• Proceedings of the Costume Culture Conference
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• 2004.04a
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• pp.87-88
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• 2004

본 연구는 피부의 노화방지 및 미백 효과에 탁월한 비타민 E를 섬유에 부착시켜 인체에 미치는 생리적 반응을 보기 위하여 온열감, 습윤감, 쾌적감의 주관적 감각평가와 심박수, 피부온, 의복내 온도 및 습도를 측정하였다. 연구방법 및 결과는 다음과 같다. 실험은 온도 30±1℃, 상대습도 50±15%, 기류 0.2m/s 이하로 설정된 인공기수실에서 실시하였다. 피험자는 평균연령 21세의 건강한 성인여자 5명으로, 체중, 신장 및 체표면적의 평균치는 52.2㎏, 161.2cm 및 155㎡이다. (중략)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.12
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• pp.8637-8642
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• 2015

Typical aging for the rubber using the current military adhesive combat boots was spread with a regular aging caused by heat stress. In this study, the aging test of the rubber for combat boots was carried out and the reaction rate constant, k was calculated at aging temperature $60^{\circ}C$, $80^{\circ}C$ and $100^{\circ}C$, using the Arrhenius equation. The lifetime limit was assumed that the tensile strength of the product is reduced to 30%, the elongation is reduced to 50% and abrasion resistance ratio is 380%. ln($P/P_0$) and the lifetime was predicted with the consideration of the activation energy constant. According to the above, the lifetime of the rubber for combat boots with influenced by aging temperature was predicted. As the result, the estimate lifetime at $20^{\circ}C$ was confirmed more than 10 years.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.464-469
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• 1997

Rapid visco-analyzer (RVA) and differential scanning calorimetry (DSC) were used to study the effect of rice bran dietary fiber extract on gelatinization and retrogradation of wheat flour. The addition of rice bran dietary fiber extracts from various heat treated bran into wheat flour caused to increase the pasting temperature, peak viscosity and final viscosity of RVA measurements. For gelatinization measured with DSC, mixtures of wheat flour and rice bran dietary fiber extract had slightly higher To (onset temperature) and Tp (peak temperature) values than those of control (wheat flour), and wheat flour/defatted rice bran dietary fiber extract mixture had the lowest enthalpy value. In comparison with gelatinization, the retrogradation endotherm of mixtures stored at $4^{\circ}C$ up to 4 weeks occurred at about $20^{\circ}C$ lower temperatures than gelatinization endotherm with broader shape and well-defined thermograms with storage time. The retrogradation of wheat flour was retarded greatly by addition of rice bran dietary fiber extract, and there was no big difference between 5% and 10% additions.

• International Journal of Highway Engineering
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• v.1 no.2
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• pp.121-133
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• 1999

This study was based on the evaluation of 9 asphalts that were produced in five major Korean refineries. The study was concentrated to identify the problems of the current asphalt specification (KS M 2201) and to determine the ranges of visco-elastic asphalt behavior. As a conventional asphalt property. asphalt penetration, ring and ball(R&B) softening point, asphalt viscosity, and flash point of asphalt were measured. Also Dynamic Shear Rheometer (DSR) were used to evaluate visco-elastic properties of asphalts in the $-20^{\circ}C$ through $30^{\circ}C$ temperature range. These properties before and after the short-term (RTFO) and long-term (PAV) aging were compared and analyzed to achieve the research objectives. The conclusion from this study can be summarized by the followings. The low temperature rheological behavior of all the straight asphalt from five major Korean refineries is similar regardless of asphalt grade. In the mean while, the rheological behavior at high and intermediate temperature of Korean straight asphalt varies depending on asphalt grade.

• Elastomers and Composites
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• v.44 no.4
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• pp.442-446
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• 2009

Recovery behaviors of unfilled NR, BR, and SBR vulcanizates after aging with a circular deformation were compared to prevent the influence of reinforcing agent. Samples were aged at room temperature, 50, 70, and $90^{\circ}C$ for 10 days. Recovery increased by increasing the measurement time. Instantaneous recoveries less than 1.0 sec were obtained using the recovery variations with the measurement time. For aging at room temperature, difference in the recoveries of the rubber samples was not significant because the aging time was too short. However, for accelerated thermal aging at 50, 70, and $90^{\circ}C$, difference in the recoveries of the rubber samples was significant. Degree of recovery of BR specimen was higher than those of the others, while that of SBR was lowest. However, for accelerated thermal aging at $90^{\circ}C$, recovery of the NR sample was higher than that of the BR one. The initial recovery decreased by increasing the aging temperature and the decrement of SBR was larger than the others. The experimental results were explained with the resilience properties of rubbers and the crosslink density changes by thermal aging.

• Journal of Life Science
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• v.13 no.1
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• pp.9-14
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• 2003

Seed germinability might be highly related to seedling establishment. The experiments were carried out to evaluate the effect of presowing treatments of aging, priming, $GA_3$ , prechilling and water imbibition, different temperatures and light quality during germination on germination of gourd (Lagenaria siceraria Standl.) seeds. Aging treatment with different temperatures and periods was done by the accelerated aging method. Priming using KNO$_3$ and $GA_3$ treatment for 24 hours were done at 100 mM and at 0.01 mM before a week prechilling. The germination tests using a week prechilled seeds were done at 10, 20 and $30^{\circ}C$ on the condition of darkness, and also with blue, red, far-red light and darkness as light quality treatments. FR-yongjadaemok and FR-kunghap were used as test cultivars and their daily germination rates were measured at treatment levels. Germination rates were reduced in the seeds aged at $45^{\circ}C$ for 6 days. Prechilling showed the highest and fastest rate among the four presowing treatments but the two other presowing treatments had similar or less rates than water imbibition. Prechilling done before sowing enhanced the low vigor seeds, and accelerated the germination of cv. FR-kunghap at 20 to $30^{\circ}C$ and with blue, red light or darkness during germination although far-red light inhibited their germination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1218-1223
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• 2004

This study was conducted to investigate supression functions of retrogradation in Korean rice cake by various surfactants. Samples were manufactured by multifunctional extruder and wrapped with polyethylene wrap at 2$0^{\circ}C$ for four days of storage. In the thermal characteristics studies on supression of retrogradation, the Korean rice cake with various surfactants had lower onset temperature compared to the control. The Korean rice cake with GLF (glycerin fatty acid ester) had the lowest onset temperature. In case of peak temperatures, they showed a similar tendency to the onset temperature. All the Korean rice cakes added with various surfactants had low melting enthalpy values compared to the control. In addition the Korean rice cake with GLF added had the lowest melting enthalpy. Melting spreadabilities of the Korean rice cake added with GLF, SUF, SOF and PST were higher values than that of the control. The n value of Avrami exponent was 0.90 in case of the Korean rice cake added with GLF and its retrogradation was slowly progressed compared to the other samples. The Korean rice cake with GLF had the lowest rate constants of retrogradation. The recrystallinity of the Korean rice cake with GLF was relatively lower than that of the control. The rate constant of retrogradation showed the lowest value in case of GLF. All the Korean rice cakes added with surfactants were in good compared to the control in sensory characteristics. GLF exhibited the best effect in sensory characteristics during storage. In conclusion surfactant showed suppression effect of retrogradation in Korean rice cake, and GLF was best effective.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.463-471
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• 1994

Physicochemical properties, gelatinization and retrogradation characteristics of surfactant added sweet potato starches were investigated. Three different surfactants, SSL (sodium stearoyl-2-lactylate), Dimodan (mono/diglyceride) and SE1670 (sucrose fatty acid ester 1670) were used. Shapes and crystallinities of starch granules were not changed by the addition of surfactants. Total lipid contents increased and the amylose content decreased by the addition of surfactants and the order was as follows: SE1670>SSL>Dimodan. The swelling power and solubility at $80^{\circ}C$ decreased in the surfactant added starches. By amylograph, initial gelatinization temperature of untreated sweet potato starch was $72.5^{\circ}C$, and did not change by the addition of surfactants, but SE1670 or Dimodan added starch showed the peak viscosity. The peak temperature of gelatinization and enthalpy of untreated starch by DSC were $53.9^{\circ}C$ and 1.3cal/g, respectively. The peak temperature increased by the addition of surfactants, while the enthalpy decreased. In gelatinization by alkali, the viscosity was lower in surfactant added starches than in untreated starch at concentration. The degree of retrogradation by ${\alpha}-amylase-iodine$ method was a lower in SSL and SE1670 added starches than untreated starch and the enthalpy by DSC also decreased in surfactant added and retrograded starches.

• The Korean Journal of Rheology
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• v.7 no.3
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• pp.181-191
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• 1995

점탄성유체의 물성치들 중 정압열팽창계수 및 밀도는 자연대류 열전달 연구에 전단 속도 0에서의 점도는 점탄성유체에 대한 모델들 사용 시 필요하다. 본 연구에서는 점탄성유 체이며 마찰 감소 첨가제, 유전자 분리용액동으로 사용하는 Separan AP-273 용액의 정압열 팽창계수, 밀도 및 전단속도 0에서의 점도에대한 농도 및 온도의 영향을 조사하였다. 작동유 체의 물성치들은 10~6$0^{\circ}C$의 온도범위와 100~20,000wppm의 농도범위에서 측정되었다. 작 동유체의 물성치들에 미치는 열주기와 노화의 영향을 조사하기 위해서 정압열팽창계수와 전 단속도 0에서의 점도를 교대로 두 번씩 측정했다. 정압열팽창계수 및 밀도를 측정하는 장치 의 측정 정밀도는 증류수에 대한 측정치와 문헌에 나타난 자료를 비교하여 얻었고 이는 $\pm$ 2%이내였다. Separan AP-273용액의 정압열팽창계수 및 밀도는 증류수의 값들로 대치될수 있다. 작동유체의 정압열팽창계수와 밀도는 열주기와 노화의 영향을 받지 않았다. 낙하식 점 도계를 사용해 측정한 겉보기점도 값들을 나타내느 flow curve에서 전단속도가 0이 되는방 향으로 겉보기점도를 외삽시켜 Separan AP-273용액에 대한 전단속도0에서의 점도를 얻었 다. 정압열팽창계수 측정 전후에 측정한 작동유체에 대한 전단속도 0에서의 점도는 열주기 와 노화로 인해 퇴화되었다.

• Elastomers and Composites
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• v.45 no.4
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• pp.263-271
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• 2010

Intermittent CSR testing was used to investigate the degradation of an FKM O-ring, also the prediction of its life-time. An intermittent CSR jig was designed taking into consideration the O-ring's environment under use. The testing allowed observation of the effects of friction, heat loss, and stress relaxation by the Mullins effect. Degradation of O-rings by thermal aging was observed between 60 and $160^{\circ}C$. In the high temperature of range ($100-160^{\circ}C$) O-rings showed linear degradation behavior and satisfied the Arrhenius relationship. The activation energy was about 60.2 kJ/mol. From Arrhenius plots, predicted life-times were 43.3 years and 69.9 years for 50% and 40% failure conditions, respectively. Based on TTS (time-temperature superposition) principle, degradation was observed at $60^{\circ}C$, and could save testing time. Between 60 and $100^{\circ}C$ the activation energy decreased to 48.3 kJ/mol. WLF(William-Landel-Ferry) plot confirmed that O-rings show non-linear degradation behavior under $80^{\circ}C$. The life-time of O-rings predicted by TTS principle was 19.1 years and 25.2 years for each failure condition. The life-time predicted by TTS principle is more conservative than that from the Arrhenius relationship.