• Animal Bioscience
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• 제34권4호
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• pp.701-713
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• 2021

Objective: The present work was undertaken to evaluate the effects of storage time, choline chloride, and high concentrations of Cu and Zn on the kinetic behavior of vitamin degradation during storage in two vitamin premixes and four vitamin-trace mineral (VTM) premixes. Methods: Two vitamin premixes (with or without 160,000 mg/kg of choline) were stored at 25℃ and 60% humidity. Besides, four VTM premixes were used to evaluate the effects of choline (0 vs 40,000 mg/kg) and trace minerals (low CuSO4+ZnO vs high CuSO4+ZnO) on vitamin stability in VTM premixes stored in room, and the VTM premixes were stored in room temperature at 22℃. Subsamples from each vitamin and VTM premix were collected at 0, 1, 2, 3, 6, and 12 months. The retention of vitamin A (VA), vitamin D3 (VD3), vitamin E (VE), vitamin K3 (VK3), vitamin B1 (VB1), vitamin B2 (VB2), vitamin B3 (VB3), vitamin B5 (VB5), and vitamin B6 (VB6) in vitamin premixes and VTM premixes during storage was determined. The stability of vitamins in vitamin premixes and VTM premixes was determined and reported as the residual vitamin activity (% of initial) at each sampling point. Results: The effect of choline on VK3 retention was significant in vitamin premixes (p<0.05). The negative effect of storage time was significant for the retentions of VD3, VK3, VB1, VB2, VB5, and VB6 in vitamin premix (p<0.05). For VTM premixes, negative effect of storage time was significant (p<0.05) for the losses of vitamin in VTM premixes. Choline and high concentrations of Cu and Zn significantly increased VA, VK3, VB1, and VB2 loss during storage (p<0.05). The supplementation of high concentrations of Cu and Zn significantly decreased the concentrations of VD3 and VB6 (p<0.05) in VTM premixes at extended storage time. Conclusion: The maximum vitamin stability was detected in vitamin and VTM premixes containing no choline or excess Cu and Zn. The results indicated that extended storage time increased degradation of vitamin in vitamin or VTM premixes. These results may provide useful information for vitamin and VTM premixes to improve the knowledge of vitamin in terms of its stability.

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2001년도 춘계학술발표대회
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• pp.86-86
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• 2001

The aims of this work were to determine the acrosin activity and to evaluate the structural and functional integrity of AS boar spermatozoa. The acrosin activity of spermatozoa were 5.40, 4.10 and 3.40 mIU/10$^{6}$ sperm in raw, extended and frozen semen respectively , which differed significantly each other (P<0.05). After the raw and extended semen were exposured to cold and thermal shock, the acrosin activities of spermatozoa in the raw semen were 5.39, 5.21 and 5.29 mIU/10$^{6}$ sperm for control (non-shock), cold shock and thermal shock, and those of extended semen were 4.21, 3.98 and 4.00 mIU/10$^{6}$ sperm. This value among treatments did not differ significantly. The acrosin activities of spermatozoa in the extended and stored semen were 3.27, 3.52, 3.46 and 3.23 mIU/10/suup 6/ sperm, while hypo-osmotic test(HOST) values were 56.5%, 64.7%, 66.0% and 56.0%, following 4 days storage at 4$^{\circ}C$, 17$^{\circ}C$ , $25^{\circ}C$ and 37$^{\circ}C$, respectively. The results at 17$^{\circ}C$ and $25^{\circ}C$ appeared to be best compared with the other storage temperatures.

• 한국식생활문화학회지
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• 제9권1호
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• 한국식품영양과학회지
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• 제27권5호
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• pp.827-832
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• 1998

Soybeans(Hwangkeum Kong) were stored at 5$^{\circ}C$, $25^{\circ}C$ and 35$^{\circ}C$ for 8 months to investigate the changes of the physicochemical properties. Less physicochemical changes were detected in the soybeans stored at 5$^{\circ}C$ than those stored at $25^{\circ}C$ and 35$^{\circ}C$. High temperature and long term storage caused a decrease in the nitrogen solubility index, whereas increases in acid value and organic acid content were detected. As the storage period was extended at high temperatues, the content of unsaturated fatty acids decreased, but the content of saturated fatty acids increased. Decoloration of soybeans was clearly recognized under high temperatures. The water soluble compoents such as total solids, nitrogen and reducing sugar during water-soaking at 2$0^{\circ}C$ for 16hrs were appreciably eluted from the soybeans stored for 8 months at high temperatures. The pH of the water extract slightly shifted to the acidic range.

• Journal of Dairy Science and Biotechnology
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• 제29권1호
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• pp.59-63
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• 2011

This study was carried out to investigate the change of components which raw milk has during cold storage. General component content of raw milk (fat, protein, lactose, total solids) was decreased in proportion to the length of cold storage. The pH of raw milk was decreased in according to the length of cold storage. In electrophoresis images, ${\beta}$-casein which was one of the composition of raw milk was decreased as the period of cold storage extended on the other hand, the content of Ca and P in the serum casein was increased in accordance with the length of cold storage.

• 한국식품영양과학회지
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• 제39권9호
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• pp.1373-1378
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• 2010

본 연구는 생면의 저장성을 연장시키기 위하여 주정처리와 AC 처리 및 주정과 AC의 병용처리를 하여 $10^{\circ}C$에서 저장기간에 따른 품질의 변화를 조사하였다. AC를 처리한 생면은 대조구와 주정을 처리한 생면보다 pH가 높게 나타났고, 저장기간이 늘어남에 따라 생면의 pH는 약간 감소하였다. AC와 주정을 첨가하여 제조한 생면을 조리한 후 경도, 부착성, 탄성, 응집성, 검성, 씹힘성을 측정하였을 때 첨가제에 관계없이 유의적으로 달랐으나 그 차이는 미비하게 나타났다. 생면의 저장기간 동안 일반세균수는 대조구는 7일, 주정처리는 14일에 일반세균수의 기준치인 6.00 log CFU/g을 넘어섰다. 그러나 AC 0.2%와 주정을 함께 첨가 시 미생물의 생육이 억제되어 생면의 저장성이 크게 증가하는 것으로 나타났으며 AC만 0.2% 첨가 또는 AC 0.1% 및 주정 첨가도 일반세균 증식을 효과적으로 억제함으로써 저장기간이 연장되는 결과를 보였다. 조리된 생면의 관능검사에 있어서 저장기간 동안에 AC를 처리한 생면은 관능적 특성을 더 오래 유지하였으나 AC의 첨가율에 따른 유의적인 차이는 보이지 않았다. 본 연구 결과 전반적으로 생면 제조 시 AC를 첨가하였을 때 $10^{\circ}C$에서 저장기간을 연장시킬 수 있을 것으로 사료된다.

• 원예과학기술지
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• 제31권4호
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• pp.400-406
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• 2013

This study was conducted to investigate the growth and flowering of African marigold (Tagetes erecta L.) and salvia (Salvia splendens F. Sello ex Ruem & Schult.) seedlings before and after storage under fluorescent lamps and green LED radiation conditions with different light intensities during storage. The both seedlings were kept under a storage room controlled at $8^{\circ}C$ air temperature and $40{\pm}10%$ relative humidity conditions. Light intensities were maintained at 15 and $30{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ during storage. In lighting treatments, dry weight of African marigold at 28 days after storage was not significantly different, and decreased approximately 29% compared to pre-storage under dark treatment. There was no significant difference in the leaf area of salvia seedlings stored under dark condition compared to before storage, but the leaf area under green light radiation with higher light intensity (treatment GH) was two times greater than before storage. The survival rate after transplanting of African marigold stored under dark condition was 10%, and days to flowering increased compared to those stored under fluorescent and green light with higher light intensity (treatment FLH, GH). Comparing to before storage, growth and flowering of the both seedlings after storage were significantly promoted by the light exposure during storage. The present experimental results show that the light intensity should be decided to maintain minimum growth during lighting storage and storage quality of the seedlings such as flowering promotion and extended blooming period after lighting treatment during storage period from the above results.

• 한국전자거래학회지
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• 제8권2호
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• pp.33-48
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• 2003

이동통신과 인터넷 기술의 결합으로 탄생한 무선 인터넷은 휴대의 편리성을 제공하고 있으나 모바일 환경의 제약사항 때문에 대중적인 인터넷 서비스로는 발전하지 못하고 있다. 무선 환경의 제한 요소 중 협소한 메모리 공간으로 모바일 디바이스에서는 효율적인 자원 관리를 수행하지 못하는 단점을 가지고 있다 휴대성이 고려되어야 하는 하드웨어 특성상 충분한 메모리 용량을 확보하는 데에는 한계가 있으므로 향후에는 디바이스 내부의 저장 장치에서 외부의 영역까지 메모리 공간을 확장하여 데이터 처리가 수행될 수 있는 플랫폼 구조로 발전되어야 할 것이다. 본 논문에서는 모바일 디바이스의 내부에서 외부의 서버까지 메모리 공간을 런타임 액세스(Run-time Access)에 의해서 확장하여 데이터 활용을 가능하게 하고 디바이스 내부의 파일을 효율적으로 관리할 수 있는 모바일 에이전트를 제안하며 이를 실현하기 위한 자원 관리시스템(RMS: Resources Management System)을 설계하고 구현하였다. 제안된 RMS를 적용한 디바이스는 '모바일 공간확장'으로 확대된 프로세스 적용이 가능하며 내부 파일을 효과적으로 관리하여 최적의 메모리 공간을 유지하는 효과가 있다.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.23-28
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• 1998

The objective of this study was to investigate the methods of quality maintenance using modified atmosphere packaging with various quality preservatives at ambient and low temperatures. Ethylene(<1.0ppm) accumulated during modified atmosphere storage of Chinese cabbage using polyethylene film(60$\mu\textrm{m}$) caused quality deterioration such as yellowing and abscission. The addition of potassium permanganate reduced ethylene level and thus extended storage life of l00% at 20$^{\circ}C$ and 140% at 0$^{\circ}C$. To establish the storage conditions of minimally processed sit and vegetables, the experiment was conducted with various quality preservatives and packaging materials. Ceramic film(Zeolite 7%, 60$\mu\textrm{m}$) showed increasing storage life of 50%, reducing total microbial counts of 50% and keeping high appearance quality of minimally processed pears stored at 20$^{\circ}C$ and 0$^{\circ}C$. Minimally processed Chinese cabbage treated with l% CaCl2 at 20$^{\circ}C$, and 1% CaCl2 and 1% NaCl at 0$^{\circ}C$ has a longer storage life of 90% with good maketable quality. Treatment of 1% NaCl for cut Asian penis appeared increased storage life of 100%, decreased cut surface browning and the best overall acceptability by a sensory panel.

• 한국식품조리과학회지
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• 제25권1호
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• pp.90-97
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• 2009

Changes in the quality characteristics of doenjang prepared with a meju containing components of Acanthopanax senticosus, Angelica gigas and Corni fructus during storage were evaluated. Three types of doenjang produced using each of these components showed lower Hunter's L and a values than the values of the control during the initial stage of storage: however, these values were similar to those of the control after 60 days of storage. Doenjang containing A. gigas showed a similar degree of browning to that of the control during the early stage of storage, while the degree of browning observed in the other samples was much higher than that og the control during this period. Despite these initial differences, the browning in all samples became similar after extended storage. The level of acidity increased gradually for up to 60 days, after which it decreased slightly. The pH of all treatments decreased with storage time. The amino-N contents of all types of doenjang increased gradually, reaching peak values after 60 days. Doenjang with A. senticosus and A. gigas had a strong characteristic flavor that reduced the native flavor of doenjang. Doenjang with C. fructus showed a similar overall palatability to that of the control.