• Journal of the Korean Society for Library and Information Science
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• v.39 no.4
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• pp.89-104
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• 2005

This article identifies an emerging research paradigm and monitors the changes in digital preservation area using CiteSpace, a Java application which supports visual exploration with knowledge discovery in bibliographic databases. 74 articles on digital preservation field covering the time period from 1990-2005 were extracted from Web of Science. According to the result of analysis, core knowledge domains in digital preservation are technical preservation strategies, information network and preservation system, knowledge management and electronic government.

• Journal of Information Science Theory and Practice
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• v.2 no.4
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• pp.6-19
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• 2014

The description of preserved resources is one of the requirements in digital preservation. The description is generally created in the format of metadata records, and those records are combined to generate information packages to support the process of digital preservation. However, current strategies or models of digital preservation may not generate information packages in efficient ways. To overcome these problems, this research proposed an internal structure of information packages in digital preservation. In order to construct the internal structure, this research analyzed existing metadata standards and cataloging rules such as Dublin Core, MARC, and FRBR to extract the core elements of resource description. The extracted elements were categorized according to their semantics and functions, which resulted in three categories of core elements. These categories and core elements were manifested by using RDF syntax in order to be substantially applied to combine metadata records in digital preservation. Although the internal structure is not intended to create metadata records, it is expected to provide an alternative approach to enable combining existing metadata records in the context of digital preservation in a more flexible way.

• Food Science and Preservation
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• v.6 no.1
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• pp.110-114
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• 1999

In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.

• Journal of Korean Library and Information Science Society
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• v.31 no.3
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• pp.213-241
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• 2000

'Preservation of records' is the very cornerstone upon which library is founded. The paper is regarded as one of the most proper media for the preservation. This study analyzed the preservation environment for paper records. And this study made several suggestions.

• Food Science and Preservation
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• v.30 no.2
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• Bulletin of Korea Environmental Preservation Association
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• v.17 no.9
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• pp.23-26
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• 1995

• Journal of Korean Library and Information Science Society
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• v.48 no.4
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• pp.129-151
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• 2017

Information modeling that is broadly applied in digital archiving process privides conceptual process that can be used to guide the creation of descriptions for the objects of preservation. However, it has faced with the limitations on substantially applying to the creation of preservation metadata records. This research proposes the concept of Resource Cluster in order to address these problems and efficiently describe the objects of preservation during digital archiving process. It also constructed Preservation Description Framework (PDF) based on RDF in order to substantially manifest preservation descriptions. This framework combines the structure of OAIS Reference Model and Functional Requirements for Bibliographic Records (FRBR) and can be an alternative approach to the creation of preservation metadata in more efficient and effective ways.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.17 no.2
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• pp.65-82
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• 2006

The purpose of this study is to present some basic information essential for planning long-term preservation of digital audio files, which have been collected through 'Cultural Archetypes Digitization Project' by the Korea Culture & Content Agency. Needs and limitations of digitization of audio resources for their long-term preservation, digital audio archiving models(OAIS Reference Model and AHDS Model), some technical principles for audio digitization and preservation, preservation metadata and storing media for digital audio files were discussed. Compliance to the requisites listed in Audit Checklist for the Certification of Trusted Digital Repositories of RLG & NARA was suggested. It was also recommended to review the appropriateness of collaborating on digital preservation project with other institutions.

• Reproductive and Developmental Biology
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• v.38 no.1
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• pp.1-8
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• 2014

Artificial insemination technique has been contributed immensely for production of livestock worldwide as a critical assisted reproductive technique to preserve and propagate excellent genes in domestic animal industry. In the past decade, methods for semen preservation have been improved mostly in liquid preservation method for boar semen and freezing method for bull semen. Among many factors affecting semen quality during preservation, reactive oxygen species, produced by aerobic respiration in sperm for survival and motility, are unfavorable to sperm physiology. In mammalian cell as well as in the sperm, antioxidant system plays a role in degradation of reactive oxygen species. Magnetized water forms smaller stabilizing water clusters, resulting in high absorption and permeability of the cell for water, implicating its application for semen preservation. Therefore, this review focuses on preservation methods of boar and bull semen with respect to improvement of extender and reduction of reactive oxygen species by using magnetized water and supplementation of antioxidants.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.111-121
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• 2006

The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according to the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit morewatery (12.40) after three-week storage. It seemed that the viscosity of the normal sauces, checked after 10 sec, decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test. the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.