• Journal of Embryo Transfer
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• v.18 no.3
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• pp.195-201
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• 2003

This study was carried out to establish most suitable freezing condition, to evaluate the different condition of freezing and thawing rates on the viability and motility of frozen canine spermatozoa. The ejaculated semen was added to obtained 200∼400 ${\times}$ 10$^{6}$ /$m\ell$ with extender I and was cooled to 4$^{\circ}C$ over 30, 60 and 120 minutes. And then, semen was diluted with extender II containing 4, 6 and 8％(v/v) glycerol for 60 min, respectively and packaged in 0.5$m\ell$ straw, equilibrated far 30, 60 and 120 min at 4$^{\circ}C$ and cryopreserved in liquid nitrogen vapor at different distance(3, 5, 7 and 9 cm, respectively), plunged into nitrogen tank. Samples were thawed by placing straws into 27, 37, 47, 57$^{\circ}C$ water bath for 120, 20 and 12 sec, respectively. The results were as follows; 1. The survival and motility rate immediately post-thawing was significantly higher in samples frozen in 4％ glycerol than 6 or 8％ glycerol(P< 0.05). 2. According to equilibration time at 4$^{\circ}C$, the survival and motility rate immediately post-thawing was significantly higher in samples frozen after 60 min equilibration than 30 or 120 min equilibration(P<0.05). 3. Freezing in distance of 5 cm from liquid nitrogen yield better survival and motility rate than the others(3, 7 or 9 cm)(P<0.05). 4. The effect of thawing rate on sperm survival were higher when the thawing was done at 37$^{\circ}C$ for 120 sec(P<0.05).

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.87-87
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• 2003

본 연구는 스폰지 케이크 제조시 단호박 가루를 달리하여 첨가하였을 때 스폰지 케이크의 맛과 저장성에 미치는 영향을 알아보고 최적 첨가량을 찾아 건강 케이크로써의 이용가능성을 알아보고자 하였다. 단호박 가루는 단호박을 동결 건조하여 마쇄하여 사용하였고 밀가루의 양에 대한 단호박 가루의 첨가량을 0, 10, 20, 30, 40%(w/w)로 하여 스폰지 케이크를 만들었다. 스폰지 케이크는 온도 2$0^{\circ}C$, 습도 78%에서 3일간 저장하면서 관능적 특성과 같은 조건에서 4일간 저장하면서 총균수의 특성을 알아보았다. (중략)

• Journal of Animal Science and Technology
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• v.49 no.5
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• pp.585-592
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• 2007

This research was carried out in order to establish the production technique for Poong-san dog’s frozen semen, by examining the semen characteristic and the volume of glycerol added to the dilution solution, thawing temperature and sperm motility and viability as well as the motility using CASA according to time variation. Average semen volume was 5.9ml, sperm concentration 116.3×106 sperm/ml, total sperm number 789.3×106 sperm, motility 88.7±1.7% and viability 87.6±7.8%. When it was cryopreservation and thawed at different glycerol concentrated extender, it showed 52.7% motility and 57.7±10.3% viability at 7% glycerol, compared to other treatments. For semen cryogeny, at conditions of 5, 7cm and a height of 10cm for pre-cryogeny and maintaining the semen at 7cm from the surface of liquid nitrogen resulted in profitable motility and viability.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.4
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• pp.1499-1508
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• 2013

Freeze-thaw tests were performed on gneiss samples collected from Terra Nova Bay, Antarctica in order to examine the engineering properties of rocks with slightly weathered (SW) and moderately weathered (MW). The tests were conducted under temperature ranging from $20{\pm}2^{\circ}C$ to $-20{\pm}2^{\circ}C$. A cycle of test consisted of 5 hours of freezing followed by another 5 hours of thawing under full saturation. In this paper, total 200 cycles of freeze-thaw test were performed with measurements of porosity, absorption, ultrasonic velocity, and shore hardness per each 20 cycle and that of uniaxial compressive strength (UCS) per each 50 cycle. The UCS of the SW rocks approximately decreased 0.07 MPa per a single cycle, while that of MW rocks decreased around 0.2 MPa per a single cycle. During the 200 cycles of SW rocks, the absorption increased from 0.23% to 0.39%, the P-wave velocity decreased from 4,054 m/s to 3,227 m/s and S-wave velocity decreased from 2,519 m/s to 2,079 m/s. Similarly, those of MW rocks changed from 0.65% to 1.6%, 3,207 m/s to 2,133 m/s and 2,028 m/s to 1,357 m/s. In conclusion, it was inferred that the properties of SW rocks experienced approximately 200-300 cycles of freeze-thaw process become close to those of MW rocks.

• Reproductive and Developmental Biology
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• v.31 no.3
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• pp.175-179
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• 2007

The objective of this study was to investigate the effect of thawing temperature on the sperm viability and acrosomal morphology for semen storage of miniature pig by the 0.5ml straw method. In this present study, sperm viability (SYBR-14/PI staining), membrane integrity (Hypoosmotic Swelling Test), acrosome intactness, intensity and capacitation status (chlorotetracycline staining) in frozen miniature pig sperm were evaluated after thawing at 37, 50 and $70^{\circ}C$ for 5, 10 and 45 sec, respectively. Interestingly, the results indicated that sperm thawed at $70^{\circ}C$ for 5 sec significantly (p<0.05) increased sperm viability, but lower the percentage of AR (acrosome reacted spermatozoa) pattern compared to sperm thawed at $37^{\circ}C$ for 45 sec and $50^{\circ}C$ for 10 sec. In terms of thawing condition, high temperature for a short time using the 0.5ml straw was improved cryosurvival of miniature pig semen. Therefore, appropriate thawing method for cryopreservation of miniature pig is required for increasing post-thawing viability.

• Journal of the Korean Geosynthetics Society
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• v.11 no.3
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• pp.27-35
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• 2012

In this paper, the frost heaving and thawing characteristics of flexible pavement structure were evaluated in the large scale freezer which have a specification of temperature range $-20^{\circ}C{\sim}10^{\circ}C$ and $3.2m(L){\times}3.2m(B){\times}2.4m(H)$ in size. The insulated steel box with the size of $0.9m(L){\times}0.9m(B){\times}0.9m(H)$ was used to simulate actual pavement road structure. The variation of temperature, frost heave amount and frost heave pressure were measured through the instrument of TDS-602 data logger. LFWD (light falling weight deflectometer) was used to determine the change of deflection due to the frost heaving and thawing. Furthermore, the influence of aggregate layer to the freezing of the subgrade soil was studied to verify the function and effectiveness of the anti-freezing layer.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.203-207
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• 2015

The majority of food drying processes are based on the use of thermal energy. However, such methods may deteriorate the quality of the final product. Freeze-drying is one of the most useful processes for drying thermosensitive substances. Food that contains beneficial bacteria, for example, is susceptible to heat treatment, but during freeze-drying beneficial bacteria are preserved in these food items. The primary goals of this study were to develop yogurt snacks and to compare the viability of lactic acid bacteria (LAB) in yogurt snacks under different freeze-drying temperatures. In addition, the survival of LAB during storage was investigated. Survival of LAB in freeze-dried yogurt snacks gradually decreased over 16 weeks of storage. LAB had a residual viability of 25.5% after 16 weeks of storage at room temperature. LAB survived better in freeze-dried plain yogurt snacks than in freeze-dried strawberry yogurt snacks during storage. Freeze-dried yogurt snacks contained 11.9% fat, 57.1% carbohydrate, and 18.7% protein. In conclusion, the viability of LAB in freeze-dried yogurt snacks depends on the temperature during freeze-drying: the higher the freeze-drying temperature, the lower the viability of LAB in yogurt snacks. The viability of LAB in yogurt snacks was also dependent on the moisture content and nutritional value.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.73-80
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• 2001

Factors such as temperature $(20,\;60^{\circ}C)$), pH (4.5, 7.0), gaseous phase $(N_2,\;0_2)$, and light (0 lux, 5,000 lux), antioxidants and packaging conditions were investigated to study the effects of above factors on the chlorophyll components in spinach during storage. Regardless of other factors, as the storage temperature increased from $20^{\circ}C$ to $60^{\circ}C$ and pH decreased from 7.0 to 4.5, the contents of chlorophyll a and chlorophyll b in spinach decreased significantly (P<0.05). The amounts of chlorophyll a and chlorophyll b in spinach stored in nitrogen gas were significantly (P<0.05) lower than those in sample in oxygen phase. As the light intensity increased from 0 lux to 5,000 lux during storage, the contents of chlorophyll a and chlorophyll b in spinach significantly (P<0.05) decreased. The antioxidants reduced the degradation of chlorophyll a in a model system during dark storage by minimization of free radical oxidation. The effectiveness of antioxidants decreased as following orders; ${\alpha}-tocopherol$>ascorbic acid>${\beta}-carotene$>catechin>quercetin>rutin>kaempherol>caffeic acid>chlorogenic acid>p-coumaric acid>ferulic acid. The degradation of chlorophyll a in a model system during light storage was minimized by antioxidants due to the reduction of singlet oxygen oxidation. The antidiscoloring potential of antioxidants decreased as following orders; ${\beta}-carotene$>${\alpha}-tocopherol$>ascorbic acid>catechin>quercetin>rutin>kaem-pherol>caffeic acid>chlorogenic acid>p-coumaric acid>ferulic acid. The amounts of chlorophyll a and chlorophyll b in freeze dried spinach packed with polyethylene bag were significantly (P<0.05) lower than those in non-packed freeze dried spinach. The package of spinach in polyethylene bag with the combination of antioxidants could be used to minimize the degradation of chlorophyll components in spinach during storage.

• Korean Journal of Animal Reproduction
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• v.23 no.1
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• pp.75-84
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• 1999

This study assessed development in vitro of pronuclear(PN) stage embryos cryopreserved by the method of either vitrification or slow freezing, by using of different cryoprotectants, and equilibration and cooling rate, in rabbit. Ethyleneglycol- ficoll- sucrose(EFS) or ethyleneglycol- polyvinylpyrrolidone - galactose- (EPG-I) for vitrification, and EPG- II for slow freezing as cryoprotectant were used. The pronuclear embryos were exposed to EFS for 0 to 5 min and diluted with D-PBS and/or pre-dilution with 0.5 M sucrose. To examine the viability of frozen-thawed embryos, PN embryos were co-cultured with bovine oviductal epitherial cell(BOEC) for 5 days to hatching blastocyst stage in 39 $^{\circ}C$ 5% $CO_2$incubator. The results obtained were as follows: The dilution with 0.5 M sucrose and D-PBS after the exposure to EFS for 1.0 min resulted in no significant(P＜0.05) decrease in the development of PN embryos to hatching blastocyst(72.0%), compared with controls. The development of PN embryos cryopreserved to hatching blastocyst was not significantly (P＜0.05) different between EFS for 1.0 min(72.0%), EPG-I for 1.0 min(72.0%) and EPG-II for 30 min(66. 7%). The post-thaw development of PN embryos to hatching blastocyst was similarly very low as 6.1% and 11.5% in vitrification with EFS and slow freezing with EPG-II, respectively. The incidence of post-thaw zona-crack in PN embryos cryopreserved by slow freezing with plunging to liquid nitrogen at －35$^{\circ}C$ was signicantly(P＜0.05) higher(25.0%), compared with －85$^{\circ}C$ (1.9%). These results indicated that the rabbit PN embryos could be cryopreserved with either vitrification or slow freezing procedure, and frozen PN embryos could be successfully developed in vitro to haching blastocyst. but the post-thaw development of cryopreserved PN embryos was still very low under the present conditions.

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.325-332
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• 2013

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at 0, -5, -15, and $-25^{\circ}C$. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at$-25^{\circ}C$. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and $-25^{\circ}C$. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.