• Archives of design research
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• v.19 no.3 s.65
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• pp.117-130
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• 2006

This paper analyzed the current status of universal design in the Republic of Korea (Korea) and Japan. In the case of Japan, the aged society or the super aged society has been preparing from 1985 when the aging rate was 10%. Japan's activity to prepare it became promoted during 1990's when per capita Gross National Income (GNI) was $$20,000{\sim}40,000$. In Korea, the preparation for the aging society such as physical environment, barrier free buildings or traffic systems, economic support and investigation or survey is not yet sufficient. Korea must start preparation for an aged society, possibly and quickly. And it needs to prepare until 2026, when the aging rate will be 20%. To prepare a barrier free and an aged society must consider both aging and economic status.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2003.11a
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• pp.94-98
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• 2003

The microstructure of Sn1.8Bi0.8Cu0.6In alloys was evaluated at various aging time. The bumps of Sn1.8Bi0.8Cu0.6In alloys after reflowed at $250^{\circ}C$ were well-formed and had 260um height. The craters on the bumps, however, were observed. Intermetallic compounds formed on the interface between so]der and Cu/Ni UBM were consist of $(Cu,Ni)_6Sn_5$. As aging goes on up to 1000hours, the composition of Ni changed from $6.63\%$ at initial stage(as-reflowed) to $13.47\%$ at final stage(1000hours aging ). In addition, after 500hours aging, the floating of IMC to the solder was observed.

• Journal of Powder Materials
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• v.12 no.3
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• pp.220-224
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• 2005

Boehmite (AlOOH) powder with uniform pore size and high specific surface area were synthesized via sol-gel method using metal salts, $Al_2(SO_4)_3$ and $NaAlO_2$. During these synthetic process, the effects of the aging time were investigated to determine the optimal synthetic conditions of boehmite. X-ray diffraction, BET, Raman/IR, and scanning electron microscopy techniques were used for the characterization of the powder. Boehmite gel synthesized at the first stage of the experimental procedure transformed to crystalline boehmite phase after aging for 6 hours. The specific surface area of the crystalline boehmite showed a maximum value, $350m^2/g$, at aging time of 72 hours. The pore size of the boehmite increased with increasing aging time and the boehmite with average pore diameter of 3.6 nm was obtained at aging time of 96 hours.

• Journal of Sensor Science and Technology
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• v.18 no.6
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• pp.441-448
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• 2009

Magnesia partially stabilized zirconia(Mg-PSZ) solid electrolytes for an improvement of thermal shock resistance, which is suitable for the measurement of oxygen activity in a molten steel, were prepared by post-thermal aging treatment. The steelmaking oxygen sensor elements were formed by an injection molding method, sintered at $1650^{\circ}C$, and then thermal aged ranged from 1250 to $1400^{\circ}C$. Sintered density and porosity were decreased as increasing the magnesia content in a zirconia-magnesia solid solution. Fractions of cubic phase to the synthesized Mg-PSZ solid electrolytes were ranged from 13.13 to 79.54.% after post-thermal aging treatment. Very dense microstructure without voids in the grains was obtained by the post-thermal aging process. Fine tetragonal phase crystallites precipitated on the cubic surface during post-thermal aging up to $1300^{\circ}C$ improve a thermal shock resistance and reappearance of electro motive force(EMF) curve.

• Proceedings of the KIEE Conference
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• 2006.07c
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• pp.1343-1344
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• 2006

There have been numerous accelerated aging laboratory tests for evaluating suitability of polymeric materials and devices. Aging test for materials and its full scale device has been conducted. Service experience plays a key role in the utility section of composite insulators. A meaningful and reliable accelerated aging test is needed for evaluating composite insulator. During the service these insulators are subjected to aging stress such as humidity, pollution, and electrical field, and erosion and tracking of the weathershed occurs. This paper presents the criteria of reliability evaluation and evaluation facilities for 22.9 kV suspension composite insulator. We adopt the criteria of reliability evaluation consist of two test methods. One is CEA tracking wheel test for examining the tracking and erosion performance of composite insulator. The other is multi-stress aging test for examining effects of environmental factors such as UV, temperature, humidity, etc on composite insulator.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.249-255
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• 1993

To minimize the waste amount of surface layer kochujang during aging, the effects of the three finishing methods(nothing, salt scatering and Polyethylene film on the kochujang surface) and sunning(conventional aging method) or nonsunning aging(cap covering) on water content, redness and spreadability, film forming yeast occurance and salinity of surface layer kochujang during 120 days aging were investigated. In the case of sunning aging, film forming yeast was not visually found on the surface. The surface layer kochujang was so low spreadability(zero) and very high salinity(18-30%) that could not eat. However, the aging method after PE-film covering on the kochujang surface, and then cap covering(nonsunning) was very effective in keeping of soundness of surface layer kochujang without film forming yeast growth on the surface kochujang, especially was greatly effective in keeping of redness, moderate moisture content and spreadability. The PE-film and cap covering aging were effective in prevention of water evaporation and $CO_2$ release, and in accumulation of ethanol and organic acids between the PE-film and surface layer of kochujang.

• Food Science and Preservation
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• v.23 no.3
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• pp.301-309
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• 2016

The objective of this study was to investigate physicochemical and antioxidant characteristics of immature flat persimmon during 7 heat treatment aging steps. The pH decreased, and hence, acidity increased with aging. Hunter L value decreased with aging. The a value rapidly increased until step 3, whereas the b value decreased. Fructose content decreased while glucose contents slightly increased during aging. Hardness, chewiness and gumminess rapidly decreased, indicating softening in texture, but it was negligible after aging step 3. Phenolic compounds including gallic acid and homogentisic acid were detected at step 3 and then gradually increased with aging. However, contents of flavonoid and tannin were much higher in step 1 sample than others. The antioxidant activities observed by DPPH, ABTS, and FRAP assay were the highest at step 1 possibly due to the higher levels of flavonoids and tannin acid in the step 1 sample.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.49-53
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• 1998

For the effective utilization of by-products from pollack, Theragra chalcogramma, processing, low salt fermented pollack tripe were produced and changes in taste compounds of low salt fermented pollack tripe during the controlled freezing point aging were investigated. No significant changes in contents of moisture, crude protein, crude lipid and ash were found during aging. The volatile base nitrogen of low salt fermented pollack tripe increased steadily as aging progressed. Contents of amino nitrogen and nitrogenous compounds of extract reached a peak in 50 days of aging, as 190.7 mg% and 2085.8 mg%, respectively. Inosine(HxR) of low salt fermented pollack tripe increased as controlled freezing point aging progressed for 60 days. 18 species of amino acid were detected in raw pollack tripe and law salt fermented pollack tripe aged for 50 days. The major amino acids were tyrosine, phenylalanine, histidine, arginine, lycine, leucine, aspartic acid and glutamic acid in raw pollack tripe. After 50 days aging, increase of a series of bitter taste amino acid such as methionine, valine and isoleucine were higher than other amino acids.

• 보존과학연구
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• s.32
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• pp.137-153
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• 2011

Paper cultural heritages in museums and libraries are deteriorated by many biological factors like as fungi, insects, bacteria and rodents and get irreversibly damaged. Especially, paper components like as cellulose, hemicellulose, lignin, pectins, tannins, proteins and mineral additives are good nourishment for microorganism. Through some studies on fungi causing the aging of paper materials, Aspergilli (about 30%) and Penicilli (more than 30%) are the most common among 300 different kinds of microorganism that caused the biological aging of paper cultural heritages in museums and libraries. At present, various treatments are attempted to control the biodeterioration by these fungi. Especially, it is focused on the control of environmental factors such as humidity, temperature and oxygen. In this study, the oxygen absorbent was used to control oxygen, one of the these favorable conditions during the biological aging of Hanji by Aspergillus versicolor and Penicillium polonicum and then the effect on prevention in aging by this treatment was investigated. In result, the oxygen absorbent treatment had the good effect on prevention in aging during the biological aging by two species of fungi.

• the MEAT Journal
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• s.35 winter
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• pp.46-55
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• 2008

The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated(electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.