• Nuclear Engineering and Technology
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• v.6 no.1
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• pp.3-8
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• 1974

The annealing of natural beryl powder used for the thermoluminescent dosimetry was investigated in order to eliminate effect of previous exposure. Through the glow curve analysis, the optimal annealing treatment was found to be one hour annealing at 145$0^{\circ}C$, but annealing for one hour at 55$0^{\circ}C$ was sufficient for reuse of natural beryl powder. There are two distinguished glow peaks at $65^{\circ}C$ and 20$0^{\circ}C$ of heating temperature during readout process. The $65^{\circ}C$ glow peak fades away rapidly, but the 20$0^{\circ}C$ glow peak remains very stable. It is, therefore, quite feasible to use the 20$0^{\circ}C$ glow peak for thermoluminescent dosimetry.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.343-348
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• 2012

Developmental period, mummification, pupal mortality, and sex ratio of Korean strain of Aphelinus varipes F$\ddot{o}$rster parasitizing the green peach aphid, Myzus persicae were studied at 20, 25, 30, and $35^{\circ}C$ in controlled climate cabinets. The plastic container with a leaf disc of sweet pepper (Capsicum annuum L.) was used as experimental units. Green peach aphids at different developmental stages were reared in four different temperatures and presented to A. varipes for 12 hours. A female adult of A. varipes was allowed to parasitize for 12 hours in each plastic petri dish. The periods from egg to adult of A. varipes were 18.3 days, 14.7 days, 10.4 days, and 9.3 days at $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, respectively. The pupal mortalities of A. varipes were 0%, 1.5%, 2.8%, and 10.2% at $20^{\circ}C$, $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, respectively. The mummifications of A. varipes were significantly different in all developmental stages of the aphid. The mummification of A. varipes parasitizing green peach aphid was the highest at 1st and 2nd in $20^{\circ}C$ and $25^{\circ}C$, but the highest at 3rd (84.4-85.0%) in $30^{\circ}C$ and $35^{\circ}C$. The host feedings of A. varipes were $20^{\circ}C$ (12.5%), $25^{\circ}C$ (17.3%), $30^{\circ}C$ (16%), and $35^{\circ}C$ (10.9%), respectively. The sex ratios of A. varipes female were $20^{\circ}C$ (49%), $25^{\circ}C$ (46%), $30^{\circ}C$ (69%), and $35^{\circ}C$ (60%), respectively.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.784-789
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• 1997

The difference of quality characteristics between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) was examined during fermentation at $20^{\circ}C\;and\;5^{\circ}C$. Pogi kimchi showed a delayed fermentation about 2 days at $20^{\circ}C$ and 10 days at $5^{\circ}C$. L (lightness), a (redness) and b (yellowness) of pogi and mat kimchi gradually increased during fermentation. These values were revealed slightly higher for mat kimchi at $20^{\circ}C\;than\;at\;5^{\circ}C$. $CO_{2}$ concentration within package steeply increased for both types of kimchi in 3 days, but $O_{2}$ concentration was decreased until that time. The number of lactic acid bacteria of mat kimchi was generally higher than that of pogi kimchi at $20^{\circ}C$, but pogi kimchi showed higher lactic acid bacteria at $5^{\circ}C$. Smell, color and taste of kimchi fermented at $20^{\circ}C$ was better than those of kimchi fermented at $5^{\circ}C$, but there were no great differences between pogi kimchi and mat kimchi.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.103-109
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• 2005

In order to investigate the correlation of the physical chemical characteristics of Kimchi with its sourness and overall acceptability, the pH, the reducing sugar content, the total microbial counts and the lactic acid bacterial counts of Kimchi were examined during fermentation at $5^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. In regard to pH, the pH of the fermentation at $10^{\circ}C$ and $20^{\circ}C$ was nearly in inverse proportion to the sourness, whereas the pH at $5^{\circ}C$ fermentation was in less than inverse proportion to the sourness. For the correlation of the reducing sugar and the sourness, sourness and the reducing sugar showed an inverse proportion until the acidity reached $0.8\%\~1.0\%$. The reducing sugar content at $10^{\circ}C$ and $20^{\circ}C$ was nearly similar for the highest overall acceptability, whereas the reducing sugar content at $5^{\circ}C$ was higher than the reducing sugar content at $10^{\circ}C$ and $20^{\circ}C$. In the case of the total microbial count, the total microbial count and the sourness of Kimchi fermented at $5^{\circ}C$did not show the highest values at the same point, but the highest values of the total microbial count and the sourness of Kimchi fermented at $10^{\circ}C$ and $20^{\circ}C$ were the same at a point. Also, at a point for the best overall acceptability, the total microbial count at $10^{\circ}C$ fermentation was the highest, whereas those at $5^{\circ}C$ and $20^{\circ}C$ fermentation were similar. In case of the lactic acid bacterial count, the lactic acid bacterial count and the sourness at $5^{\circ}C$ fermentation did not show the highest value at the same point, but that at $10^{\circ}C$ and $20^{\circ}C$ fermentation did. For the correlation of the physical chemical characteristics with sourness, the sourness of Kimchi fermented at $5^{\circ}C$ showed a very significant correlation with acidity and it also showed a positive correlation with pH and the total microbial count, but these were not significant differences($\alpha$=$0.5\%$). At $10^{\circ}C$ and $20^{\circ}C$ fermentation, the sourness showed very significant correlation with all the physical chemical characteristics.

• Journal of Aquaculture
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• v.9 no.4
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• pp.321-327
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• 1996

Production of resting egg from the Korean rotifer, Brachiunus plicatilis (L and S-type) was investigated at different temperatures (L-type : 20, 24, $28^{\circ}C$, S-type : 28 32, $36^{\circ}C$) and salinities (10, 20,30 ppt). The rotifer was cultured in 25 ml test tube and fed on Nannochloris oculata. With regard to mixis rate, L-type rotifer showed higher rate at lower temperature, and the highest rate was observed at 20 ppt of salinity at each temperature of the experiment. However, for S-type rotifer, the optimum temperature and salinity were $28\~32^{\circ}C$ and 20 ppt, respectively. The highest number of resting egg was 173 eggs/ml in 16 days at $24^{\circ}C$, 10 ppt for L-type rotifer and 410 eggs/ml in 14 days at $28^{\circ}C$, 10 ppt for S-type rotifer. The maximum number of resting egg produced per 10,000 rotifers was 8,122 eggs at $20^{\circ}C$, 20 ppt for L-type rotifer and 8,700 eggs at $28^{\circ}C$, 20 ppt for S-type rotifer. The maximum number of resting egg produced $10^8$ cells of N. oculata was 50.7 eggs for L-type rotifer ($24^{\circ}C$, 20 ppt) and 79.6 eggs for S-type rotifer ($32^{\circ}C$, 10 ppt). The number of resting egg produced per day was $1\~11$ eggs/ml for L-type rotifers and $21\~35$ eggs/ml for S-type rotifer in 9 combination experiments. In this study, S-type rotifer is better than L-type rotifer in resting egg production, and the optimum temperature and salinity for resting egg production were $20^{\circ}C$, 20 ppt for L-type rotifer and $28^{\circ}C$, 20 ppt for S-type rotifer. This result shows the difference of Korean rotifer in the optimum condition for resting egg production from other rotifers reported earlier.

• The Korean Journal of Malacology
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• v.24 no.3
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• pp.167-173
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• 2008

The survival and growth of Glossaulax didyma didyma ($R{\ddot{o}}ding$) were measured in the laboratory under controlled conditions, such as water temperature, salinity and diet. The effect of temperature on G. didyma didyma was examined at four different levels (15, 20, 25 and $30^{\circ}C$) with 30 psu for 30 days. The results show that the growth and survival rates of G. didyma didyma were significantly higher at $15^{\circ}C$ and $20^{\circ}C$ than at other temperatures. The effect of salinity on G. didyma didyma was also examined at six different levels (10, 15, 20, 25, 30 and 35 psu) in $20^{\circ}C$ for 40 days. The results showed that the growth and survival rates of G. didyma didyma were significantly higher at 30 psu and 35 psu than at other salinities. Finally, the effect of diets on G. didyma didyma was examined with three single-component diets (prawn, shellfish and fish) at $20^{\circ}C$ and 30 psu for 60 days. The results showed that the growth and survival rates of G. didyma didyma fed on shellfish were significantly higher than those fed on prawn and fish.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.44-48
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• 1996

Effects of storage temperature on the retrogradation of 50% nonwaxy rice flour gels stored at $20^{\circ}C,\;4^{\circ}C\;and\;-18^{\circ}C$ for 6 days were investigated by ${\alpha}-amylase-iodine$ method, differential scanning calorimetry(DSC) and x-ray diffractometry. The retrogradation of gels increased with increasing storage time and the initial retrogradation rate was higher. The degree of retrogradation gels stored at different temperature increased as following order, $-18^{\circ}C>20^{\circ}C>4^{\circ}C$. The enthalpy of retrograded rice flour by DSC showed similar as the degree of retrogradation by ${\alpha}-amylase-iodine$ method, but the differences between storage temperatures were clear in using ${\alpha}-amylase-iodine$ method. X-ray diffraction patterns of gels stored at $4^{\circ}C\;and\;20^{\circ}C$ showed small peaks at $2{\theta}=17^{\circ}\;and\;20^{\circ}$, but the difference was not detected.

• The Korean Journal of Mycology
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• v.39 no.2
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• pp.151-153
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• 2011

In order to optimize storage conditions of Korean traditional Makgeolli, we brewed Korean traditional Makgeolli for 1 week with two-stage fermentations and investigated changes viable cell counts of yeasts and bacteria during storage for 1 month at $4^{\circ}C$ and $20^{\circ}C$. Yeast viable cell counts were decreased to 89.0% after storage for 30 days at $20^{\circ}C$, however, those were not significantly changed at $4^{\circ}C$ storage. Bacteria cell counts were decreased to 59.0% of initial cell counts for 30 days at $4^{\circ}C$. In the storage at $20^{\circ}C$, bacteria were significantly decreased to 98.0% of initial cell counts after storage for 30 days. Lactic acid bacteria were also similar to those of total bacteria cell counts at $4^{\circ}C$ storage, however, 99% of lactic acid bacteria were decreased at $20^{\circ}C$ storage for 30 days.

• Korean journal of applied entomology
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• v.48 no.2
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• pp.203-209
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• 2009

This study was conducted to investigate the relationship between the climbing up event of Luciola lateralis larvae and water temperature. In the laboratory condition, the larvae did not come out of water at constant temperature condition of 19.3${\pm}$$0.3^{\circ}C$ and tried to climb up at varying temperature condition of 20${\sim}$$22^{\circ}C$ (mean temperature 20.9${\pm}$$0.9^{\circ}C$) without success. However, they climbed up at constant temperature condition of 20.8${\pm}$$0.6^{\circ}C$. The frequency of the larval climbing up was highest as 63.6% at 20${\sim}$$21^{\circ}C$. The most larvae climbed up at approximately $21^{\circ}C$ of average daily water temperature, In the natural condition, the larvae climbed up at 19.8${\sim}$$21.7^{\circ}C$ and the frequency of the larval climbing up was high as 80.4% at 20${\sim}$$21^{\circ}C$. The larval climbing up was also little observed at 19${\sim}$$20^{\circ}C$ at which no larval climbing up was found in the laboratory experiment. No larvae attempted to climb up when water temperature was below $19^{\circ}C$ and above $22^{\circ}C$. It took 18 days from climbing up of larvae to appearance of adults. In its habitat, the range of water temperature required for larvae to climb up is assumed to be 19.6${\sim}$$21.8^{\circ}C$ and the most suitable water temperature may be 20.4${\pm}$$2.3^{\circ}C$. Therefore, the range of water temperature required for larvae to climb up is assumed to be 19.8${\sim}$$21.7^{\circ}C$, and the suitable water temperature range for larvae may be 20${\sim}$$21^{\circ}C$, and the most suitable temperature is thought to be $21^{\circ}C$.

• Korean journal of applied entomology
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• v.44 no.4 s.141
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• pp.325-330
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• 2005

This study was conducted to determine the effect of temperatures on the egg and nymphal development, adult longevity and oviposition of bean bug, Riptortus clavatus Thunberg, using Saealkong seed as food sources in fibrous nylon-tube at four different temperatures (20, 24, 28 and $32^{\circ}C$). Hatchability showed the highest value of 100% at $28^{\circ}C$ and decreased with increasing temperature. Egg duration ranged from 7 days at $32^{\circ}$ to 16.7 days at $20^{\circ}C$. Instar duration was longer with increasing instar stage. Nymphal duration was 38 days at $20^{\circ}C$, 30 days at $24^{\circ}C$, 23 days at $28^{\circ}C$, and 18 days at $32^{\circ}C$ Emergence rates to adult were 16, 41, 72 and 68% at 20, 24, 28 and $32^{\circ}C$, respectively. Female adult longelity ranged from a minimum 20 days at $20^{\circ}C$ to a maximum 63 days at $28^{\circ}C$, while the longevity of male ranged from 19 days at $20^{\circ}C$ to 60 days at $28^{\circ}C$. Preoviposition duration was shorter with increasing temperature and ranged from 11 days at $20^{\circ}C$ to 5 days at $32^{\circ}C$. Total number of eggs laid per female ranged from a minimum 21 eggs at $20^{\circ}C$ to a maximum 67 eggs at $28^{\circ}C$. Consequently, the estimated lower threshold tempeatures of each developmental stage were $10.3^{\circ}C$ for egg, and 9.3, 12.7, 10.0, 11.0 and 8.7 for the 1st, 2nd, 3rd, 4th and 5th instar, respectively.