• Title/Summary/Keyword: Ice cooling

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Reconstruction of Nitrate Utilization Rate Change Based on Diatom-bound Nitrogen Isotope Values in the Central Slope Area of the Bering Sea during the Early Pleistocene (2.4-1.25 Ma) (플라이스토세 전기(2.4-1.25 Ma) 동안 베링해 중부 대륙사면 지역의 규조 골격내 유기물 질소동위원소 값에 의한 질산염 이용률의 변화 복원)

  • Kim, Sunghan;Khim, Boo-Keun
    • Ocean and Polar Research
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    • v.38 no.3
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    • pp.195-207
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    • 2016
  • Because the high latitude region in the North Pacific is characterized by high primary production in the surface water enriched with nutrients, it is important to understand the variation of surface water productivity and associated nutrient variability in terms of global carbon cycle. Surface water productivity change or its related nutrient utilization rate during the Northern Hemisphere Glaciation (NHG; ca. 2.73 Ma) has been reported, but little is known about such circumstances under gradual climate cooling since the NHG. Bulk nitrogen isotope (${\delta}^{15}N_{bulk}$) of sedimentary organic matter has been used for the reconstruction of nutrient utilization rate in the surface water. However, sedimentary organic matter experiences diagenesis incessantly during sinking through the water column and after burial within the sediments. Thus, in this study we examine the degree of nitrate utilization rate during the early Pleistocene (2.4-1.25 Ma) since the NHG, using the diatom-bound nitrogen isotope (${\delta}^{15}N_{db}$), which is known to be little influenced by diagenesis, from Site U1343 in the Bering slope area. ${\delta}^{15}N_{db}$ values range from ~0.5 to 5.5‰, which is lower than ${\delta}^{15}N_{bulk}$ values, but they vary with larger amplitude. Variation patterns between ${\delta}^{15}N_{db}$ values and biogenic opal concentration are generally consistent, which indicates that the nitrate utilization rate is closely related to opal productivity change in the surface water. A positive correlation between opal productivity and nitrate utilization rate was observed, which is different from the other high latitude regions in the North Pacific. The main reason for this contrasting relationship is that the primary production in the surface water at Site U1343 is influenced mostly by the degree of sea ice formation. Still, although concerns about diagenetic alteration have been avoided by using ${\delta}^{15}N_{db}$, the effects of the preservation state of biogenic opal and the species-dependent isotopic fractionation on ${\delta}^{15}N_{db}$ should be assessed in the future studies.

Analysis of net radiative changes and correlation with albedo over Antarctica (남극에서의 위성기반 순복사 장기변화와 알베도 사이의 상관성 분석)

  • Seo, Minji;Lee, Kyeong-sang;Choi, Sungwon;Lee, Darae;Kim, Honghee;Kwon, Chaeyoung;Jin, Donghyun;Lee, Eunkyung;Han, Kyung-Soo
    • Korean Journal of Remote Sensing
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    • v.33 no.2
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    • pp.249-255
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    • 2017
  • Antarctica isimportant area in order to understand climate change. In addition, this area is complex region where indicate warming and cooling trend according to previous studies. Therefore, it is necessary to understand the long-term variability of Antarctic energy budget. Net radiation, one of energy budget factor, is affected by albedo, and albedo cause negative radiative forcing. It is necessary to analyze a relationship between albedo and net radiation in order to analyze relationship between two factors in Antarctic climate changes and ice-albedo feedback. In thisstudy, we calculated net radiation using satellite data and performed an analysis of long-term variability of net radiation over Antarctica. In addition we analyzed correlation between albedo. As a results, net radiation indicates a negative value in land and positive value in ocean during study periods. As an annual changes, oceanic trend indicates an opposed to albedo. Time series pattern of net radiation is symmetrical with albedo. Correlation between the two factors indicate a negative correlation of -0.73 in the land and -0.32 in the ocean.

Analysis of the Relationship of Water Vapor with Precipitation for the Winter ESSAY (Experiment on Snow Storms At Yeongdong) Period (겨울철 ESSAY (Experiment on Snow Storms At Yeongdong) 기간 동안 수증기량과 강수량의 연관성 분석)

  • Ko, A-Reum;Kim, Byung-Gon;Eun, Seung-Hee;Park, Young-San;Choi, Byoung-Choel
    • Atmosphere
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    • v.26 no.1
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    • pp.19-33
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    • 2016
  • Water vapor in the atmosphere is an important element that generates various meteorological phenomena and modifies a hydrological cycle. In general, the Yeongdong region has a lot of snow compared to the other regions in winter due to the complex topography and an adjacent East Sea. However, the phase change from water vapor to ice cloud and further snowfall has little been examined in detail. Therefore, in this study, we investigated phase change of liquid water in terms of a quantitative budget as well as time lag of water vapor conversion to snowfall in the ESSAY (Experiment on Snow Storms At Yeongdong) campaign that had been carried out from 2012 to 2015. First, we classified 3 distinctive synoptic patterns such as Low Crossing, Low Passing, and Stagnation. In general, the amount of water vapor of Low Crossing is highest, and Low Passing, Stagnation in order. The snowfall intensity of Stagnation is highest, whereas that of Low Crossing is the lowest, when a sharp increase in water vapor and accordingly a following increase in precipitation are shown with the remarkable time lag. Interestingly, the conversion rate of water vapor to snowfall seems to be higher (about 10%) in case of the Stagnation type in comparison with the other types at Bukgangneung, which appears to be attributable to significant cooling caused by cold surge in the lower atmosphere. Although the snowfall is generally preceded by an increase in water vapor, its amount converted into the snowfall is also controlled by the atmosphere condition such as temperature, super-saturation, etc. These results would be a fundamental resource for an improvement of snowfall forecast in the Yeongdong region and the successful experiment of weather modification in the near future.

A Study for possibility of Diagnostic Indicators by measuring the Fingertip Temperature after Cooling Load in Raynaud's Patients (레이노 환자의 한랭 부하 후 손가락 끝 온도 측정을 통한 진단 보조지표의 가능성 연구)

  • Chang, Ho-Suk;Heo, Yeong-Cheol
    • Journal of the Korean Society of Radiology
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    • v.13 no.2
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    • pp.283-290
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    • 2019
  • The purpose of this study is to suggest a quantitative supplementary index for patients with suspected Raynaud phenomenon. The subjects were 99 patients with suspected Raynaud phenomenon, 48 patients with low likelihood, 16 patients with middle range and 35 patients with high range. The test was instilled in ice water at $15.2{\pm}0.8^{\circ}C$ for 10 minutes of both hands and then venous injected of 99m-Tc 370 Mbq(10 mCi). After 5, 10 and 20 minutes, temperature changes of both fingers were measured. As a result, the temperature of the fingers was $32.6{\pm}4.9^{\circ}C$ in patients with a low diagnostic probability of Raynaud syndromes and $22.7{\pm}6.0^{\circ}C$ for those with a high diagnostic probability(p<0.05). In conclusion, we could confirm the difference of Raynaud phenomenon and finger temperature, and confirmed the possibility of secondary diagnosis as a quantitative index of Raynaud's diagnosis.

Role of Catecholamines in Ventricular Fibrillation (Catecholamines에 관(關)하여 -제4편(第四編) : 심실전동발생(心室顫動發生)에 있어서의 catecholamines의 의의(意義)-)

  • Lee, Woo-Choo
    • The Korean Journal of Pharmacology
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    • v.19 no.1
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    • pp.15-35
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    • 1983
  • Although it has been well known that ventricular fibrillation is the most important complication during hypothermia, much investigation has failed to show the exact nature of the etiology of ventricular fibrillation. Recently, there has been considerable research on the relationship between sympathetic activity and ventricular fibrillation under hypothermia. Cardiac muscle normally contains a certain amount of norepinephrine and the dramatic effect of this catecholamines on the cardiac muscle is well documented. It is, therefore, conceivable that cardiac catecholamines might exert an influence on the susceptibility of heart muscle to tachycardia, ventricular fibrillation and arrhythmia, under hypothermia. Hypothermia itself is stress enough to increase tonus of sympatheticoadrenal system. The normal heart is supplied by an autonomic innervation and is subjected to action of circulating catecholamines which may be released from the heart. If the reaction of the heart associated with a variable amount of cardiac catecholamines is. permitted to occur in the induction of hypothermia, the action of this agent on the heart has not to be differentiated from the direct effects of cooling. The studies presented in this paper were designed to provide further information about the cardio-physiological effects of reduced body temperature, with special reference to the role of catecholamines in ventricular fibrillation. Healthy cats, weighing about 3 kg, were anesthetized with pentobarbital(30 mg/kg) intraperitoneally. The trachea was intubated and the endotracheal tube was connected to a C.F. Palmer type A.C. respirator. Hypothermia was induced by immersing the cat into a ice water tub and the rate of body temperature lowering was $1^{\circ}C$ per 5 to 8 min. Esophageal temperature and ECG (Lead II) were simultaneously monitored. In some cases the blood pH and serum sodium and potassium were estimated before the experiment. After the experiment the animals were killed and the hearts were excised. The catecholamines content of the cardiac muscle was measured by the method of Shore and Olin (1958). The results obtained are summarized as follows. 1) In control animal the heart rate was slowed as the temperature fell and the average pulse rates of eight animals were read 94/min at $31^{\circ}C$, 70/min at $27^{\circ}C$ and 43/min at $23^{\circ}C$ if esophageal temperature. Ventricular fibrillation was occurred with no exception at a mean temperature of $20.3^{\circ}C(21-l9^{\circ}C)$. The electrocardiogram revealed abnormal P waves in each progressive cooling of the heart. there was, ultimately, a marked delay in the P-R interval, QRS complex and Q-T interval. Inversion of the T waves was characteristic of all animals. The catecholamines content of the heart muscle excised immediately after the occurrence of ventricular fibrillation was about thirty percent lower than that of the pre-hypothermic heart, that is, $1.0\;{\mu}g/g$ wet weight compared to the prehypothermic value of $1.41\;{\mu}g/g$ wet weight. The changes of blood pH, serum sodium and potassium concentration were not remarkable. 2) By the adrenergic receptor blocking agent, DCI(2-3 mg/kg), given intramuscularly thirty minutes before hypothermia, ventricular fibrillation did not occur in one of five animals when their body temperature was reduced even to $16^{\circ}C$. These animals succumbed at that low temperature, and the changes of heart rate and loss of myocardial catecholamines after hypothermia were similar to those of normal animals. The actual effect of DCI preventing the ventricular fibrillation is not predictable. 3) Administration of reserpine(1 mg/kg, i.m.) 24 hours Prior to hypothermia disclosed reduced incidence of ventricular fibrillation, that is, six of the nine animals went into fibrillation at an average temperature of $19.6^{\circ}C$. By reserpine myocardial catecholamines content dropped to $0.045\;{\mu}g/g$ wet weight. 4) Bretylium pretreatment(20 mg/kg, i.m.), which blocks the release of catecholamines, Prevented the ventricular fibrillation under hypothermia in four of the eight cats. The pulse rate, however, was approximately the same as control and in some cases was rather slower. 5) Six cats treated with norepinephrine(2 mg/kg, i.m.) or DOPA(50 mg/kg) and tranylcypromine(10 mg/kg), which tab teen proved to cause significant increase in the catecholamines content of the heart muscle, showed ventricular fibrillation in all animals under hypothermia at average temperature of $21.6^{\circ}C$ and the pulse rate increased remarkably as compared with that of normal. Catecholamines content of cardiac muscle of these animals markedly decreased after hypothermia but higher than control animals. 6) The functional refractory periods of isolated rabbit atria, determined by the paired stimulus technique, was markedly shortened by administration of epinephrine, norepinephrine and isoproterenol. 7) Adrenergic beta-blocking agents, such as pronethalol, propranolol and sotalol(MJ-1999), inhibited completely the shortening of refractory period induced by norepinephrine. 8) Pretreatment with either phenoxftenbamine or phentolamine, an adrenergic alphatlocking agent, did not modify the decrease in refractory period induced by norepinephrine. From the above experiment it is possible to conclude that catecholamines play an important role in producing ventricular fibrillation under hypothermia. The shortening of the refractorf period of cardiac muscle induced by catecholamines mar be considered as a partial factor in producing ventriculr fibrillaton and to be mediated by beta-adrenergic receptor.

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Effect of supercooling on the storage stability of rapidly frozen-thawed pork loins (과냉각 온도가 급속냉동-해동 처리된 돈육 등심의 저장성에 미치는 영향)

  • Choi, Eun Ji;Park, Hae Woong;Chung, Young Bae;Kim, Jin Se;Park, Seok Ho;Chun, Ho Hyun
    • Food Science and Preservation
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    • v.24 no.2
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    • pp.168-180
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    • 2017
  • This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.

The Effects of Acute Hemorrhage on Cardiopulmonary Dynamics in the Hypothermic Dog (급성사혈이 저온견의 심폐동태에 미치는 영향)

  • Lee, Jae Woon
    • Journal of Chest Surgery
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    • v.2 no.1
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    • pp.85-104
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    • 1969
  • This experiment was carried out to study the effect of rapid hemorrhage on cardiopulmonary hemodynamics of the cooled dogs. Hypothermia was induced by means of body surface cooling with ice water. Lowest esophageal temperatures ranged from 24 to 26 degree. Dogs were bled via the femoral artery into a reservoir in amount of the equivalent blood volume of 3% of body weight of the dogs. Some dogs were reinfused with the same amount of blood which they lost and others infused with 5% dextrose solution. Fourty adult mongrel dogs were divided into three groups: group I[15 dogs]; dogs were bled in normothermic state. Five dogs had no further treatment, but five dogs were reinfused with blood and five infused with 5% dextrose solution 30 minutes after bleeding. GroupII[10 dogs]; dogs were bled as group I after having been cooled. Five dogs were reinfused with blood as group I. Group III[15 dogs]; dogs were first bled and then cooled. Reinfusion procedures were the same as in group l Results were as follow: 1. The heart rate showed a slight decrease after bleeding in group I and then increased over the control level after 60 minutes. After reinfusion and infusion, the heart rate was also increased gradually and after three hours almost returned to the control level. In group II and groupIll, the heart rate decreased remarkably and after reinfusion showed a light increase but after infusion tended to decrease cotinually. 2. The stroke volume showed remarkable decrease after bleeding in group I., and recovered to control level after reinfusion and infusion,and then gradually decreased again. In group III, the stroke volume showed no remarkable change after hypothermia, and tended to decrease after reinfusion. In group III, the stroke volume decreased remarkably after bleeding and hypothermia,and clearly increased after reinfusion and infusion and then returned to control level. 3. Femoral mean pressure declined very rapidly and significantly right after bleeding and showed a remarkable prompt rise after reinfusion and infusion in group I [67% recovery]. On the other hand, it declined remarkably after hypothermia and bleeding and showed a slight rise after reinfusion and infusion in group II[46% recovery] and III [41% recovery]. 4. Venous pressure declined slightly after bleeding and tended to return to the control level after reinfusion and infusion,in group I. In group II, it did not change significantly during hypothermia but showed a slight decline after bleeding and returned toward control level after reinfusion. In group III, it declined slightly after bleeding and showed no significant change after hypothermia and rose over the control level after reinfusion and infusion. 5. Right ventricular systolic pressure decreased markedly after bleeding and then increased progressively after 30 minutes. It increased after reinfusion and infusion as well, approaching the control level in group I. In group II, it showed no significant change during hypothermia, but decreased remarkably after bleeding and then returned to near control level after reinfusion. In group III, it was decreased markedly after bleeding but did not change significantly during hypothermia and showed a slight increase after reinfusion. 6. The respiratory rate increased gradually after bleeding and decreased gradually after reinfusion but did not return to the control level, whereas it decreased near to the control level after infusion,and tended to increase in group I. In group II, it decreased significantly after hypothermia and bleeding but returned near to the control level after reinfusion. In group III, it showed a remarkable decrease after hypothermia and increased slightly after reinfusion and infusion but did not returned to the control level. In group I, the tidal volume decreased slightly after hemorrhage, and increased gradually to near the control level after 3 hours following reinfusion.

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Current Status and Perspectives in Varietal Improvement of Rice Cultivars for High-Quality and Value-Added Products (쌀 품질 고급화 및 고부가가치화를 위한 육종현황과 전망)

  • 최해춘
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.47
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    • pp.15-32
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    • 2002
  • The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.