• Title/Summary/Keyword: Refrigerator Application

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A HISTOLOGIC STUDY OF BONE FORMATION ACCORDING TO DIFFERENT CRYOPROTECTANTS DURING CRYOPRESERVATION OF BONE (동결보호제의 종류에 따른 냉동보관자가골의 골형성능에 대한 연구)

  • Park, Hyun-Wook;Lee, Baek-Soo
    • Journal of the Korean Association of Oral and Maxillofacial Surgeons
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    • v.31 no.3
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    • pp.228-238
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    • 2005
  • Purpose: Several cryoprotectants are in use to help the survival of cells during cryopreservation of bone in maxillofacial region. Among them, $Me_2SO$(dimethyl sulfoxide), EG(ethylene glycol), sucrose were used for experimentally created defects with accompanying cryopreserved bone graft in the rabbit model. The aim of this study is to analyze the effect of above mentioned agents on bone formation using histologic and histomorphometrical methods, thus to provide experimental support for clinical application of these agents. Materials and methods: Nine rabbits were used as experimental animals. Surgical defects were created on the distal femoral heads and mesial tibial heads of each animal using trephine drill(5mm diameter and 5mm length). The harvested bones were cryopreserved in $-80^{\circ}C$ refrigerator for one week. The defects were filled with cryopreserved bone with cryoprotectants as experimental groups and cryopreserved bone without cryoprotectant as control. Then, the animals were sacrificed at 1, 2, and 3 weeks after surgery. With Goldner's modified Masson trichrome staining and semiautomatic image analysis system, we observed the change of the cells and bone formation. Results: After bone graft, bone formation and active remodeling process were examined in all experimental groups and the control. But the intensity of such activities of the control were somewhat weaker than that of the experiments. Especially $Me_2SO$+sucrose group was the best in bone formation and bone remodeling. $Me_2SO$ group was more than that of EG group in bone fomation. Sucrose seems to be helpful in survival of the bone cell. Histologic findings showed superior bony quantity and quality in experimental groups than that in control. Conclusions: The data from this study provides the basis for future studies for evaluating the effect of cryoprotectants in the cryopreservation of bone and clinical study for predictable use of these agents.

A Recommendation System of Exponentially Weighted Collaborative Filtering for Products in Electronic Commerce (지수적 가중치를 적용한 협력적 상품추천시스템)

  • Lee, Gyeong-Hui;Han, Jeong-Hye;Im, Chun-Seong
    • The KIPS Transactions:PartB
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    • v.8B no.6
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    • pp.625-632
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    • 2001
  • The electronic stores have realized that they need to understand their customers and to quickly response their wants and needs. To be successful in increasingly competitive Internet marketplace, recommender systems are adapting data mining techniques. One of most successful recommender technologies is collaborative filtering (CF) algorithm which recommends products to a target customer based on the information of other customers and employ statistical techniques to find a set of customers known as neighbors. However, the application of the systems, however, is not very suitable for seasonal products which are sensitive to time or season such as refrigerator or seasonal clothes. In this paper, we propose a new adjusted item-based recommendation generation algorithms called the exponentially weighted collaborative filtering recommendation (EWCFR) one that computes item-item similarities regarding seasonal products. Finally, we suggest the recommendation system with relatively high quality computing time on main memory database (MMDB) in XML since the collaborative filtering systems are needed that can quickly produce high quality recommendations with very large-scale problems.

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Methods of Breaking Seed Dormancy in Oats (연맥의 휴면타파법에 관한 연구)

  • Heung-Bae Kim;Irvin M. Athkins;Milton E. McDaniel
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.10
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    • pp.85-90
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    • 1971
  • Dormancy breaking methods were studied on Avenasterilis seeds. The treatments were: application of alcohol, hot water, low temperature, pure oxygen, thiourea and gibberellic acid. Thiourea treatment with 3 different concentrations (0.25 x 10$^{-2}$ M, 0.625 x 10$^{-2}$ M, 1.25 x 10$^{-2}$ M) had little effect in breaking dormancy. Gibberellic acid treatment applied at 5ppm, 50ppm, 500ppm were effective and maximum germination was obtained with 500ppm. Low temperature treatment at 3$^{\circ}C$ for a week in a refrigerator was also very effective in breaking dormancy. Other treatments were not effective. In all cases, primary seeds germinated significantly better than secondary seeds. Different A. sterilis strains varied significantly in their response to gibberellic acid treatment. Different concentrations of gibberellic acid also gave significantly different responses in breaking dormancy.

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Traditional Foods: Historical Perspectives and Future Prospects (문화와 과학의 융합적 관점에서 본 전통음식의 역사 및 미래)

  • Kim, Hee Sup
    • Journal of the Korean Society of Food Culture
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    • v.30 no.1
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    • pp.1-7
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    • 2015
  • Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

Probabilistic Object Recognition in a Sequence of 3D Images (연속된 3차원 영상에서의 통계적 물체인식)

  • Jang Dae-Sik;Rhee Yang-Won;Sheng Guo-Rui
    • KSCI Review
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    • v.14 no.1
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    • pp.241-248
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    • 2006
  • The recognition of a relatively big and rarely movable object. such as refrigerator and air conditioner, etc. is necessary because these objects can be crucial global stable features of Simultaneous Localization and Map building(SLAM) in the indoor environment. In this paper. we propose a novel method to recognize these big objects using a sequence of 3D scenes. The particles representing an object to be recognized are scattered to the environment and then the probability of each particles is calculated by the matching test with 3D lines of the environment. Based on the probability and degree of convergence of particles, we can recognize the object in the environment and the pose of object is also estimated. The experimental results show the feasibility of incremental object recognition based on particle filtering and the application to SLAM

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Isolation and Identification of Postharvest Spoilage Fungi from Mulberry Fruit in Korea

  • Kwon, O-Chul;Ju, Wan-Taek;Kim, Hyun-Bok;Sung, Gyoo-Byung;Kim, Yong-Soon
    • Korean Journal of Environmental Agriculture
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    • v.37 no.3
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    • pp.221-228
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    • 2018
  • BACKGROUND: Spoilage fungi can reduce the shelf life of fresh fruits and cause economic losses by lowering quality. Especially, mulberry fruits have high sensitivity to fungal attack due to their high water content (> 70%) and soft texture. In addition, the surface of these fruits is prone to damage during harvesting and postharvest handling. However, any study on postharvest spoilage fungi in mulberry fruit has not been reported in Korea. This study aimed to examine the spoilage fungi occurring in mulberry fruits during storage after harvest. METHODS AND RESULTS: In this study, we isolated postharvest spoilage fungi from mulberry fruits stored in refrigerator (fresh fruits) and deep-freezer (frozen fruits) and identified them. In the phylogenetic analysis based on comparisons of the ITS rDNA sequences, the 18 spoilage fungi isolated from mulberry fruits and the 25 reference sequences were largely divided into seven groups that were subsequently verified by high bootstrap analysis of 73 to 100. Alternaria spp. including A. alternate and A. tenuissima, were the most frequently isolated fungi among the spoilage isolates: its occurrence was the highest among the 18 isolates (38.9%). CONCLUSION: The findings of this study will be helpful for increasing the shelf life of mulberry fruits through the application of appropriate control measures against infection by spoilage fungi during storage.

Studies on Various Test Conditions and Application of Test Method for Lipoxygenase-l in Soybean (콩의 Lipoxygenase-1 신속 검정방법 확립)

  • 조준형;김영미;윤홍태;김용호;김용욱;김명애
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.42 no.6
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    • pp.739-747
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    • 1997
  • This study was performed to clarify various conditions on the test of lipoxygenase-l and to establish the application of new test method for varietal improvement of soybeans in order to decrease beany flavors. Potassium borate and Tris were used as buffer and O.1M potassium borate solution showed the best result for the lipoxygenase-l test. In the range of pH 8.5~9.0 of the buffer, 2mM linoleic acid as substrate was effective. For color development, 100$\mu$l of two solutions(KI and starch) were added to the half soybean seed, successively. The substrate solution included linoleic acid was stored safely for 10 days at 4$^{\circ}C$ in refrigerator and for 4 days at room temperature. The best result was as follows; the 1ml of substrate solution[0.1M potassium borate(pH 9.0), 0.1% Tween-20, 2mM linoleic acid] was added to the chipped half soybean seed in l.5ml plastic tube, waited for 15 minutes, and 100$\mu$l of color development solutions(5% saturated KI in 15% acetic acid, 1% starch) were added to the tube, successively. After 4 hours, the purple color was observed in the upper phase of the plastic tube in the presence of lipoxygenase-1 and milky color in absence of lipoxygenase-1. The purple color was stable from 4 to 24 hours. There was no interfering effect by lipoxygenase-2 and -3. The plastic tube should be placed in the tube stand without shaking during the lipoxygenase-l test.

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Recent Progress in Air-Conditioning and Refrigeration Research : A Review of Papers Published in the Korean Journal of Air-Conditioning and Refrigeration Engineering in 2013 (설비공학 분야의 최근 연구 동향 : 2013년 학회지 논문에 대한 종합적 고찰)

  • Lee, Dae-Young;Kim, Sa Ryang;Kim, Hyun-Jung;Kim, Dong-Seon;Park, Jun-Seok;Ihm, Pyeong Chan
    • Korean Journal of Air-Conditioning and Refrigeration Engineering
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    • v.26 no.12
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    • pp.605-619
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    • 2014
  • This article reviews the papers published in the Korean Journal of Air-Conditioning and Refrigeration Engineering during 2013. It is intended to understand the status of current research in the areas of heating, cooling, ventilation, sanitation, and indoor environments of buildings and plant facilities. Conclusions are as follows. (1) The research works on the thermal and fluid engineering have been reviewed as groups of fluid machinery, pipes and relative parts including orifices, dampers and ducts, fuel cells and power plants, cooling and air-conditioning, heat and mass transfer, two phase flow, and the flow around buildings and structures. Research issues dealing with home appliances, flows around buildings, nuclear power plant, and manufacturing processes are newly added in thermal and fluid engineering research area. (2) Research works on heat transfer area have been reviewed in the categories of heat transfer characteristics, pool boiling and condensing heat transfer and industrial heat exchangers. Researches on heat transfer characteristics included the results for general analytical model for desiccant wheels, the effects of water absorption on the thermal conductivity of insulation materials, thermal properties of Octadecane/xGnP shape-stabilized phase change materials and $CO_2$ and $CO_2$-Hydrate mixture, effect of ground source heat pump system, the heat flux meter location for the performance test of a refrigerator vacuum insulation panel, a parallel flow evaporator for a heat pump dryer, the condensation risk assessment of vacuum multi-layer glass and triple glass, optimization of a forced convection type PCM refrigeration module, surface temperature sensor using fluorescent nanoporous thin film. In the area of pool boiling and condensing heat transfer, researches on ammonia inside horizontal smooth small tube, R1234yf on various enhanced surfaces, HFC32/HFC152a on a plain surface, spray cooling up to critical heat flux on a low-fin enhanced surface were actively carried out. In the area of industrial heat exchangers, researches on a fin tube type adsorber, the mass-transfer kinetics of a fin-tube-type adsorption bed, fin-and-tube heat exchangers having sine wave fins and oval tubes, louvered fin heat exchanger were performed. (3) In the field of refrigeration, studies are categorized into three groups namely refrigeration cycle, refrigerant and modeling and control. In the category of refrigeration cycle, studies were focused on the enhancement or optimization of experimental or commercial systems including a R410a VRF(Various Refrigerant Flow) heat pump, a R134a 2-stage screw heat pump and a R134a double-heat source automotive air-conditioner system. In the category of refrigerant, studies were carried out for the application of alternative refrigerants or refrigeration technologies including $CO_2$ water heaters, a R1234yf automotive air-conditioner, a R436b water cooler and a thermoelectric refrigerator. In the category of modeling and control, theoretical and experimental studies were carried out to predict the performance of various thermal and control systems including the long-term energy analysis of a geo-thermal heat pump system coupled to cast-in-place energy piles, the dynamic simulation of a water heater-coupled hybrid heat pump and the numerical simulation of an integral optimum regulating controller for a system heat pump. (4) In building mechanical system research fields, twenty one studies were conducted to achieve effective design of the mechanical systems, and also to maximize the energy efficiency of buildings. The topics of the studies included heating and cooling, HVAC system, ventilation, and renewable energies in the buildings. Proposed designs, performance tests using numerical methods and experiments provide useful information and key data which can improve the energy efficiency of the buildings. (5) The field of architectural environment is mostly focused on indoor environment and building energy. The main researches of indoor environment are related to infiltration, ventilation, leak flow and airtightness performance in residential building. The subjects of building energy are worked on energy saving, operation method and optimum operation of building energy systems. The remained studies are related to the special facility such as cleanroom, internet data center and biosafety laboratory. water supply and drain system, defining standard input variables of BIM (Building Information Modeling) for facility management system, estimating capability and providing operation guidelines of subway station as shelter for refuge and evaluation of pollutant emissions from furniture-like products.

Development of M2M Simulator for Mobile Network using Knapsack Algorithm (Knapsack 알고리즘을 이용한 모바일 네트워크용 M2M 시뮬레이터 개발)

  • Lee, Sun-Sik;Jang, Jong-Wook
    • Journal of the Korea Institute of Information and Communication Engineering
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    • v.17 no.11
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    • pp.2661-2667
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    • 2013
  • Recently, at Home and abroad, Internet of Things era things(Thing) is participating as a subject of communication in human communication paradigm of existing (lot/M2M) is in full swing. Automobile, refrigerator, bicycle, until shoes, and communication functions generation of information is installed and has created a fusion of new service IT infrastructure. Its use and application are broadening to various areas and the number of devices used for it is increasing to increase the number of information transmitted for each object. When the traffic reaches its limit while each set of data is transmitted from the devices divided into each group through the mobile network, M2M communications service might not be processed smoothly. This study used the Knapsack Problem algorithm to create a virtual simulator for a smooth M2M service when the mobile network used for the M2M communications reaches its limit. The virtual simulator applies smooth processing of services from the M2M communications that should be processed first to other subsequent services when data comes to each group of devices. As the M2M technology develops to make many objects more compact in size, it would help with smoother processing of M2M services for the mobile network with fast-increasing traffic.

Effect of Thawing Methods and Storage Time on Physicochemical Characteristic and Fatty Acid and Amino Acid Content of Frozen Duck Meat

  • Heo, Kang-Nyeong;Hong, Euichul;Kang, Bo-Seok;Park, Byoungho;Cha, Jae-Beom;Choo, Hyo-Jun;Kwon, Il;Kim, Ji-Hyuk
    • Korean Journal of Poultry Science
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    • v.46 no.4
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    • pp.223-234
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    • 2019
  • This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.