• 한국포장학회지
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• 제14권2호
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.133-137
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• 1998

In order to establish effectiveness of CA storage and adequate CO2 concentration, it was investigated the quality chanties of Singer during CA storage for 150 days at different CO2 concentrations ranging from 3% to 12% and 3% fixed oxygen concentration. Weight loss tend to decrease with increase of CO2 concentrations. Sprouting ratio and the loss of gingerol was shown to be less as CO2 concentration increase but to be more than control stored at 12$^{\circ}C$, 95% RH within the concentration less than 6% CO2.

• 한국식품저장유통학회지
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• 제5권2호
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• pp.150-153
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• 1998

As strait As a result of the quality research of liner boards used for the national-made corrugated boxes for apples, basis weight of each sample passed its tolerance within 4%. We found that KA, WLK, and SC liner boards showed better in relative bursting strength. SC, WLK, KA, and SK performed better in relative compression strength. WLK201 and KA210 were good for the outside liner, and K2200 was adequate for medium and inside liner. we classified WLK and KA liner boards as A grade and others as C grade.

• 한국기록관리학회지
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• 제11권1호
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• pp.161-181
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• 2011

본 연구는 디지털 연구데이터의 보존을 통해 얻을 수 있는 편익을 확인하기 위한 것이다. 경제학적 측면에서 디지털 연구데이터의 보존을 바라보고 있는 연구 사례를 살펴봄으로써 양적인 측면과 질적인 측면에서 디지털 연구데이터 보존을 통해 얻을 수 있는 광범위한 혜택을 분석한다. 이를 통해 국내의 디지털 연구데이터를 체계적으로 보존 관리하기 위한 시작점으로, 보존활동에의 투자를 이끌어낼 수 있는 편익을 확인하고 산출하기 위한 방안을 제시하고자 한다.

• Clinical and Experimental Reproductive Medicine
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• 제48권1호
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• pp.11-26
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• 2021

Advances in anticancer treatments have resulted in increasing survival rates among cancer patients. Accordingly, the quality of life after treatment, particularly the preservation of fertility, has gradually emerged as an essential consideration. Cryopreservation of embryos or unfertilized oocytes has been considered as the standard method of fertility preservation among young women facing gonadotoxic chemotherapy. Other methods, including ovarian suppression and ovarian tissue cryopreservation, have been considered experimental. Recent large-scale randomized controlled trials have demonstrated that temporary ovarian suppression using gonadotropin-releasing hormone agonists (GnRHa) during chemotherapy is beneficial for preventing chemotherapy-induced premature ovarian insufficiency in breast cancer patients. It should also be emphasized that GnRHa use during chemotherapy does not replace established fertility preservation methods. All young women facing gonadotoxic chemotherapy should be counseled about and offered various options for fertility preservation, including both GnRHa use and cryopreservation of embryos, oocytes, and/or ovarian tissue.

• 한국식품저장유통학회지
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• 제16권2호
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• pp.299-303
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• 2009

천식 완화용 음료의 저장 중 이화학적 특성의 변화를 관찰한 바, pH의 경우 저장기간이 길어짐에 따라 3.50에서 3.65로 약간 증가하는 경향을 나타내었다. 당도는 저장 초기값이 저장 25일째 측정한 값과 차이를 거의 보이지 않았다. 저장기간에 따른 색도의 변화는 L값, a, b값 모두 저장기간이 길어질수록 약간 증가하는 경향을 보였고, 저장 온도가 $40^{\circ}C$에서 저장한 경우 그 증가폭이 큰 것으로 나타났다. 관능적 특성의 변화에서는 저장에 따른 음료의 관능적 특성의 변화는 $10^{\circ}C$에서 저장한 경우는 약 25일간의 저장기간 동안 $4^{\circ}C$에서 저장한 대조구에 비하여 기호도 점수가 약간 감소하기는 하였으나 전반적인 기호도면에 있어 큰 차이를 나타내지 않았다. $40^{\circ}C$ 이상에서 25일 이상 저장할 경우에는 기호도면에서 상품가치의 하락이 발생하는 것으로 판단된다. 미생물학적 안전성 검증에서는 저장기간 중의 모든 시료에 대해 검출되지 않아 미생물학적으로 저장 중 안정한 것으로 나타났다. 이로 미루어 볼 때, 본 천식 완화용 음료의 저장기간 중 품질 변화에서 유통기간 중 $40^{\circ}C$ 이상의 온도에 민감함을 알 수 있었다.

• 한국수정란이식학회지
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• 제28권2호
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• pp.113-119
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• 2013

The study focuses on the quality assessment of Black Bengal buck semen preserved at chilled condition. In this in vitro trial, collected semen from Black Bengal bucks was preserved at chilling temperature ($4{\sim}5^{\circ}C$) in tris-glucosecitrate yolk medium of 1:5 ratios for four days. Artificial Vagina (AV) method was utilized to collect semen from buck. General evaluation of semen includes the color, mass activity and density were measured by direct visual examination. However, computer-assisted sperm analysis (CASA) and phase contrast microscopy were used to figure out the motility (%), hyper-activated (HYP) motility (%) and number of abnormal spermatozoa (%) initially, and at every 24 h intervals. The result revealed that spermatozoa preserved at chilling temperature showed significantly (P<0.05) lower motility and HYP motility with the progression of preservation. The number of phenotypically abnormal spermatozoa significantly (P<0.05) increased following preservation. Although significant positive correlation (r=0.945; P<0.05) was existed between % motile and % HYP motile spermatozoa however, the % of morphologically abnormal spermatozoa was negatively correlated with % motile (r=-0.997; P<0.05) and % HYP motile spermatozoa (r=-0.946; P<0.01). Therefore, we concluded that the quality of chilled semen progressively losses its viability and doesn't remain useable after certain period of preservation with respect to its motility and morphology.

• Asian Pacific Journal of Cancer Prevention
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• 제15권2호
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• pp.877-881
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• 2014

Objective: To evaluate risk factors for gallstones after gastrectomy. Methods: To identify documents published from 1990 to 2011 the Pubmed, Cochrane Library, Springer Link, CBM and WanFang databases were searched and a meta-analysis was performed with RevMan 5.2 software for odds ratios and 95%CIs. Results: Fifteen studies were selected for the meta-analysis. The pooled ORs [95%CIs] were 0.56 [0.43, 0.73], (P<0.0001) for digestive tract reconstruction, 0.80 [0.54, 1.17], (P=0.25) for pylorus preservation, 0.33[0.15, 0.75], (P=0.008) for resection scope of stomach, 0.33 [0.15, 0.75], (P=0.008) for lymphadenectomy, and 0.13 [0.05, 0.33], (P<0.0001) for vagotomy. Conclusions: Digestive tract physical reconstruction and vagus nerve preservation can reduce the morbidity of gallstones after gastrectomy. Total gastrectomy can add to the morbidity of galltones as does increasing the degree of lymph node dissection. There was no significant difference in gallstones with or without pylorus preservation.

• 한국초지조사료학회지
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• 제37권3호
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• pp.201-207
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• 2017

Hay-making is one of the most common forage preservation practices in livestock operations. The objective of hay-making is to minimize nutrient loss by shortening field drying time. Measuring the impacts of cutting height of forage crop is necessary to optimize hay production balancing yield and quality, in order to obtain substantial biomass increase through harvest of regrowth. This experiment was conducted to investigate the impact of cutting height of rye (Secale cereale L.) on drying rate and hay quality. Heading stage rye was harvested at 8cm or 15cm stubble heights. Hay was daily tedded at 09:00 and sampled at 09:00, 13:00 and 17:00 to determine moisture content (MC). After two month of preservation, CP (crude protein), ADF (acid detergent fiber), NDF (neutral detergent fiber), IVDMD (in vitro dry matter disappearance), TDN (total digestible nutrient), RFV (relative feed value), DM (dry matter) loss, visual scores and total fungi count were determined for estimation of hay quality. Cutting height at 15cm could enhance the drying rate and CP content (p<0.05), but also increases DM loss (p<0.05) compared to cutting at 8cm. Cutting heights did not affect ADF, NDF, IVDMD, TDN and RFV value (p>0.05). Visual scores of rye hays cutting at 8cm and 15cm, ranged from 83 to 85. Cutting at 8cm tended to maintain higher core bale temperature and fungal count than cutting at 15cm during preservation, but there was no significant difference.

• 한국식품저장유통학회지
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• 제30권3호
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• pp.546-546
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• 2023