• Journal of the Korean Society of Physical Medicine
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• v.3 no.1
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• pp.1-9
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• 2008

Purpose : The purpose of this study is to assess the effects of ice immersion to the ankle, foot on vertical jump, isokinetic exercise. Methods : Thirty volunteers from universal students who had not sustained an injury to the lower extremity within the past 6 months were randomly assigned to either an experimental or control group. Subjects in the experimental group performed vertical jump and isokinetic exercise before and after the application of a 15-minute ice immersion($50-55^{\circ}F$) to the ankle and foot. Subjects in the control group performed vertical jump and isokinetic exercise before and after the application of a 15-minute resting. Results : Shuttle run was not significantly decreased after than before the application of a 15-minute ice immersion($50-55^{\circ}F$) to the ankle and foot(p<0.05). Vertical jump was significantly decreased after than before the application of a 15-minute ice immersion($50-55^{\circ}F$) to the ankle and foot(p<0.05). Speed $60^{\circ}$ of peak torque was significantly decreased after than before the application of a 15-minute ice immersion($50-55^{\circ}F$) to the ankle and foot(p<0.05). Speed $120^{\circ}$ of peak torque was significantly decreased after than before the application of a 15-minute ice immersion($50-55^{\circ}F$) to the ankle and foot(p<0.05). Conclusion : we think because the ice immersion decrease active, physical therapist should carefully consider the consequence of cold therapy to increase active.

• Korean Journal of Applied Biomechanics
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• v.31 no.2
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• pp.79-86
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• 2021

Objective: The purpose of this study was to identify the effect of reduced plantar cutaneous sensation on gait kinematics during walking with and without CAI. Method: A total of 20 subjects involved in this study and ten healthy subjects and 10 CAI subjects participated underwent ice-immersion of the plantar aspect of the feet before walking test in this study. The gait kinematics were measured before and after ice-immersion. Results: We observed a before ice-immersion on plantar cutaneous sensation, CAI subject were found to reduced ankle dorsiflexion, knee external rotation, hip adduction, and internal rotation compared to control subject. After ice-immersion, CAI subjects were found to reduce knee external rotation, hip adduction. However, no significant ankle joint kinematics. Conclusion: While walking, gait pattern differences were perceived between groups with and without plantar cutaneous sensation. The results of the study may explain the abductions in the hip angle movements in CAI patients at initial contact compared to healthy subjects in the control group when plantar cutaneous sensation was reduced. A change in proximal joint kinematics may be a conservative strategy to promote normal gait patterns in CAI patients.

• International Journal of Air-Conditioning and Refrigeration
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• v.6
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• pp.45-55
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• 1998

A theoretical and experimental study is performed to investigate the characteristics of ice slurry product. By diffusion-controlled evaporation model the possibility of ice slurry is theoretically anticipated. The water vapor evaporated from the surface of droplets is extracted continuously from the chamber by a vacuum pump. The droplet diameter is measured by silicon immersion method. The ice slurry is obtained by spraying droplets of ethylene glycol aqueous solution in the chamber where pressure is maintained under the triple point of water. The droplet with the diameter of 300 $\mu\textrm{m}$and the initial temperature of 2$0^{\circ}C$ was changed into ice particle within the chamber of 1.33m in height.

• Korean Journal of Childcare and Education
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• v.17 no.1
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• pp.41-63
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• 2021

Objective: The purpose of this research was to examine the effects of an 'Ice' project, a topic chosen based on children's interests to discover the improvement of scientific and mathematical abilities, and creativity of four-year-old children. Methods: For this research, 34 four-year-old children from M childcare center were selected. Seventeen children were placed in the experimental group and the remaining 17 children were placed in the comparison group. After the project was completed, to observe the differences between the two groups, the Mann-Whitney U test was conducted. Results: First, the 'Ice' project had an effect on improving children's scientific abilities and its subfactors. Second, the 'Ice' project hadsignificant effects on improving children's algebraic and geometric mathematical skills. Third, excluding the resistance to premature closure among the subfactors of creativity, the 'Ice' project contributed to improve children's creativity and all sub-factors. Conclusion/Implications: The 'Ice' project activities, a subject chosen from the interests of children, led active play participation from children and brought positive effects in immersion of play and activity. Such effects proved to affect children's scientific abilities, mathematical abilities, and creativity, and suggest this research can be used as base line data in follow-up research on various project activities.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.688-696
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• 1999

Changes in quality during frozen storage of meat with thermal equalized freezing and various freezing methods were investigated. When beef were frozen at freezing rate of $0.39{\sim}0.66\;cm/h$, average diameter of ice crystal were about $30{\sim}50\;{\mu}m$ and showed broken tissues or irregular cracks. At freezing velocity of $1.14{\sim}2.26\;cm/h$, ice crystals of about $10{\sim}30\;{\mu}m$ was formed mainly inside or between fiber and slight destruction of tissues was occurred. The average diameter (D) of the ice crystals were related to the characteristic freezing time $(t_c)$ by the equation: $D({\mu}m)=4.089+26.88logt_c\;(r^2=0.913)$. Beef with still-air freezing showed higher drip loss than methods of immersion and thermal equalized freezing. Also, drip loss of pork was relatively lower than beef and showed highest value to 7.39% during storage on 40 days at air-blast freezing method. No apparent change of pH during storage of frozen beef and pork by freezing methods were detected. However, least changes for sample with thermal equalized freezing was found compare to sample with still-air and air blast freezing in VBN and TBA value. The fluctuation of frozen storage temperature did not cause noticeable changes on pH and water content. However, drip loss, VBN and TBA values were increased slowly as frequency of fluctuation increased.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.650-655
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• 2016

This study investigated the effects of artificial supercooling followed by still air freezing (SSF) on the qualities of pork loin. The qualities of pork frozen by SSF were compared with the fresh control (CT, stored at 4℃ for 24 h), slow freezing (SAF, still air freezing) and rapid freezing (EIF, ethanol immersion freezing) treatments. Compared with no supercooling phenomena of SAF and EIF, the extent of supercooling obtained by SSF treatment was 1.4℃. Despite that SSF was conducted with the same method with SAF, application of artificial supercooling accelerated the phase transition (traverse from -0.6℃ to -5℃) from 3.07 h (SAF) to 2.23 h (SSF). The observation of a microstructure indicated that the SSF prevented tissue damage caused by ice crystallization and maintained the structural integrity. The estimated quality parameters reflected that SSF exhibited superior meat quality compared with slow freezing (SAF). SSF showed better water-holding capacity (lower thawing loss, cooking loss and expressible moisture) and tenderness than SAF, and these quality parameters of SSF were not significantly different with ultra-fast freezing treatment (EIF). Consequently, the results demonstrated that the generation of supercooling followed by conventional freezing potentially had the advantage of minimizing the quality deterioration caused by the slow freezing of meat.

• The Korean Journal of Pharmacology
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• v.19 no.1
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• pp.61-69
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• 1983

Hypothermia is an essential preparatory procedure for cardiac surgery, which lows the metabolic rate and myocardial oxygen demand. However, hypothermia itself is a stress enough to change the tonus of sympathoadrenal system, especially the cardiovascular responses to the catecholamines. It is reported that the positive chronotropic and inotropic response of catecholamines is exaggerated during hypothermia because of decreased norepinephrine uptake at the junctional cleft or decreased catecholamine metabolism. On the other hand, there are evidences of diminished catecholamines responses in low temperature ana further, interconversion of adrenergic receptors is also suggested. Present investigation was planned to observe the cardiovascular changes and its responses to catecholamines during surface hypothermia in cat. Healthy mongrel cats, weighing $2{\sim}3\;kg$, anesthetized with secobarbital(30 mg/kg), were permitted to hypothermia by external cooling technic. Esophageal temperature, ECG (lead II), heart rate, left ventricular pressure with dP/dt, carotid artery pressure and left ventricular contractile force were monitored with Polygragh (Model 7, Grass), and the respiration was maintained with artificial respirator (V 5 KG, Narco). Followings are summarized results. 1) Surface cooling caused progressive decrease of body temperature and reached $l8.8{\pm}0.8^{\circ}C$ and $16.9{\pm}0.6^{\circ}C$ in 120 and 150 min respectively, after immersion into ice water, and ventricular fibrillation was developed at $20.4{\pm}0.65^{\circ}C$. 2) Heart rate, blood pressure and myocardial contractility were decreased after initial increase as the body temperature falls. 3) Systolic and diastolicdd P/dt of left ventricular pressure were decreased and that the decrement of diastolic dP/dt was more marked. 4) On ECG, ST depression, Twave inversion and prolongation of PR interval were prominent in hypothermia, and moreover, the prolongation of PR interval was marked just prior to the development of ventricular fibrillation. 5) The cardiovascular responses to catecholamines, especially to isoproterenol, were suppressed under hypothermia.

• Journal of the Korean Ceramic Society
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• v.50 no.4
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• pp.263-268
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• 2013

Porous biphasic calcium phosphate scaffolds were fabricated by a freeze-gel casting technique using a tertiary-butyl alcohol (TBA)-based slurry. After sintering, unidirectional macropore channels of scaffolds aligned regularly along the TBA ice growth direction were tailored simultaneously with micropores formed in the outer wall of the pore channels. The crystallinity, micro structure, pore configuration, bulk density, and compressive strength for the scaffolds were investigated with X-ray diffractometery, scanning electron microscopy analysis, a water immersion method, and a universal test machine. The results revealed that the sintered porosity and pore size generally resulted in a high solid loading which resulted in low porosity and small pore size, which relatively increased the higher compressive strength. After being sintered at $1100-1300^{\circ}C$, the scaffolds showed an average porosity and compressive strength in the range 35.1-74.9% and 65.1-3.0 MPa, respectively, according to the processing conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.2
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• pp.107-117
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• 1975

Alaska pollack caught in the Northern Pacific Ocean and frozen aboard vessel are skipped to the plant and processed into frozen fillets. In the present paper quality changes during thwaing, refreezing and storage at $-20^{\circ}C$ are discussed. Natural, running-water, vacuum and steam thawing were employed as thawing methods. And contact plate, air blast, immersion in dry ice-alcohol solution freezing and storage at $-5^{\circ}C$ were applied to refreeze the thawed fillets. As quality factors content of drip released, salt-extractable protein, VBN, DNA in the drip and pH were determined. In addition, bacteriological tests were also carried out along with the whole process. In thawing of round material, the vacuum thawing was more effective than any other method, resulting in drip, salt-extractable protein $(N\%)$, VBN and DNA as $4.4\%,\;1.82\%,\;16.21mg\%$ and $13.70\;{\mu}g/ml$, respectively. Storage at $-5^{\circ}C$ as refreezing method yielded lower in drip and DNA content but similar to or slightly higher in both salt-extractable protein and VBN, which might postulate that the quality of the frozen fillet depends not largely on the secondary freezing but on the conditions of thawing and primary freezing. It seemed that most of the bacterial flora in thawed fillet came from skin and viscera of fish, worker's hands, utensils and other processing facilities, since sanitary indicative bacteria were not detected in the frozen flesh of round Alaska pollack. Bacterial quality of fillet varied with thawing methods, vacuum thawing appeared more sanitative compared with other methods as natural, running-water, and steam thawing. Bacterial colonies isolated from the thawed fillet were composed of $73.8\%$ Gram negative rod shape, $4.9\%$ Gram positive rod shape, $18.0\%$ cocci, and $3.3\%$ yeast. Decreasing rate of coliform group of the fillet during the storage at $-20^{\circ}C$ for 30 days was more than $70\%$ and that of plate count was less than of coliform group.