• Asian-Australasian Journal of Animal Sciences
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• v.13 no.9
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• pp.1323-1328
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• 2000

Bovine colostrum, which contains a large quantity of immunoglobulins, is indispensable for newborn animals. The establishment of a new procedure for preserving colostrum without losing the immunological activity is significant. We examined the effect of high hydrostatic pressure treatment (100~500 MPa) on the preservability and the immunochemical activity of bovine colostrum. When high hydrostatic pressure treatment was 300 MPa or more, the increase of the total viable count, coliforms and psychrotrophic gram-negative bacteria was suppressed effectively. In particular, the number of coliforms in colostrum treated at 300 MPa or more hardly increased for 35 days at $4{^{\circ}C}$. At 400 MPa or more, both gelling of the colostrum and denaturation of immunoglobulins were observed. However, if the pressure was 300 MPa, immunoglobulins were scarcely influenced and the neutralizing titers against the bovine coronavirus did not decrease. Therefore, it was suggested that 300 MPa was the best pressure for good preservability of colostrum without reducing the immunochemical response.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.1
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• pp.16-18
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• 2002

During the process of freezing, spermatozoa suffer cold shock which increases their susceptibility to lipid peroxidation which plays an important role in ageing of spermatozoa, shortening their life span and affecting the preservation of semen. An experiment was therefore conducted to study the effect of addition of natural antioxidants into semen diluents on the preservability of buffalo semen. Split semen samples were extended in milk egg yolk diluents fortified with vitamin E (MYE), vitamin C (MYC) and control group (MYO); Tris-egg yolk diluents fortified with vitamin E (TYE), vitamin C (TYC) and control group (TYO) and evaluated for their preservabilities at 4-7$^{\circ}C$ and $37^{\circ}C$. Overall least squares mean of percent motility observed after 0, 24, 48, 72 and 96 h of preservation at 4-7$^{\circ}C$ were 66.70, 54.00, 36.80, 21.90 and 12.50, respectively while the estimates for semen extended in MYE, MYC, MYO, TYE, TYC and TYO were 44.80, 42.70, 38.70, 36.00, 35.20 and 33.00 percent, respectively. The results showed that motility was significantly (p<0.01) affected by extender (extender-antioxidant combination) and preservation interval. Overall least squares mean percent motility observed after 0, 4, 8, 12 and 24 h of preservation at $37^{\circ}C$ were 68.50, 58.90, 45.00, 38.10 and 18.10 percent, respectively, while the estimates for semen extended in MYE, MYC, MYO, TYE, TYC and TYO were 48.20, 49.30, 46.80, 45.30, 42.30 and 42.50 percent, respectively. Extender and storage interval were found to be significantly (p<0.01) affecting spermatozoa motility on room temperature preservation. The results indicated that the incorporation of antioxidants, especially vitamin E, had beneficial effect on preservability of buffalo semen.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.313-322
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• 1995

This study was conducted to investigate the effect of ginseng on the preservability and quality of Chinese cabbage Kimchi. The effect of ginseng on the growth of Lactobacilli, pH, titratable acidity, amount of juice, sensory quality and fracitonation of cell wall ploysaccharides, and enzyme activities related to softening were examined during fermentation. Ginseng promoted the growth of L. brevis and it didn't influence L. plantarum and L. fermentum. But Leuc. mesenteroides and P. cerevisiae was inhibited a little by adding of ginseng. The quality of ginseng added Kimchi evaluated by nalysis of the pH, acidity, sensory quality, the amount of juice, and overall eating quality during fermentation was better than those of control Kimchi, and 2% ginseng added Kimchi was the best ont the preservability and quality. The activity of β -galactosidase in ginseng added Kimchi was higher than that of control Kimchi. But the activity of polygalacturonase in ginseng added Kimchi was the same as that of control Kimchi. Ginseng added Kimchi showed more desirable softness of tissue. This was the same result as the analysis of pectic substance and hemicellulosic polysaccharides composed of cell wall polysaccharides. The value of L(lightness) of ginseng added Kimchi was highly maintained during the edible period and the yellow color from the ginseng was moved to Kimchi tissue in the ginseng added Kimchi.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.45 no.5
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• pp.64-70
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• 2013

In this study, the effect of soxhlet extraction on dewaxing of the aged beeswax-treated paper was examined. To do this, soxhlet extraction of the aged beeswax-treated paper performed with different reflux conditions and then measured the dewaxing efficiency and change in the various properties such as tensile strength, folding endurance, color and brightness. Also, an artificial aging test was executed in order to investigate the effect of soxhlet extraction on the preservability of the dewaxed paper. As the result of FT-IR analysis, a peak area of CH and COOH group, which are main band of beeswax, was decreased or removed after soxhlet extraction. The decreasing rate of each peaks were increased depending on reflux time. After dewaxing, the physical property such as MIT type folding endurance and tensile strength was decreased. And $L^*$ value and brightness were increased while $a^*$ and $b^*$ value were decreased due to the remove of color compounds in beeswax. The more color deviation (${\Delta}E$) is expected with higher reflux times. As the result of artificial aging, preservability of two dewaxed papers except of DP_SE(C) sample was higher than that of untreated paper i.e. beeswax-treated paper.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.6
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• pp.130-138
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• 2015

This study was conducted to investigate the effect of the strengthening treatment of methyl cellulose (MC) on properties and aging characteristics of the dewaxed papers during humid heating aging. Beeswax-treated Hanji was dewaxed by the supercritical fluid extraction method, and subsequently the strengthening treatment was performed with MCs having three different viscosities. MC was first applied by dipping a dewaxed paper into a MC solution whose concentration was controlled from 0.5% to 1.5%. After the strengthened papers were artificially aged at $80^{\circ}C$ and 65% RH, the changes in optical and mechanical properties of the samples were evaluated. The results show that viscosity and especially pick-up of MC influenced the strengthening efficiency and aging characteristics of dewaxed paper. Strength was increased with the MC coating weight; in addition, strengthening with MC improved preservability of the dewaxed paper. The optimum conditions for the strengthening with MC was found to be the coating ratio of 4% with 1500 cP MC.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.498-503
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• 1988

Rice and rice flour were stored at $13^{\circ}C$, room temperature$(17-28^{\circ}C)$ and $38^{\circ}C$ for six months and the changes in physicochemical and organoleptic qualities were investigated to determine the preservability. Fat acidity increased rapidly up to 60 days at room temperature and 45 days at $38^{\circ}C$ and thereafter it increased slowly. At $13^{\circ}C$, it increased constantly and slowly throughout the storage. In the changes of Hunter's color for the rice and rice flour, L-value was decreased, but ${\Delta}\;E-Value$ was increased. In amylograph properties, initial pasting temperature, maximum viscosity and breakdown were all increased. Quality of stored rice was a little superior to rice flour, but there were not significantly different among them.

• Korean Institute of Interior Design Journal
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• v.26 no.6
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• pp.145-154
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• 2017

Industrial paradigm change and awareness change based on development of transportation and communication technology, many idle facilities had been occurred. These idle facilities become the factor which hinder image and environment of the surroundings. In recent years, social, cultural and economic value of idle facilities has been acknowledged and is regarded as an object of rehabilitation as part of urban problem solving. The purpose of this study is to analyze the characteristics of recycling design in the exhibition space used as a domestic idle facility and to utilize it as a basic data for creating an exhibition space using idle facilities in the future. The scope of the study was selected from 8 cases which were reproduced as exhibition space within the last 10 years mainly in Seoul and metropolitan area. It is analyzed by five characteristics of historicity, symbolism, preservability, connectivity, and placeness that are analyzed by the characteristics of rehabilitaion design. The conclusion is as follows. First, idle facilities can be divided into idle industrial facilities and idle non - industrial facilities. Second, the analysis of the characteristics of rehabilitaion design of idle facilities showed that the symbolism was much higher than other rehabilitaion design characteristics. Third, as a result of comparative analysis between idle industrial facility exhibition space and idle non - industrial facility exhibition space, historicity, preservability, and connectivity were high in the idle industrial facility exhibition space. In the exhibition space of idle non-industrial facilities, symbolism and placeness were high.

• The Korean Journal of Franchise Management
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• v.2 no.2
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• pp.45-69
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• 2011

A basic function of packaging is preservability, delivery, subdivision, aesthetic and serviceability on packaging. Originally, the function and necessity of packaging is on preservability, but today it is expending before. then packaging is focusing on sales promotion. Although it is hard to say production itself, it could does when it is made. also, it is important for product to be goods when packaging and its materials are identification on matching each other. The role of packaging design is a core factor that satisfy consumer a various of needs and wants. In the past, the role of food packaging design is just preservability and delivery on product. but then, nawaday it is asked a various role. Not only present products have to get inherency but also have added value. That is, advanced technologies, information, and richness from materials which are diversity for coming a extention of choice. currently, food packaging design shouldn't have stayed on just packaging which cover beautiful. Packaging design is a symbolic sign. It is importance for manager to do R&D, producing, and distribution, also for consumer who use and buy the product whether manager and consumer think package design is a main mediation. This day, food design pay attention to be asking consumer's a number of sensitivity. It is the reason that the package is importance and exist. This article is to examine preservability, delivery, subdivision, aesthetic, serviceability, and environmental orientation in order to develop and show a method and theories to find package design in food industry the reason that why sales promotion and its profit increase. Consequently, draw on the function of package design effects the benefit on product is distribution. Green Design on the food packages by combining recycled and biodegradable food packages for the development of practices and long life to the look of the food package design practices.

• Journal of the Korea Organic Resources Recycling Association
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• v.10 no.3
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• pp.74-84
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• 2002

This experiment was carried out to evaluate supplemental effects of various preservatives to preserve the Brewers grain and Soymilk from decay and degeneration. The NaCl, organic acid(Ca-propionate), microbial fermenter(H/MF inoculant), and methionine hydroxy analogue(MHA) were used as additives in order to compare preservability of brewers grain and soymilk by-product during 20 days at July to August. Most treatments were appeared rapid decay and degeneration as soften and covered with molds on surface from the early days of experiment. However, MHA treatments showed any change until 20 days of storage. In terms of pH and $NH_3-N$ contents, only MHA treatment showed a stable and low value. The other treatments including Control showed high values as time flowed or unstable states. In conclusion, when high moisture agricultural by-product was treated by over 5% of MHA, there was no significant physicochemical changes in long term preservation over 20 days at summer season.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.4
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• pp.44-53
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• 2014

This research were aimed at developing starches which have high preservability and high bonding strength from corn starch, modified cationic and oxidized corn starches, as compared to the fermented wheat starch. On the lining that attaching the base paper on the back of the work with paste, the coating weight was determined by the solid contents of the paste rather than the viscosity of paste. Adhesive strength and stiffness were also determined by the solid contents of the paste. Corn starch had lower solid contents, higher viscosity, and higher adhesive strength than other starches. In the iodine stain to the surface of peeled base paper off, paste deeply penetrated into the traditional Hanji than modern Hanji. And oxidized starch paste deeply penetrated into the paper layer than the cationic starch.