• The Korean Journal of Pesticide Science
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• v.12 no.4
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• pp.368-374
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• 2008

Dry formulation is a limiting step for successful development of microbial bio-pesticides with the antagonistic Gram-negative bacteria because their survival rates are too low during drying and storage. The high concentration of sodium chloride (NaCl) in culture medium that induces osmolyte in bacterial cells is known to increase of survival rate during drying in many Gram-negative bacteria. Effect of NaCl on survival of antagonistic non-pathogenic Erwinia carotovora subsp. carotovora 9-3 (Ecc 9-3) during drying and storage was studied. Growth rate of Ecc 9-3 was not much different up to 0.5 M NaCl in NB while it was lower significantly with 0.7 M NaCl. Survival rates were twice and 3 times higher with 0.5 M NaCl than with no additional NaCl during drying at room temperature and freeze-drying, respectively. Survival rate was also higher with high NaCl in culture medium during storage after drying. It was not much different on storage at $4^{\circ}C$ both of drying at room temperature and freeze-drying. However, the survival rate was higher on storage at $27^{\circ}C$ and $37^{\circ}C$ with high NaCl concentration. Among the additives tested, lactose affects most to survival rate both of drying at room temperature and freeze-drying, and dextrin influenced significantly to survival rate of drying at room temperature.

• Clinical and Experimental Reproductive Medicine
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• v.28 no.1
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• pp.25-31
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• 2001

연구목적: $Isolate^{(R)}$ gradient와 swim-up 방법이 정자의 형상 및 정밀정자형태 (strict morphology)에 미치는 영창을 비교분석하고, 이러한 정자처리방법이 정자의 동결-융해과정에 미치는 영향을 비교하고자 하였다. 연구재료 및 방법: 20명의 정상 정자를 대상으로 하였으며 각각의 정자는 두 가지 정자처리방법으로 나누어 정자의 형상과 정밀정자형태를 컴퓨터를 이용한 정자자동분석기를 통하여 측정하였고, 동결보호제의는 TYB 용액을 사용하였으며, 동결 및 융해는 cryo Magic사의 기계를 사용하였다. 통계는 SPSS PC+(version7.0)를 이용하였으며 통계학적인 유의성은 p<0.05로 하였다. 결과: 정자의 농도는 $Isolate^{(R)}$ gradient 처리군이 swim-up 처리군보다 유의성 있게 높았으나 ($51.2{\pm}40.1,\;156.6{\pm}64.3$), 운동성 VCL, VSL, VAP, Linearity, 및 ALH는 swim-up 처리군에서 유의성 있게 높았다. 정밀 정자형태는 swim-up 처리군과 $Isolate^{(R)}$ gradient 처리군에서 차이가 없었다 ($53.7{\pm}6.8$ vs $50.3{\pm}9.1%$). 동결-융해과정 중 두 가지 정자 처리군에서 정자의 형상들은 swim-up 처리군에서 전반적으로 높은 양상을 보였으나, 정밀정자형태는 $Isolate^{(R)}$ gradient 처리군이 swim-up 처리군 보다 감소율이 컸지만 두 군간에 유의한 차이는 없었다 ($12.8{\pm}8.5$ vs $8.6{\pm}6.6$). 결론: 정상 정자에서 swim-up 방법이 $Isolate^{(R)}$ gradient 방법보다 정자 회수율은 우수하였으나, 동결-융해과정 중 정밀정자형태에는 차이가 없어 두 방법을 상호보완적으로 사용할 수 있을 것으로 사료된다.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.20-28
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• 2009

According to traditional oriental medicine, only non-coagulated native deer blood is said to be effective, and coagulated deer blood is ineffective. Thus, a drying and tablet-producing method for deer blood was developed to maintain its physiological and therapeutic activity, and so that after drying, it can be redissolved and protected from coagulation. Proteases such as trypsin, pepsin, chymotrypsin, and aminopeptidase were added to the deer blood indicating that it coagulated in an hour, as shown by the reference. Wax gourd extract, which is high in protease, was added to the blood resulting in anticoagulation for 31 hours. Also, additions of 1% EDTA, 0.38% sodium citrate, 0.16% calcium oxalate, 1.2% ethanol, and 0.006% heparin to the deer blood resulted in anticoagulation for 1 hour, 4 hours, 2 hours, 1 hour, and 31 hours, respectively. In an experiment using 0.19% sodium citrate plus 1% wax gourd extract, and 0.006% heparin plus 1% wax gourd extract, anticoagulation was maintained for up to 72 hours. However, since heparin can not be used in food, the deer blood tablet was made with the addition of 0.19% sodium citrate and 1% wax gourd extract, followed by freeze drying. The dissolution rate for the tablet manufactured in this manner was 96.7%. And the dissolution rates for spray-dried deer blood, vacuum-dried deer blood, and marketed deer blood tablets were 85%, 81%, and 25.5%, respectively. The composition of the tablet produced from the freeze-dried deer blood was 56.4% protein, 18.7% lactose, 1.2% amino acids, 1.0% glucose, 0.7% lipids, 180 mg/100 g of iron, 13 mg/100 g of potassium, 39.1 mg/100 g of calcium, 480 mg/100 g of sodium, 368 mg/100 g of chloride, each.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• The Korean Journal of Food And Nutrition
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• v.36 no.2
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• pp.129-136
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• 2023

In order to investigate the optimal UVB (ultraviolet B) treatment conditions for vitamin D₂ enhancement of freeze-dried ear mushroom, sample size (below 300 ㎛~whole), UV treatment temperature (30~60℃), treatment density (6.25~50.0 mg/cm²) and the samples mixing frequency (1~32 times) were treated differently. After that, chromaticity, vitamin D₂ and ergosterol (vitamin D₂ precursor) contents were investigated. As a result of the investigating, effective UVB treatment conditions for vitamin D₂ enhancement are as follows. The sample sizes were 2~4 mm and finely crushed pieces. The treatment temperatures were 50℃ and 60℃. The treatment density was 12.5 to 25.0 mg/cm², and the number of sample mixing was 8 times or more. As the amount of vitamin D₂ increased by UVB treatment, the ergosterol content generally tended to decrease. However, under some UVB treatment conditions, the vitamin D₂ content was not high despite the decrease of ergosterol content. Under the conditions set in this experiment, it was possible to obtain ear mushrooms with enhanced vitamin D₂ up to 26,968.7 ㎍/100 g. Therefore, it is thought that the ear mushroom is highly likely to be used as a vitamin D source and nutritionally fortified food ingredient.

• Conservation Science in Museum
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• v.1
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• pp.27-35
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• 1999

To get the best result from vacuum freeze drying of water-logged wood, it is necessary for objects to find out the best conditions such as chemicals, appropriate concentration of solution, impregnation method and etc. Such best conditions could be set up by pre-treatment experiments. Two kinds of wood(Pinus densiflora S. et Z. and Quercus acutissima Carruth) were pre-treated by four methods: 2-step PEG treatment(PEG#200-PEG#4000), sorbitol treatment, PEG#200+PEG#4000 treatment, and sorbitol+PEG#4000 treatment. After those pre-treatment, vacuum freeze-drying was undertaken. Then the effect of dimensional stability were compared. When using 2-step PEG treatment, a solution of 60% PEG #4000 got the best dimensional stability for pine and in case of the oak, a solution of 40% PEG#4000 got the best. Sorbitol treatment got rather good result for the pine only when applied with 40% solution of sorbitol. Sorbitol, PEG#200+PEG#4000 and sorbitol+PEG#4000 treatments to the oak didn't affect on dimensional stability sufficiently.

• Food Science and Preservation
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• v.5 no.3
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• pp.217-223
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• 1998

Quality and component of dry Omija during storage and shelf-life of fresh Omija were investigated. Acidity and pH of dry Omija were not significantly different among drying methods, but reducing sugar(3.77%) of field (drying was much lower than that of hot air drying(11.02%) and freeze drying(10.12%). Crude protein was higher in order of freeze drying> hot air drying> field drying, and the optical density of freeze drying at 520nm were higher up to about 3 times than field drying and hot air drying, respectively. Moisture content of dry Omija during the storage was increased, whereas acidity decreased at 25$^{\circ}C$. However changed little at 4, -5, -20$^{\circ}C$ Reducing sugar increased until 8 mouth, and thereafter decreased continuously. Optical density and color(L,a,b) decreased at 25$^{\circ}C$ but increased at 4, -5, -20$^{\circ}C$. Shelf-life of flesh Omija at 4$^{\circ}C$ was limited to 9 days because staring decay. Acidity and reducing sugar of flesh Omija continuously decreased during storage at -5, -60$^{\circ}C$. Optical density increased until 8 month and then decreased, and especially the optical density of 8 month storage at -60$^{\circ}C$ was higher than initial's.

• The Plant Pathology Journal
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• v.33 no.3
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• pp.337-344
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• 2017

To develop a commercial product using the mycoparasitic fungus Simplicillium lamellicola BCP, the scale-up of conidia production from a 5-l jar to a 5,000-l pilot bioreactor, optimization of the freeze-drying of the fermentation broth, and preparation of a wettable powder-type formulation were performed. Then, its disease control efficacy was evaluated against gray mold diseases of tomato and ginseng plants in field conditions. The final conidial yields of S. lamellicola BCP were $3.3{\times}10^9conidia/ml$ for a 5-l jar, $3.5{\times}10^9conidia/ml$ for a 500-l pilot vessel, and $3.1{\times}10^9conidia/ml$ for a 5,000-l pilot bioreactor. The conidial yield in the 5,000-l pilot bioreactor was comparable to that in the 5-l jar and 500-l pilot vessel. On the other hand, the highest conidial viability of 86% was obtained by the freeze-drying method using an additive combination of lactose, trehalose, soybean meal, and glycerin. Using the freeze-dried sample, a wettable powder-type formulation (active ingredient 10%; BCP-WP10) was prepared. A conidial viability of more than 50% was maintained in BCP-WP10 until 22 weeks for storage at $40^{\circ}C$. BCP-WP10 effectively suppressed the development of gray mold disease on tomato with control efficacies of 64.7% and 82.6% at 500- and 250-fold dilutions, respectively. It also reduced the incidence of gray mold on ginseng by 65.6% and 81.3% at 500- and 250-fold dilutions, respectively. The results indicated that the new microbial fungicide BCP-WP10 can be used widely to control gray mold diseases of various crops including tomato and ginseng.

• Tunnel and Underground Space
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• v.22 no.4
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• pp.276-283
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• 2012

Changes in rock properties due to freezing and thawing cycles ranging from $-20^{\circ}C$ to $10^{\circ}C$ were checked for the typical Korean rocks: granite (weathered), limestone, sandstone, tuff, shale and basalt. The porosity, seismic velocity, shore hardness and specific gravity were measured every 10 cycles for each type of rock up to 40 cycles. The specific gravity was rarely changed. Granite (w), shale and basalt decreased gradually in their shore hardness and seismic velocity values, these values for limestone, sandstone and tuff changed only a very little. The porosity increased in the granite (w), shale and basalt, whereas in the others it did not change. Due to the low tensile strength with high porosity, granite (w), shale and basalt were susceptible to the F-T cycles. A linear regression equation was calculated based on the experiment results according to properties and types of rock. The relationship between the freeze-thaw sensitivity (=initial porosity/initial tensile strength) and the coefficients of the regression equation was examined. With additional experimental data, the coefficients of the regression equation can be estimated using the F-T sensitivity. This makes it possible to predict the properties of rock as affected by freeze-thaw weathering by only measuring the initial properties without knowledge of the regression equation coefficients for each type of rock.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.