• Food Science of Animal Resources
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• v.38 no.4
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• pp.749-758
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• 2018

The objective of this study was to provide preliminary data for food industry by investigating the distribution of microorganisms in raw materials and sausage examining the effect of heating temperature on sausage quality. Total microbes in sausage ranged 2.21-3.11 Log CFU/g. Bacillus pumilus, B. licheniformis, Staphylococcus saprophyticus, and Enterococcus faecalis were detected on sausage. Total microbes in raw materials was 1.59-7.16 Log CFU/g. Different types of microorganisms were found depending on raw materials, with B. pumilus and B. subtilis were being detected in both raw materials and sausage. Total microbes in sausage after heating was in the range of 1.10-2.22 Log CFU/g, showing the trend of decrease in total microbe with increasing heating temperature, although the decrease was not significant. With increasing heating temperature, pH and hardness were also increased. The yield of sausage manufactured at $85^{\circ}C$ was 95.42% while that manufactured at $65^{\circ}C$ was 96.67%. Therefore, decreasing heating temperature during sausage production might increase yield and save energy without microbiological effect.

• Journal of Korean Biological Nursing Science
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• v.18 no.4
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• pp.231-238
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• 2016

Purpose: The study aimed to evaluate the changes of body temperature and to identify the factors related to changes during surgery in burned patients. Methods: A retrospective study was conducted by reviewing the medical records of 439 adult burned patients who had a surgery under general anesthesia at the Burn Center of a university hospital. Results: After surgery, body temperature of the burned patients declined from $36.6^{\circ}C$ to $35.2^{\circ}C$; 52.2% were hypothermia. There were significant differences in the changes of body temperature according to the participants' characteristics including American society of anesthesiologists physical status, type of burn injury, total burn surface area, range of exposure, operation time, anesthesia time, amount of fluid, blood transfusion, use of tourniquet, and the method of warming therapy. Factors that influence the temperature changes were total burn surface area (${\beta}=0.26$), operation time (${\beta}=0.25$), amount of fluid (0.20), and warming therapy including 'Room temperature setting + Heated circuit + Hot line'(${\beta}=0.09$) and 'Room temperature setting+one of others'(${\beta}=0.08$). Conclusion: Burned patients experienced a decrease of their body temperature during surgery despite of warming therapy. A nursing protocol is needed to provide an appropriate warming therapy based on their characteristics in burned patients.

• Transactions of Materials Processing
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• v.10 no.2
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• pp.101-110
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• 2001

The thermal problem of press work is classified into two cases. First, the temperature of forming die passively rises due to the heating effect of plastic deformation. The warm forming is the second case in which the external heating is applied to the die and blank holder. So, the purpose of this study is to provide database for the forming characteristics at various temperature conditions. In this study, the tensile test was carried out for the commercial steel sheets such as SCPI and SCP3C with the thickness of 0.7mm and 1.4mm respectively. The tensile strength, total elongation, Lankford value and the flow curve have been obtained at the temperature of $25^{\circ}C$, $50^{\circ}C$, $100^{\circ}C$, $150^{\circ}C$, $200^{\circ}C$, $250^{\circ}C$ and $300^{\circ}C$, respectively. From the results, we can see that both the tensile strength and total elongation decrease as the temperature increases. In the light of anisotropy, the effect of thickness is dominant than the material specs. For the temperature dependency of flow curves, there are only small differences for the work-hardening exponent, and the strength intensity decreases monotonically as temperature increases. The present results we useful as input data for the analysis of sheet metal forming processes with the various temperature conditions.

• Preventive Nutrition and Food Science
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• v.11 no.2
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• pp.155-159
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• 2006

Models capable of predicting the product quality of mixed apple and carrot retentates (MACR) have been developed using response surface methodology and used to characterize the effects of processing conditions including average transmembrane pressure (ATP), temperature, and blend ratio. Color, soluble solids, total sugar, vitamin C, acidity, turbidity, and viscosity were used to assess the product quality following the ultrafiltration (UF) process. $L^*-value$ decreased with increased ATP, but the value was not affected by changes in temperature. Blend ratio also greatly influenced the $L^*-value$. Redness ($a^*-value$), on the other hand, was less affected by temperature and ATP. As the ATP and temperature increased, yellowness increased gradually. Soluble solids contents appeared to decrease gradually as the ATP increased for all blend samples, but the effect of temperature seemed to be less. Total sugar content was more affected by temperature than ATP. In general, samples containing 75% carrot had higher amounts of vitamin C regardless of processing conditions. Changes in acidity were also complex and appeared to respond to interactions among ATP, temperature, and blend ratio. Turbidity increased for all samples as both ATP and temperature increased. The higher the amount of carrot in the blend samples, the higher values for turbidity. Although the changes were small, viscosity appeared to increase as the ATP and temperature increased during UF.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.283-283
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• 2022

Abiotic stresses such as high/low temperature, drought, salinity, and submergence directly or indirectly influence the physiological status and molecular mechanisms of rice which badly affect yield. Especially, the low temperature causes harmful influences in the overall process of rice growth such as uneven germination and the establishment of seedlings, which has become one of the main limiting factors affecting rice production in the world. It is of great significance to find the candidate genes controlling low-temperature tolerance during seed germination and study their functions for breeding new rice cultivars with immense low-temperature tolerance during seed germination. In this study, 120 lines of Cheongcheong/Nagdong double haploid population were used for quantitative trait locus analysis of low-temperature germinability. The results showed significant difference in germination under low different temperature conditions. In total, 4 QTLs were detected on chromosome 3, 6, and 8. A total of 41 genes were identified from all the 4 QTLs, among them, 25 genes were selected by gene function annotation and further screened through quantitative real time polymerase chain reaction. Based on gene function annotation and level of expression under low-temperature, our study suggested OsGPq3 gene as a candidate gene controlling viviparous germination, ABA and GA signaling under low-temperature. This study will provide a theoretical basis for marker-assisted breeding.

• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.64-73
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• 2020

The purpose of this study was to investigate the antioxidant activity and β-glucan content of extracts extracted by varying the temperature at 30, 55 and 80℃ after hot air drying or freeze drying of Pleurotus ostreatus and Pleurotus eryngii. For the analysis antioxidant activity of each mushroom, β-glucan, total phenol, flavonoid contents, and DPPH·ABTS⁺·Nitrite assay were measured. Also, the β-glucan content, total flavonoid content and ABTS⁺ scavenging activity increased with freeze drying rather than hot air drying, and increased with increasing extraction temperature in both mushrooms. However, the total phenol and nitrite scavenging activity increased with hot air drying rather than freeze drying, and decreased with increasing temperature in both mushrooms. DPPH scavenging activity was not significant in both mushrooms, but decreased with increasing extraction temperature. Pearson's correlations between total flavonoid content and antioxidant activities were r=0.719~0.753 (p<0.01). As a result, the β-glucan content, total flavonoid content, and ABTS radical cation scavenging activity were highest during freeze drying and extraction at 80℃. And the highest total phenol content, DPPH radical scavenging activity and nitrite scavenging activity were obtained during hot air drying and extraction at 30℃.

• Korea-Australia Rheology Journal
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• v.21 no.1
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• pp.13-16
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• 2009

We investigate time-temperature superposition from the viewpoint of geometry. The arc length of viscoelastic plots provides powerful resolution for check of the validity of time-temperature superposition. We also suggest a new algorithm for determination of shift factor which is base on the minimization of the total arc length and does not assume any functional form of viscoelastic function.

• Journal of Fashion Business
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• v.3 no.1
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• pp.125-137
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• 1999

The present study aims to reveal the sweating reaction of male adults, focused on athletes. With six subjects (3 athletes and 3 non-athletes) in two different conditions of ambient temperature (I : $25\pm1.0^{\circ}C$, II : $29.5\pm1.0^{\circ}C$), their total sweat rate, local sweat rate, skin temperature, physiological reaction (rectal temperature, blood pressure, and pulse rate), and psychological reaction (thermal, moisture, comfort, and perceptive sweat sensations) were measured. The comparison gave the following results: Total sweating rate was greater in non-athletes, while the two groups had more perspiration in ambience II. Local sweating rate in both ambiences was the greatest in the central breast area (athletes) and the infrascapular area (non-athletes). The mean skin temperature had more changes of increase and decrease in athletes. As to physiological reaction, non-athletes had lower rectal temperature and blood pressure as well as higher pulse rate. As for psychological reaction in Ambience II, the 4 sensations were mostly 'hot', 'humid', 'uncomfortable', and 'sweaty'.

• Journal of the Korean Society of Propulsion Engineers
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• v.14 no.1
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• pp.11-19
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• 2010

An approach to reduce cancellation errors of the temperature preconditioned Navier-Stokes equations is proposed. This approach is also applied to the conventional preconditioning methods. Adiabatic laminar viscous flows around a circular cylinder are calculated at different Mach numbers. It is shown that a redefinition of total enthalpy for reducing magnitude of the enthalpy remarkably alleviates cancellation problems of the temperature preconditioning.

• Korean Journal of Microbiology
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• v.3 no.1
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• pp.7-10
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• 1965

Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature ($0^{\circ}C$-$^5{\circ}C$) than at room temperature and they vanished after seven days of storage at room temperature. At 30.deg.C and 35.deg.C, these organisms were more effected than at room temperature. E. coli cells, inoculated in red pepper mash, were not recovered at room temperature after five days incubation. Soy-bean mash, completely fermented at normal conditions, were detected to contain $10^8$- $10^9$ organisms per gram of sample. On the contrary, marketable soy-bean mash were found to have more than 10$^{9}$ per gram samples. Since samples were found to have more than $10^9$ aerobes and anaerobes per gram, contamination of coliforms seemed to be apparent.