• Monthly Duck's Village
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• s.56
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• pp.38-40
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• 2008

모든 가축사양에 있어 물은 매우 중요하다. 하지만 그보다도 더욱 결정적인 것은 사료이므로 매우 주의해 관리해야 한다. 그러므로 사료는 일정기간 동안 사료의 품질을 유지할 수 있는 적정한 시설에 보관하는 것 역시 매우 중요하다. 모든 농장에서 사료를 적절히 보관하는 것은 필수적인 관리 항목이다. 불량한 상태의 시설에 사료를 보관하면 품질이 떨어지기 때문이다. 이는 결국 사육하는 가축의 성장을 늦추고 영양균형을 깨뜨리면서 건강상의 문제가 발생하고 높은 폐사율로 이어질 수밖에 없다.

• The Korean Journal of Nuclear Medicine Technology
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• v.16 no.2
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• pp.12-17
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• 2012

Purpose : The patient's clothes and sheet after radioiodine therapy must be disposed of by related regulation. That must be disposed of as radioactive wastes, but that is reusing after radioactivity decay by keeping for the certain period of time. In general, The minimum storage period calculate by standard of take radioactive substance out of radiation controlled area based on measured surface contamination level. But the measurements of surface contamination level are able to differ by measurement method. In this paper, I wish to calculate the minimum storage period of patient's clothes and sheet after radioiodine therapy by measure nuclide concentration offered by the regulation on self-disposal of radioactive wastes. Materials and Methods : The whole area of patient's clothes and sheet measured 31 patients(male:9 patients, female:22 patients), who had radioiodine therapy(3.7 GBq:13 patients, 5.55 GBq:16 patients, 7.4 GBq:2 patients) from july 2011 to march 2012. The minimum storage period is calculated by the regulation on self-disposal of radioactive waste(100 Bq/g) and standard of take radioactive substance out of radiation controlled area(4 kBq/m2) Results : The minimum storage period of pillow sheet, upper uniform, lower uniform by standard of take radioactive substance out of radiation controlled area were each 4.6 days, 63days, 78 days. The minimum storage period of pillow sheet, upper uniform, lower uniform by the regulation on self-disposal of radioactive waste were each 18.1 days, 43 days, 62 days. Conclusion : We can verify that patient's clothes and sheet after radioiodine therapy exists a great deal of radioactive contamination. The minimum storage period calculation of patient's clothes and sheet is better suited to applying nuclide concentration offered by the regulation on self-disposal of radioactive waste. I recommend, To keep for at least 2 months of the patient's clothes and sheet contaminated radioactivity, for prevent contamination and unnecessary radiation exposure.

• Journal of Oral Medicine and Pain
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• v.31 no.1
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• pp.1-16
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• 2006

The most important progress in diagnostic sciences is the increased sensitivity and specificity in diagnostic procedures due to the development of micromethodologies and increasing availability of immunological and molecular biological reagents. The technological advances led to consider the diagnostic use of saliva for an array of analytes and DNA source. The purpose of the present study was to compare DNA from saliva with those from blood and buccal swab, to evaluate diagnostic and forensic application of saliva, to investigate the changes of genomic DNA in saliva according to the storage temperature and period of saliva samples, and to evaluate the integrity of the DNA from saliva stored under various storage conditions by PCR analysis. Peripheral venous blood, unstimulated whole saliva, stimulated whole saliva, and buccal swab were obtained from healthy 10 subjects (mean age: $29.9{\pm}9.8$ years) and genomic DNA was extracted using commercial kit. For the study of effects of various storage conditions on genomic DNA from saliva, stimulated whole saliva were obtained from healthy 20 subjects (mean age: $32.3{\pm}6.6$ years). After making aliquots from fresh saliva, they were stored at room temperature, $4^{\circ}C$, $-20^{\circ}C$, and $-70^{\circ}C$. Saliva samples after lyophilization and dry-out procedure were stored at room temperature. After 1, 3, and 5 months, the same experiment was performed to investigate the changes in genomic DNA in saliva samples. In case of saliva aliquots stored at room temperature and dry-out samples, the results in 2 weeks were also included. Integrity of DNA from saliva stored under various storage conditions was also evaluated by PCR amplification analysis of $\beta$-globin gene fragments (989-bp). The results were as follows: 1. Concentration of genomic DNA extracted from saliva was lower than that from blood (p<0.05), but there were no significant differences among various types of saliva samples. Purities of genomic DNA extracted from stimulated whole saliva and lyophilized one were significantly higher than that from blood (p<0.05). Purity of genomic DNA extracted from buccal swab was lower than those from various types of saliva samples (p<0.05). 2. Concentration of genomic DNA from saliva stored at room temperature showed gradual reduction after 1 month, and decreased significantly in 3 and 5 months (p<0.05, p<0.01, respectively). Purities of DNA from saliva stored for 3 and 5 months showed significant differences with those of fresh saliva and stored saliva for 1 month (p<0.05). 3. In the case of saliva stored at $4^{\circ}C$ and $-20^{\circ}C$, there were no significant changes of concentration of genomic DNA in 3 months. Concentration of DNA decreased significantly in 5 months (p<0.05). 4. There were no significant differences of concentration of genomic DNA from saliva stored at $-70^{\circ}C$ and from lyophilized one according to storage period. Concentration of DNA showed decreasing tendency in 5 months. 5. Concentration of genomic DNA immediately extracted from saliva dried on Petri dish were 60% compared with that of fresh saliva. Concentration of DNA from saliva stored at room temperature after dry-out showed rapid reduction within 2 weeks (p<0.05). 6. Amplification of $\beta$-globin gene using PCR was successful in all lyophilized saliva stored for 5 months. At the time of 1 month, $\beta$-globin gene was successfully amplified in all saliva samples stored at $-20^{\circ}C$ and $-70^{\circ}C$, and in some saliva samples stored at $4^{\circ}C$. $\beta$-globin gene was failed to amplify in saliva stored at room temperature and dry-out saliva.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.197-206
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• 2002

The present study attempted to obtain a basic data concerning the effect of $\pi$-water, a sort of physiological water, on the maintenance of chicken freshness. The meats were divided into three groups: the control, 20% - dilution, and 5% - dilution groups. In the experiment, the changes of the TBA-values of the meats started to appear on the 3rd day in the control group, and from the 4th day in the 20% - and 5% - dilution groups. The changes of pH didn't appear in the meats as the storage time passed. The number of general bacteria increased rapidly on the 3th day in the control, and on the 5th day in the 20% -, and 5% - dilution groups. As for the color, the meats turned greenish on the 5th day in the control, 7th, in 20% - dilution, and, l0th in the 5%-dilution groups. As for the order, the meats emitted the unpleasant order, such as that of ammonia, on the 3rd day in the control, 5th, in the 20% - dilution, and, 7th, in the 5ft-dilution group.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.236-245
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• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

• Tribology and Lubricants
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• v.8 no.2
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• pp.1-6
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• 1992

방청유는 오래 전 부터 일시적 녹을 방지할 목적으로 각종 금속제품의 표면처리법으로 사용되어 왔다. 방청유의 특징은 0.5~100mm 정도의 엷은 도막(塗膜)에 의하여 일시적인 녹방지 역할을 함과 동시에, 한편 녹방기 기간 후 다시 도막을 제거하는 것으로 녹방지의 기간, 포장(包裝)의 조건, 보관환경(保管環境), 사용조건 및 후처리공정의 조건 등, 각기 다른 복잡한 요건이 수반되기 때문에 이에 대응하여 방청유의 종류도 다양하게 마련이다. 특히 근간에 이르러서는 포장재의 진보와 더불어 금속제품들의 보관 및 수송환경 개선 등의 위치와 병행하여 방청유에 대한 금속표면처리의 관심도 표면화되어지고 있다. 따라서 본 논고에서는 다양다종한 방청유에 관하여 일일이 설명하기는 매우 곤란하나, 한국 공업규격을 중심으로 한 표제에 대하여 간략하게 기술하기로 하겠다.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.44-54
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• 2018

To maintain the best quality of kimchi during long-term storage, we developed a fermentation storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be $6^{\circ}C$ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation storage mode conditions were programmed to consist of a fermentation temperature of $6^{\circ}C$ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored $-2-\;-1^{\circ}C$ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher ($10^1-10^2CFU/mL$) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation storage mode clearly received higher scores for overall preference than the control kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.475-479
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• 2011

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

• Journal of Embryo Transfer
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• v.21 no.4
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• pp.323-330
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• 2006

본 연구의 목적은 3주 동안 장기간 냉각상태로 보관된 개 정자의 기능적 특성을 알아보고자 두 종류의 정자 희석액, Glucose-BSA(G-BSA), Dimitropoulos-II(BIMI)가 정자의 기능적 특성에 미치는 영향을 알아보고자 한다. 개 정액을 수지법에 의해 채취하여 원심분리한 후 정장은 제거하였다. 정자를 G-BSA나 DIMI으로 희석하여 최종 농도를 $100\times10^6$ sperm/ml로 하였다. 희석된 정자를 정자 운송 시스템을 이용하여 루지애나 주립 대학에서 뉴올리언즈 실험실까지 운송하였다. 정자 운송 시스템은 $20^{\circ}C$에서 $9^{\circ}C$까지 분당 $0.08^{\circ}C$ 냉각율로 설정하였다. 희석된 정자는 $4^{\circ}C$에서 3주간 보관하였다. 보관 1일부터, 매주 단위로 정자의 활력, 정자 원형질막 고유성(생존성), 정자 첨체의 고유성을 검사하였다. 또한 체외조건하에서의 정자 번식 능력을 평가하기 위해 zona binding assay를 실시하였다. 실험 결과 냉각 상태로 3주 동안 보관된 개 정자는 여전히 정자의 기능적 특성을 나타냈다. 냉각기간이 길어질수록 정자의 활력 및 생존성은 감소하였으며(P<0.01), 첨체의 고유성은 냉각기간에 따라 감소하였으나 유의성은 없었다. 정자의 특성 중 활력이 다른 특성에 비해 냉각처리에 민감한 반응을 보였다. G-BSA배지에 보관된 정자의 활력 및 생존성이 DIMI에 비해 높게 나타났으며, 1 주 동안 보관된 정자의 생존성의 비교시 유의성이 높게 나타났다(P<0.05). 그러나 첨체의 고유성은 1일 동안 DIMI에 보관된 정자에서 높게 나타났다(P<0.05). 3주 동안 냉각상태로 보관된 개 정자는 여전히 난자의 투명대에 결합하는 능력을 보였으며, G-BSA에 보관된 정자의 경우 난자에 부착되는 평균 정자 수가 보관일수에 따라 유의적으로 감소하였다(P<0.05). 그러나 희석액 종류에 따른 난자에 부착되는 평균 정자 수의 유의적 차이는 없었다. 정자의 활력 및 생존성과 난자의 투명대에 결합하는 정자 수와의 상관관계를 본 결과, 활력 및 생존성이 높은 정자일수록 난자의 투명대에 많이 결합하여 정자의 잠재적 번식력이 증가함을 보였다. 결론적으로 G-BSA나 DIMI의 희석액으로 희석된 후 $4^{\circ}C$에서 냉각 보관된 정자는 3주 동안 정자의 기능적 특성을 유지하였으며 냉각 보관 2주까지 좋은 성적의 정자 특성을 나타냈다. 개 정자 냉각 보존에 대안적인 희석액으로 G-BSA도 사용 가능한 것으로 사료된다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.137-146
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• 2020

Syrup agents are often used after opening, and therefore, there is a high possibility of decreased quality. The Ministry of Food and Drug Safety (MFDS) published guideline on stability testing for pharmaceuticals after opening in December, 2016. We compared guidelines related to the period of use after opening between the United States of America (USA), Europe (EU), and Korea, and we analyzed whether the period of use or storage conditions is stated based on the data of drug approval for 4 dry syrups and 3 large packing syrups before and after the introduction of the guideline. First, in USA and EU, the period of use and storage conditions after opening should be listed on the label on the packaging container (as well as the expiration date), while in Korea, those are included in the area of precautions for use. Second, all of the analyzed drugs were not changed by the guidelines for establishing the new post-opening period of use, and they were only presented for the existing expiration date prior to the establishment of the guideline. Medicines that are used for multiple uses after opening may need improved instructions to ensure that the period of use and storage conditions are listed on the packaging according to stability evaluation after opening.