• Food Science of Animal Resources
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• v.32 no.1
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• pp.68-76
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• 2012

Olive oil and grape seed oil (10% of meat weight) were added to a package of beef loin. The package was then vacuum-sealed, and high pressure was applied (HP, 600 MPa) to investigate the effect of the penetration of vegetable oil into meat and safety and quality of the meat. Non-HP (0.1 MPa) without any oil treatment was considered as a control. The color $L^*$ and $b^*$-values of beef loin were higher and the $a^*$-value was lower than those of the control after HP at 600 MPa. The total aerobic bacterial number was 3 Log CFU/g in the control but no viable cell was detected in the beef with 600 MPa. All inoculated E. coli and L. monocytogenes were inactivated by HP. The beef loin with vegetable oil added without HP did not show any difference in fatty acid composition, but that treated by HP showed a higher oleic and linoleic acid content when olive oil and grape seed oil were added, respectively. The addition of olive oil inhibited lipid oxidation, and sensory evaluation revealed that there was no difference among treatments. The results indicate that the addition of vegetable oil followed by the application of HP enhances the safety of beef loin, changing the fatty acid composition in a health beneficial way. In addition, the use of olive oil can inhibit lipid oxidation induced by HP.

• Journal of Conservation Science
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• v.30 no.3
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• pp.263-275
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• 2014

It's shown how to proceed the study on Manufacturing techniques & Conservation to the Iron Pot from Cheonmachong Ancient Tomb(the 155th Tomb in Hwangnam-dong). In order to investigate manufacturing techniques of the Iron Pot, some parts of the relic were gathered. After mounting, polishing and etching on the relic, analyzing the metal microstructure was conducted. Also it's conducted a SEM-EDS analysis on the nonmetallic inclusion. White iron structure was observed in the metallurgical structure inspection, SEM-EDS analysis. It seems to be dried slowly at room temperature after casting, doesn't look as particular heat treatment to improve brittleness. It is estimated that it's as the handle seam side were verified about 3cm inch wide, 1.5 thick in center of body, so 2 separate half-completed products was cast with width-type mould. The manufacturing techniques Using white cast iron structure, width-type mould are observable to the Iron Pot excavated from Sikrichong Ancient Tomb & Hwangnamdaechong grand Ancient Tomb around those were constructed the same time. It's able to recognize that it's almost identical manufacturing techniques at that time. Conservation is generically following those are survey of pretreatment, foreign material removal, stabilization, restoration and color matching in the order. cleaning & drying were added to the process as occasion demands. The strengthening treatment were difficult with artifact's volume, low concentration Paraloid NAD-10 solution was spread two or three times with a brush, surface hardening also came up with 15wt% Paraloid NAD-10 solution after the conservation was complete. There were connection & restoration for the restoration to the damage after modeling forms that it's similar to damaged parts by using the Fiber Reinforced Plastic resins(POLYCOAT FH-245, mold laminated type). Throughout this research, capitalizing on accumulations of measurements about the production technique of Iron Pot in the time of the fifth and 6th centuries is no less important than the Iron artifact's conservation for a better study in the future.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1523-1528
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• 1999

The consumer's demands for minimally processed fruits and vegetables have been increased rapidly because of its convenient handling, fresh-like quality as well as producing less wastes from the environmental point of view. Asian pears which are one of the main fruits widely produced and consumed in Korea easily lost their characteristics due to browning and softening after cutting. The objective of this study is to investigate the effects of various treatments on delaying deterioration of sliced Asian pears. 'Shingo' pear slices were treated with various solutions $(1%\;NaCl,\;0.2%\;L-cysteine,\;1%\;CaCl_2\;or\;1%\;calcium\;lactate)$ and were packaged with low density polyethylene $(LDPE,\;60\;{\mu}m)$, ceramic $(CE,\;60\;{\mu}m)$ or vacuum $(Ny/PE,\;80\;{\mu}m)$ film at $20^{\circ}C\;and\;0^{\circ}C$. In order to evaluate the quality of packaged sliced pears, quality index was determined in terms of color, firmness, soluble solids, titratable acidity. ascorbic acid, changes of gas composition, microbial test, and sensory quality. The results showed that sliced 'Shingo' pears packaged with CE and vacuum film maintained better quality than with LDPE at $0^{\circ}C\;and\;20^{\circ}C$. To retard browning and softening. 0.2% L-cysteine and 1% NaCl solutions applied for 1 minute were effective to reduce surface browning of sliced pears, and 1% $CaCl_2$ was the most effective to prevent softening.

• Korean Journal of Mineralogy and Petrology
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• v.35 no.4
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• pp.447-455
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• 2022

Fully dehydrated Tl₁₂-LTA (|Tl₁₂|[Si₁₂Al₁₂O₄₈]-LTA,Tl₁₂-A) was treated with 6.0×10³ Pa of ZrI₄ (g) at 623 K for 72 hr under anhydrous conditions. The crystal structure of product, |Zr_0.25I_1.5Tl₁₂|[Si₁₂Al₁₂O₄₈]-LTA, was determined by single-crystal crystallography using synchrotron X-radiation in the cubic space group Pm3m (a = 12.337(2) Å). It was refined using all data to the final error index (for the 712 unique reflections for which F_o> 4σ(F_o) R₁/wR₂= 0.055/0.189. In this structure, octahedral ZrI₆^2- ions center about 25% of the large cavities (Zr-I = 2.91(4) Å). Each coordinates to eight Tl⁺ ions and they are further bridged by Tl⁺ ions in the planes of 8-rings to form a cubic three-dimensional ZrI₆Tl₁₁⁹⁺ cationic cluster. About 1.5 Tl⁺ ions per unit cell moved to deeper side of sodalite cavity after reaction with ZrI₄(g). The remaining Tl⁺ ions occupy well-established cation positions near 6- and 8-rings.

• Journal of the Korean Society of Radiology
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• v.82 no.2
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• pp.371-381
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• 2021

Purpose To evaluate the usefulness and effectiveness of bronchial occluders in the treatment of postoperative bronchopleural fistula (BPF). Materials and Methods The subjects of the study were six out of seven postoperative BPF patients who underwent surgery due to tuberculosis or lung cancer between 2009 and 2019. Each patient had a bronchial occluder inserted to treat BPF that occurred after surgery. Of the six patients, five had lung cancers and one had tuberculosis. Five were male and one was female; their ages ranged from 59 to 74 years, with an average of 69 years. The diagnosis of BPF was based on findings from bronchoscopy and CT, and treatment was initiated approximately 1 to 2 weeks after diagnosis. The technical and clinical success of the bronchial occluders in the treatment of BPF was evaluated. The study assessed the postoperative clinical effects of the occluders, survival duration, and additional treatments. Results All six patients were successfully treated. Clinical success was achieved in five patients, while partial clinical success was achieved in one; there was no clinical failure. No complications during the migration of the device or device perforations were observed. Two patients were diagnosed with BPF by CT, while four were diagnosed by bronchoscopy. Lobectomy, bilobectomy, and pneumonectomy were performed on two patients each. The periods between surgery and diagnosis ranged from 1 to 34 months; the average was 10 months. Four patients (59-103 days; an average of 80.5 days) died and two (313 days, 3331 days) survived. The causes of death were aggravation of the underlying disease (n = 2), pulmonary edema and pleural effusion (n = 1), and pneumonia (n = 1). Additional catheter drainage was performed in one patient, and a chest tube was maintained in two patients. Conclusion Bronchial occluders are useful and effective in the treatment of BPF after pulmonary resection.