• Clinical and Experimental Reproductive Medicine
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• v.44 no.2
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• pp.105-110
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• 2017

Objective: The purpose of this study was to evaluate the efficacy of frozen mixed double-embryo transfer (MDET; the simultaneous transfer of day 3 and day 5 embryos) in comparison with frozen blastocyst double-embryo transfer (BDET; transfer of two day 5 blastocysts) in patients with repeated implantation failure (RIF). Methods: A total of 104 women with RIF who underwent frozen MDET (n = 48) or BDET (n = 56) with excellent-quality embryos were included in this retrospective analysis. All frozen embryo transfers were performed in natural cycles. The main outcome measures were the implantation rate, clinical pregnancy rate, multiple pregnancy rate, and miscarriage rate. These measures were compared between the patients who underwent MDET or BDET using the chi-square test or the Fisher exact test, as appropriate. Results: The implantation and clinical pregnancy rates were significantly higher in patients who underwent MDET than in those who underwent BDET (60.4% vs. 39.3%, p=0.03 and 52.1% vs. 30.4%, p=0.05, respectively). A significantly lower miscarriage rate was observed in the MDET group (6.9% vs. 10.7%, p=0.05). In addition, the multiple pregnancy rate was slightly, but not significantly, higher in the MDET group (27.1% vs. 25.0%). Conclusion: MDET was found to be significantly superior to double blastocyst transfer. It could be regarded as an appropriate approach to improve in vitro fertilization success rates in RIF patients.

• Geomechanics and Engineering
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• v.15 no.2
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• pp.783-791
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• 2018

In consideration of the mesoscopic structure of soil-rock mixtures in which the rock aggregates are wrapped by soil at normal temperatures, a two-layer embedded model of single-inclusion composite material was built to calculate the shear modulus of soil-rock mixtures. At a freezing temperature, an interface ice interlayer was placed between the soil and rock interface in the mesoscopic structure of the soil-rock mixtures. Considering that, a three-layer embedded model of double-inclusion composite materials and a multi-step multiphase micromechanics model were then built to calculate the shear modulus of the frozen soil-rock mixtures. Given the effect of pore structure of soil-rock mixtures at normal temperatures, its shear modulus was also calculated by using of the three-layer embedded model. Experimental comparison showed that compared with the two-layer embedded model, the effect predicted by the three-layer embedded model of the soil-rock mixtures was better. The shear modulus of the soil-rock mixtures gradually increased with the increase in rock regardless of temperature, and the increment rate of the shear modulus increased rapidly particularly when the rock content ranged from 50% to 70%. The shear modulus of the frozen soil-rock mixtures was nearly 3.7 times higher than that of the soil-rock mixtures at a normal temperature.

• The Journal of Churna Manual Medicine for Spine and Nerves
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• v.4 no.2
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• pp.137-148
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• 2009

Objective : To evaluate the effect of Muscular Acupuncture and Muscle Energy technique on Frozen Shoulder. Methods : The authors observed the patient by Visual Analogue Scale for pain, Range of Motion, Shoulder Pain and Disability Index. Conclusions : 1. Visual Analogue Scale for patient's shoulder pain was significantly decreased. 2. Shoulder Pain and Disability Index was also significantly decreased. 3. Shoulder Movement was significantly improved, so the patient recovered her own normal Range of Motion. 4. Muscular Acupuncture and Muscle Energy Technique can be used as effective treatments on Frozen Shoulder.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• Journal of Embryo Transfer
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• v.21 no.3
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• pp.255-262
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• 2006

The purpose of this study is to investigate the effects of vitrification in open pulled straws (OPS) methods on in vitro survival ability of porcine embryos. For in vitro maturation of immature oocytes, the porcine ovaries were collected from local slaughter-house. The cumulus-oocytes complexes were aspirated from 2 to 6 mm follicles. The collected oocytes were cultured for in vitro maturation in NCSU-23 medium with 5 mM hypotaurine, 0.57 mM cysteine, 10% porcine follicle fluid, 10 IU/ml PMSG and 10 IU/ml hCG for $21{\sim}22$ hrs. Then, the oocytes were more cultured $21{\sim}22$ hrs in vitro maturation in medium removed hormones. The frozen-thawed spermatozoa were washed by centrifugation 2 times for 10 min at 1,500 rpm in D-PBS with 5.56 mM glucose, 0.33 mM Na-pyruvate, 100 IU/ml penicillin, $100 {\mu}g/ml$ streptomycin and 4 mg/ml BSA. The fertilization medium used mTBM with 2 mM caffeine and 2 mg/ml BSA and adjusted to a pH of 7.2 to 7.4. The final concentration of spermatozoa was adjusted to $2.5{\times}10^6$cells/ml motile sperm during fertilization in vitro. At 8 hrs after insemination, the oocytes were transferred into NCSU-23 medium with 5.0 mM hypotaurine, 4 mg/ml BSA and 10 ng/ml EGF and cultured for 7 days. When the blastocysts of different stages were frozen-thawed by OPS methods, the proportions of embryos with normal morphology were significantly (p<0.05) higher in embryos frozen-thawed at expanded blastocyst stage (38.9%) than in early blastocyst stage (28.3%). On the other hand, the proportions of embryos damaged after frozen-thawing were significantly (p<0.05) higher in embryos frozen at early blastocyst stages than in expanded blastocyst stage. In another experiment, the normal embryos morphology after frozen- thawing were further cultured for 48 hrs. After culture, the proportions of embryos hatched were 6.7, 20.0 and 33.3% for embryos frozen-thawed at early blastocyst, mid-blastocyst and expanded blastocyst stages. These finding indicate the possible broader application for OPS methods, as frozen-thawed embryos may be accompanied by developmental stage according to requirements of the survival ability after freezing of blastocyst stage in the pig.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.107-112
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• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• Journal of Acupuncture Research
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• v.28 no.4
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• pp.49-55
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• 2011

Objectives : The purpose of this study was 1) to investigate the possibility of taking blood stasis pattern as a clinical parameter of frozen shoulder, using blood stasis pattern questionnaire (BSPQ) to frozen shoulder group comparing with normal group, and 2) to find out the relationship of the severity of main frozen shoulder symptoms (pain and limited range of motion of shoulder) and the level of blood stasis pattern through BSPQ analysis. Methods : During the period of January 2010 to July 2010, fifty five frozen shoulder patients who visited outpatient clinic of department of acupuncture and moxibustion in East-West Neo Medical Center, Kyung Hee University and fifty five normal people without shoulder pain nor limited ROM in shoulder joint were evaluated through BSPQ, and to the frozen shoulder group, also evaluated three different visual analogue scales (VAS) of pain (pain on average, pain at night, and pain on motion) and active / passive range of motion (ROM) of shoulder joint. Results : Mean blood stasis pattern score of frozen shoulder patients group was significantly higher than the score of normal group (patients vs normal group : $4.85{\pm}1.68$ vs $3.49{\pm}1.54$). Three different types of pain VAS (on average, at night and on motion) showed low to very low positive correlation with BSPQ scores when analyzed with Pearson's correlation coefficient. ROM levels in shoulder joint were not significantly related to BSPQ scores, though active external rotation range showed low positive correlation with BSPQ scores. Conclusions : Patients with frozen shoulder showed higher blood stasis pattern score in BSPQ but the level of blood stasis pattern is not significantly related to the severity of pain or limitation of ROM in shoulder joint.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.190-194
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• 2001

This study was carried out to investigate the possibilities of using xanthangum, guargum and ${\kappa}-carrageenan$ as cryoprotectant by examining changes in water content, specific volume, and hardness of bread made from the doughs with gums at $-20^{\circ}C$ freezing chamber for 12 weeks. The specific volume of bread decreased with time. It decreased more sharply in the control. The bread with lowest specific volume had the highest value in the hardness. The bread with ${\kappa}-carrageenan$ showed the lowest value in the hardness. In the water-holding capacity of frozen dough, the bread with ${\kappa}-carrageenan$ had the highest value, and ${\kappa}-carrageenan$ was effective in the protection of the degradation in the quality of the frozen dough during the frozen storage. In the sensory evaluation, texture, color and appearance of the control and the breads with gums did not show the difference for 1 week, but the breads with gums showed the higher score than control in sensory characteristics in the frozen storage for 12 weeks. The bread with ${\kappa}-carrageenan$ showed the highest sensory score during the frozen storage. These results were summarized that ${\kappa}-carrageenan$ was most effective in the protection from the degradation of the quality of frozen dough during the frozen storage.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.96-102
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• 2013

The possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozen-thawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the torrymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.4
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• pp.463-470
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• 1998

To improve muscle quality and prolong freshness of sashimi, the effects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing ($-15^{\circ}C$ air). Transition time of zone of ice crystal formation was within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to $0^{\circ}C$ in muscle temperature by various thawing methods was shortest with $25^{\circ}C$ tap water, followed by $15^{\circ}C$ tap water, $10^{\circ}C$ tap water, $25^{\circ}C$ air, $5^{\circ}C$ tap water and $0^{\circ}C$ cold water. Breaking strength of muscle was higher in quickly frozen sample than in slowly frozen sample. According to sashimi term, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not effected by freezing speed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it's related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in quickly frozen sample.