• Food Science and Preservation
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• v.16 no.4
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• pp.518-524
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• 2009

The quality attributes of frozen dough mixed with milk proteins (casein: C and whey protein: W) and polysaccharides (sodium alginate: A and ${\kappa}-carrageenan:$ K), and with 1.6% (w/w) wheat flour, were investigated to improve the quality of dough. Addition of milk protein-polysaccharide mixtures increased water absorption, as assessed by farinography, compared with control material. Dough prepared with CA and WA mixtures showed longer development times and increased valorimeter values compared with control samples. However, addition of milk protein-polysaccharide mixtures decreased dough stability, elasticity, and strength. Gelatinization temperature and the temperature at maximum viscosity, as measured by amylography, increased on addition of milk protein-polysaccharide mixtures, but the maximum viscosity decreased compared with control samples. The control showed a lower dough volume than did dough prepared with CA and WA mixtures. These results indicate that addition of milk protein-polysaccharide mixtures, especially CA and WA, improved the quality of frozen dough,and could be useful to prevent bread becoming stale.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.293-298
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• 2015

This study aimed at characterizing the rheological properties and molecular weight of tara gum fractionated with ammonium sulfate. Tara gum was separated into six fractions (F1-F6) at different concentrations of ammonium sulfate, ranging from 12.21 to 28.67% (w/w). The yield of the tara gum fractions ranged between 4.98 and 17.47%, and their intrinsic viscosity ranged from 9.38 to 12.44 dL/g. The highest values of Huggins coefficient (k') and viscosity-molecular mass were observed in fraction F3. The shear viscosity of the tara gum fractions was measured by a cone-plate viscometer, clearly showing shear thinning behavior. Size-exclusion chromatography results showed that the molecular weight ranged between 635.42 and 776.71 kg/mol, and the F3 fraction exhibited higher values of molecular weight.

• Korean Journal of Animal Reproduction
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• v.23 no.4
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• pp.313-321
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• 1999

The purpose of these study was to investigate the use of a glass micropipette (GMP) as a vessel for vitrification of bovine IVP blastocysts, to compare the post-thaw survival rates of bovine blastocysts frozen in GMP with those frozen in OPS that have been previously investigated, and to improve the hatching rate following vitrification with GMP method. The GMP vessel permits higher freezing and warming rate than the OPS due to the higher heat conductivity of the glass and lower mass of the solution that contains the embryos. Groups of three bovine IVP blastocysts were sequentially placed into vitrification solution before being loaded into either the OPS or GMP vessels and immersed into L$N_2$within 20 to 25 sec. Post-thaw blastocysts were serially washed in 0.25 and 0.15 M sucrose in HM and TCM-199 for each 5 min, respectively, and then cultured in TCM 199 supplemented with 10% FCS for 24 h. The rate of blastocyst re-expanding did not significantly different for OPS (75.9%) and GMP (80.0%) methods (P＞0.05). The hatching rates in OPS (34.1%) and GMP (37.5%) methods were significantly lower than that in control group (54.3%) (P＞0.05). In addition, the rate of blastocyst re-expanding was significantly lower if blastocysts were vitrified in the wide portion of the micropipette rather than the narrow portion of the micropipette (83.3 vs 56.7%) (P＞0.05), even though three blastocysts were loaded per vessel. The hatching rate in 0.05% pronase solution treatment for 30, 60 and 90 see (45.9, 54.7 and 57.5%) were significantly higher than that in control (35.0%), even though there was not significantly different between 30 see and control. These results indicate that both vitrification vessels can provide high survival rates of bovine IVP blastocysts. However, the GMP vessel has the advantage over the OPS, in that the former does not need a cap to protect the vessel from floating after immersion in L$N_2$. The location of the embryos (narrow or wide portion of immersion) were considered to be limiting factors to the viability of bovine IVP embryos. The exposing in 0.05% pronase solution for 60 or 90 see can increase hatching rates of post-thaw bovine IVP blastocysts.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.141-146
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• 1995

Changes of physicochemical properties of citron juice prepared by two different extraction methods, rotary-crushing and belt-pressing method, were investigated during the storage at $5^{\circ}C$ and $-20^{\circ}C$. Temperature drop of citron juice extracted by belt-pressing method was faster than that of citron juice prepared by rotary-crushing method and its freezing point was $0.8{\sim}0.9^{\circ}C$. During the storage, pH of stored citron juice with rotary-crushing method was increased up to 3.5 after 6 months storage while that of citron juice extracted by belt-pressing method was not changed significantly during the same storage time. Acidity of rotary-crushed citron juice was reduced a little more than that of belt-pressed citron juice during the storage. However, changes of soluble solid content were influenced largely by the storage temperature than by the extraction method. Contents of formol nitrogen and vitamin C were reduced remarkably in all of stored citron juice and $92{\sim}82%$ of farmol nitrogen and $72{\sim}43%$ of vitamin C were remained after 6 months of storage. Among the changes of color value, L values were reduced in the whole stored citron juice and a and b value had a different change pattern respectively according to the extraction and storage temperature. Changes in the content of both amino acid and fatty acid compositions was also observed after same storage period. Especially, in the case of change of fatty acid composition, content of linoleic acid and linolenic acid were reduced after 6 months storage, while those of palmitic acid, stearic acid and oleic acid were increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Korean Journal of Animal Reproduction
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• v.25 no.3
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• pp.219-225
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• 2001

To establish rabbit Embryonic Stem (ES) cells, rabbit one-cell embryos were collected and cultured in vitro to blastocysts. Blastocysts were co-cultured with mouse embryonic fibroblasts (MEF), rabbit embryonic fibroblasts (REF) or 570 cells expressing LIF (SNL). Although rabbit ES cells were isolated with low efficiencies, total 8 ES cell lines were kept in vitro with normal colony shape. The MEF was the best feeder for rabbit ES cell isolation in regard to growth rate and undifferentiated morphology. The doubling time of rabbit ES cells in MEF was about 84 hours and the undifferentiated morphology was maintained following passing and freezing processes. These rabbit ES cells were differentiated into embryoid body following the culture in the uncoated dishes, indicating that they were undifferentiated stem cells.

• Current Research on Agriculture and Life Sciences
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• v.32 no.2
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• pp.99-103
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• 2014

This study investigated the effects of cryopreserving Chrysanthemum morifolium cv. 'White ND' shoot tips for eliminating viroids. As a result, smaller shoot tips (2-3 LP, 1mm) showed a better survival and regrowth than larger shoot tips (4-5 LP, 1.5mm). The most effective vitrification solution for survival and regrowth was PVS3, which induced a high survival rate after 60 minutes of incubation. For a high efficiency, the best pre-treatment condition for vitrification was incubation in 88 mM sucrose for 24 h, 0.3M sucrose for 16 h, 0.5 M sucrose for 6 h, and 0.7 M sucrose for 3 h, in a descending order. The ploidy levels were the same in the mother plants and following cryopreservation, which confirmed the absence of any gene mutation.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.238-245
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• 2010

Sprout vegetable and general vegetable were obtained from radish, red cabbage, vegetable green, buckwheat and broccoli seeds. The vitamin contents had a large deviation, and the vitamin B1 contents decreased and/or was not detected according to the sprouting. This tendency occurred because of the use for growth of sprouts. The mineral contents in sprout vegetables was the highest and was 2~10 times greater than general vegetables. In the growing pathway, potassium was a large consumption nutrient and consumption of sodium was low. $\alpha$-Amylase and total enzyme activities were higher in sprout vegetable than general vegetable, which was also the case of the corresponding freeze dried powders. Sprouting was shown to increase the enzyme activities. Thus, sprout vegetables had several advantages including a rich level of nutrients and safety from agricultural pesticides.

• The Korean Journal of Mycology
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• v.24 no.1 s.76
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• pp.1-7
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• 1996

Premitotic, mitotic and postmitotic nuclei in the dikaryotic somatic hyphae of Pleurotus ostreatus, the oyster mushroom fungus were ultrastucturally examined using chemical fixation and freeze-substitution process, and the behaviors of astral microtubules associated with these nuclei were closely analyzed. Electron microscopic examinations revealed that astral microtubules are significantly abundant when the nuclei are in the stage of migration and at the stage of migration, the separation of spindle pole body occurs. Such an abundancy of astral microtubules in premitotic migrating nuclei is well contrasted with mitotic and postmitotic nuclei with much fewer astral microtubules and it should be noted that neither of these latter classes of nuclei exhibits the separation of the spindle pole body. It is remarkable that the postmitotic nuclei that are believed to migrate actively are associated with the astral microtubules that are less in numbers and length. During all the stages of nuclear division, astral microtubules are invariably radiating from the spindle pole bodies and nucleolus remains within the nuclear envelope of dividing nuclei throughout the division. The functions of astral microtubules developed during the nuclear division as well as the nuclear migration and separation of the spindle pole body were closely examined.

• Geotechnical Engineering
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• v.9 no.2
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• pp.15-26
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• 1993

Frost heave on foundation(or ice jacking) is defined that foundation is uplifted by heav- ing force exerted around foundation from freezing of soils. This phenominon is often occurred in the light -weight structure e.g, small building, electro - telegraph pole, street light, pipe line, budge and reference point of survey. Frost heave is the most important factor in design of foundation of structure and the key issue in understanding mechanism of foundation in permafrost area. In this study is reviewed the state of the art on the analysis method of frost heave in USSR and is suggested the design method of benchmark pile. On the basis of above results, this study suggests a design chart able to do esign simply the benchmark pile in Yakutsk region.