• Applied Biological Chemistry
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• v.41 no.7
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• pp.510-515
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• 1998

Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of ${\alpha}-amylase$ and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of ${\alpha}-amylase$ activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• Journal of Gastric Cancer
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• v.11 no.3
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• pp.155-161
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• 2011

Purpose: To determine the diagnostic utility of a frozen section biopsy in patients undergoing endoscopic submucosal dissection (ESD) for early gastric neoplasms with obscure margins even with chromoendoscopy using acetic acid and indigo carmine (AI chromoendoscopy). Materials and Methods: The lateral spread of early gastric neoplasms was unclear even following AI chromoendoscopy in 38 patients who underwent ESD between June 2007 and May 2011. Frozen section biopsies were obtained by agreement of the degree of lateral spread between two endoscopists. Thus, frozen section biopsies were obtained from 23 patients (FBx group) and not in the other 15 patients (AI group). Results: No significant differences were observed for size, histology, invasive depth, and location of lesions between the AI and FBx groups. No false positive or false negative results were observed in the frozen section diagnoses. Adenocarcinoma was revealed in three patients and tubular adenoma in one, thereby changing the delineation of lesion extent and achieving free lateral margins. The rates of free lateral resection margins and curative resection were significantly higher in the FBx group than those in the AI group. Conclusions: Frozen section biopsy can help endoscopists perform more safe and accurate ESD in patients with early gastric neoplasm.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.3
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• pp.333-339
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• 2010

The objectives of this study were to use the NRC-2001 model and DVE/OEB system to model potential nutrient supply to ruminants and to compare frost damaged (also called "frozen" wheat with normal wheat. Quantitative predictions were made in terms of: i) Truly absorbed rumen synthesized microbial protein in the small intestine; ii) Truly absorbed rumen undegraded feed protein in the small intestine; iii) Endogenous protein in the digestive tract; iv). Total truly absorbed protein in the small intestine; and v). Protein degraded balance. The overall yield losses of the frozen wheat were 24%. Results showed that using the DVE/OEB system to predict the potential nutrient supply, the frozen wheat had similar truly absorbed rumen synthesized microbial protein (65 vs. 66 g/kg DM; p>0.05), tended to have lower truly absorbed rumen undegraded feed protein (39 vs. 53 g/kg DM; p<0.10) and had higher endogenous protein (14 vs. 9 g/kg DM; p<0.05). Total truly absorbed protein in the small intestine was significantly lower (89 vs. 110 g/kg DM, p<0.05) in the frozen wheat. The protein degraded balance was similar and both were negative (-2 vs. -1 g/kg DM). Using the NRC-2001 model to predict the potential nutrient supply, the frozen wheat also had similar truly absorbed rumen synthesized microbial protein (average 56 g/kg DM; p>0.05), tended to have lower truly absorbed rumen undegraded feed protein (35 vs. 48, g/kg DM; p<0.10) and had similar endogenous protein (average 4 g/kg DM; p>0.05). Total truly absorbed protein in the small intestine was significantly lower (95 vs. 108 g/kg DM, p<0.05) in the frozen wheat. The protein degraded balance was not significantly different and both were negative (-16 vs. -19 g/kg DM). In conclusion, both models predict lower protein value and negative protein degraded balance in the frozen wheat. The frost damage to the wheat reduced nutrient content and availability and thus reduced nutrient supply to ruminants by around 12 to 19%.

• Geomechanics and Engineering
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• v.22 no.3
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• pp.245-254
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• 2020

The interaction between the frozen soil and building structures deteriorates with the increasing temperature. A nuclear magnetic resonance (NMR) stratification test was conducted with respect to the unfrozen water content on the interface and a shear test was conducted on the frozen soil-structure interface to explore the shear characteristics of the frozen soil-structure interface and its failure mechanism during the thawing process. The test results showed that the unfrozen water at the interface during the thawing process can be clearly distributed in three stages, i.e., freezing, phase transition, and thawing, and that the shear strength of the interface decreases as the unfrozen water content increases. The internal friction angle and cohesive force display a change law of "as one falls, the other rises," and the minimum internal friction angle and maximum cohesive force can be observed at -1℃. In addition, the change characteristics of the interface strength parameters during the freezing process were compared, and the differences between the interface shear characteristics and failure mechanisms during the frozen soil-structure interface freezing-thawing process were discussed. The shear strength parameters of the interface was subjected to different changes during the freezing-thawing process because of the different interaction mechanisms of the molecular structures of ice and water in case of the ice-water phase transition of the test sample during the freezing-thawing process.

• Journal of Embryo Transfer
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• v.26 no.1
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• pp.13-17
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• 2011

Research in the area of equine artificial insemination (AI) has led to its increased application in field trials. However, procedures for equine semen collection, cooling and freezing of semen and artificial insemination need further improvement. In experiment 1, we investigated the percentage of total motility (TM) and progressive motility (PM) of sperms at after-collection, cooled-diluted, cooled-transported or frozen-thawed semen. In experiment 2, mares were inseminated with either cooled-diluted, cooled-transported or frozen-thawed semen. In experiment 3, we examined the effect of buffer (skim-milk extender), which was infused into the uterus at the time of AI with frozen-thawed semen. In experiment 4, we compared AI pregnancy rates for mares ovulating spontaneously versus after treatment with hCG. In experiment 1, the average percentage of TM was decreased from 75.3% to 14.4% at the stage of after-collection to frozen-thawed semen (p<0.05). The average percentage of PM was 58.2% and 59.6% at after-collection and cooled-diluted, but it was significantly increased 71.7% after frozen-thawed (p<0.05). In experiment 2, the pregnancy rates after AI using cooled-diluted, cooled-transported and frozen-thawed semen were 60%, 50% and 37.5%, respectively, and similar among treatments. In experiment 3, the pregnancy rate of mares infused with buffer at AI was 40% which was higher than that with no buffer (10%). In experiment 4, the pregnancy rates of mares were similar between ovulated spontaneously (25%) and ovulated with hCG (50%). The results suggest that equine semen that has been cooled-diluted, cooled-transported or frozen can be successfully used to establish AI, pregnancy and foal production. Also, the pregnancy rates after AI can be increased by infusing buffer into the uterus at AI or by inducing ovulation with hCG, but further study is need.

• Journal of Embryo Transfer
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• v.13 no.2
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• pp.191-197
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• 1998

Immature nocytes and in VitrO matured Oocytes collected from the slaughtered Korean cattle were frozen slowly with 10% ethylene glycol+5% polyvinyl pyrolidine+0.05M trehalose (l0EPT), 10% ethylene glycol+5% ficoll+0.05M sucrose (1OEFS), or 10% ethylene glycol+5% ficoll+0.05M trehalose (l0EFT) by cell freezer (experiment 1). And also,They were ultra-rapidly frozen with 30% ethylene glycol+10% polyvinyl pyrolidine+0.5M trehalose (3OEPT) or 30% ethylene glycol+18% ficoll+0.5M sucrose (3OEFS) using electron microscope grid (experiment 2). In experiment 1, the cleavage rate was 23.0% when immature oocytes were frozen slowly using various cryoprotectants descrihed above, and 5.1% of cleaved oocytes developed to over morula stage after in Vitro fertilization (IVF). There were no significant differences among these groups. When matured oocytes were frozen slowly, the total cleavage rate was 19.7%, and over morula stage was 3.2%. lOEPT (4.8%) and EFS (4.4%) were slightly more effective than l0EFT (0.0%) for development in vitro. Only in l0EFT treated group, immature oocytes have higher developmental capacity than matured ones, when they were frozen slowly and IVF after thawing. In experiment 2, oocytes were ultra-rapidly frozen using the electron microscope grid with two kind of cryoprotectants described above. In immature oocyte group, the cleavage rate was 13.9% and 5.8% of cleaved oocytes developed to over morula stage after IVF, and in matured group, 25.7 and 7.6%, respectively. There were no significant differences between two kind of cryoprotectants, but in ultra-rapid freezing using electron microscope grid, the efficiency is slightly higher in matured oocyte group.

• The Journal of Fisheries Business Administration
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• v.38 no.3
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• pp.1-24
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• 2007

This study examines the relative competitive position of korean fisheries products market over period of 2001 to 2005 and selects strategic exported goods from its position provide against concluding FTA agreement with China and Japan. The portfolio approach is used to develope competitiveness-market share matrix. The position of each export countries on the competitiveness market share matrix will be in one of nine cells, with differing implications for their role in korean fisheries products market. Based the competitiveness market share matrix, each export countries are divided into first cell type, third cell type and ninth cell type and the items of ninth cell type are chosen as strategic exportable goods. The results of this study are summarized as follows: First, in the case of each country change aspect, China is trending to decrease quantity but shows number of item that increase gradually with high share still, and look trend that increase third cell type item too gradually, and in case of first cell type item is that competitive position is high more relatively than the Korea. In the case of Japan, ninth cell type item is falling gradually, and share does not show big change generally in case of first cell type item. Second, in the case of strategic exportable goods that analyze using domestic competitive position cell type and MCA with competitive position in domestic fisheries products market and export market, was appear by codfish(frozen), cuttle fish(frozen) etc. in case with China, and by mackerel(frozen), other sea bream(frozen), laver(dry), bathing(dry) etc. in case with Japan. And analyzed goods that have all export competitive advantages in both countries are roes of alaska pollack(frozen), other roes of fish(except frozen roes of alaska pollack), squid(frozen) etc.

• Journal of the Korean Society of Safety
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• v.32 no.6
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• pp.150-156
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• 2017

A frozen road surface increases traffic accidents during the winter season. Hence, information on easily-frozen road sections and their specificities are required to prevent traffic accidents. Frozen road surfaces are determined by equipment measuring road surface temperatures. However, there are limitations in investigating the entire road network. Therefore, it is imperative to develop new methods that effectively determine road surface freezing risks. Meteorologically, road surfaces are frozen when the actual temperature cools down to the dew point temperature. Under this condition, there is likely to be frost if relative humidity reaches 100% and frozen road surfaces as the temperature gets lower. Meteorological characteristics give us an alternative to a direct measurement road surface temperature to estimate risks of road surface freezing. Based on the clues, the relationship between severity of traffic accidents and temperature changes is empirically investigated using Paju weather data. The results reveal that as the temperature gets lower and changes in current temperature are relatively small, the severity of traffic accidents become higher. In addition, the same is true when the difference between current temperature and the dew point temperature is relatively small, as it increases possibilities of road surface freezing. Future studies must investigate how current temperature and the dew point temperature affect road surface freezing and thereby establish a time-space scope to estimate possible road surface freezing sections using only weather and road material type data. This would provide invaluable information for predicting and preventing frozen road accidents based on weather patterns.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1324-1329
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• 1999

This study was carried out to investigate the distribution and characteristics of Listeria monocytogenes isolated from frozen Mandoo and pizza in 1998. A total 72 samples were examined and USDA, FDA and modified cold enrichment methods were used for the detection of Listeria spp. Overall prevalence of L. monocytogenes in frozen foods was 9.7% and L. monocytogenes was isolated from 11.1% of frozen Mandoo and 5.6% of frozen pizza. The highest detection rate of Listeria spp. in frozen Mandoo was found at USDA method and the serotype of L. monocytogenes isolates was 4. Isolated L. monocytogenes was confirmed by PCR method with Hly 1 and 2 as primers. It would be necessary to develop more rapid and specific method to isolate and confirm L. monocytogenes from foods because USDA and PCR methods used in this study took 3-4 days. D value of L. monocytogenes isolate in tryptic soy broth was 49.2 sec at $60^{\circ}C$ and 8.8 sec $at\;65^{\circ}C$, and D value of L. monocytogenes in foods with high distribution rate of Listeria spp. would be necessary to evaluate for the safe use of frozen foods.