• Journal of Technologic Dentistry
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• v.14 no.1
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• pp.23-43
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• 1992

Corrosion characteristics of four commerial gold-based dental alloys(C-1; Au75%, Ag13.9%, Pd3%, Cu & etc.,8.1%, C-2 ;Au 52.08, Ag 24%, Pd 5%, Cu & etc.,18.92, C-3 ; Au 53%, Ag 22%, Pd 5%, Pt 3% Cu & etc.,17%, C-4 ; Au 53%, Pd4, Pt1.5%, Ag & Cu & etc.,41.5%) and four experimental ternary Au-Ag-Cu alloys(E-1 ; Au 50%, Ag 30%, Cu 20%, E-2 ; Au 50%, Ag 20%, Cu 30%, E-3 ; Au 50%, Ag 10%, Cu 40%, E-4 ; Au 50%, Ag 40%, Cu 10%) were investigated by potentiodynamic polarization analysis and the structure was examined by optical microscope and SEM. All corrosion testing was conducted in 1% NaCl solution. The main results are as follows : 1. The corrosion resistence of commercial alloys was decreased in the order of C-1, C-3, C-4, C-2. C-2. 2. The E-1 and E-3 ternary alloys exhibits the higher corrosion resistence than E-2 and E-4 alloys. 3. The cast microstructure of alloys reveals dendrite morphology which shows the significant microsegregation caused by the difference in the diffusion rate between liquid and solid. 4. It is found that the surface corrosion products were mainly AgCl by X-ray diffraction results.

• Nuclear Engineering and Technology
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• v.10 no.2
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• pp.73-78
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• 1978

The effect of temperature and strain rate on the deformation behavior of $\alpha$-uranium was investigated in the temperature ranged 300$^{\circ}$ to 55$0^{\circ}C$ by strain, rate change test. Strain rate sensitivity, activation volume, strain rate sensitivity exponent and dislocation velocity exponent were determined. The strain rate sensitivity exponent and dislocation velocity exponent were determined. The strain rate sensitivity exponent increases with strain below 40$0^{\circ}C$, while the exponent decreases with strain above 50$0^{\circ}C$. It is believed that the increase of strain rate sensitivity exponent with strain below 40$0^{\circ}C$ can be attributed to an increase in internal stress as a result of work hardening while decrease of the exponent with strain above 50$0^{\circ}C$ is due to predominance of thermal softening over work hardening because more slip, system are active in deformation above about 50$0^{\circ}C$.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.3
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• pp.195-203
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• 1990

Thirty-six yearling (18 bulls, 18 heifers) swamp buffaloes (Bubalus bubalis) with average liveweight $177{\pm}26kg$, were randomly allotted to receive 6 dietary treatments according to a $2{\times}3$ factorial arrangement in a completely randomized design (CRD). Factor A assigned for two types of straw; untreated rice straw (RS) and urea-treated (5%, w/w) rice straw (UTS). Factor B assigned for three ratio of roughage to concentrate (R:C) at 80:20, 50:50 and 20:80. Feeding trial lasted for 9 months during which respective feeds were offered at 3% body weight and adjusted at bi-weekly intervals using corresponding liveweights. Parameters measured under this experiment were feed intake, ruminal fluid for pH, $NH_3-N$, volatile fatty acids (VFA), liveweight change at bi-weekly intervals, carcass characteristics and cost-net profit analysis. It was found that intakes and digestion coefficients of DM, OM, CP except NDF and ADF were improved appreciably when ratio of concentrate increased. The average daily gain (ADG) and feed conversion ratio (FCR) were highest in group fed urea-treated rice straw at R:C levels of 20:80 (551.2 g/d, 10.7 kg/kg) and 50:50 (542.3 g/d, 10.6 kg/kg). It was obvious that FCR was best in the group fed on urea-treated rice straw (13.8 kg/kg) as compared to untreated rice straw fed-group (24 kg/kg). Carcass compositions of buffaloes measured resulted in 48.2 dressing percentage in all treatments offered at R:C levels of 50:50 and 20:80, however, loin eye area were 46.0, 53.6, 50.0 and $54.0cm^2$ for RS and UTS at respective levels of R:C. It was notable that carcass fat content was low which resulted in higher content of lean meat particularly in group fed UTS at 50:50 ratio R:C. Simple cost-net profit analysis was performed, it was found that net profits were obtained as follows 27, 30, -47, 44, 58, 22 $US/hd for respective treatment groups of RS and UTS at respective R:C levels. As shown, the best net profit resulted in group fed UTS at 50:50 R:C level.

• Food Science and Preservation
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• v.16 no.5
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• pp.650-655
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• 2009

This study was conducted to measure the quality characteristics of rough rice during low temperature drying by using an experimental dryer and heat pump with a capacity of 150kg at four temperature levels of 20, 30, 40, and $50^{\circ}C$. The quality and proper drying temperature of rough rice was investigated by measuring variations in moisture content, crack rates, germination rates and cooked rice. Temperatures over $40^{\circ}C$ is considered a high-temperature area, and below $40^{\circ}C$ is considered a low-temperature area. The drying rates were 0.3, 0.6, 0.9, and 1.3%/hr, and the crack ratios were 0, 1.6, 6.8, and 24.2% at the drying temperatures of 20, 30, 40, and $50^{\circ}C$, respectively, which showed that the higher the drying temperature was, the higher the drying rate and crack rate was. Therefore, 20 and $30^{\circ}C$ were found to be appropriate drying temperatures for avoiding crack formation, and $50^{\circ}C$ was inappropriate. At $40^{\circ}C$, the operation methods needed to be modified to limit cracking, such as increasing the tempering time. Also, as the drying temperature increased, the germination rate decreased. Germination rates at 20 and $30^{\circ}C$ were suitable for using the rough rice as a seed, and those at 40 and $50^{\circ}C$ were over 80%, which is the minimum allowable percentage. In the sensory evaluation of cooked rice, the quality of appearance, taste, and texture varied as a function of drying temperature. When considering these factors, the cooked rice that was dried at 20 and $30^{\circ}C$ was better than the cooked rice dried at high-temperature. Consequently, in view of drying temperature and rates, the best conditions for drying rough rice were below $30^{\circ}C$ and below 0.6%/hr.

• Journal of Microbiology
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• v.34 no.4
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• pp.374-378
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• 1996

In the aquatic fungus Allomyces macrogynus the effects of $Ca^{2+}$ and cAMP on the intracellular signal transduction of zoospore germination were studied using in vitro protein phosphorylation assay system. An endogenously phosphorylated protein (p50) having molecular weight of 50 kDa on SDS-PAGE was found in soluble fractions of both zoospore and mycelium. In zoospore extract, the endogenous phosphorylation of p50 was weak without any effectors, but was enhanced by $Ca^{2+}$ and even more by cAMP. Phosphorylation of the same protein in mycelial extract was high only in the absence of cAMP. Irrespective of the presence of $Ca^{2+}$ and cAMP, its phosphorylation was antagonistically suppressed in assay of combined zoospore and mycelial extracts. These results suggest that p50 is interconvertible in phosphorylation/dephosphorylation as a novel protein involved in germination of A. macrogynus. The antagonistic effect of cAMP to the phosphorylation of p50s from different developmental stages may be important in the regulation of cellular differentiation.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.21-30
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• 1988

To study the optimum fermentation and aging conditions for preparation of Andong Sikhe which is consumed in the northern Kyungbuk province as a traditional beverage, Sikhe were fermented and aged at $12^{\circ}C$ for 48, 60 and 72hrs and fermented at 40, 50. and $60^{\circ}C$ for 2, 3, and 4hrs and then aged at $12^{\circ}C$ for 20 hrs, Non-volatile organic acids and free sugars were analyzed by GC and HPLC, respectively, and sensory test was performed. Sikhe fermented at $40^{\circ}C$ for 3hrs and aged at $12^{\circ}C$ for 20hrs was evaluated the most favorable one by sensory test. This Sikhe had the lowest pH 4.6~4.7 among sample and 14.6% of sugar. The sugar content was lower than those of Sikhe Fermented at $50^{\circ}C$ and $60^{\circ}C$. In organic acid analysis, the concentration of malate 67.53%/mg in this Sikhe was the highest. Lactate, succinate and maleate were produced more in this Sikhe than in any other ones. Oxalate which was existed before fermentation was not found in the Sikhe, and a small amounts of citrate and fumarate were produced. In sugar analysis, maltose was dominant 11.56%, glucose 1.25% and fructose 0.45%.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.620-628
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• 2013

In this study, the condition for preventing abnormal fermentation was set by heating the nuruk extract, such that glycosyl enzymes maintain its activity and unnecessary microbes are removed. The total colony of microbes in the heated nuruk extract was highest in number at $25^{\circ}C$ and began to reduce at 50, $60^{\circ}C$ and sharply reduced over $70^{\circ}C$. Saccharogenic power (SP), glucoamylase and acidic protease activities were highest at $50^{\circ}C$, 10, 20, 30min and ${\alpha}$-amylase activity was lower at $50^{\circ}C$ than at $25^{\circ}C$. In the pHs of the nuruk extract, as the heat temperature became higher and treatment time was longer, the pHs were reduced significantly. The total acidities of heat treatments at 50, $60^{\circ}C$ were lower by 0.2% than at $25^{\circ}C$, where as the 70, $80^{\circ}C$ treatments showed a sharp rise from the early stage of fermentation. Soluble solids showed the same aspects with the glycosyl enzymes cases. In reducing sugar, 25, $50^{\circ}C$ treatments were sharply increased from the first day of fermentation while $60^{\circ}C$ treatments began to rise from second day 70, $80^{\circ}C$ were slightly increased after the fourth day. The normally alcohol fermented treatments were 25, 50 and $60^{\circ}C$ 30min. The $70^{\circ}C$ treatments almost did not alcohol fermentation. In the preference tests, taste and total acceptability were high at 25, $50^{\circ}C$ treatments. These results suggest that makgeolli using heat treated nuruk extract also has good taste as well as did not.

• Analytical Science and Technology
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• v.5 no.3
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• pp.319-325
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• 1992

Plasma are melting method was used in making Mo-1.17 Ti-0.18 Zr-0.06 C ingot having over 99% of the theoretical density. Oxygen content herewith, decreased from the origin of 830ppm to 40ppm. After cold rolling of Mo alloy by 50%, the recrystallization behaviors were studied in the temperature range from $800^{\circ}C$ to $2100^{\circ}C$ for 1 hr isochronical holding time and also at $1400^{\circ}C$, $1500^{\circ}C$, $1600^{\circ}C$ for varying isothermal holding time 0 to 108000sec. The complete recrystallization temperature of Mo was $1400^{\circ}C$ but that of Mo alloy was $1700^{\circ}C$. 50%-1 hr recrystallization temperature of Mo alloy sheet was about $1500^{\circ}C$ and when compared to Mo there was an increase of over $300^{\circ}C$. The activation energy of recrystallization of Mo alloy sheet was 508kJ/mol.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2006.04a
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• pp.50-50
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• 2006

• Journal of Ginseng Research
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• v.19 no.2
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• pp.153-159
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• 1995

Roasting ginseng marc was roasted at different temperatures (140, 170, 200, 23$0^{\circ}C$) and for different periods (10, 20, 30 min) produced aqueous soluble brown pigments, gel filtration of which over Sephadex G-50 yielded 3 fractions A, B, C. The treatment at higher temperature and for longer time lead to increase of peak A and decrease of peak C. The contents of the brown pigments and the degree of brown color increased about 4 times and over 6 times, respectively, by roasting at 23$0^{\circ}C$ and for 30 min as compared to the control. 5-Hydroxymethyl furfural in aqueous and 50% ethanol extracts of treated samples at 23$0^{\circ}C$ and for 30 min was increased to 3.6 times and 8 times, respectively, and carbonyl compound in both aqueous and 50% ethanol extracts was increased 3 times. Also pyroxene-like substance was increased apparently in both aqueous and 50% ethanol extracts of treated samples.