• Food Science and Preservation
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• v.6 no.2
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• pp.143-147
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• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.

• Reproductive and Developmental Biology
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• v.33 no.1
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• pp.25-28
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• 2009

This study was carried out to investigate the general characteristics, such as volume, pH, sperm motility and sperm concentration of the semen collected from Beagle dogs (age $24{\sim}48$ months, weight $10{\sim}15\;kg$) by using the method of digital manipulation of the penis, and the effect of preservation temperature and time on motility of fresh semen. Multiple ejaculates were collected from 4 male Beagles. The average volume, pH, motility and sperm concentration of the second fraction (contained with small volume of the third fraction) per ejaculation were $2.94{\pm}0.24(SD)\;ml$, $6.43{\pm}0.42(SD)$, $97.04{\pm}3.50(SD)%$ and $1.67{\pm}0.23(SD){\times}10^8\;cells/ml$, respectively. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the first fraction from the ejaculate were $1.24{\pm}0.20(SD)\;ml$, $6.03{\pm}0.26(SD)$, $1l.30{\pm}4.02(SD)%$ and $7.25{\pm}1.02(SD){\times}10^5\;cells/ml$. Those of second fraction were $2.52{\pm}0.32(SD)\;ml$, $6.32{\pm}0.31(SD)$, $96.25{\pm}3.52(SD)%$ and $2.35{\pm}0.35(SD){\times}10^8\;cells/ml$. Those of third fraction were $2.71{\pm}0.27\;(SD)\;ml$, $6.52{\pm}0.20(SD)$, $95.65{\pm}2.78(SD)%$ and $5.72{\pm}0.29(SD){\times}10^7\;cells/ml$. Motility of semen was higher at $17^{\circ}C$ preservation temperature than $5^{\circ}C$ or $36^{\circ}C$ during preservation period. When preservation temperature was $17^{\circ}C$, motility was $96.54{\pm}2.05(SD)%$ at 1 h, $90.20{\pm}3.90(SD)%$ at 6 h, $89.05{\pm}2.01(SD)%$ at 12 h, $78.21{\pm}3.50(SD)%$ at 18 h, $45.24{\pm}6.25\;(SD)%$ at 24 h and $30.75{\pm}17.24(SD)%$ at 30 h, respectively.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.9
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• pp.811-816
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• 2009

Along with research into the latest preservation treatments for items of cultural heritage, studies of the preservation environment and the effect of damage are also increasing. This study conducted comprehensive research into the temperature, humidity, acids, ammonia, reduced sulfur compounds, aldehydes with various ingredients in the exhibition hall, show case, and storage of three type museum. As a result, temperature, humidity, TVOCs, acetaldehyde frequently exceeded the domestic and international standards for a museum preservation environment and indoor air quality. Also, formaldehyde, chloride, and ammonia exceeded the standards intermittently. Temperature, humidity, TVOCs, acetaldehyde were evaluated to be the major influential factors. In order to control the major factors, apart from temperature and humidity, that cause damage in the museum environment, it is deemed necessary to complement this system with an effective air filter or remover.

• Korean Journal of Animal Reproduction
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• v.21 no.1
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• pp.25-30
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• 1997

This study was done to find out the preservation possibility of liquid boar semen at variabel room temperature of 9 to 16$^{\circ}C$. The percentages of sperm motility and NAR acrosome were highest in B tschwiler extender compared to B tschwiler＋Hepes, Andro＋Hepes and Andro extenders. The extenders with Hepes buffer showed detrimental effect for preservation of liquid boar semen. The pH of ejaculated sperm-rich fraction was 7.5. The pH of B tschwiler＋Hepes, B tschwiler, Andro＋Hepes and Andro extenders was 6.9, 7.5, 7.1 and 8.1, respectively. The pH of liquid boar semen with B tschwiler＋Hepes, B tschwiler, Andro＋Hepes and Andro extenders was 6.6, 6.9, 6.7 and 6.9 at 1st day of storage, and 5.5, 5.7, 5.6 and 5.8 at 7th day of storage, respectively. Gilts and sows were inseminated twice with liquid boar semen stored at 9~16$^{\circ}C$ in B tschwiler extender for 3~4 days. Farrowing rate, litter size and average pig weight at birth between AI and natural service did not differ significantly in gilt and sow, respectively. However, sow showed higher farrowing rate and litter size compared to gilt both in AI and in natural service. As a result of this study, we found out that liquid boar semen can be stored for 5~7 days at uncontrolled room temperature of 9~16$^{\circ}C$ in B tschwiler extender.

• Biotechnology and Bioprocess Engineering:BBE
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• v.11 no.6
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• pp.489-495
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• 2006

In recent years, there has been an interest to use Moringa oleifera as the natural coagulant due to cost, associated health and environmental concerns of synthetic organic polymers and inorganic chemicals. However, it is known that M. oleifera as the natural coagulant is highly biodegradable and has a very short shelf life. This research was carried out to investigate the effects of storage temperature, packaging methods, and freeze-drying on the preservation of M. oleifera seeds powders. Non freeze-dried M. oleifera was prepared into different packaging namely open container, closed container and vacuum packing, whilst, freeze-dried M. oleifera was stored in closed container and vacuum packing. Each of the packaging was stored at room temperature ($30\;to\;32^{\circ}C$) and refrigerator ($4^{\circ}C$). The turbidity removal efficiencies of stored M. oleifera were examined using jar test at monthly interval for 12 months. The results indicated that non freeze-dried M. oleifera kept in the refrigerator ($4^{\circ}C$) would preserve its coagulation efficiency. In addition, closed container and vacuum packing were found to be more appropriate for the preservation of non freeze-dried M. oleifera, compared to open container. Freeze-dried M. oleifera retained its high coagulation efficiency regardless the storage temperature and packaging method for up to 11 months. Besides, higher increment in zeta potential values for water coagulated with freeze-dried M. oleifera indicated the higher frequency of charge neutralization and better coagulation efficiency of freeze-dried M. oleifera, compared to non freeze-dried seeds. As a coagulant, M. oleifera did not affect the pH of the water after treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.6
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• pp.818-825
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• 2023

The surge in online seafood consumption has increased parcel delivery, leading to a need to implement effective preservation methods. As the cold chain system is not fully established in Korea, styrofoam boxes and cold packs are commonly used for low-temperature seafood distribution. The impact of cold packs on product preservation depends on the number utilized. Herein, the freshness of vacuum-packed frozen fish fillets (Paralichthys olivaceus and Scomber japonicus) stored at 25±0.5℃ for up to 84 h was measured. Chemical (pH and volatile base nitrogen), microbiological (viable cell count), and physical (odor intensity) properties were assessed using 2 or 4 cold packs in a styrofoam box. Four cold packs yielded lower values, indicating superior freshness, and extended fish freshness by approximately 12 h compared with two cold packs. Therefore, it is recommended to use a minimum of 4 cold packs (-350 g/cold pack) in a styrofoam box for distributing approximately 300 g of frozen fish fillets at room temperature during the summer, considering an average delivery period of 2 days in Korea.

• Food Science and Preservation
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• v.2 no.2
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• pp.293-301
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• 1995

Quality changes of Korean native-bee honey were investigated during processing and preseration at different temperature. There were no changes of HMF(Hydroxy methyl furfural) and proline contents, color and diastase activity in Korean native-bee honey, when the honey separated from honey combs at 20$^{\circ}C$ and 40$^{\circ}C$. However, at 50 and 80$^{\circ}C$, browning of Korean native-bee honey was shown, HMF content was increased rapidly and proline content and diastase activity were decreased. There were no changes of chemical composition in Korean native-bee honey during storage at 4$^{\circ}C$ for 6 months. But color was darken and HMF content was increased slowly in Korean native-bee honey during storage at 20$^{\circ}C$. During storage at 30$^{\circ}C$ and 40$^{\circ}C$, HMF content was increased highly, proline content, diastase activity and total acidity was decreased rapidly. It is recommended that Korean native-bee honey is separated from honey comb and purified at less than 40$^{\circ}C$ and stored at 4$^{\circ}C$ through 20$^{\circ}C$.

• Food Science and Preservation
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• v.5 no.3
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• pp.231-238
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• 1998

The effects of temperature(0, 5, 10 $^{\circ}C$), sawdust removal in root part and packaging conditions on the respiration and keeping qualities were evaluated. Higher respiratory activity, weight loss and stipe elongation were observed at higher temperature. Removal of sawdust part slowed down the rate of stipe elongation with little effect on the respiration rates, and therefore improve the quality preservation. The modified atmosphere packaging of 100g mushroom using hermetically sealing by 30 $\mu\textrm{m}$ polypropylene (CPP) and low density polyethylene (LDPE) films were effective in preserving the quality such as visual appearance and Hunter L value, and reducing weight loss at 0$^{\circ}C$, 5$^{\circ}C$ and 10$^{\circ}C$ compared to perforated packages.

• Korean Institute of Interior Design Journal
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• no.12
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• pp.67-77
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• 1997

Preservation space is a functionally$\ulcorner$core$\lrcorner$in a museum. Gernerally, it is a common view that collections are exhibited within 5% of total stored collections. So that, part of collections are cycled exhibition space centering around preservation space, and that is a important mechanism of collections circulation in a museum. It is the best way that collections should be $\ulcorner$conserve$\lrcorner$ in a stable condition, but inevitably collections are exposed as stable condition, but inevitably collections are exposed as called $\ulcorner$exhibition$\lrcorner$. For that reason the function of $\ulcorner$exhibition$\lrcorner$. For that reason the function of $\ulcorner$exhibition$\lrcorner$for 'showing' and the function of $\ulcorner$preservation$\lrcorner$for 'conserve'are contrary to each other's concept, so it is principle of scheme that these concepts should be functionally connected with and planned$\ulcorner$match$\lrcorner$. In addition, various studies (for example, comparative analysis of collections, examination of collections for conserved condition or special exhibition, and classification of new item, etc.) are worked in preservation space. Therefore, preservation space should not be considered as a warehouse, should be composed not only$\ulcorner$comfortable place to rest of collections$\lrcorner$but also $\ulcorner$part of study room$\lrcorner$in a museum. So that, environment of museum should be established by plan to preservation and management. The point of plan to museum is that minimize dangerous element for collections, and then develop an essencial element of space for$\ulcorner$conservation$\lrcorner$and$\ulcorner$exhibition$\lrcorner$. The reason why with a few exceptions (buildings which have being exposed or extremely minor part of collections) most of collections have been lasting its life during over hundreds of years with adapting itself to natural features, so scheme of preservation facilities should be made up with understanding and analysis generic character of collections, and then establish proper temperature and humidity environment.

• Food Science and Preservation
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• v.8 no.1
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• pp.102-108
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• 2001

Flow properties of the concentrated pigment solutions extracted from purple-fleshed sweet potatoes were determined using a cone and plate rotational viscometer for soluble solids concentration range of 25 to 65% at temperature range of 20 to 60 $^{\circ}C$. The purple-fleshed sweet potato pigment solutions exhibited Newtonian behavior. Temperature dependency for the viscosity of the solution followed the Arhenius relationship with activation energy values between 14.23 and 43.00 kJ/mol, which increased linearly with soluble solids concentration. A relationship between viscosity, temperature and soluble solids concentration was investigated. At the same temperature, the viscosity of the concentrated pigment solutions increased exponentially as the concentration increased with higher degree of such phenomena at lower temperatures.