• Applied Microscopy
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• 제42권2호
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• pp.111-114
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• 2012

The scanning electron microscopy is an ideal technique for examining plant surface at high resolution. Most hydrate samples, however, must be fix and dehydrate for observation in the scanning electron microscope. Because the microscopes operate under high vacuum, most specimens, especially biological samples, cannot withstand water removal by the vacuum system without morphological distortion. Cryo-techniques can observe in their original morphology and structure without various artifacts from conventional sample preparation. Rapid cooling is the method of choice for preparing plant samples for scanning electron microscopy in a defined physiological state. As one of cryo-technique, high-pressure freezing allows for fixation of native non-pretreated samples up to $200{\mu}M$ thick and 2 mm wide with minimal or no ice crystal damage for the freezing procedure. In this study, we could design to optimize structural preservation and imaging by comparing cryo-SEM and convention SEM preparation, and observe a fine, well preserved Arabidopsis stem's inner ultrastructure using HPF and cryo-SEM. These results would suggest a useful method of cryo-preparation and cryo-SEM for plant tissues, especially intratubule and vacuole rich structure.

• 한국식품영양과학회지
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• 제19권6호
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• pp.555-564
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• 1990

과실쥬스와 같은 자연 생산물의 동결건조에 있어서 가공처리중 휘발성분의 보유력 변화를 알아보기 위하여 headspace gas chromatography 기술의 특징을 이용하여 동결건조 속도, 초기 고형물의 함량 및 압력 등이 어떠한 영향을 미치는가에 대한 실험결과는 다음과 같다. 동결건조 속도가 휘발성분의 보유력에 대한 영향은 현저하였으며, 동결시간이 길수록 뚜렷하였다. 동결 건조 제품에서 휘발성분의 보유력은 동결에 의해 영향을 받았다. 동결건조 조건하에서 가장 많은 휘발성분의 손실은 동결건조 초기단계, 즉 1~2 시간 사이에서 일어났다. 휘발성분의 보유력은 초기 고형물의 함량이 많을수록 높았다. 동결속도가 빠를 때보다는 늦을 때가 휘발성분의 보유력이 높았으며 높은 압력에서보다 낮은 압력에서 높았다.

• Journal of Advanced Marine Engineering and Technology
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• 제22권4호
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• pp.529-537
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• 1998

Currently as due to the rapid development of industry and increase in population we meet serious problems concerning the shortage and pollution of water. In the country many experts predict a shortage of water approaching 450 million tons by the year 2006. To cope with this serious problem it is necessary to construct desalination plants. In the adoption of a desalination system the most important factor is the cost of fresh water production,. In general LNG is stored in a tank as a liquid state below $-162^{\circ}C$. When it is serviced, however the LNG absorbs energy from a heat source and transforms to a high pressure gaseous state. During this process a huge amount of cold energy accumulated in cooling LNG is wasted. This wasted cold energy can be utilized to produce fresh water by using a sea water freezing desalination system. In order to develop a sea water freezing desalination system and to establish its design technique qualitative and quantitative data regarding the freezing behavior of sea water is required in advance, The goals of this study are to reveal the freezing behavior of sea water is required in advance. The goals of this study are to reveal the freezing mechanisms of sea water to measure the freezing rate and to investigate the freezing heat-transfer characteristics,. The experimental results will provide a general understanding of sea water freezing behavior in a rectangular vessel cooled from above.

• 한국정밀공학회:학술대회논문집
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• 한국정밀공학회 2013년도 춘계학술대회 논문집
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• pp.1229-1230
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• 2013

• Applied Microscopy
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• 제37권3호
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• pp.175-183
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• 2007

정확한 세포의 구조 분석을 위해서는 조직을 가능한 한 자연 상태 그대로 보존하는 것이 무엇보다 중요하다. 그러나 지금까지 이용되고 있는 화학적인 고정방법은 조직의 변형을 유도하는 것으로 알려져 그 해결방법에 관한 연구가 활발히 진행되고 있다. 그 연구의 결과로 현재 급속 동결법이 제시되었고, 그 중 초고압동결법(high-pressure freezing method)는 가용 두께가 $200{\mu}m$로서 $10{\sim}15{\mu}m$정도인 침윤동결법(plunging method) 혹은 접촉동결법 (slamming method)보다 우수한 방법으로 보고되고 있다. 본 연구팀에는 노랑초파리(Drosophila melanogaster)의 레티나를 화학고정법과 고압동결법으로 고정하여 미세구조를 비교하였다. 먼저 120kV 전자현미경을 이용하여 각 세포 소기관을 비교하였고, 그 중 미토콘드리아의 형태변화를 좀 더 자세히 비교하기 위하여 초고압전자현미경을 이용하였다. 그 결과 급속동결 세포의 세포막과 미토콘드리아의 고정에서 특히 차이가 있음을 알 수 있었고, 이는 주로 탈수에 의한 구조변형 때문인 것으로 추측된다.

• 한국전자현미경학회:학술대회논문집
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• 한국현미경학회 2000년도 제31차 춘계학술대회
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• pp.89-90
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• 2000

• 한국전자현미경학회:학술대회논문집
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• 한국현미경학회 1998년도 제29차 춘계학술대회
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• pp.63-63
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• 1998

• Journal of Advanced Marine Engineering and Technology
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• 제21권5호
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• pp.564-570
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• 1997

The most important factor for the desalination system is the fresh water production cost dependent upon the possible energy source which should be obtained easily and with low price. Recently in Korea the demand of LNG, as a cheap and clean energy which does not cause an environmental problem, has sharply been increased. In general, LNG is storaged in a tank as a liquid state below -162 'C. When it is serviced, however, the LNG absorbs energy from a heating source and transforms to the gaseous state with high pressure. During this process a huge amount of cold energy accumulated in LNG is wasted. This waste cold energy can be utilized for producing fresh water from sea water using a sea water freezing desalination system. In order to develop a sea water freezing desalination system and to establish its design technique, a qualitative and quantitative data regarding the freezing behavior of sea water is needed in advance. The goal of this study, therefore, are to reveal the freezing mechanism of sea water, to measure the freezing rate, and to investigate the freezing heat-transfer characteristics. The experimental results help to provide a general understanding of the sea water freezing behavior in a Rectangular vessel cooled from below.

• 한국축산식품학회지
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• 제39권6호
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• pp.1008-1014
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• 2019

This study investigated the effects of pressure-mediated protein changes on the ice nucleation temperature of pork loins. To variate chemical state of meat proteins, pork loin was pressurized at varying pressure levels (100-500 MPa) for 3 min, and moisture content, expressible moisture (EM) and differential scanning calorimetry (DSC) were analyzed. Although, all treatments showed similar moisture content, EM and degree of protein unfolding of pork loin showed different features as of 300 MPa. At moderate pressure treatments (100-200 MPa), all protein fractions were detected in DSC experiments, and pork loin had lower EM than control (p<0.05). Meanwhile, myosin and actin of pork loin treated at greater than 300 MPa were completely unfolded, and the treatments showed high EM compared to control (p<0.05). Unfolding of meat proteins was a factor suppressing ice nucleation, and the ice nucleation temperature tended to decrease with increasing applied pressure level. The ice nucleation characteristics of pressurized pork loin exhibited a potential application in freezing storage of pressurized meat with less tissue damage comparing to freeze fresh meat, and further exploration regarding the quality change after freezing of fresh and pressurized meat was warranted.

• 축산식품과학과 산업
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• 제8권1호
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• pp.35-42
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• 2019