• Korean journal of applied entomology
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• v.44 no.4 s.141
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• pp.257-264
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• 2005

In order to establish the successive rearing system brush-footed butterflies (Lepidoptera : Nymphalidae) were reared in a room. Artificial diets were developed for a year-round rearing. Bu-diet was best to rear these butterflies among 3 kinds of diet used. The freeze-dried host plant leaf powder in diet was better than heat-dried one $(60^{\circ}C)$ in the growth of larvae. The rearing results were best in the diet C/N ratio was 1:1. The 24-hrs old eggs could be stored for 5 days at $15^{\circ}C$ or for 3 days at $5^{\circ}C$ and showed 75% of hatchability. On the other hand, pupae could be stored for maximum 15 days at $15^{\circ}C$ because the emergence of abnormal adults appeared much more as the cold storage period got longer. And the adult was able to be stored until 60 days at refrigerator without relation of nectar-sucking period before cold-storage and storage temperature. Also a simple artificial ovipositing kit was devised by ${\Phi}9$ cm of petri-dish and a female oviposited $278{\pm}27$ of eggs with adding the ether extract of host plant to this kit. The systematic successive rearing method of brush-footed butterflies in a room was completed.

• Korean Journal of Agricultural Science
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• v.28 no.1
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• pp.18-26
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• 2001

Application of the Asian ladybird (Harmonia axyridis) to control several species of aphids in the plastic green houses in mind, control effects of aphid populations regulated by the Asian ladybird were observed. The green peach aphid, the turnip aphid, and the cotton aphid were present on mustard plants, Angelia utlis, ornamental kales, and egg plants at greenhouses in spring, summer, and winter. Adults and larvae of the Asian ladybird used in experiments were collected from aggregated sites at Taejon in the autumn and reared on the cotton aphid in the laboratory. In winter, more number of adults and larvae of ladybirds than in other seasons were needed to control aphid population in successively double plastic greenhouses with supplied subterranean water for keeping warmth. In spring and summer, it was possible to keep the aphid populations low when necessary by manipulating ladybird populations according to the density of aphids. On the other hand, the innate increasing rate of aphid, the aphid population density at the time of applying ladybird, the predacious ability of ladybird at specific developmental stages, and needed periods should be taken into account to control aphids. In addition, the environmental factors, for example, optimum temperature and humidity should be considered to be biologically effective when ladybirds are released to greenhouses.

• Applied Biological Chemistry
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• v.49 no.3
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• pp.202-208
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• 2006

Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation. The sugar content of oriental melon was increased after fruiting and the highest value $(12.4^{\circ}Brix)$ was found at 5 weeks of storage. The maximum storage duration of normal and fermented oriental melons were 25 and 7 days at $4^{\circ}C$, and 8 and 4 days at room temperature, respectively. The oriental melon for fermentation-use could be conserved after slicing for 30 days at $4^{\circ}C$ with the addition of 1.5% citric acid and for one year at $-20^{\circ}C$ with the plastic film sealing, respectively.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.391-396
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• 1988

The method for the measurement of texture hardening phenomena, which is the limiting factor of shelf-life of Yaksik in the market, was established. The changes in the hardening rate by the processing conditions and the storage temperature and time were examined. The standard sample made by traditional method could be kept at room temperature$(20{\circ}C)$ for 3 days and the multipuncture force measured at the end of marketable quality was 700g. The hardening rate increased rapidly by storing at $5^{\circ}C$ and the ratio of hardening rate constants between room temperature and $5^{\circ}C$ storage reached to $1.3{\sim}3.3$ depending on the processing condition. The largest ratio was observed by the sample made from pressure cooker. The addition of corn syrup retarded the hardening rate. The pressure cooking resulted in making too soft product, which diminished the panel preference, but it extend the shelf-life when products were stored at $5^{\circ}C$ microwave cooking resulted in making too hard texture which was not acceptable. The overall quality preference of Yaksik was decided by the textural preference and the latter showed significant inverse correlation with the maximum force of multipuncture test. Therefore, it was concluded that multipuncture test was useful for the measurement of the quality of Yaksik.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.814-818
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• 2001

This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.

• Journal of Conservation Science
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• v.37 no.5
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• pp.464-476
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• 2021

Various materials, depending on the personality of the artist, are required for contemporary art. Thus, it is necessary to decipher the expressive intentions of the artist and characteristics of the materials required for the conservation of such art. The purpose of this study is to analyze the causes underlying the deterioration of sculptures made from soap and to determine the ideal hygrothermal environment required to stably exhibit and store these artworks. Furthermore, we aim to maintain the long-term structures of the artworks in accordance with the changing expressions and intentions of the artist. Our analysis confirmed that the extracts of the soap sculptures were composed of glycerin and that the sculptures were sensitive to humidity. Moreover, we determined that a relative humidity (RH.) of approximately 60~65% made for an appropriate hygrothermal environment required to preserve the sculptures. We also preserved each work in various ways by applying appropriate preservation treatment, and found that the optimum preservation environment for soap sculptures was a temperature of 20±2℃ and a RH. of 60±5%.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.483-487
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• 2018

The objective of this study was to examine the natural origin of propionic acid in rice cakes by investigating the growth characteristics of the microflora and their production of propionic acid in the Joraengyi rice cake during storage period. The experiment was done in two stages within a period of three month: the rice cake fresh and contaminated with cocktail propionibacterium. The propionic acid production was analyzed according to the storage time and temperature by GC-FID (Gas chromatograph with flame ionization detector). During the storage of the fresh Joraengyi rice cake without alcohol at $30^{\circ}C$, about 95 mg/L of propionic acid was detected in 1st week, 330 mg/L in 4th week, 850 mg/L in 6th week, 970 mg/L in 8th week, and 1,040 mg/L in 12th week. During the storage of the Joraengyi rice cake which was contaminated with cocktail propionibacterium at $30^{\circ}C$, about 100 mg/L was detected from the rice cake with alcohol in the 1st week, 270 mg/L in 2nd week, about 470 mg/L in 4th week, and 660 mg/L in 8th week. This study demonstratesd the natural production of propionic acid during storage of the Joraengyi rice cake. To prevent the production, it is necessary to thoroughly manage hygiene and store it at refrigerated temperature or below $20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• The Journal of Society for e-Business Studies
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• v.24 no.3
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• pp.1-18
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• 2019

Due to the great advances in e-Marketplace and changes in type of items purchased from the online market, it has been dramatically increased the demand of the storage and transportation under the special conditions such as restricted temperature. Especially, the cold chain needs the way to transparently measure and monitor the entire network in realtime because it has a very complicated structure and requires totally different criteria at the every different steps and items. In this research, it has been presented the performance evaluation metrics to make contract using service level agreement (SLA), the way to apply the smart contract based on blockchain, the structure of blocks, service platform and application in order to build cold chain which can prevent the risk factors by measuring and sharing information in realtime using block chain technology. In addition, we have proposed the way to store the measured performance and reputation of each player in the block using smart contract based on SLA. With the presented framework, all players including service providers as well as users can secure the information for making the rational decisions. When the service platform is actually built and operated, it seems possible to secure the information in transparently and realtime. Also, it is possible to prevent the risk factors or prepare the preemptive plans to react on them.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.339-345
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• 2020

In the field of defense, one-shot devices such as missiles are stored for a long period of time after they are manufactured, so it is essential to predict their storage life. A study was conducted to find the shelf life of a Li-ion battery used in one-shot devices. To do this, a Li-ion battery that has been used in weapon systems for more than 5 years was secured. A non-functional test was performed on the battery to check for external changes or failures. After the non-functional test, a discharge test was performed to measure the performance after storing it. Through the test, the performance was checked, including the initial charging voltage, discharge time, and battery temperature, and the trend of the change was identified. An F-test, One-way ANOVA, and regression analysis were performed to verify the aging, and the shelf life of the battery was estimated by an approximation formula that was derived through a regression analysis. As a result of the ANOVA, the p-value was less than the reference value of 0.05, and the performance of the battery decreased by more than 15% after a certain period of time. This change is assumed to result from the change in physical properties of the lithium polymer cell.