• Parasites, Hosts and Diseases
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• v.54 no.4
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• pp.537-541
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• 2016

Stellantchasmus falcatus (Digenea: Heterophyidae) is first reported from Cambodia through recovery of the metacercariae from mullet fish and adult flukes from an experimentally infected hamster. We purchased 7 mullets, Chelon macrolepis, in a local market of Phnom Penh, Cambodia, and each of them was examined by the artificial digestion method on May 2010. The metacercariae of S. falcatus were detected in all mullets (100%) examined, and their average density was 177 per fish. They were elliptical, $220{\times}168{\mu}m$ in average size. They were orally infected to an hamster to obtain adult flukes. Adults recovered at day 10 post infection were observed with a light microscope and a scanning electron microscope (SEM). They were small, $450{\times}237{\mu}m$ in average size, had a small oral sucker ($41{\times}50{\mu}m$), subglobular pharynx ($29{\times}21{\mu}m$), slender esophagus ($57{\mu}m$), long and thick-walled expulsor ($119{\times}32{\mu}m$), spherical ovary ($58{\times}69{\mu}m$), and 2 ovoid testes (right: $117{\times}74{\mu}m$; left: $114{\times}63{\mu}m$). Eggs were small, yellow, and $23{\times}12{\mu}m$ in average size. In SEM observations, tegumental spines were densely distributed on the whole tegument, and single small type I sensory papillae were distributed around the lip of oral sucker. The small ventral sucker was dextrally located and had 8 type I sensory papillae on the left margin. It has been first confirmed in the present study that the mullet, C. macrolepis, is playing the role of a second intermediate host of S. falcatus in Cambodia.

• Journal of Advanced Marine Engineering and Technology
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• v.21 no.1
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• pp.82-87
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• 1997

This paper presents a method about the modeling of the medium - small diesel engine for the speed control and designs the robust speed control system by the $\mu$-synthesis, which has good performance, in spite of the existence of model uncertainities and the external disturbance. We confirmed the validity of the proposed modeling method and the designed control system by $\mu$-synthesis through the experimental responses.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.528-535
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• 1989

Starches isolated from Seipoong and Daeji potato were classified into small and large granules. The starch granule size for Seipoong and Daeji was in the range of $10-85\;{\mu}m$ and $13-90\;{\mu}m$, respectively. Seipoong starch contained more large granules $(>41\;{\mu}m)$ while Daeji starch had more small granules $(<30\;{\mu}m)$. There was no difference in water-binding capacity both between two starches and among granule sizes. Amylose content for toro starches was the same but was higher in large starch granules than small ones. Swelling powder at $80^{\circ}C$ for parent starches was essentially the same but small starch granules had much higher swelling powder than large ones. The large starch granules for Daeji showed higher peak viscosity by amylograph than small starch granules. No such difference was observed for Seipoong starch. The gelatinization temperature range of small starch granules was wider than that of large ones, but gelatinization enthalpy was the same between large and small starch granules. The starches regardless granule sizes were completely gelatinized at $70^{\circ}C$.

• Transactions of the Society of Information Storage Systems
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• v.1 no.2
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• pp.188-191
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• 2005

Two different coverlayers which is useful for an optical buffer and a mechanical protection made of not only UV resin but also polycarbonate coversheet were prepared on small form factor optical disks. Thin coverlayer of 10 ${\mu}m$ and thick coverlayer of 80 ${\mu}m$ were fabricated. 10 ${\mu}m$-thick coverlayer was coated using UV resin material by spin coating method for the flying optical head application. On the other hand, 80 ${\mu}m$-thick coverlayer using coversheet with the resin bonding material was prepared for the non-flying optical head application. Both cases, the thickness uniformity seem to be the primary prerequisite factor, and it was analyzed. Thickness of 10 ${\mu}m$-thick UV resin coverlayer could be controlled within ${\pm}0.2m$ range and 80 ${\mu}m$-thick coversheet could be controlled within ${\pm}3{\mu}m$ range. However, the yield of such thickness tolerance was not good. New design of metal housing holder and polycarbonate outer ring was adopted to diminish the ski-jump phenomenon. Specifically, the polycarbonate outer ring was very effective to reduce the ski-jump. However, it should be careful to maintain uniform edge between disk and ring for the perfect coverlayer.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.52-57
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• 1989

Large and small starch granules were isolated and characterized from kernels of Hiproly barley. Average size of large granules were $28-30{\mu}m$ and that of small granules were $6{\mu}m$. The small granules consist of 95% of total starch granules. Large granules contained more amylose than small granules. Distribution of isoamylase-debranched starch components, X-ray diffraction patterns, gelatinization characteristics by differential scanning calorimetry, and starch-granule susceptibility to acid were investigated. Large granules contained more long B chains of amylopectin and had the lower ratios of Fr. III to Fr. II , which represent one of the structural characteristics of amylopectin, than those of small granules. Small granules had higher conclusion temperature and smaller heat of gelatinization than those of large granules by D.S.C.. Both granules had A-type pattern of X-ray diffractopgrams, but hydrolysis of granules with acid showed different A-type patterns between large and small granules.

• Korean Journal of Materials Research
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• v.23 no.1
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• pp.13-17
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• 2013

The alignments of polystyrene particles of $1{\mu}m$ and $5{\mu}m$ sizes in an aqueous colloidal system were observed by varying the electric field strength, the frequency and the water flow. Spherical mono-dispersed polystyrene particles dispersed in pure water were put into a perfusion chamber; an AC electric field was applied to the Au/Cr electrodes with a 4 mm gap on the glass substrate. The mixture of the $1{\mu}m$ and $5{\mu}m$ sized polystyrene particles at 0.5 vol% concentrations for each size was set in the dielectrophoresis conditions of 1 kHz and 150 V/cm. Large particles of $5{\mu}m$ size were aligned to form chains as the result of the dielectrophoresis force interaction. On the contrary, small particles of $1{\mu}m$ size did not form chains because the dielectrophoresis force was not sufficiently large. When the electric field increased to 250 V/cm, small particles were able to form chains. After the chains were formed from both large and small particles, they began to coalescence as time passed. Owing to the electroosmotic flow of water, wave patterns along the perpendicular direction of the applied electric field appeared at the conditions of 200 Hz and 50 V/cm, when the dielectrophoresis force was small. This wave pattern also appeared for small particles at 1 kHz and 150 V/cm conditions due to the flow of solvent when water was forced to circulate.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• Applied Microscopy
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• v.18 no.2
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• pp.167-176
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• 1988

Extrachromosomal circular DNA complexes from erythrocytes and splenocytes isolated from Carassius carassius were examined by mica-press-absorption method. The method was described that released small polydisperse circular DNA molecules in situ from the erythrocytes and the splenocytes and that allows selective observation of the small circular DNA complexes bound to cellular components. The released polydisperse circular DNA complexes were absorbed preferentially on mica in a divalent cation-free medium then processed for electron microscopy. Small circular DNAs showed a heterogeneous size distribution of $2{\sim}10{\mu}m$ with a mean contour length of $4.3{\mu}m$ for the circulating erythrocytes and that of $0.7{\sim}3.6{\mu}m$ with a mean contour of length $2.04{\mu}m$ for the splencytes. Cells contained $100{\sim}300$ copies and $300{\sim}700$ copies obtained from the erythrocytes and the splenocytes, repectively. Possible biological functional implications for size distribution of extrachromosomal circular DNAs are discussed.

• Journal of the Korean Society of Safety
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• v.34 no.3
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• pp.28-35
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• 2019

Dry water is a core-shell structured powder which comprises a very fine water core covered with hydrophobic silica particles. Recently, the dry water has attracted attention as a new type of fire extinguishing agents. However, characteristics of the dry water as a fire extinguishing agent have not been revealed until now. To our best knowledge, this is the first work to uncover effects of particle size of the dry water on the fire extinguishing performance. Pristine dry water, which has heterogeneous particle size distribution, was carefully separated by sieving method into three fractions which were a small size (ca. $110{\mu}m$) fraction, a medium size (ca. $220{\mu}m$) fraction and a large size (ca. $400{\mu}m$) fraction. Microscopic observations confirmed the effective separation of dry water's particle size. In extinguishing tests of wood cribs fire, the medium size dry water showed most excellent fire extinguishing performance, as compared to other dry waters having small (ca. $110{\mu}m$) and large (ca. $400{\mu}m$) particle size. The good performance of the medium size (ca. $220{\mu}m$) dry water may be attributed to the balance between cooling effect of the water core and smothering effect of the silica particles. It is also revealed that small size dry water has poor flowability than large size dry water.

• Analytical Science and Technology
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• v.11 no.3
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• pp.206-212
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• 1998

The major mycotoxins were detected from peppers, onions and garlics infected postharvest pathogens, Alternaria, Penicillium and Fusarium. Analyses of the major mycotoxins were conducted using HPLC. Detected Alternaria mycotoxins per gram of infected postharvest peppers were alternariol (AOH) with amount ranged from small quantity to $440{\mu}g/g$, altenuene (ALT) with amount ranged from small quantity to $103{\mu}g/g$, tenuagonic acid (TeA) with amount ranged from 249 to $342{\mu}g/g$ and alternariol monomethyl ether (AME) with amount ranged from 206 to $294{\mu}g/g$. Penicillium toxins per gram of infected postharvest onions and garlics were citrinin with amount ranged from 2.8 to $18.4{\mu}g/g$, penicillun-G with amount ranged from no detection to $439.0{\mu}g/g$, penicillic acid with amount ranged from no detection to small quantity and patulin with amount ranged from no detection to small quantity. Fusarium toxins per gram of infected postharvest onions and garlics were fusaric acid with amount ranged from no detection to $553.6{\mu}g/g$. However, deoxyrivalenol and nivalenol were not detected from onins and garlics infected by Fusarium.