: Echium oil supplementation did not increase the levels of n-3 to the same extent as fish oil did. The result did however suggest that Echium oil can be used in pig diets to improve muscle long chain n-3 fatty acid content without any adverse effects on meat quality when compared to linseed, soya, and palm oil.

• Journal of Mechanical Science and Technology
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• v.17 no.4
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• pp.484-491
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• 2003

For most of linear time-varying (LTV) systems, it is difficult to design time-varying controllers in analytic way. Accordingly, by approximating LTV systems as uncertain linear time-invariant, control design approaches such as robust control have been applied to the resulting uncertain LTI systems. In particular, a robust control method such as quantitative feedback theory (QFT) has an advantage of guaranteeing the frozen-time stability and the performance specification against plant parameter uncertainties. However, if these methods are applied to the approximated linear. time-invariant (LTI) plants with large uncertainty, the resulting control law becomes complicated and also may not become ineffective with faster dynamic behavior. In this paper, as a method to enhance the fast dynamic performance of LTV systems with bounded time-varying parameters, the approximated uncertainty of time-varying parameters are reduced by the proposed QFT parameter-scheduling control design based on radial basis function (RBF) networks.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.136-136
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• 2017

In agriculture, the rice is the one of important things. Many farmers and scientists have long tried to increase the yield of rice. So many technologies have been developed these days. One type of technology has given rise to a host of concerns and questions, namely Genetically Modified Organisms (GMOs). The increasing cultivation of GM crops has raised a wide range of concerns with respect to food safety, environmental effects and socio-economic issues and now commercially planted on about 100 million hectares in some 22 developed and developing countries. The scientific evidence concerning the environmental and health impacts of GMOs is still emerging, but so far there is no conclusive information on the definitive negative impacts of GMOs on health or the environment. Nevertheless, public perceptions about GMOs in food and agriculture are divided with a tendency toward avoiding GM food and products in many developed and developing countries. Also Korea is one of that country and is not allow the GMOs now. So I studied whether these GMOs are actually dangerous for environment and whether there are differences in cultivar characteristics such as germination test with TTC tetrazolium, germination test in frozen soil and gene-flow test with glufosinate and strip-bar test. With these experiments, we evaluated the agricultural safety of GM rice and to identify and assess environmental risks.

• Food Quality and Culture
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• v.3 no.2
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• pp.89-93
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• 2009

This study was conducted to investigate the effects of herbs (dill weed, fennel seed and rosemary) on color stability and lipid oxidation of ground pork patties during storage at $2^{\circ}C$ and $-20^{\circ}C$. Lipid oxidation was determined by the thiobarbituric acid reactive substances (TBARS) method. Fennel seed was identified as being the most effective ingredient in terms of meat redness (Hunter a-values) during storage at $2^{\circ}C$ (p<0.05). Patties treated with rosemary had lower Hunter a-values than control, and dill weed was the least beneficial in influencing meat redness, having significantly lower a-values than control patties. During frozen storage at $-20^{\circ}C$, no significant differences in a-values were observed between the control patties and those treated with fennel seed. Patties treated with rosemary had lower a-values than control and patties with dill weed had negative a-values throughout storage. The cooking process increased Hunter L-values and decreased a-values in all patty samples. TBARS values increased during storage. Rosemary displayed excellent antioxidative activity as evidenced by the completely inhibition of TBARS formation of cooked pork patties. Dill weed and fennel seed also exerted an intermediate but significant antioxidant effect during storage (p<0.05).

• Food Science of Animal Resources
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• v.27 no.1
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• pp.1-7
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• 2007

This study was carried out to compare the quality characteristics of korean native black pork (KNP) and modern genotype pork (MGP) during refrigerated storage after thawing. M. longissimus from 5 Korean native black barrows of 65.3 kg and 5 modern genotype barrows ($Landrace{\times}Yorkshire{\times}Duroc$) of 114.3 kg were frozen at $-80^{\circ}C$ for 1 month and stored at $2{\pm}0.3^{\circ}C$ for 7 days. The carcass weight and dressing percentage was significantly lower in pork from Korean native black pigs than modern genotype pigs (p<0.05). The crude fat and sensory quality were significantly higher in KNP than in MGP (p<0.05), and moisture, myristic acid, gamma-linolenic acid, linolenic acid, and cis-5,8,11,14,17-eicosapentaenoic acid levels were significantly lower in KNP (p<0.05). The pH value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Drip loss was significantly lower in KNP than in MGP during storage (p<0.05). The TBARS value was significantly higher in KNP than in MGP after 5 days of storage (p<0.05). Overall, KNP had lower moisture and unsaturated fatty acid levels relative to MGP and showed less oxidative stability during storage, however it had higher crude fat content, water-holding capacity, sensory quality and color stability than MGP.