• Tuberculosis and Respiratory Diseases
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• v.48 no.5
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• pp.773-780
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• 2000

Background : pH measurement is an important test in assessing the etiology of pleurisy and in identifying complicated parapneumonic effusion. Although the blood gas analyzer is the gold standard method' for pleural pH measurement, pH meter & pH strip methods are also used for this purpose interchangably. However, the correlation among the pH data measured by the three different methods needs to be evaluated. In this study, we measured the pH of pleural fluid with the three different methods respectively and evaluated the correlation among the measured data. Methods : From August 1999 to March 2000, we measured the pleural fluid pH in 34 clinical samples with three methods-blood gas analyzer, pH meter, and pH strip. In the blood gas analyzer and pH meter methods, the temperature of pleural fluid was maintained around $0^{\circ}C$ in air-tight condition before analysis and measurement was performed within 30 minutes after collection. As for the pH strip method, the pleural fluid pH was checked in the ward immediately after tapping and in the clinical laboratory of our hospital. This part is unclear. Results : The causes of pleural effusion were tuberculosis pleurisy in 16 cases, malignant pleural effusion 5 cases, parapneumonic effusion 9 cases, empyema 3 cases, and congestive heart failure 1 case. The pH of pleural fluid (mean$\pm$SD) was 7.34$\pm$0.12 with blood gas analyser, 7.52$\pm$0.25 with pH meter, 7.37$\pm$0.16 with pH strip of immediate measurement and 6.93$\pm$0.201 with pH strip of delayed measurement. The pH measured by delayed pH strip measurement was lower than those of other methods (p<0.05). The correlation of the results between the blood gas analyzer and pH meter(p=0.002, r=0.518) and the blood gas analyzer and pH strip of immediate measurement(p<0.001, r=0.607). Conclusion : In the determination of pH of pleural fluid, pH strip method could be a simple and reliable method under immediate measurement conditions after pleural fluid tapping.

• Journal of the Korean Chemical Society
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• v.6 no.1
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• pp.29-31
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• 1962

Paper electrophoresis of aluminium ion was studied using a closed horizontal type apparatus. The optimal conditions of voltage, pH of electrolytic supporting solution and migration time were determined for the electrophoretic migration of the ion on the paper strip saturated by Michaelis buffer solution. The mobility of the ion and the isoelectric point of $Al(NO_3)_3$ solution were $(1.004{\pm}0.0020){\times}10^{-4}\;cm^2\;sec^{-1}\;volt^{-1}$ at pH = 2.38 and pH = 3.23 respectively.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.415-421
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• 2015

This study investigated the quality change of strip loin from hanwoo with quality grade 2 produced by dry aging, and compared the quality of dry-aged strip loin with that of strip loin from hanwoo with quality grade $1^+$. Hanwoo strip loins with quality grade $1^+$ (SL1) and 2 (SL2) after a day of slaughter and dry-aged strip loin (DSL2) aged for 21 days at $2^{\circ}C$ with 85% humidity were obtained from local markets. The proximate composition, pH, cooking loss, lipid oxidation, instrumental color (CIE $L^*$, $a^*$ and $b^*$ value) and sensory properties of the strip loins were measured. DSL2 contained low moisture and high protein contents compared with SL2, and low fat, high protein, and high ash contents compared with SL1 (p<0.05). The pH and cooking loss were higher and lower, respectively, in DSL2 compared to SL2 (p<0.05). SL1 had a higher pH than DSL2 (p<0.05). However, the cooking loss was not different between SL1 and DSL2. The TBARS value was the highest in DSL2 and the lowest in SL2 (p<0.05). DSL2 had higher $L^*$ and $b^*$ value compared with SL2 (p<0.05). There were no significant differences of $L^*$, $a^*$ and $b^*$ values between DSL2 and SL1. Sensory properties such as the color, flavor, taste, texture, and acceptability of DSL2 were higher than those of SL2 (p<0.05). There was no significant different in all sensory properties between DSL2 and SL1. According to the results, dry aging can improve the nutritional and sensorial quality of strip loin with quality grade 2 to quality comparable to quality grade $1^+$.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.22 no.4
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• pp.605-610
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• 1997

An analysis method for the electromagnetic scattering of a Tm polarized plane wave from a periodic strip grating over a grounded dielectric slab is considered from the viewpoint of reflection grating problem. The parameters of strip gratings showing Bargg and Off-Bragg blazing phenomena at the frequency of 10GHz are derived teoretically. The strip grating structure is implemented using Aluminum plate(groung conductor), paraffin(dielectric material.epsilon.$_{r}$=2.24), and copper(strip conductor0.08m thickness). The experimental results(reflection power) of Bragg as well as Off-Bragg blazing phenomenon for TM polarized plane wave have been compared with the theoretical results and fairly good agreements between theory and experiment have been observed.d.

• Journal of Sensor Science and Technology
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• v.20 no.6
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• pp.400-405
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• 2011

This study introduced the development of a strip type disposable enzyme-linked immunosensor platform for the detection of IgG. Strips of the strip sensor were fabricated by using commercial nitrocellulose filter membranes and a housing holder for the strips was manufactured by using a standard injection molding process for a plastic material. An IgG-urease conjugate was prepared and used for the competitive immune-binding with sample IgG. From the enzymatic reaction between the conjugated urease and urea added, ammonia was generated and caused a localized alkaline pH change on the immobilized antibody band which was coated onto the sensor strips. This pH increase subsequently caused a color change of the antibody band in the presence of a pH indicator, phenol red. Used in conjunction with a competitive immunoassay format, the intensity of the color produced is directly linked with the concentration of target analyte, IgG, and specific measurement of IgG in a lateral flow immunoassay format was achieved over the range 100 ppb to 2000 ppb IgG.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.707-708
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• 2000

Colloidal gold with a conducting polymer (e.g., polyaniline) bound on the metal surfaces has been used for the generation of conductimetric signal in a membrane strip immunosensor. Since polyaniline itself at a low pH range revealed a low conductivity, an approach of doping the polymer with a lithium salt was used. As an alternative method, a self-doped (i.e., pH-independent) sustance such as leucoemeraldine base sulfonated polyaniline (LEB-SPAN) can be used as signal generator. It was also highly soluble in water and, thus, such a selected polymer was expected to support a satisfactory property as a label of the immunosensor.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.15 no.1
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• pp.85-92
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• 2002

In this study, we analyzed and experimented micro-strip line inductors and capacitors for a SAW duplexer, an important devise for mobile communication. For SAW duplexers, micro-strip line lumped elements must have small impedance values, below several tens of nH or several tens of pF, and a small area pattern. In this study, we performed theoretical analysis of flat line type, meander line type, and spiral line type inductors and interdigital capacitors on a LiTaO$_3$ Piezo-crystal. We proposed a measurement method to evaluate small values of lumped elements accurately with network analyzer. In experiments, we confirmed validity of the theoretical analysis method through fabrication and characterization of micro-strip line lumped elements. The analysis method in this paper can be applied to SAW duplexers well as other microwave devices.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.21 no.10
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• pp.2710-2723
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• 1996

2-dimensional scattering problem of electromagnetic waves by a periodic strip grating on a grounded dielectric slab in case of oblique incidence and arbitrary polarization is analyed by the vector Floquet modal expansion method. Solution convergence versus number of Chebyshev polynomial terms representing the unknown strip current density and number of space harmonics is examined, and some numerical results such as variation of power of significant space harmonics(scattered mode) are compared with those obtained by previous method. In particaluar, the relationship between Bragg blazing phonmena and characteristics mode(current) on the srip is discussed in detail.

• Journal of the Korean Chemical Society
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• v.47 no.4
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• pp.339-344
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• 2003

Paraquat is an effective and widely used herbicide, but it is also very toxic to humans. It is well-known that urine paraquat concentration is one of the most important prognostic indicator for paraquat-poisoning. Quantitative analysis of paraquat, however, are not generally used in clinical laboratories. In this work, a new test strip to detect paraquat concentration using sodium dithionite in urine was developed. Using these second-derivative method, the test strip prepared in $0.5{\%}$ borate buffer (pH 8.0), 0.25 M $Na_2S_2O_4,\0.1~0.8{\%}$ PVP, and $1{\%}$ decanol showed not only better color reaction but also an excellent application possibility to be used in automatic analyzer.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.997-1006
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• 2010

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).