• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.2
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• pp.1200-1206
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• 2015

The major target for drug discovery, G-protein coupled receptor (GPCR) is involved in many physiological activities and related to various diseases and disorders. Among experimental techniques relating to the GPCR drug discovery process, various cell-based screening methods are influenced by cell conditions used in the overall process. Recently, the utilization of frozen cells is suggested in terms of reducing data variation and cost-effectiveness. The aim of this study is to evaluate various conditions in cell freezing such as temperature conditions and storage terms. The stable cell lines for calcium sensing receptor and urotensin receptor were established followed by storing cultured cells at $-80^{\circ}C$ up to 4 weeks. To compare with cell stored at liquid nitrogen, agonist and antagonist responses were recorded based on the luminescence detection by the calcium induced photoprotein activation. Cell signals were reduced as the storage period was increased without the changes in $EC_{50}$ and $IC_{50}$ values $EC_{50}:3.46{\pm}1.36mM$, $IC_{50}:0.49{\pm}0.15{\mu}M$). In case of cells stored in liquid nitrogen, cell responses were decreased comparing to those in live cells, however changes by storage periods and significant variations of $EC_{50}/IC_{50}$ values were not detected. The decrease of cell signals in various frozen cells may be due to the increase of cell damages. From these results, the best way for a long-term cryopreservation is the use of liquid nitrogen condition, and for the purpose of short-term storage within a month, $-80^{\circ}C$ storage condition can be possible to adopt. As a conclusion, the active implementation of frozen cells may contribute to decrease variations of experimental data during the initial cell-based screening process.

• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.420-426
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• 2012

The purpose of this study was to identify control points through microbiological hazard analysis in the manufacturing processes of starch noodles. Samples were collected from the ingredients, manufacturing processes, equipment and environment. Microbiological hazard assessments were performed using aerobic plate counts (APC), Enterobacteriaceae (EB), E. coli and five pathogens including B. cereus, E. coli O157:H7, L. monocytogenes, Salmonella spp., and S. aureus. The APC levels in raw materials were from 2.12 to 3.83 log CFU/g. The contamination levels after kneading were 4.31 log CFU/g for APCs and 2.88 log CFU/g for EB counts. APCs decreased to 1.63 log CFU/g and EB were not detected after gelatinization, but their levels slightly increased upon cooling, cutting, ripening, freezing, thawing, and separating. The reuse of cooling and coating water would be a critical source of microbial increase after cooling. After drying, APCs and EB counts decreased to 5.05 log CFU/g and 2.74 log CFU/g, respectively, and the levels were maintained to final products. These results suggest that the cooling process is a critical control point for microbiological safety, and the cooling water should be treated and controlled to prevent cross contamination by pre-requisite program.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.186-192
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• 1996

Retrogradation of non-waxy rice (NWR) and waxy rice (WR) cakes (45% moisture) stored at 5$^{\circ}C$, $25^{\circ}C$ and -2$0^{\circ}C$ was studied by differential scanning calorimetry (DSC) and enzymatic ($\beta$-amylase-puuulanase) method. With DSC, endotherms did not appear with rice cakes stored at room ($25^{\circ}C$) and deep freezing (-2$0^{\circ}C$) temperatures but did with samples stored at low temperature (5$^{\circ}C$), showing accelerated retrogradation by low temperature. Onset temperature (To) and peak temperature (Tp) did not change under 14 days at 5$^{\circ}C$ but enthalpy values ($\Delta$H) increased rapidly within one day and increased steadily until 5th day of storage, then equilibrated. Higher $\Delta$H were obtained with WR cakes than NWR cakes. It was suggested that more amylopectin recrystallization occured with WR than NWR. Degrees of gelatinization of rice cakes determined by enzymatic method increased in the following order: 5$^{\circ}C$ < $25^{\circ}C$ < -2$0^{\circ}C$. In contrast with DSC results, dogrees of gelatinization of NWR cakes, were relatively lower than that of WR cakes. However, increased retrogradation extents (melting enthalpies) caused reduced enzyme susceptibilities to $\beta$-amylase-pullulanase system, among NWR or WR cakes stored at 5$^{\circ}C$. The degrees of retrogradation of rice cakes stored at 5$^{\circ}C$ were higher than those stored at $25^{\circ}C$ and -2$0^{\circ}C$ without regard to the kind of rice. The higher sensitivity of the enzymatic method was obtained than that of DSC method when the degrees of retrogradation of rice cakes were determined during storage under this experiment conditions.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Food Science and Preservation
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• v.15 no.5
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• pp.635-641
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• 2008

This study was conducted to investigate the optimal sub-zero temperature for storage of two garlic cultivars, the northern ecotype 'Jaerae' and the southern ecotype 'Daeseo'. These cultivars of garlic bulbs were stored at different temperature (room temperature, $0^{\circ}C$, and $-4^{\circ}C$) conditions after predrying. Southern ecotype garlic showed higher weight loss than northern ecotype garlic. Northern ecotype garlic at $-4^{\circ}C$ exhibited less than 5% of weight loss during 10 month storage. Sprouting rate was higher in southern than in northern ecotype at room temperature storage. The value of injury by disease and insect was similar between southern ecotype and northern ecotype for 5 month storage, and then northern ecotype showed higher value of injury by disease and insect than southern ecotype. Hunter 'b' value of northern ecotype garlic was the lowest at $-4^{\circ}C$ storage. Northern ecotype garlic showed no cold injury at freezing point temperature storage. However, southern ecotype garlic had $0{\sim}5.3%$ cold injury occurrence at $-4^{\circ}C$ storage. Respiration and ethylene production exhibited the highest at room temperature storage, those had the slight increase at $0^{\circ}C$ and $-4^{\circ}C$ storages. Northern ecotype showed higher enzymatic pyruvic acid and fructan contents than those of southern ecotype. Enzymatic pyruvic acid content increased and fructan contents decreased during storage time.

• Geophysics and Geophysical Exploration
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• v.8 no.1
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• pp.67-72
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• 2005

To investigate the feasibility of a new concept of storing Liquefied Natural Gas (LNG) in a lined hard rock cavern, and to develop essential technologies for constructing underground LNG storage facilities, a small pilot plant storing liquid nitrogen (LN2) has been constructed at the Korea Institute of Geoscience and Mineral Resources (KIGAM). The LN2 stored in the cavern will subject the host rock around the cavern to very low temperatures, which is expected to cause the development of an ice ring and the change of ground condition around the storage cavern. To investigate and monitor changes in ground conditions at this pilot plant site, geophysical, hydrogeological, and rock mechanical investigations were carried out. In particular, geophysical methods including borehole radar and three-dimensional (3D) resistivity surveys were used to identify and monitor the development of an ice ring, and other possible changes in ground conditions resulting from the very low temperature of LN2 in the storage tank. We acquired 3D resistivity data before and after storing the LN2, and the results were compared. From the 3D images obtained during the three phases of the resistivity monitoring survey, we delineated zones of distinct resistivity changes that are closely related to the storage of LN2. In these results, we observed a decrease in resistivity at the eastern part of the storage cavern. Comparing the hydrogeological data and Joint patterns around the storage cavern, we interpret this change in resistivity to result from changes in the groundwater flow pattern. Freezing of the host rock by the very low temperature of LN2 causes a drastic change in the hydrogeological conditions and groundwater flow patterns in this pilot plant.

• Journal of Plant Biotechnology
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• v.45 no.4
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• pp.400-408
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• 2018

Biodiversity has continued to degrade in the $21^{st}$ century due to global warming occasioned by destruction of the environment around the world.. The Nagoya protocol places Korea in a unique position to effectively develop and protect its domestic genetic resources. Microalgae under study in this research contains large amount of antioxidant substances such as beta carotene and astaxanthin, that can be used as biological resource owing to the large amounts of biomass that can be secured through photosynthesis. However, it is difficult to preserve it since cryopreservation method used for long-term preservation is yet to be developed. A basic study for long term cryopreservation was carried out on Nizschia frustulum and Nitzschia amabilis which belong to marine diatoms. As cryoprotectants (CPAs), glycerol, DMSO, and methanol which penetrate into cells were prepared at 5%, 10%, and 15% concentrations each, in case of methanol, it was tested at concentrations of 5%, 10% and 12% by its nature. Two kinds of microalgae, N. frustulum and N. amabilis, were diluted with $10^2$, $10^3$ and $10^4cells\;ml^{-1}$, respectively. The highest survival rate was shown at12% concentration of methanol, and the figures were $6.94{\pm}0.31%$ in N. frustulum and $8.85{\pm}0.16%$ in N. amabilis. As a result of 3 weeks cultivation of thawed microalgae after freezing, the result is shows that N. frustulum increased about 10 times faster and N. amabilis increased about 12 times the original concentration.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.367-373
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• 2019

In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at $-5^{\circ}C$, $-10^{\circ}C$, and $-18^{\circ}C$, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.

• Journal of the Korean Institute of Landscape Architecture
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• v.47 no.5
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• pp.66-77
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• 2019

This study investigated the feasibility of wintering evergreen broad-leaf trees in the Incheon coastal area through a climate analysis. The coldest monthly mean air temperature ranged from $-2.9^{\circ}C{\sim}-1.6^{\circ}C$. The warmth index of the coastal area of Incheon ranged from $98.89^{\circ}C{\cdot}month-109.03^{\circ}C{\cdot}month$, while the minimum air temperature year ranged from $-13.9^{\circ}C{\sim}-3.6^{\circ}C$. This proved that the Incheon coastal area was not suitable for evergreen broad-leaf trees to grow as the warmth index ranges from $101.0^{\circ}C{\cdot}month{\sim}117.0^{\circ}C{\cdot}month$, and the temperature year-round is $-9.2^{\circ}C$ or higher. This suggests the coastal areas of Incheon is not suitable for the growth of evergreen broad-leaf trees, however some evergreen broad-leaf trees lived in some parts of the area. Wind speed reduction and temperature effect simulations were done using Landschaftsanalyse mit GIS program. As a result of the simulations of wind speed reduction and temperature effects affecting the evergreen broad-leaf trees, it was discovered that a coastal wind velocity of 8.6m/sec was alleviated to be 5m/sec~7m/sec when the wind reached the areas where evergreen broad-leaf trees were present. It was also discovered that species that grew in contact with buildings benefited from a temperature increase of $1.1^{\circ}C{\sim}3.4^{\circ}C$ due to the radiant heat released by the building. Simulation results show that the weather factors affecting the winter growth damages of evergreen broad-leaved trees were wind speed reduction and local warming due to buildings. The wind speed reduction by shielding and local warming effects by buildings have enabled the wintering of evergreen broad-leaved trees. Also, evergreen broad-leaved trees growing in the coastal area of Incheon could be judged to be gradually adapting to low temperatures in winter. This study reached the conclusion that the blockage of wind, and the proximity of buildings, are required for successfully wintering evergreen broad-leaf trees in the coastal area of Incheon.

• Korean Chemical Engineering Research
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• v.60 no.4
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• pp.594-605
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• 2022

CaO was prepared by calcining for oyster shells using a microwave kiln. It was analyzed to Ca(OH)₂ synthed on hydration reaction from prepared CaO. The synthesized Ca(OH)₂ was formulated as an external water paint. Oyster shells (325 mesh, 43 ㎛) were decarbonized for (a) 950 ℃/1 hr and (b) 1,150 ℃/1 hr to prepare CaO. In the calcination condition of (a), CaO was 56.7 wt%, and in the calcination condition of (b), CaO was 100 wt%. To compare CaO by calcination of oyster shells with that of limestone, limestone (25~30 mm) was decarbonized at 950 ℃/1 hr to prepare CaO, and as a result of the analysis(XRD), it was analyzed as CaO 100 wt%. CaO was prepared under the calcining conditions of oyster shells (b) 1,150 ℃/1 hr, and Ca(OH)₂ was synthesized through hydration. Hydration conditions of the prepared CaO were (a) CaO : H₂O(100 g : 200 g) and (b) CaO : H₂O(100 g : 400 g). As a result of the hydration reaction, it was confirmed as low reactivity. 100 wt% of Ca(OH)₂ was synthesized. In particular, Ca(OH)₂ synthesized under the hydration condition of (a) was analyzed in a plate shape. An external water paint was formulated with Ca(OH)₂ synthesized from oyster shells as the main component. When 15 items of the external water paint standard specification (KS M 6010) were analyzed, it was confirmed that all other criteria were satisfied except for freezing stability.