• Title/Summary/Keyword: Storage

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The Evaluation of Various Conditions in the Cryopreservation of Primordial Germ Cells on Korean Native Chicken (Ogye) (한국재래닭(오계)의 원시 생식 세포의 냉동 보존에 있어서 여러 조건의 평가)

  • Kim, Hyun;Cho, Young Moo;Han, Jae Yong;Choi, Sung Bok;Byun, Mi Jeong;Kim, Young Sin;Ko, Yeoung-Gyu;Seong, Hwan-Hoo;Kim, Sung Woo
    • Korean Journal of Poultry Science
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    • v.41 no.4
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    • pp.249-259
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    • 2014
  • Cryopreserving cells which are maintaining their viability are the very complex process. This study has been carried out in order to find the effects of cryopreservation steps and freezing media on the rates of viability of cryopreserved chicken primordial germ cells (PGCs). PGCs obtained from the germinal gonade of 5.5~6 day (stage 28) chick embryos of Korean Ogye (KO) and Commercial breeds (C), using the MACS method were suspended in a freezing medium containing a freezing and protecting agents (e.g. dimethyl sulfoxide (DMSO), ethylene glycol (EG) and propylene glycol (PG)). Gonads were harvested from stage 28 chick embryos and pooled in groups of 5, 10, 15, 20E embryos, contributing gonads to the cell suspension. The gonadal cells, including PGCs, were then frozen in 1 of the following cryoprotectant treatments : 2.5%, 5%, 10%, 15% and 0% cryoprotectant (DMSO, EG, PG) as a control. Effects of exposure to slow freezing and vitrification, with different concentrations of the cryoprotectant solution, were examined. After vitrification and slow freezing, survival rates of the frozen-thawed PGCs from the 10% EG plus FBS treatment were 85.63%, and 66.14% (p<0.05), respectively. The viability of PGCs after freeze-thawing was significantly higher for 10% EG plus FBS treatment than for 10% PG + FBS treatment (p<0.05) (85.63% vs 66.81%) by vitrification. This study established a method for preserving chicken PGCs that enables systematic storage and labeling of cryopreserved PGCs in liquid ($LN_2$) at a germplasm repository and ease of entry into a data base. In the future, the importance for this new technology is that poultry lines can be conserved while work is being conducted on improving the production of germline chimeras.

The Dietary Effects of Marigold Extracts on Egg Production, Egg Quality and the Production of Lutein Fortified Chicken Eggs (사료 내 매리골드 추출물의 첨가 급여가 계란 생산성과 계란 품질 및 난황 내 루테인 함량에 미치는 영향)

  • Kim, Eun-Jib
    • Korean Journal of Poultry Science
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    • v.41 no.2
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    • pp.135-142
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    • 2014
  • This study was conducted to evaluate dietary effects of Marigold extract on laying performance, egg quality, oxidative stability of egg yolk and lutein transfer into chicken eggs. A total of one-hundred eighty nine 55-wk-old Hy-Line Brown layers were divided into seven groups and fed control diet or each experimental diet containing 0.1, 0.3, 0.5, 1.0, 1.5 or 2.0% Marigold extract. Egg production, egg weight and daily egg mass were not affected by dietary treatments. The yolk colors in groups fed diets containing Marigold extract were significantly higher than that of control. The Haugh unit were tended to be improved by feeding of diets containing Marigold extract although there were no significant difference in egg shell strength and thickness. The MDA (malondialdehyde) contents in groups fed diets containing Marigold extract above 0.5% were significantly reduced than that of control. After 14d of storage, the Haugh unit values in groups feed diets containing 0.3 and 1.0% Marigold extract were significantly higher than that of control (p<0.05). The concentration of lutein in egg yolk increased by feeding of Marigold extract. When 2% Marigold extract was supplemented to the diet, lutein content of egg was increased as much as 1.71 mg/60 g. These results indicated that the use of Marigold extract in layer diets was effective in egg quality and for the production of lutein fortified eggs.

An Effective Block of Radioactive Gases for the Storage During the Synthesis of Radiopharmaceutical (방사성의약품 합성에서 발생하는 방사성기체의 효율적 차단)

  • Chi, Yong Gi;Kim, Dong Il;Kim, Si Hwal;Won, Moon Hee;Choe, Seong-Uk;Choi, Choon Ki;Seok, Jae Dong
    • The Korean Journal of Nuclear Medicine Technology
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    • v.16 no.2
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    • pp.126-130
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    • 2012
  • Purpose : Methode an effective block was investigated to deal with volatile radioactive gas, short lived radioactive waste generated as a result of the routinely produced radiopharmaceuticals FDG (2-deoxy-2-[$^{18}F$]fluoro-D-glucose) and compound with $^{11}C$. Materials and Methods : All components of the radiation stack monitoring and data management system for continuous radioactive gas detection in the air extract system purchase from fixed noble gas monitor of Berthold company. TEDLAR gas sampling bags purchase from the Dongbanghitech company. TEDLAR gas sampling bags (volume: 10 L) connected via paraflex or PTFE tubing and Teflon 3 way stopcock. When installing TEDLAR gas sampling bags in Hot cell on the inside and not radioactive gas concentrations were compared. According to whether the Hot cell inside a activated carbon filter installed, compare the difference in concentration of the radioactive gas $^{18}F$. Comparison of radiation emission concentration difference of module a FASTlab and TRACElab. Results : Activated carbon filter are installed in the Hot cell, a measure of the concentration of radioactive gas was 8 $Bq/m^3$. Without activated carbone filter in the hot cell was 300 $Bq/m^3$. Tedlar bag prior to installation of the radioactive gases a measure of the concentration was 3,500 $Bq/m^3$, $^{11}C$ synthesis of the measured concentration was 27,000 $Bq/m^3$. After installed a Tedlar bag and a measure concentration of the radioactive gases was 300 $Bq/m^3$ and $^{11}C$ synthesis was 1,000$Bq/m^3$. Conclusion : $^{11}C$ radioactive gas that was ejected out of the Hot cell, with the use of a Tedlar gas sampling bag stored inside. A compound of 11C is not absorbed onto activated carbon filter. But can block the release out by storing in a Tedlar gas sampling bag. We was able to reduce the radiation exposure of the worker by efficient radiation protection.

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Establishment of Reference Value of Insulin Using the Statistical Analysis (통계적 분석을 통한 Insulin의 정상 참고치 설정)

  • Kim, Whe-Jung;Yoon, Pil-Young;Shin, Young-Goon;Yoo, Seon-Hee;Cho, Shee-Man
    • The Korean Journal of Nuclear Medicine Technology
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    • v.14 no.1
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    • pp.143-146
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    • 2010
  • Purpose: Insulin is involved in carbohydrate metabolism and also it's very important because it increases storage of glycogen, synthesis of fatty acids, absorption of amino acid, synthesis of protein. Insulin is clinically useful when we evaluate fasting patients in hypoglycemia, classify and predict diabetes, assess the activity of ${\beta}$-cell, research insulin resistance. We are going to increase usability of insulin assay by establishing normal reference value according to statistical analysis. Material & Method: We selected 6,648 patients who visited asan health medical center from May to August in 2008. We set exclusion criteria as family of diabetes, diabetes medication, the past history of blood glucose rise, more than 100 mg/dL in normal fasting blood glucose, outside the scope of BMI 18.5~22.9 $kg/m^2$, and more than HbA1c 6.5%. We determine whether the subgroup is portioned as sex and age or not and establish normal reference value by conducting statistical analysis as Bayesian's method and Hoffman's method. Result: Portioning of subgroup as sex and age is not needed. By statistical analysis of Bayesian method, results 1.5-11.0 uIU/mL. By statistical analysis of Hoffman method, results 1.8~12.8 uIU/mL. Conclusion: We established 1.8~12.8 uIU/mL as Insulin normal reference value by Hoffman method. This is a similar value with reporting reference value 1.7~11.8 uIU/mL in kit. This will enhance the usability of insulin assay by establishing normal reference value.

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Effects of Gamma Irradiation and Ethylene Oxide Fumigation for the Quality Preservation of Spices and Dry Vegetables (건조향신 조미식품의 품질보존을 위한 효과적인 살균방법에 관한 비교연구)

  • 신광순;마점술;조종후
    • Journal of Food Hygiene and Safety
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    • v.4 no.2
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    • pp.119-132
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    • 1989
  • Gamma irradiation as a new physical treatment was applied to comparative investigates with a conventional ethylene oxide fumigant on the microbiological and physicochemical qualities of selected spices and dry vegetables such as powdered red pepper, black pepper, welsh onion, onion, garlic, carrot, korean cabbage and instant ramyon soup. The microorganisms contaminated in the sample, including total viable count, thermophilic bacteria, aerobic spore and fungi counts between the $10^4\;to\;10^6/g$ range. Coliforms were found only in black pepper and welsh onion powder as the $10^2\;to\;10^3/g$ level. A radiation dose of 7 to 10 KGy were sterilized completely to the contaminated microorganisms, while ehthylene oxide (E.O.) fumigation reduced of them to the $10^3/g$ level. An optimum dose of irradiation was less detrimental than E.O. fumigation to the physicochemical properties of the sample. Sensory evaluation after three months of storage at room temperatures showed that the overall acceptability of irradiated sample was higher than that of the non treated control as well as E.O. fumigated samples. Comparison gamma irradiation with E.O. gas treatment showed that E.O. treatment was less effective than radiation in cotrolling microbial contamination of spices and vegetables.

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Monitoring of Aflatoxins on Commercial Herbal Medicines (유통생약의 아플라톡신 모니터링)

  • Park, Seung-Young;Moon, Hyun-Ju;Cho, Soo-Yeul;Lee, Jun-Gu;Lee, Hwa-Mi;Song, Ji-Young;Cho, Ok-Sun;Cho, Dae-Hyun
    • Journal of Food Hygiene and Safety
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    • v.26 no.4
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    • pp.315-321
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    • 2011
  • This study was performed to investigate contamination levels of aflatoxins, the secondary metabolites produced by fungi Aspergillus flavus and A. parasiticus, in herbal medicine. Herbs is susceptible to these fungi infections through its growth harvest, transport and storage. This study determine the aflatoxin $B_1$, $B_2$, $G_1$ and $G_2$ levels by HPLC-florescence detector coupled with photochemical enhancement in 558 samples herbal medicine distributed in Korea and China. Also, We checked a transfer ratio of aflatoxins from raw herbal medicines to herbal medicine extract. Hot water extraction of herbal medicines was prepared by air pressure and high pressure condition. The analytical method for aflatoxins was validated in this method. In results recoveries of the analytical method were ranged from 67.4% to 96.2% and, limits of detection and quantitation for aflatoxins were $0.015{\sim}0.138\;{\mu}g/kg$ and $0.046{\sim}0.418\;{\mu}g/kg$, respectively. According to the results of monitoring on aflatoxins in herbal medicine, aflatoxins 1.7 ug/kg $B_1$ and 0.9 ug/kg $G_1$ were detected in only one sample of Strychni Ignatii Semen, and 0.8 ug/kg $G_1$ in Strychni Semen. About 13.6~51.3% of aflatoxins were transferred to hot water extract. Although the detected levels are under the permitted levels for aflatoxins in herbal medicine, these amounts should be considered in regard to overall daily exposure to mycotoxins.

Microbiological Hazard Analysis in Children Snacks around Schools (학교 주변 어린이기호식품의 미생물학적 오염도 평가)

  • No, Byung-Jin;Choi, Song-Yi;Kim, Soo-Chong;Lee, Dong-Ho;Seo, Il-Won;Ho, Sang-Do
    • Journal of Food Hygiene and Safety
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    • v.26 no.2
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    • pp.182-185
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    • 2011
  • This study was conducted to develop an appropriated management for safety of children snacks sold around school. Total 598 items as targeted food were collected; 66 biscuits, 320 candies, 57 chocolates, 40 ice creams and 115 beverages. Microbiological hazards such as total aerobic bacteria, Coliforms, Escherichia coli, Bacillus ceruse, Yeasts & molds were measured by analytical method in Korean food code. Total aerobic bacteria and Yeasts & molds were detected in cookies at the level of less than 2.69 and 2.65 $log_{10}$ CFU/g and the detection rates were 54.55 and 62.12%, respectively. Bacillus cereus was detected in 1 snack only at the level of 1.39 $log_{10}$ CFU/g but it was less than Korean microbial standards and specifications (3 $log_{10}$ CFU/g). Total aerobic bacteria and Yeasts & molds were detected in candies less than 2.86, 3.36 $log_{10}$ CFU/g and the detection rates were 46,8% respectively. Total aerobic bacteria, Yeast & mold were detected in chocolates at the levels less than 2.52 and 1.87 $log_{10}$ CFU/g and the detection rates were 33 and 22% respectively. Total aerobic bacteria in both ice creams and beverages were detected at the levels less than 3.39 and 1.35 $log_{10}$ CFU/g and the detection rates were 82 and 5% respectively. Coliforms were found in one ice cream (1.39 $log_{10}$ CFU/g) only. The result of this study indicated that all children snacks around school were suitable for microbial standard and specifications in Korean Food Code. However, since most children snacks around school are circulated without proper storage temperature and handing condition, consistent microbial management for children snacks are needed.

The Comparison and Distribution of Temperatures Established in Display Stands and Food Surfaces for Cold and Frozen Foods in large Discount Stores in Korea (대형할인매장에서의 냉장.냉동식품 판매대의 설정온도와 판매식품 표면온도 비교 및 온도분포 분석)

  • Choi, Moon-Sil;Choi, Jeong-Ae;Kim, Mee-Hye;Bahk, Gyung-Jin
    • Journal of Food Hygiene and Safety
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    • v.26 no.4
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    • pp.308-314
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    • 2011
  • This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

Growth Potential of Escherichia coli O157:H7 in Lettuce Leaf Extract and on Lettuce Leaf Surface (상추잎 즙액과 표면에서 Escherichia coli O157:H7의 생장 가능성)

  • Kim, Won-Il;Jung, Hyang-Mi;Kim, Se-Ri;Park, Kyeong-Hun;Kim, Byung-Seok;Yun, Hye-Jung;Yun, Jong-Chul;Ryu, Kyoung-Yul
    • Journal of Food Hygiene and Safety
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    • v.26 no.4
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    • pp.296-301
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    • 2011
  • This study was to evaluate the growth potential of E. coli O157:H7 in lettuce leaf extracts and on lettuce leaf surface at various temperatures. The pathogen can survive and multiply in the extracts and leaf surface of lettuce. The population of E. coli O157:H7 in the lettuce extracts reached to 4.79 log CFU/mL at $37^{\circ}C$. The multiplication of pathogen in lettuce extracts initiated within 10 hours of inoculation over $15^{\circ}C$ conditions. And it can survive in the lettuce leaf extracts at $4^{\circ}C$ for 100 hours at least. And this pathogen can multiply on lettuce leaf surface and the population of pathogen on the lettuce leaf surface increased to 1.82 log CFU/g at $25^{\circ}C$. At $37^{\circ}C$, the pathogen density increased to 1.53 CFU/g within 3 days after inoculation. At all temperature, irrespective of the inoculation level, similar trends in growth of E. coli O157:H7 were observed. These results emphasize the growth potential of E. coli O157:H7 in lettuce leaf extract and on lettuce leaf surface. To reduce the risk of outbreak, it is important to maintain the cold chain system during storage before the consumption.

Preschool and Day-care Center Teacher's Attitude to Nutrition and Relationships between Their Educational Background and Nutrition Knowledge -Centered on the Kyongnam Area- (유치원 및 어린이집 교사의 어린이 영양에 대한 태도 및 교육 배경과 영양지식과의 관련성에 관한 연구 -강남지역을 중심으로-)

  • 신동주
    • The Korean Journal of Food And Nutrition
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    • v.10 no.2
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    • pp.219-227
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    • 1997
  • This research aims to reveal the attitude of day-care center and preschool teachers to nutrition, while understanding the influence of their experience of participation in nutrition education programs or taking nutrition courses in school days on the degree of their nutrition knowledge scores. The 204 subjects answered the questionnaire by a self-administration method from April 3 through April 30, 1997. Following are the results of this study : The teachers thought higher of social life(50.5%) and health life(37.3%) among the 5 item of child's living guidance. 58.8% answered 'necessary' and 36.3% 'very necessary' about nutrition education in one's childhood. As to the participation in nutrition education programs, 28.4% answered 'without fail' and 55.9% 'will try'. About the meaning of the meal time, 55.4% regarded it as an occasion for the child's socialization and 30.9% as an opportunity of nutrition education. Looking into their nutrition knowledge scores in four parts, 5 points each, the average totaled 10.9$\pm$3.0 : basic nutrition as 2.7$\pm$1.2, child's nutrition as 3.0$\pm$1.2, food and cookery as 2.4$\pm$1.2, food storage and hygiene as 2.8$\pm$0.8. Those teachers who had some experience of participation in nutrition education programs earned 11.0$\pm$3.1, while the rest scored 10.3$\pm$2.7-no significant difference. On the other hand, those teachers who had experience of taking nutrition courses received in school days 11.1$\pm$2.9, whereas the rest got 10.6$\pm$3.2-no significant difference.

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