Dog spermatozoa were recovered from the caudae epididymides of 23 domestic dogs which were 11 pure breed and 12 mix-breed dogs ranging in age from 0.6 to 3 years. The experimental designs were as follows: 1) the effect of chilling to 0. 10 or 37$^{\circ}C$. 2) the kinetics of chilling injury at 0 or 4$^{\circ}C$, and 3) the effect of sugars at $0^{\circ}C$. Viable spermatozoa were recovered by percoll gradient separation and adjusted to 5${\times}$10$^{7}$ spermatozoa/ml. In experiment 1, spermatozoa were diluted with 0.33 M glucose supplemented with 3% BSA (G-BSA) at 1:2 dilution. Spermatozoa were loaded into straws and exposed at 0, 10 or 37$^{\circ}C$ for 30 min. In experiment 2, spermatozoa were prepared as the experiment 1 and exposed for 0.5, 5, 15, or 30 min at 0 or 4$^{\circ}C$. In experiment 3, spermatozoa were diluted with different sugars (0.33 M galactose, glucose, fructose, mannitol, lactose, sucrose, raffinose) and cooled to $0^{\circ}C$ for 30 min. Sperm membrane integrity, motility and acrosome integrity were assayed after rewarming at 37$^{\circ}C$ for 5 min. Sperm motility and membrane integrity abruptly decreased with decreasing temperature but acrosome integrity gradually decreased (P<0.05). Sperm motility was more sensitive to cold shock than membrane integrity and acrosome integrity. Spermatozoa cooled to $0^{\circ}C$ were more damaged than those at 4$^{\circ}C$. Sperm motility was not different among exposed times at both. 0 and 4$^{\circ}C$. However, membrane integrity of spermatozoa exposed for 30 min at both 0 and 4$^{\circ}C$ was significantly lower (P<0.05). Spermatozoa diluted in 0.33 M fructose or galactose showed lower motility and higher morphological abnormality with coiled tail at $0^{\circ}C$. These sperm characteristics were strongly related. These results indicate that dog epididymal spermatozoa are relatively sensitive to rapid cooling and higher morphological abnormality at $0^{\circ}C$ was shown in spermatozoa diluted in fructose and galactose.
The Jurassic Daebo Ogcheon granite is distributed in the Ogcheon area which is located in the central part of the Ogcheon Belt, Korea. This paper newly examines the timing of Honam shearing on the basis of the petrofabric researches on the deformation structures of the Ogcheon granite. The structural shape of Ogcheon granite is mainly characterized by a wedge shaped of E-W trend and an elongate shape of ENE trend in geological map and by contacts parallel to the regional S1 foliation in the host Ogcheon supergroup. It indicates that the pluton was permittedly emplaced after the S1 formation. The main deformation structures are marked by a solid-state tectonic foliation of N-S trend, which passes through the contact of the pluton, and by an aplitic dyke of E-W trend, and by sinistral, NW and E-W oriented shear zones on the eastern border of the pluton. The petrofabric study on the main deformation structures suggests that the tectonic foliation and the aplitic dyke were formed by the Honam dextral strike-slip shearing of (N)NE trend at ca. $500{\sim}450^{\circ}C$ deformation temperature, and that the sinistral shear zones could be induced by the dextral rotation of the pluton from its original site of intrusion, that is, by the shear strain which is due to sliding of the pluton past the host rocks. The history of emplacement and deformation of the Ogcheon granite and the previous results on the timing of Honam shearing would be newly established and reviewed as follows. (1) Early~Middle Jurassic(187~170 Ma); intrusion of syntectonic foliated granite related to Early Honam shearing, (2) Middle Jurassic(175~166 Ma); main magmatic period of Jurassic granitoids, the permitted emplacement of the Ogcheon granite, (3) Middle~Late Jurassic(168~152 Ma); main cooling period of Jurassic granitoids, the deformation of the Ogcheon granite related to Late Honam shearing. Thus, this study proposes that the Honam shear movement would occur two times at least during 187~152 Ma (ca. 35 Ma) through the intertectonic phase of 175~166 Ma.
Choi, Eun Ji;Park, Hae Woong;Chung, Young Bae;Kim, Jin Se;Park, Seok Ho;Chun, Ho Hyun
Food Science and Preservation
/
v.24
no.2
/
pp.168-180
/
2017
This study was performed to determine the rapid thawing method for reducing the thawing time of frozen pork loins and to examine the effects of supercooling on the microbiological, physicochemical, and sensory qualities of fresh and frozen-thawed pork during storage at -1.5, 4, and $15^{\circ}C$. Forced-air thawing at $4^{\circ}C$ was the most time-consuming process, whereas radio frequency thawing time was the shortest by dielectric heating. The supercooling storage temperature was chosen to be $-1.5^{\circ}C$ because microstructural damages were not observed in the pork sample after cooling at $-1.5^{\circ}C$ for 24 h. Fresh or frozen-thawed pork loins stored at $-1.5^{\circ}C$ had lower drip loss and total volatile base nitrogen, thiobarbituric acid-reactive substance, and Hunter b* levels than loins stored at 4 and $15^{\circ}C$. In addition, the least degree of increase in preexisting microorganisms counts of the fresh or frozen-thawed pork loin samples was obtained during supercooled storage at $-1.5^{\circ}C$. Sensory quality results of fresh and frozen-thawed pork loin samples stored at $-1.5^{\circ}C$ showed higher scores than the samples stored at 4 and $15^{\circ}C$. These data indicate that supercooling at $-1.5^{\circ}C$ in the meat processing industry would be effective for maintaining the quality of pork meats without ice crystal nucleation and formation.
This study investigated the changes in textural characteristics that occurred by adding maltose syrup, dextrin, and sucrose to whole egg gels, by assessing coagulation after cooling. It also examined the optimal NaCl and sucrose concentrations for whole egg gels sensory evaluations, and then studied how the addition of sucrose effected gel formation and textural characteristics under optimal NaCl concentration. The additions of maltose syrup, dextrin, and sucrose, presented some color changes. The greater the addition of maltose syrup or dextrin, the lower the L, a, and b values of the whole egg gel and whole egg liquid, and ultimately the color turned dark bluish green. With increasing additions of sucrose, maltose syrup, and dextrin, the viscosity of the whole egg liquid increased slightly. In terms of the mechanical texture characteristic of the gel, the texture was most elastic with the 0.8% addition of sucrose, and hardness decreased by increasing the ratio of added sucrose. Increasing amounts of maltose syrup resulted in less hardness and SF. And for dextrin, the SF increased up to 2.5 and then decreased, and hardness decreased with increasing amounts of dextrin. Based on sensory evaluations, the 0.8% addition of NaCl was significantly preferred(p<0.05), in terms of salty taste. The overall preference scores indicated that the whole egg gel made with 0.3% sucrose and the optimal NaCl concentration(0.8%) was most preferred, and each sample was significant(p<0.05). Under the optimal 0.8% NaCl concentration increasing the sucrose concentration resulted in a darker egg gel color, in terms the L value. SF, NF, and hardness, which are mechanical texture parameters, were when 0.8% sucrose and the optimal NaCl concentration of 0.8% were added to whole egg liquid, in preparing the whole egg gel.
An investigation was conducted to get the basic data for establishing structural safety and environmental management of tomato greenhouses in Chungnam region. The contents of the investigation consisted of actual state of greenhouse structures and environmental control facilities. Most of greenhouses were arch type single-span plastic houses and they had too low height for growing tomatoes. Frameworks of multi-span greenhouses were suitable, but those of single-span were mostly insufficient. Every greenhouse had thermal curtain movable or covering fixed inside the greenhouse for energy saving, and heating facilities were mostly warm air heater. Irrigation facilities were mostly drip tube and controlled by manual operation or timer. Almost all of the greenhouses didn't install high level of environmental control facilities such as ventilator, air circulation fan, $CO_2$ fertilizer, insect screen, supplemental light, and cooling device.
We investigate the geological history that formed geology and landscapes of the Juwangsan National Park and its surrounding areas. The Juwangsan area is composed of Precambrian gneisses, Paleozoic metasedimentary rocks, Permian to Triassic plutonic rocks, Early Mesozoic sedimentary rocks, Late Mesozoic plutonic and volcanic rocks, Cenozoic Tertiary rhyolites and Quaternary taluses. The Precambrian gneisses and Paleozoic metasedimentary rocks of the Ryeongnam massif occurs as xenolithes and roof-pendents in the Permian to Triassic Yeongdeok and Cheongsong plutonic rocks, which were formed as the Songrim orogeny by magmatic intrusions occurring in a subduction environment under the northeastern and western parts of the area before a continental collision between Sino-Korean and South China lands. The Cheongsong plutonic rocks were intruded by the Late Triassic granodiorite, which include to be metamorphosed as an orthogneiss. The granodiorite includes geosites of orbicular structure and mineral spring. During the Cretaceous, the Gyeongsang Basin and Gyeongsang arc were formed by a subduction of the Izanagi plate below East Asia continent in the southeastern Korean Peninsula. The Gyeongsang Basin was developed to separate into Yeongyang and Cheongsong subbasins, in which deposited Dongwach/Hupyeongdong Formation, Gasongdong/Jeomgok Formation, and Dogyedong/Sagok Formation in turn. There was intercalated by the Daejeonsa Basalt in the upper part of Dogyedong Formation in Juwangsan entrance. During the Late Cretaceous 75~77 Ma, the Bunam granitoid stock, which consists of various lithofacies in southwestern part, was made by a plutonism that was mixing to have an injection of mafic magma into felsic magma. During the latest Cretaceous, the volcanic rocks were made by several volcanisms from ubiquitous andesitic and rhyolitic magmas, and stratigraphically consist of Ipbong Andesite derived from Dalsan, Jipum Volcanics from Jipum, Naeyeonsan Tuff from Cheongha, Juwangsan Tuff from Dalsan, Neogudong Formation and Muposan Tuff. Especially the Juwangsan Tuff includes many beautiful cliffs, cayon, caves and falls because of vertical columnar joints by cooling in the dense welding zone. During the Cenozoic Tertiary, rhyolite intrusions formed lacolith, stocks and dykes in many sites. Especially many rhyolite dykes make a radial Cheongsong dyke swarm, of which spherulitic rhyolite dykes have various floral patterns. During the Quaternary, some taluses have been developed down the cliffs of Jungtaesan lacolith and Muposan Tuff.
Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.
A single crystal cast blade was manufactured by CMSX 6, one of the first generarion nickel based single crystal superalloys by the selector method in a vacuum furnace. The single crystal has been grown with cooling rate of 2.5 mm/min, after pouring the molten alloy of 163$0^{\circ}C$ to the mold heated to 150$0^{\circ}C$. The cast structure could be classified into matrix (dendrite) and eutectic regions in ${\gamma}$'shape and size. The eutectic region showed higher Ti content. As the additional results of ${\gamma}$'precipitates by EPMA and CBED analysis the ${\gamma}$'size was less than 0.5~0.7$\mu\textrm{m}$, showing the chemical composition close to Ni$_3$Al of Ll$_2$ lattice structure. But ${\gamma}$'size has increased to bigger than 1.0$\mu\textrm{m}$, being near to eutectic region, changing its shape to bar or huge block types. These showed the chemical structure near to Ni$_3$Ti of D $O_{24}$ lattice structure. Therefore, ${\gamma}$'morphology of dendrite and eutectic regions depends absolutely on its chemical composition and lattice structure.
Kim, Il-Suk;Jin, Sang-Keun;Park, Ki-Hoon;Jung, Gi-Jong;Kim, Dong-Hun;Yang, Mi-Ra;Hah, Kyung-Hee;Lee, M.
Food Science of Animal Resources
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v.26
no.3
/
pp.269-275
/
2006
The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.
Journal of Korean Society of Environmental Engineers
/
v.39
no.1
/
pp.9-18
/
2017
Arsenic (As) has been considered as the most toxic one among various hazardous materials and As contamination can be caused naturally and anthropogenically. Major forms of arsenic in groundwater are arsenite [(As(III)] and/or arsenate [(As(V)], depending on redox condition: arsenite and arsenate are predominant in reduced and oxidized environments, respectively. Because arsenite is much more toxic and mobile than arsenate, there have been a number of studies on the reduction of its toxicity through oxidation of As(III) to As(V). This study was initiated to develop photocatalytic oxidation process for treatment of groundwater contaminated with arsenite. The performance of two types of light sources (UV lamp and UV LED) was compared and the feasibility of goethite as a photocatalyst was evaluated. The highest removal efficiency of the process was achieved at a goethite dose of 0.05 g/L. Based on the comparison of oxidation efficiencies of arsenite between two light sources, the apparent performance of UV LED was inferior to that of UV lamp. However, when the results were appraised on the basis of their emitting UV irradiation, the higher performance was achieved by UV LED than by UV lamp. This study demonstrates that environmentally friendly process of goethite-catalytic photo-oxidation without any addition of foreign catalyst is feasible for the reduction of arsenite in groundwater containing naturally-occurring goethite. In addition, this study confirms that UV LED can be used in the photo-oxidation of arsenite as an alternative light source of UV lamp to remedy the drawbacks of UV lamp, such as long stabilization time, high electrical power consumption, short lifespan, and high heat output requiring large cooling facilities.
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