• Proceedings of the Korean Environmental Sciences Society Conference
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• 2006.05a
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• pp.317-320
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• 2006

20500 rpm에서 10분 교반까지 계면높이는 감소하였으나 10분 이상의 시간에서는 계면 높이가 증가하는 경향을 나타내었으며, 슬러지 농도도 10분까지 경향을 농축농도가 증가하지만 그 이상의 교반시간에서는 농도가 서서히 감소되는 경향을 나타내었다. Homogenizer의 교반에 의한 최적조건에서의 부상효율은 약 10%의 효과가 있는 것으로 나타났다. Image analyser로 교반하지 않은 경우와 교반한 경우 슬러지의 sauter mean diameter를 측정한 결과 각각 631 $\mu$m와 427 $\mu$m로 나타나 슬러지 플록의 입경이 줄어든 것으로 나타났다. 슬러지의 함수율은 10분의 교반시간까지 조금 감소하였으나 10분 이상의 교반시간에서는 슬러지 함수율이 증가하여 60분에는 99.1%까지 증가하였다.

• Restorative Dentistry and Endodontics
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• v.31 no.5
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• pp.398-408
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• 2006

The purpose of this study was to verify the usefulness of MTT analysis as a tool of measurement of the periodontal ligament cell viability from the extracted rat molar. A total of 80 Sprague-Dawley white female rat of 4 week-old with a body weight of 100 grams were used. The maxillary left and right, first and second molars were extracted under Ketamine anesthesia. Twenty-four teeth of each group (divided as five groups depending upon the time-lapse after extraction such as Immediate, 10, 20, 40 and 60 minutes) were immersed in $200{\mu}l$ of MTT solution (0.5 mg/ml) and processed for optical density measurements. Another 10 teeth of each group were treated as same as above and sectioned at $10{\mu}m$ for microscopic examination. All measurements values were divided by the value of hematoxylin-eosin staining which represented the volume of each corresponding samples. Immediate and 10 minute groups showed highest MTT values followed by 20, 40, and 60 minutes consecutively. Statistical significance (p<0.05) existed between all groups except in immediate versus 10 minute groups and 40 versus 60 minutes. Histological findings also showed similar findings with MTT results in crystal shape and crystal numbers between the experimental groups. These data indicate that in vivo MTT analysis nay be of value for evaluation of the periodontal ligament cell viability without time- consuming cell culturing processes.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.45-48
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• 1999

Rice was ground on a blade-type food mixer and sieved on meshes. The throughs on 60 and 80 mesh sieves were significantly different among maturity groups. The hardness of rice grain was negatively correlated with throughs on 60 and 80 mesh sieves and positively correlated with overs on 20 mesh sieve. The amylograph peak viscosity was increased as the particles became finer, but peak viscosities of the throughs on 60 and 80 mesh sieves were not significantly different.

• Journal of Embryo Transfer
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• v.19 no.3
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• pp.283-289
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• 2004

This study was conducted to determine the effects of incubation time after cooling on mouse meiotic spindle and chromosome alignment and the optimal incubation time for their restoration. Oocytes at the metaphase II were obtained from superovulated mice. Control oocytes were held at 37$^{\circ}C$ during the experiment. Oocytes were rapidly cooled to $0^{\circ}C$, held for 30 minutes, warmed and incubated at 37$^{\circ}C$ for 5, 15, 30, 60 and 120 minutes, respectively. The morphological features of spindle and chromosomes in oocytes were evaluated by immunofluorescent staining. Meiotic spindle of control oocytes exhibited a normal-looking bipolar configuration(barrel-shaped) and highly fluorescent microtubles. The chromosomes were clustered in a discrete bundles at metaphase plate. Disassembly of meiotic spindle and chromosome dispersion were occurred immediately after chilling of oocyte. Fluorescence intensity index(FIS), normal chromosomes aligned and normal spindle configuration were compared according to incubation time at 37$^{\circ}C$. Restoration of a barrel-shaped spindle and normal chromosome alignment was occurring after 5 minutes incubation at 37$^{\circ}C$, improved as a incubation time increased, and decreased gradually after 120 minutes incubation(P<0.05). The optimal incubation time for restoration of meiotic spindle and chromosomes in cooled oocytes was 60 minutes.

• Journal of Life Science
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• v.21 no.7
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• pp.1039-1045
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• 2011

The effects of duration and time-dependent, high-intensity exercise on hematological properties and inflammation-related parameters in rats were studied. 20, 60, and 120 min of high-intensive exercise were performed daily for 8 weeks. None of the complete blood count (CBC) factors were affected by the exercise, except for the leukocyte concentration which, in the 20 min group, showed an increase of 47% compared to the control, but this was decreased after 60 min by 30% compared to the control. As exercise was performed for 60 min or longer, serum concentrations of $Fe^{++}$, unsaturated iron biding capacity (UIBC), and total iron biding capacity (TIBC) were significantly elevated in comparison to the control, where 20 min of exercise did not show any change. Both levels of interleukin-6 (IL-6), a pro-inflammatory cytokine, and interleukin-10 (IL-10), an anti-inflammatory cytokine in the serum, were elevated in response to the high-intensity exercise, however the rate of IL-6 increase was higher than the rate of exercise intensity increase, thus the offset of inflammation might be suggested. The concentration of nitric oxide (NO) in the serum became high in response to the exercise. Overall, the current observation suggests that inflammation-like responses to high-intensity exercise might be due to high circulation of blood flow and high oxygen requirement, resulting in systemic damages. However, under the current high-intensity exercise conditions, more than 20 min of exercise might not be suggested for health care purposes.

• Food Science and Preservation
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• v.16 no.4
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• pp.463-471
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• 2009

We evaluated the physicochemical properties and sensory characteristics of, bioactive compounds in grape juice prepared from different grape varieties grown in Korea, such as Campbell Early, Steuben, and Muscat Bailey A (MBA), with respect to heating time (30, 45, or 60 min) and temperature ($60^{\circ}C$, $70^{\circ}C$, $80^{\circ}C$, or $90^{\circ}C$). We found that long heating time and high temperature, especially treatment at $90^{\circ}C$ for 60 min, significantly affected the physicochemical properties and bioactive compound levels of grape juice. Among the grape juice varieties, Campbell Early juice had the highest level of bioactive compounds. Sensory evaluation scores showed that heating of musts at $80^{\circ}C$ for 30 min was associated with the most preferred sensory attributes for Campbell Early grape juice, whereas the most preferred juices from Steuben and MBA grapes were from musts heated at $70^{\circ}C$ for 60 min and at $70^{\circ}C$ for 30 min, respectively. The bioactive compounds of juice from the three grape varieties were optimal using the above-mentioned processing times and temperatures.

• Journal of the Korea Society of Computer and Information
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• v.27 no.8
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• pp.195-202
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• 2022

In this study, when cardiopulmonary resuscitation continued for a long time, the rescuer's blood lactic acid concentration, heart rate, and rating of perceived exertion were measured to identify the change in the rescuer's fatigue. Data collection was conducted from July 5 to July 9, 2021, with a total of 24 students, 12 students department of special warfare medical non-commissioned officer, and 12 students department of emergency medical technology at D University, undergoing a two-person alternative chest compression resuscitation for 60 minutes. As a result of the study, the rescuer's blood lactic acid concentration, heart rate, rating of perceived exertion, and chest compression speed were significantly changed according to the duration of CPR (p<.001, p<.001, p<.001, p<.001). blood lactic acid concentrations at every measurement cycle (30 minutes, 40 minutes, 50 minutes, 60 minutes) showed a significant positive correlation with heart rate (r=.696, p<.001, r=.672, p<.001, r=.709, p<.001, r=.782, p<.001), there was also a significant positive correlation with the rating of perceived exertion (r=.476, p<).05, r=.426, p<.05, r=.470, p<.05, r=.470, p<.05). Therefore, monitoring the fatigue of rescuers using heart rate and rating of perceived exertion will be useful for maintaining high-quality chest compression in situations where cardiopulmonary resuscitation is required for a long time.

• The Korean Journal of Zoology
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• v.6 no.2
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• pp.1-5
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• 1963

SM계인 마우스 ♂♀를 정상군과 4개의 실험군, 즉 온열적 (33 $^{\circ}C$-60분, 매일 각각 폭로) 및 한냉적인 (5$^{\circ}C$-60분과 $0^{\circ}C$-60분, 매일 각각 폭로) 군으로 나누어 최소한 22일간 순화시킨 후 여지 전기영동에 의해서 Albumin /blobulin 비와 단백질 분할을 측정하고 또한 혈청전단백질량, 혈색소량, Hematocrit 비, 적혈구 포약성 및 간장 신장기관중량을 측정하였다. A/G 비와 전단백질양은 온열적 증가와 한랭적 증가의 각군이 정상군보다 유의하게 현저히 낮은 치를 나타내고 있다. 간장중량, 혈색소량 및 Hematocrit 비는 정상군보다 온열적 한랭적 조건하에서 낮은 치를 또한 나타내고 있다. 그러나 신장중량은 현저하게 증가된 치를 나타내고 있다. 온열적 한냉적 조건군의 간장에서의 조직학적 소견은 현저한 변화는 없고 다만 혈관적 변화만 나타내고 적혈구의 포약성은 거의 변화가 없다. 이와 같은 결과로 미루어 보다 온열적 한랭적의 효과로 인해서 주로 간장기능 즉 단백질대사에 이상을 초래하는 것으로 생각된다.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.670-678
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• 2014

The purpose of this study was to find the optimal swelling method and condition for seacucumber to improve its taste and texture to accomodate the rapid increase of consumption. Another purpose was to try to determine an easy way to soak dried sea-cucumber under different conditions, and identify the influence of swelling time on the texture of sea-cucumber, in order to reduce preparation time and provide basic data for easy handling. After boiling or steaming for six different periods including 5, 15, 30 and 60 minutes the texture of the sea-cucumbers were compared, For the additive test, the sea-cucumbers were boiling for 30 minutes period with 4 different additives and the textures were compared, Since the texture is an important characteristic of sea-cucumber, there are many variables that affect this property including the, drying and preservation methods. This study provides basic understanding of the influence of the heating method, time and temperature on the swelling of sea-cucumber for handy use at processing sites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.879-884
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• 2009

Allium tuberosum Rotter (Liliaceae, Chinese chives) is a perennial herb of which leaves are used for food. This study investigated the effect of pretreatment on quality of dehydrated Chinese chives. Chinese chives was blanched at $80^{\circ}C$ for 20 sec, followed by drying at $70^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, or drying at $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. Optimum drying temperature and time was $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$. These conditions were shortened time for dehydration and showed smaller decrease than others in Hunter color L, a, b. Dehydrated Chinese chives showed a constant decrease in greenness with storage, probably due to destruction of chlorophyll by light. In the measurement of Hunter color L, a, b, these conditions showed smaller decrease than others in Hunter color for 15 week storage. Chlorophyll content and SOD (superoxide dismutase)-like activity in that condition was higher than others. It was assumed that a phenolic compound that forms its thermostable activity. The fitness of drying models was conducted in order to explain reducing chlorophyll loss and SOD (superoxide dismutase)-like activity loss. Based upon the chlorophyll content, SOD-like activity, and retention of green color of the vegetable, optimum drying conditions was $100^{\circ}C$ for 30 min followed by $100^{\circ}C$ for 30 min and subsequent drying at $70^{\circ}C$, or $100^{\circ}C$ for 60 min and subsequent drying at $70^{\circ}C$.