• BMB Reports
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• v.45 no.2
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• pp.91-95
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• 2012

Glutamate dehydrogenase from axenic bacterial cultures of a new microorganism, called GWE1, isolated from the interior of a sterilization drying oven, was purified by anion-exchange and molecular-exclusion liquid chromatography. The apparent molecular mass of the native enzyme was 250.5 kDa and was shown to be an hexamer with similar subunits of molecular mass 40.5 kDa. For glutamate oxidation, the enzyme showed an optimal pH and temperature of 8.0 and $70^{\circ}C$, respectively. In contrast to other glutamate dehydrogenases isolated from bacteria, the enzyme isolated in this study can use both $NAD^+$ and $NADP^+$ as electron acceptors, displaying more affinity for $NADP^+$ than for $NAD^+$. No activity was detected with NADH or NADPH, 2-oxoglutarate and ammonia. The enzyme was exceptionally thermostable, maintaining more than 70% of activity after incubating at $100^{\circ}C$ for more than five hours suggesting being one of the most thermoestable enzymes reported in the family of dehydrogenases.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.2053_2054
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• 2009

This paper studied about the characteristics of the Far Infrared Ray Radiant Oven. We decrease intensity of electromagnetic wave which depended on electric and magnetic field occured by the Far Infrared Ray Radiant Oven and then the affected effect on the human body is minimized.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.108-118
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• 2006

This study is on different dry methods for Artemisia sp. which were not affected by the dry matter percent. Essential oil components such as 1,8-cineol and terpineol were highly affected by the dry method. 1,8-cineol and terpineol components were decreased by adaptation of the heated oven-drying method and the freeze-drying method. Borneol components were increased through shady sun-drying, sun-drying and freeze-drying. Heated oven drying method decreased the vitamin C content. Vitamin C content was decreased in oven-drying about 50% during this period, but only 10% decreased in the freezing dry method. Qualities were changed by different drying methods. Therefore, different dry methods of Artemisia sp. were applied to the flavorgen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.951-957
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• 1996

Changes in quality of blanched vegetables(carrot, green onion, spinach) by microwave heating were evaluated. Ceramic coating treatment(CCT) within microwave oven caused the reduction of blanching time and Hunter's L, a, b values of vegetables. Also, CCT showed the higher cutting force compared to NCCT after microwave heating. Photomicrographs of cross-section of blanched vegetables after heating in ceramic coated microwave oven showed better appearance than those in nonceramic coated microwave oven. CCT process improved retention of vitamin C.

• Journal of the Korean Ceramic Society
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• v.34 no.1
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• pp.1-6
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• 1997

In home-style microwave oven, silica-Al powder mixture was ignited among pellets and combustion wave-front propagated to produce Si+AIN+Al2O3 as resultant phases under N2 atmosphere. Without cooling pro-cedure the resultant phases of Si+AIN+Al2O3 continously absorbed microwave and were heated to be syn-thesized into sialon phases. This synthesis rate of sialon phases from silica-Al powder mixture in home-style microwave oven was higher than that in conventional furnace, and total processing time was around 1 hour, which could save energy and cost.

• Journal of Power System Engineering
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• v.13 no.3
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• pp.53-58
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• 2009

The importance of cost reduction has grown bigger to ensure the competetive power of products in the electric home appliances industry. Thus, it is necessary to assess the reliability due to drop-impact happenning in process of distribution of microwave ovens with the panel and cavity of thinner thickness for cost reduction. In the present study, the drop/impact simulation using the explicit code LS-DYNA3D has been carried out for improving the impact resistance of a microwave oven. This CAE-based design approach can be successfully applied to enhance the deteriorated dynamic behavior under the impact conditions of dropping height 70cm according to ISTA procedure 2A.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.7 s.172
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• pp.177-184
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• 2005

Recently, the engineering designer of injection mould has become more and more dependent on the CAE. In the design factors of injection mould, the shrinkage rate should be considered as one of the important performances to produce the reliable products. therefore the shrinkage rate can be mostly calculated by the MoldFlow and Pro-engineering. in the design process. However it is not easy to predict the shrinkage rate of a plastic injection mold in its design process because the analysis can take minutes to hours, the high computational costs of performing the analysis limit their use in design optimization. In this study, the surrogate models, DACE model, based on the Kriging in order to optimize the shrinkage rate of electric microwave oven window is used in lieu of the original models, facilitating design optimization.

• Journal of Welding and Joining
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• v.15 no.6
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• pp.105-115
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• 1997

A numerical study is performed to predict the thermal response of a detailed card assembly during infrared reflow soldering. The card assembly is exposed to discontinuous infrared panel heater temperature distributions and high radiative/convective heating and cooling rates at the inlet and exit of the oven. The convective, radiative and conduction heat transfer within the reflow oven as well as within the card assembly are simulated and the predictions illustrate the detailed thermal responses. The predictions show that mixed convection plays an important role with relatively high frequency effects attributed to buoyancy forces, however the thermal response of the card assembly is dominated by radiation. The predictions of the detailed card assembly thermal response can be used to select the oven operating conditions to ensure proper solder melting and minimization of thermally induced card assembly tresses and warpage.

• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.1
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• pp.86-96
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• 1999

Laboratory experiment was performed for the TDR to measure the soil moisture, and the results, were compared with the design water content and the one measured by oven-try method. Sand and kaolinite were used . Varaiables for the experiment were water content (10-50%), void ration (0.7 -1.3), mixture rate of kaolinite (10-30%), and measurement methods (TDR and oven-dry). In all cases , TDR method showed very accurage and reliable results , and average error and error range were far lews than the oven-dry method which is widely used. Considerable error was noticed when water contnet was 50% where saturation was achieved for both methods. Therefore, TDR was thought to be applicable to the field moisture measurement if it is unsaturated. For field scale application of TDR, more research and verification of the accuracy with diverse soil conditions including physical ,chemical and mineral properties are recommended.

• Elastomers and Composites
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• v.1 no.1
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• pp.56-62
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• 1966

The aging characteristics of vulcanized rubber products manufactured in Korean industries have been studied, especially in terms of relationship between aging temperature and time, and also the comparison of results between Geer's oven testing and tube testing was made. It was assessed from changes in tensile properties resulting from conditioning at elevated temperatures for specified period of time. Even though the recipe of each sample is different, the results, as would be expected, has shown that at lower aging temperature the change of tensile strength indicate moderately and at the elovated severely as shown in Figure 9. Consequently, in spite of that the results from conditioning at various temperatures for certain specified period of time must be equivalent to each other, it shows inignorable tolerance. The results of Geer's oven test and tube test have shown slightly different value. It seemed to be caused by the result of migration phenomena on aging in Geer's oven.