• 한국잠사곤충학회지
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• 제37권2호
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• pp.154-160
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• 1995

Silk/CDP 혼합사의 염색거동을 살펴보기 위하여 pH, 염색온도, 조제 등 염색조건을 변화시켜가면서 고찰한 결과 다음과 같은 결론을 얻었다. 1. 견섬유는 염욕의 pH가 증가함에 따라 일계 pH까지 염착량이 증가하는 경향을 나타냈으나 CDP 섬유는 pH에 따른 염착량의 변화가 거의 나타나지 않았다. 염색온도의 염착거동에 대한 영향은 염색온도가 증가하면 초기염착속도는 증가하는 반면 최종 염착량은 줄어드는 일반적인 경향을 나타내었다. 특히 CDP섬유의 경우 유리전이온도 이하에서도 염착속도가 상당히 느린 결과를 보였다. 2. Carrier를 사용하여 silk/CDP 혼합사를 염색하는 경우 염욕의 pH 및 염색온도에 따라 각 component에의 염료 흡착 및 탈착거동, 염착량 변화 등이 차이가 나는 것으로 나타났다. 또한 carrier가 없는 경우에는 CDP component에는 거의 염착이 이루어지지 않았다. 3. Silk/CDP 혼합사의 염색시에 나타나는 이염현상은 carrier의 존재하에서 CDP component의 구조 이완에 따라 염착능력이 증대되고 염욕의 평형이 깨어지면서 silk component의 탈착과 동시에 친화력이 큰 CDP component,쪽으로 염료이동이 일어나는 것으로 나타났다.

• 한국식품영양학회지
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• 제11권5호
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• pp.482-487
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• 1998

This study was carried out to investigate the effects of freezing temperature on quality of thawed beef loin. In case of thaw drip loss, the freezing of -3$^{\circ}C$ and -2$0^{\circ}C$ were higest by 3.4% to 30 days and by 1.8% to 60 days, respectively. And the thaw drip loss of -3$^{\circ}C$ freezing was more than -2$0^{\circ}C$ freezing. The cooking loss of water bath and pan boiling were increased significantly during freezing than the beginning of freezing, but were not different -3$^{\circ}C$ and -2$0^{\circ}C$. The salt soluble protein extractability was decreased during freezing, the -2$0^{\circ}C$ freezing was higher than -3$^{\circ}C$ freezing. The water soluble protein extractability of -3$^{\circ}C$ freezing was not significant different during freezing storage, that freezed at -2$0^{\circ}C$ was increased during freezing. The "L" value of the beginning of freezing was higher than during freezing, the "a" value was not different during freezing, and the "b" value during freezing was higher than the beginning of freezing. The myoglobin denatured percentage of the -3$^{\circ}C$ and -2$0^{\circ}C$ freezing were highest by 94.4% to 45 days and by 94.0% to 15 days, respectively. The shear force value during freezing was higher than the beginning of freezing, the myofibrillar fragmentation index was not significant different during freezing. The pH was increased to freezing 30 days, after that was decreased.ays, after that was decreased.

• 한국콘텐츠학회논문지
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• 제16권10호
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• pp.291-298
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• 2016

연구의 목적은 컬러 도플러 초음파를 이용하여 twinkling artifact(AT)의 발생 강도를 비교함으로서 요로결석 진단에 twinkling artifact의 유용성을 알아보고자 In vitro와 In vivo로 진행되었다. In vitro 실험은 수조에 도토리묵을 넣고 도토리묵의 표면에 물질을 올려놓고 컬러 도플러 초음파를 시행하여 twinkling artifact의 발생 정도를 실험하였다. In vivo 실험은 요로결석 환자 31명(신장결석 ; 16명, 요관결석: 15명)을 대상으로 하였다. In vitro 및 In vivo 검사에서 twinkling artifact 발생 강도는 0에서 3등급으로 분류하였다. In vitro 검사에서 표면이 거친 소금, 나사, 큐빅 물질에서 높은 등급의 twinkling artifact가 발생하였다. 회색도(B-mode) 영상에서 요로결석 검출률은 신장에서 37%, 요관에서 60%로 나타났다. 모든 요로결석 환자에서 twinkling artifact 발생하였다. 컬러 도플러 초음파에서 twinkling artifact 발생 정도는 물질의 표면의 거칠기와 관계가 있었다. 회색도 영상에서 요로결석이 분명하게 검출이 되지 않고 twinkling artifact가 발생한다면 요로결석 확진할 수 있다.

• 한국주조공학회지
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• 제32권2호
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• pp.104-108
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• 2012

The effect of heat treatment on mechanical properties of 0.4C-2.3Si(wt%) steel with bainitic ferrite matrix were investigated. This steel has been synthesized intergrating concepts from TRIP(Transformation Induced Plasticity) steel & Austempered Ductile Cast Iron(ADI) technology. The low alloy medium carbon (0.4 %C) steel with high silicon (2.3 %Si) was initially annealed for 60 min at $800^{\circ}C$, $820^{\circ}C$ and $840^{\circ}C$ respectively in the intercritical region and then subsequently austempered at various temperatures at $260^{\circ}C$, $320^{\circ}C$ and $380^{\circ}C$ for 30 min in a salt bath. The mechanical properties were measured by using a tensile test. A detailed study of the microstructure of this steel after heat treatment was carried out by means of electron back scattering diffraction (EBSD) technic. In this study, a new low alloy steel with high strength (780~1,050MPa) and exceptionally high ductility (20~40%) was obtained.

• Archives of Pharmacal Research
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• 제14권3호
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• pp.242-248
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• 1991

Antihypertensive effect of YH 334 was examined in various experimental hypertension rat models and the systemic and regional hymohynamic profiles of the compound were investigated in conscious spontaneously hypertensive rats (SHR). The antiypertensive potensive potency of YH 334 is found to be more than 10 times stronger than that of nitrendipine in the all hypertensive models. The effective doses to lower the initial blood pressure by 20% $(ED_{20})$ of YH334 were 1.4 mg/kg in normotensive rats (NR), 0.7 mglkg in SHR. 0.1 mg/kg in DOCA salt hypertensive rats (DHR) and 0.4 mg/kg in renal hypertensive rats (RHR), and the $ED_{20}$ values of nitrendipine were 15.8 mg/kg in NR, 7.1 mg/kg in SHR, 1.7 mg/kg in DHR and 4.8 mg/kg in RHR. The primary hemodynamic effect hemodynamic profile is similar to that of nitrendipine. Both compounds seem to produce potent antihypertensive effects by lowering peripheral resistance in the skeletal muscles. In the organ bath study using isolated rabbit aorta, YH 334 was found to be a potent voltage dependent calcium channel blocker without significant inhibitory effect on the receptor operated calcium channels like the most of other dihydropyridine type calcium antagonists. Furthermore, YH334 showed acute diuretic and natriuretic effects in conscious SHR, which may render the unnecessary restriction of sodium in the diet of those patients on long term hypertension therapy. This effect would provide an additional benefit to its potent antihypertensive activity.

• 대한치과기공학회지
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• 제34권4호
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• pp.345-352
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• 2012

Purpose: The age-hardening mechanism of an Au-Ag-Cu-Pt-Zn alloy for crown and bridge fabrication was investigated by means of hardness test, X-ray diffraction study and field emission scanning electron microscopic observation. Methods: Before hardness testing, the specimens were solution treated and then were rapidly quenched into ice brine, and were subsequently aged isothermally at $400-450^{\circ}C$ for various periods of time in a molten salt bath and then quenched into ice brain. Hardness measurements were made using a Vickers microhardness tester. The specimens were examined at 15 kV using a field emission scanning electron microscope. Results: By the isothermal aging of the solution-treated specimen at $450^{\circ}C$, the hardness increased rapidly in the early stage of aging process and reached a maximum hardness value. After that, the hardness decreased slowly with prolonged aging. However, the relatively high hardness value was obtained even with 20,000 min aging. By aging the solution-treated specimen, the f.c.c. Au-Ag-rich ${\alpha}_0$ phase was transformed into the Au-Ag-rich ${\alpha}_1$ phase and the AuCu I ordered phase. Conclusion: The hardness increase in the early stage of aging process was attributed to the formation of lattice strains by the precipitation of the Cu-rich phase and then subsequent ordering into the AuCu I-type phase. The decrease in hardness in the later stage of aging process was due to the release of coherency strains by the coarsening of tweed structure in the grain interior and by the growth and coarsening of the lamellar structure in the grain boundary. The increase of inter-lamellar space contributed slightly to the softening compared to the growth of lamellar structure toward the grain interior.

• 열처리공학회지
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• 제16권5호
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• pp.253-259
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• 2003

In this study, to find out the reason of deterioration in surface roughness of steel and cast iron after Tufftride, it has been investigated on the relation between the surface roughness and various factors such as the evolution of compound layer, surface morphology, and surface hardness, and change of pore ratio in the compound layer during Tufftride at $580^{\circ}C$. It is found that the surface roughness was increased with the evolution of compound layer during Tufftride of steel and cast iron. The change of surface roughness after Tufftride was reduced with decreasing tho content of carbon and cementite ($Fe_3C$) in the materials. in the cast irons, the various shaped graphites that was exposed to the surface should induce the discontinuous growth of the compound layer, and this resulted in the incoherent interfaces between matrix and compound layer and the deterioration of surface roughness. In the steels, the existence of cementites in the matrix resulted in the incoherent interfaces between matrix and compound layer. It is considered that during Tufftride the surface roughness must be mainly influenced by the formation of the incoherent interface between compound layer and matrix that is affected by some factors such as the microstructure, the composition, and the hardness of the matrix.

• 한국염색가공학회지
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• 제13권2호
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• pp.28-28
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• 2001

Four kinds of neutral sodium salts with different anions, NaF, NaCl, NaBr, and NaI, were added to the dye bath to accurately understand the effect of anions on the reactive dyeing of silk with C. I. Reactive Black 5. The sodium cation lowered the negative surface potential of the silk and increased the dye-uptake on fille fabric as reported previously. However, because of the discrepancy in the anions′inhibition power from cation′s lowering the surface negative potential the amount of the dye on the silk fiber was different from each other in the order of $F^-\;>\;Cl^-\;>\; Br^-\;>\;I^-$. The activation energy($E_a$) for the dyeing was in the order of $F^-\;>\;Cl^-\;>\; Br^-\;>\;I^-$ but the dye-uptake on the fabric and the activation free energy(Δ$G^*$), the real energy barrier for the reaction, were in the order of $F^-\;>\;Cl^-\;>\; Br^-\;>\;I^-$ because the strength of the interaction of the anions with sodium cations was the same as the order of the latter. In other words $F^-$ exerted the weakest electrostatic force on $Na^+$and competed with the dyestuff anions least of all. The decrease in Δ$S^*$may be due to the looesly bonded activated complex of dyestuff anions, sodium cations and fiber molecules at transition state. It was clarified from the Bronsted equation that sodium salts with different anions also had fille ionic strength effect and the specific salt effect on the reactive dyeing.

• 한국식품영양과학회지
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• 제28권4호
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• pp.871-875
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• 1999

This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

• 농업과학연구
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• 제46권3호
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• pp.539-548
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• 2019

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and $1.6W\;cm^{-2}$) in a water bath at $85^{\circ}C$. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.