• Asian-Australasian Journal of Animal Sciences
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• v.24 no.10
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• pp.1348-1357
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• 2011

The objective of this study was to compare the effect of Butylated Hydroxy Toluene (BHT), Pentoxifylline (PTX) and ${\alpha}$-tocopherol (Vit E) on semen quality parameters of Karan Fries bulls. The fortification of extender by various semen additives improves motility as well as fertility of spermatozoa. Split samples of 24 ejaculates of four Karan Fries bulls were extended in extender with or without various additives such as BHT, PTX and Vit E, and performance was evaluated at an interval of 0, 24, 48 and 72 h at refrigerated temperature (4-$7^{\circ}C$). Results of the present study revealed that addition of BHT, PTX and Vit E in extender improved sperm cell function, such as motility, viability, HOST, and acrosome integrity, as compared to the control during liquid storage up to 48 h of preservation at refrigerated temperature. There was no significant (p<0.05) difference between any of the additives up to 48 h of preservation. Overall, the results showed a significant (p<0.05) deterioration in motility after each storage interval. The results showed a significant deterioration in the acrosome integrity and plasma membrane integrity up to 48 h; subsequently, there was not much degradation of both the semen quality parameters. There was a significant increase in spermatozoal tail and total abnormality after each storage interval at refrigerator temperature (4 to $7^{\circ}C$); however, the head and mid-piece abnormalities were almost unaffected. Tail and total abnormality were least in extender fortified with BHT, PTX and Vit E at different hours of incubation as compared to the control. The addition of 1.5 mM BHT, 3.6 mM PTX and 1 mg/ml Vit E in the semen extender has more beneficial effect in terms of semen quality and preservability of spermatozoa.

• Food Science and Preservation
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• v.5 no.3
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• pp.211-216
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• 1998

This study was carried out to how the effects of storage temperature of garlic bulbs, pH and temperature of garlic puree on its color change. Color change was severely appeared in puree made of garlics stored at pH 4.0, 2$^{\circ}C$ and pH 4.0, 25$^{\circ}C$. The color of garlic puree was changed from green to blue during storage. The yellowing occured by the oxidation at high temperature of puree. Garlic puree absorbed the wavelengths of 486nm. 580nm, and 656nm. The precursors of pigments produced by enzymatic reaction were seemed to be the reasons of color change because there was no my change of color in puree when the enzymes including alliinase were inactivated. However, the color changes of puree at low storage temperature should be studied further in the future.

• Food Science and Preservation
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• v.11 no.2
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• pp.257-262
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• 2004

This study was conducted to analyze the quality characteristics depending on moisture contents and storage temperatures of paddy, and to predict safe storage period for paddy. Germination rate, fat acidity and appearance of paddy samples with different moisture contents of 16.1%, 17.7%, 20.6%, and 22.2% stored at different temperature rooms of 10$^{\circ}C$, 20$^{\circ}C$, and 30$^{\circ}C$ were measured as factors of safe storage period. Germination rate of paddy was decreased with increasing of storage temperature and moisture content. And both fatty acidity of paddy and the ratios of colored and contaminated kernels were increased with increasing of storage temperature and moisture content. Safe storage period was determined based on germination rate, fat acidity and appearance depending on storage time, temperature and moisture content of paddy. Paddy with 16% moisture content could be safely stored for 1.5 years at least at 10$^{\circ}C$.

• Journal of the Architectural Institute of Korea Structure & Construction
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• v.35 no.2
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• pp.21-28
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• 2019

Handmade hydrated lime has been used for preservation and repair of architectural heritage in Korea. However, the effect of the amount of water used for slaking quicklime on the physical and chemical properties of the hydrated lime, which is the result of the slaking process, has not been clearly understood. In this study, particle size distribution, chemical composition and crystalline phases of the hydrated lime are investigated by varying the amount of water used for the slaking. In addition, temperature history during the slaking process is examined. For this, various experiments, such as laser diffraction analysis, X-ray fluorescence, X-ray diffraction, thermogravimetric analysis, and temperature recording using a thermocouple, were performed. When the quicklime came into contact with water, its temperature reached $100^{\circ}C$ within 10 min due to sudden exothermic reaction of calcium oxide, and this temperature was maintained for about 30 min. The water to lime ratio influenced the cooling rate during the slaking process; that is, the more water was used, the longer it took to reach an ambient temperature. The amount of water for the slaking did not have a noticeable effect on the contents of major components of the hydrated lime such as calcium hydroxide and calcium carbonate, but when slaked with more amount of water, average particle size of the lime tended to decrease. The experimental results in this study can be used as references for developing guidelines on the safety or appropriate amount of water in the lime slaking process.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.1
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• pp.1-4
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• 2007

The dried persimmons is produced fungi and develop browning, hardening in circulation at normal temperature. To resolve such problem in commercial value preservation, the research was conducted to measure the quality changes of dried persimmons packagings at low temperature($0^{\circ}C$) during 160 days storage and the normal temperature($15^{\circ}C$) during 100 days storage. The rate of weight loss, fungi, browning, hardening were changed a little in the low temperature($0^{\circ}C$) storage and N/LDPE.

• The Journal of Korean Medicine
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• v.35 no.3
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• pp.60-69
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• 2014

Background: Herbal formulas are generally served as a type of decoction. However, there is no scientific evidence for determining preservation and circulation period of herbal medicine decoctions. Thus, we investigated anti-inflammatory and anti-oxidative effects of the Gwakhyangjeonggi-san decoction according to its preservation period. Methods: Gwakhyangjeonggi-san decoction was stored for 0, 1, 2 or 3 months at room temperature. To evaluate anti-inflammatory effects, enzyme-linked immunosorbent assays (ELISAs) for tumor necrosis factor-alpha (TNF-${\alpha}$) and interleukin-6 (IL-6), and nitric oxide (NO) assay were conducted using the culture supernatant from RAW 264.7 cells stimulated with lipopolysaccharide (LPS). The antioxidant activities were studied by measuring free radical scavenging activities on ABTS and DPPH. Results: Gwakhyangjeonggi-san decoction maintained the inhibitory effects on TNF-${\alpha}$, IL-6 and NO productions after up to 2 months of storage in LPS-treated RAW 264.7 cells. No inflammatory response was observed in 3 months of storage. In addition, the scavenging activities on ABTS and DPPH of Gwakhyangjeonggi-san decoction were reduced time-dependently and showed less than 50% inhibition after 3 months of storage. Conclusions: Our results suggest that preservation period of Gwakhyangjeonggi-san decoction is recommended within 2 months after storage.

• 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.

• Biotechnology and Bioprocess Engineering:BBE
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• v.8 no.1
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• pp.41-46
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• 2003

Difficulties associated with bioartificial liver (BAL) preservation limit not only the commercialization of BAL, but also its clinical trials. In this study, the possibility of cold preservation of BAL cartridges containing porcine hepatocytes was examined at 4$^{\circ}C$. In an in vitro perfusion culture System, BAL cartridges maintained cytochrome P450 metabolic function for at least 50 days. However, all BAL cartridges completely lost their ammonia eliminating ability when stored at 4$^{\circ}C$. We a1so studied the effect of cell density on the maintenance of BAL liver function In a highly differentiated and healthy state. As expected, BALs containing a larger number of hepatocytes demonstrated higher metabolic functions. When metabolic functions were compared per gram of hepatotytes, no large differences were observed between devices containing different densities of hepatocytes. Decreased cell density did not Successfully prolong BAL function. The viability and function of isolated hepatotytes highly depend on the culture conditions, such as cell density, substrata, culture media, and additives to the culture media. Perfusion culture of BAL cartridges at 4$^{\circ}C$ gave a promosing result with respect to the maintenance of P450 activity. However, as indicated by the rapid loss of ammonia metabolic activity, many factors still remain to be optimized for preservation of BAL keeping high metabolic functions for a longer time.

• Journal of Embryo Transfer
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• v.31 no.3
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• pp.185-190
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• 2016

During the ovary preservation in low temperature, the cumulus oocyte complexes(COCs) lose their developmental competences after in vitro fertilization. We used phosphate-buffered saline (PBS) as a basic solutions of at various temperatures (25, 15 or $5^{\circ}C$) and supplemented them with 1mM glucose and 0.5mM glutamine as a source of carbohydrate metabolites. After recovery of COCs and in vitro fertilization, a significantly higher number of oocytes developed into blastocysts. The developmental competence of embryos that were originated from ovaries preserved at $15^{\circ}C$ was increased compared to those of 25 or $5^{\circ}C$. The maturation rate of oocytes was not differed between 24 and 36 h at $15^{\circ}C$ but showed lower than control group (71% versus 78%). In vitro-fertilized oocytes from ovaries stored at $25^{\circ}C$ for 24 h or at $5^{\circ}C$ for 24 h had a significantly decreased developmental potentials, but at $15^{\circ}C$ did not (27% versus 29% of blastocysts to develop into day 8). With these results, bovine ovaries can be preserved at $15^{\circ}C$ for 36 h without decreasing developmental capacity of in vitro-fertilized oocyte at least to the blastocyst stage. This information provides valuable information of preserving ovaries for embryo transfer or in vitro embryo production.

• 한국신재생에너지학회:학술대회논문집
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• 2010.11a
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• pp.151.1-151.1
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• 2010

Natural gas hydrates (NGH) provide 170 gas volumes per unit volume of the medium and are easier to make with moderate pressure and temperature (40 bar at 3 C). Once they form, their preservation temperature is 20 C at 1 bar, which is much milder than the LNG preservation. In case of using the NGH, The small and medium sized gas well has advantages for development because of NGH's these characteristics. According to the cost evaluation report of Gudmundsson in Norway and the research of MES in Japan, the gas well that uses the NGH has a cost saving effect about 10~20% compared LNG. The effect depends on distance and production. However, cost saving and efficiency of liquefaction process is increased by the development of LNG liquefaction technology. Therefore, these factors have to be reflected in economic analysis. The purpose of this research is to compare the cost of Gas Supply Chain according to the transport type, distance and gas reserves. Especially, we consider not only the cost of facility but also the total cost (production cost, transport cost, etc).