• Proceedings of the Korean Institute of Industrial Safety Conference
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• 1999.06a
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• pp.115-120
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• 1999

현재 소방법 기술기준 소방대상물 및 위험물별 소화설비의 적용성에 의하면 전산실, 전기실, 통신기기실에 모두 설치가 허용된 소화선비는 이산화탄소 소화설비, 할로겐화 소화설비 및 가스계 소화설비 뿐이다. 이러한 이유에서 불연성 가스인 이산화탄소 소화설비는 설치비용이 저렴하고 소화 후 증거 보존이 양호하고 그 청결성 등으로 인하여 화재의 소화뿐만 아니라 화재예방, 인화폭발의 예방에도 적당한 것으로서 많이 이용되고 있다. (중략)

• Journal of the Korean Professional Engineers Association
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• v.16 no.1
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• pp.71-77
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• 1983

Meat itself contains all the essential nutrients for the organisms, because it is high in moisture, rich in nitrogenous, Plentifully supplied with minerals and accessory growth factors, usually has come fermantable carbohydrates and is at a faverable PH for most microorganisms. So, microorganisn can grow and multiply rapidly well in it and caused spoilage of meat and their Product. Therefore, storage and handling of meat must be Strictly controlled on contamination and growth of organism by a low temperature, among the low temperature control, chilling control of meat is one of the best method as good retention for meat quality.

• The Science & Technology
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• v.19 no.1 s.200
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• pp.48-57
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• 1986

- DATA파이프 - 화학품 생산을 위한 바이오매스의 이용 - 선형 프로그래밍 산법 - 복합질병을 위한 왁찐 - 말라리아 왁찐 - 데이터 기록용의 확장식 디스크매체 - 생세포의 냉동보존용 전산화 시각분석법 - 콜버그완 - 중유회수의 능률향상 - 충돌 들뜸체계이용 소프트 X선 레이저 - 스터얼링 사이클 저온 냉각기 - 셀데인 - 플라즈마 체계이용 소프트 X선 레이저 - 수력터빈 시스템 - 암호시스템을 해독하는 산법 - 균일한 크기의 극히 미세한 물질을 형성하는 공정 - 마그네켄치 - 리그닌 퇴화효소 - 코즈믹 튜브 - 테라비트 Km/Sec용량의 광전송 - 폴리머-세라믹 복합체 - 노바 - 살아있는 뇌의 신경 수용체를 보고 측정하는 방법

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.141-144
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• 2011

Short-preservation of basidiomycetes is generally being conducted in slant tubes containing solid medium based on agar. In this study, we investigated the vitality of 28 species and 76 strains preserved on potato dextrose agar (PDA) at $4^{\circ}C$ for 2~7 years. The survival rates of the fungi were 82%, 86%, 94%, 96%, 94%, and 94% for seven, six, five, four, three, and two years old preservation, respectively. The volume of medium in Lentinula edodes showed decrease after 2 years preserved. The pH of preserved medium was 5.42 in 2007 (two years old), but it became nearly neutral as increasing preservation term.

• Food Science and Preservation
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• v.14 no.3
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• pp.239-246
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• 2007

The effects of gamma irradiation on the physiochemical and physical characteristics of apples were investigated during post-irradiation storage at $4^{\circ}C\;and\;25^{\circ}C$. The contents of total and reducing sugars were analyzed and the results indicated that apples receiving 1 kGy of gamma irradiation did not show significant differences in sugar contents compared to non-irradiated controls. Important physiological characteristics were evaluated by measurement of total phenolic content and total flavonoid content, reducing power, and radical scavenging ability, and the results indicated that gamma irradiation at a dose of 1 kGy did not affect physiological activities. Changes in physical parameters such as weight loss, strength, cohesiveness and hardness, during post-irradiation storage, were temperature-dependent, whether the apples were irradiated or not The color and sensory acceptance of the apples were not affected by irradiation during cold storage. However, minor deterioration in color quality and sensory acceptance of irradiated apples was noted under ambient temperature storage. We conclude that gamma irradiation(1 kGy) does not affect apple nutritional content stability, functional properties, or physical characteristics, especially upon cold storage after radiation treatment.

• Horticultural Science & Technology
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• v.16 no.4
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• pp.508-510
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• 1998

This study was carried out to establish the in vitro culture system of potato germplasms for minimizing the occurrence of variation and maximizing the culture period. We used osmoticum such as sorbitol or mannitol with sucrose in the absence of plant growth regulators. The growth of potato germplasms in the medium containing osmoticum was increased when the growth temperature was lowered. After six months storage in low temperature, plant heights of tetraploid was somewhat higher than those of diploid with the exception of stn-16 and the difference due to media was not observed. But after twelve months storage, survival rates of plants cultured in LSM 1(sucrose and sorbitol) was higher than those of plants cultured in LSM 2(sucrose and mannitol). The survival rate of stn-16, diploid wild species, was approximately 75% and it was considerably high. In Atlantic, tetraploid cultivated variety, every individual was survived.

• Korean Journal of Plant Tissue Culture
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• v.26 no.4
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• pp.229-233
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• 1999

The possibility for long-term preservation of Larix leptolepis embryogenic tissue was tested in this study. Higher relative increase of the tissue fresh weight was observed when embryogenic tissue was pretreated for 24 hrs in a medium containing 0.4 M sorbitol or 20% polyethyleneglycol with cooling rate of -0.33$^{\circ}C$/min. The fast cooling rate of -0.5$^{\circ}C$ and -1.$0^{\circ}C$/min appeared to be less effective in regrowth of tissues from cryopreservation. No DNA variants have been observed by PCR analysis among the embryogenic tissues recovered after 1-, 7-, and 28-day-cryopreservation. The post-thaw embryogenic tissue gave rise to mature somatic embryos which developed into plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.21-25
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• 1982

The changes in color and anthocyanins from raspberries which was added various saccharides and stored at room temperature, $5^{\circ}C$ and $-20^{\circ}C$, were investigated. (1) There are little changes in sugar density, pH, and acidify for 80 days. (2) Optical density of the juice (at 520nm) and the total anthocyanin content decreased during the storage period, the total anthocyanin content remains more than juice of raspberries. (3) Many saccharides effectively maintained the enrichment of absorbance at 520nm duriag storage. Hexose, especially D-galactose, had the most hyperchromic effect followed by disaccharides and then pentose. (4) The stability of anthocyanin pigment in the presence of sugar was markedly influenced by storage temperature. Especially cold temperature $(5^{\circ}C)$ was good for holding the pigment.

• Journal of Veterinary Clinics
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• v.18 no.4
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• pp.345-349
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• 2001

The aim of this study was to investigate the effect of sperm preservation according to the various kinds of commercially available semen extenders and to investigate the effect of sperm preservation according to the various temperature storages of fresh-extended porcine semen. To investigate the effect of sperm preservation according to the various kinds of commercially available semen extenders, porcine semens diluted in 3 semen extenders, Beltsville Thawing Solution(BTS), Androhep and Kiev, were cooled at $8^{\circ}C$ storage temperature with a controlled cooling rate of $2-4^{\circ}C$/h. Motility, progressive motility, normal sperm(%) and sperm morphology were assessed comparatively. In motility and progressive motility, Androhep extenders revealed better result than other extenders. In normal sperm(%) and sperm morphology, 3 semen extenders revealed similar results. To investigate the effect of sperm preservation according to the various temperature storages of fresh-extended porcine semen, porcine semens diluted in BTS extender, were cooled at 3 storage temperatures($8^{\circ}C$, $12^{\circ}C$ and $17^{\circ}C$) with a controlled cooling rate of $2-4^{\circ}C$/h. Motility, progressive motility, normal sperm(%) and sperm morphology were assessed comparatively. In motility and progressive motility, $8^{\circ}C$ treatment group revealed better result than $12^{\circ}C$ and $17^{\circ}C$ treatment groups. In normal sperm(%) and sperm morphology, 3 temperatures of treatment groups revealed similar results.

• Applied Biological Chemistry
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• v.27 no.2
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• pp.86-94
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• 1984

The changes of the volatiles from apple fruits were examined with Mallus pumila Miller var. Fuji, Ralls Janet and Jonathan harvested at the preclimacteric stage and stored under the normal atmospheric pressure of 760mmHg and subatmospheric pressure of 380mmHg at the temperature of 1 and $20^{\circ}C$ each. The production of the volatites in the normal storage temperature increased markedly up to around 30 days on storage and then decreased rapidly, whereas that of the volatiles in the low storage temperature increased slowly before decreasing. The changing pattern of volatiles from apples during storage at the normal atmospheric pressure was more remarkable than that of volatiles produced at the subatmospheric pressure. During storage, most of flavoring materials were increased, and the decrease of the content of esters was more rapid than that of alcohols and aldehydes among the volatiles. The amounts of the volatiles in Fuji apples during ripening at $20^{\circ}C$ after removing from the subatmospheric pressure storage for 90 days at $1^{\circ}C$ were nearly maximum at 3 days on ripening.