• Parasites, Hosts and Diseases
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• v.21 no.2
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• pp.257-264
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• 1983

In order to obtain more specific antigenic preparation for the diagnosis of human paragonlmiasis, crude saline extract of whole worm (=PwWWE), secretory.excretory components (PwSEC) and secretion-excretion-free somatic extract (PwSM) of 12 week-old ParagoninBus westermani were filtrated through Sephadex G-200 gel column. The adult Paragonimus worms were obtained from expevimentally infected doge. A total of 11 antigenic solutions was Iyophilised or diluted to adjust protein content of 1mg/ml. To evaluate the antigenicity of crude antigens and fractions, micro-ELISA was done with the sera from P westermani in(ected cases, C. sinensis infected cases and non-infected control cases to detect Paragonimus specific IgG antibody. The results were as follows: 1. When the PwWWE was filtrated through Sephadex G-200 gel, it was separated into three fractions; PwWWE Fr. 1, PwWWE Fr. 2 and PwWWE Fr. 3. The percentage of protein content was 28.0%, 21.6% and 50.4% respectively. The PwSM was also. separated into three fractions; PwSM Fr. 1, PwSM Fr. 2, PwSM Fr. 3. and their percentage of protein content was 41.3%, 38.6% and 20.1%. However, the PwSEC showed different fractionation pattern; i.e. fraction 1 (=PwSEC Fr.1) and 3 (PwSEC Fr. 3) without fraction 2. The percentage of protein content was 14.0% in PwSEC Fr. 1 and 86.0% in PwSEC Fr. 3. 2. When the antigenicity of each Paragonimus crude antigen and fractionated antigen was evaluated for specific IgG aritibody by micro-ELISA in 10 human paragonimiasis sera, PwSEC Fr, 1 was the most potent antigen showing the mean absorbance 1.98. The PwWWE Fr. 1, PwSEC, PwWWE were next to that: their mean absorbance were 1.72, 1.38 and 0.83 respectively. The antigenicity of fractions 2 and 3 was much weaker in binding specific IgG antibody. 3. When the antigens were reacted in micro-ELISA with 10 human clonorchiasis sera, most antigens showed weak reactivity. Each fraction 1 of crude antigens reacted higher than other fractions or crude antigens; the mean absorbance was 0.17 in fraction 1, but in others the absorbances were about 0.06. 4. With non-infected control sera, the result of micro-RLISA revealed almost same pattern with those of the clonorchiasis sera. From the above results, it became apparent that PwWWE Fr. 1, especially PwSEC Fr. 1 was the most potent antigen reacted with Paragonisfaus specific IgG antibody.

• Proceedings of the KSR Conference
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• 2004.10a
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• pp.704-709
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• 2004

The wear behavior and the mechanical property of Cu-$TiB_2$ composites were examined. Cu-$TiB_2$ composites were fabricated by hot extrusion and cold drawing with $TiB_2$ contents(1$\∼$5vol.$\%$) and the size of $TiB_2$ particles(10$\mu$m and 20$\mu$m). The pin-an-disk wear test was carried out under dry sliding wear conditions which loads varied with from 20N to 100N. At the time, counterpart wear material used SM45C. The experimental results showed that the friction coefficient and wear rate decreased with increasing the $TiB_2$ contents and decreasing the size of $TiB_2$ particle. Also, the depth of plastically deformed zone decreased with increasing the $TiB_2$ contents and decreasing the size of $TiB_2$ particle.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 1996.10a
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• pp.180-186
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• 1996

Using carbon steel or ceramic as a shaft material of monolithic and slited insert ring clamped on it. The fitting strengths of the sgrink fitted assemblies measured from room temperature to 30$0^{\circ}C$ and following conclusions were obtained as results of this investigation. 1) The fitting condition under which the shrink fitted assemble was stronger than that using simple fit in high temperature. 2) When both material of the 30mm-diameter shaft and 55mm-diameter boss are SM45C the clamping torque is increased 2.7times as the interference increases 3 times from 20${\mu}{\textrm}{m}$ at the contact length of 6mm monolithic fit. 3) When only the material of boss is changed to STS 304 the clamping torque is increased at the rate of 37.3N.m per 1mm increase of the contact length at the interference of 50${\mu}{\textrm}{m}$ monolithic fit.

• Transactions of the Korean Society of Mechanical Engineers
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• v.16 no.6
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• pp.1121-1140
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• 1992

In metal cutting the shape of generated chip varies according to cutting conditions, characteristics of workpiece and geometry of cutting tool. The best surface roughness of machined workpiece is obtained when generating flow type contrinuous chip. If the generated chip is not broken, that is not only tangled workpiece and cutting tool, but also may give damage on the machined surface of workpiece or danger for a operator. The flow type continuous chip may bring the low productivity in high speed any heavy cutting, automatic machining process and non-human factory. There are two type of chip break process ; controlling cutting condition and using chip breaker. In present study we carried out the experiment on new type chip breaker compared with conventional type and proved the efficiency of a new type and showed the chip break condition to be applied in actual metal cutting. In the experiment SM 20 C as a workpiece material and WC as a tool material were used and cutting speed of 30-150m/min, feed of 0.071-0.210mm/rev and depth of cut of 1mm were applied as cutting condition. The results of the experiment are as follows : (1) The mechanism of chip curl can be explained more clearly by plastic flow of workpiece material and moment of shearing force. (2) The most effective radius of curled chip and flat distance from cutting edge is 2.0-2.5mm and 1.5mm in both types. (3) The effective inclination angle of chip break surface and side cutting edge angle are 30.deg.- 45.deg. and 20.deg. in conventional type, while the radius of arc surface, lower arc angle A, upper arc angle B and side cutting edge angle are 3mm, 20.deg.- 45.deg., 0.deg.- 45.deg. and 10.deg.- 20.deg. in new type. (4) The probability to be obtained 100% chip breaking ratio is much higher in new type than in conventional type.

• Korean Chemical Engineering Research
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• v.49 no.6
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• pp.781-785
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• 2011

In this work, a nano-sized samaria-doped ceria(SDC) was prepared by a urea-based hydrothermal method and characterized by XRD, FESEM and TEM. It was observed that the increase in synthesis time and temperature gave rise to crystallity and particles size. Moreover, the synthesised powders had a excellent ion-conductivity(0.1 S/cm at 600~$800^{\circ}C$) which is suitable for electrolyte of intermediate temperature-solid oxide fuel cell(IT-SOFC). Subsequently for use as electrolyte for anode-supported IT-SOFC, we tried to deposit the SDC powder on a porous NiO-SDC substrate by electrophoretic deposition(EPD) method. From the FESEM observation, a compact

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1097-1103
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• 2009

This study was conducted to evaluate the quality characteristics of seasoned skewered chicken added with fermented carrot juice (FCJ) during storage at $4^{\circ}C$ for 21 days. The carrot juice was fermented using 2% Leuconostoc mesenteroides SM at $25^{\circ}C$ for 18$\sim$20 hr. Seasoned skewered chicken was produced containing 0, 5% and 10% FCJ. The pH and color values of seasoned skewered chicken were decreased with longer storage periods, while the VBN content was increased during storage. Bacteria was not detected in seasoned skewered chicken containing FCJ. The saturated fatty acid in seasoned skewered chicken decreased with increasing additions of FCJ, whereas the unsaturated fatty acid was increased compared to the control. The texture, resilience, springiness, cohesiveness and chewiness of seasoned skewered chicken were not significantly different, while the hardness of seasoned skewered chicken added with 10% FCJ was significantly the lowest (p<0.05). With regard to sensory evaluation, seasoned skewered chicken added with 10% FCJ resulted in higher overall acceptability than other skewered chickens. These results suggest that manufacture of seasoned skewered chicken added with FCJ can help to improve quality of skewered chicken.

• Journal of the Korean Society of Industry Convergence
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• v.6 no.4
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• pp.299-305
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• 2003

This research is for the relationship with heat treatment cooling temprature and the characteristic of Mechanical properties of Boron-Addition-Steel, the main material and SM25C steel, the sub material, structure viewing fractography, hardness test, tensite test and are carried out after the manufacturing small-specimen treated with heat of $750^{\circ}C$, $850^{\circ}C$, $1050^{\circ}C$. The influence to the Mechanical properties accompanied by AISI51B20, Boron-Addition-steel shows the following result. 1. The influenc of heat treatment by the content of cabon-steel is dominant. Addition of boron result is Strengthening structure effectively by segregation and improving over all mechanical characters such as good. it results from the increase of temacity by the stability of inter granular with improvement of harden-ability. 2. Boron-Addition-Steel exist in the from of martensite structure accompanied by the ferrite precipitition centering around grain boundary, and is improved to Hv 200. 3. The height of harden-ability and fatigue stress the influence of heat results from crystal structure of martensite by difference of strength level in the structure of ferrite and doesn't have am effect on sensibility of temperature, and turns out to defend on production and growth of Matrix-structure-factor.

• Magazine of the Korean Society of Agricultural Engineers
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• v.16 no.4
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• pp.3611-3616
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• 1974

Alluvial plain of the coast of Kum river tail were found as being mostly consisted of weak foundation. The settlement of the ground, density and change of moisture content which were formed by the load due the construction of earth works were disclossed by the field investigations and laboratory tests. The results are as follow, 1) Banking materials are SM and soft soil stratum is CL. 2) Field moisture content; Wf=19-1.37c c; percentage of clay (less than 0.005mm) 3) optimum water content and maximum density of banking materials; rt=2.15$\mid$0.0165W(12%24%) 4) Density and moisture coutent of banking materials; rt=2.146-0.0095W (8%50%) 5) Density and moisture content of weak foundation; rt=2.06-0. 007W After construction (20%50%) Befor construction (40%60%) 6) Load and settlement of weak foundation; Everage settlement ratio; 12% of actual load p Maximum settlement ratio; 19% of actual load p Minimum settlement ratio: 5% of actual load p 7) Relation of cohesion and unconfined compression test value; c=1/2qu (qu<0.5kg/$\textrm{cm}^2$) c=1/3qu (qu<0.5kg/$\textrm{cm}^2$)

• Korean Journal of Poultry Science
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• v.16 no.2
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• pp.83-89
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• 1989

This study was conducted to estimate heritabilities, genetic and phenotypic correlations on egg compositions in layers. The data analysis were a total of 6,097 eggs in S. C. W. Leghorn and R. I. Red from March 1, 1980 to July 31, 1981. The results obtained are summarized as follows； 1. The average albumen weight at first egg, 300 and 500 days of age were 28.67, 36.25 and 37.51g in the S. C. W. Leghorn, and 28.95, 36.01 and 36.85g in the R. I. Red, respectively. The yolk weigh at first egg ,300 and 500 days were 9.21, 15.94 and17.86g in the S. C. W. Leghorn,9.46, 16.43 and 18.54g in the R. I. Red, respectively. The shell weight at first egg, 300 and 500 days were 4.04, 5.39 and 5.40g in the S. C. W. Leghorn, and 3.66, 5.13 and 5.28g, respectively. 2. The heritability estimates based on the variance of sire and dam components were 0.631-0.164 and 0.412-0.496 in the S. C. W. Leghorn,0.234-0.563 and 0.477-0.610 in the R. I. Red for albumen weight； 0.213-0.530 and 0.343-0.613 in the S. C. W. Leghorn, 0.253-0.437 and 0.389-0.477 in the R. I. Red for yolk weight； 0.427-0.602 and 0.336-0.409 in the S. C. W. Leghorn, 0.141-0.281 in the R. I. Red for shell weight, respectively. 3. The genetic correlation coefficients of egg compositions were as follows； In the S. C. W. Leghorn and R. I. Red, the coefficients between albumen weight and yolk weight, 0.082-0.339 and 0.142-0.465； between albumen weight and shell weight, 0.674-0.952 and 0.216-0.546； between yolk weight and shell weight,0.173-0.171 and 0.121-0.749, respectively.

• Journal of Mushroom
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• v.12 no.3
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• pp.201-208
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• 2014

The separation of the bacteria inhibiting Trichoderma sp. mold, the strain causing blue mold disease that occurs frequently when cultivating mushroom while carrying out the efficient fermentation of mushroom medium, from the growth was done. In about 200 strains isolated primarily from fungus garden samples, 6 strains were secondly isolated, which had fast growth rates and a clear zone on the plate medium of SM, AM, and CM. Among the 6 strains isolated, the C-1 strain showed high enzymatic activity of cellulase, amylase, and protease, and strong antibacterial activity for the T. virens and T. harzianum, selected finally. The selected C-1 strain was identified as Paenibacillus polymyxaby the result of the identification by Bergey's Manual of Systematic Bacteriology and the analysis of the nucleotide sequence of 16S rRNA, and named as P. polymyxa CK-1. In reviewing the growth conditions of the P. polymyxa CK-1 strain, the optimum cultivation temperature was $45^{\circ}C$, and the optimum pH for growth was in the range of 6.0~7.0. Appropriate incubation time of P. polymyxa CK-1 for the growth inhibition of the fungus T. virens and T. harzianum was 22 to 36 hours. And the fungal growth was not observed, even when leaving two molds inoculated on each petri dishes, which were treated with 24 hour culture solution of P. polymyxa CK-1 strain for 10 days. As a result of studying the thermal stability of the antagonists produced by the P. polymyxa CK-1 strain, no mycelial growth of the two fungi was observed in the test group treated for 20 minutes at $60^{\circ}C$ and $100^{\circ}C$, but mycelial growth was slightly observed in the test group treated for 20 minutes at $121^{\circ}C$. As aresult of reviewing the impact of the P. polymyxa CK-1 culture medium on mushroom mycelial growth, it showed no effect on a variety of mushroom mycelial growth including enoki mushroom and shiitake mushroom.