• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.860-866
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• 2000

The efforts were made to develop persimmon leaf beverages on the basis of the results of sensory evaluation. The result of sensory evaluation for the development of persimmon leaf beverages showed that when the concentration of extracts was 10%, the aroma and flavor of persimmon leaves was best. The optimum concentration of sugar was 4.5% and apple juice was 15%. The change of pH had the tendency to keep stable range(3.82-3.71) during the period of 30 days and free-sugar had little change according to the temperature and time of preservation. The preservation of the change of ascorbic acid revealed that the range of decrease in the case of preservation at $4^{\circ}C$ was a bit narrower than in the case of preservation at $25^{\circ}C$. Nonvolatile organic acids were four kinds of acids, oxalic acid, levulinic acid, malic acid, and citric acid, among which levulinic acid was on the increase for the first 10 days during the preservation period and then on the decrease regardless of the temperature of preservation. The browning of beverages was on the slight increase.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.185-191
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• 2021

Chicken spermatozoa have the ability to survive in low-temperature environments; however, the effects of low temperature on sperm motility and acrosome damage have not been studied in detail. The present study investigated semen longevity following dilution of rooster semen with Beltsville Poultry Semen Extender (BPSE) and Lake extender in preservation vessels (1.5 mL e-tube and 0.5 mL straw). Spermatozoa motility in the closed-type vessel (0.5 mL straw) was higher than that in the 1.5 mL e-tube on day 3 of preservation (68.6±3.1% vs. 22.1±5.7%). The motility of rooster semen diluted with BPSE in 0.5 mL straw was also higher than that of the Lake extender on day 3 of preservation (57.7±5.6% vs. 37.7±5.4%). Furthermore, acrosome intactness was higher in 0.5 mL straw than in the 1.5 mL e-tube, and the rate of acrosome cap damage increased with preservation days. The present study demonstrates that a closed 0.5-mL straw vessel could be used for low-temperature semen preservation, with an increased motility rate and acrosome integrity in fresh rooster semen.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.730-733
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• 2012

We investigated body shrinkage, defined as change in standard length and body weight of juvenile chub mackerel Scomber japonicus after preservation in 70% ethyl alcohol for 1, 8, or 12 days. Standard length (SL) was decreased by 3.6% and body weight (BW) was reduced by 27.5% after 8 day of preservation. There were no significant decreases in SL and BW after 8 or 12 days preservation. Linear regression equations for estimation of original body size from the size after preservation in 70% ethyl alcohol for 12 days were expressed as: $SL_{original}=0.96SL_{preserved}+5.17$ and $BW_{original}=1.16BW_{preserved}+0.37$. These equations will be useful for improving accuracy the estimation accuracy for various size-related biological parameters in juvenile chub mackerel juvenile.

• Journal of Agricultural Extension & Community Development
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• v.21 no.4
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• pp.1191-1226
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• 2014

The purpose of this study is to develop the evaluation criteria for the maintenance preserve of agriculture and rural heritage. The major steps for this study are 1) drafting the evaluation criteria for maintenance preservation of agriculture and rural heritage 2) verifying the evaluation criteria, and 3) determining the weighting values of the confirmed evaluation criteria. First, to derive the evaluation criteria for maintenance preservation of agriculture and rural heritage, the researcher reviewed the literature on the evaluation of agriculture and rural heritage, including research on the indexes of agriculture and rural heritage, the degree of the maintain preservation of heritage. A total of 31 evaluation criteria were selected. Second, to verify the selected 5 evaluation items and 31 evaluation indexes, the Delphi Method was implemented. Using traditional 3-step Delphi Method consisting of close-ended forms, with a panel of 41 experts, the researchers verified 5 evaluation items 31 evaluation indexes, two for each evaluation area validity. The confirmed evaluation areas are 5 items of management plan, management support system, surroundings of heritage, local network, heritage utilization and 31 criteria were preservation maintenance, performance plan, resident community composition, monitoring, act of parliament fulfillment, ecosystem management, landscape harmony, restoration and transmission plan and enhancement of residents' capability, etc. in the order. Through maintenance preservation evaluation index of agriculture and rural heritage, it can be utilized as sustainable development of plural resources.

• Journal of the Korean Society for Library and Information Science
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• v.41 no.2
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• pp.359-386
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• 2007

This study is to develop the operation models collection and preservation of serials only distributed online. In order to identify all of the requisite items for collection and preservation of the online serials, it conducts Delphi Technique researches with panels of experts from public institutions, organizations, and research institutions. It also deduces the 68 necessary detailed items to develop the operation models for preserving the online serials, and suggests 57 detailed items selected from the compatibility analysis with the investigation and examination of compatibility and urgency. It suggests the automated collection plan of contents with the application of RSS technology of transfer protocol to provide users the updated information from the sites where the contents and data have been constantly and frequently updated. This study strives to design the collection and preservation processes suitable for the online serials.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.16 no.2_3
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• pp.35-42
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• 2010

The effect of different containers on preservation of the fresh produces of banana, non-astringent persimmon, strawberry, cherry tomato and enoki mushroom was evaluated by storage test at controlled chilled temperature. Korean earthenware containers (onggi) glazed and/or unglazed were compared with plastic box and chinaware (or glass bottle). Glazed onggi was effective in preserving banana, persimmon and cherry tomato, while there was only marginal or little benefit with strawberry and enoki mushroom. The positive effect of glazed onggi on the freshness keeping for these ethylene-sensitive commodities is reasoned to come from adsorption of ethylene by the onggi, which needs to be tested by further study.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.6 no.1
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• pp.179-213
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• 1984

The history of recording and conserving for maintenance the human's memory from ancient times to modern's has brought about a lot of changing process of the recorded information media with developing in culture, and each society has made important recorded materials in his library as essentially the social apparatus. But most of them that were damaged by factors of the natural disaster, humidity, temperature, light, fungi and insects in the library, and were resulted in deterioration and losing the numerous materials. For removing the inevitable phases repeated, there are studying for counterplan of the fundamental environment factors about preservation, restoration and chemical research of materials in advanced countries, but I get a few researches about protecting the cultural properties. Therefore I research the survey of the actual conditions on 72 university libraries centering around them, and then I have researched the collection rate 81 percent, 58 university libraries. (local : 35, in seoul : 23) As the result of this research, I propose the model of the environment factors of conserving the library materials. 1) To apply the equipment of processing the radiant energy to the new construction and buildings. 2) To remove factors that occur fungi and insects by facilities being controlled relative humility, temperature, and to equip the ventilation arrangement in the library. 3) To shelve all acquired and bound materials after proceeding the vacuum fumigator. 4) Those who want to enter into the library stack were surely taken in sterilzing their hands and shoes, and must put on the gown. 5) To use the vacuum dusting thing (machine) for removing the dust without spreading out the floor of the library at any time. 6) To set up the gas automatic fire extinguisher worked by smoke sensor. 7) To assist the research into the preservation, natures and environment of recorded materials, and to supply financial funds for librarian. 8) To hold regularly the workshop be able to educate the methods of preservation materials by the constant system. (Library Association) 9) To add to responsibilities on certification of preservation materials for librarian. 10) To hold the constant committee system in each library. 11) To keep up with the ideal environment (humidity, temperature, light, ventilation, etc.) of preservation materials in the arrangement room, and to put on the gown.

• Food Science and Preservation
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• v.30 no.3
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• pp.546-546
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• 2023

• Korean Journal of Fisheries and Aquatic Sciences
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• v.4 no.1
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• pp.17-21
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• 1971

The effect of EDTA or BHA pretreatment upon the color preservation of canned surf clam meat during canning and storage was studied. The steamed surf clam meat was soaked in BHA solution, $0.1\%$ BHA in $5\%$ salt solution, or EDTA solution, $0.5\%\;Na_2$ EDTA in $5\%$ salt solution, for 30 minutes. The pretreated surf clam meat was packed in a round enameled can that is 223.2 ml by volume and sterilized for 75 minutes at $110^{\circ}C$. The canned products were stored for one year at room temperature. The EDTA treatment of surf clam meat appeared effective on color preservation during processing. After three month storage, the samples showed little color change comparing with those right after processing. After one year storage, EDTA or BHA treated samples showed better color preservation as compared with control.

• Journal of architectural history
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• v.15 no.1 s.45
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• pp.41-60
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• 2006

Preservation of wooden architecture by means of synthetic resin, is physical and chemical work. Synthetic resins are using for consolidation and restoration of decayed members. Since 1978, synthetic resin became useful preservation of architectural heritage in Korea. The first object was Chimgyeru of Songgwang-temple in Suncheon city. In the 1980s, have begun the care of materials for conservation on the architectural heritage, it was influenced according to authenticity of UNESCO Venice charter's principle, in 1964. In Korea, preservation of wooden architecture by means of synthetic resin that is sing many kinds of epoxies. Among the specific types of epoxies are araldite XN1023, SV427, etc. The use of synthetic resin have merits and demerits in the restoration for architectural heritage. The merit is that it is more smaller change with new members during preservation work. But the demerit is an irreversibility of the epoxy resin. In 1999, 'ICOMOS International Wood Committee' recommend contemporary materials and techniques, should be chosen and used with the greatest caution. And preservation work should reversible, as possible as technically. Therefore, should be data continous for preservation of wooden architecture by synthetic resin. Because data is very important work about a preservation of wooden architecture by synthetic resin. And should be try to think about new materials and techniques instead of synthetic resin, in the long view.