• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.10a
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• pp.657-660
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• 2005

It is net easy to predict the shrinkage rate of a plastic injection mold in its design process. The shrinkage rate should be considered as one of the important performances to produce the reliable products. The shrinkage rate can be determined by suing the CAE tools in the design produces. However, since the analysis can take minutes to hours, the high computational costs of performing the analysis limit their use in design optimization. Therefore this study was carried out to presume for mutual relation of analysis condition to get the optimum average shrinkage by regression analysis. The results shown that coefficient of determination of regression equation has a fine reliability over 88.3% and regression equation of average shrinkage is made by regression analysis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• Food Science and Preservation
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• v.13 no.3
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• pp.404-412
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• 2006

TThe purpose of this study was to investigate the physicochemical properties of chufa(Cyperus esculentus L., var sativus Boeck) starches by physical and chemical modification. Chufa starches were exposed to the microwave with 700W power oven for 1, 2, and 3 minutes. Also, starch was oxidized with 1.5%, 3% and 6% (15, 30, 60 mg Cl2/g starch $40^{\circ}\C$, pH 10, 3.0 hr) sodium hypochlorite. The shape of starch granules was not changed much by microwave heating and sodium hypochlorite. Water binding capacity increased but amylose content swelling power, and solubility decreased with increasing microwave heating time. Water binding capacity of the oxidized starch decreased with increasing the content of sodium hypochlorite. With increasing the microwave heating time, gelatinization temperature decreased, but enthalpy(${\Delta}H$) increased in physical modification of chufa starches. Also, chemically modified chufa starches have the similar pattern in gelatinization properties. Peak viscosities of RVA in physically modified chufa starches were 416-188 RVU, and in chemically modified chufa starches they were 129-267 RVU.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.287-292
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• 2002

The effect of cooking methods on in vivo and in vivo indices of the protein quality of hagfish meat were investigated. In vivo protein digestibilities of cooked meats (81.3~83.5 %) were not significant different (p<0.05) from those of van meat (82.9%), with the exception of steamed (11$0^{\circ}C$, 15 min) meat (86.3 %). Convection oven cooking (22$0^{\circ}C$, IS min) resulted in a higher trypsin indigestible substrate (TIS, 49.2 mg/g solid) compared with that of raw meat (38.9 mg/g solid). free amino acid content of raw meat was decreased after boiling (10$0^{\circ}C$, 10min). Both convection oven and microwave cooking (2,450 MHz, 3 min) decreased available lysine from 4.9g/16g N to 3.8~4.1g/16g N. In vivo apparent protein digestibilites (AD) of hagfish meat were similar fur raw (92.4%) and cooked meats, but were somewhat lower than ANRC (Animal Nutrition Research Council) casein (945%). The PERs (3.7~4.1) and NPRs (3.7~4.9) of cooked meats were significantly higher (p<0.05) than those of raw meat (PER 3.3, NPR 3.6 and ANRC casein (PER 2.5, NPR 2.6), despite their lower in vivo protein digestibilities. These results demonstrate that cooking at optimal conditions resulted in remarkably positive effects on in vivo and in vivo protein qualities of hagfish meats. Therefore, steamed hagfish meat is an excellent source of high quality protein from seafood products.

• Analytical Science and Technology
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• v.14 no.4
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• pp.311-316
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• 2001

We have investigated the trace amount in an oriental medicine in oder to determine the geographical origin by using inductively coupled plasma-atomic emission spectrometry(ICP-AES) and chemometric anlysis with principal component analysis(PCA) and pattern recognition. Astragali Radix from several agricultural places in Korea was selected as an example of the oriental medicine and analyzed by ICP-AES. The dried Astragali Radix sample was treated with $HNO_3$ and $H_2O_2$, then digested using microwave oven. Elements such as Mg, Al, K, Ca, Ti, Mn, Fe, Cu, Zn, and Ba with different concentrations were found an used for the identification of the origin of agriculture places. Especially, the concentration of Al, Fe, Zn and Ti were employed to investigate the relationship between. Astragali Radix and the agricultural places by PCA and pattern recognition. We have made a program that is based on chemometrics in analytical spectroscopy. The results of the chemometrics analysis indicated that a distinction among Yechon and Chechon, Chungson, Kurye and Chinese Astragali Radix could be made. We believe that principal component analysis(PCA) and pattern recognition is a valuable tool to identify the origin of Astragali Radix in terms of the agricultural place.

• Journal of Chest Surgery
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• v.31 no.12
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• pp.1200-1205
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• 1998

Background: Lung cancer formation is a multistage process involving activation of protooncogene and inactivation of tumor suppressor genes. We evaluate the significance of cyclin D1, p53, bcl-2 gene mutations in patients with curatively resected stage IIIA non-small cell lung cancer(NSCLC). Material and Method: One hundred consecutive cases of stage IIIA lung cancers from patients operated on curatvely between 1990 and 1995 for which adequate paraffin blocks and clinical history were available. Immunohistochemical studies were performed on the representative tissue sections from each case by the labelled streptovidin- biotin method. Sections for cyclin D1, p53, Bcl-2 immunostaining were pretreated in a microwave oven for 10 to 20 minutes in citrate buffer before immunostaining. The overnight incubation with NCL-cyclin D1-GM for cyclin D1, with clone DO-7 for p53, with clone 124 for bcl-2 was done. Mean follow-up was 24.1 months (range 2-84 months) after operation. Result: One hundred cases of lung cancers were composed of 56 cases of squamous cell carcinoma, 37 cases of adenocarcinoma, 5 cases of adenosquamous cell carcinoma, and 2 cases of large cell carcinoma. The 5-year survival was 32.1%. The positive expression rate of cyclin D1 was 35%, p53 was 56%, and bcl-2 was 17%. But there were no correlation between cyclin D1, p53, Bcl-2 protein expression and survival. Conclusion: These observation indicate that cyclin D1, p53, bcl-2 protein overexpression might be implicated in the oncogenesis of non-small cell lung carcinomas but they have no usefulness as a prognostic marker.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.162-169
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• 2013

We determined the optimum pretreatment conditions such as pH and time for swelling duck feet and investigated the effects of the extracting method, such as water bath (WB), pressure cooker (PC), and microwave oven (MO), on quality characteristics of the duck feet gelatin for improving utilization of duck feet as a novel source of gelatin. The soaking solution of pH 1 among pH 1-14 with unit intervals was selected due to the highest yield. The quality characteristics of the gelatin tested were color, pH, gel strength, viscosity, and melting point. For the extracted gelatin with different methods, the CIE $L^*$, $a^*$ and $b^*$ values were in the following order: MO>PC>WB (p<0.05), WB>PC>MO (p<0.05) and PC>MO>WB (p<0.05), respectively. The gelatin extracted using WB showed the highest pH and that extracted using MO showed the lowest pH (p<0.05). The gel strength, viscosity, and melting point were the highest for MO (p<0.05). The gel strength and melting point were the lowest for PC (p<0.05). No significant difference was found in viscosity between the gelatins extracted using WB and PC (p>0.05). The quality characteristic of duck feet gelatin was affected by extracting methods, and MO extraction can be one of the effective methods for duck feet gelatin.

• Journal of the Korean Chemical Society
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• v.55 no.1
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• pp.57-62
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• 2011

Sometimes inhabitants in remote areas have inadequate or no access to modern medicines or medical services. They can get benefit in term of the treatment against malaria by cultivating selected breeding of A. annua and making teas or decoctions from the plant materials following the proper way of tea preparation. In order to have the maximum extraction efficiency for artemisinin, different ways of tea preparations of A. annua were investigated by applying the developed DPP method and described in this article. Tea was prepared by three different ways (cooking, without cooking with/without shaking and microwave oven) with different times. From the results, it has been found that higher concentration of artemisinin (84.7%) can be attained by following the approach for tea preparation without cooking with shaking for 15 minutes (R.S.D. 2.34%). The concentration of artemisinin decreases with cooking more than 1.5 min in microwave oven. The utmost extraction (88.9% of artemisinin) is possible to extract by shaking with boiled 5% ethanol in distilled water (R.S.D. 2.28%).

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.6
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• pp.711-718
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• 2019

Spectrum analyzer and electromagnetic field meter were used to investigate the EM generation behaviour in different types of home electrical appliances. During microwave oven operation, the EM power measured at a point 30cm apart was measured in the range of 8~11mW/㎡, the strength of the low frequency magnetic field was 60~80mG and the electric field strength was measured at 150~160V/m. For smart phone wireless charging pad, it was measured at an electromagnetic power of 0.4mW/㎡, an electric field of 160 V/m and a magnetic field of 1mG at a point 10cm away. For microwave oven and wireless charging pad, if used within 10cm, the size of the electric field has been measured at a large value that exceeds the human body protection standard and may be hazardous to humans. On the other hand, home appliances such as TVs, hairdryers and refrigerators all showed very low levels of electromagnetic waves, electric fields and magnetic fields, with no harmful effects seen. For electromagnetic shielding, the metal Cu fabric and metal foil had a high level of EM shielding, while polymer films had a low EM shielding characteristic.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.573-578
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• 2001

Cholesterol oxidation products(COPs) such as 7-ketocholesterol, 7 ${\alpha}$, 7 ${\beta}$-hydroxycholesterol and 25-hydroxycholesterol were analyzed for ensuring the safety of squid during its drying and cooking. In addition. changes of malonaldehyde in squid during its drying and cooking were also investigated. Cholesterol was detected 636.4m9/1009 in fresh sample, which was decreased during its drying and cholesterol contents in dried sample were 468.9mg/100g, 486.8mg/100g, respectively, while COPs contents of sun and hot air dried samples increased about 6.2 times more than those contents of fresh sample. Regardless of cooking methods, the contents of COPs in dried products increased after cooking. Especially, those contents were determined 127.3 mg/g in sun dried samples were cooked by microwave oven. The malonaldehyde contents of dried products increased after cooking, its contents in cooked samples by an microwave oven after sun dried were about 4.3 times more than in control products. In general, a small quantity of COPs were formed in dried samples which were cooked by a steam.