• Proceedings of the KSAR Conference
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• 2003.06a
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• pp.29-29
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• 2003

The objective of this study is to examine an effective cryopreservation method and various vitrification containers on the survival vates of embroys. For the vitrification, in vitro produced embryos at blastocyst stage were exposed to ethylene glycol 5.5 M freezing solution (EG5.5) for 20 sec, loaded on containers such as grid, straw and paper and then immediately plunged into - 196$^{\circ}C$ L$N_2$. The blastocysts were thawed serially in 0.5, 0.25 and 0.125%; P < 0.05). Therefore, this study suggests that bovine embryos can be easily, effectively and successfully cryopreserved by grid, straw, and paper in the presence of freezing solution. Furthermore, vitrification using paper may be used as a no M sucrose in CR1aa, each for 1 min, and cultured in CR1 an medium supplemented with 10% FBS. After thawing, there were not significant differences in recovery rates of EM grid, straw and paper as 84.6, 88.3, and 93.7%, respectively (Table 1). However, survival rates of EM grid (78.1%) and paper (77.1%) showed significantly higher than straw (52. 1w method for bovine embryos.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.10
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• pp.3313-3321
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• 1996

A fundamental study in cooling and solidification process focused on ice storage was performed, including the interesting phenomena of density inversion, supercooling and dendritic ice. A numerical study was performed for natural convection and ice formation in the cooling and freezing processes with supercooling in a space between double cylinders. When water was cooled under the freezing point by a cooling wall in a cavity, solidification was not started at once, but a subcooled region was formed near the wall. Especially, when the cooling rate was low, subcooled region extended to a wide area. However, after a few minutes, supercooling is released by some triggers. Dendritic ice is suddenly formed within a subcooled region, and a dense ice layer begins to be developed from the cooling wall. Due to the difficulties, most previous studies on solidification process with numerical methods had not treated the supercooling phenomena, i.e. the case considering only the growth of dense ice. In this study, natural convection and ice formation considering existence of supercooling and dendritic ice were analyzed numerically with using finite difference method and boundary fixing method. The results of numerical analysis were well compared with the experimental results.

• Journal of Biosystems Engineering
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• v.16 no.3
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• pp.211-218
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• 1991

In this study, the break of the rotary blade which is occured from a stress concentration of the inside of blade by the outside impulsive load, is analyzed to 3-dimension used by the Freezing Photoelastic Method. These results are as follows. 1. The bending and compression stress are the greatest at the location of blade case. 2. The section area of 3cm-location from the blade case is the smallest, therefore, there are breaked 58% of all at this location and are proofed to the most danger section 3. The section area which by stress concentration of 3cm-location from blade case is caused by the production of blade, and it was higher danger of break than another location's. 4. In the location of 6cm and 9cm from the blade case, the bending stress has received a little and the section area has larger than another's, so it is not almost possible that the break at that location 5. In order to prevent of break, the external part which has contacted soil have to made tender for receiving a little stress and the internal part which received a large stress have to strengthen.

• Biotechnology and Bioprocess Engineering:BBE
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• v.5 no.5
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• pp.372-378
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• 2000

The cell culture of Angelica gigas Nakai producing decursin derivatives and immunostimulating polysaccharides was preserved in liquid nitrogen after pre-freezing in a deep freezer at -70$^{\circ}C$ for 480 min. The effects of the cryoprotectant and pretreatment before cooling were investigated to obtain the optimal procedure for cyropreservation. When compared to mannitol, sorbitol, or NaCl with a similar osmotic pressure, 0.7 M sucrose was found to be the best osmoticum for the cryopreservation of A. gigas cells. In the pre-culture medium, the cells in the exponential growth phase showed phase showed the best post-freezing survival after cryopreservation. A mixture of sucrose, glycerol, and DMSO was found to be an effective cryoprotectant and a higher concentration of the cryoprotectant provided better cell viability. When compared with the vitrification, the optimum cryopreservation method proposed in this study would seem to be more effective for the long-term storage of suspension cells. The highest relative cell viability established with the procedure was 89%.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2009.05a
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• pp.419-421
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• 2009

The freezing point would be different as the atmospheric pressure and humidity change. So if we can measure the transparency of ice, it should be easy that we approximate a freezing process and estimate the density of ice. This paper presents the method for estimating the transparency of ice in images. First, ice images are mapped to the $CIEL^*a^*b^*$ color space, and we make a new index for the ice transparency by using the average of $L^*$ and RMS(Root Mean Square) Contrast. In this case, the new index is better than the other existing method, i.e, Weber contrast, and Michelson contrast.

• Archives of Pharmacal Research
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• v.26 no.9
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• pp.697-705
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• 2003

The alkylphenols, chlorophenols, and bisphenol A were determined by gas chromatography/mass spectrometry-selected ion monitoring (GC/MS-SIM) followed by two work-up methods for comparison: isobutoxycarbonyl (isoBOC) derivatization and tert-butyldimethylsilyl (TBDMS) derivatization. Eleven endocrine disrupting chemicals (EDCs) of phenols in biological samples were extracted with acetonitrile and then the acetonitrile layer underwent freezing filtration 6$0^{\circ}C$ for 2 hours. Solid-phase extraction (SPE) was used with XAD-4 and subsequent conversion to isoBOC or TBDMS derivatives for sensitivity analysis with the GC/MS-SIM mode. For isoBOC derivatization and TBDMS derivatization the recoveries were 92.3∼150.6% and 93.8∼108.3%, the method detection limits (MDLs) of bisphenol A for SIM were 0.062 $\mu$ g/kg and 0.010 $\mu$ g/kg, and the SIM responses were linear with the correlation coefficient varying by 0.9755∼0.9981 and 0.9908∼0.9996, respectively. When these methods were applied to mackerel samples, the concentrations of the 11 phenol EDCs were below the MDL.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.739-751
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• 2021

The thawing process is usually essential for imported pork because this product is typically distributed frozen. Consumers prefer fresh pork because discoloration, nutrient spills, and microbial contamination are high during the thawing process. The illegal act of selling frozen pork by disguising it as fresh pork through various methods can occur for the benefit of the difference in the sales price. However, there is some difficulty in securing systematic and objective data, as sensory tests are generally performed on imported pork. In the experiment conducted here, the electrical conductivity and dielectric properties of pork neck and pork belly products were measured. The amounts of change before and after freezing were compared through a statistical analysis, and a new method for determining frozen meat was proposed based on the analysis results. The weight was reduced compared to that before freezing due to the outflow of drips from the thawing process, but there was no difference in the drip loss level due to the thawing method. Vacuum packaging was found to lead to more drip loss than regular packaging, but the difference was not statistically significant. Frozen pork neck meat can be determined by measuring the electrical conductivity in the lean parts and the dielectric characteristic in the fatty parts. Frozen pork belly is determined by measuring the dielectric constant of the part closest to the outer fat layer.

• Design & Manufacturing
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• v.17 no.2
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• pp.47-54
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• 2023

The research direction of the automobile industry worldwide is speeding up research to improve fuel efficiency through weight reduction as the weight of automobiles increases due to environmental problems, convenience demands, and safety problems. As a way to solve weight reduction, there is a method of improving mechanical properties by improving the development and manufacturing method of lightweight materials with replaceable mechanical properties. Therefore, research on the molding and processing technology of aluminum, which is a lightweight material, is being actively conducted. In this study, aluminum material was applied. By using Autoform S/W, a press forming analysis program, the blank holding force, mold die R, and bead restraint force were selected in three levels, respectively, and the results and optimization of formability and shape freezing were carried out. In this study, aluminum material was applied. By using Autoform S/W, a press molding analysis program, the blank holding force, mold die R, and bead restraint force were selected in three levels, respectively, and the results and optimization of formability and shape freezing were carried out. The optimized results were confirmed by comparative analysis of formability and Spring Back. As a result of the experiment, it was possible to confirm the result value of the Spring Back of the final product according to the tensile change of the material.

• International Journal of Highway Engineering
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• v.9 no.2 s.32
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• pp.101-114
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• 2007

Dowel bars in the jointed concrete pavement are used to both provide load transfer across pavements joints and prevent the joint faulting leading to longer service life. On the contrary, the misplacement of dowel bar can provide negative results including the joint freezing(locking) that may cause the joint spatting and unexpected mid-slab cracking. The dowel bar can be placed using the assembly or dowel bar inserter (DBI) during the concrete pavement construction. In the domestic practice of the concrete pavement construction, the dowel bar is placed using the assembly method. This study primarily focuses on the comparison of these two dowel placement methods using the field data from the KHC test road in which both dowel placement methods have been applied to a certain length of the concrete pavement. The field data regarding the alignment of the dowel bars placed by both methods was collected using MIT-SCAN2, a nondestructive measuring equipment, and processed to compute Joint Score and Running Ave. Joint Score which are used as indicators of the dowel bar performance. The comparison of the methods for the dowel bar placement using these indicators shows that the DBI method provided much better alignment of the dowel bars reducing the risk of joint freezing than the assembly method. In order to improve the quality of the dowel bar placement using the assembly method, the current weak points of the assembly method including the fabrication, storage, and installation of dowel bar assembly were investigated and the solution was suggested. The improved dowel bar sets based on the suggested solution have been applied to an actual practice of the concrete pavement construction. The field data shows that the improved assembly method suggested in this study can highly reduce the risk of joint freezing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.89-97
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• 2009

Jujube wine was treated with hydrostatic pressure (500 MPa, 5 min) or freezing ($-20^{\circ}C$, 3 days and thawed $20^{\circ}C$, 4 hr) and their microbial counts, physicochemical properties, and sensory characteristics were investigated during storage at $35^{\circ}C$ for 60 days. Microorganisms in pressure-treated jujube wine were not detected during the whole period and chemical compositions as well as color were slightly changed. Sensory quality was significantly preserved until 20 days without increasing sweet aroma and taste. In freezing-treated wine, bacterial counts were decreased after 10 days and remained below 10 CFU/mL while lactic acid bacteria and yeast were not detected. Changes of chemical composition were smaller than those of the untreated wine but bigger than those of the pressure-treated or heat-treated wine. Instrumental color was changed after $10{\sim}20$ days resulting from the increase of L value and the reduction of a value. Sensory quality was significantly similar with the fresh wine for 10 days, suggesting that pressure treatment would be the most effective sterilization method to improve the shelf life of jujube wine whereas freezing treatment would be insufficient.