• Journal of Sericultural and Entomological Science
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• v.45 no.1
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• pp.31-33
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• 2003

This study was carried out to investigate pathogenicity of liquid spawns on dongchunghacho growing using silkworm, optimum infective condition for mass production and infection rate on various conservation periods and temperatures. We compared with the infection rates after conservation the liquid spawns (Paecilomyces tenuipes) at 4$^{\circ}C$ and 25$^{\circ}C$ for 10 days and 20 days. In these results, infection rate of conservated liquid spawns at 4$^{\circ}C$ was 88.0 percent in the tenth day, and then again it was 5.3 percent at 25$^{\circ}C$. Infection rates at 4$^{\circ}C$ were on the whole excellent out of long-term preservation methods.

• Analytical Science and Technology
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• v.36 no.3
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• pp.113-120
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• 2023

Physical developer (PD) is an effective technique that can develop fingerprints even on wet or very old paper. However, it has not been known which substance reacts with PD. Also, the timing of optimization according to the storage period of the PD working solution has not been known. The present research has done a spot test with 7 eccrine components and 5 sebaceous components that known as fingerprint components and figured out the mixture of palmitic acid and lysine gave the strongest positive reaction. Also, paper treated with PD was treated in 1,2-indanedione/zinc (1,2-IND/Zn) working solution and showed lysine was not dissolved in water. To find out the timing of optimization according to the storage period of the TWEEN^® 20 based PD working solution, the mixture of palmitic acid and lysine was used for the target of reagent reliability test. As the result, working solution of 14 days storage period showed better result than other working solutions.

• Journal of Korean Ophthalmic Optics Society
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• v.5 no.1
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• pp.95-99
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• 2000

The microbial contamination rate of contact lens cases in multi-purpose solution(MPS) care systems of 80 asymptomatic soft contact lens wearers was investigated. In caring for their lenses 72 patients (90%) used chemical disinfection(include MPS), six patients(7%) used hydrogen peroxide, and two patients(3%) used heat. Fifty-nine percent of patients used MPS in their care systems. Of 80 contact lens cases, contamination was found in 68%(54) of cases. There is a significant relationship between the ages of lens cases and contamination: older cases being more frequently contaminated. Of the contaminated 31 lens cases(57%) in MPS care systems, four contact lens cases(13%) were contaminated by single organism, 15 cases(48%) by two kinds of organisms, and 12 cases(39%) by more than three kinds of organisms. Of the organisms that were contaminated lens cases, Pseudomonas. Serratia, Bacillus, E. coli and Aspergillus were frequently isolated. When considering the high contamination rate of soft contact lens cases in MPS care systems more effective and hygienical lens care system is important, especially frequent and regular disposal of lens cases may prove to prevent the build-up of microbial colonisation in containers.

• Journal of radiological science and technology
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• v.44 no.3
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• pp.239-245
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• 2021

Since the side effects of contrast agents occur in many ways, hospitals must clearly identify the contrast agents and know how to manage them. Storage of contrast media It is common practice to store contrast media in a warm room to reduce viscosity and improve patient comfort. However, it is important to recognize that long-term storage at high temperatures can shorten the shelf life of a product. Therefore, in this study, the presence or absence of chemical changes according to the storage period after using the contrast medium was analyzed. As the analysis equipment, a 500 MHz Nuclear Magnetic Resonance Spectrometer of Bruker Avance (Germany) possessed by Korea Basic Science Institute (KOREA BASIC SCIENCE INSTITUTE; KBSI) was used. For the X-ray iodide contrast medium, Pamiray contrast medium of Iopamidol and Optiray contrast medium of Ioversol, samples remaining after 7 days, 20 days, 30 days, and 1 year were collected, By acquiring the spectrum from the 1H-NMR spectrometer of the contrast medium stimulated by It was compared and analyzed with the standard sample. In conclusion, depending on the storage period of the contrast medium, no peaks of physical and chemical changes were observed in both the Pamiray contrast medium of Iopamidol and the Optiray contrast medium of Ioversol after 7 days, 20 days, 30 days, and 1 year after use.

• Food Science and Preservation
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• v.19 no.6
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• pp.818-824
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• 2012

In this study, danmuji samples stored at 5 and $25^{\circ}C$ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and $25^{\circ}C$. The hardness of the danmuji sample stored at $5^{\circ}C$ showed the greatest value at day 7 while that of the danmuji sample stored at $25^{\circ}C$ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was $10^5CFU/g$, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at $5^{\circ}C$ and that stored at $25^{\circ}C$. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 ($5^{\circ}C$), and the overall scent preference was high for the danmuji that had been stored for 7 days ($5^{\circ}C$), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at $25^{\circ}C$ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at $5^{\circ}C$ was higher than that for the danmuji stored at $25^{\circ}C$, although there was no significant difference. Thus, it is thought that $5^{\circ}C$ is more appropriate than $25^{\circ}C$ as the storage temperature of danmuji products.

• Proceedings of the KIEE Conference
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• 2006.10c
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• pp.452-454
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• 2006

금년 본 연구소에서 효성의 HMI 제품의 Historical Trend 와 Historical Message 기능을 업그레이드 했다. Historical Trend 의 샘플링시간, 보관기간, 표시범위를 사용자가 동적으로 설정 할 수 있도록 수정 하였고 그동안 Historical Message에서 문제점으로 지적 되어왔던 검색이력기능 강화에 중점을 두었다.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.35 no.7B
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• pp.1043-1049
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• 2010

E-document deposit and issue service among other services is critical service in CEDA(Certified E-Document Deposit Authority) that assure reliability and stability of E-document. After owner's E-document is registered in CEDA, issuing partial information(a part of page) is to prevent exposure of superfluous information when owner issue E-document to 3rd party. Also we suggested that is able to verify validation of E-document as validation check module is inserted suggested system.

• Proceedings of the KAIS Fall Conference
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• 2009.05a
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• pp.596-598
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• 2009

현재 상용화되어 있는 petri dish는 미생물 배지의 보관기간이 $4^{\circ}C$의 온도에서 15~50일 정도 되기 때문에 장기저장이 어렵다. 그래서 본 연구는 자체 고안된 LOP(Lab on a plate)와 petri dish에 고체배지를 제조하여 배지의 수분함량을 비교하기 위한 연구를 수행하였다. 본 연구에 사용한 배지는 Bacillus cereus 배양을 위한 MYP(Mannitol Egg Yolk Polymyxin) agar로 이용하여 제조하였으며 각각 진공포장 및 비포장하여 $4^{\circ}C$와 $25^{\circ}C$의 온도조건에서 6주 동안 매주 수분함량을 측정한 결과, LOP와 petri dish 모두 비포장 조건보다 진공포장조건의 수분보호능이 우수 하였으며 진공포장조건에서는 $25^{\circ}C$가 $4^{\circ}C$보다 상대적 수분 보호능이 좋음을 확인할 수 있었다. 또한, 비포장조건에서도 LOP가 $4^{\circ}C$와 $25^{\circ}C$ 모두 petri dish보다 수분보호능이 탁월하여 유통기간이 훨씬 더 연장될 수 있는 가능성을 보여 주어 앞으로 LOP를 이용한 장기 보관과 즉시 사용이 가능한 pre-plated media와 관련된 다양한 제품의 용기로 사용 가능할 것으로 기대된다.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.232-238
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• 1995

Quality changes of high fructose corn syrups (HFCS) were investigated during storage at $-5{\sim}60^{\circ}C$. Color properties such as spectrophotometric properties, HMF and Hunter color value increased continuously during storage period. And the change was most evident as storage temperature and fructose content were elevated. High fructose corn syrups all showed flow behaviors as dilatant fluid and their viscosities increased slightly during storage. Content of fructose decreased, while glucose, maltose and oligosaccharide contents increased during storage. Especially, crystallization of what was observed below $13^{\circ}C$ during storage.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2000.04a
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• pp.12-13
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• 2000

최근 플라스틱제 식품 포장재에 대한 환경학적 문제가 제기됨으로 인하여 다양한 곡류 단백질의 필름 형성능력에 많은 관심이 모아지고 있다. 단백질 필름으로서 soy protein, wheat gluten, rice bran, corn zein, glatin 및 colloagen 등의 소재들이 많은 관심을 모으고 있으며, 비교적 필름 형성력이 뛰어나고, 저렴한 가격으로 구입할 수 있는 대두 단백질에 커다란 관심이 모아지고 있는 실정이다. 이들 물질로부터 제조된 가식성 필름 및 코팅제들은 식품의 보존기간을 연장시킬 뿐만 아니라 수분 및 용질의 이동을 방지하여 식품의 품질을 개선시킬 수 있다. 또한 이들 필름 및 코팅제들은 산소 및 이산화탄소의 이동, 이로 인한 지방 산화 그리고 휘발성 향기성분들의 감소 등을 조절할 수 있다. 대두 단백질 필름의 사과 코팅제로서의 이용은 개별적 포장이 용이하지 않는 제품들의 코팅제로서 활용하여 대두 단백질 필름 및 코팅제의 잠재적 시장성을 확인하는 하나의 응용분야이다. 본 실험의 목적은 대두 단백질 코팅제를 후지와 golden delicious 사과에 코팅하여 상온 (22$^{\circ}C$)과 냉장온도(2-4$^{\circ}C$)에서 60일동안 보관하여 색도, 경도 및 산도 변화 등을 측정하여 저장 중 사과의 품질에 미치는 영향을 조사하였다. 대두 단백질 코팅제는 대두 단백 용액들 (5g, 8g, 10g/100mL water)에 glycerin (50% w/w의 단백질)을 가소재로 첨가한 후 알칼리 용액으로 pH 9.0에 맞추었다. 그런후 85$^{\circ}C$에서 30분간 가열하여 코팅제를 준비하였다. 후지 사과(붉은색)와 golden delicious 사과 (초록색)를 dipping 방법으로 코팅하여 60일도안 실온과 냉장온도에 저자하여 보존기간의 연장을 확인하였다. 사과품질의 결정인자는 Hunter L, a, b 색도값과 사과의 조직의 강도 (외부 및 내부) 그리고 산도 등을 측정하였다. 코팅된 후지 및 golden delicious 사과의 표피 및 내부 경도는 control과 비교하여 높은 경도를 유지하였다. 또한 냉장온도에서 30일 동안 보관하였을 때, control 사과와 거의 비슷한 경도를 유지하였다. 식품의 색도를 소비자의 기호를 결정하는 중요한 인자이다. 대두 단백질로 코팅된 후지 사과는 상온에서 20일 동안은 control에 비하여 약간의 색도의 증가를 보였으나, 그 후 60일 동안은 색도의 증가를 보이지 않았다. 그러나 냉장 보관한 control 후지 사과에 비하여 색도의 증가가 관찰되었다. 대두 단백질 코팅제가 사과의 색도 변화를 방지하는 효과를 가졌으나, 저장 온도가 색도의 변화에 더욱 큰 영향을 미침을 알 수 있었다. 대두 단백질로 코팅된 golden delicious는 상온에서60일 동안 보관하였을 경우, 사과표피의 색도 변화를 현저히 지연시킴을 확인하였다. 또한 control과 비교하여 성공적으로 사과에 코팅하였으며, 상온에서 보관하여을 때 사과의 품질을 30일 이상 연장하는 효과를 관찰하였다. 이들 결과로부터 대두단백질 필름이 과일 등의 포장제로서 이용할 가능성을 확인하였다.