• Korean Journal of Materials Research
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• 제7권2호
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• pp.129-135
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• 1997

This study has investigated the effects of aging treatment on thc nlechanical propcrries of blg-iiAl-x%nix - 0.1.2) alloys fabricated by the squeeze castmg process. The microstructurcs of as-squeeze cast were composed of pro eurectic $\alpha$ magnesium solid solution, super saturated $\alpha$ solid solution and $\beta(Mg_{17}AI_{12}$) compund. Agcd at both $200^{\circ}C$ and $240^{\circ}C$, Mg--6AixZn alloys showed the peak hardness due to the formation of $\beta(Mg_{17}AI_{12}$) precipitates. The tiiscontinuous precipitates of the lamella r\.pe are predominant at $200^{\circ}C$ aging tredrment. tvhilc. the finely dispersed continu ous precipitates were major type at $240^{\circ}C$ treatment. Mg-- GAI-xZn a1loi.s fabricated hy the squeeze casting process had the hetter combination of tensile strength and elongation compared to the conventionally cast alloys. As increascci zinc: contents. the tensile strength was increased 11y the soiid solutirin strengthening effect of zinc,.

• Journal of fish pathology
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• 제10권1호
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• pp.53-63
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• 1997

In this study, poikilocyte rate and histopathological observation of flounder, Paralichthys olivaceus, treated with formalin, neutral-formalin(0, 50, 100, 150, 200, 300 ppm) at two different temperatures (15 and $25^{\circ}C$) were conducted to determine the time need for recovery. In all test chamber, formalin was more toxic than neutral-formalin and moderate lesions were not observed at low concentration of formalin and neutral-formalin(50~100 ppm). As expectedly, time need for recovery of gill and kidney tissues was lengthening as increasing chemical concentration and temperature. Treatments caused edema, winding of secondary gill lamella, seperation of epithelial layer and thrombosis of secondary gill lamella in the gill; edema, hydropic and hyaline droplet degeneration in the kidney. Representatively, recovery period of fish gill that had been exposed to 300 ppm formalin and neutral-formalin was about 120 and 72 hr($25^{\circ}C$). 72 and 48 hr($15^{\circ}C$). Recovery period of kidney was about 72 and 48 hr($25^{\circ}C$), 48 and 48 hr($15^{\circ}C$) respectively. Maximum value of poikilocyte rate(27.84%) was shown in formalin 300 ppm treated fish at $25^{\circ}C$. Tendency of decreasing poikilocyte rate was similiar to recovery of tissues in treated fish.

• Journal of fish pathology
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• 제20권3호
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• pp.315-325
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• 2007

Histological changes in gill and liver of eel, Anguilla japonica (average weight 96±3.6 g) were examined with formalin bath at 0~500 ppm for 1, 6 and 24 h. Hyperplasia, hypertrophy, cell fusion, desquamation and necrosis of epithelial cells at gill lamella and gill filament were observed from 6 h at 200 ppm, 1 h at 300 ppm, 1 h at 400 ppm and 1 h at 500 ppm. In the exposure of formalin 100 ppm for 24 h, epithelial cells arrangement of gill filament and gill lamella showed thinner and more regular order than the control. trophy and pyknosis of hepatocytes, congestion at sinus or central vein, degeneration of cytoplasm were observed in the liver from 24 h at 100 ppm and 200 ppm, 6 h at 300 ppm, 1 h at 400 ppm and 500 ppm. However, there were not any histological changes at liver of 100 ppm-1, 6 h, 200 ppm-1, 6 h and 300 ppm-1 h compared with the tissue of control.

• 한국문화재보존과학회:학술대회논문집
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• 한국문화재보존과학회 2001년도 제14회 발표논문집
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• pp.27-34
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• 2001

Following the recommendations made by the cultural authorities the wooden cultural properties (WCP) had been treated with fire-retardants for fire protection. However, visual inspections of some of the WCPs treated with fire-retardants showed microbial decay. The work was extended to examine the micromorphological characteristics of the WCPs in a Buddhist temple which had been treated with fire-retardant. Microscopic examination showed the presence of typical soft rot cavities along the length of microfibrils in the secondary wall. Bacterial attack was also observed by scanning and transmission electron microscopy. It is interesting that the decay patterns observed in the Buddhist temple were very similar to those observed in the waterlogged woods. Presumably chemicals in the fire-retardants used rendered the wood susceptible to attack by soft-rot and bacterial decay by causing an increase in the moisture content of wood. Further studies are needed to investigate the effect of fire-retardants used currently on the hygroscopicity and the strength of wood materials in the WCPs. Microbial attacks caused degradation of the secondary cell walls and in some cases also of the middle lamella. In addition, the cell walls in the outer parts of wood were also degraded due to weathering, and cell separation occurred from total disintegration of the middle lamella.

• Journal of the Korean Society of Food Science and Nutrition
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• 제29권3호
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• pp.401-406
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• 2000

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change of the food quality in color, which greatly affects the tastes of customers. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, Kiwifruit was enzymatically macerated to separate cells to primary cell wall without damage. Yields of kiwifruit treated with PPase and mechanical maceration were 82% and 60%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 95% of vitamin C, which is the most unstable component in application of the mechanical maceration, remained with intact form for one day after the enzymatic treatment. When the suspensions of kiwifruit macerated with both treatments had been stored at $4^{\circ}C for 6 days, the suspension of kiwifruit mechanically macerated was decolorized. whereas decolorization was not found in the enzymatically macerated kiwifruit. Moreover, the mechanically macerated kiwifruit was greatly deteriorated after heat treatment at $100^{\circ}C for 60 min ; the cell suspension of the exzymatically separated kiwifruit appeared to be stable, indicating the thermal stability. Thus, the PPase treatment could be a better choice for preparation of the highly valuable and functional processed food of kiwifruit as well as for prolonging the preservation period of the processed kiwifruit.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제32권6호
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• pp.699-705
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• 1999

The effects of iron on gill tissue and metabolic rate represented by oxygen consumption of olive flounder, Paralichthys olivaceus were determined. The effects were further studied by means of survival rate of the fish exposed to a serial concentrations of iron. The olive flounder exposed to iron concentrations over 0.93 mg/$\ell$ showed curvature and terminal clubbing of gill lamellae at 2 weeks post-exposure. In iron concentration 4.89 mg/$\ell$, gill of the fish were seriously damaged just after 2 weeks, showing hyperplasia of filament epithelia, deformation of lamella epithelia, chloride cell damage, and separation of lamella epithelial layer, Gills exposed to 9.78 mg/$\ell$ iron concentration resulted in fusion and necrosis of the lamellae after 2 weeks. Significant decreases of metabolic rate of the fish were observed after 4 weeks at iron concentration 0,93 mg/$\ell$ and after 2 weeks at iron concentrations over 4.89 mg/$\ell$. Survival rate of the olive flounder decreased significantly after 4 weeks at the iron concentration over 4.89 mg/$\ell$. These results lead us to conclude that, as far as the iron effects are concerned, its concentrations should not exceed at least more than 0.93 mg/$\ell$ in the fish farm and coastal waters for normal growth of the olive flounder.

• Applied Chemistry for Engineering
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• 제5권4호
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• pp.573-579
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• 1994

1-O-oleoyl glycerol, 2-O-oleoyl myo-inositol and methyl 2-O-oleoyl-${\alpha}$-D-glucopyranoside were used as surfactants in this study. The solution properties and solubilization process of those nonionic surfactants were examined by the phase equilibria. As a result of this study, we have found that phase behavior of two component systems of surfactants/$H_2O$/cyclohexane depends on temperature respectively. The three phase regions of three component systems appeared in the temperature range of $27^{\circ}C{\sim}32^{\circ}C$, $36^{\circ}C{\sim}45^{\circ}C$ and $38^{\circ}C{\sim}52^{\circ}C$ and solubilization of water and oil was high in those three phase ranged As the temperature was varied in the two component systems, liquid crystals of hexagonal were observed to in the case of 1-O-oleoyl glycerol, and liquid crystal of lamella types were observed in the case of 2-O-oleoyl myo-inositol and methyl 2-O-oleoyl-${\alpha}$-D-glucopyranoside.

• Journal of fish pathology
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• 제9권2호
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• pp.119-126
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• 1996

We report on the variation of infection and histopathological change of Microcotyle sebastisci parasitic on cultured rockfish, Sebastes schlegeli, in Namhae Islands and Kamak Bay from April to October in 1995. Microcotylosis due to Microcotyle sebastisci occurred among cultured rockfish, Sebastes schlegeli. This parasite was not found on the host fish from June to July. Parasite sites were mainly consist of 2nd and 3rd gill arch`s filaments of rockfish. Also, the sites were secreted in large quantity of mucus with a very small bleeding. In Namhae Islands, maximum values of prevalence, relative density and mean intensity were found on September 1995, as 40.0%, 30.7 and 76.8, respectively. In Kamak Bay, maximum values of prevalence, relative density and mean intensity were obtained on October 1995, as 46.0%, 40.5 and 88.0, respectively. Histopathological changes of the heavily infested gills were showed necrosis, epithelium of the gill filaments underwent hyperplasia with fusion of the lamella and filamental clubbing. And a bacterial colony is invaded on the surface of lamella epithelium.

• Journal of the Korean Society of Food Science and Nutrition
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• 제32권1호
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• pp.29-34
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• 2003

In development of the processed food, it is important not only to make the food delicious but to enhance its storage span and thermal stability without change in color, which greatly affects the tastes. Protopectinase (PPase) from Bacillus subtilis EK11 hydrolyses or dissolves protopectin in the middle lamella of plant tissues with the resultant separation of plant cells from each other, called enzymatic maceration. With the PPase, persimmon was enzymatically macerated to separate cells to primary cell wall without damage. Recovery rates of persimmon treated with PPase and mechanical maceration were 95% and 85%, respectively. Total and reducing sugars, crude protein and fat in the enzymatic maceration were well preserved as in the mechanical maceration. Importantly, over 50% of vitamin C, which is the most unstable component during the mechanical maceration, remained with an intact form for one day after the enzymatic treatment. When the suspensions of persimmon macerated with both treatments were stored at 4$^{\circ}C$ for 9 days, the mechanically macerated persimmon suspension was decolorized, whereas decolorization, was not found in the enzymatically macerated persimmon suspension. Moreover the mechanically macerated persimmon was greatly deteriorated after heat treatment at 10$0^{\circ}C$ for 60 min, whereas cells of the enzymatically separated persimmon suspension appeared to be stable, indicating increased thermal stability Thus, the PPase treatment of persimmon could be a better choice for preparation of highly valuable and functional processed food as well as for increase in preservation period.

• Journal of the Korean Applied Science and Technology
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• 제36권1호
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• pp.348-354
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• 2019

Dipalmitoyl phosphatidyl choline(DPPC), Polyphenol Derivatives, and Hematoxylin-Eosin were directly sonicated in acidic condition for 6 minutes to give clear stock solutions. Absorbtion properties of Polyphenol Derivatives in lecithin vesicle of Diphalmitoyl phosphatidyl choline system at $25^{\circ}C$ have been studied by absorbtion spectroscopy. The equilibrium of Polyphenol Derivatives between monomer and dimer in lecithin vesicles have been existed at low concentration of Polyphenol Derivatives, but oligomer has been formed in vesicle at high concentration of lecithin vesicles. By adding Bacteriorhodopsin(BR) to constant concentration of Polyphenol Derivatives decreased the absorbtion ratio(${\alpha}/{\beta}$) of Polyphenol Derivatives was increased during phase transition of dipalmitoyl phosphatidyl choline. In the presence of column eluted lamella vesicle and mixture of uni- and multilamella aggregates. The differences of rate between column eluted- and mixture were observed, therefore column eluted lamella reaction was represented more catalytic effect. The phase transition temperature of hydrolysis on Dipalmitoyl phosphatidyl choline and Polyphenol Derivatives were measured higher than it of Dipalmitoyl phosphatidyl choline and no Polyphenol Derivatives.