• Analytical Science and Technology
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• v.31 no.1
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• pp.23-30
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• 2018

Twenty-two allergy-induced aromatics in children were analyzed using a gas chromatography flame ionization detector (GC-FID) and gas chromatography mass spectrometer (GC-MSD). Analytes were extracted using an automatic Soxhlet extractor and centrifuged for 10 min in a fast freezing centrifuge, and the supernatant was transferred into a 2 mL vial and injected in split mode. Under the established conditions, the calibration curve showed linearity with a correlation coefficient of 0.996 or more. A wide range of sensitivity of 6.7 to 1,859,839 depending on the device characteristics and detector used was shown. The detection limit of the device was 0.0032 to $0.0335{\mu}g/mL$, and the maximum detection limit was less than $0.1{\mu}g/mL$. The detection limit of the method ranged from 0.0033 to $0.1161{\mu}g/mL$. In addition, the limit of quantification ranged from 0.0100 to $0.5422{\mu}g/mL$, with a level of precision ranging from 0.21 % to 4.89 % and a degree of accuracy ranging from 89 % to 111 %. The analytical method developed in this study was applied to commercial products.

• Applied Microscopy
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• v.39 no.1
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• pp.65-72
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• 2009

Cryo-SEM which enables specimens to be observed in frozen form has been used to study liquid specimens in their native states. Cryo-methods, sample preparation for cryo-SEM, are quite complex and involve several discrete but vitally interconnected steps which are rapid cooling, fracturing, sectioning, etching and coating. It is important to select practical techniques and to optimize conditions of each steps considering analytic purpose and specimen characters, viz., sample dimension, water contents. In this study, etching methods and sample preparation before freezing had been studied for observation of cyanobacteria, Synechocystis sp. PCC 6803 using cryo-SEM and their cryo-SEM images were compared to Conventional SEM (CSEM) images treated by chemical fixation. We could observe the improved morphological images of the pili of the surface and membranes of Synechocystis sp. PCC 6803 and the three-dimensional architectures of their biofilm, which were difficult to observe using chemical fixation and CSEM. These results suggest that cryo-methods/cryo-SEM are useful techniques for morphological study of biological specimen.

• Korean Journal of Animal Reproduction
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• v.24 no.3
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• pp.299-309
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• 2000

This study was performed 1) to establish the optimal PCR condition of sex determination in Hanwoo IVM/IVF embryos, 2) to examine the sex determination and sex ratio to the developmental stages of Hanwoo IVM/IVF embryos by two-step PCR method. The sexing of bovine IVF embryos were accurately determined by PCR methods using Y chromosome specific DNA primer(BOV 97M, 141bp) and bovine specific DNA primer(216bp). The fregment size were shown at 141 and 216 base pairs(bp) in male, and 216 bp in female. Two-steps PCR method in which the samples were amplified by 15 cycles with Y chromosome specific DNA primer and then amplified by additional 30 cycles with bovine specific DNA primer was effective in the sexing of bovine IVF embryos. The zona-free embryos were more effective than zona-intact embryos in bovine IVF embryo sexing. The appearance of Y chromosome specific band was 45.2% in embryos treated with protease K and 53.3% in embryos treated with freezing and thawing repeatedly. The optimun volume of DNA for sexing of Hanwoo IVF embryos were 2 to 10 $\mu$1 in Zona-free embryos and 12 to 13 $\mu$1 in zona-intact embryos. The sexing rate of bovine IVF embryos by PCR was 96.0% and questionable rate not identified sex was 4.0%, respectively. Among the sexed embryos, the percentage of male and female was 49.7% and 46.3%, respectively, the sex ratio was 1: 1.1. The successful rate of embryo sexing was increased to the developmental stages.

• Archives of design research
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• v.11 no.1
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• pp.237-244
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• 1998

Rapid prototyping is an efficient method to evaluate the usability of electric home appliances. However, the use of rapid prototyping method in usability tests has not been sufficiently validated. The purpose of this study was to validate computer-generated prototypes whether they can replace real products in usability tests. The control-display panel of a refrigerator was selected for this study. Sixteen female subjects participated in a between-subjects experiment: Eight subjects of them used the real refrigerator while others used the computer-generated prototype of the refrigerator. The difference between the refrigerator and the prototype was analyzed in terms of task failure rate, task completion time, and the number of buttons pressed for three typical tasks: clock setting, selecting an operation mode for refrigerating room, and selecting an rapid freezing mode. The results of a non-parametric statistical test showed that the prototype was not significantly different from the real refrigerator. Therefore, the rapid prototyping technique can be applied to the usability tests for the simple electric home appliances such as the refrigerator.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.676-681
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• 2001

This study was carried out to evaluate the quality characteristics of frozen soy yogurts prepared with different proteolytic enzymes and starter culture. The viable cell counts of lactic acid bacteria in frozen soy yogurts were measured $10^8$ CFU/g by the single culture method, while $10^9$ CFU/g by the mixed culture method except ${\alpha}-chymotrypsin$ treatment. The viable cell counts of lactic acid bacteria did not decrease after freezing for 30 min in ice cream maker. The lactic acid bacteria from the mixed culture showed better bile acid tolerance than those from the single culture. The lactic acid bacteria from the frozen soy yogurt prepared with ${\alpha}-chymotrypsin$ and mixed culture of Bifidobacterium bifidum and Lactobacillus bulgaricus showed better acid tolerance and bile acid tolerance. The highest(73.45%) overrun was observed in the frozen soy yogurt treated with ${\alpha}-chymotrypsin$ and mixed culture of B. bifidum and L. bulgaricus. The melt-down percent was higher in the single culture than the mixed culture. In sensory test, the frozen soy yogurt prepared with ${\alpha}-chymotrypsin$ and mixed culture of B. bifidum and L. bulgaricus was the most desirable, the highest scores in sourness, bitterness and mouthfeel.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.60-65
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• 2001

Physicochemical properties of 4 kinds of domestic and 7 kinds of foreign starch vermicelli (1 from Chinese, 6 from Japan) were determined. Peak temperature of starch vermicelli measured by DSC were $42{\sim}48^{\circ}C$ which were much lower than gelatinization temperatures of their raw material starches. X-ray diffraction peaks of starch vermicelli were not sharp compared with those of raw material starches which indicated that starches were gelatinized by heating and retrograded by cooling and freezing during production of starch vermicelli. Hardness and compression slope of sweet potato starch vermicelli measured by rheometer were respectively $9,500{\sim}11,000\;g/cm^2$ and $18,000{\sim}26,000\;g/cm^2$ which were twice higher than those of corn starch vermicelli. Cooking loss of corn starch vermicelli, which was 19.8%, was higher than that of sweet potato starch vermicelli, $4.2{\sim}6.6%$ and mung bean starch vermicelli, 7.7%. In changes of thickness of starch vermicelli during cooking i.e swelling ratio, sweet potato starch vermicelli had $58{\sim}69%$ of swelling ratio, which was higher than that of corn starch vermicelli, 50%. Corn starch vermicelli, which was relatively less elastic and easily broken, was shown to be inferior to that of sweet potato starch vermicelli in overall quality.

• The Journal of Korean Academy of Prosthodontics
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• v.30 no.3
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• pp.457-478
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• 1992

Electrical resistance strain gauges, brittle-coatings, Moir'e fringe analysis, photoelasticity methods, etc, have been employed in the study of stress analysis and three-dimensional photoelasticity method used in this experiment. The author fabricated a total of 24 samples of maxillary and mandibular edentulous ridges with normal and sharp shapes using epoxy resin, one of the photoelastic materials. In addition, complete denture made from artificial resin teeth in other twoo sizes, large and medium size, were affixed to the specimens and attached to an articulator. The following results were attained by cutting 9 slice specimens into 6mm thick portions, in accordance with the three dimensional photoelastic stress freezing method, to analyze stress distribution status under specific static loading in the central, lateral and protrusive occlusions of the shape of edentulous ridge. 1. In the case of central occlusion, when complete resin artificial teeth in large and medium sizes were used on normal and sharp alveolar ridges, high stress distribution was broadly shown in the labio-buccal sides, and low and concentrated in the lingual sides, in all cases. Generally, the highest stresses were shown at the top of the alveolus, or at 2mm below the top of the alveolus, particularly in the specimen 2, 3, and stresses were more or less the same in the symmetrical right and left sides. 2. In the case of lateral occlusion, when the same load was applied, high stresses were shown broadly at the working sides in both the labio-buccal and lingual sides, and low and concentrated at the balanced sides. The highest stresses were shown in the top of the alveolus on the working sides in specimen 2 portion, and the lowest stresses at the balanced sides in specimen 6, slightly higher stresses were shown at retromolar parts in the balanced sides. 3. In the case of protrusive occlusion, high stresses were broadly shown at the labio-buccal sides, and slightly higher stresses at the top 2, 4, and 6mm parts of the alveolus with concentration. The highest stresses were shown in specimen No. 5 and the lowes stresses in specimen 1, 9 and stresses were more of less the same at the symmetrical right and left sides.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.29-34
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• 2019

In this study, a commercial production stepwise method for restorative rice with high quality and microbial safety was developed. The stepwise treatment method included steaming, refrigerated aging, and low temperature drying. The soaking rice was steamed twice at $90-100^{\circ}C$, and then, the rice was aged at $0-10^{\circ}C$, frozen at $-20^{\circ}C$, and dried at low temperatures with 5 m/s wind speed at $1-20^{\circ}C$ and 85% relative humidity. Applying the three steps improved sensory qualities compared with the conventional hot air drying and made storage at room temperature for 3 months possible. Specifically, the moisture content of the restorative rice was increased to 30%, which was 4.3 times higher than the 7% of the conventional air dried rice, and the rice grain shape was well maintained. The texture and appearance of the three-step rice were significantly improved (p<0.05) in a sensory evaluation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.527-535
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• 2020

The purpose of this study was to establish a simple vitrification protocols to preserve animal cell lines derived from tissues of livestock that could be recultured. Bovine oviduct epithelial cells (BOEC) were used for the vitrification process using a 0.25 ml straw to increase cryopreservation efficiency. BOEC was cultured from the oviduct of 3.5-day estrus state, and the commercially available polyampholyte StemCell Keep^TM was used as a cryoprotective agent. Using different concentrations, the viability rates of BOEC in 5, 10, 25, 50, 75, and 100% in freezing media were investigated. Survivability was determined using a differential staining technique using a trypan blue test and a CYTO-13/PI staining protocol. The viability rates of BOEC in the trypan blue test were 5.6±11.8, 12.5±7.2, 53.0±2.7, 85.1±6.9, 79.8±0.6, and 60.7±6.7% with a respective concentration of StemCell Keep^TM. The viability rates in CYTO-13/PI staining were 4.6±2.5, 30.8±12.1, 58.4±2.5, 85.5±1.2, 79.8±0.6, and 71.2±1.2%, respectively. These results indicate that BOEC could be preserved with StemCell Keep^TM without toxicity in a 0.25-ml straw. The optimal concentration of vitrification solution with StemCell Keep^TM was determined to be 50% and can be considered as a proper preservation method for cryobanking.