• 펄프종이기술
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• 제40권5호
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• pp.42-46
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• 2008

The papers in preserved books and archives experience aging which was affected by a variety of factors. Thus, the studies concerning impacts of those factors on paper aging are required. In this research, a simulation of a short-time accelerated paper aging was conducted in order to examine the effects of acid and metals (alum, copper (II) sulfate, copper (II) chloride, and iron (III) chloride) on the natural paper aging for a long time. As a result of experiments, it is found that both acid and metals have impacts on paper aging. Alum resulted in the significant decrease of pH, brightness, folding endurance, and viscosity of paper. Both copper (II) chloride and iron (III) chloride also resulted in the decrease of brightness, folding endurance, and viscosity of paper. In more detail, paper aging by iron (III) chloride showed much more significant than that by copper (II) chloride. The paper aging in case of copper (II) sulfate coexisting sulfate ion, where metal absorbed moisture was higher than in case of paper treated only by alum. This result indicated that metal catalyzes paper aging by acid. Based on these results, it was revealed that both alum and metal are the major factors in paper aging. In particular, paper aging was far more accelerated in case when acid and metals existed in paper at the same time.

• 보건행정학회지
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• 제29권4호
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• pp.412-421
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• 2019

Background: The purpose of this study was to identify the status of Successful Aging among the elderly aged 65 and over in rural areas and to compare factors related with Successful Aging between "kyung-ro-dang" users and non-users. Methods: A total of 181 elderly aged 65 or older were selected from four districts (Heung-upri, Mejiri, Sajerri, and Daeanri) of Wonju city. A survey method using face to face interviews was applied to collect information. Successful aging was measured on a 5-point Likert-type scale using the successful aging scale developed for the Korean elderly, which indicates the higher the score, the higher the level of successful aging. Descriptive statistics, bivariate, and multivariate analyses were computed; the level of significance was set at 5%. Hierarchical polynomial regression was applied to find out the factors associated with successful aging. Results: Of the total, 112 elders used kyung-ro-dang and 69 elders who did not use kyung-ro-dang. The level of successful aging of the elderly was higher among kyung-ro-dang users than non-users. The factors related to successful aging among kyung-ro-dang users were walking and social participation. Users who walk more than 4 times per week and social participation activities have a higher level of satisfaction. In the case of non-users, a higher level of monthly income, having a spouse, social support, and social participation associated with a higher level of successful aging. Conclusion: Monthly income, social participation, and social factors were found to be related to successful aging along with physical and mental health conditions among the elderly in rural areas. Therefore, it can be concluded that income, social as well as mental and physical factors, are more critical for successful aging in the rural community care in Korea.

• 수산해양기술연구
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• 제20권1호
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• pp.23-29
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• 1984

고역알루미늄합금의 파괴특성에 미치는 시효열처리의 영향에 대하여 검토한 결과는 다음과 같다. 1. 현미경 조직의 관찰결과 $190^{\circ}C,$ 12hr로 시효열처리한 것이 시효강화된 양호한 조직과 미세한 석출분포를 나타내고 있음을 알 수 있었다. 2. 계단식시효열처리에 의하여 정상시효열처리보다 시효시간을 반정도로 단축시킬 수 있었고, 이들 조직도 유사하였다. 3. 인장파단면의 SEM 전자현미경 사진관찰결과는 $190^{\circ}C,$ 12hr으로 시효열처리한 것은 딤플형 입계 및 입내연성파괴를 나타내나, 이를 제외한 대부분은 시효열처리 시간과 온도에는 관계없이 입계연성파괴인 것이 관찰되었다.

• 한국축산식품학회지
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• 제36권2호
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• pp.215-222
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• 2016

The combined effects of irradiation and aging temperature on the microbial and chemical quality of beef loin were investigated. The samples were vacuum-packaged, irradiated at 0 or 2 kGy using electron-beam (EB), and stored for 10 d at different aging temperatures (2, 14, or 25℃). The microbial growth, shear values, meat color, and nucleotide-related flavor compounds of the samples were analyzed. The irradiation effect on inactivation of foodborne pathogens was also investigated. The population of Listeria monocytogenes and Escherhia coli O157:H7 inoculated in beef samples decreased in proportion to the irradiation dose. Irradiation reduced the total aerobic bacteria (TAB) over the storage, but higher aging temperature increased the TBA. Thus TAB increased sharply in non-irradiated and high temperature-aged (14, 25℃) beef samples after 5 d. With increasing aging temperature and aging time, shear force values decreased. Lipid oxidation could be reduced by short aging time at low aging temperature. The color a* values of the irradiated beef were lower than those of the non-irradiated throughout the aging period. As aging period and temperature increased, IMP decreased and hypoxanthine increased. Considering microbial and physicochemical properties, irradiation can be used for raw beef to be aged at relatively high temperature to shorten aging time and cost.

• 한국도로학회논문집
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• 제9권4호
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• pp.45-54
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• 2007

본 연구는 국내 현장실정에 적절한 아스팔트 혼합물의 실내노화방법을 개발하기 위한 연구이다. 강제공기순환식 오븐에서 $154^{\circ}C$ 2시간의 단기노화를 거친 혼합물로 제작한 공시체를 $110^{\circ}C$에서 24, 48, 72, 96시간 동안 장기노화를 시켰다. 또한 노화시간의 증가에 따라 아스팔트 바인더의 노화정도를 측정하기 위하여 GPC 분석을 수행하였다. 본 연구를 통해 노화시간이 길어짐에 따라 대형분자양이 증가하는 것을 확인하였고, 이에 대한 분석으로부터 적절한 인공노화시간의 추정이 가능함을 알 수 있었다. 본 연구에서 수행된 단기노화방법은 다소 과다하나 이를 RTFO와 유사한 수준으로 처리한다면 $110^{\circ}C$로 약 48시간 이상 노화를 시키면 PAV 처리와 유사한 수준의 혼합물 노화가능성이 있음을 확인하였다.

• 한국산업융합학회 논문집
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• 제24권1호
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• pp.9-17
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• 2021

This aim of this study examined the relationship among the interest in anti-aging, health promotion behaviors and the need for anti-aging services by their 20s. Survey was conducted among adults from their 20s in the Changwon City. 228 responses were used for analysis. The overall average score of the interest and effort of anti-aging were 2.97 point and 2.62 point (out of 5), respectively. And those were both higher in female than men (p<0.01~p<0.001). The overall average score of need for anti-aging service was 3.50 point(total score is 5). In The demand for each area of anti-aging service were ≥3.5 point in all 5 areas, and stress management (4.00 point) was the highest, while the beauty management (3.60 point) was the lowest. There were significant differences in all five areas by sex (p<0.01~p<0.001). The overall score of the performance of health promotion behaviors was 2.44 point(total score is 4), and the interpersonal relationship score (2.85 point) was the highest, while the health responsibility score (2.08 point) was the lowest. The interest in anti-aging and performance of health promotion behaviors showed positive relationship to anti-aging services, and their explanation powers were 34.6% (p<0.001). The results of this study suggest be used as data to establish strategies revitalizing various anti-aging service in the twenties.

• Journal of Animal Science and Technology
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• 제63권1호
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• pp.149-159
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• 2021

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat color, free amino acid, total bacteria, and coliform count of KNGB meat were analyzed at 0, 5, 10, and 15 days of wet-aging at 4℃ under vacuum packaging. The results showed that different wet-aging times led to significant pH variations between the muscles throughout the aging period. The wet-aging time did not affect the WHC and cooking loss in meat from the LL muscle. In the BF muscle, however, meat wet-aged for five days had a significantly higher WHC and less cooking loss than meat aged for 0, 10, and 15 days. The meat from the LL muscle wet-aged for five days produced tenderer meat (low shear force value) than the unaged meat (p < 0.05). Moreover, the color was similar in the LL muscle regardless of the number of aging days. In the BF muscle, the redness (a*) was higher in the meat wet-aged for 15 days compared to that aged for 0, 5, and 10 days (p < 0.05). Regardless of the muscles, an increase in wet-aging time led to an increase in the total free amino acids contents in both muscles (p < 0.05). On the other hand, the tasty/bitter amino acid ratio was significantly higher for five days of wet-aged meat than 10 and 15 days of aging from the BF muscle. In addition, regardless of the muscles, the total bacteria and coliform counts were significantly lower for five days of wet-aged meat than 10 and 15 days of aging (p < 0.05). Therefore, chevon wet-aged for five days is an optimal aging period under vacuum packaging that fortifies meat quality with a minimal microbial negative defect.

• 한국산업융합학회 논문집
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• 제25권1호
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• 한국노년학
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• 제32권2호
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• pp.541-557
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• 2012

본 연구는 고령화 사회에 대한 사회구성원들의 인식을 살펴보고 그에 영향을 미치는 요인을 인구고령화와 관련된 가치체계와 세대차이의 맥락 속에서 고찰해 보는데 목적이 있다. 전국을 대상으로 할당표집을 통해 추출된 20세 이상 성인남녀 1,498명으로부터 수집한 자료를 분석하였다. 분석결과에 의하면 고령화 사회 인식의 8개 영역 중 응답자가 긍정적으로 생각하는 영역은 세 개 이하였다. 노화에 대한 지식, 부양인식, 노후불안, 세대 갈등으로 측정된 인구고령화와 관련된 변수들 중, 노후에 대한 불안이 모든 연령 집단에서 고령화 사회에 대한 부정적 인식에 영향을 미치는 것으로 드러났다. 65세 이상 연령 집단이 고령화 사회에 대한 인식이 20~44세, 45~64세 집단보다 긍정적인 것으로 나타났으며 이는 세대갈등 변수의 영향을 받는 것으로 분석되었다. 세대 갈등적인 인식은 20~44세와 45~64세 집단들에서 고령화 사회에 대한 보다 긍정적인 인식에 영향을 미쳤으나 65세 이상 집단에서는 두 요인 간에 관계가 없는 것으로 나타났다. 연구결과를 바탕으로 사회 구성원의 고령화 사회 인식의 전환의 방향과 후속연구의 필요성에 대해 논의하였다.

• IMMUNE NETWORK
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• 제1권2호
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• pp.104-108
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• 2001

Aging is a senescence and defined as a normal physiologic and structural alterations in almost all organ systems with age. As Leonard Hayflick, one of the first gerontologists to propose a theory of biologic aging, indicated that a theory of aging or longevity satisfies the changes of above conditions to be universal, progressive, intrinsic and deleterious. Although a number of theories have been proposed, it is now clear that cell aging (cell senescence) is multifactorial. No single mechanism can account for the many varied manifestations of biological aging. Many theories have been proposed in attempt to understand and explain the process of aging. Aging is effected in individual by genetic factors, diet, social conditions, and the occurrence of age-related diseases as diabetes, hypertension, and arthritis. It involves an endogenous molecular program of cellular senescence as well as continuous exposure throughout life to adverse exogenous influences, leading to progressive infringement on the cell's survivability so called wear and tear. So we could say the basic mechanism of aging depends on the irreversible and universal processes at cellular and molecular level. The immediate cause of these changes is probably an interference in the function of cell's macromolecules-DNA, RNA, and cell proteins-and in the flow of information between these macromolecules. The crucial questions, unanswered at present, concerns what causes these changes in truth. Common theories of aging are able to classify as followings for the easy comprehension. 1. Biological, 1) molecular theories - a. error theory, b. programmed aging theory, c. somatic mutation theory, d. transcription theory, e. run-out-of program theory, 2) cellular theories - a. wear and tear theory, b. cross-link theory, c. clinker theory, d. free radical theory, e. waste product theory, 3) system level theory-a. immunologic/autoimmune theory, 4) others - a. telomere theory, b. rate of living theory, c. stress theory, etc. Prevention of aging is theoretically depending on the cause or theory of aging. However no single theory is available and no definite method of delaying the aging process is possible by this moment. The most popular action is anti-oxidant therapy using vitamin E and C, melatonin and DHEA, etc. Another proposal for the reverse of life-span is TCP-17 and IL-16 administration from the mouse bone marrow B cell line study for the immunoglobulin VDJ rearrangement with RAG-1 and RAG-2. Recently conclusional suggestion for the extending of maximum life-span thought to be the calory restriction.