• Proceedings of the Korean Society of Embryo Transfer Conference
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• 2002.11a
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• pp.93-93
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• 2002

싸움소(투우)는 1999년 문화관광부지정‘한국의 10대 지역문화 관광축제’로 선정되어, 청도군 투우대회가 한국을 대표하는 축제가 되었고, 상설투우장의 건설로 새로운 레져 산업으로 부상하고 있다. 그러나 싸움소 생산에 소요되는 유전인자 보존 및 생산기반은 전무한 실증이며, 본 연구는 청도군내 우수 종모우을 선별하여 정액채취 및 동결정액을 생산하여 군내 한우번식 농가에서 인공수정을 실시하고 계절별 수태율과 송아지의 성비를 조사하였다. 종모우 번개(나이6세, 체중850kg, 97, 98년 우승)와 사자(나이6세, 체중870kg 98, 99년 준우승) 2두로부터 일반적인 방법으로 인공질을 이용하여 1999년 10월에 정액을 채취하였다. 채취된 정액은 35$^{\circ}C$에서 3~5배정도로 희석하여 정자농도와 활력을 평가하였다. 희석정액은 90분간에 걸처 5$^{\circ}C$ 까지 냉각하면서 글리세롤을 첨가한 난황구염산나트륨액으로 여러번 나누어 희석하여 정자의 충격을 피하였다. 글리세롤평형 2시간 후 0.5$m\ell$스트로에 정자수가 3500만/스트로의 분주.봉인하여, 정액의 동결은 액체질소상에서 4~5cm 위에 스트로를 평행으로 놓아 액체질소 가스로 10~15분간 예비동결한 다음, -8$0^{\circ}C$의 초저온 냉장고에서 케니스터에 넣어 -196$^{\circ}C$ 액체질소에 보관하였다. 인공수정을 실시하고 40일 전후에 직장검사를 통해 임신율과 수태율을 조사하고 분만한 송아지의 성비를 기록하였다. 채취한 싸움소의 정액량은 번개와 사자가 각각 평균 4.6$m\ell$와 3.8$m\ell$이고, 동결전의 정자의 활력은 번개와 사자의 정액이 각각 70.3 vs 75.3%, 동결후의 활력은 37.3 vs 40.3%로 유의한 차이는 없었다. 번개와 사자의 동결정액으로 각각 44두와 127두를 인공 수정하였고, 40일 전후의 임신율은 26두 vs 80두(59.1 vs 63.0% )였으며, 수태율은 26두 vs 66두(59.1 vs 52.0% )로 이들간의 유의한 차이는 없었다. 번개와 사자의 수송아지의 성비는 각각 65.3 vs 42.4%로 유의한 차이가 있었다. 싸움소 정액 동결보존과 인공수정으로 싸움소 혈통을 가진 송아지가 생산되었다. 그러나 생산된 송아지가 싸움소의 능력을 가진 것을 선별하여 혈통을 고정시키고, 훈련으로 싸움소의 제질을 발굴하는 것이 앞으로의 연구과제이다.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.116-117
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• 2002

This study was conducted to investigate the effects of dilution rate and stored time of semen at 5, 25 and 35$^{\circ}C$ on mobility in liquid rooster semen. At 5$^{\circ}C$ cold temperature, no significant difference were found in sperm mobilities on dilution rate and stored time among treatments stored at 5$^{\circ}C$. Sperm mobility for the conservation of 1 hours at 25$^{\circ}C$ and 3 hours at 35$^{\circ}C$ were significantly higher for 1：2 and 1：3 dilution rate(semen： diluent) groups than for 1：1 dilution rate group(P〈0.05), In Fertility results after artificial insemination with different number of sperm per dole, fertilization rate of liquid rooster semen diluted with skim milk-glucose solution were 90.67, 94.00, 96.00, and 98.67% for 0.2${\times}$10$\^$8//dose, 0.4${\times}$10$\^$8//dose, 1.0${\times}$10$\^$8//dose, and 2.0${\times}$10$\^$8//dose groups, respectively. To have more than 90% fertility, 0.2${\times}$10$\^$8/ sperm per dose for the artificial insemination (AI) could be used, And to have more 94% fertility, 0.4${\times}$10$\^$8/ sperm per dose AI could be used practically.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.743-749
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• 1996

This study was carried out to investigate the microencapsulatuion of ${\omega}-3$ fatty acid isolated from fish oil and to obtain fundamental information on the utilization of the ${\omega}-3$ fatty acid in the dairy foods field. To obtain the desirable microencapsulation efficiency, 1.5% agar and 0.5% gelatin were used as coating materials, and 0.5% SFAN 60 (HLB 4.5 value) was used to maintain the emulsion stability. The optimal mixing ratio of coating material to core material was 8:2 (w/w). The thermostability of microencapsulated product was not maintained above $60^{\circ}C$. Microencapsulation efficiency was kept at about 90% at $4^{\circ}C$ and $10^{\circ}C$ for 7 days storage at various temperatures. At $20^{\circ}C$ and $30^{\circ}C$, however, about 80% microencapsulatuion efficiency was obtained for 3 days storage. About 80.57% microcapsule was destroyed by 1%> pepsin solution at $37^{\circ}C$ for 10 min.

• Journal of Chest Surgery
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• v.28 no.8
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• pp.731-741
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• 1995

Cardiac valve allografts have been used as replacements for diseased valves and right ventricular outflow tract reconstruction, the long term follow-up of which has been reported satisfactory. For a good long-term result, it is essential that the allograft be viable at implantation. In this study, we aimed at preparing the cardiac valve allografts aseptically, preserving them at cold- and cryo-conditions, and testing the viability of the allografts after preservation by four methods. We tested the viability of the cardiac valve allografts preserved in cold refrigerated state[4$^{\circ}$C in nutrient media & in liquid nitrogen tank[cryopreservation under -149$^{\circ}$C for pre-planned time periods. The testing methods were 1 glucose utility test 2 tissue culture 3 thymidine uptake test and 4 histologic evidence by light microscopy. We observed no differences in the viability between cold- & cryo-groups and similar results among the methods for testing the viability. In conclusion, there was no difference in the viability between cold- and cryopreserved-allografts at least for 14 days of preservation. And glucose utility test and thymidine uptake test were satisfactory in the evaluation of the allograft viability, since they were easy and rapid with relatively quantitative results.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.4
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• pp.239-244
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• 2005

The effects of diluents composition on cold storage for olive flounder (Paralichthys olivaceus) sperm were examined in terms of the swimming speed of sperm, the percentage of mobile sperm, and fertilization rates. The following results indicated that cold storage methods with fresh conditions could be employed in olive flounder milt preservation. The preserved sperm of olive flounder that was diluted I: 10 with artificial seminal plasma II (ASP II) and Stein's solution (SS) at $0^{\circ}C$ remained motile for 30 days. The most effective condition for cold storage was ASP II and SS at 0 $0^{\circ}C$ for the sperm, although there is no significant difference statistically. No difference in the fertilization rate was found between fresh sperm and the preserved ones with ASP I, II and SS at 10 days post-storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1476-1480
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• 2016

Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.327-332
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• 2003

This study was conducted to investigate the characteristics of strains which were isolated from market milk treated with ESL(extended shelf life) and conventional system, and to compare the microbiological quality of ESL milk with conventional milk. In order to characterize the isolated strains, purification, Gram staining, spore staining, catalase, oxidase, motility test, and identification by means of automatic identificator were performed. The results obtained are as follows: total 364 selected strains were analyzed in this study. Depending upon the isolated source, the number of strains from conventional milk was found to be Higher than ESL-milk. By means of grouping of total strains, Bacillus ssp. and Staphylococcus ssp. showed to be predominant. But most of strains were distributed with various groups except Lactobacillus ssp. When the isolates were compared with milk process methods, Enterococcus ssp. was detected much on market milk treated with LTLT pasteurization. Also, Pseudomonas ssp. was detected much on conventional milk treated with UHT pasteurization. By comparison with genus groups depending upon storage temperature of market milk, the higher milk storage temperature increased, the most frequency detected Bacillus ssp. increased. Also, Pseudomonas ssp. was detected most frequently at 10$^{\circ}C$ storage condition. Generally this genus derived from post-contamination during milk processing and related to the quality of market milk during chilled system. In conclusion, it was shown that ESL system reduced post-contamination during milk process, following the improvement of product quality and life cycle during the distribution of market milk.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.474-482
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• 2018

The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria at lower levels than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The averages for probiotic contents, pH, and acidity were $1.2{\times}10^{10}CFU/g$, 5.35, and 1.29%, respectively. The average count of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was $5.8{\times}10^8CFU/g$. The effects of preservation temperature ($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, and $40^{\circ}C$) and storage period (1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at $4^{\circ}C$ and the highest reduction occurred at $40^{\circ}C$. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at $40^{\circ}C$ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.

• Journal of Food Hygiene and Safety
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• v.32 no.5
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• pp.363-370
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• 2017

In this study, we stored frozen shrimp (Litopenaeus vannamei) at $4^{\circ}C$ during 12 days and investigated the effect of chitosan coating with natural preservatives (0.05% carvacrol, 0.05% thymol) on the growth of microorganism (mesophilic bacteria, psychrophilic bacteria, Pseudomonas spp., $H_2S$ producing bacteria) and physiological characteristics (total volatile basic nitrogen and pH) and sensory evaluation (appearance, odor and general acceptance). Chitosan coating with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) had inhibited the growth of all the target microorganism and showed the significant antimicrobial activity (p < 0.05) to mesophilic bacteria, psychrophilic bacteria and $H_2S$ producing bacteria until 12 day (the last day of this study). These treated groups had showed the significant difference (p < 0.05) in total volatile basic nitrogen and all the sensory characteristics but not in pH. Therefore, chitosan coating combined with natural antimicrobial compounds (0.05% carvacrol and 0.05% thymol) showed the effective antimicrobial activity on major spoilage microorganism on shrimp and could be used to elongate the shelf life of refrigerated shrimp.

• Restorative Dentistry and Endodontics
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• v.34 no.1
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• pp.30-37
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• 2009

The purpose of this study was to evaluate the effect of pre-heating on some physical properties of composite resin. Eighty extracted, noncarious human molars were used in the present study. Four different temperatures of composite resin were used: $4^{\circ}C$, $17^{\circ}C$, $48^{\circ}C$, and $56^{\circ}C$. The $4^{\circ}C$ and $17^{\circ}C$ values represented the refrigerator storage temperature and room temperature respectively. For $48^{\circ}C$ and $56^{\circ}C$, composite resin was heated to the temperatures. As physical properties of composite resin, shear bond strength, microhardness, and degree of conversion were measured. The data for each group were subjected to one-way ANOVAs followed by the Tukey's HSD test at 95% confidence level. Both in enamel and dentin, among composite resin of $4^{\circ}C$, $17^{\circ}C$ $;48^{\circ}C$, and $56^{\circ}C$, the pre-heated composite resin up to $56^{\circ}C$ revealed the highest shear bond strength, and pre-heated composite resin to the higher temperature revealed higher shear bond strength. Microhardness value was also higher with composite resin of higher temperature. Degree of conversion was also higher with composite resin of the higher temperature. In this study, it seems that pre-heating composite resin up to the higher temperature may show higher shear bond strength, higher microhardness value, and higher degree of conversion. Therefore, when using composite resin in the clinic, preheating the composite resin could be recommended to have enhanced physical properties of it.