• Tribology and Lubricants
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• v.9 no.1
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• pp.16-21
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• 1993

A method has been developed to measure the surface temperature in a sliding tribosystem. The determination of the surface temperature was inferred from the temperature of hot spots which were generated by frictional heat. The temperature of hot spots was determined by regressing those digitized data on Gecim-Winer's theoretical model. The experimental results are discussed considering the important factors such as PV and frictional heat. The surface temperature rise is related to the thermal conductivity in low PV range. As PV increases, it reaches nearly constant value called the critical temperature.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.770-772
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• 2003

In this paper, to correct the error, we propose a method to estimate a correction data based on observation data obtained from MUBEX campaign. Many heat spots are correspond to industrial area including steel plant, power plant and so on. Heat spot transmits some kinds of thin cloud because it emits large radiance, so that it is possible to extract GCP from the area under the thin cloud.

• Animal cells and systems
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• v.14 no.4
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• pp.267-274
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• 2010

The decrease in sperm quality under heat stress causes a great loss in animal husbandry production. In order to reveal the mechanism underlying the sperm quality decrease caused by heat stress, we first established a mild heat-treated mouse model. Then, the sperm quality was identified. Further, the testicular proteome profile was mapped and compared with the control using 2D electrophoresis and mass spectrometry. Finally, the differential expressed proteins involved in the heat stress response were identified by real-time PCR and Western blotting. The results showed that heat stress caused a significant reduction in mouse sperm quality (P<0.05). Further, 52 protein spots on the 2D gel were found to differ between the heat-shocked tissues and the control. Of these spots, some repair proteins which might provide some explanation for the influence on sperm quality were found. We then focused on Bag-1, Hsp40, Hsp60 and Hsp70, which were found to be differently expressed after heat shock (P<0.05). Further analysis in this heat-shocked model suggests numerous potential mechanisms for heat shock-induced spermatogenic disorders.

• Journal of the Korean Society for Heat Treatment
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• v.34 no.1
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• pp.1-9
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• 2021

The martensitic stainless steel has excellent corrosion resistance and higher strength by quenching and tempering heat treatment. It has been widely used as blade material due to these properties. The hardness and impact toughness of martensitic stainless steel depended strongly on tempering temperatures. The 12Cr martensite stainless steel (SS 410) tempered about 540℃ showed temper embrittlement. To know cause of temper embrittlement in terms of phase identification, a detailed analysis of electron diffraction patterns during TEM observations has been carried out on the <110>α-Fe and <113>α-Fe zone axes for temper embrittlement specimen. The double electron diffraction spots at 1/3(211) and 2/3(211) positions were observed. The lattice space between individual diffraction spots was about 3.5 Å and this value coincide with three times to α-bcc lattice space (1.17 Å). The area which found double diffraction spots was judged metastable "zone" similar to the omega phase and induced embrittlement of SS410 material.

• YAKHAK HOEJI
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• v.13 no.2_3
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• pp.71-75
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• 1969

Chemical changes in components of ginseng roots by heat treatment were observed. We have let the roots of fresh ginseng, of steamed ginseng and the water soluble parts obtained from preparing steamed one be subject to our research. Acids, bases, neutral substances and genins from each one of the above came up to 12 fractions. Having the fractions through column chromatography and TLC test thereafter, we determined the Rf values of each spots presented. Among so many similar values of them, 15 spots of heterogenous component in the fresh ginseng and 6 spots in the steamed one, and 10 spots in that of water soluble parts wre detected. Considering this data obtained, we can assume that partialor all of some components of fresh ginseng might be passed into water parts while preparing steamed ginseng from fresh ones and also some components of the later (fresh ginseng) might have been converted into other substances while being heated.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1987.06a
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• pp.50-56
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• 1987

A mechanical face seal is most commonly used to seal liquids and gases at various speeds, pressures and temperatures. The primary seal ring is in sliding contact with the seal seat and as a result heat in the vicinity of the interface is generated. Local temperatures at points along the circumferential direction will fluctuate as asperities on the surfaces pass. This kind of fluctuation of temperature has been investigated to take place. This may lead to the hot spots phenomenon between the contacting asperities. Sibley and Allen showed photographic evidence of systemically moving hot spots in the contact zone. The appearance of such a temperature disturbance has been attributed to a kind of thermoelastic instabilities between two surfaces: This involves a feedback loop which comprises localized elevation of frictional heating, resultant localized thermal bulding, localized pressure increase as the result of the bulging and futher elevation of frictional heating as the result of the pressure increase. The heating of hot spots will be continued until the expanded material due to the frictional heating is worn off. Therefore to predict the speed of temperature propagation into the body is essential to the analysis of heat transfer on the edge of the seal.

• YAKHAK HOEJI
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• v.27 no.4
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• pp.315-320
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• 1983

Ginseng proteins have been extracted and partially purified by the methods of ammonium sulfate fractionation, heat inactivation and Sephadex G-75 column chromatography. The final three fractions obtained (GI, GII and GIII) were subjected to paper chromatography and SDS-polyacrylamide gel electrophoresis. Molecular weights of polypeptide chains from each fraction were est-mated by the standard line obtained from the plot of electrophoretic mobilities against the logarithm of molecular weights of standard proteins. Results are as follows: 1) GI showed three protein spots and four polypeptides of which M.W. were 63,000, 60,000, 56,000, 51,000 and 34,200. 2) GII showed four protein spots and five polypeptides with their M.W. of 64,600, 56,000, 45,400, 35,800, end 25,200, 3) GIII showed three protein spots and four polypeptides with their M.W. of 66,000, 63,000, 56,000 and 22,000.

• 한국전산유체공학회:학술대회논문집
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• 2003.10a
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• pp.281-282
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• 2003

Numerical investigations are carried out to study the mass flux and temperature distribution in a calandria using a 3-D RANS code. The computations made for simulations of flow and convective heat transfer with near-to working conditions. The work provides an estimate of the safe working limits of the heat dissipation by virtue of prediction of the 'hot spots' in the calandria. The work assumes significance for preliminary designs of the reactors and for detailed critical parametric analysis that would be otherwise more expensive.

• Journal of Information Processing Systems
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• v.16 no.4
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• pp.750-759
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• 2020

The wide application of various integrated location-based services (LBS social) and tourism application (app) has generated a large amount of trajectory space data. The trajectory data are used to identify popular tourist attractions with high density of tourists, and they are of great significance to smart service and emergency management of scenic spots. A hot spot analysis method is proposed, based on spatial clustering of trajectory stop points. The DBSCAN algorithm is studied with fast clustering speed, noise processing and clustering of arbitrary shapes in space. The shortage of parameters is manually selected, and an improved method is proposed to adaptively determine parameters based on statistical distribution characteristics of data. DBSCAN clustering analysis and contrast experiments are carried out for three different datasets of artificial synthetic two-dimensional dataset, four-dimensional Iris real dataset and scenic track retention point. The experiment results show that the method can automatically generate reasonable clustering division, and it is superior to traditional algorithms such as DBSCAN and k-means. Finally, based on the spatial clustering results of the trajectory stay points, the Getis-Ord Gi* hotspot analysis and mapping are conducted in ArcGIS software. The hot spots of different tourist attractions are classified according to the analysis results, and the distribution of popular scenic spots is determined with the actual heat of the scenic spots.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.6
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• pp.895-902
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• 2012

The Korean native chickens (Woorimotdak$^{TM}$, KNC) and commercial broilers (Ross, CB) show obvious differences in meat flavor after cooking. To understand the contribution of protein and peptide for meat flavor, 2-dimensional (2-D) gel electrophoresis and matrix-assisted laser desorption-ionization time-of-flight (MALDI-TOF) mass spectrometry was performed. A total of 16 protein spots were differentially expressed in the breast and thigh meat between the two breeds. A total of seven protein spots were represented by different levels between KNC and CB for breast meat. Among them three protein spots (TU39149, TU40162 and TU39598) showed increases in their expressions in KNC while other four protein spots (BU40125, BU40119, BU40029 and BU39904) showed increases in CB. All nine protein spots that were represented by different levels between KNC and CB for thigh meat showed increases in their expression in KNC. Phosphoglucomutase 1 (PGM 1), myosin heavy chain (MyHC), heat shock protein B1 (HSP27), cytochrome c reductase (Enzyme Q), Glyoxylase 1, DNA methyltransferase 3B (DNA MTase 3) were identified as the main protein spots by MALDI-TOF mass spectrometry. These results can provide valuable basic information for understanding the molecular mechanism responsible for breed specific differences in meat quality, especially the meat flavour.