• 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.

• The Korean Journal of Malacology
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• v.20 no.1
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• pp.17-26
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• 2004

In present study, attempts were made to preserve abalone (Haliotis discus hannai) sperm in liquid form at low temperature, to evaluate the effect of various diluents in short-term storage on sperm, and cryopreservation procedures were optimized for the cryoprotectants and freezing rates, as well as the motility, survival rate, and the ultrastructural changes of sperm after short-term storage and cryopreservation were observed. The abalone sperm reached maximum motility until about 4 min after activation. The motility was constant for about 16 min, after which it dropped gradually, and about 50 min later all motility ceased. In Hanks' balanced salt solution (HBSS, 300 and 400 mOsmol/kg) and 150, 250 and 350 mOsmol/k artificial seawater (ASW), the sperm was immotile. After 100% ASW was added, motility of those sperm, which are in 300, 400 mOsmol/kg HBSS, 250, 350 mOsmol/kg ASW, could be again restored incompletely. Sperm motility can be maintained for 20 days of cold storage only in ASW of 850 and 1200 mOsmol/kg. A high motility index of 3.5-4.5 was observed for the first 8 days in 850 and 950 mOsmol/kg ASW. In other diluents sperm motility was constant less than 10 days, and the motility index was obviously lower than that of sperm in 850 and 1200 mOsmol/kg ASW. After 20 days of cold storage, survival rates of 10.2%-20.7% were obtained in ASW and 300 mOsmol/kg HBSS, and that in 400 HBSS (65.3%) was significantly higher than others. The constant period of sperm motility stored in 850 mOsmol/kg ASW was obviously longer than that in 1200 mOsmol/kg ASW after 6 days of storage. The sperm plunged into liquid nitrogen all died except that sperm using 15% glycerol as cryoprotectant restored 10.4% of motility. The highest motility index (3.4) was obtained with 5% glycerol and freezing procedure: $-50^{\circ}C$/min from $20^{\circ}C$ to $-80^{\circ}C$.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.228-233
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• 1998

The storage life of satsuma mandarin(Citrus unshiu Marc. var. miyagawa) by the various pretreatment of temperatures; non-treated, room temperature, $10,\;20^{\circ}C$ and $35^{\circ}C$ were investigated. The pretreated citrus fruits were stored at $4^{\circ}C$, 85% relative humidity. Weight loss of citrus fruits by the pretreatment at $35^{\circ}C$ for 24 hrs was the lowest among that of others. Decay ratio of $35^{\circ}C$ pretreated fruits was increased at initial stages of storage, but was maintained low level after that, compared to other treatments. After 115 days storage, firmness of fruits was lowered by the softening, and decayed fruits were occurred increasingly. Ethylene evolution was increased between $55{\sim}65$ days after storage, and the amount was increasing rapidly after 115 days. It seemed to be derived from decayed fruits and physiological activities. $CO_2$ content in fruit was decreased at initial stages of storage, but was increased between $55{\sim}100$ days during storage periods. Acid content, soluble solids, total sugar and vitamin C were reduced gradually during cold storage, but the difference among treatments was not so great. Pretreated fruits at $35^{\circ}C$ for 24 hrs before cold storage was effective on preventing from weight loss and respiration ratio. Optimum storage period of early variety of Satuma mandarin was regarded for 100 days on the basis of appeareance and taste.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.9 no.2
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• pp.93-98
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• 2011

Saline corrosion is one of the major degradation mechanisms for stainless steel type 304 (SS304) dry storage cask during the spent fuel interim storage period. Slow strain rate test (SSRT) and neutral salt spray test (NSS) were performed at $85^{\circ}C$ and $200^{\circ}C$ with 0.5 wt% sodium chloride mist sprayed on the cold-rolled SS304 specimens of different degrees of reduction in this study. The weight changes of the NSS specimens tested at $85^{\circ}C$ for 2000 hours differed greatly from those at $200^{\circ}C$. The weight loss of NSS specimens was not significant at $85^{\circ}C$ but the weight gain decreased gradually with increasing the cold-rolled reduction. The yield strength (YS) and ultimate tensile stress (UTS) values obtained from the SSRT tests for lightly cold-rolled specimens in the salt spray environment at $85^{\circ}C$ and $200^{\circ}C$ are slightly lower than in air. But for those with 20% reductions, the specimen strengths were no longer changed by the saline corrosion. The preliminary results demonstrated that the quality and performance of cold-rolled SS304 is acceptable for fabrication of dry storage casks. However, more work on the corrosion behavior of cold-rolled stainless steel in the saline atmosphere is needed to better understand its long-term performance.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.633-640
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• 2008

In this study, the effects of feeding citrus byproducts on various qualities of pork during cold storage were investigated, such as water holding capacity, drip loss, meat color, storage stability, rancidity, and antioxidant activity. Pork samples (195 days old, $115{\pm}3\;kg$, female) used for the experiment was divided into three groups: T0(pigs not fed citrus byproducts), T1(pigs fed 3% and 5% citrus byproducts during growth and the finishing period, respectively), and T2(pigs fed 6% and 10% citrus byproducts). The loin used for the experiment was obtained from 5 pigs of each group, vacuum packaged, and then stored at $3^{\circ}C$ for 4 weeks. There was no difference among T0, T1, and T2 for pH, water holding capacity, or drip loss. As for the meat color of the loin, T1 and T2 showed higher redness($a^*$ value) during early chilling but showed higher yellowness($b^*$ value) during late chilling. T1 and T2 showed higher electron donating ability and lower volatile basic nitrogen, total plate count, and TBA values than T0, regardless of the chilling period. Thus, feeding citrus byproducts improves the storage stability of chilled pork in terms of rancidity and antioxidant activity.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1781-1789
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• 2013

Many studies have been carried out with respect to packaging methods and temperature conditions of beef. However, the effects of packaging methods and temperature conditions on the quality characteristics have not been extensively studied in low-grade beef. Low-grade beef samples were divided into 3 groups (C: ziplock bag packaging, T1: vacuum packaging, and T2: modified atmosphere packaging (MAP), $CO_2/N_2$ = 3:7) and samples were stored at $4^{\circ}C$ for 21 days. The water-holding capacity (WHC) was significantly lower in T1 than in the other samples up to 14 days of storage. The thiobarbituric acid reactive substances and volatile basic nitrogen values were significantly lower in T1 and T2 than in C after 7 to 14 days of storage. The total bacterial counts were significantly lower in T1 and T2 than in C after 14 days of storage. In a sensory evaluation, tenderness and overall acceptability were significantly higher in T1 and T2 than in C at the end of the storage period (21 days). We propose that the MAP method can improve beef quality characteristics of low-grade beef during cold storage. However, the beneficial effects did not outweigh the cost increase to implement MAP.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2003.10b
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• pp.2-3
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• 2003

A method for rapid propagation of mature Jack fruit was developed. Four types of explants (mature embryos, apical meristems of young seedlings, apices from mature plants and nodal segments) were used. It has been found 88% of young apical meristems produced shoots in Campbell and Durzan (CD) medium compared to 60% in Murashige and Skoog (MS) medium. Only 1/3 of them produced multiple shoots. Shoot initiation from nodal segments was very rare. Mature apices produced callus. Although removal of the sheathing cover around mature buds enhanced the shoot initiation but success rate was low in growth regulator free medium. Embryos respond to the CD medium but not to the MS medium. Embryos from seeds soaked in water for 24 hours produced shoots after 8 weeks of incubation and the success rate was 70% while embryos from dry seeds only produced roots. There was no significant effect of cold storage (refrigeration) for 7 days on shoot initiation from mature embryos (65%) but the ability for shoot induction declines with storage time (55% after 21 days of cold storage). Mature axillary buds were established in Modified Campbell and Durzan (CD) medium supplemented with 0.5mg/1 and IBA. There was a significant difference in the growth performance of shoots according to the period of the year in which explants were collected. Highest (60%) was observed in November-January period. It was only 30% when the explants were collected in February-April or May-July and decreased to 20% in August-October. The shoots produced in November-January showed a higher vigor than those produced in other months. Since Jak fruit show seasonal changes in fruit bearing and shedding of leaves, it can be suggested that the difference in growth performances of tissues cultured in artificial culture media would have been affected by endogenous rhythms.

• Journal of Applied Biological Chemistry
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• v.43 no.4
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• pp.250-253
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• 2000

The effects of high relative humidity (RH) on the physicochemical properties and microbial activity of mature green tomatoes ('Dombito') during refrigerated storage were determined at three temperatures (5, 10, and $15^{\circ}C$) and four different RH levels (91, 94, 97, and 99%). At each temperature, the weight loss rates of tomatoes at different levels of RH were significantly (p<0.05) different from each other. For the samples stored at $10^{\circ}C$, the weight losses were generally higher than those for the samples at $15^{\circ}C$ within the same RH level (i.e., greater vapor pressure deficit). The color change rates ('a' value) showed positive slopes, indicating that the tomato color was changing from green to red. Neither bacteria nor fungi caused visible damages to the samples, and the microbial counts were below 650 colony forming units/$cm^2$ during the test period.

• Food Science and Preservation
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• v.24 no.8
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• pp.1079-1087
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• 2017

The study attempted to investigate the variation in the quality of the yellow paprika according to the duration of the yellow paprika and to use the basic materials for the development of various processed foods. The moisture content of dried paprika was 11.19% on the freeze-drying paprika (FD), and the amount of water was increased by 18.19% on the 15th day of the storage cycle. The pH has been significantly changed depending on the length of the storage period, and the sugar content in FD. The acidity contents was increased during storage in all dried paprikas showed the highest acidity, but hot air-drying paprika(HAD) was lowest in the acidity. The L value was decreased during storage period from the paprika outside and inside. The a value was not significantly dependent on the length of storage period from paprika outside and inside, and the b value increased the during storage period from paprika outside and inside. The texture of strongness, hardness, chewiness, and brittleness were decreased during storage period from all drying paprika except for FD, showing the increasing trend in cohesiveness, springiness, chewiness, and brittleness. The total aerobes changes was the lowest in HAD.

• Solar Energy
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• v.19 no.2
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• pp.57-65
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• 1999

In this study $H_2O$-NaCl mixture was selected as a cold thermal storage material and its phase change temperature($liquid{\Leftrightarrow}solid$) was controlled with the molar concentration of NaCl. Ion dipole interaction mechanism and the fusion and crystallization structure of $H_2O$-NaCl were visualized with the low and high concentration of NaCl in the heating and cooling processes. In this study, the original cause of the appearance of two steps phase change period in heating and cooing processes were found by the visualization of the ion dipole interaction mechanism of $H_2O$-NaCl, and the theoretical equation of the phase change temperature variation in the NaCl high molar concentration was rearranged.