• 제목/요약/키워드: Aging

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음향방출법에 의한 SM45C 응력시효 처리재의 인장특성 평가 (An Evaluation of Tensile Characteristics of the Stress Aging Heat-treated SM45C Steel by Acoustic Emissions)

  • 이장규;박복남
    • 대한안전경영과학회:학술대회논문집
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    • 대한안전경영과학회 2009년도 춘계학술대회
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    • pp.413-421
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    • 2009
  • This paper investigates tensile characteristics of the stress aging heat-treated SM45C steel which are aging temperature at $250^{\circ}C$, $300^{\circ}C$, aging time at 1, 3 hours, and applied load at 300, 400N conditions by using acoustic emission. Most suitable aging condition was aging temperature $300^{\circ}C$, aging time 1 hour, and aging applied load 300N. And increased yield load 28.3% than non-treatment specimen in this condition. AE energy in elastic limit increased about 16.7 times than non-treatment specimen. When aging time is 3 hours, yield load decreased than other conditions that possibility is high to have itself defect on inside the specimen or coarse grain size precipitation is different in happened over-aging phenomenon. Especially, in case of $300^{\circ}C$, 3 hours and 400N condition appeared AE energy in elastic limit fairly high about 30 times than non-treatment specimen. This is considered by emit a lot of energies when material causes plastic deformation because the ductility increases on specimen by over-aging phenomenon.

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노화에 대한 태도가 성공적인 노화에 미치는 영향: 유배우노인과 무배우노인의 비교를 중심으로 (The Effects of Attitude towards Aging on Successful Aging: The Differences between Single and Couple Aged Family)

  • 홍성희;곽인숙
    • 대한가정학회지
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    • 제49권4호
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    • pp.77-91
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    • 2011
  • The purpose of this study was to find out the variables affecting the successful aging of the elderly. To achieve this purpose, a survey was conducted with 388 seniors living in the Jeonbuk area. The data were analyzed using multiple regressions and a path analysis. The major findings were as follows: First, statistically significantly different perception of successful aging was observed according to their marital status. Second, successful aging of the elderly with a spouse was influenced by personal variables, such as their own perception of economic status, gender, education level and physical condition. In contrast, successful aging of the elderly without a spouse was most influenced by social variables, such as family support. Third, the attitude towards aging directly affected successful aging. Various personal and social characteristics indirectly affected successful aging via attitudes towards aging according to the presence of a spouse.

입자 크기의 함수로 나타낸 대기 중 블랙카본의 변성시간척도 (Particle-size-dependent aging time scale of atmospheric black carbon)

  • 박성훈
    • 한국입자에어로졸학회지
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    • 제5권2호
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    • pp.45-52
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    • 2009
  • Black carbon, which is a by-product of combustion of fossil fuel and biomass burning, is the component that imposes the largest uncertainty on quantifying aerosol climate effect. The direct, indirect and semi-direct climate effects of black carbon depend on its state of the mixing with other water-soluble aerosol components. The process that transforms hydrophobic externally mixed black carbon particles into hygroscopic internally mixed ones is called "aging". In most climate models, simple parameterizations for the aging time scale are used instead of solving detailed dynamics equations on the aging process due to the computation cost. In this study, a new parameterization for the black carbon aging time scale due to condensation and coagulation is presented as a function of the concentration of hygroscopic atmospheric components and the black carbon particle size. It is shown that the black carbon aging time scale due to condensation of sulfuric acid vapors varies to a large extent depending on the sulfuric acid concentration and the black carbon particle size. This result indicates that the constant aging time scale values suggested in the literature cannot be directly applied to a global scale modeling. The aging time scale due to coagulation with internally mixed aerosol particles shows an even stronger dependency on particle size, which implies that the use of a particle-size-independent aging time scale may lead to a large error when the aging is dominated by coagulation.

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Successful Aging Theory (SAT)에 근거한 여성노인의 성공적 노화 예측요인 (Predictors of Successful Aging in Korean Older Women Based on Successful Aging Theory (SAT))

  • 김은주;김영희
    • 여성건강간호학회지
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    • 제17권4호
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    • pp.378-387
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    • 2011
  • Purpose: The purpose of this study was to explore predictors of successful aging in older Korean women based on a recent mid-range nursing theory, the Successful Aging Theory (SAT). Methods: This study utilized a descriptive correlational design. The convenience sample was composed of 174 older women living in the community. Successful aging was measured using the Successful Aging Inventory (SAI). Transcendence was measured using the Self-transcendence Scale (STS). Adaptation was measured using the Coping behavior scale. Stepwise multiple regression was used to identify significant predictors of successful aging. Results: Transcendence, adaptation, and religion were shown to be predictive of successful aging. This regression model explained 56% of the variance in successful aging. The factor with the highest influence was transcendence which explained 52% of the variance. Conclusion: Gerotranscendence-promoting interventions can be an important consideration in caring for older Korean women. Adaptation and spirituality should be included in a holistic aging care.

20대 여성 대상 안티에이징 담론 분석 -영패션잡지 『쎄씨(Céci)』를 중심으로- (Anti-aging Discourses Targeted at Women in Their 20s -Young Fashion Magazine 『Céci』-)

  • 신혜영;안진현;하지수
    • 한국의류학회지
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    • 제41권4호
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    • pp.599-614
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    • 2017
  • With the increasing media representation of aging as negative and abnormal, anti-aging products and discourses are spreading to younger generations. This paper analyzes the anti-aging discourse in a fashion magazine targeted towards women in their 20s. It quantitatively analyzes the historical development of the antiaging industry and discourses from 1994 to 2014 in the magazine "$C{\acute{e}}ci$". It also analyzes the patterns of signification associated with aging in the magazine through the use of critical discourse analysis. This paper identifies five major discourses -"segmentation of the definitions of youthful appearance", "scientific and medical discourse", "self-care discourse", "prevention of aging", and "social values of youthful appearances". The paper finds that the construction of anti-aging discourses towards women in their 20s is heavily influenced by the close link between the anti-aging industry and the fashion media. It also confirms the ideology of self-development though a rigorous appearance-management that is strongly imposed on Korean women and subsequently reproduced in an anti-aging discourse towards women in their 20s.

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

  • Park, Sin-Young;Kim, Hack-Youn;Choe, Juhui
    • 한국축산식품학회지
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    • 제39권4호
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    • pp.668-676
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    • 2019
  • This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

Longevity through diet restriction and immunity

  • Jeong-Hoon Hahm;Hyo-Deok Seo;Chang Hwa Jung;Jiyun Ahn
    • BMB Reports
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    • 제56권10호
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    • pp.537-544
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    • 2023
  • The share of the population that is aging is growing rapidly. In an aging society, technologies and interventions that delay the aging process are of great interest. Dietary restriction (DR) is the most reproducible and effective nutritional intervention tested to date for delaying the aging process and prolonging the health span in animal models. Preventive effects of DR on age-related diseases have also been reported in human. In addition, highly conserved signaling pathways from small animal models to human mediate the effects of DR. Recent evidence has shown that the immune system is closely related to the effects of DR, and functions as a major mechanism of DR in healthy aging. This review discusses the effects of DR in delaying aging and preventing age-related diseases in animal, including human, and introduces the molecular mechanisms that mediate these effects. In addition, it reports scientific findings on the relationship between the immune system and DR-induced longevity. The review highlights the role of immunity as a potential mediator of the effects of DR on longevity, and provides insights into healthy aging in human.

동결온도가 해동후 숙성한 우육의 품질에 미치는 영향 (Effect of Freezing Temperature on the Quality of Beef Loin Aged after Thawing)

  • 정인철
    • 한국식품영양과학회지
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    • 제28권4호
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    • pp.871-875
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    • 1999
  • This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

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W이 첨가된 슈퍼 2상 스테인리스강의 미세조직과 기계적성질에 미치는 시효처리의 영향 (The Effect of Aging Treatment on the Microstructure and Mechanical Properties of Super Duplex Stainless Steel with W)

  • 김수천;배동수;강창룡
    • 한국해양공학회지
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    • 제23권4호
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    • pp.52-57
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    • 2009
  • The effect of aging treatment on the microstructure and mechanical properties of super duplex stainless steel with W was investigated. The phase was precipitated mainly at the early stage of aging and a lower aging temperature under $750^{\circ}C$, but the phase was formed after long-term aging treatment between $600^{\circ}C$ and $900^{\circ}C$. The volume fraction of the phase increased with aging temperature up to $750^{\circ}C$ and then decreased up to $900^{\circ}C$. With an increase in the aging time, the volume fraction phase at the early stage of aging increased slightly, and then increased rapidly beyond a certain time. The rapid increase in the tensile strength and hardness and decrease in the elongation and impact toughness were measured with aging temperatures up to $750^{\circ}C$. On the other hand, the tensile strength and hardness decreased slightly, and the elongation and Charpy impact toughness were unchanged with aging temperatures over $750^{\circ}C$. The tensile strength and hardness increased rapidly at the early stage of aging, and then increased slowly beyond a certain time. The elongation and Charpy impact toughness decreased rapidly at the early stage of aging, and then remained unchanged beyond a certain time. The phase that formed at the early stage of aging and the lower aging temperature had a considerable effect on the elongation and Charpy impact toughness of the super duplex stainless steel with W.

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

  • Kim, Minsu;Choe, Juhui;Lee, Hyun Jung;Yoon, Yeongkwon;Yoon, Sungho;Jo, Cheorun
    • 한국축산식품학회지
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    • 제39권1호
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    • pp.54-64
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    • 2019
  • Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.