• Reproductive and Developmental Biology
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• v.35 no.3
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• pp.329-334
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• 2011

This study was conducted to establish a freezing method of miniature pig spermatozoa. The semen 더aculated from PWG M-type miniature pig was collected by gloved-hand method. The semen was diluted with same volume extender (m-Modena B). The frozen solution used frozen solution of four different (LEY, TCG, BF-5 and m-Modena+egg yolk) for find optimal frozen solution in miniature pig sperm. The diluted semen for frozen rate assay was added to LEY solution (solution I: 11% lactose+egg yolk; solution II: solution I+glycerol+OEP), and frozen depending on freezing rate by the three different freezing methods (A: until $5^{\circ}C$ for 1 hrs, holding at $-102^{\circ}C$ for 10 min; B: until $5^{\circ}C$ for 2 hrs, holding at $-102^{\circ}C$ for 10 min; C: until $5^{\circ}C$ for 3 hrs, holding at -80 and $-102^{\circ}C$ for 10 min). Semen cooled until $5^{\circ}C$ was added with glycerol 1, 3 and 5%, and take a equilibrium time for 0, 10 and 30min. Frozen-thawed sperm were evaluated for viability, acrosomal status and morphological abnormality. The results of frozen-thawed sperm ability by frozen solution, viability was higher in LEY solution compared to other three different frozen solution. AR pattern of LEY solution were lower than other three different frozen solution. The results of freezing rate, viability was higher in B method compared to other methods (p<0.05). Acrosomal statute was intacted in A and B methods than C method. The experiment for glycerol condition was showed that sperm viability was higher in extender with 1% and 3% glycerol and equilibrium time of 0 min. The acrosome damage was lower in extender with 1% glycerol and equilibrium time of 10 min than other conditions. In conclusion, the optimal conditions for cryopreservation of miniature pig spermatozoa obtained in LEY frozen solution, cooling rate of 1~2 hrs, 1~3% glycerol concentrations and glycerol equilibrium time of 0~10 min.

• The Bulletin of The Korean Astronomical Society
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• v.39 no.2
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• pp.102-102
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• 2014

The NISS (Near-infrared Imaging Spectrometer for Star formation history) onboard NEXTSat-1 is the near-infrared instrument onboard NEXTSat-1 which is being developed by KASI. The main scientific targets are nearby galaxies, galaxy clusters, star-forming regions and low background regions in order to study the cosmic star formation history in local and distant universe. After the Preliminary Design Review, we have fixed major specifications of the NISS. The off-axis optical design with 15cm apertureis optimized to obtain a wide field of view ($2deg.{\times}2deg.$), while minimizing the sensitivity loss. The opto-mechanical structure of the NISS was designed to be safe enough to endure in the launching condition as well as the space environment. The tolerance analysis was performed to cover the wide wavelength range from 0.95 to $3.8{\mu}m$ and to reduce the degradation of optical performance due to thermal variation at the target temperature, 200K. The $1k{\times}1k$ infrared sensor is operated in the dewar at 80K stage. We confirmed that the NISS can be cooled down to below 200K in the nominal orbit through a radiative cooling. Here, we report the preliminary design of the NISS.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.521-529
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• 2000

The purpose of this study was to determine the best cooking condition for salted-dried flathead by sensory evaluation. Raw flathead and 3 different kinds of salted(2%, 4%, 6%)-dried flathead were cooked by various methods such as steaming, boiling, baking and different cooking times(5, 10, and 15min). The results of this study were as follows: 1. In steamed samples, the meaty flavor was significantly related with brown color, cooled level, and softness at 5% level. 2. In boiled samples, meaty flavor was significantly related with cooked level, moistness, and fishy odor at 5% level. 3. For broiled samples, meaty flavor was significantly related with fishy odor, meaty aroma, and bitter taste at 1% level. 4. The best cooking conditions determined by a quantitative descriptive analysis(QDA) were steaming 6% salted-dried samples for 5min, and boiling or broiling 6% salted-dried samples for 10min. The most favored cooking method was broiling. 5. In comparison of the samples by QDA, 2% salted-dried samples cooked 15 min gave better scores in the order of boiled > overall score > steamed > broiled, 4% samples cooked 5min were boiled > steamed > overall score > broiled, and 6% samples showed similar scores among all conditions. The 6% samples cooked for 5min gave high scores in 7 terms of QDA in steaming, and 6% samples cooked for 10min for boiled and baked.

• Wind and Structures
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• v.27 no.1
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• pp.11-27
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• 2018

The straight-cone steel cooling tower is a novel type of structure, which has a distinct aerodynamic distribution on the internal surface of the tower cylinder compared with conventional hyperbolic concrete cooling towers. Especially in the extreme weather conditions of strong wind and heavy rain, heavy rain also has a direct impact on aerodynamic force on the internal surface and changes the turbulence effect of pulsating wind, but existing studies mainly focus on the impact effect brought by wind-driven rain to structure surface. In addition, for the indirect air cooled cooling tower, different additional ventilation rate of shutters produces a considerable interference to air movement inside the tower and also to the action mechanism of loads. To solve the problem, a straight-cone steel cooling towerstanding 189 m high and currently being constructed is taken as the research object in this study. The algorithm for two-way coupling between wind and rain is adopted. Simulation of wind field and raindrops is performed with continuous phase and discrete phase models, respectively, under the general principles of computational fluid dynamics (CFD). Firstly, the rule of influence of 9 combinations of wind sped and rainfall intensity on flow field mechanism, the volume of wind-driven rain, additional action force of raindrops and equivalent internal pressure coefficient of the tower cylinder is analyzed. On this basis, the internal pressures of the cooling tower under the most unfavorable working condition are compared between four ventilation rates of shutters (0%, 15%, 30% and 100%). The results show that the 3D effect of equivalent internal pressure coefficient is the most significant when considering two-way coupling between wind and rain. Additional load imposed by raindrops on the internal surface of the tower accounts for an extremely small proportion of total wind load, the maximum being only 0.245%. This occurs under the combination of 20 m/s wind velocity and 200 mm/h rainfall intensity. Ventilation rate of shutters not only changes the air movement inside the tower, but also affects the accumulated amount and distribution of raindrops on the internal surface.

• Progress in Superconductivity
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• v.7 no.1
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• pp.97-101
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• 2005

Bi-22l2 tubes for fault current limiter (FCL) were fabricated by centrifugal melting process. $SrSO_4$ ($10\;wt.\;\%$) was added to Bi-2212 powder to lower the melting point of Bi-22l2 and to improve the mechanical properties. The BSCCO powder was completely melted at $1300\;^{\circ}C$ using the RF furnace and then poured into rotating steel mold. The steel mold, preheated at $450\;{\circ}C{\sim}550^{\circ}C$ for 2 hour was rotated at $1020{\sim}2520\;RPM$. The solidified BSCCO tube was cooled down to room temperature in the furnace for 48 hours and separated from the mold between Bi-2212 and the mold. $ZrO_2$ solution was used to separate it easily from the mold and Ag tape was attached in the mold inner wall of the mold to analysis electrical property. Bi-22l2 tube was often cracked when the cooling rate was high. BSCCO tubes with $70{\Phi}{\times}100\;mm,\;50{\Phi}{\times}100\;mm$ and $30{\Phi}{\times}150\;mm$ size were fabricated by centrifugal melting process. The $J_{c}s$ of tubes with $50{\Phi}{\times}100\;mm{\times}4.0\;t$ and $50{\Phi}{\times}100\;mm{\times}4.l\;t$ were 178 and $74.2\;A/cm^2$ at 77K, respectively. The processing condition for Bi-2212 tube fabrication was investigated using XRD and SEM analyses.

• Journal of Korean Ophthalmic Optics Society
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• v.6 no.1
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• pp.133-137
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• 2001

The method to make glass is tried first thing in domestic study for glasses lens. Tg of glass KzFSl was measured by DSC experiment and press method of glass of meniscus shape was studied for minimize the cost. Tg was increased $483^{\circ}C$ to $501^{\circ}C$ with increasing heating rate $2^{\circ}C/min$ to $20^{\circ}C/min$. It shows Arrhenius temperature dependence and the activation energy of Tg is ${\Delta}E$=409 kJ/mole(4.25eV) by using Ozawa method and Tg is near $480^{\circ}C$. The melt of KzFSl powder was poured to concave cast stainless and pressed convex cast stainless. The quenched glass was slow cooled with cooling rate $0.25^{\circ}C/min$ in temperature range $520{\sim}430^{\circ}C$. The glass was made without strain. It has meniscus shape and same size to commercial glasses lens.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.267-279
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• 1990

The temporal and spatial distribution of the coastal cold waters which was formed due to winter colling in the South Sea of Korea was analyzed by IR images from satellite and in situ data from shipboard observations. The coastal waters are known to be consisted of the Yellow Sea Coastal Waters(YSCW) and the South Korean Coastal Waters(SKCW). The former is driven around the Chuja-do and drifted into the Cheju Strait by residual currents, while the latter expands toward offsea by southward wind forcing. The expansion patterns of the SKCW were observed as sinking expansion or drifting expansion such that both were strongly dependent on the surface heat flux conditions. Under the condition of positive heat flux(warmer sea surface) or when the sea surface heat is lost to the atmosphere, the surface water started sinking and eventually expanded toward the open sea causing the cooling of the water column. For the negative heat flux the surface water was just drifted horizontally and expanded seaward and in this case only the surface layer of water was cooled.

• The Bulletin of The Korean Astronomical Society
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• v.39 no.1
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• pp.49.1-49.1
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• 2014

The NISS (Near-infrared Imaging Spectrometer for Star formation history) onboard NEXTSat-1 is the near-infrared instrument onboard NEXTSat-1 which is being developed by KASI. The imaging low-resolution spectroscopic observation in the near-infrared range for nearby galaxies, low background regions, star-forming regions and so on will be performed on orbit. After the System Requirement Review, the optical design is changed from on-axis to the off-axis telescope which has a wide field of view (2 deg. ${\times}$ 2 deg.) as well as the wide wavelength range from 0.95 to $3.8{\mu}m$. The mechanical structure is considered to endure the launching condition as well as the space environment. The design of relay optics is optimized to maintain the uniform optical performance in the required wavelength range. The stray light analysis is being made to evade a light outside a field of view. The dewar is designed to operate the infrared detector at 80K stage. From the thermal analysis, we confirmed that the telescope can be cooled down to around 200K in order to reduce the large amount of thermal noise. Here, we report the current status of the NISS development.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.239-245
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• 2004

Storage quality of minimally processed onion as influenced by hot-water dipping was investigated to examine feasibility of mild heat treatment as efficient post-processing method. fresh onions were peeled, trimmed, and dipped in hot water at various temperatures ($50-80^{\circ}C$) for 1 min. Heat-treated onions were cooled, de-watered, packaged in low density polyethylene (LDPE) film pouches ($63\;{\mu}m\;thickness$), and stored at $10^{\circ}C$. Samples treated at higher temperatures ($70-80^{\circ}C$) showed significant increases in flesh weight loss and discoloration during storage as compared to others. Hot-water dipping remarkably reduced initial microbial load of prepeeled onions, with over 1 log cycle decrease in aerobic bacterial count. After 7 days storage, no significant differences in viable aerobe count were observed among treated and untreated samples, with both showing $10^{6}-10^{7}\;CFU/g$. For sensory attributes including discoloration, wilting, decay, and visual quality, onions treated with hot-water dipping at $60^{\circ}C$ scored highest. Results suggested hot-water dipping at specific condition as practical post-processing treatment could effectively prolong shelf life of minimally processed onion.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.